Summer 2016

a perfect event

time to summer! diy backyard parties cool cocktails summer salads and more!

DL LOFT - FULLY STYLED - PARTY READY FOR EVENTS THE ULTIMATE PARIS APARTMENT FOR RENT 3050 NORTH LINCOLN AVENUE CHICAGO, ILLINOIS 60657

LOFT

APERFECTEVENT.COM T. 773.244.9333

Hello summer!

Time to hit the beach, relax and soak in the family time and sunshine.

I don’t know about you, but we live for summer.

Together with our tastemakers we’ve gathered up summer’s top trends from salads that sizzle, beautiful cakes to bake and take, seasonal decor to dress up your happy home, and of course loads of our fave new do it yourself details.

We are so thankful for this sweet summer season of celebration, travel and getting away with friends and family.

So let’s read on, summer away, and rose all day.

Cheers!

@DebiLilly debililly.com

photo credit Alissa Pagels

contents Baby Zelda’s Big Day 10

Backyard Breakfast 80

Little’s Graphic T’s 22

Ready for Rio 88

Baking Up Summer 38

Set the Summer Table 104

Styling your Home 50

Summertime Salads 116

Grocery to Gorgeous 60

Champagne Tea Party 126

Ferragosto

72

DONNA HALL interior designer Named Best in Design/Best in Customer Service

by Houzz, her style's defined by a long love affair with European architecture.

BETH PETERSON blogger

Whisk Together Inventive Home Entertainer. Dynamic World Recipe Champion. Food Writer.

The founder of Yummie Nation and you have recipe for all things pretty & yummie!

COREY AMARO

photographer

Her blog, Tongue in Cheek, is woven from her experiences of living in the south of France. Her tales are of linens, letters, vintage scraps & moments of these objects whispering in her ear.

We dare you to keep up with Kenny. His connection between art and photography, plus love of travel and culture, means he spans the globe snapping hundreds of weddings and destination events.

blogger

KENNY KIM

Baby Zelda’s

Big Day!

The DL Loft played host to a colorful Baby’s 1st birthday bash

photos: YouMePhotography venue: DL Loft styling: Glitter and Bubbles

The outdoor patio turned into a bright pool party for all the babes to enjoy on a gorgeous summer day!

Coral charm peonies were the perfect summer touch!

We love all the colorful little details that make this celebration so happy!

DIY Pennant Cake Topper:

Take washi and wrap it around a wooden kitchen skewer cut the ends on an angle and create a flag, have fun playing with different patterns and colors

How adorable are the striped crowns lining the windows for each guest to wear!

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By Jen & Tiff, T&J Designs

There are so many trends right now that work with the modern mom and their little ladies. Tee shirts are super comfy but can easily be dressed up as well. To see a little girl with a tee that says “shopping is my cardio� just makes you smile.

The t’s needed to be cute of course, but also modern. Most girl tees are very colorful, with a younger appeal; we wanted to appeal to the mom who wants their daughters to be mini me’s but in a playful way.

All available online here from T and J Designs

Baking Up Summer

with Grandbaby Cakes Jocelyn Delk Adams

Fig Mojito INGREDIENTS 2 Figs 2 tablespoons maple syrup 10 mint sprigs 3/4 cup light rum 1/3 cup fresh lime juice 5 tablespoons granulated sugar Club soda and ice Garnish: lime slices and mint sprigs INSTRUCTIONS Remove insides of figs from shell and place in two separate glasses.

Add 1 tablespoon of maple syrup and 5 mint sprigs to each glass and muddle (or mash) together using a fork.

Next add half of rum, lime juice and sugar to each glass.

Fill rest of glasses with ice and club soda.

Garnish each with a slice of lime and a sprig of mint if desired and serve!

Blackberry Punch INGREDIENTS For the Blackberry Simple Syrup:

2 quarts blackberries 2 cups water 1 1/2 cups granulated sugar For the Punch:

2 liters Ginger ale 2 cups Limeade 1 (14 ounces) Pineapple juice 3/4 - 1 cup Smirnoff Vodka or Smirnoff Raspberry 3/4 cup granulated sugar 2 quarts Mixed berries and lime slices (if desired) for garnish INSTRUCTIONS For the Blackberry Simple Syrup:

Combine the blackberries, water and sugar in a sauce pan.

Bring to a boil then reduce to a medium simmer. Simmer uncovered for 16-20 minutes until thickened syrup develops.

Cool syrup then strain the blackberries and pour remaining syrup into punch bowl.

For the Punch:

Add Ginger ale, limeade, pineapple juice and Smirnoff to bowl and whisk together.

Next whisk in sugar until completely dissolved.

Pour in berries and lime slices, if using, for garnish.

Allow the mixture to sit for 15-20 minutes then serve.

Homemade Grilled Pizza Dough INGREDIENTS One .25-ounce packet active dry yeast 2 teaspoons Signature Kitchens Granulated Sugar 1 cup Signature Kitchens all-purpose flour, plus more for flouring the work surface 1 cup whole-wheat flour 1 teaspoon Signature Kitchens kosher salt 2 tablespoons Signature SELECT olive oil, plus more for coating the bowl

INSTRUCTIONS In a small bowl, combine the yeast with the sugar and 3/4 cup warm water.

Let sit for 10 minutes until it begins to foam.

In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients into the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.

Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat in oil. Cover and set in a warm place until doubled in size, about 1 hour.

Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F. Punch down the dough and divide it into 2 pieces. Working with one piece at a time, stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 minutes more.

Transfer the crusts to baking sheets and load with desired toppings. Add the loaded pizzas to the oven and cook until the cheese melts (this will vary depending on the type of cheese), about 6 minutes.

Homemade Strawberry Cupcakes

For the Cupcakes: 1 and 3/4 cup granulated sugar 3/4 cup (1.5 sticks) unsalted butter, room temperature 2 cups fresh whole strawberries, pureed 3 large whole eggs, room temperature 3 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sour cream, room temperature 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon strawberry extract 3-4 drops red food coloring (optional)

For the Buttercream: 3.5 cups confectioner’s (powdered sugar) 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup pureed fresh strawberries 1/2 teaspoon strawberry extract pinch of salt

INSTRUCTIONS For the Cupcakes: Preheat your oven to 350 degrees Fahrenheit. Line two 12-well muffin pans with 20 to 24 cupcake liners.

In the bowl of your stand mixer fitted with the whisk attachment, add the granulated sugar and butter and cream together on medium-high speed for about 6 minutes, until very pale yellow and fluffy.

Add the eggs 1 at a time to your stand mixer, combining well after each addition and scraping down the sides and bottom of the bowl as needed.

Reduce your mixer speed to low and mix in the strawberry puree.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add 1/2 of the flour mixture to your stand mixer. Mix on the lowest speed until combined.

In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.

Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated.

Be careful not to overbeat.

Add the vanilla and strawberry extracts and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is 3/4 full. Be careful not to overfill.

Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.

Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack. Let cool to room temperature.

Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.

For the Buttercream: Clean your stand mixer bowl and whisk attachment. Add the confectioners’ sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.

Add the strawberry puree, strawberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated.

Once the cupcakes have cooled completely, pipe them with the buttercream (Here, I used a large star tip) and serve.

INGREDIENTS CAKE: 2 1/2 cups sifted all-purpose flour 2 cups granulated sugar 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 11/3 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 1/4 cup strong coffee, hot 1 tablespoon vanilla extract 1 teaspoon apple cider vinegar 1 ounce liquid red food coloring

BLACKBERRY COMPOTE: 3 cups fresh blackberries 1/2 cup granulated sugar 3 tablespoons fresh lime juice Pinch salt 1/4 teaspoon cornstarch CREAM CHEESE WHIPPED FROSTING: 2 (8-ounce) packages cream cheese, room temperature 3/4 cup confectioners’ sugar 1 cup heavy cream, cold 1 teaspoon vanilla extract Pinch salt 1 cup fresh blackberries, for garnish

INSTRUCTIONS FOR THE CAKE: Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. (I recommend the parchment method described on p. 17.)

In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.

Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.

Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.

FOR THE BLACKBERRY COMPOTE: In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin releasing their juices and the liquid begins to boil, after about 8 to 12 minutes, use a pastry cutter or fork to mash 1/2 of the berries. Leave the rest whole.

Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken.

The compote is ready when the liquid coats and completely sticks to the back of a spoon. Remove from the heat. Let cool to room temperature.

FOR THE CREAM CHEESE WHIPPED FROSTING: Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.

Turn your mixer down to low speed and carefully add the confectioners’ sugar. Once the sugar is fully incorporated, turn your mixer speed back up and continue whipping. Add the heavy cream, vanilla extract, and salt. Continue to whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.

TO ASSEMBLE: Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top with 1/3 of the frosting (please refer to the Basic Frosting Instructions on p. 18). Add 1/3 of the compote over the frosting. Using a butter knife or skewer, swirl the compote into the frosting. Add the second layer and spread with another 1/3 of the frosting. Add 1/3 of the compote, swirling the compote into the frosting again. Add the final layer, bottom-side up, and top with the remaining frosting. Add the rest of the compote and repeat the swirling process. Do not frost the side of the cake. Garnish with the whole blackberries. Serve at room temperature. Store in the refrigerator.

Grandbaby Note: The cake layers can be quite tender, so feel free to refrigerate them (20 to 30 minutes should do it) to firm them up and make them easier to work with when frosting.

Chocolate Pound Cake INGREDIENTS 3 cups all-purpose flour 2 1/4 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups milk 1 cup butter, softened 6 ounces unsweetened chocolate, melted and cooled 4 eggs 1 teaspoon vanilla INSTRUCTIONS Grease and lightly flour a 10-inch tube pan. Set pan aside.

In a very large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add milk, butter, and cooled chocolate.

Beat with an electric mixer on low to medium speed until combined. Beat on medium speed for 2 minutes. Add eggs, vanilla, and almond extract. Beat 2 minutes more. Pour batter into the prepared pan, spreading evenly.

Use a knife to cut a zigzag pattern through batter to break up any large air bubbles.

Bake in a 350 degree F for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove cake from pan. Cool completely on a wire rack.

Styling your home

for entertainmen with Donna Hall, Donna Mondi Design

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1. Make Your Edits Go through your home and take out the following: dated pillows and rugs, worn out throws, excessive family photos or tsotchke collections. Replace with the following: shearling pelts, hide rugs, textured or patterned pillows, elegant coffee table books and a few well-chosen sculptural items. Without spending a fortune you just revamped your place! If you have any bare spaces left, fill them with flowers and you are set.

Image: Domaine Home

2. Serve it Up Personally, I’m a big believer in investing in white serving pieces. If you build up a good collection of white basics, you can easily add in pieces that support the theme of that event. Same rule goes for black, gray, or cream. Pick your neutral and stock up. For each party you’re planning, add some special serving dishes and linens to make things interesting. I always use Pinterest to look for inspiration for my table settings.

Image: House & Garden

2. Something Old, Something New One of my favorite resources is our local monthly antique market. This is where I search for the unusual‌candlesticks, vases, linens, and glassware. I’ve found the most interesting things at these markets that you will likely never see again. Try to buy multiples of so you will have lots of options when setting up your table scape. I love to mix in random vintage glasses with my black and white standards and to take my table from predictable to dynamic! No need to have each place setting match.

Just stick with a color scheme and go wild!

Image: Lila Wilson Weddings

2. Drop a Beat It’s not a party without the perfect background music. Many of our clients invest in elaborate sound systems to carry the music throughout the house. If you don’t have this luxury, be sure to have a Jambox handy with a preplanned playlist of music that’s meant to set the tone you want for the event. Do you want sexy and sultry, retro and nostalgic, or a high energy dance vibe? You’re the boss of this one.

My preference? Find a hot local D.J. and have them entertain your guests in style.

Image: My Domaine

2. Let it Flow My favorite way to entertain is to set up stations throughout my home. I’ll have appetizers in the kitchen as well as passed by servers. A bar is set up in the living room with my specialty drinks (a his and hers is preferred!).

Desserts are on the dining room table with varying pedestal heights. This setup keeps guests circulating throughout the house and avoids the typical kitchen island cluster effect that always seems to happen. Side benefit is that guests mix and mingle more!

Image: Donna Mondi Interior Design

DIY Grocery to Gorgeous

with Debi Lilly Designs

DIY Herb Pots:

Using sharpie, write the herb name onto our Gold Dip pots, fill with herb plant Photos by Roberta Smi

DIY Salad Bar:

Fill our gorgeous new glass Pedestal Vases with favorite salad combinations: lettuce mixes, chopped vegetables, tortilla strips and/or croutons for toppings, bacon & more.

DIY Hanging V ase:

Wrap string loop around lip of Gold Stripe Vases, tie second string to create loop to hang in branches & fill with water and floral, or our LED votive candle.

DIY Green Garland:

Lay out green stems like Ruskus, Eucalyptus, onto table & tie together in sections with short strings. Place Pillar Candles inside Pedestal Vases and add to garland for flickering tablescape.

DIY Succulents:

Place Vase Filler stones or sand into Pedestal Vases, top with succulent plant. Spritz once a week with water in a water bottle.

DIY Summer Table:

Unroll our summer tiled Paper Runner down table, top with Geo Vases filled with Hydrangea stems.

DIY Popcorn Bar:

Fill Pedestal Vases with flavored popcorns (butter, kettle corn, cheddar corn) and toppings from dried fruit to sweets to nuts and seasoning salts.

Now Trending:

our Striped Vases! Fill with water and favorite summer blooms for an instant splash of pattern and color.

Ferragosto

by Laurie Fox Pessemier, Studio Pessemier

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“You cut the crescenti in two”, the woman beside me explained, “and spread this pasta (a spread, made of pork fat, and garlic) in the center, then sprinkle it with parmesan cheese.” In the province in Emilia Romagna, the diet is decidedly NOT Mediterranean. We have pigs for prosciutto and cows for parmesan cheese. At a long table, with a dozen other guests, we eat fried gnocchi, prosciutto, figs and crescenti (most resembling an English muffin, made with pig fat shortening).

Throughout Italy, we celebrate the Ferragosto or Assumption, 15 August: the day Mary, mother of Jesus, was assumed into heaven (she went up there like a balloon when one lets go of the string).

Our teeny town of 500-something inhabitants enjoys a full week of celebration, culminating in the Sagra (big community dinner), dancing to a live band, and fireworks. Blair and I danced a slow one, and I was close enough to the fireworks to see them leave their cylinders, following the red white and green up into the sky. It was quite a display of fuochi, enjoyed by a couple hundred people. Italy has the best fireworks in the Western world – clients from all over the globe arrive here to see demonstrations launched in little towns like ours. The best fireworks I have ever seen were in the nearby town of Monteorsello, with its population of approximately 126 people.

Earlier in the day were the religious activities we observed from just outside the overpacked church. A wonderful local marching band passed, in procession, past our house and the town.

The next morning the Blessed Virgin statue was carried, on the shoulders of strong men, up the hill and to the church at the Sassi. The whole thing is not to be missed.

There’s a certain reverence of motherhood, more so than religion, on Ferragosto, and people from all religions seem to participate. Our little town loves to celebrate and eat together, and between Ferragosta and the end of October, there are festas nearly every week.

To paint away in Italy yourself, or browse more paintings by Studio Pessemier, click here!

Backyard Breakfasts

by Ally Phillips, Ally’s Kitchen

breakfast cheese tray

Ingredients

lemon pepper grapes 1 Tbl. butter 2 cups red grapes, seedless 1 tsp. coarse ground pepper 1/2 lemon, juice 1 Tbl. fresh mint, chopped Two type of cheeses (I chose asiago & blue cheese.)

1/4 cup Dole Sunshine mandarin orange slices, drained 8 salami slices 1/2 apple, sliced 1/3 cup deli olive mix 8-10 French bread slices, buttered & grilled Instructions In a skillet over medium heat, melt the butter. Add the grapes. Toss and coat with butter.

Sprinkle on the pepper. Blend. Add the lemon juice. Toss and blend. Turn off heat.

Add mint when ready to serve. Set aside until ready to put on serving tray.

Arrange on a tray all of the nibbles.

Enjoy!

bacon dripping skillet steak & eggs

Ingredients

3 Tbl. bacon drippings 10-12 oz. New York Strip steak, cut in ¼” slices ½ tsp. sea salt ½ tsp. coarse ground pepper 2 cups European salad mix, roughly chopped 1/3 cup deli-bought pitted sliced olive mix, including green/black olives, & roasted red peppers/garlic cloves 4-5 eggs ½ tsp. red chili flakes ½ cup feta cheese, crumbles Instructions In an 8” cast iron skillet over medium heat, put the bacon drippings. Add the steak strips. Sprinkle with salt and pepper and fry about 2-3 minutes. Move to the center of the skillet.

Reduce heat to low.

Add most of the salad mixture around the perimeter of the skillet and some in the center of the skillet. Put the steak pieces around the perimeter of the skillet on the greens.

Add the deli mixture atop the steak.

Crack the eggs into the centermost part of the skillet (on top the greens). Sprinkle the chili flakes around and then add the feta cheese.

Cover with a lid and steam on low until the eggs are sunnyside, usually about 23-28 minutes.

Check occasionally.

Note: If the whites of the eggs are not quite done, place about 10” below the broiler and broil about 2-3 minutes. Watch carefully!

bacon & maple syrup kale Ingredients

6 slices thick cut smoked bacon, fried, drippings reserved, bacon crumbled for garnish (I used a peppered bacon.)

1/4 cup olive oil Bacon drippings (divided) 1 large shallot, cut in half and sliced thinly 5-6 garlic pieces, peeled and cut in chunks 12-14 packed cups kale, chopped 1/2 cup chicken broth 1 1/2 tsp. sea salt 1 tsp. pepper 1/2 tsp. red chili flakes 2 cups red potatoes, skin on, cut in small pieces 2 Tbl. maple syrup Instructions When doing this recipe, I start with the kale then as it’s cooking down, I start the potatoes, so they’re both cooking simultaneously.

In a very large heavy pot over medium heat, put half the bacon drippings, olive oil, shallots and garlic.

Saute about 3 minutes. Add the kale and using tongs toss and blend.

Add the chicken broth, salt, pepper, chili flakes and toss together.

Increase heat to medium high, cover with a lid and let the kale steam and cook about 5-7 minutes (tossing a couple of times). Reduce the heat to medium, cover and cook another about 20 minutes (tossing a few times to blend.)

Put the remaining bacon drippings in a cast iron skillet over medium high, add the potatoes, cover with a lid and cook about 7-10 minutes flipping and turning once or twice (you want the potatoes to get a golden brown on some of the sides).

Reduce the heat to medium low, keep covered and cook until tender, probably about another 7-10 minutes.

For serving, put the wilted kale on a platter or shallow bowl. Make a well like center hole and place the potatoes in the middle.

Sprinkle with some of the crumbled bacon (leaving more for individual garnishing) and drizzle on the maple syrup.

Ready to eat! This dish is even great at room temperature!

strawberry chocolate beignets

Ingredients

Preheat oven to 350 1 sheet puff pastry 1 sleeve Dole Sunshine Strawberry Dippers, 4 strawberry halves 2 tsp. strawberry jam GARNISH: Powdered sugar dusting 4 tsp. cool whip (optional) Chocolate square, grated (optional) Instructions Put the puff pastry sheet on a cookie sheet coated with cooking spray. Use your fingers and hands to stretch from the original size of about 3x9” to 5x11”. Cut into 4 equal ‘squares’.

Put ½ teaspoon of strawberry jam on each square (towards one end leaving about ½” with just dough). Place the strawberry on the jam. Fold over the dough. Press together the three open sides with the tines of a fork (closing it).

Bake in a preheated 350 oven about 18-20 minutes. Remove to a cooling rack.

Dust with powdered sugar and serve with a dollop of cool whip and grated chocolate if it suits your fancy.

Ready for Rio

by Amy Boyle, Amy Boyle Photography

Photos by Amy Boyle Photography

With less than two months until 10,500 athletes from 206 countries take part in seventeen days of the Olympiad, stop and take a look at why city’s nickname is ‘Cidade Maravilhosa’ which means “Marvellous City”. Rio 2016 will be the first time in Olympic history that a South American country has hosted the Games.

With less than two months until 10,500 athletes from 206 countries take part in seventeen days of the Olympiad, stop and take a look at why city’s nickname is ‘Cidade Maravilhosa’ which means “Marvellous City”.

Rio 2016 will be the first time in Olympic history that a South American country has hosted the Games.

Strolling the beautiful beaches and taking local hikes offer visitors many wonderful vantage points in which to experience Rio. End your day with a freshing Caipirinha and world class dining such as Zaza Bistro Tropical. It is a location that is definitely worth a visit!

Set the

Summer Table

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photos: Ali Stone Photography venue: DL Loft

color trend we love: coral charm (peony) + capri blue (tiled paper runner)

hostess tip: make placecards for each setting, place ontop base plate with summer bloom, leaf.

Peony Party!

summer trend: fresh from the garden blooms

patterns we love: mix and match summer brights and bold patterns, like polka dots, golds and pastels, watercolors

Our new gold striped mason jar vases make the sweetest accent to brightly hued blooms!

Unroll our new Capri blue tiled paper runner to add instant pop to your table!

Summertime Salads

by Chef Billy Parisi

Nicoise Salad Ingredients For the Salad: 1 head of cut Romaine Lettuce, rinsed and drained 4 cups of packed spring mix lettuce, rinsed and drained 1/2 pound of parboiled and cooled picked green beans 1 pound of parboiled and cooled tri colored fingerling potatoes cut in half short ways 5 cooked and cooled hardboiled eggs, shelled and cut in half long ways 1 cup of assorted cherry tomatoes cut in half 1/2 julienne red onion 1/2 sliced cucumber 1 can of drained and quartered artichoke hearts 1/2 cup each Spanish, Kalamata and nicoise olives 3 thinly sliced radishes 1 pound of fully cooked, cooled and roughly chopped ahi tuna Kosher salt and fresh cracked pepper to taste kale microgreens for garnish For the Dressing: Juice of 1 lemon 3 tablespoons of white wine vinegar 1 tablespoon of grainy mustard 1 tablespoon of Dijon mustard 1/2 cup of olive oil 1 teaspoon of sugar Kosher salt and fresh cracked pepper to taste Instructions For the Salad: Mix together the lettuces and place on a large platter.

Evenly fan out the remaining ingredients next to one another on top of the lettuces. Garnish with the microgreens and season with salt and pepper.

Dressing: Combine all of the ingredients in a medium size bowl and whisk until emulsified. Serve alongside of the salad.

Berry Summer Salad Recipe with Curry Chicken Ingredients For the chicken: 2 boneless skinless chicken breasts 1 tablespoons of dry curry powder 1 teaspoon of crushed coriander seeds 1 teaspoon of ground cumin 3 tablespoons of olive oil Kosher salt and fresh cracked pepper to taste For the Dressing: 1/2 small diced shallot 1/2 teaspoon of fresh chopped ginger 1 teaspoon of grainy mustard juice of 1 lemon 1/3 cup of white balsamic vinegar 2 tablespoons of honey 1/3 cup of olive oil Kosher salt and fresh cracked pepper to taste

For the Salad: 8 cups of arugula lettuce 1 thinly sliced fresh peach 1/2 cup of raspberries 1/2 cup of blackberries 1/2 cup of blueberries 1/2 cup of quartered strawberries 1/2 cup of crumbled goat cheese fresh chopped thyme for garnish fresh chopped chives for garnish Kosher salt and fresh cracked pepper to taste

Instructions In a bowl whisk together the curry, coriander, cumin, salt, pepper and olive oil until combined. Add the chicken and coat on all sides and cook on a hot grill (450° to 550°) for 6 to 8 minutes on each side or until cooked through out. Once it is cooked remove from the grill and let it rest before slicing.

In a separate large bowl whisk together the shallots, ginger, mustard, lemon, honey, and balsamic vinegar until combined and slowly drizzle in the olive oil while continuing to whisk to make a lemon-ginger and white balsamic vinaigrette. Once combined, season with salt and pepper.

In a large bowl toss together the arugula, sliced peaches, berries, goat cheese, herbs, and salt and pepper until mixed and dress lightly with the lemon balsamic vinaigrette. Slice the chicken and serve on top.

Wedge Salad with Grilled Romaine & Roasted Vegetables Ingredients 3 heads of Romaine lettuce 1 red bell pepper 1 yellow bell pepper 2 ears of shucked corn 1 sweet onion cut into ½” thick rings 1 bunch of asparagus 1 cup of assorted cherry tomatoes 4 slices small diced of crispy thick cut bacon 1 ounce of crumbled bleu cheese bleu cheesed dressing ¼ cup of olive oil Kosher salt and fresh cracked pepper to taste

Instructions Cut the romaine lettuce in half longways and coat with olive oil, salt and pepper and place down on a hot grill (450° to 550°) for 30 seconds on each side. Once grill marks have been formed remove from the heat and chill.

Place the peppers, corn, onions, asparagus and tomatoes on to a hot grill (450° to 550°) and cook until golden brown and until they are just slightly crunchy or place on a sheet pan lined with parchment paper and roast in an oven on 450° for 15 to 20 minutes or until golden and al dente. Once cooked remove from the heat and chill. When the vegetables are cool, small dice them.

To Plate: Lay down the romaine lettuce half and top off desired amount of roasted vegetables, crispy bacon, bleu cheese crumbles and bleu cheese dressing. Season salad with salt and pepper.

Panzanella with Tomatoes & Pesto Vinaigrette Ingredients For the Salad: 1 loaf of French bread cut into 1 inch cubes 1 cup of assorted colored cherry tomatoes sliced in half 3 stalks of sliced celery 1/2 seeded and thinly sliced cucumber 2 pitted and sliced peaches 2 cups of arugula 2 cups of spring mix 1/2 cup of Feta cheese crumbles 2 chicken breasts 4 tablespoons of olive oil Kosher salt and fresh cracked pepper to taste

For the Pesto Vinaigrette: 2 packed cups of fresh basil leaves juice of 1 large lemon 1/3 to 1/2 cup of olive oil 1/4 cup of grated Parmesan cheese 1 tablespoons of pine nuts 3 tablespoons of water Kosher salt and fresh cracked pepper to taste

Instructions Coat the chicken in 1 tablespoons of olive oil and season with salt and pepper and grilled on a hot grill until cooked through. Once cooked remove from the grill and let rest.

Next, coat the cubed French bread with 3 tablespoons of olive oil, salt and pepper and place on a hot grill or in the oven on 400° to quickly toast the outside of the bread. Note: you are not making croutons, just toasting the outside.

In a food processor or Vitamix, add in the basil leaves, lemon juice, pine nuts and Parmesan cheese and quickly pulse for 5 seconds. Next slowly drizzle in the olive oil until the dressing becomes emulsified. Finish with water, salt and pepper to make a pesto vinaigrette.

In large bowl add in the toasted bread, tomatoes, celery, cucumber, peaches, arugula, spring mix, feta, a few tablespoons of the pesto vinaigrette, salt and pepper and toss until coated.

Slice the chicken and serve on top of the salad.

Jalapeno Cornbread with Molasses Ingredients 4 eggs 1 1/2 cups of sugar 8 ounces of melted butter 2 cups of buttermilk 2 cups fine ground cornmeal 2 cups all purpose flour 1 1/2 teaspoons of baking soda 1 seeded and small diced jalapeĂąo 1/2 cup of light molasses non-stick spray Instructions In a large bowl whisk together the eggs, sugar and butter until it is completely combines.

In another large bowl whisk together the buttermilk and baking soda until combined and then whisk it into the larger bowl with the whisked eggs, sugar and butter.

Fold in the cornmeal, diced jalapeùo and flour until it is mixed together and pour it into a 9x13 pan that has been sprayed with non-stick spray and bake in the oven on 325° for 30-40 minutes.

Slice the cornbread while warm and serve with butter and molasses.

Champagne Tea Party

at the Waldorf Astoria Chicago’s new restauran

y

nt

The kitchen at the Waldorf Astoria Chicago is an elevated culinary concept

The kitchen at the Waldorf Astoria Chicago is located on the iconic hotel’s third floor

It played host to beuve clicquot wine maker Delphine Laborde and a table of Chicago’s Influential Ladies for an afternoon of champagne, conversation and high tea!

The Pop up restaurant, open through the end of the year, features a menu of specialty dishes designed to compliment the flavors and aromas found in champagne

The kitchen at the Waldorf Astoria Chicago is open for breakfast, lunch and dinner and offers a limitless beverage enhancement to the a la carte brunch menu on the weekend.

For event reservations, please email chiwa-salesadm@hilton.com