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a erfect event

LIFESTYLES & EVENTS

I N S I DE T H E NYC G IFT S H OW

VE RY VAL E NT INE S DE B I 'S DIYS EAST E R MADE E ASY

wedding

E YE O N E MERALD

THE

LOOKBOOK

WINTER ISSUE


DEBI'S NOTE

of a whole New Year. OH – T H E G R E AT J OY

Yes – the mountains of hope that a new year brings.

Today is the first of January, and I am tucked quietly away on our annual family winter retreat, into the picturesque hills of the Farmington, Connecticut countryside. Of course now, Connecticut brings thoughts, prayers, and great hope to the minds of everyone. Now, family, and our time, and our memories, and our being near, is even more precious. Now, children, are held even closer to our hearts. Held even tighter than before. It is the new year. It is time to be hopeful. And joyful. And thankful. And full of light.

I spend my days – aside from deeply loving my family and friends - creating beautiful, moments in time of celebration, happy memories and great cheer. This, in one word, is amazing. I am deeply grateful to be a part of each story. To become a part of each new family that we work closely alongside designing and creating something meaningful, something happy, something to bring light and laughter into the lives of others. We should all, no matter what our daily occupation may be, work hard to be a light. A light for our family, our friends, our community. To bring joy. To bring hope. To bring love. Three cheers for 2013.


10 18 38 52 60 72

G AG A FO R B RIDAL

WO ND E RM E N T IN W INE CO U N TRY

w it h gr a ham kostic

shea & jerry's we d d in g

R OYA L W ED D ING c a r r ie & ma t t 's wedding

STYLED SWEETS

baked, the b a ke ry by pure k itch e n

B R IDA L BLISS ruche

E N G AG E M E N T S E SS IO N

WINTE R LO O K B OOK

our f avorite tableto p look s

w it h p h o t o gr a p h e r s u z y brown

H ERITAGE BICYCLES shops we love

V IN TAG E E L E G ANC E s a br in a a n d a us t in 's wedding

A W IN T E R W E D D ING c over story

contents 78 88 100 124 136 138

W H ITE

IS T H E

NE W BLACK winter fa sh ion

WINTE R WO ND E RLA N D

megan lulu's bat m itzva h


contents continued 150 198

154 168 178 182 186 196

204 222 230 234 238 240

A R E YO U RE ADY FO R S O M E FO OTBALL?

BRU SS E LS & B EETS

superbowl diys

with catherin e d e orio

MARD I GRAS

PAINT TH E TOWN

e a s y a s 1 2 3 recipes & decor

valentine kid s p a rty

H E ARTS AFIRE

4 H O LIDAYS, 4 RECIPES

room 1520

f rom kenmare ca te rin g

VALE NTINE GIFT GU ID E

RU NAWAY B R IDE

w ith sally & molly

with candace jord a n

FAVO RITE VALE NTINE

FRE NC H FO ODISTA

custom valentine

C H AM PAGNE & SW EETS S ISTER with graham kostic

VALE NTINE GIFT GU ID E with melissa skoog

with dominiqu e m a le t

ALL ABO U T EM ER A LD pantone color of th e ye a r

P OSTCA R DS FRO M P ROVEN CE

with vick i a rch e r


THE TEAM

debi lilly CHIEF EVENTEUR

catherine fitzpatrick CHIEF DESIGN

christine janda

CHIEF SOCIAL


O U R TA S T E M A R K E R S

GRAHAM KO ST I C glossed and found

MEGAN T AY L O R dj

He is finding the fun in the beauty and fashion industr ies—24/7. As for mer Moder n Luxu r y Magazines Style Ed itor an d Rue La La Ar t Director, he's no str anger to th e luxur y mar ket.

Sh e spin s amon g al l th e top par ties on th e so c i al circu it, specia li z i n g i n cu r ren t mu sic , h i p- h o p, electro, lou n g e , an d i n di e rock . You can fi n d h er at

S A L LY & M O L LY MILLER

SUZZANE BROWN

bloggers

Ch icag o’s fir st pr em i er on -loca tion pho to gr aphy stu dio specia liz i n g i n lifestyle ph otog r aphy fo r all types of love an d al l sta ges of life .

Sister s Sally Ann an d Molly Ber nadette , sh are their fresh, fun and inspir ational stor ie s on their lifestyle blog "a piece of toast" .

Fig Media.

photographer

ERIC HIMEL

VICKI ARCHER

s ty lis t

writer

Er ic is a celbr ity st ylist who is also regular ly featured in Us Week ly' s Fashion Police as well as on TV shows with his unique take on celebr ity fashion and cur rent trends.

Sh e lives betwe en Lon don an d Sa i n t R émy de Proven ce in so u th er n Fr an ce H er boo ks “ M y Fren ch Life” and “ F r en c h E ssen ce” a re tr eas u r e troves for th e beau ty o f Fr an ce , as is h e r bl o g, Fren ch E ssen ce .

MELISSA S KO O G skoog productions Her blog, On my Pla te , is a colorful collective of ta les from her fashion kitch en . She has been respon sible for identifying and crea tin g trends in the fashion a n d luxur y mar ketplace sin ce day one .

BLAIR & LAURIE PESSEMIER f i n e a r t p a i nt er s Th e two pain t ed i n S eattle before m ovi n g to Pa r is. T h ey of fer pai n ti n g wor k sh ops cel ebr ati n g th e a r t, cu ltu re & c u i si n e o f th e city th ey l ove .


ROSEMARY FA N T I

M AT T WOODBURN

illus trator

sound investment

and fashion illustr ation s that are as vivid an d a live as the people at th e even ts. Although photogr aphy may see ever ything, illu str ation explains it.

DOMINIQUE MALET french foodis ta

She enjoys great fo od, bu t like many wor king moth er s, doesn’t have much time to spend in the kitchen . H er Par isian secret…simple an d quick recipes.

Sou n d, ligh tin g, vi deo an d sta gin g so l u ti o n s fo r even ts, h e oper ates as a social con cier ge , c u l tu r e cu r a tor, ar t a n d mu s i c lover, con n ecto r an d en trepren eu r.

CANDACE JORDAN blogger

Woman -a bou t- tow n , on e of "100 Power f u l Ch icag oa n s" & fo r m er Playboy Bu n ny o f th e Year. Sh e cover s n ews o f th e mover s, sh aker s an d j u st pla in cool in C h i c ago an d beyon d, on h e r bl o g,

COREY AMARO

AMANDA PUCK

blogger

the foodarazz I

Daily tales on her blog Tongue in Cheek are woven from her exper iences of living and loving in the south of Fr ance . her tales are of linens, of letter s, of vintage scr aps, and moments of these wor n tr ue objects whispering in her ear.

Sh e is a massi ve l eader i n th e h ospitality, even t an d pu blic rela tion s wo r l d i n Ch icag o a s th e E VP o f X A , T h e E xper ien t i al A gen c y.

S TA C E Y RONEY

NICOLE GREENE

beauty on call

t r u ffl e t r u ff l e chef ow ner

She has three kids a n d three businesses, h er days are a whir lwind r un n in g Ar tist agency Beau ty on Call, On-line magazin e GlossedandFound.com, a n d skincare line Rodan + Fields. In shor t, she's leadin g a ver y

Af ter a n in itia l c ar eer w i th th e Feds, sh e h eaded o f f to pa str y sch ool w i th dr eam s a more a creati ve o u tl et. Nicole discover ed h er l ove o f wor kin g with c h o c o l ate at th e Fren ch Cu lin a r y I n sti tu te , N Y & th e rest…wel l i t’s Tr u f f l e Tr u f f le h istor y.

Beauty-Full life . L it e r a l ly.


T H E PA P E R S H O P

a erfect event

3050 N. LINCOLN AVENUE• CHICAGO | 773•244•9333

INV ITAT IO N S, M E N U CA R DS , PLACECA R DS , FAVOR S , A ND MORE ! AVERY HOUSE - PHOTO


246

C H IC STA P LE S FO R E V E RY R E S O RT VAC AT IO N

248 258 260 266 286 292

w it h e r ic himel

W IN T E R CO O K I NG swit h r o s s s veback

PASS OV E R P E R F E CT

w it h lis a chalem

B R U N C H T R E N DS

wit h a ma n d a puck

E AST E R E L E G A N C E

d e bi's d iys & r e cipes

D E B I' S DIYS

d e c o r fo r ja n un a r y - march

LIVE FROM THE NEW YO R K G IF T SH OW t h e in s id e scoop

contents continued 296 308 314 322 328

SW EET H O M E CH IC AGO

with amy boyle

S P RING LIGH T by laurie and blair pessemier

GOAL! H O C K E Y dy lan's bar mitz vah

FRE NC H FINDS with corey amaro

A PAINTE D PARTY with rosemary f anti


WEDDINGS

G L O S S E D A N D F O U N D . C O M , M AY FA I R G O W N , $ 3 , 5 9 7, B Y A N N E B A R G E AT B E L L E V I E B R I D A L C O U T U R E . C A R LY M I C H E L L E E A R R I N G S , $ 1 , 4 0 0 , B Y D A N A R E B E C C A D E S I G N S . F L O R A L H E A D P I E C E B Y A P E R F E C T E V E N T.


Ga Ga Bridal GRAHAM GOES

FO R

PHOTOGRAPHY BY HELEN BERKUN

WINTER ISSUE | 11


GLOSSEDANDFOUND.COM, TEARDROP EARRINGS, $238, BY RONI B L A N S H A Y A T L U L U ’ S A T T H E B E L L E K A Y. S H O E S B Y V E R A W A N G L AV E N D A R . B O U Q U E T B Y A P E R F E C T E V E N T.


BEHIND THE SCENES


Peek-a-boo!

Valentino, we see you...

Behind the Scenes with Graham Kostic and the G&F crew.


WEDDINGS

Royal Wedding a

C A R R I E & M AT T ♥ J U N E 1 0 , 2 0 1 2 C H I C AG O H I LTO N & TOW E R S

P H OTO G R A P H Y B Y C A R A S C O F LO R A L & PA P E R D E S I G N B Y A P E R F E C T E V E N T


A S T U N N I N G S U M M E R B O U Q U E T O F M A S S E D P E O N Y, G A R D E N R O S E S , S P R AY R O S E S A N D H I N T S O F B E R R Y

WINTER ISSUE | 19


S T U N N I N G C O R N F LOW E R B L U E S I L K L I N E N S F R O M B B J L I N E N C R E AT E D A N E N T I R E R O O M AG LOW I N T H E B R I D E ' S FAVO R I T E B L U E H U E


G O R G E O U S G L A M VA S E S F I L L E D W I T H OV E R F LOW I N G F LO R A L I N I VO R Y, C H A M PAG N E A N D B L U E


Bridal Bliss RUCHE

P H OTO G R A P H Y B Y STEPHANIE WILLIAMS

W I NTER ISSUE | 3 8


wedding party

J O I N U S F O R F A B , F A N C Y, F U N

A L O V E LY L O G A N S Q U A R E

shop 1021

W E D N E S D AY, J A N U A R Y 1 6 T H 6-8PM

2 6 5 0 N . M I LW A U K E E AV E N U E CHICAGO, ILLINOIS

TRENDS & TIPS D E B I L I L LY

PA R T Y W I N E & F O O D P R OV E N A N C E FO O D & W I N E

GIFTS SHOP 1021

F LOW E R S FLEUR

PA P E R SPILLED INK PRESS

PHOTOGRAPHY & MUSIC C AG E A N D AQ UA R I U M

SWEETS PA P E R M O O N PA S T R Y

L I N E N & TA B L E T O P BBJLINEN

rsvp

D E B I @ A P E R F E C T E V E N T. C O M 773-244-9333


engagement session

TA S T E M A K E R

T I P S FO R T H E P E R F E C T

PHOTOGRAPHY BY SUZZANE BROWN S I M P LY B Y S U Z Y P H O T O G R A P H Y

W INTER ISSUE | 52


1 . P I C K I N G YO U R P H OTO G R A P H E R .

Above all else, choosing the right photographer for your engagement photos is the most important part of having the best images taken. First do your research ahead of time and think about the style you want and make sure that the photographer’s portfolio reflects that style – formal portraits, custom fine-art or even a more photojournalistic approach? Once you’ve found a few photographers that suit your budget needs and expectations make a time to meet with them in person. You can have the perfect outfit and the most beautiful location, but if you’re not working with a professional that you feel at ease and comfortable with, then the outcome can fall very short of your expectations.

help you get all gussied up will make you feel like a million bucks, and that feeling will really shine through in your engagement photos.

There are several approaches you can take to choosing the right spot to have your engagement photos taken. Some people choose a spot that’s meaningful to them – where you got engaged, the park you always walk your dogs together at, or even the place you first met. You can also tell your photographer the vision you have and let them help come up with some suggestions for you – urban, nature, simple, bright and fun? Also come up with a back up plan in case of inclement weather, whether that’s to reschedule or shoot at an indoor location. Also, if you’re 2 . W H AT TO W E A R . Okay so you’ve found going for a more photojournalistic style, work a photographer whose work and personality you with your photographer to come up with a love! Now it’s time to figure out what to wear at couple places you can walk or cab it to in order your actual session. First think about the feeling to give more variety to your images and really you want your images to have – romantic, tell a story of your love. casual, fun, bright, formal? Then choose something that fits that vision and follow the 5 . J U S T B E YO U . If you’re working with the basic rules of outfit choices for a photo shoot. right photographer, they will know exactly how Avoid matching too much or wearing the same to pose you and engage you in ways to bring out colors; keep it simple and avoid bright, busy the best in you and your partner. But don’t be patterns; a subtle pattern is okay on one person afraid to let that real, beautiful ‘you’ show. Sure but make sure then that you are wearing just a having your photo taken is a little nerve-racking, solid color; and most importantly of all, make but if you feel a little awkward at first just lean sure you are both wearing outfits that you feel close in to your partner and laugh. Dial up the really good in. PDA, be goofy, tease your partner, jump around – whatever feels good just let those walls down 3 . F O R T H E L A D I E S . Spend the little extra and your photographer will take care of the rest and get your hair and make-up done the day of (I promise). your engagement session. Having a professional 4 . W H E R E TO S H O OT.


WEDDINGS

Vintage Elegance SABRINA & AUSTIN JUNE 30, 2012 T H E B L AC K S TO N E H OT E L

F LO R A L & PA P E R D E S I G N BY A P E R F E C T E V E N T • P H OTO G R A P H Y BY F U R L A


WINTER ISSUE | 61


G U E S T S E AT I N G C A R D S W E R E P E T I T E P O E T R Y LOV E B O O K S F E AT U R I N G - FAVO R I T E P O E M S O F T H E B R I D E A N D G R O O M C A L L I G R A P H I E D I N S I D E C OV E R S B E A R I N G G U E S T N A M E S A N D S E AT I N G A S S I G N M E N T S


O U R OW N C H I C AG O V E R S I O N O F V E R S A I L L E S - T H E G O R G E O U S G R A N D B A L L R O O M O F M I C H I G A N AV E N U E ' S B L AC K S TO N E H OT E L


M A N Z A N I TA B R A N C H E S , C H A N D E L I E R C R YS TA L S R E F L E C T I N G T H E OV E R S I Z E T U R N O N T H E C E N T U R Y C H A N D E L I E R S , PA I R E D W I T H H Y D R A N G E A , V I N TAG E VOT I V E S A N D S C AT T E R E D R O S E P E TA L S TO C R E AT E A R O M A N T I C S E T T I N G


A LIVE

WEDDING LOOKBOOK

2013 wedding trends

GORGEOUS, CHIC, DIY

T H U R S D AY, J A N U A R Y 3 1 S T 5-7PM

a erfect event 3 0 5 0 N O R T H L I N C O L N AV E N U E CHICAGO, ILLINOIS

SHOP AND SOAK IN: FLORALS & FIXINGS I N V I T A T I O N S & F AV O R S O L D FA S H I O N E D C A N DY B A R

BAKED THE BAKERY BY PURE KITCHEN: S T. G E R M A I N & S T R A W B E R R Y M A C A R O N S ORANGE CHIFFON CUPCAKES L E M O N R A S P B E R R Y PA N A C O T TA SPICED CAKE BITES AND MORE

rsvp

D E B I @ A P E R F E C T E V E N T. C O M 773-244-9333


ON THE COVER

W INTER ISSUE | 72


S T Y L E D B Y D E B I L I L LY • P H O T O G R A P H Y B Y AV E R Y H O U S E B R I D A L B Y B H L D N & J C R E W • L O C AT I O N : R O O M 1 5 2 0


WINTER ISSUE | 78


Wonderment in Wine Country    

P H OTO G R A P H Y B Y E U A N R A N N AC H A N • F LO R A L BY F L E U R S F R A N C E   • C AT E R I N G BY A L E XS C AT E R I N G B R I D E S M A I D D R E S S E S BY N O R D S T R O M • B R I D E ’ S G OW N BY J A I M E B R I DA L 

 

S H E A & J E R R Y  M AY 2 7, 2 0 1 2 V S AT T U I W I N E R Y S T. H E L E N A , C A L I F O R N I A


Rich, Warm Jewel toned hues


Shea designed

DIY BRIDE H E R OW N I N V I TAT I O N S O N H E R M AC , A N D P R I N T E D T H E M H E R S E L F - C O M P L E T E W I T H W E D D I N G DAY A DV I C E M A D - L I B R SV P C A R D S


Italian-style courtyard ceremony


JERRY

proposed at a winery

, A N D W E WA N T E D TO K E E P T H E T H R E A D G O I N G F O R O U R W E D D I N G DAY. 


advice:

E N J OY T H E P R O C E S S O F P L A N N I N G A N D D E S I G N I N G , I T I S S U C H A F U N P R OJ E C T. . . B U T M A K E S U R E TO B E I N T H E M O M E N T W H E N T H E T I M E C O M E S , B E C A U S E T H O S E A R E T H E M E M O R I E S T H AT YO U W I L L H O L D O N TO F O R E V E R .


styled sweets

WINTER ISSUE | 8 8


B A K E D, T H E B A K E RY BY P U R E K I TC H E N

boozy berry mousse 8 S E RV I N G S

L E M O N M O U SS E I N G R E D I E N TS : 5 OUNCES  CREAM CHEESE, SOFTENED 2 /3 C U P S U G A R 1 2 /3 C U P S H E AVY C R E A M 3 TA B L E S P O O N S F R E S H L E M O N J U I C E Z E ST O F 1 L E M O N 1 T E AS P O O N VA N I L L A DIRECTIONS: B E AT C R E A M C H E E S E A N D H A L F O F T H E S U G A R I N L A R G E B OW L U N T I L S M O OT H A N D C R E A M Y. B E AT H E AVY C R E A M , R E M A I N I N G S U G A R , L E M O N J U I C E A N D E X T R AC TS I N L A R G E B OW L W I T H M I X E R O N M E D I U M S P E E D U N T I L ST I F F P E A KS FO R M . A D D 1 /2 O F T H E P R E V I O U S M I X T U R E I N TO C R E A M C H E E S E M I X T U R E ; FO L D. G E N T LY ST I R I N R E M A I N I N G W H I P P E D C R E A M M I XT U R E .   COV E R A N D R E F R I G E R AT E U N T I L R E A DY TO S E RV E FO R AT L E AST 3 0 M I N U T E S . S P O O N O R P I P E I N TO D E S S E R T D I S H E S TO S E RV E . G A R N I S H W I T H B O OZ Y B E R R I E S .

B O OZ Y B E R R I E S I N G R E D I E N TS : 1 P I N T F R E S H B E R R I E S  1 C U P O F ST. G E R M A I N  1 /4 C U P C H I L L E D S I M P L E SY R U P ( R E C I P E B E LOW )   DIRECTIONS: R I N S E A N D C L E A N B E R R I E S , A D D I N TO A B OW L W I T H L I D, P O U R S I M P L E SY R U P, A D D ST. G E R M A I N A N D COV E R . S E A L B OW L A N D C H I L L I N T H E F R I D G E FO R U P TO 4 8 H O U R S ( M I N I M U M O F 2 H O U R S ) B E FO R E S E RV I C E . 

S I M P L E SY R U P I N G R E D I E N TS :  1 /4 C U P S U G A R 1 /4 C U P WAT E R D I R E C T I O N S :  I N A S M A L L SAU C E PA N CO M B I N E S U G A R A N D WAT E R . B R I N G TO A B O I L , ST I R R I N G , U N T I L S U G A R I S CO M P L E T E LY D I S S O LV E D. P L AC E I N F R I D G E TO


WINTER I SSUE | 1 00


winter lookbook 3x3

We styled our three favorite looks for your too cool tabletops, January through March. Easy, effortless, elegant…go!

the january table

We know, we know. You pack up all the holiday décor, and suddenly – eegads. The table, the mantle, the house…it looks so bare and boring. Well, fret not friends. We have you covered.

debi’s new fave diy:

Doilies Gone Darling

Doilies are everywhere post holiday, pre Valentine. Grab a pack, small to medium size (4” – 8”). Glue stick small doilies around clear glass cylinder vases, overlapping edges, in a repeat pattern. Large doilies are easily sliced in half, down the center, and glue stick to the vase, flat side facing the base. To either design, wrap a winter white satin ribbon, and knot to finish, for an elegant final touch. Fill doily wrapped vases with pillar candles, and gather into a collection in center of table. Scatter small votive candles around vases for romantic, flickering candlelight at varied heights.

PHOTO:

C A G E + A Q U A R I U M , C Y L I N D E R V A S E S : S A F E W A Y. C O M / D E B I L I L LY


white haute chocolate

is a beautiful, simple favor, for guests to take home after a winter dinner feast. You can buy premade hot chocolate, and spoon into jars, topping with mini marshmallows, or make your own using our favorite recipe.

Measure into a bowl, and mix well: • 2 cups powdered sugar • 1 cup Sweet White Ground White Chocolate Powder (Ghiradelli is my favorite) • 2 1/2 cups powdered milk Spoon into jars, leaving 2” ontop for mini marshmallows.


the february table

Who says we have to wait for summer, to garden party? We say no lines, no waiting. Bring spring to your table right now, with our stylist secrets for long lasting floral décor and a chic design that fills your home with new energy.

want in on secret #1?

These topiaries LOOK fresh – but guess what – they are preserved. (Which means forever). They look fresh, but will last year after year in your home. And second surprise – they are Debi Lilly Design, available right in your grocery aisle, at Safeway, Dominick’s, Vons, Tom Thumb, and more coast to coast. Layer in a few fresh ivy and fern plants, from the same Safeway floral aisle at the grocery, planted in our new, timeless Debi Lilly Design silver julep cups. Love!

secret 2:

You can rent a gorgeous, seasonal linen and chargers to up the elegance of your table, right from bbjlinen.com. There are hundreds of styles, colors, looks…pick one this month, and switch it up again next month. Oh. So. Pretty. Best of all – they ship right to your home – and when done, just box it up and send it back. Voila.

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P H O T O : P E R E Z P H O T O G R A P H Y, D A L L A S , B B J L I N E N . C O M , S A F E W A Y. C O M / D E B I L I L LY


the march table

Guess what? Spring – has sprung. It’s time to punch up some color. Easter is upon us, so let’s layer into our table some fresh florals, made easy with long lasting Orchid plants. (I buy these every few months, and when the blooms have all fallen off – you can easily refill your pot with a new one for less than $20). To help create an elegant spring garden on your table, mix in a few vases of Hydrangea (with a simple band of ribbon around the bottom for a pop of color and detail), long lasting Amaryllis, and Roses. Stylist secret – textural combinations of monofloral, monocolor bouquets create instant colorblocks of floral, and make the floral design faster and easier than mixing various florals together into a single arrangement. Last, layer in gilded pillar candles, mercury glass candlesticks (both Debi Lilly Design, for Safeway) for that magical, flickering element of candlelight and warmth at the table.

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P H O T O : P E R E Z P H O T O G R A P H Y, D A L L A S , B B J L I N E N . C O M , S A F E W A Y. C O M / D E B I L I L LY


S H O P S W E LOV E

H E R I T A G E B I C Y C L E S I S N O T J U S T A B I K E S H O P, I T I S A L O C A L G AT H E R I N G S P O T *** H E R I TAG E B I C YC L E S G E N E R A L S TO R E 2 9 5 9 N . L I N C O L N AV E N U E • C H I C AG O


P H OTO G R A P H Y BY OW N E R : M E L I S S A O ' N E I L

WINTER ISSUE | 12 5


All Bicycles are not only

constructed locally, but

also built by hand.


Pop-in to enjoy a cup of award-winning Stumptown coffee


Heritage Bicycles takes pride in creating locally handcrafted bicycle frames.

(They use

local steel mills in Chicago) All design, welding, painting and assem-

bly is done in-house. Master craftsmen, right here in Chicago.


H E R I TAG E B I C YC L E S G E N E R A L STO R E 2 9 5 9 N . L I N CO L N AV E N U E C H I C AG O

r by Owne y h p a r g Photo 'Neil Melissa O


C H R I ST I N E ' S W I N T E R W H I T E E SS E N T I A L S

W H I T E IS THE NEW BLACK STAY PA RT Y C H I C W H E N I T ’ S C H I L LY I N W I N T E R W H I T E

D ' O R SAY CO U T U R E P U M P VALENTINO

DOUBLE B R E AST E D COAT W I T H T WO TO N E B E LT DKNY


T UX E D O B LO U S E BHLDN

W H I T E L AC E D R E SS Z A R I TA DIANE VAN FURSTENBERG

C U STO M B R I O C LU TC H LAUDI VALDI


r e t n i W and l r e d n o W TZV I M B AT S ' ULU L N A MEG

DIY “Candleglobes” Turn on an LED battery operated pillar candle, and place turn a small glass round rose bowl upside down ontop. Carefully fill area around candle, and top of candle, and area on table around “globe” with “scatter snow”. Add votives to finish the look. WINTER I SSUE | 1 3 8

AH


PHOTOGRAPHY: CHRIS GUILLEN


I C E B L U E L I G H T I N G A N D S N OW Y B B J L I N E N T H R O U G H O U T T H E R O O M I N S TA N T LY T R A N S F O R M S T H E D I N I N G R O O M I N TO A M AG I C A L W I N T E R S E T T I N G .


W I N T E R WO N D E R L A N D D E C O R I N C L U D E D B R A N C H E S A N D W H I T E S T E P H A N OT I S B LO O M S C R E AT I N G W I N T E R Y T R E E S O N E AC H TA B L E


DIY Snowglobe Tablenames On a small glass plate, set a folded, winter word “tablename”. Add “scatter snow” for an instant touch of winter. Top with a small glass rose bowl, turned upside down.


F L I C K E R I N G F R O S T E D C A N D L E S , WO O D L A N D C R E AT U R E S A N D G L I T T E R E D B I R D S I N S I LV E R J U L E P C U P S P E R C H E D U P O N T H E S C AT T E R E D S N OW


DIY Peppermint Sips = Candy Cane Cup + White Cotton Candy


S U P E R B OW L

ARE YOU READY FOR SOME FOOTBALL? We’re Superbowln’. And may we just say, we’re not playin’. ARE YOU READY TO THROW A MACHO MAN SUPERBOWL BASH? WE ARE TURNING UP THE MANLY HEAT ON THE TRADITIONAL ‘BOWL FARE, SOMETHING FIERCE. WE’RE GIVING YOU YET ANOTHER SET OF FREE PRINTABLES FOR YOUR OWN PERSONAL PARTIES THIS SEASON. AND WE ARE OPENING OUR LITTLE BLACK BOOK OF PARTY PLANNING AND SHARED THESE EASY AS 1, 2, 3 STEPS FOR YOUR WEEKEND FOOTBALL FUN. NOW, ALL YOU HAVE TO DO IS GATHER THE TROOPS ‘ROUND THE TV.

1. Create a WOW focal point around the Superbowl theme. SET THE TABLE WITH BBJLINEN’S PIGSKIN CLOTH, WHICH YOU CAN EASILY

DIY INTO A “FOOTBALL” BY ADHERING WHITE LABEL TAPE FROM THE OFFICE SUPPLY STORE INTO “LACES” IN THE CENTER.

Best of all – bbjlinen.com delivers/ships right to you, and you can mail it right back.

WINTER I SSUE | 1 5 0


pigskin textured linen from bbj linen and white tape from the office supply store


Debi’s trick: set glasses on a baking sheet, and place entire sheet in freezer, to keep cold until party. Voila – no bartending required when friends arrive.

2. The new, hot Superbowl cocktail? Beer Shakes. And not just any old beer shake, but NY’s Burger Shack Klondike Beer Shake. Klondike Shake Recipe:

- KLONDIKE BARS, FROM FREEZER SECTION AT YOUR GROCERY

(1 box makes 6 small shakes)

- LOCAL/REGIONAL CRAFT BEER, 6 – 12 PACK DEPENDING ON GUEST COUNT MIX 4 UNWRAPPED KLONDIKE BARS IN A BLENDER WITH A 1 BOTTLE LOCAL/REGIONAL CRAFT BEER. YOU CAN ADJUST THE BEER RATIO FOR A THICKER OR THINNER BEER SHAKE. POUR INTO GLASSES TO SERVE, AND TOP WITH A KLONDIKE BAR, CUT INTO QUARTERS, RIGHT ONTOP AS A GARNISH.


3. Dress up those simple straws with our custom designed Superbowl flags – FREE AND JUST A DOWNLOAD AWAY – CLICK HERE. JUST PRINT, CUT AND DONE.

4.

Create an interactive tasting and small plates buffet

FOR YOUR GUESTS TO HAVE FUN TRYING NEW FOODS IN A WHOLE NEW WAY THIS SUPERBOWL. MANLY MAN FOOD CAN BE SERVED IN CUTE AND STYLISH WAYS, LIKE A “CHOWDA” BAR, A NOD TO LAST YEAR’S TEAMS, LOCATED IN MERRY OLDE NEW ENGLAND. A NEW YORK DELI DONE “MINI” BY DESIGN IS IN ORDER – WITH SLEEK WHITE PLATTERS (MANY AVAILABLE RIGHT IN YOUR GROCERY AISLE) ARRANGED ARTFULLY, ONE FLAVOR LINED UP IN PERFECT LINES, FOR A POWERFUL PRESENTATION.


MARDI GRAS

mardi gras! M A R D I G R A S M A D N E S S I S H E R E – S O W H Y N OT B R I N G B O U R B O N S T R E E T TO YO U R S T R E E T A S E A SY A S 1 , 2 , 3 W I T H O U R I N S P I R I N G L I T T L E B L AC K B O O K O F C E L E B R I T Y PA R T Y P L A N N I N G M A D E A F F O R DA B L E , E F F O R T L E S S A N D E L E G A N T ?


WINTER ISSUE | 155


step 1 D R E S S YO U R TA B L E I N C O LO R , C O LO R , C O LO R W I T H A P O P O F C O LO R , INEXPENSIVE MARDI GRAS B E A D S , C O N F E T T I , F E AT H E R S A N D B R I G H T, B O L D M A S K S . M Y FAVO R I T E F E S T I V E MASKED CENTERPIECE I S FA S T A S C A N B E TO DESIGN.  THESE ILLUSION VA S E S A N D S C E N T E D CANDLES ARE RIGHT IN T H E G R O C E R Y A I S L E AT D O M I N I C K ’ S /S A F E WAY, PA R T O F O U R D E B I L I L LY D E S I G N COLLECTION, AND THE F E AT H E R S , B E A D S , M A S K S A N D M O R E A R E AVA I L A B L E AT PA R T Y A N D C R A F T S TO R E S .


bourbon slush recipe INGREDIENTS 1 PINT LEMON SORBET 1 P I N T TA N G E R I N E S O R B E T 1 JUG (JUG – PERFECT FOR A SOUTHERN B O U R B O N S L U S H , N O ? ) A L L N AT U R A L P I N E A P P L E JUICE 1 J U G A L L N AT U R A L G R E E N T E A 2 CUPS BOURBON WHISKEY (I AM A MAKER’S M A R K G I R L … M Y M O M A J AC K DA N I E L S G I R L ) 1 B OT T L E G I N G E R A L E FRESH MANGO SPEARS FRESH PINEAPPLE SPEARS FRESH MINT SPRIGS DIRECTIONS I N YO U R B L E N D E R ( I LOV E M Y N I N J A ! ) M I X A F E W S C O O P S S O R B E T, S P L A S H E S O F J U I C E / T E A / G I N G E R A L E , A N D B O U R B O N .   F E E L F R E E TO VA R Y L I Q U I D S U N T I L T H E D R I N K R E AC H E S A N I C E , W H I P P E D, F R OZ E N T E X T U R E . ( S O M E P E O P L E L I K E I T T H I C K E R , S O M E T H I N N E R … N O W R O N G WAY TO WHIP IT UP) S T Y L I S T S E C R E T :   L E AV E I N F R E E Z E R U N T I L R E A DY TO S E R V E . S E C R E T T WO : S T Y L E S E R V I N G T R AY W I T H G L A S S E S , G L A S S E S F I L L E D W I T H M A N G O, PINEAPPLE, MINT FOR GARNISH. W H E N G U E S T S A R R I V E , P O U R I N TO G L A S S E S AND LET GUESTS CHOOSE THEIR FRUIT FRESH GARNISH.


step 2 D E S I G N FA N C Y F R E N C H Q U A R T E R F U N W I T H T H E M E D C O C K TA I L S YO U C A N W H I P U P, L I K E BOURBON SLUSH AND HURRICANES (MADE H E A LT H Y W I T H P R O D U C E F R E S H J U I C E A N D H A L F T H E C A LO R I E S ) .


hurricane recipe INGREDIENTS • LIGHT RUM • 1 J U G A L L N AT U R A L O R A N G E J U I C E • 1 J U G A L L N AT U R A L L E M O N A D E • 1 J U G WAT E R M E LO N J U I C E • 1 P I N T P O M E G R A N AT E S O R B E T • F R E S H K U M Q U AT S ( W H E N O U T O F SEASON, GRAPES, OR BERRIES), S K E WA R E D TO C R E AT E D R I N K S T I R R E R S •FRESH RHUBARB SPEARS (IN SEASON) DIRECTIONS 1 . P O U R I N TO P I TC H E R E Q U A L PA R T S O F E AC H J U I C E , R U M . S T I R . 2 . O N S E R V I N G T R AY, S E T O U T G L A S S E S , W I T H G L A S S E S F O R K U M Q U AT S T I R R E R S AND RHUBARB SPEARS 3 . S T Y L I S T S E C R E T : P L AC E O N E S C O O P O F P O M S O R B E T I N TO E AC H G L A S S , T H E N P L AC E I N F R E E Z E R U N T I L G U E S T S ARRIVE. 4 . W H E N R E A DY TO S E R V E , P O U R H U R R I C A N E I N TO G L A S S OV E R S O R B E T. GUESTS CAN CHOOSE FRUIT GARNISH.


step 3 S E T A B U F F E T W I T H C O LO R F U L J A M B A LYA ( H E A LT H Y W I T H B R OW N R I C E , A L L N AT U R A L C H I C K E N S A U S AG E ) , G U M B O S I P S , S E R V E D I N D E M I TA S S E M U G S , LO B S T E R P O B OYS , C R E O L E M E AT B A L L S L I D E R S ( H E A R T H E A LT H Y T U R K E Y M E AT B A L L S A N D LOW S O D I U M S P I C E S ) , M I N I K I N G C A K E S A N D B E I G N E T B OX E S .


1 . J A M B A LYA 2 . LO B S T E R P O B OYS 3. CREOLE 4. MINI KING CAKES


jambalaya recipe INGREDIENTS 1 TEASPOON OLIVE OIL 2 B O N E L E S S S K I N L E S S C H I C K E N B R E A S T S , C U T I N TO CUBES 1 P KG A I D E L L S A L L N AT U R A L C H I C K E N S A U S AG E , DICED 1 ONION, DICED 1 RED BELL PEPPER, DICED 1 ORANGE BELL PEPPER, DICED 2 S TA L K S C E L E R Y, D I C E D 2 BULBS GARLIC, CHOPPED 1 /4 T E A S P O O N C AY E N N E P E P P E R 1 / 2 T E A S P O O N O N I O N P OW D E R F R E S H G R O U N D B L AC K P E P P E R TO TA S T E 2 C U P S FA S T C O O K / I N S TA N T B R OW N R I C E 4 C U P S C H I C K E N S TO C K 3 B AY L E AV E S 2 T E A S P O O N S WO R C E S T E R S H I R E S A U C E DIRECTIONS 1 . H E AT O I L I N A L A R G E P OT OV E R M E D I U M H I G H H E AT. 2 . S A U T E C H I C K E N U N T I L L I G H T LY B R OW N E D, A B O U T 5 -1 0 M I N U T E S . 3 . A D D I N S A U S AG E , O N I O N , P E P P E R , C E L E R Y A N D GARLIC. 4 . S E A S O N W I T H C AY E N N E , O N I O N P OW D E R , A N D P E P PER. 5 .C O O K 5 M I N U T E S , O R U N T I L O N I O N I S T E N D E R A N D T R A N S L U C E N T. 6 . A D D R I C E , S T I R R I N G I N C H I C K E N S TO C K A N D B AY L E AV E S . 7. B R I N G TO A B O I L , T H E N R E D U C E H E AT, C OV E R , A N D SIMMER 20 MINUTES, OR UNTIL RICE IS TENDER. 8 . S T I R I N WO R C E S T E R S H I R E S A U C E .


gumbo recipe INGREDIENTS 1 PAC K AG E A I D E L L S C H I C K E N S A U S AG E , D I C E D 1 P O U N D S K I N L E S S , B O N E L E S S C H I C K E N B R E A S T, C U B E D 2 TA B L E S P O O N S V E G E TA B L E O I L 1 MEDIUM RED PEPPER, CHOPPED 1 MEDIUM ONION, CHOPPED 3 CELERY RIBS, CHOPPED 1 TEASPOON DRIED MARJORAM 1 TEASPOON DRIED THYME 1 / 2 T E A S P O O N G A R L I C P OW D E R 1 / 2 T E A S P O O N C AY E N N E P E P P E R 3 ( 1 4 O U N C E ) C A N S C H I C K E N B R OT H 2 / 3 C U P U N C O O K E D I N S TA N T B R OW N R I C E 1 ( 1 4 O U N C E ) C A N D I C E D TO M ATO E S , U N D R A I N E D 1 P O U N D U N C O O K E D M E D I U M S H R I M P, P E E L E D A N D D E V E I N E D, TA I L S O F F 2 C U P S F R OZ E N S L I C E D O K R A DIRECTIONS 1 . I N A S TO C K P OT, B R OW N C H I C K E N I N O I L . 2 . R E M OV E C H I C K E N O N C E B R OW N , 5 -1 0 M I N U T E S . 3 . I N T H E S A M E PA N , U S I N G D R I P P I N G S , S A U T E P E P P E R , O N I O N A N D C E L E R Y U N T I L T R A N S L U C E N T. 4. STIR IN SEASONINGS; COOKING FOR 5 MINUTES. 5 . A D D I N B R OT H , R I C E , C H I C K E N A N D S A U S AG E . 6 . B R I N G TO A B O I L . R E D U C E H E AT ; C OV E R A N D S I M M E R F O R 2 0 25 MINUTES OR UNTIL RICE IS TENDER. 7. A D D I N TO M ATO E S , S H R I M P A N D O K R A ; C O O K F O R 1 0 -1 5 M I N UTES, UNTIL SHRIMP TURN PINK.


VA L E N T I N E

ROOM 1520

hearts afire, shades of desire

PHOTOGRAPHY BY OLIVIA LEIGH


WINTER ISSUE | 169


PURE KITCHEN CATERING

ko h l r a b i c e v i c h e 24 SERVINGS

INGREDIENTS: 2 KOHLRABI, SMALL DICED BASIL CHIMICHURRI (SEE RECIPE BELOW) TOASTED SUNFLOWER SEEDS, FOR GARNISH MICRO BASIL LEAF, FOR GARNISH   DIRECTIONS: PLACE A SMALL AMOUNT OF KOHLRABI IN A MIXING BOWL. DRESS WITH CHIMICHURI, MAKING SURE NOT TO OVERDRESS. PLACE A SMALL SCOOP ON SERVING SPOON, GARNISHING WITH 3-4 SUNFLOWER SEEDS AND MICRO BASIL.

basil chimichurri  

1/4 CUP BASIL LEAVES, FINELY CHOPPED 1/4 CUP FLAT LEAF PARSLEY, FINELY CHOPPED 2 TSP OREGANO, FINELY CHOPPED 1/2 CUP EXTRA VIRGIN OLIVE OIL 1/4 CUP CABERNET VINEGAR 3 GARLIC CLOVES, MINCED 1/2 TSP CRUSHED RED CHILI (OR TO TASTE) SALT & PEPPER TO TASTE

  


PURE KITCHEN CATERING

beef tartare 24 SERVINGS INGREDIENTS: 1LB RAW BEEF HANGER STEAK, OF EXCEPTIONAL QUALITY AIOLI (SEE RECIPE BELOW) BIBB LETTUCE, FOR SERVING SPICY MUSTARD, FOR GARNISH    DIRECTIONS: SMALL DICE HANGER STEAK, KEEPING IT COLD WHILE PREPARING. DRESS WITH AIOLI IN A SMALL MIXING BOWL, SEASONING WITH SALT AND PEPPER. TO SERVE, PLACE SMALL SPOONFUL ON ONE BIBB LETTUCE LEAF. GARNISH WITH 1 DROP OF YOUR FAVORITE SPICY MUSTARD.  

tartare aioli:   2 GARLIC CLOVES 1 LARGE EGG YOLK 1 TSP FRESH LEMON JUICE 1 TSP SHERRY VINEGAR 1/2 TEASPOON DIJON MUSTARD 1/2 CUP CANOLA OIL 1 TBS SHALLOT, MINCED 2 TSP CAPERS, MINCED 1 TBS PARSLEY, CHOPPED 1 TBS TARRAGON, CHOPPED 1 TSP WORCESTERSHIRE  1/2 TSP CHOLULA SALT & PEPPER TO TASTE   ADD ALL INGREDIENTS TO BLENDER, WITH THE EXCEPTION OF THE OIL. BLEND TOGETHER, SLOWLY ADDING OIL UNTIL EMULSIFIED. SERVE IN A BOWL WITH TOASTS…OR SPOONED ONTO SALT AND PEPPER “KETTLE” POTATO CHIPS, OR PLATED WITH A SMALL SIDE SALAD – LIKE IN PARIS!


TA S T E M A K E R

SINGLE LEGACY TA S S E L K E Y R I N G COACH

FINN HEART ARROW EARRING BARNEYS

S A L LY &

VA L E N GISELE S H O R T PJ S E T EBERJEY

PAV É H E A R T BRACELET JCREW

GIRLS GIF

MANI-PEDI FUND POUCH SHOPBOP


GS

M O L LY ' S

NTINE

FT GUIDE

JACQUIE-C BRACELET DANA REBECCA

S A L LY A N N A N D M O L LY B E R N A D E T T E W E H AV E G R O W N U P W I T H A L O V E ( N O P U N I N T E N D E D ) F O R V A L E N T I N E ’ S D A Y. WHEN W E W E R E Y O U N G E R , O U R F A M I LY W O U L D S E N D O U T VA L E N T I N E ’ S D AY C A R D S V E R S U S C H R I S T M A S C A R D S , A N D B OT H O U R PA R E N T S H AV E A LWAY S U S E D T H E D AY T O M A K E U S FEEL EXTRA SPECIAL LOVE. N O W T H AT W E SIGNIFICANT OTHERS IN OUR LIVES, THE H O L I D AY H A S TA K E N O N A W H O L E N E W K I N D OF FUN - ASIDE FROM GIVING MEANINGFUL C A R D S , W E A LWAY S T R Y T O G I V E C U T E L I T T L E GIFTS TO REMIND OUR GUYS HOW MUCH WE LOVE THEM! IT’S AN EXCUSE TO BUY RED AND PINK AND LOTS OF HEARTS... AND W H O D O E S N ’ T L I K E G E T T I N G L O V E -T H E M E D THINGS? C H E C K O U T T H E I R F R E S H , F U N & I N S P I R AT I O N A L S T O R I E S O N T H E I R L I F E S T Y L E B L O G “A P I E C E OF TOAST”♥


TA S T E M A K E R

F I R E H O S E WA S H B A G AHALIFE

S A L LY &

VA L E N

GUYS GIF MORE THAN BACON D E C O R AT I V E S I G N PA P E R S O U R C E

UGG SLIPPERS NORDSTROM

GLASS BOTTLE WIT WEST


50 CARS TO DRIVE BOOK GRAPHIC IMAGE

M O L LY ' S

NTINE

FT GUIDE

TH WOOD STOPPER T ELM

LO U N G E PA N T S JCREW

"CUTE LITTLE GIFTS TO REMIND OUR GUYS HOW MUCH WE LOVE T H E M ♥ ♥ ♥" TOUR EARPHONES B E AT S B Y D R E


VA L E N T I N E

favorite valentine ever

♥OH MY♥ THE SQUEALS THAT ENSUED WHEN THIS ARRIVED FOR VALENTINE’S DAY♥ THANK YOU TO OUR BEAUTIFUL BRIDE, BRITTANY, AND HER OH SO HANDSOME GROOM, BOB, FOR SHARING EVERY BEAUTIFUL, HAPPY MOMENT POST WEDDING WITH US♥

WINTER I SSUE | 1 82


TA S T E M A K E R WA N T I N O N O N E O F O U R V E R Y FAV O R I T E , V E R Y E A S Y, M O S T E L E G A N T P A R T Y T H E M E S ?

CHAMPAGNE & SWEETS, SISTER T H E S I M P L I C I T Y M A K E S I T E A S Y. T H E B U B B L E S M A K E I T O H S O E L E G A N T. T H E T E E N Y T I N Y SWEETS MAKE IT PRETTY AS A PICTURE. YO U D O N ’ T N E E D LOT S O F S PAC E , A S G U E S T S M I X , M I N G L E , A N D D O N ’ T N E E D TA B L E S A N D C H A I R S T O E N J OY T H E C E L E B R AT I O N .

G R A H A M K O S T I C O U R FAV E GLOSSED AND FOUND EDITOR AND MAN ABOUT TOWN THREW ONE OF O U R FAV O R I T E VA L E N T I N E S O I R E E S LIKE – EVER. STEP INSIDE – FOR A PEEK BEHIND THE UBER CHIC SCENES.


WINTER ISSUE | 31


DIY Party Pennants:

Cut colorful patterned paper with paper cutter into rectangular pennants.

Notch ends with scissor.

Add

printed labels, using label sheets from office supply store,

to instantly customize with logo, theme, holiday and more. String together and display as a focal point above bar, dessert display, and more.


Stylist Secret:

Sinks,

coolest instant bar.

And best

when filled with ice, make the of all – they don’t take up valuable

table space.

WINTER ISSUE | 10


E N T E R TA I N I N G C O M PA N Y

RED VELVET CUPCAKES & CREAM CHEESE FROSTING MAKES 24 CUPCAKES

2 1 /4 C U P S F L O U R ( A L L - P U R P O S E ) 1/2 CUP UNSWEETENED COCOA POWDER 1 TEASPOON BAKING SODA 1 / 2 T E A S P O O N S A LT 1 CUP BUTTER, SOFTENED 2 1 /4 C U P S S U G A R 4 EGGS 1 CUP SOUR CREAM 1/2 CUP BUTTERMILK 1 OUNCE RED FOOD COLORING (ADD IN SMALL AMOUNTS, TO DESIRED SHADE OF RED) 4 T E A S P O O N S P U R E VA N I L L A E X T R A C T ½ T E A S P O O N R O S E WAT E R ♥ ♥ ♥

CREAM CHEESE FROSTING 1 ( 8 O U N C E ) PAC K AG E C R E A M C H E E S E , C O L D 1 /4 C U P B U T T E R , C O L D 2 TA B L E S P O O N S S O U R C R E A M 2 T E A S P O O N S P U R E VA N I L L A E X T R A C T 16 OUNCES CONFECTIONERS’ SUGAR

1 . P R E H E AT O V E N T O 3 5 0 D E G R E E S . M I X F L O U R , C O C O A P O W D E R , B A K I N G S O D A A N D S A LT I N M E D I U M B O W L . S E T A S I D E . 2 . B E AT B U T T E R A N D S U G A R I N L A R G E B O W L W I T H E L E C T R I C M I X E R O N M E D I U M S P E E D 5 M I N U T E S O R U N T I L L I G H T A N D F L U F F Y. B E AT I N E G G S , O N E AT A T I M E . M I X I N S O U R C R E A M , M I L K , F O O D C O L O R , V A N I L L A , A N D R O S E W A T E R . G R A D U A L LY B E A T I N F L O U R M I X T U R E O N L O W S P E E D U N T I L J U S T B L E N D E D . D O N O T O V E R B E AT. S P O O N B AT T E R I N T O 2 4 PA P E R - L I N E D M U F F I N C U P S , F I L L I N G E A C H CUP 2/3 FULL. 3. BAKE 18 TO 22 MINUTES OR UNTIL TOOTHPICK INSERTED INTO C U P C A K E C O M E S O U T C L E A N . G E N T LY R E M O V E F R O M O V E N . C O O L I N PA N S O N W I R E R A C K AT L E A S T 5 M I N U T E S . R E M O V E F R O M P A N S . C O O L C O M P L E T E LY A N D F R O S T W I T H C R E A M C H E E S E F R O S T I N G ( O N LY W H E N C O M P L E T E LY C O O L E D ) !


Stylist Secret: Set sweets ontop monocolor plates and platters. all white – for an elegant visual feast. Or, save leftover cardboard boxes, and wrap with white butcher paper to create elevated height on your buffets.


E N T E R TA I N I N G C O M PA N Y

EASY MOUSSE PARFAITS RASPBERRY MOUSSE 2 CUPS FRESH RASPBERRIES OR FROZEN 1 TA B L E S P O O N U N F L AV O R E D G E L AT I N 1 TA B L E S P O O N L E M O N J U I C E 4 CUPS WHIPPED CREAM 1 /4 C U P S U G A R I N S A U C E PA N C O M B I N E 1 1 / 2 C U P S R A S P B E R R I E S A N D S U G A R . H E AT A N D S T I R O V E R M E D I U M H E AT U N T I L T U R N T O L I Q U I D . S T I R I N G E L AT I N . R E M O V E F R O M H E AT A N D S C R A P E I N T O A L A R G E BOWL. LET COOL FOR 5 MINUTES. REMOVE CHILLED WHIPPED C R E A M F R O M R E F R I G E R AT O R . M I X 1 C U P O F W H I P P E D C R E A M I N T O RASPBERRY MIXTURE UNTIL WELL COMBINED. FOLD IN REMAINING WHIPPED CREAM. COVER AND CHILL.

WHITE CHOCOLATE MOUSSE 8 O U N C E S G O O D - Q U A L I T Y W H I T E C H O C O L A T E , F I N E LY C H O P P E D 1 2/3 CUPS CHILLED WHIPPING CREAM S T I R W H I T E C H O C O L AT E A N D 2 / 3 C U P C R E A M I N H E AV Y M E D I U M S A U C E PA N O V E R L O W H E AT U N T I L C H O C O L AT E I S M E LT E D . T R A N S F E R C H O C O L AT E M I X T U R E T O L A R G E B O W L . L E T S TA N D UNTIL MIXTURE IS COOL AND JUST BEGINNING TO THICKEN, S T I R R I N G O C C A S I O N A L LY, A B O U T 3 0 M I N U T E S . B E A T R E M A I N I N G 1 CUP CREAM IN MEDIUM BOWL UNTIL STIFF PEAKS FORM. FOLD I N T O C O O L C H O C O L AT E M I X T U R E I N 2 A D D I T I O N S . C O V E R ; C H I L L M O U S S E AT L E A S T 2 H O U R S .

FRESH RASPBERRY LAYER CHOP FRESH RASPBERRIES AND SET ASIDE. W H E N A L L M O U S S E H A S B E E N C H I L L E D , P U L L O U T W H AT E V E R E V E R V E S S E L YO U ’ V E S E L E C T E D TO U S E ( I LOV E S H O OT E R S , G L A S S M U G S , PA R FA I T G L A S S E S , E TC . D I S P O S A B L E T H I N G S W O R K W E L L T O O ! ) . P L A C E M O U S S E I N S E PA R AT E P I P I N G B A G S A N D L I N E G L A S S E S O N C O U N T E R . S TA R T W I T H P I P I N G A L AY E R O F T H E R A S P B E R R Y, T H E N W H I T E C H O C O L A T E , S P O O N I N F R E S H R A S P B E R R I E S , R E P E AT F O R D E S I R E D L AY E R S ( 3 T O 5 A R E B E S T ) . E A S I E S T I F Y O U D O A L L O F T H E 1 S T L AY E R , T H E N A L L O F T H E 2 N D , A N D S O O N , L I K E A N A S S E M B LY L I N E ! T O P W I T H C H O C O L A T E S T R A W , W H O L E R A S P B E R R Y, A N D F R E S H M I N T ! ♥ ♥ ♥


TA S T E M A K E R

1.

4.


THE Q UEEN RETAI OF L CHI C SHARE S HER G O -T O S H O FAV E PS FO VA L E N R TINE’ S D AY GIFTI NG MELISSA SKOOG 1. WEST ELM We st E l m h a s t h e be st m e rc u r y g l a s s g i f t s .   I l ove t o g i ve m e rc u r y g l a s s vo t i ve s , c a n i s t e r s , o r sm a l l v a s e s t o h o s t e s s e s . T h e y a r e f a bu l o u s ye a r- ro u n d.

2.

2. ANTHROPOLOGIE F o r t h e fo o di e I l ove g i v i n g a c oo k b o o k I t h i n k t h e o t h e r wi l l e n j oy. I a lway s g o t o A n t h ro po l o g i e t o c h e c k o u t t h e i r c o o k b o o k s be c a u s e t h e y a lway s s e e m t o h ave t h e l a t e s t a n d g re a t e st . I do n ’ t t h i n k I c a n g o w r o n g wi t h fo o d bl o g g e r, Ka t i e Q u i n n Dav i e s , n e w c o o k bo o k , Wh a t Ka t i e A t e .

3. LAFCO NEW YORK T h e C o r t l a n d A ppl e sc e n t m a ke s yo u r w h o l e h o u s e s m e l l f a bu l o u s.

4 . V O S G E S H A U T- C H O C O L AT I’ m a su c ke r fo r g o o d c h o c o l a t e a n d my a bso l u t e f avo r i t e t h e s e day s a re C h i c a g o ’s own Vo sg e s H a u t - C h o c o l a t s .   M y p e r s o n a l f avo r i t e s . . . a n d I h e a r t h e y h ave n o c a l o r i e s o n Va l e n t i n e ’s D ay. . . a re t h e t o f fe e s a n d c a r a m e l m a r sh m a l l ows .  

3.

H e r bl o g , O N M Y P L A T E , is a c o l o r f u l c o l l e c t i ve o f t a l e s f ro m h e r f a s h i o n k i t c h e n . S h e h a s be e n re s po n si bl e fo r i de n t i f y i n g a n d c re a t i n g t re n ds i n t h e f a s h i o n a n d l u x u r y m a r ke t pl a c e si n c e day o n e .


RECIPES

CULINARY CURATOR, CATHERINE DE ORIO'S

B R U SS E L S & B E E TS VALENTINE DINNER FOR A VALENTINE'S DINNER CELEBRATING SEASONAL PRODUCE, I LOVE THESE DISHES WITH CLASSIC COUPLINGS OF INGREDIENTS: BRUSSEL SPROUTS WITH BACON, AND BEETS WITH GOAT CHEESE.  WHETHER YOU ARE SEARCHING FOR, OR CELEBRATING COUPLEDOM THIS VALENTINE'S DAY, AT LEAST YOU KNOW YOUR PALATE WILL FIND A PERFECT PAIRING. 

WINTER I SSUE | 1 9 8


T H E S L I G H T LY BITTER BRUSSEL S P R O U TS & S M O KY B ACO N CO U P L E WELL WITH S P I CY W H O L E G R A I N M U STA R D & HORSERADISH, CO O L E D D OW N WITH A BIT OF CREME FRAICHE.  


BRUSSEL S P R O U TS WITH HORSERADISH INGREDIENTS:

DIRECTIONS:

2 LBS BRUSSEL SPROUTS; CLEANED,

PREHEAT OVEN TO 400 DEGREES. IN A

TRIMMED AND HALVED

MEDIUM BOWL TOSS BRUSSEL SPROUTS

(QUARTERED IF LARGE)

1/2 CUP (APPROXIMATELY 5 STRIPS)

WITH OLIVE OIL, SALT AND PEPPER.

GOOD QUALITY BACON; DICED

SPREAD BRUSSEL SPROUTS ON A

1 1/2 TABLESPOONS STONE GROUND

BAKING SHEET IN A SINGLE LAYER AND

MUSTARD

ROAST UNTIL GOLDEN BROWN, CRISP

5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

ON THE OUTSIDE AND FORK TENDER,

3/4 TEASPOON KOSHER SALT

APPROXIMATELY 35-40 MINUTES. STIR

1/2 TEASPOON FRESHLY CRACKED BLACK

ABOUT HALFWAY THROUGH COOKING

PEPPER

TIME TO ENSURE EVEN BROWNING. REMOVE FROM OVEN.

HORSERADISH CRÈME

RENDER BACON IN A LARGE SAUTÉ PAN, ABOUT 8-10 MINUTES. ADD MUSTARD

1/2 CUP CRÈME FRAICHE

AND STIR TO EVENLY DISTRIBUTE. ADD

1 TA B L E S P O O N C R E A M - S T Y L E

BRUSSEL SPROUTS AND TOSS UNTIL

HORSERADISH

THEY ARE WARMED THROUGH AND

1 TEASPOON SHERRY VINEGAR

EVENLY COATED. REMOVE FROM HEAT

KO S H E R S A LT

AND TRANSFER TO SERVING BOWL

WHITE PEPPER

WHISK TOGETHER THE CRÈME FRAICHE, HORSERADISH AND VINEGAR IN A

GARNISH:

SMALL BOWL. SEASON TO TASTE WITH

CHIVES; CHOPPED

SALT AND PEPPER. DRIZZLE BRUSSEL SPROUTS WITH HORSERADISH CRÈME & GARNISH WITH CHIVES.

© C U L I N A R Y C U R ATO R . D E V E LO P E D B Y C AT H E R I N E D E O R I O


WHILE IN THE SA L A D, E A RT H Y, SW E E T B E E TS & TA N GY, C R E A M Y G OAT C H E E S E AC T AS A W E L LM ATC H E D M AT E TO M E L LOW THE GREENS' P E P P E RY B I T E . 

©CULINARY CURATOR. DEVELOPED BY CATHERINE DE ORIO


R OAST E D B E E T, G OAT C H E E S E & P I STAC H I O SA L A D SERVES 4

P I STAC H I O VINAIGRETTE

INGREDIENTS 10 RED BABY BEETS, APPROXIMATELY 1 LB;

INGREDIENTS

UNPEELED, RINSED AND TOPS TRIMMED

3 TABLESPOONS PISTACHIO OIL

4 OUNCES GOAT CHEESE; CRUMBLED

(CAN BE PURCHASED AT WILLIAMS

1/4 CUP MICROGREENS (WATERCRESS, ARUGULA

SONOMA & AMAZON.COM)

OR MACHE); RINSED AND TRIMMED

2 TABLESPOONS FRESHLY

3 TABLESPOONS PISTACHIOS; SHELLED,

SQUEEZED LEMON JUICE

TOASTED AND CHOPPED

1/4 CUP SHALLOTS; FINELY MINCED

2-3 TABLESPOONS OLIVE OIL

1/2-3/4 TEASPOON KOSHER SALT

SALT & PEPPER

1/4 TEASPOON FRESH CRACKED BLACK PEPPER

DIRECTIONS PREHEAT THE OVEN TO 400. TOSS BEETS WITH

DIRECTIONS

OLIVE OIL AND SEASON WITH SALT. PLACE

IN A SMALL BOWL, COMBINE

ON A BAKING SHEET AND ROAST FOR 45-

SHALLOTS AND LEMON JUICE. ADD

50 MINUTES, OR UNTIL THEY CAN BE EASILY

OIL IN A SLOW STEADY STREAM,

PIERCED WITH THE TIP OF A KNIFE. REMOVE

WHISKING UNTIL IT IS EMULSIFIED.

FROM OVEN AND PEEL.* QUARTER THE BEETS.

SEASON TO TASTE WITH SALT AND PEPPER.

ARRANGE BEETS AND CHEESE ON SERVING TRAY OR INDIVIDUAL PLATES. SPRINKLE WITH MICROGREENS AND PISTACHIOS. DRIZZLE WITH VINAIGRETTE.


VA L E N T I N E

PA I N T T H E TOW N

VA L E N T I N E

RED

J A C K ’ S 1 S T B I R T H D AY ♥ S T E P I N S I D E B A B Y J AC K ’ S C O LO R F U L C A N DY L A N D WO R L D A F U N , R E D VA L E N T I N E ' S DAY B I R T H DAY PA R T Y F I L L E D W I T H D E L I C I O U S R E D C A N DY TO P I A R Y C E N T E R P I E C E S

WINTER I SSUE | 204


P H OTO G R A P H Y: C A I T L I N S AV I L L E


Jack's Candy Bar was the centerpiece in the ballroom – featuring twenty old fashioned candy jars filled with every possible kind of red childhood candy – from watermelon lollipops “growing” out of a moss

display, baby sized gummies, conversation hearts, chocolate sprinkled fortune cookies, lipstick candies and so much more.


The Cupcake Bar featured the same design with but dozens of vanilla and chocolate cupcakes, to be decorated and boxed into cupcake boxes as take home birthday treats.


The bar was set with an oversize glass bowl full of red Lollipops, for our specialty drink of Valen-tinis, made with antioxidant rich Pomegranate Cranberry Juice, Vodka and sparkling French Lemonade (equal parts of each) and garnished with a lollipop stir stick for adults.


The Make your Valentine Table

made for goold old fashioned family fun with valentine cut

outs, doilies, stickers, glue sticks,

foil wrapped chocolates, and more to be "mailed" to Jack, in a Valentine Mailbox.


A Cookie Bar was set with premade heart shaped sugar cookies, for kids and adults to decorate with bowls of buttercream icing, sprinkles, candies and more, to take home in cellophane cookie bags


valentine C A N DY + T U L I P S

A FAVO R I T E S T Y L I S T S E C R E T – U S I N G T O N E A S M A L L E R VA S E A N D O N E A L A R G

S PAC E B E T W E E N T H E VA S E S , A N D Y

S T E P 1 – F I L L S M A L L VA S E W I T H

S T E P 2 – P L AC E S M A L L VA S E W I T H F L S T E P 3 - T U C K C O LO R F U L C A N D I E S I N TO T H I N S TA N T T H E M E D H O L I DAY E L E

G R O C E R Y TO G O R G E O U S S H O R TC U T ! T H E S E

A R R A N G E M E N T S A R E A S P R I N G FAVO R I T E O

O F YO U R LO C A L D O M I N I C K ’ S /S A F E WAY G R O

S Q U A R E VA S E I N T H E F LO R A L D E PA R T M E N T A N D YO U H AV E YO U R OW N


decor diy = SWEET STYLE

T WO S I Z E S O F T H E S A M E S H A P E VA S E , E R VA S E . A D D A C A N DY F I L L I N G I N T H E

YO U ’ V E G OT I N S TA N T S W E E T S T Y L E .

H WAT E R , A N D A R R A N G E T U L I P S .

LO R A L I N S I D E O F L A R G E E M P T Y VA S E . E S PAC E B E T W E E N T H E VA S E S – A D D I N G A N M E N T TO A N Y F LO R A L D E S I G N .

E D E B I L I L LY D E S I G N C O N T E M P O R A R Y T U L I P

O F M I N E & AVA I L A B L E R I G H T I N T H E A I S L E S

O C E R Y. J U S T P U R C H A S E A N E M P T Y, L A R G E R

T, G R A B S O M E C A N DY I N T H E C A N DY A I S L E , VA L E N T I N E S W E E T T R E AT.


RECIPES

4X4 4 H O L I DAYS , 4 RECIPES F R O M T H E K E N M A R E C AT E R I N G & E V E N TS K I TC H E N

ARANCINI: M A R D I G R AS M U ST- H AV E 1 6 S E RV I N G S

Tip: We make several Arancini with several varieties of risotto. Some of our favorites are: sausage (Andouille for Mardi Gras!), pea and parmesan cheese, artichoke and lemon, and caprese. You can make the risotto a day in advance, keeping cold in fridge. INGREDIENTS: 4 CUPS COLD RISOTTO 1 BEATEN EGG WITH SPLASH OF MILK FOR EGG WASH 1 CUP FLOUR MIXED WITH 1 TEASPOON EACH SALT AND BLACK PEPPER 1 CUP PANKO BREAD CRUMBS CANOLA OIL FOR FRYING SPICY MARINARA OR ANY OF YOUR FAVORITE ITALIAN SAUCE DIRECTIONS:

Take cold leftover risotto from refrigerator. Use 2 ounce scoop to make risotto balls about 1/2 inch in diameter. Roll balls in flour, then in egg wash, and then in panko crumbs. Place 1 ½ inches of canola oil in frying pan (or use deep fat fryer) and bring to 350 degrees. Place risotto balls in hot oil and fry on all sides until golden brown. Remove from heat, place on paper towels to drain and serve while hot.


F I S H E N PA P I L LOT E : VA L E N T I N E ’ S DAY D I N N E R FO R T WO 2 SERVINGS INGREDIENTS: 2 6OZ PORTIONS OF BRANZINO (HALIBUT OR SALMON WOULD ALSO WORK WELL) 1 SPRIGS OF FRESH TARRAGON (LEAVES ONLY) 6 PITTED CALAMATTA OLIVES CUT INTO QUARTERS OLIVE OIL 1 MEDIUM TOMATOES SEEDED AND DICED 1/4 GRILLED LIME CUT INTO 4 PIECES SEA SALT BLACK PEPPER 2 16 INCH PIECES OF PARCHMENT PAPER 1/2 CUP HEAVY CREAM 1/2 TABLESPOON LEMON JUICE DIRECTIONS:

Take your piece of branzino (halibut or salmon), glaze it with olive oil, salt and pepper. Fold your parchment in half and crease in the center. Open the parchment; place the branzino on the bottom half near the creased center. Add your olives, diced tomatoes, grilled lime, and tarragon, folding parchment over so the edges meet. Fold the open sides over three times to create a ¼ inch fold on each side. Place this envelope of ingredients on a cooking sheet and bake at 350 degrees for 15 minutes. For the lemon foam add lemon to heavy cream and beat with hand mixer until thick but not stiff. To serve, place parchment packet on plate. Tear open top to expose fish and add a dollop of lemon foam.


FRIED GREEN TO M ATO S O U P : ST. PAT R I C K ’ S DAY 6 SERVINGS INGREDIENTS: 8 GREEN TOMATOES – CUT IN FOURTHS 2 QUARTS CHICKEN BROTH (MAY SUBSTITUTE VEGETABLE BROTH) 1 TEASPOON CAYENNE PEPPER 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER DASH OF TABASCO CRUMBLED CORN BREAD 2 TABLESPOONS BUTTER ¼ CUP MAYONNAISE ¼ CUP SOUR CREAM 1 TABLESPOON CAJUN SPICE (ONE WITH LESS SALT WORKS BEST) DIRECTIONS FOR SOUP:

Puree green tomatoes in blender. Place chicken stock in a 4 quart sauce pan over medium heat. Stir in green tomato puree, cayenne pepper, salt, black pepper and Tabasco. Bring to a slow boil, reduce heat, cover, and simmer for 20 minutes stirring occasionally. DIRECTIONS FOR REMOULADE:

Combine mayonnaise, sour cream, and Cajun spice in a bowl. Transfer to a plastic zip lock bag. Snip one corner of bag and squeeze remoulade in a zig zag pattern over soup DIRECTIONS FOR CRUMBLE:

Melt butter in a frying pan over medium low heat. Add crumbled cornbread and sauté until cornbread is golden brown but not burnt. Remove from pan and use to crumble over soup.


T H E B L I SS P OTATO : T H E S U P E R B OW L 12 SERVINGS INGREDIENTS: 6 MEDIUM SIZE RED BLISS POTATOES, WASHED 4 OZ LEFTOVER MEAT LOAF YOUR FAVORITE KETCHUP 4 OZ OF FRESH PEAS (COOKED AND MASHED) 1 SMALL CARROT SLICED THIN ON THE DIAGONAL (FOR EXTRA COLOR USE PURPLE CARROT) OLIVE OIL SALT AND PEPPER DIRECTIONS:

Cut bliss potato in half and carve out the center. Glaze with olive oil, salt and pepper. Bake at 400 degrees for 30 minutes until golden brown. In a sauté pan on medium-high heat sauté crumbled meat loaf until crispy. Fill potato halves with a dollop of ketchup, crispy meat loaf (approximately ½ teaspoon), top with ¼ teaspoon of mashed peas, garnish with carrot slice.


eat art. explorers of culinary gastronomy.

312.787.0190 | kenmarecatering.com


TA S T E M A K E R

Runaway Bride

M R . P L AY B OY C ATC H E S

Cupid looms large in February when thoughts turn to love for Valentine’s Day but, for the King of the Bunny Hutch, Hugh Hefner (86), New Year’s Eve was a romantic milestone when he wed ladylove/December 2009 Playmate, Crystal Harris (26). You may remember her as the “Runaway Bride” who left Hef standing at the altar in June 2011 but on this night, she ran straight back into his arms becoming the third Mrs. Hugh Hefner. In an intimate ceremony performed before his annual NYE party at the Playboy Mansion in Holmby Hills, California, Hef and Crystal exchanged their vows as a harpist


played “As Time Goes By” (from his favorite film, Casablanca), “Because You Loved Me” and “Somewhere Over the Rainbow.” The bride was resplendent in pink, the signature color in the world of Playboy Playmates, and even their King Charles Spaniel, Charlie, was decked out in a mini tuxedo. Hef’s brother, Keith, a recently married man himself, served as best man. After the ceremony, they joined revelers in the over-sized tent in the backyard for a dual wedding reception/NYE party. Guests included Gene Simmons, Jon Lovitz, Rascal Flatt’s Joe Don Rooney and former Playboy Playmates among many others. The day of the ceremony, Crystal tweeted to her more than 500K followers, “Today is the day I become Mrs. Hugh Hefner. Feeling very happy, lucky and blessed.” After the ceremony, Hef tweeted, “Love that girl!” I wish them nothing but the best and hope they have a long, happy life together. As I read through some Facebook and Twitter comments surrounding this wedding, I was dismayed to find so many nasty messages posted. Most of them mentioned their age difference and suggested she might be a gold digger. As you may or may not know, I have a very long history with Playboy and know Hef pretty well. I’ve never figured him to be a stupid man or one lacking common sense. Quite the contrary and he is certainly not a man who acts on a whim. And since they’re both consenting adults, who’s to say this marriage isn’t what it’s supposed to be, a love match between two adults? I’ve been lucky to be married to my soulmate,

Chuck, for more than 23 years now and I think I can offer Crystal and Hef some advice. Make sure you’re best friends first. Never let a day go by without telling him/her that you love them. Even simple acts like cutting out the “Love Is” cartoon and pasting it somewhere unexpected can be a joy on a gloomy day. Have common interests. For Crystal’s bridal shower, her friend and business partner, Ashley Matthau, planned a

Candace & Hugh

Candace Jordan bunny of the year


Disney and Christmas theme, two of her favorite things. Crystal said she and Hef were BIG fans of Disneyland and go there often. Bingo, something they share and enjoy together. Conversely, enjoy your partner’s hobbies, too, even if they aren’t your own. I know Crystal and Hef enjoy his favorite pastime, watching classic films. Hef is a wonderful man and it’s no surprise to me that women of all ages are attracted to him. There’s also a reason why ALL of his past girlfriends are still his friends. He even threw a wedding at the Mansion for a former girlfriend as well as hosting numerous bridal and baby showers for others. He has a kind heart....the worse thing I can say is that he might be too much of a romantic.....but in this day and age, that can’t be a bad thing, right? Congratulations Crystal and Hef! Take good care of each other.....my last and most important piece of advice. I trust Cupid’s aim.

candace jordan

Candace & Chuck today


Candace & Chuck on their wedding day


RECIPES

fre nch food is t a

DOMINIQUE MALET I started making these recipes by my mother’s side and now cook these same recipes with my children and their friends. There really is nothing better than preparing my favorite holiday recipes with my kids. French flavors to share!

WINTER I SSUE | 23 4


BEET VELOUTÉ Serves 6 INGREDIENTS: 2 COOKED BEETS 1/2 CUP SINGLE CREAM 1 TBSP CORIANDER SALT AND PEPPER

DIRECTIONS:

Peel and cut beets into pieces. Blend with cream and coriander. Season with salt and pepper. Chill in the fridge before serving in small glasses.


POULET EN CROUTE WITH THYME Serves 4 INGREDIENTS: 2.2 LB OF FLOUR 1 LB OF SEA SALT 0,5 LB OF TABLE SALT 2 EGG WHITES 2 CUPS OF WATER 1 BOUQUET OF THYME 1 WHOLE CHICKEN 6 GARLIC CLOVES

DIRECTIONS:

Preheat the oven to 410째F. Lightly oil a roasting pan. In a large bowl, mix together flour and the 2 salts. Add the egg whites and water then stir and knead. Flatten the dough into a circle about 10 inches wide and 0.5 inches thick. Cover the dough with thyme then put the chicken in the center. Place the garlic cloves and some thyme into the body cavity and completely cover the chicken with the dough. Place in the prepared roasting pan and cook for 90 minutes. Wait 10 minutes before serving. Serve with mashed potatoes and green beans.


SOFT FOCUS D E S S E R T P L AT E S

OUTFIT RAGLAN CHEMISE

the Pantone color of 2013

PLUMES KIMONO MIDI DRESS

CELESTIAL COASTER SET


C O LO R O F T H E Y E A R

ROSE OF SHARON GRAND VA S E

CUFFED SHEARLING GLOVES

emerald ALL ABOUT

DRAPED TIEBACK DRESS

SHIMMER DUSTED LOOP


TA S T E M A K E R

W INTER I SSUE | 240

P


Provence

POSTCARDS FROM

PHOTOGRAPHY BY VICKI ARCHER

H YA C I N T H B U L B S S P R O U T I N G … R E A DY T O A N N O U N C E T H E I R A R R I VA L


O P P O S I T E PA G E , T O P L E F T : 1 . ‘ L E C A R O U S E L ’ … C R E P E S A N D C O F F E E T O WA R M T H E H E A R T… I N A I X - E N - P R O V E N C E , N E A R L A R O T O N D E O N T H E C O U R S M I R A B E A U . 2 . T H E S T R E E T S O F S A I N T R É M Y D E P R O V E N C E , A LT H O U G H D E S E R T E D I N T H E C O L D E R M O N T H S , T H E Y A R E S T I L L A S C H A R M I N G 3 . T H E W I N T E R L I G H T, S O F T A N D L O W, I L L U M I N AT E S M Y FAV O U R I T E P L A C E T O R E L A X , P U T M Y F E E T U P A N D R E A D T H E L AT E S T. 4 . E A S T E R AT J O E L D U R A N D … O U R L O C A L C H O C O L AT I E R .


1

3

2

4


larl y Eric is a celb rity styl ist who is also regu as feat ured in Us Wee kly' s Fas hion Poli ce on well as on TV show s with his uniq ue take cele brit y fash ion and curr ent tren ds.

E R IC H IM E L 'S

CH IC STA PLE S FO R EV ER Y RE SO RT VA CATIO N

A B AT H I N G S U

S E X Y D O E S N ' T H AV E S U I T W I L L G E T YO U N O

Dot Bathing Suit, $

A RAFIA TOTE DOUBLES AS A BEACH BAG OR A TOTE TO CARRY WITH A SUNDRESS FOR DINNER.

B e a c h y N o r a h B u c k e t To t e , $395, toryburch.com


TA S T E M A K E R

A FUN SCARF THIS BEACHY ACCESSORY MAKES A S I M P L E W H I T E TA N K P O P.

Diane von Furstenberg Circle S c a r f, $ 1 8 5 , s c o o p ny c. c o m

UIT GIDGET WOULD WEAR

T O B E R A U N C H Y. T H I S C U T E B A T H I N G OTICED FOR ALL THE RIGHT REASONS.

$100 for top and bottom, madewell

A JEWELED SANDAL ' J E W E L E D ' D O E S N ' T A L W A Y S M E A N F A N C Y. C A S E - I N - P O I N T, T H I S M I C H A E L K O R S VERSION IS MADE OF PVC, SO GO AHEAD A N D WA L K O N T H E B E A C H A F T E R D I N N E R .

Malaya Jeweled Sandal, $125, michael kors


RECIPES

IN THE KITCHEN WITH ROSS SVEBACK

wonderful… WINTER COOKING HAS NEVER TASTED SO

W INTER I SSUE | 246


C A E SA R SA L A D D I P D E CO N ST R U C T E D P E R F E C T FO R S U P E R B OW L S U N DAY

I love Caesar salad – all those delicious dressing and crunchy accouterments. So, why not deconstruct it, and make an appetizer out of it?  I placed these in some simple glasses and this dip was a big hit.  I sliced the rustic bread on the bias, drizzled it with garlic oil and baked them off in the oven.  I hope this inspires you to look at food in different ways and create your own deconstructed recipes…please let us know what you have fun creating.

S E RV E S 6

INGREDIENTS 1 CUP MAYONNAISE 1 CUP SOUR CREAM 1 CUP GRATED, FRESH PARMESAN 1 TBSP. ANCHOVY PASTE 1 TSP. LEMON JUICE 2 GARLIC CLOVES, MINCED 1/2 TSP. PEPPER

DIRECTIONS

Mix ingredients together and let chill for at least three hours for flavors to meld.  Serve in a glass with other accoutrements – Romaine hearts, cherry tomatoes and rustic-garlic bread.


G U I N N E SS C H O CO L AT E CAKE WITH GUINNESS BUTTERCREAM P E R F E C T FO R ST. PAT R I C K ’ S DAY

What I love about this recipe is that you can actually taste a hint of the stout throughout the cake as opposed to recipes where the stout gets completely lost.   I’m sure the thought of stout icing seems a bit odd, yet stout actually has a caramel flavor when it hits the back of your palate so it lends itself nicely and gives a beautiful color to the buttercream.   No vanilla in this recipe, since stout is the star here.   This cake is very delicate, so you need to chill them in order to handle it well.  With that said, invert them onto a cooling rack or countertop that has a sheet of plastic wrap on it so then you can wrap each layer and have the ability to handle it much better.   Chill the layers fully before frosting. SERVES 6 CAKE: 1 CUP UNSALTED BUTTER OR BUTTERFLAVOR SHORTENING, ROOM TEMPERATURE 2 CUPS SUGAR 2 TSP. BAKING SODA 1 TSP. SALT 2 EGGS 3/4 C. SOUR CREAM 3/4 C. HERSHEY’S SPECIAL DARK COCOA POWDER 1 C. GUINNESS EXTRA STOUT 2 C. CAKE FLOUR

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together – scraping the bowl if necessary to completely combine.   Add baking soda, salt and eggs – one at a time, followed by the sour cream.   Scrape the bowl again to make sure your ingredients are thoroughly combined.   Add cocoa powder and mix on low to incorporate.   Slowly

pour in the Guinness Extra Stout, being careful not to splash.   Finally add the cake flour and mix until ingredients are combined well. Divide between desired amount of round cake pans that have been prepped with baking spray to ensure easy release.    Bake in an oven that has been preheated to 350 degrees for 25-30 minutes, checking the cakes after 25 minutes with a toothpick inserted in the middle coming out clean to ensure they are done.  Remove from the oven and allow to rest in pans for ten minutes, then invert the layers onto cooling racks.   Chill completely before frosting. FROSTING: 2 CUPS SUGAR 1/2 C. GUINNESS EXTRA STOUT 2 WHOLE EGGS + 2 EGG WHITES 1 LB (4 STICKS) UNSALTED BUTTER, ROOM TEMPERATURE 1 C. (1 STICK) REGULAR SHORTENING, ROOM TEMPERATURE

Place sugar and stout into a medium (4 qt.) saucepan and bring to boil, cook until a candy thermometer reaches softball stage (235-240 degrees).  Remove from heat and set aside.  In the bowl of an electric mixer fitted with the whisk attachment beat 2 whole eggs and 2 egg whites, then slowly pour in the hot syrup.  Once all the syrup is added, set timer and allow mixture to whip for ten minutes.  Pour syrup into a pitcher to cool.  You will want to refrigerate the syrup for at least four hours, or overnight – you can also leave it on the counter to cool as well.  Once syrup has cooled, take a spoon and remove the foam that has risen to the top (there is no need to get every ounce of it, just the majority). Place clean bowl back in the mixer and add the butter and shortening with whisk attachment.  Beat on high speed, stopping 2 or 3 times to scrape the bowl – ingredients should be light in color and have a whipped texture.  Add the vanilla bean paste and slowly pour in the syrup.  Place mixer on low and edge up to medium high until all of the ingredients are incorporated and the icing looks fluffy.


S P I CY C H I C K E N S O U P W I T H P E STO & O L I V E S SERVES 6 Cold weather brings comfort soups, and colds. I wanted to

INGREDIENTS

create a dish that not only warmed the soul, yet warmed your

.25 LB. DELALLO FRESH GARLIC &

entire body.

PEPPER ANTIPASTO, MEDIUM CHOPPED .25 LB. DELALLO OIL CURED PITTED

The heat in this soup comes from DeLallo Fresh Garlic &

OLIVES, MEDIUM CHOPPED

Pepper Antipasto, which you can find in the deli section of

2 LB. BONELESS, SKINLESS CHICKEN

supermarkets, coupled with the  DeLallo Oil Cured Pitted

BREASTS

Olives for interest and intrigue.

3 – 16 OZ. CANS CANNELLINI BEANS 1 – 48 OZ. CAN CHICKEN BROTH

The rest of this recipe is a no-brainer with canned Cannellini

1 BUNCH INNER STALKS & LEAVES FROM

beans and pesto you can buy ready-made from the store. For

CELERY, CHOPPED

the celery in this dish, I cut the core off the bottom of a

1/2 C. PESTO

whole head and remove the main outer stalks – then I chop

1 C. HEAVY WHIPPING CREAM

up the inner stalks and leaves because these stalks are smaller and lighter in color. I also love the look of the celery leaves

DIRECTIONS

in the soup.

In a stock pot over medium heat, add the chopped Antipasto mix along with the oil it was in. Saute for roughly five minutes. You may notice that you begin to cough due to the spicy peppers – this will last for a little while even after you add all of the ingredients as the oils are in the air – just so you know. Add the chopped olives, whole chicken breasts, Cannellini beans, chicken broth, celery and pesto. Bring to simmer and allow to cook for ten minutes. Remove chicken breasts, slice lengthwise into thirds and then shred. This allows the shredded chicken to not be too large in size. Place chicken back into pot, add cream and allow to come to simmer again – serve.


S U N DAY S M OT H E R E D CHICKEN SERVES 6 My Grandmother loved to use bottled dressing as her ‘secret

DIRECTIONS

ingredient’ to many dishes.   Here she used Caesar to dress

Marinate the chicken in the Caesar dressing for at least three

up her Sunday Smothered Chicken recipe by using it as a

hours or up to overnight is fine in zipper bag.

marinade – she said it gave the chicken extra zip noone could figure out.   Grandma always used bottle lemon juice, fresh

In a large pan over medium heat, fry bacon until crisp –

lemons were too expensive – yet I find fresh imparts so much

remove with slotted spoon and set aside. While bacon is

more flavor to the dish.

frying, remove chicken from marinade in bag and place on plate – allowing it to come to room temperature and take

INGREDIENTS

the chill off. This will help it cook more evenly. Add chicken

1/2 C. BOTTLED CAESAR DRESSING

breasts, frying until they well-browned, roughly 3 minutes per

(I USE MARZETTI, AND I KNOW DEBI

side. Remove from pan and allow to rest for a few minutes.

LILLY LOVES ALL NATURAL YOGURT DRESSINGS)

Add mushrooms to pot, cooking until they have release most

2 LB. BONELESS, SKINLESS CHICKEN

of their moisture, roughly 5 minutes, then add the onions and

BREASTS

cook until softened and beginning to caramelize – another ten

1/2 LB. BACON, DICED

minutes. While vegetables are cooking, slice chicken breasts

8 OZ. FRESH, SLICED MUSHROOMS

against the grain in 1/2" slices. Add lemon juice, butter and

1 ONION, SLICED

flour into the pan and stir around, making sure the butter

4 TBSP. (1/2 STICK) UNSALTED BUTTER

is completely melted and flour absorbs all of the liquid and

1/4 C. FLOUR

begins to cook.

1 TSP. SALT

Add stock, cream, chicken and chicken dripping to pot –

1 TSP. COARSE-GROUND PEPPER

bring to boil so flour mixture activates and sauce thickens.

2 TBSP. FRESH LEMON JUICE

Add salt, pepper and cheese, stirring well to combine. Remove

32 OZ. CONTAINER CHICKEN STOCK

from heat and set aside.

2 C. HEAVY CREAM 2 C. SWISS CHEESE, SHREDDED

Preheat oven to 350. Boil pasta in salted water and drain.

4 ROMA TOMATOES, SEEDED AND DICED

Place into the bottom of a baking dish of your choice, then

12 OZ. BAG OF EXTRA-WIDE EGG

pour chicken mixture evenly over the top. Top mixture with

NOODLES

diced tomatoes and bacon and place into the oven to cook for 45 minutes. Remove from oven and allow to rest for 15 minutes – serve.


C A R R OT L AY E R C A K E P E R F E C T FO R E AST E R

Spring is the inspiration for this cake.  Iced in a spring green and embellished with tender vegetables, this is sure to be a hit at your next event.  The decoration on this cake is not for the beginner – it does take a bit of practice.  Remember to always use the best ingredients you can afford when you bake and cook.   This recipe makes a 6" 4-layer cake.   I scrub my carrots, but I don’t peel them as I believe there is so much nutrition in there I hate to waste it. I know Debi agrees with me here… SERVES 6 CAKE

In the bowl of an electric mixer combine shredded carrots, crystallized ginger, vanilla bean paste, canola oil, eggs, sugar and buttermilk.  Mix on low and when combined add baking powder, salt, cinnamon and pecan pieces.   Finally add flour and mix until all the flour is incorporated. Prepare four 6" cake pans by spraying them with non stick cooking spray.  Place into a 375 degree, preheated oven and bake for 30-35 minutes – until toothpick inserted comes out clean.  Remove from oven and allow to cool in pans for ten minutes, then invert onto cooling rack to fully cool down.  Wrap in plastic wrap and place in refrigerator overnight to fully chill.

3 CUPS AP FLOUR 1 CUP PECAN PIECES

FROSTING

1 LB. CARROTS, SHREDDED

In the bowl of an electric mixer fitted with whip attachment combine butter, shortening and cream cheese beating it for five minutes – scraping bowl as necessary to mix all ingredients together.  Turn mixer on low and add vanilla and powdered sugar, beating for five more minutes. Separate out 2 cups of icing and tint orange.  Separate out another cup and tint it a darker shade of green you tint the remaining icing in the bowl so you have a shade difference between the two.  Level off cake tops and place onto cake round, securing it with a dab of frosting.   I place roughly 1 cup of icing in between each layer.  When you smoosh it down, some if the icing will ooze out and

3 EGGS 1/3 CUP BUTTERMILK 1 TBSP. VANILLA BEAN PASTE 2 CUPS SUGAR 1 1/2 CUPS CANOLA OIL 1 TBSP. CRYSTALLIZED GINGER 2 TSP. BAKING POWDER 1 TSP. SALT 1 TSP. CINNAMON ICING 2 LB. POWDERED SUGAR 1 CUP (2 STICKS) UNSALTED BUTTER, ROOM TEMPERATURE 1 STICK BUTTER FLAVOR SHORTENING 8 OZ. CREAM CHEESE – ROOM TEMPERATURE 1 TBSP. VANILLA


passover perfect

PA S S OV E R

PASSOVER DESSERTS ARE THE BIGGEST LONG SHOT IN A SEA OF UNLEAVENED COURSES OFFERED AT A SEDER. PROFESSIONAL BAKERIES (SO SORRY!) RARELY PRODUCE A NIBBLE WORTH MY PALATE. HOMEMADE BAKERS SOMETIMES DELIVER. BUT IN BOTH CASES THE GOODS RANGE FROM CHALKY, AND CRUMBLY, TO SO SUGARY I NEED A POSTDINNER RUN IN ORDER TO SLEEP THAT EVENING.  MY GRANDMOTHER’S SOLUTION WAS TO SERVE SPONGE CAKE TOPPED WITH STRAWBERRIES AND WHIPPED CREAM AND CALL IT A DAY. I WAS NOT SO EASILY QUIETED. WHERE, I ALWAYS WANTED TO KNOW, IS ALL THE CHOCOLATE? THIS FUDGE BROWNIE RECIPE FILLS THE VOID. THEY’RE DECADENT. WORTHY OF MOSES. AND HIS ISRAELITES. WASH ONE DOWN WITH A SWIG OF MOGEN DAVID.

WINTER I SSUE | 25 6


Passover Fudge Squares

4 EGGS

2 CUPS SUGAR

1 CUP MELTED BUTTER, COOLED ½ TSP. SALT

6 T MATZO CAKE MEAL (NOT AN EASY FIND, BUT IT’S OUT THERE!)

1 CUP COCOA  

PREHEAT OVEN TO 375.   BEAT EGGS WITH AN ELECTRIC MIXER. BEAT IN SUGAR GRADUALLY (1/2 CUP AT A TIME).  ADD BUTTER AND BEAT WELL.  SIFT IN THE DRY INGREDIENTS AND MIX WITH A WOODEN SPOON, ONLY UNTIL COMBINED.  POUR INTO 9 X 13 INCH PAN GREASED AND LINED WITH PARCHMENT PAPER.  BAKE 20 MINUTES.  COOL TO ROOM TEMPERATURE. REFRIGERATE SEVERAL HOURS OR OVERNIGHT BEFORE CUTTING. LISA CHALEM BLOG, FEEL THE LOVE. EAT THE FOOD.


TA S T E M A K E R

The Ultimate Bloody Mary Garnish Plate - at David Burke’s Primehouse... Hot Coppa, Prosciutto, Salami, Poached Shrimp, our Cheddar Cheese, Spicy Peppers & Pickled Veggies


A M A N DA P U C K ' S TO P T R E N D S WINTER

IS

ALL

ABOUT

THE

B R E A K FAST/ LU N C H

HYBRID

BRUNCH! Brunch is great for all occasions

WHE T H ER COZ YI N G UP ON A DATE, ENGAG ING IN A FA M I LY A F FA I R O R CATCHING UP WITH FRIENDS. UNI Q U E BLO O DY M A RYS , BREAK FAST BURG ERS AND CR E AT I V E EG G DI S H ES HAVE BEEN POPPING UP IN R E STAU RA N TS A L L OVER TOWN – AND HERE ARE SOM E TO P P I C KS TO TRY OUT ON THE WEEK ENDS

1. David Burke’s Primehouse

SMALL CARAFE (16 OZ) - $12 LARGE CARAFE (22 OZ) - $18 THE CLASSIC – EVERYTHING A GREAT BLOODY SHOULD BE WASABI – BRING ON THE FIRE! THE BULL – PRIME SEASONING FOR BREAKFAST BAD BOYS MARIA – TEQUILA! NOW THAT’S MY KIND OF WOMAN! ULTIMATE BLOODY MARY GARNISH PLATE - $13 HOT COPPA, PROSCIUTTO, SALAMI, POACHED SHRIMP, OUR CHEDDAR CHEESE, SPICY PEPPERS & PICKLED VEGGIES

WINTER ISSUE | 31


2. Old Town Pour House

CHURCHILL BLOODY MARY - $12 SERVED IN A 20 OZ. GOBLET, RIMMED WITH A SPECIAL HOUSE BLEND (SIMILAR TO OLD BAY): HOUSE MADE BLOODY MARY MIX WITH YOUR CHOICE OF TITO'S, STOLI HOT OR EFFEN CUCUMBER VODKA. SKEWERED WITH A CHERRY TOMATO, CUBE OF PEPPER JACK, GIBSON ONION, SLICE OF STEAK AND AN OLIVE. GARNISHED WITH SHRIMP AND A LEMON WEDGE; SLIM JIM TO STIR.

3. Red Violet

• SPICED CUCUMBER BLOODY MARY - $12 MUDDLED CUCUMBER, LIME, CILANTRO AND OLIVES.  EFFEN CUCUMBER, BLOODY MARY MIX, TOPPED WITH TORAGASHI (JAPANESE CHILI POWDER), CILANTRO, CHINESE CELERY, AND BITTERS

4. Grass Fed

• BLOODY MARIA - $8 JALAPEÑO INFUSED TEQUILA, MARY MIX AND GRASS FED JERKY *INGREDIENTS ARE CREATED AND INFUSED INHOUSE.

5. Jake Melnick’s Corner Tap • SAKI MARY $10 ROCK SAKE, LIME AND JAKE’S HOUSE MADE BLOODY MARY MIX.

Bloody Maria - at Grass Fed... Jalapeño Infused Tequila, Mary Mix and Grass Fed Jerky *Ingredients are created and infused in-house.


d


1. SOLA, BIG KAHUNA 2. DAVID BURKE’S PRIMEHOUSE CORNED BEEF HASH BENEDICT 3. BURGER BOSS, 8 AM BURGER 4. GRASS FED GREEN EGGS, NO HAM


B R E A K FAST B U R G E R S :

1. Grass Fed

BREAKFAST BURGER - $13 GRASS FED BURGER, FRIED EGG, HOLLANDAISE AND POTATOES

2. David Burke’s Primehouse

BENNY BURGER - $12 BEEF BURGER, HAM, H OLLANDAISE AND SUNNY SIDE UP EGG

3. Sola

BIG KAHUNA – $16 WAGYU BURGER, POTATOES, BACON, CHEDDAR, FRIED EGGS, ONION AND HOLLANDAISE

4. Burger Boss

8AM BURGER AVAILABLE AS: SINGLE – $6.69 | 1/3 LB – $7.49 | 1/2 LB – $8.49 CAGE-FREE FRIED EGG, APPLEWOOD SMOKED BACON, AMERICAN CHEESE, KETCHUP, BOSS SAUCE, LETTUCE, TOMATO AND BRIOCHE

EGG-LECTIC DISHES:

1. David Burke’s Primehouse

CORNED BEEF HASH BENEDICT - $14 HOUSEMADE HASH, POACHED FARM EGGS AND HOLLANDAISE

2. Old Town Pour House

ADULT BACON AND EGGS - $13 SMOKED PORK BELLY, OVER EASY EGG, BLACKBERRY BALSAMIC JAM, PARMESAN GRITS, MICROGREENS AND BRIOCHE

4. Grass Fed

GREEN EGGS, NO HAM - $10 EGG WHITES, AVOCADO, HERBS, ARUGULA, PARMESAN, TOAST AND POTATOES


EASTER

Easter Elegance W INTER I SSUE | 26 4


DIY EASTER ELEGANCE: S T E P 1 - U S E W R A P P I N G PA P E R A S A TA B L E R U N N E R . S T E P 2 - W R A P VA S E S W I T H L A C E PA P E R A N D N AT U R A L R A F F I A . F I L L W I T H A C A N D L E F O R A WA R M G L O W. S T E P 3 - U S E N AT U R A L R A F F I A T O W R A P A R O U N D T H E B U N D L E S O F T U P L I P S . P L A C E I N A S M A L L VA S E . S T E P 4 -   P L A C E A FAV O R O N E A C H P L A C E S E T T I N G , L I K E T H E S E H O T C O C C A FAV O R S .


BEHIND THE SCENES

Did you know this shoot was Anthony Thalier snapping Debi's book cover?


Katie is tossing petals, Debi's "vision" for her headshot, of raining roses


easter brunch, for a bunch We’ve gathered our favorite spring decor and food trends - and stepped them out into easy, elegant, affordable party prep for you to share with family, friends, and neighbors (just like we do within the pages of our book A Perfect Event…did you by chance pick up your copy yet, for all your 2013 entertaining and gifting?)

step 1: darling decor Unplug the kids from the tv…the ipads…the texting. Instead, gather ‘round the table and craft colorful, long lasting spring Easter decor together as a family.  With just 3 ingredients: plastic eggs, paper napkins and decoupage glue you can create decoupaged easter eggs with pretty seasonal prints straight from the haute couture runways:  pastel plaids, polka dots, stripes and more.


diy:

1.  CUT NAPKINS INTO SQUARES 2.  BRUSH WITH GLUE 3.  WRAP AROUND PLASTIC EGG TIGHTLY, SO IT'S NICE AND SMOOTH - NO LOOSE RAGGED BITS. 4.  LET DRY - AND DONE!


step 2: bunny cakes With just four ingredients:  our bunny ear printable, cupcakes with white icing, white pom poms and glue, you can whip up cute enough to nibble décor. Print off our favorite bunny ears - a free printable - and have kids cut out, then top white icing cupcakes, adding white pom pom bunny feet and tails with a dab of glue. These details create a fun, festive Easter table with homemade flair in less than an hour.

step 3:  set the table Layer a gorgeous, sunshiney spring palette right ontop your table - adding an instant touch of elegance with a linen cloth - rented from our favorite source, bbjlinen.com. Next, add a long green runner of Wheatgrass, easy to order right from your neighborhood florist. (after Easter - you can chop it up and make grass smoothies for a recycled breakfast). You can customize your Wheatgrass runner by layering right into the grass anything spring - chocolate bunnies, fresh flowers (make sure to add a water tube, sold at floral shops, to the end of the stem, and add these in just before guests arrive to keep them standing tall), and of course our colorful decoupage eggs.


breakfast  bruschetta Serves 8

ingredients: 8 sliced whole wheat bread pepper and butter to taste 8 eggs, fried 1 cup yellow cherry tomatoes 1 cup cherry tomatoes 1 container goat cheese crumbles 1 bunch fresh basil 1 bunch fresh mint 1 bottle Balsamic Cream (available in grocery)

preparation: Slice bread into thin slices.  Toast in toaster.  Place ontop platter.  In hot skillet, fry 8 eggs in a hint of butter.   Garnish with fresh pepper to taste.  Slice tomatoes in half, chop basil and mint, add to tomatoes.  Add goat cheese crumbles.  Season with black pepper.   Place an egg ontop each slice of bread, Place spoonful of tomato goat cheese salsa ontop egg.  Drizzle with Balsamic Cream.


orange honey  chicken Serves 8

ingredients: 8 chicken breasts, boneless, skinless olive oil, pepper to taste 1 c fresh orange juice 1 c honey 1 T ground cumin 1 bag arugula, washed 1 bottle Garlic Expressions Vinaigrette, available in grocery

preparation: Pound chicken until thin.  Season chicken with pepper and cumin.  In hot skillet, sear both sides of chicken in olive oil until brown.   Combine  orangejuice and honey, mix until blended.  Pour over chicken, and simmer for 10 minutes.  Toss arugula, drizzle with vinaigrette.  Season with fresh ground pepper.  Serve chicken ontop.


spring peas with shallots Serves 8

ingredients: 3 bags frozen peas olive oil, black pepper to taste 2 c peeled shallots, sliced

preparation: Saute shallots in olive oil in a hot skillet, until brown. Add frozen peas.  Let warm, 10 minutes.  Season with black pepper. Transfer onto platter for service.


debi's diys

JANUARY

WE KNOW, WE KNOW.  IT IS A BIT SAD TO REMOVE ALL THAT LOVELY HOLIDAY DECOR, ON TABLES, MANTLES, THE BEAUTIFUL TREE... OUR HOMES SEEM SOMEWHAT BARE.  LESS HAPPY.  LESS FESTIVE. WELL - DO NOT FRET.  WE HAVE THE PERFECT IDEA FOR YOU, IN JUST FOUR SIMPLE STEPS. 1.  Fill a debi lilly design™ White Lace cakestand with fresh green apples for a creative centerpiece. 2.  Hold the glass dome upside down and place the apples inside. 3.  Place the base of the cakestand over the top and then invert it right side up on your table. 4. Tie the base with debi lilly design satin ribbon for a perfect finishing touch.


FEBRUARY VALENTINE’S SWEETS MADE EASY -  Gather one small and one large debi lilly design™ Julep vase as well as a Fleur de Lys small and large plate. -  Fill the large Julep vase with fresh cut flowers.

-  Place the small plate on top of the small Julep vase - for an instant cake stand.  Secure with floral cling (available from floral shops, or use museum putty for hanging photos straight!) -  Leave the large plate on the table top. -  Serve your favorite sweets on both plates for a fun, multi-layer dessert bar. - Debi loves to whip up whoopie pies using fresh bakery cookies, with a thick schmear of buttercream icing in between.  These are instant, elevated sweets, and so easy for the kids to help create in the kitchen. - Just as fast, and a tad healthier: fill Phyllo "tart" cups from the grocery with protein rich lemon yogurt, and top with organic berries and a touch of fresh mint.  Delish in just minutes. Debi has designed Valentine Florals (and gorgeous gifs!) for all – just grab at your local Safeway.


DEBI LIL LY D E SI G N FO R SAF E WAY


MARCH SET FOR AN ELEGANT EASTER LOOK AT THIS BEYOND BEAUTIFUL TABLE – ALL DRESSED AND DETAILED WITH OUR GORGEOUS DÉCOR, RIGHT INSIDE THE GROCERY. JUST AMAZING. STEP 1 – line a collection of varied shape, height topiary down the table. STEP 2 – next tuck in between pretty pastel painted sweets, on our chic new cake stands, bringing dessert right into the décor. (I love to add a satin ribbon knot on the cake stand base, for the finishing touch).

STEP 3 – tuck in a few petite floral arrangements, in a bright spring burst of color, in my favorite silver julep cups.

STEP 4 – set the table – here is our brand new Fleur de Lis ceramic dinnerware collection. LOVE. Obsessed.

JUST AS LOVELY, FOR YOUR KITCHEN TABLE THIS HOLIDAY… SET A TRIO OF OUR NEW JARDINERE VASES • Fill a small one with a colored candy, from the candy aisle. • A medium vase is perfect for one of our pillar candles, in a coordinating volor. • The large is sized to display florals easily – three simple hydrangea to coordinate in your color fill it within minutes. Now, time for you to sit back, and enjoy the holidays this winter season. Run, don’t walk to grab these great design details inside your local Safeway…we are already on our way.


SHOPPING


LIVE FROM INSIDE

N E W YO R K GIFT SHOW D R AW I N G

35,000

AT T E N D E E S

FROM

ALL

50

S TAT E S

AND

OV E R

80

C O U N T R I E S A R O U N D T H E G LO B E , T H E N YG I F T I S T H E T R E N D WATC H INDUSTRY EVENT OF THE YEAR. H E L D I N J A N U A R Y I N N E W YO R K C I T Y, 2 , 8 0 0 E X H I B I T I N G C O M PA N I E S S H OWC A S E T H E V E R Y B E S T L I N E S AC R O S S T H E H O M E , L I F E S T Y L E A N D GIFT SPECTRUM. H E R E YO U W I L L F I N D E V E R YO N E F R O M T H E  L A R G E S T  D E S I G N C O M PA N I E S I N T H E WO R L D TO T H E S M A L L E S T M O M -A N D - P O P S TA R T- U P S .

DESIGN

M A K E R A N D G LO B A L I M P O R T R E S O U R C E S F R O M A L L OV E R T H E   WO R L D C O N V E R G E F O R O N E W E E K , C R E AT I N G T H E L A R G E S T I N T E R N AT I O N A L B U Y I N G E X P E R I E N C E I N T H E E N T I R E WO R L D. C O M E A LO N G W I T H U S , S T E P I N S I D E – A N D S E E W H AT C O LO R WAYS , D É C O R , G I F T S A N D M O R E 2 0 1 3 H A S I N S TO R E . D O N ' T F O R G E T TO V I S I T O U R FAVO R I T E S O U R C E F O R TA B L E TO P D E C O R , B B J , I N B O OT H # 3 0 8 2 TO S E E T H E L AT E S T C H A R G E R P L AT E S , C E N T E R P I E C E S AND MORE.


WINTER ISSUE | 31


sweet home CHICAGO

A R T I S T S W E LOV E

W INTER I SSUE | 29 4


A M Y B OY L E ’ S “ M Y K I N D O F TOW N ” PHOTOGRAPHY COLLECTION, IS A CURRENT EXHIBIT WE LOVE. P H OTO G R A P H Y BY A M Y B OY L E


A HAND-PICKED SELECTION OF FINE ART PRINTS, 11”X14” AND 1 0 ” X 1 0 ” C A N VA S E S O F T H E C I T Y O F C H I C A G O S E E N F R O M T H E L A K E , B Y B I K E A N D O N F O O T, R E A DY T O H A N G O R G I V E A S G I F T S . L A R G E R S I Z E S A R E AVA I L A B L E O N S P E C I A L O R D E R . O N D I S P L AY N O W, S H O P 1 0 2 1 , 2 6 5 0 N . M I LWA U K E E , L O G A N S Q U A R E ( 7 7 3 ) 2 3 5 - 1 0 2 1 | W W W . A M Y B O Y L E P H O T G R A P H Y. C O M


A M Y ’ S D A I LY I N S P I R A T I O N C O M E S F R O M T H E BEAUTY AND STRENGTH OF AMERICAN’S L E G E N D A R Y S E C O N D C I T Y, C H I C A G O .


TA S T E M A K E R

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Spring Light

Spring comes early to Paris, because of our northern latitude, the sun races towards us in the months of February and March, when we finally have more sunshine than our southern neighbors. With sunshine comes crocus and flowering trees, and wild tulips in the fields at the Bois de Vincennes (think pointy, Turkish multi-color tulips poking through the grass). The chestnuts don’t always wait until April to blossom – and the leaves precede the blossoms by about a month. We start painting outdoors again in February, wearing gloves, of course. By mid-March our painting workshops are back in full swing, capturing magnolias and cherry blossoms, and brilliant sunshine glinting off the Seine. The illuminated early morning hours are full of birdsong: blackbirds beckoning a mate. The mallards are fighting in the pond, plucking chest feathers from their rivals in the pursuit of Mademoiselle Quacker. The arctic terns fly North

PA I N T I N G S BY L A U R I E & B L A I R P E S S E M I E R


with their young, giving way to the Palombe pigeons flying to Paris from Africa. This large bird’s presence is felt in the parks, and in the marketplace.

and closing hours of the Luxembourg Gardens are extended by 15 minutes every fifteen days at this time of year. The bees of the garden emerge on sunny days for early pollination.

Besides pigeons, the market features fresh rhubarb and the fabulous asparagus, white or green, to be fashioned into tarts and served alongside lamb. We buy the last of the oysters before entering those months without an “r”.

Amidst the budding trees, one can still see the architectural beauty of Paris. I can paint in the Luxembourg Gardens, and see St. Sulpice in the distance.

The ponds are cleaned and restocked with carp in the gardens of the Tuileries and the Senat (Luxembourg Gardens). The trees are trimmed with laser-like precision, much to the chagrin of the older generation who insist they are cutting too much. The opening

But honestly, it is the light of Paris that makes Spring so exceptional. It is the light that touched the hearts and palettes of the Impressionist painters. It is the light illuminating the tops of the trees in the early morning and the long shadows of the afternoon.


B A R M I T Z VA H

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GOAL! DYLAN’S HOCKEY BAR MITZVAH

P H O T O G R A P H Y : A D R I A N N A S TA S E


I C Y B L U E L I N E N F R O M B B J L I N E N C R E AT E A D R A M AT I C E N T R A N C E F O R G U E S T S A S T H E Y E N T E R D Y L A N ' S P A R T Y.


TA S T E M A K E R

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Corey Amaro

FRENCH FINDS WITH TONGUE IN CHEEK BLOGGER

QUEEN SUPREME OF THE FRENCH BROCANTE, S H A R E S H E R FAV O R I T E H O L I D AY I N S P I R AT I O N S FROM PROVENCE.


A R T I S T S W E LOV E

Rosemary Fanti's A PA I N T E D PA R T Y

Single paintings, created on-site during events, make for an amazing, magnificent, instantly mesmerizing interactive element at your next event. Last, but not least, at large fundraising and black tie events they allow for an instant made before your eyes one of a kind auction item – helping your cause immediately raise thousands of dollars from a single canvas. The interest of guests build throughout the duration of the event as they watch the painting come together. Not to mention guests love to watch as the painting ‘comes to life’-capturing a moment of the event on canvas.  Private event paintings are commissioned by the host as a work of art, as a ‘memory’ of their event. Specific details or persons to be included in the painting are decided in advance of the event date.  Having an artist at your event adds creative panache to the guests’ experience - a finished work of art on canvas - truly a testament to a remarkable the event.

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Debi Lilly, A Perfect Event, Winter 2013