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a perfect event fab father’s day diy july 4th nantucket summer postcards from paris

SUMMER PICNIC CHIC SUMMER 2013


Debi's note

summer! Is there any other word in entire the english language as glorious, as summer? Summer means everything to me. E v e n a s a y o u n g c h i l d , I L I VED f o r family vacation. Beach time. Getting away. Backyard BBQs. Picnics in the park. Summer reading l ib r a r y .

contests

at

the

Y e a r s l a t e r ... t h e s e a r e s t i l l t o p s o n my list for an essential summer. S t e p i n s i d e - a n d t a k e a t r ip i n t o o u r perfect summer - from celebrating Dad, to Nantucket and St. Tropez pi c t u r e p e r f e c t J u l y 4 t h h o l i d a y s - t o a f a m i l y w e e k e n d i n NYC - t o P o s t c a r d s f r o m P a r i s a n d P r o v e n c e ... Li v i n ' t h e d r e a m - s u m m e r t i m e s t y l e .


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BACKYARD ROOF SHOOT

w it h matt savage

SUMMER LOVIN

w it h amanda puck

NEW YOR SUMMER VACA

with amy boyle

WINDY CITY LIVE

d r eam wedding

SUMMER=PESTO

w ith joy mollet

48 56 64 68 78 86 90

SIMPLE SALADS

rowith ross sve b e ck

G astby P remiere

F ete de la musi q ue

with laurie p e sse m ie r

voges chocolate postcards from provence

with corey a m a ro

summer vacation essentials

with e ric h im e l

SUMMER COCKTAILS

with ca t d 'oro

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94 102 114 116 120

bloomingdales bridal brunch

for ariek

wedding

ariel and paul

ROMAN HOLIDAY

w ith the savoy f lea

EASY TASTY TREATS

w it h domonique malet

BRUNCH FOR A BUNCH

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contents continued 130 136 142 154 156

B ridal picnic tea party PEONY PARTY

bbj look o f su m m e r

PICNIC PARTY

WORLDS BEST POP

f ather' s d ay d iy

10 tips for father ' s day fun


debi lilly CHIEF EVENTEUR

lindsay brown CHIEF DESIGN

christine janda

CHIEF SOCIAL


Our Tastemakers

Ross Sveback

Joy MOLLET

ly fes ty le ex pert

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 ome cook. She th i n ks it is impor ta n t fo r f r ien ds a n d f a m i ly to recon n ect a rou n d th e din n er ta ble and u ses qu ick a n d ea sy r ec i pes to make weekd ay m eal s in to a celebr a ti o n .

ELA I NA VAZ Q UEZ

suzzane brown

boutique bites

photographer

Elaina has a chef resume as impressi ve as her wardrobe . CIA, Tr u, Peninsula Joël Robuchon, and now br ings fashionable fine dining to the enter taining wor ld.

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 .

Eric Hi m e l

GRAHAM KOST I C

s ty lis t

glossed and found

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.

H e is fin din g the f u n i n th e beau ty a n d f ash i o n in du str ies—24 / 7 . A s for mer Moder n Lu xu r y Mag azin es S tyle E di to r an d R u e La La Ar t D i r ec to r, h e' s n o str a n ge r to th e lu xu r y ma r ket.

Cat D'Oro chef Cather ine De Or io lef t h er career in the cour troom to follow her tr ue pa ssion in the kitchen, scou r in g the wor ld for the best of all things edible (a n d dr inkable), from To day Show to Mar tha to Rachael Ray.

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


rosemary fanti

matt Savage

illus trator

photographer

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

Matt is a ph oto gr aph er ba sed in C h ica go, co-own er of aver y h o u se an d Smilebooth Ch i c ago.

d o m i n iq u e malet

candace jordan

french foodis ta

blogger

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 secret…simple an d quick recipes.

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

Corey Amaro

amanda puck

blogger

the foodarazz i

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

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

THE SAVOY FLEA

r ya n beshel 900 n . m i ch i g an s hops

The Savoy Flea tr avels anywhere the back roa ds take them to br in g you sophisticated trea su res. Sh op tabletop, décor, gi f ts a s well as props and rental, at th e ready your next Soiree .

T h e man with th e bow ti e . H e is th e pu bl i c r el ati o n s coordin a tor fo r th e 9 0 0 N . Mich ig an sh ops an d i s o h so-dialed-in o n th e l atest tren ds. You ca n fo l l ow h is f ash ion abl e ven tu r es th rou g h h is bl o g, th e bowtie memo i r s.


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F ather ' s D ay B runch

contents continued 182 187 200 212 216 172

w it h elaina vazquez

R E D , W H I T E and B L U E CUPCAKE JARS

dad ' s night out

STEP BACK IN TIME

at antique taco

F ather ' s D ay

f rom the heart

F ather ' s day fishin G SEEING STARS

diy decor

celebrating the 4 th

wit h candace jordan

sorbet sparkler

p e r fect summer treat

nantucket 4t h of ju ly

MEET ME IN PARIS

summer sketches

with rosemary f a n ti

postcards from paris

with suz zan e b rown

south haven backyard party

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grilled pizza Tastemaker

VAGE MATT SA

pour margaritas into popsicle molds - freeze - serve!

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ingredients: 1 unbaked pizza crust 6 tablespoons prepared pesto sauce 3 roma tomatoes, thinly sliced 1 (8 ounce) package seasoned goat cheese 2 cloves garlic, peeled and thinly sliced 1 cup fresh arugula 1 teaspoon olive oil

directions: 1. preheat oven according to pizza package instructions. 2. dab pesto onto the center of the pizza base, and spread towa coins, and spread or crumble across the pizza. arrange tomato brush the crust edges lightly with olive oil. 3. place pizza directly on preheated oven rack. bake for 5 to 10 4. after taking pizza out of the oven, allow to cool for a few min couple of minutes, cover the pizza with a few handfuls of arug


summer on the roof

display colorful straws in glass for a pop of fun on your bar

OUR FAVORITE FLAVORS, UP ABOVE LINCOLN AVE

ard the outer edges. cut the goat cheese into thin o slices over goat cheese. sprinkle with garlic.

0 minutes, or until the crust edges are golden. nutes so that the cheese has time to set. after a gula. cut, serve, and enjoy!

serve fave seasonal fruit ontop fave summer ice cream

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BE H IN D T H E S C ENES

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Baby Rhodes, our fave neighbor, is an awesome photo assistant...Non?


#SUMMERROOFSHOOT MATT + INSTAGRAM = SNEAK PEEKS SUMMER SHOOT! Inside averyhouse studio

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Summe

Tastemaker

IT IS TIME TO GET SWEPT AWAY BY SUMMER’S CHARM! SPICE UP YOUR NIGHTS WITH HOMEMADE SAUSAGES, GET INSPIRED BY ONE PART PLANT WITH A PLANT-BASED DISH OR TAKE CUES FROM THE OCEAN AND GO “UNDER THE SEA.” AMANDA PUCK

homemade sausages Kabocha KOMBU-CURED LAMB LOIN ($30) Black garlic lamb sausage, parsnips four ways and cherry jus

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er Lovin’ Howells & Hood HOWELLS & HOOD CHARCUTERIE ($16) Chef Scott Walton’s selections of house made sausages, salami, pâtés and mustards *Daily selection varies due to curing process. Howells & Hood proudly supports Slagel Family Farm, Gunthorp Farms, Maple Leaf Farms and La Quercia

Allium DOUBLE CUT LAMB LINGUICIA SAUSAGE ($16) Shirred Eggs, Piquillo Pepper, Olive Oil Toast

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plant-based

Cru Kitchen & Bar POTATO GNOCCHI ($11) Artichoke, fava bean, ramp, mint, parmesan

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Le Colonial BO BIA ($10) Soft salad rolls of julienned carrots and jicama, bean sprouts, egg, peanuts and aromatic herbs in rice paper with peanut plum dipping sauce


sola ARTICHOKE FRITTERS ($8) Truffle aioli, soy-lime sauce

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Kabocha SHELLFISH AQUARIUM ($85) Lobster, Oysters, Scallop, King Crab, Prawns, Squid Ink “Coral,” Seaweed Variations

Japonais BIN CHO ($14) Baby tuna sliced sashimi style, arugula, shaved daikon, citrus vinaigrette

Cru Kitchen & Bar GRILLED SHRIMP ($13) Baby octopus, northern bean, tomato, pesto, garlic and watercress


under the sea Le Colonial CA HAP (MKT) Steamed fillets of Chilean sea bass with cellophane noodles, oyster mushrooms, tomatoes, scallions and fried ginger in a light ginger broth

Captain Morgan Club LOBSTER ROLL ($14) Chilled lobster meat tossed with tarragon mayonnaise and celery on a toasted New England roll

Fulton’s on the River “GILLIGAN” ($16.95pp) Jumbo shrimp, oysters, chilled mussels, clams


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V A C ATIONS W E L O V E

DESIGN A FAMILY VACATION THIS SUMMER

Living with your eyes wide open story and photos, Amy Boyle Have you ever thought time is flying by? I think everyone has at one point or another and being a parent speeds up time immensely. One way I try to slow the clock or freeze moments is through my photography. Each shutter click stops time and then it is another part of our personal story etched in our memory.This is something I take to heart for all of my clients, but also with my personal documentation of my own family. Recently I had the great pleasure of traveling to New York City for a few days with one of my four sons for a “photo safari.” It was true gift as one on one time with any of my children is so precious. Colin is a freshman in high school and a budding photographer himself. He works regularly as one of my lighting assistants and recently started on own recording track and cross country photography for his high school team. We ventured via plane, taxi, train, and foot to see as much of the city as possible. Colin’s eagerness to learn more about photography is such a wonderful addition to our already close relationship. His curiosity of all things photo related makes me love my career even more as I look for ways to teach the subject I love and in turn learn from someone else who is seeing everything with a fresh perspective. We had a amazing three days looking at New York and capturing it’s strength and beauty. Stoping at all the major sights, dining with locals, walking of over the Brooklyn Bridge, and ending our last night with a view of it all from the Top of the Rock. What may have been even better than the taking of photographs themselves were the memories and conversations that we shared. Making the time to slow down and freeze our own memories will be something we can always look back on with great fondness.

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April

WEDDING

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WINDY CITY LIVEDREAM WEDDING GIVEAWAY

PHOTOGRAPHY BY TODD ROSENBERG

an


Sakou

nd

Thank You

to all the sponsors the peninsula hotel debi lilly a perfect event nicholas joseph nordstrom elaya vaughn bridal morse rosenberg studio james & sons tacori mario tricoci swirlz bbj linen tablescapes supreme novelty fabrics art of imagination frost gelato toni patisserie & cafe fig medio chicago trolley & double decker john vincent u.s. airways mark murphy travels stretch limousine, inc. belvedere moet champagne


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best groom photo ever!

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toni patisserie SUMMER ISSUE | 3 6

glazed and infused


d donuts

moet champagnenot a wedding without it! SUMMER ISSUE | 37


Stylist Secret:

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personalize your bar with your favorie his and her cocktails!


frost gelato

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Stylist Secret:

reuse your gorgeous bouquets for the headtable centerpiece!

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the penninsula hotelavenues room


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megan taylorfig

val warnerhost of windy city live gets her grove on with the groom!

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Tastemaker

pesto SUMMER =

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So, I decided, this season means taking some liberties with pesto. Here are the new traditionals that I dreamt up... just in time for June! mixed baby kale and cashew 2c loosely packed mixed baby kale

JOY MOLLET

3 chopped cloves of garlic 1/2 c cashews 1/2c olive oil 1/2 teaspoon salt spinach & pecan pesto 2c loosely packed baby spinach 4 chopped cloves garlic 1/2 c pecans 1/2c olive oil 1/2 teaspoon salt arugula & almond pesto 2c baby arugula 4 chopped clove of garlic 1/2c whole roasted almonds 1/2c olive oil 1/2 teaspoon salt

Add all vegetables, nuts & salt to food processor. With the motor running slowly add olive oil. After 20-30 seconds the ingredients turn into a beautiful bright green pesto. If the pesto seems thick add a little extra olive oil. Pesto can live in the fridge for up to a month in a jar. Leftovers should be covered with a drizzle of olive oil. I love any of these pestos with whole wheat penne, grilled chicken breast and halved grape tomatoes. Serve it room temperature or warm. It is a great healthy meal to being to a BBQ or picnic. SUMMER ISSUE | 47


Tastemaker

IN THE KITCHEN WITH

ROSS SVEBECK No cooking on the stove recipes... means no heating up your kitchen. Throw salads together (or dessert) for effortless entertaining.

C hicken n' E g g Salad W h ich c a me f i rst ? I f i gu r e – w ho c ar e s , ea t t hem bot h! He r e I pa ir ed t he might y chick e n wi th the h u m bl e eg g i n a sala d that i s to d i e f or. This is a me rging of my g ra ndmot he r ’s chicken sal a d wi th h e r eg g sa l a d r e c ipe – pe r f e c t f or s and w iches. Check out my w e b site on ho w I poa ch my chi ck e n b r eas t s a n d sh r e d the m to m ake li f e e as i e r. (r osssve ba ck.com)

Ingre dients 1.5 LB (ro ughly) boneless, skin less chicken breasts –poached/shredded 12 hard-boiled eggs (I bake mine in the oven) 1 c. mayonnaise 1 c. Miracle Whip 1 tbsp. minced garlic 2 tbsp. pickle relish 1 tsp. smoked paprika 2 celery stalks, minced 2 tbsp. Dijon mustard

Directions Place hard-boiled eggs in a large bowl and mash using a potato masher. Add shredded chicken and other ingredients - stir using a spatula or spoon. Cover and let sit overnight for the flavors to meld. SUMMERISSUE SPRING ISSUE| |44 88


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Deconstru cted Devi l ed E g g Cobb Salad I poa ch e d t h e bo nele s s , s ki nle s s chi c ke n b r ea st s in hea v y sa lted a nd pep pe r ed wa te r – se e the r ecipe bel o w. I har d c ook m y eg gs i n a 350-deg r ee, p r ehea ted o ven by pla cing t hem in to a m u f f i n pa n a n d baki ng f or 30 m i nu te s – done!

Ingre dients 4 boneless, skinless chicken breasts 12 slices, thick-cut bacon – fried and chopped 1 pint cherry tomatoes, sliced half horizontally crumbled blue cheese dozen hard-cooked eggs 4 ripe avocados – sliced 1/2 c. mayonnaise 2 tsp. Dijon mustard 2 tsp. Ranch seasoning Spring Salad Mix OR Romaine Ranch or Blue Cheese Dressing

Directions Place chicken breasts into small pot and cover with water until chicken is covered by 2″ water. heavily salt and pepper water. Bring to boil, turn heat off and allow to cool completely to room temperature. Remove chicken from water and place into refrigerator to chill. When ready to assemble salad, slice chicken in roughly 1/2″ slices on the bias/diagonal for visual interest. Place egg yolks, mayonnaise, Dijon and Ranch seasoning in a small food processor and blend until combined and creamy. Place filling into piping or zip-loc bag and pipe into egg whites. To assemble salad, place salad onto the bottom of each plate. Arrange chicken and avocado slices around the salad, followed by chopped bacon and tomatoes. Drizzle salad dressing over mixture - desired amount, I prefer more - some prefer less. Arrange four Deviled eggs on top of salad and sprinkle with blue cheese serve, and enjoy!


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Me x ica n C hicken P asta S a l a d Lif e is b u s y, so i n m y w or ld s ala d s help me when i don’t ha ve t ime to cook a mea l. But the y ne ed to be f u l l o f f l a vor and balanc e d w i t h just enough pa sta – i do not like c a rb -o ve r l oa d s ala d s . I b r o i l t h e cor n to give i t a li ttle cha r r ed color, t ha t is completely a n op t ion – no t m and ato r y. Yo u c a n als o d o thi s w i th f r e sh cor n, which you w ould need t hr ee cup s of ke r n el s.

Ingre dients 1.5-2 LB chicken breasts, poached and shredded 1/2 lb. pasta, cooked in salted water and cooled 16 oz. frozen corn (or fresh, see note above) 1 – 15 oz. can black beans, drained and rinsed 1 – 4.5 oz. can mild chopped green chilis, drained 1.5 c. mayonnaise 1/3 c. fresh lime juice (roughly 3 limes) 4.5 tsp Ancho Chili Powder (I use Penzey’s) 3 tsp. Grou Cumin 1.5 tsp. salt

Directions Mix mayonnaise, lime juice, chili powder, cumin and salt in a large bowl – then add the rest of the ingredients, stirring to combine well. Refrigerate overnight, tossing once more to life the salad - serve and enjoy!


Marta e h t d e s u Ross B2 for C m o r f e glasswar easy! r e p u s this recipe

N O - B AK E BIRT HDAY CH EE S E C AKE Ingredients 1 package graham crackers from the box 8 tbsp. unsalted butter, melted 2 8-oz. packages cream cheese, room temperature 8 tbsp. (1 stick), unsalted butter room temperature 1/2 heavy whipping cream 2 tsp. vanilla bean paste 1 8 oz. container Cool-Whip 1.5 c. dry white cake mix

Directions Crush the graham crackers by hand or in a mini food processor until slightly chunky, then mix with melted butter and place roughly 1/4 c. into the bottom of six glasses. Using a silicone spatula press mixture down into the bottom of the cup and place into the refrigerator. In the bowl of an electric mixer fitter with the whip attachment, add butter and cream cheese - whip on high until mixture is well combined, scraping bowl to ensure ingredients are mixed together. Add whipping cream and vanilla bean paste, whipping again to combine, followed by the Cool-Whip whipping again. Finally, add the dry white cake mix and slowly whip the mixture until it is almost incorporated, then beat on high for 20 seconds to lighten the ingredients. Place into a large piping bag fitted with a star tip and pipe evenly into the six glasses - top with sprinkles and enjoy!


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Parties we love

behind the scenes:

Premiere Party for The Great Gatsby BY MARGARET O'CONNOR, MARCON COMMUNICATIONS The Great Gatsby is one of the most celebrated works of American Literature; a novel which embodies the spirit of the Jazz Age and its main character, Jay Gatsby, is the physical embodiment of the American Dream. The lifestyle was glamorous, indulgent and decadent. My vision was to recreate that romance and the extravagant party atmosphere Jay Gatsy’s character was famous for. Maxim’s was the perfect venue with its opulent, Parisian designed, rich red velvet and rich mahogany décor. Goodman Theatre Costume Department and Tracey Tarintino of Zzazz Productions loaned garments for the fashion installation created by Kate Johnson Artistry. Models, dressed in full glam a la the grand Roaring 1920s, posed for photos with guests as they arrived, creating the absolute perfect grand entrance. At the entrance, under the grand canopied walkway, a blue 1931 Ford Phaeton replica and a 1947 pale yellow Lincoln convertible were parked. Stanley Paul Orchestra compiled the music for the event from his 1920’s Theatre Collection. Prosecco, always a premiere party favorite, was served in keepsake flutes embossed with the Gatsby logo, flowed while servers wearing black flapper fringed dresses and sequined headpieces circulated with St. Claire vodka cocktails and Jay Gastby’s fave grub...hors d’oeuvres by Pure Kitchen.

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Art we love

Fete de la Musique ON THE 21 JUNE,

THE LONGEST DAY OF THE YEAR, PARIS CELEBRATES THE “FÊTE DE LA MUSIQUE”. THE ORIGINAL CELEBRATION BEGAN IN AN IMPROMPTU FASHION, AND DEPENDING WHO YOU TALK TO, IT TOOK PLACE FIRST IN THE 1970S. AN AMERICAN IS REPUTED TO HAVE STARTED THE IDEA IN 1976, AND THE GOVERNMENT ADOPTED THE PROGRAM IN 1982. WHATEVER THE HISTORY, IT’S AN INTERESTING DAY TO BE IN PARIS.

THERE ARE ALL SORTS OF ACTS, SPONSORED BY THE STATE. I ONCE SAW THE WONDERFUL ORCHESTRE NATIONAL DE BARBES, A MOROCCAN/ALGERIAN GROUP ON THE STEPS OF THE ASSEMBLE NATIONALE; AT THE LEGION D’HONNEUR WE LISTENED TO A TRADITIONAL FRENCH WOODWIND ORCHESTRA, DRESSED IN HISTORIC WOOL COSTUME PERFORM IN AN OPPRESSIVELY HOT SUMMER ROOM. CAFES AND RESTAURANTS TURN THEIR TABLES ONTO THE STREET, AND COME-AS-CATCH-CAN MUSICIANS PERFORM FOR THE CROWD. IN THE EVENING, THERE ARE BANDS PLAYING, AND ONE HOPES NOT TO LIVE ABOVE A PARTICULARLY HIP RESTAURANT. IT CAN GO ON ALL NIGHT. A WARM SUMMER MORNING, IN THE TUILERIES, A LARGE GROUP OF BRAZILIAN CHILDREN SANG AS THEY WALKED JUBILANTLY THROUGH THE PARK. IT BROUGHT TEARS TO MY EYES, IT WAS SO CHARMING. THE MUSIC KIOSK AT THE LUXEMBOURG GARDEN IS BOOKED ALL DAY, WITH JAZZ AND MARCHING BANDS. FROM CHARLIE BIRD TO JOHN PHILLIP SOUSA, THE BLACKBIRDS DON’T HAVE A CHANCE TO HAVE THEIR SONG HEARD. ONE OF MY FAVORITE TIMES WAS SPENT OUT IN FRONT OF THE HUNGARIAN EMBASSY, WHERE A HUNGARIAN GROUP OF PERFORMERS PLAYED MUSIC, BREATHED FIRE AND DANCED FOR AN ADORING FRENCH PUBLIC. CDS WERE AVAILABLE. WE DANCED, TOO. SOME OF THE MOST CHARMING MOMENTS, HOWEVER, ARE THE “PICK-UP” BANDS OF ACCORDIONISTS AND VIOLINISTS, SINGERS AND GUITAR PLAYERS ON A SUNNY CORNER. FROM ALL OVER FRANCE, MUSICIANS COME TO THE CAPITAL, TO EXPRESS THEMSELVES WITH THE BEST, ONE NIGHT IN PARIS. EVEN CHURCHES THROUGHOUT FRANCE PARTICIPATE IN THE FÊTE DE LA MUSIQUE . WE PRAY FOR GOOD WEATHER! -Blair and Laurie Pessemier


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Voges Chocolat + Les Fleu

SHOPS WE LOVE THRO

Ev e vent

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Photography


urs Collection = Lucky Us!

OW PARTIES WE LOVE

KATRINA MARKOFF, OWNER AND CHOCOLATIER OF VOSGES HAUTCHOCOLAT, CELEBRATES THE NEW BLOOMING SEASON WITH HER LES FLEUR DU CHOCOLAT TRUFFLE COLLECTION. INDIVIDUAL AND HANDCRAFTED FLOWER PETALS ADORN EACH TRUFFLE TO CELEBRATE THE AWAKENING OF NATURE - THE SENSES - THE TASTE. DEBI PAIRED HER FAMOUS DIY DECOR TRENDS AND CHIC COCKTAILS FOR THE SEASON WITH THE NEW LES FLEURS COLLECTION, INSIDE THE FAMOUS HOUSE OF CHOCOLAT ON BOUTIQUE STREET ARMITAGE AVENUE, CHICAGO. SUMMER SP RING ISSUE ISSUE| |69 69


our fave summer bite! WATERMELON CAPRESE POPS

CUBE WATERMELON, KEEP CHILLED. SKEWER MOZZARELLA BALL, THEN ADD FOLDED FRESH BASIL, STICK INTO MELON. DRIZZLE WITH BALSAMIC GLAZE (AVAILABLE IN GROCERY), ADD FRESH PEPPER TO TASTE.


P OST C AR D S F ROM P RO V EN C E


PHOTOGRAPHY BY COREY AMARO


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IT'S SUMMER EVERYWHERE YOU LOOK- FROM SUNFLOWERS TO BOATS DOCKED PIERSIDE

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A TURN OF THE CENTURY FOUNTAIN CHILLS SUMMER BOTTLES OF ROSE...


FLOWER MARKETS LINE THE STREETS OF PROVENCE

SOUTH OF FRANCE FAMOUS - THE CHECKERED TABLECLOTH AND A BOTTLE OF ROSE!

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TASTEMAKER

PACKING ESS ANY SUMME

L ME

C RI

HI

E

whether you are east coast, sunn or drinking wi chic is the comm

RAY-BAN® THICK CAT-EYE WAYFARER® SUNGLASSES, $198, JCREW.COM

MICHAEL KORS LARGE MARINA STRIPED GRAB BAG, $198, MICHAELKORS.COM

CALYPSO CINDRA EYELET COTTON DRESS, $295, CALYPSOSTBARTH.COM

•Nantucket •

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STUART WEITZMAN FOR SCOOP ALFRESCO ROPE SANDAL, $298, SCOOPNYC.COM


SENTIALS FOR ER VACATION

e crabbing on the ning on an island ine in majorca, mon-denominator.

• Turks & Caicos • LANA YELLOW GOLD HOOKON HOOP EARRINGS, $210, NEIMANMARCUS.COM

MATTHEW WILLIAMSON POPPY EMBELLISHED CLUTCH, $875, NET-A-PORTER.COM

ALICE + OLIVIA JASMINE SILK DRESS, $684, MYTHERESA.COM

RALPH LAUREN COLLECTION MARTINA FLAT, $495, BLOOMINGDALES.COM

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ASOS STONE HAIR BROOCH, $13.58, ASOS.COM

REISS FRANCESCA WIDE LEG JUMPSUIT, $360. REISS.COM

ALEXANDER WAND GLOW IN THE DARK CLUTCH, $325, KIRNAZABETE.COM

STUART WEITZMAN STRAPBACK, $355, STUARTWEITZMAN.COM

SUMMER ISSUE | 8 8

• Spain •


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

GET YO U R SU GA R H I G H I N STO R E O R C U STO M DES I GN ED FOR YOU R N EXT E VE NT! SUMMER SP RING ISSUE ISSUE| |88 99

AMANDA HEIN - photo


TASTEMAKER

- Congratulations to our the coveted brand new host Sweltering summer days call for cool cocktails! Catherine De Orio, Culinary Curator, rounded up recipes from top, Chicago-based talent to help you cool down while drinking up.

jp's pimms cup

developed by: josh pearson, master mixologist ingredients: 1oz beefeater gin
 ½ oz pimms
 ½ oz fresh lime juice 
dash orange bitters
 1 ½ oz ginger beer 
1 ½ oz lemon lime soda fresh mint leaves directions: in a large collins/highball-style glass lightly muddle four mint leaves. add ice. top with gin, pimm’s, lime juice, orange bitters and lemon lime soda. garnish extravagantly with mint leaves, summer berries, pineapple wedge, and a lime wedge.

pisco sour

developed by: justin anderson, bar director la sirena clandestina national drink of both chile and peru, it is a sweet, heady blend of peruvian pisco, turbinado sugar, citrus, egg whites, and peruvian bitters ingredients: 1 ½ oz peruvian pisco; lsc uses macchu pisco 1oz turbinado sugar syrup (1 part sugar to 1 part water) ¾ oz lemon ¾ oz egg whites

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directions: combine pisco, lemon juice, sugar syrup and egg white. shake for at least 20 seconds then add ice and shake to chill. strain into a glass and garnish with cinnamon, peruvian bitters and a mint sprig.


r Cat DeOrio t of Check Please! aperol highball

developed by: steve carrow, bar director/ head bartender naha and brindille; author of potation handbook this drink is a bright and refreshing sipper with floral and fruity notes perfect on a warm supper day. ingredients: 1 oz vodka 1 oz aperol ¼ oz st. germain elderflower liqueur ½ oz simple syrup 1 oz fresh lemon juice club soda

the whiskey beach

developed by: deidre darling, the savoy a fruit-forward, crowd pleaser that entertains all parts of the palate-- sweet, savory and a little bitter. ingredients: 2 oz breckenridge bourbon ¾ oz baska snäps 2 oz caramelized pineapple purée ½ oz lemon juice soda water angostura bitters directions: shake with crushed ice and pour into a lowball glass. top with soda, a couple dashes angostura bitters and garnish with a pineapple spear & cherry.

directions: combine all ingredients in a build galss. shake with ice and strain into a collins glass over fresh ice. top with club soda. garnish with an orange horse’s neck twist.

drive slow

developed by: jay schroeder, bar director red door this cocktail is super bright and floral. it gets its body from the old tom and lillet, and uses essential oils to add depth of flavor. ingredients: 1 ½ oz hayman's old tom gin ¾ oz lillet rose ¼ oz creme de violette 2 drops lemon oil 4 drops chamomile oil directions: combine ingredients in a pint glass and stir over ice. strain into a coupe glass and garnish with a lemon circle.

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THE PAPER SHOP

a erfect event

IN V ITAT I ONS , M E NU CAR DS , PLACECA R DS , FAVOR S , AND MORE ! SUMMERISSUE SPRING ISSUE| |99 22


30 50 N . LIN COL N AV EN U E• C H ICAG O | 7 73 • 24 4 • 93 3 3 SUMMER SP RING ISSUE ISSUE| |93 93


Bloomi Brid

shower

VENUE: BLOOMINGDALES HOME, BRIDAL REGISTRY SUITE CATERERS: JULIUS MEINL, CACAO SWEETS FLORALS AND DECOR: A PERFECT EVENT PHOTOGRAPHY: AMANDA HEIN GIFTS: POP N GO RAIN SCARVES

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in�dale's

dal Brunch SUMMER SP RING ISSUE ISSUE| |95 95


Ariel &

W E D D IN G

MAy 29 The Ivy

P h o t o g rap h y b f l o ra l & pap e r d e s i g

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& Paul

9, 2011 y Room

b y A ma n d a H e i n n by a Perfect Event

LINEN: BBJ LINEN CATERING: BLUE PLATE FURNITURE: HALLS SUMMER SP RING ISSUE ISSUE| |10 10 33


first look at love

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diy

create your own guest book •have guests write love notes and words of wisdom on vintage postcards from your favorite travels. put is album for an instant keapsake after the wedding!

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stylist secret:

carry your monogram throughout your wedding decor - from menus - tocake -to favors

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Tastemaker

A D I L O H N A M RO r a P e i v o M r o o d t u O

SET THE SCENE:

-GREET YOUR GUESTS WITH A “NOW SHOWING & MENU BOARD” VINTAGE FRAME CHALKBOARD SIGN -LAY COLORFUL VINTAGE TABLECLOTHS ON THE LAWN FOR SEATING -USE ANTIQUE STEAMER TRUNKS & SUITCASE AS SIDE TABLES FOR GUESTS ON THE LAWN -ELEVATE YOUR TREATS ON AN ANTIQUE RUSTIC TABLE SUMMERISSUE SPRING ISSUE| |1 1141 4

-ILLUMINATE YOUR YARD WITH ITALIAN STRING LIGHTS


The Savoy Flea

AY rty

MENU:

-SERVE BELLINIS & CINZANO IN ELEGANT VINTAGE GLASSWARE -HAVE AN OLIVE & CHEESE BAR ON MISMATCHEDVINTAGE PLATES -GRILL ROMAN STYLE PIZZA -GET COOL WITH GELATO IN VINTAGE SORBET GLASSES

DIY FUN:

MOVIE THEATER CREATE YOUR OWN OUTDOOR MOVIE THEATER WITH AN LCD PROJECTOR, LAPTOP OR DVD PLAYER, SPEAKERS & A SCREEN. DON’T HAVE A MOVIE SCREEN? PIN UP A WHITE SHEET OR PAINTERS TARP PHOTO BOOTH YOU CAN’T HAVE A ROMAN HOLIDAY WITHOUT THE PAPARAZZI! CREATE YOUR OWN PHOTO BOOTH OUTFITTED WITH 1950’S SCARVES, HATS, TIARAS, ITALIAN FLAGS & VINTAGE FRAME

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Tastemaker

meat bowls w

S erves 4 to 6 T ime to prepare : 4 0 minutes

1 / 3 lb ground meat 2 slices white bread 1 / 3 cup milk 1 oignon 1 clove of garlic 5 tbs coriander finely 1 tsp cumin powder 2 eggs 4 tbs flour 1 / 2 cup olive oil S alt and black pepper 2 plates D irections

M oisten white bread with ground meat, oignon coriander , cumin , 1 egg pepper . P ut flour in a plate second plate .

S hape balls with mi x beated egg .

F ry balls medium heat

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L et cool and serve fresh before serving .


easy tasty

dominique malet ' s

with coriander

minutes

bread ( 1 , 8 oz )

finely chopped

F resh , tasty and colorful recipes are my favorites at summer time . I love preparing them in advance and en j oy a sunny day without wondering what for dinner !

pepper

bread with milk and melt oignon , chopped garlic , egg , salt and black

and beat 1 egg in the

x . W rap in flour then in

heat

fresh . SUMMER SP RING ISSUE ISSUE| |117 117


tiramisu di fragola (italie) S erves 4 to 6 T ime to prepare : 1 hour R efresh : 3 hours minimim

2 eggs 0, 5 lb mascarpone 0,1 lb granulated sugar + 1 tsp 1 lemon j uice 1 2 ladyfinger biscuits 1 lb strawberries 6 verrines B eat egg yolks with sugar until mi x whiten . A dd mascarpone and 1 tsp lemon j uice . B eat eggs white and gently stir with yolks mi x . I n a large bowl mi x together lemon j uice with 1 tsp sugar and 2 tsp hot water . D ip biscuits in this sirup. F ill verrines with a layer of biscuit, a layer of cream , a layer of strawberries , one more layer of biscuit and end with a layer of cream and strawberries on top of it. R efresh at least 3 hours before serving .


capponata

S erves 4 to 6 T ime to prepare : 1 hour 2 eggplants 1 red pepper 1 yellow pepper 1 branch of de celery 1 oignon 1 lb grind tomatoes 1 tbs concentrated tomato sauce 4 tbs olive oil 1 tbs granulated sugar 1 tbs vinegar 8 pitted green olives 1 tbs raisin 1 tbs pine nut for topping S alt and black pepper D irections D ice eggplants , peppers and celery. B rown eggplants and peppers for 1 5 minutes in a pan with 3 tbs olive oil . A dd salt and black pepper . H eat 1 tbs olive oil in another pan and lightly brown chopped oignon with for 1 0 minutes . A dd grind tomatoes , concentrated tomato sauce , salt and black pepper and reduce for about 1 5 minutes . T hen pour on eggplants and peppers . M elt and add vinegar , sugar and olives . C ook for about 2 0 more minutes then add raisins . L et cool and serve fresh with pine nuts .


Brunch TAB L E TREN D S

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FO


OR A

Bunch photos: colin lyons rlysia root cakes pure kitchen catering baked the bakery bbjlinen orange yuma on table, SUMMER SP RING ISSUE ISSUE| |1212 11 ivory hemstich napkins


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stylist secret:

incorporate inseason fruits and vegetables for budget friendly decor

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spicy salmon poke makes 24 servings

ingredients 1 teaspoon thai red curry paste 1 tablespoon rice wine vinegar 4.5 tablespoons sambal chili-garlic sauce 1.5 teaspoons sweet soy sauce 2 teaspoons sesame seed oil 1 tablespoon shallot (minced) 1 tablespoon ginger (minced) 2 pounds chilled, sushi grade, diced (preferably wild) salmon 2 english cucumbers 1 tablespoon sesame seeds 1 sprig (6-7 leaves) of mint chopped directions 1- poke sauce: whisk together in a bowl; curry paste, vinegar, shallots, ginger, sweet soy sauce, sambal chili-garlic sauce, and sesame oil. 2- dress the diced salmon with poke sauce (about 1 tablespoon per cup of salmon... you can always add more to make it spicier) 3- serve on a cucumber slice with a sprinkle of toasted sesame seed and some chopped fresh mint. SUMMER SP RING ISSUE ISSUE| |1212 55


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looks we love

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download printables here to throw your very own picnic party!


bridal picnic tea party photos: Colin Lyons BBJLinen Green Check linen, White Lamour Napkins Kate Spade China, Bloomingdales Baked the Bakery Green Tea Truffles Elysia Root Cupcakes SUMMER SP RING ISSUE ISSUE| |131 131


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green tea truffles baked the bakery

Ingredients matcha green tea powder 1 pint of cream 1.5 pounds chopped white chocolate Directions Bring cream up to a simmer. Pour hot cream over chopped chocolate, stir until smooth, cool in fridge for 10 minutes form into 1 ounce balls and roll in matcha green tea powder

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looks we love

Peony Party BBJ LOOK OF SUMMER

photos: Sacha Amaro BBJLinen Blush Olivia over Blush Alexis with pleats, Silver Shantung Napkins Lace Silver Chargers, Prescott Napkin Rings BBJLinen SUMMER SPRING ISSUE | |1 31 3 66 A Perfect Event Florals ISSUE and Decor


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E V ENTS

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PIC NIC PARTY PHOTOS BY SUZZANE BROWN


BOOZY FRUIT SERVED IN HALLOWED OUT WATERMELONINSTANT SUMMER CHIC

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STYLIST SECRET: GATHER MISMATCHED TEACUPS, VASES AND VOTIVES FROM AROUND THE HOUSE FOR SHABY CHIC SERVING DISHES

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F AT H ER ' S D A Y

GLASS SODA BOTTLES + OLD TIE + CUPCAKE LINERS + PRINTOUTS + SCISSORS

STEP 3 TIE TIE AROUND SPRING SUMMER ISSUE ISSUE | |1 51 5 44 THE GLASS BOTTLE

STEP 1 CUTOUT CIRCLES download here!

STEP 4 LAYER CUPCAKE WRAPPER AND CUTOUT CIRCLE, GLUE WITH GLUESTICK


WORLD'S BEST POP! STEP 2 CUT THE WIDE END OF TIE

STEP 5 GLUE TO TIE

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F AT H ER ' S D A Y

10

TIPS FOR FATHER'S DAY FUN

cheers!

4

D b

2

Take Dad outside for our favorite snaphot - a shadow portrait.

1

Buy dad his favorite bottle, and toast to another year of family fun.

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3

Write Dad a story about why he's your favorite in the world...


Dads + Donuts = a perfect breakfast start to the day.

5

PLAY BALL!

6

Take Dad to his favorite spot for afternoon fun with the whole family.


7

DAD's DAY, beach day!

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8

treat dad to a trip to his favorite bookstore

9

Sit on Dad's (or Grandpa's) lap...and spend time doing something Dad loves, together.

10

Splish Splash - head to the local lake, pond, river...and start splashing.

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layer salmo mini f blini groce

tastemaker

MINI FRUIT PARFAITS: JUST F I L L W IT H BERRIES , Y O G URT AN D G RANO L A ! bacon cups: just put bacon into m i n i m u ff i n pan, bake, t h e n f i ll w scrambled e gg s

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r smoked on ontop frozen from ery

F AT H ER ' S D A Y BRUN C H W IT H E L AINA V AZ Q UEZ

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P L A C ES W E L O V E

DAD'S NIGHT OUT!

tequilla and tacos at Antique Taco

1360 N MILWAUKEE AVE, CHICAGO, IL

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G I F TS w e l o v e

FATHER'S DAY {[FROM THE HEART]}

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Have the kids write down Dad's favorites this month - and draw pictures of them together with Dad, sharing favorite times together. Bind them together into a book using a needle and thread - staples - whatever works best!

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F AT H ER ' s D A Y

Father's Day Fishing

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Mike's favorite fishing snacks!

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SEEING STARS

STARS + SKEWERS + WHEATGRASS + BOWL = ONE FESTIVE CENTERPIECE! DOWNLOAD PRINTABLE HERE!

DIY DECOR FOR YOUR FOURTH FETE

1

REMOVE WHEATGRASS

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2

PLACE IN BOWL

3

SECURE


RE IN BOWL

4

STICK SKEWARS IN WHEAT GRASS

5

MAKES A GREAT CENTERPIECE!


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TASTEMAKER

with candace jordan

C ELEBRAT I N G 4 T H O F J U LY St. T rope z ienne Style Our most exciting July 4th celebrations occur in one of our favorite vacation spots, St. Tropez on the French Riviera. Believe it or not, the French celebrate our holiday as exuberantly as we do here at home! And, since we all know that the best place to be is always where your friends are, for over 17 years we meet up with a large group of pals from all over the world in this ultra chic "fishing village" to celebrate our independence day. After our first trip there, we were completely hooked. I finally got to see for myself the inspiration that has existed there for decades for artists and writers. You will never see "light" like this anywhere else in the world. It bathes everything it touches in the warmest glow and could make a 90 year old woman look like a wood nymph. It's such a magical place that one can never imagine any illness or unhappiness occurring there. And so off we go, every year around the end of June, for an extended vacation in, what I believe, is the most exciting spot on the planet. The July 4th celebration there is actually sort of a week long party that always begins at Club 55 and ends at La Voile Rouge ("The Red Sail"). Considered the birth place of the beach club, La Voile Rouge, sadly, no longer exists because the neighbors complained about noise levels. This is surprising since it's never been anything different since it was brought to life in 1966 by the late Paul Tomaselli but I guess times are changing. (This club was also the first to have topless guests). In any case, we were thrilled to be there when it was still going strong and the tables, chairs, bars, walls, everything was covered in shades of red, white and blue. Even the waitstaff were all dressed patriotically, skimpily but patriotically! The party started around noon and lasted until the sun was a burnt cinder. As always, on this day, American specialties were served and included hamburgers, hotdogs and corn on the cob. Even though we yearned for the authentic French food of the region, it was all fabulous fun. We will be celebrating this patriotic holiday stateside this year but my spirit will be dancing on the tables at La Voile Rouge draped in an American flag and drinking copious amounts of le vin du pays with my friends. Happy 4th of July!!!! I hope your celebrations will be memory making, too!


4 t h o f j u ly

JULY IS NATIONAL ICE CREAM MONTH... SO MAKE ICE CREAM COCKTAILS! SUMMERISSUE SPRING ISSUE| |1 80 1 80

4th of july so summer’s === per

step 1

SCOOP RASPBERRY SORBET INTO GLASSES


orbet sparkler === rfect cocktail++++

step 2

FILL WITH PROSECCO

step 3

REPEAT

Happy 4 th of July!


4 t h o f j u ly

RED WHITE CUPCAKE BLUE JARS -so easy to make -and easy to take-

THESE CUPCAKE JARS TASTE AS FUN AS THEY LOOK FOR A FESTIVE FOURTH!

VANILLA CUPCAKES + WHIP CREAM + RASPBERRIES + BLUEBERRIES + RASPBERRY JAM = FUN IN A JAR!

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N

S I Y L U J . . . W O DID YOU KN ? H T N O M Y R R E B E U L B L A ATION


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4 t h o f j u ly

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STEP B IN TIME


BACK to the world's E... most perfect Fourth of July

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annual water fight nantucket style!

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red, white and bluea bike for two!


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celebration

PHOTOGRAPHY: AVERYHOUSE

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DIY : T AK E YOUR F AVORITE FRAGRAN C E AN D BU N D LE W ITH TWINE F OR AN I N ST AN T FAVO R!


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D IY: ADD COLORF UL WASH I T AP T O T O O T H P I C KS AND S T RAWS F OR TH E P E RFE C T FI N I SH I N G T O UC H !


TASTEMAKER

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sundre


essing for summer

sketches by rosemary fanti

flirty• fun • feminine

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dad's day!

rosemary sketches up the perfect gift

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For orders: prices start at $300 Rosemary Fanti rosemary@rosemaryfanti.com 815-341-3340 SUMMER SP RING ISSUE ISSUE| |2 2 1515


S D R A POSTC

i r a P

FROM

PHOTOS BY SUZZANE BROWN


is


P ARTIES

SOUTH HAVEN BACKYAR PARTY Photos: Christine Janda Caterer: Pure Kitchen Decor and Floral: A Perfect Event

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RD

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sweet endings. follow us: WEB

MAGAZINE TWITTER

INSTAGRAM PINTEREST YOUTUBE

FACEBOOK FLICKR

PHOTO - MORSE ROSENBERG STUDIO SWEETS- GLAZED AND INFUSED

A PERFECT EVENT FALL ISSUE COMES OUT SEPTEMBER SUMMER SP RING ISSUE ISSUE|1! |2 2 33 33

Debi Lilly, A Perfect Event, Summer 2013  

Summer is here! Step inside for everything Entertaining, Picnic Parties, Recipes, Party and Florals Trends, Stylist Secret Tips and Tricks....

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