The Hostess with the Mostest

A skilled Thanksgiving hostess refuses to let a turkey steal her show. Rather, her presentation begins as soon as her guests knock on the front door. It's all part of turning the holiday into an event, not just a meal.

Richard Stearns, local holiday and floral designer, knows a thing or two about making Thanksgiving guests remember more than just the food. As a designer who has been entrusted with the holiday decorating for the Bellagio, MGM Grand and New York-New York, he can prepare a home for Thanksgiving like no other. And, he says you can do the same -- regardless of your budget.

Take a look at the Thanksgiving deco tips Stearns offered during his personal appearance at Saks Fifth Avenue's Holiday Kickoff last week.

PLAN AHEAD

The day of Thanksgiving will be consumed with cooking. No matter how early you plan to start on those pies, Stearns recommends setting your table the day before. It makes for one less hostess hassle and allows you to take your time preparing the feast. Plus, your table settings will only benefit. A loud ticking clock, on the other hand, could very well hinder things.

KNOCK, KNOCK

Start impressing your guests before you even open the door. "Indian corn makes for a great swag on the front door," says Stearns. "It really sets the scene." Twine and a big bow make it all come together. Ditch the predictable pine cone wreath. This immediately puts guest in a Thanksgiving mood.

HIGH DRAMA

"A buffet works best on Thanksgiving because you can layer food displays with different risers," says Stearns. If you don't have serving stands, he has the solution for you. Visit a craft store's clearance section and find a fabric roll that will complement your current deco as well as the holiday. Stack books to your desired serving height and drape the fabric over them. Set the serving dish on top and you've got instant drama. Stearns recommends placing the risers at several different eye levels for more visual impact.

CENTER OF ATTENTION

Your centerpiece can be one of the most inexpensive contributions on your table. To really give your buck more bang, Stearns says to head to your grocery store. "Even if it's a big bouquet of fruits and vegetables, the good thing is you can eat it after," he says. Asparagus bundles, shiny pomegranates and artichoke hearts are just a few suggestions. For more of a spectacle, sprinkle a few flowers into the mix.

WHAT'S FOR DINNER?

For more formal dinners, don't keep guests guessing: Create a menu. Stearns likes to get creative here. He's been known to roll up menus and place them inside miniature bottles -- message in a bottle style -- or frame them. "Write guests names on the frame and it's theirs to keep," he says.

HAVE A SEAT

Smaller dinner parties can step up the formalities. For a party of 10 or less, create seating assignments. To really keep it simple, Stearns often heads to his backyard for a handful of freshly fallen leaves, writes guests names on them with a Sharpie and tosses each onto the appropriate place setting. It's much more interesting than a boring white card and makes for a nice nod to the season. Or, if you haven't used frames for the menus, purchase small ones and place a photo of guests in them for seat assignments.