the notebook issue 04
objekts’ 2021 summer victuals + libations
PARTNERS IN CREATING MEMORABLE SPACES It’s time to gather again, and in order to do so successfully, we need welcoming spaces and delicious food and drink. We collected some of our favorite summer recipes and paired them with outdoor projects sure to inspire. Bon appetit!
contact us 2118 3rd Ave Suite 200 Seattle WA 98121 206.267.1597 info@objektsllc.com
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The Emerald page 06
Modera page 16
The Terrace page 28
The Patio
Janine’s Charcuterie Board
Serena’s Grapefruit Salad London Lemonade
Rachel’s Peach Salad St. Germain Cocktail
Sangria Trio
o page 38
Stratus page 48
The TODD page 58
Centerline page 68
Amy’s Shrimp Salad
Doug’s Burst Tomato Pasta Miranda’s No Bake Berry Pie
Laura’s After Hours Popsicles Julie’s Grilled Peach Dessert
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one The Emerald
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“Joy is not made to be a crumb.” – Mary Oliver 01 Vitali Sofa Armchair Janus et Cie
02 Lucia Dining Chair Ratana
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Janine’s Charcuterie Board Ingredients
Instructions
Salami
Olives
Turkey
Strawberries
Brie cheese
Blackberries
Blue cheese
Blueberries
Syrah-soaked toscano cheese
Crackers Nuts
Broccoli Cauliflower Mini peppers
Annie’s goddess dressing
This one’s pretty straightforward - arrange the ingredients on a board or plate. Use a few bowls if you’re feeling fancy. Dip and combine to your heart’s content.
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01 previous page Katachi Lounge Chair Janus et Cie
02 previous page Facet Side Table Janus et Cie
03 Park West Club Chair Ratana
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two Modera
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“I could not be more one with n I do Coachella every – Davi
nature. y year.” id Rose
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Serena’s Grapefruit Salad Ingredients
Instructions
Grapefruit
Listen, you slice and toss. But we’ll elaborate a smidge in case you’re new to salads.
Avocado Orange Goat cheese Toasted almonds
Cut the grapefruit, orange, and avocado into bitesized pieces. Sprinkle with toasted almonds and goat cheese. Drizzle with olive oil. Enjoy each rich and refreshing bite!
Olive oil
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01 Oasis Sectional Room & Board
02 Ikon Table Pedrali
03 Hot Mesh Lounge Chair Blu Dot
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01 Lyze Lounge Chair Emu
02 Dome Chair Pedrali
03 following page Lollygagger Lounge Chair Loll Designs
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London Lemonade Ingredients
Instructions
2 ounces gin
Sometimes keeping it super simple is the right call. Fill a glass with ice. Add the gin and lemonade and stir once. Garnish with a lemon wedge.
4 ounces fresh lemonade Garnish: lemon wedge
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three The Terrace
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01 Bellevie Sofa Fermob
02 Zome Swing Kodama
03 Cala Centre Table Kettal
St. Germain Cocktail Ingredients
Instructions
1 1/2 ounces St. Germain elderflower liqueur
Fill a glass with ice. Add the St. Germain and wine and stir once (stir twice and you might as well start over). Top with club soda and garnish with a lemon wheel.
2 ounces dry white wine or champagne
2 ounces club soda Garnish: lemon wheel 33
Rachel’s Peach Salad
Ingredients
Instructions
Peaches
Cut the peaches and mozzarella into bitesize pieces. Tear the basil leaves or slice into strips and toss with peaches and mozzarella. Sprinkle with salt and pepper and drizzle
Mozzarella Basil Salt Pepper Olive oil
with olive oil. Do not plan on sharing.
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01 Club Sofa Zanotta
02 Low Lita Lounge Chair Slide Design
03 Sharky Dining Chair Kristalia
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four The Patio
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01 Mason Cocoon Chair Grandin Road
02 Malay Cast Table Restoration Hardware
03 Alfresco Counter Stool Crate and Barrel
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White Sangria Ingredients Cubed melon Sliced cucumber Sliced lime Sliced mint leaves Sliced basil leaves 1 bottle of Prosecco 1/2 cup of white rum 2 tablespoons simple syrup Juice of one lime Ice
Instructions In a pitcher, combine the melon, cucumber, lime, mint, and basil. Pour the Prosecco, rum, lime juice, and simple syrup on top. Stir gently, then chill for 30 minutes. Serve on ice (make sure you spoon in some of the fruit!) with basil and mint leaves on top.
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Rosé Sangria Ingredients
Instructions
4 cups sliced strawberries, divided
Start with strawberry simple syrup from scratch (for when you’re feeling ambitious). Combine 2 cups of strawberries, sugar, and water in a saucepan. Bring to a boil and reduce to a simmer. Simmer 10-15 minutes, then mash strawberries with a fork. Cool and strain out large strawberry pieces.
1/4 cup of sugar 1 cup of water Sliced lime Raspberries 1 bottle dry rosé 6 ounces of vodka Juice of one lime Club soda Ice
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In a pitcher, combine 2 cups strawberries, raspberries, and sliced lime. Pour the rosé, vodka, and strawberry simple syrup on top. Stir gently, then chill for 30 minutes. Serve on ice and top with a splash of club soda and fruit.
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01 previous page Morocco Dining Chair Crate and Barrel
02 Slope Dining Chair West Elm
03 Willy White Table Crate and Barrel 46
Red Sangria Ingredients
Instructions
Sliced oranges
Hint: this is our most lowmaintenance sangria. Perfect for a lazy summer night.
Blueberries 1 bottle red wine 1 cup orange juice 1/2 cup whiskey Club soda
Start with oranges and blueberries in your pitcher. Pour the red wine, orange juice, and whiskey on top. Stir gently, then chill for 30 minutes. Serve on ice and top with a splash of club soda and fruit. 47
five Stratus
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01 Grande Papilio Chair B&B Italia
02 Arbor Side Table Gloster
Amy’s Shrimp Salad Salad Ingredients
Vinaigrette Ingredients
Instructions
1 tablespoon olive oil
3/4 cup of olive oil
We’re all about salad variety, so here’s one on the heartier side.
Sugar snap peas
1/4 cup of balsamic vinegar
Avocado
Juice of one lemon
Pine nuts
Diced shallots
Pea shoots
Toss sugar snap peas in olive oil and warm in a pan over medium high heat until charred. Chop sugar snap peas and avocado into bite-sized pieces. Sprinkle with pine nuts and pea shoots. Top with Oregon bay shrimp.
Oregon bay shrimp Combine olive oil, balsamic vinegar, lemon juice, and shallots in a small container and stir. Drizzle on top of your salad.
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01 Tropicalia Lounge Chair Moroso
02 Dexter Stool Lammhults
03 Eos Stool Design Within Reach
“If you can’t be in awe of Mother Nature, there’s something wrong with you.” – Alex Trebek
six The TODD
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Doug’s Burst Tomato Pasta Ingredients
Instructions
1 pint cherry tomatoes
Boil water and prepare your pappardelle pasta according to package instructions (you got this).
4-5 cloves of garlic 1/2 cup of white wine Pappardelle pasta Burrata Salt
Cherry tomatoes, garlic, wine - throw them all in a pan over medium heat for as long as it takes those tomatoes to burst. Probably best to sip any wine that didn’t make it into the pan while you wait. Toss pasta, burst tomato mix, and as much burrata as your heart desires in a bowl. Sprinkle a little salt and pepper on top and dig in!
Pepper
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01 Rapson Cave C Loll Designs
02 Papyrus Chair Kartell
03 Gnome Attila Kartell
04 Radice Dining T Janus et Cie
Chair
Table
Miranda’s No Bake Pie Crust Ingredients
Instructions
1 package of graham crackers
This recipe doesn’t come with specific measurements. Trust your gut.
1 stick of butter Filling Ingredients Fresh blackberries
Graham crackers go in a large ziplock, carefully sealed. Use a rolling pin to crush into crumbs. Soften the butter, then (for an immersive experience) use your hands to mix butter and graham cracker crumbs until easily moldable. Press evenly into a pie dish until the bottom and sides are covered.
Fresh blueberries
Honey optional
In a separate bowl, toss berries in as much cinnamon and honey as you can handle. Dump this delicious concoction into your graham cracker crust. Overflow is never a bad thing.
Fresh whipping cream
Serve with a dollop of whipped cream.
Cinnamon
seven Centerline
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01 Diamond Lounge Chair Akula Living
02 Croft Ceramic Side Table Pottery Barn
03 Remind Chair Pedrali
01 Club 7 Sofa Lebello
02 Alexa Armchair Akula Living
03 Trelon Lounge Chair Tropitone
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Laura’s Happy Hour Popsicles Ingredients 4 cups of strawberries 1/2 cup of sugar 1/2 cup of water Juice of two limes 1/2 teaspoon of black pepper Pinch of salt Tequila
Instructions Combine diced strawberries, sugar, and water in a saucepan. Bring to a boil and reduce to a simmer. Simmer 10-15 minutes, then cool completely. Transfer your sugary strawberries to a blender, add the lime juice, salt, and pepper (zesty!) and blend until smooth-ish. Pour into popsicle molds and freeze. Dip your popsicle in tequila for a margarita-on-a-stick!
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01 Cube Footstool Cane-line
02 Dream Table Pedrali
03 Custom Cornhole Game Kohrn Throw
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Julie’s G Ingredients Peaches Rock sugar optional Dried basil optional Vanilla ice cream Fresh basil
Grilled Peaches Instructions Cut peaches in half and ditch the pits. Kick this dessert into high gear with the optional addition of basil sugar. Add rock sugar and dried basil to a seasoning grinder. Grind and sprinkle this mix on your peach halfs before cooking for a little extra punch. Grill peaches over medium heat until you have delicious char marks. Stack fresh basil leaves on top of each other and roll the stack into a tight tube. Cut into thin slices and gently pull apart. You have successfully chiffonaded your basil! Peaches, ice cream, and basil chiffonade meet up in a bowl and you’re set with the summeriest dessert!
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CREDITS drumroll please...
one - The Emerald Design: Susan Marinello Interiors
two - Modera Design: Weber Thompson
three - The Terrace Design: Perkins + Will
four - The Patio Design: objekts
five - Stratus Design: Weber Thompson
six - The TODD Design: SkB Architects
seven - Centerline Design: GGLO
Editing + Styling: Lindsay Hale, Eliza Peterson Photography: Lindsay Hale Illustrations: Eliza Peterson
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We made Issue 04 thinking about every table you’ll gather around with friends this summer. Here’s to sharing meals again.