Debi Lilly, A Perfect Event, Fall 2014

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DEBI'S NOTE

Fall.

Always such a beautiful and favorite season.

Back from summer vacation, back to school shopping, back to family routines, back to work.

The french call is la rentree - the reentry.

Refreshed and recharged, a new season and school year begins.

Our pages here are full of all new global inspiration, and we’re ready to share away - with warm autumnal decor from the tables of Provence, to exotic oriental markets across the Pacific, sweet southern charm in Charleston, and adventures in Croatia - read on, and be swept away right into September.

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COVER STORY SET THE HALLOWEEN TABLE

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DESIRE: ADVENTURE

with melissa mcclain

AUTUMN SONATA

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with eric himel

BOOZY TEA, BABY! with agnes rapacz

contents

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TAILGATING WITH A TWIST

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with marie wh itn ey

TAILGATE TIME!

FALLING IN LOVE WITH FALL INGREDIENTS

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with ka te g le a son

LEAF PEEPING

with dmitry ch e n ey

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A FRENCH AUTUMN LUNCH

IN THE FALL KITCHEN

with corey amaro

with ros s sve b a ck

PAMPER YOUR SKIN WITH MINERAL MAKEUP

CHARMING CHARLESTON

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with corey amaro

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FALL IN LOVE -WITH COOKIES! wit h jocelyn delk adams

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TWO FORAYS IN THE FORET

with studio pessemier

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with amy b oyle

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HAPPY DIY HALLOWEEN

with debi lilly d e sig n

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SOUTHEAST ASIA

with de b h ob a n

HOT SPOTS WE LOVE

with enolo wine ch ica g o

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OUR TASTEMAKERS

ROSS SVEBACK

JOY MOLLET

lifestyle expert

ch e f

Ross finds imperfection char ming. Simple ever yday things are what he wants to have around. Come along and lear n to celebr a te what we already have .

Joy is a self -ta u gh t h o m e cook. S h e th inks i t i s impor ta n t for f r i en ds a n d f a mily to r ec o n n ec t a rou n d th e dinn er tabl e a n d u ses qu ick an d eas y recipes to make ever y day mea ls in to a cel ebr ati o n

AMY BOYLE

MELISSA MCCLAIN

photographer

photographer

Published nationally and inter nationally, Amy is passionate about captur ing people , theater and tr avel imager y.

Melissa sh ares c o l o r f u l fin ds f rom th e wo r l d o f food, design , a r t, i n ter i o r s .

In Sea ttle sh e expl o r es crea tiv ity, follow s dr eam s , a n d in spires oth er s to do th e same .

ERIC HIMEL

VICKI ARCHER

s ty lis t

writer

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

S h e lives between L on don a n d S ai n t R émy de Proven ce in so u th er n Fr a n ce H er bo o ks “ M y Fren ch L ife” a n d “ F r en c h E ssen ce” are tr eas u r e troves for th e beau ty o f Fr a n ce , a s is h er bl o g, Fren ch E ssen ce .

KERRY SHORR fashionista A fanatic for fashio n , food and wine and th e local celebr ity scene , Ker r y Shor r jets b etween Chicago and Palm Bea ch to source the cities most fashionable fêtes, pala teinspir ing destination s a n d extr aordinar y individu als.

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

MARIE WHITNEY two penny blue Mar ie founded the char itable luxur y blazer and jacket company Two Penny Blue in 2010 with the dream of using f ash ion to educate and empower gir ls around the wor ld.

DOMINIQUE MALET

MATT SAVAGE photographer Ma tt is a ph ot o gr aph er based in Ch icago, co-own er of Aver y h o u s e a n d S mileboot h Ch i c ago.

MARGARET J. O'CONNOR

french foodis ta

marcon consulting

She enjoys great food, bu t like many wor king moth er s, doesn’t have much time to spend in the kitch en . H er Par isian secret‌si mple a n d

O wn er a n d fo u n der o f Ma rcon C on sul ti n g, a C h ica go ba sed pu bl i c relation s a n d s pec i al even ts bou tique

quick recipes.

COREY AMARO

KATE GLEASON

blogger

XA PR

Daily tales on her blog Tongue in Cheek are woven from her experiences of living and loving in the south of France . her tales are of linens, of letter s, of vintage scraps, and moments of these worn tr ue objects whispering in her ear.

Kate b ro ught N Y C Rea l Simp le magazine st yle t o LA P R and e vent s, t hen re tur ne d ho me t o her fir st love : Chic ago. When not wo r king, s he ca n be found b r unc hing aro und, r oller s kating he lake fr ont or taking the s tag e a t k a r a oke .

JOCELYN DELK ADAMS

MARIANNE DE LEY

grandbaby cake s

t h e savoy f l ea

Her popular food blog inspired by h er gr andmother. Fully devoted to classic desser ts, moder n trends and showca sin g pretty pastr y.

Mar ia n n e tr avel s any w h er e th e back roa ds take h er to br in g you so ph i sti c ated treasu res. Sho p tabl eto p, decor, g if ts a s wel l as pr o ps an d ren tals a t th e r eady fo r you r n ext S o i r ee .

THE TEAM

PHOTOS: ANTHONY TALIER, KENNY NAKAI

COVER STORY

photos: Tamara Gruner Photography cupcakes: Maddiebird Bakery gold vase: Debi Lilly Design for Safeway

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TASTEMAKER

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Amsterdam fed my passion for boats and color. I spent h

along the canals exploring the colorful neighborhood

the early morning sun reflections and the boats floati

hours

ds, admiring

ing along quietly.

Bicycles are the preferred city transport.

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Croatia was a spontaneous vacation selection.

A new world to explore and discover... and discover I did!

Exploring nooks and crannies inside the palace walls in Split and walking up to Marjan Hill for a birds-eye view of the city below.

A gift left by a creative stranger that inspired me to stop, sit quietly, and make a wish... before taking her photo, of course.

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eat local, farm-to-table, urban style.

I MADE MY TEMPORARY HOME ON BRAC IN A LOVELY VILLA IN THE FISHING VILLAGE OF SUMARTIN OVERLOOKING THE CRYSTAL BLUE WATERS OF THE ADRIATIC SEA.

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I DIDN’T KNOW WHAT TO EXPECT ON MY VISIT TO CROATIA. MY ADVENTURE LEFT ME WITH HIGH EXPECTATIONS TO RETURN AND A VERY SPECIAL PLACE IN MY HEART THAT SMILES FOR CROATIA. NOT TO MENTION A FASCINATION WITH OLIVE TREES!

reluctantly, my adventure to europe was coming to an end, but not before an overnight stop in prague. an afternoon rain shower welcomed me to town, but didn’t dampen the adventure it just gave it more color. i met a few (seven to be exact) new friends in the park.

TASTEMAKER

By Eric Himel,

Clockwise from top left: ‘Redfield Jacket, $2695, Belstaff; Graphic No Pocket Tee, $125, Rag & Bone; Large denim tote, $285, RRL, visit erichimel.com; Zero Grand No Stitch, $248, Cole Haan; Stretch Slim Fit Tapered Color Jean, $29.90, Uniqlo

erichimel.com

Clockwise from top left: Acne Studios Wool and Mohair Wide-Led Pants, $560, net-a-porter.com; Altuzzara ‘Balthus’ Wool Jacket, $1995, Barneys New York; Lele Sadoughi Gold Pearl Satellite Bracelet, $335, lelesadoughi.com; ‘Sydney Tote in Electric Camo, $995, Elisabeth Weinstock; ‘Haverstock Pegaso’ Ankle Boot, $750, F ABurberry LL | 51

By Agnes Rapacz, TeaGschwendner Tea is popping up all over town and not just in kettles and teacups. The latest tea trend involves getting out your cocktail shaker!

Matt Crews, TeaGschwendner’s Tea Sommelier and Ryne Schofstal, the beverage director at 2 Sparrows in Chicago, crafted these four creative cocktails. Whether you’re a white wine fan or a whiskey drinker, there is a concoction to suit every taste.

Rooibus Hot Toddy Ingredients

1.5 oz rye whiskey 2 oz rooibus tea Honey & lemon to taste Directions Combine rye whiskey, honey, and lemon in a coffee mug.

Add hot rooibus and stir.

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Earl Grey Fizz Ingredients

2 oz Earl Grey infused Gin 1 oz orange syrup 1 egg white

Directions

Combine gin, orange syrup, & egg white in shaker.

Shake dry to froth. Add ice and shake to chill.

Strain into tall glass filled with ice.

Can add an optional topper of soda water.

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White Flowers Ingredients

1.5 oz St. Germaine Elderflower Liqueur 2 oz Santome Prosecco 2 oz White Tea

Directions

Combine St.Germaine & tea in a tall glass filled with ice.

Top with prosecco. Garnish with a lemon twist.

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Jade Dragon Ingredients

1.5 oz Journeyman Humdinger Jalape単o Spirit 2 oz Oolong Tea 0.5 oz sour mix 0.25 oz simple syrup Absinthe to coat glass

Directions Combine jalape単o spirit and sour mix and shake with ice. Strain into martini glass lined with absinthe and top with tea.

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Get your gameday look in gear ! toss on a blazer & vintage cap in signature team colors.

Cambridge Blazer in Emerald, 2pennyblue.com

Suspend a vintage pennant high above your prime parking spot so guests can easily spot you in a crowd.

Vintage pennant, ebay.com

Switch it up & serve guests chilled spiked seltzer from paper straws (in team colors, of course!)

Straws, etsy.com

Disposable platters in team colors are sure to please hungry tailgaters!

Striped Platter Set, designdarling.com

Don’t forget the tunes! Keep this sleek Bluetooth speaker nearby for a few rowdy renditions of the team’s fight song.

Jambox, jawbone.com

Be sure your guests are keeping their drinks cold in cheeky drink sleeves.

Too Cold To Hold Drink Sleeve, shopbando.com

A reliable classic to keep your beverages cool.

Coleman Steel Belted Cooler, llbean.com

Keep it simple with a small (and much less hazardous) charcoal camp grill for those gameday franks. Poppytalk Camp Stove, target.com

In true tailgate style, keep a fold-up blanket handy for an impromptu perch in the trunk or grass. Poppytalk fold-up picnic blanket, target.com

Serve your specialty concoction in a heritage leather thermos.

Leather Thermos with Handle, jaysonhome.com FA L L | 6 3

Tips tricks and trends for fall football season.

Hot Trend: Hot sauce!

Guests love to play mixologist, using colorful bottles at the bar.

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tailgate tip#1: Hail Mary!

Our tailgate twist on our ol' gal, Bloody Mary...

Hail Mary Ingredients 1 1/2 ounces Brugal Rum 3 ounces tomato juice 1/2 ounce lemon juice 1 dash of Worcestershire sauce Celery salt to taste Hot pepper sauce to taste Horseradish to taste Celery stalk for garnish Pickle spear for garnish Cucumber spear for garnish Fresh mint, rosemary, sage stems for garnish Lime wedge for garnish Directions Mix all liquid ingredients in a pitcher. Stir well.

Add the seasonings to taste. To serve pour over glass of ice. Garnish with vegetables, herbs, lime.

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Using pepperoni and sliced string cheese - create a pigskin football shape and laces atop a plain cheese pizza.

tip#2: Mix up the usual bratwurst and burgers tailgate fare with a pizza bar, served right from our favorite portable, professional pizza oven. Cooks pizza in just 5 minutes - perfect for hungry football fans using a propane tank like a grill – one 1 pound tank can cook pizzas back-to-back for 2 hours.

Pizza Pronto, Sur la Table.

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tip #3 For a healthy twist on fan favorite game day nachos layer fresh produce stand chopped vegetables into glasses or canning jars (perfectly portable with lids ontop). Tomato, pepper, taco spiced ground beef, grilled chicken, cheese, last add the guacamole - and top with fresh tortilla chips.

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tip #4 Heart healthy chili is always a fall favorite, and fun to top with chopped farmstand vegetables, cheese, crackers and more.

tip #5 Even football fans need cupcakes - and these from our favorite Maddiebird Bakery, Chicago, say touchdown!

TASTEMAKER

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Summer is over which means it’s time to throw on a cozy sweater and hit up your favorite restaurants to indulge in seasonal tasty menu items. Whether you’re craving a hint of cinnamon or an ambiance of pumpkin, Chicago has a dish for you. Read on for a few of our culinary favorites!

1. TANTA POLLO ANTICUCHO - $8 CHICKEN, SWEET POTATOES, CHACALA, AJI AMARILLO 2. LE COLONIAL BO SATE - $28 SAUTÉED DICED FILET MIGNON WITH SATE SPICE, YAMS AND STRING BEANS 3. SAPORI TRATTORIA ZUPPA DI ZUCCA - $4.75/$5.95 BUTTERNUT SQUASH SOUP 4. TETE CHARCUTERIE PÂTÉ EN CROUTE - $23 DUCK PÂTÉ, FOIE GRAS, BLACK MISSION FIGS, PORT 5. HUBBARD INN CHICKPEA CREPE - $15 CHICKPEA CREPE, ROASTED CAULIFLOWER, SPINACH, HARISSA, BROWN LENTILS, OVEN ROASTED TOMATO, CUCUMBER SALAD 6. COCO PAZZO FOCACCIA ROBIOLA - $15 WHITE PIZZA FILLED WITH ROBIOLA, DRIZZLED WITH TRUFFLE OIL

The Lyndsey

The Reese

The Maria

The Emma

The Caryn

By Janet Mandell, Mia Bossi www.miabossi.com Mia Bossi’s line of sophisticated diaper bags has long been a favorite among celebrities including Kristin Cavallari and Halle Berry. Praised for being fashionable and functional, Mia Bossi’s diaper bags are for the mom who knows style doesn’t stop once the baby arrives.

Each of the six new styles for fall was designed for the fashion-forward mom who’s always on the go. With a plethora of pockets, removable inserts and luxurious fabrics, you’d never guess they were diaper bags!

Are you the Emma, Caryn, Tabitha, Reese, Lindsey or Maria? Find the phrase that best suits your style to find the right bag for you. All styles are currently available on Mia Bossi’s website (miabossi.com).

For the Active Mom: The Reese The Reese is messenger bag made for the hands free Mommy. It’s available in a variety of fabrics, but the black nylon is great if you also want to use the Reese as a gym bag.

For the Working Mom: The Lyndsey This bag can hold a ton without looking like you’re carrying a huge bag. Replace the diaper bag insert with their laptop insert and you have a stylish work tote.

For the Traveling Mom: The Maria A handy magnetic closure keeps your baby’s accessories safe and secure while traveling. Outside pockets make grabbing bottles a breeze.

For the Practical Mom: The Emma You’ll get years of use out of this classic tote. The durable leather handles and side closures disguise this diaper bag as a timeless carryall.

For the Accessory-Loving Mom: The Caryn There is no shortage of hardware on this bag and the tassel adds a fun touch. Large exterior pockets leave plenty of room for your statement jewelry.

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Photos: Great Smoky Mountains National Park

By Dmitry Cheney, I Fly First Class An easy drive from Chicago, Door County is a go-to autumn destination in the Midwest. Fall colors usually peak in mid-October. Whether you are up for hiking, biking, or relaxing on a beach, nearby Peninsula State Park has it all. With 4,000 acres, travelers will be sure to get their fill of stunning foliage.

Travel to the posh ski town of Aspen during late September to see the town’s namesake trees in a display of gold. Because it’s not ski season yet, you’ll also get a great deal on a hotel.

New England is famous for their magnificent fall displays. Head to the Adirondacks in New York where you can take a hot air balloon ride and view the beauty from above. The Adirondacks are also crisscrossed by 12 scenic byways, providing easy opportunities to explore on the ground.

Take a road trip to the Great Smoky Mountains of Tennessee where the park experiences a season of several weeks as fall colors travel down the mountain sides from high elevation to low. The foliage here is so stunning thanks to the amazing diversity of deciduous trees.

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TASTEMAKER

by Corey Amaro, Tongue in Cheek

A simple table,

antique wares, good food,

season with conversation....

deeply planted friendship.

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the gathering of friends for Sunday lunch

red shutters in provence FA L L | 8 5

the colors of autumn in france

flavor the afternoon

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two antique silver domes dress the table

most french kitchens have

armoires instead of a pantry

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espresso cups waiting for after

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Mineral Eyeshadow

Mineral Blush

Mineral Foundation

By Leah Chavie, Leah Chavie Skincare Boutique Have you looked at the ingredients in your makeup lately? What you find might surprise you. Preservatives, parabens, mineral oil, chemical dyes, and fragrance are all common in drugstore beauty buys. Many dermatologists recommend mineral makeup because it’s less likely to cause a reaction in women with sensitive skin. It also doesn’t contain oil, so it won’t aggravate acne-prone skin.

Need another reason to switch to minerals? They’re natural looking, almost like a second skin. And on hot autumn days they wear better than traditional liquid makeup. Here are a few favorites from our new Leah Chavie Mineral Makeup Line and tips for how to apply mineral makeup.

Mineral Foundation How to apply: Use a Kabuki brush to provide sheer coverage with a flawless finish. For a dewy look, spritz with a hydrating spray.

Crème Lipstick Why your lips will love it: Pure pigment lipsticks are incredibly long lasting with coverage in a rich luxurious formula. Moisturizing sweet almond and jojoba oils won’t feather or smudge.

Mineral Eyeshadow Up the intensity: Use a wet brush for a bolder hue. Mineral shadows also make great eyeliners that won’t run when set with an eyeliner sealer.

Mineral Blush The multitasker: Quality ingredients allow you to create monochromatic looks for lips, eyes and cheeks using only one shade.

Lip Gloss Pucker up: Aloe Vera, green tea extracts and beeswax condition, moisturize and protect lips that feel as good as they look.

TASTEMAKER

By Jocelyn Delk Adams, Grandbaby Cakes

Turtle Cookies Ingredients 1 stick unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 1/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup cocoa powder 1 package of wrapped caramel candies 1 package of pecans 1 bottle chocolate sauce warmed Directions 1. Preheat the oven to 350 degrees.

2. In the bowl of your mixer, add the butter and both sugars to the bowl and cream until nice and fluffy.

3. Next add in the egg and vanilla extract and continue to mix until well incorporated.

4. While mixture is creaming, sift together flour, baking soda, baking powder, salt and cocoa powder in a separate bowl.

5. Lastly, add the dry ingredients to the mixing bowl and mix until well incorporated.

Place the dough in the refrigerator for 15 minutes to cool.

6. Remove dough from refrigerator. Next roll a medium large scoop of dough into a ball and place on a parchment paper lined cookie sheet.

7. Place 1 unwrapped caramel candy in the center of each cookie ball and press down to flatten. Press 3-4 pecans on the bottoms of the cookie balls to resemble a turtle shape.

8. Bake the cookies for for 10-12 minutes until they are nice and browned and the caramel has melted through.

9. Drizzle chocolate sauce over cookies and serve.

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Ingredients 1 cup butter, room temperature 1 cup brown sugar, packed 1/4 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups all-purpose flour 2 cups old fashioned oats 1 cup raisins Directions 1. Preheat oven to 350 degrees.

2. Line a Baking Sheet with parchment paper and set aside.

3. Add butter and sugar to your mixer bowl and beat on medum-high speed until light and fluffy.

4. Add eggs and vanilla and mix until incorporated 5. Next add cinnamon, baking soda, and salt and scrape down sides as needed.

6. Finally slow down mixer and carefully add in flour, oats and raisins and mix until just combined. Don’t overmix!

7. Scoop oatmeal cookie dough onto lined cookie sheet using a standard sized cookie scoop or rounded tablespoon.

8. Bake for 8-10 minutes until golden and set.

9. Remove from oven and cool for 3-5 minutes or until set before removing.

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Ingredients 1/2 cup unsalted butter, room temperature 3/4 cup granulated sugar 1 large egg at room temperature 2 teaspoons pure vanilla extract 1 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda Directions 1. In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.

2. In the bowl of your mixer, add butter and sugar and cream together on high speed until fluffy and smooth (about 4-5 minutes).

3. Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.

4. Lastly, turn mixer to slow speed and add in flour mixture in intervals of three, beating after each addition to incorporate.

5. After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.

6. Once dough is firm, remove from fridge and preheat your oven to 325 degrees.

7. Line your cookie sheet with parchment paper.

8. Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.

9. Do the same for the rest of the dough leaving at least 1 1/2 inches between each dough ball.

10. Bake for 9-11 minutes until golden brown on the edges.

11. Cool for 5-10 minutes and serve.

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Ingredients 2 1/2 cups all-purpose flour 2 teaspoons cornstarch 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsalted butter, softened to room temperature 1/2 cup granulated sugar 1 1/2 cups packed brown sugar 1 large egg plus 2 egg yolks at room temperature 1 tablespoon pure vanilla extract 2 cups chocolate chips Instructions 1. Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.

2. In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.

3. Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.

4. Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined.

Lastly, stir in chocolate chips.

5. Place dough in the refrigerator for at least 1 hour.

Two hours is recommended.

6. Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.

7. Bake 10-12 minutes. Cookies may seem undone, but remove from oven and allow to cool.

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TASTEMAKER

by Laurie and Blair Pessemier, studiopessemier.com

“Why are there so many people here,” I asked, “and why are they carrying brown paper bags?”

We were out at Fontainebleau one fall weekend. The people in questions were families, from the oldest to the youngest, searching for the elusive Cèpe.

Champignons were in season. If you go to a French markets in September, you are certain to find a variety of mushrooms: girolles, chanterelles, pieds des moutons, cèpes, even an occasional Amanita caesarea (Caesar’s mushroom), a red-capped mushroom easily confused with a poisonous variety. Families hunt mushrooms together because you can trust grandma not to poison her brood.

We were in the forest not for mushrooms, but to gather painting ideas.

Fontainebleau in the fall is very beautiful, with falling leaves and dramatic trees. The forest at Fontainebleau is one of the best rock-climbing sites in the world, and when not populated by mycologists it is full of rock climbers. The colors are softly rounded and the pathways easily traversed. It is the perfect way to spend a Sunday afternoon. In fact, the train makes a brief, unscheduled stop on the route to the city of Fontainebleau to drop off hikers and later bring them back to Paris.

It is possible to combine a trip to Fontainebleau with a stop in Barbizon, where pre-impressionist painters like Millet and Rousseau made their homes. The town is awash with galleries, and a not-to-be-missed hotel (Ganne) where the artists painted on the walls.

If Fontainebleau isn’t for you, you might spend a fall Sunday at Milly-la-Forêt (pronounced MEee). In the middle of that beautiful forest is a completed surprise: Tingeuly’s “Cyclope”, a mouse-trap-contraption, 75 feet tall, with a single roving eye.

Tingeuly and his artist friends created this folly in the woods, unbeknownst to anyone in France, until it was nearly complete. It is a little visited attraction, surrounded by hiking paths. I like to bring a picnic, but it’s possible to eat in the town of Milly, with its ancient market building. There are always events in the market square, from ceramic shows to festivals of canned “gibiers” (organ meats and wild game).

Last fall we went to see Jean Cocteau’s house in Milly la Forêt. Jean Cocteau was the French director/artist responsible for such films as “la Belle et la Bête” (1946).

His home was full of portraits drawn, painted or sculpted by his friends, mainly of him, and sketches by him for his films and otherwise. My favorite work, painted by a friend of his, depicted a sphinx and satyr playing cards. A small, almost booth-like room was lined with stills of a woman talking on the phone, while the monologue of his play “La Voix Humaine” rang from a speaker. The garden was full of fruit trees and flowers a la Beauty and the Beast, and canals reflected the sunlight on the ceiling of the rooms inside.

There is also a Chapel of St. Blaise in Milly-la-Forêt which Cocteau renovated and decorated in his own style. It was originally a center for lepers where medicinal plants were used for treatment in the thirteenth century.

Forays to the country in the fall are a great last hurrah to summer (evidenced in multitudes of farm stands), and lay in a supply of inspiration for the coming winter months.

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TASTEMAKER

www.rosssveback.com

ROTTEN EGGS INGREDIENTS 12 large eggs 1/2 .25 bottle McCormick green food color bottle 1/2 .25 bottle McCormick blue food color bottle 1/2 .25 bottle McCormick yellow food color bottle 2 tbsp. vinegar 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup chopped chives 1 tsp sea salt 1/2 tsp. McCormick Hot Shot Pepper Blend 1/4 cup potato flakes DIRECTIONS In a 4 qt. sauce pan place the dozen eggs, 1 tbsp salt and fill with six cups water - water should cover eggs roughly 2� over tops. Place on stove top and bring to boil, cover and remove from heat allowing to sit for 15 minutes. Using a slotted spoon, remove eggs and place in a bowl of cold water to cool until you can handle them.

While eggs are cooling, add food coloring and vinegar to water in pan. When you can handle the eggs, roll them around on the counter gently to crack the shell. Place back into pan with colored water and allow to sit in water for one hour. Drain water and place eggs on paper towel to dry.

Peel eggs to reveal a green, cracked exterior.

Cut eggs in half, lengthwise and place yolks into bowl. Add mayonnaise, sour cream, chives, salt and pepper to taste. Lastly add half the potato flakes and stir. Mixture will thicken - continue to add more until mixture reaches desired thickness. Fill egg halves and press together so that the bottom two halves are pressed together and the top reveals a craggy, oozing center.

Chill for at least four hours - serve!

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MEATLOAF HANDS Halloween season ushers in spooky, eerie recipes. Here I took a hand mold I found to form meatloaf into two hands. You can easily half this recipe and make only one hand, I personally figure if I’m making a meatloaf hand, I may as well make two. There are a few tricks to making this easy – see the instructions below.

INGREDIENTS 2 sleeves of Ritz crackers – roughly 3 cups finely crushed 1 onion, finely chopped 4 eggs 1 1/2 cups milk 2 tbsp. minced garlic 2 tsp. salt 1 tsp. pepper 1 tsp. rubbed sage 3 lbs. 75% lean ground beef DIRECTIONS Place the crackers in a food processor and blend until finely crushed, then place into a bowl. Place the onion in the food processor and repeat, until finely chopped, placing into the bowl with the crackers. Mix these two together well. Add eggs to cracker/onion mixture and stir again, followed by adding the milk, salt, pepper, rubbed sage and stir to combine.

Add the ground beef and use forks to break up beef and stir together with the wet mixture. Set aside.

First, you will want to place a cooling rack into a half-sheet pan. Spray the hand mold with Bak-klene, then using a silicone spatula fill the mold making sure there are no air pockets. Turn the mold over onto the cooling rack and the meatloaf should slowly begin to release. If it does not easily release, pull the thumb end up higher and it should allow gravity to help coax it out. Half of the meatloaf mixture will fill the mold up fully, so don’t worry about measuring it equally.

Once you have the meatloaf hands onto the parchment, then use a butter knife to cut between the fingers Starting with the thumb and forefinger, cut right by the thumb, move the thumb gently away from the forefinger. Then cut by the forefinger – you will have some excess meatloaf to pull away, I take this and add it to the area by the ‘wrist’ forming it to the meatloaf. Then cut the pinky/ring finger, gently moving the pinky away from the ring finger – followed up with between the ring and middle finger, gently moving the ring finger away from the middle finger. Cut between the index and middle finger gently pulling the index finger away from the middle finger. The main point here is you want some space between the fingers, yet it does not need to be a massive amount since the percentage of beef used in this recipe will make the meatloaf shrink. Repeat with other hand.

Brush hands with a mixture of 1 c. ketchup 1/2 c. packed brown sugar 1 tsp. Worcestershire sauce You will not use all of the sauce, probably 2/3 – you will baste the meatloaf with the remaining third halfway through baking. Place into a 350 degree oven and bake for 60 minutes, basting with the remaining sauce half way through. Remove from oven and allow to rest for 30 minutes – covering with foil so it can rest. Place onto a bed of mashed potatoes – ENJOY! FA L L | 1 1 3

BLACK VELVET BROWNIES Deep, dark and delicious – I would say these brownies are more like a dense and chewy, middle-ground between fudgy and cakey. We decided to not do anything else with them as far as frosting, as they were perfection alone. I parchment the pan because it’s always easier to pull them out by their parchment ends and cut them. I always use the Nordic Ware Covered Cake pan so the brownies stay moist.

INGREDIENTS 1 c. (2 sticks) unsalted butter 2 1/2 c. sugar 5 eggs 1 tbsp. vanilla 2 tsp. baking powder 1/2 tsp. salt 2 tbsp. Hershey’s Special Dark Cocoa Powder 6 oz. Bittersweet Chocolate, melted 2 1/3 c. AP flour 1 (1 oz.) bottle black food coloring DIRECTIONS Preheat oven to 350 degrees, and prep a 9X13 pan with Bak-klene and parchment (there is nothing worse than making brownies and them not coming out of the pan). In the bowl of a mixer fitted with the whisk attachment whip butter and sugar together to combine, scraping bowl if necessary. Add eggs, one at a time – scraping bowl again to ensure all of the ingredients come together. Then add vanilla, baking powder, salt and cocoa powder – followed by the melted chocolate. Add flour and slowly mix to combine, followed by the black food coloring – scraping bowl again to ensure ingredients are well incorporated.

Place into pan and spread around with a spatula – batter will be thick. Bake for 40 minutes, rotating if necessary after 25 minutes to ensure even baking.

Remove from oven and allow to cool for one our in the pan – brownies will fall.

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CANDY CORN BARK This bark won’t scare you much, you’ll be wanting to bite it! A few key ingredients here make this recipe easy, yet I believe they are essential to having the best quality results. First, Jelly Belly Candy Corn – it’s the only candy corn made in the USA and it amazing. Second, white chocolate – not white baking chips, and third are the Butter Snap Pretzels – there is just something about them that I cannot resist. While you can easily make this in a 9X13 pan, to truly ‘gild the lily, use the faux bois mat to make your bark truly memorable.

INGREDIENTS 1 c. Jelly Belly Candy Corn 12 Oreo cookies, roughly crumbled 1.5 c. Butter Snap Pretzels, roughly crumbled 1/4 c. Autumn-colored Jimmies 1 lb. real, white chocolate 1 tsp. canola oil DIRECTIONS Prepare a 9X13 pan by laying parchment paper with an overhang on the long sides. Mix candy corn, broken Oreo cookies, pretzels and jimmies together in a bowl.

Melt white chocolate in a double boiler over simmering water and when fully melted, remove from heat and stir in canola oil.

If you are going to use the faux bois mat, spray lightly with Bak-klene then using a silicone spatla smear top of mat with a thin coating of melted chocolate then lay down on top of parchment in pan. Mix candy/cookie pieces in with the white chocolate and place into pan making sure to distribute it evenly. Take a second piece of parchment and press down to ensure the bark is solid. Place into refrigerator to chill for one hour.

Remove from refrigerator and pull off top piece of parchment, then invert bark onto a cutting board and pull of other parchment. If you have used the mat, grab the corner edge of the mat and slowly pull upward – it should easily release. Break apart and enjoy!

TASTEMAKER

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Rhett

Butler was on to something in the 1939

classic, “Gone with the Wind.” when he said, “I’m going back to dignity and grace. I’m going back to Charleston, where I belong.”A three day visit will surely leave you wanting to return. While in town, you’ll find plenty of diversions to fill your agenda: tours to take you back in time, fine dining to tempt your palate, shopping to tempt your wallet and lovely hotels in which to put your feet up and simply relax. Consistently ranked as one of the top tourist destinations in the US by Travel + Leisure magazine, it’s easy to see why Charleston attracts so many visitors year after year. I traveled to Charleston specifically to take it easy. Turned out to be a good decision, as doing anything quickly wasn’t really an option in the sizzling heat of late July. While the thermometer may have said 95 degrees, the humidity made it feel a whole lot hotter. If you’re looking for warmth, this city’s got it in spades. So when I walked the wonderful old historic streets, I sauntered. I paused in the shade of a palmetto tree or rested under a gazebo. In doing so, I was able to truly appreciate the details and beauty that are so prevalent throughout this town. I’m a huge architecture fan and with every step I was in awe of the beautiful variety of buildings that have survived, many for over 300 years. Come take a stroll through historic Charleston with me. No sweat!

Romantic gentility of the

Battery Gazebo

in White Point Garden

Overflowing flower

boxes grace most

Charleston windows

Grand

Dame outside of

White Point Garden

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King Street welcomes you– door knockers are so varied and beautiful.

St. Philip’s Church founded in 1680

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St. Philip’s

Church cemetery

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Beautiful cobbled Chalmers Street

Grand homes of East Bay Street

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Viewing the city via the

Charleston Water taxi is a nice way to cool down and get some amazing views.

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Porches with elegant details and amazing views.

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Pineapple

detail– a sign of hospitality

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Summer Serenade outside the Charleston Library Society – founded in 1748.

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Late evening views

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The French Quarter: Cooper River on the east, Broad Street on the south, Meeting Street on the west and Market Street on the north.

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Homage to the French for their assistance in the

revolution, King Street.

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Long lasting decor!

Place candy corn inside Debi Lilly Design Illusion Vase, top with small Debi Lilly Design Velvet Pumpkin, or fresh pumpkin from the produce aisle.

Stylist tip: Design a collection of varied size vases, and f i fill each with a different ffllavor/color of candy corn.

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Ribbon Bat Straws Tie black ribbon knots onto straws, trim ends to resemble bat wings.

Batty Forks Click here for our free black bat download - print, cut, and tuck into fork tines for instant Halloween decor.

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Spider Snake Cubes Place plastic spiders and snakes inside your ice cube tray for instant spooky drink decor!

DIY Bottle Beauty Click here for our free download bottle wrap.

Print, cut to f i t bottle, and gluestick into place.

Wrap Stripey twine around the label twice, and knot to fif i nish. On Halloween stripey straws, add washi tape “flf l ag’ an inch from the top.

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Creepy Cakes Style up Halloween cakes with themed black and white patterned paper ontop Debi Lilly Design glass trays.

Cupcakes by Maddiebird Bakery, Chicago..

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Candy Coupes

Mix up Kettle Corn, Candy Corn, Reeses Pieces, and teeny tiny Chocolate Pumpkins inside Champagne coupes for a fun Halloween party snack.

Pumpkin Glassine Favors Click here for our free download Trick or Treat tags. Print, cut, and glue stick to patterned paper backer ontop favor bags.

Add washi tape to corners for a colorful fif i nishing touch. Fill with large Reeses Peanut Butter Pumpkins.

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What a dream - to join our dear college friends on a 16 day cruise of Southeast Asia, a scintillating cocktail of cultural and architectural extremes. In this fusion of five countries, both ancient and modern, we visited magnificent, gleaming temples in Bangkok, Thailand, sacred Buddhist monasteries in Cambodia, dynamic emerging cities in Vietnam, quaint villages and lush, lazy islands.

While much of our touring was scripted and tightly monitored, I was able to break from the pack on a few occasions. Most notably, Hoi An, a centuries old trading port and former coastal hub of South Vietnam, where for the price of a five dollar ticket I was transported via a 15th century Japanese bridge to a bygone world of narrow, winding lanes packed with ancient assembly halls, ornate statuary and Chinese shop houses dripping in colorful Vietnamese silk lanterns. Streets dense with a riot of merchants selling their wares from careening bicycles and iconic bamboo shoulder poles.

Vendors in open storefronts hawking tailor made clothing and shoes ready in hours.

Clamorous, bustling markets ripe with vibrant, succulent produce and intoxicating smells, staffed by ladies in conical bamboo hats shading their faces from a blistering, aging sun. This was my romance, the Viet Nam I came to see and hopefully record.

While difficult to unfold a photographic narrative of this magical place with much of the visual imagery nuanced and shadowed by the midday sun, I punctuated my brief illustration with a few photos of both engaged and disengaged inhabitants, always the spirit and essence of any locale. Some individuals responded to a raised camera with an in kind smile, but most savvy vendors deftly insisted on an exchange of commodities.

No complaints on my end, a pocket full of souvenirs and a camera full of wonderful memories.

Another highlight of our trip was a visit to Ha Long Bay, Vietnam a Unesco World Heritage sight in the Gulf of Tonkin. After an earlier attempt derailed by high winds and inclement weather, we were able to charter a Vietnamese junk boat to motor through a section of the over 1000 monolithic limestone pillars that jut serendipitously throughout the bay. Nature’s spectacular seascape, evolved over 500 million years, was draped in an ethereal fog, evoking ancient lore of marauders and protecting dragons.

Koh Samui, Thailand, is the epitome of an idyllic island paradise: blue skies, coconut palms swaying over white sand beaches, and clear tropical waters ablaze with brightly colored fish. While the majority of our group chose to dive in and snorkel amongst the shoals, I visited Nathon Pier and spent an afternoon with the local, commercial fisherman. I captured some of my favorite images as the Thai wooden fishing boats, floating hostels of scantily clad, rambunctious, young men, chugged in to port with their teeming nets of mackerel, anchovies and squid. The flirtatious boys, enjoying their celebrity, posed Calvin Klein style against the backdrop of their colorful, weathered vessels.

Earlier that afternoon, I was also able to squeeze in a visit to one of Koh Samui’s most impressive landmarks, the Big Buddha, a massive, golden statuary in Mara position that precides over the Wat Phra Yai temple grounds. After receiving a water blessing from a local monk, I was quickly off to Wat Plai Laem, a magnificent vision of gilded red rooftops, to visit yet another ebullient, bountiful Buddha and the spindly arm statue of Guanyin. All in all a blessed afternoon.

Sihanoukville, established in 1955 is a sleepy chilled out beach town in southern Cambodia. This tourist destination carved out of a jungle has a very modern feel in contrast to most of the French Colonial towns found throughout the area. Uniformed school children and acquisitive vendors hungry for a hasty sale greeted us upon our arrival.

We toured the local market, a maze of stalls displaying in addition to housewares and clothing, extraordinary seafood and many of the ingredients used in Cambodian cuisine, before our visit to Wat Krom, a pagoda decorated with deities represented by hooded snakes and home to chanting monks practicing Buddhist scripture.

A visit to Snakehouse provided us with a glimpse of the prolific fresh water crocodiles and their habitat before we landed at a luxurious beach resort for a bit of local entertainment and a icy cocktail.

Ho Chi Minh City seamlessly blends a collage of old and new. This once tumultuous city now boasts an economic upheaval bringing scores of tourists to marvel at the juxtaposition of gleaming skyscrapers and French Colonial architecture. Wide elegant boulevards home to highend historic hotels and designers boutiques intersect narrow lanes housing sprawling markets, centuries old Pagodas and makeshift street stalls selling silk, spices, and 3D paper cards. All are gridlocked due to the 3.5 million motorbikes licensed by the city. Hustling street vendors vie for attention above the roar of the motorbike engines and beeping horns.

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Ha Long Bay, Vietnam

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Ho Chi Minh City, Vietnam

Hoi An, Vietnam

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Hoi An

Singapore

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Singapore

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Hong Kong

Hoi An, Vietnam

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Koh Samui, Thailand

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Bangkok, Thailand

Wat Phra Yai Temple Grounds Koh Samui, Thailand

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PERFECT PAIRINGS FOR FALL: Caprese with fresh mozzarella, olives, heirloom tomatoes, Sundried tomatoes, fresh basil and Romesco Sauce paired with Txomin Etxaniz, Txakoli, 2012, Getaria, Spain Sorbet and Champagne Float with Biscotti and Delaforce Tawney, Portugal Enolo features our favorite wine philosophy - unique bottles exclusive to them from small vineyards worldwide. The tasting menu represents a mixture of classic styles that will keep guests intrigued as they navigate the diverse food pairing options. Wine can be purchased by the glass, bottle, or flight featuring three wines from the preferred genre. Customers can also purchase bottles to-go.

Don't love wine tasting? Enolo also offers 17 local and international craft beers, cocktails and simple, delicious food prepared with fresh, local ingredients.

The lunch and dinner menus feature bruschettas, paninis, charcuterie, cheese boards, salads, pastas and pizza.

Click the links below to see Eric Rutherford, Enolo's sommelier, share his favorite food and wine pairings. https://www.youtube.com/watch?v=_5BBI5bfmG8 https://www.youtube.com/watch?v=JRRve1GLIr4

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Our tip for instant fall desserts - Spoon an autumn flavored jam like Fig or Peach ontop ice cream or mini cakes and top with a hint of fresh ground black pepper for a sweet/savory combination.

O U R PAP ER SH O P

3050 N. LINCOLN AVENUE• CHICAGO | 773•244•9333 FA L L | 1 9 7

INVITAT IO N S , M E NU CA R DS , PLACECA R DS , FAVOR S , AND MORE !

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photo: Amanda Hein Photography

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F A L L | 1 9 91 A PERFECT EVENT HOLIDAY ISSUE LAUNCHES NOVEMBER