Debi Lilly, A Perfect Event, Winter 2014

a perfect event

weddings!

PARTY TRENDS SUPERBOWL VALENTINES DIY

WINTER 2014

Our Tastemarkers

R O SS S V EBA C K

J oy MoLLE 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

AM Y B O Y LE

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 .

Eric Himel

v i ck i archer

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 SH 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.

blair & laurie 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 .

MELISSA M C C LAIN

m a tt Savage

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.

dominique malet

MARGARE 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

amanda 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.

St a c e y Ro n e y

MARIANNE D e LA Y

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

I may love nothing more than a wedding.

Weddings celebrate the love of our life – in the warm circle of our closest friends and family. And that moment in time, that group of our favorite people in the entire world, traveling from near and far, are only together once in our lifetime.

Amazing. Sacred.

The wedding parties begin moment one upon an engagement. There is so much to celebrate – so much love in the air.

With elegant engagement parties, showers and rehearsal dinners, many brides and grooms may feel as if they’re married before the ‘I Dos’ have been exchanged and the marriage certificate has even been requested. One thing’s for certain: when caught in the midst of planning that very special wedding day, pre-wedding celebrations offer carefree enjoyment for the bride, the groom, and the bridal parties alike.

This year brings us some of our favorite weddings ever - alongside families near and dear to our hearts, whom we've been celebrating life's occasions with for over ten years. The celebrations begin immediately - right inside our studio, A Perfect Event.

Please join us for our annual DIY Decadence on Sunday January 12th, from 11a1p for gorgeous wedding trends come to life. Floral, Paper, Favors, Food, Drink, Beauty and Call hair and makeup, Pure Kitchen Catering, Baked the Bakery, Toni Patisserie, Smilebooth, BBJLinen and more! (see invitation, page 55) Cheers to 2014, and to celebrating life, love, family and friends each and everyday.

photos: averyhouse

TABLE OF CONTENTS

8 24 44 50 54 56 64 66

H O LIDA Y PARTY STYLE GUIDE marie whitney

FRAN + GRAM wedding

STUDI O AT THE GRANDE CHAMIERE

DR. ZHA

laurie and blair pessimier

NEW YEAR NEW YO U morgnan marie cosmetics

GE T HEAL THY IN STYLE marie whittney, two penny blue

T HE SEATTLE GREAT WHEEL melissa mcclain

SURF AND TURF eric himel

IN THE K ITC HEN ross sveback

BO

76 126 146 148 156 158 170

AN JALI AND J O N wedding

SAN F RAN C ISC O amy boyle

ZHAVIAGO S TYLE T IPS the savoy flea

O LLYWOO D BLO W O U T margaret j. oconnor

BEHIND THE LENSE colin boyle

MEM ORIES OF A C HEF margaret j. oconnor

SUPERB O WL

184 190 192 194 206 214 238 256 266

DO C B'S

MAD FO R PLAID

BEHIND THE SEAMS

victoria sdoukos

RADIANT O RCHID wedding

PAPER O BSESSED

JACK IE AND PE TER wedding

VALENTINES DAY

GIRLS GLAM PARTY

LILLY PULI TZER TEA PARTY bridal shower

engagemen

PHOTOS BY AVERYHOUSE FLORALS, EVENT DESIGN A PERFECT EVENT VENUE, ROOM 1520 CATERING, ENTERTAINING COMPANY LINEN, BBJLINEN

nt cocktails “WE’RE ENGAGED!” GUESTS GATHERED FOR AN ENGAGEMENT PARTY THAT WAS INSPIRED BY HIS AND HERS GREAT TASTES… FARMER’S MARKET COCKTAILS, GLOBAL CUISINE AND ALL

THINGS SWEET. I LOVE THIS THEME, THIS PRETTY, ELEVATED TASTING MEAL, AND THE HIGH ENERGY LEVEL IT BRINGS TO

PARTIES. SO, TO CELEBRATE THE NEWLY ENGAGED, SKIP THE

PREDICTABLE DAYTIME LADIES LUNCHEON MENU AND CREATE AN ELEGANT, DELICIOUS EXPERIENCE OF TASTING FAVORITE FOODS, ESPECIALLY THE BRIDE AND GROOM’S.

MASSED RED MOKARA ORCHIDS ARE A FAVORITE MODERN CENTERPIECE, SURROUNDED BY VINTAGE CUT CRYSTAL VOTIVES.

DIY DELIGHTS EASY AS 1, 2, 3. LEFT: A FAVORITE - A TRUFFLE TASTING BAR, IN EVERY POSSIBLE FLAVOR AND INFUSION, FROM TRUFFLETRUFFLE. RIGHT: MORE CUPCAKES "COCKTAIL"CAKES IN MARGARITA, GIN AND JUICE, KIR ROYALE, SANGRIA AND MORE CREATE A MODERN, EDIBLE CENTERPIECE.

AN ACRYLIC “COCKTAIL

CUPCAKE” TO

WAS THE STU

CENTERPIECE

PETITE SWEE

OWER

UNNING

E TO THE

ETS BAR

ANOTHER FAVORITE DIY: A "TASTE OF ITALY", ONTOP MODERN TASTING PLATES, WITH SALUMI, PECORINO, AND DARLING PETITE FIG CHUTNEY SPOONS.

A SINFULLY SAVORY KOREAN BBQ TACO STAND WAS THE BIG HIT - CREATING YET ANOTHER INTERATIVE BUILD YOUR OWN TASTING EXPERIENCE.

SHRIMP ROLLS MADE FOR A PRETTY BITE OF SPRING, BBQ DUCK, AND BEET NAPOLEONS, AND INDIAN FUSION SMALL PLATES WITH TANDOORI CHICKEN, VEG SAMOSAS, AND YOGURT RAITA WITH NAAN ROUNDED OUT THE MAJOR MENU FUN.

married mudding bar

INGREDIENTS:

SPRITS: VODKA, GIN, RUM

MIXERS: CLUB SODA, SPARKLING WATER, TONIC, SIMPLE SYRUP FRESH FRUIT: CUBED WATERMELON, BLUEBERRIES, BLACK BERRIES, STRAWBERRIES, RASPBERRIES, MANGO, PINEAPPLE FRESH HERBS: MINT, ROSEMARY, THYME

PULL TOGETHER A COLLECTION OF MIXED SIZE GLASS CONTAINERS (YOU WANT TO SEE THE COLORS COMING THROUGH – IT CREATES A GORGEOUS FOCAL POINT ON THE BAR AND A DRAMATIC FIRST IMPRESSION) AND FILL EACH CONTAINER WITH FRUIT AND HERBS.

GUESTS WILL WALK UP, PICK A GLASS, CHOOSE THEIR INGREDIENTS, AND CHOOSE THEIR SPIRIT AND MIXERS. GUESTS CAN SELF SERVE, OR A BARTENDER CAN ASSIST FOR SMOOTH SERVICE, MUDDLING FRUIT AND HERBS IN THE GLASS, THEN ADDING ICE, LIQUOR AND MIXERS. GARNISH WITH FRESH HERBS OR A SKEWER OF FRESH FRUIT. (STYLIST TIP: EDIBLE FLOWERS ARE A BEAUTIFUL GARNISH AS WELL - I LOVE TO USE PANSIES).

co v e r s to r y

Ceremony Location: In the courtyard of Fran + Graham’s Home Reception Location: RM Champagne Salon Photography + Film Billy Rood + Casey Vange Venue: RM Champagne Salon Planner: Katie Jackson-Meara, So Dressed Up Grooms' Attire: John Varvatos + TopShop Photographer + Film: Casey Vange + Billy Rood Cake: RM Champagne Salon Floral/Décor: Dilly Lily, Elise Bergman (pennants) Officiant: Sheri Reda, Flow Ceremonies Entertainment: Danny Chaimson, Cole Dengenova, Angel d'Cuba Trio, Joe Deluca, Jen Zias Duo, The Little Family Band, DJ Saam Hagshenas Rentals: Hall's Accommodations: Public Hotel Graham's Shoes: Jimmy Choo Invitations: Suitor Life

Fran + Graham August 10, 2013 Chicago

A classic 5 tiered cake, modeled after Graham’s moms, had two vintage grooms atop.

Fran + Graham, along with their parents, welcomed 80 guests to their wedding weekend. Guests were greeted with a polaroid installation above their fireplace which featured their four-year relationship in instant film.

Each guest had a different print on each of the wedding programs.

At the center of the display, photos + personal items from their grandparents were displayed.

Yellow pennant banners hung from the exposed rafters forming a fluid installation from the bright blue door in which they got married in front of to the polaroid mantle. Florals at the home were bright and fluffy—taking their cue from the big white and yellow Homecoming mums of old.

After the ceremony, guests were transported RM Chamapgne Salon via a parade of pedicabs with big, white balloons attached.

The whole evening was about thoughtful L-O-V-E. From their best friends (i.e. their moms) walking them down the aisle to having the ceremony at their home to the announcement that they went to Boston one month earlier to legally getmarried and sharing the news with guests, the entire affair simple, elegant and totally sweet!!

Tastemaker

THE STUDIO AT THE G

Laurie and Blair Pessemier

GRANDE CHAUMIERE

As the last of the Christmas trees are cast out on the streets of Paris, the days slowly become longer. Even more slowly the temperatures begin to rise: forty, fifty degrees, sometimes sixty in the sun. Compared to Chicago or New York, Paris is downright balmy in February, but it is still a little too cold to paint outdoors. So we seek warm, well-lit venues to paint.

It is on these days, an artist might go to “l’Academie de la Grande Chaumiere”, an open atelier for painters in Paris. Each day a model disrobes and a dozen or more painters take their brushes to canvas.

It is an historic venue, with the same chairs, easels, and wood stove that might have been present in 1902, when the studio was founded. Montparnasse and this atelier were known by many important artists, including Picasso and Modigliani. After the turn of the last century, Montparnasse was the locale for “new” artists which included the surrealists and cubists, early photographers and sculptors. The walls of Academie de la Grande Chaumiere resound with art history.

Art history, however, is not what this place is about. Each day, contemporary painters of today stand at easels (in the morning), or at sketch pads (in the afternoon) and work.

Known illustrators and painters create new masterpieces alongside amateurs. At 9 AM sharp, the door closes and a hush comes over the room. For the next hour, brushes fly; a break, and another session ensues , and another until noon. This is a serious atelier, and each painter is guided by his own muse.

Lessons are available at the studio, on Wednesdays and Saturdays, and in the evenings. Thursday morning there is a guest teacher who will help you if you want him to. Blair and I will bring our own painting students on rainy or cold mornings.

We go there on our own to paint from the live nude model.

Most of the models are women, but from time to time, there are men. This is listed on the program, at the atelier, along with details about costs, teachers, days, et cetera.

The Grande Chaumiere is a year-round venue, not meant just for cold, rainy days. We try to go there once a week. There is no excuse for not painting in Paris, this city of so wonderful art.

NEW YEAR, N

all over brush

ANGLE LINER

blender BRUSH

THE ALL OVER SHADOW BRUSH MAKES APPLYING AN EVEN CONCENTRATION OF COLOR ACROSS THE LIDS AND BROW BONE EFFORTLESS, CREATING THE PERFECT EYE SHADOW BASE.

OUR ANGLED LINER BRUSH ALLOWS FOR QUICK AND EFFORTLESS APPLICATION. THE SYNTHETIC BRISTLES ARE CUT TO A SMOOTH POINT, WHICH ENSURES A STRAIGHT AND CONSISTENT LINE. MANY CLIENTS ALSO USE IT AS A BROW BRUSH.

THE BLENDING BRUSH IS TAPERED TO PERFECTION FOR FLAWLESS MIXING OF EYE SHADOW COLOR TOGETHER.

MARIE NERI AND MORGAN BYRNE MORGAN MARIE BEAUTY

NEW YO U!

DELUXE BRUSH

BRONZER BRUSH

BRONZER BRUSH

MADE FROM THE FINEST JAPANESE SYNTHETIC BRISTLES, THE DELUXE POWDER BRUSH COULDN’T PROVIDE A SOFTER APPLICATION. THIS BRUSH CAN BE USED WITH POWDERS, CREAMS, GELS OR LIQUIDS FOR A FLAWLESS FINISH AND PRECISE APPLICATION.

THIS DENSE, ROUNDED BRUSH IS IDEAL FOR APPLYING CONCENTRATED COLOR. WE RECOMMEND USING THE BRONZING BRUSH WITH A PREFERRED BRONZER TO ENHANCE THE NATURAL SHAPE OF THE FACE WHILE ALSO PROVIDING STRUCTURE AND DEFINITION.

AN ULTRA SOFT, DUO FIBER BRUSH, THE BLUSH BRUSH ACHIEVES THE PERFECT “WATERCOLOR” BLUSH APPLICATION.

LIV A SHEER RED WITH A HIGH SHINE FINISH…AKA: A PERFECT WAY TO TRY RED WITHOUT THE COMMITMENT ;)

Invisible Blotting Powder

KATE A PERFECT PINK NEUTRAL IN A SHIMMERING, SATIN FINISH.

A TRIPLE MILLED TRANSLUCENT POWDER THAT HELPS TO SET YOUR MAKEUP, CONTROL OIL, AND BRIGHTEN YOUR OVERALL COMPLEXION.

Perfect Palette THE NAME SAYS IT ALL! THE “PERFECT PALETTE” CONTAINS 5 NEUTRAL SHADOWS, 2 BLUSHES, AND 1 BRONZER THAT WERE DESIGNED TO FLATTER ALL SKIN TONES.

SHOP ALL OF OUR FAVORITES HERE: MORGANMARIEBEAUTY.COM

Y H T L A E H T GE

SE A

THE – S N O I T U L R RESO

OU Y O T G N I K C

BY STI 4 1 0 2 N I G RIN

4

This ecosilicone c of option 10 plasti around i BKR Bott

1 Start your new workout regime on the right foot Nike’s rose gold fuel band – So chic it blends in with your daily stack of bangles – plus, it syncs all of your activities, sleep patterns, heart rate & more right to your smartphone! $169, nike.com

2

The “My Fitness Pal” app will help you get – and stay – on track all year long.

Available for Free on iTunes

3

Treat yourself to some new kicks this winter – these are from genius designer Stella McCartney – funky enough to put a smile on your face but neutral enough for the gym, park or even running errands. Training Shoes, $150 adidas.com

E L Y T S N I URT! H T ’ N O D S E SSORI

ACCE

-friendly glass water bottle is coated and comes in a variety ns – much more chic than the ic disposable bottles rolling in the back seat of your car. tle, $28 amazon.com

5

yblue n n e p o w t , y arie whitne

-m

6

A fleece cape is the perfect layer to don to the gym on unpredictable winter days . Nike Tech Fleece Cape, $110 nike.com

7

8

This earbud & armband combination is the ultimate for running (or a crowded gym), and you can’t leave this earwarmer at home on a brisk winter jog! Bose sie2 Headphones, $149 bose.com, Run With Me Earwarmer $26 lululemon.com

Show a little skin with this ¾ sleeve top from Splits59 – in Pantone’s 2014 color of the year, Radiant Orchid. Devon ¾ sleeve top, $74 splits59.com

These printed leggings from Nike add an element of surprise to any workout. Twisty Print Crop Running Pants, $60 nordstrom.com

9

Grab this tote and you are good to go – with plenty of room for your yoga mat and all of the essentials.

The stag bag, $95 americanapparel.com

10

These no-crease hair ties are the best ones around – and these sparkly options are sure to put a smile on your face! Emi-Jay gold glitter hair ties, $12.99 amazon.com

tastemaker

T GR

Coloring Seat and whether s yet to r

THE SEATTLE REAT WHEEL

ttle's waterfront is the Seattle Great Wheel at Pier 57 on Elliott Bay. The Wheel opened in June of 2012 set against the rolling clouds or the night sky, it brings new shapes and color to the waterfront. I have ride it...after all, it is too much fun to capture its often COLORFUL personality from the outside! story and photos by Melissa McClain

tastemaker

SURF an

Say bye-bye to park say hello to sunsh if only for a wee ‘Anjou’ Drop Earrings with Moon Quartz & Diamonds, $2200, David Yurman

Missoni Sleeveless Scoopneck Minidress, $795, ScoopNYC

‘Mint Studded Clutch’ by Street Level, $58, Kitson

FOR HER

‘Baxen’ Patent PeepToe Wedge, $675, Jimmy Choo

Salsa Air Ultralight Cabin Multiwheel, $475, Rimowa

nd TURF

kas and snow boots, hine and Mai Tai’s eek. by eric himel

Silver Metallic Leather Deck Shoe, $595, Saint Laurent

Calfskin and Ribbon Belt with Gunmetal Buckle, $340, Ferragamo

Slim-Fit CottonBlend Chinos, $485, Loro Piana

Stainless Steel Extra-Large Tank Solo, $3750, Cartier

Topas Aluminum Cabin Trolley, $930, Rimowa

FOR HIM Alexander McQueen SlimFit Cotton-Chambray Shirt, $375, Mr. Porter

n e h c t i k e th n ROSS SVEBACK i

tastemaker

with

BURNING LOVE BURNING LOVE IS A NORWEGIAN COMFORT FOOD THAT I ORIGINALLY HEARD ABOUT

THROUGH MY FRIEND MARIANNE A FEW YEARS AGO. IT’S LIKE A MAIN DISH OF MASHED POTATOES, INFUSED WITH BUTTER, VEGETABLE STOCK, BUTTERMILK AND CHEESE – TOPPED WITH SALTY, CRISPY BACON, ONIONS, MUSHROOMS AND CHIVES. HOW CAN YOU GO WRONG WITH THIS COMBINATION? I HAVE RESEARCHED THIS DISH FOR A LONG TIME AND FOUND MANY VARIATIONS, YET BACON, ONIONS AND POTATOES ARE ALWAYS THERE. MOSTLY YOU SEE THE POTATOES MASHED, YET I HAVE SEEN THEM CHOPPED AND FRIED WITH THE BACON MIXTURE OVER THE TOP. ASIDE FROM MUSHROOMS, YOU CAN ADD PEAS, APPLES OR EVEN BROCCOLI. FOR THE POTATOES, I USE A YUKON GOLD AS OPPOSED TO A RUSSET SINCE THEY ARE CREAMIER WHEN MASHED AND HAVE LESS WATER IN THEM. I ALSO COOK MY POTATOES WITH THE SKIN ON IN THE PRESSURE COOKER. THE SALT I ADD TO THE POTATOES IN THE RECIPE MAY SEEM LIKE A LOT, YET POTATOES ABSORB A LOT OF FLAVOR AND I DID NOT WANT THIS MEAL TO BE SALTED AT THE TABLE. INGREDIENTS: 2 LB. THICK-CUT BACON 2 MEDIUM ONIONS, SLICED 16 OZ. SLICED MUSHROOMS 5 LBS. YUKON GOLD POTATOES 4 TBSP. BUTTER 2 C. VEGETABLE STOCK 1.5 C. BUTTERMILK 2 C. MOZZARELLA/PROVOLONE CHEESE 1 TBSP. SALT CHIVES – FOR GARNISH IN A LARGE SKILLET COOK BACON UNTIL CRISPY, REMOVE BACON AND SET ASIDE. DRAIN ALL BUT 2 TBSP. OF THE BACON GREASE. ADD ONIONS AND MUSHROOMS, SAUTE UNTIL ONIONS ARE TRANSLUCENT AND MUSHROOM HAVE GIVEN OFF MOST OF THEIR MOISTURE. WHILE THE BACON IS FRYING, COOK POTATOES IN PRESSURE COOKER FOR SIX MINUTES, THEN MASH WITH BUTTER, VEGETABLE STOCK, BUTTERMILK AND CHEESE – POTATOES SHOULD BE LOOSE, NOT SUPER STIFF. POOL POTATOES IN CENTER OF A PLATE AND TOP WITH ONION-MUSHROOM MIXTURE, FOLLOWED BY CRUMBLED BACON, THEN GARNISH WITH A SPRINKLING OF CHIVES.

SOFT SUGAR CUTOUT COOKIES INGREDIENTS: 1/2 C. BUTTER-FLAVORED VEGETABLE SHORTENING 1 C. SUGAR 2 EGGS 1/4 C. HEAVY CREAM 1 TBSP. VANILLA-BEAN PASTE + 1 TBSP. VANILLA EXTRACT OR 2 TBSP. VANILLA EXTRACT 1/2 TSP. BAKING SODA 1/2 TSP. BAKING POWDER 1/2 TSP. SALT 4 C. AP FLOUR IN THE BOWL OF A STAND MIXER, ADD THE SHORTENING AND SUGAR – BEATING UNTIL CREAMED, MAKING SURE TO SCRAPE THE BOWL IF NECESSARY. ADD THE EGGS, ONE AT AT TIME – MAKING SURE THEY ARE INCORPORATED, THEN ADD THE CREAM AND VANILLA-BEAN PASTE. TURN THE MIXER OFF AND ADD THE BAKING SODA, BAKING POWDER AND SALT – MIX ON LOW TO COMBINE. NOTE: AS WITH ALL MY BAKING, I STIR THE FLOUR WITH A WHISK BEFORE SCOOPING OUT EACH CUP TO AERATE IT. THIS MAKES SURE I DO NOT ADD TOO MUCH FLOUR TO MY RECIPE AND CREATES A BETTER FINISHED PRODUCT. TURN MIXER OFF AND ADD THE ALL THE FLOUR, THEN TURN MIXER ON LOW AND MIX UNTIL COMBINED. TURN DOUGH OUT ONTO A SILPAT AND FORM INTO A BALL, THEN CUT IN HALF. ROLL OUT DOUGH BETWEEN TWO SILPATS AND PLACE INTO THE REFRIGERATOR OR FREEZER TO CHILL, REPEAT USING SECOND HALF. PREHEAT OVEN TO 350 DEGREES. CUT DOUGH USING DESIRED CUTTER (I USE A 4″ ROUND, FLUTED COPPER COOKIE CUTTER) AND PLACE ONTO A SILPAT-LINED, HALFSHEET PAN AND BAKE FOR ROUGHLY 8-10 MINUTES. YOU DO NOT WANT THESE COOKIES BROWN. REMOVE FROM OVEN AND PLACE ON COOLING RACK – YOU CAN FROST WHEN THEY ARE COMPLETELY COOL. FROSTING: 1 C. (2 STICKS) UNSALTED BUTTER, ROOM TEMPERATURE 1 C. POWDERED SUGAR 1/4 C. HEAVY CREAM 1.5 TSP. VANILLA-BEAN PASTE PLACE ALL THE INGREDIENTS INTO THE BOWL OF YOUR STAND MIXER AND BEAT ON HIGH FOR TEN MINUTES. TINT USING FOOD PASTE OR COLORING IF DESIRED. SPREAD ON COOLED COOKIES – TOP WITH SPRINKLES IF YOU LIKE.

FAUX BOIS XO RED VELVET GRAHAM CRACKERS I DECIDED TO MAKE A NEW TAKE ON MY GRAHAM CRACKER RECIPE AND TRY AND DO RED VELVET. MAKING GRAHAM CRACKERS IS SUPER EASY. I HAD DONE XO S’MORES A FEW YEARS BACK USING MY MADE-FROM-SCRATCH GRAHAM CRACKERS AND VANILLABEAN MARSHMALLOWS. I ALSO GOT ANOTHER SPARK OF INSPIRATION AND DECIDED TO SEE IF I COULD THROW MY FAUX BOIS OBSESSION INTO IT AS WELL (FIND THE FAUX BOIS MATS HERE). IN THE END, SIMPLY ADDING COCOA POWDER AND RED FOOD COLORING DIDN’T ALTER HOW THE RECIPE TURNED OUT AT ALL – WHO SAID BAKING WAS AN EXACT SCIENCE? INGREDIENTS: 1 1/2 CUPS AP FLOUR 1 1/2 CUPS GRAHAM FLOUR 1 CUP DARK BROWN SUGAR, LIGHTLY PACKED 1 TEASPOON BAKING SODA 1/2 TEASPOON KOSHER SALT 1 C. (2 STICKS)UNSALTED BUTTER, ROOM TEMPERATURE 1/3 CUP HONEY 1 TABLESPOONS VANILLA-BEAN PASTE 2 TBSP. DUTCH PROCESS COCOA POWDER 1 TBSP. RED FOOD COLORING FOR THE TOPPING (IF DESIRED): 1/4 CUP GRANULATED SUGAR 1 TEASPOON GROUND CINNAMON IN THE BOWL OF A MIXER FITTED WITH THE PADDLE ATTACHMENT ADD THE BUTTER, BROWN SUGAR, SALT, HONEY AND VANILLA-BEAN PASTE – BEAT FOR TWO MINUTES UNTIL CREAMY, THEN ADD THE COCOA POWDER AND FOOD COLORING – MIXING AGAIN TO COMBINE. FINALLY ADD THE AP FLOUR AND GRAHAM FLOUR, STIRRING UNTIL WELL COMBINED. DIVIDE DOUGH IN HALF AND ROLL BETWEEN TWO SILPATS, THEN ROLL FAUX BOIS MAT OVER IT TO CREATE DESIGN. CHILL DOUGH UNTIL STIFF, THEN CUT OUT DESIRED DESIGN. BAKE IN A 350 DEGREE, PREHEATED OVEN FOR 15 MINUTES. REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY. ENJOY!

RED VELVET BAKED DONUTS QUICK, FUN AND EASY – EITHER PLAIN OR DUNKED IN POWDERED SUGAR. IT WON’T MATTER HOW YOU DO THESE – EVERYONE WILL LOVE YOU FOR IT. THIS RECIPE WILL WORK WITH EITHER THE REGULAR-SIZE DONUT PAN OR THEMINI-DONUT PAN BY WILTON. ALL YOU NEED TO DO IS ADJUST THE BAKING TIMES, WHICH ARE LISTED BELOW. INGREDIENTS: 1/2 C. BUTTERMILK 1/2 C. + 2 TBSP. CANOLA OIL 1 EGG 3/4 C. SUGAR 1 TSP. COCOA POWDER 1 TBSP. RED FOOD COLORING 1/2 TSP. VANILLA 1/2 TSP. VINEGAR 1/2 TSP. SALT 1/2 TSP. BAKING SODA 1 1/4 C. AP FLOUR PREPARE DONUT PANS BY SPRAYING WITH BAK-KLENE. COMBINE INGREDIENTS IN A BOWL USING A WHISK, THEN PLACE BATTER INTO A 12″-16″ PIPING BAG – SNIP OFF TIP AND PIPE A RING AROUND EACH WELL OF DONUT PAN, MAKING SURE TO NOT PIPE MORE THAN HALF FULL. BAKE DONUTS IN A 350 DEGREE, PREHEATED OVEN – MINI DONUTS FOR 5-7 MINUTES, LARGE DONUTS FOR 10-12 MINUTES. EAT DONUTS RIGHT AWAY, I DON’T FIND BAKED DONUTS HOLD OVER VERY WELL TO THE NEXT DAY.

RED VELVET CRINKLE COOKIES A ‘LOVE-INSPIRED’ VERSION OF THE TRADITIONAL CLASSIC, THESE COOKIES ARE CRUNCHY ON THE OUTSIDE AND CHEWY ON THE INSIDE. THERE REALLY IS NOTHING COMPLICATED ABOUT HOW TO MAKE THESE COOKIES. MY ONLY MUST-HAVE TECHNIQUES ARE TO MAKE SURE AND CHILL THE DOUGH BEFORE YOU SCOOP IT INTO BALLS, SCOOP AND ROLL ALL THE BALLS BEFORE YOU TOSS THEM IN POWDERED SUGAR AND CHILL THE POWDERED SUGARED BALLS BEFORE YOU BAKE THEM FOR ROUGHLY FIFTEEN MINUTES – THIS ENSURES YOU THE CRACKLED CRUSTS YOU SO MUCH WANT WITH THESE COOKIES. INGREDIENTS: 1/4 C. (1/2 STICK) UNSALTED BUTTER 1/2 C. SEMI-SWEET CHOCOLATE CHIPS 1/2 C. MILK CHOCOLATE CHIPS 2 EGGS 1 C. BROWN SUGAR, FIRM PACKED 2 TBSP. COCOA POWDER 1 TBSP. RED LIQUID FOOD COLORING OR 1 TSP. RED FOOD PASTE 2 TSP. VANILLA EXTRACT 1 TSP. BAKING POWDER 1/4 TSP. SALT 1 1/2 C. AP FLOUR POWDERED SUGAR FOR ROLLING IN A NONSTICK PAN OVER MEDIUM-LOW HEAT MELT THE BUTTER AND THEN ADD THE CHOCOLATE CHIPS – THEN TURN THE HEAT OFF AND LET SIT FOR FIVE MINUTES. THE CHOCOLATE CHIPS SHOULD MELT IN THIS TIME FRAME, GENTLY STIR WITH A SPATULA TO MAKE SURE THEY ARE ALL MELTED. THE MIXTURE DOES NOT NEED TO FULLY INCORPORATE – SET ASIDE. IN THE BOWL OF YOUR ELECTRIC MIXER ON MEDIUM SPEED ADD THE EGGS AND BROWN SUGAR, ALLOW TO MIX FOR 2 MINUTES – THEN ADD THE COCOA POWDER, RED FOOD COLORING, VANILLA, BAKING POWDER SALT AND MELTED CHOCOLATE MIXTURE. LET THAT MIX FOR ABOUT TWO MINUTES, THEN ADD THE FLOUR AND CONTINUE MIXING FOR ABOUT A MINUTE UNTIL THE FLOUR IS INCORPORATED INTO THE DOUGH. REMOVE BOWL FROM MIXTURE AND CLEAN OFF MIXER PADDLE USING A SPATULA, THEN MANUALLY STIR DOUGH WITH SPATULA TO MAKE SURE EVERYTHING IS COMBINED AND THERE IS NO RESIDUAL INGREDIENTS IN THE BOTTOM OF THE BOWL. PLACE BOWL INTO FREEZER FOR ONE HOUR. REMOVE DOUGH AND USING A 1.5″ SCOOP, MEASURE OUT DOUGH. ONLY JUST FILL THE SCOOP, DO NOT LET THE DOUGH HEAP OUT OVER IT. PLACE MEASURED DOUGH BALLS OUT ONTO YOUR SILPAT-LINED BAKING PAN, THEN ROLL THE DOUGH BETWEEN THE PALMS OF YOUR HANDS INTO BALLS THEN TOSS THEM AROUND IN POWDERED SUGAR. FINALLY PLACE THEM ON YOUR SILPAT-LINED BAKING PAN. I USE HALF-SHEET PANS AND LINED FOUR ROWS OF 3-2-3-2 – GETTING TEN DOUGH BALLS ONTO EACH PAN, 20 COOKIES TOTAL. BAKE THE COOKIES IN A 350 DEGREE OVEN FOR 20 MINUTES, ROTATING PAN HALFWAY THROUGH BAKING IF NECESSARY. ALLOW THE COOKIES TO COOL ON THE PAN FOR FIVE MINUTES, BEFORE REMOVING THEM AND PLACING ONTO A WIRE RACK TO COOL.

w e ddin g

Indian

ANJAL

n Feast

LI & JON

hotel-sofitel chicago venue-harold washington wintergarden floral, design, wedding planning-a perfect event catering-pure kitchen catering, food for thought

Mehndi, (henna tattoo) is a beautiful Indian custom, with intricate detail and bea peacocks and paisleys, the symbols of passion. Tradition says that the longer me stronger the marriage and the darker the henna stain, the happier the marriage

autiful pattern like ehndi is kept, the will be.

Anjali and Jon dreamed up a traditional Indian ceremony and wedding feast downtown ontop Harold Washington Library's top floor Wintergarden, one of the most beautiful rooms in the city.

The m with file lea oth aspe four pa

mandap (wedding canopy) was adorned h traditional Indian Kalashas (pots ed with water), garlands of mango aves, coconuts, banana leaves, and her customs insuring all religious ects of a Mandap, which include the r pillars (representing both sets of arents) and Havan Kund (fire box).

Before entering the mandap, the bride and groom exchange garlands - jaimala. They signify the union of two bodies and two souls into one entity.

The Indian wedding ceremony consists of a series of prayers, functions and celebrations with specific meanings in a specific order. The flowers signify beauty and joy, grains represent the food necessary to maintain life.

The couple's hands are joined, and filled with nuts and rice, signifying their unity, prosperity and happiness.

Agni, the holy fire, symbolizes the illumination of knowledge and happiness, witnesses the couple's holy union, and brings warmth to their new life.

Tablecard bookmarks and tablenames were a nod to the library setting, and the couple's favorite authors throughout history.

beautiful indian silk favor bags were filled with traditional Indian candles, sweets and treats.

Gorgeou

anjali and western ma ceremo

photography : averyhouse planning, floral and design : a perfect event linen : bbj linen rentals : tablescapes venue : gallery 1028 caterer : calihan catering dress : jenny packham beauty : beauty on call sweets : toni patisserie

us glow!

d jon arriage ony

The following night, our bride and groom did it all again - this time with a beautiful western wedding ceremony, incorporating favorite Jewish traditions from the groom's family. Anjali's vintage style gown set the tone for an elegant speakeasy style celebration, incorporating their love for all things vintage - from handcrafted Bourbon his and her cocktails, to a rocking Bluegrass band, to a southern style menu.

Debi designed vintage floral vignettes inside Parisian flea market perfume bottles, cameo vases, and Debi Lilly Design for Safeway Depression Glass collections, set ontop BBJLinen petite plates.

Mismatched chivari and bistro chairs, crystal stemware, china collections and beaded gold tablecloths from Tablescapes Party Rental and BJJLinen created a flea market chic ambience throughout the reception.

DIY FAVORS WE USSED WASHI TAPE IS SHADES OF GOLDS AND BLUSH PINK TO ADORN THE FAVOR CARDS THAT SAT AT EACH SETTING

f a m il y g e t a w a y

I left my

San Fra I left my heart in San Francisco High on a hill, it calls to me To be where little cable cars climb halfway to the stars The morning fog may chill the air, I don’t care My love waits there in San Francisco Above the blue and windy sea When I come home to you, San Francisco Your golden sun will shine for me

heart in

ancisco photos and story by Amy Boyle

T AS T EMAKER

Dr. Zhivag

DR. ZHIVAGO CAME OUT IN 1965 & CHANGED THE WA THE RAGE AND EVERY SECRETARY WAS PROUDLY WA DE RIGUEUR CHIC. MY DAD SAVED UP AND BOUGHT M FROM MARSHALL FIELDS, WHICH I STILL WEAR TODA WANTED OMAR SHARIFF AS THEIR BOYFRIEND; ICE S

BORIS PASTERNACK HAD IT RIGHT. SNOW CAN BE RO SO WHEN YOU LOOK OUTSIDE YOUR FROSTED WIND IT AND HAVE FUN. CREATE WINTER RITUALS, GRAB Y COZY UP IN STYLE HERE'S MY FAVORITE FAST STYLE

1. WINTERS THE TIME TO LAYER EVERY DAMASKS, FURS & WOOL.

2. SWITCH OUT YOUR CURTAINS & THR

3. CREATE WARMTH AND TEXTURE IN Y RUGS

4. READ THE CLASSICS YOU’VE BEEN P VINTAGE EDITION OF ANNA KARNINA

5. SIP TEA FROM AN ANTIQUE SILVER S

6. TURN OFF THE LIGHT AND ILLUMINA CANDLESTICKS

7. COZY UP WITH FAUX FUR THROWS O

go style tips

MARIANNE DE LEY, THE SAVOY FLEA

AY THAT PEOPLE FELT ABOUT WINTER. IT WAS ALL WALKING DOWN STATE STREET WITH A TALL FUR CAP; MY MOM A MATCHING ZHIVAGOESQUE COAT & HAT AY. EVERY WOMEN WANTED TO BE JULIE CHRISTIE & SKATING HAND IN HAND ON A SNOWY MOSCOW NIGHT.

OMANTIC AND DREAMY, EVEN DURING A REVOLUTION. DOW AND THINK ITS BRRRRR COLD OUTSIDE; EMBRACE YOUR FINEST DR. ZHIVAGO HAT, BRAVE THE COLD & TIPS FOR WINTER:

YTHING WITH LUXURIOUS TEXTURES. THINK VELVETS,

ROW PILLOWS WITH ANTIQUE VELVETS.

YOUR HOME WITH ORNATE, WELL WORN ORIENTAL

PUTTING OFF IN STYLE. CURL UP WITH A BEAUTIFUL A OR WAR AND PEACE

SERVICE & CHINA

ATE YOUR HOME WITH CANDLES IN AGED SILVER

OR FUZZY SCOTTISH WOOL THROWS

Bollywood This year there was no better way to celebrate the South Asian New Year, Diwali, than at the extravagant Bollywood Blowout held at Stan Mansion.

Art of Imagination had washed the entrance in soft hues of pink and purple lighting, setting the mood for the elaborate dĂŠcor inside.

More than 500 guests turned out, many wearing traditional Indian attire.

Women were dressed in colorful saris accented with bracelet, bangles and other baubles and men in trouser and tunic outfits. During the VIP hour, guests sipped cocktails, Lassi shakes, sampled veggie wraps and other bites while they shopped the vendor booths overflowing with beautiful Indian jewelry, accessories and other merchandise.

Guests then made their way up to the ballroom for the main event where delicious food stations from Chicago-based Indian restaurants offered

more tempting bites including samosas, sion fare.

Leading off the entertainment, barefoot lively beat accented by a Dohl (drum) p throwing lighted batons high above thei tucked, piked, twisted and slid across th

The highlight of the evening was the stu risma Boutique. Owner Rita Boorgu, had and social personalities in elegant Indian The ensembles, many with several piece beading and intricate brocade work, oth and A Perfect Event’s Chief Eventeur, De

d Blowout

, steamed dhoklas and Indian/Asian fu-

t costumed dancers performed to a player; flame throwers spun and flipped ir heads, followed by acrobats who he floor.

unning runway show produced by Chad expertly fit 26 local media, business n fashions and jewels the week before. es to the outfit, featured elaborate hand hers sequins on flowing silk chiffon, ebi Lilly, wore a soft ivory silk gown

By Margaret J. O'Connor

with hundreds of delicate hand cut flower petals. Peacock hair ornaments, considered a sign of nobility and prestige and used for centuries in the Indian culture, completed several of the outfits. Sneha Dixit, founder of VA Cosmetics and her make-up artists, and the stylists from Salon Snob got the models runway ready.

New York City based, DJ Rekha, who has performed at the White House, flew in to spin traditional Punjabi tunes, adding to the authentic Indian flavor of the event. Bollywood Blowout was produced by Anupy Singla, author of two best-selling Indian cookbooks and co-founder of Indian As Apple Pie, Vandana Walia,Creative Director of Vchilli, a South Asian event planning company and Shari Duffy, owner of Shari Duffy Events A portion of the proceeds benefited Gigi’s Playhouse, http://gigisplayhouse. org/, a non-profit whose mission is supporting children with Down Syndrome.

Photos: Caitlin Saville Photography

PHOTOS BY COLIN BOYLE, AGE 15

HIGH SCHOOL LIFE THROUGH MY LENS

TRIBUTE

ME MORI ES TO MANY, HE WAS SIMPLY KNOWN AS CHEF. AND THE CELEBRATION FOR HIM WAS AS HE WOULD HAVE DONE IT HIMSELF AND FOLLOWED THE UNWAVERING PRINCIPLE HE LIVED BY: GET THE BEST OF EVERYTHING - THE FINEST, THE FRESHEST, THE PUREST-TASTING INGREDIENTS. THIS WAS ALWAYS FOR HIM THE HIGHEST PRIORITY, AND HE BELIEVED, THE FOUNDATION OF TRULY REMARKABLE CUISINE.

WHEN CHEFS, SOMMELIERS, RESTAURATEURS AND FORMER STAFF, FRIENDS AND FAMILY CAME TOGETHER THE NIGHT OF MONDAY, NOVEMBER 11, TO PAY TRIBUTE TO CHEF CHARLIE TROTTER, THIS PRINCIPLE WAS SELF-EVIDENT.

LESS THAN A WEEK EARLIER WORD HAD QUICKLY SPREAD THAT CHEF CHARLIE TROTTER, ONE OF THE FOOD WORLD'S LIVING LEGENDS HAD DIED. JUST AS QUICKLY LUMINARIES AND COLLEAGUES IN THE CULINARY COMMUNITY, FROM ACROSS THE COUNTRY AND AROUND THE WORLD, MADE ARRANGEMENTS TO TRAVEL TO CHICAGO TO ATTEND SERVICES AND BID FAREWELL. CHEFS FLYING IN FROM OVERSEAS INCLUDED: ALAIN DUCASSE – FRANCE, TETSUYA "TETS" WAKUDA – AUSTRALIA AND VOLUNDUR VOLUNDERSON – ICELAND. USA CELEBRITY CHEFS INCLUDED: EMERLL LAGASSE - LA, DANIEL BOULUD - NY, THOMAS KELLER & JEREMIAH TOWER – CA, NORM VAN AKEN – FL, PATRICK O'CONNELL – VA, GORDON SINCLAIR – TX, AND ART SMITH & GRAHAM ELLIOT – CHICAGO. MASTER SOMMELIERS INCLUDED: LARRY STONE NV, JOSEPH SPELLMAN & SERAFIN ALVARADO – IL, BRIAN CRONIN – CA, AND SOMMELIER RYAN STETINS CUT A VACATION SHORT AND FLEW FROM GERMANY.

MOTO OWNER, CHEF HOMARO CANTU, A CHARLIE TROTTER'S (CT) RESTAURANT ALUM, KNEW HE WANTED TO PROVIDE A GATHERING POINT FOR THOSE COMING IN. TAKING A PAGE FROM CHEF TROTTER'S HANDBOOK - TROTTER OFTEN INVITED FORMER STAFF TO HELP WITH SPECIAL OCCASIONS - CANTU PUT OUT THE ASK TO HIS 250 PAST AND PRESENT EMPLOYEES (MOTO OPENED IN 2004) FOR HELP. AROUND 200 HEEDED THE CALL AND CONVERGED ON MOTO TO PATCH, PAINT, FABRICATE AND PREPARE FOR THE CELEBRATION. CHEFS MATTHIAS MERGES, GIUSEPPE TENTORI AND MANY OTHER FORMER CHEFS AND STAFF FROM CT'S RALLIED TO HELP. CHEF CANTU'S DIRECTIVE WAS ALSO FROM TROTTER'S

OF A C H EF by margaret j. o'connor

HANDBOOK; "GET THE BEST OF EVERYTHING AND MAKE SURE THERE IS MORE THAN ENOUGH." CANTU PLANNED THE MENU WITH THE ASSISTANCE OF MOTO CHEF DE CUISINE RICHARD "RICHIE" FARINA, PASTRY CHEF CLAIRE CRENSHAW AND ING EXECUTIVE CHEF TIMOTHY HAVIDIC.

LONGTIME TROTTER FRIEND, RAY HARRIS, WHO IS MANAGING DIRECTOR AND VICE CHAIRMAN AT MORGAN STANLEY SMITH BARNEY IN NEW YORK, HAD FIVE CASES OF WINE FLOWN IN: DOMAINE LEFLAIVE PULIGNY MONTRACHET 2008; PULIGNY MONTRACHET “LES FOLATIERES” PAUL PERNOT 2007; CHATEAU BEAUCASTEL CHATENEUF DU PAPE 1998; FLACCIANELLO DELLA PIEVE FONTODI 2008 AND CLARENDON HILLS “LIANDRA” SHIRAZ 1998. OTHERS ALSO CONTRIBUTED WINE AND CHAMPAGNES UNDER THE SUPERVISION OF FORMER CT CHEF AND FORMER MOTO GM AND SOMMELIER, MATT GUNLOCK.

FORMER CHEF FRANK BRUNACCI (OF TRUMP SIXTEEN FAME) AND HIS WIFE LILLIAN, DONATED TRUFFLES FROM THEIR TRUFFLE IMPORT COMPANY ALONG WITH OTHERS WHO DONATED TO ENSURE NO SHORTAGE. FIVE VARIETIES OF CAVIAR WERE SHIPPED IN. THE CHEF’S GARDEN OWNER, FARMER LEE JONES, PURVEYOR OF THE FINEST VEGETABLES IN THE COUNTRY SENT HIS PICTURE PERFECT VEGETABLES; RARE CHEESE CELLARS SUPPLIED SOME OF THE CHEESES; OYSTERS AND FRESH SEAFOOD WERE FLOWN IN; A TEN POUND JAMÓN IBÉRICO LEG IMPORTED FROM SPAIN ARRIVED. MOTO STAFF SPENT TWO DAYS PREPPING. WHAT WASN’T DONATED BY OTHERS, CHEF CANTU PROVIDED FOR THE CELEBRATION.

AROUND 3:00 PM IN THE AFTERNOON ON NOVEMBER 11, GUESTS BEGAN ARRIVING TO PAY TRIBUTE AND CELEBRATE THIS ICON, TRAILBLAZER, TEACHER, MENTOR, PHILANTHROPIST, FAMILY MEMBER AND FRIEND. FOR SOME, IT HAD BEEN A FEW MONTHS SINCE THEY HAD SEEN EACH OTHER, FOR OTHERS, LONGER. GUESTS WANDERED BETWEEN THE TWO LEVELS SHARING STORIES AND REMINISCING ABOUT A MAN WHO HAD INFLUENCED AND IMPACTED THEIR LIFE PATH. THE OFT REPEATED CATCH-PHRASE OF THE EVENING WAS, “I WOULD NOT BE THE PERSON I AM TODAY IF I HAD NOT WORKED FOR CHEF TROTTER.” BY EARLY EVENING APPROXIMATELY 150 CHEFS, SOMMELIERS, FORMER TROTTER STAFF, FRIENDS AND FAMILY HAD GATHERED.

CHEF CANTU WELCOMED EVERYONE AND HE TOO ACKNOWLEDGED THAT WORKING FOR TROTTER HAD FURTHER MOLDED HIM AND HONED HIS CULINARY PROWESS. HE INVITED CHEFS NORMAN VAN AKEN AND CARRIE NAHABEDIAN TO SPEAK, WHO, TOGETHER, HAD HELMED SINCLAIR'S (A GORDON SINCLAIR RESTAURANT) ON CHICAGO’S NORTH SHORE BACK IN THE '80S. VAN AKEN HIRED TROTTER WHERE HE GAINED HIS FIRST KITCHEN EXPERIENCE. THEY SPOKE ABOUT TROTTER'S INTENSITY, HIS PASSION FOR LEARNING, HIS PURSUIT OF EXCELLENCE, AND THE LIVE LONG FRIENDSHIP THAT FORMED BETWEEN THE THREE. OTHER

CHEFS, SOMMELIERS AND FRIENDS ALSO SPOKE. THE EVENING CONTINUED INTO THE LATE HOURS, ALL SAVORING THE BITTERSWEET REUNION AND RELUCTANT TO BID THE FINAL FAREWELL.

THANK YOU ALSO TO CHEF GRAHAM ELLIOT AND HIS STAFF WHO HOSTED THE GROUP AT GE BISTRO ON SUNDAY EVENING, NOVEMBER 10.

"IT'S ALL ABOUT EXCELLENCE, OR AT LEAST WORKING TOWARDS EXCELLENCE...YOU HAVE

TO DETERMINE WHETHER OR NOT YOU ARE WILLING TO COMMIT FULLY COMPLETELY TO THE IDEA OF THE PURSUIT OF EXCELLENCE...TO ACCOMPLISH SOMETHING TRULY SIGNIFICANT, EXCELLENCE HAS TO BECOME A LIFE PLAN.” CHARLIE TROTTER – FROM THE INTRODUCTION IN CHEF’S FIRST COOKBOOK, CHARLIE TROTTER’S 1994

DONATIONS CAN BE MADE TO THE CHARLIE TROTTER CULINARY EDUCATION FOUNDATION. THE FOUNDATION'S PURPOSE IS TWO-FOLD: AWARDING SCHOLARSHIPS TO STUDENTS WHO ARE SEEKING CAREERS IN THE CULINARY ARTS AND WORKING WITH CHICAGO-AREA YOUTH TO PROMOTE THE ENTHUSIASTIC QUEST FOR EDUCATION AS WELL AS AN INTEREST IN THE COOKING AND FOOD. HTTP://WWW.CHARLIETROTTERS.COM/ABOUT/FOUNDATION. ASP. CHECKS CAN BE SENT TO THE FOLLOWING: CHARLIE TROTTER CULINARY EDUCATION FOUNDATION, C/O ANNE HINKAMP, 221 WOODSTOCK AVE, KENILWORTH, IL 60043 PHOTO CREDIT: AMY STALLARD

SU P ER B O W L

SU PE RBO

SET THE SUPERBOWL TABLE DIY GRASS TABLE RUNNER: 1. cut green tissue paper in narrow, runner width pieces.

2. layer tissue paper and cut grass"on each side.

3. fluff the grass edges for extra volume. * we used two different shades of green tissue for extra dimention!

O W L X LVII I PHOTOS BY MARCIN CYMMER

SUPERBOWL PAPER CONES

FREE DOWNLOAD CLICK HERE!

SALTY SNACKS AND SWEETS ARE PERFECTLY DISPLAYED INSIDE OUR SUPERBOWL PAPER CONES. TO CUSTOMIZE THE PRESENTATION AND FILL IT WITH EVERYTHING FROM CHIPS TO POPCORN AND JUST ABOUT ANY NIBBLE YOU CAN IMAGINE. PLUS, YOUR THE KIDS CAN JUMP RIGHT IN TO HELP. 1. DOWNLOAD OUR STRIPEY REFEREE JERSEY HERE OR DISCUSS DESIGN ELEMENTS WITH YOUR CHILD, WHETHER RUBBER-STAMPS, STICKERS, GLITTER AND SO ON, AND PURCHASE YOUR SUPPLIES. 3. USING A SCISSORS, CUT YOUR CARDSTOCK INTO SQUARES SO YOUR CONES ARE KID-SIZED. 4. DECORATE EACH PIECE OF CARDSTOCK. 5. ONE PIECE AT A TIME, CURL A CORNER IN TOWARDS THE CENTER OF THE PAGE. CONTINUE CURLING PAPER INTO THE SHAPE OF A CONE, SO THAT THE CURLED CORNER IS TIGHT AND POINTY AT THE BOTTOM, AND THE TOP IS OPEN. 6. SECURE THE EDGE OF THE CONE WITH GLUE OR DOUBLE-SIDED TAPE. 7. FILL AND DISPLAY IN INDIVIDUAL GLASSES OR A BASKET

SUPERBOWL STRAWS

FREE DOWNLOAD CLICK HERE!

BUY LOCALMADE RIGHT HERE IN CHICAGO!

DIY TRICK: BUY THE MINI GLASS SODA BOTTLES, IN 6 PACKS, TO MIX INSIDE OF, ADD STRAWS, AND DISPLAY RIGHT AT THE BAR FOR A "STADIUM" STYLE PRESENTATION.

BLACK COLAS OPEN EACH MINI SODA BOTTLE, POUR 1/3 COLA INTO AN EXTRA GLASS. ADD BLACK GROUSE SMOKED WHISKEY, AND 1 STEM FRESH ROSEMARY. CHILL, SET AT BAR JUST BEFORE GUESTS ARRIVE, ADD STRAWS FOR EASY SIPPING. SUPER SIPS OPEN EACH MINI SODA BOTTLE, POUR 1/3 SPRITE INTO AN EXTRA GLASS. ADD REAL RUSSIAN VODKA, AND 1 STEM FRESH MINT. CHILL, SET AT BAR JUST BEFORE GUESTS ARRIVE, ADD STRAWS FOR EASY SIPPING.

SET THE SUPERBOWL BUFFET DIY SILVERWARE "FOOTBALL" CANS - TIN CANS HAVE NEVER LOOKED SO GOOD! TURN THEM INTO STYLISH GAME DAY SILVERWARE DISPLAYS BY WRAPPING EACH WITH OUR FREE DOWNLOAD FOOTBALL WRAP. JUST CLICK HERE, PRINT, CUT, TAPE, AND FILL WITH SILVERWARE, ENDS FACING UP, SO GUESTS CAN GRAB AND GO!

PULLED PORK SLIDERS INGREDIENTS: PULLED PORK BACON, COOKED ARUGULA CORNICHON MINI PRETZEL ROLLS DIRECTIONS: SLICE PRETZEL ROLLS IN HALF. USING YOUR FAVORITE PULLED PORK RECIPE, FILL BOTTOM OF ROLL WITH PORK. TOP WITH BACON SLICE, ARUGULA, TOP OF BUN, ADD CORNICHON AND TOOTHPICK.

SUPERBOWL TOOTHPICKS

FREE DOWNLOAD CLICK HERE!

MINI BLTS INGREDIENTS: WHEAT BREAD SLICES CHERRY TOMATOES FRESH MOZZARELLA BALLS BACON, COOKED ARUGULA FRESH BLACK PEPPER TOOTHPICKS DIRECTIONS: JUST BEFORE SERVING, TOAST BREAD SLICES, CUT INTO BITE SIZE SQUARES. SLICE TOMATOES AND MOZZARELLA BALLS IN HALF. HOP BACON INTO PIECES THE SIZE OF THE TOAST SQUARES. PLACE ARUGULA ON TOAST, LAYER IN TOMATO, BACON, MOZZARELLA, ADD TOOTHPICK.

MINI "FOOTBALL" BAKED POTATOES ROAST OVAL "FOOTBALL" SHAPED FINGERLING POTATOES IN THE OVEN, WITH OLIVE OIL, FRESH ROSEMARY AND THYME, SALT AND PEPPER, AT 350, FOR 30 MINUTES, UNTIL CRISPY. REMOVE, LET COOL. SLICE TOP LIKE "BAKED" POTATO. PLACE ON SERVING TRAY, DRIZZLE WITH SOUR CREAM, SHOPPED BACON, SHREDDED PARMESAN, BLACK PEPPER, FRESH CHOPPED CHIVES.

DIY REFEREE TRAYS! CLICK HERE to print our do it yourself stripey superbowl tray liners, instantly dressing up your buffet bites!

MINI CHICKEN POT PIES USING YOUR FAVORITE POT PIE RECIPE, SCOOP INTO PETITE OVAL COCOTTES, LIKE MINI "FOOTBALL" SHAPES. SERVE WITH TINY FORKS, RIGHT FROM THE GROCERY AISLE, FOR FUN INDIVIDUAL SIZE BITES.

TISSUE GRASS DIY 1. CUT TWO PIECES OF TISSUE PAPER THE SAME SIZE 2. FOLD THE TISSUE ABOUT 2/3 THE WAY UP. 3. CUT "GRASS" INTO THE TISSUE LEAVING ABOUT 1.5 INCH AT THE BOTTOM. MAKE SURE GRASS IS CUT ALL THE SAME WIDTH. 4. ONCE ALL THE GRASS IS CUT, FLUFF THE TISSUE PAPER 5. USING A GLUE STICK, APPLY GLUE TO THE BACK SIDE OF THE TISSUE PAPER 6. GLUE THE TISSUE PAPER TO THE PRECUT CARD, TRIM SIDES OR WRAP EXTRA LENGTH AROUND THE BACK.

SUPERBOWL PRINTABLE

FREE DOWNLOAD CLICK HERE!

superbowl favorites from our new favorite

DOC B's avocado pizza Ingredients: 9 oz. Pizza Dough 1 Tbsp. Salt and Black pepper 6 Roasted Garlic Cloves 1⁄4" Avocado, medium, sliced 2 Tbsp. Jalepenos 3 oz. Cortija Cheese 1/3 c. Caramelized Onions 1⁄4 c. Cilantro sprigs 1. Season dough with Salt and black pepper 2. Place garlic cloves jalapeños, and caramelized onions on dough 3. Spread cheese on dough 4. Bake at 700 degrees 5. Rotate pizza half way through cooking 6. Slice pizza in 8ths and garnish with sliced avocado and cilantro.

8. Serve

Doc B's 100 E Walton St • Chicago (312) 626-1300

the corned beef sandwich Ingredients: 4 oz. 1/8" thick Sliced Corned 2 oz. Swiss Cheese 1 Pretzel Bun 1 oz. 1000 island Dressing 1/2 c. Cole Slaw Sliced Red Onion 1 oz. Maille Grain Mustard 1. Slice corned beef on slicer and portion to 4oz. in deli paper 2. Sear top side of corned beef on flattop 3. Toast bun 4. Flip over corned beef on spatula and top with cheese 5. Melt in oven till cheese gets crispy around edges 6. Toss slaw in dressing 7. Spread mustard on bottom of bun 8. Place corned beef on bun, top with cole slaw and red onion 9. Spread 1000 island dressing on top bun, place on top of sandwich

polenta fries Ingredients: 1 1/2 c. Water 1 1/2 c. Whole Milk 1 tsp. Fresh Rosemary, minced 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Salt 1/2 tsp. Black Pepper 1 c. Polenta 1/2 c. Parmesan cheese, grated 2 tbsp. Butter, salted 1. In heavy bottom sauce pot, heat water and milk together.

2. Bring to simmer and add rosemary, garlic powder, onion powder, salt and black pepper.

3. While whisking, add polenta slowly. This will prevent clumping.

4. Reduce heat to low 5. Now use a rubber spatula to stir polenta until it starts pulling away from the pan (about 8 minutes).

(Taste – polenta should be smooth consistency without any coarseness.)

6. Remove from heat, add parmesan and butter 7. Stir until cheese and butter are incorporated.

8. Pour out polenta mixture onto lined sheet tray.

9. Spread out evenly. Polenta should be 1” tall.

10. Cool in refrigerator for 1 hour.

11. Once cool, flip sheet tray onto cutting board.

12. Cut into 1”x4” pieces.

13. Preheat oven to 375 degrees 14. Lay out polenta fries sheet tray 15. Brush lightly with oil 16. Bake for 12-15 minutes, until golden brown.

17. Serve with spicy tomato sauce

t r e nd s w e lo v e

ZARA BOX PLEAT SKORT $39

ZARA CHECKED DOUBLE BREASTED JACKET $59

DEBI'S DESIGNS

ZARA CHECKED COAT $159

J. CREW CHECK PANT $298 J. CREW ETTA PLAID STUDDED PUMPS $298 NASTY GAL READ MY MIND TRACK PANT $78

S ON WINTER J. CREW ETTAJEWELED-TOE PUMPS $259

J. CREW PAJAMA SET IN BRIGHT CERISE PLAID FLANNEL $98

behind the s with victoria sdoukos

our favorite chicago weddin

seams

ng dress designer

www.victoriasdoukoscouture.com 924 w madison st, chicago, il (312) 226-9880

w e ddin g

radient

PANTONE COLOR

JACKIE AND KEN

VENUE-PEBBLE BEACH WEDDING PLANNING AND DESIGN-A PERFECT EVENT PHOTOGRAPHY

t orchid

R OF THE YEAR

NNY'S WEDDING

INCORPORATING THE BRIDE’S SCOTTISH HERITAGE, A BAGPIPER LED THE GUESTS ALONG THE CART PATH, FROM THE LODGE TO THE BEACH CLUB AROUND THE POINT

floral centerpieces

IN SHADES OF RADIANT ORCHID ADORNED EACH TABLE

french crepe bar, from pebble beach

SERVES 6 INGREDIENTS: 1 CUP ALL-PURPOSE FLOUR 1/2 CUP MILK 1/2 CUP WATER 2 EGGS 1/4 TEASPOON SALT 2 TABLESPOONS BUTTER, MELTED FRESH FRUIT TO VARY, INCLUDING STRAWBERRIES, RASPBERRIES, BLUEBERRIES, BLACKBERRIES, PEARS, APPLES FRESH HERBS TO VARY, INCLUDING MINT, THYME, ROSEMARY TOPPINGS TO VARY, INCLUDING WHIPPED CREAM, GREEK YOGURTS, NUTELLA, CHOCOLATE SAUCE, CARAMEL DIRECTIONS: IN A MIXING BOWL, WHISK TOGETHER THE FLOUR AND EGGS. ADD IN THE MILK AND WATER, WHISKING TO COMBINE THOROUGHLY. ADD SALT AND BUTTER; MIXING UNTIL SMOOTH. HEAT A LIGHTLY OILED GRIDDLE OR PAN OVER MEDIUM HEAT. POUR BATTER ONTO GRIDDLE, USING APPROXIMATELY 1/4 CUP FOR EACH CREPE. COOK CREPE FOR ABOUT ROUGHLY 2 MINUTES, TILL EDGES TURN LIGHT BROWN. LOOSEN GENTLY WITH A SPATULA, FLIP, AND COOK OTHER SIDE. REMOVE FROM GRIDDLE, FILL WITH FRESH FRUIT AND TOPPINGS, FOLDING EDGES ONTOP FILLING TO COVER. SERVE HOT.

o r e pap

T RE N D S WE L O VE

FROM SAVE THE DATES COASTERS FOR THE RECE WEDDING PAP

save the dates

HAVE FUN WITH YOUR SAVE THE DATES. IT IS THE PERFECT OPPORTUNITY TO SHOW OFF YOUR PERSONALITY!

PHOTOS : PAGE STATIONERY

d e ss e obs

S TO INVITATIONS TO EPTION, WE LOVE THESE PER TRENDS!

TO ORDER CALL 773.244.9333 OR VISIT OUR SHOP AT 3050 N. LINCOLN AVE • CHICAGO

Invitations

YOUR INVITATIONS SHOULD SET THE TONE FOR YOUR WEDDING LOOK AND FEEL.

details

IT IS ALL ABOUT THE DETAILS. THESE COASTERS ARE THE PERFECT FINISHING TOUCH!

WE D D I N G

jackie a

PHOTOS: KENNY NAKAI EVENT PLANNING, DESIGN AND FLORAL: A PERFECT EVENT VENUE: CHICAGO SYMPHONY CENTER (GRAINGER BALLROOM) AND CHICAGO UNION LEAGUE CLUB

and peter

THE PERFECT FATHER AND SON MOMENT!

STYLIST TIP: LINE THE AISLE WITH HANGING VASES FILLED WITH COORDINATING BLOOMS

A WONDERFUL ILLUSTRATION BY THEIR PRIEST USING DUCT TAPE

AFTER THE CEREMONY WE STEPPED OUT OF GRAINGER BALLROOM INTO ORCHESTRA HALL FOR A COUPLE QUICK PHOTOS

WE LOVE THIS BLACK AND WHITE WEDDING PORTRAIT OF THEM IN FRONT OF THE ELEGANT WINDOWS OF THE SYMPHONY CENTER

WE THEN HEADED TO 300 N LASALLE FILLED WITH MODERN ARCHITECTURE! PETER’S FATHER HAD A HUGE ROLE IN THE DESIGN OF THIS BUILDING- ANOTHER PERSONALIZED TOUCH TO THEIR WEDDING

BEAUTIFUL CALLIGRAPHY BOOKMARKS WAITING FOR EACH GUEST AS THEY ENTERED THE UNION LEAGUE CLUB

EACH TABLE WAS NAMED AFTER FAMOUS ARCHITECTS AND COMPOSERS

STYLIST TIP: CONTINUE THE LOOK OF THE INVITATIONS THROUGH TO THE MENU AND FAVORS!

GORGEOUS GOLD CHANDELIERS HUNG FROM THE BALL ROOM OF THE UNION LEAGUE CLUB

all you need is

VA L E N T I N E ' S D AY

Cupcakes - Swirlz Cupcakes, swirlzcupcakes.com Cookies and Cakepops - Sugar Hills Bakery, sugarhillsbakery.com Text Love Donuts - Glazed and Infused, goglazed.com

Cookie favors

Place your favorite heartshaped cookie into a favor bag, custom printed right at A Perfect Event for quick and easy party favors!

coockies available at Sugar Hill Bakery www.sugarhillbakery.com

Text Love Donuts

donuts available at Galzed and Infused www.goglazed.com

Topsy Turvy Cakes step 1 place a mini cupcake on top a frosted larger cupcake

step 2 add mini heart cookies

cupcakes and cookies available at swirlz cupcakes www.swirlzcupcakes.com

CharmCak

Step 1 choose charm Step 2 tie with string to Step 3 place cookie on hallowed out cupcake fo fun Valentines Day surp

kes

o cookie top a or a prise!

cupcakes and cookies available at swirlz cupcakes www.swirlzcupcakes.com

CookieCakes Place mini heart cookies on top frosted cupcakes.

instant valentines day fun!

cupcakes and cookies available at swirlz cupcakes www.swirlzcupcakes.com

VALENTINES

FREE DOWNLOAD CLICK HERE!

p a r ti e s w e lo v e

s l r i g m a l g ty r a p

For the Spa themed birthday cup-cake, we arranged pink-frosted cupcakes on a tiered cake stand for an effortlessly elegant look. Miniature nail polishes and lipsticks were nestled on top of the frosting for custom finish.

Beauty on Call sent in their glam squad to provide mini manis, mini pedis, hair and more to each beautiful girly guest.

Spa Snacks

Ingredients: 2 cups caramel popcorn 2 cups cheese popcorn 1 cup mini-pretzels [1/4] cup dried cranberries [1/4] cup golden raisins [1/4] cup yogurt-covered raisins [1/4] pink candies, such as M&Ms Preparation: Combine ingredients in a bowl. Toss several times to marry flavors together. Serve in waffle cones, glass bowls with scoops, individual glasses or tea cups, cellophane bags sealed with a custom stamped label, or paper favor bags.

Childhood favorite pink sugar wafer cookies, meringues and more were housed in different glass trifle bowls and vintage containers

b r id a l s h o w e r

lilly pulitzer tea party by debi lilly

I grew up loving, and living for Lilly. It was my very own name for pete’s sake - and my grandmother – ever the Jackie O-esque woman of impeccable taste, sophistication, and just an all around fabulous family icon – was always surprising me with handmade Lilly. Every summer, in Petoskey, Michigan, where we floated (literally!) around on the lake with my entire extended fam damly each August, my Gigi would take me into town, where I would pick out my very own Lilly fabric each season. She’d then march down to her sewing room, and handmake eyelet edged ditty bags, makeup totes, jeweley pouches…and even some sort of male athletic supporter “pouch” for my baseball stud family member. Ahhhh – the memories. Love that Lilly.

Imagine my joyful squeal of sheer, thrilling excitement when Jackie asked me to design a Lilly Tea Party Luncheon for her friends and family, before her wedding in Pebble Beach. Oh, my, did I have the BEST day ever. Days. Weeks. Months and months of planning, sourcing Lilly, custom making tablecloths a la Grandma Gigi, creating petite pennants to be strung across tiny wedding cakes, and more.

each table was set with a splash of silk, floral lilly fabric, and collections of white depression ware

DEBI'S DIY: mini pennant cakes served for dessert, in vanilla “california dream�, brandy syrup, bavarian cream, fresh berries and whipped cream

DEBI'S DIY: fill fountains and pools with floating flowers – easily designed within minutes – or floating petals, or floating candles…even floating colorful beach balls

sweet en

NEXT ISSUE - SPRING! LAUNCHES MARCH 1ST

DIY EASTER ELEGANCE MERRY MOTHER'S DAY EASY ENTERTAINING AND MORE!

ndings photo: averyhouse

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