June 12, 2012
I was ecstatic to find out one of my favorite online stores, Terrain, was opening shop in Westport. Even better when news broke of a farm-to-table café as part of the scene. Putting it on the top of my list of places to go, it certainly lived up to my expectations– a beautifully styled environment combining everything I would want in my own personal garden space. After browsing my way through the store, picking up some pots, a watering can and endless ideas to bring home with me, we were ready for brunch. Their outdoor seating area, styled just as one would expect from Terrain, served their homemade bread in a flower pot, water out of mason jars and delivered the check as a bookmark in a vintage plant guide. It’s that little attention to detail that make it worth the extra price for a great afternoon spent in Westport.
May 24, 2012
A couple weeks back, my friend Leslie hosted a little “Brunch and Trunk” gathering for Mother’s Day. It was a great setup of gifts that are not only perfect for Mother’s Day, but any time of year– from soaps to jewelry and bags. My fantastic flower friend, Jess also had some of her lovely potted plants for sale. And the food was just as great as the gifts. Leslie’s delicious menu consisted of a peach, tomato and mozzarella salad, a broccoli pasta dish and chicken pesto sandwiches. As for dessert, she put out chocolate covered saltines and strawberries. A perfect springtime meal and quick and easy enough to make when you’re expecting a large crowd!
February 5, 2012
It’s that time of year for all the wings, chips and salsas to come out for the Superbowl parties. While contemplating what to cook up for this evening’s festivities, I was inspired by Eat Yourself Skinny’s BBQ chicken bites. Changing up the recipe a bit for a lighter flavor, I made a couple different versions: Whole Foods pulled chicken with tangerine dressing, Mammuth goat cheese from the farmers market and fresh cilantro into mini phyllo dough shells, and a vegetarian-friendly option that included teriyaki baked tofu. As an additional quick and easy dish, Whole Foods Alaskan Salmon bites are perfect. Go Giants!
August 15, 2011
I’m excited to announce a new project for the blog. I’m going to host themed dinner parties for each of the four seasons throughout the course of the year, and share the menus, styling tips and of course photos with you. To kick-off the project, I invited 8 friends over for an al fresco summer dinner. I spent the morning grazing the farmer’s market and Zabar’s, my go-to specialty food store, for the ingredients, and my afternoon prepping the dishes and shooting.
• Drinks: Raspberry mint lemonade made by blending raspberries, peeled lemons, ice, sugar and mint until the consistency of a slushy and garnishing with dried hibiscus flowers
• Appetizers: Rosemary bread with sundried tomato tofu spread and prosciutto wrapped asparagus and breadsticks
• First Course: Martha’s tomato, cantaloupe and basil salad
• Second Course: Lemon grilled chicken, chopped onions, goat cheese and lettuce placed in tortillas molded and then baked into baskets with pesto pasta and a side of grilled vegetables
• Dessert: Chocolate mint brownies with whipped cream
•Scanning a page of my grandfather’s notebook from the 70’s and travel photos from my parent’s travels to Greece in the 80’s as the background for personalized menus
• Folding cloth napkins in an envelope style with the menu inside and tying it all together with twine-resembling yarn
• Using typewriter letter stamps and gold ink on ivory cardstock for name cards and clothespin it to the table runner
• Floral arrangement created by my friend, Jessica, who just completed the New York Botanical Garden Floral Design Intensive
• Vintage lanterns for centerpieces
• Mason jars with twine resembling yarn tied around them to hold the utensils and candles for lighting