homelife april/may 2012

look up for ceilings

with style

PORCH PARTY

How to throw one, dress for one, mix up

a signature cocktail

Walloon Lake WONDER

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HOMElife 3

HOMEa n u p - n o r t h M A G A Z I N E

April / MAy 2012

Publisher Doug Caldwell

Editor Maggie Peterson

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Photography G. Randall Goss

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a note from the editor

We are embarking on a somewhat new journey here at HomeLife.

While we have always stressed the first part of

our name, sometimes exclusively, our attention is turning to the second half. We didn’t want to completely remove writing about homes from our pages — after all, it is HomeLife. But, we want to go beyond the walls, floors and ceilings that make a home and focus more on the life within — entertaining, dining and recreation, for example.

To that end, inside is an article about how to throw a porch party. Many thanks to Sheila Dodson-Wright of Tab-leau Events for staging the shoot, and Holly and Dan O’Donnell who gracious-ly let us take over their Petoskey porch for several hours one sunny March day.

And generally, where there is a party, there is drink. We turned to Palette Bistro in Petoskey and Cafe Santé in Boyne City for suggestions of signature cocktails for your next porch-side soiree.

Two other articles also share a for-ward focus — tips for sprucing up the lawn and garden now for a beautiful,

lush, green summer, and what colors to bring into your home for the year.

Finally, we turned back to the home with two features from different resi-dences on Walloon Lake. One home was built with a variety of ceilings, which had me looking up when I first checked out the home a year ago. The second spot features ample renovations, taking a basement from unfinished to chic.

We are excited about changes at HomeLife, and I hope you are, too. Feel free to share your thoughts with me by emailing [email protected].

Happy reading!

Maggie PetersonHOMElife Editor

[email protected]

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21 Look up for a good view

HOMElife 5

6 Dressed for cocktails

15 Walloon Lake wonder

13 But we have options.

10 Smashing drink recipes

8 Party on the porch

HOMElife 5

Why the

hot colors

this year

don’t work here.

Landscape tips from the experts 28

contents


TIDBIT TIPS

Cocktails, anyone?

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HomeLife April-May 2012.indd 6 4/2/12 7:36 AM

1 Are you the quiet type? No worries! A dress as bold as this Yoana Baraschi does the talking for you. By combining a tattoo pattern with a vibrant red, this masterpiece will make a statement at any event. Complete the look with a necklace that is soft, yet substantial enough to hold its own.

2 Can you say feminine? With its curve-hugging silhouette, surplice neckline, and cap sleeve design, this stunning blue Nicole Miller dress screams femininity. The forgiving ruche detail wears well on any body type, enhancing curves in all the right places.

3 Stand out in the crowd in this eye-popping maxi by Susana Monaco. The fl oor-length vertical pleating of this dress adds height by drawing the eye upward. Geometric jewelry pairs nicely with its large fl oral print and sweetheart neckline.

4 Your ears will be ringing (in a good way, of course) with earrings that are both whimsical and artistic. Whether you’re attending a garden party or destination wedding, expressive earrings are a perfect choice.

5 Brace yourself for a lot of compliments once you slip your wrist into one of these exquisite creations by Marlaina Stone. Adding a jewel-toned statement piece to your wardrobe will transform any outfi t from ordinary to extraordinary.

6 Ladies! Your men will go mad over you in retro inspired classics like this Trina Turk dress. Shake things (and we don’t mean just the martinis) at a house party by going for the gold in bright colors or fun prints. You will be sure to turn heads.

7 You will fi nd a place for everything in this perfect little clutch. The key is to keep it fashionable and functional. To jazz up your outfi t, try opting for snakeskin with metallic embellishments.

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HOW-TO

Party on the porchTake your celebration outside

By Maggie Peterson • Photography by G. Randall Goss

Be it an average cocktail party or one designed for a porch, there are certain steps to take to assure it goes off without a hitch.

ConceptualizeThe first step is to decide on a

concept or theme, noted Sheila Dodson-Wright, designer/owner of Petoskey based Tableau Events.

This goes beyond just colors, and explores the feel of the event. Will it be festive and casual, or a more formal

affair? Determining the concept first will shape the tone of the invitations and decorations, and therefore the event.

Angie Whitener, sales manager and event coordinator for Stafford’s, noted that popular themes she has seen are Caribbean and Northern Michigan, the latter especially for parties expecting out of town guests. Just remember to keep it in perspective, she said.

“If you pick a theme, don’t go over-board. You’ll get lost in the details and not have fun when it gets here,” she noted.

Invitations and decor“Don’t skimp on the invitation. It’s the

first impression of your event. It sets the tone,” Whitener said.

Include all the particulars, and if there’s a rain date for an outdoor occa-sion, make sure to include it.

Dodson-Wright works in custom papery and decor. She said coordination is key to creating a look. She uses vari-ous colorscapes at events, tying together linens, decor, invitations and other stationery. A popular look right now is rustic elegance, which calls for lanterns

HOMElife 9

and votive candles, mason jars, textures and a blend of old and new.

As most porches don’t have ample seat-ing or tables, something to think about is bringing those in, if room allows, Dodson-Wright said. Cabaret tables give guests a spot to gather or rest a drink while dining on an appetizer.

Drink and dineWhen it comes to food, Whitener said

there are two options — catered and made at home.

Th ink about booking a caterer six months to six weeks in advance, and have a budget and type of cuisine in mind when you call. If you’re seeking out a caterer, ask for references from family and friends. It can also be helpful to have the caterer come out for a site visit, Whitener said.

She suggested that if you’re going to be making your own food, plan accord-ingly so you’re able to enjoy the party. Choose items you can make in advance. It can be helpful to hire a company to help serve at the event as well as clean up.

One helpful hint when planning any menu is to consider the crowd, Whitener added. Will you need vegetarian options, or meaty dishes? What about gluten-free or kid friendly? Also, because seating is at a premium on porches, consider keeping to fi nger foods and appetizers that can be eaten in one or two bites, without utensils.

“You don’t want your guests to concen-trate balancing a drink in one hand, a plate in another and a utensil,” she said.

And for drinks, set the bar to one end where it will be easily accessible but won’t form a bottleneck.

Dodson-Wright added, “Create a sig-nature cocktail to represent the occasion. ... Add personalized details with custom cocktail napkins, specialty dinnerware and custom menus, and signage for your food and beverage displays.”

AmbienceDodson-Wright said when it comes to

entertainment, there are a variety of op-tions, from an iPod playlist to an acoustic solo musician or a four-piece band. Each creates a diff erent mood, and some are more appropriate than others depending on the tone of the event. HL

The time-food connection

Angie Whitener of Stafford’s said there are some general rules when it comes to serving food at parties, and much of it is based on time.

If your event begins 5-7 p.m., serve enough food to act as dinner. Generally, this is about 10 pieces per person, or enough to fi ll a plate.

If your event begins after 7 p.m., food portions can be smaller because there is less expectation of dinner. Generally, plan on about fi ve pieces per person.

If your event is a brunch, there can be cost savings because the drinks will be non-alcoholic or lighter, such as mimosas and Bloody Marys, and there tend to be less meat- and protein-rich foods.

Create a signature cocktail


DIY

Signature sippersfor your next cocktail partyBy Maggie Peterson • Photography by G. Randall Goss

Nothing says cocktail party like, well, cocktails.Considering a signature cocktail for your next soiree can help

enhance a theme, play off the season or simply be a fun extra.For those looking to add a signature touch to coming

get-togethers, we turned to two local restaurants known not only for their food, but especially their drink. Bartenders Mike Dunlop of Cafe Santé in Boyne City and Aleece Balchik of Palette Bistro in Petoskey indulged us with menu favorites and brand new creations.

FRAISES FIZZThis comes straight from Cafe Santé’s menu. The Fraises Fizz highlights New Holland Knickerbocker Gin, a spirit with hints of herby citrus. It’s also from Michigan, ideal for keeping it local and to kick off a party inspired with goods made in state.• 1 1/2 ounces New Holland Knickerbocker Gin• 3/4 ounce raspberry liqueur, preferably Pallini

raspicello• 1 ounce sour mix• soda• sugar• strawberry

First, wet the rim of the glass and dip into sugar. To create the layered look, first pour the raspberry liqueur, then add ice. Add gin, then sour mix and top with soda. Cut a slice into the strawberry and place on the glass rim. — Mike Dunlop

Aleece Balchik of Palette Bistro in Petoskey (above) and Mike Dunlop of Cafe Santé in Boyne City share recipes for their favorite cocktails.

HOMElife 11

ROCK LEMON GINGER MARTINIWhen basil meets lemonade in this drink, the result is light and refreshing. Palette

Bistro has a fresh bar, which means lemonade and the likes are made on site. This is the bar’s signature martini.• 2 1/2 ounces vodka, preferably

rain organics vodka• 2 ounces fresh lemonade• Pinch of freshly grated ginger• 3 basil leaves, minced• Lemon wedges• Cucumber

Shake all ingredients over ice in a shaker. Strain into a martini glass fi lled with ice. Garnish with lemon wedge and cucumber spears, or cucumber ribbon.

TIP: To create the cucumber ribbon, slice the vegetable lengthwise. Thread a straw through it, and use lemon wedges to anchor it in place.

— Aleece Balchik

SPARKLING POM COSMOSwap POM Wonderful pomegranate juice for the cranberry of a traditional Cosmopolitan, and add an effervescent splash with sparking wine.• 1 1/2 ounces vodka• 3/4 ounce Cointreau• splash Pom Wonderful• sparkling wine, preferably a cava• Lemon and/or lime zest (optional)• Pomegranate seeds (optional)

Shake vodka, Cointreau and POM over ice in a shaker. Strain into a martini glass. Float sparkling white wine on top. Garnish with lemon and/or lime twist, or pomegranate seeds.

TIP: For a slightly sweet concoction, drop a sugar cube into the glass. Crush if desired. — Mike Dunlop

ST-HENDRICK’S MARTINIThis offering turns the standard martini on its head. Hendrick’s gin is the clear focus, with its fl avors of cucumber and rose petal taking center taste in this cool and refreshing cocktail.• 1 1/2 ounces Hendrick’s gin• 3/4 ounce st-Germain elderfl ower liqueur• splash sour mix• soda• Cucumber spear

Shake Hendrick’s, St-Germain, sour mix and soda over ice in a shaker. Strain into a martini glass. Garnish with a cucumber spear. — Mike Dunlop

SUMMER SMASHFor those who don’t like mint, try this as an alternative to a mojito. The basil gives a bright burst, while the strawberries and lemon take center stage.• 5 fresh strawberries• 5 basil leaves, minced• 1/2 ounce honey• 1 teaspoon sugar• 2 ounces vodka• 1 lemon, juiced• splash soda• strawberry• Basil leaf

Muddle together the strawberries, basil, honey and sugar. Shake together with vodka and lemon juice over ice in shaker. Pour into a glass about half full of ice. Top with soda. Garnish with a strawberry on the rim and a basil leaf.

TIP: To hold the basil leaf in place, spear with a straw. — Aleece Balchik

PASSION COOLERThis drink is ideal for family gatherings, as the recipe calls for no alcohol. However, to make an adult version, simply add your choice spirit to taste; rum is ideal, but vodka and gin are also suggested.• 1 ounce orange juice• 1 ounce pineapple juice• 3 ounces passion fruit, guava or papaya juice• 4 to 5 chunks of frozen mango• Berries or other fruit• mint leaves

Blend the fi rst four ingredients together; the frozen mango will help give the drink a fuller consistency, like a smoothie. Garnish with berries or other fruit, and mint leaves. — Aleece Balchik

ROCK LEMON GINGER MARTINIWhen basil meets lemonade in this drink, the result is light and refreshing. Palette

Bistro has a fresh bar, which means lemonade and the likes are made on site. This is the bar’s signature martini.• 2 1/2 ounces vodka, preferably

rain organics vodka• 2 ounces fresh lemonade• Pinch of freshly grated ginger• 3 basil leaves, minced• Lemon wedges• Cucumber

Shake all ingredients over ice in a shaker. Strain into a martini glass fi lled with ice. Garnish with lemon wedge and cucumber spears, or cucumber ribbon.

For those who don’t like mint, try this as an alternative to a mojito. The basil gives a bright burst, while the strawberries and

Muddle together the strawberries, basil, honey and sugar. Shake together with vodka and lemon juice over ice in shaker. Pour into a glass about half full of ice. Top with soda. Garnish with a

One more delicious cocktail, page 12


ApplE CruNChThis drink was referred to as “a long Island, but fruity” — which can only mean to proceed with caution.• 1 ounce Malibu coconut liqueur• 1 ounce triple sec• 1 ounce Apple Pucker• 1 1/2 ounces pineapple juice• 1 1/2 ounces cranberry juice• Sprite, 7UP or Sierra Mist• Apple

For a completely mixed drink, shake first five ingredients together over ice in a strainer. pour into a glass, add ice and top with preferred lemon-line soda. For the layered look above, fill a glass with ice. pour in first three ingredients. Slowly add the pineapple juice next, pouring over the back of a spoon to slow the process down, if needed. Add cranberry in the same way. Top with preferred lemon-lime soda. Garnish with an apple star or vodka-infused apple balls.

TIP: To create the star, cut a circle of apple and trim into a star shape. For the apple balls, use a melon baller to create the spheres, then let soak overnight in vodka.

— Aleece Balchik hl

Signature sipperContinued from page 11

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HOMElife 13

SEASONAL STYLE

Alternatives to grAyThis year, you’re going to

be seeing a lot of gray and mustard yellow in home decor — but

those are not the best colors for Northern Michigan.

“We’re gray up here so much of the time. ... (Those colors) die up here,” said Cindi Malin, owner/designer at CindiFranco’s cool stuff in Boyne City.

Instead, what will continue to sell are the brights of last year. Turquoise, coral and chartreuse will stay in their top spots, and purple will remain strong as an accent.

To bring these colors into the home,

Malin suggested starting small. Only change a sofa if you re-ally love the color, because it’s going to become the elephant in the room, she said.

Opt to change pillows, va-lances, table linens and towels, as well as bedspreads. Paint is another mode of color.

“(Begin with) the more dis-posable things you don’t feel bad getting rid of,” Malin said.

Many of these colors come together in patterns. Not only do patterns add oomph, Ma-lin noted, but they can serve as a jumping off point for other color choices. Pull some favorite shades from a pattern for use in other elements of the room. HL

By Maggie Peterson

Even though gray as a dominant color isn’t suggested, it doesn’t have to be completely out of the picture. Cindi Malin said it works very well as an accent color, much as black does.


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HOMElife 15

Walloon Lakewonder

Most lived-in parts of the home get revampsBy Maggie Peterson • Photography by G. Randall Goss

When the homeowners purchased this residence overlooking Wal-loon Lake, it looked much as it does today, structurally.

However, over the years, the home has taken on a new look

through revamps and renovations.Louie Burgan of Gaylord was lead on design

and painting for several projects at this home, and subcontracted with JPR Builders of Petoskey for finish work. Although both have worked on aspects of many rooms, their mark has been most made on three — the utility room, kitchen and basement.

The utility room is right off the garage, dedicated to laundry and the like. The cabinets existed where they are, but were updated with a coat of paint, noted Jim Russell of JPR Build-ers. Green granite countertops replaced Formica ones, set atop what look like turned table legs. These changes make the room a polished, open space.

With a blue tiled backsplash, cool gray granite countertops and white everywhere else, the kitchen is a jazzed-up classic. It’s the room where Burgan began working on the home, first brought in to paint the cabinets.


But that’s not where the work ended. JPR built around the refrigerator, add-ing sideboards with panels to match the rest of the room. The same sort of work was done to the bar, whose plain plywood is now tied in to the room with panels and large molding.

But the biggest transformation came with the basement, which until about a year ago was unfinished. Drywall was covering some of the walls, but it hadn’t been taped or mudded, and the floors were concrete, Russell said.

Now the space, which measures about 45 by 32 feet, is a completely finished room with a game focus.

The Southern yellow pine stairs end toward the middle of the room. Be-hind them are table games, with ping pong and pool adjacent to each other. To one side of the stairs is an enter-tainment center, with a big screen TV and leather seating.

But the bar is the star, and the first sight at the foot of the stairs. The cabinets and base are done in maple and poplar, stained dark and hand distressed by Burgan.

Russell said the homeowners wanted a bar that emulated that of The New York Restaurant in Harbor Springs, and while the top is granite instead of brass, a wooden rail done in mahogany outlines the space. Instead of carpeting, bamboo flooring is be-hind the bar and echoed underneath the ping pong table.

Although there are no windows in the lower level, the space feels airy. And that’s because of its construction.

Russell said oftentimes a basement’s ceiling is built based on the lowest point. In this case, that is the main drain line, which would have put the ceiling around 7 feet tall.

“A lot of times, that makes you feel crowded,” Russell noted.

Instead, that portion of the ceiling is dropped down and covered, then painted the same white as the rest of the ceiling, which stands a little more than 8 feet tall. It lends an upstairs feel to a downstairs space. HL

Walloon Lake wonderContinued from page 15

HOMElife 17


The cabinets existed where they are in the utility room but were updated with a coat of paint.

Under the stairs, on each side, is custom-crafted wine storage.

HOMElife 19

The homeowners wanted a bar that emulated that of The New york restaurant in Harbor Springs, and while the top is granite instead

of brass, a wooden rail done in mahogany outlines the space.

An antique feel in the living and dining rooms comes from design details.The view from upstairs.


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HOMElife 21

Things are looking upCeilings take center stage in this area homeBy Maggie Peterson • Photography by G. Randall Goss

Tray ceIlIngsThe kitchen features a tray ceiling, lending a lofty air to the

space. Around the inset is crown molding, which hides rope lights that serve as mood lighting. The ceiling is painted a slightly darker yellow than the walls — the ceiling in Beverly Hills, with sides of the tray and walls in Honey Wheat — which helps to bring down the ceiling visually. It also adds a bit of color; the tray effect would be lost if the ceiling was white, Blandford noted.

TIn ceIlIngThe library of the home takes the tray ceiling to another level with

tin. The room is striking, with walls in Currant Red and an antique wood fireplace. The tin ceiling adds to the drama. Its 4-by-8 panels were just too shiny in their original state, resembling tin foil, Bland-ford said, so a patina was sponge-painted on with metallic bronze and gold. The same went for the tin trim edging the panels.

T here’s nothing in the rule book that says ceilings have to be flat and plain.

Nancy Blandford, owner/designer of Built in De-sign of Boyne City, and builder Dave Skornia of Boyne

City teamed up to create this home on Walloon Lake. In ad-dition to its use of colorful paints by Benjamin Moore and views of the lake, what are intriguing are the ceilings.

Not all have a special touch, but the ones that do leave an impression. There are tray ceilings, a tin ceiling, wood ceil-ings, a faux ceiling and even a cupola. It pays to look up.

Tray ceIlIng


Wood ceIlIngsFacing the lake are two rooms

— the dining room and a sun-room. In addition to water views, these spaces embrace a North-ern Michigan look through their ceilings. Wide planks of knotty pine were finished in a 50-percent wash, leaving them with a hint of natural color and all the knots visible, Blandford noted. The inspiration came from a magazine, and furthers a cottage look. (Also interest-ing are the walls in these rooms. What looks like wainscoting is actually drywall and medium-density fiberboard, or MDF, planks. They are both painted the same Simply White. Spaced perfectly, it gives the illusion of extra-tall wainscoting.)

TIn ceIlIng

Wood ceIlIng

HOMElife 23

cuPola

The living room is a large space with high ceilings. To bring in more light, a cupola was put in place, Blandford said. One side, facing the water, has windows that allow the sunlight to trickle down. White on all its sides, the ceiling is done in Hale Navy, a deep blue that pops against the overall scheme of the Honey Wheat room. The opening of the cupola is square, but two sides are peaked. This sets off the fireplace, which was custom designed around the painting that hangs above the mantel.

One more cool ceiling, page 24

cuPola


Faux ceilingAlthough in the small confines of a

powder room, this ceiling may be the most interesting of all in the home. The room is about 3 1/2 feet wide with a 10-foot-tall ceiling. If done traditionally, with the walls painted solid in Louisburg Green to the ceiling, the room would have a tunnel effect, Blandford said. To avoid this, crown molding was placed 8 feet, 6 inches up on the wall. The space above was painted the Hale Navy of the cupola, which appears almost black in this space. Now, it looks like the room actually has a lower ceiling, the tunnel effect averted. HL

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HOMElife 25

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Commercial • Residential


HOW-TO

Courtesy Drost Landscaping

HOMElife 27

Spring greeningLandscape experts offer tips for your lawn and gardenBy Maggie Peterson

S pring is the time to look at the lawn and garden with hopeful eyes and ready hands.

And April is the ideal month to put those hands to work, preparing the landscape around your home for the summer season.

Scott Philp, owner of Landscape Logic in Charlevoix, as well as horticulturalist/designer Marika Drier and maintenance manager Paul Whitley of Drost Landscape in Petoskey, shared what to do for a lawn and garden in tiptop shape.

DethatchOver time, and especially winter,

dead grass builds up on a lawn.“You have, basically, dead grass

that is embedded into the green new shoots that are coming up. (Dethatching helps) to get oxygen and air flow to the grass blade, and that promotes air flow in the turf,” Whitley said. “It helps in fending off diseases that potentially will develop in that environment.”

Dethatching every two years is suggested; however, different turfs and grasses may have different requirements. Ideally, it is done when the turf isn’t very wet.Aerate

Core aeration can be done with or

instead of dethatching.Philp said the process of core

aeration, which removes cylinders of soil from a lawn, helps alleviate compaction in spring soil and pro-motes air getting into the soil.

“It promotes nutrient exchange. It allows air to the roots of the turf grass plants,” he noted.

Test the soilWhen it comes to garden beds,

Philp suggested doing a soil test.The MSU Extension runs soil

tests. Homeowners bring a sand-wich bag-sized sample to the exten-sion; Philp said depending on how specific you want the results, you can take in just one sample or one sample per bed. To get an overall view of the garden’s soil, blend together same-sized samples from all beds.

“One of the biggest things you’ll get from the soil test is your pH, and a level of 6.5 provides the optimal growing habitat for (most) plantings,” he noted.

One exception are certain variet-ies of hydrangeas, such as the blue ones, which are acid loving and grow better at lower pH levels, Philp said.Prep the beds

Spring is a good time to prepare the garden beds for future plantings.

Tilling promotes oxygen exchanges, much as core aeration does for lawns, Philp noted — just be careful in peren-nial beds not to damage the roots.

He added that sphagnum peat moss can help to airify the soil, as when the peat is mixed in it will lighten the soil.

Fertilize lawn and gardenEven though annuals shouldn’t go

in the ground until after Memorial Day, now is a great time to prep the soil.

“Perennials will start to uptake nutri-ents in the spring,” Philp said.

He and Drier said they prefer using slow-release Osmocote fertilizer for gardens.

“The slow release will last through the season. It will give the plants nutrients throughout the season. It’s heat activated too, so when it starts to get hotter. ... It releases a little more with the heat,” Drier added.

Courtesy Landscape Logic


All courtesy Drost Landscaping

When it comes to lawns, spring fertilizing is the first in a year-round fertilization pro-gram, Whitley said.

“It’s mostly for green up. The nitrogen in the fertilizer is intended for giving things a kick start or a jump start,” he noted.

Lay pre-emergentFor the lawn, Philp recommended a pre-

emergent to fight crabgrass, placed in early to mid April.

Timing is key for this stage of lawn prep. If it’s placed too early it will leach from the soil before crabgrass germinates; if done too late, the crabgrass will have already germinated and the pre-emergent will be wasted, Philp said.

The right time is based on degree days, when the soil is 50-55 degrees. This is tracked under the “Landscape & Nursery” tab at envi-roweather.msu.edu.

Also, pre-emergent will kill overseed, Philp noted, so beware if you plan to overseed with turf grass seed.

Clean out, cut back and mulchIf you haven’t done so already, now is the

time to clean out garden beds. Remove any leaves or other debris from winter, and cut back shrubs and perennials in you didn’t in the fall, Drier said.

Philp noted it’s also the time to prune any dead branches, or branches crossing or rub-bing each other.

Once this is done and a fertilizer is laid, it’s a good time to mulch, Drier said. It’s easier to mulch before new growth comes.

“You just have to be careful not to mulch over your perennials too deep. Then you might smother them out,” she noted. HL

Spring greeningContinued from page 27

HOMElife 29

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HOMElife 31

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homelife april/may 2012

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