Properties 2018 Vol 3 Getting the Party Started

a P r t y e h S t t g a n i rted t t e G

By Laurann Claridge

ennon Evett and Jenn Du g raphy K ncan Photo

As the holiday season draws near, many of us begin to contemplate our entertaining options. For this issue, we’ve collaborated with PaperCity’s own, Laurann Claridge, as a guest editor to tap talent from all over the city and bring you inspiring party ideas.

Florist David Brown, owner of his eponymous flower shop, shares his ideas on dressing your tabletop. Chefs Elliot Kelly of Café Annie and Bobby Matos with State of Grace present small delectable bites (with recipes, too) you can serve at your next soiree.

And what’s a party without something festive to imbibe? Shannon Noel Crow, the sommelier at the new eatery, Poitin shares some of her favorite boutique wine choices, while Lainey Collum of Yauatcha has crafted cool cocktails especially for us. Finally, Laurann welcomes us into her new home before she hosts a small get-together.

Have we mentioned the following pages include a special augmented reality feature that enables you to use your smartphone or tablet to scan the page for more information on products or download full recipes? Yes! Simply download the ROAR app from the Apple App Store or Google Play in order to take full advantage of this neat digital feature.

Cheers!

Putting You in Your Place Dinner party for 12? Put one of these black and white paper banners at the top of each guest’s place setting (in lieu of place cards). By Hester & Cook, set of 12 $14 at Emerson Sloan, Rice Village, 2414 Rice Blvd., Houston, emersonsloan.com.

SETTING THE SCENE David Brown takes an artful approach to arranging the flowers at every fabulous fete.

Photography Kennon Evett

A trio of black vases filled with white roses and fountain grass.

especially on a limited budget–to have one or two dramatic statement pieces rather than a bunch of little arrangements that won’t be remembered. Fine flowers should be remembered just as well as a fine meal or wine. Why else have them?!”

“I love to incorporate items from a client’s collections. Items such as colorful tapestries to artwork or even the event’s menu can provide inspiration for the floral creations,” says Brown. Search your home for the things that mean something to you from African figurines to a collection of art deco Daum vases and start there.

Consider the “why” of the party or whom you are throwing the gathering for, and thoughtfully incorporate a piece of who they are into it, too. For one small gathering to honor a visiting author with a penchant for trains, Brown created a centerpiece featuring a “mountain” of fresh moss with a small gauge toy train cresting the peak and another centerpiece with a miniature kayak floating over a sea of flowers.

Having a small drinks party? Brown notes, “Remember most guests David Brown, owner of David Brown Flowers

David Brown is the owner and driving force behind David Brown Flowers. With a loyal roster of bold face names, Brown’s clients know they can completely trust him to create an awe-inspiring environment for their intimate private dinners at home, cocktail parties for a crowd, or set the stage for a designer’s magazine photo shoot. This season, as entertaining gets into high gear, we turned to Brown to glean his advice on how to make our parties perfectly memorable.

Brown (who has a degree in architecture) says, “It’s important to see the space and get a sense of where the focus should be–what areas are natural focal points to allow for maximum impact. And I always want to utilize a budget most effectively. It is more important–

Violet anemone and agapanthus arranged in a Moooi vase (with blue lid) entitled Delft Blue #7 by Marcel Wanders.

Fern fronds and foxtail grass arranged in glass tubes of a vase created by London artist Michael Ruh.

Brown arranged parrot tulips in his own “Blown Away” vase by the Dutch firm, Moooi.

will be standing throughout and small arrangements will most likely have little to no impact. Opt for one or two more significant ones, strategically placed which can be seen from most anywhere in the room, even as guest are standing.”

“Here’s another good idea we do: Say you have a table of ten ladies for lunch, design the centerpiece so that it is comprised of ten separate small elements that read as one centerpiece. Then each guest can take a component (usually in its small vase/container) to enjoy at home. Not terrible inventive, but always a hit.”

“There are so many new flowers coming from sources like Japan and Africa.” While the Dutch have been growing sweet peas for years, the Japanese now offer them on three-foot long vines. Same for ranunculus– standard ranunculus blossoms are generally 2- to 3-inches wide, while the Japanese grow them as large as 6-inches. It is hard not to notice these exceptionally large versions of flowers that have been around for decades.

Brown notes, “Don’t forget that fresh herbs (cut or growing in soil), seasonal tomatoes on the vine, figs, Meyer lemons and crab apples on their branches can add an extra dimension and fragrance to arrangements.

One of my favorite combinations for Christmas is to mix fresh cut evergreens with fresh cut rosemary. A little secret is to crush several stems of the rosemary prior to the party to infuse the air with that wonderfully aromatic fragrance.”

And … “The advent of LED battery lights also allows for some fun effects. Sometimes an event may need a bit of an extra wow factor LEDs can provide. Or they also can be used in a very understated way to give a soft glow that adds a fresh dimension to an arrangement.”

Below, orange ranunculus, marigolds and hypericum berries mingle with delicate sea star grass in a tableau Brown created atop a buffet. China by Versace.

WE’LL TOAST TO THAT! Laurann Claridge heads to two of the most buzzed about restaurants in town to find celebration inspiration in a glass.

Photography Kennon Evett

Shannon Noel Crow serves as the sommelier at Poitin, the new

Red: Call of the Brave from Texas (Henderson) $36. I know, I know, Texas wine can’t be any good. But this sangiovese and cabernet franc blend drinks like beaujolais and it’s made by the only natural winemaker in Texas. It’s light, crunchy, and perfect served with a slight chill. I really enjoy it with herbed poultry and bar-b-q.

Rosé: Authentique Leisure Pinot Gris Rose (Monopole) $35. This is my favorite “rosé”. Pinot Gris is actually a white grape, but they macerate the berries and leave the juice on the skins for a while so it picks up a pretty rosé color and more flavor and texture than I usually find in more traditional rosés. It’s a bit sassy, a bit spicy, and yummy–a rosé that can go from summer through fall. Did I mention it’s totally organic?

Sparkling: Domaine Remy Nodin Saint-Peray $46. The Rhone use to command higher prices than Champagne before Phylloxera hit France in the 1800s, and this explosive, ginger-and-apricot spiced sparkler is a testament to that history. It’s toasty, but with enough acidity from the 100 percent white marsanne grape to have that blanc de blanc acidity and food friendliness. A great deal from a really amazing estate.

restaurant in Sawyer Yards. With a talent for uncovering great boutique bottles (and the story behind their winemakers) you won’t see on every wine list, she’s selected several styles to suit nearly every taste at your next fete. Below are Crow’s tasting notes.

White: Massican Annia (Rootstock) $38. This is a beautiful, old vine white blend from Dan Petroski, a winemaker I really respect in Napa. Massican Annia is his side project–he’s more well-known as the winemaker behind Larkmead Vineyards. Annia is mostly a blend of Ribolla Gialla and Tocai Friulano, plus a bit of Chardonnay thrown in for good measure. Bright, tight, and complex, it’s great with seafood, or as an aperitif wine.

White: Tyrell’s Vineyard Hunter Valley Semillion 2016 (Pioneer) $29.

This is a rich, rounder white from Australia I’ve fallen in love with.

I carry their single-vineyard 2011 at Poitin, but this is a great wine if you’re looking for something a bit fuller that can carry some heavier foods and creamier sauces. It has an amazingly long finish that just gets better with age. All available at Houston Wine Merchant, 2646 South Shepherd Dr., 713.524.3397, houstonwines.com.

Poitín, 2313 Edwards St. #100, Houston, TX 77007. 713.470.6686. poitinhouston.com

Lainey Collum, senior restaurant manager at Yauatcha is also the creator of the much talked about beverage program at the Houston Galleria locale of this London-based Michelin-starred dim sum palace. She has risen beautifully to our challenge to create four distinctly different pitcher cocktails made with spirits from Pisco, to rum and tequila, to sake. Pick your poison and likely there’s a taste for any fete’s festive theme. Prepare each pitcher several hours ahead and pour these fresh juice-forward cocktails over ice as your guests arrive. Scan this page with the Roar app to reveal each drink’s full recipe.

Yauatcha, The Galleria, 5045 Westheimer Rd, Houston, TX 77056. 713.357.7588. yauatcha.com

Collum created this bright, fuchsia-colored Hibiscus Cooler made with jasmine tea and hibiscus syrup tinged with tequila and Lillet Blanc.

Japanese Shandy, a libation of sake and beer garnished with fresh mint.

For those searching for a refreshing non-alcoholic beverage (spiked to suit each guests’ preference) opt for this Peruvian Grape Cha mixed with black grapes and green tea with the optional pisco pour.

This rum-soaked cocktail is called the Tropical Canopy, a blend of rum, sherry and pineapple juice garnished with a fresh banana leaf.

ALL IN ONE BITE Photography Kennon Evett

Bring a little demure British print to your party with Liberty of London’s 15-foot garland $17. At Emerson Sloan, Rice Village, 2414 Rice Blvd., Houston, emersonsloan.com.

Café Annie Elliott Kelly, chef de cuisine of the famed Café Annie in Uptown, is a twenty-four year veteran of Robert Del Grande’s legendary eatery. Entrusted with the reins at Café Annie’s range, who better to conjure flavor packed bites perfect for your next get-together at home.

On the menu for decades, Kelly streamlined their famed crabmeat tostadas. For these one-bite wonders, purchase a bag of round, white corn tortilla chips and top with a dollop of your favorite guacamole (or Kelly’s version). Using fresh, lump crabmeat, add a drizzle of olive oil and a bit of mayonnaise to bind those three ingredients together. Add a squeeze of fresh lime juice and sprinkle of salt for balance.

To finish, portion a small spoonful of crab mix atop the guacamole and garnish with fresh cilantro.

Chef Kelly also whipped up these stuffed marinated silver dollar mushrooms in no time using store bought tomato pesto (its flavor heightened with the addition of chopped fresh basil leaves). Start with ten silver dollar mushroom caps, roast in a 350 degree F oven, then toss roasted caps with a little olive oil, salt and pepper, and let marinate at least 20 minutes, up to several hours. Fill each with the aforementioned tomato pesto. Finally, top with a parmesan cream made with shredded parmesan cheese mixed with mayonnaise and olive oil and garnish with a sprig of chervil.

Cafe Annie, 6 BLVD Place, 1800 Post Oak Blvd #6170, Houston, TX 77056.

713.840.1111. cafeanniehouston.com

Convinced entertaining like the pros is out-of-reach? Nonsense! We’re aiming to take the stress out of party prep and look to the gifted talent around us to show you throwing together delectable bites (from easy-to-access store bought ingredients) is completely accessible.

Chefs Elliott Kelly and Bobby Matos, top toques at Café Annie and State of Grace respectively, are sharing the tricks of their trade.

They each created delectable bites especially for us, like stuffed marinated mushrooms, chicken lollipops, crabmeat tostadas and sweet coconut cake pops, all of which you can replicate easily at home. (While we’re giving you the gist of the recipes below, more precise directions can be effortlessly accessed through the cool augmented reality app, Roar.

Download the Roar app, scan the page and more detailed information will quite literally pop up. Try it and see.)

State of Grace Three years ago Atlanta-based restaurateur, Ford Fry came home again. Raised in Houston, he brought us the stunning State of Grace restaurant, poised just across the street from his alma mater, Lamar High School. Enlisting the brilliant Bobby Matos as exec chef, Matos deftly blends the best of Gulf Coast ingredients and old Southern food traditions with Asian, Latin and American tastes inspired by our modern, multi-cultural city. The duo has garnered rave reviews for their River Oaks hot spot and as we go to press they have their collective hands full readying for the unveiling of their new Heightsarea Tex-Mex concepts: La Lucha and Superica.

Chef Matos graciously rose to our request and conjured three distinctly different dishes you can serve at your next soiree. In months ending in “r” we encourage you to try his raw oysters on the half shell topped before serving with a refreshing Thai fish sauce granita. The chilled flavored ice can be composed days in advance.

State of Grace, 3258 Westheimer Rd, Houston, TX 77098, 832.942.5080. stateofgracetx.com

For those who like spice, Matos’s addictive chicken lollipops produce some heat thanks to his Korean red chili sauce. The wings are marinated in his KFC sauce (Korean Fried Chicken) then deep-fried. Prepare just before guests arrive or ahead and reheat in a low oven.

Last, finish the evening with a coconut cake pop. For those uninitiated to the cake pop trend, it is essentially cake mixed with frosting, formed into balls and dipped (in this case) in white chocolate and rolled in toasted coconut. Prepare a couple days in advance (or freeze for several) and you have a gorgeous sweet ending to the evening.

WELCOME TO MY HOME Laurann Claridge invites us into her new home for drinks and light bites.

Photography Jenn Duncan I admit it; I’m a homebody. There is (almost) nowhere else I rather be than ensconced in the place I call home. And what makes me even happier is to invite those who mean the most to me here, spending time together and spoiling them with something delicious to sip and nibble on.

About a year-and-a-half ago I made a big life change. Sweeping out the vestiges of my old existence, I sold the Houston penthouse I lived in for the last several years and moved from a high-rise to a single family house – one with slightly more square footage–only divided vertically upon three floors.

For years, as features editor at PaperCity magazine, I wrote about lots of beautifully built homes with interiors designed by decorators with pedigree. There I further educated my eye, learning to discern quality workmanship, as well as reinforcing that invaluable lesson to invest in surrounds created with timeless details that are anything but trendy.

After searching inside the loop for a new construction abode–one I could still tweak a bit– I met Sarah and John Lendvai, creators of Ava Custom Homes. Stepping into one of their beautiful spaces I knew I had found the place I could forge a fresh start. Inspired by their tasteful selections (read: herringbone Carrara marble on the kitchen backsplash with a generous Carrara topped island, smooth level 5 walls (I loathe any hint of texture), solid core doors, custom wrought iron stair railings, a grand 12-foot ceiling in the open concept living room/kitchen/dining, and classic black and white master bath suite with a luxurious bathtub), I made my offer.

Laurann Claridge at home. Outdoor space by Gregory Henry Landscapes.

Since settling in, I’ve been obsessed with ticking down my to-do list of interior (and exterior) projects to make this place my very own. Custom window shades and linen curtains, check. Grass cloth paper in the master and raffia in my guest room, check, check. A magnificent crafted floor-to-ceiling bookcase for my hundreds of books (not to mention a place to hide my television) by the talented team at Chavez Carpentry, check.

Custom sofa, twin headboards, and refashioning the upholstery on nearly everything else, check, check, check!

Did I mention my yard, tiny though it is? Steve Henry, principal of Gregory Henry Landscapes, took the lead on my small parcel of land (along with my neighbors to the right and the left of me), to create a stunning, cohesive design out-ofdoors replete with a trio of trees, fragrant jasmine climbing the fence and hedges of boxwood I simply adore.

In the years to come while I fill my walls as I stumble across art that compels me and bring home mementos of my travels, what will never change is the joy I have welcoming friends and family through that entry. Now, won’t you come in, sit down, and have a drink?

Shaker-style cabinets in Zurich white, kitchen island in French gray both by Sherwin Williams. Carrara marble isle and herringbone backsplash with honed black granite back counters. Patisserie étagère, Kuhl-Linscomb, Ballard Design counter stools upholstered with Schumacher fabric by Designer’s Furniture Manufacturing.

Blooms in an origami vase by David Brown Flowers.

Laurann Claridge is the co-founder and designer behind Claridge + King, a Houston-based collection of women’s clothing inspired by menswear tailoring and fabrics. A member of the media for more than two decades, she’s written on various facets of style for local and national magazines and newspapers, won a James Beard Award for her former talk radio show and currently serves editorat-large for PaperCity magazine. Having received her grande diplome from La Varenne in France, Laurann loves to cook for family and friends.

Foreground: Saarinen marble-topped table by Knoll.

Upholstery, including antique dining chairs, by Designer’s Furniture Manufacturing.

Custom bookcase by Chavez Carpentry. Knoll cocktail table and some of Claridge’s collection of Waylande Gregory accessories. Custom linen curtains by D & D Drapery.

Circa Lighting standing lamp, J. Randall Powers. Flowers by David Brown.

Above, this vintage silver tray serves as Claridge’s drinks tray poised in a nook inside her kitchen.

Right, fresh flowers by David Brown Flowers. Vide pouche by Waylande Gregory.

Fornasetti candle from Kuhl-Linscomb.