New Orleans Homes & Lifestyle Magazine Winter 2018

winter 2018

new orleans

homes & lifestyles

winter 2018 / Volume 21 / Issue 4 Editor Melanie Warner Spencer Art Director Tiffani Reding Amedeo ASSOCIATE EDITOR Ashley McLellan Web Editor Kelly Massicot Contributing Writers Mirella Cameran, Laura Claverie, Lee Cutrone, Fritz Esker, Valorie Hart, Pamela Marquis, Lisa Tudor, Margaret Zainey Roux Contributing Photographers Thom Bennett, Sara Essex Bradley, Theresa Cassagne, Jeffery Johnston, Eugenia Uhl Copy Editor Liz Clearman Vice President of Sales Colleen Monaghan 504/830-7215 or Colleen@MyNewOrleans.com Sales Manager Brooke LeBlanc Genusa 504/830-7242 or Brooke@MyNewOrleans.com Account Executive Alyssa Copeland 504/830-7239 or Alyssa@MyNewOrleans.com

Director of Marketing and Events Cheryl Lemoine event coordinator Abbie Dugruise Digital Media Associate Mallary Matherne

For event information call (504) 830-7264 Production Designers Emily Andras, Rosa Balaguer, Meghan Rooney Traffic Coordinator Lane Brocato

Chief Executive Officer Todd Matherne President Alan Campell Executive Vice President/Editor-in-Chief Errol Laborde Distribution Manager John Holzer Administrative Assistant Mallary Matherne Subscriptions Manager Brittanie Bryant

A Publication of Renaissance Publishing LLC Printed in USA 110 Veterans Memorial Blvd., Ste. 123, Metairie, LA 70005 (504) 828-1380 New Orleans Homes and Lifestyles, ISSN 1933-771X is distributed four times a year and published by Renaissance Publishing LLC, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005; (504) 828-1380. For a subscription visit on line at NewOrleansHomesandLifestyles.com. Periodicals Postage Paid at Metairie LA and Additional Entry Offices. POSTMASTER: Send address changes to New Orleans Homes & Lifestyles, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005. Copyright Š 2018 New Orleans Homes & Lifestyles. No part of this publication may be reproduced without the consent of the publisher. The trademark New Orleans Homes & Lifestyles Magazine is registered. New Orleans Homes & Lifestyles is not responsible for unsolicited manuscripts, photos and artwork even if accompanied by a self-addressed stamped envelope. The opinions expressed in New Orleans Homes & Lifestyles are those of the authors and do not necessarily reflect the view of the magazines’ managers or owners.

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FEATURES

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A Whiter Shade of Pale

Kitchens & Baths

Comfort and Joy

A second home in Covington provides respite and ample room for New Orleans designer and her family

Three incredible kitchens and three luxurious bathrooms for ideas and inspiration

A holiday brunch baking class with Joy the Baker

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CONTENTS

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Editor’s Note Including the Editor’s Pick 16

Design Diary News and events 18

Style

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The Lost Art of the Letter: In the new year, give your desktop an Old World aesthetic with chic vintage and antique-inspired accessories 20

Get Organized Fa la la voilà: Storage solutions for decking and undecking the halls with ease 22

Artist Profile Cristina Molina 24

Bon Vivant Easy Does It: Plan a progressive dinner party for your next holiday gathering 26

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Gatherings Comfort Food: This one dish wonder by Longway Tavern’s chef may be just the cure for your holiday dinner hangover 28

For the Garden Urban Oasis: Paradigm Gardens provides a verdant refuge for parties and foodie events in Central City 30

Home Grown Orchids: With the proper care, this fussy floral will flourish 32

Living with Antiques Not Goodbye: A new direction after more than a decade exploring the use, care and acquiring of antiques in New Orleans 34

Masters of Their Craft Ice Ice, Baby: For cocktail purists, artisinal, custom-cut, craft ice from Chuck Avery’s Melt is the only way to imbibe 36

TrendWatch Game of Throws: Winterize now by adding extra layers of graphic textiles, vintage finds and cozy

hair-on-hide accessories and home furnishings to wear and share 38

Home Renewal Reno-great: Tips and trends for kitchen and bath renovations that increase form, function and the value of your home 84

Inspiration Board Orient Express: Modern, Asianinspired furniture and accents with timeless appeal 86

Price Mix Going with the Flokati: A fashionable and versatile rug that provides a cozy design accent or bohemian flair 88

Expert Advice The stone (and tile) Age: Embracing technologies and trends in stone and tile for added texture, color and pattern 90

Last Indulgence Decadent Drizzles & Dips: High quality olive oil takes meals, snacks and gifts to the next level 96

on the cover

Stepping inside a designer’s home is, in a way, like stepping into their creative brain. We learn about their personal style and glean insight into things the pros can’t live without. The second home of Villa Vicci owners Vikki Leftwich and Bryan Colwell in Covington, awash in every imaginable shade of white, is a study in chic comfort and filled to the brim with items from the couple’s Magazine Street showroom. (p. 50) Photo by Sara essex bradley

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editor’s note

Home for the holidays

editor’s pick

P.S. After more than 10 years writing “Living with Antiques” Laura Claverie is retiring from her column and moving on to a new venture. Please join me in thanking her for enlightening us on all things antiques and in wishing her the best. Turn to page 34 to read her farewell and learn what’s next. Laura always turned in her column two months early — which is nearly unheard of in this business — and she is an absolute joy as a colleague and a person. Laura, we will miss you!

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Crista Rock photo

When it comes to holiday entertaining, I like to keep it simple. In fact, that’s

my motto for all entertaining. Effortlessly chic is always in style, so whether its a cocktail party or a sit down dinner and no matter what season we are in, I opt for simple cocktails and easy-to-execute meals. One year for Thanksgiving, I served champagne cocktails with a cheese and meat board, then for the entrée, individual Cornish game hens with roasted Brussels sprouts and a sweet potato mash accompanied by a choice of red or white wine.

For dessert, roasted pears paired with Lillet Blanc. Each place setting included a printed menu, place mats and yellow cloth napkins with a minimalistic silver napkin ring, plus the floral centerpiece were all in a cheery harvest color palette of taupe, orange, yellow and silver. It was a refreshing change from the usual turkey offerings presented with darker hues and the spread looked delightful with each plate featuring its own tiny little roasted hen.

We really are simple creatures and more than anything, delicious fare served with festive beverages, a hint of whimsy and good conversation with great friends or family will always be a hit. Not that I haven’t suffered a disaster or two over the years. But when the ham is ruined, just remember that’s why the good Lord invented pizza. Laugh it off and comfort yourself in knowing that everyone loves a pizza party.

If you fear a kitchen nightmare, be sure to check out our entertaining feature Comfort and Joy on page 68. We teamed up with Joy Wilson, aka Joy the Baker for a holiday brunch class and she shared a host of delectable recipes, tips and tricks.

Cheers and happy holidays to you and yours, no matter how elaborately or simply you celebrate!

Artful Offerings In November, the New Orleans Museum of Art unveiled, “Rose Crystal Tower,” a 22foot sculpture by artist Dale Chihuly. Underwritten by The Helis Foundation, the piece is on view in front of the New Orleans Botanical Garden for two years. Also of note, NOMA recently reopened its decorative arts galleries with 20th- and 21st-century offerings from the permanent collection. This new installation extends the 2017 collection of 18th-century Rococo and Neoclassical pieces.

Midcentury Modern lovers will relish the wall featuring designs

by Ray and Charles Eams.

Be sure to visit The Orléans Collection exhibit while you are at the museum. This is a once in a lifetime opportunity to see pieces from the collection of the city’s namesake, Philippe II, Duke of Orléans. These exquisite paintings have been scattered all over the world and are now in one place through Jan 27. noma.org

THERESA CASSAGNE PHOTO

design diary

Holly Jolly Homes Tour View some of New Orleans’ most beautiful homes and gain inspiration for your holiday decorations with the Preservation Resource Center’s annual Holiday Home Tour. On Dec. 8 and 9, tour private residence’s in the Historic Garden District, enjoy the sounds of local musicians and shop festive boutiques.

Tickets start at $30 for members and $45 for non-members, you can purchase them through PRC’s website. prcno.org

Fresh, hot bread buzz Bellegarde Bakery, which many New Orleanians have been enjoying for years through local retailers and eateries, including Whole Foods, Simone’s Market, Martin Wine Cellar, St. James Cheese, Bar Frances, Lilette, Palace Café or via the company’s baking classes, is set to open its own retail location in January 2019. The Advocate reports that the brand new retail location will be at 8300 Apple St., and there you can watch the entire bread-making process. Offerings include bread, pizzas, stone-ground flours and baking staples. There’s much more in the works once the new location is up and running. bellegardebakery. com — Compiled by Becca Miller

Openings

New to the Neighborhood Belissimo Interiors & Design showroom opened in August on Magazine Street. With two licensed interior designers, the company has over 11 years of combined experience in interior design and refinishing services. The retail space includes art, furniture and accessories and the company offers a variety of design packages available for projects large and small. belissimo-interiors-design. business.site

design-minded imbibing

Cocktail Bar, to Go Celebrate the holidays in style with The Bellhop Bar at the Loews Hotel. This swanky, vintage pop-up bar is traveling to hotels across the country and is stocked with bottled cocktails, wine and twists on some of your favorite classics, such as martinis and Old Fashioneds. Every evening at 5 p.m. through January, you can take a seat and enjoy a meticulously designed traveling bar and handcrafted cocktails. loewshotels.com/new-orleans

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style

The Lost Art of the Letter In the new year, give your desktop an Old World aesthetic with chic vintage and antique-inspired accessories Produced by Margaret Zainey Roux

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1. Air plant. Dunn and Sonnier Antiques Florals and Gifts, 3433 Magazine St., 504-524-3235, dunnandsonnier.com 2. Florentine letter box. Dunn and Sonnier Antiques Florals and Gifts, 3433 Magazine St., 504-524-3235, dunnandsonnier.com 3. Leather-look hardback journals. Scriptura, 5423 Magazine St., 504-897-1555 and 3301 Veterans Blvd., 504-2191113, scriptura.com 4. Marble paperweight on brass stand. Dunn and Sonnier Antiques Florals and Gifts, 3433 Magazine St., 504-524-3235, dunnandsonnier.com 5. Christophe Pourny notecards. 3506 Magazine St., 504-899-2668, balzacantiques.com 6. The Art of the Personal Letter. Scriptura, 5423 Magazine St., 504-897-1555 and 3301 Veterans Memorial Blvd., 504-219-1113, scriptura.com 7. Tole pen tray. Balzac Antiques, 3506 Magazine St., 504-899-2668, balzacantiques.com 8. Sealing wax and seal stamp. Scriptura, 5423 Magazine St., 504-897-1555 and 3301 Veterans Blvd., 504-219-1113, scriptura.com 9. Ball point feather quill. Betty Hunley Designs, 6057 Magazine St., 504-895-2870, bettyhunley. com 10. Magnifying glass with horn handle. Dunn and Sonnier Antiques Florals and Gifts, 3433 Magazine St., 504-524-3235, dunnandsonnier.com

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eugenia uhl PHOTO

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get organized

tailor-made

Protect it To keep ornaments safe from dust and damage, the Balsam Hill’s Deluxe Rolling Ornament Chest provides you with the perfect solution. This rolling storage box is specially designed to make decorating quick and easy. It has removable handled trays with acid-free, fabric-lined dividers, and a front storage pocket to hold your tree skirt and other small items. It also features a steel frame to protect the treasures cushioned within, as well as a telescoping handle and heavy duty integrated wheels for mobility. So whether it’s hand blown glass ornaments or keepsake ornaments made by the kids, this chest will do the trick. balsamhill.com

Wrap it Protect your artificial Christmas tree with a storage bag that allows trees up to 9 feet high to be stored fully assembled. They come attached to a two-way rolling tree stand, so you can easily roll your tree into place. Then when you want to put it away just pull up the bag and wheel the tree to storage. christmaslightsetc. com

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Fa la la voilà Storage solutions for decking and undecking the halls with ease For many, the day after Christmas is the time to take advantage of all the deals on festive decorations, holiday décor and all things that make this season so special. However, as your collection grows you’ll need some Christmas storage solutions to organize all those Christmas villages, ornaments, lights strands, wreaths, snow globes and holiday tableware. – By Pamela Marquis

+ The most important thing is to arrange and store things in a way where everything is easily accessible for next year.

One of the simpliest ways to do this is to label your boxes and other storage containers, and write down on a master inventory what you’ve stored in each container.

smart solutions

store it Untangling the Christmas lights is a tedious chore and one many avoid by just buying new lights.

But with a little preparation untangling the lights doesn’t have to be so difficult. A Christmas light storage reel and a bag can organize and store your Christmas lights safely and easily. Plus, the storage bag is coated on the interior to resists moisture, dirt, and dust. wayfair.com

artist profile

Cristina Molina Cristina Molina’s art is a confluence of personal

things – including her background, education, experience and interests. Yet Molina’s pieces – she works predominantly with still photography and large-scale video installations – explore themes that are relevant to society at large – archetypes, interpersonal relationships and narratives about women.

“I’m interested in revealing feminine and feminist perspectives where there previously may have not been one,” she says.

Case in point: A series of photographs entitled Anna Freud and her Father. In the historical photo of father and daughter that inspired the project, only the senior Freud is named. In Molina’s series, Anna’s own noteworthy biography becomes significant.

Raised by a single mother in Miami, Molina says her mother and grandmothers were all “invested in the act of making” things – from

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landscaping and gardening to painting and photography and that her mother exposed her to theatre, movies and other art forms at an early age. Her own experimentation with art began when she studied drama in middle school and high school. She obtained a BA in psychology, a BFA in art and an MFA in Art and Technology before becoming a full-time artist and Associate Professor of New Media and Animation at Southeastern Louisiana University. Her interests in the performing arts, psychology and technology all appear in her work.

Molina’s still life photographs are influenced by 17th-century Vanitas paintings and the medieval memento mori tradition, both of which reflect on mortality and the transience of earthly goods and pleasures. Her series The Matriarchs considers the eventual loss or mortality of two things that have influenced her greatly – her matriarchal roots and her “motherland,” Florida, which is vanishing into the sea. Many of her stills include textiles and tropical flora that call to mind Florida.

Her installations are usually non-linear and immersive. The viewer may be engulfed – literally as in the case of an inflatable shotgun that is entered, or figuratively as in the case of works that use sight, sound and touch. In an installation called Crystal Radio, she designed a metal dowel “lollipop” that transmitted sound when placed in the mouth.

Molina’s work has been exhibited at the New Orleans Museum of Art, The Ogden Museum of Southern Art, The Contemporary Arts Center and at venues worldwide. Her work also can be seen at the artist-run gallery The Front on St. Claude Ave. Photographs

by Molina and her husband and collaborator Jonathan Traviesa (myneworleans.com/New-Orleans-Homes-Lifestyles/June-2005/Jonathan-Traviesa/), which explore the paradisiacal mythology of Florida, are included in the Ogden’s New Southern Photography exhibition on view through March 10. — by lee Cutrone

thom bennett PHOTO

mark schroeder architect, aia

markschroederarchitecture.com mschro8517@aol.com (504) 581 – 1100

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bon vivant

Easy Does It

Plan a progressive dinner party for your next holiday gathering

A few years ago, one of our neighbors suggested a

progressive dinner party for our building-wide holiday gathering. One person or couple wouldn’t have too much responsibility or labor. It was a brilliant idea. We did cocktails at my place; the neighbor across from us served appetizers; one upstairs neighbor provided the entrée with sides; and finally we went across the hall for dessert. The beauty, beyond less work, is that the party gains natural rhythm with each course and corresponding change of location. It would be easy to coordinate in a neighborhood setting or for Hanukkah, Christmas, New Year’s Eve, or any celebration, as long as each house was no more than a block or so away.

Our group kept the evening casual, opting to forego a food or decorative theme. However, it would be simple to transform it into a more formal affair with holiday-inspired cocktails, menu items and attire. Consider picking a style of cuisine, such as French, Creole, Cajun or Italian, in keeping to the region; go retro with martinis, fondue, cheese log or ball, pineapple glazed ham with all of the trimmings and a gelatin mold or baked Alaska for dessert; or plan a feast of seven fishes dinner, with seafood appetizers and entrées and a light, coastal-inspired sweet treat, such as seasonal fruit tartlets or a citrus-based pie. Anything goes, so get creative.

For most, if not all of our gatherings, I’m fond of starting either with champagne or champagne cocktails. Recently, I was given a complimentary sample bottle of Singani 63, a new Bolivian liquor

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by director Steven Soderbergh. (Fun Fact: Soderbergh’s father was dean at LSU. During high school, Soderbergh lived in Baton Rouge and attended the LSU Laboratory School before eventually heading to Hollywood.) According to Distiller.com, “Singani is a spirit that has been produced since 1530 … it can only be produced in the Bolivian Andes, using muscat of Alexandria grapes … planted at a minimum of 5,250 feet … As Singani is not recognized as its own spirit category in most of the world, it can only be described as a brandy.” (Get it at Spirit Wines and Rouses Market on Tchoupitoulas.) As lovers Bolivian 63 of the French 75 cocktail, we decided to experiSingani and Champagne ment with the Bolivian 63, from singani63.com/ Cocktail recipes. It is similar to the French 75, but uses 2 oz. Singani 63 the Singani 63 in place of gin or cognac. The .75 lemon juice drink packs just as much punch as its inspiration .75 simple syrup however, so plan on only one for you and your Champagne Lemon twist guests, especially if this is your opening cocktail for the evening, then move to champagne.

Shake first three How ever you decide to coordinate your ingredients with progressive dinner party, don’t be surprised if ice. Strain into a flute glass. Top this becomes the preferred way of entertaining with champagne. for your family, friends and neighbors. Who Garnish with a doesn’t want a little simplification during the lemon twist. From holidays? Cheers! – By Melanie Warner Spencer singani63.com

gatherings

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eugenia uhl PHOTO

Comfort Food This one dish wonder by Longway Tavern’s chef may be just the cure for your holiday dinner hangover Produced By Margaret Zainey Roux

English Peas with Cauliflower Cream and Country Ham Ingredients 1 head cauliflower 1 quart milk 8 ounces butter 1 pound English or green peas 3 cups panko bread crumbs 1 cup olive oil 3 lemons 8 ounces country ham salt and pepper to taste Cauliflower cream Take cauliflower head and cut florets from the stem. Place florets in a saucepan and cover in milk. Bring up to a slight simmer and cook until cauliflower is soft and tender. Strain milk from florets, reserving the liquid. Put cauliflower in a blender and blend until smooth. If needed, add some of the reserved cooking liquid to get it to the right consistency. Add butter, salt and pepper to taste.

Peas Bring a large pot of heavily salted water to boil. Add peas to boiling water in small batches and let boil for 30 seconds at a time. Strain and add to a bowl to mix with your cauliflower cream.

Bread crumb topping Melt butter and pour it over a bowl full of panko bread crumbs. Add olive oil and coat bread crumbs until it has the consistency of wet sand. Season the bread crumbs with salt then lay them in a thin layer on a baking tray.

Bake at 300 F until golden brown.

Rotate or stir as necessary. Once browned, remove from the oven, sprinkle with lemon zest, combine, and let cool.

Country ham Dice country ham into small cubes or bits. Add a touch of olive oil to a sauté pan and add ham rendered on low, stirring and scraping frequently until the bits are crunchy and crispy.

Lay ham bits out on paper towels to drain the excess grease. Let cool.

To assemble Mix hot cauliflower cream with hot peas and check the seasoning. Add salt, a squeeze of lemon, and fresh black pepper as needed. Pour peas into the serving dish. Generously top peas with the bread crumbs. Top with ham bits as final layer.

Serves 4

About the Chef Chef John Sinclair began his culinary pursuits as a Boy Scout cooking on an open fire during campouts. A native of Connecticut, he currently resides in the Holy Cross neighborhood and serves as lead chef at Longway Tavern.

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for the garden

urban oasis Paradigm Gardens provides a verdant refuge for parties and foodie events in Central City

Amidst the whoop of sirens, the growl of motorcycles

and the constant throb of traffic on the Pontchartrain Expressway, one finds peace and calm in a verdant oasis on South Rampart Street. In the heart of Central City, Paradigm Gardens teems with flora and fauna as goats gambol, butterflies dine on milkweed and sparrows frolic over a jasmine-covered gazebo.

After living and working in the city for a couple of years of Jimmy Seely and Joel Hitchcock-Tilton, two hardworking farm boys from Wisconsin, decided to start a non-profit community garden on Delachaise Street. They managed it for several years.

“Then in 2014 we found this lot and we broke ground in early 2015 on this for-profit business,” Hitchcock-Tilton says.

The young men transformed the city lot into a small urban farm.

They removed more than 2,000 bricks by hand, brought in truckloads of manure and built among other things a wood-fired oven and grill. After four years of very hard work this garden is finally making a profit as a venue for weddings, parties and corporate events. They also offer a variety of their own in-house events.

The Paradigm Gardens concert series features a menu from local chefs all served “en plein air” beneath tea lights and shimmering stars as St. John Baptist Church lends an old-world flair in the background.

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“Most of our events are food-centered, and we work with an outstanding team of restaurants including Patois and Coquette,” says Hitchcock-Tilton. “We want to provide a venue that lets people get closer to nature.”

Another of event, which always sells out, is “Goat Yoga in the Garden.” It’s led by NOLA Tribe Yoga and features the enlightened goats: Oatmeal, Raisin, Fats and Domino.

“Doing yoga at the garden with the goats is delightful,” says Lucy Sikes, a yoga devotee.

But the garden isn’t simply a remarkable venue for dining and Zen; it also produces specialty produce for restaurants such as Patois and Coquette. The restaurants pay a yearly membership to enjoy their pick of farm fresh herbs, garnishes and vegetables.

“Their produce is so great,” says Aaron Burgau, chef-owner of Patois. “The other night at their concert series, I picked a pepper right off the vine and put it the brick oven. You just can’t beat that for taste.”

Seely and Hitchcock-Tilton often labor through 12-hour days as they work the soil, plant the seeds and do all the pest control by hand.

“We love what we do,” says Hitchcock-Tilton. “Maybe we don’t love it as much in August or January, but it’s so great being outside and just doing what you love to do.” – By Pamela Marquis

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home grown

Orchids With the proper care, this fussy floral will flourish

By Pamela Marquis

1 diva debunk Orchids are not the primadonna of plants.

With the proper information anyone can successfully grow beautiful orchids.

2 breathing room Never pot an orchid in potting soil; the roots will suffocate in the dense soil. Use a growing medium such as peat moss or perlite.

3 let it rain Watering should be done only when the orchid’s soil is dry.

Rainwater is a good choice.

4 just right Temperature: if you’re comfortable, your orchids will be comfortable, avoid cold drafts and too much heat.

5 hibernation time Don’t neglect a dormant plant; it’s storing energy for next year’s blooms.

Just remove old flower spikes, water as needed and fertilize monthly.

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living with antiques

Not goodbye A new direction after more than a decade exploring the use, care and acquiring of antiques in New Orleans

In 2007, New Orleans Homes & Lifestyles editor in chief

Errol Laborde called to ask me if I would be interested in writing the antiques column for the magazine.

Of course, it depended on my meeting with the editor, Eve Kidd Crawford.

One Saturday morning, Eve called for the interview, announcing that she lived near my house and wanted to stop by. I was in the middle of making crawfish étouffée for 45 of my Bolton High School classmates who were coming from Alexandria to work with Habitat for Humanity in a Katrina rebuild project. Eve arrived, with her baby Ruby on her hip, interviewed me in my kitchen and we became coworkers and fast friends. It was the only job interview I had dressed in an apron, stirring a cast iron pot.

Sometimes the best relationships begin in the most unlikely ways.

In these last 10-plus years, I have written more than 50 articles

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about living with antiques. I’ve written about furniture, accessories, architectural details and textiles. I’ve tried to teach my readers how to make an old piece come alive with paint, fabric or by adding or removing a detail. My favorite stories have been about adaptive re-use, new ways to use an old piece. That armoire of your grandmother’s really could make a fine bar and that small chest could make a nifty sink in your powder room. My own homes — and many of my friends’ homes — became the best laboratories for antique experiments and stories.

My beloved mother-in-law, Viola Claverie, was a great collector of antiques. She taught me to go to Royal Street (Magazine Street wasn’t very chic then) and talk with the antique merchants.

“They are like curators of a museum and will teach you so much,” she said. “They’ll help you develop an eye for quality.”

She was right. Each time I began a story, I’d try to find the best person in the city for the subject matter, and my learning process continued.

I’ve met some of the most wonderful people in the world writing this column. Classic decorators like Hal Williamson and Gerrie Bremermann, as well as the millennial stars like Rivers Spencer, generously shared their knowledge. Antique merchants like Andre Moss, Gay Wirth, Bill Rau, Bee Fitzpatrick and Dabney Jacob made themselves and their businesses available to me. Artisans like Diane Killeen, Bryce Reveley, Donovan Killeen and the late Ellis Joubert taught me new ways to look at old pieces, and ways to bring them back to life.

But perhaps my all-time favorite experience for this publication, was writing about the craftsmen who helped Philip and me restore our home, furnishings, silver and art after Katrina’s waters swept through our uptown home. People like Michael Carbine, who rebuilt our Versailles Boulevard home; Terry McConnell of Baker, who restored more than two dozen antiques; Duncan Cox of As You Like It Silver, who restored our silver; and Jeanne Stallworth, who restored our porcelain and artfully replaced a decapitated head on one treasured sculpture. The series helped many other New Orleanians rebuild their homes and lives and gave me the opportunity to thank — from the bottom of my broken heart — those who helped us.

It isn’t easy for me to leave this column, but something inside me tells me the time to do so is now. I’ve learned so much and am forever grateful to Eve for that crazy Saturday job interview and her successors, Sarah Ravits and Melanie Warner Spencer who gave me complete freedom to write about my passion for antiques and were always there with a kind word and enthusiastic support.

But I won’t be far away. I’m taking the job of executive editor for Nola Boomers magazine, a bi-monthly publication for New Orleanians 50 years and older. In that way, I’ll be moving from antiques to, well, vintage treasures of a different sort.

I suppose some writers never change. – By Laura Claverie

theresa cassagne PHOTO

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MASTERS OF THEIR CRAFT

Ice ice, baby For cocktail purists, artisinal, custom-cut, craft ice from Chuck Avery’s Melt is the only way to imbibe

Exquisite glassware and house-made bitters are just

some of the things that make up the perfect craft cocktail. These trendy concoctions focus on high quality ingredients and ask only that as you imbibe you take your time to savor the flavor. Therefore, what a crafts cocktail aficionado desires is something that will keep his pricey drink refreshingly cold the entire time it takes to drink it.

Enter Chuck Avery, a certified sommelier and an artisanal icemaker who owns Melt, a company that sells custom-cut craft ice.

It’s pre-cut, either in cubes, spears, slabs or blocks and it’s much larger than traditional ice cubes.

“Smaller ice cubes dilute a drink faster because more cubes equals more surface area through which the ice absorbs heat and thus melts quicker,” he says.

Before a career in ice came along, Avery enjoyed selling and sharing his knowledge of wine, but he was looking for something with a bit more of a creative challenge.

“I wanted something that fed my artistic instincts,” he says. “I’ve also always loved science and math. I’m pretty geeky that way. I was intrigued by all the possibilities ice and working with it offers because it combines so many of the things I enjoy doing.”

Learning the craft had a steep curve; even his skills as a woodworker were put to a test using band saws and a butcher saw on slippery 50-pound blocks of ice.

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“My butcher saw is taller than me and it’s a beast,” he says. “It was critically important that I learn[ed] how to keep it from slipping.”

He has two wells that circulate water as each freezes 45 gallons of water. The air is removed in the process and nothing gets trapped or makes bubbles.

“Other ice is cloudy in the middle because it’s freezing from the outside in and from all sides,” says Avery. “The key to making clear ice is carefully controlling how the water is freezing. In nature you can see clear ice forming at the top of ponds, this is because of a controlled freezing process. This results in clear ice at the top and any air bubbles and impurities being pushed to the bottom as they are the last to freeze.”

Avery’s business is growing fast and in June he was able to begin devoting himself full time to his craft. He supplies ice for many restaurants such as Domenica and Cane & Table. He also worked almost 24 hours for seven days straight during the most recent “Tales of the Cocktail.” Soon he hopes to move into a warehouse he’s helping to design.

He’s also looking into expanding his products to offer more options in ice from punch bowls made of ice to ice sculptures.

“I love what I do,” he says. “It’s the science, the chemistry, the aesthetic and the beauty. Ice’s nuance is incredible. It’s just cool.”

– By Pamela Marquis

eugenia uhl PHOTOs

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TRENDWATCH

Game of Throws Winterize now by adding extra layers of graphic textiles, vintage finds and cozy hair-on-hide accessories and home furnishings to wear and share

By LISA TUDOR photographed by eugenia uhl

Longhair Brazilian Cowhides (hanging) and Tito Agnoli Modular Sectional at Katie Koch Home; Vintage Wool Throw Blanket at Sunday Shop; Shearling ‘Brady’ Counter Stool at Eclectic Home.

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Bloom & Give Cotton and Wool Jacquard Throw at Sotre; Velvet-backed Kilim Pillows at Sunday Shop; Moroccan Rug and Square Pouf at Katie Koch Home.

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Clockwise from top: Furry Fanny Pack, Furry Round Wristlet, and Carpetbag Tote at Katie Koch Home; Polar Camel Coat at Peony.

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African Block-print Textiles and Black Shearling Stool at Eclectic Home; Straw Medallions and Small Clay Mantis Bowl at Katie Koch Home.

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Embroidered Pillows at Katie Koch Home; Vintage Striped Boujaad Rug at Sunday Shop.

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A Whiter Shade of Pale

written By and Photo Styling by Valorie Hart

Photographed by Sara Essex Bradley

The homeowners are well versed in decorating and designing using a palette of every hue and shade of white imaginable. The artwork next to the armoire in the living room is by Tony Mose. The mirror front armoire is from Oly Studio. All furnishings, artwork, lighting fixtures, and accessories used throughout the house are from Villa Vici, 4112 Magazine St., 504 899-2931, info@villavici.com.

A second home in Covington provides respite and ample room for New Orleans designer and her family

a white surface reflects light of all hues completely and diffusely. Most so-called whites are very light grays: fresh snow, for example, reflects about 80 percent of incidental light. White is the ultimate limit of a series of shades of any color. It is the opposite of black.

Vikki Leftwich and Bryan Colwell own the paean to all things incandescent, their New Orleans home furnishings store Villa Vici. They are well versed in decorating and designing using a palette of every hue and shade of white imaginable. There is a lot more to it than just accumulating any and every white object and placing it into a room. A keen eye for lighting, a deft hand with subtlety and the ability to curate and layer a room is the stuff of dreams.

The couple recently completed a gut job renovation of a 1960s house in Covington. This is a second home for them, a respite from their busy lives. When thinking of a second home being a getaway, a beach home or a country retreat usually springs to mind. The choice of Covington is unique, yet just right being both far enough from and convenient to the city.

The charming town has cute shops and restaurants and is surrounded by the natural beauty of the area. There is Tammany Trace, a 31-mile bike trail running east and west through several communities on the north side of Lake Pontchartrain, and a laid back lifestyle perfect for relaxed weekends alone or for entertaining with friends and family.

Facing page: (Top) The gut job renovation included raising the 1960s house up five and a half feet, and adding stairs and railings at the front and back.

Bottom: Homeowner Bryan Colwell finds a perfect reading nook in the front foyer. The brick walls seen throughout are original to the house.

Chair by Vondom, bench by Cisco Brothers, photo of Steve McQueen from Villa Vici, light fixture custom by Solaria for Villa Vici. This page: The white dining table by Fusion has classic modern lines, and converts to a pool table with a felted cover in a vibrant pop of orange. The chartreuse velvet dining chairs are by Mitchell Gold and Bob Williams. The buffet covered in goatskin is by Bernhardt Interiors; the mirror above it by Arteriors Home. The artwork is

by Tony Mose. Graphic hide rug was custom made for Villa Vici.

Chandelier by Noir Furniture.

The house flooded several times over the years, so it was gutted down to the studs. All of the rooms were reconfigured with the exception of one small bedroom.

The outdoor logia space was enclosed to create a dining room. The house was raised five-and-a-half feet. Stairs were added at the front and back of the house. The attic space was utilized to raise the ceilings from seven feet to 11 feet in one large room that was once a carport. That newly created space was divided into two luxurious bedrooms with en suite bathrooms.

The depth of the front entrance hall was extended three feet outward. The HVAC was moved from the main floor to the attic. The former space for those units was converted into a fourth bathroom.

The living room features a sectional

by Eilersen, and a custom coffee table designed by Vikki Leftwich. The artwork over couch is by Ed Whiteman; sculpture on coffee table is by Rod Moorhead; the overhead lighting fixture is by Nuevo.

Some things original to the house did remain, however, such as the front glass windows in the kitchen; the front bedroom and front master closet are also intact, as well as all of the original brick walls. The front and back galley that runs the length of the house is the same, with the new addition of railings to accommodate the raising of the house.

“This is my first project where I did not use an architect for any drawings or plans,” says Vikki. She did however enlist the advice of her mentor George Hopkins who stopped by to look at the project.

“He suggested we add more square footage by enclosing the outdoor

logia, and also recommended the bump out in the foyer that I incorporated in my design.”

Kraig Kucaba was the carpenter on the job, helping oversee the entire project and choose subcontractors.

“I drew on paper the size of the rooms and the location of all walls,” says Vikki. “But we actually used blue tape to mark out on the gutted space to envision it all.”

The house was reminiscent of the make-believe home portrayed in the 1960s sitcom “The Dick Van Dyke Show.” As much as the nostalgia of that was charming, the goal was to update to a 21st-cen-

Left: The sleek kitchen is the hub of the home. White glass flooring is used throughout the entire 3,300-square-foot house. The counter stools are by Mitchell Gold and Bob Williams.

A vase of blue hydrangeas adds a pop of color (vase by Oly Studio). Right: White quartz countertops add to the airiness of the space; appliances are Thermador. Artwork in seating area across from the island by Austin Allen James; chairs under the painting by Lee Industries.

This page: There are glass sliding doors and windows in every room including the master closets. Art work over bathtub by Ronald Markham; hide pouf by Mitchell Gold and Bob Williams. Facing page: The leather platform bed and leather benches in the master bedroom are by Mitchell Gold and Bob Williams. Accent chair by Lee Industries. Artwork hanging over the bed is by Steve Martin. Hide chest and silver armoire are by Bernhardt Interiors, and the mirror above the chest is by Mirror Image.

tury version. The original flooring in the Covington house had so many mixed materials, including cork, brick and carpet.

Vikki wanted to use only one type of flooring throughout the 3,300-square-foot space.

“I found this amazing glass flooring that is used in Germany for the Mercedes Benz showroom,” she says. “I wanted something durable and easy to maintain, and if cars could drive on it, I was all in. I have two adult children and five siblings, and I love to love to entertain.”

Vikki did the interior design and Bryan assisted with the lighting and landscaping. All of the furnishings came from Villa Vici (4112 Magazine St., villavici-furniture.com) sourced from

their favorite vendors.

Woven throughout the nuanced palette of white, are pops of color. The dining room table converts to a pool table with an orange felt top. A chartreuse velvet daybed is the centerpiece in a small bedroom used as a reading nook. Artwork adds more accent color.

There are glass sliding doors and windows in every room, including the two master closets, bringing the outdoor green space into the color scheme. The couple couldn’t be more pleased with the new layout of the space, and the decision to raise the house.

They say it feels like they are living in a glass tree house.

Kitchens & Baths Contractor: Dragan Zegvic Architect: Daniel Zangara Cabinets: Conner Millworks Flooring: Rosa’s Hardword Flooring *most floors were original to the house but were restained and refinished. Backsplash: Piere Tile and Marble Tile: Pieri Tile and Marble Co. Tub: LCR The Plumbing Warehouse Fixtures: LCR Lighting: Pottery Barn and Restoration Hardware Door knobs: Davis Sales Co. Appliances: Thermador from Campo Better Living

Contractor: HGC, Jay Hotard Designer: Nancy Lewis at Mattix Cabinet Works, Inc. for cabinet design Interior Designer: Alix Rico Cabinets: Shiloh Cabinetry at Mattix Cabinets Flooring: Marble floor at Floor & Decor Backsplash: Caesarstone at Infinity Marble & Granite Countertops: Infinity Marble & Granite Fixtures: Ferguson Lighting: Giselle’s Antiques & Interiors Interior door knobs: Jefferson Door Art: Antiques prints at Kevin Gillentine Gallery

Contractor: Entablature, LLC Designer: Jenny Zurik Cabinets: Cabinets by Design Flooring: Reclaimed pine flooring by Prestige Flooring Backsplash: Stafford Tile & Stone Tile: Stafford Tile & Stone Marble Countertops: Calacatta Marble from Tuscan Stone Imports Tub: Kohler Fixtures: Kohler and Delta from Southland Plumbing Supply Lighting: Lighting Inc. Door knobs: Emtek Furniture: Custom-made table by Matthew Holdren Appliances: Thermador from Southland Plumbing

Contractor: Entablature, LLC Designer: Jenny Zurik Cabinets: Woodworkers Construction Flooring: Porcelain tile from Daltile Backsplash: Tile from Triton Stone Tub: Kohler Fixtures: Delta Lighting: Visual Comfort Door knobs: Emtek Appliances: Thermador from Coburns Supply Co.

Contractor: Tyson Construction Cabinets: Timberlake “Rushmore� at Jim Owens Flooring & Cabinets Flooring: Stained concrete. Score and stain floors Countertops: Mustang Quartzite at Crescent City Countertops Backsplash: Mustang Quartzite at Crescent City Countertops Lighting Fixtures: Ferguson Bath, Kitchen & Lighting Plumbing Fixtures: Delta at LCR The Plumbing Warehouse Appliances: KitchenAid, Verona Range at Graugnard

Contractor: Jason Klein, Entablature, LLC Designer: Penny Francis and Casi Francis St. Julian, Eclectic Home Cabinets: Shiloh Eclipse at Mattix Cabinets Flooring: Porcelain at Eclectic Home Backsplash: Hex Carrara Marble at Eclectic Home Shower Tile: Winter Frost Marble at Eclectic Home Fixtures: Southland Plumbing Lighting: Eclectic Home Mirror: Eclectic Home Furniture: Eclectic Home Mr. Steam: Southland Plumbing Countertop: Caesarstone, Mediterranean Tile & Marble Frameless Glass: Standard Glass & Mirror

t r o f m o C and

Joy

A holiday brunch baking class with Joy the Baker

By Va lo r i e H a r t P h oto g r a ph e d by S a r a Ess e x B r a d l e y

You've run the gamut of winter and summer entertaining. You have done dinners and lunches and brunches and cocktail parties at home. You’ve done picnics and croquet in the park. Did you do an art gallery gathering? Of course you did. Have you given lovely dinners in private rooms and on rooftops at your favorite restaurants and boutique hotels? Yes, yes and yes. Enter the holiday brunch.

Joy the Baker, aka Joy Wilson, lives in Bywater in a charming cottage, which doubles as her home and studio space. It's here that the author, photographer, baker and self-proclaimed doughnut enthusiast, gives cooking classes and workshops. Not only can you learn a skill at Wilson's workshops, but also you can meet new people, or bring your own group, and then sit down at the table and enjoy the fruits of your labor.

Guests arrive and are welcomed and given aprons and a cocktail. The homey and artistic space itself is a conversation starter, and a beautifully-laid table hints of a great meal to come — but first you and your guests have to cook it. All of the ingredients are provided for a good party — you just have to show up hungry and willing. Gather around the huge open kitchen island and get your hands in the dough. Wilson guides you every step of the way. The heady aroma of delicious things baking is even more intoxicating and exciting, since you helped create it.

Brunch is the order of the day and on the menu are: grapefruit rosemary mimosas, praline bacon, very sticky pecan rolls, cornbread waffles and greens and andouille quiche.

A convivial atmosphere unfolds in the time it takes for the cooking class and food prep. There are assistants to take care of individual guidance and washing the dishes.

You have an enormous sense of accomplishment turning out pecan rolls and cornbread waffles. Now it’s time to tuck into the meal and toast your good fortune in hosting another wonderful party.

Wilson has provided the recipes from this brunch so you can prepare these dishes at home. Take some tips from her table setting by mixing and matching plates and glassware. Clip flowers and greens from your garden to create a “garden” running the length of the table. Use cake stands and pedestals to present the food. Colored candles are festive and cozy.

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To join a cooking class or host a private event at the Bywater cottage of Joy the Baker visit thebakehousenola.com

Praline Bacon Makes 12 slices 1 pound thick sliced bacon (12 slices) ¼ cup packed light brown sugar ¼ teaspoon fresh cracked black pepper ¼ cup finely chopped pecans 1. Place a rack in the upper third of the oven and preheat oven to 400 F. 2. In a small bowl toss together brown sugar, pepper, and pecans until thoroughly combined.

3. ine a baking sheet with foil and lay bacon slices in a single layer across the baking sheet. Bake for 10 minutes.

4. Remove from the oven and sprinkle with sugar mixture. Return to the oven and cook until browned and bubbling, about 10 to 12 more minutes.

5. Remove from the oven and be careful not to touch the boiling sugar. Use a pair of tongs to place bacon on a platter. Serve warm.

Grapefruit Rosemary Mimosa Serves 8 1 cup water 1 cup granulated sugar 3 sprigs fresh rosemary, plus smaller sprigs for garnish 2 cups fresh squeezed grapefruit juice 1 bottle dry champagne, chilled

1. In a small saucepan, bring water and sugar to a simmer. Add the rosemary sprigs. Stir. Remove from heat, cover, and allow to steep for 15 minutes. Remove the rosemary sprigs and discard.

2. To serve, fill each glass just under half full with champagne. Top with about ¼ cup of grapefruit juice and 2 teaspoons of rosemary syrup. Top with a bit more juice or champagne. Garnish with fresh rosemary and serve.

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Very Sticky Pecan Rolls Makes 12 rolls For the Dough: 1 ¼-ounce package (2 ½ teaspoons) active dry yeast pinch of granulated sugar 1/3 cup lightly packed brown sugar 1/2 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 1 large egg, lightly beaten 1 large egg yolk 3 cups all-purpose flour, plus 1/3 cup more for kneading ½ teaspoon salt 4 tablespoons unsalted butter (1/2 cup to 1/2 stick), softened to room temperature and cut into cubes For the Filling: 1/2 cup packed light brown sugar 1 tablespoon ground cinnamon 1 teaspoon fresh grated nutmeg 1/2 teaspoon salt 1/8 teaspoon ground cloves 8 tablespoons (1/2 cup to 1 stick) unsalted butter, melted and cooled slightly For the Topping: 4 tablespoons (1/4 cup to 1/2 stick) unsalted butter 1/2 cup packed light brown sugar 1/2 cup honey 3/4 cup heavy cream 1/2 teaspoon salt 2 cups coarsely chopped pecans 1. In the bowl of a stand mixer combine yeast, pinch of sugar and 1/4 cup water heated to 115 F. Stir to combine and let sit until frothy and foamy, about 10 minutes.

2. Add brown sugar, milk, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined.

Fit the bowl onto the mixer, fitting with the dough hook attachment. Add the flour and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes.

3. Add the butter in chunks and continue to knead for about 6 minutes. The dough will be slightly wet and sticky. Place the dough on a well-floured work surface, and knead about 1/3 cup all-purpose flour into the dough. Don’t worry, the dough still might be a little sticky. It’s OK. Just set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

4. To make the filling, combine the sugar, brown sugar, cinnamon, salt and cloves in a large bowl. Stir to combine. Set aside.

5. To make the topping, in a medium saucepan combine butter, sugar, honey, heavy cream and salt.

Whisk until the butter is melted and the mixture is bubbling slightly and well combined. Remove from heat and pour half of the mixture into a greased 9-inch by 13-inch pan and tilt the pan to spread over the bottom of the pan. Sprinkle 1 cup of chopped pecans over the sauce in the pan. Stir the remaining chopped nuts into the reserved sauce and set aside.

6. To assemble the rolls, when the dough has doubled in size, dump it from the bowl onto a heavily-floured work surface. Gently knead the dough until it is no longer sticky, adding more flour as needed. Add about 3 tablespoons of flour. Work the dough for about 1 or 2 minutes. Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

7. Using a floured rolling pin, roll the dough into a 12-inch by 15-inch rectangle.

8. Brush the top of the dough with the melted butter.

9. Pour the filling onto the dough. Spread evenly,

leaving a 1-inch border at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.

10. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.

11. Cut roll into 8 equal slices. Nestle the slices, cut side up and evenly spaced, in a prepared 9-inch by 13-inch pan, atop the nuts and sauce. Cover pan with plastic wrap and set aside in a warm place to let rise for 30 hours. You may also refrigerate rolls overnight.

12. Heat the oven to 375 F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking. Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

13. Remove from oven and allow to rest for 10 minutes. Carefully invert rolls (while still warm), onto a large platter. Top with the remaining pecan syrup and serve warm.

Greens and Andouille Quiche Makes 1 9-inch quiche For the Crust: 1 1/2 cups all-purpose flour 1 teaspoon granulated sugar 3/4 teaspoon sea salt 1/2 cup (1 stick) unsalted butter, cold, cut into cubes 1/3 cup cold buttermilk plus 1 to 2 more tablespoons if your dough is dry For the Filling: 3 tablespoons olive oil, divided 1/2 pound Andouille sausage, cut into bite-size pieces 2 cloves garlic, minced (about 1 tablespoon) 4 large handfuls clean and coarsely chopped kale or mustard greens 6 large eggs 1 cup whole milk 2/3 cup heavy cream 3/4 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 1. To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.

2. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture.

It will be moist and shaggy. That’s perfect. Wrap disk in plastic wrap and refrigerate for 1 hour while you make the filling.

3. To roll out the dough, remove one of the pie dough disks from the fridge.

On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect; that’s OK. 4. Try not to get any rips in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Trim the overhang to be about 1-inch over the edge of the pie pan and fold the overhang under into the pie dish. Crimp the edges as you’d like pinching with your fingers or pressing with the tines of a fork.

5. To make the filling, start by cooking the sausage until browned. Add the chopped garlic and toss for 2 minutes. Add the greens and sauté until wilted.

6. In a medium bowl whisk the six eggs until well combined. Whisk in the milk and cream. Whisk in the salt and pepper. Now it’s time to assemble.

7. Place a rack in the center of the oven and preheat oven to 375 F. Place a rimmed baking sheet in the oven to heat as the oven preheats. Sprinkle the Andouille and greens mixture over the bottom of the pie crust. Pour the custard over.

8. Place quiche on the heated baking sheet and bake until cooked through and lightly puffed, about 40 to 45 minutes. Allow to cool for about 30 minutes before slicing and serving slightly warm. To store, wrap in plastic wrap and refrigerate. Quiche will last chilled for up to 4 days.

Cornbread Waffles Makes 8 to 12 waffles ¾ cup coarse yellow cornmeal ¾ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt pinch of freshly grated nutmeg 2 tablespoons honey 1 tablespoon molasses (optional) 1 cup buttermilk 1 large egg 4 tablespoons melted browned butter 1. In a medium bowl whisk together cornmeal, flour, baking powder, baking soda, salt and nutmeg.

2. In a separate bowl whisk together honey, molasses (if using), buttermilk, eggs and browned butter.

3. Add the wet ingredients all at once to the dry ingredients. Stir to thoroughly combine. All mixture to sit for 10 minutes while the waffle iron heats, the mixture will thicken as it sits.

4. Dollop batter by the ¼-cup into the hot waffle iron. Cook according to your waffle iron instructions.

Remove once golden brown and place on a wire cooling rack until ready to serve.

Take a cue from Wilson and mix sweet and savory dishes for your brunch. Quiche is versatile and can be tailored with your favorite ingredients, plus, it keeps for up to four days.

Make batch cocktails for easy self-service and less mess.

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Cameron Kitchen and Bath Designs

Sleep Number

8019 Palm St., New Orleans, 504/486-3759, cameronkitchens.com

4852 Veterans Memorial Blvd Suite A, Metairie, 504/443-4777, stores. sleepnumber.com/la/metairie/4852-veterans-memorial-blvd.html

The Plant Gallery

Campbell Cabinet Co.

9401 Airline Hwy, 504/488-8887, theplantgallery.com

220 Hord St., Harahan, 504/733-4687; 4040 Highway 59, Mandeville, 985/892-7713, campbellcabinets.com

Haven Custom Furnishings

Renaissance Doors

300 Jefferson Hwy., Suite 102, 504/304-2144, havencustomfurnishings.com

1000 Edwards Ave Suite B, Harahan, 504/344-6994, renaissancedoorsllc.com

winter 2018

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Select Stone LLC

Demoran Custom Homes

504/216-0110, selectstonellc.com

504/810-5346, 985-788-7857, demorancustomhomes.com

Chase’s Landscape Services, LLC

Entablature, LLC

504/312-0813, chaseslandscapeservices.net

Design-Build General Contractor, entablature.com

Leonel’s Fine Upholstery and Furniture

Mason·Rōs Architecture & Interiors

2843 Piedmont St., Kenner, 504/469-0889, leonels.com

923 Tchoupitoulas St., New Orleans, 504/250-8407, masonros.com

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Louisiana Custom Closets

Maria Barcelona Interiors, LLC

Sutton House by Kelly Sutton

13405 Seymour Meyer, Suite 24, Covington, 985/871-0810, louisianacustomclosets.com

9501 Jefferson Hwy, River Ridge, 504/975-5098, mariabinteriors.com

3997 Magazine St. New Orleans, 504/302-2547 kellysuttoninc.com

Mullin

Eclectic Home

10356 River Road, St. Rose, 504/275-6617, mullinlandscape.com

8211 Oak St. 504/866-6654, eclectichome.net

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Gnl Granite Design

The Historic New Orleans Collection

195 Commercial Square, Slidell, 985/718-1158, gnlgranitedesign.com

533 Royal St., New Orleans, 504/598-7170, hnoc.org

Mark Schroeder, AIA
 228 St. Charles Ave.,
Suite 1209, 504/581-1100, markschroederarchitect.com

Nordic Kitchens and Baths Inc.

Tuscan Stone

Villa Vici

720 S Galvez St, 504/837-1511, tuscanstoneimports.com

4112 Magazine St., 504/899-2931, villavici.com

1818 Veterans Blvd., Metairie, 504/888-2300, nordickitchens.com

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Pieri Tile and Marble Co., Inc. 3622 Toulouse St., New Orleans, 504-488-1509, pieri@pieritile.com

Ethan Allen 3750 Veterans Memorial Blvd., Metairie, 504/885-1471

Stafford Tile & Stone 5234 Magazine St., New Orleans, 504/895-5000, staffordtile.com

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home renewal

“People need to choose materials that will both stand up to daily use and also be easy to clean,” Lewis said.

What’s Hot Now

reno-great Tips and trends for kitchen and bath renovations that increase form, function and the value of your home Maybe you’ve bought a new home and want to put your personal

stamp on the kitchens and bathrooms. Maybe you’ve owned your home for many years but are selling it and want to increase its value on the open market. Whatever your reasons for wanting to renovate your kitchens or bathrooms, there are a number of helpful tips to consider before you embark on the project.

Form and Function

You may visions in your head of how beautiful the end result will look, but remember that looks aren’t everything. Experts agree that while aesthetics are important in bathrooms and kitchens, homeowners should keep in mind that they need to be able to use these areas on a daily basis.

“Function is everything in these spaces,” said Claire Lewis, owner of Claire Lewis Designs.

How do you keep things functional? Make sure that all appliances are installed in places that are easy to get to and allow for comfortable movement. Randy Shaw, president of Nordic Kitchens & Baths, said some people try to force too much into a small space. You should be able to open appliance doors fully and be able to move past them even when they are open. You should be able to open different appliance and cabinet doors simultaneously.

Lewis recommended that homeowners keep cleaning and maintenance in mind when installing kitchens and bathrooms. For example, open shelving in kitchens may look pretty, but they gather dust too easily. If counter surfaces have lots of ridges, they will readily collect grease, crumbs and dust, which will be hard to dig out of the ridges.

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While no one should mindlessly follow any crowd in home renovations or in life, it is useful to keep tabs on popular trends. Shaw said many homeowners are now electing to install a freestanding shower instead of a tub in spare bathrooms. People are not doing away with tubs entirely, but in homes with second and third full baths, they are opting to save money by eliminating extra tubs.

For kitchens, Shaw said that double oven and combi-steam ovens are growing in popularity. Why would you need two ovens? It may be superfluous is you are an introverted bachelor, but if you are entertaining people for the holidays or other parties, sometimes one oven will not suffice.

Lewis said she sees lots of people opt for natural wood in kitchens. It adds warmth to a room and makes cabinets look more like furniture. Many people are also choosing to do away with handles or knobs on drawers. Instead, there is simply a notch cut into the drawer that people can use to open it.

Common Mistakes

An all-too-common mistake homeowners make is to try to do too much on their own. Some people try to handle subcontracting duties themselves. They may find a cheaper price initially, but they will pay for it in headaches down the road.

“Contractors have good relationships with their subcontractors. They know that their subcontractors are tried and true,” Shaw said. “There are a lot of unlicensed contractors and subcontractors on the market right now.”

Lewis advised homeowners to take their time.

Kitchen and bath renovation should not be a sprint.

Create a budget for yourself ahead of time and seek out multiple bids from different contractors. Set a reasonable timeline. People who are in a hurry or who don’t want to do their homework are more likely to make mistakes.

“When you start to get to a point where you want to rush everything, you’re going to end up paying more,” Lewis said.

For information on pricing trends, Remodeling Magazine released its cost versus value report in January 2018 (remodeling.hw.net/cost-vs-value/2018/).

– By Fritz Esker

cheryl gerber PHOTO

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INSPIRATION BOARD

Orient Express

Four light black iron and metal pagoda lantern. shopatabode.com

Modern, Asian-inspired furniture and accents with timeless appeal

By Mirella Cameron

Silky Kyoto fabric with Eastern inspired floral pattern. perch-home.com

Zeal Deluxe Daybed, a midcentury design multifunctional sofa with adjustable sides, available in light blue, mixed dance aqua petrol, fleshtex dark grey or soft mustard flower as shown. modernmarketlifestyle.com

Eastern inspired hand knotted wool rug combining heathered nuances with bold patterns. nolarugs.com

Ethnicraft’s contemporary “The Ancestors Tabwa”collection of wooden nesting tables with hand carved patterns. eclectichome.net

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504.343.3938 chaseslandscapeservices.net chaseslandscapeservices@gmail.com

neworleanshomes&lifestyles.com

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price mix

Going with the Flokati

$629 Pretty Pick 8-foot by 10-foot, from Urban Outfitters, 100 percent New Zealand wool, custom dyed and available in pastel blue, lilac, mint, sherbet, black, gray and traditional cream.

A fashionable and versatile rug that provides a cozy design accent or bohemian flair Now that the cooler, occasionally cold, days are with

us, many New Orleans homes may feel decidedly drafty.

Adding a soft rug to sink your toes into will bring a touch of warmth, and style, to your home’s design palette, according to Penny Francis, owner and principal designer at Eclectic Home.

“Flokati rugs are a fabulous way to freshen and warm up a space while providing amazing comfort,” Francis said. “Perfect for family rooms, kids’ play areas as well as formal spaces.”

Versatile and flexible enough to fit a variety of home styles, a flokati can become a strategic design element in any home, from season to season.

“They are available now in a mulFlokati rug flō-’kä-tē titude of colors,” Francis said. “LayNoun. A Greek wool er on top of a larger area rug for rug with a thick, interesting texture and drama. shaggy pile.

Smaller flokatis can be draped over — Merriam Webster the simplest of chairs for comfort and a great design detail. We love specifying for closets with wood floors for that luxurious feel and warmth.”

Flokati are handcrafted using Greek traditional rug weaving. Francis recommends paying close attention to rug pile and fabric when selecting the right piece .

“We look for those with the longest pile; 2.5-inch to 4-inch wool pile with wool backing fur ultra-plushness,” she said. “There are synthetics on the market to give the look, but true flokatis are wool.”

While a flokati rug may be the perfect choice for décor and coziness, choosing the right rug for your home doesn’t have to be hard. We’ve selected three options at three discerning price points, along with the best local design house selections. - By Ashley McLellan

$699 Getting Warmer 8-foot by 10-foot, from World Market, 100 percent New Zealand wool, available in a variety of other sizes.

$998 Select Style 8-foot by 10-foot Lattice Flokati Rug from Anthropologie, flat woven and tufted wool.

+ Local resources & design advice for the best flokati Eclectic Home, custom orders for client-specific size, pile and color, 8211 Oak St., 866-6654, eclectichome.net.

Katie Koch Home, custom orders for flokati, plus a selection of artisan shag rugs in store, in a variety of colors, 3905 Magazine St., 410-1450, katiekochhome.com.

Arhaus, custom orders for flokati look-alike plush shag rugs in multiple sizes, 939 Girod St., 581-6684, stores.arhaus.com/la/neworleans/939-girod-street.html.

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ASK THE EXPERTS

Stafford Tile & Stone

The stone (and tile) Age Embracing technologies and trends in stone and tile for added texture, color and pattern

Options in hard surfaces like tile and stone are

continually expanding and evolving, giving homeowners more choices to make than ever. Whether you want hard surfaces with a subtle, soft appeal or a stony, rustic intensity, you can just about achieve any look these days. Advances in technology have opened new avenues for printing, cutting, arranging and applying tile and stone. As the industry rapidly evolves, we’re keeping ahead of the game by checking in with local experts on which trends are gradually appearing and which are on their way out.

When it comes to tile, homeowners are becoming less and less afraid of introducing colors and patterns. While the clean look of whites and light grays still has a hold on many a bathroom remodel, more people are growing bored of the prevalent trend.

“Everyone is getting much braver,” says Lindsay Swenson, chief executive merchant at Floor & Decor Design Gallery. Swenson sees customers being more brave with boldly patterned marble and stone tiles that can steal the show. “Often these marbles are described as ‘busy’— the most overused word in design. In reality, if balanced cor-

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rectly, highly varied marble with bold movement can be absolutely gorgeous installed.”

Many homeowners fear they will grow tired of bold choices and that they will be viewed as “trendy” down the road, but even nonbold choices can be seen as trendy, too. Swenson likes to suggest the kitchen backsplash as a place for boldness, as it generally requires a small amount of tile and is fairly easy to change out over time.

“Frankly, whatever you pick, you may be sick of looking at it 10 or 15 years down the road, so why not get something you love now?” she says.

Grout choices present another playing field for boldness through higher contrasts. According to Swenson, changing the grout color can turn something boring and sterile into a something with depth and visual texture.

The printing technology of porcelain tile continues to improve, which gives homeowners opportunities to introduce the look and texture of other surfaces such as stone or wood while saving on money and maintenance. “The variety of looks is endless,” she says. With

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offerings like distressed white wood planks to a textured, dark slate, it’s easier now than ever to fool guests with your porcelain tile.

At Stafford Tile, owner Peggy Stafford is seeing wood-look porcelain tile in combination with stone in a variety of mosaics. Not only does it lower the cost of the mosaic, but it gives a glamorous look that can be used in different areas, floor or wall, thanks to its porcelain qualities. Of course, there are mosaics now incorporating actual wood as well, in addition to glass, metals and other materials.

According to Stafford, advanced technologies now make it possible to mix and meld different materials that were historically problematic to combine due to differences in thickness.

“It’s very new that we’re seeing glass that might only be 1/16-inch thick being installed on a mesh mosaic with another product that is perhaps 3/8-inch thick.,” says Stafford. “The technology of the adhesives and backing materials are so advanced and improved, allowing for a successful mosaic application and installation. Thanks to these advances, a blend of products can adhere to the same mesh — wood mixed with stone or metal mixed with wood or stone on one mesh mosaic is revoltuionary.”

As to trends, Stafford notes that the design industry is helping drive the tile and stone industry at a rapid speed. Never before has she seen the tile and stone industry so quickly pick up on the color predictions for the Pantone Color of the Year.

Tile and stone manufacturers are paying attention and immediately beginning to design and produce around these annual color trends.

In 2017, when green was the color of the year, mosaics began quickly hitting the market with highlights of that color. Stafford credits the improved technologies in manufacturing such as laser cutting and

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photographic reproduction that allow for such quick design-to-market turnarounds.

At Mason Ros architecture firm, Principal Kristen Mason Klamer is noticing changes in approaches to grout. According to Klamer, grout has traditionally been an afterthought, a color chosen after the tile is selected to pull a certain color tone from the tile. On occasion, the firm now incorporates metals in grout joints for added pizazz.

“We have recently used brass Schluter extrusions to space marble tile throughout a kitchen backsplash, giving it an incredibly lavish look without extreme costs,” says Klamer. “The [brass] spacers are so pronounced, the grout is almost invisible.” The inset brass gives the appearance of dividing the stone planks or tiles, adding elegance to the installation with the perception of gold-capped tiles.

Klamer also offers a tip for avoiding buyer’s remorse with regard to handmade or non-rectified tiles (tiles where the edges are inconsistent or uneven). Because these tiles require larger grout joints to allow for the tile’s inconsistencies, grout plays a larger role. Klamer warns against dark grout in this type of installation, as the large, dark lines can steal the attention from the beautiful textures of the tile itself.

As to industry technological breakthroughs, Mason Ros Principal Jennifer DaRos notes NeoLith Countertops.

“It is part of the new generation of super high-density ceramics called ‘sintered stone,’ and can be used as an unstainable, extremely durable solid surface material,” saysDaRos. “We like the new trend of ultra-thin and knife-edge countertops, and this product is tough enough to self-support an overhang with only a 12-millimeter thickness.” She adds that the material is light enough to be used as drawer and cabinet door overlays for a very dramatic look. Additionally,

lightweight composite stone panels allow the firm to go beyond large format tile and install full floor-to-ceiling stone without grout division.

“Translucent composite stone panels — 6-millimeter natural stone slabs affixed to glass or polycarbonate backers —allow for glowing stone panel effects for both ambient and impact lighting in all sorts of interesting installation options,” adds DaRos. Natural stone is as popular as ever, and while mottled granite is a waning trend, slabs of granite, marble and quartz continue to be popular as technologies allow for new looks, textures, and installations.

“The most popular trends that I see are the ‘quartz’ countertop trend and the ‘quartzite’ countertop trend,” says Keven Hicks, managing partner at Tuscan Stone. According to Hicks, the durability you receive from quartz, a man-made stone, and quartzite, a natural stone, is part of what makes the stones so desirable.

“And, many homeowners today prefer the look of a marble with subtle veining,” he says. “This is also what you get with quartz and quartzite.” Like our tile experts, Hicks also notices a trend away from whites and a return of color, specifically in earth tones like creams, browns and gold.

Hicks notes that technological advances have made it possible to quarry larger blocks of stone than ever before, allowing for larger slabs. As homeowners seek expansive kitchen islands and other vast surfaces coverings, these large slabs are more popular than ever.

At Select Stone, Assistant Manager Allison Marzahl is also noting the earth tone comeback in slab purchases. Additionally, she says, stone trends seem to be moving in the way of new finishes. Select Stone keeps a large selection of leather- and honed-finish stones in

addition to the traditional polished stone.

“We also carry stones that are dual finished, meaning one side is leathered and the other side is polished,” says Marzahl. “These materials offer our clients the desired versatility needed to add a unique textural element to a project.”.

At Flynn Designs, a full-service design firm, Kristine Flynn, owner, also sees a rise in quartzite, especially for those seeking the white marble look but with added durability. According to Flynn, the digital technology offered by Slabsmith that allows a customer to see digital reproductions of their chosen slab has been a game changer for her clients.

“The stone fabricators are able to take pictures of the slabs we have selected and apply the layouts to the slab,” says Flynn. “We are able to adjust the layouts to see where the movement of the stone falls.

Our clients can approve the slab layouts before any cuts are made.”

Whether you’re looking to employ or avoid various trends in tile and stone, or you’re merely looking for what suits your personal taste, there’s one important thing to keep in mind with these products. In order to avoid buyer’s remorse, every one of our experts had one recommendation: educate yourself.

From the varying porousness of certain stones to what size grout joints your tile requires, one overlooked detail or rushed decision can result in an installation you don’t love. Don’t be afraid to seek a professional’s expertise, and ask every question you can think of. It’s hard for homeowners to keep up with the possibilities in an industry so rapidly evolving. After all, that’s why you have experts.

- By Kelcy Wilburn

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last indulgence

Decadent Drizzles & Dips High quality olive oil takes meals, snacks and gifts to the next level

We’ve used extra virgin olive oil for cooking for

years and historically opted for the economical store brand. After buying a bottle of Stonehouse California Olive Oil on a trip to San Francisco last year however, I was a convert to the “fancy” stuff, but not for cooking. Rather, we keep a bottle on hand for a hearty drizzle atop pasta arrabbiata or to spice up with garlic, salt, pepper, basil and crushed red pepper for the most sublime dip to accompany a rustic loaf of bread. It is an indulgent addition to meals or treats, plus more is more with this high antioxidant

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and Omega-3, low monounsaturated fat food. Lately, a bottle of Arbequina olive oil, which hails from Chile, is my go-to housewarming or hostess gift. It is mild and creamy with hints of herbs and cut grass. The flavor and texture reminds me of the California olive oil from our trip and is always on hand for $6 (60-milliliter mini bottles) to $32.95 (750-milliliter bottle) at the family-owned Verdure on Magazine Street (verdureoliveoil.com). For gifting, go for the medium, $19.95 (375-millileter) or mini bottles with pre-made spice mixes and ask for a gift-wrap. – By Melanie Warner Spencer

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