a perfect event EAT DRINK RECIPES GIFTS DECOR & MORE!
holiday issue!
H O L I D AY 2 0 1 3 HOLIDAY | 1
Our Tastemarkers
R O SS S V EB A C K
J oy Mo L L E T
lifestyle expert
ch e f
Ross finds imperfec tion char ming. Simple ever yday things are what he wants to h ave around. Come along and lear n to celebr ate what we already have .
Joy is a self -taugh t h o m e cook . S h e th in g s i t i s impor tan t for f r i en ds an d f amily to r ec o n n ec t arou n d th e din n er tabl e an d u ses qu ick an d easy recipes to ma ke ever y day meals in to a ce l ebr ati o n
AMY BOYLE
suzzane brown
photographer
photographer
Published nationally and inter nationally, Amy is passionate about captur ing people , theater and tr avel imager y.
Ch icag o’s fir st pr em i er on -loca tion pho to gr aphy stu dio specia liz i n g i n lifestyle ph otog r aphy fo r all types of love an d al l sta ges of life .
E r ic Himel
vicki a r ch e r
s ty lis t
writer
Er ic is a celbr ity st ylist who is also regular ly featured in Us Week ly' s Fashion Police as well as on TV shows with his unique take on celebr ity fashion and cur rent trends.
Sh e lives betwe en Lon don an d Sa i n t R émy de Proven ce in so u th er n Fr an ce H er boo ks “ M y Fren ch Life” and “ F r en c h E ssen ce” a re tr eas u r e troves for th e beau ty o f Fr an ce , as is h e r bl o g, Fren ch E ssen ce .
K ERR Y S H O RR fashionista A fanatic for fashion , food and wine and th e local celebr ity scene , Ker r y Shor r jets between Chicago and Palm Bea ch to source the citie s most fashionable fêtes, pa lateinspir ing destinatio n s a n d extr aordinar y individu als.
b lai r & la u r i e pessemier f i n e a r t p a i nt er s Th e two pain t ed i n S eattle before m ovi n g to Pa r is. T h ey of fer pai n ti n g wor k sh ops cel ebr ati n g th e a r t, cu ltu re & c u i si n e o f th e city th ey l ove .
ME L I SS A MCCLAIN
m att Sava g e
photographer
photographer
Melissa shares colorf u l finds from the wo r ld of food, design, ar t, in ter ior s. In Seattle she explor in g creativity, follows dreams, and inspires other s to do the same .
Matt is a ph oto gr aph er ba sed in C h ica go, co-own er of Aver y h o u s e an d Smilebooth Ch i c ago.
do m i n i q u e m al e t
M A RG A RE T J . O ' co n n o r
french foodis ta
marcon consulting
She enjoys great fo od, bu t like many wor king moth er s, doesn’t have much time to spend in the kitchen . H er Par isian secret‌simple an d
O wn er an d foun der o f Marcon Con su l ti n g, a Ch icag o based pu bl i c rela tion s an d spec i al even ts bou tique
quick recipes.
Corey Amaro
a m a n da p u ck
blogger
the foodarazz i
Daily tales on her blog Tongue in Cheek are woven from her exper iences of living and loving in the south of Fr ance . her tales are of linens, of letter s, of vintage scr aps, and moments of these wor n tr ue objects whispering in her ear.
Sh e is a massi ve l eader i n th e h ospitality, even t an d pu blic rela tion s wo r l d i n Ch icag o a s th e E VP o f X A , T h e E xper ien t i al A gen c y.
Stac e y Ro n e y
M A R I A NNE De LAY
beauty on call
t h e savoy f l ea
She has three kids a n d three businesses, h er days are a whir lwind r un n in g Ar tist agency Beau ty on Call, On-line magazin e GlossedandFound.com, a n d skincare line Rodan + Fields. In shor t, she's leadin g a ver y Beauty-Full life . Liter a lly.
Ma r ian n e tr avel s any w h er e th e ba ck roads take h er to br in g you s o ph i s ti c ated trea sres. Sh o p tabl eto p, decor, gif ts as wel l as pr o ps a n d ren ta ls at th e r eas y yo u n ext Soiree .
EDITOR'S NOTE
Cheers.
AFTER ALL FRIENDS, IT'S THE MOST WONDERFUL TIMES OF THE YEAR. THE HOLIDAYS. WHICH, QUITE FRANKLY CAN WHIRL RIGHT PAST US, LEAVING US DIZZY. BUT NOT THIS YEAR. OUR TASTEMAKERS AND TALENTED DESIGN TEAM HAVE WORKED FEVERISHLY FOR MONTHS, TO BRING YOU THE VERY BEST BEAUTY (AND SWEET, SIMPLE SHORTCUTS!) OF THE SEASON. FROM GIFTING TO HOLIDAY PARTY FASHION, RECIPE TRENDS TO THANKSGIVUKKAH (JUST ONCE IN OUR LIFETIME!), WE'VE GOT IT COVERED INSIDE THESE PRETTY PAGES. TOGETHER WE CAN SIMPLIFY, PLAN AND STYLE LIKE A PRO, AND GOSH DARN IT, REALLY SAVOR OUR TIME WITH FAMILY AND FRIENDS THIS TIME AROUND. SO LET'S GO. NO TIME TO WASTE. HAPPIEST OF HOLIDAYS, TO YOU AND YOURS.
FAM PHOTOS FROM PARIS, PHOTO CREDIT: BETHANY FRITZ, MAYPOLE STUDIOS
TABLE OF CONTENTS
8 10 28 30 36 46 52 60
64 70 82 94 110 112 130
HOL I D A Y P A R T Y S T Y LE GU ID E
JO Y O F COOKI NG
marie whitney
joy mollet
LE A F PEEP ING IN NEW ENGLAND
TH E SEASON' S EN D
amy boyle
rob berkley
F IG H T TH E CO LD BR ING O N TH E H EAT
FALL H ARVEST PA RTY
amanda puck
H A NUK K AH
T H A N K SGIVUK K AH
T H A N K SG IV ING EATS ross svebech
A T H A N K G F UL TABLE
PUMP K IN P IE T E A CO C K TAIL melissa mcclain
H OL ID AY | 6
ross sveback
ENGAGEMEN TS WE LOVE jackie and peter
WINTER WHI TE eric himel
C ARO USE L IN SNOW laurie and blair pessemier
AN ARTFUL HOLI DA Y rosemary fanti
142 148 154 158 166 174 180 190
195 210 220 86 236 242
H OLID A Y O PEN H OUSE
SP O RTS NIGH BIRTH DA Y
T IS T H E SEA SO N
PRIMO CLASSICO' S BR'ITALI A
holiday tablescape
H O L ID A Y C O C K T A ILS
H O L ID A Y K ID S T ABLE
D IY C UPC A K ES
W A RMES T W ISH ES
holiday tablescape
ALL I W A N T F O R C H R IS T MAS lacanche stoves
A FINE RO MANCE, FRA NCE david bacher
SWEE T H O LIDA Y IN PARI S
dominique malet
SN AP. SP ARK LE, POP!
happy new year
GLOW
new years eve family fun
H O L ID A Y C HEER
holiday tablescape
HOLIDAY | 7
holiday holidayparty party 1.
START OFF THE PARTY PLANNING PROCESS WITH AN AMAZING CUSTOM INVITATION FROM PAPERLESS POST. YOUR GUESTS WILL LOVE THIS SWEET SURPRISE IN THEIR INBOX!
2.
START PLANNING YOUR DRINK MENU IN STYLE WITH THIS COCKTAIL SWATCHBOOK FROM MRS. LILIEN
3.
DRESS THE PART IN THIS FUN HOLIDAY DRESS BY BCBG OR THIS SLEEK LEATHER ONE FROM THE ROW H OL ID AY | 8
4.
BE SURE TO ACCESSORIZE WITH THE GLAMOROUS ABBA EARRINGS IN CRYSTAL FROM LOREN HOPE, THE GOLD PYRAMID CAROUSEL WATCH FROM KATE SPADE AND TAMSIN CLASSIC PUMPS IN CHEETAH BY LOEFFLER RANDALL.
guide y style guide
by marie whitney, two penny blue
YOUR GUIDE TO PLAYING HOSTESS WITH THE MOST AND THROWING THE PERFECT HOLIDAY GET-TOGETHER FOR FRIENDS THIS SEASON.
5.
GET IN SOME BEAUTY PREP WITH ZOYA LANEY FOR THE PERFECT PARTY MANI, POWDER ON SOME FINISHING TOUCHES WITH THIS LEOPARD MAKEUP BRUSH SET FROM JCREW AND POP ON SOME CLASSIC RED LIPSTICK FROM KATE SPADE BEFORE YOUR GUESTS ARRIVE.
6.
ALLOW GUESTS TO SERVE THEMSELVES FROM THIS AMAZING SEDGEWICK BAR CART FROM SOCIETY SOCIAL. THIS GOLD PITCHER SET DOES THE JOB - AND DON’T FORGET THE COASTERS!
7.
BE SURE TO CAPTURE ALL OF YOUR LOVELY GUESTS WITH THIS CUTE PINK POLAROID CAMERA FROM URBAN OUTFITTERS.
8.
AFTER THE PARTY WRAPS, BE SURE TO GET SOME BEAUTY SLEEP WITH THE PERFECT POST PARTY SLEEP MASK. LEAVE THE CLEANUP FOR THE MORNING!
9.
DON’T FORGET TO THANK YOUR GUESTS FOR COMING WITH SOME STRIPED THANK YOU NOTES FROM SUGAR PAPER !
Tastemaker
LeafPe New En
maine's cape neddick light at night photo by colin boyle, age 15 H OL ID AY | 1 0
eeping in ngland
amy boyle
traveling to new england in the fall is just one of the most memorable trips we take as a family. the colors are brilliant and the opportunities abundant to spend time it the beautiful landscapes with vistas and rich hues everywhere. the scents of apples and crackling of fires make memories that last and prepare us for the upcoming seasons’ change. as a family of photographers we throughly enjoy freezing these times to aid in our story telling for years to come. photos by amy boyle HOLIDAY | 11
summer sun turns to autumn gold
mountain trail carp H OL ID AY | 1 2
blaze of color
peted with fall color HOLIDAY | 13
autumn still life
reflections in a new hampshire lake photo by colin boyle
world series hopes and dreams
HOLIDAY | 15
new england church on the green
the topsfield fair, america's oldest
H OL ID AY | 1 6
handful of history in the making
boys in the hen house: edward (13), colin (15), drew (17) and geoffrey (11)
HOLIDAY | 17
H OL ID AY | 1 8
HOLIDAY | 19
ferris wheel ready
H OL ID AY | 20
for a spin
almost got it...
HOLIDAY | 2 1
pick your own at autumn hills orchard photo by colin boyle
H OL ID AY | 22
enjoying fall's bounty
HOLIDAY | 2 3
H OL ID AY | 24
HOLIDAY | 2 5
H OL ID AY | 26
"Autumn, the year's last, loveliest smile."
-william cullen bryant
HOLIDAY | 2 7
Tastemaker
FIGHT THE COLD BY PACKING THE HEAT
Don’t let frigid temperatures keep you cooped up this holiday! Pile on some layers, hit the town and warm up from the inside out with spicy dishes that pack a punch against the brisk weather. These Chicago hotspots are serving up cuisine that is guaranteed to heat up your mouth and your soul.
HOWELLS & HOOD
Fish Tacos- $15 for an order of 3 Made with chili-crusted sitka sound halibut, chipotle citrus cabbage, micro cilantro, jalapeno puree and smoked bacon pinto beans on house made white corn tortillas
BRIDGE BAR
Firecracker Shrimp- $16 Crispy shrimp with spicy firecracker sauce
H OL ID AY | 28
Tanta
Mixto Cebiche- $11/$16 A spicy mix of fresh catch of t (both types of peruvian chilis
AMAND A PU
CK
DOC B’S
The dragon- $12 With housemade giardiniera slaw, monterey jack, crispy leeks and habanero-honey bbq on a sesame seed bun
the day, squid, shrimp, rocoto, and aji s) and lime
JAKE MELNICK’S CORNER TAP
XXX Wings- $15.95 Jumbo chicken wings offering a great combination of heat and flavor, made with the hottest known raw chili pepper in the world, the bhut jolokia (aka ghost pepper) HOLIDAY | 2 9
Hanukkah
traditional c + hint of g =
holida
venue: art gallery, nomi, park hyatt chicago photography: bethany fritz, maypole studios florals and decor: debi lilly, a perfect event for circa/zapwater silver vases, glass vases: debi lilly design for safeway/dominicks
color palette + glamour =
ay fun
blue for sky, faith, wisdom and truth. white for purity, peace and light. silver...for some
holiday sparkle.
HOLIDAY | 31
step 1 - unroll wrapping paper runner down table for instant pop of pattern and color in the traditional hanukkah blues and silvers.
H OL ID AY | 3 2
step 2 - layer in a collection of our new silver debi lilly design vases from safeway, filled with hanukkah whites: spray roses, hydrangea, rununculus, adding an ostrich feather for drama.
step 3 - it's all about lighting candles, and bringing hanukkah blessings alive. add in metallic mercury votive candles in pairs down the table, and ontop candlesticks for varied height and interest down the table. fill glass vases (these are our favorite illusion vases by debi lilly design for safeway) with water, and top with floating candles, for magnified beauty and glowing ambience.
L'chaim!
HOLIDAY | 33
Tastemaker
Thanksgivukkah HAVE YOU HEARD? ALL THE RAGE:
H OL ID AY | 3 6
in the kitchen WITH ross sveback
SPIC Y RANCH RITZ CRACKERS
Why not customize the ritz cracker for your next holiday? Here you take a full box of regular ritz crackers and toss them in 8 tbsp (1 stick) of melted, unsalted butter. I place the crackers in a large bowl, then drizzle half the butter over them, toss – and repeat. In a separate bowl, combine one package ranch seasoning mix, 1 tbsp. Red pepper flakes, 1 tsp. Garlic powder and 1/2 c. Grated parmesan cheese – stirring to combine. Shake over buttered crackers and gently stir to coat crackers in mixture. Alternatively, i use 2 tbsp. Penzey’s buttermilk ranch seasoning and 1 tsp. Penzey’s roasted garlic salt. Place on a half sheet pan and bake in a 300 degree oven for 20 minutes. Remove from oven and allow to cool completely. Enjoy!
HOLIDAY | 37
H OL ID AY | 3 8
CHOCOL ATE BABK A
How can you go wrong with a recipe that has a pound of chocolate and almost two pounds of butter? The hardest part about this entire recipe is waiting, the agony of waiting for the loaf to completely cool so you can cut it. Do not try and pop these out before then as the gobs of molten chocolate will pool and your beautiful loaf will look like someone stepped on it. Patience, patience – it will all be worth it. I start this recipe out by making the chocolate filling and streusel, then setting them aside until I am ready for them – just makes it that much easier. Dough 1 1/2 c. milk 2 tbsp. active dry yeast 3/4 c. sugar 2 whole eggs + 2 egg yolks 1 tsp. salt 3/4 c. (1 1/2 sticks) unsalted butter, room temperature 6.5 cups AP flour 1 egg mixed with 1 tablespoon milk – egg wash Chocolate Filling 1 lb. dark/bittersweet chocolate 1 tbsp. ground cinnamon 3/4 c. granulated sugar Streusel Topping 3/4 cups dark brown sugar 3/4 cups all-purpose flour 1/2 tsp. cinnamon 1/2 tsp. freshly-ground nutmeg 1/2 cup (8 tbsp) unsalted butter, melted Proof the yeast by mixing the milk and sugar together in a liquid measuring cup and heating it up in the microwave for 1-2 minutes, stirring to dissolve the sugar. When the mixture is warm to the touch of your pinky, stirring it right in the middle with your finger – then it is warm enough to activate the yeast, too hot – and you will kill it. Stir it around and let it sit for five minute – foam should form on the top of the liquid. You are ready to go. Pour the yeast into the work bowl of an electric mixer fitted with the dough hook, add the eggs, butter, salt and 4 cups of the flour – turn mixer on medium low and begin to mix. After two minutes, add two more cups of the flour and allow to mix. At this point you should begin to see the dough start to clean the bowl – add an additional half cup and allow to mix until the bowl is cleaned up by the dough. Butter your work bowl and toss the dough around in it, cover with plastic wrap and keep in a warm place for one hour. I place the dough into my oven which I preheat to 170 and leave it in there on the entire time. Prep two large loaf pans with Bak-klene. Remove dough and punch down, divide dough in half. Roll each half into a rough 18″ square. Brush the edges with egg wash. Scatter chocolate filling evenly around, then roll up gently like making cinnamon rolls. Twist entire roll roughly 6-8 times, so the dough looks twisted all the way down. Brush half of the dough with egg wash and place in the loaf pan – scatter roughly 1/2 c. of streusel over this half. Fold the other half over thestreuseled half. You will have streusel in the middle now. Repeat with other dough. Brush tops of loaves with egg wash and divide remaining streusel on top of both loaves. Place back into the warm oven to allow for a second rise for 15 minutes. Remove from oven and turn oven temperature up to 350 degrees. After dough has rested another 15 minutes (30 minutes total), place into the oven and bake for 70-75 minutes. Put a half sheet pan under the loaf pans to catch any falling streusel. Reduce oven temperature and bake for an additional ten minutes, until top is golden brown. Remove from the oven and allow the loaves to completely cool – this will take 4-6 hours. Dust with powdered sugar and enjoy!
H OL ID AY | 4 0
Penzeys spices make a perfect holiday gift! Find them here!
B ro w n B u tter an d S pice K rispie s I did not want to totally mess with the original recipe for rice krispies since it is timeless, yet figured playing with it a tad might be kind of fun. The end result is a delicious, comforting treat that everyone who has tried them gets wide-eyed and says ‘yum’. Perfect for autumn, or any time of year…. What you need: 1/2 C. (1 Stick) unsalted butter 1 – 16 Oz. Bag miniature marshmallows 1 Tsp. Vanilla bean paste 1 1/2 Tsp. Cinnamon 1/2 Tsp. Ground cardamamom 1/2 Tsp. Freshly-grated nutmeg 9 C. Rice krispies Prep a 9x13 or 9x9 pan by spraying it with release spray – i prefer bak-klene. Place the stick of butter in a large pot and turn heat to medium. When the butter has almost melted, set you r timer for ten minutes and stir butter regularly or swirl the pan to move it around. The butter will slowly begin to turn brown and you will see brown bits develop in the bottom of the pan – continue to stir until butter has turned a medium brown color, roughly 8-10 minutes. Add marshmallows and stir until fully melted. Remove from heat and add vanilla, cin namon, cardamom an d nutmeg, stirring to combine. Finally add the rice krispies and stir to fully coat. Pour into prepared pan and gently press down using a silicone spatula that you have sprayed with release spray so it does not stick. Allow to fully cool, then cut and enjoy – makes 12 bars.
Thanksgivukkah
YOUR
TABLE IN
1, 2, 3
P H O T O S : A manda H ein V E N U E : B loomingdales W edding R egistry, L I N E N : B B J L inen OL ID AY | 4 FHlorals , 2decor , paper : A P erfect E vent
1 . T raditional candles come alive in a new festival of lights using eight pillar candles inside wrought iron lanterns down the table . here !
2 . S et candle favors at each setting , to k eep the blessings alive well past the holiday dinner .
HOLIDAY | 43
3 . B B J L inen ' s
scalloped L uxor S heer
overlayrunner adds warm holiday spar k le to your table in minutes .
B B J ' s M arbella G old C hargers add glamour to each setting - and dress up even your basic everyday dishes .
H OL ID AY | 4 4
R oses are red . . . and orange . . . and sienna . . . and add an instant pop of color down the table , inside bud vases , layered in lanterns and more .
HOLIDAY | 45
Thanksgivi H OL ID AY | 4 6
ing Eats by Ross Sveback
HOLIDAY | 47
Parker House Rolls
These feather-light, buttery rolls were a 19th-century staple of the Parker House, a famous Boston hotel — the same hotel that in 1855 created the first Boston Cream Pie. So what makes a Parker House roll special? Butter, plain and simple. Butter in the middle of each roll and brushed over the top with a sprinkling of salt. The original recipe for these rolls calls for dipping them in butter, yet that is a very, messy process so brushing them gets almost there, yet still gets us across the finish line. Ingredients 1.5 c. milk 3 tbsp. sugar 1 tbsp. yeast 1 egg 2 tsp. salt 1/4 c. (1/2 stick) unsalted butter, melted 3.5 c. AP flour, plus more to finish Place milk and sugar into a liquid measuring cup and microwave for 1-2 minutes, until milk is warm, stirring to dissolve the sugar. When milk is warm to the touch, add yeast and allow to sit for five minutes to activate so dough will rise. Preheat oven to 200 degrees. In the bowl of your mixer with dough hook attached, add the salt, egg, melted butter and 3 c of flour. When milk/yeast mixture has activated, i.e. you will see foam on the top pour into mixer bowl and turn on medium to mix. This process will take a minute or two get begin to work, yet eventually the dough will pick up all the flour. Look in the bottom of your bowl while it is mixing, if the dough is sticking add an additional 1/4 c. of AP flour and wait another 30 seconds, look again – repeat process until dough is no longer sticking to the bottom. Remove bowl and attachment from mixer, form dough into a ball, spray bowl with release spray and place dough back into bowl, spraying top of dough with release spray, cover with damp towel and place in 200-degree oven for one hour to rise. I turn the oven off after 20 minutes. Melt 1 stick of unsalted butter and brush the inside of a 9X13 pan with some of the melted butter. Remove risen dough from the oven and punch down. Form into a ball and divide the dough into four equal sections. Take one of the quarters and roll it into a 6in x 12in rectangle, cut that into 3, 12in pieces and those 12in lengths into thirds, each measuring 4inX2in roughly using a pizza cutter. Brush halves of the dough pieces with butter and fold the unbuttered half on top of it. Place each piece into baking pan with the folded end toward the short side of the dish. You will need to layer and overlap them as the pan is not large enough for them to lay flat. Half the dough should fill half the pan – use that as your guide since the pan is buttered and the pieces easily rearranged. When the pan is filled with all the dough, brush the tops with melted butter and sprinkled with flaked sea salt, such as Maldon. Put in warm place to rise a second time for 30 minutes, such as preheated, 200-degree oven that you turn off when you place the dough in. Preheat the oven to 350, and place risen dough into the oven and bake for roughly 30 minutes. Remove from the oven and brush one last time with melted butter. Serve and enjoy! H OL ID AY | 4 8
Pecan Pumpkin Butter Bacon Dip
This is one of those recipes where you know you have created something wonderful that everyone needs to try. Pairing my Pecan Pumpkin Butter with bacon, and other savory flavors brings you a new Autumn/Winter dip to add to your entertaining line-up. The smoked black pepper is found here. Ingredients: 2 – 8 oz. packages cream cheese 2 tbsp. milk or cream 1 c. Pecan Pumpkin Butter 1 bunch scallions, sliced up to dark green 1 lb. thick-cut bacon, fried crisp 1 garlic clove, minced 1 tsp. smoked, black pepper
In the bowl of your mixer fitted with the whisk attachment, whip the cream cheese and milk/cream for five minutes, scraping the bowl to ensure it is evenly mixed. Add the pecan pumpkin butter and whip for another minute, scraping bowl to fully incorporate. Remove whisk attachment (I tap it again the bowl gently to place anything sticking to it directly into the bowl), and replace with flat beater. Add scallions, bacon, garlic and smoked pepper, mixing for another minute to make sure it well combined. Place into a covered container and refrigerate for at least four hours so flavors develop, preferably overnight. Serve with a whole-wheat cracker –
enjoy!
H OL ID AY | 5 0
Maker’s Mark Pecan Pumpkin Butter
Fall would not be the same without pumpkin butter, and to make a batch of your own is pennies compared to buying it at the store – considering this batch would make four jars worth. If you have ten minutes to kill and time to stir every once in a while, you can make this yourself. I made this in a 2 qt. dutch oven, which is the perfect size. For the spices, I prefer to use the roasted cinnamon and roasted ginger from McCormick’s in the spice aisle at the supermarket – feel free to use whichever you desire. Ingredients: 2 – 15 oz. Cans pumpkin puree 1/2 c. Simply Apple juice 1 c. Brown sugar 1 tbsp. McCormick’s Roasted Saigon Cinnamon 2 tsp. McCormick’s Roasted Ground Ginger 1 tsp. ground cardamom 1/2 tsp. freshly-ground nutmeg 1/2 tsp. ground cloves 1/2 c. Maker’s Mark Bourbon 1 c. Toasted pecans, finely ground Juice of one lemon In a 2 or 3 qt. pot, place the pumpkin puree, apple juice, brown sugar, cinnamon, ginger, cardamom, nutmeg and cloves. Bring to simmer and then turn on low, so that you can only see steam emanating from the pot – there should be no bubbling or gurgling – only a little steam. Stir mixture every once in a while – cooking for 90 minutes. Add Bourbon and continue to cook for another 30 minutes. Remove from stove, stir in finely ground pecans and lemon juice. Allow to cool completely and place in desired containers. Butter should last two months in the refrigerator.
The Thank H OL ID AY | 5 2
PHOTOGRAPHY: AVERYHOUSE
kful Table STYLIST TIP: PAPER SCROLLS ARE FANCY PLACECARDS ONTOP OUR NEW FAVORITE FAVOR: DEBI LILLY DESIGN FOR SAFEWAY PUMPKIN CANDLES. CUT PAPER INTO LONG STRIPS, WRAP ENDS ONE AT A TIME AROUND A PENCIL TO CURL, HANDWRITE GUEST NAMES IN CENTER.
HOLIDAY | 53
PARTY PLANNER TRICKS: SET A FRESH HERB STEM AT EACH SETTING, LIKE SAGE, TO ADD SCENT AND TEXTURE THIS HOLIDAY. LAYER DEBI LILLY DESIGN FOR SAFEWAY FLEUR DE LIS AND SOHO PLATES FOR A MODERN TAKE ON TRADITIONAL FORMAL CHINA.
H OL ID AY | 5 4
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PERSONALIZED DECOR: TIE TAGS OF THANKS ONTO VASES AT THE TABLE, SHARING YOUR GRATITUDE WITH FRIENDS AND FAMILY. SHOWN HERE: OUR NEW DEBI LILLY DESIGN BLOOM VASES.
H OL ID AY | 5 6
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H OL ID AY | 5 8
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Tastemaker
Why save pumpkin pie for dessert? PUMPKIN PIE TEA COCKTAIL
MY FAVORITE FIND FROM THE INTERNATIONAL FOOD BLOGGERS CONFERENCE RECENTLY PUMPKIN
IN
WAS PIE
SEATTLE
CASCADE WATER
ICE
(WWW.
CASCADEICEWATER.COM). SUGARFREE SPARKLING WATER WITH A WARM
FALL
PUMPKIN
FLAVOR.
MY HOLIDAY TASTE-MAKER DRINK PAIRING INSPIRATION FOR YOUR HOLIDAY MEALS THAT WILL ADD A LITTLE FUN TO YOUR TABLE FOR BOTH YOUNG AND OLD. MELISSA MCCLAIN
H OL ID AY | 6 0
PHOTOS BY MELISSA MCCLAIN
FOR THE KIDS AT THE TABLE, WHAT COULD BE MORE FUN THAT A MAGICAL, FLAVOR CHANGING DRINK!
EASILY
ACCOMPLISHED BY MAKING PUMPKIN PIE ICE CUBES. I GREW UP IN THE SOUTH AND MY MOM ALWAYS MADE ICE TEA FOR FAMILY HOLIDAY MEALS. UP YOUR ICE TEA BUT ADDING PUMPKIN PIE ICE CUBES.
THE DAY BEFORE YOUR BIG HOLIDAY FEAST, POUR PUMPKIN PIE WATER INTO ICE TRAYS.
THE DAY OF THE BIG FEAST BRINGS ICY WORKS OF ART.
POUR GLASSES OF ICE TEA AND ADD PUMPKIN PIE WATER ICE CUBES, WHICH ARE NOT ONLY FUN BUT BEAUTIFUL!
AS THE ICE CUBES MELT, “PUMPKIN PIE ICE” TEA WILL ADD A LITTLE EXTRA FLAVOR FUN TO YOUR MEAL.
H OL ID AY | 6 2
WHY LET THE KIDS HAVE ALL THE FUN? PUT SOME SPICE IN LIFE AND SAVE SOME ICE CUBES FOR A PUMPKIN PIE ICE TEA MIXER.
ICE TEA, SPICED RUM, A SPLASH OF APPLE CIDER, AND PUMPKIN PIE WATER ICE CUBES TURNS YOUR FEAST INTO A SPICY PARTY.
cheers!
�oy of cookin�
Tastemaker
joy mollet
everyone loves side dishes during t h e h o l i d ay s e a s o n . . . . e v e ry o n e b u t
me! i find them boring, overcooked and flavorless. here are some fun u p d at e s
on
side dishes.
traditional
h o l i d ay
ORANGE, HORSERADISH & CRANBERRY RELISH 2CUPS RAW CRANBERRIES 1 SMALL ONION (CUT INTO 1/4 CHUNKS) 1/2 CUP SUGAR 2 T B L S P R E PA R E D H O R S E R A D I S H 1/4 CUP SOUR CREAM OR THICK GREEK YOGURT ZEST OF 1/2 ORANGE PLACE
CRANBERRIES,
ONION
PIECES
AND
SUGAR
INTO THE BOWL OF THE FOOD PROCESSOR. PULSE UNTIL
EVERYTHING
HORSERADISH,
IS
SOUR
C O A R S E LY CREAM
AND
CHOPPED.
ADD
ORANGE
Z E S T.
T H I S I S B E S T I F M A D E A D AY O R T W O I N A D VA N C E . THIS RELISH ROCKS ON TURKEY SANDWICHES TOO!
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ROASTED BRUSSELS SPROUTS WITH PECORINO AND MINT (SERVES 6) 1 . 5 - 2 L B S B R U S S E L S S P R O U T S , T R I M M E D A N D H A LV E D LENGTHWISE 1/8 C OLIVE OIL S A LT A N D P E P P E R 1 C U P F I N E LY G R A T E D P E C O R I N O C H E E S E 2 T A B L E S P O O N S F I N E LY C H O P P E D F R E S H M I N T L E A V E S P R E H E AT O V E N 4 5 0 T H I S I S S U C H A Q U I C K A N D E A S Y S I D E I T A N E A S I LY B E M A D E WHILE THE TURKEY IS RESTING. TOSS BRUSSELS SPROUTS WITH O L I V E O I L , S A LT A N D P E P P E R . S P R E A D S P R O U T S I N A S I N G L E L A Y E R O N A C O O K I E S H E E T. B A K E O N T O P O V E N S H E L F 2 0 - 3 0 MINUTES OR TILL GOLDEN BROWN. WHILE HOT TOSS BRUSSELS S P R O U T S W I T H C H E E S E A N D F R E S H M I N T. S E R V E I M M E D I A T E LY
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S W E E T P O TAT O S O U F F L E 2 P O U N D S C O O K E D S W E E T P O TAT O E S 1 STICK OF BUTTER 1/3 CUP SUGAR 6 EGGS 1 1/2 CUP MILK 3 TEASPOONS CINNAMON 4 HEAPING TBLS FLOUR 2 TEASPOONS BAKING POWDER 1 T E A S P O O N S A LT TOPPING 1 CUP
PECANS
1/4 CUP BUTTER 1C BROWN SUGAR 1/3 CUP FLOUR 2 SLICES OF THICK CRISPY BACON CRUMBLED (OPTIONAL) P R E H E AT O V E N 3 2 5 D E G R E E S IN THE BOWL OF A FOOD PROCESSOR ADD PECANS, BUTTER, BROWN S U G A R A N D F L O U R . P U L S E U N T I L C R U M B LY . A D D B A C O N B I T S A N D S E T A S I D E . T H I S T O P P I N G C A N B E M A D E I N A D VA N C E A N D S T O R E D I N A N A I R T I G H T C O N TA I N E R I N T H E R E F R I G E R AT O R I N A S TA N D M I X E R U S I N G T H E PA D D L E AT TA C H M E N T M I X S W E E T P O TAT O E S A N D B U T T E R T O G E T H E R . A F T E R B U T T E R A N D S W E E T P O TAT O E S A R E M I X E D W I T H T H E M O T O R O N L O W A D D T H E R E S T OF YOUR INGREDIENTS. MIX UNTIL ALL INGREDIENTS ARE WELL COMBINED. BUTTER AN 8 INCH ROUND CERAMIC DISH. BAKE FOR 30 MINUTES. AFTER 30 MINUTES OF COOKING ADD TOPPING AND C O O K F O R A N A D D I T I O N A L 3 0 M I N U T E S . S E R V E I M M E D I A T E LY
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on's end
PHOTOS BY ROB BERKLEY
SUN SETS ON FALL MARTHA'S VINEYARD
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TWIN VASES, MARTHA'S VINEYARD
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BROKEN WINDOWS, MENEMSHA, MA
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FIRE ROAD 4 MANUEL F. CORRELLUS STATE FOREST, HOLIDAY | 75 MARTHA'S VINEYARD
BUCK, MANUEL F. CORRELLUS STATE FOREST, MARTHA'S VINEYARD
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CHILI DOG, MENEMSHA, MA
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Fall Harv C O V ER S T O R Y
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VENUE - INN AT SERENBE PLANNING & DESIGN - MANDY KELLOGG RYE, WAITING FOR MARTHA PHOTOGRAPHY - RUSTIC WHITE PHOTOGRAPHY FLORAL - GERTIE MAE'S FLORAL STUDIO
CA STATIO TABLETOP, FLATW HOME, BOXWOODS, WAITING
vest Party
ROSS SVEBACK
WHETHER IT'S A THANKSGIVING DINNER OR A GATHERING OF FRIENDS, THIS YEAR CELEBRATE THE NATURAL BEAUTY OF THE SEASON. GATHER ROUND A TABLE THAT EVOKES A SENSE OF NOSTALGIA AND TOGETHERNESS. FLORALS, FURNITURE AND FASHIONS BLEND SEAMLESSLY INTO THIS GORGEOUS SETTING AT INN AT SERENBE IN THE CHATTAHOOCHEE HILLS OF GEORGIA, A CHARMING LOCATION PERFECT FOR COUNTING BLESSINGS AND FEASTING ON NATURE'S BOUNTY.
AKE - ANNE KATHLEEN CAKES ONARY - ASHLEY BUSSY MCHUGH WARE, LINENS & GLASSWARE - ROSS SVEBACK G ON MARTHA, TIFFANY'S, WEST ELM & BLOOMINGDALES
FURNITURE - BLUE EYED YONDER BLANKET - HERMES PILLOWS - BRIMFIELD FASHION & JEWELRY - BLOOMINGDALES
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SET GREENERY DOWN THE CENTER OF A LONG TABLE FOR FAST, EASY DECOR. TUCK IN HINTS OF FEATHERS, BERRY, WHEAT AND OTHER FALL TEXTURES.
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ADD IN HEIGHT WITH TALL TAPER CANDLES, SCATTERED DOWN BOTH SIDES OF THE GARLAND. GILD FRESH PEARS WITH SPRAY PAINT FOR STUNNING PLACECARD
GILD FRESH PEARS WITH SPRAY PAINT FOR STUNNING PLACECARD HOLDERS AT EACH PLACESETTING. HOLIDAY | 8 5
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CELEBRATORY COCKTAILS KEEP IT CLASSY BY SERVING UP THE VERY BEST CHAMPAGNE MIXED WITH ST. GERMAIN, AN ELDERFLOWER LIQUEUR THAT TASTES AMAZING IN ALMOST ANYTHING. TOP WITH YOUR | 8 7 HOLIDAY FAVORITE BERRIES AND TOAST!
CAKES Life is short, eat dessert first! Showcase your sweet masterpieces on vintage cake stands of all sizes. AND, get creative with the toppings - naked cakes (no icing!), and ruffle frosting are enticing eye candy.
PLACE CARDS Mandy Kellogg Rye got crafty with her place card holders, spray painting pears with glittery gold spray paint. The Ashley Bussy McHughand custom place cards with each guests name are pinned to the pear. A great idea to accentuate the H OL ID AY | decor 88 and an easy breezy DIY.
TABLETOP The rustic faux bois, (French for false wood) place setting is by Ross Sveback. A gorgeous combination of wood grain pattern mixed with ivory scalloped-edged plates, gold flatware and basketweave placemats makes this the perfect place setting for a harvest party.
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DRESS THE PART THE HOSTESS WITH THE MOSTESS SHOULD ALWAYS LOOK THE PART, SO DRESS FOR THE OCCASION (AND DECOR!) WITH A DRESS THAT INCORPORATES YOUR PARTY COLORS FLORALS - TIS THE SEASON TO ROCK THAT MERRY OL' ENGLAND INSPIRED FLORAL CROWN! FASHION & JEWELRY - BLOOMINGDALES HAIR MICHELLE H OL-ID AY | 9 2 MCCOY MAKEUP - BLUEBIRD MAKEUP ARTISTRY
E N G A G EME N T
engagements we love j a c k i e a nd p e t e r t a k e t w o . . . Q: How to p e r s on a lity
capture on
yo u r fil m ?
A : D e s ign a n e ng a g e m e nt s e s s ion u s ing loc a tion s a r o u nd to w n th a t s h a r e yo u r lov e s in lif e f r o m a p a s s ion fo r boo k s a nd r e a ding in s id e of yo u r f a vo r it e boo k s to r e . . . to yo u r b r a nd n e w c a r e e r in C hic a go a r chit e ct u r e . . . to yo u r n e w n e ighbo r hood El Sto p in yo u r fi r s t ho m e tog e th e r . . . to l e g e nd a r y ho m e to w n l a nd m a r k f a vo r it e s . You lov e d th e i r e ng a g e m e nt s e s s ion in Ko r e a - a nd no w h e r e ' s a p e e k a t o u r O ctob e r b r id e a nd g r oo m ' s C hic a go s e s s ion .
H OL ID AY | 9 4 PHOTOGRAPHY: KENNY NAKAI
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Tastemaker
{winter for her...
'OPHELIA TOP', $1390, THE ROW
'POM POM' WHITE FOX FUR CLUTCH BAG, $2595, JIMMY CHOO
WHITE CORAL WHEAT EARRINGS, $5400, CATHY WATERMAN
KNEE-HIGH CALFSKIN BOOT, $1490, FERRAGAMO H OL ID AY | 1 1 0
WOOL COAT, $3950, GARETH PUGH
white} eric himel, stylist to the stars
AUTOMATIC STAINLESS STEEL WATCH, $850, BLACK FLEECE BY BROOKS BROTHERS
SAFFIANO LEATHER TRAVEL BAG, $1750, PRADA
COTTON & CASHMERE CORDUROY PANT, $650, LORO PIANA
VELVET-COLLAR WOOL COAT, $2590, GUCCI
for him... CASHMERE SHAWL PULLOVER, $795, RALPH LAUREN
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AR T I S T S WE L O V E
carousel i
insnow
“Size, er, 42 please,” I ask softly at the counter. I have HUGE feet, by Paris standards (10, US size), and I am requesting ice skates. On Christmas, 2013, my houseful of guests and Blair and I went ice skating in the Grand Palais. This year, our ice skating will be either at the Eiffel Tower or Hotel de Ville. Nothing says winter to me more than ice skating. There are a number of “patinoires” in Paris. I have been every year since we first moved here in 1993. Then, they had a rink in the Tuileries, and I remember skating alongside an Edith Piaf look-alike, with a black coat and cinched-waist -- she extended her leg dramatically in front of her, as she made her way around the rink. We skated beneath the eye of Jules Ferry, his statue gracing the upper level near rue de Rivoli in the Tuileries Gardens. Since then, the rink in front of the Hotel de Ville has been the classic. It freezes up around the 15 December and stays in place until early March. The grand façade of city hall dominates the scene. On the ice, there are poor skaters like me, medium skaters like my husband Blair, and stellar skaters who can weave in and out around us, miraculously avoiding a collision. Music varies throughout the day from classic to rock and roll, and after dark, the scene can be quite dramatic. It’s free, except for the skates, which will set you back 5 euros. They are amazingly comfortable, made of some plastic-y material, that can hug your ankle as tightly as you can pull the clip and laces. There are times the place is almost empty and other times it is chock-a-block with all ages, all levels. It is in a word: EXHILARATING . Ice skating in Paris, whoopee -- or should I say oh-la-la? The other choice for skating is at the Eiffel Tower. Here, 60 meters (about 200 feet) above the city, you can ice skate in a more refined setting. You have to buy a ticket or walk up to the first level (that’s about20 stories – you could be exhausted when you get there), but the skates are free and the ice is top shelf. You can’t bring your own skates here, but rental is free. The view is breathtaking, There is a rink at Montparnasse – the only tall building in Paris. The ice skating rink is at ground level, but the ice is good, and it isn’t normally overcrowded. You can bring your own skates or rent for five euros. And if it’s only the kids who want to skate, there is a small Teflon ice track in the Christmas village along the Champs Elysees. There is a French proverb from the eighteenth century that says “God always helps fools, lovers and drunkards” which must come into play when I skate. Thankfully, I made it through my 2012 escapade at the Grand Palais without a fall. This year the Grand Palais is featuring a full size carnival, complete with ferris wheel , for the Christmas season. So, even if your ankles feel weak, you can still have fun.
laurie and blair pessemier
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WE D D I N G
KATHERINE CARRIED A LUSH BOUQUET OF APRICOT AND IVORY MINI CALLA LILLIES, CHAMPAGNE ROSES, AND H OL ID AY | 116 GREEN HYDRANGEA.
fall in love... KATHERINE AND ANDY CHICAGO, ILLINOIS
Photography: Artisian Events Planning, Florals, Decor : Debi Lilly, A Perfect Event Venue: A New Leaf Cake : Cake Girls Church : St. HOLIDAY Crysostom’s | 117
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TABLECARDS HUNG FROM SILK RIBBONS OFF OF TREE BRANCHES IN THE NEW LEAF GARDEN, AND LISTED THE BRIDE'S FAVORITE SEASONAL FLOWERS, AS TABLE NAMES, FOR THE RECEPTION
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REPURPOSE YOUR BRIDAL PARTY BOUQUETS ON THE HEAD TABLE - THEY CREATE A MASSED FLORAL COLLECTION INSIDE GLASS VASES AROUND THE CENTERPIECE. H OL ID AY | 1 26
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Tastemaker
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An Artful H
Holiday... ROS
EMA
RY F ANT
I
oh my, what to wear?
from day to night. from dressed down to dress up. rosemary's sketching the season's fresh fashion.
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wrapped up in a bit of holiday red.
LBDs for december fetes...
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new year's eve elegance, from tucked in with a good book...to midnight on the tippy top of the town! cheers. HOLIDAY | 135
picture perfect
holiday cards
step on in . . . email . . . call . . . facebook . . . tweet . . . heck - just give us some kind of a shout !
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we ’ ll design your family holiday card in a snap how easy is that ?
a erfect event
L indsay @ aperfectevent . com
3 0 5 0 N . L incoln A ve C hicago , I L 6 0 6 5 7 773.244.9333
www . aperfectevent . com
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G I F T S WE L O V E
merry mo
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onograms a perfect event!
Our favorite holiday gifts found at
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We love these new foil stamped mono bags. H OL ID AYpricing! | 1 40 Call for
a erfect event
3050 N. LINCOLN AVENUE• CHICAGO | 773•244•9333
G IFTS , F LORA L , I N V I TAT I ONS , FAVOR S , D ECOR A ND MORE!
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holiday ope H OL ID AY | 1 42
pen house set out the sweet treats - stock the hot chocolate bar - we're toasting and tasting family style!
PHOTOGRAPHY:AVERYHOUSE CATERING PURE KITCHEN, BAKED THE BAKERY HOLIDAY | 143 LINENS BBJLINEN
DIY MENU TAGS: using washi tape fro of color to the edge of food tags. clothe stands - just clip onto the side for a styl
DIY COOKIE JARS: fill glass vases and jars with flavors of cookies and treats, print tags and tape to ribbon, wrap around vase. H OL ID AY | 1 44
om craft stores, add strips es pins make great menu tag list secret stand up trick!
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The cocoa bar is the season's with hot chocolate, bowls wit bits, marshmallows, and more Boozy Hot Chocolate - compl mix ins like Whiskey, Frange
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s hot trend - fill coffeepots th toppings like chocolate e. The adult version lete with everything from elico, even Red Wine!
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Tis the Season for family fun decor!
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PHOTOGRAPHY: AVERYHOUSE
n
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Debi Lilly Design for Safeway this season means her favorite go to: Apothecary Jars - so fast and fun for kids to fill with Glitter Balls, scattering extra along with Glitter Pinecones down the center of the table.
Turn Debi's Silver Vases upside down to create instant candlesticks. Top with Snowflake Pillar Candles.
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PIllar Candles at varied heights down the table - a favorite trend - is easy to do ontop patterned paper runners. Wrapping works great for fast, fabulous runners. H OL ID AY | paper 152
Debi Lilly Design Silver Sleigh Bells make picture perfect placecard holders down the table, for guests to take home and enjoy on their tree long after the party's end.
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THIS HAPPY everything's com
C O C K T A I L S WE L O V E
{3 STEPS TO THE PERFEC
{STEP 1} line up champagne glasses ontop trays on your bar, before guests arrive.
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{STEP 2} ding dong! when g arrive, pop and po Prosecco or Cham into glasses upon a
Y HOLIDAY... ming up roses!
CT HOLIDAY COCKTAIL}
guests our mpagne arrival.
{STEP 3} top those beautiful bubbles with a floating rose petal for instant holiday style in seconds.
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serve up some
citrus punch cocktails
Sparkle this season
Ingredients: 32-ounce bottle cranberry juice cocktail, chilled 46-ounce can pineapple juice, chilled 2 cups Uncle Matt’s Organic orange juice, chilled 2/3 cup lemon juice Large bottle Ginger Ale, chilled Directions: 1. Combine first 4 ingredients. 2. Add soda and stir. 3. Serve in decorative punch bowl.
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T A B L ES WE L O V E
holiday kids ta
kids and c
SET BUSY "TREATS" AT EACH SETTING, LIKE TINY TOYS IN BOXES, SETS OF NOTECARDS TO COLOR AND MORE.
able
candy and cookies oh my!
PHOTOS: AMANDA HEIN
"ICY" LICORICE TOPIARY - ALWAYS A KID'S CRAFT CROWD PLEASER! JUST COVER STYROFOAM CONE IN SECTIONS WITH GLUE, AND QUICKLY LINE UP LICORICE CANDY TOGETHER IN "STRIPES".
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Top decor with confetti Animal Crackers, right from the grocery aisle!
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I LOVE TO PULL CONTAINERS RIGHT FROM THE KID'S BEDROOMS AND PLAYROOMS - MARY JANE RAINBOOTS MAKE PERFECT FLORAL CONTAINERS (JUST PLACE A GLASS OR VASE INSIDE THE BOOT FILLED WITH WATER), TINY GLASSES FROM PLAYSETS MAKE GREAT CRAYON CONTAINERS.
KIDS ARE PERFECT TO HELP CRAFT UP THEIR KID'S TABLE DECOR - GLUE + LIFESAVERS = CUTE CANDLE AND VASE STRIPEY DETAILS.
FILL DRINKING GLASSES WITH PARTY HORNS, AND STREAMER BLOW OUTS FOR SILLY, FESTIVE HOLIDAY FUN.
DIY to Cupcake
Swirlz Cupcakes
Click here for our petite CHEER pennants - print, cut, glue to toothpicks, add to cupcakes. H OL ID AY | 1 6 4
e Chic
s + our free printables = Cupcakes We Love
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Cupcakes + Ribbon Flags = F.U.N.
Cut ribbons into 4" long lengths, fold into U shape, wrap U around straw, and pull ends through to create flag.
JOY Cakes
click here for our JOY pennant cut and tape to twine, then kno secure, and add to cupcakes.
t banner - and print, ot on toothpicks to
Macarons + Cupcakes = MacCakes
Just top cupcakes with everyone's favorite french pastry - macaron - for instant patisserie so pretty.
Ribbon + Cake = PennantCake With a collection of holiday ribbon or washi tape, create a pennant cake topper, notching ends at varied lengths, and knot onto skewers to secure. Did you know Swirlz now bakes up the prettiest petite cakes (Ruffle Cake shown here) that you ever did see? Click here to order one now: swirlzcupcakes.com
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o g s ' i b e D Gourm
Straight from the chic she Germain, Paris - and so e
I love homemade happy h with the kids. For hostess stocking stuffers, for ever fast, fabulous, delicious tr
Perfect served right out o charcuterie, on bruschett
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o to t f i G t e m
elves of Bon Marche, St easy to make at home
holiday gifts made together ses, for teacher gifts, ry occasion - this is one reat.
of the jar with cheese, ta, and more.
Ingredients
Honey Chopped nuts (I love Almonds, Pecans, Cashews, Hazelnuts, Walnuts, Macadamia) Glass Jars for gifting Ribbon Paper Toast all nuts in hot skillet to release their natural flavors and oils, then mix together Mix a layer of nuts, top with honey to coat, layer by layer, repeating until jar is full. Click here to print our free download paper jar wrap and Miel aux Noix gift tag. Ready, set, gift!
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B E H I N D T H E S C E N ES
Parker whipped these jars up right in ou
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ur kitchen - done in five minutes, tops!
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Warmest PHOTOGRAPHY: AVERYHOUSE H OL ID AY | 1 74 TABLETOP AND CHAIRS: TABLESCAPES PARTY RENTAL
t Wishes HOLIDAY | 175
DECOR DIY - RIBBON SOFT, FUZZY MITTENS TOGETHER AND HANG OVER YOUR CHAIR FOR A PRETTY PARTY DTEAIL. JUST CLICK ON OUR FREE DOWNLOAD WARMEST WISHES TAGS, PRINT, CUT AND PIN TO ATTACH TO MITTENS. TUCK FRESH PINE TIPS INSIDE FOR A H OL ID AY | 1 76 SOFT, ELEGANT FINISHING TOUCH.
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OUR FAVORITE DEBI LILLY DESIGN ILLUSION VASES FOR SAFEWAY/DOMINICKS - WE CAN'T THROW A PARTY WITHOUT THEM! FILL WITH WATER, PINE TIPS, FRESH CRANBERRIES AND TOP WITH A FLOATING CANDLE FOR LONG LASTING, BEAUTIFUL HOLIDAY DECOR ON DINING TABLES, THE KITCHEN ISLAND, MANTLE AND MORE.
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LAYER IN GILDED VOTIVE CANDLES, FRESH ROSE PETALS, AND EVEN GLAMOROUS CHOCOLATES FRESH PLUCKED FROM THE GROCERY AISLE AND VOILA! TIME TO CELEBRATE. HOLIDAY | 179
All I Want for
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or Christmas...
lacanche stoves
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the story of cuisinière, or kitchen ranges, would not be complete without mentioning my very favorite home decor detail: a small, family-owned company in the rural village of lacanche, france. for it is here, in the côte d’or district of burgundy, that the world’s premiere kitchen ranges have been designed and hand-crafted for more than two centuries burgundy is of course no stranger to fine cooking, but not content with demonstrating its attachment to tried and tested gastronomic values, the region also supplies all the equipment required for cooking at its best - starting with the renowned lacanche stoves. the heart and soul of any self-respecting kitchen devoted to the culinary arts is without doubt the stove. the stove must of course be aesthetically pleasing and must play its full part in the decoration of a room on which as much care is nowadays lavished as the most intimate of boudoirs! but it must also incorporate the finest cooking qualities so that the cook can express himself or herself with all the brio of a top-class chef. as it happens, this is exactly the approach adopted in the factories of lacanche, a little village in the hills above beaune, where the famous stoves bearing the village’s name are manufactured.and it has every reason to be proud of its legacy: the site dates back to the 18th century when a burgundian gentleman by the name of richard de curtil decided to put the iron contained in his subsoil and the timber from his forests to good use by creating a foundry at lacanche. the lacanche ironworks was dedicated to the manufacture of stoves for stately homes and the professional trade. success was guaranteed with the return to traditional values and the increasing interest shown by members of the general public - keen to use authentic stoves and to emulate the creations of the top chefs. thus were born the lacanche stoves, now to be seen gracing the pages of many a home decoration magazine. the stoves are made to order, the client choosing from among the various accessories available: warming cupboard, storage cupboard, simmer plate, gas or electric oven, etc. the new lacanche models, all incorporating enamel, cast iron and brass, are based on the old stoves traditionally manufactured in the factory.
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truth be told, all i wanted for christmas last year. and here she is, in all of her french burgandy brilliance, tucked right into our chicago kitchen...
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together with my darling dad, an expert craftsman and carpenter on the side, we designed and built side by side our charming, enchanted french kitchen in the city.
a favorite honeymoon treasure from south of france!
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i started collecting french porcelain on our honeymoon in france years ago, and every year bring back new favorite designs from flea markets, a simone, la bovida and more.
my dad, also a brilliant chef on the side, together iwth lilly and parker each christmas, makes his and hers cutting boards to gift under the tree for mike and me. HOLIDAY | 18 9
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Holiday
y Cheer
guest gifts at the table PHOTOGRAPHY: AVERYHOUSE TABLETOP AND CHAIRS: HOLIDAY | 191 TABLESCAPES PARTY RENTAL
1. TINY TRUNKS AND POTS OF MOSS AND HERBS MAKE DARLING FAVORS SET AT EACH PLACESETTING. 2. LAYER IN SMALL ORNAMENTS WITH WELL WISHES, FOR GUESTS TO TAKE HOME AND ADD INTO THEIR OWN PERSONAL DECOR. 3. SMALL GIFT BOXES MAKE PERFECT COASTERS UNDERNEATH THE GLASSWARE - FILL WITH HOLIDAY CANDIES FOR A FAST AND EASY SWEET PARTING GIFT.
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SWEET HOME CHICAGO... SPORTs NIGHT BIRTHDAY PHOTOGRAPHY: AMANDA HEIN HOLIDAY | 195 PLANNING AND DECOR: CHRISTINE JANDA, A PERFECT EVENT
Rob is THE Chicago sports fan. The Sox, Hawks and Bears. This party not only celebrated Rob's big 40th birthday but everything that he loves about sweet home Chicago.
download free printables here!
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DIY:
Baseball Centerpiece 1) Select your vase based on table size. For this long table we selected 3 rectangular glass vases. 2) Accent with ribbon in your favorite team's colors. 3) Fill vase with peanuts. Top with baseballs.
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DECOR TIP:
Take sporting goods from your home and turn into instant, personable decor. Childhood skates, pucks from past games and more create instant conversation starters.
HAWKS WIN!:
Tommy Hawk made a surprise appearance - the perfect end to a victorious party.
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Tastemaker
PRIMO CLA
British and Italian style and sensibilities merged at Br’Italia for the second annual Primo Classico. The event, featuring luxury automobiles, gourmet cuisine, couture fashions, a dance performance and super deluxe auction was a sellout again this year. Hosted and Co-chaired by Quintin and Diane Primo, to benefit the Primo Center for Women and Children, supporters gathered at Lake Forest Sportscars in Lake Bluff during the afternoon of Sunday, September 22. Rick Mancuso, the owner, generously donated the venue and an Aston Martin, at his cost, for the auction. Tony Award-winning actress, singer and stage director, Phylicia Rashād and Maurice Hennessy, the renowned eighth-generation head of the world’s largest luxury brand conglomerate, Louis Vuitton Moet Hennessy (LVMH) were the honored guests along with legendary, Grammy award-winning musician Arturo Sandoval whose piano performance was one of many highlights during an afternoon filled with special treats. Guests mingled and meandered through the collection of privately owned vintage vehicles assembled by the Lamborghini Club of Chicago, and Lake Forest Sportscars’ offerings of luxury automobiles such as Maserati, Aston Martin, Ferrari, Lamborghini, Rolls Royce and Bentley. Guests eyed the beautiful high-end fashions from Blumarine, Monique L'Huillier, Trussardi and Vivienne Westwood while sampling regional British and Italian cuisine. The inviting food stations included Blue Plate Catering, Bella Via Ristorante, The Florentine, Pelago, Prosecco, Tesori, Tocco, Travelle and Volare Ristorante. The Primo’s spoke poignantly about the work of the Center, its mission and its continuing life-altering impact for homeless families since its founding in 1978. This set the stage for the live auction which garnered spirited bidding and support. Auction items included a holiday at the Hennessy family estate in France, a trip for two to Muscat, Oman with business-class airfare from Qatar Airways and five-nights’ accommodations at the RitzCarlton Al Bustan Palace, a cocktail cruise aboard a the 107-foot yacht, Susanna Bella, in Naples Florida, donated by Susan Gohl, a five-night stay at the Bitter End Yacht Club in Virgin Gorda, BVI, chef prepared in-your-home dinners, tickets to a Broadway production and several other items. More than $400,000 was raised for the Primo Center for Women and Children, a highly regarded non-profit servicing the critical transitional and permanent housing needs of Chicago-area homeless families. Starting as a community center on Chicago’s West Side over thirty-five years ago by Quintin’s father, the organization empowers women and children to become productive, responsible and independent members of their communities. For more information and to learn more about the Primo Center for Women H OL ID AY and | 21 0Children visit www.primocenter.org.
ASSICO’S BR’ITALIA By Margaret J. O'Connor Photos by Mila Samokhina
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Clockwise: Chef Charles Webb, JP Anderson, Ben Newby, Dr. Bonita Carr, Adam Farmer, Deborah Brown Farmer, Dr. Joyce Kocher, Phylicia RashÄ d, Bob & Nina Mariano, Mike Guerra, Jen Hamood, Bob & Hedwig Golant, Candace Jordan, Paul Iacono
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Clockwise: | 2 15 Elena Samokhina for Lake ForestHOLIDAY Sports Cars
Left to Right: Quintin Primo, Dan Uslan, Jim Reynolds, Jacqueline Luellen, Frances Renk, Sandy Reynolds, Mamie Walton, Stanley Paul, Julie Darling, Dr Mladen Kralj, Rochelle and Charlie Trotter, Lauren Jacobsen, Claudia Uma , Diane Primo, Melissa Farag, Eva & Cezar Jakubowski
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Fashion Show Models Flight attendants from Qatar Airlines, an event sponsor
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3050 N. LINCOLN AVENUE• CHICAGO | 773•244•9333
GET YO U R SU GA R H I G H I N STO R E O R C U STO M DES I GN ED FOR YOU R N EXT E VE NT! HOLIDAY | 2 19
AMANDA HEIN - photo
Tastemaker
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AF Romanc
Fine ce, Paris
PHOTOS BY: DAVID BACHER
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ENGAGED IN FRANCE
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STYLING TIP: LAYER JACKETS FOR A QUICK CHANGE WARDROBE ON THE FLY...
THE FAMED LOCKS OF LOVE, NOTRE DAME CATHEDRAL, SYMBOLIZE EVERLASTING LOVE.
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LOVE BIKING? LOVE COFFEE? HAVE A FAVORITE CAFE? CHOOSE LOCATIONS FOR ENGAGEMEN SHOOTS THAT REFLECT YOUR PERSONALITIES, YOUR STYLE AS A COUPLE, AND YOUR LOVE FO
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NT OR LIFE.
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sweet holiday in paris Tastemaker
dominiq
ue male t
Dark or w hite ‌ N othing is b etter than chocolate ! H ere are some of o u r favorite FAM I LY H OL IDAY recipes .
chocolate fondant Serv ings : 6
9 oz dark chocolate 2 oz b u tter 9 oz caster sugar 6 eggs 1 tsp flo ur 1. Heat oven to 350°f 2. Slowly melt chocolate and butter together in a pan on the stove or a large bowl in microwave. 3. Remove the pan from heat and stir until smooth. 4. Add sugar and eggs beating well between each addition. 5. Tip the fondant batter into a large mold or divide between smaller molds. 6. Place on a baking tray and cook for 10 to 20 minutes (depending on the size of the mold) 7. Remove from oven and let sit in pan until cool. Flip mold and serve. H OL ID AY | 23 0
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white stars Serv ings : 8
7 oz white chocolate 7 oz b utter 4 eggs 1/2 c s u gar 1/2 c flo ur For topping : 1/5 c s u gar 2 tsp water
1. Heat oven to 180째C 2. Create a double broiler by placing a bowl over a pan of barely simmering water then slowly melt chocolate and butter together. 3. Remove from the heat and beat until smooth. 4. Add sugar and eggs beating well between each addition. 5. Pour the mixture into a large non-stick mold. 6. Bake for 20 minutes. 7. Remove from the oven and let cool before flipping mold. 8. Shape stars with a cookie cutter 9. Prepare topping: combine sugar with water 10. Spread icing on top of each star and let it dry for at least one hour before serving.
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mousse au chocolat Servings: 6
9 oz dark chocolate 3 tsp milk or coffee 6 eggs separated 1. Melt chocolate with coffee in a pan on low heat. 2. Remove from heat and stir until smooth. 3. Add yolks beating well between each addition. 4. Beat egg whites until stiff peaks form. 5. Add egg whites in slowly, using an wooden spoon. 6. Place in individual cups or a large bowl. 7. Chill at least 3 hours before serving.
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Snap. Spar PHOTOS: AVERYHOUSE TABLETOP: PARTY RENTAL H OL ID AY | 23TABLESCAPES 6
rkle. Pop. HOLIDAY | 2 37
Step 1 - Ostrich P lumes in a collection of bu d vases - easy peasy, fast and fun down the ta ble
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Step 2 - Glass hurricane vases filled with pillar candles add warmth and candlelight.
Step 3 - One of o u r favorite D I Ys, wrap w hite doilies aro und D ebi Lilly Design I llu sion Vases, and secu re w ith dou b le sided tape. Add ribbon as a finishing detail, and fill w ith pillar candle.
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Step 4 - G lammy H aute Chocolate ( free dow nload here for our lov ely lab els!) and party horns make the perfect favors at each sparkling setting.
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PAR T I ES WE L O V E
GLO
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OW NEW YEARS EVE FAMILY FUN
PHOTOGRAPHY: DAVID TURNER VENUE - CITYVIEWLOFT CATERING - PURE KITCHEN CREPES A LA FRANCAIS SPIN SPUN CONFECTIONS CANDY BAR - THE CB, A CANDY BAR AT A PEFECT EVENT GLAZED AND INFUSED LINEN AND CHARGERS - BBJLINEN DECOR - DEBI LILLY, A PERFECT EVENT BALLOONS BY TOMMY LIGHTING - ART OF ILLUMINATION DJ - GET FAMOS! HOLIDAY | 2 43
We speak SMS: Fun tween-age "text" SMS photobooth signs and props keep the kids busy snapping selfies and photos all night long.
Neon goes doughnuts: Our favorite Glazed and Infused minis ontop BBJLinen neon chargers.
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We just love this brand new Zig Zag runner from BBJLinen!
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DIY decor - colorful patterned Washi Tape adds instant pow to City View's rustic wooden tabletops.
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Neon lace - pops of color are easy to stretch over Debi Lilly Design Illusion Vases using tights, cut to fit each vase, then filled with pillar candles.
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From the glowing decor - to the glowing black lights - to the amazing family fun food menu - this is one New Year's Party theme your friends and family will surely glow for!
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SWEE T S WE WA N T
Glazed and Black Dog Holiday Do Sand
Otherwise Dessert Pe N e x t i s s u e - W I N T ER 2 0 1 4 1 . 1. 14 l a u nch d a t e
d Infused + g Gelato = nut Gelato wich
known as: erfection.
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