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SALUMI

WITH FENNEL & AVOCADO

HORSERADISH MUSTARD

QUAIL EGGS

amazing ability to create an environment and mood, and my downright obsession with food, Modern Mannered is just sort of what happened. We also liked the secrecy of it, the idea that it’s not really something everyone might be interested in. But, those who do participate in it feel as though they’ve been part of a shared experience, a moment in time.

Setting the Scene

What is your entertaining philosophy?

Lauren: We always want to create an experience, from the moment guests walk in the door to the moment they leave. Cocktail hour is a must to allow guests to get to know one another. For this dinner, the environment we were in allowed guests to come in and out of the kitchen and interact with Jen and I. Guests were welcomed with cocktail and social hour, then asked to join the table for three

more courses, and thanked with a box of Guinness brownies (one of Jen’s specialties) to take home and remember the evening.

What inspires your décor?

Lauren: I try to work with the environment in which the dinner takes place. And Jen and I both love the ‘50s: their manners, their sense of style, and their music. For our NYE dinner, chartreuse became the main color as I had this amazing Formica table to work with. Somewhere along the line, I got the hair-brained idea of making mod doily chandeliers—they created the perfect glow. I carried the delicate look through the rest of the décor by creating doily menus and place cards and adding lace to the tablescape. To contrast the green and ivory, I added brown glassware and stemware. The overall look was a woodsy, owl and lace theme. foodiecrush.com

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FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.

FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.