debi lilly, a perfect event, summer 2013

S U M M E R 2 0 1 3

SUMMERPICNIC

CHIC

fab father’s day

diy july 4th

nantucket summer

postcards from paris

a perfect event

Is there any other word In entIre the englIsh language as glorIous, as summer?

summer means everythIng to me.

even as a young chIld, I l Ived for famIly vacatIon.

Beach tIme.

gettIng away.

Backyard BBQs.

PIcnIcs In the Park.

summer readIng contests at the lIBrary.

years later.. .these are stIll toPs on my lIst for an essentIal summer.

steP InsIde - and take a trIP Into our Perfect summer - from celeBratIng dad, to nantucket and st. troPez PIcture Perfect July 4th holIdays - to a famIly weekend In nyc - to Postcards from ParIs and Provence.. .

l IvIn' the dream - summertIme style.

D e b i ' s n o t e summer!

summer Issue | 3sPrIng Issue | 3

summer!10

BACKYARD ROOF SHOOTwith matt savage14

SUMMER LOVINwith amanda puck20

NEW YOR SUMMER VACAwith amy boyle30

WINDY CITY LIVE dream wedding46

SUMMER=PESTOwith joy mollet

48SIMPLE SALADS

rowith ross svebeck56GASTBY PREMIERE64

FETE DE LA MUSIqUEwith laurie pessemier68

VOGES CHOCOLATE

78POSTCARDS FROM

PROVENCEwith corey amaro

86SUMMER VACATION

ESSENTIALSwith eric himel

90SUMMER COCKTAILS

with cat d'oro

contents


94BLOOMINGDALESBRIDAL BRUNCH

for ariek102WEDDING

ariel and paul 114ROMAN HOLIDAY

with the savoy f lea116EASY TASTY TREATS

with domonique malet120BRUNCH FOR A BUNCH

130BRIDAL PICNIC

TEA PARTY136PEONY PARTY

bbj look of summer142PICNIC PARTY154

WORLDS BEST POPfather's day diy156

10 TIPS FORFATHER'S DAY FUN

contents continued

debi lillychIef eventeur

christine janda chIef socIal

lindsay brownchIef desIgn

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 .

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 .

g r a h a mk o s t I cglossed and found

He is f ind ing the fun in the beauty and fash ion industr ies—24/7 . 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 .

e l a I n av a z Q u e zboutique bi tes

Ela ina has a chef resume as impress ive as her wardrobe . CIA, Tr u , Pen insu la Joë l Robuchon, and now br ings fash ionable f ine d in ing to the enter ta in ing wor ld .

e r I c h I m e ls tyl i s t

Er ic i s a ce lbr 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 .

cat d'orochef

Cather ine De Or io le f t her career in the cour troom to fo l low her t r ue pass ion in the k i tchen , scour ing the wor ld for the best of a l l th ings ed ible (and dr inkable) , f rom Today Show to Mar tha to Rachae l Ray.

r o s s s v e B a c klyfes 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 .

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 weekday mea ls into a ce lebr at ion .

o u r t a s t e m a k e r 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 .

r o s e m a r y

f a n t 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 .

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.

c a n d a c e

J o r d a nblogger 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 ,

the savoyflea

The Savoy F lea t r ave ls anywhere the back roads take them to br ing you sophis t icated treasures . Shop tabletop, décor, g i f t s as wel l as props and renta l , a t the ready your next So i ree .

r ya n b e s h e 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 .


160FATHER'S DAY BRUNCH

with elaina vazquez162DAD'S NIGHT OUT

at antique taco168FATHER'S DAY

from the heart170FATHER'S DAY FISHING176

SEEING STARSdiy decor178

CELEBRATING THE 4THwith candace jordan 180

SORBET SPARKLERperfect summer treat

182RED, WHITE AND BLUE

CUPCAKE JARS 187STEP BACK IN TIME

nantucket 4th of july200MEET ME IN PARIS

212SUMMER SKETCHES

with rosemary fanti 216POSTCARDSFROM PARIS

with suzzane brown 172SOUTH HAVEN

BACKYARD PARTY

contents continued


MATT SAVAGE

T H E T E A M t a s t e m a k e r

pour margaritas into popsicle molds - freeze - serve!

grilled pizzaingredients:1 unbaked pizza crust6 tablespoons prepared pesto sauce3 roma tomatoes, thinly sliced1 (8 ounce) package seasoned goatcheese2 cloves garlic, peeled and thinly sliced1 cup fresh arugula1 teaspoon olive oildirections:1. preheat oven according to pizza package instructions.2. dab pesto onto the center of the pizza base, and spread toward the outer edges. cut the goat cheese into thin coins, and spread or crumble across the pizza. arrange tomato slices over goat cheese. sprinkle with garlic. brush the crust edges lightly with olive oil.3. place pizza directly on preheated oven rack. bake for 5 to 10 minutes, or until the crust edges are golden.4. after taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. after a couple of minutes, cover the pizza with a few handfuls of arugula. cut, serve, and enjoy!

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serve fave seasonal fruit ontop fave summer ice cream

display colorful straws in glass for a pop of fun

on your bar

grilled pizzaingredients:1 unbaked pizza crust6 tablespoons prepared pesto sauce3 roma tomatoes, thinly sliced1 (8 ounce) package seasoned goatcheese2 cloves garlic, peeled and thinly sliced1 cup fresh arugula1 teaspoon olive oildirections:1. preheat oven according to pizza package instructions.2. dab pesto onto the center of the pizza base, and spread toward the outer edges. cut the goat cheese into thin coins, and spread or crumble across the pizza. arrange tomato slices over goat cheese. sprinkle with garlic. brush the crust edges lightly with olive oil.3. place pizza directly on preheated oven rack. bake for 5 to 10 minutes, or until the crust edges are golden.4. after taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. after a couple of minutes, cover the pizza with a few handfuls of arugula. cut, serve, and enjoy!

summer on the roofOUR FAVORITE FLAVORS, UP ABOVE LINCOLN AVE

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Baby Rhodes, our fave neighbor, is an awesome photo assistant...Non?

T H E T E A M b e H i n D t H e s C e n e s

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MATT + INSTAGRAM = SNEAK PEEKS SUMMER SHOOT!Inside averyhouse studio

#SUMMERROOFSHOOT


T H E T E A M

IT Is TIMe TO GeT sWePT aWay

by sUMMer’s CharM! sPICe UP

yOUr nIGhTs WITh HOMEMADE SAUSAGES, GeT InsPIreD by One

ParT PlanT WITh a PLANT-BASED DIsh Or TaKe CUes FrOM The

OCean anD GO “UNDER THE SEA.”

homemade sausagesKabochaKOMbU-CUreD laMb lOIn ($30)black garlic lamb sausage, parsnips four ways and cherry jus

t a s t e m a k e r

Summer Lovin’aManDa PUCK


Howells & Hood hOWells & hOOD CharCUTerIe ($16)Chef scott Walton’s selections of house made sausages, salami, pâtés and mustards*Daily selection varies due to curing process. Howells & Hood proudly supports Slagel Family Farm, Gunthorp Farms, Maple Leaf Farms and La Quercia

AlliumDOUble CUT laMb

lInGUICIa saUsaGe ($16)shirred eggs, Piquillo Pepper,

Olive Oil Toast

Summer Lovin’


plant-based

Cru Kitchen & BarPOTaTO GnOCChI ($11)

artichoke, fava bean, ramp, mint, parmesan

Le Colonial bO bIa ($10)soft salad rolls of julienned carrots and jicama, bean sprouts, egg, peanuts and aromatic herbs in rice paper with peanut plum dipping sauce


solaarTIChOKe FrITTers ($8)Truffle aioli, soy-lime sauce

KabochashellFIsh aQUarIUM ($85)lobster, Oysters, scallop, King Crab, Prawns, squid Ink “Coral,” seaweed Variations

Japonais bIn ChO ($14)baby tuna sliced sashimi style, arugula, shaved daikon, citrus vinaigrette

Cru Kitchen & BarGrIlleD shrIMP ($13)baby octopus, northern bean, tomato, pesto, garlic and watercress

under the sea

Fulton’s on the River“GIllIGan” ($16.95pp)Jumbo shrimp, oysters, chilled mussels, clams

Le ColonialCa haP (MKT)steamed fillets of Chilean sea bass with cellophane noodles, oyster mushrooms, tomatoes, scallions and fried ginger in a light ginger broth

Captain Morgan ClublObsTer rOll ($14)

Chilled lobster meat tossed with tarragon mayonnaise

and celery on a toasted new england roll

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L i v i ng w i t h you r eyes w ide openDESIGN A FAMILY VACATION THIS SUMMER

story and photos, Amy Boyle

Have you ever thought time is flying by? I think everyone has at one point or another and being a parent speeds up time immensely. One way I try to slow the clock or freeze moments is through my photography. Each shutter click stops time and then it is another part of our personal story etched in our memory.This is something I take to heart for all of my clients, but also with my personal documentation of my own family.

Recently I had the great pleasure of traveling to New York City for a few days with one of my four sons for a “photo safari.” It was true gift as one on one time with any of my children is so precious. Colin is a freshman in high school and a budding photographer himself. He works regularly as one of my lighting assistants and recently started on own recording track and cross country photography for his high school team.

We ventured via plane, taxi, train, and foot to see as much of the city as possible. Colin’s eagerness to learn more about photography is such a wonderful addition to our already close relationship. His curiosity of all things photo related makes me love my career even more as I look for ways to teach the subject I love and in turn learn from someone else who is seeing everything with a fresh perspective.

We had a amazing three days looking at New York and capturing it’s strength and beauty. Stoping at all the major sights, dining with locals, walking of over the Brooklyn Bridge, and ending our last night with a view of it all from the Top of the Rock. What may have been even better than the taking of photographs themselves were the memories and conversations that we shared. Making the time to slow down and freeze our own memories will be something we can always look back on with great fondness.

V a C a t i o n s W e L o V e

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t a s t e m a k e r

SUMMER ISSUE | 30

AprilWINDY CITY LIVEDREAM WEDDING GIVEAWAY

W E D D I N G andW E D D I N G

PHOTOGRAPHY BY TODD ROSENBERG

Sakouand

Thank Youto all the sponsors

the peninsula hoteldebi lilly

a perfect eventnicholas joseph

nordstromelaya vaughn bridal

morse rosenberg studiojames & sons

tacorimario tricoci

swirlzbbj linen

tablescapessupreme

novelty fabricsart of imagination

frost gelatotoni patisserie & cafe

fig mediochicago trolley & double decker

john vincentu.s. airways

mark murphy travelsstretch limousine, inc.

belvederemoet champagne


best groom photo ever!

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glazed and infused donutstoni patisserie

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glazed and infused donuts moet champagne-not a wedding without it!


Stylist Secret:personalize your bar with your favorie his and her cocktails!


frost gelato


Stylist Secret:reuse your gorgeous

bouquets for theheadtable

centerpiece!

the penninsula hotel- avenues room


megan taylor-

fig

val warner-host of windy city live gets her grove on with the groom!


t a s t e m a k e r

sUMMer=pesto

summer Issue | 47

add all vegetables, nuts & salt to food processor. With the motor running slowly add olive oil. after 20-30 seconds the ingredients turn into a beautiful bright green pesto.

If the pesto seems thick add a little extra olive oil.

Pesto can live in the fridge for up to a month in a jar. leftovers should be covered with a drizzle of olive oil.

I love any of these pestos with whole wheat penne, grilled chicken breast and halved grape tomatoes. serve it room temperature or warm. It is a great healthy meal to

being to a bbQ or picnic.

mixed baby kale and cashew

2c loosely packed mixed baby kale

3 chopped cloves of garlic

1/2 c cashews

1/2c olive oil

1/2 teaspoon salt

spinach & pecan pesto

2c loosely packed baby spinach

4 chopped cloves garlic

1/2 c pecans

1/2c olive oil

1/2 teaspoon salt

arugula & almond pesto

2c baby arugula

4 chopped clove of garlic

1/2c whole roasted almonds

1/2c olive oil

1/2 teaspoon salt

JOy MOlleT

so, I decided, this season means taking some liberties with pesto. here are the new traditionals that I dreamt up... just in time for June!


IN THE KITCHEN WITH

ROSS SVEBECKNo cooking on the stove recipes...

means no heating up your kitchen.

Throw salads together (or dessert) for effortless entertaining.

CHICKEN N' Egg SaladWhich came f i r s t? I f igure – who care s , eat them both! Here I paired the mighty chi cken with the humble egg in a sa lad that i s to d ie f or. This i s a merging o f my g randmother ’s ch i cken sa lad with her egg sa lad r e c ipe – per f e c t f or sandwiches . Check out my webs i te on how I poach my chi cken breas t s and shred them to make l i f e eas i e r. ( ro s s sveback . com)

INgREdIENTS1.5 lB (ROugHly) BONElESS, SKINlESS CHICKEN BREaSTS –pOaCHEd/SHREddEd12 HaRd-BOIlEd EggS (I BaKE mINE IN THE OVEN)1 C. mayONNaISE1 C. mIRaClE WHIp1 TBSp. mINCEd gaRlIC2 TBSp. pICKlE RElISH1 TSp. SmOKEd papRIKa2 CElERy STalKS, mINCEd2 TBSp. dIjON muSTaRd

dIRECTIONSplaCE HaRd-BOIlEd EggS IN a laRgE BOWl aNd maSH uSINg a pOTaTO maSHER. add SHREddEd CHICKEN aNd OTHER INgREdIENTS - STIR uSINg a SpaTula OR SpOON. COVER aNd lET SIT OVERNIgHT fOR THE flaVORS TO mEld.

t a s t e m a k e r

dECONSTRuCTEddEVIlEd Egg COBB SaladI poached the bonele s s , sk inle s s ch i cken breas t s in heavy sa l ted and peppered water – s ee the r e c ipe be low. I hard cook my eggs in a 350-degree , preheated oven by pla c ing them into a muff in pan and baking f or 30 minute s – done!

INgREdIENTS4 BONElESS, SKINlESS CHICKEN BREaSTS

12 SlICES, THICK-CuT BaCON – fRIEd aNd CHOppEd

1 pINT CHERRy TOmaTOES, SlICEd Half HORIzONTally

CRumBlEd BluE CHEESE

dOzEN HaRd-COOKEd EggS

4 RIpE aVOCadOS – SlICEd

1/2 C. mayONNaISE

2 TSp. dIjON muSTaRd

2 TSp. RaNCH SEaSONINg

SpRINg Salad mIx OR ROmaINE

RaNCH OR BluE CHEESE dRESSINg

dIRECTIONSplaCE CHICKEN BREaSTS INTO Small pOT aNd COVER WITH WaTER uNTIl CHICKEN IS COVEREd By 2″ WaTER. HEaVIly SalT aNd pEppER WaTER. BRINg TO BOIl, TuRN HEaT Off aNd allOW TO COOl COmplETEly TO ROOm TEmpERaTuRE. REmOVE CHICKEN fROm WaTER aNd plaCE INTO REfRIgERaTOR TO CHIll. WHEN REady TO aSSEmBlE Salad, SlICE CHICKEN IN ROugHly 1/2″ SlICES ON THE BIaS/dIagONal fOR VISual INTEREST.

plaCE Egg yOlKS, mayONNaISE, dIjON aNd RaNCH SEaSONINg IN a Small fOOd pROCESSOR aNd BlENd uNTIl COmBINEd aNd CREamy. plaCE fIllINg INTO pIpINg OR zIp-lOC Bag aNd pIpE INTO Egg WHITES.

TO aSSEmBlE Salad, plaCE Salad ONTO THE BOTTOm Of EaCH plaTE. aRRaNgE CHICKEN aNd aVOCadO SlICES aROuNd THE Salad, fOllOWEd By CHOppEd BaCON aNd TOmaTOES. dRIzzlE Salad dRESSINg OVER mIxTuRE - dESIREd amOuNT, I pREfER mORE - SOmE pREfER lESS.

aRRaNgE fOuR dEVIlEd EggS ON TOp Of Salad aNd SpRINKlE WITH BluE CHEESE -SERVE, aNd ENjOy!

mExICaN CHICKENpaSTa SaladLif e i s busy, so in my wor ld sa lads he lp me when i don’t have t ime to cook a meal . But they need to be fu l l o f f lavor and balanced with jus t enough pasta – i do not l ike carb-over load sa lads . I bro i l the corn to g ive i t a l i t t l e char red co lor, that i s complete ly an opt ion – not mandator y. You can a l so do thi s with f r e sh corn, which you would need three cups o f kernel s .

INgREdIENTS1.5-2 lB CHICKEN BREaSTS, pOaCHEd aNd SHREddEd

1/2 lB. paSTa, COOKEd IN SalTEd WaTER aNd COOlEd

16 Oz. fROzEN CORN (OR fRESH, SEE NOTE aBOVE)

1 – 15 Oz. CaN BlaCK BEaNS, dRaINEd aNd RINSEd

1 – 4.5 Oz. CaN mIld CHOppEd gREEN CHIlIS, dRaINEd

1.5 C. mayONNaISE

1/3 C. fRESH lImE juICE (ROugHly 3 lImES)

4.5 TSp aNCHO CHIlI pOWdER (I uSE pENzEy’S)

3 TSp. gROu CumIN

1.5 TSp. SalT

dIRECTIONSmIx mayONNaISE, lImE juICE, CHIlI pOWdER, CumIN aNd SalT IN a laRgE BOWl – THEN add THE REST Of THE INgREdIENTS, STIRRINg TO COmBINE WEll. REfRIgERaTE OVERNIgHT, TOSSINg ONCE mORE TO lIfE THE Salad - SERVE aNd ENjOy!

NO-BaKE BIRTHday CHEESECaKEINgREdIENTS1 paCKagE gRaHam CRaCKERS fROm THE BOx8 TBSp. uNSalTEd BuTTER, mElTEd2 8-Oz. paCKagES CREam CHEESE, ROOm TEmpERaTuRE8 TBSp. (1 STICK), uNSalTEd BuTTER ROOm TEmpERaTuRE1/2 HEaVy WHIppINg CREam2 TSp. VaNIlla BEaN paSTE1 8 Oz. CONTaINER COOl-WHIp1.5 C. dRy WHITE CaKE mIx

dIRECTIONSCRuSH THE gRaHam CRaCKERS By HaNd OR IN a mINI fOOd pROCESSOR uNTIl SlIgHTly CHuNKy, THEN mIx WITH mElTEd BuTTER aNd plaCE ROugHly 1/4 C. INTO THE BOTTOm Of SIx glaSSES. uSINg a SIlICONE SpaTula pRESS mIxTuRE dOWN INTO THE BOTTOm Of THE Cup aNd plaCE INTO THE REfRIgERaTOR.

IN THE BOWl Of aN ElECTRIC mIxER fITTER WITH THE WHIp aTTaCHmENT, add BuTTER aNd CREam CHEESE - WHIp ON HIgH uNTIl mIxTuRE IS WEll COmBINEd, SCRapINg BOWl TO ENSuRE INgREdIENTS aRE mIxEd TOgETHER. add WHIppINg CREam aNd VaNIlla BEaN paSTE, WHIppINg agaIN TO COmBINE, fOllOWEd By THE COOl-WHIp WHIppINg agaIN.

fINally, add THE dRy WHITE CaKE mIx aNd SlOWly WHIp THE mIxTuRE uNTIl IT IS almOST INCORpORaTEd, THEN BEaT ON HIgH fOR 20 SECONdS TO lIgHTEN THE INgREdIENTS.

plaCE INTO a laRgE pIpINg Bag fITTEd WITH a STaR TIp aNd pIpE EVENly INTO THE SIx glaSSES - TOp WITH SpRINKlES aNd ENjOy!

Ross used the Marta

glassware from CB2 for

this recipe - super easy!


behind the scenes:

Premiere Party for

The Great Gatsby

The Great Gatsby is one of the most celebrated works of American Literature; a novel which embodies the spirit of the Jazz Age and its main character, Jay Gatsby, is the physical embodiment of the American Dream.

The lifestyle was glamorous, indulgent and decadent. My vision was to recreate that romance and the extravagant party atmosphere Jay Gatsy’s character was famous for. Maxim’s was the perfect venue with its opulent, Parisian designed, rich red velvet and rich mahogany décor. Goodman Theatre Costume Department and Tracey Tarintino of Zzazz Productions loaned garments for the fashion installation created by Kate Johnson Artistry. Models, dressed in full glam a la the grand Roaring 1920s, posed for photos with guests as they arrived, creating the absolute perfect grand entrance. At the entrance, under the grand canopied walkway, a blue 1931 Ford Phaeton replica and a 1947 pale yellow Lincoln convertible were parked. Stanley Paul Orchestra compiled the music for the event from his 1920’s Theatre Collection.

Prosecco, always a premiere party favorite, was served in keepsake flutes embossed with the Gatsby logo, flowed while servers wearing black flapper fringed dresses and sequined headpieces circulated with St. Claire vodka cocktails and Jay Gastby’s fave grub...hors d’oeuvres by Pure Kitchen.

P a r t i e s W e L o V e

photos: John recana Photography

BY MARGARET O'CONNOR, MARCON COMMUNICATIONS

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summer Issue | 63

Fete de la MusiqueOn The 21 JUne, The lOnGesT Day OF The year, ParIs CelebraTes The “FÊTe De la MUsIQUe”. The OrIGInal CelebraTIOn beGan In an IMPrOMPTU FashIOn, anD DePenDInG WhO yOU TalK TO, IT TOOK PlaCe FIrsT In The 1970s. an aMerICan Is rePUTeD TO haVe sTarTeD The IDea In 1976, anD The GOVernMenT aDOPTeD The PrOGraM In 1982. WhaTeVer The hIsTOry, IT’s an InTeresTInG Day TO be In ParIs.

There are all sOrTs OF aCTs, sPOnsOreD by The sTaTe. I OnCe saW The WOnDerFUl OrChesTre naTIOnal De barbes, a MOrOCCan/alGerIan GrOUP On The sTePs OF The asseMble naTIOnale; aT The leGIOn D’hOnneUr We lIsTeneD TO a TraDITIOnal FrenCh WOODWInD OrChesTra, DresseD In hIsTOrIC WOOl COsTUMe PerFOrM In an OPPressIVely hOT sUMMer rOOM.

CaFes anD resTaUranTs TUrn TheIr Tables OnTO The sTreeT, anD COMe-as-CaTCh-Can MUsICIans PerFOrM FOr The CrOWD. In The eVenInG, There are banDs PlayInG, anD One hOPes nOT TO lIVe abOVe a ParTICUlarly hIP resTaUranT. IT Can GO On all nIGhT.

a WarM sUMMer MOrnInG, In The TUIlerIes, a larGe GrOUP OF braZIlIan ChIlDren sanG as They WalKeD JUbIlanTly ThrOUGh The ParK. IT brOUGhT Tears TO My eyes, IT Was sO CharMInG.

The MUsIC KIOsK aT The lUXeMbOUrG GarDen Is bOOKeD all Day, WITh JaZZ anD MarChInG banDs. FrOM CharlIe bIrD TO JOhn PhIllIP sOUsa, The blaCKbIrDs DOn’T haVe a ChanCe TO haVe TheIr sOnG hearD.

One OF My FaVOrITe TIMes Was sPenT OUT In FrOnT OF The hUnGarIan eMbassy, Where a hUnGarIan GrOUP OF PerFOrMers PlayeD MUsIC, breaTheD FIre anD DanCeD FOr an aDOrInG FrenCh PUblIC. CDs Were aVaIlable. We DanCeD, TOO.

sOMe OF The MOsT CharMInG MOMenTs, hOWeVer, are The “PICK-UP” banDs OF aCCOrDIOnIsTs anD VIOlInIsTs, sInGers anD GUITar Players On a sUnny COrner. FrOM all OVer FranCe, MUsICIans COMe TO The CaPITal, TO eXPress TheMselVes WITh The besT, One nIGhT In ParIs.

eVen ChUrChes ThrOUGhOUT FranCe ParTICIPaTe In The FÊTe De la MUsIQUe . We Pray FOr GOOD WeaTher!

-blair and laurie Pessemier

a r t W e L o V e


Voges Chocolat + Les Fleurs Collection = Lucky Us!

photos: James atkins Photography

e V e n te V e n t SHOPS WE LOVE THROW PARTIES WE LOVE


Voges Chocolat + Les Fleurs Collection = Lucky Us! SHOPS WE LOVE THROW PARTIES WE LOVE

KATRINA MARKOFF, OWNER AND CHOCOLATIER OF VOSGES HAUT-

CHOCOLAT, CELEBRATES THE NEW BLOOMING SEASON WITH HER

LES FLEUR DU CHOCOLAT TRUFFLE COLLECTION. INDIVIDUAL

AND HANDCRAFTED FLOWER PETALS ADORN EACH TRUFFLE TO

CELEBRATE THE AWAKENING OF NATURE - THE SENSES - THE TASTE.

DEBI PAIRED HER FAMOUS DIY DECOR TRENDS AND CHIC COCKTAILS

FOR THE SEASON WITH THE NEW LES FLEURS COLLECTION, INSIDE

THE FAMOUS HOUSE OF CHOCOLAT ON BOUTIQUE STREET ARMITAGE

AVENUE, CHICAGO.

our fave summer bite!WATERMELON CAPRESE POPS

CUBE WATERMELON, KEEP CHILLED. SKEWER MOZZARELLA

BALL, THEN ADD FOLDED FRESH BASIL, STICK INTO MELON.

DRIZZLE WITH BALSAMIC GLAZE (AVAILABLE IN GROCERY),

ADD FRESH PEPPER TO TASTE.

P o s t C a r D s F r o m P r o V e n C e

PhOTOGraPhy by COrey aMarO


IT's sUMMer eVeryWhere yOU lOOK- FrOM sUnFlOWers TO bOaTs DOCKeD PIersIDe

a TUrn OF The CenTUry FOUnTaIn ChIlls sUMMer bOTTles OF rOse...


sOUTh OF FranCe FaMOUs - The

CheCKereD Ta-bleClOTh anD a bOTTle OF rOse!

FlOWer MarKeTs lIne The sTreeTs OF PrOVenCe

summer Issue | 86

•Nantucket •

CALYPSO CINDRA EYELET COTTON

DRESS, $295, CALYPSOSTBARTH.COM

STUART WEITZMAN FOR SCOOP ALFRESCO ROPE SANDAL, $298, SCOOPNYC.COM

RAY-BAN® THICK CAT-EYE WAYFARER® SUNGLASSES, $198, JCREW.COM

MICHAEL KORS LARGE MARINA STRIPED GRAB BAG, $198, MICHAELKORS.COM

ERIC H

IMEL

t a s t e m a k e r

PACKING ESSENTIALS FOR ANY SUMMER VACATION

whether you are crabbing on the east coast, sunning on an island

or drinking wine in majorca,chic is the common-denominator.

summer Issue | 87

PACKING ESSENTIALS FOR ANY SUMMER VACATION

whether you are crabbing on the east coast, sunning on an island

or drinking wine in majorca,chic is the common-denominator.

LANA YELLOW GOLD HOOK-ON HOOP EARRINGS, $210, NEIMANMARCUS.COM

• Turks & Caicos •

MATTHEW WILLIAMSON POPPY EMBELLISHED CLUTCH, $875, NET-A-PORTER.COM

RALPH LAUREN COLLECTION MARTINA FLAT, $495, BLOOMINGDALES.COM

ALICE + OLIVIA JASMINE SILK DRESS, $684,

MYTHERESA.COM

summer Issue | 88

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

• Spain •

ASOS STONE HAIR BROOCH, $13.58, ASOS.COM

STUART WEITZMAN STRAPBACK, $355, STUARTWEITZMAN.COM

REISS FRANCESCA WIDE LEG JUMPSUIT,

$360. REISS.COM

ALEXANDER WAND GLOW IN THE DARK CLUTCH,

$325, KIRNAZABETE.COM


3050 n. lInCOln aVenUe• ChICaGO | 773•244•9333

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

aManDa heIn - PhOTO


Sweltering summer days call for cool cocktails! Catherine De Orio, Culinary Curator, rounded up recipes from top, Chicago-based talent to help you cool down while drinking up.

t a s t e m a k e r

pisco sourdeveloped by: justin anderson, bar director la sirena clandestina

national drink of both chile and peru, it is a sweet, heady blend of peruvian pisco, turbinado sugar, citrus, egg whites, and peruvian bitters

ingredients:1 ½ oz peruvian pisco; lsc uses macchu pisco1oz turbinado sugar syrup (1 part sugar to 1 part water)¾ oz lemon¾ oz egg whites

directions: combine pisco, lemon juice, sugar syrup and egg white. shake for at least 20 seconds then add ice and shake to chill. strain into a glass and garnish with cinnamon, peru-vian bitters and a mint sprig.

jp's pimms cupdeveloped by: josh pearson, master mixologist

ingredients:1oz beefeater gin ½ oz pimms ½ oz fresh lime juice dash orange bitters 1 ½ oz ginger beer 1 ½ oz lemon lime sodafresh mint leaves

directions:in a large collins/highball-style glass lightly muddle four mint leaves. add ice. top with gin, pimm’s, lime juice, orange bitters and lemon lime soda. garnish extravagantly with mint leaves, summer berries, pineapple wedge, and a lime wedge.

- Congratulations to our Cat DeOrio -the coveted brand new host of Check Please!


- Congratulations to our Cat DeOrio -the coveted brand new host of Check Please!

drive slowdeveloped by: jay schroeder, bar director red door

this cocktail is super bright and floral. it gets its body from the old tom and lillet, and uses essen-tial oils to add depth of flavor.

ingredients:1 ½ oz hayman's old tom gin¾ oz lillet rose¼ oz creme de violette2 drops lemon oil4 drops chamomile oil

directions:combine ingredients in a pint glass and stir over ice. strain into a coupe glass and garnish with a lemon circle.

aperol highballdeveloped by: steve carrow, bar director/head bartender naha and brindille; author of potation handbook

this drink is a bright and refreshing sipper with floral and fruity notes perfect on a warm supper day.

ingredients:1 oz vodka1 oz aperol¼ oz st. germain elderflower liqueur½ oz simple syrup1 oz fresh lemon juiceclub soda

directions:combine all ingredients in a build galss. shake with ice and strain into a collins glass over fresh ice. top with club soda. garnish with an orange horse’s neck twist.

the whiskey beach developed by: deidre darling, the savoy

a fruit-forward, crowd pleaser that entertains all parts of the palate-- sweet, savory and a little bitter.

ingredients:2 oz breckenridge bourbon¾ oz baska snäps2 oz caramelized pineapple purée ½ oz lemon juicesoda waterangostura bitters

directions:shake with crushed ice and pour into a lowball glass.top with soda, a couple dashes angostura bitters and gar-nish with a pineapple spear & cherry.


a erfect event

The PaPer shOP

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


a erfect eventINVITATIONS, MENU CARDS, PLACECARDS, FAVORS, AND MORE! 3050 N. LINCOLN AVENUE• CHICAGO | 773•244•9333


s H o W e r Bloomin�dale's Bridal BrunchVenUe: blOOMInGDales hOMe, brIDal reGIsTry sUITe

CaTerers: JUlIUs MeInl, CaCaO sWeeTsFlOrals anD DeCOr: a PerFeCT eVenTPhOTOGraPhy: aManDa heInGIFTs: POP n GO raIn sCarVes


Bloomin�dale's Bridal Brunch


Ariel & PaulM A y 29, 2011

T h e I v y R o o M

P h o T o g R A P h y b y A M A n d A h e I nf l o R A l & P A P e R d e s I g n b y A P e R f e c T e v e n T

W e D D i n G


Ariel & Paul

LINEN: BBJ LINENCATERING: BLUE PLATEFURNITURE: HALLS

M A y 29, 2011T h e I v y R o o M

P h o T o g R A P h y b y A M A n d A h e I nf l o R A l & P A P e R d e s I g n b y A P e R f e c T e v e n T

summer Issue | 104

first look at love

summer Issue | 105


diycreate your own guest book

•have guests write love notes and words of wisdom on vintage postcards from

your favorite travels.put is album for an instant keapsake after the wedding!

summer Issue | 108

summer Issue | 109


stylist secret:carry your monogram throughout your wedding decor - from menus - tocake -to favors


"At midnight, I'll turn into a pumpkin

& drive away in my glass slipper"-audrey hepburn (roman holiday)


ROMAN HOLIDAY

Outdoor Movie Party

SET THE SCENE:-GREET YOUR GUESTS WITH A “NOW SHOWING & MENU

BOARD” VINTAGE FRAME CHALKBOARD SIGN

-LAY COLORFUL VINTAGE TABLECLOTHS ON THE LAWN

FOR SEATING

-USE ANTIQUE STEAMER TRUNKS & SUITCASE AS SIDE

TABLES FOR GUESTS ON THE LAWN

-ELEVATE YOUR TREATS ON AN ANTIQUE RUSTIC TABLE

-ILLUMINATE YOUR YARD WITH ITALIAN STRING LIGHTS

t a s t e m a k e r

summer Issue | 115

ROMAN HOLIDAY

Outdoor Movie PartyMENU:-serVe bellInIs & CInZanO In

eleGanT VInTaGe GlassWare

-haVe an OlIVe & Cheese bar On

MIsMaTCheDVInTaGe PlaTes

-GrIll rOMan sTyle PIZZa

-GeT COOl WITh GelaTO In VInTaGe

sOrbeT Glasses

DIY FUN:MOVIE THEATER

CreaTe yOUr OWn OUTDOOr MOVIe TheaTer WITh an lCD PrOJeCTOr,

laPTOP Or DVD Player, sPeaKers & a sCreen. DOn’T haVe a MOVIe

sCreen? PIn UP a WhITe sheeT Or PaInTers TarP

PHOTO BOOTH

yOU Can’T haVe a rOMan hOlIDay WIThOUT The PaParaZZI!

CreaTe yOUr OWn PhOTO bOOTh OUTFITTeD WITh 1950’s sCarVes,

haTs, TIaras, ITalIan FlaGs & VInTaGe FraMe

The Savoy Flea


meat bowls with corianderSERVES 4 TO 6 TIME TO PREPARE : 40 MINUTES

1/3 LB GROUND MEAT2 SLICES WHITE BREAD (1 ,8 Oz)1/3 CUP MILK1 OIGNON1 CLOVE OF GARLIC5 TBS CORIANDER FINELY CHOPPED1 TSP CUMIN POWDER2 EGGS4 TBS FLOUR1/2 CUP OLIVE OILSALT AND BLACK PEPPER2 PLATES

DIRECTIONS

MOISTEN WHITE BREAD WITH MILK AND MELT WITH GROUND MEAT, OIGNON, CHOPPED GARLIC, CORIANDER, CUMIN, 1 EGG, SALT AND BLACK PEPPER.

PUT FLOUR IN A PLATE AND BEAT 1 EGG IN THE SECOND PLATE.

SHAPE BALLS WITH MIx. WRAP IN FLOUR THEN IN BEATED EGG.

FRY BALLS MEDIUM HEAT

LET COOL AND SERVE FRESH.

BEFORE SERVING.

t a s t e m a k e r


D O M I N I Q U E M A L E T ' S easy tastymeat bowls with corianderSERVES 4 TO 6 TIME TO PREPARE : 40 MINUTES

1/3 LB GROUND MEAT2 SLICES WHITE BREAD (1 ,8 Oz)1/3 CUP MILK1 OIGNON1 CLOVE OF GARLIC5 TBS CORIANDER FINELY CHOPPED1 TSP CUMIN POWDER2 EGGS4 TBS FLOUR1/2 CUP OLIVE OILSALT AND BLACK PEPPER2 PLATES

DIRECTIONS

MOISTEN WHITE BREAD WITH MILK AND MELT WITH GROUND MEAT, OIGNON, CHOPPED GARLIC, CORIANDER, CUMIN, 1 EGG, SALT AND BLACK PEPPER.

PUT FLOUR IN A PLATE AND BEAT 1 EGG IN THE SECOND PLATE.

SHAPE BALLS WITH MIx. WRAP IN FLOUR THEN IN BEATED EGG.

FRY BALLS MEDIUM HEAT

LET COOL AND SERVE FRESH.

BEFORE SERVING.

F R E S H , TA S T Y A N D C O L O R F U L R E C I P E S A R E M Y FAV O R I T E S AT S U M M E R T I M E . I L O V E P R E PA R I N G T H E M I N A D VA N C E A N D E N j OY A S U N N Y D AY W I T H O U T W O N D E R I N G W H AT F O R D I N N E R !

tiramisu di fragola (italie)SERVES 4 TO 6

TIME TO PREPARE : 1 HOURREFRESH: 3 HOURS MINIMIM

2 EGGS0,5 LB MASCARPONE

0,1 LB GRANULATED SUGAR + 1 TSP1 LEMON jUICE

12 LADYFINGER BISCUITS1 LB STRAWBERRIES

6 VERRINES

BEAT EGG YOLKS WITH SUGAR UNTIL MIx WHITEN.

ADD MASCARPONE AND 1 TSP LEMON jUICE.

BEAT EGGS WHITE AND GENTLY STIR WITH YOLKS MIx.IN A LARGE BOWL MIx TOGETHER LEMON jUICE WITH 1 TSP SUGAR

AND 2 TSP HOT WATER.

DIP BISCUITS IN THIS SIRUP.

FILL VERRINES WITH A LAYER OF BISCUIT, A LAYER OF CREAM, A LAYER OF STRAWBERRIES, ONE MORE LAYER OF BISCUIT AND END

WITH A LAYER OF CREAM AND STRAWBERRIES ON TOP OF IT.

REFRESH AT LEAST 3 HOURS BEFORE SERVING.

capponataSERVES 4 TO 6 TIME TO PREPARE : 1 HOUR

2 EGGPLANTS1 RED PEPPER1 YELLOW PEPPER1 BRANCH OF DE CELERY1 OIGNON1 LB GRIND TOMATOES1 TBS CONCENTRATED TOMATO SAUCE4 TBS OLIVE OIL1 TBS GRANULATED SUGAR1 TBS VINEGAR8 PITTED GREEN OLIVES 1 TBS RAISIN 1 TBS PINE NUT FOR TOPPINGSALT AND BLACK PEPPER

DIRECTIONS

DICE EGGPLANTS, PEPPERS AND CELERY.

BROWN EGGPLANTS AND PEPPERS FOR 15 MINUTES IN A PAN WITH 3 TBS OLIVE OIL.ADD SALT AND BLACK PEPPER.

HEAT 1 TBS OLIVE OIL IN ANOTHER PAN AND LIGHTLY BROWN CHOPPED OIGNON WITH FOR 10 MINUTES.

ADD GRIND TOMATOES, CONCENTRATED TOMATO SAUCE, SALT AND BLACK PEPPER AND REDUCE FOR ABOUT 15 MINUTES.

THEN POUR ON EGGPLANTS AND PEPPERS. MELT AND ADD VINEGAR, SUGAR AND OLIVES.

COOK FOR ABOUT 20 MORE MINUTES THEN ADD RAISINS.LET COOL AND SERVE FRESH WITH PINE NUTS.


Bruncht a b L e t r e n D s

FOR A


BunchFOR A

photos: colin lyonsrlysia root cakes

pure kitchen cateringbaked the bakery

bbjlinen orange yuma on table,ivory hemstich napkins


stylist secret:incorporate inseason fruits and vegetables for budget friendly decor


spicy salmon pokemakes 24 servings

ingredients1 teaspoon thai red curry paste1 tablespoon rice wine vinegar4.5 tablespoons sambal chili-garlic sauce1.5 teaspoons sweet soy sauce2 teaspoons sesame seed oil1 tablespoon shallot (minced)1 tablespoon ginger (minced)2 pounds chilled, sushi grade, diced (preferably wild) salmon 2 english cucumbers1 tablespoon sesame seeds1 sprig (6-7 leaves) of mint chopped

directions1- poke sauce: whisk together in a bowl; curry paste, vinegar, shallots, ginger, sweet soy sauce, sambal chili-garlic sauce, and sesame oil. 2- dress the diced salmon with poke sauce (about 1 tablespoon per cup of salmon... you can always add more to make it spicier)3- serve on a cucumber slice with a sprinkle of toasted sesame seed and some chopped fresh mint.


L o o k s W e L o V e

download printables here to throw your very own picnic party!


bridalpicnic

teaparty

photos: Colin LyonsBBJLinen Green Check linen, White Lamour Napkins

Kate Spade China, BloomingdalesBaked the Bakery Green Tea Truffles

Elysia Root Cupcakes


green tea trufflesbaked the bakery

Ingredientsmatcha green tea powder 1 pint of cream1.5 pounds chopped white chocolate

DirectionsBring cream up to a simmer.Pour hot cream over chopped chocolate, stir until smooth, cool in fridge for 10 minutesform into 1 ounce balls and roll in matcha green tea powder


PeonyBBJLOOK OFSUMMER

Partyphotos: Sacha AmaroBBjLinen Blush Olivia over Blush Alexis with pleats, Silver Shantung NapkinsLace Silver Chargers, Prescott Napkin Rings BBjLinenFlorals and Decor A Perfect Event

L o o k s W e L o V e


BBJLOOK OFSUMMER

summer Issue | 142

e V e n t s

PICNICPARTY

PHOTOS BY SUZZANE BROWN


BOOzY FRUIT SERVED IN

HALLOWED OUT WATERMELON-

INSTANT SUMMER CHIC

summer Issue | 150

sTylIsT seCreT:

GaTher MIsMaTCheD TeaCUPs, Vases

anD VOTIVes FrOM arOUnD The hOUse

FOr shaby ChIC serVInG DIshes

summer Issue | 151


F a t H e r ' s D a Y

GLASS SODA BOTTLES + OLD TIE + CUPCAKE

LINERS + PRINTOUTS + SCISSORS

STEP 1CUTOUT CIRCLES

download here!

STEP 3TIE TIE AROUND THE GLASS BOTTLE

STEP 4LAYER CUPCAKE WRAPPER AND CUTOUT

CIRCLE, GLUE WITH GLUESTICK


WORLD'SBEST POP!

STEP 2CUT THE WIDE END OF TIE

STEP 5GLUE TO TIE



10TIPS FORFATHER'S DAYFUN

1Buy dad his favorite bottle,

and toast to another year of family fun.

2Take Dad outside for our favorite snaphot - a shadow portrait.

3Write Dad a

story about why he's your favorite in the world...

cheers!

4Dads + Donuts = a perfect breakfast start to the day.

4Dads + Donuts = a perfect breakfast start to the day.

6Take Dad to his favorite spot for afternoon fun

with the whole family.

5PLAY BALL!


7DAD's DAY, beach day!

summer Issue | 159

8 treat dad to a trip to his favorite bookstore

9 Sit on Dad's (or Grandpa's) lap...and spend time doing

something Dad loves, together.

10Splish Splash - head to the local lake, pond, river...and start splashing.


b A c o n c u P s :

j u s t P u t b a C o n i n t o m i n i m u F F i n P a n , b a k e , t H e n F i L L W s C r a m b L e D e G G s

M I n I f R u I T P A R f A I T s :

j u s t F i L L

W i t H b e r r i e s ,

Y o G u r t a n D

G r a n o L a !

t a s t e m a k e rL a Y e r s m o k e D

s a L m o n o n t o P

m i n i F r o z e n

b L i n i F r o m

G r o C e r Y


e n d I v e c u P s :

F i L L W i t H Y o u r

F a V o r i t e

s a L a D F o r t H e

P e r F e C t b i t e !

L a Y e r s m o k e D

s a L m o n o n t o P

m i n i F r o z e n

b L i n i F r o m

G r o C e r Y

F a t H e r ' s D a Y b r u n C H

W i t H e L a i n a V a z Q u e z


P L a C e s W e L o V e

DaD's nIGhT

OUT!

tequillaandtacosatAntiqueTaco

1360 N MILWAUKEE AVE, CHICAGO, IL

summer Issue | 168

G i F t s W e L o V e

FATHER'S DAY{[FROM THE HEART]{

summer Issue | 169

Have the kids write down Dad's favorites this month - and draw pictures of them together with Dad, sharing favorite times together.

Bind them together into a book using a needle and thread - staples - whatever works best!



Father's Day Fishing


Father's Day Fishing

Mike's favoritefishing snacks!


DIY DECOR FOR YOUR FOURTH

FETE

SEEING STARS

DOWnlOaD PrInTable here!

sTars + sKeWers + WheaTGrass + bOWl = One FesTIVe CenTerPIeCe!

reMOVe WheaTGrass FrOM COnTaIner

PlaCe In bOWl1 2 3 seCUre In bOWl

seCUre In bOWl sTICK sKeWars In WheaT Grass

MaKes a GreaT CenTerPIeCe!4 5

with candace jordan OUr MOsT eXCITInG JUly 4Th CelebraTIOns OCCUr In One OF OUr FaVOrITe VaCaTIOn sPOTs, sT. TrOPeZ On The FrenCh rIVIera. belIeVe IT Or nOT, The FrenCh CelebraTe OUr hOlIDay as eXUberanTly as We DO here aT hOMe! anD, sInCe We all KnOW ThaT The besT PlaCe TO be Is alWays Where yOUr FrIenDs are, FOr OVer 17 years We MeeT UP WITh a larGe GrOUP OF Pals FrOM all OVer The WOrlD In ThIs UlTra ChIC "FIshInG VIllaGe" TO CelebraTe OUr InDePenDenCe Day. aFTer OUr FIrsT TrIP There, We Were COMPleTely hOOKeD. I FInally GOT TO see FOr MyselF The InsPIraTIOn ThaT has eXIsTeD There FOr DeCaDes FOr arTIsTs anD WrITers. yOU WIll neVer see "lIGhT" lIKe ThIs anyWhere else In The WOrlD. IT baThes eVeryThInG IT TOUChes In The WarMesT GlOW anD COUlD MaKe a 90 year OlD WOMan lOOK lIKe a WOOD nyMPh. IT's sUCh a MaGICal PlaCe ThaT One Can neVer IMaGIne any Illness Or UnhaPPIness OCCUrrInG There. anD sO OFF We GO, eVery year arOUnD The enD OF JUne, FOr an eXTenDeD VaCaTIOn In, WhaT I belIeVe, Is The MOsT eXCITInG sPOT On The PlaneT. The JUly 4Th CelebraTIOn There Is aCTUally sOrT OF a WeeK lOnG ParTy ThaT alWays beGIns aT ClUb 55 anD enDs aT la VOIle rOUGe ("The reD saIl"). COnsIDereD The bIrTh PlaCe OF The beaCh ClUb, la VOIle rOUGe, saDly, nO lOnGer eXIsTs beCaUse The neIGhbOrs COMPlaIneD abOUT nOIse leVels. ThIs Is sUrPrIsInG sInCe IT's neVer been anyThInG DIFFerenT sInCe IT Was brOUGhT TO lIFe In 1966 by The laTe PaUl TOMasellI bUT I GUess TIMes are ChanGInG. (ThIs ClUb Was alsO The FIrsT TO haVe TOPless GUesTs). In any Case, We Were ThrIlleD TO be There When IT Was sTIll GOInG sTrOnG anD The Tables, ChaIrs, bars, Walls, eVeryThInG Was COVereD In shaDes OF reD, WhITe anD blUe. eVen The WaITsTaFF Were all DresseD PaTrIOTICally, sKIMPIly bUT PaTrIOTICally! The ParTy sTarTeD arOUnD nOOn anD lasTeD UnTIl The sUn Was a bUrnT CInDer. as alWays, On ThIs Day, aMerICan sPeCIalTIes Were serVeD anD InClUDeD haMbUrGers, hOTDOGs anD COrn On The COb. eVen ThOUGh We yearneD FOr The aUThenTIC FrenCh FOOD OF The reGIOn, IT Was all FabUlOUs FUn. We WIll be CelebraTInG ThIs PaTrIOTIC hOlIDay sTaTesIDe ThIs year bUT My sPIrIT WIll be DanCInG On The Tables aT la VOIle rOUGe DraPeD In an aMerICan FlaG anD DrInKInG COPIOUs aMOUnTs OF le VIn DU Pays WITh My FrIenDs. haPPy 4Th OF JUly!!!! I hOPe yOUr CelebraTIOns WIll be MeMOry MaKInG, TOO!

CelebraTInG 4Th OF JUlyST. TROPEzIENNE STYLE

t a s t e m a k e r


step 1SCOOP RASPBERRY SORBET INTO GLASSES

JULY IS NATIONAL ICE CREAM MONTH...SO MAKE ICE CREAM

COCKTAILS!

4 t H o F j u L Y 4th of july sorbet sparkler===summer’s perfect cocktail++++

4th of july sorbet sparkler===summer’s perfect cocktail++++

step 2

Happy 4 th of July!

step 3FILL WITH PROSECCO REPEAT


RED

VANILLA CUPCAKES + WHIP CREAM + RASPBERRIES + BLUEBERRIES + RASPBERRY JAM = FUN IN A JAR!

WHITE CUPCAKEBLUE JARS

-so easy to make- -and easy to take-

THESE CUPCAKE JARS TASTE AS FUN AS THEY LOOK FOR A FESTIVE FOURTH!

4 t H o F j u L Y

DID YOU KNOW...JULY IS

NATIONAL BLUEBERRY MONTH?


4 t H o F j u L Y

STEP BACKIN TIME...


STEP BACKIN TIME... to the world's

most perfect Fourth of July


annual water fight- nantucket style!

red, white and blue- a bike for two!


C e L e b r a t i o n

PHOTOGRAPHY: AVERYHOUSE

summer Issue | 202

summer Issue | 203

D I Y : T A K E Y O U R F AV O R I T E F R A G R A N C E A N D B U N D L E W I T H T W I N E F O R A N I N S T A N T F AV O R !

D I Y : A D D C O L O R F U L WA S H I T A P T O T O O T H P I C K S A N D S T R AW S F O R T H E P E R F E C T F I N I S H I N G T O U C H !


sundressing for summer

t a s t e m a k e r


sundressing for summer

flirty• fun • femininesketches by rosemary fanti


dad's day!rosemary sketches up the perfect gift


For orders:prices start at $300

rosemary [email protected]

815-341-3340

POSTCARDS

ParisFROM

PHOTOS BYSUZZANE BROWN

ParisSUZZANE BROWN


SOUTHHAVENBACKYARDPARTYPhotos: Christine JandaCaterer: Pure KitchenDecor and Floral: A Perfect Event

P a r t i e s


BACKYARDPARTY

summer Issue | 233sPrIng Issue | 233sPrIng Issue | 233

sweet endings.A PERFECT EVENT FALL ISSUE COMES OUT SEPTEMBER 1!

PHOTO - MORSE ROSENBERG STUDIOSWEETS- GLAzED AND INFUSED

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InsTaGraM

PInTeresT

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debi lilly, a perfect event, summer 2013

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