Debi Lilly, A Perfect Event, Spring 2017

spring

a perfect event

recipe yum spring diys mother’s day fun

SPRING 2017

paper party

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

contents ON THE COVER BLOOMINGDALE’S p.38 FLOWER SHOW SHOOT

spring

a perfect event

recipe yum spring diys mother’s day fun

MOTHER’S DAY BRUNCH FOR A BUNCH

bloomingdaleʼs table setting at the chicago flower show.

SPRING 2017

PERFECT BRUNCH RECIPIES

BY GRANDBABY CAKES p.46

p.66

DL PAPER PARTY

BRIDAL BOOTCAMP

CELEBRATING SPRING IN SWEET STYLE p.12

BLOOMIES FLOWER SHOW CHICAGO FLOWER SHOW STYLE p.38

BEST EXERCISES FOR YOUR WEDDING DRESS STYLE

MOLLY + BEN LOVE IN PALM BEACH p.56

H GIU

BROA BEHIND

MOTHERʼS DAY SUNDAY SUPPER YUMMY DINNER RECIPIES BY ALLY’S KITCHEN p.78

SPRING FOR SEATTLE BLOOM WHERE YOU ARE PLANTED

MEMORIAL DAY BBQ

RECIPIES FOR THE HOLIDAY WEEKEND BY CHEF BILLY PARISI p.92

p.86

DONNA HALL NATURE INSPIRED FURNISHINGS p.100

HELLO, USEPPE!

ADWAY'S BOY D THE SCENES p.70

“youtoaretheaworld mother, but to your family you are the world

”

"a mother is she, “who can take the

place of all others, but whose place no one else can take"

”

“

"everything I am, you helped me to be"

”

Three cheers for moms, this Mother's Day, and everyday.

My mother, my grandmother, my great grandmother, they are the inspiration for my everything.

They taught me to love beauty, to create and cultivate memories with family, to cherish friends, to always push on through any situation or strife, and to keep my chin up come up what may.

And now I do the very same, for my own daughter and son. It is just incredible, the circle of life.

Let's make some lovely for mom, or mom friends, neighbors, anybody you like, this May. We're finally through the April showers...now it's all magical flowers.

photo credit Linda Allen Blue

@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

FOR YOUR haute

MAMA BEAR ON MOTHERʼS DAY OMBRÉ COCKTAIL CANDIES CLICK TO ORDER

paper party

ITʼS A PAPER party

CELEBRATE SPRING IN SWEET STYLE paper party

s

! l a que

CHIC CONFECTION CUBES, WRAPPED IN COUTUR

RE PAPERS, TAGGED WITH A DARLING, CHEEKY LABEL.

PERFECT PARTY FAVORS, GRAB AND GO GOURMET GIFTS, HAPPY

HOSTESSING, READY, SET, SERVE AT YOUR NEXT PRETTY PARTY.

CUSTOM TAGS?

YAH, WE DO THAT.

CARAMEL CONFECTIONS = cutesy gifts.

Gorgeous gifts, fab party favors mean paper wraps in the sweetest little patterns.

PUT A BOW ON IT!

Sweet confections taste better topped with our paper bows.

OMBRÉ

cocktail CANDIES

champagne + rosĂŠ + mai tai

cocktail candy

OBSESSED!

THE PERFECT LIL' GIFT FOR EVERY OCCASION.

NEXT LEVEL thank you GIFTS

Add to wine, spirits, gifts, hostess baskets...any time you want to add a little touch of elegance to your gift.

PARTY CONES

For the perfect favor - fill party cones with candy, popcorn, treats, florals.

So many patterns to choose from, to match every event theme.

FLOWERS + CONES + PLACESETTING =

perfect mini bouquets

LETʼS PARTY

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

DESIGN TREND: IKAT, FLORAL, AND MARBLE. COLORS SO SOFT AND YUMMY, YOU CAN TASTE 'EM.

ADD DETAILS GUESTS LOVE TO YOUR NEXT BRUNCH, LUNCH, SHOWER, CHILDREN'S PARTY, DINNER PARTY AND MORE.

LET THEM EAT CAKE!

cake

NOW TRENDING:

pennants

PENNANTS

Fill a vase with our pretty pennants, or add to your favorite florals. Place them into bud vase collection for sweet, simple, easy party decor.

spring bloom IN

flower show CHICAGO

STYLE

EVENT DESIGN: A PERFECT EVENT PHOTOGRAPHY: ROOTS OF LIFE C A K E S : T O N I PAT I S S E R I E R E N TA L S : B L O O M I N G D A L E S VENUE: DL LOFT

Th e t a b l e w a s d e c o r a t e d i n d r e a m y p a s t e l s , a n d s t y l e

coming soon D E B I L I L LY Paper Party runners!

ed around ornate Villeroy & Boch Amazonia china.

P o t t e d p l a n t s a n d fl o r a l s i n m a r b l e t e a p o t s t r a n s f o r m e d t h e decor into the perfect spring tea party setting.

Custom menus were detailed w i t h v i n t a g e 3 D b u t t e r fl i e s .

Ontop each setting was a sweet, custom cake t h a t m a t c h e d t h e c h i n a fl a w l e s s l y .

M i n i fl o r a l p a r t y h a t s d o u b l e d a s d e c o r a n d t h e p e r f e c t part y accessor y for g uests to wear.

Mother’s Day

BRUNCH FOR

A BUNCH

BY JOCELYN DELK ADAMS, GRANDBABY CAKES

SPINACH AND BACON HASHBROWN QUICHE INGREDIENTS 2 tablespoons olive oil 1 (20 ounce) package refrigerated hash browns ½ cup chopped onion (1 medium) 6 slices bacon, chopped 8 beaten eggs ½ cup dairy sour cream ½ cup half-and-half, light cream, or milk ¼ teaspoon salt 1/8 teaspoon ground white pepper Dash ground nutmeg (optional) 3 cups lightly packed chopped fresh spinach 2/3 cup shredded mozzarella cheese (about 3 ounces) ½ cup shredded Swiss cheese (2 ounces) Cherry tomatoes, cut up (optional)

A delightful classic quiche recipe gets an update. This Spinach and bacon hash brown quiche is perfect for your brunch entertaining.

INSTRUCTIONS Begin by heating olive oil over medium high heat in a non-stick skillet.

Add hash browns and continue to cook until tender and golden brown. Press hashbrowns into the bottom of a pie plate or skillet creating a crust.

Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp.

Drain on paper towels.

In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, cheeses and tomatoes.

Pour egg mixture into the hashbrown crust.

Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.

BROWN SUGAR BISCUIT APPLE SHORTCAKES INGREDIENTS BROWN SUGAR BISCUITS 2 cups White Lily self-rising flour 3 tablespoons brown sugar 1 teaspoon salt ½ cup cold butter ¾ cup cold buttermilk

SAUTEED APPLES 2 tablespoons unsalted butter ¾ teaspoon fresh lemon juice ¼ cup granulated sugar 2 granny smith apples, peeled and thinly sliced 1 tablespoon heavy whipping cream 1 tablespoon rum ½ teaspoon pure vanilla extract Whipped Cream for serving Ground Cinnamon

INSTRUCTIONS FOR THE BROWN SUGAR BISCUITS: Preheat oven to 450 degrees.

Whisk together flour, brown sugar, and salt in a medium sized bowl and set aside.

Using a cheese shredded, grate butter into the bowl of dry ingredients.

Pour in buttermilk and gently combine.

Sprinkle flour on your working area or board and remove biscuit dough from bowl. Use your hands to flatten the dough and shape out to your preferred thickness of ½-3/4 inch.

Cut biscuit dough into circles using round cutter or back of a can.

Place cut biscuits onto greased cast iron skillet and bake for about 10-12 minutes or until they have risen and browned.

FOR THE SAUTÉED APPLES: Melt butter and lemon juice in medium sized pan over low heat.

Whisk in sugar and turn heat up to medium heat. Watch until butter and sugar mixture begins to turn a caramel brown color which can take up to 8 minutes (make sure you do not burn!!).

Add in thinly sliced apples, cream, rum and vanilla extract and cook until tender over medium heat for 10-12 minutes. Remove from heat and allow to cool for 10 minutes until just warm.

TO ASSEMBLE THE SHORTCAKES: Simply cut biscuits in half.

On the bottom half of each biscuit, add whipped cream and apples.

Sprinkle with ground cinnamon (if desired) and serve.

big mama’s biscuits turned up

herb cheese biscuits

INGREDIENTS 2 cups self-rising flour ¼ teaspoon garlic salt 1 ½ teaspoons granulated sugar 4 tablespoons, grated butter flavored frozen shortening 2 tablespoons herb goat cheese ¹⁄³ cup shredded mixed cheeses (fontina, asiago and gruyere) 2 tablespoons melted butter ¾ cup cold milk ½ teaspoon parsley ¼ teaspoon garlic salt

INSTRUCTIONS Preheat oven to 450 degrees f.

Add self-rising flour, garlic salt, and granulated sugar to medium sized bowl and whisk together to combine. Grate frozen shortening with a cheese grater right into the flour mixture. add two tablespoons of broken up herb goat cheese into the flour mixture (easily break the cheese apart with your hands). begin cutting the shortening and goat cheese into the flour using a pastry cutter. Sprinkle in shredded mixed cheeses and combine with biscuit mixture. add cold milk to the biscuit mixture and using a spoon, quickly fold into the biscuit mixture. a wet dough should form. Place the biscuit dough into the refrigerator for 15 minutes. after 15 minutes, sprinkle flour on your working area or board and remove biscuit dough from bowl. use your hands to flatten the dough and shape out to your preferred thickness of 1/2-3/4 inch. Cut biscuit dough into circles using round cutter or back of a can. Place cut biscuits onto greased cast iron skillet and bake for about 10-12 minutes or until they have risen and browned. Optional: to make biscuits a bit browner, turn the broiler on until you get them as brown as you would like on the top. lastly, add garlic salt and parsley to melted butter and mix together. brush herb butter on the tops of biscuits after removing from the oven and serve warm.

PERFECT BLUEBERRY STREUSEL MUFFINS INGREDIENTS 2 large eggs, room temperature cup granulated sugar cup canola oil ½ cup sour cream, room temperature ½ cup milk 1 teaspoon pure vanilla extract 1 teaspoon pure lemon extract 2¾ cups White Lily all-purpose flour 2 teaspoon baking soda 1 teaspoon salt 1¼ cups fresh blueberries Crumb topping: ½ cup White Lily all purpose wheat flour ½ cup light brown sugar 4 tablespoons cold unsalted butter

INSTRUCTIONS FOR THE MUFFINS: Preheat oven to 350 degrees. Grease muffin pan or add muffin liners to pan.

In a large bowl, whisk together eggs, sugar, oil, sour cream, milk, vanilla and lemon extracts until well combined.

Sift together flour, baking soda and salt and add to the wet ingredients and whisk until combined but do not over mix (you don’t want tough muffins, do you?).

Carefully fold in blueberries. Using a trigger ice cream scooper, scoop batter into muffin cups.

TO BAKE YOUR MUFFINS: Bake 23-25 minutes. Start checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.

Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack. Enjoy!!

FOR THE CRUMBLE TOPPING: Cut the cold butter into the sugar and flour until it resembles crumbs (this can be done with a fork or even with your hands). Sprinkle this mixture over the muffins.

cream cheese pound cake

INGREDIENTS 1 ½ cups unsalted butter, room temperature 2 tablespoons oil or shortening 1 (8 ounce) package cream cheese, room temperature 2¾ cups Simple Truth granulated sugar 6 large eggs, room temperature 3 cups sifted cake flour ½ teaspoon salt 1 tablespoon Simple Truth vanilla extract Simple Truth powdered sugar for garnish

INSTRUCTIONS Start by preheating your oven to 325°F then liberally spray a 10-cup bundt pan with non-stick baking spray.

In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.

Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.

Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.

Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch. Dust with powdered sugar and serve.

love

palm beach IN

M O L LY + B E N PHOTOGRAPHY BY CHRIS JORIANN AT THE LOST TREE CLUB PLANNING & FLORALS BY A PERFECT EVENT RENTALS BY THE FESTIVE FROG

NOW TRENDING

OMBRÉ FLORALS

Th e c e r e m o n y w a s h e l d a t t h e e x c l u s i v e L o s t Tr e e C h a p e l i n P a l m B e a c h .

Cocktail hour nestled under twinkling trees, chic perfection.

E a c h c o u r s e w a s s e r v e d o n a d i ff e r e n t v i n t a g e c h i n a p l a t e .

Elegant petal pink goblets, rose pressed glass plates, gold fl a t w a r e , a n d s p a r k l y c h a r g e r s t o p p e d e a c h s e t t i n g .

Peach, pinks, and whites created the feminine pastel palette.

Th e fl o r a l s w e r e c o m p o s e d o f p e o n i e s i n p i n k s and whites, peach David Austin Garden Roses, pink spray roses, camellia leaf.

bridal BOOTCAMP BEST EXERCISES FOR YOUR WEDDING DRESS STYLE

By Michelle Amore Precision Human Performance

Fit & Flare Dress Targets obliques, tummy, and hips

Exercise 1: Twister Crunch Equipment: Resistance band or 5-7 pound weight Reps: 30 seconds Area Worked: Abdominals

1

Exercise 2: Side Scissors Plank Equipment: Resistance band Reps: 20 each side Area Worked: Hips, Obliques + Shoulders

Step 1: Sit on the floor with your knees bent and feet flat. Hold each end of the band out in front of your chest with your arms extended at slightly more than shoulder-width apart. If you use a weight, hold the weight out in front of your chest.

Step 2: Lean your upper body backward about 45 degrees and lift your legs off the ground until your calves are parallel to the floor and only your butt is touching the ground.

Step 3: Rotate the upper body to your right, swinging your hands around to follow your body. Your right hand should reach about two inches from the floor.

Then repeat to the left. Switch off sides for 30 seconds.

2

Step 1: Loop a resistance band around your ankles and lie on your right side, supporting your upper body with your right hand and forearm. Extend both legs out, feet flexed.

Step 2: Flex abs in tight and lift your hips up to high enough to create a straight line from head to foot.

Step 3: Once blanced in a side plank position, lift the top leg about one foot off the bottom leg and hold.

3

Exercise 3: Single-Leg Plank Equipment: Floor mat Reps: 30 seconds each leg Area Worked: Abdominals + Shoulders

Step 1: Balance your body on our forearms and toes while trying to keep your spine and legs parallel to the ground Step 2: Lift one leg up and set it on the opposite leg and hold.

Step 3: Repeat the same process for the other leg.

Open Back / Backless Dress Targets shoulder blades and back

Exercise 1: Seated Row

Exercise 2: Shoulder Sculptor

Equipment: Resistance band Reps: 20 Area Worked: Upper back + biceps

Equipment: 5 lbs weights or exercise band Reps: 15 Area Worked: Shoulders

1

Step 1: Stand with feet together, a dumbbell in each hand, and arms by your side. If using an exercise band - stand on the band but cross the handles over to opposite hands. Raise arms to shoulder height, palms facing down.

Step 2: Keeping arms at shoulder height and pause for five seconds.

Step 1: Assume a seated position with your feet straight out in front of you.

Step 2: Wrap the middle of the resistance band around the sole of your shoes so you are gripping both of the handles with palms facing inwards and arms extended.

Step 3: slowly pull your arms in keeping them in line with your shoulders and really tightening those back muscles, so that you are pinching your shoulder blades. Then repeat 19 more times!

SWEAT

smile AND

REPEAT

Step 3: Lower arms only three to five inches down then lift them back up to shoulder height, repeat until you just can’t handle the burn any longer.

2

Strapless Dress Targets all upper body & back

Exercise 1: Dumbbell Tricep Torturer

Exercise 2: Cleavage & Shoulder Sculptor

Equipment: 5 lbs weights Reps: 10 on each side Area Worked: Triceps + shoulders (and core!!)

Equipment: 5 lbs weights Reps: 15 Area Worked: Shoulders

1

Step 1: Stand with feet together, a dumbbell in each hand, and arms by your side. Raise arms to shoulder height, palms facing down.

Step 2: Keeping arms at shoulder height, bring dumbbells together in front of the chest until dumbbell ends are a few inches apart.

Step 3: Open arms back out to sides at shoulder height, then return to start to complete one rep.

2

Step 1: Assume a bent over position with feet shoulder-width apart, gripping the dumbbell in each hand, palms facing each other. Keep the back flat, while sticking your chest out and not letting your back round.

Step 2: Pull both elbows up toward the ceiling keeping them tucked close to your side. Hold this position.

Step 3: Straighten the arms until the elbows are fully locked then bend the elbows until the hand falls just below the elbow (your arm should be in an “L� shape).

HELLO, GIUSEPPE! BROADWAY'S BOY BEHIND THE SCENES

BY AMY BOYLE AMY BOYLE PHOTOGRAPHY

How many performers can say they have been in five Broadway shows, in five years?

If your name is Giuseppe Bausilio, you sure can. And guess what? He’s only 19 years old!

I first met Giuseppe in 2009 at Billy Elliot the Musical in Chicago.

Only ten years old at the time and from Switzerland, this was Giuseppe’s first extended trip to the US. He played the lead role of Billy Elliott, then joined the national tour and finished on Broadway in the lead role.

Next he did a movie with Colin Ferril, Spring Awakening on Broadway, his first play. He was 15 years old. At 16, he joined Newsies.

Moving on: He filmed 36 episodes of the tv show “The Next Step”. When that wrapped, two days later, he went into Aladdin on Broadway. Guiseppe’s take: “Yeah, it was literally non-stop. Following three months with Aladdin, I was cast in Cats. I started Cats! And now Hello Dolly!”

“Hello, Dolly! is absolutely amazing. Bette’s work ethic is incomparable to anybody. There is stardom, legends, Bette. Honestly. Every day she has the audience in the palm of her hand. It is incredible.”

Mother’s Day SUNDAY SUPPER

BY ALLY PHILLIPS ALLY’S KITCHEN

PURPLE CABBAGE SALAD & ROASTED TOMATOES INGREDIENTS

INSTRUCTIONS

10-12 campari tomatoes, stem on, small size 1 tsp. lemon pepper 2 cups purple cabbage, thinly sliced 2 cups cabbage, thingly sliced 1 cup arugula greens, roughly chopped 3 green onions, thinly sliced 1/3 cup italian parsley, roughly chopped 1/2 english cucumber, skin on, cut into bite size pieces 1 1/2 tsp. sea salt 1 tsp. coarse ground pepper 1/4 cup mayonnaise 1/2 cup sour cream (can use plain greek yogurt also) 4 tbl. olive oil 1 tbl. freshly grated ginger 1/4 cup fresh basil, chopped 1 medium sized lemon, juice & zest

Preheat oven to 425. Put the tomatoes on a parchment paper lined cookie sheet. Coat with cooking spray and lemon pepper. Roast in a preheated 425 oven for about 15-18 minutes.

Remove and cool.

In a large mixing bowl, combine the purple cabbage, green cabbage, arugula green onions, parsley, cucumber and toss and blend.

In a small mixing bowl, whisk together the salt, pepper, mayonnaise, olive oil, basil lemon juice and zest.

Pour over the cabbage mixture. Toss and blend well. Refrigerate for about 30 minutes before serving with the roasted tomatoes.

PEACH CAPRESE INGREDIENTS

INSTRUCTIONS

3 slices (3-4” lengths) to bake French bread (usually found in a store’s deli) 4 oz. mozzarella, sliced into thin slices ½ tsp. cinnamon ¼ tsp. sea salt 15 Dole Sunshine frozen peaches, slightly thawed (choose the prettiest slices from the bag, then return remainder to freezer) 3 tsp. extra virgin olive 2 tsp. honey 2 tbls fresh sweet basil, sliced 1 tbls Fresh mint, chopped ½ lemon juice

Preheat oven to 425 Put the bread slices on a cookie sheet. Add equal amounts of mozzarella to each. Sprinkle with cinnamon (I put the cinnamon in the palm of my hand then hold my hands up about 8-10” above the pieces and gently rub my palms and ‘dust’ the cheese.) Sprinkle on the salt.

Place 5 frozen peach slices each on the mozzarella.

Gently push into the cheese to secure.

Bake for 6-7 minutes in a preheated 425 oven.

Remove and drizzle equal amounts of olive oil and honey on each slice.

Add the basil and mint then give each a squirt of fresh lemon juice!

MANGO BASIL CHICKEN LINGUINE INGREDIENTS 5 tbl. extra virgin olive oil, divided 1 lb. chicken breasts, boneless, skinless, cut into strips 1 box organic cream of chicken soup (12 oz.) + 3 cups water, blend together 1 tsp. coarse ground pepper 2 tsp. dried Italian seasoning mixture 1 tsp. red chili flakes (reduce to ½ tsp. if you want less spicy) 8 oz. linguine 1 can (15.5 oz.) Dole Sunshine Mango Slices, chop into bite size pieces about 3/4 of the mango and with the remaining wedges sliced into thinner slices for garnish 1 cup fresh basil leaves, roughly chopped & packed 1 cup parmesan reggiano, grated, divided

INSTRUCTIONS In a 10-12� skillet about 3-4 inches deep, put three tablespoons of olive oil. Turn heat to medium high. Add the chicken and brown about 5 minutes.

Reduce heat to medium. Slow add in the chicken soup/water blend. Work out all the soup lumps. Add the pepper, Italian seasoning and red chili flakes. Blend. Cover and let it cook at a simmering boil about 15 minutes.

Remove lid. Add the linguine. As it softens work it into the entire pot. Use a pasta scoop to separate noodles as they are cooking.

Reduce heat to medium low. Add the chopped mango with the juice, re-cover with the lid and cook about 9-10 minutes.

Toss in the basil leaves and parmesan. Blend well. Turn heat to simmer for 5 minutes. Drizzle on the remaining olive oil. Serve immediately.

Top with several mango wedges, fresh basil and grated Parmesan.

VINTAGE GRAHAM CRACKER CRÈME PIE WITH TOASTED COCONUT INGREDIENTS

INSTRUCTIONS

CRUST 3 cups graham crackers, crushed ½ cup walnuts, chopped finely but not crushed ¼ cup wheat germ 8 tbl. butter, salted and melted

Preheat oven to 375

FILLING ½ cup sugar 5 tbl. cornstarch, non GMO 1/8 tsp. sea salt 1 ½ cups milk, whole ½ cup sour cream 1 tbl. vanilla 3 egg yolks, blended 1 cup coconut, sweetened and toasted

In a mixing bowl, combine the crushed graham crackers, walnuts, wheat germ and butter. Blend well. Divide between the two pie pans and pat into the bottom and slightly up the sides. Bake in a preheated 375 oven for 5 minutes.

Remove. Cool. Set aside.

In a medium size sauce pan, combine the sugar, cornstarch, salt, milk, sour cream and vanilla. Whisk together well. Put on a medium blaze for about 5 to 7 minutes whisking most of the time. It will thicken. Do not let it boil.

Take one-half cup of the hot mixture and slowly drizzle into the eggs tempering them. Whisk well. Now take this egg mixture and slowly drizzle into the saucepan thickened milk mixture. Continue to let it thicken about 3 minutes. (No boiling.)

Remove. Cover with a piece of plastic wrap. Cool for about an hour at room temperature then pour equal amounts into each pie pan. Cover with plastic wrap and refrigerate preferably overnight.

Spread the coconut on a cookie sheet.

Put in a preheated 375 oven a few minutes until it starts to turn golden brown. Watch carefully. Remove, cool and put in an air tight container.

Sprinkle on the pie before serving.

spring FOR

S E AT T L E STORY & PHOTOGRAPHY

BY MELISSA MCCLAIN, MELISSAANNE COLORS

I t ’ s a t i m e t o s h a k e o ff W i n t e r ’ s r e s t a n d embrace our own Spring awakening to change, new ideas and opportunities for growth.

Spring is my favorite season. As the grey skies and bare branches of Winter begin to fade, color begins to burst in nature and inside us.

Bloom

where you are planted.

“out on a limb for a new p e r s p e c t i v e . . .”

A t S e w a r d P a r k o n t h e s h o r e s o f L a k e Wa s h i n g t o n w e i n d u l g e i n t h e fi r s t o ffi c i a l s i g n o f S p r i n g ’ s a r r i v a l . . . c h e r r y b l o s s o m s .

memorial day

BBQ

BY CHEF BILLY PARISI

LOBSTER ROLL RECIPE WITH MAYONNAISE ON BRIOCHE BUNS INGREDIENTS FOR THE COURT BOUILLON: 6 sprigs of fresh thyme 4 ounces of unsalted butter 4 smashed garlic cloves ½ peeled and sliced yellow onion juice of 1 lemon and the lemon body 4 cups of cold water ½ bottle of chardonnay 3 tablespoons of Kosher salt 1 teaspoon of ground black pepper 1 ½ pounds of raw lobster tail meat, shell removed

FOR THE SALAD: cup of mayonnaise 3 stalks of small diced celery ½ peeled and small diced small yellow onion 1 small diced Kosher Dill pickle 1 tablespoon of chopped capers 1 tablespoon of chopped fresh tarragon 1 tablespoon of chopped fresh chives Kosher salt and fresh cracked pepper to taste 10 toasted brioche slider buns 1/3

INSTRUCTIONS In a large pot bring all of the ingredients except for the lobster to a simmer. Turn the heat to low.

Add in the lobster tails and cook for 3 to 6 minutes or just until finished. Remove the ingredients from the liquid and chill until completely cool.

Slice the cooled lobster or large dice it and add it to a bowl along with the mayonnaise, celery, onion, pickle, capers, tarragon, chives, salt and pepper and mix until combine.

Evenly distribute the lobster bound salad to 10 toasted brioche slider rolls.

GRILLED CHOPPED SALAD WITH SWEET MUSTARD VINAIGRETTE INGREDIENTS FOR THE VEGETABLES: 1 yellow squash sliced longways 1 green zucchini sliced longways 1 thickly sliced red onion 1 small bunch of asparagus 3 ears of corn 1 cup of cherry tomatoes 1 bunch of green onions 1 red bell pepper, seeds and stem removed 1 head of romaine lettuce sliced in half 3 tablespoons of olive oil Kosher salt and fresh cracked pepper to taste

FOR THE DRESSING: ¼ cup of Gulden’s® Spicy Brown Mustard ¼ cup of honey ¼ cup of white wine vinegar ½ cup of olive oil Kosher salt and fresh cracked pepper to taste

FOR THE CHICKEN: 2 large chicken breasts 1 tablespoon of olive oil 1 tablespoon of blackening seasoning

INSTRUCTIONS Preheat the grill to high heat.

Chicken: On a plate mix together the olive oil and blackening season and coat the chicken on all sides and place on the grill.

Cook for 5 to 7 minutes on each side or until dark grill marks are formed and they are cooked through. Set aside to rest for 2 to 3 minutes before dicing.

Vegetables: Place all of the vegetables on a sheet pan and coat them thoroughly in the olive oil, salt and pepper and roast on the grill for 3 to 5 minutes or until slightly charred and slightly crunchy. Removed them and chill. Note that the romaine will cook in 1 to 2 minutes and the corn in the husk will grill for 15 to 20 minutes.

Remove the husks, remove the corn from the ear and chill.

Once the vegetables are cool cut them to a medium dice.

Dressing: In a bowl whisk together the mustard, honey and vinegar until combined and then slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper.

Add all of the chopped vegetables to a large bowl along with the diced chicken and dress with a few tablespoons of sweet mustard vinaigrette and toss until coated.

ELOTES RECIPE ON A STICK WITH COTIJA CHEESE AND CILANTRO INGREDIENTS

INSTRUCTIONS

8 ears of shucked corn 1 can of PAM No-Stick Cooking Spray 1 cup of mayonnaise or Mexican crema ¼ cup of chili powder ½ cup of crumbled cotija cheese ¼ cup of chopped fresh cilantro

Preheat the grill to high heat (450° to 550°) Spray each ear of corn with PAM No-Stick Cooking Spray and place on a grill and cook on all sides until it is browned and cooked, about 8 to 10 minutes total.

Next, place a stick in the core end and rub each corn down with mayonnaise and sprinkle on chili powder, cotija cheese and cilantro.

PARMESAN TRUFFLE FRIES RECIPE INGREDIENTS

INSTRUCTIONS

3 sliced Idaho potatoes 1/3 cup of grated Parmesan cheese 3 tablespoons of white truffle oil 1 tablespoons of chopped fresh parsley Kosher salt and fresh cracked pepper to taste

Place the sliced fries in a fryer or large pot of canola oil at 350° and cook for 5 to 6 minutes or until golden brown and cooked.

Once the fries are cooked strain from the oil and toss in a large bowl with the Parmesan cheese, truffle oil, parsley, and salt and pepper and serve.

YOGURT TART WITH FRESH BERRIES RECIPE INGREDIENTS

INSTRUCTIONS

1 cup of graham cracker crumbs 1/3 cup of sugar 3 tablespoons of melted coconut oil 4 5.3 ounce servings of Silk Dairy Free Vanilla Yogurt 3 tablespoons of honey ½ cup each of fresh strawberries, blueberries, raspberries and blackberries

In a food processor combine the graham cracker crumbs, sugar and coconut oil and pulse until combined.

Next, press the crumbs into a 12" long tart pan and press down to form to the bottom of the pan and bake for 8 minutes.

Cool the crust to room temperature.

Next in a medium size bowl whisk together the yogurt and 1 tablespoon of honey until combined and pour it over the graham cracker crust.

Place the tart pan in the freezer and cool until completely frozen, about 1 hour.

Finish the tart by adding the fresh berries to the top and drizzling on the remaining tablespoons of honey.

Nature Inspired Furnishings by donna mondi, donna mondi interior design

My favorite thing about spring is getting outside again and feeling the connection to all the elements of the city. This got me thinking about all the ways that nature has inspired design. Here are some of the hottest home trends who got their roots in‌you guessed it‌NATURE!

WALLCOVERINGS are hotter than ever!

Precious stone designs have been popping up all over. Love this one from Circa Wallcovering that takes agate to a new level of glam.

Nothing adds more drama to a space than a fabulous chandelier. I’ve got my head in the clouds on this one by Apparatus so appropriately named the “CLOUD CHANDELIER”

EVERYTHING’S COMING UP FLORAL! These patterns have never been more chic. They’re not your grandma’s florals either. Pair this fabric from Black Edition with luxurious velvet and modern furniture and you’ve got a winning combo!

HERBARIA MALVA printed velvet; blackedition.com

AZADEH SHLADOVSKY makes “petrified” look oh so good! Slice in some brushed brass and you’ve got something dynamically different.

Not ready to go all in?

Start small with these low commitment accessories that are big on style.

CLOCKWISE FROM TOP: Torre Side Table, $2,479; polyvore.com. Burled Bowl Faux Bois, phillipscollection.com. Amethyst Obelisk, $650; jonathanadler.com.

Samarkand Hermes Sculpture, $543.10; hermes.com. Tea Tree Sculpture, phillipscollection.com. Arteriors Bernard Horn Set, $276; barneys.com.

Embrace the trend, embrace the season.

Happy spring!