SET THE TABLE

THERE IS NOTHING BETTER than coming together at a table filled with delectable bites and candid conversations all aimed to feed our soul. I love the way Richard Merchán captures the joy of the tablescape by exuding a color palette that boasts an array of delicious jewel tones. Aromas of pastries in the oven, homemade jams, sweet seasonal fruit and freshly-squeezed juices always start any day right. Bon appétit

Title: Breakfast in Grasse

Artist: Richard Merchán

Scale: 20x20

Medium: Acrylic on canvas

Hollie Blanchard is a founder and art concierge with The Art Girls. View more at artgirlsmpls.com.

Art Girls Minneapolis @artgirls_mpls

Gártha

When it comes to marking St. Patrick’s Day, some folks enjoy a spirited sip to toast the celebration. Need suggestions?

Wine: Try Perseverance zinfandel. (While this is a California maker, the label’s Celtic cross makes it work.) Serve it with lamb, stew or corned beef and cabbage.

Beer: Being a purist, I recommend stout. Guinness, “the mother milk” of the Emerald Isle, is a must. Also consider Wexford or Murphy’s. For lighter beers, try Harp Lager or Smithwick’s (pronounced smiddicks).

Cider: Magners is the most popular and easiest to find.

Irish Whiskey: You can’t have a true St. Paddy’s Day without a bit o’ whiskey. There are many to choose from, and any of the following are great selections: Bushmills, Jameson, Paddy’s, Powers, Redbreast, Red Locks, The Irishman and Tullamore D.E.W. Each variety features aged, flavored and standard whiskeys.

John F. Farrell III is vice president of sales and merchandising with Haskell’s The Wine People. Find more at haskells.com.