Debi Lilly, A Perfect Event, Summer 2017

a perfect event

SUMMER 2017

summer!

july 4th fun fresh picks garden diys

paper party

available: a perfect event debililly.com amazon 773 244 9333

contents ON THE COVER p.38 FRESH PICKED FLAVORS OF SUMMER

spring

a perfect event

recipe yum spring diys mother’s day fun

SUMMER SOIREE BBQ STYLE

SU FAS TR

PERFECT SUMMER BBQ RECIPIES BY GRANDBABY CAKES

SPRING 2017

p.36

Heidy HER BE SUMM

DL PAPER PARTY CELEBRATING SUMMER IN SWEET STYLE p.11

CHICAGO FLOWER SHOW CHI YOU’RE THE PINEAPPLE OF MY EYE p.26

PARISIAN BABY SHOWER BRUNCH BABY SHOWER PRETTY IN PINK p.44

CH N DA H

LA PESSEM THE JUR

p.76

UMMER SHION RENDS

y Best SHARES EST LOOKS FOR MER SOIREES

HAPEL NOTRE AME DE HAUT

AURIE FOX MIER EXPLORES RA MOUNTAINS p.78

SUMMER SALADS

YUMMY SALAD RECIPIES

BY ALLY’S KITCHEN p.84

THE CHARM OF PROVENCE COREY AMARO TAKES US TO FRANCE

BACKYARD PICNIC RECIPIES BY CHEF BILLY PARISI p.106

p.94

DONNA HALL TRANSLATING FASHION TO INTERIORS p.114

To me, summer means throw the door open, invite all the neighbors over, backyard party time.

Growing up my grandparents and parents loved to entertain. From fabulous family filled front porch parties (I helped make sun tea) to my dad's world famous lobster boils (I helped cover the table in newspaper) and his Chicago BBQ "Rib Fests" (I helped marinate ribs in Coca Cola), every hot and sunny memory is a celebration filled with much love and laughter.

Then there's the big thrill of packing for family summer vacations from annual beach trips to Petoskey, Michigan to 4 country European Vacations a la National Lampoon. Some things never change - I still love to pack a bag and head off to adventure.

Join us to celebrate your own family summer in style - with tips and tricks for your tables, recipes, fashion, travel and so much more curated from favorite friends around the globe.

Cheers to summers old, summers new, and as always, to you!

photo credit Mariel Hannah

@DebiLilly debililly.com

photos: carasco photo, alissa pagels, simply by suzy, roots of life

3050 north lincoln avenue - chicago - info@aperfectevent.com - 773.244.9333

L OFT

DONNA HALL

LEAH CHAVIE

interior designer

skincare expert

Named Best in Design/Best in Customer Service

by Houzz, her style's deďŹ ned by a long love affair with European architecture.

Chicago's top skincare expert, Leah Chavie of Leah Chavie Skincare Boutique, has worked for 20 years on some of the Windy City's most recognizable faces.

Third & Wall

BETH PETERSON blogger

Whisk Together Inventive Home Entertainer. Dynamic World Recipe Champion. Food Writer.

The founder of Yummie Nation and you have recipe for all things pretty & yummie!

COREY AMARO

KENNY KIM

Her blog, Tongue in Cheek, is woven from her experiences of living in the south of France. Her tales are of linens, letters, vintage scraps & moments of these objects whispering in her ear.

We dare you to keep up with Kenny. His connection between art and photography, plus love of travel and culture, means he spans the globe snapping hundreds of weddings and destination events.

blogger

photographer

PAPER party ITʼS A

CELEBRATE SUMMER IN SWEET STYLE paper party

e l y t s e é r i o s R E M M U S T E SWE

CONFECTION CUBES

oh so sweet

PATRIOTIC SAYINGS!

blueberry GUMMIES!

champagne

GUMDROPS!

lobster

GUMMIES!

sweet! oh so

ROUND PARTY PICKS

STAR BURST PARTY PICKS

dazzling PARTY PICKS

Star party picks are a cupcake’s favorite accessory.

Quick and easy festive chic!

PUT A party pick

ON IT!

STAR BURST

cake

toppers

round

PARTY

PICKS

Round party picks are perfect for topping a cupcake, petite treat, or gift.

PENNANTS PENNANTS FillFill a vase a vase with with ourour pretty pretty pennants, pennants, or or add add to to your your favorite favorite florals. florals.

Place Place them them into into bud bud vase vase collection collection forfor sweet, sweet, simple, simple, easy easy party party decor. decor.

FESTIVE COLORS & PATTERNS THAT

POP!

Chi

you pineapple of my are the

eye

designed by

a perfect event hall’s rental toni patisserie tommy’s balloons

No w t r e n d i n g : f u n l i v i n g m e e t s e x o t i c e s c a p i s m i n s i d e t h e u r b a n j u n g l e o f C h i c a g o

STEP 1

Roll out our Debi L i l l y Pa p e r Pa r t y runners or a fast pop of pattern in seconds

STE

STEP 2

Drop brig htly hued fl o r a l s i n c o l o r f u l v a s e s

Us e d i ff e r e n d i ff e r e n t h e i g unexpected to the

P 3

nt vases of g hts to add dimension table

STEP 4 Place on the setting s u s i n g l o t s o f l a y e r s . Pr o tip : we used macarons to top each setting = edible decor

STEP 5 D o n't f o r g e t t h e candles! we love using a mix of votive shapes and colors.

Debi Lilly Pa p e r Pa r t y runners launching this summer !

Ju n g l e d e c o r t r e n d m e e t s t h e b o h o b u n g a l o w

hand callig raphy + petite leaf = whimsical paper party design details

pineapple details galore!

chic g ilded deco accents

Lush and lovely happy hues styled

d along side trendy tropical ferns

Debi Lilly Pa p e r Pa r t y confection cubes

ORDER NOW !

Gold hand painted macarons b y To n i Pa t i s s e r i e

Summer

Soiree

BY JOCEL DELK ADAMS, GRANDBABY CAKES

SOUTHERN BAKED MACARONI AND CHEESE INGREDIENTS

INSTRUCTIONS

6 tablespoons unsalted butter, divided ½ cup heavy cream 2 cups half-and-half ½ teaspoon ground black pepper ¼ teaspoon red pepper flakes ¼ teaspoon ground nutmeg ¼ teaspoon ground mustard 2 teaspoons all-purpose flour 3½ cups shredded sharp cheddar cheese (about 1 pound) 1 cup shredded manchego cheese (about ¼ pound) 1 cup shredded Gruyere cheese (about ¼ pound) 8 cups water 1½ teaspoons coarse salt 1 pound elbow macaroni 2 large eggs, beaten 1 teaspoon smoked paprika

Preheat oven to 350. Prepare a 9x13-inch baking dish with 2 tablespoons butter.

In a heavy saucepan, whisk in cream, half-and-half and 4 tablespoons butter over medium-low heat. Add black pepper, red pepper flakes, nutmeg, and mustard, and whisk in flour. Cook the mixture about 2 minutes, until there are no more flour lumps. The mixture should not be bubbling. If so, reduce heat.

Whisk in the cheddar, manchego, and Gruyere. Keep cheese sauce on low heat until ready for the baking dish.

Using a stockpot or Dutch oven, bring 8 cups of water to a boil.

Sprinkle in salt. Put in the pasta and cook for about 8 minutes.

The macaroni should not be mushy. Drain and transfer to prepared baking dish.

Mix the eggs well into the pasta.

Next, pour cheese sauce over macaroni and stir well. Sprinkle paprika on top of macaroni and cheese.

Bake for 40 minutes, until you have a golden crust.

Let cool for 10 min before serving.

MARINATED SKIRT STEAK WITH CHIMICHURRI INGREDIENTS FOR THE MARINADE & GRILLING: 2/3 cup olive oil ½ cup fresh orange juice 1/3 cup fresh lime juice ¼ cup soy sauce ¼ cup Worcestershire sauce 3 tablespoons red wine vinegar 4 garlic cloves, minced 1 pound Skirt Steak Salt and Pepper to taste

FOR THE CHIMICHURRI SAUCE: 1 cup fresh parsley 1 cup fresh cilantro ½ cup olive oil ½ medium onion, diced 3 garlic cloves 3 tablespoons fresh lime juice 2 tablespoons red wine vinegar ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon red pepper flakes

INSTRUCTIONS FOR THE MARINADE & GRILLING: Whisk all of the ingredients together and pour into a large ziploc bag.

Add skirt steak to ziploc bag with marinade and allow to marinade overnight preferably.

When ready to grill, liberally season with salt and pepper.

Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.

FOR THE CHIMICHURRI SAUCE: Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.

GRILLED APRICOT CHICKEN KABOBS INGREDIENTS

INSTRUCTIONS

Store bought Chicken Kabobs Salt and Pepper 1 tablespoon olive oil 2 garlic cloves, minced 1 jar apricot preserves Âź cup soy sauce 3 tablespoons lime juice 2 tablespoons honey Garnish: Chopped cilantro or parsley

Season chicken kabobs with salt and pepper to taste and set aside.

Add olive oil to medium sized saucepan and heat over medium heat. Add minced garlic and cook for just 1 minute.

Next stir in apricot preserves, soy sauce, lime juice and honey. Whisk together to combine and bring to simmer.

Once sauce has thickened into a smooth sauce and reduced by about half remove from heat.

Add chicken kabobs to grill and grill on both sides.

When chicken kabobs are about 15 minutes from being done, begin brushing chicken kabobs with sauce on both side and continue to brush throughout the cooking process sealing in more and more flavor until they are done.

RASPBERRY S’MORE PIE INGREDIENTS FOR THE GRAHAM CRACKER CRUST 1 1/2 cup graham crackers, crushed 2 tablespoons granulated sugar 6 tablespoons melted butter

FOR THE RASPBERRIES 12 ounces Driscoll’s raspberries 3 tablespoons granulated sugar 1 tablespoon lemon or lime juice

FOR THE CHOCOLATE FILLING 4 large egg yolks, beaten 1 1/2 cups granulated sugar 1/4 cup cornstarch pinch of salt 1/3 cup unsweetened cocoa powder 2 1/2 cups heavy cream 1 cup milk 1 tablespoon butter 1 tablespoon pure vanilla extract

FOR THE MARSHMELLOW FLUFF 3 egg whites, at room temperature 3 tablespoon light corn syrup ¾ cup granulated sugar 1 teaspoon pure vanilla extract

INSTRUCTIONS FOR THE GRAHAM CRACKER CRUST: Add crushed graham crackers and sugar to medium bowl and melted butter to a medium bowl and whisk together.

Liberally spray the bottom and sides of a springform pan with non-stick baking spray.

Gently press the graham cracker crust into the bottom of the springform pan and up the sides of the pan.

Place the completed crust filled springform pan in the freezer and preheat the oven to 300 degrees. Once the oven is set, bake the crust for 10 minutes then cool on a wire rack.

Once cooled, place the springform pan back in the freezer.

FOR THE RASPBERRIES: Add raspberries, sugar and juice to a medium size bowl and stir together. Set aside.

FOR THE CHOCOLATE FILLING: Mix together egg yolks and granulated sugar on medium high speed in the bowl of your mixer. Next add in cornstarch, salt, and cocoa powder and lower speed.

Lastly, add in heavy cream and milk and whisk together scraping down the sides and bottom to thoroughly blend mixture.

Transfer mixture from mixing bowl to large pot over medium heat on your stove until mixture begins to boil whisking the entire time.

Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth.

Let mixture chill until it is barely warm.

After the filling has cooled, drain and add raspberries to the bottom of the graham cracker crust then top with chocolate pie filling and smooth until even.

Place the pie back in the freezer for 1 hour.

FOR THE MARSHMELLOW FLUFF: Use a double boiler, Whisk together egg whites, corn syrup, and sugar.

Continue whisking over the heat for about 3-4 minutes until the sugar is completely dissolved then remove from heat and add the vanilla extract.

Add mixture to your stand mixer and beat for 5 minutes on high speed until mixture is at stiff peaks.

Spread the marshmallow mixture on top of pie.

Using a torch, lightly torch the edges of the marshmallow then garnish with remaining raspberries and chill the pie in the refrigerator until ready to serve.

WATERMELON ICE CREAM FLOATS INGREDIENTS Vanilla Ice Cream Fresh Watermelon Juice Lemon Lime Soda Optional: Mint garnish

INSTRUCTIONS Scoop vanilla ice cream into float glasses.

Top with equal parts of watermelon juice and soda.

Garnish with mint and serve.

PA R I S I A N BABY SHOWER BRUNCH PHOTOGRAPHY BY RIDDLE ROAD PHOTOGRAPHY

Ha n d p a i n t e d w a t e r c o l o r m a c a r o n s – j ’a d o r e !

D i v i n e s w e e t s , c r e a t e d b y To n i Pa t i s s e r i e , i n c l u d e d r a s p b e r r y a n g e l f o o d c a ke s , t o m a c a r o n s , w o o d l a n d s c o o k i e s i n s o ft p a s t e l s , linzer hearts, and pink chocolate dipped berries.

Th e m i n i a n g e l f o o d c a ke s w e r e d o l l e d u p w i t h s u g a r e d f r e s h r o s e p e t a l s

the menu was st yled around petite parisian b i t e s B LT s a l a d s ke w e r s , o h s o y u m m y !

Th e D L L o ft i s t h e p i c t u r e p e r f e c t place to host a shower

C o t t o n C a n d y + C h a m p a g n e = Ma g i c a l C o c kt a i l s

f r e s h r o s e p e t a l s + i c e t r a y s = c o c kt a i l c u t e n e s s !

Simple bud vases were adorned with peonies and our favorite – parrot tulips !

fresh picked

Summer flavors of

STORY BY LOTTA RODRIGUEZ, MINT DESIGN & GINO’S GELATO PHOTGRAPHY BY MARIEL HANNA

&

day dreams ice creams

s t r a w b e r r y fi e l d s f o r e v e r

strawberr y g elato + fresh berries

mint + lemon zest + hints of lavender

fl o r a l f r a g r a n c e s i n f o o d i s d r o o l - w o r t h y

blueberries + chia seeds is a match made in heaven

vanilla + caramel drizzle + chocolate chips

vanilla g elato + crushed almonds + walnuts

d e l i c a t e l y fl a v o r e d

fresh vanilla bean

fi o r d i l a t t e + t r u ffl e g a r n i s h

ice ice

baby !

f r e s h b a ke d c o n e s h o t o ff t h e g r i d d l e !

Summer

Soiree STYLE Heidy Best, owner of Chicago based wardrobe styling ďŹ rm BECLOTHESMINDED loves getting her clients dressed for parties so with Summer in full swing she's sharing her favorite looks for you to shop and wear to your next event.

Try this fem tuxedo jum for your black tie. G London; $ SHOPB

Walk this way!

Pierre Hardy: $795 Saks Fifth Avenue

This little black dress is anything but ordinary.

Self-Portrait $510; Intermix

Perfect for a white party or bride to be. Alexis $848; Intermix

Don't get carried away by this great bag! Proenza Schouler: $975 Nordstrom

minine mpsuit next Galvan $1275 OP Dancing into the night like... Alexis; $693 Revolve

Attending an outdoor barbecue.

Whistles: $499 Bloomingdale's

When you want to make an entrance.

Alexandre Birman; $695 exclusively at Saks Fifth Avenue

Instead of a necklace try these statement earrings. Lizzie Fortunato; $210 SHOPBOP

Cute cutout in this oral party dress.

Zimmermann; $530 Barneys

CHAPEL NOTRE DAME DE HAU T PHOTOGRAPHY AND PAINTINGS BY LAURIE FOX PESSEMIER

Back in 1974, before some of you were born, I saw a picture of “ No t r e - D a m e - d e - Ha u t ”. No w, I t h o u g h t i t w a s No t r e D a m e d e H AT, a n d t h e t e a c h e r had made an error – in any case, it helped me to remember this chapel, built by the w o n d e r f u l a r c h i t e c tL e L e C o r b u s i e r, i n 1 9 5 4 , t h e s a m e y e a r I w a s b u i l t . Th e r o o f , p e r c h e d o n t h e b a s e , r e s e m b l e s a n u n’s h e a d g e a r.

S e t i n t h e r e g i o n o f t h e Ha u t e - S a o n e ( b u r g u n d y w i n e , C o m t e c h e e s e ) , o v e r l o o k i n g t h e Ju r a ( y e l l o w w i n e , m o u n t a i n g o a t s ) , t h e v i e w s u p o n a r r i v i n g a t t h e s i t e a r e r e m a r k a b l e . H i g h , r o l l i n g , t r e e c o v e r e d h i l l s , a g a i n s t a b a c kd r o p o f t h e A l p s , i n v e r y n e a r b y Sw i t z e r l a n d , R o n c h a m p s t r u c k m e a s a p l a c e I c o u l d p a i n t f o r a m o n t h .

L u c k i l y, i t s t r u c k L e C o r b u s i e r t h e s a m e w a y, a n d a l t h o u g h h e fi r s t d e c l i n e d t o d e s i g n No t r e - D a m e - d e - Ha u t , h e c h a n g e d h i s m i n d w h e n h e v i s i t e d t h e s i t e .

A d e fi n i n g p i e c e o f L e C o r b u s i e r ’s c a r e e r, t h e b u i l d i n g i s s e t u p o n a h i l l , w i t h a s w e e p i n g v i e w o p a i n t e d b y t h e a r c h i t e c t h i m s e l f . Th e w a l l s a r e t e n f e e t t h i c k i n s e c t i o n s , m a d e o f c o n c r e t e , p u n c t b r i l l i a n t s u n i n t o t h e d e e p d a r k n e s s o f t h e i n t e r i o r. A n d a s y o u r e y e s a d j u s t , y o u s e e t h e b r i l l i a n t p

o f t h e Ju r a M o u n t a i n s . Th e f o o t p r i n t i s t r i a n g u l a r i n n a t u r e ; a l a r g e p i v o t i n g m e t a l e n t r y d o o r w a s t u a t e d b y s m a l l , c o n t e m p o r a r y, o ft e n s i n g l e c o l o r w i n d o w s . It i s b r e a t h t a k i n g u p o n e n t r y : f r o m t h e o i n t s o f c o l o r. It i s t h e o p p o s i t e o f t h e w i d e o u t d o o r e x p a n s e : i t i s i n t i m a t e , m y s t e r i o u s , b e g u i l i n g .

Th e s i t e o f t h e c h u r c h i t s e l f w a s a h o l y p l a c e s i n c e t h e 4 t h c e n t u r y .

Before that, it was a Roman outlook over Germania.

A d e fi n i n g p i e c e o f L e C o r b u s i e r ’s c a r e e r , t h e b u i l d i n g i s set up on a h il l , with a swe ep ing vie w of the Jura Mounta ins

Summer Salads

BY ALLY PHILLIPS ALLY’S KITCHEN

CUMIN CORIANDER CHOPPED SALAD INGREDIENTS 1 package (9.6 oz.) Dole Chopped Salad (I used the Bacon & Bleu, but you won’t be using the bacon and blue) 3 cups corn, fresh, cooked and cut from cob 1 cup cucumber, diced 1 tsp. cumin seeds 1 tsp. coriander seeds 1 tsp. sea salt 1 tsp. coarse ground pepper 1 large lime, juice 4 Tbl. extra virgin olive oil 1 tsp. whole peppercorns (I used pink.)

INSTRUCTIONS Combine the chopped salad, fresh corn cut off the cob (that’s been cooked) and cucumbers in a large mixing bowl.

Add the cumin and coriander seeds, salt, and pepper. Toss and blend with your hands.

Squeeze the lime juice on the mixture. Drizzle on the olive oil.

Toss and blend.

Top with the whole peppercorns.

Refrigerate about an hour before serving.

BEET WATERMELON SALAD INGREDIENTS

INSTRUCTIONS

2 cups watermelon, seedless, diced 1 cup red beets, peeled, cooked & diced 1 cup yellow beets, peeled, cooked & diced 1 cup apple, crispy, red skin on, diced Âź cup fresh basil, packed & chopped 3 cups fresh spinach, packed & chopped 1 tsp. sea salt 1 tsp. coarse ground pepper 1 lemon, juice 3 Tbl. Extra Virgin Olive Oil 1/3 cup goat cheese, crumbled Âź cup salty pistachios

Combine in a large mixing bowl the watermelon, beets, apple, basil, spinach and toss with your hands.

In a small bowl, combine the salt, pepper, lemon juice and olive oil. Whisk and blend. Pour over the salad mixture and toss.

Top with goat cheese and pistachios. Serve immediately.

PEA GRAPE COLESLAW & BLEU CHEESE CRUMBLES INGREDIENTS

INSTRUCTIONS

1 (16 oz.) package shredded coleslaw mix 1 cup red grapes, sliced lengthwise in halves 1 (10 oz.) package thawed petite peas 1 Tbl. butter 1 tsp. sea salt 1/2 tsp. fresh ground pepper 1/2 tsp. garlic granules 1 tsp. dried onions, minced 1/4 cup olive oil 1/4 cup Greek yogurt 3 Tbl. mayonnaise (low fat) 3 Tbl. balsamic vinegar 1/2 cup blue cheese crumbles (get a really good brand like Maytag), can substitute goat cheese

Put the coleslaw in a large mixing bowl. Put the peas and butter in a microwavable dish, add 1/4 cup water, cover and microwave on high for 3 minutes.

Remove, let steam for 2 minutes, take off lid, toss and blend, drain off water, and let the peas cool about 10 minutes, then add to the coleslaw mixture.

In a small bowl, combine the salt, pepper, garlic, dried onions, olive oil, yogurt, mayonnaise and balsamic vinegar and blend together well. Drizzle on the coleslaw mixture, toss and blend really well.

Refrigerating for a while makes it better, but you can serve immediately if your food seekers are hungry and can't wait!

CONTEMP. CAPRESE PLATTER SALAD INGREDIENTS FOR THE SALAD: 2 Tbl. oil 1 (14.5 oz.) can garbanzo beans, drained 2 tsp. ground cumin 1 tsp. sea salt 1 tsp. red chili flakes 2 Tbl. capers, drained 8 cups salad greens, arugula, European greens 3 cups basil leaves, packed 6 cups cherry tomatoes, sliced in halves 2 cups red onions, sliced thinly in half moon shape 3 cups pearl mozzarella balls, cut in halves 1 cup olives, black and green with pimentos

FOR THE VINAGRETTE: 1 large lemon, juice ½ cup olive oil 2 tsp. Italian seasoning mixture 1 tsp. sea salt 1 tsp. coarse ground pepper

INSTRUCTIONS In a large cast iron skillet over medium heat, add the oil, beans, ground cumin, salt, chili flakes and capers. Cook for about 5 minutes tossing and turning the beans. Turn heat off. Set aside.

On a large serving platter, arrange the greens and basil on opposite ends. Add the cherry tomatoes next to each of the greens. Place the garbanzo beans on the platter. Then make room for the mozzarella in the middle of the platter with space at the top/bottom for the red onions.

Sprinkle the olives on the cheese, beans and tomatoes. In a small bowl, whisk together the lemon juice, olive oil Italian seasoning, salt and pepper. Drizzle over all of the mixture. Serve immediately.

CALYPSO’S CAVE CELERY CUKE OLIVE SALAD INGREDIENTS ¼ cup + 3 Tbl. olive oil, divided 1 can (15.5 oz.) garbanzo beans, drained 3 tsp. harissa, dry 2 ½ cups mini cucumbers, sliced 2 ½ cups celery, sliced 1 cup carrots, sliced in thin rounds (I used multi-colored heirloom carrots for vibrancy.) ½ cup red onions, sliced in about 2” thin pieces ½ cup green olives, with pimentos, sliced ½ cup dates, diced 3 green onions, with greens, sliced 3 Tbl. fresh lemon thyme leaves ½ cup fresh basil, packed, chopped 1 ½ tsp. sea salt 1 ½ tsp. coarse ground pepper 2 medium lemons, juice

INSTRUCTIONS In a large cast iron skillet over medium heat, put the one-fourth cup oil, beans and harissa.

Blend and cook about 5 minutes. Turn off heat and cover.

In a large mixing salad bowl, combine the cucumbers, celery, carrots, onions, olives, dates, green onions thyme and basil. Toss and blend.

Add the garbanzo beans and use a rubber spatula to scrape out all the oil and spice mixture.

Drizzle with the remaining olive oil and lemon juice. Toss and blend. Refrigerate about an hour before serving.

provence THE CHARM OF

P H O T O G R A P H Y & S T O RY B Y C O R E Y A M A R O

Fields of lavender scents the balmy summer air

Pr o v e n c e i s b e s t w h e n t a k i n g t h e b a c k r o a d s t o h i l l s i d e v i l l a g e s , p r i v a t e h o m e s , a r t i s t s' s t u d i o s , fl e a m a r ke t s , r e s t a u r a n t s ; a d e l i c i o u s p e r s o n a l i z e d ‘a m u s e - b o u c h e ’ t o a w a ke n y o u r c r e a t i v e s e n s e s .

Ha v e y o u e v e r f e l t t h e p u l l o f Pr o v e n c e t a ke y o u d e e p within the countr yside, letting you peak behind the blue shutters, while stories u n w i n d o v e r Pa s t i s a n d vegetable tarts ?

Th e c h a r m o f Pr o v e n c e i s f o u n d i n s i d e t h e Fr e n c h b r o c a n t e .

" Tr a v e l b r i n g s p o w e r a n d l o v e back into your life" -Rumi

“ Th i s i s t h e Pr o v e n c e w e k n o w a n d l o v e .”

BACKYARD PICNIC

BY CHEF BILLY PARISI

SPINACH & STRAWBERRY SALAD WITH GRILLED LEMON CHICKEN INGREDIENTS FOR THE CHICKEN: juice of 1 lemon 1 small diced shallot 3 minced cloves of garlic ¼ cup of white balsamic vinegar 1 teaspoon of Dijon mustard 1 teaspoon of sugar 1/3 cup of olive oil Kosher salt and fresh cracked pepper to taste 3 boneless skinless chicken breasts

FOR THE VINAIGRETTE: ¼ cup of white balsamic vinegar 1 teaspoon of grainy mustard 1 teaspoon of honey 1/3 cup of olive oil ½ teaspoon of poppy seeds ½ teaspoon of fresh thyme leaves Kosher salt and fresh cracked pepper to taste

FOR THE SALAD: 2 cups of cooked Bob’s Red Mill Quinoa 6 cups of packed baby spinach 1 cup of sliced strawberries 1 cup of blueberries ½ cup of toasted almonds 1 sliced avocado 2 sliced yellow bell peppers, roasted, scraped & seeded ¼ cup of crumbled feta cheese ¼ cup of crumbled goat cheese ½ cup of micro greens

INSTRUCTIONS Chicken: In a large bowl whisk together the lemon juice, shallot, garlic, vinegar, mustard, sugar, olive oil, salt and pepper until combined and submerge the chicken breasts and marinate for 4 hours.

Once it’s done marinating remove the chicken and grill it over high heat on for 5 to 6 minutes on each side or until cooked throughout. Slice and set aside.

Vinaigrette: Whisk together all of the ingredients in a medium size bowl until completely combined.

To Plate: Simply combine all of the salad ingredients together and place on a platter. Next place the sliced chicken over the top and drizzle on the vinaigrette.

HOMEMADE SMOKED SALMON PLATTER RECIPE INGREDIENTS

INSTRUCTIONS

FOR THE SALMON:

To smoke: Open the top vent completely and set your smoker to 210° to 215°.

2 sides of fresh wild caught salmon, skin on Kosher salt and fresh cracked pepper to taste Optional woods: hickory, maple, pecan, or cherry

FOR THE ACCOMPANIMENTS: sliced red onions hard boiled eggs lemon wedges pumpernickel bread, sliced baby spinach whipped cream cheese sliced radishes roasted mushrooms green olives Kalamata lives

grainy mustard sliced cucumbers raw or roasted asparagus crackers blue cheese crumbles tomato confit recipe goat cheese with fresh dill pickle slices roasted peppers capers

Let the smoke start when it reaches about 150° and wait for a thin blue stream of smoke to come out of the vent before smoking.

Season the salmon well with salt and pepper and let sit at room temperature for 30 to 60 minutes before placing it on separate smoking racks.

Place the salmon into the smoker and smoke for 90 to 120 minutes or until the salmon has a semi-hard crust on the skin, it is cooked through and still juicy in the middle.

Remove the salmon from the smoker and serve it immediately with all of the accompaniments.

THE ULTIMATE CHICKEN CLUB SANDWICH AND CHICKEN MELT RECIPE INGREDIENTS FOR THE ONIONS & SPREAD: 1 peeled and sliced red onion ¼ cup of balsamic vinegar ¼ cup of olive oil 1 teaspoon of sugar 1 cup of mayonnaise ½ cup of shredded Asiago cheese 2 tablespoons of tomato paste 2 tablespoons of red wine vinegar ¼ cup of julienne sun dried tomatoes 2 tablespoons of chopped fresh basil Kosher salt and fresh cracked pepper

FOR THE SANDWHICH: 1 loaf of Cobblestone Bread Co. Million Dollar White 1 pound of cooked crisp bacon ½ pound of deli sliced ham ½ pound of sliced and cooked Canadian bacon ham 6 leaves of butter leaf lettuce 4 thinly sliced vine ripe tomatoes 2 peeled and seeded mashed avocados 1 pound of sliced or shredded mozzarella cheese 1 cup of microgreens

FOR THE CHICKEN: 2 tablespoons of dry basil 1 tablespoon of dry oregano 5 finely minced cloves of garlic 1 cup of olive oil 5 boneless skinless chicken breasts Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS Preheat the oven to 375°.

Chicken: Remove the chicken breasts from the marinade and season them on both sides with salt and pepper.

Heat a very large frying pan over medium-high heat and add in the chicken breasts. Cook for 3 to 4 minutes, or golden brown and then flip the chicken over and add the pan to the oven and cook for 8 to 10 minutes or until browned and cooked throughout. Rest for 2 to 3 minutes on a cutting board before slicing.

Onions: Place the onions on a sheet tray and place in the oven at 375° for 30 minutes.

In a medium bowl whisk together the balsamic vinegar, olive oil and sugar and baste the onions using a brush every 5 minutes. Remove the onions once they are done cooking.

Spread: Whisk together the mayonnaise, Asiago cheese, tomato paste, red wine vinegar, sun dried tomatoes, basil and salt and pepper until combined.

Cool before serving.

Chicken Club Assembly: Toast 3 pieces of Cobblestone Million Dollar White bread and layer the sandwich as followed: mozzarella cheese, sliced chicken breasts, balsamic onions, lettuce, tomato, toast, mashed avocado, bacon, ham, micro greens, spread, toast.

Chicken Melt Assembly: Place the slices of Million Dollar White bread on a griddle. Once brown flip over and add cheese to each slices. Layer on as followed: bacon, Canadian bacon, sliced chicken breasts, onions, and spread and place on the other sliced of toasted cheese melted bread.

Enjoy!

STRAWBERRY TART RECIPE WITH LEMON MERINGUE AND ALMOND CRUST INGREDIENTS FOR THE CRUST: 1 cup of Bob’s Red Mill Super Fine Almond Meal 1 cup of Bob’s Red Mill All-Purpose Flour 12 ounces of cold unsalted butter pinch of Kosher salt 2 to 3 ounces of ice cold water

Dock the dough with a fork and par-bake in the oven for 15 to 20 minutes or until lightly browned and cooked. Set aside to cool.

Next, cook the strawberries, juice of ½ lemon and sugar in a medium size pot over medium heat until it becomes very thick, like a jam.

FOR THE FILLING: 1 pint of sliced strawberries juice of 1 lemon 1 cup of sugar 1 cup of heavy whipping cream 8 ounces of mascarpone cheese 3 egg whites teaspoon of cream of tartar ¼ cup of powdered sugar sliced strawberries, lemons and mint for garnish

INSTRUCTIONS Preheat the oven to 375°.

Crust: Add all of the ingredients to a food processor and process on high speed until it becomes like a meal. Remove the dough and roll it out on a clean surface dusted with flour until it is ” thick. Make 12 circle rounds and then form them to small tart shells.

Transfer the mixture to a blender and blend on high until smooth. Chill completely in the refrigerator.

Add the heavy whipping cream to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks are formed. Add in the mascarpone and mix until completely combined.

Next, fold in the strawberry sauce and the evenly add the filling to the cooled tart shells. Chill.

Add the egg whites, cream of tartar and powdered sugar to a standing mixer with the whisk attachment and whisk on high speed until very stiff peaks are formed.

After very stiff peaks are formed squeeze in the remaining ½ of lemon. Add the mixture to a piping bag.

Make a swirl on the top of the strawberry tart and lightly toast using a torch.

Garnish with strawberry slice, lemon wheel and mint.

ROOT BEER FLOAT RECIPE INGREDIENTS 4 chilled bottles of your favorite root beer 1 quart of Haagan Daaz vanilla ice cream 1 pint of heavy whipping cream ½ cup of sugar fresh cherries

INSTRUCTIONS In a standing mixer, whisk the heavy cream and sugar to form stiff peaks. Keep cool before serving.

Next scoop the vanilla ice cream into 4 tall glasses and pour in the root beer into each glass.

Top off with fresh whipped cream and cherries.

defining your personal style TRANSLATING FASHION TO INTERIORS by donna mondi, donna mondi interior design “Style is a way to say who you are without having to speak.” – Rachel Zoe Often times clients struggle with defining their personal design style.

What is the difference between Traditional and Transitional. Am I modern or contemporary? Taking cues from your fashion sense can help translate your interior style which can give us a sense of direction when creating your dream space.

classic traditionalist

The classic traditionalist is tailored and timeless. Staple items in their closet include a classic white button down from Carolina Herrara paired with the an iconic Chanel bag.

They are drawn to crisp tailoring on sofas, traditional details that evoke a timelessness, and patterns rooted in history. This style is not about trends or looking for the next best thing, it evolves in a much subtler way. With a base of classics, you can sprinkle in items that incorporate new colors, metal ďŹ nishes, and patterns. Traditional styling does change over time at a much slower pace which gives this style longevity.

Retro chic

The retro chic are vintage lovers scouring the resale shops and loving the story behind their favorite finds. They may be channeling their inner Grace Kelly, Marilyn Monroe or Madonna on any given day.

I love to mix vintage finds into all of my interiors regardless of style.

We can certainly channel iconic 50’s and 60’s interiors but I find it more interesting to layer these pieces into my spaces. It gives them a fresh, new perspective versus the predictability of one dimensional design eras. So why pick one Diva when you can have them all?!?

urban modern

Always pushing the boundaries of the expected into something new and different. Setting trends rather than being trendy. All the while forgoing anything fussy or complicated. Fashion muses could be Helmut Lang, Victoria Beckham, or Hermes (a girl can dream!).

This is about thinking outside the box to create new interpretations of what we already know. The lines can be architectural and structured, linear and deďŹ ned. Textures become important to create drama and soften the straight edges. I prefer this style with high contrasts often in black and white having the color be supporting rather than leading.

transitional

The transitionalist embraces the old while taking on the new. They are always up for change but never trendy, not too risky but far from boring. Classic t-strap candles with edgy studs, owy skirt paired with a leather moto jacket‌this look is about new interpretations.

Your interior should be based in tradition but infused with modernity.

These interiors can be classic and edgy at the same time. My favorite way to accomplish this is to incorporate classic European details like millwork and mix in modern furnishings. Then layer in some vintage items and you’ve got yourself a perfectly transitional abode!

eclectic

Eclectic fashionistas are turning heads daily. Creating the most unexpected pairings that demand just the right amount of attention. All rules go out the window as a true eclectic will mix classic Van Cleef with Gucci’s grandma chic style in ways you wouldn’t think possible!

This one can be the hardest of all the styles to achieve but the results are well worth the extra effort! It’s about balancing contradictory elements: sleek lacquer with petrified wood, brushed brass with polished nickel, modern furniture with traditional prints. There are no boundaries so mix away with reckless abandon! Just be sure to always do it with style.