Debi Lilly, A Perfect Event, Summer 2014

a perfect event

summer!

SUMMER FOOD FUN SETTING THE TABLE FOR MARTHA GARDEN PARTY COCKTAILS DIY PARTY TRENDS SUMMER 2014

DEBI'S NOTE

“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.�

-F Scott Fitzgerald The Great Gatsby Do you have a favorite summer book? An idyllic quiet cafe spot to sit, soak in the sun, and read, as summertime buzzes right along by?

The Great Gatsby was a huge coming of age for me. My first college summer, paired with the perfect beach read on Nantucket Island. Scott wrote of lavish parties, wild passionate love, travel from my favorite New York City to romantic Paris. Who wouldn't fall head over heels?

Many years later, I live for summer vacation reads. I actually collect them, all year long, truth be told. I am an avid book collector, with never enough time to sit and read. You too?

It's always a family joke as I pack my suitcase - and I try hard every trip for carry on only - even for month long trips. My book stack often takes up much of the suitcase. And then, of course, I fall in love with more "new staff favorites" at the beautiful Barbara's Bookstore, a good old fashioned independent, at the airport.

Last, once I land on Nantucket, or in heavenly Paris, what's the first store I hit? My favorite teeny, tiny, neighborhood bookstores.

Bien sur.

This summer I'm traveling with: Z, a Novel of Zelda Fitzgerald by Therese Anne Fowler, The Painted Girls by Cathy Marie Buchanan, Mrs. Queen Takes the Train by William Kuhn, and Beautiful Ruins by Jess Walter.

photos: David Bacher, Paris

How about you? Do share!

10

contents

44

SETTING THE TABLE FOR MARTHA

FATHER'S DAY FUN

cover story

64

24

SUMMER SOLSTICE SOIREE

34

SEASIDE INSPIRED

36

with marie whitney

THE SUMMER SCOOP

w it h jocelyn delk adams

SUMMER ON CAPE COD

78

with a my b oyle

HALCYON DAYS OF SUMMER

80

with e ric h im e l

SUMMERTIME TASTES AT DOC BS

S UMMER ISSUE 3

90

contents 132

PRETTY PALM BEACH GETAWAY

GARDEN PARTY GORGEOUS

w i th ke r r y s h o r r

with brides bubbles and bliss

SUMMER IN PROVENCE

SUMMER SALADS

100 116

w i th c o r ey a ma r o

LES GRANDES VACANCES

146

with bread and wine

152

JAMMING JEWELS OF SUMMER

w i th l a u rie p e s s e mie r

with gilt.com

IN THE SUMMER KITCHEN

4TH OF JULY FUN

124

w i th r o s s s ve ba ck

S UM M ER I SSUE 4

156

contents 168

FROM GROCERY TO GORGEOUS

178

with debi lilly design

MOROCCAN GARDEN TEA PARTY

OUR TASTEMAKERS

ROSS SVEBACK

JOY MOLLET

lifestyle expert

ch e f

Ross finds imperfection char ming. Simple ever yday things are what he wants to have around. Come along and lear n to celebr ate what we already have .

Joy is a self -tau g h t h o m e cook . Sh e th in ks i t i s impor tan t for f r i en ds an d f amily to rec o n n ec t arou n d th e din n er tabl e an d u ses qu ick a n d easy recipes to ma ke ever y day meals in to a cel 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 ph o to gr aphy stu dio specia lizi n g i n lifestyle ph otog r aphy fo r all types of love an d al l sta ges of life .

ERIC HIMEL

VICKI ARCHER

s ty lis t

writer

Er ic is a celebr ity stylist who is also regular ly featured in Us Weekly's Fashion Po lice as well as on TV shows with his unique take on celebr ity fashion and cur rent trends.

S h e lives betwe en L on don a n d S ai n t R émy de Proven ce in s o u th er n Fr a n ce H er boo ks “ M y Fren ch L ife” a n d “ F r en c h E ssen ce” are treasu r e troves for th e beau ty o f Fr a n ce , a s is h er bl o g, Fren ch E ssen ce .

KERRY SHORR 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 Beach to source the cities most fashionable fêtes, pala teinspir ing destinations a n d extr aordinar y indivi du als.

BLAIR & LAURIE PESSEMIER f i n e a r t p a i nt er s T h e two pa in te d i n Sea ttle before m ovi n g to Pa r is. T h ey of fe r pai n ti n g wor ksh ops celebr ati n g th e ar t, cu ltu re & c u i si n e o f th e city th ey love .

MELISSA MCCLAIN

MATT SAVAGE

photographer

photographer

Melissa shares colorf u l finds from the wor ld of food, design, ar t, in ter ior s.

In Seattle she expl or in g creativity, follows drea ms, 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.

DOMINIQUE MALET

MARGARET J. O'CONNOR

french foodis ta

marcon consulting

She enjoys great food, bu t like many wor king moth er s, doesn’t have much time to spend in the kitche n . H er Par isian secret‌sim ple an d

O wn er an d fou n der o f Marcon Con su lti n g, a Ch icag o based pu bl i c rela tion s an d spec i al even ts bou tiqu e

quick recipes.

COREY AMARO

AMANDA PUCK

blogger

the foodarazz I

Daily tales on her blog Tongue in Cheek are woven from her experiences of living and loving in the south of France . her tales are of linens, of letter s, of vintage scraps, and moments of these worn tr ue objects whispering in her ear.

S h e is a ma ssive l eader i n th e h ospita lity, even t an d pu blic rela tion s wo r l d i n C h ica go as th e E VP o f X A , Th e E xper ien ti al A gen c y.

JOCELYN DELK ADAMS

MARIANNE DE LEY

grandbaby cakes

t h e savoy flea

Her popular food blog inspired by her gr andmother. Fully devoted to classic desser ts, moder n trends and showcasin g pretty pastr y.

Ma r ian n e tr avel s any w h er e th e ba ck road s take h er to br in g you s o ph i s ti c ated trea su res. S h 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 eady fo r you r n ext Soir ee .

R

a perfect event

S UM M ER I SSUE | 8

debi

THE TEAM

CHIEF EVENTEUR

kaitlyn EVENTS DIRECTOR

alyssa EVENTS MANAGER

caiti

DESIGN DIRECTOR

S UMMER ISSUE | 9

PARTIES WE LOVE

Martha Stewart Weddin they threw a lil' party Chicago's famed Ritz H do when setting th for mecca Te

Photography: AmandaHein.com

ngs asked us to help as y this spring, inside Hotel. So what does one he table and trends eam Martha?

Party trends we love: Placecards tucked into

the forks and layering vintage china in soft,

coordinating patterns like Sevres floral, gold gothic, and cut crystal.

A Perfect Event calligraphy, Tablescopes Party Rental china, silver, BBJLinen Linen.

S UM M ER I SSUE | 1 2

S UMMER ISSUE | 13

Pamplemousse Punch, the perfect summer

cocktail, placed at each setting in mini glass

bottles with the recipe card wrapped on with stripey twine.

Mix into pitcher 4 parts pro-

secco, 1 part grapefruit, 1 part blood orange

S UM M ER I SSUE | 1 4

juice, add a splash of Lillet Rose.

S UMMER ISSUE | 15

S UM M ER I SSUE | 1 6

S UMMER ISSUE | 17

S UM M ER I SSUE | 1 8

Toni Patisserie's

petite

croquembouche sweets

are handpainted in blush

pink just for the party.

Floral, Calligraphy, Menus, A Perfect Event Linen, Napkins, BBJ Linen China, Silver, Crystal Chairs, Tablescapes Party Rental Venue, Ritz Hotel Chicago Sweets, Toni Patisserie

S UMMER ISSUE | 19

A peek at more

we styled up for Martha...

Float orchids

and candles in vintage vases

Tray chic!

Layer metallic trays with

mercury glass collections of

candles, floating floral and

candles inside vases, and petite floral buds for a luxe look

S UM M ER I SSUE | 22

Toni Patisserie's pretty Neopolitan Cupcake bites – our fave fresh summer sweet!

Photography: AmandaHein.com S UMMER ISSUE | 2 3

S UM M ER I SSUE | 24

Summer

Solstice Soiree

Styling, Lotta Alexandersson, Mint Design Photos, Ashley dePencier S UMMER ISSUE

| 25

Gold glitter paper + circle punch in various sizes

+ wooden skewer + glue= glamour!

S UM M ER I SSUE | 26

DIY decor: Frame calligraphied quotes in gilded, fancy frames to style the party and tables.

S UMMER ISSUE | 27

Rose petal ice cubes – our summer must have DIY!

S UM M ER I SSUE | 3 0

S UMMER ISSUE | 31

S UM M ER I SSUE | 3 2

Add fun drink stirrers

to style up the perfect bubbly cocktail.

S UMMER ISSUE | 33

TASTEMAKER

This printed sailboats scarf doubles as a sarong for the beach, the perfect layer for a breezy day!

Sailboats Scarf, 2pennyblue.com

Shield your skin from the sun in style! A classic topper for the seaside.

Panama Hat, jcrew.com

A gorgeous coral cover-up brightens your beachy look.

Cavu Tunic, toryburch.com

Don’t forget those toes!

“Ballet Slippers” is the perfect summer neutral.

Ballet Slippers, essie.com

Seahorseinspired studs add a touch of glam to your look.

Seahorse Studs, cwonder.com

Perfect for running around, we love the pop of pattern on these espadrilles.

Classic Flat Espadrille, cwonder.com

S UM M ER I SSUE | 3 4

A casual classic, the Cambridge Blazer in Chambray features unique striped details behind the collar & cuffs and coral piping.

Cambridge Blazer in Chambray, 2pennyblue.com

Make room on that wrist for some nautical eye candy!

No knot tying required.

Cape Knot Hitch Bracelet, kieljames patrick.com

Towel off after a swim with this Shibori-dyed beach towel from H&M. Batik Beach Towel, hm.com

Truly a summer staple, white denim is a musthave foundation piece for your wardrobe.

Mid-Rise Skinny Leg in Blanc, jbrandjeans.com

A sunny tote for wherever summer takes you.

Tropez Tote in Yellow, 2pennyblue.com

Don’t forget to switch up your signature fragrance seasonally! A beachy favorite from Bobbi Brown.

Beach fragrance, Sephora.com

S UMMER ISSUE | 35

TASTEMAKER

S UM M ER I SSUE | 3 6

By Grandbaby Cakes grandbaby-cakes.com

Skinny Banana Pudding Milkshakes Ingredients

2 ripe frozen bananas, cut in slices

1/2 cup cold low-fat whipped topping

3/4 - 1 cup milk

4 teaspoons powdered vanilla instant pudding

1 teaspoon pure vanilla extract

Whipped cream for garnish

Vanilla wafers for garnish

Directions 1. Add frozen banana slices, whipped topping, milk, instant

pudding and pure vanilla extra to blender and blend until smooth milkshake consistency.

2. Pour milkshakes into glasses.

3. Top with whipped cream and vanilla wafers and enjoy.

S UMMER ISSUE | 37

S UM M ER I SSUE | 3 8

Key Lime Pie Ice Cream with Mango Swirl Ingredients

1 1/4 cups sweetened condensed milk

1 1/2 cups regular milk (I used coconut milk but any milk will do)

1 cup key lime juice

1 teaspoon lime zest

1/2 cup fresh diced mango

1-2 tablespoons granulated sugar (depending on how ripe the mango is)

1 tablespoon water

1/2 cup graham cracker crumbs

2 teaspoons granulated sugar

2 tablespoons melted butter

Directions 1.

For the Ice Cream Base, Whisk together sweetened condensed milk, regular milk, key lime juice, and lime zest.

2.

Place mixture in refrigerator for 30 minutes.

3.

Next pour mixture into ice cream machine and churn according to machine's instructions.

4.

While ice cream churns, puree mango, granulated sugar and water together until well blended

and smooth.

5.

In a separate bowl, mix together graham cracker crumbs, granulated sugar and melted butter until well combined.

6.

Once ice cream is finished churning, alternately scoop ice cream base, then graham cracker crumbs, ice cream again and finally mango swirl into container until all ingredients are in the

container.

7.

Freeze for at least 4-5 hours and then serve.

S UMMER ISSUE | 39

S UM M ER I SSUE | 4 0

Blackberry Crumble Ice Cream Ingredients

1/4 cup melted salted butter

1/3 cup brown sugar

1 teaspoon granulated sugar

1/2 teaspoon cinnamon

2/3 cup all purpose flour

2 cups fresh blackberries

2 cups heavy cream

1 cup whole milk

1 1/2-3/4 cup granulated sugar (depending on sweetness of berries)

5 whole large egg yolks

1 teaspoon cornstarch

1 tablespoon pure vanilla extract

Directions 1. For the Crumble, preheat oven to 375 degrees.

2. Add brown sugar, granulated sugar, cinnamon and flour to a small to medium sized bowl.

3. Whisk ingredients together.

4. Slowly add in melted butter and stir in to combine until small crumbs develop.

5. Spread crumbs on a baking sheet and bake for 10-15 minutes until crisp and golden.

6. Remove crumbs and allow to cool to room temperature.

7. For the Ice Cream, add blackberries to food processor and create puree.

8. Then push puree through a sieve to remove the seeds.

9. Next, whisk together the cream, milk, sugar, cornstarch and blackberry puree and cook over low to medium heat until small bubbles begin to form.

10. Add egg yolks to a small bowl.

11. Take 1/3 of the mixture out and add to the egg yolks bowl and quickly whisk to temper the eggs.

Once they are incorporated, add the egg mixture into the remaining blackberry mixture in the pot continuing to whisk.

12. Once the mixture can evenly coat the back of a spoon, remove from heat and add vanilla.

13. Make sure the mixture is well mixed and place in the freezer for a couple of hours.

14. Churn according to your ice cream manufacturer's instructions.

15. After churning, alternate placing the ice cream mixture and crumbles in a freezer safe container.

Freeze for at least 4-5 hours before enjoying.

S UMMER ISSUE | 41

Watermelon Sweet Tea Popsicles Ingredients

2 cups water

2 bags tea bags

1/4- 1/2 cup granulated sugar (depending on sweetness of watermelon-

also feel free to sub in honey or another sub sweetener of your choice!)

2 cups diced watermelon

2 tablespoons fresh lemon juice

Directions 1. Bring water to a boil in a small saucepan.

2. Add tea bags, cover and steep for 10 minutes.

3. Remove tea bags and add in sugar and stir until dissolved. Add in lemon

juice and place to the side.

4. Next add diced watermelon to a food processor (or blender) and grind

until a smooth puree has formed.

5. Pour watermelon through a sieve to remove pulp and seeds then add

remaining juice to tea and mix together.

6. Pour sweet tea into popsicle molds and freeze (overnight if possible)

before enjoying.

S P R ING ISSUE | 43

DAD'S FAVORITE PAINTER ON NANTUCKET, BILL WELCH, IS A FAVORITE WAY TO SPEND FATHER'S DAY PAINTING AS A FAMILY. Swilliamwelch.com UM M ER I SSUE | 4 4

Father’s Day Fun

SPEND THE DAY WITH DAD DOING HIS FAVORITE THING

S UMMER ISSUE | 45

ENGAGEMENT

THE FINISHED WORKS OF ART BY THE MASTER AND HIS PROTEGES.

S UM M ER I SSUE | 4 8

S UMMER ISSUE | 49

S P R ING ISSUE | 52

THE ART CONTINUES AT LUNCH SKETCHING THE FAMOUS CAROUSEL HORSE.

FOLLOW DAY OUT WITH DAD WITH LUNCH AT HIS FAVORITE RESTAURANT.

THE CHANTICLEER, NANTUCKET (SINCE 1909) IS THE PERFECT ALFRESCO LUNCH SET IN THEIR PICTURE PERFECT GARDEN. CAPRESE SALAD AND SALMON, TWO BEAUTIFUL DISHES.

THE KIDS LOVE THE BURGER AND FRIES GONE SO FANCY.

S UM M ER I SSUE | 5 6

DAD'S FAVORITE SOLE MEUNIERE, A LA PARIS.

S UMMER ISSUE | 57

Dad's Day diy's

S UM M ER I SSUE | 6 0

S UMMER ISSUE | 61

S UM M ER I SSUE | 6 2

S UMMER ISSUE | 63

TASTEMAKER

Summer on Cape Cod

BY AMY BOYLE

amyboylephotography.com

We’ve been summering on Cape Cod, specifically Chatham, for the past 19 years. It has been the basis of oh so many memories for our family, and our entire married life together. We know that from the moment we hit the Sagamore Bridge we are “on Cape” and therefore home.

S P R ING ISSUE | 65

Old Cape Cod Lyrics If you're fond of sand dunes and salty air Quaint little villages here and there You're sure to fall in love with old Cape Cod Cape Cod, that old Cape Cod

If you like the taste of a lobster stew Served by a window with an ocean view You're sure to fall in love with old Cape Cod

Winding roads that seem to beckon you Miles of green beneath a sky of blue Church bells chimin' on a Sunday morn Remind you of the town where you were born

If you spend an evening you'll want to stay Watching the moonlight on Cape Cod Bay You're sure to fall in love with old Cape Cod

If you spend an evening you'll want to stay Watching the moonlight on Cape Cod Bay You're sure to fall in love with old Cape Cod You're sure to fall in love You're sure to fall in love with old Cape Cod

S UM M ER I SSUE | 6 6

-Patti Page

Provincetown, Pilgrim's memorial: fi1st landing of the Pilgrims in 1620, where they wrote and signed the Mayflower Compact.

Worth the climb for some lovely views!

Luminous skies behind sparkling seaside summer residences,

Cape Cod sea creatures up close and personal.

S P R ING ISSUE | 70

Tradition - The Chatham Band kicks off summer under the bandshell.

Old Stage Harbor light, built 1880, when the waters of Cape Cod were the second busiest shipping route in the world, second only to the English Channel.

S P R ING ISSUE | 76

Purple hues on Mill Pond at sunset.

TASTEMAKER

by Eric Himel, stylist erichimel.com

WOMEN'S APPAREL CLOCKWISE FROM TOP LEFT: ‘Becky’ Suede Fringe Gladiator Sandal, $585; Gucci ‘Renny’ Fit Top, $1120, Dsquared2; Washed Terracotta Jeans, $310, Maje; Diamond Turquoise Inlay Bar Earrings, $7500; Jennifer Meyer Antique Intrecciomirage Messenger Mini Bag, $790; Bottega Venetta.

S UM M ER I SSUE | 78

Put away those ripped jeans and flip-flops and opt for these luxe finds when sipping a Caipirinha in Rio or getting down and dirty with a lobster in Nantucket.

MEN'S APPAREL CLOCKWISE FROM TOP LEFT: Arroyo Chevron Plaid ‘Cecil' Trim Trouser, $298, Trina Turk; Button Front Linen Shirt, $200; Vilebrequin; Giles and Brothers Brass Railroad Spike Cuff, $90, Scoop NYC; Suede ‘Arizona’, $120, Birkenstock; Dries Van Noten Canvas Tote, $495, Barneys NY.

S UMMER ISSUE | 79

Summertime Tastes at Doc B's Doc B's Fresh Kitchen, 100 E Walton St, Chicago, docbsfreshkitchen.com

Bloody Mary Ingredients 1 ½ oz. vodka 3 oz. bloody mary mix ½ oz. lemon juice Garnish: blue cheese stuffed olive, yellow baby tomato, cornichon, candied bacon, micro-radish Directions 1. Add ingredients & then ice to shaker.

2. Shake.

3. Fill juice glass with ice.

4. Strain.

5. Spear garnishes and top onto glass.

S UM M ER I SSUE | 8 0

our 's is B c o ! D n dicted d a ichiga M e r ' n e o W ot die sp us! o o f e see m fave o c ueAven

Photos: Marcin Cymmer S UMMER ISSUE | 8 1

The Crazy Beautiful Ingredients 2 oz. Grey Goose La Poire 1 oz. St. Germaine Splash of Brut Rose Garnish: Assorted flower petals, candied hibiscus flower Directions 1. Add Grey Goose La Poire/St. Germaine and Ice into shaker.

2. Shake.

3. Strain into frozen martini glass.

4. Add a splash of Brut Rose into cocktail.

5. Float floral garnishes in drink.

The Internal Affair Margarita

Ingredients 1 ½ oz. Tequila ¾ oz. Triple Sec 1 ¼ oz. Sour ½ oz. Pineapple puree Minced ¼ of a Jalapeno Garnish: habanero, thai chili pepper, candied pineapple

Directions 1. Add Chinaco, Orange Combier, Sour Mix into shaker.

2. Add pineapple puree, minced jalapenos. and ice to shaker.

3. Shake.

4. Fill hi-ball with ice.

5. Strain into glass.

6. Skewer garnishes and top the glass.

S UM M ER I SSUE | 8 4

S UMMER ISSUE | 8 5

The Amethyst Spritz Ingredients 3 oz. gin 1 oz. St. Germaine Splash of champagne/sparkling wine 3 blackberries 3 raspberries Ice Garnish: raspberries, blackberries, purple pansy flower Directions 1. Muddle raspberries and blackberries in the bottom

of the wine glass.

2. Add gin and St. Germaine to a shaker with ice.

3. Shake and pour into wine glass.

4. Top off with champagne or sparkling wine.

5. Skewer garnishes and top the glass.

S P R ING ISSUE | 8 6

California Kale Salad Ingredients 2 cups shredded kale 1 tablespoon chia seeds 2 tablespoons grilled corn 1 tablespoon chopped pistachios 1 tablespoon dried cranberries 1/4 cup roasted sweet potatoes 1/2 cup tortilla strips 1/4 avocado, cut into 1 inch pieces 1 tablespoon crushed wasabi peas 1/4 cup ginger dressing Directions 1. Combine kale, chia seeds, corn, pistachios, sweet potatoes, cranberries, and avocado in a large mixing bowl, and toss with dressing.

2. Garnish with tortilla strips and wasabi peas.

S UM M ER I SSUE | 8 8

S UMMER ISSUE | 89

TASTEMAKER

P retty Palm Beach Getaway

by Kerry Shorr luxevivant.net

TRAVEL ITINERARY: PALM BEACH, FLORIDA A legendary beachside retreat for the rich, powerful, and alabaster-haired, Palm Beach is now attracting a hipper, and younger, guard of argyle-loving, soleil-seekers.

After picking through the preppy metropolis’ vast collection of culinary hotspots, don’t-miss attractions, and luxurious hotel properties, Kerry Shorr of Luxe Vivant offers up a few of her favorites and categorizes them by two traveler types: Couples and Marrieds-with-tykes-in-tow.

COUPLES Stay: A top pick amongst Hollywood A-listers and global leaders, The Breakers is favored by couples in search of a romantic remedy. Want to bump up the sexy factor? Book a relaxing Couples Massage at The Spa and alert Room Service you want to order something special – oysters, champagne, and a big bowl of whipped cream. Hit the Egyptian cotton sheets with a copy of Pauline Réage’s steamy classic, Story of O. What happens after that is up to you. Stay now through December 17, 2014 and you’ll be rewarded with an array of indulgent (and free!) offerings, including: a decadent breakfast buffet, Wi-Fi/in-room Internet and unlimited local calls. http://www.thebreakers.com Eat-In: Named after the hotel’s flamboyant owner, Henry Morrison Flagler, HMF is where the island’s cocktail culture-loving inhabitants trek to get their dine-and-drink on. Lavish, food truck-inspired bites and interpretive swills from The Great Depression reign here but wine is taken very seriously, too. HMF’s 40-page wine list features 1,600 varietals from around the world. http://hmfpalmbeach.com

S UM M ER I SSUE | 9 0

THE BREAKERS HMF

S UMMER ISSUE | 91

LILA PHOTO

LILA PHOTO

LILA PHOTO

COUPLES (CONTINUED) Eat-Out: Hungry to reduce your carbon footprint? Head over to The Cooper, Craft Kitchen & Bar, a new, charming resto at PGA Commons that sources its seasonal ingredients daily from local farms and meat purveyors. Tuck into one of their signature dishes like Jerry’s Bacon-Wrapped Meatloaf and sip it down with a Prohibition-inspired, no-password-necessary cocktail. http://www.thecooperrestaurant.com Must-Try Activity: Go reef-diving. Gain in-pool scuba instruction from a Whitecaps PADI-certified instructor before being whisked off to The Breakers Reef, an underwater wonderland teeming with tropical fish, manta rays and sting rays, sea turtles, and the occasional whale. Take a waterproof camera to snap fish-lipped selfies beneath the waves.

For reservations, call 561-659-8497.

Shop: Worth Avenue’s palm-dotted street features the archetypal fashion giants but the shaded vias are loaded with jewelry ateliers, antique shops, and lesser-known bespoke boutiques. Kerry recommends: Barzina (66 Via Mizner), a cozy, treasure box bursting with one-of-a-kind furniture, home goods, and fashions from across around the globe. Nothing quite says “Palm Beach extravagance” like a pair of monogrammed velvet slippers from Stubbs & Wootton (1 Via Pariggi). https://www.stubbsandwootton.com

THE COOPER

LEFT: WAYGU BEEF SLIDERS, HMF; THE REDHEAD COCKTAIL, HMF; MONOGRAMMED SLIPPERS, STUBBS AND WOOTEN RIGHT: THE BREAKERS REEF

WORTH AVENUE S P R ING ISSUE

| 93

MARRIEDS WITH CHILDREN Stay: When it comes to pampering guests, Four Seasons Resort has it down pat. The island’s only five-star, five-diamond property understands what parents and their little mini-me’s need for a “this-is-what-spoiled-feels-like” vacation.

Moms will like the tranquil spa. Kids will love the complimentary children’s program. For groom-savvy dads we have two words: “Gentlemen’s Club”. Book the “Get Away Get More” package and for every two nights you stay, receive a $100 resort credit you can apply to almost anything. http://www.fourseasons.com/palmbeach/ Eat-In: Jové Kitchen & Bar dishes out approachable Italian cuisine with a contemporary touch. Craving a little mommy and daddy time? Drop the little ones off at Four Seasons Resort’s “Kids For All Seasons” evening program then sit down for a romantic meal in your own private, beachside cabana. http://www.joverestaurant.com Eat-Out: The island isn’t bursting with family-style restaurants, but there are plenty of tasteful offerings for young tribes. Kerry thumbs-up the fresh seafood bowls, baby burgers, and vegan tacos cooked up daily at Nick & Johnnies. http://nickandjohnniespb.com/restaurant/ Must-Try Activity: Play the Game of Kings. Take a private polo lesson with Luis Escobar at the Santa Clara Polo Club. The 7-goal polo star will teach you basic, intermediate, or advanced sport fundamentals including horseback riding, mallet work, and polo strategy. Enroll your children in the one-hour Kids Polo class. http://santaclarapolo.com/santaclara.php Shop: With over 160 department stores, specialty shops, and restaurants, The Gardens Mall is fashion paradise for the style obsessed. Stock up on summer essentials at Saks Fifth Avenue and Lilly Pulitzer then head over to the Build-ABear Workshop where kids can pick out a collectible teddy bear to outfit (clothing and accessories sold separately). http://www.thegardensmall.com http://www.buildabear.com/shopping/

S P R ING ISSUE | 9 4

NICK & JOHNNIES FOUR SEASONS RESORT

SMALL PLATE AT HMF

LILA PHOTO

S UM M ER I SSUE | 9 6

JOVE KITCHEN AND BAR

S UMMER ISSUE | 97

S UM M ER I SSUE | 9 8

FOUR SEASONS RESORT CABANA DINNER S UMMER ISSUE | 99

TASTEMAKER

Summer in Proven

by Corey Amaro, Tongue in Cheek

S UM M ER I SSUE | 1 00

nce

No one does salads of summer like the French – even simple vegetables are shaved, rolled and styled to haute cuisine perfection.

S UMMER ISSUE | 101

In the heart of Provence is the eternal summer.

Evenings soft with artist light, the song of the cigalles, the scent of lavender.

S UM M ER I SSUE | 1 02

S UMMER ISSUE | 103

Summer in Provence with antique French linens as outdoor terrace curtains.

S UM M ER I SSUE | 1 04

S UMMER ISSUE | 10 5

La Madone in Apt offers the most romantic place to enjoy Provence

S UM M ER I SSUE | 1 06

S UMMER ISSUE | 107

Sit, linger, savor the glories of summer en Provence.

S UM M ER I SSUE | 1 08

S UMMER ISSUE | 10 9

Is anything more beautiful than

french "greige"?

S UM M ER I SSUE | 1 1 0

S UMMER ISSUE | 111

S UM M ER I SSUE | 1 1 2

S UMMER ISSUE | 113

Old french doors, age old french hardware.

GET YO U R S UG AR H I G H I N STORE O R C U STOM DES I GN ED FO R YO U R NE XT E VE NT!

TASTEMAKER

Les Grandes Vacances

by Laurie Pessemier studiopessemier.com

Everyone in America has heard of the “outrageous” five-week-long vacation the French take. It is a time without any connection to work or office. Unlike the American working vacation, the French disavow any knowledge of their job or profession during this time – no internet or cellphone for work.

S UM M ER I SSUE | 1 1 6

Much of Paris is buttoned-up during August, which makes it a calm vacation spot itself. Witness shorter lines at the museum, parks are less populated: the downside is many restaurants are closed, and there are less vendors in the markets. I always will remember meeting my “fish man� in Dinard, in Bretagne in late July: I didn’t recognize him without his apron and big blue boots.

Where do the Parisiens go on vacation? Historically, Parisiens visit their families.

Paris is the city that people from other regions came to in order to make a living. For example, the Auvergnates came with just their strong backs and will to work, working at and eventually opening restaurants and tabacs (at one time, over 90% were owned by people of the Auvergne region).

Now, grandparents leave Paris after retirement because it is too expensive to exist here on a pension.

S UMMER ISSUE | 117

Nearly every Parisien family has a house in Montpelier, or a cottage in Bretagne. Divorced couples have been known to reunite for a week in order to give their child a “family” vacation. Southern France, “the Midi” is a classic destination, roads jammed with vacationers. Not a country room is to be found for the unsuspecting foreign traveler.

There is a special designation for “seasonal” workers in France. There are certain areas that go near dormant in the off season. In the Basque country, south of Biarritz, there are galleries and restaurants which open only three months a year.

If the family doesn’t have a home elsewhere, caravanning is tremendously popular. Kids and grandparents hop in the motorhome and drive to the sea.

Friends of ours used to take three campsites to create “rooms” for different activities. The caravan itself reserved for adult sleeping, a large tent became the dining room and the kids slept in pup tents scattered around.Cooking takes place outdoors, and there is always a path to the sea.

Even the poorest Parisiens manage to take a vacation, renting a room in Normandy for two weeks, kids and adults jammed in like cordwood, eating mussels and frites at takeout stands.

Ile de Re, on the Atlantic is the most popular vacation destination in France. It is an island joined to the mainland by bridge. Every edge is sandy beach. It was a region for collecting sea salt, once carried by donkeys. Because the donkeys were menaced by flies and mosquitoes, the residents made “pants” for the donkeys. To this day, the donkeys of Ile de Re can be seen sporting striped “pajamas”.

One especially hot year (“canicule” is the word for heat wave), we rented an air conditioned car and drove to the mountains in the Haut Vosges. We stayed in a wood-lined chalet overlooking a lake, chock full of Parisiens seeking the heart of summer vacation.

S UM M ER I SSUE | 1 20

S UMMER ISSUE | 12 1

S UM M ER I SSUE | 1 22

Click to buy Laurie and Blair's fabulous paintings from Paris here: studiopessemier.com S UMMER ISSUE | 12 3

TASTEMAKER

�n the summer kitche� with

ROSS SVEBACK rosssveback.com

Spicy Corn Relish If you like your corn relish to have a little heat, then this is for you. If you don’t like the heat, seed the jalapenos before chopping them. For me, the secret to making this recipe is using the chopper – it cuts everything the same size so when I dip a chip into this relish or put it on chicken I can get a little bit of everything. The other thing that makes this recipe easy is the corn zipper to cut the kernels off the cobs.

This recipe uses around 14 cobs of corn – roughly 10 cups of corn.

Ingredients 1 medium red onion, chopped 2 red bell peppers, cored/seeded and chopped 2 orange bell peppers, cored/seeded and chopped 2 c. celery, chopped 10 c. fresh corn kernels 2 tbsp. minced garlic 2 jalapeno peppers, chopped 3 c. white vinegar 2 c. sugar 2 tsp. salt 2 tsp. celery seeds 2 tsp. yellow mustard seeds 2 tsp. brown mustard seeds 1 tsp. coarse ground black pepper 1 tsp. turmeric 1/4 c. corn starch + 1/4 c. water (see recipe detail below) Directions Place all your vegetables, vinegar and sugar into a 8 qt dutch oven and bring to boil – reduce heat to medium and boil for 10 minutes with the cover off.

Mix together salt, celery seed, mustard seed, black pepper and turmeric – add to pot after it has cooked for 30 minutes, stirring to combine and cook for five minutes.

Add corn starch/water mixture, stirring to combine bring to boil and cook for one minute.

Remove from heat, ladle into prepared canning jars and process in hot water bath for 15 minutes.

S UM M ER I SSUE | 1 24

S UMMER ISSUE | 12 5

Red White and Blue Buttermilk Cake If you want to impress your family and friends by whipping up something patriotic for breakfast, try this easy cake. A vanilla-bean infused cake, studded with fresh blueberries and raspberries – there most likely will be no leftovers. I love this cake when it is warm – let the cake sit in the pan for roughly 20 minutes, then serve.

Ingredients 1/2 c. unsalted, butter – room temperature 1 c. sugar zest of one lemon 1 egg 2 tsp. baking powder 1/2 tsp. salt 1/2 c. buttermilk 2 c. AP flour 1/2 pt. blueberries 1/2 pt. raspberries 1/4 c. coarse sanding sugar Directions Preheat oven to 350 and prep a 9″ square cake pan with Bak-klene. In the bowl of your mixer, cream the butter, sugar and lemon zest together – add egg and beat until creamy.

Add baking powder, salt and buttermilk – mixing until combined. Add flour and mix until combined. Turn mixer off, remove bowl and add blueberries and raspberries – gently fold to combine.

Place into prepared cake pan, gently spreading out – sprinking top with sanding sugar.

Put into oven and bake for 35-40 minutes – until toothpick comes out clean. Allow cake to rest in pan for 20 minutes, serve and enjoy!

S UM M ER I SSUE | 1 26

S UMMER ISSUE | 127

S UM M ER I SSUE | 1 28

Firecracker Bars Ingredients 1/2 c. unsalted butter, room temperature 1 c. sugar 2 tbsp. sour cream 1 whole egg + 1 egg white 1 tbsp. vanilla-bean paste 1/2 tsp. almond extract 2 tsp. baking powder 1 tsp. salt 2 1/2 c. all purpose flour Directions Cream butter and sugar together in a mixer fitted with the paddle attachment, scraping bowl to ensure there are no butter chunks. Add sour cream, eggs and vanilla bean paste – beating again to combine well.

Add baking powder, salt and flour – mixing until incorporated. Spread evenly into a 9X13 pan, trying to make sure the top is as smooth as possible. Place into an oven that has been preheated to 375, and bake for 20 minutes. Remove and allow to cool.

Icing: in a bowl fitted with the whip attachment, add: 1 c. unsalted butter – room temperature 1/2 c. heavy whipping cream 4 c. powdered sugar 1 tsp. vanilla bean paste 1/4 tsp. almond extract Turn mixer on low and once ingredients have come together move to high and let beat for ten minutes. Remove whip attachment and bowl, frost bars. I initially frost with a silicone spatula, then finish off by smoothing out with a metal, off-set spatula which I heat up over running hot water (and dry off immediately) then run over the top of the buttercream to obtain a smooth finish. Sprinkle with red pop rocks and blue disco dust sprinkles – enjoy!

S UMMER ISSUE | 12 9

Southwestern Barley Salad The fresh flavors of this salad are made using pearl barley, yet this can be done using quinoa, wheat berries or farro – even couscous. If you really are a lover of grains, then double the amount – and if you are doing that, maybe you might like to do half of one grain and half of another. I put 1 tsp. of red pepper flakes to give it a bit of heat, yet feel free to half that amount for less fire.

For the grain: 1 tbsp. olive oil 1/2 c. pearl barley 1 tbsp. garlic 1/2 tsp. salt 2 c. hot water Directions In a small saucepan over medium heat, saute olive oil, barley and garlic for roughly 3-4 minutes. Add hot water and bring to boil, reduce to simmer and cover – cooking for 30 minutes. If using another grain, alter your cooking times. Remove from heat and allow to completely cool with cover on.

For the salad: Place cooled barley into a bowl and add 1 pt. cherry tomatoes, halved 1 can black beans, drained and rinsed 1 medium yellow pepper, sliced 1/2 c. corn – frozen or fresh 1 tsp. red pepper flakes Dressing: juice of one lemon 1/2 c. olive oil salt and pepper to taste Whisk together and adjust seasonings – pour over salad and stir to combine. Serve immediately or refrigerate until ready to enjoy. Just before serving, sprinkle with grated monterey jack cheese.

S UM M ER I SSUE | 1 3 0

S UMMER ISSUE | 131

Garden Party Gorgeous at

Bride's Bubbles and Bliss

Photos: Carasco Photography Gowns: Francesca Miranda

When Bride's Bubbles and Bliss, Chicago's coveted couture wedding event at Union Station asked us to style up a wedding vignette for their Designer Challenge, we said "I do!"

Sneak Peek: Designer Francesca dressing her beautiful brides.

S UM M ER I SSUE | 1 3 4

S UMMER ISSUE | 135

S UM M ER I SSUE | 1 3 6

Our favorite gown in Francesca's 2014 collection!

S UMMER ISSUE | 137

A Perfect Event's Designer Challenge vignette mixed garden party romance with modern metals and glamour.

Our fave summer DIY decor: Glass vases go glam: Metallic washi tape and doily decoupage make luxe textural vases.

S UM M ER I SSUE | 1 3 8

AMY & DAN ♥ NOVEMBER 10, 2012 MUSEUM OF SCIENCE & INDUSTRY PHOTOGRAPHY BY CARASCO FLORAL, PAPER & EVENT DESIGN

BY A PERFECT EVENT

S UMMER ISSUE | 139

S UM M ER I SSUE | 1 40

The modern wedding and party design style mixes lounge seating, high energy tall highboy tables and formal, elegant seating at long communal dining tables.

Florals, Menus, Placecards, A Perfect Event Lounge, Highboys, Chairs, Silver, Crystal, Hall's Rental Linen, Napkins, Chaircovers, Pillows, Nuage Designs Venue, Union Station Photography, Carasco

S UMMER ISSUE | 141

A Perfect

Pair

Mix one part Real Russian Vodka, one part Ginger Beer, one part Pear Juice. Keep chilled until ready to serve. Pour into mini bottle or glass.

GORGEOUS GLAM VASES FILLED FILLED WITH M A N Z A N I T A B R A N C H E S A N DAdd S T Eslice P H A of N Opear TIS B L O fresh O M S thyme. and

Groom's neG'roni Mix one part Real Russian Vodka, one part Orange Juice, one part Campari.

Keep chilled until ready to serve. Pour into glass filled with ice. Add fresh lemon and basil to garnish.

S UM M ER I SSUE | 1 44

(Recipe)

Bride's Berry Mix one part Real Russian Vodka, one part Pomegranate Juice, one part Ginger Beer. Keep chilled until ready to serve. Pour into champagne coupe or glass filled with ice. Add rosemary sprig and sliced strawberry to garnish.

S UMMER ISSUE | 145

Summer Salads

we can't stop dreaming of.

THREE CHEERS FOR BREAD & WINE! 3 bites we're obsessed with Bread and Wine owners Lisa and Jennifer Wisniewski met when their two children were having a playdate, discovering they both shared a dream to open an elevated, modern restaurant. They decided to choose their own underserved community on the Northwest side of Chicago for Bread & Wine. A once dilapidated laundromat, now turned critically acclaimed New American neighborhood restaurant.

Bread and Wine, 3732 W Irving Park Road, Chicago breadandwinechicago.com

...

Salad too pretty to eat?

48 hour beef belly, poached hen egg, asparagus, radish, gastrique -$12

The perfect salad for summer, light, fresh legumes, yellow wax beans, English peas, buttermilk, fava bean hummus ​(​vegetarian, gluten-free) - $10

S UM M ER I SSUE | 1 48

S UMMER ISSUE | 149

And the new Chicago dessert obsession: Salted caramel popcorn panna cotta (​vegetarian, gluten-free) - $8​

S UM M ER I SSUE | 1 5 0

S UMMER ISSUE | 151

JAMMING JEWELS OF SUMMER on a budget! with Gilt.com

CLOCKWISE FROM TOP LEFT: Ava & Aiden Black Geometric Ring, Gilt Exclusive Price $25; Pixie Grey Octagon Necklace, Gilt Exclusive Price $25; Pixie Grey Pyramid Ring Set, Gilt Exclusive Price $19; Pixie Grey Enamel Bar Station Necklace, Gilt Exclusive Price $25.

S UM M ER I SSUE | 1 52

$25

Pixie Grey Colorblock Ring, Gilt Exclusive Price $25

S UMMER ISSUE | 153

$29 CLOCKWISE FROM TOP LEFT: Pixie Grey Fan Station Necklace, Gilt Exclusive Price $49; Pixie Grey Multi Size Enamel Bangles, Gilt Exclusive Price $45; Ava & Aiden Gold Geometric Cuff, Gilt Exclusive Price $29; Pixie Grey Five Stone Stud Earrings, Gilt Exclusive Price $29.

S UM M ER I SSUE | 1 5 4

CLOCKWISE FROM TOP LEFT: Ava & Aiden Black Crystal Bracelet, Gilt Exclusive Price $69; Pixie Grey Butterfly Station Necklace, Gilt Exclusive Price $79; Pixie Grey Star Bangle Set, Gilt Exclusive Price $29; Ava & Aiden Tortoise Link Collar Necklace, Gilt Exclusive Price $49.

S UMMER ISSUE | 155

4th of July Fun! On Merry Old Nantucket

S UM M ER I SSUE | 1 5 8

THE GORGEOUS HOLIDAY WINDOWS AT RALPH LAUREN.

S UMMER ISSUE | 159

RED WHITE AND BLUE HANGS FROM EVERY WINDOW

S UM M ER I SSUE | 1 6 0

S UMMER ISSUE | 161

S UM M ER I SSUE | 1 6 4

S UMMER ISSUE | 165

FIREWORKS OVER THE HARBOR AT NIGHT

S UM M ER I SSUE | 1 6 6

S UMMER ISSUE | 167

Large hydrangeas work best in the large Julep

Vase, while spray roses

work best in the petite Julep Vase.

S UM M ER I SSUE | 1 6 8

Grocery to Gorgeous

with debi lilly design, Safeway

Long after the party

ends, the Parfumerie Tray and Julep Vases can be repurposed as bath or

bureau decor for perfumes and jewelry.

Summer Blooms Display

Style Tip: Using the debi lilly design Parfumerie Tray as a base, add mono-floral/mono-color designs, (one type/color of floral in each vessel) in Julep Vases.

S UMMER ISSUE | 169

Summer Beverage Bar Wow your guests and set the theme for your next summer weekend. Our Carnivale Collection sets the table with an instant pop of color, using recycled Spanish glass.

Tuck fresh flfIowers into the small

Carnivale Vase for a

vibrant flfIoral accent

S UM M ER I SSUE | 1 70

Fill the Carnivale Carafe with sparkling water or

fresh lemonade and infuse it with fresh citrus and herbs.

Try lime and thyme... lemon and rosemary...

Place pillar candles inside the Corfu Lanterns for a soft, natural light

S UMMER ISSUE | 17 1

Vintage TREND ALERT: Everything old is new again... including our Vintage Hobnail Vases, Etched Goblets, and Tumblers.

S UM M ER I SSUE | 1 72

Try white hydrangeas,

soft pink roses and tulips separately in each vase.

Add a touch of debi lilly design pink satin ribbon

for the fif inishing touch.

Large hydrangeas work best

in the large Hobnail Vase, while spray roses work best in the petite Etched Tumbler

S UMMER ISSUE | 173

Add colorful candies in

coordinating colors to our

classic Illusion Vases. Best part?

You can use the Illusion Vases over and over again.

Unroll wrapping

instant, colorfu

S UM M ER I SSUE | 1 74

Favorite fresh backery

treats double as decor using debi lilly design cake stands.

Dress them up by

adding a spray rose bud on top and scattering rose

petals along the base of your cake stand.

Spring Treats A fast and easy sweets party is

paper for an

ul runner.

always the perfect celebration.

Using our Illusion Collection, tyou can get this "grocery to gorgeous" look in minutes.

S UMMER ISSUE | 175

Orchids are long-lasting, making them great to

display throughout the

season. And how perfect,

you can f ind these orchids in a "Radiant Orchid" tin pot cover available

exclusively at Safeway.

S UM M ER I SSUE | 1 76

Pantone of the Year TREND ALERT: Radiant Orchid – color of the year for 2014!

Florals are always the hero in our designs. debi lilly design Orchids come in the most vibrant hues, including this year's hot shade, Radiant Orchid.

For added interest and warmth, place two debi lilly design Orchid

pillar candles in varying heights ontop our

elegant Parfumerie Tray S UMMER ISSUE | 177

Moroccan Garden Tea Party

Photos: Suzanne Brown

Joshua, Pure Kitchen Catering / CityViewLoft pours the perfect Mint Tea for guests.

For DIY Moroccan party

style layer metal trays with lanterns, painted bud vases

filled with bright jewel tone

florals, votive candles and loads of rose petals.

S UM M ER I SSUE | 1 80

Our favorite Debi Lilly Design, Safeway summer lanterns!

S UMMER ISSUE | 18 1

S UM M ER I SSUE | 1 82

Styling Tip: Set the bar

with oversize trays filled with bowls of exotic garnishes:

edible florals, fresh herbs, berries, ginger.

S UMMER ISSUE | 18 3

Our Moroccan Tea Party table set for forty

fabulous guests included bright bold hues from

linen to florals to votives, lanterns, candles, fresh fruit, and framed photography of my favorite

magical painted blue town in near Tangiers in Morocco, Chefchaouen, in the Rif

Mountains.

( We foolishly drove there, ooh the stories! )

Florals, Decor, Favors, A Perfect Event.

Linen, Private Label Linen.

Lounge Furniture, Rentals, Trays, MM Special Events.

Venue, City View Loft.

Catering, Pure Kitchen Catering.

S UM M ER I SSUE | 1 84

S UMMER ISSUE | 18 5

Teapots turn vases filled with jewel tone summer florals, Moroccan teacups turn

votives filled with candles.

Ikat Linen, Private Label Linen.

S UM M ER I SSUE | 1 86

S UMMER ISSUE | 187

S UM M ER I SSUE | 1 88

S UMMER ISSUE | 189

THINGS WE LOVE

S UM M ER I SSUE | 1 9 0

S UMMER ISSUE | 191

TASTEMAKERS

S P R ING ISSUE | 1 92

Glassine pouches filined with custom Moroccan Cocktail Recipe Cards, washi taped with calligraphied guest names, make the perfect themed favors.

FEATURE

Roasted Eggplant Brochettes with pickled pearl onion, pepadew pepper, basil-chemoula chutney

Ingredients: 1 large eggplant 20 pickled pearl onions 20 pieces pepadew peppers 2 tablespoons paprika 1 tablespoon cumin 1 teaspoon sea salt, to taste 1 teaspoon ginger (minced) 1 clove garlic (minced) 2 tablespoons basil (chopped) 3 tablespoons olive oil Juice of one small lemon Small pinch saffron threads 1 cup white balsamic vinegar 1 Tablespoon peppercorns 1 Tablespoon sugar 1 bay leaf Zest of 1 lemon 2 cloves garlic 20 skewers (Chef tip: always have extra olive oil, salt and pepper to season and taste your dish.)

Directions: Preheat oven to 350 degrees. Clean eggplant and season with salt and pepper, drizzle with olive oil, and roast whole for 15 minutes. In a small saucepan, add the vinegar, garlic cloves, peppercorns, bay leaf, sugar, and zest. Bring to a boil and pour over the pearl onions, letting stand at room temperature until cool, then transferring to the refrigerator. Cut the peppers in half, then cut eggplant into similar sized pieces and place in separate bowls. For the basil chermoula, mix your paprika, cumin, salt, garlic, ginger, saffron, basil, adding little bits of oil at a time, then stir in lemon juice.

Toss the vegetables with a tiny bit of the chermoula then build your brochettes by skewering all ingredients with two of each on each skewer, alternating between ingredients. Arrange on platter, garnish with some basil leaves and drizzle with chermoula.

-Pure Kitchen Catering Executive Chef Andrew Hoelscher

S UM M ER I SSUE | 1 9 6

Cinnamon Couscous with Roasted Vegetables

Ingredients: 1 cup couscous 1/8 teaspoon cinnamon 1 tablespoon unsalted butter 2 teaspoons sea salt 1 cup water Pinch of cumin 1 cup seasonal vegetables, chopped to uniform size Âź cup peas Directions: Preheat oven to 350 degrees. Arrange seasonal vegetables on a small sheet tray and season with salt, pepper and olive oil. Roast for 15 minutes, mix in peas and set aside. In medium saucepan combine water, salt, cumin, cinnamon and butter and bring to a boil. Add couscous, cover with lid, and remove from heat. Let stand for 5 minutes. Using a fork, fluff the couscous, then transfer into a serving dish. Toss roasted vegetables in a small mixing bowl and garnish the couscous.

S UMMER ISSUE | 197

S P R ING ISSUE | 1 9 8

Piles of clementines or summer fruit make the perfect DIY decor for summer parties.

Surround with lanterns and votives for soft, fIflickering ambience.

Style that

Bar with oversize

trays, pitchers of premade

cocktails, and glasses styled to

add instant craft cocktail" chic.

Silver trays, glassware, MM Special Events.

S UM M ER I SSUE | 202

The Casbah-la Ingredients

1 1/3 cups apple-thyme simple syrup 1 cup gin 1/4 cup fresh lemon juice Ice 1/4 cup blueberry jam Club soda, chilled Fresh thyme sprigs, for garnish Directions In a pitcher, combine the syrup, gin and lemon juice. Refrigerate for 2 hours. To serve, add ice and half of the gin mixture to a martini shaker. Add 2 tablespoons of blueberry jam. Shake well and pour into ice-filled Collins glasses. Add a splash of club soda and garnish with fresh thyme sprigs.

Repeat with remaining ingredients.

Apple-Thyme Simple Syrup: Ingredients 20 (4-inch) long sprigs fresh thyme 1 cup sugar 1 1/2 cups apple juice Directions Gently crush the thyme sprigs and put them in a small saucepan. Add the sugar and apple juice. Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 30 minutes. Strain before using.

-Pure Kitchen Catering S UMMER ISSUE | 2 03

S P R ING ISSUE | 204

The Fez Fiz Ingredients 1 part St-Germain 2 parts Vodka ¾ part fresh lemon juice ¼ part simple syrup 1 part muddled strawberry Top with Brut Rosé Sparkling Wine Fresh strawberries for garnish Directions Combine all but rosé. Shake and strain over fresh ice in a Collins glass. Top with Brut Rosé. Garnish with strawberry.

-Pure Kitchen Catering

ENGAGEMENT

S UM M ER I SSUE | 206

The Palmyra Ingredients 2 parts Vodka

1 part fresh lime juice 1 part ginger beer 1 part muddled mint Club soda Directions Limes, sliced into wheels Mix all but soda into shaker, pour into ice filled glass. Top with slash of club soda. Garnish with lime wheel.

-Pure Kitchen Catering

S UMMER ISSUE | 2 07

OU R PAP E R SH O P

3050 N. LINCOLN AVENUE• CHICAGO | 773•244•9333

INV ITAT IO NS , M E NU CA R DS , PLACECA R DS , FAVOR S , AND MORE!

S P R ING ISSUE | 208

sweet endings. follow us: WEB

MAGAZINE TWITTER

INSTAGRAM PINTEREST YOUTUBE

FACEBOOK

A PERFECT EVENT FALL ISSUE LAUNCHES SEPTEMBER 1 S P R ING ISSUE | 2 0 9