DISHING tips
tips on how to dish up a meal and to present a buffet table
This is my daily collection of interesting stuff that I saw on the Web.
+ The stunning wallpaper & lampshades from British brand Miss Print can be ship to any global destination. A glimpse at the magnificent collection will convince you of my excitement. Via Apartment Therapy Chicago
+ Mata Hina is involved with interior styling, food styling and illustrations. This is a good source of inspirations. Via design to inspire
+ I am a huge fan of antipasto dinner parties. For casual entertaining, nothing beats serving charcuterie (cured meats), patés de foie gras, terrines and cheese. Via The Kitchen
Categories:
HOME decor
FOOD + drinks
DISHING tips
ENTERTAINING
DINING
HOME + GARDEN
posted @ Sunday, August 10, 2008 12:33 AM | Feedback (1)
Christine sent me a request for sources where to get more interesting ramekins or custard cups. The world of ramekins is still pretty traditional. But I dug a few options for you.
Mayfair & Jackson
The Pretty Petals ramekins are my favorite for a baby or a bridal shower. The soothing sage green, butter yellow, and cloud blue are always in style.
If you are looking for a more streamline design, go with the basic 4-piece ramekin set. The sets are available in blue and in white.
Categories:
KITCHEN tools
DISHING tips
DINING
posted @ Tuesday, August 05, 2008 12:39 PM | Feedback (0)
Every week, I compiled the list on Sunday from what bloggers published over the last 7 days.
+ The Los Angeles Times talked about how a 1958 Edward Fickett house hangs on to its contemporary cool. The current owners are huge fan of this architect since this is their second Fickett house. The interior is a feast for the eyes. I really like the hip sun umbrella next to the pool. Via Apartment Therapy Los Angeles
+ This pretty snack is from a collection of charming photos sent by emma to the famous Holly of Decor8 for Haug Maus, her latest blog project. Haus Maus is Holly’s diary about living part time in Germany.
Categories:
HOME decor
DISHING tips
DINING
HOME + GARDEN
posted @ Monday, August 04, 2008 12:39 AM | Feedback (0)
I cannot resist this amazing dessert by Vanille of At Down Under. It is not simply beautiful dished, the soufflé mixes chocolate and pistachios,
An origami box gave Vanille the inspiration to reinvent the individual cake pan with parchment or waxed paper.
I am impressed! It is so original and lovely. If your guests are not be blown away by your flood presentation, you should think twice before inviting them again for a home meal.
The soufflé recipe is from Donna Hay; a relevant choice knowing that Vanille, a French woman married to an Hungarian man, has moved with her husband to New Zealand not long ago. They used to live in Paris.
I wish all the best to this new blogger. Vanille started At Down Under last June. Already her blog posts captured my senses more than once. You will find how to create the baking paper star pan and how to bake this recipe on her blog.
Categories:
FOOD + drinks
DISHING tips
DINING
posted @ Thursday, July 24, 2008 1:38 PM | Feedback (1)
Serving burgers is so common that the stylish hostess is always on the lookout to elevate the basic recipe. Using a better cheese or changing the condiments is one way to go. Now the French Chefs are playing with the burger recipes.
Eating Habits
I still see many European who immigrated in Canada eating their hot sandwich or their burger with utensils. It feels strange. I must confess that I eat warm submarines with my knife and fork at home because it is less messy. But burgers and French fries are finger food. For their comfort, I provide two large napkins to every guest when we serve hamburgers.
Burgers are Turning Chic on the New York Times
This is why I enjoyed reading an article from the New York Times. It explains how the French Chefs are reinventing this American dish. My husband is cooking our version of the Café Salle Pleyel Burger tonight. I will talk about it if we like it. But I can tell you that it smells good in the house.
Categories:
EVERYDAY
FOOD + drinks
DISHING tips
TRENDS
ENTERTAINING
DINING
posted @ Sunday, July 20, 2008 10:25 PM | Feedback (1)
This French dessert is apparently the first fresh fruit cake. Fraisier is delicious and is a favorite during the first summer months.
A fraisier is basically a genoise sliced in two halves, filled with creme mousseline (creme patissiere combined with butter) and fresh strawberries. The top is made of a pink or green almond paste layer. This is the original version that Elle à Table qualifies avant-garde in 1960.
I am taking this opportunity to talk about how you can take any old recipe, make same adjustment to the recipe to reflect current trend and develop a new food presentation. The idea is to reinvent a classic dish.
The Fraisier, 2008 edition
Last year, La Tartine Gourmande reinvented the Fraisier by topping the genoise and freshly sliced strawberries with a snow-light rhubarb mousse made with mascarpone, rhubarb purée , egg whites and whipped cream. Strawberry goes well with rhubarb. Bea was inspired by the classic layout but her version looks more modern.
Categories:
FOOD + drinks
DISHING tips
TRENDS
DINING
posted @ Friday, July 18, 2008 12:31 AM | Feedback (0)
We can always find unexpected creative products from the design team at Fred. This time, they outshine themselves with their latest collection.
My favorite new products from the Autumn 2008 collection are:
FINGERFOOD is an imaginative concept. The charming little plates with rings fit right on your finger to let you carry around hors d’oeuvres.
Fred is contributing a portion of the proceeds from the PEACE of CAKE mould to organizations dedicated to peaceful resolution of conflict, justice for all, and respect for human rights.
This little truck made from satiny porcelain rolls on real rubber wheels. I love the slogan for TOOTHPICKUP: it’s where to park your picks.
Categories:
FOOD + drinks
PARTY supplies
DISHING tips
TABLEWARE
ENTERTAINING
DINING
posted @ Monday, July 14, 2008 1:56 AM | Feedback (3)
The best dinner parties can be the improvised ones. Simply assure your success by keeping on hand a few easy to make menu.
I gathered wonderful recipes from Eric Ripert, the French Chef at Le Bernardin in New York city. Naturally fish is at the center of this menu. On a hot day, I feel fish is the perfect meal.
Eric Ripert started a food blog at the beginning of June 2008 called Avec Eric (that translates to With Eric). The edge of his blog is a series called Get Toasted where Eric prepares gourmet recipes cooked in an over the counter toaster oven.
The instructional videos are quick and fun to watch. Moreover, Eric is not shy to pass along cooking tips. By watching him, you should become a better cook.
Categories:
FOOD + drinks
DISHING tips
FAMILY style
DINING
KIDS + BABY
posted @ Friday, July 11, 2008 1:16 PM | Feedback (2)
Kat Nouri, the founder and creative director of Modern-Twist, informed me today about her latest products. I am a huge fan of Modern-Twist ever since I first lay my eyes of their products.
Modern-twist brought silicone to your table with placemats, fun coasters, napkin rings and wine tags.
This time, Kat introduces a new collection of modern and food-safe doilies. So no more paper lace cake dollies that you throw away at the end of the party.
Available in two patterns, Doileez deliver the same soft touch feeling and ease to clean than their reputable placemats. I owned several placemats than I totally adored.
The food-safe, hand-silk-screened Doileez are not just for decorating food presentations at parties. Doileez fit well under vases and centerpieces to protect fine wood furniture. The hardest thing will be to choose which one to buy between the Clusters or the Loop patterns.
Categories:
HOME decor
PARTY supplies
ALL occasions
DISHING tips
TABLEWARE
CAKES
ENTERTAINING
DINING
GIFT IDEAS
HOME + GARDEN
posted @ Thursday, June 26, 2008 6:12 PM | Feedback (0)
You will use these 4 items over and over this summer. They will add style, function and a punch of color to your outdoor parties.
Jewel Flatware
I really like the four colors of the square enamels mixed together. Placing the four colors creates a more festive table than using a single hue. The magical number is to own 12 or 16 settings. So, it fits to buy a flatware set in each color.
Hot Buffet Station
If you already built an outdoor kitchen, the next thing is to set up a hot buffet station in your backyard. The brushed stainless steel BroilKing Buffet Servers come handy if you entertain a lot. The base can be used as stand-alone warming tray. Bring the set inside for an all-year long usage.
Categories:
EVERYDAY
FOOD + drinks
PARTY supplies
DISHING tips
TABLEWARE
ENTERTAINING
DINING
posted @ Wednesday, June 25, 2008 12:48 PM | Feedback (0)
This story is born of two needs. I wanted to showcase the best from the Boating Party and Picnic board by Snippet & Ink on {frolic!}. The second need was to help you plan your Canada Day party.
Let's start with the latest cookbook by Anita Stewart. I bought my copy at Costco a few weeks ago. Anita Stewart's Canada is a culinary experience that mixes the traditional cooking of our grandmothers with the modern Canadian cuisine. It also celebrates the regional differences from coast to coast.
Whitewater Cooks by Shelley Adams is another Canadian cookbook. Reading the reviews, convinced me. I just bought online my copy. Everyone says that the recipes are really tasty and simple to make.
Categories:
FOOD + drinks
PAPER goods
PARTY ideas
HOLIDAY
DISHING tips
FAMILY style
ENTERTAINING
DINING
KIDS + BABY
posted @ Saturday, June 21, 2008 2:15 PM | Feedback (3)
If you or your children participate in a sport team, a party is certainly taken place at the end of the season. Or you may organize an alumni meeting this summer.
You typically want something special yet affordable. Get inspired by these adorable event design ideas.
Photo Display
The photos hanging by clothes pins on a twine is a concept that can be applied to so many events in so many ways.
From a graduation party, an engagement party, to a first year wedding anniversary or the first birthday of your baby, displaying photos creates a connection. Your guests feel more inclined to share memories.
For a baby shower, create a family tree line. The center will be filled by a few photos of the pregnancy and the happy couple.
Drinkware
Serving food and cocktails in mason jars is favored by cool bars, bistro restaurants and caterers. The details of this real wedding designed by Rebecca Stone of Duet Weddings are featured on Style Me Pretty.
Categories:
EVERYDAY
PARTY ideas
BABY showers
DISHING tips
BIG events
ENTERTAINING
DINING
KIDS + BABY
posted @ Thursday, June 19, 2008 12:23 AM | Feedback (2)
Tired of always serving the same old Cosmopolitan to your friends? You need to get inspired on how to serve drinks or dig cocktail recipes. The latest site by Jean of NOTCOT / Tastespotting is here to help you with fresh ideas.
Done with the same frame than Tastespotting, Liqurious is dedicated to drinks instead of food. I learned about it last Friday but waited until I see some traffic actions on my blog statistics. Now it does.
I submitted my Guitar Hero cool cocktail ideas post over the weekend. A few of my previous cocktails stories where migrated as well.
Cold Sake
I became a fan of cold sake since I ate at Gonpachi during my trip to Los Angeles last winter. Cold sake tastes so much better than warn sake in my opinion.
Categories:
FOOD + drinks
DISHING tips
DINING
posted @ Wednesday, June 18, 2008 11:23 AM | Feedback (1)
Last weekend was the birthday of a friend. Cooking an elaborate dinner for 10 persons is very demanding on the host, unless you hire help. His girlfriend opted to hire a Chef for the night. A wise choice!
Food and Wine Pairing
No proper meal should be served without harmonizing food and wine.
The Chef can suggest a list of wines that you can buy. For the no-hassle entertaining experience, let the Chef bring the wine. This way, if the menu slightly changes due to produce availability, the Chef can adjust the wine selection.
Dinnerware and Cutlery Rentals
No dishwashing for you. The Chef and his aid clean up the kitchen before they leave. For that reason, the fees will vary whether you use your own dinnerware or if you rent the dinnerware. By renting the dinnerware, glassware and cutlery, the Chef team has less cleaning to do.
Categories:
FOOD + drinks
PARTY ideas
DISHING tips
MANNERS
ENTERTAINING
DINING
posted @ Friday, June 13, 2008 3:01 PM | Feedback (3)
These fabulous tablescapes were designed by a group of event planners for their association conference. They look too great that I could not resist showing you.
The party theme was Alice in Wonderland. The results are stunning.
My Favorite Elements
The inside of the huge drum shape fixture features drawings inspired by Alice in Wonderland. The Perfect Petal created these fantastic tabletops.
The cutlery planted on the gold tumbler glass adds an unconventional touch. The plates were gorgeous.
The metallic bird with the artificial rose is so pretty. Your guests feel important when every guest has its own flower. Doing it this way serves a double and even a triple duty. If you do something like that, you could tell your guests that this is their party favor.
Categories:
TABLESCAPE
PARTY ideas
DISHING tips
BIG events
ENTERTAINING
DINING
posted @ Saturday, June 07, 2008 12:51 AM | Feedback (1)
I received an email from Janine who is thinking of doing a garden party for my daughter's first birthday.
She feels that all of the kids party decorations look so passé and cheesy. I have to agree with her. She asked for some ideas. I am proposing a cool flower theme.
Party Planning
A first year birthday is often more for the parents and family since the baby is not well aware of what is going on. It is best to plan for a two-hour party. Schedule some activities to play with the kids.
Flower-Power Décor
The cakes for the 10th anniversary of Cakes by Tatiana were my inspirations. Located in Ottawa, Cakes by Tatiana has a list of distinguished customers including two former Prime Ministers of Canada and Adrienne Clarkson. The two cakes are creations by award-winning pastry Chef Tatiana Vorobej.
Categories:
FOOD + drinks
OUTDOOR
KIDS party
DISHING tips
PARTY favors
FAMILY style
ENTERTAINING
DINING
KIDS + BABY
HOME + GARDEN
posted @ Monday, May 12, 2008 3:54 PM | Feedback (3)
My favorite Mother's Day memory is the year my brother, sister and I (all in elementary school) pooled our money together and bought as much chocolate fudge as we could afford from our mother's coveted chocolate emporium. As Mom is a chocoholic, she was thrilled. And so were we, since, for some reason, we bought way too much chocolate for just one person.
The memory inspired me to create a Mother's Day menu designed with children in mind. Adult supervision is required, but the kids can do most of the work.
Breakfast in Bed for Mom
Breakfast is the easiest meal to prepare. And after all the tedious work that Moms do, they deserve a day to sleep in and enjoy a day off. Start the day off right with the most important meal of the day. And if there's chocolate involved, prepared by loving hands, it's sure to be an extra good day.
Breakfast Menu
- French Toast au Chocolat
- Sage seasoned sausage patties
- Fresh strawberries
- Coffee or tea
- Freshly squeezed orange juice
Categories:
FOOD + drinks
HOLIDAY
DISHING tips
FAMILY style
ENTERTAINING
DINING
KIDS + BABY
posted @ Saturday, May 10, 2008 4:53 PM | Feedback (1)
I adore custards for their smoothness and velvety texture. From what I read this morning, custards produce the best chocolate puddings in the world.
In the United States, many Chefs wrote on their menu Pudding instead of Pot de crème to trigger the emotional connection that people have with puddings. But the best puddings are in reality Pot de Crème, a French recipe. In Quebec, we will call it Pot de crème.
I am showing you again the delicious Chocolate pot-de-crème, caramel and Maldon salt that my husband enjoyed at Laloux last winter.
Custard is a creamy preparation made with eggs and cream or milk, thickened with heat. Some recipes call for a bain-marie (double boiler) while other do it on a skillet. But one thing for sure, always melt your chocolate in a double boiler.
Categories:
EVERYDAY
FOOD + drinks
DISHING tips
ENTERTAINING
DINING
posted @ Monday, April 28, 2008 12:14 PM | Feedback (1)
Event design is a huge market. Big brands have the monetary wealth to indulge in fabulous event decor. They make us dream and inspire us.
Let's me introduce you to the lavish creations from a prolific Australian three-dimensional design studio Gloss Creative.
Founded by Amanda Henderson in 2001, Gloss Creative merges the world of Visual Merchandising and design. They call their style Grand Simplicity. Gloss Creative works in four areas: marquees, runaways, set design and floral styling.
In case you do not know, marquee is the British term for a large tent set up for an outdoor party, reception, or exhibition. What I am showing you here are tents designed for the haute society horse races in Australia. I am talking about the Melbourne Cup Spring Racing Carnival events.
Categories:
PARTY ideas
DISHING tips
BIG events
ENTERTAINING
DINING
posted @ Saturday, April 26, 2008 2:33 AM | Feedback (1)
Stylish living begins with great food. With our busy life, we, me included, are often exhausted at the end of the work day. So we have problems deciding what to prepare for supper. Following an easy-to-made recipe done with widely available ingredients would simplify our life.
So starting today, I will be posting every afternoon of the week about once a week a one or two main dish suggestions. A tasteful main dish is all you need to cook for a weekday meal. If you like my suggestion, simply print the recipe and grab what you need at the grocery store on your way home. I hope it will stimulate you to try new recipes and live in style every day.
So for April’s Fool Day, a fish dish is in order. Do not be anxious by the food presentation. This dish is simple to make and to plate. In fact, I would put the green beans on the side since you will put them down to eat anyway. The featured main dish recipe is:
Categories:
FOOD + drinks
DISHING tips
FAMILY style
DINING
KIDS + BABY
posted @ Tuesday, April 01, 2008 3:03 PM | Feedback (0)
I discovered a wonderful French porcelain maker today. I am not just showing you their vessel. REVOL targets the hospitality market which explains these amazing food presentations. Wow!
Since 1789 from Saint-Uze in France, the culinary ceramic maker REVOL draws its inspiration from the heart of the Rhone valley, famous for its wines and gourmet cuisine. The vessel they produce response to today’s culinary trends.
European products are often available in a vast array of colors. Les Froisses, translating into Crumpled Tumblers, is available in 14 colors. This 9–piece collection is used for hot beverages, appetizers, tapas, French fries and desserts this stackable tumblers.
Like I said in earlier, Breakfast dinnerware constitutes an under-used category. But maybe te stunning dishing seduced me. Anyway, Breakfast delivers the basic vessel for a stylish morning meal.
Categories:
DISHING tips
TABLEWARE
DINING
posted @ Wednesday, March 19, 2008 12:15 AM | Feedback (0)
Styling your buffet table requires time, imagination and special dishes. I found a serving ware solution that is stylish, original and affordable.
When you are in a hurry, go straight to this composition by CB2. You can reuse all or some of the elements to serve appetizers on a coffee table, at a buffet station or when sitting at the dining table. The possibilities are vast so you can have fun playing around with these bowls and servers.
To reproduce this look, you will need to get:
Categories:
TABLESCAPE
DISHING tips
TABLEWARE
ENTERTAINING
DINING
posted @ Tuesday, March 11, 2008 4:16 PM | Feedback (0)
This post started because I saw the most wonderful dishing of picked eggs photographed in the March 2008 edition of EnRoute magazine. I forgot my copy on the plane so I will describe it for you. And I promise to show you my own version before next Tuesday.
You may be aware that pickled eggs are back in style. But the current version are far more sophisticated than boiled eggs in vinegar jars available in cheap deli restaurants.
These pickled eggs are subtle in taste, often done with organic eggs, duck eggs and quail eggs. You can serve them resting on a nest of watercress or mache salad.
Farm 255, a restaurant that seeks to reconnect food to its roots & people to their food in Athens, Georgia currently serves pickled eggs as appetizers with olive oil, dill, cracked pepper and fennel. Yum!
Nature inspired Easter Tabletop
Forget the artificial color Easter eggs and go for a more natural look. I really enjoy wrique did by dying boiled eggs with onion skins. It really looks like a piece of art. Instead of the basket, use a grayish or brownish earthenware small bowl, a rice bowl for example.
Categories:
TABLESCAPE
HOLIDAY
DISHING tips
TABLEWARE
PARTY favors
ENTERTAINING
DINING
posted @ Wednesday, March 05, 2008 1:27 AM | Feedback (1)
My choice this week from my fellow bloggers features a mix of stylish comfort food and modern architecture masterpieces.
While I make my weekly selection, I pay attention to find a harmony between the pictures in top of presenting you a great source of information on stylish living.
This week, my picks give some clues on color trends. Think orange, bright blues and greens for a cool factor. Also, you can reflect on how to integrate more circular shapes for food presentation.
My 4 picks of the week
The Kitchn for How to Boil an Egg: Eiko Egg Boilers from Vessel
I got the impression that some AT readers miss the point. This is to make soft-boiled eggs. If you like gadgets, you will love this new product from Vessel that can be used to eat the egg once it is half cooked. I do like the colorful aspect that Eiko will bring to my table.
Categories:
HOME decor
FOOD + drinks
DISHING tips
TRENDS
DINING
HOME + GARDEN
posted @ Saturday, March 01, 2008 12:48 PM | Feedback (1)
Like many wedding blogs these days, Project Wedding was born out of the needs of a couple to find the right vendors for their big day. The site connects brides across the United States and helps them share ideas, advice and vendor recommendations.
The photo gallery is huge. You can find inspirations for your dress, reception, ceremony, flowers, cakes, invitations, amongst other things. I selected key photographs that showcase what I considered to be excellent entertaining habits.
Greeting Guests
These festive lanterns on bamboo sticks are great to illuminate an outdoor party at night. Put three rows at the entrance pathway to greet your guests in style. Select harmonizing colors with your party décor, ideally on a brighter or a warmer tone. I avoid pastels because the color is lost at night when lighted.
Centerpieces
Following my post of how to select a centerpiece, I am showing you two successful tabletops. The centerpieces would not interfere with conversations, the tables are not overcrowded, the design is kept simple yet the tables look out of the ordinary. The long rectangular tables feel homier than the round tables. Before personal taste, the table shape is determined by the size of the room and how many people will sit down at your dinner party.
Categories:
EVERYDAY
TABLESCAPE
DISHING tips
BIG events
ENTERTAINING
DINING
posted @ Wednesday, February 20, 2008 1:49 PM | Feedback (0)
To stand from the crowd this Sunday, serve an upscale version of the football meal.
As I told you yesterday with my coverage of Design Hole’s book club dinner, you will have more fun if you select a menu that you can prepare in advance. This is crucial if you are a football fan.
Taste of the NFL is an amazing source for helping you to prepare your party. They asked chefs around the country to come up with new recipes for the big game. Each chef was inspired by their home team.
Here are my personal favorites:
Categories:
FOOD + drinks
PARTY ideas
DISHING tips
ENTERTAINING
DINING
posted @ Saturday, February 02, 2008 1:32 AM | Feedback (0)
If you like to hosting parties, you know that amazing serving ware look impressive. In fact, for the time challenged entertainers, the best method for quickly set an impressive table is to equip themselves with remarkable serving dishes, plates and utensils.
Swedish brand Sagaform appeals to the stylish modern entertainers. Their design products have definite style, function well and are affordable. I look at their latest collection. Here are the products that caught my attention. Unfortunately you would not able to get them for the 2008 Super Bowl party, since these are new products.
What is coming soon?
The three in one service utensil is sure to turn heads. Its three-arm star form supports a spreading knife, a service fork and a serving spoon. Very practical, you can buy a set of 4 to 8. This way, you always have the right utensil ready to use. This design is a space saver. I feel that once you tried those threes in ones, they will become essential for your picnics and barbecue events.
Categories:
EVERYDAY
DISHING tips
ENTERTAINING
DINING
posted @ Thursday, January 24, 2008 5:43 PM | Feedback (1)
With less than 2 weeks before the big game, it is time to finalize your design. You know me; I am going for a stylish look. So I compiled a mood board to get you started.
My best advice is to stay away from the easy and expected props to celebrate the Super Bowl. The trick is to find an inspiration and to harmonize the rest.
Vintage meets modern
My design kicked in with these cute vintage football plates. A glass set completes the series inspired by classic 1940s artwork. A new addition to the Williams-Sonoma catalogue, each set shows a quarterback, a cheerleader, a punter and a running back.
Some of your guests may be die-hard fans. A kicker can be to serve walnuts as a snack during the game. The dark wooden bowl is a two in one serving ware piece: the bowl integrates the nutcracker. I suggest you get an extra nutcracker so no one fight for one.
You can serve nuts in a carafe like I have seen at Westin Casuarina in Las Vegas. Very hygienic, the shape pours easily the nuts in your hand without touching the nuts.
Categories:
TABLESCAPE
PARTY supplies
DISHING tips
TABLEWARE
ENTERTAINING
DINING
posted @ Thursday, January 24, 2008 12:13 AM | Feedback (1)
Sandwiches are the ideal food for many occasions. To raise the bar, why not serving them in a more fashionable way?
One definite way to grab your guests’ attention is to reproduce at home how they serve your sandwich at Sandwich Box in Toronto.
Ever since my last trip to Toronto, I am dreaming of Sandwich Box. I could not eat there at that time because I just ate lunch minutes before. So I had to skip.
An upscale sandwich
The concept behind Sandwich Box is to serve gourmet sandwiches at a fast food price. But before I spot the freshness and the excellent quality of their ingredients, what strikes the designer in me was the way the sandwiches are served?
Again you see that attention to details goes a long way. A white, logo free rectangular carton box hosts your sandwich and apparently, a small mesclun salad. The more elegant clear plastic cutlery and an extra-thick paper napkin complete your place setting.
Categories:
EVERYDAY
FOOD + drinks
DISHING tips
ENTERTAINING
DINING
posted @ Thursday, January 17, 2008 6:17 PM | Feedback (2)
The unified element for my weekly blog spotlight is simply brilliant design. As a bonus, you can recycle the color scheme. Even if there is a lot of pink, the result does not feel too girly.
After the holiday break, there were a lot of posts to choose from. Considering that must produce a unified board, I feel that Oh Joy!, Garden Rooms and Yanko Design published the most interesting posts from a stylish living and entertaining point of view. Enjoy!
1 | Oh Joy!
You can resist these verrine desserts from Spanish baker Bubo, they are simply amazing. It is certainly not me a dessert lover like me. Hey honey, when do we visit Barcelona?
From left to right, these delicacies are:
- Rhubarb glass: a strawberry cream, a cheese mousse, a rhubarb compote and strawberry gelatin topped with a tiny strawberry french macaron
- Hawaii glass: a bittersweet chocolate cream, a lime gel, a macadamia nut streusel and a praline mousse
- Litchi glass: a light litchi cream and brilliance of strawberry and raspberry a la vanilla
Categories:
FOOD + drinks
DISHING tips
DINING
posted @ Monday, January 07, 2008 4:08 PM | Feedback (3)
I got the pleasures to meet Jennifer of Design Hole while she came in Montreal to celebrate her birthday with her husband.
We read each other blogs and we communicate through Facebook. It was fun meeting face to face. A lot of fabulous restaurants are closed on Sunday. Since she and her husband are foodies, I suggest that we eat at Laloux, a French Bistro in Montreal.
The first course
We all enjoyed a delicious meal. Everything was plated. We like it so much that we forgot to take pictures until the desserts. For the appetizers, our table selected:
- Scallop Carpaccio, lime and avocado vinaigrette, fennel, radish and mujjol caviar
- Smoked squash soup, maquerel, oven dried tomato, glazed onions, marinated mushrooms
- Tomato broth soup with fresh basilic.
Categories:
DISHING tips
DINING out
DINING
posted @ Wednesday, December 05, 2007 6:50 PM | Feedback (3)
This in-flight magazine for Air Canada always brings significant views on restaurants and the dining experience.
It is clear that classics making a comeback are growing in importance. From the November 2007 issue, I am listing enRoute latest trends in dining:
- Tap Water
- Feist
- Tiny Restaurants with Tiny Menu
- Blackboard Menus - I am a big fan of them even at home
- Champagne Cocktails
- House-Marinated Olives
- House-Made Chorizo
- Mom’s Cooking
- Spaetzle - the new gnocchi
- Pannacotta - the new crème brûlée – I see them everywhere
- Single Varietal Honey
- Peanut Butter Ice Cream
- Tongue, cheek
- Duck Confit in Risotto
- Rosé
- Salt Cod
- Cheesecake
- Mostarda
- Fernet-Branca and Cynar - two herb-based bitter Italian digestifs
- House Ketchup with unexpected flavors
- Ratatouille
Categories:
FOOD + drinks
DISHING tips
DINING out
DINING
posted @ Friday, November 30, 2007 12:52 AM | Feedback (2)
Stylish entertaining calls for dramatic effects. To quickly add a touch of sophistication nothing beats elegant cake pedestals.
For tea party treats, pastries, sweet delights and cupcakes go with a three tier model. Since they stack together, you can only use one or two if that is what you need. Not just for desserts, stands can be used to serve canapés and tapas.
My favorites from the selection at Neiman Marcus (and Horchow) are definitely the floral black and ivory Covered Cake Plate, the Lavender Glass Cake Stands series and the Cupcake Stand series.
Categories:
DISHING tips
TABLEWARE
CAKES
DINING
posted @ Wednesday, November 21, 2007 2:38 PM | Feedback (4)
You gave excellent wrapping ideas for your Holiday Baking in my First Giveaway post of last Friday. Due to your interests in the subject, I scoured more ideas for other bloggers.
1 | The Baker Family
Send them home with a sweet treat is the story of the party favors that Denise of the Baker Family gave to her guests this year at her Halloween’s party. The jars are from IKEA and she was lucky to have a friends cooked close to 500 cookies for her.
If you want to give cookies at your Christmas party, know that presenting your party favors in long rows always looks more impressive. While you buying your jars at IKEA, do not forget to buy enough LACK wall shelves for your display. Calculate in advance the total surface you need assuming two rows and leaving the space for at least 1 jar free at each end side.
Categories:
PAPER goods
ALL occasions
DISHING tips
ENTERTAINING
DINING
GIFT IDEAS
posted @ Monday, November 19, 2007 2:36 PM | Feedback (1)
Thanks to Liberty Post, I visited the video section of Canadian House & Home Magazine.
One food video caught my attention. It shows the multiple usages for a simple sushi ginger dressing. You can use it to marinate firm fish, to enhance the taste of a BBQ salmon or as vinaigrette.
There are a few cooking tricks to know. What is practical is that the video explains the dos and the don’ts. Watch the Sushi-Ginger Dressing video to learn how to create a tasty dish in a few minutes.
More recipes for entertaining
Since many of you are without the September 2007 issue of Canadian House & Home, I took the liberty of publishing the recipe. The magazine edition showcased finger food recipes. Three that I recommend for entertaining are the Gingery Asian Nachos, the Ricotta Pancakes with Smoked Salmon Gremolata and the Spiced Lamb Meatballs in Saffron Almond Sauce.
Categories:
FOOD + drinks
DISHING tips
DINING
posted @ Sunday, November 18, 2007 2:01 PM |