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Premier Issue





FALL 2009

For a home tweet home

FALL 2009 magazine


chirp! We’d love to know if you used any of our recipes or ideas for your holiday entertaining. Email us at


newbie style: Thanksgiving to Go Chef Lea McIntosh shares dreamy dishes for a perfect potluck holiday.

16 foodie peeps: Kathy Goodman Kathy Goodman, Well Rehearsed - offers tips and yummy treats for the Fall.

22 kitchen newbies: Lea Raves About Her Faves



ENTERTAINING 24 tablescaping:


DECORATING 34 design chronicles: Garageformation

Kirsten McKay sets a flexible table that’s

San Francisco Designer Shelly Amoroso

both autumn cool and Christmas clever.

completes a mind-blowing makeover.

32 hot spot: Brick Monkey

42 iconic nester:

Barclay Butera

46 sweet!: What’s New for the Nest 48 endnotes:

Best Blogs


Jodi Murphy

Natalie Wi


photography editor

Lea McIntosh

Betsy Rose

creative director

copy editor

CONTRIBUTORS Kathy Goodman, Lea McIntosh, Jodi Murphy, Barclay Butera PHOTOGRAPHY CONTRIBUTORS Dean Birinyi ( ), Steph Dewey ( ), Michael Soo ( ), Natalie Wi ( ), Fu Wong ( ), Jed Wormhoudt Photography

FRONT AND BACK COVERS Michael Soo ( ) SPECIAL THANKS Special thanks to Christopher Peacock for the use of their San Francisco Showroom for the Thanksgiving to Go photo shoot.

Nesting Newbies™ Magazine is another creative endeavor by McIntosh & Murphy. For additional cooking, entertaining, and decorating ideas, go to 4

editor’s letter

Our premier issue is just in time for the holidays.

Fall is my favorite

time of year, and in California, you blink and it’s gone. If this is the first time you are in your very own nest for the holidays, enjoy this special time of year. Chef Lea McIntosh shares some of her recipes that always win a thumbs-up, and Kathy Goodman, our foodie peep in this issue, has some wonderful ideas for fall-themed desserts and libations. We love how Kirsten McKay approaches setting a harvest table—it’s so fresh and fun. Barclay Butera, nationally known designer and our iconic nester, has some sage advice for first-time homeowners. And we know you’ll want to makeover your wasted space as soon as you see what interior designer, Shelly Amoroso, did for a young San Francisco family. Whether cooking, entertaining or decorating, our message to you: create some memories this holiday season, because before you know it—blink—it will be gone. Cheers, Jodi Murphy


cooking: newbie style


o g o t

Chef Lea McIntosh shares dreamy dishes for a perfect potluck holiday.

Now that you are living on your own, chances are you’ve either been put into the family rotation for hosting Thanksgiving or you’ve been asked to bring a dish to this year’s celebration. “Not to worry,” says Chef Lea McIntosh. “When you are in charge, you can put your own twist on tradition and pull together a fabulous potluck party. Figure out what you’d like to make (or try making) and divvy out the rest of the menu to family and friends.” If you’re heading off to grandmother’s house instead and only have to think about one dish—make something decadent (it is, after all, a holiday) and an epicurean delight. Through the years, Chef Lea has developed recipes—many of them from a very traditional base—using unconventional combinations of fresh ingredients. Here she shares a few that are easy to make ahead of time, portable, and guaranteed to make your friends and family sit up and take notice.



hy by Natalie Wi


Put your own twist on tradition and pull together a fabulous potluck party.�


cooking: newbie style

“Forget the stuffing! Make my custard bread pudding using buttery bread, like challah or brioche, as the base. This is a perfect choice to bring to a potluck because it’s easy to transport.”


casserole choice

Savory Wild Mushroom Bread Pudding Serves 10 to 12 1 teaspoon olive oil

2 ½ cups whole milk

1 pound egg bread (challah)

1 bouillon cube, turkey or chicken

2 cups onions, chopped

1 cup boiling water

1 cup celery, chopped

2 ounces dried wild mushrooms

2 tablespoons fresh sage, minced

1 teaspoon salt

5 large eggs

freshly ground pepper

2 large egg yolks

⅓ cup unsalted butter, melted

3 cups heavy cream

(1) In a 10- to 12-inch frying pan over medium-high heat sauté onions and celery in olive oil until soft, stirring occasionally, about 10 minutes. Add minced sage to onion mixture, stirring just until combined, about 30 seconds; set onion mixture aside to slightly cool.

(2) Dissolve bouillon cube in boiling water; add dried mushrooms and soak for about 10 minutes, or until soft. Strain and coarsely chop mushrooms, reserving mushroom broth.

(3) In a large bowl, lightly whisk together cream, milk, eggs, reserved onion mixture, chopped mushrooms, salt, and pepper.

(4) Using a fine strainer, strain the reserved mushroom broth and add to egg-cream mixture. (5) Cut egg bread into 1-inch cubes; add to egg-cream mixture. Gently press bread to immerse and let soak for 20 minutes.

(6) Pour into a lightly greased 9 X 13 inch casserole dish and drizzle top with melted butter. (7) Bake in a 325º oven for 1 hour or until puffed around edges and lightly browned. Let rest at room temperature about 15 minutes before serving.


a vegetable they’ll eat

scotch-marshmallow-caramel-kissed yams

Serves 10 to 12 6 pounds medium garnet yams

30 See’s® Candies Scotch Kisses

1 teaspoon salt

¼ cup fresh orange juice

4 cups fresh pineapple, chopped

½ cup cold butter, cut into

and drained

¼-inch cubes

(1) Fill a large stock pot with cold water and ½ tsp salt. Bring to a boil. (2) Wash yams and cut in half width-wise. Add to boiling water and cook for approximately 20 minutes or until easily pierced with fork.

(3) Using a potato ricer, mash yam halves one piece at a time into a mixing bowl, discarding the skins and fibers that adhere to the device.

(4) Add orange juice and salt to yam puree. (Adding orange juice helps prevent oxidation or browning that naturally occur.)

(5) Using a rubber spatula, evenly spread yam puree into a greased 9 X 13 inch baking pan. (6) Add chopped pineapple in a single layer evenly covering the surface. (7) Unwrap Scoth Kiss Candies and arrange in rows on top of pineapple. (8) Tuck 1/4-inch cubes of chilled butter between the candies. (9) Bake 375° oven for about 35-40 minutes, being careful not to allow white marshmallow candy to over brown.

(10) Serve immediately or cool and reheat.


cooking: newbie style

“At 17, and right before entering culinary school, I was buying Scotch Kisses at See's Candies as a gift. The salesperson handed me a Xerox copy of recipes, including one for Scotch Kiss Yams. It called for canned everything—yams, pineapple, and mandarin oranges—and margarine. After I graduated from the California Culinary Academy, I adapted the recipe by only using fresh ingredients—real yams, real butter, fresh pineapple—and lots and lots of Scotch Kisses!”


cooking: newbie style Hors d’ oeuvres Selection:

Serves 8 1 sheet puff pastry 1 tablespoon salted butter, melted 2 tablespoons pecan pieces 1 tablespoon white truffle oil 2 tablespoons honey 1 8-ounce wheel Brie 1 whole egg, beaten 1 piece kitchen twine

(1) Defrost puff pastry for approxi-

(4) Before sealing dough flaps,

mately 15 minutes and unfold onto

pour honey mixture over brie right

a baking sheet covered with parch-

before squeezing together excess


dough and tie together with a piece

(2) In a small bowl, combine butter,

of kitchen twine.

pecan pieces, white truffle oil, and

(5) Brush beaten egg over top and

honey; set aside.

side of pastry.

(3) Place brie in middle of pastry;

(6) Bake in 375° oven about 20

pull flaps of dough up around edges

minutes until pastry is golden.

to top of cheese, pressing dough

Serve warm with French baguette

against side of brie and gathering


together at the top.


“One day I sat down and looked at recipe after recipe for baked brie for the holidays. I saw the same standard theme over-and-over using brown sugar, cranberries, walnuts, and butter. I was determined to make something different. I used all of my favorite flavors—honey, pecans, and especially white truffle oil.”

COOKING REVOLUTION. Free your culinary spirit with Calphalon Unison.™ The revolutionary Slide Nonstick surface releases food effortlessly and the specially textured Seared Nonstick surface seals in flavor –professional cookware that’s conveniently nonstick.

Chef Lea

loves her Calphalon pots. See

how she responds to an unscripted Newbie Q.

Available at

t f i G a g n Bri “If you are off the hook and don’t have to bring a dish, you should make an edible gift for the host

—even if it’s for your mom!

Try my nut recipes and package them in Mason jars with homemade labels"

Photography by Michael Soo

Sweet & Spicy CocoNUTS Makes 4 Cups “When I worked at Sunset Magazine, I had to test this recipe and never forgot it. I’ve put my own spin on it for you.” 1/4 cup ginger syrup or honey 4 teaspoons green curry paste 2 teaspoons canola oil 1 teaspoon salt 1/2 cup shredded coconut 4 cups mixed cashews, almonds, macademia nuts (1) In a bowl, mix honey, curry paste, oil, and salt. Add all the nuts and the coconut; mix well. Spread in a single layer in a 10- by 15-inch pan. (2) Bake in a 300º oven, turning often with a wide spatula, until nuts are dark gold, about 30 minutes. (3) Turn nuts often with spatula as they cool. Serve warm or cool.


cooking: newbie style

Mochaccino Almonds Makes 6 Cups “Java fanatics will love this mix. The secret ingredient is…coffee!” 1/3 cup brown sugar, packed 1/2 cup dark corn syrup cocoa powder

Maple-Pumpkin Spiced Pecans

1 packet Starbucks VIA™

Makes 2 Cups

2 tablespoons dutch-processed

Italian Roast instant coffee 1 teaspoon salt 2 teaspoons vanilla powder

“I use pumpkin pie spices blended with the sweetness of maple syrup.”

1 tablespoon canola oil 6 cups raw almonds

1/4 cup maple syrup 2 tablespoons pumpkin butter

(1) In a bowl, mix brown sugar, dark

1 teaspoons pumpkin pie spice

corn syrup, cocoa powder, instant

1/2 teaspoons salt

coffee, salt, vanilla powder, and canola

1 teaspoon vanilla powder

oil. Add almonds; mix well. Spread in a single layer in a 10- by 15-inch pan.

2 tablespoons butter, melted 16 ounces pecan halves

(2) Bake in a 300º oven, turning often

(1) In a bowl, mix maple syrup, pump-

with a wide spatula, until nuts are

kin butter, pumpkin pie spice, salt,

caramelized and fragrant, about 30

vanilla powder, and melted butter. Add


pecans; mix well. Spread in a single

(3) Remove from oven; completely

layer in a 10- by 15-inch pan.

cool. Break nuts apart and serve.

(2) Bake in a 300º oven, turning often with a wide spatula, until nuts are golden and fragrant, about 30 minutes. (3) Turn nuts often with spatula as they cool. Serve warm or cool.


cooking: foodie peeps

Caramel apples, mini-pies and fall-tinis Kathy Goodman offers tips and yummy treats for Fall. Photography by Fu Wong


“When I plan an event, whether for my business or my family, I care deeply about making sure I create a personalized experience that will captivate the guests.� Kathy has a knack for creating memorable parties with fun themes, interactive activities, and one-of-a-kind design elements. Her company, Well-Rehearsed, is her unique take on event planning. Her specialty? Rehearsal dinners, but she’s been known to bring her creative energies to bridal and baby showers and other milestone events.


cooking: foodie peeps



has some spectacularly fun

ideas for your Thanksgiving Day dessert. “Make it an experience! After being stationary so long at the dinner table, let the crowd get up and get involved in making their sweet treats.” She suggests a caramel apple station where crisp apples (either Granny Smith or petite lady apples) are coated with melted caramel and dipped into a variety of toppings—M&M’S®, pretzels, toffee chips,

nuts, sprinkles, candy corn and peanut butter cups. Kathy says to make sure the apples go into the fridge for a few minutes for the caramel to firm up. Then the finishing touch is a final dip or drizzle into melted milk, dark, or white chocolate.


cooking: foodie peeps

That alone would be over-the-top, but Kathy suggests taking it even further. “Make apple and pumpkin pies in bitesized versions and serve two fall signature drinks…a Caramel Apple Martini and a Pumpkin Pie-tini.” Kathy’s a foodie peep who enjoys making dinner an event, and for this we are truly thankful.

chirp! Find Kathy Goodman at


Newbie Notes

Pumpkin Pie-tini Serves One 1 oz milk 2 TBS pumpkin purée 1 ½ oz Three Olives Vanilla vodka 1 ½ oz crème de cacao Using a small amount of honey, rim

More Kathy Tips

APPLE PIES My favorite apple pie recipe is from Use a cupcake tin to make cute little treats or individual ramekins with pie crust over the edges to make apple pot pies. Slice or chop the apples and make sure you

a martini glass with graham cracker

fill up the space, because the fruit will shrink


when cooked.

Shake milk and pumpkin puree over ice

If using a cupcake tin, make sure to fully seal

to combine. Pour in remaining ingredi-

each mini-pie. Leave enough room between

ents and shake well. Strain into martini

each tin cup so your pie edges don’t touch.


Caramel Apple Martini

Use frozen or refrigerated pie dough and circle cutters to punch out the right dough size. The top crust will need to be bigger than the

Serves One

bottom crust to fit nicely over the apple filling.

1 ounce green apple-flavored vodka


1/2 ounce apple schnapps

Be creative with the decoration and use the

1 ounce butterscotch liqueur

leftover dough to make fall leaves to garnish

2 ounces half and half

each little pie. Use the tip of a knife to score

Caramel sauce for the glass

the veins in the dough leaves and create some

Apple slice for garnish

texture. Brush the dough edges and leaves with

In a cocktail shaker with ice, shake vodka, apple schnapps, butterscotch liqueur and half and half. Strain into a martini glass that you have drizzled with caramel

an egg wash before baking to create a golden crust. AN INSPIRATION! Use the mini-pies as place card holders.

sauce. Garnish with an apple slice.

Make a sign with each guest’s name, attach a

Recipe Source: "Fall cocktails bring warmth and spice to the bar scene" by Rosemary Black

toothpick, insert into pie, and present as part of the place setting.


Chef Lea Raves About Her Faves

for your kitchen pa Tourangelle White Truffle Oil “This is one of my secret ingredients for so many recipes. La Tourangelle’s White Truffle Oil is infused with grapeseed oil, so you just taste the white tr uffle—they have mastered the art of producing the aroma. I find that truffle oils infused with olive oil tend to lose the delicate truffle taste.” Available through for $19.99

Savory Choice™ Liquid Broth Concentrate

“Everyo and to m Deluxe

“Savory Choice makes exceptional liquid broth concentrate from natural ingredients. The company is committed to clean label products that contain no chemical additives.” Available in Chicken and Turkey (shown here) and also Vegetable and Beef. Can be purchased at Whole Foods or online at


Kitch The P

Scotc by Se

“You ca Kissed Y little tas


cooking: kitchen newbies


Makes the Cut: Pineapple Easy Slicer “This stainless steel slicer is the only way I’ll tackle a prickly pineapple. You just insert the cutting shaft, apply light pressure and turn for the perfect stack of juicy rings.” Available at for $32

hen Gadget Gotta Have: Potato Ricer

one needs a ricer for the perfect mashed potatoes make my special yam dish for the holidays. I like the Angled Potato Ricer.” Available exclusively at for $32

ch Kisses ee's Candie’s®

an’t make my Scotch-Marshmallow-CaramelYams without the real deal. Buy extra for a ste testing while cooking.”

ble at for $15.60 per pound


entertaining: tablescaping

y a d i l o H

Kirsten McKay sets a flexible

table that’s both Autumn cool and Christmas clever. Photography by Natalie Wi

esign shouldn’t be taken so seriously,” says Kirsten McKay, “and it doesn’t have to be expensive, either.” Kirsten co-owns Brick Monkey, a home interiors store she and her two partners opened under these guiding principles. We challenged her to set a harvest table that wasn’t just another cliché—something fresh, affordable and easy to interpret. Eager and excited, she delivered above and beyond our expectations—a flexible fall table that will carry through the Christmas holidays with only a few sparkly changes.


Kirsten had four criteria when approaching her

amethyst, green, and black with bursts of bit-


tersweet orange as accent.

1) make sure everything is budget-

friendly; 2) keep the design simple; 3) make sure

Her centerpiece adds drama without eye block.

it won’t take a tremendous amount of time to

“I chose three glass vessels I purchased at Cost

shop for and set up; and 4) use lots of com-

Plus. I wanted height, but I didn’t want to ob-

mon materials that are easy to find.

She ad-

struct a diner’s view.” She foraged for interest-

vises to twist tradition whenever possible, espe-

ing branches in her garden, stripped them of

cially the color scheme. “You can get seasonal

their leaves and placed them in two of the glass

without having to resort to brown and orange

vases. She purchased dried Japanese lanterns,

for Thanksgiving and red and green for Christ-

detached the blooms from their plastic stems,

mas.” For her fall tableau, Kirsten chose gold,

wrapped them with thin gold wire and sparingly


hung them on the branches. “Just use a few,

it’s critical for creating depth. “I prefer black

and you’ll have a calm, meditative look. It’s an

or gold, because they work with everything.”

interesting way to bring in some orange.” To the

Next she places a wooden dinner plate, for an

third glass vessel she added fresh artichokes

organic touch, topped with a vintage amethyst

and small, creamy-yellow pumpkins—“Just go

glass salad plate. “It’s the layering of pieces

shopping and choose a few edibles with inter-

that makes a table so pleasing and inviting.”

esting shapes and textures. Keep it to two dif-

Kirsten recommends buying basic monochro-

ferent choices, or the table will look too busy.”

matic linens for the versatility that will carry you

Sprinkle small votives throughout the table, and

from season to season. “Don’t feel that you

it will twinkle with festivity.

need to limit yourself to one napkin per setting.

The place setting begins with a charger—to her,

Try two, so you can bring the softness of fabric


entertaining: tablescaping


“It’s the layering of pieces that will make a table so pleasing and inviting.”

to your setting.” She tucks a bold yellow napkin

You can keep the centerpiece in place through-

on top of the salad plate and rolls a black napkin

out the harvest season, and when December

with cream polka dots into a playful napkin ring

rolls around, turn it into a holiday-scape with

to complete the setting.

only a few simple changes. “I placed a beaded

Now here’s where the fun really begins. “I pur-

sari fabric as a runner down the center of the

chased pin cushion plants for an unpredictable

table. It works because it adds just the right bit

seasonal effect.

I placed adorable ceramic

of glam and sparkle.” Kirsten then replaces the

numbered balls in each to serve as place cards.

vegetables with a collection of ball ornaments

As your guests arrive, give them a glass of wine

in shiny and matte finishes and in colors that

in a numbered wine glass. When it comes time

she pulled from the runner. She removes the pin

to eat, they can find their seats by matching the

cushion plants and the wooden dinner plates,

numbers! We carry wine glasses with etched

replacing the polka dot napkins with plain silver,

numbers at Brick Monkey, but you could also

layering them with the original yellow napkins.

attach a label with ribbon to your own glasses.

Kirsten fashioned together a napkin weight us-

It’s these whimsical touches that will set the

ing a silver napkin ring and a beaded tassel. The

right mood for your party.”

numbered balls rest inside the rings. Additional


As your guests arrive, give them wine in a numbered wine glass. When it comes time to eat, they can find their seats by matching the numbers to the place settings.


glass pieces make the centerpiece feel more dramatic and substantial. Finally, she keeps the original branches in the vases but adds some that are silver beaded for a bit of glam. Voilá! Follow Kirsten’s easy tips, and you will set the stage for fun and festive holiday entertaining. A beautiful table conveys such welcoming generosity. Your family and friends will feel special and appreciated—and isn’t that what the holidays are all about?

Wood plate/$35 each available at Brick Monkey Set of Numbered (1-12) Wine goblets/$150 available at Brick Monkey Numbered glass balls/$2 each available at Brick Monkey Votives purchased at IKEA Black chargers/private collection similar available at Brick Monkey Silverware and napkins purchased at Cost Plus


Brick Monkey

Three friends open the ever-curious, always-distinctive home interiors store. Photography by Dean Birinyi

entertaining: hot spot

Three friends, Barry Johnson, Stephanie Kolkka and Kirsten McKay, dreamed of opening a home interiors store their way—where great style is

Curious & Distinctive Brick Monkey

available at affordable price points. In August 2009, their creative vision became brick and mortar in historic downtown Redwood City (near San Francisco). At Brick Monkey you’ll find the sensible juxtaposed with a sense of humor; vintage

2400 Broadway, Redwood City, California Open Mon – Sat, 10-6, Sundays by appointment

placed next to ultra-modern; and Asian-inspired blended with cosmopolitan chic. The three have wisely created a destination and source of inspi-


ration for those who desire more distinctive and original homes.


decorating: design chronicles


Garageformation San Francisco Designer Shelly Amoroso completes a mind-blowing makeover. Photography by Steph Dewey



ost of us look at an empty, unfinished space and wonder where to begin to make it livable, attractive, and inviting. But interior designer Shelly Amoroso

can walk into a room and instantly imagine the possibilities. In this San Francisco home, she transformed a dreary garage basement into valuable family living space. “When we started this project, there was one baby in the family,” she says. “Now there are three! So, it was important to use every spare inch of real estate for their growing needs.” One of the many things Shelly is good at is listening to her clients. “I asked them to write down every single solitary thing they wanted and felt was missing from their home.” The answer was tons of storage, an entry, laundry room, extra fridge and pantry, full bath, family room, and office. Shelly delivered—and then some.


The reclaimed wood mirror from Crate and

Her first genius move was to make sure to use the existing

Barrel makes for a dramatic entry, and the

structural elements to help define each living area and keep

foyer is a welcoming scene with a modern art print and two ottomans tucked under-

construction costs down. Shelly kept an open floor plan so

neath the table for extra seating.

there’s an illusion of space and painted the walls in Benjamin Moore Alexandria Beige. The ceiling was done in Kelly Moore Swiss Coffee to be consistent with what the homeowners had already done upstairs. Rather than wall-to-wall carpeting, Shelly chose travertine throughout to withstand the wear and tear of children at play. It’s beautiful, easy to maintain and will stand the test of time.


There is no longer clutter or chaos anywhere thanks to the built-in cabinetry in the hallway, laundry room, and office. The cabinetry is a minimalist design in a sophisticated glossy gray in the office and hallway and bright white in the laundry room. There is finally a place for everything this active family had formerly stashed in their garage—bikes, athletic gear, camping equipment. And you’d never know that the children use this new space as their playground, too. Money was spent wisely. “I chose furniture and accessories off-the-rack for durability and cost effectiveness,” says Shelly. “More money was spent on materials, such as the flooring, custom built-ins, and plumbing fixtures.” According to Shelly, it’s


decorating: design chronicles


decorating: design chronicles

Finally, the homeowners have an extra bathroom! The room has a clean, modern aesthetic.


orange accessories are from


Even the most undesirable, seemingly hopeless, nothing-of-a-space is just an opportunity awaiting transformation.




important to focus the budget on the room’s bones and to buy the best you can afford, as these are the things that need to last the longest. Also, choose classic materials with a hint of modernity, and they will be timeless. Don’t go for anything too trendy or you will timestamp your home and want to re-do it in just a few years. The sofa, coffee table, Eames chair, slipper chairs, and entry table came from Room & Board. The upholstered pieces are comfortable and covered in stain-resistant fabrics.


brought in texture with organic elements in a reclaimed wood entertainment center and mirror. “Keeping the furnishings neutral also adds to the feeling of spaciousness. And the homeowners can spice things up with a

What can we take away from

few chosen pops of color.” In

this makeover? Even the most

this case, it’s green in a large

undesirable, seemingly hope-

potted plant and two cream-

less, nothing-of-a-space is just

and-green lumbar pillows on the

an opportunity awaiting trans-

side chairs. Bursts of orange

formation. Shelly can already

also stand out in the artwork

see it happening.

chirp! Reach Shelly Amoroso at 415.409.0431 or visit

and the occasional blooms that find their way indoors. A couple of zebra-striped pillows on the sofa add vivacious spirit and personality.


decorating: iconic nester

Barclay Butera

Q&A 42

When asked to share a favorite room he’s designed, Barclay replied, “I love this breakfast nook in an ocean-front home… but I’d hang out here even without the views. It’s comfortable, made for conversation, and part of the great room approach. It’s a nook in the kitchen that creates a retreat that’s as special as any other spot in that home.”

For over 15 years, Barclay Butera has been the quintessential California voice of interior design. From an early age, he has been immersed in the business of design, watching and working with his mother who had clients all over the world. Barclay has grown his own empire based upon his philosophy of “livable luxury” and creates classic interiors and furnishings with an edgy element. Celebs love his style—he’s worked for Renée Zellweger, Sharon Stone, Josh Groban and Jessica and Ashley Simpson, to name a few. His recent achievements include a line of textiles for Kravet; a rug line for Kravet Carpets; his first coffee table book, Living in Style; and new lines of upholstery and pillows for the Hearst Castle Collection®. House Beautiful calls him one of their “Top 125” designers.

Q: You are one of California’s best interior designers, and the work you do is so appealing and fresh. What advice would you give to people in their first homes who want to develop their own sense of style? A: I am a firm believer in tear sheets to create YOUR own story. Whenever I work with clients now, I like them to put together their own idea binder or file. This may take months. I suggest buying all recent magazines and going online! Pull from fashion, cooking, travel, and, yes, of course, shelter magazines and web-sites. Q: What’s the first step to making a home your own? A: The idea binder will help you see your taste, develop it further, and create your personal story of who you are. Then you can hire a designer to help you determine the aspects of the design you might want.

Barclay took a moment out of his impossibly crazy schedule to share his thoughts about nesting for the first time.

Q: What room would you focus your efforts and why? A: It really depends on the home’s floor plan. But for me, it’s the great room—including the kitchen and entry -


decorating: iconic nester

because that’s where you live. This whole area is where we socialize and entertain. Rooms were more separated in older architecture from the early 1900s up into the 1960s. For that kind of layout, I’d say kitchen, because, again, we live in the kitchen—it’s where we begin our experience in the home. For me growing up, I wasn’t allowed to use the living or dining rooms except on special occasions. Q: In the great room, where would you spend your money to make the biggest impact? A: This is hard. I’d say the entry because it is a major portion of your home and what people see from the street. I also think this space is important because it leads into the great room. There is a certain expectation of entryways; and you can even do simple things there with pictures of family, a good lamp or fantastic entry table. And I’d even focus on the powder room off the great room because it, too, makes a first impression. Obviously, in the great room, a comfortable sofa or seating arrangement is imperative. Q: What are easy ways to add some style to a space?

ment, I like richer, warmer colors, such as reds, choco-

A: Area rugs, wallpaper (I use it a LOT), lamp shades, and

lates, and golds. But in any environment, I use touches

throw pillows. Also now, there’s such a vast price range in

of animal print.

art—from flea markets to art websites to designer lines—you don’t have to spend a lot of money on art to make a big impact.

of your favorite color combinations? A: This depends on the In a

warmer climate, I tend toward lighter color schemes that feel like a breath of fresh air, in particular celadon and touches of chocolate or, of course, blue and white. In a colder environ-


latest pieces that you love? A: The Del Mar chair I just did for the Hearst Castle Collection®. The arm has some great detail on it, and it’s a classic looseback chair with great comfort both in width and depth. I like that it works beautifully for both petite

Q: What are some

area or environment.

Q: You also design furnishings—what’s one of your

and larger people. Q: Any other words of wisdom? A: I think it’s nice to have a room that combines heritage with current flavor. I believe in elements that tell a story in a home—they can be as simple as pictures from your childhood or your family’s background, your own personal art collection, or a piece you found at a flea market. Whatever tells a story. Conversation pieces break the ice and add a lot of character to a room.



In a colorful world, there’s nothing better than a little black and white. pillows your way.

The Inmod Pillow Design Studio allows you to design your own. How cool is that? You start by selecting a pattern theme, choosing your fabric type, selecting a size and, finally, a base and embroidery color—the result is a pillow you can be proud of! Available at $50–$85 price range


$330 To find a retailer, call 866.696.2493 or visit

decorating: what’s new

modern illumination.

germophobe no more. The bathroom is one of the biggest germ havens in the home... and the shower curtain? Yuck! We don’t even want to think about that. Laufen’s new Mimo Collection has an innovative shower curtain that features antimicrobial properties—repelling water, mildew, and bacteria. It can be washed at up to 140 degrees Fahrenheit. And it’s cute, too! This germ-free curtain is available in a pattern of interlaced loops in black or pink on a white background (or just plain white).

Shine Home is one of those companies that gets it. Today, most of us want great design that’s beautiful and makes us smile— nothing too serious, but always seriously chic! Their Sugalite Pendant has a contemporary profile with understated classic embellishments. It’s made of mdf, resin, and lacquer and comes in jet black or pure white.

Find a retailer or order on-line at $650

lacquer-licious. Jonathan Adler believes that “your home should make you happy,” and his new lacquer tray table makes us very happy. It’s a versatile piece perfect for a side table and easily put into action when entertaining. Adler calls the look “crack cocaine for the eyes.” It comes in white, orange, chocolate, and turquoise blue. Available at Jonathan Adler stores or on-line $495


endnotes: best blogs Bakerella

We’re buzzing


We can’t sing enough sweet praises for Bakerella! The recipes for and presentation of homemade treats put Willy Wonka to shame. Her pops and bites are beyond clever.

Matt Armendariz combines his love of cooking, writing and photography into, a blog about his obsession with food, drink and everything in between. Warning: Once you begin to read, you’ll be addicted.

Let’s Entertain

Tastefully Entertaining

Let’s entertain offers tons of doable party ideas, decorations and recipes. Product discoveries can be purchased on their parent site

Tastefully Entertaining has inspiration boards and ideas for all kinds of parties and events. The color themes are scrumptious.


with enthusiasm for bloggers! Take a peek at some of our current favorites…



Written by Victoria Smith, sfgirlbybay is a bohemian-modern look at design, featuring new product reviews, shopping tips, design resources, and home entertaining and lifestyle stories. It’s a fun romp that will stimulate your own creative juices.

Coco + Kelley share insights about interiors and fashion that are glamorous, but reachable. Posh style oozes from their posts!


Anh-minh writes for the San Francisco Chronicle Home & Garden section, and her blog is the perfect blend of inspirational images and useful commentary. She has a great eye for design and a keen observation of what’s in vogue. We love ervery pic she profiles!

chirp! Wedding Blogs are great for finding event resources & ideas. Search at


Bon Appetweet!


Nesting Newbies Magazine Premier Issue  
Nesting Newbies Magazine Premier Issue  

ISSUE HIGHLIGHTS: →newbie style: Thanksgiving to GoChef Lea McIntosh shares dreamy dishesfor a perfect potluck holiday. →foodie peeps: Kat...