dinner party
There are 18 entries for the tag
dinner party
This is my daily collection of interesting stuff that I saw on the Web.
+ Having dinner in the streets is a public form of entertaining that is born out of necessity in a mega city. Citizens assemble temporary dining terrace in the sidewalks. Suzanne Seggerman holds “Chez L’Hydrant” dinners in front of the building where six or eight friends share a one-pot dish. Calvin Tsao is more daring; he held dinner parties on the Brooklyn Bridge. Via New York Times
+ I added a new blog to my RSS feed that I must tell you about. This Ain't No Disco (it's where we work) is blog that shows some of the best agency interiors in the world. I foresee lots of creative rooms in sight. Via desire to inspire
Categories:
FOOD + drinks
DINING out
DINING
posted @ Wednesday, August 06, 2008 11:38 PM | Feedback (0)
This is old news but I dug it today. So I thought of sharing it with you in case you missed that announcement. When exploring the Oxo’s catalogue, I noticed the candela lights designed by Vessel marked as an Oxo product.
Curious, I investigated the matter until I discovered that Oxo acquired the intellectual property to the rechargeable lighting products from Vessel in 2007. I think that since that acquisition, the price of the candela packs may be slightly lower than they used to be.
There were production and battery problems when Vessel was producing it. As a housewares company used to deal with manufacturing issues, Oxo was better equipped to solve the problem efficiently. Vessel still collaborates with Oxo on future design.
Categories:
EVERYDAY entertaining
HOME decor
OUTDOOR living
ALL occasions
ENTERTAINING
GIFT IDEAS
HOME + GARDEN
posted @ Monday, July 21, 2008 4:45 PM | Feedback (0)
The best dinner parties can be the improvised ones. Simply assure your success by keeping on hand a few easy to make menu.
I gathered wonderful recipes from Eric Ripert, the French Chef at Le Bernardin in New York city. Naturally fish is at the center of this menu. On a hot day, I feel fish is the perfect meal.
Eric Ripert started a food blog at the beginning of June 2008 called Avec Eric (that translates to With Eric). The edge of his blog is a series called Get Toasted where Eric prepares gourmet recipes cooked in an over the counter toaster oven.
The instructional videos are quick and fun to watch. Moreover, Eric is not shy to pass along cooking tips. By watching him, you should become a better cook.
Must Try Summer Recipes
These recipes are quick enough to prepare that you can cook them on week days.
Categories:
FOOD + drinks
DISHING tips
DINING
posted @ Friday, July 11, 2008 1:16 PM | Feedback (2)
As I read the outline of this amazing culinary event integrating art and design every steps of the way, I felt some envy for the NOTCOT team that went to Monkeytown for the Dine on Design event.
I wrote down this address for my next visit on the Big Apple. Monkeytown is in Brooklyn, New York.
The most intriguing is the Back Screening/Dining Room where Monkeytown hosted performances with a meal. The back dining room has 4 large screens connected to a surround sound for multimedia performances. Communal seating for 50 persons adds warmth to the place.
Ultimate Integration Of Design And Performance In A Meal
Dine on Design paired dining and design in short-lived gastronomic events where designers, artists, chefs and performers are able to present new and event specific work in a dynamic setting.
Categories:
FOOD + drinks
DINING out
TABLEWARE
DINING
posted @ Monday, June 16, 2008 11:23 PM | Feedback (1)
Last weekend was the birthday of a friend. Cooking an elaborate dinner for 10 persons is very demanding on the host, unless you hire help. His girlfriend opted to hire a Chef for the night. A wise choice!
Food and Wine Pairing
No proper meal should be served without harmonizing food and wine.
The Chef can suggest a list of wines that you can buy. For the no-hassle entertaining experience, let the Chef bring the wine. This way, if the menu slightly changes due to produce availability, the Chef can adjust the wine selection.
Dinnerware and Cutlery Rentals
No dishwashing for you. The Chef and his aid clean up the kitchen before they leave. For that reason, the fees will vary whether you use your own dinnerware or if you rent the dinnerware. By renting the dinnerware, glassware and cutlery, the Chef team has less cleaning to do.
Another reason for renting your tableware is that you need plenty of dinnerware and flatware for a 6-course meal. You may not own enough dishes nor have the right plates / cups / bowls to serve properly the courses.
Categories:
MANNERS
ENTERTAINING
EVENT planning
posted @ Friday, June 13, 2008 3:01 PM | Feedback (3)
Now that genuine Absinthe is back to the United States, the stylish entertainers have to learn how to serve this herbal alcohol concoction.
My husband’s cousin told me about a bar in Boston where they served Absinthe by dripping iced water with a stylish Absinthe Fountain. It intrigued me since I only saw and tasted the unfashionable sugar on fire method before (a no-no). So I was glad to grab an issue of Imbibe this week that made it clear to me.
Now that I am in the know, I will give you the scoop on how to properly serve absinthe to your guests. The few required tools bring back the art of formal entertaining, a decorum that is missing today. Do not be intimidated by this more elaborate service. Instead, think about it as producing a show, living an adventure for you and your guests.
What is Absinthe?
Absinthe, like pastis, is served as an aperitif. Both drinks have a strong anise (licorice) flavor.
Categories:
EVERYDAY entertaining
FOOD + drinks
TRENDS
ENTERTAINING
DINING
posted @ Wednesday, February 13, 2008 3:02 PM | Feedback (5)
My friend Jennifer of Design Hole is a member of a book club. When she told me she was hosting a dinner for the review of Kitchen Confidential by Anthony Bourdain, I told her I wanted to run the story.
In a matter of fact, we had dinner together at a French bistro when she visited Montreal last December. We spoke about what would be a suitable décor for her event. The key elements of any French Bistro decor are:
- A solid white plain table linen
- A chalkboard menu
- Casual atmosphere
- Rustic , traditional cooking.
Categories:
EVERYDAY entertaining
FOOD + drinks
PARTY ideas
ENTERTAINING
DINING
posted @ Friday, February 01, 2008 2:12 AM | Feedback (3)
Unless you hire a chef at home, hosting a gourmet dinner involves a lot of work. Every year before Christmas, we gather one group of friends for a gourmet meal.
The formula
On last Christmas, we tried something new. Seven couples were participating to the event.
Each couple was responsible for cooking, plating, serving and cleaning up a full course. This includes selecting and buying the accompanying alcohol drink. A random draw determines which course was assigned to us.
The menu started with a welcome cocktail and hors d’oeuvres, followed by a cold first course, a warm first course, the entrée, the "trou normand" (granite with a dash of alcohol) before the cheese platter and concluded with the dessert. As you can see, the plates were well-presented. Everything tasted delicious.
No one knew in advance the menu except that it should feel like Christmas. We informed the host of our planned menu who was in charge of coordinating the event program.
Categories:
EVERYDAY entertaining
FOOD + drinks
PARTY ideas
ENTERTAINING
DINING
posted @ Wednesday, January 30, 2008 1:25 AM | Feedback (0)
A reader, Tracy asked me a question about the Celadon dinnerware collection by Sophie Conran for Portmeiron. Can that lovely light blue clash or compete with the food?
My answer is yes and no. That is why I suggest you get some pieces in white and other in blue (celadon). Mixing two solid colors is quite fashionable and sophisticated as I explained in Swedish design tableware with Höganäs Keramik.
My own experience
For my job, I am trying dinnerware all the time. I usually buy 2 place settings and I use them daily for a while. I bought my Sophie Conran's place setting all white plus some additional Celadon salad plates.
I used them mostly for dessert and under the soup/cereal bowl. As you can see from this picture, bowls look great with noodles inside. The color is wonderful for a breakfast meal. For serving soups, the blue highlights a carrot and ginger soup, a minestrone soup or a cauliflower cream. As I am writing this, I realized that I bought plates but I should have bought bowls also.
Categories:
EVERYDAY entertaining
TABLESCAPE
ENTERTAINING
posted @ Friday, January 18, 2008 2:31 PM | Feedback (0)
In Quebec, the big event for Christmas occurs on Christmas Eve. Traditionally after the Midnight Mass in France, Canada and several Roman Catholic countries, the entire family reunites for the Réveillon.
How it used to be?
I recalled when I was a child I would go to bed around 7 pm the night of the réveillon. My parents awakened me around 10 pm so I can celebrate all night. In our family, this celebration took place from 11-11:30 pm to about 5 am.
It was and it still is a huge thing. What changed for most of us is the number of guests. When I was a child, we were often 60 to 75 persons. I know families that were over a hundred people for the New Year réveillon.
The Midnight Mass was always special. Each year, you discovered a new crèche (manger) often with a real baby and a couple acting as Mary and Joseph. Listening to the sounds of a live choral society singing joyful classical Christmas carols brings me pleasures. Even today, I am still a fan. After all, it is once a year. Unfortunately, the lust of the masses of my childhood has been lost.
Categories:
HOLIDAY
ENTERTAINING
posted @ Tuesday, December 25, 2007 2:23 PM | Feedback (2)
When I was young, the Sunday night was a more formal dinner affair at my home.
A Sunday family dinner is a worthwhile ritual that brings everyone closer together. It is the perfect time to have uninterrupted discussions. Schedule one for next Sunday and see the benefits.
We can all enjoy a casual yet stylish meal with our family or friends. I composed this seasonal dinner menu out of recipes featured on Tastespotting.
Since this is not an everyday dinner, why not starts the meal with an aperitif?
The first courses
You can serve a salad followed by a fish appetizer.
Categories:
EVERYDAY entertaining
FOOD + drinks
ENTERTAINING
DINING
posted @ Monday, December 10, 2007 12:56 AM | Feedback (0)
My husband entered my office while I was putting up this board and he exclaimed Wow!
Until Habitat makes the plunge and opens stores in that side of the ocean, I can share my passions through their styled pictures. This Holidays, their stylists came up with stunning decorations for your Holiday parties.
Deep shades of red
Mixing an array of reds and violets with silvers, bronzes, browns and golden tones summarizes the Christmas trends saw at Habitat. Black and white acts as accents colors. They play around rich colors to create their rooms.
I do not know if you notice but greens are absent. This is a beautiful design lesson on how to limit the hues to one or two area in the color wheel. The result is a sophisticated festive look.
Gift ideas
For a retro look, think about the analogue wall clock FLAP or to confuse your friends at the end of the evening, get the TIK TAK wall clock. And browse for more cool clocks and to equip your bar with handy accessories.
posted @ Thursday, December 06, 2007 5:25 PM | Feedback (0)
Anyone throwing a Thanksgiving dinner party must be cooking right now. Going with the spirit of the day, I plan an autumnal menu. It is amusing since it feels like winter here in Montreal today.
I composed this menu from featured posts on Tastespotting. Similar to my Flickr watch and my Etsy watch columns, you never know when I will be posting a Tastespotting watch.
Easy entertaining menu
I devise this menu for a casual event around the idea of stylish comfort food. That is often the best dinner parties.
Salad course
To keep things simple, I select a simple composed salad for the cold appetizer course. Serve this recipe in small portions.
Soup course
I select a soup instead of a warm appetizer because it can be prepared in advance.
Categories:
FOOD + drinks
DINING
posted @ Thursday, November 22, 2007 1:27 PM | Feedback (5)
Last month, we sadly cancelled a trip to Boston where I planned a visit to Lekker. That is probably why there was the first retailer I think of for my Thanksgiving tablescape.
The basic elements of my tablescape
My starting point was the Dibbern Gold Leaf Dinnerware Collection. This modern bone china collection adds sophistication to a contemporary table. This set wins more points because it is dishwasher safe.
A gold flatware is preferable in this case. I went with the clean lined Due Ice Oro Collection by the Italian brand Mepra. This 18/10 gauge stainless steel flatware has a brushed gold finish.
This dinnerware and flatware combination will stay with you for years to come and the look is appropriate for all occasions. For your upcoming Holiday events, simply change the accessories to create a seasonal look. The reusability factor is important because each place setting does not come cheap.
Categories:
TABLESCAPE
FOOD + drinks
HOLIDAY
ENTERTAINING
DINING
posted @ Tuesday, November 20, 2007 2:59 PM | Feedback (3)
You wish to have friends over on Halloween's day, why not plan your gathering around a stylish haunted house affair? This elegant dinner party is simple enough to prepare that you can host it in the middle of the week.
The decor by Martha Stewart
You start with a few decorative elements that I found while digging Martha Stewart's Web site.
To set the ambiance and to encourage people to stay until the end even on a work day, you can set up a dessert station in advance. This way, you do not waste energy and you have fewer things to do during the dinner party.
Candelabrums are a must to achieve this look. The Haunted party theme was published in 2000 on Martha Stewart Living with the instructions to build the Coffin Table and the Moth-Eaten Curtains. I selected this set because several elements go along the entertaining trends.
Categories:
EVERYDAY entertaining
FOOD + drinks
HOLIDAY
ENTERTAINING
DINING
posted @ Sunday, October 28, 2007 12:59 PM | Feedback (0)
With the week-end at the corner, it is the perfect time to introduce this delicious entrée prepared with seasonal products.
This recipe looks really appetizing. Be warned, you will be inclined to find excuses to prepare the Potato, Apple, and Camembert timbales. For a start, everybody knows that it is best to cook a recipe at least once before serving it at any event.
If you are a fan of the popular blog La Tartine Gourmande, you probably recognized the work of food stylist and photographer Beatrice Peltre. Bea made these Potato, Apple, and Camembert timbales for The Boston Globe.
Categories:
EVERYDAY entertaining
FOOD + drinks
ENTERTAINING
DINING
posted @ Friday, October 26, 2007 10:39 AM | Feedback (1)
Thanksgiving is next Monday in Canada. We are lucky to have a warm autumn so far. Oranges and reds brighten the trees but there are still many shapes of greens around us. That will be my color palette.
I proposed to you a more refined look on Thanksgiving. We must make an effort to modernize what we serve on the table at any holiday because the old recipes lost their luster. The best of what this season has to offer were invited at my updated Thanksgiving tabletop.
Something to remember
To be thankful, you need to remember what you got. Why not make a mobile with pictures that summarizes the joys that happened in the last year? You can ask your guests to bring each five photos and hang them as they arrive. Those memories could be something to discuss all dinner long.
Take this fabulous fixture as an inspiration for making your own mobile. German designer Ingo Maurer created with Blushing Zettel, a hanging lamp that displayed Japanese drawings suspended from thin metal cables.
Categories:
TABLESCAPE
FOOD + drinks
HOLIDAY
ENTERTAINING
DINING
posted @ Friday, October 05, 2007 10:49 AM | Feedback (1)
Kitchen accessories are the typical wedding gifts. But why ones make the best wedding gifts?
Yesterday, I came across the 2007 design awards for the Best Cookware & Tableware Product compiled by Grand Designs magazine. I give you my top 3 choices.
Grand Design Awards 2007 winner
My first choice is the Balance scales designed by Hannes Mayer for Mayerunthiele. A Balance Kitchen Scale with porcelain bowl that rely only on gravity and a clever rocker to calculate the weight. The balance scale works without a battery or electrical power. Perfect if you attain a green wedding.
The kitchen scale is available in silver, graphite and gold. A high quality design red dot design award winner 2007, this kitchen scale is not an ordinary product. With a price tag of £129, the Mayerunthiele’s Balance scale is a beautifully designed practical gift. You can use the bowl for other cooking tasks and the balance can be wall mounted.
Categories:
COOKING tools
DINING
posted @ Monday, July 23, 2007 12:17 PM | Feedback (0)