a erfect event

H O L I DAY I S S U E

L I F E STY L E S & E V ENTS

thanksgiving DECOR

HOLIDAY BRUNCHfor a bunch!MANTLE trends

festive etesMUST HAVE holiday cards

JUMP RIGHT INTO OUR FIRST EVER

HOLIDAY ISSUE AND READ ON,

DEAR FRIENDS.

Peek inside our entertaining magazine turned l itt le black book of styl ist secrets and just in t ime for holiday cheer, learn how to instantly turn grocery store goods into gorgeous, delicious dcor and revered recipes to share with fr iends and family this season.

So come on - gather the kids around the kitchen table and together let's create something beautiful as we wrap up 2012.

Let's make memories.

Let's create brand new family traditions.

What we choose to do now, this season, with our own children, teaches the behavior they wil l model with their fabulous future famil ies.

Let s make it al l count and al l the while have fun together while we do so.

Life is short.

Life IS the small moments.

Why don't we do the holidays just r ight this season together.

Let s vow to stop, to celebrate, and to make the time for the precious small moments. For reflection of l i fes cherished memories. Here we go.

D E B I ' S N O T E

contentsL E T ' S R A I S E A G L A S S A N D T O A S T

T O H A P P Y , E V E R A F T E R holidays.

10FRENCH FINDS

COR E Y AMARO

16THANKSGIVING

LOOKBOOK28LEAFY IN LOVE36 OBSESSED 10140DIY CUPCAKE

TURKEYS42 THE KIDS TABLE44

SETTING THE HOLIDAY TABLE52

HOLIDAY SWEET TREATS

MEG G A LU S ,

N OM I PA R K H YAT T56TAKE BETTER

HOLIDAY CARDSSUZZAN E B ROWN

contents

56

28

10

67 CHEF'S HOLIDAY

KITCHEN E LA I N A VA ZQU E Z

72MIXOLOGY OF THE MOMENT

B EN N EWBY76APPLE PIE BUNDLES78

FARM TO TABLE BOSTON82

PANTRY PARTY84 FALLING IN LOVE90

THE HOLIDAY EDITBH LDN100

BEHIND THE BARREVA E S C HN E I D E R106

WINTER WONDERLAND

BB J TA B L E FA S H I O N S

100

219

127

120MANTLE DRESSING124

BUFFET BEAUTY

127A DOZEN FROM

A DOZEN140GIFT GUIDESTAC E Y R ON E Y142

HOLIDAY CHEER & THEN SOME

D. G R AHAM KO S T I C146HOLIDAY FOOD FUN

K ENMAR E C AT E R I N G 153GORGEOUS GIFTING156NANTUCKET NOEL

CARY H A Z L E G ROV E172PAINTED PARIS

B LA I R & L AU R I E P E S SM I E R181COUTURE PAPER

182

182CHRISTMASTEA PARTY190

ANGLES OF PARIS RO S EMARY F L ANN E RY198

CHRISTMAS IN CONNECTICUTJAN E T S Z YMAN S K I204

THE GUY'S GUIDE MAT T WOODBURN206

ARTIEST WE LOVE J U L I A H O L L I N G SWORTH

M C L EMOR E214 CHEF SECRETS

N I CO L E G R E E N E219GRAND OPENING

ROOM 1 5 2 0228 NEW YEAR'S EVE

GOLD COST GLAMORCOVER S TO RY 236 MAGNUMS

JO S HUA A D L E R

debi lillyCHIEF EVENTEUR

christine janda CHIEF SOCIAL

catherine fitzpatrick CHIEF DESIGN

T H E T E A M

BLA I R & L AUR I E P E S S EM I E Rf ine art painters

The two pa inted in Seatt le before moving to Par i s . They of fer pa int ing wor kshops ce lebr at ing the ar t , cu l ture & cu is ine of the c i ty they love .

GRAHAM KOST I C glossed and found

He is f ind ing the fun in the beauty and fash ion industr ies24/7 . As former Modern Luxur y Magaz ines Sty le Ed i tor and Rue La La Ar t Director, he 's no s t r anger to the luxur y mar ket .

SUZZANE BROWN photographer

Chicago s f i r s t premier on- locat ion photogr aphy s tud io spec ia l i z ing in l i fes ty le photogr aphy for a l l types of love and a l l s tages of l i fe .

V I CK I A RCHERwriter

She l i ves between London and Sa int Rmy de Provence in southern Fr ance Her books My French L i fe and French Essence are t reasure t roves for the beauty of Fr ance , as i s her blog , French Essence .

STACEY

RONEYbeauty on cal l

She has three k ids and three bus inesses , her days are a whir lwind r unn ing Ar t i s t agency Beauty on Ca l l , On- l ine magaz ine GlossedandFound.com, and sk incare l ine Rodan +F ie lds . In shor t , she 's

MEGAN

TAY LORdj

She sp ins among a l l the top par t ies on the soc ia l c i rcu i t , spec ia l i z ing in cur rent mus ic , h ip-hop, e lectro, lounge , and ind ie rock . You can f ind her at

F ig Media .

RYAN B E SHE L900 n. michigan shops

The man with the bowt ie . He i s the publ ic re la t ions coord inator for the 900 N. Mich igan shops and i s oh-so-d ia led- in on the la test t rends . You can fo l low h is fash ionable ventures through h i s blog , the bowt ie memoir s .

BEN N EWBYmixologis t

He has award-winn ing cockta i l s and a d i s t inct ly Br i t i sh charm. One can now f ind h im act ing as not on ly as a mixolog i s t , but as a gr ac ious and enter ta in ing host to bar patrons at the new, ch ic , speakeasy-s ty le Dr umbar.

O U R TA S T E M A R K E R S

N I COLE GREENEtruff le truff le chef owner

After an in i t ia l career wi th the Feds , she headed of f to pastr y school wi th dreams a more a creat ive out let . Nico le d i scovered her love of wor k ing wi th chocolate at the French Cul inar y Inst i tute , NY & the restwel l i t s Tr uf f le Tr uf f le h i s tor y.

JOSHUA

ADLERthe founder of paris wine company

An onl ine wine shop with a miss ion to connect wine lover s wi th great ar t i san wines and pass ionate producer s .

MATT WOODBURNsound investment Sound, l i ght ing , v ideo and stag ing so lut ions for events , he oper ates as a soc ia l conc ier ge , cu l ture cur ator, ar t and mus ic lover, connector and

entrepreneur.

DOM IN IQUE MALE T french foodis taShe en joys great food, but l i ke many wor k ing mother s , doesn t have much t ime to spend in the k i tchen . Her Par i s ian secretsimple and

qu ick rec ipes .

ROSEMARY

FANT Ii l lustrator

and fash ion i l lus t r at ions that are as v iv id and a l ive as the people at the events . A l though photogr aphy may see ever yth ing , i l lus t r at ion expla ins i t .

AMANDA PUCK the foodarazz I

She i s a mass ive leader in the hosp i ta l i ty, event and publ ic re la t ions wor ld in Chicago as the EVP of XA, The Exper ient ia l Agency.

COREY AMAROblogger

Daily tales on her blog Tongue in Cheek are woven from her exper iences of l iving and loving in the south of France . her tales are of l inens, of letter s, of vintage scraps, and moments of these worn true objects whisper ing in her ear.

CANDACE

JORDANblogger Woman-about- town, one of "100 Powerfu l Chicagoans" & former P layboy Bunny of the Year. She cover s news of the mover s , shaker s and just p la in cool in Chicago and beyond, on her blog ,

a erfect event3050 N. LINCOLN AVENUE CHICAGO | 7732449333

THE PAPER SHOP

INVITATIONS, MENU CARDS, PLACECARDS, FAVORS, AND MORE!

AVERY HOUSE - PHOTO

3050 N. LINCOLN AVENUE CHICAGO | 7732449333

THE PAPER SHOP

INVITATIONS, MENU CARDS, PLACECARDS, FAVORS, AND MORE!

240 HOLIDAY IS HERE

RYAN B E S H E L 9 0 0 NOR T H M I C H I G AN G I F T S242

MOVE OVER LBD244 SPINNING NOW

MEGAN TAY LOR246 CHRISTMAS

CANDAC E J O RDAN248 THE ART OF THE

PERFECT GIFT RO S EMARY FAN T I250

FEEL THE LOVE. EAT THE FOOD.

L I S A C HA L EM 252 CHRISTMAS

IN PARIS R I C HA RD N AH EM 256

NEW YEAR DECOR260 FROM THE

PARIS KITCHENDOM I N I Q U E MA L E T

275265 POSTCARDS FROM

PROVENCE V I C K I A R C H E R 270

THE FOODARAZZIAMANDA P U C K273

SWEET ENDINGSART S M I T H275

NEW YEARS EVE GLAM GLASSES

AV E RY HOU S E

TASTEMAKER

1 8 TH C E N T U RY H AND carved wooden fragmentHOLIDAY ISSUE | 10

F R ENCH F I N D SW I T H TONGU E I N C H E E K B LOGG E RCorey AmaroP HOTOGRA PH Y BY CO R E Y AMAROQ U E EN S U P R EM E O F

T H E F R E N CH B ROCAN T E ,

S H A R E S H E R FAVOR I T E

H O L I DAY I N S P I R AT I O N S

F ROM P ROV ENC E .

"antique fairs A R E U S UA L LY O N T H E W E E K ENDS , FO L LOW

S I G N S T H AT S AY brocante..."

"antique fairs A R E U S UA L LY O N T H E W E E K ENDS , FO L LOW

S I G N S T H AT S AY brocante..."

A CO L L E C T I O N O F VA R I E D P I E C E S O F F R E N CH antique silverware

1 8 0 0 ' s French iron urn, I N S T E AD O F F LOWER S CO R E Y F I L L E D I T W I T H crystals stoppers and antique gilded wooden curtain ends.

1 8 0 0 ' s French iron urn, I N S T E AD O F F LOWER S CO R E Y F I L L E D I T W I T H crystals stoppers and antique gilded wooden curtain ends.

THANKSGIVING PHOTOS : D E B I L I L LY D E S I G N FO R S A F EWAY

for more ideas, visit SA F EWAY.COM / D E B I L I L LY

THANKSGIVING

lookbookTHANKSGIVING

17 | HOLIDAY ISSUE

Set trends while dressing your table this holiday, with our fave looks for fall.Ribbons criss crossed down the table add an instant pop of color to your favorite solid tablecloth.

Bright, bold orange florals create a pretty focal point.

Group vases layered with dried nuts, pillar candles wrapped with twine and a fall leaf accent and more down the table for texture and warmth.

Mini Jack o Little Pumpkins carved into votive candles, or set with a scrolled placecard, create the perfect autumnal touch on the table.

P HOTO S : D E B I L I L LY D E S I G N FO R S A F EWAY

diy: pumpkin scroll placecardWhile mom and dad are busy in the kitchen, little ones can craft pumpkin placecards together.

Plucked from the produce aisle, colorful Jack-o-Little (orange baby pumpkins) or Baby Boo (white mini pumpkins) double as festive Thanksgiving Day table decor, with handmade place cards for the dinner table.

Pick up a few Jack-o-Littles, construction paper and markers.

Cut paper into long, narrow "strips", and write guests names in the center of each strip. With a pencil, roll each end of the strip of paper one at a time tightly around it, creating a "scroll".

Place mini pumpkins at each placesetting, and hang the scroll off of the stems, for a custom, crafty placecard.diy: rosemary napkin ringUsing fresh rosemary sprigs, create circle shapes, and secure the ends with short wire, or twist ties.

Pull a napkin through the rosemary circle, and set at each plate for the perfect, scented, farm to table finishing touch.

for more ideas, visit SA F EWAY.COM / D E B I L I L LY

diy: versatile vases My favorite Debi Lilly Design Illusion Vases are perfect for filling three ways this holiday:

1. Fill with Jack o little pumpkins from the produce aisle.

2. Fill with layered nuts, top with a pillar candle, and wrap vase with twine. 3. Fill with fresh floral, like our handtied rose bouquets, pre-designed for you, and made perfect to chop stems, and drop into your vase at home.

for more ideas, visit SA F EWAY.COM / D E B I L I L LY

P HOTOGRA PH Y BY R OOM AND BOARD ,

Z A PWAT E R COMMUN I C AT I O N S

Set the table with a collection of orange pillar candles, medium and small pumpkins down the center.Scatter candy corn down the center of the table, keeping edges nice and straight for the look of a precise "runner".

The Chalk Vase is my favorite personalized touch at the table - so easy to fill with a pumpkin candle for Thanksgiving, and handwrite on the chalkboard label what you are most thankful for this holiday season.

Love Thanksgiving decor that you purchase once, and can use year after year? A trio of dried Wheatshafts are perfect for placing directly onto your table - for instant grab and go holiday tablescapes. Add a few Pumpkin Spice pillar candles on top mercury glass candlesticks - and voila - all set for a holiday feast.

for more ideas, visit SA F EWAY.COM / D E B I L I L LY

P HOTO : D E B I L I L LY D E S I G N FO R S A F EWAY, I L L U S I O N VA S E S , P UM P K I N S P I C E C AND L E S

thankful decorDress up the mantle, tables and buffets by layering autumns bounty into glass vases.step1 Fill vases with layers of nuts and dried beans in varied fall hues. step 2 Wrap a pillar candle with twine, tucking in a fall leaf from the backyard. (be sure to keep the leaf away from the flame, by keeping it down low on the candle)step 3 Set the candle inside the vase.Repeat, with varied size vases, for a flickering candlelight collection to enjoy all season long.

P HOTOGRA PH Y BY AMANDA S U D I MAC K , A R T I S A N E V E N T SWEDD I N G COORD I N AT I O N , PA P E R & F LO RA L D E S I G N BY A P E R F E C T E V E N T

WEDDINGS

29 | HOLIDAY ISSUE

Leafy in LoveBROOKE AND RYAN

CELEBRATE AUTUMNAL STYLEMAGNIFICENT MORTON ARBORETUM

PHOTOGRA PH Y BY AMANDA S U D I MAC K , A R T I S A N E V E N T SWEDD I N G COORD I N AT I O N , PA P E R & F LO RA L D E S I G N BY A P E R F E C T E V E N T

D E B I A ND H E R D E S I G N T E AM H AND PA I N T E D PA P E R L A N T E RN S , TO H ANG

ON T H E T E R RAC E FO R COC K TA I L S , I N C I T R U S H U E S TO MATCH E ACH

F LO RA L B LOOM I N T H E B R I DA L PA R T Y B OUQU E T S A ND C E N T E R P I E C E S .

D E B I A ND H E R D E S I G N T E AM H AND PA I N T E D PA P E R L A N T E RN S , TO H ANG

ON T H E T E R RAC E FO R COC K TA I L S , I N C I T R U S H U E S TO MATCH E ACH

F LO RA L B LOOM I N T H E B R I DA L PA R T Y B OUQU E T S A ND C E N T E R P I E C E S . B ROOK E C HO S E TO C E L E B RAT E

T H E S E A SON , W I T H S T UNN I N G

F LO RA L S BY A P E R F E C T E V E N T

I N A P R I COT S , CO RA L S , A ND

G R E E N S I N C LUD I N G R O S E S ,

R A NUNCU LU S , S P R AY R O S E S ,

H Y P E R I C UM B E R RY, M A P L E

L E AV E S A ND MOR E .

Brooke and Ryan BOTH G R EW U P O N T H E W E S T S I D E O F C H I C AGO , N E A R BY

L E G ENDARY MOR TON A R BOR E T UM ( A S D I D D E B I , WHO S P E N T

AU T UMN WE E K ENDS L E A F P E E P I N G , B I K I N G A ND H I K I N G

E V E RY S QUAR E I N C H W I T H H E R FAM I LY ) .

F O UND ED I N 1 9 2 2 BY MOR TON SA LT M AGNAT E J OY MOR TON ,

I T I S A N OA S I S O F M AGN I F I C E N T LY T E ND ED T R E E S , 1 6 M I L E S

O F H I K I N G T R A I L S , A N D 9 0 0 AC R E S O F FA L L S P L E NDOR .

Post dinner celebration, A F I R E S I D E S ' MO R E S B A R A ND C A RAME L A P P L E B A R AWA I T E D

G U E S T S , O U T S I D E T H E D I N I N G R OOM , TO S OAK U P T H E L A S T DAYS

O F WARM AU T UMN E V E N I N G S I N T H E A R BOR E T UM .

DEB I ' S MUST. HAVE . NOW. FAVE S I N F L E ECE .

OBSESSED 101SHEAR MADNESS

LONG

SHEARLING

COATCOLE HAAN

GENUINE

SHEARLING

VEST

RACHEL ROY

FAUX

SHEARLING

FUR TRIM

PEACOATGUES

S

FAUX SHEARLING

NOTCH COLLAR VEST

ELLEN TRACY

HOLIDAY ISSUE | 36

FAUX SHEARLING

NOTCH COLLAR VEST

ELLEN TRACY

FAUX FUR JACKETTWELFTH ST. BY CYNTHIA VINCENT

FAUX SHEARLING COATMARC NEW YORK BY ANDREW MARC

COLORBLOCK STRETCH SHEARLING COATDKNY

swirlz cupcakes70 5 W. B E LDEN , C H I CAGO , I L 7 7 3 - 4 0 4 - CAKE FACEBOOK

swirlz cupcakes70 5 W. B E LDEN , C H I CAGO , I L 7 7 3 - 4 0 4 - CAKE FACEBOOK

DIY cupcake TURKEYSDECORAT E YOU R D E S S E R T T H I S

T H ANK SG I V I N G . S O S I M P L E T H E

WHO L E FAM I LY C AN DO I T.

HOLIDAY ISSUE | 40

SUPPLIES:F E AT H E R S

M I N I C U P CAK E S

S C I S S O R S

T EM P L AT E

1 . D OWNLOAD A ND P R I N T T H E T EM P L AT E

3 . P L AC E O N TO P O F T H E M I N I C U P CAK E

4 . A D D F E AT H E R S B E H I N D T H E T U R K E Y B ODY TO C R E AT E T H E TA I L

2 . C U T O U T T H E T U R K E Y B ODY

DIY

HOLIDAY ISSUE | 42

THANKSGIVING

the kids table diy chalkboard runner1 . U S I N G B L AC K PA P E R A ND C HA L K , YO U C AN MAK E A C HA L K BOARD R UNN E R I N A F EW M I N U T E S .

2 . U N RO L L B L AC K PA P E R T H E L E NGT H O F YOU R TA B L E TO P, W I T H 1 - 2 ' H A NG I N G DOWN T H E E ND S O F T H E TA B L E F O R A N E L E GAN T F I N I S H E D E DG E .

3 . W I T H C HA L K , D R AW A F LOU R I S H D E S I G N AC RO S S T H E L E NGT H O F PA P E R , R O UND C I R C L E S H A P E S F O R T H E " P L AT E S " , G U E S T N AM E S I F YO U L I K E , A ND/O R WHAT E V E R S H A P E S YOU R H E A R T D E S I R E S .

4 . S E T T H E TA B L E W I T H F LO RA L , C AND L E S , P L AT E S , S T EMWAR E , A ND MOR E .

diy apple leaf place cards1 . C U T O U T L E A F S H A P E S O U T O F G R E E N PA P E R2 . WR I T E YOU R G U E S T N AM E3 . P U N CH A HO L E AT O N E E ND4 . A DD TO T H E A P P L E S T EM

crossword puzzlesK E E P YOU R L I T T L E G U E S T S E N T E R TA I N E D W I T H A T H ANK SG I V I N G T H EM ED C RO S SWORD P U Z Z L E A ND CO LOR I N G B OOK S . C L I C K H E R E TO DOWNLOAD T H E C RO S SWORD P U Z Z L E .

P HOTOGRA PH Y BY B R I T TAN Y B E KAS

NOM I , PA R K H YAT T C H I C AGO HOT E L

G LO S S E D A ND FOUND , B E AU T Y O N C A L L ,

K A R EN N E U B E RG E R , L I F E T H E RA PY,

B AGAB L E G I F T S

O RANG E B U F FA LO MOKARA O R CH I D S I N S I M P L E G L A S S VA S E S LOOK C H I H U LY- E SQU E ON TO P B B J L I N E N G L A S S P L AT E S , AC T I N G A S T R AYS FO R A N I N S TAN T P O P O F CO LOR A ND G L AMOUR .

Setting the holiday table

HOLIDAY

45 | HOLIDAY ISSUE

Down a gorgeous B B J L I N E N L E O PARD R UNN E R , A CO L L E C T I O N O F A POT H E CARY JA R S , F I L L E D W I T H F LOAT I N G O R CH I D S , S I T S A LONG S I D E VA S E S O F MOKARA O R CH I D S A ND H Y D RANG EA .

V I EW F ROM T H E D I N I N G R OOM AT NOM I , OV E R LOOK I N G T H E M AG I C A L C H I C AGO Watertower.

Create a place card B Y T U C K I N G A S T R I P O F PA P E R W I T H G U E S T N AM E B E TWE EN FO R K P RONG S . U S E A F U N C A L L I G R A P H Y FON T FO R A F E S T I V E T R AD I T I O NA L LOOK .

Step 1: P O U R C HAMPAGN E O R P RO S E CCO I N TO A G L A S S .

Step 2: D RO P R OC K C ANDY S T I R R E R I N TO G L A S S .

CandyChampagne Cocktail

Step 2: D RO P R OC K C ANDY S T I R R E R I N TO G L A S S .

Step 3: S I P - A S YOU R COC K TA I L S LOWLY C HANG E S CO LOR , L I K E M AG I C .

Holiday Sweet TreatsFROM PASTRY CHEF MEG GALUSNOMI, PARK HYATT CHICAGO

Port Poached Quince Tart WITH VANILLA CREAM

Tart Dough 1 STICK UNSALTED BUTTER 1T VANILLA EXTRACT 2C CAKE FLOUR, SIFTED 1/4T SALT 3/4C POWDERED SUGAR 1 WHOLE EGG

Cream the butter with the salt and vanilla in a stand mixer with paddle attachmentAdd the powdered sugar and mix until just combinedAdd the eggs slowly and paddle until combinedAdd the sifted flour and paddle until just combined.Wrap tightly and refrigerate overnight.The next day, roll to 1/8" - use a little flour to keep from stickingLay the dough over the pie tin or tart ringPress the dough into the ring and put in freezer for 15 minutesBake at 300F until goldenRemove from the oven and cool completely

Quince 4 QUINCE - PEELED, CORED, AND CUT INTO WEDGES 1 BOTTLE RUBY PORT 1C SUGAR 1 ORANGE PEEL, CUT INTO STRIPSPINCH SALT 1 VANILLA BEAN, SPLIT AND SCRAPED

Place the quince wedges, sugar, and spices into a saucepan. Cover with portCut a piece of parchment paper to fit on top of the fruit to ensure it is covered by liquidBring to a boil then reduce heat to a low simmer. Cook until quince can be pierced easily with a knife. Cool completely in the liquid

Vanilla Cream2C WHOLE MILK1/2C + 2T SUGAR1 E VANILLA BEAN, SPLIT AND SCRAPED OR 1T VANILLA EXTRACT6 EGG YOLKS1/4C CORNSTARCH4T UNSALTED BUTTER

Line a casserole dish with plastic wrapBring the milk, vanilla bean, and half the sugar to a boilWhisk together the egg yolks, half the sugar, and the cornstarch in a mixing bowlPour a little of the hot milk into the eggs and whiskPour the rest of the milk into the egg mixture and whisk togetherPour back into the potContinue whisking while cooking over medium-high heat until boilingCook about 3 more minutes until mixture is smooth and shinyTake off heat, whisk in the butter, and process with hand blender or food processor until smoothPour into a bowl or casserole dishCover with plastic wrap and chill immediately

SPOON THE VANILLA CREAM INTO THE

TART SHELL TOP WITH QUINCE WEDGES

I N T H E K I TCHEN

53 | HOLIDAY ISSUE

MacaronsFor the cookie:3/4C EGG WHITES3T SUGAR3C POWDERED SUGAR2C ALMOND MEAL OR GROUND ALMONDS

Make the macarons at least 1 day before you intend to serve them. Start whipping the egg whites slowly in a clean, dry bowl with a stand mixer. Once they are foamy, start sprinkling in the sugar.

Whip on medium speed to just under stiff peak. If using food coloring, add at the very end. While the egg whites are whipping, grind the powdered sugar and almond flour together in a robocoupe or food processor until very fine, then sift.

Add 1/3 of the dry ingredients to the egg whites and fold carefully until ingredients are about 3/4 mixed together.Repeat with another 1/3.

Finally, fold the remaining 1/3 into the egg white mixture and "deflate" by beating with the spatula until the batter is proper piping consistency. It should be a little bit fluid and will fall off the spat-ula easily.

Transfer to a piping bag with a 1/4" round tip. Pipe circles the size of a quarter onto a cookie sheet lined with parchment - leave about an inch between circles (the batter will spread slightly) and make sure there are no "tips".

Let sit at room temperature for 30 minutes, until a crust forms on the top of the cookies. Bake at 325F for approximately 12-18 minutes, ro-tating every 5 minutes, just until the macarons can be picked up from the parchment cleanly.

For the filling:1 1/2C WHITE CHOCOLATE1C HEAVY CREAM2T PISTACHIO PASTE

Bring the cream to a boil Melt the chocolate Slowly emulsify the cream into the chocolate Whisk in the pistachio paste Chill several hours

To assemble:Pipe onto the bottom of one macaron shell and top with anotherWrap tightly and keep in the freezer at least 24 hoursLet come to room temperature before eating

I N T H E K I TCHEN

T I P S FOR TAK I NG B E T T ER Holiday Card Photos SUZZANE BROWN S TORY A ND P HOTOGRA PH Y BY

HOLIDAY ISSUE | 56

TASTEMAKER

WhenIS THE BESTTIME TO TAKE YOUR HOLIDAY CARD PHOTOS?

Usually late September through early November is the best time to have

your holiday card photos taken by a professional. This is the closet you

can get to the holidays with the weather still being decent enough to go

outside for the shoot. More importantly, it will give your photographer

or card designer enough time to get you your cards before the holidays.

Also make sure you contact your photographer about booking this type

of session in August or September to ensure you get a spot. Or you can

ask your favorite photographer if they plan on holding any holiday mini

session events, which typically offer a 20-30 minute session for a price

discounted from a standard session. This will let you quickly update your

card pictures and even get some great photos to send out as gifts to your

family, and for a really affordable price.

What to wearThis is the question I get asked most often when clients are preparing for their holiday

sessions with me. The most important thing to keep in mind is to avoid matching too

much. Skip the white tees and jeans or matching brown sweaters and let each person

in your family wear something that shows their unique personality.

For that perfect sense of coordination in your outfits, once you have one or two family

members outfit choices picked out, select a main color or accent color of one outfit and

coordinate another family members outfit based on that. For example, if your daughter

is wearing red leggings, find a red necklace or scarf for you that matches the red in her

shoes. Love the blue accent color in the pattern of your partners tie? Find a dress for

you that matches that blue!

Some other rules of thumb to keep in mind when choosing your outfits for holiday

card photos layering is great because it not only keeps everyone warm, but it also

provides options to mix up your photos by simply removing a jacket or scarf. Most often

I recommend clients keep the colors of their outfit choices simple, but busy patterns

can be okay if only one family members outfit choice meets that criteria, and it should

always be a child.

Have young kiddos and nervous they wont behave when the big day comes? The

week before your session start telling your child all about mommys special friend who

is coming over later in the week to hang out, play and take pictures. Also tell them all

about the special surprise they will get at the end if they are really good. Whether its

a sweet and colorful lollipop, a sparkle photo with glitter, a new toy that they can fall in

love with talk with your photographer about how to incorporate the presentation of

this reward into the end of your session for some extra fun and magical photos.

Want to be different or missed out on getting holiday cards sent? Make a card wishing

all of your friends and family a bright and happy new year instead!

pictureperfectHO L I DAY C A RD S

S T E P O N I N . . . E M A I L . . . C A L L . . . FAC E BOOK . . .TW E E T. . .H E C K - J U S T G I V E U S S OM E K I N D O F A S HOU T.

HOLIDAY ISSUE | 64

WE L L D E S I G N YOUR FAM I LY H O L I DAY C A RD I N A S N A P

HOW E A SY I S T H AT ?

CAT H E R I N E@AP E R F E C T E V EN T.COM

3 0 5 0 N . L I N CO LN AV E

CH I C AGO , I L 6 0 6 5 7

7 7 3 . 2 4 4 . 9 3 3 3

a erfect event

CHEFS HOLIDAY KITCHENWITH ELAINA VAZQUEZBOUTIQUE BITES

BLOOD ORANGE LEMONADESERVES 4

SIMPLE SYRUP:1 CUP SUGAR1/2 CUP WATER

LEMONADE:1 CUP FRESH BLOOD ORANGE JUICE, 6 TO 7 ORANGES1 CUP FRESH LEMON JUICE, 4 TO 5 LEMONS3 CUPS WATERFRESH THYME SPRIGS, FOR GARNISH In a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool slightly.

Juice blood oranges and lemons into separate cups. In a pitcher, add the blood orange juice, lemon juice, water, and simple syrup.

To Serve:Pour into mini bottles or jars. Wrap with twine and garnish with thyme sprigs.

Delicious mixed with Prosecco, for a sparkling specialty cocktail, or even Ginger Ale for a family friendly mocktail.

"TO START THE PARTY RIGHT - WHO DOESN'T LOVE A DELICIOUS AND BEAUTIFULLY PRESENTED SEASONAL DRINK?

67 | HOLIDAY ISSUE

I N T H E K I TCHEN

WILD RICE2 CUPS WILD RICE4 CUPS VEGETABLE OR CHICKEN STOCK FRESH THYME1 TABLESPOON BUTTER SALT TO TASTE

Heat stock until simmering. In a separate pan, toast the rice lightly over low heat. Add hot stock and thyme sprigs cover and let rice simmer until all of the stock has absorbed (about 10 minutes). Finish the rice with butter so that it melts in. Season with salt to taste.

FRENCH GREEN LENTILS WITH GARLIC FLATBREADSERVES 4

LENTILS2 CUPS FRENCH GREEN LENTILS4 CUPS VEGETABLE STOCK1 TEASPOON OLIVE OIL1/4 ONION DICED1 CARROT, PEELED AND DICED1 CELERY STALK, DICEDFRESH TARRAGON, MINCEDSALT TO TASTE

In a saucepan with 1 teaspoon of olive oil, saut the onions, carrots and celery until translucent. After rinsing the lentils, transfer them to the saucepan containing the vegetables. Pour

I LOVE THESE RECIPES BECAUSE THEY REPRESENT THE QUINTESSANTIAL THANKSGIVING FEAST BUT WITH A MODERN SPIN.

LEMON-ROSEMARY ROASTED QUAILSERVES 4

QUAIL4 QUAIL AVAILABLE IN YOUR GROCERY OR BUTCHER

(MAY SUBSTITUTE CORNISH HENS)

4 TABLESPOONS OLIVE OIL

1 FRESH LEMON, HALVED AND SLICED INTO 1/4" ROUNDS

6 ROSEMARY SPRIGS + MORE FOR GARNISH

2 TABLESPOONS SALT

1/2 TEASPOON BLACK PEPPER

After washing and drying quail thoroughly, season each with 1 tablespoon olive oil, half tablespoon salt and black pepper to taste. Stuff the cavity of the quail with 1.5 sprigs of rosemary and 2 slices of lemon. Place on a baking sheet and roast in a 400 degree oven until golden brown, about 10-15 minutes. Serve on a bed of wild rice with rosemary sprigs for garnish.

IF YOU DON'T HAVE A LARGE GROUP TO FEED, QUAIL OR CORNISH HEN IS A GREAT SUBSTITUTE FOR A TOO BIG, TRADITIONAL TURKEY.

M I X O L O G Y O F T H E M O M E N T

BEN N EWBY ' S FAVOR I T E DR I NK TO S ERVE DUR I NG THE HOL I DAYS I S H I S V ER S I ON OF H I S FAM I LY ' S C LASS I C B R I T I S H CHR I S TMAS L I BAT I ON , MU L L ED W INE .

H e c a l l s i t t h e B l a c k a n d R e d a n d i t i s p e r f e c t f o r p a r t i e s .

A l l y o u n e e d t o d o i s m a ke i t a n h o u r b e f o r e g u e s t s a r r i v e , t h e n l e a ve i t o n a l ow h e a t t o s i mme r o n t h e s t o ve . T h e e n t i r e h o u s e w i l l b e s c e n t e d w i t h wa rm c i t r u s a n d s p i c e , c r e a t i n g a n i n t ox i c a t i n g f i r s t i m p r e s s i o n a s g u e s t s a r r i v e .

G u e s t s c a n s e l f s e r v e s t r a i g h t f r om t h e s t o ve , t h r o u g h o u t t h e p a r t y .

E v e r yo n e g e t s a s p e c i a l d r i n k q u i c k l y a n d n o o n e i s s t u c k b e h i n d b a r .

C h e e r s f r om m e r r y o l ' E n g l a n d .

TASTEMAKER

S TORY & P HOTOGRA PH Y BY B E N N EWBY

HOLIDAY ISSUE | 72

OL ONE TWO SERVES 6

2 OZ HENNESSY BLACK1 TSP BLACKBERRY JAM

3/4 OZ STIRRINGS GINGER LIQUEUR1/2 OZ CHAMBORD

1/2 OZ LEMON JUICE2 PINCHES OF CAYENNE PEPPER

MIX ALL INTO A PITCHER, TOP WITH GINGER BEER.

BLACK & RED SERVES 6 PART OF MY TEA TIME COLLECTION, IE: "HEATED COCKTAILS" MEANT TO BE SHARED BETWEEN FRIENDS USING FRESH TEAS, HERBS, SPICES AND RICH LIQUORS. SERVED WARM IN A GLASS TEAPOT, OR FROM THE STOVETOP. 3 CUPS, RED WINE1 CUP, HENNESSY BLACK1/4 CUP, LEMON JUICE1/4 CUP, SIMPLE SYRUP 4 CINNAMON STICKS2 CARDAMON PODS2 GRATINGS OF FRESH NUTMEG, OR 1/2 TSP GROUND NUTMEGPEEL OF ONE ORANGE2 PIECES, LEMON ZEST

MIX ALL INTO A TEAPOT, OR STOCKPOT. WARM, TO INFUSE FLAVORS, THEN SERVE.

THE RICH FLAVORS OF HENNESSY BLACK, BLACKBERRY JAM AND LIQUEURS MATCH PERFECTLY WITH THE SWEET SPICE OF GINGER BEER AND DASH OF CAYENNE PEPPER.

A DEEP, FRUITY TASTE TO BEGIN, FOLLOWED BY A PERFECTLY WARM, PEPPERY FINISH - DRIVES AWAY ANY TRACE OF WINTER COLD.

THE OL' ONE TWO

IS THE PERFECT

COCKTAIL TO WARM

UP GUESTS FROM A

WINTER CHILL.

apple pie bundles MAK E S 1 0 - 1 2 B U ND L E SINGREDIENTS:1 2-PACK OF REFRIGERATED PIE 2 MEDIUM APPLES - WE LOVE GALA OR FUJI

2 TABLESPOONS UNSALTED BUTTER

1/8 CUP OF SUGAR

2 TEASPOONS OF CINNAMON

2 TABLESPOONS OF MELTED BUTTER

3 TABLESPOONS OF CINNAMON/SUGAR MIXTURE (3

TABLESPOONS OF SUGAR WITH 1 TEASPOON OF CINNAMON)

APPLE FILLING:Preheat over to 400 degrees. Line 2 baking sheets with parchment paper.

Cut applies into small pieces (about 1/2-inch thick). Place your chopped

apples and butter in a large pan over low-medium heat. Cook for 5 minutes,

stirring frequently. Add sugar and cinnamon and continue to cook for 4-5

minutes. TIP: We found the longer you slowly cook your apples the more

naturally caramelized they get - which means you need less sugar!

ASSEMBLE: Remove your pre-made pie crusts from package and place on a clean, well-

floured surface. Cut off each rounded edge to leave you with 1 large square.

Using a knife, cut dough into 4 4-inch squares. Keep your scraps and re-roll

to create 1-2 more 4-inch squares.

Place dough squares on lined pans. Spoon 1 tablespoon apple mixture into

center of each square. Fold corners of squares toward center, overlapping

corners slightly on top and pinching together. This will leave four pretty

pockets in your bundles.

Brush the top of each bundle with melted butter. Sprinkle with cinnamon &

sugar to give a nice sparkle.

Bake 12-14 minutes, or until crust is just golden brown. Let cool on pan before

removing to wire rack to prevent breaking. Serve and enjoy!

HOLIDAY ISSUE | 76

I N T H E K I TCHEN

F R O M F A R M T O T A B L E

B O S T O N

FARM STAND

HOLIDAY ISSUE | 78

WHILE STROLLING THROUGH QUAINT, LEAFY COPLEY SQUARE, ONE SUNNY WEEKEND NEAR THE END OF OCTOBER, WE HAPPENED UPON THE MOST BEAUTIFUL FARMSTAND MARKET, SIENA FARMS.

Siena, the daughter of a farmer and a chef,

is a fifty-acre market farm growing fresh

produce for farmers markets, restaurants, and

a 500-member CSA community, nestled in the

fertile soils of the Sudbury River valley just west

of Boston. Community Supported Agriculture

(CSA) is a collaboration between farmers and

their customers to create an organic, farm-to-

table culinary experience. A weekly Farm-Share

a half-bushel CSA box through membership,

contains a delicious variety of vegetables fresh

from Siena Farms fields throughout the entire 48

week harvest season. Through pick-up, or home

or office delivery, farm to table has never been

more accessible, or beautiful, or delicious. This

incredible level of farmstand service has earned

Siena Farms Bostons Best Farmstand, Bostons

Best Produce Shop, to name but a few.

In 1975, when Siena Farms owner Chris Kurth was

a mere babe, his family moved into a nineteenth

century Sudbury farmhouse. Farmer Chris grew

up tending home gardens, fruit trees, and even a

goat that was his elementary schools mascot! In

1998, after studying biology, religion, and

environmental studies at Williams College, Farmer

Chris started a ten-acre CSA farm on his parents

fields, then called Meadow Brook Farm. After four

years of developing Meadow Brook he accepted

a farm instructors position at The Farm School in

Athol, MA, during which time he met and married

his wife Ana Sortun, chef/owner of Oleana

restaurant and Sofra Bakery in Cambridge,

MA. The birth of Anas and Chris daughter

Siena in 2005 spawned a new incarnation of

the Sudbury farm, Siena Farms.

In partnership with a core team of managers

and a great seasonal crew, Farmer Chris is

looking forward to many more decades,

if not generations, of growing. With Chef

Ana helping to select crop varieties and

to guide harvest techniques to maximize

quality and freshness, the Siena Farms team

is determined and delighted to grow the

finest and freshest produce available for its

customers. Sustainable farming practices,

such as modern organic agriculture, free of

chemical herbicides, pesticides and synthetic

fertilizers are followed. The soil of the fifty-

acre farm is built annually through the use of

natural composts, and organic fertilizer, which

together supply valuable nutrients to the

farms soil, and thus the produce for sale.

Fresh farm crops, delivered hours later to

markets and chefs around Boston, makes all

the difference in the flavor, nutrition, shine

and storage quality of Siena Farms produce.

With crop varietal selections and harvest

techniques guided by some of the regions

top chefs, including Jean Georges, they aspire

to grow some of the very best fresh produce

youve ever tasted...even if only with your eyes.

Follow their gorgeous, delicious blog, just

like Debi does - for weekly recipes, seasonal

cooking tips and tricks, and just plain old pics

of pretty produce. http://sienafarms.com/

blog/

http://sienafarms.com

twitter.com/SienaFarms

876

54

1 2

83 | HOLIDAY ISSUE

antry partyUPP I NG THE ANTE ON YOUR PANTRY . . .MU ST HAVE I T EMS FOR HOL I DAY I M PROMPTU ENTERTA I N I NG1 . MOL LY HATCH P EONY PORTRA I T P LAT T ERFancy, fresh, floral platters make any party festive. The perfect pretty platter for entertaining this season.

2 . L E C R E S EUT CAF COL L ECT ION L E C R E S EUTThis cherry-red entertaining essential doubles as a premium french press and decorative holiday accent.

3 . C RATE & BARRE L COOK I E P R E SS AND D ECORAT I NG K I TDebi's favorite childhood holiday memory, making spritz Cookies with her Gigi. Start your own family tradition, and press

and decorate the perfect cookies for all of your holiday parties.

4 . W I L L I AM - SONOMA C I D ER BOURBON ROAST I NG G LAZEPerfect for last-minute holiday entertaining. This complex glaze elevates the most simple chicken, turkey, pork or ham

dish. Hints of apple and rich, smoky kentucky bourbon leave your guests wanting more.

5 . A P ER F ECT E VENT S NA I L G I F T BOX Perfect oh so french gift box - topped with the cutest little glittered escargot

6 . M ER I M ER I HAPPY T HANKSG I V I NG CUPCAKE TOPPERS Turn otherwise ordinary cupcakes into gobble-worthy treats. The bowties on the turkeys couldnt be more fun.

7. POMMERY C HAMPAGNE POP ART S ER I E SRing in the new year with these cuties! Cheers to 2013 and a toastworthy party set-upno champagne flutes needed!

8 . A P ER F ECT E VENT HO L I DAY CARDMore than just an elegant letterpress holiday card - a seasonal keepsake to hang inside an evergreen wreath, with mantle

decor, and more.

3

WEDDINGS

NATALIE AND MATTOCTOB E R 7 , 2 0 1 2 G L E N V I EW, I L L I N O I S

85 | HOLIDAY ISSUEP HOTOGRA PH Y BY S U Z ZANN E B ROWNS I M P LY BY S U Z Y, P HOTOGRA PH Y

Natalie CARRIED A HANDTIED BOUQUET, DESIGNED WITH CHAMPAGNE ROSES, SPRAY ROSES, BUPLEUREM AND HYPERICUM BERRY.

autumnal bouquets OF BLUE HYDRANGEA, PURPLE STOCK, SCABIOSA, AND LAVENDER ROSES.

petite attendants, ALWAYS THE VERY DEFINITION OF SWEET INNOCENCE

petite attendants, ALWAYS THE VERY DEFINITION OF SWEET INNOCENCE

HOLIDAY ISSUE | 90

It's the most wonderful time...of the year

The Holiday EditP HOTOGRA PH Y BY

PARTY DRESSES

S tep out...step right up to Jazz age chic

feathers dance...baubles glisten

Gatsby becomes

her

feathers dance...baubles glisten

Gatsby becomes

her

be merry...be bright

be merry...be bright

holiday glamour...gonevintage

holiday glamour...gonevintage

COCKTAILS

Behind the Bar, FEMME DU COUPE DOES HOLIDAY COCKTAILS

THESE COCKTAILS INCORPORATE WONDERFUL SEASONAL SPICED FLAVORS GREAT FOR ANY GATHERING.

PERFECT FOR PLACING IN A PUNCH BOWL AND LETTING GUESTS ENJOY!

S TORY BY R E VA E S C HN E I D E RP HOTOGRA PH Y BY L I N D S E Y C AVANAUGH

NouveauNoir 2.0OZ SAILOR JERRY RUM1 .0OZ FRESH LIME JUICE.75 S IMPLE SYRUP3 BLACKBERRIES1 ROSEMARY SPRIG2 DASHES SCRAPPY'S CHOCOLATE BITTERS

MUDDLE BLACKBERRIES AND ROSEMARY IN A BOTTOM OF THE SHAKER, ADD FRESH LIME JUICE, S IMPLE SYRUP, AND SAILOR JERRY RUM, ADD ICE TO SHAKER, SHAKE, AND SERVE.

101 | HOLIDAY ISSUE

Winters Revenge1 .5OZ HENDRICKS GIN

.75OZ FRESH LEMON JUICE.75OZ LE S IROP WINTER SPICE

.25OZ BENEDICTINE2 STRAWBERRIES

2 DASHES ANGOSTURA BITTERS

MUDDLE STRAWBERRIES IN A BOTTOM OF THE SHAKER, ADD FRESH LEMON JUICE, LE

S IROP WINTER SPICE SYRUP, HENDRICK'S GIN, ANGOSTURA, AND BENEDICTINE TO THE SHAKER.

ADD ICE TO SHAKER, SHAKE, AND SERVE.

GIFTS, FLORAL, INVITATIONS, FAVORS, DECOR AND MORE!

Belle Tempete2.0OZ PLANTATION 5YR RUM

1 .0 L IME JUICE.75 LE S IROP SPICY GINGER

.25 ST ELIZABETH ALLSPICE DRAM1 DASH ANGOSTURA BITTTERS

ADD FRESH LIME JUICE, LE S IROP SPICY GINGER SYRUP, PLANTATION 5YR RUM, AND ST ELIZABETH ALLSPICE DRAM, ADD ICE TO

SHAKER, SHAKE, AND SERVE.

a erfect event3050 N. LINCOLN AVENUE CHICAGO | 7732449333

GIFTS, FLORAL, INVITATIONS, FAVORS, DECOR AND MORE!

HOLIDAY

winter wonderlandA WONDROUS WHITE WINTER

WONDERLAND IS OUR DECOR

OF CHOICE FOR EVERY

HOLIDAY FEATURING BBJ TABLE

FASHIONS. FROM HANUKKAH,

TO CHRISTMAS, TO New Year.107 | HOLIDAY ISSUE

haute hostess: Why not skip the predictable traditional holiday dcor and create unusual elegance this year instead? I just love this stunning wintry white on white palette. Another favorite on trend holiday color combination is apple green, white and gold. Or, choose copper and aqua. Use this color scheme throughout your holiday details, from dcor to holiday cocktails to menus to favors even just adding in hints of NEW color through dozens of handmade silk bows to your mantle, tree, wreath, etc. These colors work beautifully both on the tabletop and for outdoor dcor, too.

monocolor magnificence, ELEGANT WHITE-ON-WHITE PALETTE FROM THE TINIEST TO GRANDEST DETAIL. WHITE SILK LINENS BY BBJ TABLE FASHIONS SET THE

BACKDROP. STUNNING, FROSTED ICED LANTERNS CREATED A WARM GLOW ACROSS

TABLETOPS, BARS, AND OUTDOOR TERRACE VISTAS. WHITE WINTER FLOWERS FROM

AMARYLLIS, PHALAENOPSIS ORCHIDS, CALLA LILIES AND HYDRANGEAS BRIMMED FROM

CLEAR GLASS VASES, DRESSED IN STRANDS OF VERTICAL SPARKLING CHANDELIER

CRYSTALS AND WHITE SILK RIBBON BANDS.

DIY: AN ALL-WHITE ICED CANDY BAR BECKONED GUESTS FROM DINNER TO DESSERT WITH SWEET TREATS INCLUDING WHITE CHOCOLATE

MALTED MILK BALLS, HANDMADE CHAMPAGNE MARSHMALLOWS AND

SALTWATER TAFFY, ALL HOUSED IN VINTAGE APOTHECARY JARS.

AVAILABLE, THE CB, A CANDY BAR, AT A PERFECT EVENT.

diy: winters white paletteHoliday dcor can become tired and predictable with the usual traditional red and green decor. Its easy to transform this years holiday celebration into an elegant, monochromatic, all white winter wonderland that works for any budget.

Make a statement on a tabletop, mantle or kitchen island for a festive focal point throughout the holiday season.

Fill vases and other containers with abundant white winter blooms. You can use any favorite bloom from long lasting Amaryllis on one end of the price scale, to massed Carnations on the other end. Carnations are such a favorite of mine grouped into a tight pave inside a vase they make such an impact and are so affordable. a floral stylist secret - the power of one flower creates a stunning effect. Buy several dozen, trim stems so that the base of your blooms are flush with the containers and fill them. Wrap white ribbon around into bands, and secure with double sided tape or a glue stick. I love to drop a few crystal chandelier crystals off of the rim of the vase for a shot of sparkle at the holiday. And last, as always, mismatched containers with different shapes and heights are a favorite trick to add visual interest.

Transform your glassware into festive holiday pieces with this simple, frosty stylist trick.

1. Gather glass bowls, hurricanes and glass pieces of any size and shape.

2. Purchase one or more cans of spray frost at a craft store, florist or hardware stores.

3. In a well-ventilated area, preferably outside, spray your glass pieces as if you are spray-painting them on the outside of the glass. Allow to dry.

4. If your pieces do not look frosted enough, you can easily apply a second coat. Its ok to layer the more layers the frostier.

5. Fill with florals, pillar candleswhatever strikes your winter fancy. The best news? You can wash off spray frost at the end of the holidays and continue putting those pieces to use long after, when spring has sprung.

6. A more permanent trick for vases and glass pieces is to spray-paint the interior with a colored paint. We used white for this party, but any great color works beautifully and gives the appearance of colored glass. By spray-painting just the inside, old glass pieces become newly colorful and glossy.

diy: frosted glass centerpieces

MANTLE dressingTo get in the holiday spirit, I love using a combination of bright, fresh wintery colors such as apple green, white and gold during the holidays. Corset satin ribbon around vases, fill with candles, and tuck sprigs of fresh pine and metallic pinecones around the collection down the mantle.

HOLIDAY

121 | HOLIDAY ISSUE

DECOR

MIX metallic pinecones AND RIBBONS INTO YOUR FRESH GARLAND AND GREENS, FOR A FASHION FORWARD STATEMENT AT HOME.

HOLIDAY

TASTES AND TREATS:I love an eye popping, pretty, pre set, room temperature buffet menu that you can prepare hours before the party starts, leaving you free to mix and mingle with all of your guests when they arrive. If you are having fun, so are your guests - no being stuck cooking in the kitchen allowed.

BUFFET Beauty

One of the easiest ways to display desserts, or any appetizer for that matter, is to use vases to create a high impact cake stand display. First, gather illusion vases of varying heights, fill them with water, and float large roses inside. Place dessert plates on top of the vase to create a visually stunning holiday dessert display.

SA F EWAY HO L I DAY G R E E N S I N T E R TW I N E D W I T H D E B I L I L LY D E S I G N DOUB L E - FAC ED SAT I N R I B BON I N H OT R E D A ND D E B I L I L LY D E S I G N W I N T E R B E R RY D I N N E R VOT I V E S .P HOTO C R E D I T : D E B I L I L LY D E S I G N FO R S A F EWAY

HOLIDAY

125 | HOLIDAY ISSUE

A DOZEN from A DOZEN

A DOZEN from A DOZENS TORY & P HOTOGRA PH Y BY D E B I L I L LY

IN THE KITCHEN

127 | HOLIDAY ISSUE

CARAMEL CUPSBreak up f lavored donut holes into b i te s ize p ieces , and place into coffee cups . Dr izz le with caramel sauce ( I love F leur de Sel , sa l ted caramel) . Wrap and set as ide, at room temperature. When ready to serve, scoop Caramel de Sel ice cream ontop, spr ink le with c innamon and grated orange peel .

BLACKBERRY DONUTCAKESl ice a F i l led Donut in ha l f, lengthwise. Layer with f resh b lackberr ies , b lueberr ies , and top with a l l natura l cream sty le vani l la yogurt . Spr ink le with f resh mint . Add top donut , and repeat .

DONUT SUNDAEPlace a donut ins ide a sundae glass , top with Blueberry Cheesecake Frozen Yogurt and fresh mint .

CHAIDER N' DONUTSFi l l mugs with ha l f sp iced apple c ider, ha l f chai tea . Add a spr ing of f resh rosemary for garn ish , f loat ing in the Chaider l ike a st i r rer. Top with a donut that f i ts n ice ly ontop the mug.

JAMES, OUR NEW BFF FROM GLAZED AND INFUSED ROLLED UP WITH TWO HUGE WHITE BAKERY BOXES, EACH FILLED WITH A DOZEN OF CHICAGO'S FINEST SEASONAL DONUTS.

As I t r ied desperate ly to keep my k id 's st icky f ingers out of the sugar f i l led boxes , we whipped up a dozen fun hol iday rec ipes , f rom a dozen Glazed and Infused donuts .

DONUTPOPSSkewer donut ho les

onto a skewer, cut to des i red length . Dr izz le

with caramel sauce, spr ink le with lavender.

( in grocery sp ice a is le) .

COFFEE AND DONUTSFi l l demitasse cups with coffee ice cream. Set on tray, wrap and place in f reezer. Skewer donut holes onto wooden skewers , cut to des i red length i f needed. Before serv ing, st ick into ice cream, serve with spoons .

LONGJOHN NAPOLEONSSl ice a longjohn down the center, lengthwise. P lace s l iced strawberr ies ontop bottom hal f, and dr izz le with cream sty le strawberry yogurt . Spr ink le with f resh mint leaves . Layer ontop second longjohn s l ice, d izz le with yogurt and top with raspberr ies , mint .

TO GO BAGSThere is no better end to any

hol iday fete, than a warm bag of f resh donuts , handed to guests as you k iss k iss , and bid adieu .

Bag donuts , warm just before the party ends , in a low temperature

oven or warming drawer.

DONUT CANDLEABRAOur personal favor i te - set donuts atop candleabra , for a v isua l d isp lay guests can enjoy with the i r eyes , and then, come tast ing, the other senses .

MILK AND DONUTS3 Vani l la , Strawberry and Chocolate Mi lk s ips , r ight f rom the grocery a is le . Hang donut off of each g lass .

DONUT FLIGHTChoose three d i f ferent f lavors of donuts , s l ice bottom off to s i t f lat ,

upr ight , on a p late. Spoon three f lavors of jam or chutney, pa i red

with each donut , in f ront , for d ipping.

HOT CHOCOLATE DONUTSWhat makes donuts taste even better? Del ic ious , warm mugs of hot chocolate, dusted with f resh c innamon sugar.

TASTEMAKER

I love the l imited edition

cranberry infused soaps

from FRESH. The festive packaging is the perfect

gift for instant Holiday

charm!

My go-to gift for fr iends who

love beauty products. A

dashing mini l ip set from

LAURA MERCIER, of course.

HOLIDAY ISSUE | 140

Stacey Roney'sHOLIDAY GIFT GUIDEConsider me your holiday helper. I 'm going

to show you how to make gift giving stress-

free by sharing with you beautifying gifts

that work for just about everyone on your

l ist and they are just a cl ick away. Say

"good-bye" to traff ic and long l ines. 1st

step, let's talk about the beautiful people

on your l ist . Your boss who is impossible

to buy for, your mother who doesn't need

another sweater, and the teacher who has

enough mugs. I 've pulled together a gift

guide that, well , let 's face it , are gifts for

your fr iends that you wish your fr iends

would give to you. So, check out some of

my favorite must have gift ideas that wil l be

sure to please the hostess with the mostess

and for. . . .well , YOU!

My go-to gift for fr iends who

love beauty products. A

dashing mini l ip set from

LAURA MERCIER, of course.

Call STACEY RONEY a serial mompreneur. With three kids and three businesses, her days

are a whirlwind running Artist agency Beauty

on Call , On-l ine magazine GlossedandFound.

com, and skincare l ine Rodan+Fields. Previously

a Cosmetic Buyer for Nordstrom, Roney now

spends her days interviewing experts l ike Bobbi

Brown, placing beauty industry professionals for

retai lers and brides and helping cl ients get the

best skin of their l ives. In short, she's leading a

very Beauty-Full l i fe. Literal ly.

Love the ease of a fake

tree but the fact is , I miss

the smell of a real one-

l ight this and presto, the

problem is solved. Pine

and Eucalyptus Candle by

JO MALONE.

Tired of giving the typical

bottle of Champagne? My

other favorite bubbly, the

Relax Bubble Bath from

LOLLIA, instantly calms nerves to get you through

the busy season.

I m swooning over

BOBBI BROWN 's Holiday palette for

the eyes. Dedicated

to making you look

beautiful with ease,

you cant go wrong

with the gorgeous

hues of caviar and

oyster or a touch

of shimmer for a

festive party look.

I ' M A N E RD FO R T H E HO L I DAYS .

A LT HOUGH I T ' S A BOU T TO G E T B I T T E R LY

CO L D O U T S I D E , T H E R E I S N OT H I N G Q U I T E

L I K E TW I N K L I N G L I G H T S I N T H E W I N DOWS

O R A N I MAT RON I C E LV E S I N S C A RV E S

A ND M I T T E N S I N T H E M ACY S W I N DOWS .

A ND W I T H A L L T H E F U N O U T A ND A BOU T,

W E C AN ' T H E L P B U T F E E L T H E HO L I DAY

S P I R I T I N S I D E A S W E L L . F ROM U S I N G

MAS K I N G TA P E TO P U T A L I T T L E S U GAR

A ND S P I C E I N TO YOUR B A R TO F U N

MOMEN TO S FO R P L AC E C A RD S A ND G R EAT

PA R T Y G I F T S , I V E B E E N C A P T U R I N G S OM E

O F M Y FAVOR I T E H O L I DAY PA R T Y T R E ND S

TO S H A R E . B R I N G O N T H E M E R RY, T H I S I S

G O I N G TO B E YOU R T I M E TO S H I N E .

HO L I DAY C H E E R& T H E N S O M E

STORY & P HOTOGRA PH Y BY D . G R AHAM KO S T I C

TASTEMAKER

HOLIDAY ISSUE | 142

N EW Y E A R S E V E I S N T T H E O N LY T I M E TO C E L E B RAT E W I T H

NO I S EMAK E R S . S E R I O U S LY, P L AC E A F EW BOWL S O F NO I S EMAK E R S

A ROUND T H E HOU S E FO R S OM E S PO RAD I C H O L I DAY C E L E B RAT I O N .

FO L LOW U S O N I N S TAGRAM : @G LO S S E DAND FOUND

S P I C E U P YOU R B A R W I T H

B R I G H T C R A F T TA P E .

R E A L LY, A N Y T H I N G C AN

B E TA P E D W I T H A F U N

D E S I G N . C U S TOM I Z E W I T H

A S H A R P I E A ND YOU V E

J U S T G I V E N YOUR B A R A

M A JOR U P G RAD E .

YOU S HOU LD N E V E R

L E AV E E M P T Y H AND ED

F ROM A PA R T Y. I LOV E

CO L L E C T I N G V I N TAG E

P I N S TO P L AC E I N A

B OWL AT T H E F RON T

DOOR FO R P EO P L E TO

A DD A L I T T L E E X T RA

HO L I DAY C H E E R TO

T H E I R O U T F I T.

V I N TAG E SW I Z Z L E S T I C K S M A K E FO R G R EAT D R I N K MA R K E R S A ND G I F T S AT T H E E N D

O F T H E N I G H T. G & F R E C EN T LY T E AM ED U P W I T H S U I TO R S TAT I O NARY TO P RODUC E

A L I M I T E D E D I T I O N B A R B OX O F R E C I P E S F ROM O U R PA S T FAVOR I T E G U E S T S ( L I K E

B O B B I B ROWN AND K E L LY W EAR S T L E R ) . W I T H E ACH P U R CHAS E , YO U L L R E C E I V E

FO U R V I N TAG E SW I Z Z L E S T I C K S A ND FOU R R E C I P E C A RD SA P E R F E C T PA R T Y !

T I N Y T R I UM P H S T H ROUGHOU T T H E Y E A R C A L L FO R T I N Y T RO PH I E S . L I N E T H E S E

L I T T L E LOV I N C U P S DOWN T H E C E N T E R O F YOU R TA B L E W I T H P O P P Y P U NCH E S O F

F LO RA L FO R A W I N N I N G C E N T E R P I E C E .

I R E C E N T LY GOT T H I S W EDD I N G I N V I TAT I O N .

B R I G H T P I N K E N V E LO P E A ND LOV E S TAM P S

G A LOR E . I M S T E A L I N G T H I S I D E A T H I S

W I N T E R FO R M Y HO L I DAY PA R T Y I N V I T E S

B E CAU S E T HO S E V I N TAG E S TAM P S J U S T

M A K E M E S M I L E .

TA K E P O L A RO I D S , O L D P I C T U R E S O R F U N

MOMEN TO S F ROM T R AV E L S W I T H YOU R

F R I E N D S TO U S E A S N AM E C A RD S FO R

A HO L I DAY D I N N E R . B ONU S P O I N T S FO R

P L AY F U L LY E M BAR RAS S I N G S HOT SYOU

K NOW YOU H AV E P L E N T Y O F T HO S E F ROM

YOUR C R EW !

N EW YOR K S T R I P

For those of you looking to try something new

this holiday season, look no further then Kenmare

Catering. Known for their culinary gastronomy.

Shown here, their Grilled Beet Slider, yellow beet

cheese, onion caramel and green goddess. The

perfect seasonal hors d oeuvre.

Holiday food trend; dress up the otherwise

expected salad. Show here, Grilled Romaine, yellow

and grape tomato, Cashel blue cheese, scallion, 25

year balsamic.

Lobster AND Caviar? We say yes! Lobster Stuffed

Chicken, with cauliflower puree and salmon caviar.

P HOTOGRA PH Y BY K E NMAR E C AT E R I N G

GR I L L E D B E E T S L I D E R

holiday food fun

HOLIDAY ISSUE | 148

N EW YOR K S T R I P

G R I L L E D B E E T S L I D E R

G R I L L E D R OMA I N E

LOB S T E R S T U F F E D C H I C K E N

holiday food trend: G I V E G U E S T S D I N N E R A ND A S HOW. I N T RODUC E

N EW C U L I N A RY T E C HN I Q U E S W I T H

FAM I L I A R F OODS . S L I C E D N EW

YOR K S T R I P, C H I M I C H U R R I , F I V E

R I C E S AU T , R A I N BOW CA R ROT S

W I T H O L I V E O I L P OWDER .

312.787.0190 | kenmarecatering.com

eat art. explorers of

culinary gastronomy.

Gorgeous giftingTHE RUBY RED HOLIDAY APPLE

DOESN'T FALL FAR FROM THE TREE.

MY MAMA DOES SO MUCH SO WELL. TOPS ON MY LIST, HER HOLIDAY GIFT WRAP IS LIKE NO OTHER.

P HOTOGRA PH Y BY S AM C H Y UNG

PHOTOGRA PH Y BY S AM C H Y UNG

HOLIDAY

153 | HOLIDAY ISSUE

Lucky you, WE'RE SHARING HER TOP GIFT WRAP TRENDS AND TIPS:

1 . Choose a complimentary color palette for wrapping paper, r ibbons, tags and

decorative accents.

2. Always add in a decorative detai l with the tag - vintage tassels, holiday

ornaments, gi lded antique keys. . .to name but a few.

3. Handmade holiday - Mom is a decoupage queen. These glass heart ornaments are

decoupaged with french papers, hymns and carols, perfect for adding to the tree

once gifts are complete.

4. Stamped tags - off ice supply tags become holiday-centric with rubber stamped

art in the shape of f leur de l is .

5. And final ly, my most favorite of al l : her thoughtful gift tags always share a clever

"hint" at what sweet, cherished gift l ies inside.

Lucky you, WE'RE SHARING HER TOP GIFT WRAP TRENDS AND TIPS:

HOLIDAY ISSUE | 156

Nantucket NoelHOLIDAY

P HOTOGRA PH Y BY C A RY H A Z L E G ROV E

CHRISTMAS STROLL SCENES

Cary Hazlegrove is a professional photographer,

and one of Debi's favorite island authors. She has

spent over thirty years photographing the magical

people and idyllic places of Nantucket.

Nantucket Noel

CHR I S TMAS

Imagine crisp sea air spiced with wood smoke, drifting through the island's

cobblestones streets.

MA I N S T R E E T, N AN T U C K E T

twinkling lit holiday trees and glowing, frosted shop windows, while the historic church tower bells chime familiar favorite holiday carols.

S HO P W I N DOW B ROAD S T R E E T

SAN TA A R R I V E S BY S E A

SAN TA C L AU S C H R I S TMAS S T RO L L

MA I N S T R E E T C H R I S TMAS

The Christmas season on Nantucket is simply magical. Affectionately named Nantucket Noel, the holiday festivities begin the day after Thanksgiving with the Annual Christmas Tree Lighting Ceremony and Community Caroling.

Everyone gathers at the top of Main Street to watch over 100 Christmas

trees come alive with color and light.

Caroling follows, filling the air with sounds of

an old fashioned Christmas. School children,

youth groups and non-profit organizations

join with island businesses to decorate

the trees in time for Christmas Stroll the

following weekend.

Now in its 39th year, Christmas Stroll Weekend

is held the weekend after Thanksgiving. The

2012 Christmas Stroll will take place from

November 30 through December 2.

Santa and Mrs. Claus arrive on Saturday

via Coast Guard vessel and are escorted

up Straight Wharf by the Town Crier to a

waiting horse and carriage. They parade up

Main Street and across Centre to the historic

Jared Coffin House where they meet with

eagerly awaiting children. Children of all

ages are entertained by the Magical Talking

Tree at the top of Main, while carolers in

period costume, bell ringers, student choirs

and more perform on Main Street. Holiday

craft shows, exhibitions and performances

including the popular annual Christmas

House tour on Friday evening add to the

joyful festivities.

HAUTE.. . or not?

169 | HOLIDAY ISSUE

HAUTE

Vivid vermil ion blossoms

curve-hugging lace column

fest ive high-low f lounced hem

TRACY REESE CINNABAR DRESS

BHLDN.COM $600.00

Christmas in France is a wonderful experience. Its possible

to go out on Christmas day, buy flowers and eat lunch.

Last year we were in Perpignan, in the Southwest, eating

couscous at le Casablanca, a Moroccan restaurant. We

took our Christmas holidays in nearby Collioure, beneath

the bright sun and beside the sea. We painted outside for

the month of December: windy, yet clear.

Collioure (right) had the most spectacular Christmas

display I ever saw: a two day event in the Moorish chateau

in the center of town. It was much as it would have

been in the middle ages: donkeys and camels, geese and

entertainers on stilts scattering spangles. We drank hot

mulled wine and listened to songs in the ancient, traditional

Gregorian style.

Christmas is the art season for everyone. Extraordinary

window displays abound in Paris, from modern animations

at the Bon Marche, to more traditional puppets at the

Galeries Lafayette. Angels and trees appear, and cafes

sport snowmen dressed as waiters painted in gouache on

windows . Even individual balconies bear lights, and trees,

their trunks affixed in Yule logs, can be found at any flower

shop.

From the Paris artists standpoint, there is much inspiration

in the street, but the execution of that spirit takes place

from indoors. Except for an occasional foray outside on

a sunny day, the plein air painter is relegated to interior

projects. We paint from our sixth floor window whenever

something interesting, like snow, ensues. We take

advantage of a late dawn and early dusk to capture lighted

windows in dark buildings.

painted parisS TORY & PA I N T I N G S BY

B L A I R & L AU R I E P E S S EM I E R

HOLIDAY ISSUE | 172

CHAT EAU AT CO L L I O U R E , F R ANC E B L A I R P E S S EM I E R O I L O N C ANVAS

TASTEMAKER

CHR I S TMAS DONK E YS AT CO L L I O U R E L AU R I E F OX P E S S EM I E R AC RY L I C O N C ANVAS

CHR I S TMAS DONK E YS AT CO L L I O U R E L AU R I E F OX P E S S EM I E R AC RY L I C O N C ANVAS

Marches are full of holiday product the food is always best in France in fall and winter.

Foie gras and capons are de rigeur for New Years. It is also the time of little gifts in

the market: 5 euro scarves and change purses, inexpensive jewelry and slippers.

These markets are more elaborate as one moves East during the holiday season.

Strasbourg features a true Christkindlmarket, with hundreds of little wooden

cottages selling ornaments and stocking stuffers. Our favorite Christmas market

is in Colmar, France, with Pere Noel circulating with his donkey. Paris has its own

neighborhood Christmas markets, but those in the Alsace region are clearly superior.

I make linocut prints of the game birds which abound in the marketplace. I have painted

capons and pheasant, pigeons and French hens. My butcher will actually reward me

with the bust of an exceptional capon: his cape of white feathers is remarkable. Ive

been known to borrow pheasants with their feathers on for an hour or two before I

bring them back for plucking and cooking in the cocotte. (below)

T H R E E F R E N CH H E N S L AU R I E F OX P E S S EM I E R L I N O CU T

N E I G H BORHOOD I N S NOW B L A I R P E S S EM I E R O I L O N C ANVAS

An even more cherished holiday tradition

in France, believe it or not, is New Years

the Reveillon. It is celebrated far and

wide throughout France, both by adults

and children. Everyone dresses up in

their sparkled finery, toasts Bonne Annee

(Happy New Year), drinks champagne,

whilst eating foie gras, in anticipation of

the coming New Year.

C E L E B RAT I N G T H E N EW Y E A R I N F R ANC E BY B L A I R P E S S EM I E R

S C RATCH BOARD

CA L L I G RA P H Y BY WR I T E BY M I K E

I N V I TAT I O N BY A P E R F E C T E V E N T

couture paper style"WHOLLY INVITE! THAT THING IS AWESOME. CANT WAIT TO CELEBRATE WITH MEGAN LULU AND THE FAMILY!"

"STUNNING! WHATS NOT TO LOVE ABOUT ALL THINGS SPARKLY AND GLITTERY? ITS GORGEOUS. TOPS THE CHARTS OF COOL IN INVITES WE HAVE EVER RECEIVED TO A BAT MITZVAH. THANK YOU SO MUCH FOR INCLUDING US."

"OH. EM. GEE. AMAZING INVITE."

"BEAUTIFUL INVITATION! EVEN THE DETAILS ARE PERFECTLY EXECUTED:) XXOO"

"GOT INVITE. INSANE. AWESOME. AMAZING. OH MY GOD! I CANT BELIEVE I AM GOING TO MISS IT. I WANT TO SEE THE PROOFS THE DAY YOU GET THEM!"

"LOVE LOVE LOVE THE INVITES. WOW. TAYLORS DO NOT DISAPPOINT. SO EXCITING!"

"THE MOST BEAUTIFUL INVITATION I HAVE EVER SEEN.EVER. YOU ROCK!"

Did you know, an invitation serves the purpose of more than date, time and place? Perhaps even more important, it creates the first, exciting impression of the upcoming celebration as it arrives in mailboxes both near and far. Creates a buzz...Builds anticipation... Makes guests feel special, in receiving such a thoughtful, pretty piece in their old fashioned brick and mortar mailbox.

Megan, the most beautiful and sweet thirteen year old youve ever seen, and her dual super cool, hip, stylish, art director advertising brand social media expert parents, worked closely with us to create a custom invitation for their upcoming Rockin in a Winter Wonderland Bat Mitzvah this winter. We thought wed share a sneak peek of the chic couture design, along with the heartwarming emails, texts and voicemails they received from guests, one by one, every day, as they arrived in mailboxes around the country.

181 | HOLIDAY ISSUE

P HOTOGRA PH Y BY AMANDA H E I N

AN O L D FA S H I ON ED

T E A PA R T Y FO R ChristmasMAS S E D R E D R O S E S A ND

W I N T E R B E R RY C R E AT E A N I N S TAN T FO CA L P O I N T,

A R RANG ED I N S I LV E R C HAMPAGN E B U C K E T S

HOLIDAY

183 | HOLIDAY ISSUE

Stylist secretB R I N G T H E R UNWAY T R E ND S TO YOUR TA B L E : L AY E R M I X E D M E TA L L I C R I B BON LOO P S I N TO P I N E G A R L ANDS , T U C K I N G S P R AY PA I N T E D P I N E CON E S I N C LU S T E R S F O R T E X T U R E A ND S PA R K L E .

FEATURE

GORG EOU S G I F T S M AD E P E R SONA L , W I T H E L E GAN T C U S TOM TAG S , A ND B E AU T I F U L B OWS O F SW I S S S I L K R I B BON S . M A K E WRA P P I N G FA S T A ND FA B U LOU S W I T H O U R PAT T E RN ED HO L I DAY H AT B OX E S A ND G I F T B OX E S , AVA I L A B L E AT A P E R F E C T E V E N T.

T E A PA R T I E S A R E S U C H A FAVOR I T E , A S T H E M E NU I S S E RV ED ROOM T EM P E RAT U R E , A ND E A SY TO D I S P L AY ON P R E T T Y S I LV E R T I E R E D T R AYS A ND C A K E S TANDS . S E RV E S AVORY T E A S ANDW I C H E S A ND TA R T S , S CON E S A ND

P E T I T E H E R B ED M U F F I N S A LONG S I D E A L I N E U P O F FAVOR I T E T E A S .

P R E T T Y R I B BON S A DD A B U R S T O F CO LOR A ND MAK E F E S T I V E WRA P P I N G S A B R E E Z E O N TO P G LO S SY G I F T B OX E S F ROM FAVOR I T E S TO R E S A ND BOU T I Q U E S N O A DD I T I O NA L WRA P O R PA P E R R EQU I R E D .

Stylist secret: A D I S P L AY O F T E A T I N S M A K E S A N I N S TAN T CO LOR F U L F I R S T I M P R E S S I O N S , A ND A F U N , S E L F S E RV E T E A B A R , L I K E M Y FAVOR I T E K U SM I T E A T I N S F ROM PA R I S .

SWE E T T R E AT S H AND PA I N T E D COOK I E S ,

M ACARON , A ND MOR E F ROM B I T T E R SWE E T B A K E RY A ND J U L I U S

M E I N L PAT I S S E R I E .

CHAMPAGN E RO S E S A R E A P E R SONA L FAVOR I T E A DD I N G A S O F T, E L E GAN T D E S I G N TO B E R I B BON ED I C E B U C K E T S

R I G H T F ROM YOUR PAN T RY, S H A R I N G FAVOR I T E P E R SONA L

FAM I LY CO L L E C T I O N S O F F F O R T H E HO L I DAYS .

HOLIDAY ISSUE | 190

FEATURE

OF PARISAN ARCHITECTURAL TOUR THROUGH THE HISTORY OF PARIS, ROSEMARY FLANNERY TELLS

THE STORY OF THE "ANGELS OF PARIS", CENTURIES OLD

WORKS OF ART "LIVING" IN THE LOVELY CITYSCAPE AND

ARCHITECTURE. ATOP THEATRES AND SUNDIALS, TUCKED

INSIDE PARKS AND GARDENS, ADORNING FOUNTAINS,

FACADES, CHURCHES, ARCHES, DOORS...EVEN A PATISSERIE!

THEY WATCH OVER US, IN ALL SHAPES AND SIZES, CHISELED

IN STONE, CARVED IN WOOD, PAINTED IN CERAMIC, A FEW

ARE EVEN GILDED. THESE ANGELS ARE PART OF THE

INTRINSIC BEAUTY AND SPIRIT OF PARIS. AN EXCERPT FROM

HER BOOK ANGELS OF PARIS .

This little page-boy angel watches over the entrance to what is

now the Cluny Museum, Paris' beautiful collection of medieval

art. The angel was carved in stone sometime around 1500, on the

cusp of the Renaissance, when the abbot of Cluny, in Burgundy,

had a new mansion built in the center of Paris. Here the abbots

could stay when they came to teach at the nearby Sorbonne, or

to visit the king, whose palace was then just up the road, on the

Ile de la Cit. The angel is surrounded by luscious grapes and

vine leaves, a reminder of their abbey in Cluny, with its excellent

and plentiful vineyards.

AngelsS TORY & P HOTOGRA PH Y BY R O S EMARY F L ANN E RY

The Val de Grace Church was built at the behest of Anne of Austria,

queen of France from 1610 to 1643. The

inscription on the pediment (not seen in

this photo) reads: Iesu nascenti virginio

matri (Jesus was born of the virgin mother).

After twenty-two years of marriage and

three miscarriages, the queen would finally

give birth to a son, the future Louis XIV,

on September 5, 1638. The Val de Grace

church was the fulfillment of a vow that

if she were to bear a son, she would have

a magnificent temple to God erected,

dedicated to the Nativity.

This graceful, languid duo of angels hold

the coat-of-arms of Anne of Austria. At

the top of the shield, on either side, are

sculpted baby dolphins' heads. In French,

the word for dolphin - dauphin - also refers

to the term for the crown prince.

The Sainte Chapelleon the Ile de la Cite is a jewel of Gothic architecture, built between 1240 and 1244 to hold

precious relics acquired by King Louis IX during the Crusades. But by the 19th century, the

chapel was in a state of rack and ruin, and its steeple had been long ago destroyed in a fire.

The talented sculptor Adolphe-Victor Geoffroy-Dechame created a new one, encircled by

angels with golden striped wings. They were much admired upon their completion, in

time for the 1855 Exposition Universelle, and the visit of Queen Victoria.

One of the most fascinating things about the angels of Paris is the way they

reflect 'l'esprit du temps' - the spirit

of the times. Each artist and sculptor

created angels in their own style, and

in the current fashion. The Church of St.

Jean de Montmartre was built in the early

1900's, to tend to the spiritual needs of

burgeoning population of the hills of

Montmartre. Pierre Roche's winsome

Art Nouveau angels, tucked into alcoves

at the entrance to the church, clasp their

hands in prayer as their long locks seem

to float in the wind; feathery wings unfurl

about them like ocean waves.

ANGELS OF PARISORDER THE BOOK ON AMAZON

Christmas in ConnecticutD E S I G N D E TA I L S F ROM T H E I DY L L I C

CONN E C T I C U T COUN T RYS I D EJanet Szymanski shares a sneak peek inside her happy holiday home. Filled with thoughtful, personal

collections, Janet expertly creates curated, designed vignettes

that vary room to room, from front porch, foyer and beyond.

P HOTOGRA PH Y BY S AM C H Y UNG

FEATURE

199 | HOLIDAY ISSUE

Stylist tip: U S E P E T I T E PA I N T-I N G S F O R A R T I S T I C V I G N E T T E S .

Stylist tip: F I L L A POT H E CARY JA R S W I T H G L I T T E R I N G O RNAMEN T S F O R A

CO LOR F U L C H R I S TMAS CO L L E C T I O N .

With the holiday season approaching, catching up with friends and

family is important to me. This valuable time is easily lost throughout

the year, as busy as we all are. So when the opportunity arises, I like

to treat those close to me with unique experience gifts. (You know

how it goes, when you are in the event business - those closest to you

are quick to expect you to plan, produce and execute even the smallest

last minute holiday get-together. So much for the holiday break!)

Come December, one small and easy way to create excitement for loved

ones is to make a conscious effort around creating a gift experience.

One of the most satisfying is gifting to a group; bringing together like-

minded people in your circle that may not have met or spent time

together. Think of something new, or something you know they would

not do for themselves. For me that means a dining, entertainment or

cultural offering with a dash of shopping. In the event industry, we are

spoiled working in amazing locations throughout Chicago and tend to

forget how different this is compared to the day-to-day office setting

of friends and family.

Dinner for two at the Art Institutes Terzo Piano, and passes to the

Modern Wing is one example of how you can impress with a little bit

of thought. For the workaholics on my list, they need loads of rest and

relaxation by the end of the year. Let them do it in style at the Spa

at The Peninsula or The Trump, and then join them for a memorable

meal inside the hotels fine dining restaurant. For a night out with

the guys, treat them to an old-school Chicago Steakhouse dinner, or

lively, obscure ethnic restaurant, followed by a classy bottle of booze

and a cigar downtown in a nearby lounge. These experiences quickly

become their favorite gifts of the holiday season.

S TO RY BY M AT T WOODBURN

P HOTOGRA PH Y BY AMANDA H E I N

happy holiday gifting, he says

THE GUYS GUIDE

TASTEMAKER

205 | HOLIDAY ISSUE

ARTISTS WE LOVE

JULIA HOLLINGSWORTH MCLEMORE

HOLIDAY ISSUE | 206

I HAVE ALWAYS BEEN FASCINATED

WITH LIGHT, COLOR, FLOWERS AND

BEAUTIFUL PAPER.

I love handling the natural materials. I 've focused on other subjects, but have always come back to the f lowers. . .because I need beauty in my world.

The f lower or leaf s interior space is revealed as l ight shines through in the photographic process. The more translucent the plant or f lower, the better the backlighting i l lumination, so I look for that when I choose my models.

We grow most of the f lowers you see, and our fr iends are generous to let us pick f lowers in their gardens. Take a look at some of the tit les and you'l l see fr iends' names, and street names where we've l ived and where my gardens have been as weve moved around the last few years.

I use words l ike "dance" or "f loat" in the tit les to i l lustrate what I see as the compositions evolve, and to portray the emotions I put into the work. Even sized at 5" x 7" notecard photograph, you can see the detai l of the plants and flowers--their veins, water droplets, stems and leaves. Theyre not perfect f lowers, theyve l ived a bit and that brings more visual interest to me.

I enjoy and appreciate many artists and photographers and many kinds of art, but I always go back to Matisse, Gauguin, and Imogen Cunningham when I want to bask in imagery.

My art is dedicated to the memory of my mother, Ruth Green Holl ingsworth and my company, Green Ink, is named after her. She had confidence in me when I doubted myself the most.

An Ohio native, McLemore splits her year between Columbus, Ohio and Charlevoix, Michigan.

FOR PERFECTLY GORGEOUS HOLIDAY AND HOSTESS

GIFTS, SHOP JULIAS NOTECARDS ONLINE.

MY ART IS DEDICATED TO THE

MEMORY OF MY MOTHER.. . SHE

HAD CONFIDENCE IN ME WHEN

I DOUBTED MYSELF THE MOST.

ARTISTS WE LOVE

THE FLOWER OR LEAFS

INTERIOR SPACE IS REVEALED

AS LIGHT SHINES THROUGH IN

THE PHOTOGRAPHIC PROCESS.

ON SALE NOW AT A PERFECT EVENT, AMAZON, BARNES & NOBLE & OTHER BOOKSTORES

A Perfect Event

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A Perfect EventTHE BOOK

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nicole greene'sCH E F S E C R E T S STORY BY N I CO L E G R E E N E

P HOTOGRAH PY BY AMANDA H E I N

TASTEMAKER

HOLIDAY ISSUE | 214

nicole greene'sCH E F S E C R E T S

The holiday season is always beyond busy,

so when youre entertaining at home,

take every opportunity you can get to

add a special touch without making an

extra special effort. Hanging colorful

sugar cookie leaves from thin ribbons,

on backyard branches arranged in a vase,

adds a touch a whimsy to your event dcor,

and is a fun, festive way to get the kids

involved in dcor and party prep.

Prepare your favorite sugar cookie recipe

(I m a loyal devotee to Martha Stewart s)

or grab some store-bought cookie dough

in a pinch, and rol l to a 1/2, maintaining a

roughly rectangular shape.

Chil l the dough in the freezer unti l you are

unable to leave a f ingerprint when pressed.

Bake the dough according to the recipe or

directions. Once the tray is removed from

the oven, al low it to cool unti l you are able

to handle the tray (dough should sti l l be

quite warm).

Using your favorite cookie cutters, punch

out the desired shapes. With a wooden

skewer, punch out a prominent hole in a

secure spot on each cookie for hanging.

Separate the cookie shapes from the scraps

once cooled.

Use store-bought icing to decorate, or pre-

pare your own royal icing, it s this easy.

Whip 3oz egg whites and 1 tsp of vanil la

extract with mixer unti l frothy.

Gradually add 4 cups of confectioners

sugar on low and mix unti l al l of the sugar

is blended.

Increase speed to high and whip unti l the

mixture holds stiff peaks.

Separate and adjust color according to your

needs.

Decorate!

I love incorporating the ombre trend when

doing cookie leaves, especial ly this t ime of

year! Add a drop or two of color to your

white icing to achieve a faint and subtle

shade, and ice a quarter of your cookies.

Add another couple of drops, stir to com-

bine, and ice another quarter. Continue

adding coloring incrementally unti l al l

cookies are decorated.

Once the icing is set, string satin r ibbon

through the holes you made in the cookies,

and place them on your tree, garland, or

Manzanita centerpiece.

CHEF SECRET: I N O R D E R TO G E T C L E AN

E DG E S A ND A WE L L - D E F I N E D

HO L E S H A P E F O R H ANG I N G

YOUR COOK I E , I R E COMMEND

P UNCH I N G T H E DOUGH O U T

A F T E R I T S B A K ED WH I L E

S T I L L WARM F ROM T H E OV EN .

PA I N T E D leaves

CHOCOLATE cremaOne of my favorite sweet & savory snacks is chocolate crema spread on toasted sourdough the perfect manifestation of l i fes simple pleasures. This recipe is perfect for the holidays because it s easy to make, perfect for casual group gatherings, and can be turned into fabulous gifts for the gourmands in your l i fe! Simply spread the custardy chocolate spread on sl iced, sl ightly warmed or gri l led sourdough, drizzle with a touch of EVO and finish with a pinch of sea salt . Your taste budsand your family wil l thank you forever!

To make these a gift , stock up on 4oz jam or mason jars. Arrange the jars on a tray and fi l l when the crema comes off the stove top using a spouted measuring cup to pour. Transfer the tray to the refrigerator to cool. Once the crema is set, the jars can be decorated in any number of ways. I l ike to create custom labels using Paper Sources 2.5 round labels in a range of colors, and finish with some festive Divine Twine.

MILK CHOCOLATE CREMA

10 1/2 OUNCES MILK CHOCOLATE, CHOPPED

3 EGG YOLKS

1 1/3 CUPS HEAVY CREAM

3 TBSPN GRANULATED SUGAR

Whisk the egg yolks unti l frothy and smooth. Bring the cream and sugar to a boil in a sauce pot over medium heat. Temper the eggs with some of the hot cream and return al l to the sauce pot, cooking over low heat unti l the mixture thickens and your f inger can leave a trai l across the custard on a wooden spoon. Strain the mixture over the chopped chocolate and whisk unti l the chocolate is melted and the mixture is smooth. Pour into a bowl or container, cover and chil l unti l completely f irm (about 2 hours).

WAS A WINTER STUDY IN SPARKLING,

SENSATIONAL SUSPENSION.

From an entire wall of hanging Orchids, to l ive aereal artists performing inside the windows, to f loating white meringue cocktai ls , guests were mezmerized with whimsical surprise and delight at each turn.

P HOTO : AV E RYHOU S EROOM 1 5 2 0 , F I N E S S E C U I S I N E , 3 C E V E N T S , A P E R F E C T E V E N T

Grand Opening

Fete

ROOM 1520'S

HOLIDAY

219 | HOLIDAY ISSUE

L EMON M E R I N GU E Pie in the Skyy

MART I N I

A SWEET-TART AND GROWN-UP TWIST ON A FAMILIAR CHILDHOOD CLASSIC, SHERBET PUNCH. TOP WITH A MERINGUE COOKIE AND YOUR GUESTS WILL FEEL LIGHTER THAN AIR! THIS RECIPE MAKES 32 OUNCES, ENOUGH TO SHARE WITH A CROWD!

INGREDIENTS1 PINT LEMON SORBET, SOFTENED 1 CUP ORANGE JUICE, NO PULP1 CUP SKYY VODKA2 PINTS LEMON-LIME SODASMALL MERINGUE COOKIES, LEMON OR VANILLA

DIRECTIONS1 .Place softened sorbet in 1 quart glass pitcher. Add orange juice and vodka.

2.Slowly add lemon-l ime soda, as the sorbet and soda wil l create a foamy cap.

3.When serving, pour 6 oz over ice in a martini shaker, shake and strain into chil led martini glass. Float meringue cookie on top.

Optional: There are so many interesting products available today, why not experiment? Try switching out the f lavors, or make a variety: l imeade with l ime sorbet, or blood orange juice with blood orange sorbet and soda.

Rosemary Whiskeys

RINSE FRESH ROSEMARY, FREEZE ONTO COOKIE

SHEETS IN FREEZER, TILL FROSTED. FILL GLASSES

WITH ICE. POUR POMEGRANATE JUICE INTO

GLASSES, FILLING 1/3 FULL. ADD JACK DANIELS,

TO FILL LIQUID IN GLASS TO 2/3 FULL. TOP WITH

GINGER ALE. ADD FROZEN ROSEMARY FOR STIRRER.

N EW Y E A R ' S E V E gold coast glamourHOLIDAY ISSUE | 228

ON THE COVER

N EW Y E A R ' S E V E gold coast glamourP HOTOGRA PH Y BY AV E RY HOU S E

R I N G I N 2 0 1 3 W I T H C HAMPAGN E & SWE E T S

Throw easy, elegant New Year's Eve party, using our stylist secrets and time saving

steps to design a gorgeous, delicious Petite Sweets bar.

raise the bar I t i s easy to create a gorgeous , ed ib le , centerp iece " toast ing and tast ing bar" that looks magni f icent . . .but i s very s imple wi th our sty l i st secret t ips .

Turn your tab letop into a de l ic ious , dreamy se l f serve bar for bubbly bevs . Set out champagne g lasses and a few bott les in ice buckets to taste throughout the n ight - f rom Rose to Demi-Sec . Prosecco i s a great , budget f r iend ly bubbly, which i s typ ica l ly less than $10 a bott le .

sweet treatsSet a tast ing bar wi th pretty paste l pa inted sweets , st ra ight f rom your favor i te ne ighborhood baker ies . Cupcakes look oh so ch ic when p laced ontop mir rors , t rays , in teacups , and more. Dress up p la in buttercream ic ing wi th monogrammed round labe ls , pr inted on your computer, set ontop ju