a perfect event
FIRST ANNIVERSARY ISSUE!
BACK TO SCHOOL STYLE 101 MORE S'MORES PARIS WEDDING FETE HALLOWEEN HAPPY
FA L L 2 0 1 3
R O SS S V EBA C K
J oy MoLLE T
ch e f
Ross finds imperfec tion char ming. Simple ever yday things are what he wants to h ave around. Come along and lear n to celebr ate what we already have .
Joy is a self -taugh t h o m e cook . S h e th in g s i t i s impor tan t for f r i en ds an d f amily to r ec o n n ec t arou n d th e din n er tabl e an d u ses qu ick an d easy recipes to ma ke ever y day meals in to a ce l ebr ati o n
AM Y B O Y LE
Published nationally and inter nationally, Amy is passionate about captur ing people , theater and tr avel imager y.
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 .
v i ck i archer
s ty lis t
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 .
K ERR Y SH O RR fashionista A fanatic for fashion , food and wine and th e local celebr ity scene , Ker r y Shor r jets between Chicago and Palm Bea ch to source the citie s most fashionable fêtes, pa lateinspir ing destinatio n s a n d extr aordinar y individu als.
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 .
MELISSA M C C LAIN
m a tt Savage
Melissa shares colorf u l finds from the wo r ld of food, design, ar t, in ter ior s. In Seattle she explor in g creativity, follows dreams, and inspires other s to do the same .
Matt is a ph oto gr aph er ba sed in C h ica go, co-own er of Aver y h o u s e an d Smilebooth Ch i c ago.
MARGARE T O ' co n n o r
french foodis ta
She enjoys great fo od, bu t like many wor king moth er s, doesnâ€™t have much time to spend in the kitchen . H er Par isian secretâ€Śsimple an d
O wn er an d foun der o f Marcon Con su l ti n g, a Ch icag o based pu bl i c rela tion s an d spec i al even ts bou tique
amanda p u ck
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.
St a c e y Ro n e y
MARIANNE D e LA Y
beauty on call
t h e savoy f l ea
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 Beauty-Full life . Liter a lly.
Ma r ian n e tr avel s any w h er e th e ba ck roads take h er to br in g you s o ph i s ti c ated trea sres. Sh o p tabl eto p, decor, gif ts as wel l as pr o ps a n d ren ta ls at th e r eas y yo u n ext Soiree .
BONJOUR DE PARIS, WHERE JUST ONE SHORT YEAR AGO WE SAT WRITING OUR PREMIERE LAUNCH ISSUE OUR NEW BABY IS ONE. THIS ANNIVERSARY ISSUE, LIKE EVERY SINGLE NEW ISSUE, IS OUR "FAVORITE". SIX JAM PACKED ISSUES LATER, WE ARE FILLED WITH MUCH GRATITUDE. OUR INCREDIBLE, WORLDLY TASTEMAKERS WORK TIRELESSLY TO WRITE STORIES FILLED WITH CELEBRATION, FASCINATION, AND SIMPLY STUNNING PHOTOGRAPHY. WE ARE SO GRATEFUL. TEAM A PERFECT EVENT NEVER, EVER, EVER STOPS. IT'S SOME KIND OF WONDERFUL. OR INSANITY. YOU CAN DECIDE. I AM BEYOND THANKFUL AND OVERFLOW WITH APPRECIATION FOR OUR DREAM TEAM OF TALENTED DESIGNERS, ALL OF WHOM I AM SO PROUD TO CALL DEAR FRIENDS. SO LET'S RAISE A GLASS - AND TOAST TO FIRST BIRTHDAYS. TO DREAMS THAT COME TRUE. TO FALL, FILLED WITH THE BEST OF EVERYTHING. FROM THE LOVELIEST OF ALL WEATHER, TO HERB INFUSED SPARKLING CIDER, TO SAVORY S'MORES IN SEATTLE, TO THE LAST OF WARM WEATHER'S DINNERS AND BRUNCHES AND TAILGATES WITH FAMILY AND FRIENDS. THANK YOU DEAR READERS, FOR TURNING OUR PAGES EACH AND EVERY ISSUE, AND CELEBRATING LIFE ALONG WITH US EVERYDAY. MERCI MILLE FOIS THANKS A MILLION.
BAC K TO SCHO O L O N SO UTPO RT
20 26 30 40 42 52 60
BAC K TO SCHO O L STYLE kerry shorr
T AC K LE THE T AILGA TE PARTY
J O Y O F C O O K ING joy mollet
READY SE T FALL eric himel
F ARM F RESH TAILGATE matt savage
DINNER A V E C DO MINIQUE dominique malet
S O PHISTICATED URBAN SMO RES
TABLE OF CONTENTS
68 84 86 98 100 110 122 128
C O LO RAD O CAMPING amy boyle
PAPER O BSESSED
O K TO BER FEST BRIDAL SHOWER
caroline and matt
INSPECTO R GADGET joy mollet
AUTUMN IN FRANCE vicki archer
FLEUROTICA margaret o'connor
IN THE KITCHEN ross sveback
GR O CER Y TO GORGEOUS debi lilly designs at safeway
132 134 146 154
LILLY D O ES PARIS lilly springer
WEDDINGS WE LO VE rin and nick
F REN C H BR O C ANT E TABLE corey amaro
F ASHI O N WE LO VE attilier azza
164 176 192 226 230 236
VENUES WE LOVE cityview loft
joshua and dan
joshua and dan
LO O K O F THE MONTH bbj linen
bakeed the bakery
HALLOWEEN TRICK S AND TREATS
debi lilly CHIEF EVENTEUR
lindsay brown CHIEF DESIGN
BACK TO S ON SOUTHP
MAGICALLY CAPTURED BY SUZ
FRIENDS GRAB A COOL STARBUCKS SIP AS THEY BACK TO SCHOOL SHOP ALONG SOUTHPORT IN LAKEVIEW, CHICAGO.
WHO DOESN'T REMEMBER THE THRILL OF BUYING NEW SCHOOL SUPPLIES, EACH SUMMER'S END, AS A CHILD? THE EXCITEMENT OF CHECKING OFF THE LIST ONE BY ONE... UNWRAPPING, ORGANIZING, SORTING AND LABELING EACH BRIGHT, SHINY NEW LINE ITEM. NOT TO MENTION, THE BACK TO SCHOOL HAIRCUT. BACK TO SCHOOL CLOTHES SHOPPING. AND OF COURSE, A REFRESHING SIP AMONG FRIENDS IN BETWEEN EACH TO DO LIST DETAIL. AND A SWEET TREAT IN BETWEEN ERRANDS AMONG FRIENDS. WELCOME BACK TO SCHOOL -
HERE'S TO THE BEST YEAR YET.
IN 6TH GRADE - IT'S ALL ABOUT COOL WHITEBOARDS AND LOCKER DECOR!
BACK TO SCHOOL PREPPING INCLUDES A COLORFUL MINI MANI...
... AND OF COURSE A POP INTO THE GIRL'S FAVORITE NEIGHBORHOOD SHOPS FOR ONE LAST SUMMER CONE.
From cool kilts and get-noticed blazers to new-school skateboards a
inspirational, â€œI-want-that-nowâ€? ensembles are sure to score high ma
1. the bohemian
Groove on down the aisle with some snake-friendly skinny
Soft Gallery Lili T-Shirt Axe Girl Huset $58
7 For All Mankind Skinny Print Jeans Saks Fifth Avenue $89
Minnetonka Fring Zappos $65
and sequin-drenched backpacks, this collection of five
arks from your toughest critic: your kids.
by Kerry Shorr
ys and an excess of funky fringe.
ge Boots 5.95
Tulle-Around Backpack J. Crew $59.50
Orange Stripe Teepee Land of Nod $159
2. the jock
Racing strips, cutting edge sneaks and a little technology m
Algonquin Tee Abercrombie & Fitch $30
3. the metro
Hollister Sport Pant Hollister $34.97
Bad-boy-meets-Bond in soft suede, uber-luxe leather, and
Cotton Lycra Scotch and So Marc Jacobs Boy's Velvet Blazer Saks Fifth Avenue $360
make this athletic ensemble totally all-star.
ngblade Running Shoes Adidas $180
Nike+ Fuelband Nike $149
(oh, yes!) a little blue velvet.
Chino oda $92
Puma Suede Classic Zappos.com $55 Mens Leather Satchel Messenger Bag Etsy $59
4. the preppy
Toughen up boarding school attire with faded denim, sequin
Denim Jacket American Eagle Outfitters $49.95
Sequin Logo Tee Juicy Couture $39.99
Burberry â€œSide B Neiman Ma
5.the too cool for schooler
Channel your inner James Dean with easy staples that alw
Boys Later Gator Tee J. Crew $24.50
Ralph Lauren Boys' Slim Fit Jeans in Mott Wash Bloomingdales $45
ns and chic equestrian boots.
Button Check Kiltâ€? arcus $150
Frye Lindsay Logo Back Zip Zappos.com $458
Hemp Tote Dachsund Virginia Johnson $147.50
ways score high marks.
Basketball Shoes H&M $12.95
Alien Workshop Van Engelen Sketchbook Skateboard The Skateboard Store $146
TACKLE THAT TA HOSTING A TAILGATING PARTY WITH FRIENDS? SCORE BIG WITH LOCAL GRUB! NO MATTER WHAT TEAM THEY’RE ROOTING FOR, THESE GAME-DAY ESSENTIALS AND GOURMET BITES WILL HAVE THE CROWD CHEERING FOR MORE!
A PUCK AMAND
LEADERBAR JUMBO BAVARIAN PRETZEL - $8.95 SERVED WITH HOUSEMADE BEER CHEESE AND SPICY BROWN MUSTARD
AILGATING PARTY JAKE MELNICK’S CORNER TAP XXX WINGS - $15.95 JUMBO CHICKEN WINGS OFFERING A GREAT COMBINATION OF HEAT AND FLAVOR, MADE WITH THE HOTTEST KNOWN RAW CHILI PEPPER IN THE WORLD, THE BHUT JOLOKIA (AKA GHOST PEPPER)
BURGER BOSS MINI BOSSES 24 - $54 36 - $81 48 - $105.60 60 - $132 72 - $154.80 CONDIMENTS SERVED ON THE SIDE INCLUDE KETCHUP, MUSTARD AND PICKLES. MINI BOSSES MUST BE ORDERED 48 HOURS IN ADVANCE.
BRIDGE BAR POPCORN-FIT - $5 POPCORN, DUCK FAT, CORIANDER, PORK CONFIT AND PARMESAN
HOWELLS & HOOD FISH TACOS - $15 CHILI CRUSTED SITKA SOUND HALIBUT, CHIPOTLE CITRUS CABBAGE, MICRO CILANTRO, JALAPEﾃ前 PUREE AND SMOKED BACON PINTO BEANS ON HOUSE MADE WHITE CORN TORTILLAS
BOB CHINN’S CRAB HOUSE BOB CHINN’S WORLD FAMOUS MAI TAI - $9.99 TIKI INSPIRED COCKTAIL MADE WITH ONLY THE BEST PREMIUM REAL FRUIT JUICES AND DISTILLED DARK RUM CRAFTED IN THE HAWAIIAN ISLANDS. THE ECO-FRIENDLY TETRA PAK PRISMA CARTONS FEATURE A SCREW ON CAP FOR CONVENIENCE.
CUCINA PARADISO BACON WRAPPED DATES - $6 STUFFED WITH THYME AND ROMANO
JOY OF COOKING JOY MOL LET
reinvents Family Pizza Night! I LOVE MAKING PIZZA FOR A FAMILY DINNER OR A CASUAL DINNER PARTY. ENTERTAINING GUESTS I PREFER QUALITY TIME WITH THEM, INSTEAD OF BEING EXILED IN THE KITCHEN, AND PIZZAS ARE PERFECT TO MAKE AHEAD OF TIME. AS AN ADDED PLUS - PIZZA ALWAYS MAKES THE LITTLE ONES HAPPY, BUT THESE RECIPES MAKE THE SOPHISTICATED ADULT PALETTE HAPPY TOO. A GREAT PIZZA STARTS WITH GREAT DOUGH. IF TIME IS AN ISSUE ORDER DOUGH FROM YOUR FAVORITE NEIGHBORHOOD PIZZERIA OR PICK IT UP FRESH AT THE GROCERY.
PIZZA DOUGH SERVING: 2 8" PIZZAS, OR 4 MINI PIZZAS INGREDIENTS: 1 CUP FLOUR 1/2 TEASPOON YEAST 1/2 TEASPOON SALT 1/2 TEASPOON SUGAR
s ber i O c to ! on t h m a pi z z
1/3 CUP WARM WATER 1/4 OLIVE OIL IN A MIXING BOWL OF A STAND MIXER COMBINE FLOUR AND YEAST. USING THE DOUGH HOOK OR PADDLE ATTACHMENT SLOWLY COMBINE FLOUR AND YEAST. DISSOLVE SALT AND SUGAR IN WATER AND SLOWLY ADD IT TO YOUR FLOUR AND YEAST. ADD OLIVE OIL. LET THE MACHINE RUN FOR 20 SECONDS TILL ALL THE INGREDIENTS COMBINE AND MAKE A SHINY DOUGH. IF THE DOUGH SEEMS STICKY ADD AN EXTRA TEASPOON OF OLIVE OIL. THE OIL MAKES THE DOUGH EASY TO WORK WITH, GIVES IT A CRISPY TEXTURE AND DEEP FLAVOR. LET THE DOUGH REST FOR 60 MINUTES OR MORE IN A COVERED BOWL.
Pear Walnut Fig Pizza SERVING: 8" PIZZA INGREDIENTS: 2 TBL FIG JAM 2 TBL FROMAGE BLANC, CREME FRAICHE, OR GREEK YOGURT 1/2 C CRUMBLED GORGONZOLA 2 ROASTED PEARS (SHORTCUT: CANNED PEARS) 1/4 C CHOPPED WALNUTS FRESH BLACK PEPPER TO TASTE ROLL DOUGH TO A 1/4 INCH THICKNESS. PLACE IN ON AN INVERTED COOKING SHEET. BAKE TO 8-10 MINUTES IN A 350 DEGREE OVEN. REMOVE DOUGH FROM OVEN AND RETURN IT TO WORK SURFACE AND GENTLY ROLL YOUR DOUGH AGAIN AS THIN AND POSSIBLE. COMBINE JAM AND FROMAGE BLANC AND SPREAD IT OVER THE DOUGH. LAYER WITH THINLY SLICED PEAR AND SPRINKLE WITH WALNUTS AND GORGONZOLA. RETURN PIZZA TO OVEN DIRECTLY ON THE OVEN RACK FOR A CRISPY AND STURDY CRUST. BAKE FOR AN ADDITIONAL 5-10 MINUTES OR TILL CRUST IS GOLDEN BROWN. THIS PIZZA IS GREAT WARM OR ROOM TEMPERATURE.
s ber i O c to e a ppl also h! mon t
APPLE BACON PIZZA SERVING: 8" PIZZA INGREDIENTS: 1/2 LB THICK SLICED BACON (I LOVE DANISH BACON THAT IS SMOKEY, RATHER THAT SALTY) 1 MEDIUM ONION, SLICED THIN 1 TBL OLIVE OIL 1/3 C APPLE CHUTNEY* (RECIPE BELOW) HANDFUL FRESH THYME LEAVES PRE-HEAT OVEN 350 DEGREES. LINE A RIMMED BAKING SHEET WITH FOIL AND PLACE A COOLING RACK ON THE BAKING SHEET. PLACE BACON ON THE RACK AND BAKE TILL CRISPY 30-45 MINUTES FOR THICK BACON, REDUCE TIME IF THIN CUT. WHILE BACON CRISPS, THINLY SLICE 1 MEDIUM ONION. ADD OIL TO A HEAVY PAN OVER MEDIUM HEAT SAUTÉ ONIONS. STIR ONIONS OCCASIONALLY FOR 15-20 MINUTES TILL SOFT, SWEET AND CARMEL COLORED. REMOVE BACON FROM OVER THE DRAIN EXCESS FAT OFF BACON AND CRUMBLE INTO PIECES. ROLL DOUGH TO A 1/4 INCH THICKNESS. PLACE IN ON AN INVERTED COOKING SHEET. BAKE TO 8-10 MINUTES IN A 350 DEGREE OVEN. REMOVE DOUGH FROM OVEN AND RETURN IT TO WORK SURFACE AND GENTLY ROLL YOUR DOUGH AGAIN AS THIN AND POSSIBLE. LAYER CHUTNEY, ONIONS AND TOP WITH CRISP BACON. BAKE 5-10 MORE MINUTES DIRECTLY ON OVEN RACK TILL CRUST IS CRISP. TOP PIZZA WITH FRESH THYME LEAVES BEFORE SERVING.
APPLE CHUTNEY SERVING: 2 CUPS INGREDIENTS: 4 GRANNY SMITH APPLES, PEELED AND CHOPPED 1 MEDIUM ONION, DICED 1 TBL OLIVE OIL 1/4 TSP GARLIC POWDER 1/3 C APPLE CIDER VINEGAR SAUTE FIRST 3 INGREDIENTS OVER MEDIUM HEAT UNTIL APPLES AND ONIONS IN OLIVE OIL ARE SOFT. ADD GARLIC POWDER AND VINEGAR TO FINISH. MASH WITH A POTATO MASHER OR YOU A HAND BLENDER TILL THE APPLES ARE THE TEXTURE OF A VERY CHUNKY APPLE SAUCE.
he ays t w l A e! # 1 fav s d i k
Traditional Cheese pizza INGREDIENTS: 1/4 CUP PIZZA SAUCE* (SEE BELOW) 4-6 SLICES OF SHARP PROVOLONE PRE-HEAT OVEN 350 DEGREES. ROLL DOUGH TO A 1/4 INCH THICKNESS. PLACE IN ON AN INVERTED COOKING SHEET. BAKE TO 5-7 MINUTES IN A 350 DEGREE OVEN. REMOVE DOUGH FROM OVEN AND RETURN IT TO WORK SURFACE AND GENTLY ROLL YOUR DOUGH AGAIN AS THIN AS POSSIBLE. SPREAD A THIN LAYER OF RED SAUCE AND TOP WITH SLICES OF PROVOLONE. RETURN PIZZA TO OVEN DIRECTLY ON THE RACK FOR AND ADDITIONAL 8-10 MINUTES OR TILL CHEESE IS BROWNED AND CRUST IS CRISPY.
CHEFS NOTE: THERE ARE LOTS OF GOOD JAR SAUCES ARE ON THE MARKET, BUT I LIKE TO MAKE A QUICK EASY ONE AT HOME: 28 OZ CAN TOMATO PUREE 1/2 ONION, ROOT INTACT 4 TBL BUTTER SALT, PEPPER, DRIED OREGANO TO TASTE SIMMER OVER LOW HEAT FOR 20 MINUTES.
THE PAPER SHOP
a erfect event
IN V ITAT I ONS , M E NU CAR DS , PLACECA R DS , FAVOR S , AND MORE!
30 50 N . L IN COL N AV EN U E• C H ICAG O | 7 73 • 24 4 • 93 3 3
ready / set / fall Tastemaker
indian summer gives way to a chill in the air before you know it. don't let the style police give you a citation for being 'un-chic': be prepared with these autumn must-haves. by eric himel Medallion Wingtip Derby $740 ferragamo.com
Leather Jacket, $5850 ysl.com
The Ultimate Gray Silk Lapel Pin, $39 indochino.com
Indigo Wool Bow Tie, $68 independence-chicago.com
Leather and Wool Military Sweater, $325 vince.com
'Darlene' Pant, $295, Rachel Zoe nordstrom.com Felted Wool Cape Jacket, $995 burberry.com
Cuff With Single Diamond, $1300, Dezso, fortyfiveten.com
Alexandra' Leather Bootie, $1150 gucci.com
'Canborne' Dress, $2495 belstaff.com
C O V ER S T O R Y
FARM FRESH TAILGATE
The idea of the perfect fall tailgate; straight from the farmer's market and other local foodie favorites. This tailgate is something relaxed for family and friends with grab and go fresh, local and seasonal ingredients. Styled by Christine Janda and Matt Savage Photography, Averyhouse
CIDER SANGRIA Serves: 4 • 1/2 gallon of cider • 9 oz of spiced rum • Sliced fruit (we love peaches, plums, apples - choose your fall favorites) Steep fruit overnight in rum. Top with cider, stir and enjoy!
DIY DECOR create "cuffs" by rolling down top of brown bags, fill with with fresh produce for warm, autumnal instant centerpieces.
Wool blankets make perfect cozy tablecloths!
Loop Wine, WineStyles
Wooden cut boards are f for fall platt
Layer fresh nuts from the produce counter like walnuts, almonds into pretty "piles" for texture and detail.
DIY CATERING STYLE Wrap baguettes with parchment and tie with twine, accent with fresh rosemary.
tting favorites ters.
INSTANT FALL TABLETOP CHIC Bundle fresh herbs like Rosemary, Thyme, Sage with twine and tuck into displays of food, decor and more.
DIY FOOD TAG FUN Cut cardstock into rectangles, stamp with fall rubber stamp in a warm, autumn hue, holepunch and tie onto serving pieces with string. Wrap twine around the tag, for the perfect finishing touch of texture.
Wool Blankets & Thermos, Brimfield Mugs and Tomato Bisque, Heritage Bike Shop
TAILGATE BAGUETTES Serves: 4 4 small baguettes Salami Spicy arugula Heirloom Tomatoes Stone Ground Mustard Spread mustard evenly on both sides of baguette. Divide salami, spinach, and sliced tomatoes.
DIY CATERING SECRET Layer patterned kitchen towels ontop baskets, platters and boards to add texture and style. Serve warm soup on an easy, self serve "tasting" Soup Bar from thermoses to keep warm, displayed with sliced baguette.
BEHIND THE SCENES of our fall tailgate photoshoot...
baby Rhodes provides his professional opinion
Dinner AVEC Dominique Tastemaker
que ma let
PARTY TIP! DOMINIQUE PRESET COCKTAILS AND BITES IN THE LIVING ROOM: EGGPLANT "CAVIAR", ROASTED RED PEPPER SKEWERS, MELON PROSCUITTO POPS. THIS PAGE: INSTANT FLAVOR! CARAFES OF WATER, WITH FRESH MINT.
LAMB TAGINE WITH FAVA BEANS AND PEAS SERVES 6 INGREDIENTS: 1 SHOULDER OF LAMB, DEBONED, CUBED 2 TSP OLIVE OIL 3 ONIONS, MINCED 1 TSP POWDERED GINGER 1 TSP CUMIN 1 TSP PAPRIKA 2 TSP HONEY 2 TSP LEMON JUICE 1 BAG FROZEN PEAS 1 BAG FROZEN FAVA BEANS (CAN USE LIMA BEANS) 1 BUNCH FRESH CILANTRO SALT AND PEPPER TO TASTE IN A LARGE SKILLET, SAUTEE ONIONS IN OLIVE OIL UNTIL TRANSPARENT. ADD IN LAMB AND SEAR UNTIL BROWN. ADD WATER TO COVER LAMB, AND MIX IN GINGER, CUMIN, PAPRIKA, HONEY, SALT AND PEPPER. STIR AND BRING TO A BOIL. COVER, AND SIMMER FOR 1.5 HOURS. PREHEAT OVEN TO 350, ROAST FOR 1.5 HOURS. ADD VEGETABLES AND LEMON JUICE AND HALF THE FRESH CILANTRO LEAVES. ROAST, COVERED FOR 45 MINUTES. REMOVE FROM OVEN, AND ADD THE REST OF THE FRESH CILANTRO.
FRENCH MEALS A
END WITH A C
CHEESE DISPLAYED O
LEAVES FOR TEX WITH A BASKET OF
TOMATO CONFIT SERVES 6 12 TOMATOES, SLICED IN HALF 2 TBL BROWN SUGAR 2 STEMS FRESH ROSEMARY 2 TBL OLIVE OIL PREHEAT THE OVEN TO 200. PLACE TOMATO HALVES ROUND SIDE DOWN ON BAKING SHEET. SPRINKLE SUGAR, ROSEMARY AND OLIVE OIL ONTOP. ROAST FOR 7 HOURS.
LEGENDARY BERTHILLON ICE CREAM SERVED FOR DESSERT - CAKE STYLE! CERISE ET NOUGAT - CHERRY WITH NOUGAT CHOCK FULL OF PISTACHIO MADE FOR THE WORLD'S BEST DESSERT,
sophisticated URBAN s'mores WHEN I THINK FALL, IMAGES OF COLORFUL LEAVES, COOL NIGHTS, AND S'MORES OVER THE FIRE COME TO MIND. HONEY MONTH
PAIR THAT WITH
CRAVING FOR TOM DOUGLAS' SEATTLE LOLA RESTAURANT GRILLED HALOUMI AND YOU GET SOPHISTICATED URBAN S'MORES INSPIRATION. I REPLACED GRAHAM CRACKERS WITH APPLE CHIPS, TURNED MY HALOUMI CRAVING INTO INSPIRATION FOR SOMETHING TO ROAST OVER THE FIRE AND TURNED TO HONEY TO REPLACE CHOCOLATE. INGREDIENTS IN HAND, I HEADED UP TO THE ROOFTOP FIRE PIT FOR AN URBAN “COOKOUT”. MELISSA MCCAIN PHOTOS BY MELISSA MCCLAIN FOOD STYLING ASSISTANCE BY AUDRA GAINES MULKERN
ingredients APPLE CHIPS
ROOFTOP FIRE PIT WITH CITY VIEW (OPTIONAL)
I LOVE SHOPPING LOCAL BUSINESSES,
I'D RECENTLY HEARD ABOUT A LOCAL
SO I PICKED UP THESE DELICIOUS
HANDMADE SIMPLE & CRISP DRIED
COMPANY AND DECIDED I COULDN'T
APPLE CRISPS IN PREPARATION FOR
MY S'MORES ADVENTURE.
SOME TRULY URBAN HONEY!
LOCAL. URBAN. BALLARD BEE “URBAN
POLLINATION COMPANY”. WWW.BALLARDBEECOMPANY.COM
ARRANGE APPLE CHIPS
INGREDIENTS IN HAND, IT'S TIME TO GET
STARTED! ARRANGE YOUR APPLE CHIPS
ON A PLATE. THESE ARE PERFECT FOR SOPHISTICATED BEAUTY AND TEXTURE! SWEET
ACCESSORY. READY TO START THE FIRE!
HALOUMI AND SKEWER
ALOUMI SLICES “MARSHMALLOW
HALOUMI OVER THE FIRE.
ND GENTLY SKEWER.
DOES LIFE GET MUCH BETTER? ROAST
BEGIN TO GET CHARRED. CAREFUL... DON'T LOSE YOUR HALOUMI IN THE FIRE AS IT SOFTENS.
DRIZZLE HONEY ON APPLE CHIP
PLACE ROASTED HALOUMI ON A
DRESS UP YOUR APPLE CHIPS WITH A
CHIP AND DRIZZLE WITH HONEY
DRIZZLE OF HONEY BEFORE THEY BEGIN
PLACE THE HALOUMI ON THE HO
THEIR HALOUMI LOVE AFFAIR.
COVERED APPLE CHIP. DARING? DRIZ
MORE HONEY ON THE HALOUMI S
HONEY IS LIKE CHOCOLATE, THER NO SUCH THING AS TOO MUCH!
HONEY COVERED GOODNESS HONEY ~ HALOUMI – BASKING IN THE GLOW...
PLACE APPLE CHIP ON TOP
TOP THINGS OFF WITH ANOTHER APPLE
CHIP FOR “IT'S A WRAP S'MORES”.
YOUR S'MORE FOR SERVING.
ENJOY BY THE WARMTH OF FIRE SIT BACK AND ENJOY THE FLAMES. READY FOR SECONDS? THE FIRE IS STILL ON...
COLORA CAMPIN photos and text by Amy Boyle
photos by AMY BOYLE PHOTOGRPHY
Get out and camp – view of the distant peaks from one of RMNP’s many tent sites.
Active family of six arrives in the high country of Coloradoâ€™s Rocky Mountain National Park Photo Colin Boyle
Great stands of Aspen trees stand guard over the forest, their leaves green now but turning golden in the fall. Photo Colin Boyle
A male mule deer with velvet still on his antlers, just as curious about the photographer as we were about him.
Photo Colin Boyle
Occasional thunderstorms sweep through the mountains in summer afternoons and evenings, adding drama to the already impressive landscape. Photo Colin Boyle
Outdoor cooking can be both simple and delicious. Kabobs over an open fire are an easy way to satisfy a number of tastes.
Clouds building over our tripâ€™s chief photographer at the meadows of Moraine Park - Photo Jeff Boyle
The view is breathtaking from the parkâ€™s Alpine Visitor Center at over 11,000 feet above sea level.
One of the many family-friendly cabins all lit up for nighttime games.
Visiting the west side of the park is rewarded with expansive vistas of the Never Summer mountains and the origin of the mighty Colorado River.
Youâ€™ll always know where you are, thanks to rustic signs at every trail junction in the park.
Views and more views â€“ the mountains seem to go on forever. Alpine tundra may look hardy, but itâ€™s easily damaged. Stay on trails and off the tiny plants.
Four young outdoorsmen catching up on the day while admiring the scenery.
Vintage film camera and notebook. Hereâ€™s looking at you!
Rocky Mountain Bighorn Sheep posing for their photos in the alpine landscape.
Vacation is family time â€“ bring along a couple of old fashioned board games to play by the cheery glow of a crackling fire.
Resting up from a hike to The Loch, one of Rocky Mountainâ€™s many picturesque alpine lakes.
ANYONE WHO KNOWS ME, KNOWS HOW MUCH I LOVE PAPER. THESE ARE JUST A FEW O
OF MY FAVORITE PAPER TRENDS FOR FALL.
B R I D A L S H O W ERS W E L O V E
caroline & OKTOBERFEST COUPLES
venue, decor, paper and floral A PERFEC photography AVERYHOUSE
CAROLINE AND MATT LOVE TO TRAVEL, SO CUSTOM DIY SHOWER DECOR INCLUDED AN OVERSIZE MAP OF THEIR FAVORITE CITIES TOGETHER, A VINTAGE CHICAGO MAP SHOWING FAVORITE SPOTS AROUND TOWN ON TINY FLAGS, AND FAVORITE CITIES DEPICTED AS VINTAGE MAP TABLE RUNNERS AND HEARTS, ADORNING EACH TABLE.
BEER BITES PAIRING: THE BRIDE AND GROOM'S FAVORITE BEERS WERE PAIRED WITH MINI BITE SIZE SAVORIES LIKE SAMOSAS, MINI CHEESEBURGERS, GERMAN SAUSAGES AND MORE.
LITTLE KNOWN FACTS WERE SHARED ABOUT BRIDE AND GROOM ON COCKTAIL NAPKINS, AND WERE A SURPRISE FROM CAROLINE TO MATT, AND MATT TO CAROLINE. NEITHER KNEW WHAT THE OTHER ONE HAD SHARED WITH DEBI PRIOR TO THE PARTY!
VASES WERE WRAPPED WITH VINTAGE MAPS OF THE BRIDE AND GROOM'S FAVORITE CITIES.
POPCORN SHRIMP LOLLIPOPS
MINI GERMAN SAUSAGES (PARTY TIP - SERVE WITH A TRIO OF PRETTY GLASS MUSTARD JARS, RIGHT FROM THE GROCERY AISLE!)
TINY CHICKEN CIGARS, SWEET POTATO CHIPS, LOADED POTATO SKINS
JULIUS MEINL'S TINY BACON CHEDDAR PUFFS, WEDDING CAKE COOKIES AND PASTRIES.
GLAZED AND INFUSED CUSTOM TINY MONOGRAMMED DONUT HOLES
INS PE GADGE EXPENSIVE VISIT TO THE DERM OR MEDSPA
HOME USE. HIGH TECH GADGETS THAT PRO
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Autumn i Tastemaker
autumn and the sunrises in provence are spectacular. the colours, brighter and more intense...
as summer bids us farewell and autumn leaves begin to fall i think fondly of the summer months behind us but also look forward to the crisp and cool days ahead. autumn is the time to explore provence, to enjoy her beauty quietly and without the crowds autumn is the moment to relax before the whirlwind of christmas and the holidays begins autumn is a settling time, a moment to catch our breath, a season to pause. story and photos my vicki archer
avignon, whatever the weather is the place to discover new streets and re-vist the favourites.
back home in st remy de provence romantic graffiti adorns the streets.
the nostradamus fountain in st remy de provence, a cornerstone of the village,takes a rest during the autumn and winter months.
the fountains still run in the palais royale but the chairs are no longer the sought after destination of summer...
it's time to revisit the classicsš to take a tour of glanum in st remy de provence, to be reminded of the history, a glorious past.
queuing at poilane always... despite the seasonš artisinal bread is always worth the wait...
exotic roses in paris liven up the grey skies and the prospect of the coming winter...
the shutters are still open and apartments are enjoying the clear light of the autumn months
autumn would not be autumn without a trip to paris and a window shop along the rue saint fauborg honorĂŠ
FRONT ROW FASHION AT FLUEROTICA INFINITE BEAUTY WOWS WITH CREATIVE, IMAGINATIVE AND EXTRAORDINARY DESIGN By Margaret J O’Connor Flowers, foliage, bark, branches and other botanical elements were the stars of Fleurotica’s Infinite Beauty runway show benefiting the Garfield Park Conservatory, one of the world’s largest botanical gardens under glass. The fundraiser, now in its fifth year, was held at the Museum of Contemporary Art and utilized all four floors of the museum. Staircases and landings were decorated with performance artists and models wearing floral designs from Neiman Marcus. During the cocktail reception, the 500 guests sampled savory bites of glazed shrimp, tuna tartare, fruit sushi and watermelon cubes from Wolfgang Puck Catering, complimented by two Willa vodka cocktails, The Conservatory Julep and The Alliance Elixir, created by Rachel de Marte. Show participants were backstage making last minute adjustments. Many had been working on their design ideas for several months, spending hours at the drawing board, determining the right botanical elements and organic materials. The perishable component had design teams working in perfect simpatico because it was hours, not days that mattered. Thirty of Chicago-area’s premier landscape architects, floral designers and other design boutiques interrupted nature’s bounty into couture fashion filling the runway with beauty, creativity and extraordinary designs. Sarah Anderson’s design for Scarlet Petal of Chicago, “Mucha in the Fern Room,” was crowned this year’s winner. The lush fern-green gown was inspired by the Conservatory’s Fern Room and Alphonse Mucha turn-of-the-century illustrations. A crowd pleaser was H. Bloom’s stunning creation with its magnificent headpiece and long foliage train. As a parting gift guests received a copy of Inspired by Nature: The Garfield Park Conservatory and Chicago's West Side. The event, co-chaired by Deirdre Koldyke, Whitney Lasky and Shauna Montgomery, grossed approximately $200,000 with proceeds funding the greenhouses hail damage restoration project. The Garfield Park Conservatory is owned by the Chicago Park District and operated in partnership with the Alliance. For information about Garfield Park Conservatory visit www. garfieldconservatory.org
photos by Eric Michael Clarke Photography and Bob Carl Photography
Marguerite Gardens Florist
et Petal A 2013 Winner)
Christine Noelle Designs
Anna Held Floral Design
Jack McLarnan, Chris Chalupsky
Julie Latsko & Jill Dodds
FLEUROTICA 2013 Co-Chairs Whitney Lasky, Shauna Montgomery, Deirdre Koldyke
Factor Models wearing designs from Neiman Marcus
in the kitchen WITH ross sveback MY FAVORITE FALL RECIPES PERFECT FOR AN AUTUMNAL BRUNCH, GIFTING TO FRIENDS, OR FILING AWAY FOR YOUR NEXT PARTY.
MAPLE VANILLA GRANOLA This is a down, home granola recipe that tried and true. Chock full with whole pecans, which not only make your guests feel special – but you feel special too. Whole pecans are like a treat to yourself and your loved ones. Feel free to use gluten-free oats, like Bob’s Red Mill if you have gf senstivities and by all means play with the seeds and coconut by switching it out for quinoa or dried fruit if you like – the recipe is yours to own. Drizzled with Savannah Bee Honey that has been warmed up – life can’t get any better than this! 3 c. old fashioned rolled oats 1 cu p roasted, salted pumpkin seeds (I use Good Sense) 1 cu p honey roaste d sunflower seeds (I use Good Sense) 1 cu p raw coconut flakes (I use Gurley’s) 1 1/2 cup whole pecans 3/4 cup pure maple syrup (I use Burton’s Ma ple Syrup) 1/2 cup extra-virgin olive oil 1/2 cup Nielsen-Massey Vanilla Sugar Coarse salt Preheat oven to 300 degrees. Mix all of the dry ingredients together in a bowl, the oats, pumpkin seeds, sunflower seeds, coconut fla kes and pecans. Mix maple syrup, olive oil and sugar together in a liquid measuring cup then pour over dry ingre dients. Place onto a half sheet pan and bake for 45 minutes, stirring the ingre dients every 15 minutes. Let cool completely. Serve over vanilla Greek yogurt drizzled with warm honey – enjoy!
‘ Y o u ’ re S pe c ial ’ B ars Deliciously easy and addictive were my Grandmother’s ‘You’re Special’ Bars. She called them this becau se it was her way of letting us know how special we were to her. I remember being elated when I saw her showing up at the house with these – or seeing them sitting on her vintage Formica counter waiting to be sliced. She normally made them in a 9X13 pan, but I opt to make them in two 4X11 tart pans with removable bottoms – that way they can be easily cut. One pan always goes to the party I am invited to, and the other stays at home – safe and sound for my return . I hope you en joy my Grandmother’s heirloom recipe as much as I still do. In a 8 qt. stockpot bring the following to a boil, stirring occasionally so it does not burn: • 1 1/2 cups creamy peanut butter • 1 1/2 cups light corn syrup • 1 1/2 cups granulated sugar Once it comes to a boil and is combined – remove from heat and stir in one box of Special K cereal. Mix well to make sure it is all incorporated. Place in a pan that has been prepared with cooking spray to assure easier release. You can p ut it all in one 9X13 pan or whatever shape you desire. Spray spatula with cooking spray and pre ss down into pan to create an even layer. I usually spray my hands afterward with cooking spray and press the layer down with my hands to even it out. Set aside. In the top of a double boiler over simmering water, place one-12 oz. bag of chocolate chips and one-12 oz. bag butterscotch chips. Stir frequently until melted and smooth. Remove from heat and set aside for five minutes to allow it to cool and slightly thicken (this makes it easier to spread). Spread with a spatula on top of peanut butter/cereal mixture. Allow to set for at least four hours or overnight. Do not attempt to cut them any earlier.
D eep D is h P B & J Coo k ies T hese cookies are a hit, not matter what your age. The key to making these ‘deep dish’ is the pan. As the cookies bake and the batter spreads out, it climbs up the walls of the mini-ca ke pan baking the dough. The cookies rise tall and fill the entire area of each well, yet once you remove them from the oven they collapse, forming a crunchy edge with a slightly, chewy bottom. Since these need to cool ‘almost’ completely in the pan, they will bake longer so make sure you pull them out after 15 minutes when they are just turning brown. Removing the cookies is easy, gently slide a butter knife between the cookie and pan wall – it should pop out easily. This recipe will make 18, generous cookies. 1/2 c. granulated sugar 1/2 c. brown sugar 1 c. (2 sticks) unsalted butter, room temperature 1 c. creamy peanut butter 2 eggs 2 tsp. vanilla 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 1/2 c. oatmeal 1/2 c. flour Preheat oven to 350. In the bowl of an electric mixer, cream butter and sugars together, scraping bowl to make sure it is well combined. Add eggs, vanilla, baking soda, baking powder and salt – mixing to combine well. Add oatmeal and flour, mix until combine d – do not over mix. Place 1/4 c. batter into each well and spread out using a spatula. Place in oven and bake for 15 minutes, rotating pan if nece ssary. Remove from oven and allow to cool in pan so you can easily remove them. Peanut Butter Filling: 1 c. (2 sticks) unsalted butter, room temperature 1 c. creamy peanut butter 2 c. powdered sugar 1/2 c. heavy whipping cream Place ingredients into the bowl of an electric mixer fitted with the paddle attach ment, turn on low until mixture comes together, then turn on high and beat for five minutes. Filling will become light and fluffy. Fill a piping bag with filling and cut off the tip, pipe a layer of filling into cookie center (reaching the edge). Drizzle with strawberry or blueberry jam and serve.
Grocery TO Gorgeous WITH DEBI LILLY DESIGN FOR SAFEWAY/DOMINICK'S
DAHLIA GLASSES - ONE OF DEBI'S FAVORITE FLOWERS - NOW TRENDING AS POLKA DOTS FOR YOUR NEXT PRETTY TABLETOP. GARNISH WITH TWISTED ORANGE RIND FOR INSTANT CITRUS COLOR.
APPLE VOTIVES - OUR FAVORITE FA WITH SMALL KNIFE, CARVE OUT HO APPLES (CHOOSE APPLES THAT SIT STRAIGHT). TUCK SMALL VOTIVE C
ALL TREND! OLE IN TOP OF T UP NICE AND CANDLE INSIDE.
ONE VASE, TWO WAYS - FOR THE BAR, FILL THESE NEW GORGEOUS VASES/ PITCHERS WITH SPICED APPLE CIDER INFUSED WITH CINNAMON STICKS AND SLICED ORANGES, STUDDED WITH CLOVES. FOR DECOR, FILL VASE WITH WATER, SUBMERGE TI LEAF INSIDE, AND ADD FRESH AUTUMNAL ROSES FOR FAST AND EASY STYLE.
EVERYTHING RIGHT INSIDE YOUR GROCERY AT SAFEWAY/DOMINICK'S!
DIY DECOR - OUR NEW COPPER COLORED CORDOBA GLASS VASE AND PLATES ARE PERFECT FOR FAST AND EASY, LONG LASTING CANDLE COLLECTIONS.
STYLE TO LAST ALL YEAR! FILL A CORDOBA VASE WITH DRIED SPLIT PEAS AND SET A PUMPKIN SPICE PILLAR CANDLE ONTOP. ADD SAGE GREEN SATIN RIBBON LOOP TO THE BASE.
ON SMALL CORDOBA PLATES GROUP THREE PUMPKIN SPICE VOTIVES WITH SMALL CLUSTERS OF GREEN HYPERICUM BERRY. DECOR TO LAST THROUGH THANKSGIVING! ON LARGE PLATE SET A LARGE PUMPKIN SPICE PILLAR, WRAPPED WITH A CUFF OF GREEN SATIN RIBBON (GLUESTICK ENDS INTO PLACE). LAYER FRESH NUTS FROM PRODUCE COUNTER AROUND EDGE OF PLATE FOR INSTANT TEXTURE.
BLOOM VASE STYLE! FILL BLOOM VASES WITH FRESH FLORALS (WE LOVE DEBI'S GRAB AND GO SUNFLOWER BOUQUETS FOR FALL - JUST CUT STEMS TO FIT INSIDE VASE - THE FLORALS ARE ALREADY TIGHTLY ARRANGED WITH CHIC LOOPS OF BEAR GRASS IN THE BOUQUET - OH SO EASY.)
FOR ALTERNATING STYLE, FILL HALF THE VASES WITH FLORALS, HALF VASES WITH BREADSTICKS (RIGHT IN THE CHEESE OR ITALIAN AISLE).
ALSO SHOWN: DAHLIA GLASSES, FLEUR DE LIS PLATES AND MUGS.
Every July my family heads to Paris for the summer. I love Paris. I love how old it is. Everything has its own history. The first thing I do when we land in Paris is hit the Fete Des Tuileries - the carnival. The rides are so fun, and I get to do them all with my little brother. Most rides like the swings and ferris wheel go up really, really high and you can see all of paris Tour Eiffel, Sacre Coueur, Notre Dame. Paris has so many different cool things for kids. The best in my opinion are the different parks with playgrounds all around the city. I go to a different one everyday with my brother. We climb up and down and all around the equipment - I guess because while growing up I climbed everything - my dad, trees, and even right out of my crib! I love eating in Paris. My whole family loves different places around the city. My mom's favorite is Frenchy Wine near Les Halles playground. She says they have the best chef and fun food in all of Paris. My dad loves Chez Janou in Place Des Vosges (another fun playground!) Where he says they have the best salad and scallop risotto. My brother is a big fan of cheese pizza. When he smells a pizza restaurant he asks to sit down at almost every single one of them. Last, I really love L'atlas. They have the best chef salad, steak frites, and roast chicken. Plus there are street performers everywhere outside along Rue De Buci. Some dance to drums. Others sing or play instruments. Paris is so romantic! It is called the city of love for a reason. There are people selling roses at each corner, for people to buy and give to their one true love. People sing love songs on each street. People hug and kiss on each bridge. Finally, Paris is a very good place to get exercise. My mom doesn't ever let us take taxis - so everyday we ride bikes or walk everywhere - for miles and miles! I love Paris! Oops time to go, we're going for a big family bike ride along the Seine...Byyyeee!
Pont des Arts locks of love bridge
ly Paris does
story and photos by Lilly Springer, age11
Palais Royal Sunset along la Seine
W E D D I N G s w e lov e
photography: avery house / cinematography: i do films / flowers: a perfect event / event planning & design: a perfect event / ceremony location: st. george greek orthodox / linens: bbjlinen / reception location: halls of st. george / invitations: a perfect event / shoes: j.crew / dress: romona keveza / entertainment: chris sarlas orchestra / cake artist: take the cake
k c i N in and
rin has always loved the classic film father of the bride, marie antoinette and all things french.
using a soft, elegant, timeless color palette of french blue and antique gold, together we created a design story woven throughout save the dates, invitations, florals, linen, lighting and more. rin and nick both come from big, gorgeous greek families, so fabulous music and a massive petite sweets bar highlighted their heritage and traditions. nick’s family is from pittsburgh and the east coast, which meant a lot of out-of-town guests at the wedding. the adorable father of the bride knew instantly this meant hosting a wedding weekend, not simply a wedding day.
before the friday rehearsal dinner, a tour bus picked up guests from their hotel and took them on a tour of chicago, including famous landmarks and personal favorite spots like “nick and rin’s first date”, first apartment, and more.
something old, something new, borrowed and in everything, every detail, all wedding weekend - french blue!
rin's stunning strapless french lace wedding gown by romona keveza simply takes our breath away.
st john, indiana, the bride's hometown, provide the perfect backdrop for every beautiful timeless detail.
photographs from their romantic trip to greece were designed as table numbers for the reception.
My French Brocan Tastemaker
late in autumn we hiked into the forest in ardeche to gather chestnuts,the prickly skins protect the sweet chestnut inside. late in the evening, candlelight and friends, deep red wine, roquefort, we roasted chestnuts in the fire and served them in newspaper as not to have the charcoaled skins blacken the linen covered table. french chestnut chic, nothing to simple ti be elegant.
h nte Table corey amaro
chestnuts roasted in an open fire, wrapped in newspaper, served at dinner, roqu
uefort, wine, baguettes, roasted chestnuts, by candle light.
F AS H I O N W E L O V E
Refinery 29 and Azeeza K
ER AZZA EBRA
Kahn's S/S 2014 collection
Photography: Brittany Bekas Floral: A Perfect Event Catering: Boutique Bites
Prairie Production provided the perfect all-white backdrop for this @bedAZZAled collection
White on White Hydrangea in modern white pottery adorned each table
Azeeza Kahn & Rebecca Taras, Chicago Editor of Refinery29 DJ Matt Roan provided beats for the party
Team Atelier AZZA, beautiful Azeeza and Michaela moments before the models hit the runway.
Azeeza's opulent line was filled with glitz and glamour - from her signature embroidery to studded cuffs and collars, we left wanting each and every piece.
Monica Dixon, Jenn Lake, Jessie Kalin, Rochelle Trotter, Jena Gambaccini, Christine Janda, Elaina Vazquez dressed in Atelier Azza.
Our fave new event space in Chicago!
styled by Debi Lilly and Savoy Flea florals A Perfect Event photography by Carasco Photography Tablescapes Party Rental
Debi Lilly Design new silver dipped vases are perfect for focal point florals! Available Safeway/ Dominick's in the floral department.
DIY TIP: Floral collections in Dahlia, Hydrangea, Queen Anne Lace, Billy Balls in vintage Savoy Flea silver and crystal vases and goblets.
DIY IDEA: Set the bar with fun vintage glassware from Savoy Flea in your party color palette.
STYLIST SECRET: Add depth and texture to your floral design by placing on top a chic tray. Pictured here, a Savoy Flea favorite.
Vases Debi Lilly Design for Safeway
DIY FAVOR: Jazz up your favorite candy filled mason jar with custom paper toppers and hand-died silk ribbon. download paper toppers and menus here
Love the vintage lounge inside City View Loft - great budget saving decor!
These cool tables/this vintage lounge are already inside City View Loft - what fun!
Cool custom built dining and bar tables are included in your venue rental - we are obsessed!
cityview lofts 324 n leavitt. suite 200 chicago, il
p a r ti e s W E L O V E
photos: Loft on Lake, Natalie Jane
Speakeasy style starts at the cocktail bar. Or better yet - cocktail tasting bars in every corner of the party.
A bubbly St Germain Bar, one of Joshua and Dan's favorite cocktail ingredients, was poured with Prosecco, garnished with a lemon rind. Just three easy ingredients such a party favorite!
Lagunitas Beer - another personal favorite - is instantly transformed with Black Dog Gelato pairings. An easy to serve, foodie fun trend!
Joshua's Whiskey Ba Josh loves his Whisk his Bourbon - so ton collection of favorite and old created a stu first impression tastin as guests arrived.
Dan's Lemonade Stand - Dan loves his lemonade - and tonight - his lemony cocktails premade in a sparkling fun lemonade fountain. Mix with Cherry Vodka, garnish with a fresh cherry.
ar key, night a es new unning ng bar
The groom's favorite color - "something blue" created the color palette for the party. Blue trays were arranged with Debi Lilly Design for Safeway/ Dominick's new sparkling Mosaic Vases filled with blue pillar candles.
Blue Hydrangea and Gooseneck Veronica created masculine florals inside Debi Lilly Design Dahlia Glasses ontop cocktail tables.
Custom designed JD monogram "logos" instantly dress up Tablescapes Party Rental Ghost Chairs.
Surprise! For a fun "gift" to the guest of honors at your next celebration plan to jump up and sing them their favorite song as an oh so memorable toast. Better yet - share the idea with guests on the invitation - so everyone can join in the entertainment.
Josh and Dan love Cupcakes!
Our boys love Macaron!
food: Elysia Root Cakes, Baked the Bakery and Pure Kitchen Catering
Another food favorite Popcorn! Create an instant DIY Popcorn Mixin Bar with a popcorn machine and favorite topping flavors for guests to mix in small bags.
Favors included yet another personal favorite cocktail, mini Sofia "champagne" sips (yes, so fun, in tiny metal red cans with built in mini straws).
We love a mix - and o honor do t cds are suc DIY party fa long after th has wrappe your gues for a list of songs, so th reflects th taste a
good dance our guests of too. Custom ch a favorite avor to enjoy he celebration ed. Hint: ask sts of honor their favorite he dance mix heir personal and style.
A Paris W
WEDDINGS WE LOVE
photography by bethany fritz florals and styling by debi lilly
Wedding Fete paris is for lovers. carved trees along the seine.
wedding planning style always share a surprise handwritten note of love, delivered to your fiance, on the wedding day!
A pocketwatch makes a beautiful groom's gift - set to the time to meet at the altar.
josh and debi spent a week scouring paris for the perfect wedding florals. josh wanted masculine and unique textures, including orchids, thistle, and blueplurem.
ile st louis, paris provided the picture perfect backdrop for the weeklong wedding celebration.
josh wanted to be married in a garden overlooking paris. debi took him all over paris to share favorite quiet corners - and he chose the enchanted garden behind notre dame for the stunning ceremony location.
petit palais, with rainbow painted columns.
we hired our favorite ile st louis street musician for the ceremony pianist. he rolled his piano right over to the garden gates, and attracted a huge crowd to cheer the wedding grooms!
paris locks of love are a romantic tradition along the seine, and made the perfect post ceremony "tossing" of the keys over the bridge, into the river below, symbolizing eternal love, locked in paris.
berthillon ice cream a groom favorite - and perhaps the most famous name on ile st louis.
the wedding dinner party was a celebration of dramatic heights - ontop the rooftop of legendary centre pompidou, in restaurant georges. you travel up the "hamster tube" to the rooftop!
just look at that sensational view!
the world's most perfect salad: melon, whipped goat cheese, chorizo, basil and balsamic. scoop melon into balls with a melon baller. place in ring on plate. scoop whipped goat cheese in center. add chorizo slices, balsamic cream (sold in grocery, a thick balsamic reduction) and basil to garnish.
do you believe...the wedding celebration drank the georges cellars dry of dom perignon! when in france, as they say...
the after party, inside paris' turn of the century moulin rouge ontop montmartre.
BBJ LOOK OF THE MONTH
stylist secret: add a pop of color with bright floral to compliment a dark color pallete
//GET THE LOOK// +
stylist secret: create visual interest by layering multiple linens!
eggplant sequin runner
BBJ LOOK OF THE MONTH
stylist secret: layer different hues of the same color for visual interest. orange is a perfect fall color.
//GET THE LOOK// +
amber beaded runner
maize lamour napkin
gold cornwall napkin ring
gold braid charger
fabulous fall fete
Baked the Bakery bakes up H
Baked the Bakery 312.224.8277 www.bakedthebakery.com
cherry noir truffles INGREDIENTS • 5 OZ DARK CHOCOLATE CHOPPED • 5 FL OZ HEAVY CREAM • 2T UNSALTED BUTTER • 2T CHERRY FLAVORED VODKA • CANDIED CHERRIES TO GARNISH • 3 T OF MELTED DARK CHOCOLATE 1. SIMMER GENTLY THE CREAM AND BUTTER IN A SAUCEPAN UNTIL THE BUTTER MELTS AND THE CREAM REACHES SIMMERING POINT. 2. REMOVE FROM HEAT, THEN POUR OVER THE CHOCOLATE. STIR THE CHOCOLATE AND CREAM TOGETHER UNTIL YOU HAVE A SMOOTH MIXTURE. ADD VODKA 1 TSP AT A TIME TO TASTE. 3. COOL AND CHILL FOR 4-5 HOURS. SHAPE THE TRUFFLES BY DIPPING WITH A MELON BALLER. PLACE ON A SILICONE MAT. COAT YOUR TRUFFLES IMMEDIATELY AFTER SHAPING. 4. USE A FORK OR SKEWER TO POKE ONE TRUFFLE AT A TIME AND DIP INTO A BOWL OF MELTED DARK CHOCOLATE TO ALLOW FOR A GLOSSY FINISH. 5. PLACE CHOPPED CANDIED CHERRIES ON THE OUTSIDE FOR GARNISH.
Photography by David Turner Photography
chiffon cupcakes CUPCAKE: • 3 C CAKE FLOUR • 2 T BAKING POWDER • 1 C SUGAR, DIVIDED IN HALF • 4 LARGE EGGS SEPARATED • 1 C VEGETABLE OIL • 3/4 C WATER • 2 T OF LEMON FLAVORED VODKA • 1/2 T VANILLA • 2 T LEMON ZEST ITALIAN BUTTERCREAM: • 2 C SUGAR • 1/2 C WATER • 8 LARGE EGG WHITES • 4 C UNSALTED BUTTER, CUBED, ROOM TEMPERATURE • 1 1/2 T VANILLA EXTRACT • LEMON ZEST OR LEMON PEEL DECOR • OPTIONAL FOOD DYE OF YOUR CHOICE
1. PREHEAT THE OVEN TO 350°F. PLACE LINERS IN CUPCAKE PAN. 2. SIFT DRY INGREDIENTS TOGETHER ONLY USING HALF OF THE SUGAR TOGETHER IN MIXING BOWL. 3. COMBINE THE EGG YOLKS, OIL, WATER, VANILLA, AND ZEST INTO A SEPARATE LARGE MIXING BOWL. MIX FOR ONE MINUTE UNTIL THE MIXTURE IS THOROUGHLY COMBINED. 4. ADD THE EGG MIXTURE GRADUALLY TO THE DRY INGREDIENTS, MIXING ON MEDIUM UNTIL A THICK BATTER IS CREATED. SCRAPE DOWN THE SIDES OF THE BOWL, AND CONTINUE ADDING THE REMAINDER OF THE YOLK MIXTURE UNTIL IT IS ALL INCORPORATED. FINISH BEATING FOR AN ADDITIONAL 2 MINUTES ON MEDIUM. 5. GRADUALLY ADD THE OTHER HALF OF THE SUGAR INTO THE EGG YOLKS AND WHIP THE EGG WHITES WITH ON MEDIUM SPEED UNTIL SOFT PEAKS FORM. 6. GENTLY FOLD 1/3 OF THE BEATEN EGG WHITES INTO THE EGG YOLK MIXTURE TO LIGHTEN IT. THEN FOLD THE REMAINING EGG WHITES. 7. DIVIDE THE BATTER EVENLY AMONG THE PREPARED CUPS. 8. BAKE AT 350°F UNTIL THE TOP OF A CAKE SPRINGS BACK TO THE TOUCH, ABOUT 20-24 MINUTES. 9. LET THE CUPCAKES COOL IN THE PANS FOR A FEW MINUTES BEFORE REMOVING THEM TO A WIRE RACK. WAIT UNTIL FULLY COOLED BEFORE FROSTING.
quick tip: ADD COLORFUL HALLOWEEN CANDIES ONTOP AFTER ICING CUPCAKES, TO MAKE THEM EVEN MORE FESTIVE.
ITALIAN BUTTERCREAM 1. COMBINE 1 1/2 CUPS OF THE SUGAR WITH THE WATER IN A SAUCEPAN. BRING TO A BOIL OVER MEDIUM-HIGH HEAT, STIRRING TO DISSOLVE THE SUGAR. CONTINUE COOKING WITHOUT STIRRING UNTIL IT REACHES 240째F. CHECK WITH A CANDY THERMOMETER. 2. WHILE YOUR SUGAR IS WARMING WHIP THE EGG WHITES AND 1/2 OF SUGAR UNTIL MEDIUM PEAKS FORM AND HOLD, GRADUALLY ADDING SUGAR. 3.ONCE THE SUGAR MIXTURE REACHES 240째F TAKE IT OFF OF THE HEAT AND CAREFULLY POUR INTO A HEAT PROOF BOWL WITH POURING SPOUT. POUR THE SUGAR SYRUP INTO THE EGG WHITES WITH THE MIXER RUNNING ON MEDIUM SPEED. AS SOON AS ALL OF THE SYRUP HAS BEEN ADDED, INCREASE THE SPEED TO HIGH AND CONTINUE TO WHIP UNTIL THE MERINGUE REACHES ROOM TEMPERATURE. 4. ADD BUTTER GRADUALLY, MIXING AFTER EACH ADDITION UNTIL FULLY INCORPORATED AND SCRAPING DOWN THE SIDES OF THE BOWL AS NECESSARY. LAST ADD THE VANILLA, ZEST, AND ANY DYE OR COLORING UNTIL EVEN.
pumpkin spice cake pops CAKE POP BATTER: • 1 BOX OF YOUR FAVORITE YELLOW CAKE MIX (THIS WILL MAKE IT A LITTLE FASTER AND EASIER) • 1 (15 OUNCE) CAN PUMPKIN PUREE • 2/3 CUP LIGHT BROWN SUGAR, PACKED • 2 TEASPOONS PUMPKIN PIE SPICE • 1 1/2 TEASPOON GROUND CINNAMON • 1/4 TEASPOON GROUND GINGER • 1/2 TEASPOON NUTMEG • 1/4 TEASPOON ALLSPICE CREAM CHEESE FROSTING: • 1 (8OZ) PACKAGE OF CREAM CHEESE • 1 LB OF POWDER SUGAR • 1 TABLESPOON OF HEAVY CREAM • 1 TSP OF SPICED RUM (OPTIONAL) COATING: • 24 OUNCES WHITE CHOCOLATE • CINNAMON SUGAR MIXTURE
1. BAKE THE CAKE BASED ON THE RECIPE WITH THE ADDITIONAL BROWN SUGAR, PUMPKIN AND SPICES. FOLLOW THE COOK TIMES, BUT IT MAY TAKE A FEW MOMENTS LONG JUST TEST FOR DONENESS. 2. LET CAKE COOL THEN BREAK APART AND FOLD IN 1/4 TO 1/2 CUP OF THE CREAM CHEESE FROSTING AND RUM. YOU WANT THE DOUGH TO BE SOMEWHAT MOIST SO IT FORMS A BALL. SCOOP OUT BALLS WITH SMALL SCOOP, THEN ROLL INTO PERFECT BALLS BETWEEN YOUR FINGERS. 3. MELT CHOCOLATE IN DOUBLE BOILER, REMOVE FROM HEAT. DIP LOLLIPOP STICK INTO CHOCOLATE THEN PLACE INTO A BALL. REPEAT UNTIL ALL BALLS ARE PLACED ON STICKS. START FROM THE FIRST ONE AND DIP IN MELTED CHOCOLATE UNTIL FULLY ENROBED. PLACE ON WIRE COOLING RACK OR PARCHMENT PAPER LINED COOKIE SHEET.
blood orange macaron MACARON: • 3 EGG WHITES • 1/4 C WHITE SUGAR • 1 2/3 C CONFECTIONERS' SUGAR • 1 C FINELY GROUND ALMONDS • 1 T ORANGE ZEST • FOOD DYE BLOOD ORANGE BUTTERCREAM: • 3/4 C UNSALTED BUTTER, AT ROOM TEMP • 2 T OF BLOOD ORANGE ZEST • SMALL PINCH OF SALT • 4 C POWDERED SUGAR • 3 T BLOOD ORANGE JUICE • 1/2 T VANILLA • 2 TABLESPOON HEAVY CREAM
MACARON 1. PREHEAT OVEN TO 300°F. 2. BEAT EGG WHITES IN MIXER FITTED WITH A WHISK UNTIL WHITES ARE FOAMY; BEAT IN WHITE SUGAR AND CONTINUE BEATING UNTIL EGG WHITES ARE GLOSSY, FLUFFY, AND HOLD SOFT PEAKS. 3. QUICKLY SIFT IN THE REMAINING DRY INGREDIENTS CAREFUL NOT TO OVERHEAT. BATTER SHOULD BE ABLE TO SETTLE EVENLY NOT HOLDING A PEAK. 4. CAREFULLY ADD A FEW DROPS OF DYE AND ORANGE ZEST WITH A RUBBER SPATULA UNTIL THE DESIRED COLOR IS REACHED. TOO MUCH DYE WILL MAKE THE BATTER TOO RUNNY. 5. SPOON INTO A PASTRY BAG FITTED WITH A PLAIN ROUND TIP. PIPE THE BATTER ONTO THE BAKING SHEET IN ROUNDS, LEAVING SPACE BETWEEN THE DISKS. LET THE COOKIES STAND OUT AT ROOM TEMPERATURE UNTIL THEY FORM A HARD SKIN ON TOP, ABOUT 1 HOUR. 6. PREHEAT OVEN TO 300°F. 7. BAKE COOKIES UNTIL SET, ABOUT 10 MINUTES; LET COOKIES COOL COMPLETELY BEFORE FILLING. BUTTERCREAM 1. BEAT BUTTER UNTIL FLUFFY. ADD ZEST, BLOOD ORANGE JUICE, AND VANILLA EXRACT AND BEAT UNTIL FULLY COMBINED. 2. SPLIT THE POWDERED SUGAR. SLOWLY ADD THE POWDERED SUGAR IN TWO SEGMENTS TO PREVENT POWDER SUGAR FROM GOING EVERYWHERE. 3. ADD THE CREAM AND TURN THE MIXER TO MEDIUM HIGH AND BEAT FOR ABOUT 4 MINUTES UNTIL NICE, FLUFFY AND SMOOTH. 4. PIPE A SMALL COIN SIZED AMOUNT OF BUTTERCREAM ON TO THE MIDDLE OF ONE SHELL. VERY GENTLY TWIST ANOTHER SHELL ON TOP OF THE BUTTERCREAM.
HALLOWEEN tricks & treats DESIGN DO IT YOURSELF DETAILS
TAGS! ADD TAGS TO YOUR FAVORS AND DRINKS FILL LUNCH BAGS WITH SMALL TOYS AND TREATS. TOP BOTH FAVORS AND DRINKING JARS WITH FAVORITE HALLOWEEN PHRASES. Free DIY Download Printables
JARS! FILL A MASON JARS WITH YOUR FAVORITE WHITE, ORANGE AND YELLOW CANDY. TOP WITH CHEVRON VELLUM PAPER AND YELLOW SATIN RIBBON. Free DIY Download Printables
DRINK! BUBBLING BLACK & ORANGE SERVES 4 16 OZ BLOOD ORANGE JUICE 4 OZ GRAND MARNIER 1 BOTTLE OF PROSECCO 4 SPRIGS OF ROSEMARRY 1 PACKAGE OF BLACKBERRIES SKEWER BLACKBERRIES ONTO ROSEMARY, CREATING A HERBACEOUS, HALLOWEEN FESTIVE GARNISH. FILL PITCHER WITH CHILLED JUICE AND GRAND MARNIER, STIRRING TO COMBINE. DIVIDE BETWEEN FOUR GLASSES; TOP WITH PROSECCO
1. USING EDIBLE MARKERS, LIKE WILTON'S
1. MELT YOUR FAVORITE STORE
FOODWRITERS, DRAW YOUR SKELETON'S FACE ONTO A
SECONDS, UNTIL FROSTING TU
JUMBO MARSHMALL. FUN FOR THE KIDS - AND EDIBLE! TIP: MARKERS WORK GREAT ON COOKIES TOO! markers can be found here
2. PLACE BROWNIE ON PLATE.
DRIZZLE ICING OVER MARSHM MINUTES
2. PLACE BROWNIE, STRAIGHT FROM YOUR FAVORITE BAKERY, IN THE BOTTOM OF YOUR JAR
3. DRAW ON FACE WITH ICING G GOOGLY EYES
3. TOP WITH YOGURT COVERED PRETZELS FOR "BONES" 4. ONCE COOL, PLACE IN JAR 4. PLACE MARSHMALLOW ON TOP OF PRETZEL STACK.
WITH OUR A PERFECT EVENT H
SEAL WITH JAR LID
Free DIY Download Printables
Free DIY Download Printables
BRAINS IN A JAR
E BOUGHT ICING FOR 30
1. PLACE THE BOTTOM OF A VANILLA CUPCAKE IN THE
URNS TO LIQUID
BOTTOM OF THE MASON JAR
2. FILL WITH A 2 TABLESPOONS OF SEEDLESS
MALLOW AND LET DRY FOR 15
RASPBERRY JAM 3.USING 2 DROPS OF RED AND ONE DROP OF BLACK
GEL; EASY TO DRAW SMALL
FOOD COLORING, COLOR YOUR FAVORITE STORE BOUGHT VANILLA FROSTING.
AND TOP WITH LID. ACCENT
4. FILL PIPING BAG AND SQUIGGLE FROSTING TO FILL UP THE JAR. Free DIY Download Printables
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Published on Sep 1, 2013
Celebrate fall! We've covered everything Autumnal for Entertaining, Tailgates, Recipes, Party and Florals Trends, Stylist Secret Tips and T...