a perfect event

S U M M E R 2 0 1 4

summer!SUMMER FOOD FUN

SETTING THE TABLE FOR MARTHA

GARDEN PARTY COCKTAILS

DIY PARTY TRENDS

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

-F Scott Fitzgerald The Great Gatsby

Do you have a favorite summer book? An idyllic quiet cafe spot to

sit, soak in the sun, and read, as summertime buzzes right along by?

The Great Gatsby was a huge coming of age for me. My first

college summer, paired with the perfect beach read on Nantucket

Island. Scott wrote of lavish parties, wild passionate love, travel

from my favorite New York City to romantic Paris. Who wouldn't fall

head over heels?

Many years later, I live for summer vacation reads. I actually collect

them, all year long, truth be told. I am an avid book collector, with

never enough time to sit and read. You too?

It's always a family joke as I pack my suitcase - and I try hard every

trip for carry on only - even for month long trips. My book stack

often takes up much of the suitcase. And then, of course, I fall in

love with more "new staff favorites" at the beautiful Barbara's

Bookstore, a good old fashioned independent, at the airport.

Last, once I land on Nantucket, or in heavenly Paris, what's the first

store I hit? My favorite teeny, tiny, neighborhood bookstores.

Bien sur.

This summer I'm traveling with:

Z, a Novel of Zelda Fitzgerald by Therese Anne Fowler,

The Painted Girls by Cathy Marie Buchanan,

Mrs. Queen Takes the Train by William Kuhn,

and Beautiful Ruins by Jess Walter.

How about you? Do share! photos: David Bacher, Paris

D E B I ' S N O T E

SUMMER ISSUE 3

10SETTING THE TABLE

FOR MARTHAcover s tory

24SUMMER SOLSTICE

SOIREE

34SEASIDE INSPIRED

with marie whitney

36 THE SUMMER SCOOP

with jocelyn delk adams

44FATHER'S DAY FUN

64SUMMER ON

CAPE CODwith amy boyle78

HALCYON DAYSOF SUMMER

with eric himel80SUMMERTIME

TASTES AT DOC BS

contents

SUMMER ISSUE 4

90PRETTY PALM

BEACH GETAWAYwith kerry shorr

100SUMMER IN PROVENCE

with corey amaro

116LES GRANDES

VACANCESwith laurie pessemier

124IN THE SUMMER

KITCHENwith ross sveback

132GARDEN PARTY

GORGEOUSwith brides bubbles

and bl iss

146SUMMER SALADS

with bread and wine

152JAMMING JEWELS

OF SUMMERwith gi l t .com

1564TH OF

JULY FUN

contents

168FROM GROCERY TO

GORGEOUSwith debi l i l ly des ign

178MOROCCAN GARDEN

TEA PARTY

contents

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

B L A I R & L A U R I E P E S S E M 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 .

R O S S S V E B A C K l i fes tyle expert

Ross f inds imper fect ion charming . S imple ever yday th ings are what he wants to have around. Come a long and learn to ce lebr ate what we a l ready have .

S U Z Z A N E B R O W N 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 C K I A R C H E Rwriter

She l i ves between London and Sa int Rémy 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 .

A M YB O Y L Ephotographer

Publ i shed nat iona l ly and internat iona l ly, Amy i s pass ionate about captur ing people , theater and tr ave l imager y.

J O Y

M O L L E Tchef

Joy i s a se l f - taught home cook . She th inks i t i s impor tant for f r iends and fami ly to reconnect around the d inner table and uses qu ick and easy rec ipes to make ever yday mea ls into a ce lebr at ion

E R I C H I M E Ls tyl i s t

Er ic i s a ce lebr i ty s ty l i s t who i s a l so regu lar ly featured in Us Weekly ' s Fash ion Pol ice as wel l as on TV shows with h i s un ique take on ce lebr i ty fash ion and cur rent t rends .

KERRYSHORRfashionis ta

A fanat ic for fash ion , food and wine and the loca l ce lebr i ty scene , Ker r y Shor r jets between Chicago and Pa lm Beach to source the c i t ies most fash ionable fêtes , pa la te-insp i r ing dest inat ions and extr aord inar y ind iv idua l s .

M A T T S A V A G Ephotographer

Matt i s a photogr apher based in Chicago, co-owner of Aver yhouse and Smi lebooth Chicago.

D O M I N I Q U E M A L E T french foodis ta

She 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 secret…simple and

qu ick rec ipes .

M E L I S S A

M C C L A I Nphotographer

Mel i ssa shares co lor fu l f inds f rom the wor ld of food, des ign , ar t , in ter ior s . In Seatt le she explor ing creat iv i ty, fo l lows dreams , and insp i res other s to do the same .

A M A N D A P U C K

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.

C O R E Y A M A R Oblogger

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.

M A R G A R E T J .

O ' C O N N O Rmarcon consult ing

Owner and founder of Marcon Consu l t ing , a Chicago based publ ic re la t ions and spec ia l events bout ique

JOCELYN

DELK ADAMSgrandbaby cakes

Her popular food blog insp i red by her gr andmother. Fu l ly devoted to c lass ic desser ts , modern trends and showcas ing pretty pastr y.

MARIANNE

DE LEYthe savoy f lea

Mar ianne tr ave ls anywhere the back roads take her to br ing you sophis t icated treasures . Shop tabletop, decor, g i f t s as wel l as props and renta l s a t the ready for your next So i ree .

R

a perfect event

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kaitlynEVENTS DIRECTOR

caitiDESIGN DIRECTOR

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kaitlynEVENTS DIRECTOR

T H E T E A M

alyssa EVENTS MANAGER

caitiDESIGN DIRECTOR

debiCHIEF EVENTEUR

PARTIES WE LOVE

Photography: AmandaHein.com

Martha Stewart Weddings asked us to help as they threw a lil' party this spring, inside

Chicago's famed Ritz Hotel. So what does one do when setting the table and trends

for mecca Team Martha?

Martha Stewart Weddings asked us to help as they threw a lil' party this spring, inside

Chicago's famed Ritz Hotel. So what does one do when setting the table and trends

for mecca Team Martha?

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Party trends we love: Placecards tucked into the forks and layering vintage china in soft,

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

A Perfect Event calligraphy, Tablescopes Party Rental china,

silver, BBJLinen Linen.

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Pamplemousse Punch, the perfect summer

cocktail, placed at each setting in mini glass

bottles with the recipe card wrapped on with

stripey twine. Mix into pitcher 4 parts pro-

secco, 1 part grapefruit, 1 part blood orange

juice, add a splash of Lillet Rose.

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Toni Patisserie's petite

croquembouche sweets

are handpainted in blush

pink just for the party.

Floral, Calligraphy, Menus, A Perfect Event

Linen, Napkins, BBJ Linen

China, Silver, Crystal Chairs, Tablescapes Party Rental

Venue, Ritz Hotel Chicago

Sweets, Toni Patisserie

A peek at more

we styled up for Martha...

Float orchids

and candles in

vintage vases

Tray chic! Layer metallic trays with mercury glass collections of candles, floating floral and candles inside vases, and petite floral buds for a luxe look

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Toni Patisserie's pretty

Neopolitan Cupcake

bites – our fave fresh

summer sweet!

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Photography: AmandaHein.com

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SummerSolsticeSoiree

Styling, Lotta Alexandersson, Mint Design

Photos, Ashley dePencier

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Gold glitter paper

+ circle punch in

various sizes

+ wooden skewer

+ glue= glamour!

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DIY decor: Frame

calligraphied quotes in

gilded, fancy frames to

style the party

and tables.

Rose petal ice cubes – our summer must have DIY!

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Add fun drink stirrers

to style up the perfect

bubbly cocktail.

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TASTEMAKER

This printed sailboats scarf doubles as a sarong for the beach, the perfect layer for a breezy day! Sailboats Scarf, 2pennyblue.com

A gorgeous coral cover-up brightens your beachy look. Cavu Tunic, toryburch.com

Seahorse-inspired studs add a touch of glam to your look. Seahorse Studs, cwonder.com

Shield your skin from the sun in style! A classic topper for the seaside. Panama Hat, jcrew.com

Don’t forget those toes! “Ballet Slippers” is the perfect summer neutral. Ballet Slippers, essie.com

Perfect for running around, we love the pop of pattern on these espadrilles. Classic Flat Espadrille, cwonder.com

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Truly a summer staple, white denim is a must-have foundation piece for your wardrobe. Mid-Rise Skinny Leg in Blanc, jbrandjeans.com

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

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

A casual classic, the Cambridge Blazer in Chambray features unique striped details behind the collar & cuffs and coral piping. Cambridge Blazer in Chambray, 2pennyblue.com

A sunny tote for wherever summer takes you. Tropez Tote in Yellow, 2pennyblue.com

Make room on that wrist for some nautical eye candy! No knot tying required.Cape Knot Hitch Bracelet, kieljamespatrick.com

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TASTEMAKER

Skinny Banana Pudding Milkshakes

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Ingredients

2 ripe frozen bananas, cut in slices

1/2 cup cold low-fat whipped topping

3/4 - 1 cup milk

4 teaspoons powdered vanilla instant pudding

1 teaspoon pure vanilla extract

Whipped cream for garnish

Vanilla wafers for garnish

Directions

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

pudding and pure vanilla extra to blender and blend until

smooth milkshake consistency.

2. Pour milkshakes into glasses.

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

By Grandbaby Cakes grandbaby-cakes.com

Skinny Banana Pudding Milkshakes

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Key Lime Pie Ice Cream with Mango Swirl

Ingredients

1 1/4 cups sweetened condensed milk

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

1 cup key lime juice

1 teaspoon lime zest

1/2 cup fresh diced mango

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

1 tablespoon water

1/2 cup graham cracker crumbs

2 teaspoons granulated sugar

2 tablespoons melted butter

Directions

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

and lime zest.

2. Place mixture in refrigerator for 30 minutes.

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

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

and smooth.

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

until well combined.

6. Onceicecreamisfinishedchurning,alternatelyscoopicecreambase,thengrahamcracker

crumbs,icecreamagainandfinallymangoswirlintocontaineruntilallingredientsareinthe

container.

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

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Ingredients 1/4 cup melted salted butter 1/3 cup brown sugar 1 teaspoon granulated sugar 1/2 teaspoon cinnamon 2/3cupallpurposeflour 2 cups fresh blackberries 2 cups heavy cream 1 cup whole milk 1 1/2-3/4 cup granulated sugar (depending on sweetness of berries) 5 whole large egg yolks 1 teaspoon cornstarch 1 tablespoon pure vanilla extract

Directions1. For the Crumble, preheat oven to 375 degrees.2. Addbrownsugar,granulatedsugar,cinnamonandflourtoasmalltomediumsizedbowl.3. Whisk ingredients together.4. Slowly add in melted butter and stir in to combine until small crumbs develop.5. Spread crumbs on a baking sheet and bake for 10-15 minutes until crisp and golden.6. Remove crumbs and allow to cool to room temperature.7. For the Ice Cream, add blackberries to food processor and create puree.8. Then push puree through a sieve to remove the seeds.9. Next, whisk together the cream, milk, sugar, cornstarch and blackberry puree and cook over low

to medium heat until small bubbles begin to form.10. Add egg yolks to a small bowl.11. Take 1/3 of the mixture out and add to the egg yolks bowl and quickly whisk to temper the eggs.

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

12. Once the mixture can evenly coat the back of a spoon, remove from heat and add vanilla.13. Makesurethemixtureiswellmixedandplaceinthefreezerforacoupleofhours.14. Churn according to your ice cream manufacturer's instructions.15. Afterchurning,alternateplacingtheicecreammixtureandcrumblesinafreezersafecontainer.

Freezeforatleast4-5hoursbeforeenjoying.

Blackberry Crumble

Ice Cream

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Ingredients

2 cups water

2 bags tea bags

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

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

2 cups diced watermelon

2tablespoonsfreshlemonjuice

Directions

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

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

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

juiceandplacetotheside.

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

until a smooth puree has formed.

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

remainingjuicetoteaandmixtogether.

6. Poursweetteaintopopsiclemoldsandfreeze(overnightifpossible)

beforeenjoying.

Watermelon Sweet

Tea Popsicles

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DAD'S FAVORITE PAINTER ON NANTUCKET, BILL WELCH, IS A FAVORITE WAY TO SPEND FATHER'S DAY PAINTING AS A FAMILY.williamwelch.com

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Father’s Day FunSPEND THE DAY

WITH DAD DOING HISFAVORITE THING

ENGAGEMENT

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

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THE ART CONTINUES AT LUNCHSKETCHING THE FAMOUS

CAROUSEL HORSE.

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

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

TWO BEAUTIFUL DISHES.

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THE KIDS LOVE THE BURGER AND FRIES GONE SO FANCY.

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DAD'S FAVORITE SOLE MEUNIERE, A LA PARIS.

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Dad's Day diy's

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TASTEMAKER

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Summer on Cape Codamyboylephotography.com

BY AMY BOYLE

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

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If you're fond of sand dunes and salty air

Quaint little villages here and there

You're sure to fall in love with old Cape Cod

Cape Cod, that old Cape Cod

If you like the taste of a lobster stew

Served by a window with an ocean view

You're sure to fall in love with old Cape Cod

Winding roads that seem to beckon you

Miles of green beneath a sky of blue

Church bells chimin' on a Sunday morn

Remind you of the town where you were born

If you spend an evening you'll want to stay

Watching the moonlight on Cape Cod Bay

You're sure to fall in love with old Cape Cod

If you spend an evening you'll want to stay

Watching the moonlight on Cape Cod Bay

You're sure to fall in love with old Cape Cod

You're sure to fall in love

You're sure to fall in love with old Cape Cod

-Patti Page

Old Cape Cod Lyrics

Provincetown, Pilgrim's memorial: fi1st landing of the Pilgrims in 1620, where they wrote and signed the Mayflower Compact. Worth the climb for some lovely views!

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Luminous skies behind sparkling seaside summer residences,

Cape Cod sea creatures up close

and personal.

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

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

Old Stage Harbor light, built 1880, when the waters of Cape Cod were the second busiest shipping route

in the world, second only to the English Channel.

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Purple hues on Mill Pond at sunset.

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by Eric Himel, stylisterichimel.com

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

TASTEMAKER

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

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

Summertime Tastes

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

Bloody MaryIngredients1 ½ oz. vodka3 oz. bloody mary mix½ oz. lemon juiceGarnish: blue cheese stuffed olive, yellow baby tomato, cornichon, candied bacon, micro-radish

Directions1. Add ingredients & then ice to shaker.2. Shake.3. Fill juice glass with ice.4. Strain.5. Spear garnishes and top onto glass.

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We're addicted!

Doc B's is ou

r

fave foodie s

pot on Michig

an

Avenue- come see u

s!

Photos: Marcin Cymmer

SUMMER ISSUE | 81

We're addicted!

Doc B's is ou

r

fave foodie s

pot on Michig

an

Avenue- come see u

s!

The Crazy BeautifulIngredients2 oz. Grey Goose La Poire1 oz. St. GermaineSplash of Brut RoseGarnish: Assorted flower petals, candied hibiscus flower

Directions1. Add Grey Goose La Poire/St. Germaine and Ice into shaker.2. Shake.3. Strain into frozen martini glass. 4. Add a splash of Brut Rose into cocktail.5. Float floral garnishes in drink.

Ingredients1 ½ oz. Tequila¾ oz. Triple Sec1 ¼ oz. Sour½ oz. Pineapple pureeMinced ¼ of a JalapenoGarnish: habanero, thai chili pepper, candied pineapple

Directions1. Add Chinaco, Orange Combier, Sour Mix into shaker.2. Add pineapple puree, minced jalapenos. and ice to shaker.3. Shake.4. Fill hi-ball with ice.5. Strain into glass.6. Skewer garnishes and top the glass.

The Internal Affair Margarita

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Ingredients3 oz. gin 1 oz. St. GermaineSplash of champagne/sparkling wine3 blackberries3 raspberriesIceGarnish: raspberries, blackberries, purple pansy flower

Directions1. Muddle raspberries and blackberries in the bottom

of the wine glass.2. Add gin and St. Germaine to a shaker with ice.3. Shake and pour into wine glass.4. Top off with champagne or sparkling wine.5. Skewer garnishes and top the glass.

The Amethyst Spritz

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Ingredients2 cups shredded kale1 tablespoon chia seeds2 tablespoons grilled corn1 tablespoon chopped pistachios1 tablespoon dried cranberries1/4 cup roasted sweet potatoes1/2 cup tortilla strips1/4 avocado, cut into 1 inch pieces1 tablespoon crushed wasabi peas1/4 cup ginger dressing

Directions1. Combine kale, chia seeds, corn, pistachios, sweet potatoes, cranberries, and avocado in a large mixing bowl, and toss with dressing.2. Garnish with tortilla strips and wasabi peas.

California Kale Salad

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

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

COUPLES

Stay: A top pick amongst Hollywood A-listers and global leaders, The Breakers is favored by couples in search of a romantic remedy. Want to bump up the sexy factor? Book a relaxing Couples Massage at The Spa and alert Room Service you want to order something special – oysters, champagne, and a big bowl of whipped cream. Hit the Egyptian cotton sheets with a copy of Pauline Réage’s steamy classic, Story of O. What happens after that is up to you. Stay now through December 17, 2014 and you’ll be rewarded with an array of indulgent (and free!) offerings, including: a decadent breakfast buffet, Wi-Fi/in-room Internet and unlimited local calls. http://www.thebreakers.com

Eat-In: Named after the hotel’s flamboyant owner, Henry Morrison Flagler, HMF is where the island’s cocktail culture-loving inhabitants trek to get their dine-and-drink on. Lavish, food truck-inspired bites and interpretive swills from The Great Depression reign here but wine is taken very seriously, too. HMF’s 40-page wine list features 1,600 varietals from around the world. http://hmfpalmbeach.com

P retty Palm Beach Getaway by Kerry Shorr luxevivant.net

TRAVEL ITINERARY: PALM BEACH, FLORIDA

TASTEMAKER

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P retty Palm Beach Getaway

THE BREAKERS

HMF

LILA PHOTO

THE COOPER

COUPLES (CONTINUED)

Eat-Out: Hungry to reduce your carbon footprint? Head over to The Cooper, Craft Kitchen & Bar, a new, charming resto at PGA Commons that sources its seasonal ingredients daily from local farms and meat purveyors. Tuck into one of their signature dishes like Jerry’s Bacon-Wrapped Meatloaf and sip it down with a Prohibition-inspired, no-password-necessary cocktail. http://www.thecooperrestaurant.com

Must-Try Activity: Go reef-diving. Gain in-pool scuba instruction from a Whitecaps PADI-certified instructor before being whisked off to The Breakers Reef, an underwater wonderland teeming with tropical fish, manta rays and sting rays, sea turtles, and the occasional whale. Take a waterproof camera to snap fish-lipped selfies beneath the waves. For reservations, call 561-659-8497.

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

LILA PHOTO LILA PHOTO

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THE COOPER

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

WORTH AVENUE

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MARRIEDS WITH CHILDREN

Stay: When it comes to pampering guests, Four Seasons Resort has it down pat. The island’s only five-star, five-diamond property understands what parents and their little mini-me’s need for a “this-is-what-spoiled-feels-like” vacation. Moms will like the tranquil spa. Kids will love the complimentary children’s program. For groom-savvy dads we have two words: “Gentlemen’s Club”. Book the “Get Away Get More” package and for every two nights you stay, receive a $100 resort credit you can apply to almost anything.http://www.fourseasons.com/palmbeach/

Eat-In: Jové Kitchen & Bar dishes out approachable Italian cuisine with a contemporary touch. Craving a little mommy and daddy time? Drop the little ones off at Four Seasons Resort’s “Kids For All Seasons” evening program then sit down for a romantic meal in your own private, beachside cabana. http://www.joverestaurant.com

Eat-Out: The island isn’t bursting with family-style restaurants, but there are plenty of tasteful offerings for young tribes. Kerry thumbs-up the fresh seafood bowls, baby burgers, and vegan tacos cooked up daily at Nick & Johnnies. http://nickandjohnniespb.com/restaurant/

Must-Try Activity: Play the Game of Kings. Take a private polo lesson with Luis Escobar at the Santa Clara Polo Club. The 7-goal polo star will teach you basic, intermediate, or advanced sport fundamentals including horseback riding, mallet work, and polo strategy. Enroll your children in the one-hour Kids Polo class. http://santaclarapolo.com/santaclara.php

Shop: With over 160 department stores, specialty shops, and restaurants, The Gardens Mall is fashion paradise for the style obsessed. Stock up on summer essentials at Saks Fifth Avenue and Lilly Pulitzer then head over to the Build-A-Bear Workshop where kids can pick out a collectible teddy bear to outfit (cloth-ing and accessories sold separately). http://www.thegardensmall.com http://www.buildabear.com/shopping/

NICK & JOHNNIES

FOUR SEASONS RESORT

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SMALL PLATE AT HMF

LILA PHOTO

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SMALL PLATE AT HMF

JOVE KITCHEN AND BAR

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FOUR SEASONS RESORT CABANA DINNER

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Summer in Provence by Corey Amaro, Tongue in Cheek

TASTEMAKER

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Summer in Provence

No one does salads of summer like the French – even simple vegetables are shaved, rolled

and styled to haute cuisine perfection.

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In the heart of Provence is

the eternal summer.

Evenings soft with artist light,

the song of the cigalles,

the scent of lavender.

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In the heart of Provence is

the eternal summer.

Evenings soft with artist light,

the song of the cigalles,

the scent of lavender.

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Summer in Provence with

antique French linens as

outdoor terrace curtains.

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La Madone in Apt offers the most

romantic place to enjoy Provence

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Sit, linger, savor the

glories of summer

en Provence.

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Is anything more

beautiful than

french "greige"?

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Old french doors, age

old french hardware.

GET YOUR SUGAR HIGH IN STORE OR CUSTOM DESIGNED FOR YOUR NEXT EVENT!

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Everyone in America has heard of the “outrageous” five-week-long

vacation the French take. It is a time without any connection to work or

office. Unlike the American working vacation, the French disavow any

knowledge of their job or profession during this time – no internet or

cellphone for work.

Les Grandes Vacancesby Laurie Pessemier

studiopessemier.com

TASTEMAKER

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Much of Paris is buttoned-up during August, which makes it a calm vacation spot

itself. Witness shorter lines at the museum, parks are less populated: the downside is

many restaurants are closed, and there are less vendors in the markets. I always will

remember meeting my “fish man” in Dinard, in Bretagne in late July: I didn’t recognize

him without his apron and big blue boots.

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

Paris is the city that people from other regions came to in order to make a living. For

example, the Auvergnates came with just their strong backs and will to work, working

at and eventually opening restaurants and tabacs (at one time, over 90% were owned

by people of the Auvergne region).

Now, grandparents leave Paris after retirement because it is too expensive to exist

here on a pension.

Nearly every Parisien family has a house in Montpelier, or a cottage in

Bretagne. Divorced couples have been known to reunite for a week in order

to give their child a “family” vacation. Southern France, “the Midi” is a clas-

sic destination, roads jammed with vacationers. Not a country room is to be

found for the unsuspecting foreign traveler.

There is a special designation for “seasonal” workers in France. There are

certain areas that go near dormant in the off season. In the Basque country,

south of Biarritz, there are galleries and restaurants which open only three

months a year.

If the family doesn’t have a home elsewhere, caravanning is tremendously

popular. Kids and grandparents hop in the motorhome and drive to the sea.

Friends of ours used to take three campsites to create “rooms” for

different activities. The caravan itself reserved for adult sleeping, a large

tent became the dining room and the kids slept in pup tents scattered

around.Cooking takes place outdoors, and there is always a path to the sea.

Even the poorest Parisiens manage to take a vacation, renting a room in

Normandy for two weeks, kids and adults jammed in like cordwood, eating

mussels and frites at takeout stands.

Ile de Re, on the Atlantic is the most popular vacation destination in

France. It is an island joined to the mainland by bridge. Every edge is

sandy beach. It was a region for collecting sea salt, once carried by

donkeys. Because the donkeys were menaced by flies and mosquitoes, the

residents made “pants” for the donkeys. To this day, the donkeys of Ile de

Re can be seen sporting striped “pajamas”.

One especially hot year (“canicule” is the word for heat wave), we rented

an air conditioned car and drove to the mountains in the Haut Vosges. We

stayed in a wood-lined chalet overlooking a lake, chock full of Parisiens

seeking the heart of summer vacation.

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Click to buy Laurie and Blair's fabulous paintings from Paris here: studiopessemier.com

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�n the summer kitche�with

ROSS SVEBACKSpicy Corn RelishIf you like your corn relish to have a little heat, then this is for you. If you don’t like the heat, seed the jalapenos before chopping them. For me, the secret to making this recipe is using the chopper – it cuts everything the same size so when I dip a chip into this relish or put it on chicken I can get a little bit of everything. The other thing that makes this recipe easy is the corn zipper to cut the kernels off the cobs. This recipe uses around 14 cobs of corn – roughly 10 cups of corn.

Ingredients

1 medium red onion, chopped2 red bell peppers, cored/seeded and chopped2 orange bell peppers, cored/seeded and chopped2 c. celery, chopped10 c. fresh corn kernels2 tbsp. minced garlic2 jalapeno peppers, chopped3 c. white vinegar2 c. sugar2 tsp. salt2 tsp. celery seeds2 tsp. yellow mustard seeds2 tsp. brown mustard seeds1 tsp. coarse ground black pepper1 tsp. turmeric1/4 c. corn starch + 1/4 c. water (see recipe detail below)

Directions

Place all your vegetables, vinegar and sugar into a 8 qt dutch oven and bring to boil – reduce heat to medium and boil for 10 minutes with the cover off.

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

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

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

TASTEMAKER

rosssveback.com

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�n the summer kitche�with

ROSS SVEBACKrosssveback.com

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Red White and Blue

Buttermilk Cake

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

Ingredients

1/2 c. unsalted, butter – room temperature1 c. sugarzest of one lemon1 egg2 tsp. baking powder1/2 tsp. salt1/2 c. buttermilk2 c. AP flour1/2 pt. blueberries1/2 pt. raspberries1/4 c. coarse sanding sugar

Directions

Preheat oven to 350 and prep a 9″ square cake pan with Bak-klene. In the bowl of your mixer, cream the butter, sugar and lemon zest together – add egg and beat until creamy. Add baking powder, salt and buttermilk – mixing until combined. Add flour and mix until combined. Turn mixer off, remove bowl and add blueberries and raspberries – gently fold to combine.

Place into prepared cake pan, gently spreading out – sprinking top with sanding sugar. Put into oven and bake for 35-40 minutes – until toothpick comes out clean. Allow cake to rest in pan for 20 minutes, serve and enjoy!

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Firecracker Bars

Ingredients

1/2 c. unsalted butter, room temperature1 c. sugar2 tbsp. sour cream1 whole egg + 1 egg white1 tbsp. vanilla-bean paste1/2 tsp. almond extract2 tsp. baking powder1 tsp. salt2 1/2 c. all purpose flour

Directions

Cream butter and sugar together in a mixer fitted with the paddle attachment, scraping bowl to ensure there are no butter chunks. Add sour cream, eggs and vanilla bean paste – beating again to combine well.

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

Icing:

in a bowl fitted with the whip attachment, add:1 c. unsalted butter – room temperature1/2 c. heavy whipping cream4 c. powdered sugar1 tsp. vanilla bean paste1/4 tsp. almond extract

Turn mixer on low and once ingredients have come together move to high and let beat for ten minutes. Remove whip attachment and bowl, frost bars. I initially frost with a silicone spatula, then finish off by smoothing out with a metal, off-set spatula which I heat up over running hot water (and dry off immediately) then run over the top of the buttercream to obtain a smooth finish. Sprinkle with red pop rocks and blue disco dust sprinkles – enjoy!

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Southwestern Barley Salad

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

For the grain:1 tbsp. olive oil1/2 c. pearl barley1 tbsp. garlic1/2 tsp. salt2 c. hot water

Directions

In a small saucepan over medium heat, saute olive oil, barley and garlic for roughly 3-4 minutes. Add hot water and bring to boil, reduce to simmer and cover – cooking for 30 minutes. If using another grain, alter your cooking times. Remove from heat and allow to completely cool with cover on.

For the salad:Place cooled barley into a bowl and add -1 pt. cherry tomatoes, halved1 can black beans, drained and rinsed1 medium yellow pepper, sliced1/2 c. corn – frozen or fresh1 tsp. red pepper flakes

Dressing:juice of one lemon1/2 c. olive oilsalt and pepper to taste

Whisk together and adjust seasonings – pour over salad and stir to combine. Serve immediately or refrigerate until ready to enjoy. Just before serving, sprinkle with grated monterey jack cheese.

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Garden Party Gorgeous at Bride's Bubbles and Bliss

Photos: Carasco Photography

Gowns: Francesca Miranda

Garden Party Gorgeous at Bride's Bubbles and Bliss

When Bride's Bubbles and Bliss,

Chicago's coveted couture

wedding event at Union Station

asked us to style up a wedding

vignette for their Designer

Challenge, we said "I do!"

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Sneak Peek: Designer Francesca

dressing her beautiful brides.

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Our favorite gown in Francesca's 2014 collection!

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

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

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AMY & DAN ♥ NOVEMBER 10 , 2012MUSEUM OF SCIENCE & INDUSTRY

PHOTOGRAPHY BY CARASCOFLORAL, PAPER & EVENT DESIGN

BY A PERFECT EVENT

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

Florals, Menus, Placecards, A Perfect EventLounge, Highboys, Chairs, Silver, Crystal, Hall's Rental

Linen, Napkins, Chaircovers, Pillows, Nuage DesignsVenue, Union Station

Photography, Carasco

GORGEOUS GLAM VASES F ILLED F ILLED WITH MANZANITA BRANCHES AND STEPHANOTIS BLOOMS

A Perfect Pair

Mix one part Real Russian Vodka, one part Ginger

Beer, one part Pear Juice. Keep chilled until

ready to serve. Pour into mini bottle or glass.

Add slice of pear and fresh thyme.

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Groom's neG'roni

Mix one part Real Russian Vodka, one part Orange Juice, one part Campari. Keep chilled until ready to serve. Pour into glass filled with ice. Add fresh lemon and basil to garnish.

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(Recipe)

Bride's Berry

Mix one part Real Russian Vodka, one part Pomegranate Juice, one part

Ginger Beer. Keep chilled until ready to serve. Pour into champagne coupe or glass filled with ice. Add rosemary

sprig and sliced strawberry to garnish.

Summer Salads

Bread and Wine owners Lisa and

Jennifer Wisniewski met when their

two children were having a

playdate, discovering they both

shared a dream to open an elevated,

modern restaurant. They decided to

choose their own underserved

community on the Northwest side of

Chicago for Bread & Wine. A once

dilapidated laundromat, now turned

critically acclaimed New American

neighborhood restaurant.

Bread and Wine, 3732 W

Irving Park Road, Chicago

breadandwinechicago.com

THREE CHEERS FOR BREAD & WINE!

3 bites we're obsessed with

we can't stop dreaming of...

Salad too pretty to eat?

48 hour beef belly,

poached hen egg,

asparagus, radish,

gastrique -$12

we can't stop dreaming of...

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The perfect salad for summer, light, fresh legumes, yellow wax

beans, English peas, buttermilk, fava bean hummus

( vegetarian, gluten-free) - $10

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And the new Chicago dessert

obsession: Salted caramel

popcorn panna cotta

( vegetarian, gluten-free) - $8

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JAMMING JEWELS OF SUMMERon a budget! with Gilt.com

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

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Pixie Grey Colorblock Ring, Gilt Exclusive Price $25

$25

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

$29

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

4th of July Fun!On Merry Old Nantucket

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THE GORGEOUS HOLIDAY WINDOWS AT RALPH LAUREN.

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THE GORGEOUS HOLIDAY WINDOWS AT RALPH LAUREN.

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RED WHITE AND BLUE HANGS FROM EVERY WINDOW

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FIREWORKS OVER THE HARBOR AT NIGHT

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Large hydrangeas work best in the large Julep Vase, while spray roses work best in the petite Julep Vase.

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Grocery to Gorgeouswith debi lilly design, Safeway

Summer Blooms DisplayStyle Tip: Using the debi lilly design Parfumerie Tray

as a base, add mono-floral/mono-color designs, (one

type/color of floral in each vessel) in Julep Vases.

Long after the party ends, the Parfumerie Tray and Julep Vases can be repurposed as bath or bureau decor for perfumes and jewelry.

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Summer Beverage BarWow your guests and set

the theme for your next

summer weekend. Our

Carnivale Collection sets

the table with an instant

pop of color, using

recycled Spanish glass.

Tuck fresh flfIowers

into the small

Carnivale Vase for a

vibrant flfIoral accent

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Fill the Carnivale Carafe

with sparkling water or

fresh lemonade and infuse it

with fresh citrus and herbs.

Try lime and thyme... lemon

and rosemary...

Place pillar candles inside the

Corfu Lanterns for a soft,

natural light

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VintageTREND ALERT: Everything old

is new again... including our

Vintage Hobnail Vases, Etched

Goblets, and Tumblers.

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Try white hydrangeas,

soft pink roses and tulips

separately in each vase.

Add a touch of debi lilly

design pink satin ribbon

for the fif inishing touch.

Large hydrangeas work best

in the large Hobnail Vase, while

spray roses work best in the

petite Etched Tumbler

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Unroll wrapping paper for an

instant, colorful runner.

Add colorful candies in

coordinating colors to our

classic Illusion Vases. Best part?

You can use the Illusion Vases

over and over again.

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Spring TreatsUnroll wrapping paper for an

instant, colorful runner.

Favorite fresh backery

treats double as decor using

debi lilly design cake stands.

Dress them up by

adding a spray rose bud on

top and scattering rose

petals along the base of

your cake stand.

A fast and easy sweets party is

always the perfect celebration.

Using our Illusion Collection,

tyou can get this "grocery to

gorgeous" look in minutes.

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Orchids are long-lasting,

making them great to

display throughout the

season. And how perfect,

you can f ind these orchids

in a "Radiant Orchid" tin

pot cover available

exclusively at Safeway.

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Pantone of the YearTREND ALERT: Radiant Orchid – color of

the year for 2014!

Florals are always the hero in our designs.

debi lilly design Orchids come in the most

vibrant hues, including this year's hot shade,

Radiant Orchid.

For added interest and

warmth, place two debi

lilly design Orchid

pillar candles in varying

heights ontop our

elegant Parfumerie Tray

Moroccan Garden Tea Party

Photos: Suzanne Brown

Moroccan Garden Tea Party

Joshua, Pure Kitchen

Catering / CityViewLoft

pours the perfect Mint

Tea for guests.

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For DIY Moroccan party

style layer metal trays with

lanterns, painted bud vases

filled with bright jewel tone

florals, votive candles and

loads of rose petals.

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Our favorite

Debi Lilly Design,

Safeway summer

lanterns!

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Styling Tip: Set the bar

with oversize trays filled with

bowls of exotic garnishes:

edible florals, fresh herbs,

berries, ginger.

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Our Moroccan Tea Party table set for forty

fabulous guests included bright bold hues from

linen to florals to votives, lanterns, candles, fresh

fruit, and framed photography of my favorite

magical painted blue town in near Tangiers in

Morocco, Chefchaouen, in the Rif Mountains.

( We foolishly drove there, ooh the stories! )

Florals, Decor, Favors, A Perfect Event. Linen, Private Label Linen.

Lounge Furniture, Rentals, Trays, MM Special Events. Venue, City View Loft.

Catering, Pure Kitchen Catering.

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Teapots turn vases filled with

jewel tone summer florals,

Moroccan teacups turn

votives filled with candles.

Ikat Linen, Private Label Linen.

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THINGS WE LOVE

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TASTEMAKERS

Glassine pouches filined with

custom Moroccan Cocktail

Recipe Cards, washi taped

with calligraphied guest

names, make the perfect

themed favors.

FEATURE

Roasted Eggplant Brochettes with pickled pearl onion, pepadew pepper,

basil-chemoula chutney

Ingredients:

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

Directions:

Preheatovento350degrees.Cleaneggplantandseasonwithsaltandpepper,drizzlewitholiveoil, and roast whole for 15 minutes. In a small saucepan, add the vinegar, garlic cloves, peppercorns,bayleaf,sugar,andzest.Bringtoaboilandpouroverthepearlonions,lettingstand at room temperature until cool, then transferring to the refrigerator. Cut the peppers in half,thencuteggplantintosimilarsizedpiecesandplaceinseparatebowls.Forthebasilchermoula, mix your paprika, cumin, salt, garlic, ginger, saffron, basil, adding little bits of oil at a time,thenstirinlemonjuice.

Toss the vegetables with a tiny bit of the chermoula then build your brochettes by skewering all ingredients with two of each on each skewer, alternating between ingredients. Arrange on platter,garnishwithsomebasilleavesanddrizzlewithchermoula.

-Pure Kitchen Catering Executive Chef Andrew Hoelscher

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Cinnamon Couscouswith Roasted Vegetables

Ingredients:

1 cup couscous

1/8 teaspoon cinnamon

1 tablespoon unsalted butter

2 teaspoons sea salt

1 cup water

Pinch of cumin

1cupseasonalvegetables,choppedtouniformsize

¼ cup peas

Directions:

Preheat oven to 350 degrees. Arrange seasonal vegetables on a small sheet tray and season with

salt, pepper and olive oil. Roast for 15 minutes, mix in peas and set aside. In medium saucepan

combine water, salt, cumin, cinnamon and butter and bring to a boil. Add couscous, cover with

lid,andremovefromheat.Letstandfor5minutes.Usingafork,fluffthecouscous,thentransfer

into a serving dish. Toss roasted vegetables in a small mixing bowl and garnish the couscous.

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Piles of clementines or

summer fruit make the

perfect DIY decor for

summer parties.

Surround with lanterns

and votives for soft,

fIflickering ambience.

Style that Bar with oversize

trays, pitchers of premade

cocktails, and glasses styled to

add instant craft cocktail" chic.

Silver trays, glassware, MM Special Events.

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The Casbah-laIngredients

1 1/3 cups apple-thyme simple syrup 1 cup gin 1/4 cup fresh lemon juice Ice1/4 cup blueberry jamClub soda, chilledFresh thyme sprigs, for garnish

Directions

In a pitcher, combine the syrup, gin and lemon juice. Re-frigerate for 2 hours. To serve, add ice and half of the gin mixture to a martini shaker. Add 2 tablespoons of blueberry jam.Shakewellandpourintoice-filledCollinsglasses.Adda splash of club soda and garnish with fresh thyme sprigs. Repeat with remaining ingredients.

Apple-Thyme Simple Syrup:Ingredients

20 (4-inch) long sprigs fresh thyme1 cup sugar1 1/2 cups apple juice

Directions

Gently crush the thyme sprigs and put them in a small saucepan. Add the sugar and apple juice. Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 30 minutes. Strain before using.

-Pure Kitchen Catering

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The Fez FizIngredients

1 part St-Germain2 parts Vodka¾ part fresh lemon juice¼ part simple syrup1 part muddled strawberryTop with Brut Rosé Sparkling WineFresh strawberries for garnish

Directions

Combine all but rosé. Shake and strain over fresh ice in a Collins glass. Top with Brut Rosé. Garnish with strawberry.

-Pure Kitchen Catering

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ENGAGEMENT

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The Palmyra

Ingredients

2 parts Vodka1 part fresh lime juice1 part ginger beer1 part muddled mintClub soda

Directions

Limes, sliced into wheelsMixallbutsodaintoshaker,pourintoicefilledglass.Topwith slash of club soda. Garnish with lime wheel.

-Pure Kitchen Catering

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

OUR PAPER SHOP

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

SPRING ISSUE | 209

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

INVITATIONS, MENU CARDS, PLACECARDS, FAVORS, AND MORE!A PERFECT EVENT FALL ISSUE LAUNCHES SEPTEMBER 1

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