nesting newbies® magazine—issue no. 5

magazine

COOKiNg ENtERtAiNiNg DECORAtiNg2010 issue No. 5

magazine

magazine2010 Issue No. 5

COOKINGCooking from the HeartChef Lea shares a family tradition

Carry On!Chef Lea revives a favorite cheesecake recipe

ENTERTAINING

2

Philly FanaticNew interpretations of the fabulous Philly Cheesesteak

Kitchen NewbiesChef Lea raves about her faves

12

22

30

60

Portrait of a PartyKelly Lyden creates a silhouette-themed soire

Dlightful and Delicious!Dlovely San Francisco Dining By Design tablescapes bene t DIFFA

64

79

Foodie Peep: Cooking.com Your one-stop, online cooking shop!

40

Lea Live! Exciting at-the-scene recaps

58 London CallingBlissliving Homes spring 2011 collection! Enter our Bluebird Bag contest and you may experience a British bedding invasion

We make every attempt to link readers directly to the products mentioned in an article. If a link ceases to work, it means that the product is no longer available. : (

CHIRP!

Nestimonials

DECORATINGTemperatures Rising! Elevating heart rates with hot kitchen designs

Vacation Inspiration!Hospitality design sparks awe-inspiring spaces

ENDNOTESThe Bluebird BagOur mag swag reader contest

features

nestingnewbies.com 3

Laura Day

Mod Tots

Hot Spot: Inglenook Decor

Sarahs MuseSarah Bashfords home is her most creative canvas

105

132

152

172

182

192

195

218

For the Nest: Play with your Food!212

Do Over: Above the Mantel Art208

Baby, youre a fireworkCome on let your colors burstMake them go, Oh, oh, ohYoure gonna leave before they knowBOOM, BOOM, BOOMEven brighter than the moon, moon, moonIts always been inside of you, you, youAnd now its time to let it throughFirework, Katy Perry

I recently caught an interview with Katy

Perry where she was asked about her

inspiration for writing her hit song Firework.

She said that she wanted everyone to know that each of us has a spark,

and its up to us to turn it into fireworks.

This personally resonated with me, especially hearing it on a day when I felt

fizzled out and a little sorry for myself. I immediately looked up the lyrics and

felt so uplifted and reminded that You dont have to feel like a waste of

spaceyoure original, cannot be replaced

Nesting Newbies is an original! Lea and I arent

following any prescribed rules for publishing a

magazine. For us, its not about telling others

what to do and how they should live their lives

noits about sharing a little bit of ourselves, as

well as others creativity, in the hope that these will

ignite your own inner sparks. Lets all go forth and

claim our Fourth-of-July-fireworks-extravaganza

lives!

Jodi Murphyeditor-in-chief

Boom!

editors letterI saw London as a city somewhat representing a crossroad of the past and the present, a place where you can preserve grand and ceremonial splendor while leaping into a modern world that is completely contemporary in attitude, all at once. To me, London is simply irresistible, so it is no surprise that it has inspired this seasons destination and theme.

Mei XuCreator & CEO

866 95 BLISS www.blisslivinghome.com follow us on like us on

Enter code NEWBIES at checkout to receive 25% off through July 1st, 2011**offer not valid on Outlet, Wall Art, Home Accessories II and Furniture categories

NestingNewbies_030411_8.5x11_final_JULY.indd 1 4/18/11 10:07:01 AM

LondonIS CALLING!

4

I saw London as a city somewhat representing a crossroad of the past and the present, a place where you can preserve grand and ceremonial splendor while leaping into a modern world that is completely contemporary in attitude, all at once. To me, London is simply irresistible, so it is no surprise that it has inspired this seasons destination and theme.

Mei XuCreator & CEO

866 95 BLISS www.blisslivinghome.com follow us on like us on

Enter code NEWBIES at checkout to receive 25% off through July 1st, 2011**offer not valid on Outlet, Wall Art, Home Accessories II and Furniture categories

NestingNewbies_030411_8.5x11_final_JULY.indd 1 4/18/11 10:07:01 AM

SPECIAL THANKS...

nestingnewbies.com

EDITORIAL CONTRIBUTORS

PHOTOGRAPHY CONTRIBUTORS

Academy of Art University Interior Design Students,

Shelly Amoroso, Sarah Bashford, Melissa Chapman,

Billy Cook, Alison Davin, Laura Day, Jennifer DeLonge,

Brian Dittmar, Gail Gray, Jeanine Hays, Claudia Juestel,

Erin Loechner, Kelly Lyden, Lise M., Bryan Mason, Niki McNeill,

Kriste Michelini, Kathleen Navarra, Keely Overbye,

Camila Pavone, Stephanie Sabbe, Stefanie Schiada,

Inna Shnaydman, Abby Stopper, Tamara Styles, Will Taylor,

Gina Viscusi Elson, Lily Yeung, Rebekah Zaveloff

Natalie Wi (Allure West Studios)

Stefanie Schiada (Brooklyn Limestone)

Bob Toy

Christopher Kolk (Christopher Kolk)

Crystal Shafer (Crystal Shafer Photography)

Dan Stevens (Dan Stevens Photographer)

Dean Birinyi (Dean J. Birinyi Photography)

Diane Phillips (DK Designs)

Emily Minton Redfi eld (EMR Photography)

Simon Fu (ES Photo Creation)

Grey Crawford (Grey Crawford Photography)

Mary Beth Anderson (Junk Drawer Media)

Kevin Lein

Kristen Lubbe (Kristen Lubbe Photography)

Lisa Duncan (Lisa Duncan Photography)

Lucas Fladzinski (Lucas:Fladzinski)

Matthew Millman (Matthew Millman Photography)

Michael Kleinberg (Michael Kleinberg Photography)

Mike Koozmin (Mike Koozmin Photographer)

Megan Chaffi n (Megan Chaffi n Location Photography)

John Hayes (Open Homes Photography)

Peter Vanderwarker (Peter Vanderwarker Photographer)

Rio Costantini (Rio Costantini Photography )

Sisterrazzi Photography, Carlos Mariona (Taste Catering)

Thomas Hart Shelby (Thomas Hart Shelby)

Valeria Castillo Mendoza (Valeria Castillo Photography)

Wayne Miller (Wayne Miller Photography)

Culinarium Media: San Francisco Design Center

and Sunghi Sonia Morsella

SPECIAL THANKSFan, follow, and subscribe for more original

cooking, entertaining, and decorating ideas.

Lea McIntoshFounder, Creative Director

art

Jodi MurphyFounder, Editor-in-chief

Art Director: Lea McIntoshJunior Designer: Nicole PittmanContributing Designer: Lisa Duri CostantiniContributing Designer: Niki McNeill Contributing Designer: Kim Johnson

editorialExecutive Editor: Jodi MurphySenior Editor: Natalie WiCopy Editor: Betsy RoseProofreader: Maryling Yu

mediaLead Photographer: Rio Costantini Video Editor: Ricardo Flamenco Webmaster: Saad Riaz

Advertising Inquiries? [email protected]

Editorial Submissions? [email protected]

General Inquiries? [email protected]

Subscribe for Free: [email protected]

Odds of a child becoming a top fashion designer: 1 in 7,000

To learn more of the signs of autism, visit autismspeaks.org

No words by 16 months.

No babbling by 12 months.

Some signs to look for:

No big smiles or other joyful expressions by 6 months.

2011 Autism Speaks Inc. "Autism Speaks" and "It's Time To Listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved.

Odds of a child being diagnosed with autism: 1 in 110

nestingnewbies.com

Odds of a child becoming a top fashion designer: 1 in 7,000

To learn more of the signs of autism, visit autismspeaks.org

No words by 16 months.

No babbling by 12 months.

Some signs to look for:

No big smiles or other joyful expressions by 6 months.

2011 Autism Speaks Inc. "Autism Speaks" and "It's Time To Listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved.

Odds of a child being diagnosed with autism: 1 in 110

Child abuse is reported on average- every 10 seconds -

Please donate today at:Childhelp.org/ChildHelper

Nearly 5 children die every day from abuse in the home.

1-800-4-A-CHILD

A resource tool for distressed parents, at-risk children and concerned individuals.

Super Sudsy.

CoverCandyLike something...

from our front and back covers? Let us break it down for you

Melissa Nierman Rutt of Los Altos

Gina Viscusi Elson Viscusi Elson Interior Design

F or their 1920s bungalow, Julie and Christian Sartwell wanted a kitchen that would be modern, but with a period feel. Because it was such a small space, they needed to use every inch wisely and were determined to make the home as eco-conscious as possible. The designers, Melissa Nierman and Gina Viscusi Elson, listened and helped make it happen. They opened up a kitchen nook , laundry room, and two small rooms to transform the space into a classic cottage kitchen.

Rose City Pendant,Rejuvenationrejuvenation.com

Kensington Green (710),Benjamin Moorebenjaminmoore.com

Caesar Stonecaesarstone.com

Shaws Original Fireclay Apron Sink, Rohl rohlhome.com

Gloss Cinnamon Stand Mixer, Kitchen-Aidcooking.com

Multi-stem Vase,Heath Ceramicsheathceramics.com

Wild Parrot Dishtowel, Anthropologie anthropologie.com

Fireclay Tile reclaytile.com

Regency,Rutt of Los Altosrutto osaltos.com

Marvin Windows and Doors marvin.com

Mixer, Kitchen-Aidcooking.comFireclay Tile

Designers

Child abuse is reported on average- every 10 seconds -

Please donate today at:Childhelp.org/ChildHelper

Nearly 5 children die every day from abuse in the home.

1-800-4-A-CHILD

A resource tool for distressed parents, at-risk children and concerned individuals.


ekofabrik.eco friendly home decor

www.ekofabrik.etsy.comBlog: www.ekofabrik.blogspot.com

Email: [email protected]

Kris

tin Lu

bbe

Rio C

ostantini L

isa

Duri

Costantini

Natalie Wi

Diane K. Phillips

Kim Johnson

Niki McNeill

special thanks...contributorsekofabrik.

eco friendly home decor

www.ekofabrik.etsy.comBlog: www.ekofabrik.blogspot.com

Email: [email protected]

"We are bubbling with joy

over these special people

and our gratitude

overflows for the work

they contributed!"

-Lea and Jodi


cooking: tasty traditions

CookingookingookingHeart

ookingookingCHEF LEA MCINTOSH TEACHES HER

ookingCHEF LEA MCINTOSH TEACHES HER

ookingookingCHEF LEA MCINTOSH TEACHES HER

ookingYOUNGER SISTER HOW TO MAKE YOUNGER SISTER HOW TO MAKE YOUNGER SISTER HOW TO MAKE YOUNGER SISTER HOW TO MAKE

ENCHILADAS AND TACOSENCHILADAS AND TACOS

FROM THE

THEGonzales WAY!Photography by by Rio Costanti ni

Heart FROM THE


Learn To Make-Chef Leas Gringoladas & Tacos-

Gonzales Family-style

Featuring: Chef Lea McIntosh

Video By: Ricardo Flamenco

Some of my fondest childhood memories are being with my dad in the

kitchen cooking our familys version of Mexican food, recounts Chef Lea

(Gonzales) McIntosh. I think everyone has some tasty traditions that get

passed down from generation to generation. And many times they are

adaptations of cultural recipes that over time become a unique part of a

familys heritage. For Chef Lea, the Gonzales family enchiladaswhich

she calls gringoladasand tacos are legendary!

14

1. In a large shallow saucepan, over medium heat, bring

the canola oil to frying temperature (approximately 350

to 375 degrees).

2. Meanwhile, in a medium-size skillet, over medium-

high heat, simmer roast beef while continuously stirring,

until the meat is shredded and all liquid is completely

evaporated, about 10 to 12 minutes. Remove from heat

and set aside.

3. Spread tortillas out on at surface. Spread 1 heaping

tablespoon of cooked beef in a line down the center of

each tortilla, across the grain.

4. One-by-one, lightly fold lled tortilla by bringing the

top ends together. Hold top ends together with ngers

or tongs and fry bottom end until rmly shaped, about

30 seconds. Gently set down into oil, and fry both sides

until lightly golden and crisp. Remove from oil, lightly

shake to allow excess oil to drain and place on a serving

plate covered with paper towels. Serve warm with your

favorite taco toppings.

Fry Note: Use a tortilla as an alternative for testing

the oil temperature, by dipping the edge into the oil. If it

bubbles and pops, then it is ready!

TACOS:1 (12-ounce) can roast beef with gravy preferred brand: Hereford or Libby's substitute: leftover roast beef

4 cups canola oil9 white corn tortillas

TOPPINGS:1 pound Colby-Jack cheese, shredded head iceberg lettuce, shredded3 ripe medium tomatoes, cored and diced sour cream & taco sauce for garnish

Serves: 3 to 4 Level:

Crispy Shredded Beef Tac

Our family created these recipes in the 60s when it was popular to serve frozen TV dinners and eat canned vegetables,

laughs Lea. So today it may seem shocking, but we used canned Roast

Beef with Gravy in our tacos.Chef Lea McIntosh


1. Preheat oven to 375 degrees.

2. In a medium-size skillet, over medium-high heat,

thoroughly brown the ground beef about 10 to 12 minutes;

season with salt and pepper to taste. Drain cooked beef

to remove excess fat and place in a bowl. Add green

onions and black olives to cooked beef; set aside.

3. In a large shallow saucepan, over medium heat, bring

chile sauce to a slow simmer. One-by-one, dip each

tortilla in the warm chile sauce to slightly soften and bring

to 9-by-13-inch baking dish. Spoon about 2 tablespoons

of the beef mixture down the middle of each tortilla. Add

about 2 tablespoons shredded cheese. Roll the lled

tortilla up against the grain and place seam-side down.

4. Pour the remaining warm red chile sauce over top

of gringoladas; cover with remaining shredded cheese.

Bake about about 15 to 20 minutes, or until cheese is

melted and sauce bubbles. Serve warm with sour cream.

1 pound ground beef1 teaspoon salt fresh ground pepper to taste1 (28-ounce) can red chile sauce, preferred brand: Las Palmas1 pound Colby-Jack cheese, shredded12 white corn tortillas1 (2-ounce) can sliced black olives, drained1/4 cup green onions, sliced 1 cup sour cream (optional)

Serves: 4 to 6 Level:

Gringoladas

is brings back so many memories! Ive been craving my familys version of enchiladas, and

how cool is it that my big sis nally got me cookin in the kitchen! Kristina Gonzales

is brings back so many memories! Ive been craving my familys version of enchiladas, and

how cool is it that my big sis nally got me cookin in the kitchen! Kristina Gonzales


Sa l u d !

20

I promise that if you follow this recipe and use this beef, youll LOVE it. I cant tell you how

many converts Ive made who criticized the can until they tasted these tacos!

Even Leas little sister, Kristina, had her doubts. My sister is

6 years younger, and she never had the opportunity to learn

our favorite family recipes. Now shes just starting life on her

owna newbie whos working hard and fi nishing school

and big sis here is ready to teach her one of our familys best

in-the-kitchen traditions!

CANNED BEEF, you sAy?BEEF, you sAy?BEEF

When I am presed for time and cant start

from scratch, this is my go-to sauce for

making Mexican food, says Lea.

Las Palmas was originally created in 1922 by

Rosa Ramirez, a housewife living in Ventura,

California. Her sauces were so popular with

her friends, family, and neighbors, that she

was encouraged to grow beyond her own

backyard and founded the Ramirez & Feraud

Chili Company. Morphed into Las Palmas,

the company has grown from those humble

beginnings, and it now has the biggest-

selling Mexican cooking sauce in the U.S.!

Find more at laspalmassauce.com.

When I am presed for time and cant start

from scratch, this is my go-to sauce for

Rosa Ramirez, a housewife living in Ventura,

California. Her sauces were so popular with

her friends, family, and neighbors, that she

was encouraged to grow beyond her own

backyard and founded the Ramirez & Feraud

Sa l u d !

cooking: recipe revival

Photography by Rio Costanti ni

Chef Lea revives a favorite family cheesecake recipe.

Carry On!

Chef Lea revives a favorite family cheesecake recipe.

Carry On!nestingnewbies.com 23

When it comes to dessert,

everyone in my family begs

my aunt Lonni to make

my grandmother Suzannes

famous cheesecake, says Chef

Lea McIntosh. I really wanted to carry

on this family tradition and was so happy to discover

that it originated in an issue of Bon Apptit magazine! Bon Apptit magazine! Bon Apptit

Leas grandmother clipped the recipe Cheese Cake

Doucette by Chef Richard Doucette from an October

1974 Bon Apptit magazinebefore Lea was born!

Fascinated by discovering Grandmas

recipe source, Lea dug a little deeper to

learn its origin. The magazine was doing

a story on Vintage Inns of New England,

including their histories and signature

recipes. This cheesecake comes from

the historic John Hancock Inn in

New Hampshire (now known as The

Hancock Inn). I was really excited

because this inn dates back to

the late 1700s, during President

Washingtons rst year in of ce.

Who knows, maybe George

slept there?!

Back then, there werent

food processors, so she had to

beat the ingredients for 20

minutesimagine that!









Hancock Inn). I was really excited

because this inn dates back to

the late 1700s, during President

Washingtons rst year in of ce.

Who knows, maybe George

food processors, so she had to













When it comes to dessert,

my grandmother Suzannes

famous cheesecake, says Chef

Lea McIntosh. I really wanted to carry

24

e Hancock Inn is the oldest New Hampshire inn still in operation, dating back to 1789 when Hancock, NH was a thriving village with taverns that served

rum to service travelers. The founder, Noah Wheeler, was the rst in town to also offer

accommodations. Throughout the years, the Inn has passed through many handsowners

who have preserved its rich history. Today, its the perfect B&B getaway with historic

ambiance and modern amenities. Dining at the inn is gloriousfresh and homey. Their

Shaker Cranberry Pot Roast was featured on Food Networks FoodNation with Bobby Flay.

Located in Hancock, New Hampshire 603.525.3318 hancockinn.com

dating back to 1789 when Hancock, NH was a thriving village with taverns that served

rum to service travelers. The founder, Noah Wheeler, was the rst in town to also offer

accommodations. Throughout the years, the Inn has passed through many handsowners

who have preserved its rich history. Today, its the perfect B&B getaway with historic

ambiance and modern amenities. Dining at the inn is gloriousfresh and homey. Their

Shaker Cranberry Pot Roast was featured on Food Networks FoodNation with Bobby Flay.

Located in Hancock, New Hampshire

Its good to have options. Its even better when

those options are chocolate, graham cracker, or

shortbread. This cheesecake will be delicious no

matter which crust you choose, says Lea. My

grandmother Suzanne opted for the traditional

graham cracker crust, of course, and my aunt

suggests that a buttery shortbread cookie crust

is the way to go. Me? A dark chocolate cookie

crust is calling my name!

Chef Lea wants you to have all three crust

recipes, so you can try them all and see which

one your family oohs and ahhs over the most!

FAMOUS CHOCOLATE WAFER COOKIE CRUST

HONEY MAID GRAHAM CRACKER CRUST

LORNA DOONE SHORTBREAD COOKIE CRUST

whats your Cru ?

CRUST: Preheat oven to 350 degrees. Use a food processor with fitted grater attachment to make the perfect coarse

cookie crumbs. Transfer crumbs to a medium-size bowl; add sugar, melted butter and use hands to thoroughly

combine. Press moist crumb mixture evenly onto the bottom and sides of 9-inch springform pan, leaving about

-inch space from top of pan. Bake crust in oven for 10 minutes. Let crust cool for 10 minutes before filling.

9 ounces chocolate wafers

cup (1 stick) butter, melted

cup granulated sugar

10 ounces honey grahams

cup (1 stick) butter, melted


10 ounces shortbread cookies

3 tablespoons butter, melted


1. Preheat oven to 350 degrees.

2. Use a food processor with fitted grater attachment to make the perfect coarse crumbs. Transfer crumbs to

a medium-size bowl; add sugar, melted butter and use

hands to thoroughly combine.

3. Press moist crumb mixture evenly onto the bottom and sides of 9-inch springform pan, leaving about

-inch clear space from top of pan to crust.

CHOCOLATE COOKIE CRUST

1 (9-ounce) box Famous Chocolate Wafers

1/2 cup (1 stick) butter, melted

1/2 cup granulated sugar

Serves: 8 to 10

SOUR CREAM TOPPING

1 pint sour cream - preferred brand: Knudsen

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

ef Lea Suzanne McIntoshmodernized this recipe while still maintaining

all of its incredible creamy yumminess. Give it

a go, and Im con dent this cake will become

one of your familys tasty traditions, too.

Serves: 8 to 10

CREAM CHEESE FILLING

3 (8-ounce) packages cream cheese, softened,

cut into quarters - preferred brand: Philadelphia

4 whole eggs

1 cup granulated sugar

1 1/2 teaspoons pure vanilla extract


Level:

4. Place prepared crust on a foil covered sheet pan; bake in oven for 10 minutes. Let crust cool

for 10 minutes before filling.

5. In a food processor with fitted blade attachment, mix cream cheese, eggs, sugar, vanilla extract; blend for

30 seconds, remove lid, scrape sides, then continue to

blend until completely smooth, approximately 1 to 2

minutes more.

6. Pour cream cheese filling into prepared crust; bake for approximately 1 hour, or until lightly golden, puffed,

and center moves slightly. Remove from oven; set

aside and immediately prepare sour cream topping.

7. In a small bowl, combine sour cream, sugar, vanilla extract; pour on top of baked cheesecake and use a

spatula to lightly, evenly spread sour cream topping.

Return cheesecake pan to the oven and bake for an

additional 10 minutes. Remove from oven; transfer

cheesecake pan onto a wire rack to completely cool.

8. Refrigerate cheesecake for 24 hours to set. Note: Do not remove cheesecake from springform pan until

ready to cut and serve.

subscribe to nesting newbies

Photography by Rio Costanti ni

Chef Leas new interpretations

of the fabulous Philly Cheesesteak

philly fanatic fanaticfanaticfanatic

cooking: newbie style

fanatic fanatic


Ooey. Gooey. The Philly Cheesesteak is one of the nations most iconic

(and delicious) sandwiches. And according to Bryan

Mason, If youre Philadelphia born and bred, nothing says

home like a cheesesteak.

Bryan put me to the test, says Chef Lea. Hes a real

Philly cheesesteak fanatic. And although Ive never

been to Philadelphia, I promised him that I could cook

a cheesesteak that would make his heart sing and his

stomach happy! He and I cooked together and made

sandwiches to order for my crew after a long

day of lming.

With her ultra-thin sliced beef, authentic

rolls, and correct technique for melting the

cheese and mixing it with the meatBryan

agreed that Leas cheesesteak could have

come from one of his favorite Philadelphia

hot spots. A natives seal of approval!

Bryan Mason and his wife, Jeanine Hays,

recently moved back home from San

Francisco to Philadelphia where they

are focusing full time on their thriving

company, AphroChic. Now they step

outside their front door into a city

lled with authentic cheesesteaks.

Fortunately for the rest of us, we

have Chef Lea McIntoshs signature

cheesesteak recipes.

A meat-lovers dream.

Brown the meat.

Add onions and peppers.

Melt cheese directly on the pan!

Mix cheese into meat and peppers.

A meat-lovers dream. A meat-lovers dream. A meat-lovers dream. Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.A meat-lovers dream. Ooey. Gooey.A meat-lovers dream. Ooey. Gooey.Ooey. Gooey.A meat-lovers dream. Ooey. Gooey.Ooey. Gooey. The Philly Cheesesteak is one of the nations most iconic

A meat-lovers dream. A meat-lovers dream. Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.A meat-lovers dream. Ooey. Gooey.A meat-lovers dream. Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.A meat-lovers dream. Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.A meat-lovers dream. Ooey. Gooey.

sandwiches to order for my crew after a long













lled with authentic cheesesteaks.

Fortunately for the rest of us, we

have Chef Lea McIntoshs signature













have Chef Lea McIntoshs signature have Chef Lea McIntoshs signature

According to native Philadelphian Bryan Mason, authentic cheesesteaks start with

Amorosos Hearth Baked Philly Rolls. Its really your first ingredient for making sure

the sandwich youre getting is the best, he says. But its difficult to get your hands on

Amorosos unless you are in Philadelphia, so Chef Lea found the perfect alternative.

Just pop open a can of Pillsbury Crusty French Loaf, and youll have fresh-out-of-the-

oven rolls that are crunchy on the outside and soft on the insidethe perfect

combo for a cheesesteak.

Just the right aroma. Just the right kick. Just the right

s ret ingredient, claims Lea. Franks RedHot RedHot RedHot Bu alo Wings Bu alo Wings Sauce is just the bes t for a hot and spicy, mouthwatering, ey e-tearing ex perience.tearing ex perience.

Whats up with the roll?

Who put the HOT in Leas Buffalo Blue Philly?

Whats up with the roll? Whats up with the roll? Whats up with the roll?

Sauce is just the bes t for a hot and spicy, mouthwatering, ey e-tearing ex perience.

To make a cheesesteak:

1. In a medium-size non-stick skillet, over medium-high heat, brown about 4-ounces sliced beef in tablespoon

melted butter. Season with salt, pepper to taste.

2. Add onion slices, pepper slices; cook for about 1 minutes, or until lightly caramelized.

3. Scrape the beef-onion mixture to the center of the skillet, then place two slices of provolone cheese around

the beef mixture, directly on the skillet surface. Wait

about 30 seconds, when the cheese begins to melt and

bubble, quickly stir the melted cheese into the beef and

onions.

4. Serve hot on crusty roll. Wipe the nonstick surface clean and repeat the steps to make the next cheesesteak.

NOTE: Prepare one sandwich portion at a time to get the best ooey-gooey results.

2 pounds New York or rib eye steak, very thinly sliced1 medium onion, peeled, halved and thinly sliced pound bell pepper, trimmed, seeded and thinly sliced3 tablespoons butter12 slices provolone cheese salt and fresh ground pepper to taste2 packages Pillsbury Crusty French Loaves, prepared according to package directions or 6 crusty Italian hoagie rolls

Serves: 6 Level:

Ooey. Gooey. Beef Cheesesteak

Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Ooey. Gooey.Beef Cheesesteak Beef Cheesesteak Beef Cheesesteak Ooey. Gooey.Beef Cheesesteak Ooey. Gooey.Ooey. Gooey.Beef Cheesesteak Ooey. Gooey.Ooey. Gooey.

To make a chicken cheesesteak:

1. In a medium-size non-stick skillet, over medium-high heat, brown about 4-ounces sliced chicken in tablespoon melted butter. Season with salt, pepper to taste.

2. Add onion slices, pepper slices; cook for about 1 minutes, or until lightly caramelized.

3. Stir in 1/4 cup (2-ounces) hot sauce; cook until sauce has evaporated and meat-onions are coated.

4. Scrape the chicken-onion mixture to the center of the skillet, then place two slices of provolone cheese around the chicken mixture, directly on the skillet surface. Wait about 30 seconds, when the cheese begins to melt and bubble, quickly stir the melted cheese into the chicken and onions.

4. Serve hot on crusty roll and garnish with blue cheese crumbles. Wipe the nonstick surface clean and repeat the steps to make the next cheesesteak.

NOTE: Prepare one sandwich portion at a time to get the best ooey-gooey results.

2 boneless, skinless chicken breasts,

very thinly sliced

1 medium onion, peeled, halved

and thinly sliced

pound bell pepper, trimmed, seeded

and thinly sliced

3 tablespoons butter

12 slices provolone cheese

1 (12-ounce) bottle hot sauce,

preferred brand: Franks Hot Wing Buffalo Sauce

salt and fresh ground pepper to taste

cup blue cheese crumbles

2 packages Pillsbury Crusty French Loaves,

prepared according to package directions

or 6 crusty Italian hoagie rolls

Serves: 6 Level:

Buffalo Blue Chicken Philly

Buffalo BlueBuffalo BlueBuffalo BlueChicken Philly Chicken Philly Buffalo Blue

Philadelphia is full of cheesesteakstheres really nowhere in the city that you cant get one. But as a native, I can tell you that not everyone makes it right. So, here are my top places to fi nd an eat-worthy cheesesteak:

#1: Pizza Shops

Pizza shops in Philly are a thing of beauty, because, with rare exception, pizza is the least of what they have to offer. They make just about everythingespecially cheesesteaks. Newbies may want to stick to the basics, but for the adventurous (like me), pizza shops offer all kinds of variations, like the pizzasteak with toppings like pepperoni and bacon.

MY FAVORITES: PAPA NICKS PIZZA IN OLNEY AND TONY JRS IN CENTER CITY

#2: Food Carts

I know what youre thinkingbut this is about history. Cheesesteaks were invented and fi rst offered at a food cart in the 1930s. Food carts offer a variety of specialties, but cheesesteaks are typically at the top of their list. In under three minutes (depending on the line) and for less than fi ve dollars, most carts deliver a quality sandwich.

MY FAVORITES: 18TH AND WALNUT, DIRECTLY ACROSS FROM RITTENHOUSE SQUARE PARK

here are my top places to fi nd an eat-worthy cheesesteak:

#2: Food Carts

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Photography by Kristen Lubbe

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#3: Reading Terminal Market

Originally built by the Reading Railroad as a part of its downtown passenger terminal, the market is now home to more than 80 merchantsits one of Philadelphias must-visit locations. Nestled within the rows of Jewish delis, Amish grills, soul food joints, Indian, Thai, and Chinese are no fewer than four shops selling high-quality cheesesteaks on Amoroso rolls.

MY FAVORITES: BY GEORGE! PIZZA, PASTA & CHEESESTEAKS

#4: Tourist Spots

Pats and Genos are the pillars of the South Philly cheesesteak game. Together with (relative) newcomer Tony Lukes, these powerhouses represent the epitome of cheesesteakdom for anyone whos ever seen a television spot on Philly cheesesteaks. OK, so theyre a bit touristy, but theres nothing wrong with being a tourist, or even acting like one once in a while.

FAVORITES: PATS & GENOS (IVE NEVER EATEN AT EITHER OF THESE, BUT THEYRE TOURIST FAVORITES!)

By Bryan MasonBy Bryan MasonA True Philly FanaticA True Philly Fanatic

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Cooking.com. They are the innovators and the gutsy group that worked together at the Walt Disney Corporation and saw the internet as the new shopping mecca way back in 1998an ancient time ago in the tech world, when most of us were just getting used to

surfi ng the web and feeling our way around cyberspace.

Tracy Randall, one of those former Disney visionaries turned Cooking.

com founders, currently sits at the head of the table as the

companys CEO. Its her job to keep the team

focused on Cooking.coms mission to

inspire connections through food and

cooking. And she does it brilliantly.

Today, Cooking.com is the leading online

marketplace for cooks and food lovers

with over 60,000 products for the kitchen,

including top brands such as All-Clad,

Calphalon, Cuisinart, KitchenAid, Krups,

Henckels and Wsthof. Cooking.com has

one of the biggest and best selections of

products for everyone who loves to cook

from serious chefs to fi rst-time newbie cooks,

says Chef Lea McIntosh.

Your one stop, on-line cooking shop!

cooking: foodie peep

40

eir li food items is staggering, too, with a wide variety of fresh food, pantry food, gourmet gifts, and beverage

selections. And when you sign up for their Schedule to Save delivery

program, you get free shipping and the convenience of receiving

food products you use most often on a regularly scheduled basisa

no-brainer shopping option! How cool is that?

The sta here at Cooking.com genuinely loves food and cooking, and we try to actually test new products we are considering selling, as well as new recipes that have been submitted by our members. This gives us rst-hand knowledge to make recommendations to our various audiences. -Tina LeeEditorial ManagerCooking.com

To the investment community, Cooking.com is a winner! In a 2008 press release announcing their

$13 million investment in Cooking.com, Mike Kwatinetz,

General Partner at Azure Capital Partners, stated that

they view Cooking.com as a standout success in the

world of e-commerce, and have the utmost respect

for how much Tracy and her team have been able

to accomplish. I am excited by the opportunity to

work with such a dynamic team and to help further

position Cooking.com as not only one of the Webs top

destinations, but also as the power behind other strong

online brands.

The strong brands Mike refers to are: Food Network,

Starbucks, Calphalon, Betty Crocker, Pillsbury, Rachael

Ray, Paula Deen, Marley Coffeeand Cooking.com

brings its e-commerce experience and expertise

to these brands for the design and management

of their online stores. Its a win-win partnership!

From the very beginning, the company has been very

focused on its goal to create a unique online source for

cooks with top brand products and premier customer

service. For over a decade, Tracy Randall and the

teams in California and Ohio have been knocking the

industrys socks off! Theyre doing it through hard work,

andas written in their mission statementwith a little

fun along the way.


Theyre newlywedsOkay, so theyve been married for two years, but

they still consider themselves newlyweds! Both own their own companies:

Bill, a general contractor, runs Avalanche Enterprises, his own construction

company, and Christine founded the beautiful Destino Spa, voted one of the

Silicon Valleys best day spas.

As you can imagine, their demanding schedules leave them little time for

home-keepingBills busy building other peoples nests, while Christine is in

the business of nurturing, pampering, and rejuvenating other peoples spirits.

Add the fact that neither of them is very comfortable in the kitchen, you can

understand why the couple faces a conundrum over what equipment they

needand where best to buy it.

I really want to be more adventurous in the kitchen, says Christine. Id like

to be able to come home and have all the right tools to whip up something

fabulous! I am eager to experiment, and Im getting tired of relying on take-

out.

Chef Lea McIntosh to the rescue! Chef Lea says that Bill and Christines

situation is very typical. If youre not an avid foodie, fi guring out what kitchen

equipment you need is intimidatingnot to mention all the running around

from store to store to fi nd it all.

Bill and Christine dont have time to waste, so Lea tells them that shopping

on Cooking.com from home is a great solution. Noww_h at to buy?

Meet Bill & Chri ine

Chef Lea McIntosh makes a list of kitchen essentials for Christine and Bill, and helps the busy newlyweds go shopping for everything online at Cooking.com.


Chef Leas Picks for

Leas strategies for stocking a new kitchen are simpleGet the basics: pots, pans, knives, and tools plus a few multipurpose pieces, and youll be on your way! Add to your collection as you grow and develop your own cooking style. Most important, dont scrimp on quality because youll have these for a lifetime.

Point TakenClassic by Wsthof

Any professional chef will tell you

that a set of high-quality knives

is a must in every kitchen! The most

important thing to look for is that the

knife is forged from one piece of steel

(you dont want to experience loose

handles, ever). The Wsthof brand is

one of the best, and this knife block set

is one of Cooking.coms best buys.

Point TakenClassic by Wsthof

Any professional chef will tell you

that a set of high-quality knives

is a must in every kitchen! The most

important thing to look for is that the

knife is forged from one piece of steel

(you dont want to experience loose

handles, ever). The Wsthof brand is

one of the best, and this knife block set

is one of Cooking.coms best buys.

Classic by Wsthof

Speed DemonBrushed Stainless Custom 14 c. Food ProcessorPremier Series by Cuisinart

Its worth having a food processor

on handyoull thank me when its

your turn to do Thanksgiving dinner!

Cuisinart makes the ultimate

processor, and I think its important

to go for the biggest size (14 cups),

so that you dont have to make

things in small batches.

Bey ond ToastThe Smart Oven Convection/Toaster Comboby Breville

Breville is synonymous with high quality.

Instead of a toaster, I like this Smart Oven

because its so much more versatile. Its

also a convection oven, so you can use it

to bake (and not burn) cookies.

Slicing Shangri-la!Mandoline Slicer by OXO

In less than 5 minutes, you can evenly slice mounds of

onions, potatoes, and other vegetablesI cant tell you

how much time and energy a mandoline can

save you. It used to be a really expensive

tool that was also very cumbersome

to put together. But thanks to

OXO, this mandoline is

super easy to use and

available at a good

price point.

In less than 5 minutes, you can evenly slice mounds of In less than 5 minutes, you can evenly slice mounds of

onions, potatoes, and other vegetablesI cant tell you

how much time and energy a mandoline can

save you. It used to be a really expensive

tool that was also very cumbersome

to put together. But thanks to

OXO, this mandoline is

super easy to use and

available at a good

price point.

Artisan Gray Stand Mixer (5 qt.) by KitchenAid

Blending ChampionPlatinum Bar Blender (64-oz.)by Vita-Mix

This blender is amazing! It has an

incredible motor, and itll chop, blend,

or grind whatever you need for making

salsas, sauces, purees, smoothies

you name it! Its pricey, but worth the

investment. You can go through tons

of cheaper blenders, but you will keep

this one for a lifetime.

Pump Action Salad Spinner (10 in.) by OXO

Box Grater and Zester Set by Microplane


Gadget s+GizmosEveryday Kitchen Tool Set by OXO

I love OXOtheir products are top

rate and easy on the budget. Their

15-piece tool set is ideal and takes

the guesswork out of what to buy. Its

a great newbie choice! And you can

always add more tools later."

Double DutyElectric Griddler by Cuisinart

This griddler serves a dual

purposeyou can open it flat

for grillingIve used it to make

blinis at events and made-to-order

latkes. Flip the plates and you have a panini

pressCroque-monsieur anyone?

Measuring Cups & Spoons by RSVP International

Glass Bakeware Set by Pyrex

Double DutyElectric Griddler by Cuisinart

Everybody needs a wa e iron, dont you

think? Wa es on Sunday morningsyum!


Pasta per favore!Contemporary Stainless Multi-Pot by Calphalon

I added this Multi-Pot to complete

the pots and pans purchase. It has

steamer and pasta insertsso

versatile for cooking vegetables

and boiling spaghetti and

other pastas. You just lift the

insert to drain the waterreally

convenient.

Pasta per favore!Contemporary Stainless

Pasta per favore!Contemporary Stainless

Pasta per favore!Multi-Pot by Calphalon




Free Shi ing O er!

PROMO CODE: C93397VALID THROUGH JULY 15, 2011*Applies to Super Saver Shipping within the contiguous U.S. and APO/

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Pasta per favore!Contemporary Stainless Multi-Pot by Calphalon




versatile for cooking vegetables

and boiling spaghetti and

other pastas. You just lift the

insert to drain the waterreally

convenient.

Set for Life10-piece setUnison Nonstick by Calphalon

I have used Calphalon pots, wellforever. I just

started working with their new Unison Nonstick,

and I couldnt be happier. If you are a first-

time buyer, like Bill and Christine, I really

recommend this ten piece setit

includes two skillets, three sauce

pans, and a stockpot.

Nonstick Bakeware (5 pc.) by Calphalon

Food and cooking have become part of our pop culture and a major form of entertainment. Chefs are now celebrities and household names. In addition, the demand for specialty foods and fun, new products in the kitchen is on the rise. -Tracy RandallCEO, Cooking.com

Fully stocked ...with all the right equipment, Christine

is ready to cook at home. Her next

conundrum? What to cook! Once

again, Chef Lea to the rescue

is on the rise.


Platinum Bar Blender (64 oz.) by Vita-Mix

Knife Block SetClassic by Wsthof

Everyday Kitchen Tool Set (15 pc.) by OXO

Round Nonstick Waffl e Iron by Cusinart

Glass Bakeware Set (19 pc.) by Pyrex

Unison Nonstick Cookware (10 pc.) by Calphalon

Food Processor Premier Series (14 c.) by Cuisinart

Large Pump Salad Spinner by OXO

Stand Mixer(5 qt.) by KitchenAid

Electric Griddler by Cusinart

Measuring Cups by RSVP International

Nonstick Bakeware Set by Calphalon

Measuring Spoonsby RSVP International

Convection/Toaster ComboThe Smart Oven by Breville

Box Grater & Zester Set by Microplane

Stainless Multi-Potby Calphalon

Mandoline Slicer by OXO

Short and Sweet Sho ing Li

A handy recap of Chef Leas kitchen essentials

NEW COOKS WANTED!2010 Tasty Award Winner for BEST FOOD DVD, Cooking for the Clueless walks new cooks through clueless questions, delicious recipes and expert tips for avoiding kitchen disasters. Fun and approachable, it's the perfectperfect gift for new cooks.

www.cookingfortheclueless.com

How to makeStuffed Medjool Dates +a Miele moment!

How to makeStuffed Medjool Dates +a Miele moment!

CHEF LEA MCINTOSH has been out and about making local appearances and meeting her peeps face-to-face. At the San Francisco Design Centers Culinarium, Lea showed AphroChics Jeanine Hays (and the audience) how to make her chic bites for entertaining. Rhonda Hirata, SFDC Marketing Director, is ready to taste! Delish!

WORKING KITCHEN SET BY CHRISTOPHER PEACOCK

livelivelivelive!

PHOTOGRAPHY BY SUNGHI SONIA MORSELLA

cooking: chef lea


This rack works extremely well on smaller roasts, and its really inexpensive. A bonus is that you can get away without trussing by adjusting the sides up or down to hold the roast rmly in place, allowing it to cook evenly. And you can leave behind those large roasting pans for your holiday birdsset this rack on a foil lined sheet pan, and cleanup will be a cinch!

Available at crateandbarrel.com - $7.95

CHEF LEAS PICKS THAT PACK A

Small Adjustable Roasting Rack

60

The Flavor BibleThis is one of the books I cant live without. Dont expect a book of recipesthis is for freestylers! The Flavor Bible will help you think creatively to dream up avor combinations youd never have contemplated. Its an alphabetical index of complementary combinations for a particular ingredient, and its meant to inspire rather than dictate. I wish I had had it when I was in culinary school, but I am happy that its front-and-center in my reference library now.

Available on amazon.com - $35Available on amazon.comAvailable on amazon.com

The Flavor Bible

Self-Scraping BeaterBlade AttachmentsA huge thank you to NewMetro Designyou people are culinary gods! This invention keeps to its word and scrapes the bowl from the get-go, so you never have to stop midway to scrape down the sides of the bowl.Available at surlatable.com - $29.95

cooking: kitchen newbies

A wonderful ceramic bakeware setperfect for making my Gringoladas! The colors are sweet andeven sweeterthese pieces go from freezer to microwave/oven to dishwasher.

Available at crateandbarrel.com - $29.95

3-Piece Spring Potluck Baker Set

This knife is versatile and makes a great addition to anyones knife collection. Before discovering it, I would put down my chefs knife and use a serrated knife on thicker-skinned vegetables, like tomatoes or bell peppers. But this Santoku is so sharp, it slices right through without effort.

Available at surlatable.com - $129.95

Miyabi Santoku Fusion Hollow-Edge Santoku

Unio Moscatel Vinegar by Uni Corporaci Alimentria Ahhhhhh. This vinegar has the perfect balance of acidity, avor, and color, which makes it a great choice for any vinaigrette dressing. I love it and hope they never stop making it.

Available at taylorsmarket.com - $8.99

Available at culinarycookware.com - $18.25

Matfer Borgeat Sauce Whisk Use what the professional pastry chefs usethe Matfer Borgeat sauce whisk. It has a very comfortable handle, is durable, and can be thrown into the dishwasher. You need total comfort when whipping up cream for your summer berriestrust me, a great whisk makes all the difference.

K nown as the Well-Heeled Hostess, Kelly Lyden loves to plan a party. Ah-ha! we shouted, and proceeded to ask her if shed create a partynot just

any partybut a little girls birthday party (sans the

princess; weve nothing against fair maidens mind you,

but come on! Disney holds the patent on princess).

For this challenge, Kelly shunned themes altogether and

pulled out her magic wand to design a party inspired by

a color palette and patterns.

Kelly Lyden creates a silhouette-themed soire!

Photography by Sisterrazzi Photography

entertaining: kid parties

Kelly Lyden creates a silhouette-themed soire!

Models: Mackenzie Hemsworth (as Charlott e) and Penny Lane (as the perfect guest!)

Make-up by Perfect Look Makeup


My goal was to present a party with an updated,

preppy look using a bold black, white, and grass-

green palette, says Kelly. I incorporated a couple

of patterns throughoutSwiss dot and latticeand

created a simple girl silhouette for some extra charm

and appeal.

Kelly designs all the graphics, so every detailinvitations,

centerpieces, banners, signs, stickers, cake toppers,

etceterahas a crisp, coordinated look.I aim to create

parties that are visually appealing to both children and

adults, says Kelly. Appealing? Stunning is more like it.

Kelly Lydens bold green-and-black color theme for a little girls party is refreshing and unexpected.

Repurpose a piece of furniture from your home

to use as your dessert table. Bookshelf

wardrobeor in this case, a consoleit adds

instant interest. Kelly framed the console with

handmade pom-pom garlands that she draped like

curtains. It adds that perfect touch of whimsy. An

enlarged girl silhouette, featuring the birthday girls

name, is a focal point that draws the eyes attention

and then leads it down to view an emerald candyland!

I used all white serving pieces and glass jars to keep

the look consistent. The green candy really pops!

Kelly carries the party theme throughout the treat

offerings. Couture sugar cookies are printed with her

designs on top, cupcakes are adorned with custom

fondant toppers, and brownie bites get a dollop of

vanilla frosting and coordinating toppers. Green-

and-white candies in apothecary jars are displayed

with handmade labels and black-and-white polka dot

ribbon.

Kelly created a chic dessert bar using her custom-coordinated graphics, glass apothecary jars, and oodles of sweet treats!

I love creating table settings that are geared for

children, but have adult elements. For this party, I

made custom tablecloths using white denim with

a black and white Swiss dot ruffle hem edged with a

grass-green trim. The napkins are made from the same

Swiss dot fabric and trimmed in white rickrack. Kelly

pulled in the partys signature green using silverware

and tumblers she found through Pottery Barn Kids.

For the centerpiece, Kelly wanted to make something

easy to recreate. I embellished simple white pots from

IKEA with large black rickrack trim. I put two on each

table, filling one with wheat grass and the other with a

pink floral pomander. (Notice how Kelly cleverly added

an unexpected burst of pink!) A centerpiece stick was

inserted into each vaseone a monogram, the other

a silhouette. A coordinating banner and pom-pom

garlands hang overhead. Our favorite detail? Individual

chair place cardseach chair has a silhouette tag

personalized with each guests name tied to the back

with a polka dot ribbon.

With the dessert table trend being so popular, it

takes some pressure off of having to come up with

a party favor. Children (and adults) love filling up

containers with sweets from the candy table to bring

home. Kelly recommends focusing time and energy

on creating darling packaging for them to use. For this

party, she embellished white tins with polka dot ribbons

and stickers of the modern silhouette. She displays the

tins on a sideboard with a few of the elements from the

dessert bar and table settings, along with a framed note

thanking everyone for coming to Charlottes birthday

party and inviting them to enjoy taking home some treats.

At this beautifully executed event, sweet Charlotte is

the only princess taking center stage, and with Kellys

expert help, shes able to make every guest feel like

royalty. Another well-planned, stylish soire from the

Well-Heeled Hostess!

meet kellyWe first discovered Kelly Lyden from her blog,

The Party Dress, a site dedicated to all things

entertaining. On it, she shares tons of great ideas

for weddings, parties, dcor, and food and drink!

Kellys graphics are so popular that she recently

opened an e-shop called WH Hostess, social

stationery for the modern hostess. Sweet! And if

you need a guiding hand or just a little inspiration,

you can tap into Kellys creative brain through her

virtual party planning services.

WH Hostess Items Invitation

Hanging Sign

Cupcake Toppers

Candy Jar Tags

Centerpiece Sticks

Banner

Party Favor Stickers

Full Modern Silhouette Collection

AddItIonAl Items

Green Glasses: Pottery Barn Kids

Green Silverware: Pottery Barn Kids

Table and Chairs: IKEA

White Pots: IKEA

Tablecloth & Napkins: Custom made by WH Hostess

Hair Bow: Mel-Belles

Everythings perfect! The party princess patiently waits for her guests.


Our wines embody the passionate relationship

between the vineyard,

the winery and all who

contribute to its making.

V E R I S M O W I N E S

V E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O MV E R I S M OW I N E S . C O M

NA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I ANA PA VA L L E Y, CA L I F O R N I A

V E R I S M O W I N E S V E R I S M O W I N E S V E R I S M O W I N E S V E R I S M O W I N E S V E R I S M O W I N E S V E R I S M O W I N E S 7 0 7 - 9 4 4 - 9 4 6 3 7 0 7 - 9 4 4 - 9 4 6 3 7 0 7 - 9 4 4 - 9 4 6 3 7 0 7 - 9 4 4 - 9 4 6 3 7 0 7 - 9 4 4 - 9 4 6 3 7 0 7 - 9 4 4 - 9 4 6 3

We eagerly accepted an invitation for a return engagement to the Dining By Design event in San Francisco! Celebrating a ten-year event milestone, professional leaders from the worlds of furniture, interior design, fi ne art, architecture, fi ne dining, and high-end catering came together to create two evenings of spectacular creativity and epicurean deliciousness. Feast your eyes on a few of the delightful dining vignettes that were on display . . .

entertaining: for a cause


CONFECTIONERY Chic

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Our goal was to transport our guests to their childhoods for a nostalgic and happy dining experience through our modern, fresh, and hip dessert bar.KRISTE MICHELINI

PHOTOGRAPHY BY LISA DUNCAN ANDSIMON FU, ES PHOTO CREATION

Keep it clean and modern. Kriste used white, rectangular-shaped platters she found at CB2 and spray painted them black. These

provide a clean and organized base for a table display of sweet

confections.

Pick a color theme. Stick with it and dont vary from it. This will keep the table crisp and modern.

Create a focal point. The three-tiered graphic, black-and-white cake was our focal point, anked by fuchsia carnation balls on

black cylinder vases. You can achieve a similar presentation with

an urn of branches, a tiered cake, or a large oral display.

Take advantage of wall space. If you have wall space, take advantage of it with wallpapered panels of plywood, ag-style

garland, or streamers.

Go for symmetry. Keep all the same candy together, and organize the different varieties in a straight line, like soldiers. Make

sure that you have a balance of the same colors on each side of

your focal point.

Be abundant! Be certain that all of the platters look full and inviting.

Pay attention to details. Create little tags for jars. Use decorative ribbon. Line platters with gift wrap. Make the ordinary extraordinary

through your attention to detail.

Keep it clean and modern. Kriste used white, rectangular-shaped

Interpret this look:

Designer: Kriste Michelini KristeMichelini Interiors

925.708.3417

kristemichelini.com

Contributors: tABle: FG Cabinetry BlAcK sAlt chAirs: Design Within Reach flooring: FLOR plAtters (pAinted BlAcK): CB2 flowers: TwigsStudio, Danville druM shAde: Round Boon Pendant, Y Lighting custoM wAllpAper: Blow Up Lab wAllpAper instAllAtion: Heidi Wright cupcAKes: Karas Cupcakes ApothecArY JArs And cAndY: At the Candy Shop More cAndY: Miette Cakes, Sweetdish, Powells Sweet Shoppe, Danville Chocolates cAKe: The Old Towne Danville Bakery pAinting: Penniman Painting construction: Dan Hill and Tom Alden

Plan ahead by creating a mock setup in advance of your event, advises Kriste. Use Post-it Notes on your platters to label the items, and set up everything ahead of time, so it wont be too overwhelming the day of your event. Focus on coming up with a fun design you will be proud of!

CHIRP!

DININGAquatic

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Our concept was inspired by the rst element of lifewater. Life began in water, and all living things need it to survive. We used colors of the ocean with touches of the rainbow for a vibrant environment. We also wanted to prove that a rich and traditional tablescape can live comfortably in a modern and minimal interior. CLAUDIA JUESTEL

PHOTOGRAPHY BY CRYSTAL SHAFER

Visually, Claudias team juxtaposed cool against warm, organic against manufactured, and modest against precious. These

contrasts always make any space more interesting and inviting.

Downplay the preciousness of a table by foregoing the use of a tablecloth or placemats, and mix in more humble objects and

materials.

Layer individual salt cellars and sculptural objects at each place setting, and instead of a single vase of owers, cluster a group of

objects at varying heights for an organic centerpiece.

Use accent colors to warm up a cool color palettecase in point: the images of the jelly sh added a rainbow of color against

the coolness of the deep-blue sea!

Consider sheen and texture to create a mood, veering towards formal or casual, as desired. We intentionally combined both.

Visually, Claudias team juxtaposed cool against warm, organic


Designer: Claudia Juestel Adeeni Design Group

415.928.4685

adeenidesigngroup.com

Contributors: CaBiNetRY: Modern Purism Floating Cabinets (in Oxyd, aqua blue high-gloss finish) by Poggenpohl San Francisco* MOss & WillOW BaCKsPlasH: Floral LAtelier (Dominique Pfahl and Anthony DeLeon) CHaNdelieR: Venetian Mercury Glass Chandelier M-7 by Jean Karajian, from William Switzer diNiNG taBle: Oak veneer desk in Marsh Oak by Poggenpohl San Francisco* diNiNG CHaiRs: Wien chairs by Calligaris, from KCC Modern Living CustOM diGital GRaPHiC Wall aNd FlOOR COVeRiNGs: Christel Heinelt steRliNG silVeR: Acorn flatware, Cosmos 1920s tea service with ivory handles, pair of 1930s bowls, from Danish Silver CHiNa: Jaipur platinum china by Michael Aram for Waterford, Colleen crystal stemware by Waterford, from Bloomingdales aCCessORies: Selenite crystal Iceberg lamps, Egg salt cellars, Dandelion glasses, from Roost (on loan from Floral LAtelier) NaPKiNs: Custom silk Dupioni napkins by Adeeni Design Group CONstRuCtiON: Bradford Construction

Special thanks to Joseph Saitta and his team.

PRISMPlay

88

as students, we learn that the best design is often a result of the ability to rede ne a space utilizing a unique and original perspective. Our design evolved as a universal expression of all of our own stories, and together we were able to deliver a space that is inviting, challenging, unusual, exciting, and cohesive STUDENT TEAM, ACADEMY OF ART UNIVERSITY

PHOTOGRAPHY BY BOB TOY ANDSIMON FU, ES PHOTO CREATION

Play with light! Use acrylic, metal, and other re ective materials on your table and up-light them for a very dramatic effect.

Use natural bers to bring in textural elements and softness to the space.

Acrylic cubes play with the light, allowing it to pass throughout the space, making it feel larger than it is.

The handcrafted prism-like pendant is purposely over-scaled to add strong visual impact.

The student team designed the table and created it with Plexiglas from TAP Plastics.

Add a personal touch by crafting your own linens. Here Galina Georgieva used a string with acrylic fabric paint to make a pattern

and then silk-screened the design onto the linens.

Play with light! Use acrylic, metal, and other re ective materials


Design team: AcAdemy of Art University,

interior design depArtment

Ernesto Mariotto, Academic Advisor

Colin Daly, Project Manager

Michael Barnett

Julie Exley

John Ferzan Felah

Archer Firouzi

Galina Georgieva

Todd Gildred

Marli Jones

Ronit Stein

Katherine Tincher

Contributors: fLorAL ArrAngement:

IXIA

pLAce settings:

Dandelion

cUps And pLAcemAts:

Z Gallerie

prism pendAnt:

Designed by Katherine Tincher

metALsmitH:

Michael Maes, Archie Held Studio

constrUction:

Niels Traynor,

Landforms Landscape

cUstom seW ing:

Lisa Stack Custom Accessories

scULptUre:

Coup dEtat

optic cUBes:

by Kartell, from Y Lighting

90

EMERALD CITYNew

92

We were inspired by the classic movie The Wizard of Oz, seeking to create a new Emerald City table setting thats sparkling, over-the-top, and glamorous! This is pure escapismleave the black-and-white world behind for an evening of just pure imagination. LILY YEUNG

PHOTOGRAPHY BY SIMON FU, ES PHOTO CREATION

Dont be color-phobic. The Emerald City was all about the re ection of courage and heart, and embracing the mind through

lively colors.

Let your imagination run wild! Mix various vibrant colors together, and they will work together tastefully. Add loads of embellishments,

giving your guests something to ooh and ahh over.

Be whimsical. Set a theme that evokes fun childhood memories, and youll have an atmosphere of hope and happiness!

The handcrafted prism-like pendant is purposely over-scaled to add strong visual impact.

Add ourishes. Use a plain tablecloth and attach your own handmade rosettes. (Search the blogosphere for DIY assistance)

Make an Emerald City centerpiece. Use cylindrical glass containers in varying sizes, LED lights, and green Water Gels. Fill

the containers with water and add green food coloring. Then use

green Water Gels as a sustainable base for submerging the lights.

When complete, the lights will appear as though they are oating.

Rent! You dont have to purchase every prop, chair, tablecloth. You can rent items, even for a small dinner party.

Dont be color-phobic. The Emerald City was all about the


Design team: LiLy yeUng

Wildflower Linen

415.282.7727

wildflowerlinens.com

pAige BenjAmin

Passiflora Designs

650.588.1416

passifloradesigns.com

Contributors: tABLe, Linens, cHAir covers,

nApKins, nApKin rings:

Wildflower Linen

fLorAL pieces, WALL frAmes:

Passiflora Designs

WALL drop, cHAndeLier,

mirrors, gLAssWAre, tABLe

settings, cHiAvAri And

deco cHAirs:

Rented from Hartmann Studios

94

MODERN PHOTOGRAPHY BY SIMON FU, ES PHOTO CREATION Medieval

96

We started out with the Beetle wallpaper, and our dining space evolved from there. I wanted to do a traditional place setting with unconventional objectsturtles as plates, wood goblets as glasses, and feathers and twigs as utensils. It reminds me of a modernized medieval dinner party. ALISON DAVIN


Interpret this look: This table is whimsical and funand not too fussy. Its more enjoyable when nothing is too precious or breakable.

Look to ora and fauna (the world of nature) as your starting point.

Use unconventional items as your place settings.

Find a weathered door from a salvation yard to use as your dining table.

Mix primitive objects with crystal for a study-in-contrasts tabletop.

Taupe, chocolate brown, and carnation pink make a stunning color palette.

Designer: ALison dAvin

Jute

415.380.8330

jutehome.com

Contributors: WALLpAper:

Beetle, from Porters Original Paints

WALLpAper instALLAtion:

Heidi Laurent Wright no link

cHAndeLier:

Dessin Fournir,

from Kneedler-Fauchre

AntiQUe rUg:

Tony Kitz Gallery

tABLe:

Reclaimed wood from

Blacks Farmwood

17tH centUry cHAir:

Colonial Arts

19tH centUry cHAir:

Jute

frencH seWing stooLs:

Restoration Hardware

piLLoW fABric:

Osborne & Little

piLLoW trim:

Vintage, from The Ribbonerie

tUrtLes, feAtHers, tWigs,

Wood goBLets, fLoWers:

Floral LAtelier

Knives, cAndLes, crystAL:

Jute

siLver goBLets And forKs:

Anthem

constrUction:

SF Builders

98

JUSTDesserts

100

The table was inspired by our executive chef, Yigit Pura, who was declared the of cial winner of Top Chef Just Desserts on Bravo the night of this Dining By Design gala! I designed an abundance of desserts made completely from owers and included topiaries made from Yigits signature macaroons. To keep the focus on the brightly-colored sweets, I used all-white furniture and tableware. BILLY COOK


Interpret this look: Get crafty! Arrange owers in ice cream dishes, tart pans, and leftover cupcake liners. Arranging owers in pie pans and cupcake

cups felt a little ridiculous, but the results were mouth-watering!

We made larger cakes by hot gluing fresh owers onto oasis forms, and the topiaries were made with Styrofoam cones featuring

Yigits incredible French macaroons.

Guests rst names were lettered on place cards using sugar letters like the ones our moms used to decorate birthday cakes

when we turned six!

Find a weathered door from a salvation yard to use as your dining table.

Give each guest a sweet treat to take home. After making guests sit among all of the faux treats, I felt they needed something real,

too. Yigit made chocolates that we presented in small, white gift

boxes, so everyone left with their just desserts!

Designer: BiLLy cooK, eXecUtive designer Taste Catering and Event Planning 415.550.6464 tastecatering.com

Contributors: fLorAL desserts:

Billy Cook and Katie Burley,

Taste Catering

fUrnitUre:

Rented from Hartmann Studios

cHinA:

Juliska from Gumps San Francisco

A Decade forDIFFAFor ten years The Design Industries

Foundation Fighting AIDS,

founded in 1984, has partnered

with the AIDS Research Institute

at UCSF to produce Dining By

Design in San Francisco. The

proceeds support low-income

patients at the citys largest HIV/

AIDS health clinic, the UCSF

Positive Health Program (PHP)

also known as Ward 86located

at San Francisco General Hospital

and Trauma Center. The worlds

fi rst HIV/AIDS clinic, PHP is

known worldwide as an innovator

in compassionate patient care.

Elevating heart rates with

hot kitchen designs

Rising

ekofabrik.eco-friendly home decor

[email protected]

ekofabrik.eco-friendly home decor

www.ekofabrik.etsy.com

Old money pillows for a refreshingly new space!

Need change?

Elevating heart rates with

hot kitchen designs

Rising

decorating: design chronicles


Sizzle Factor: All White, done r ight!Sizzle Factor: All White, done r ight!

In The Clouds

106

Design By:

Photography by Lisa Duncan

and Wayne Miller

Kriste michelini interiors925.708.3417kristemichelini.com

In The CloudsFF or her family, Kriste or her family, Kriste or her family, Kriste or her family, Kriste or her family, Kriste or her family, Kriste or her family, Kriste or her family, Kriste or her family, Kriste or her family, Kriste Michelini created Michelini created Michelini created Michelini created Michelini created Michelini created Michelini created Michelini created a light and airy kitchen a light and airy kitchen a light and airy kitchen a light and airy kitchen a light and airy kitchen a light and airy kitchen

that is functional, yet that is functional, yet that is functional, yet that is functional, yet that is functional, yet

timeless. She effectively timeless. She effectively timeless. She effectively timeless. She effectively

used subtle shades used subtle shades used subtle shades

of white to blur the of white to blur the

boundar ies and visually boundar ies and visually

expand the kitchen.

Its a fresh, clean, and

simple kitchen where

she looks forward to

cooking every day.

highlights crisp, whitE cabinEtry with shakEr stylinG

sEaMlEss coUntErtops and intEGratEd sink on island

siMplE, chUnky hardwarE and FiXtUrEs

scUlptUral liGhtinG

clEan-linE dEtailinGno Fancy EdGEs to coUntErtops or

EMbEllishMEnts

addEd contrast oF dark aGainst liGhtwalnUt Floors, tablE,

chairs, and barstools

108

Design by:Kriste Michelini Interiors925.708.3417

kristemichelini.com

http://www.kristemichelini.com

Photography by Lisa Duncan & Wayne Miller http://lisaduncanphotography.comhttp://www.wmphotos.com/

Glass backsplash: accent

European kitchen & bath

stovE, ranGE & hood: viking

dishwashEr: Mele

sink: Franke psX110309/18

Undermount single bowl kitchen

sink

FiXtUrEs: tara classic, dornbracht

coUntErtops & intEGratEd sink:

caesarstone (2141) blizzard

pEriMEtEr coUntErtops: carrera Marble

cabinEtry: FG cabinetry

kitchEn tablE: portica from room &

board

pEndant liGhtinG: drop 1 and drop

2, from design within reach

chairs and coUntEr stools:

cherner

drUM shadE: limn

highlightsSharing Sources

Sizzle Factor: A Timeless Mix of Classic and Modern

Party Central

110

BBrian Dittmar took what rian Dittmar took what rian Dittmar took what rian Dittmar took what rian Dittmar took what rian Dittmar took what rian Dittmar took what rian Dittmar took what rian Dittmar took what rian Dittmar took what rian Dittmar took what was a dark, cramped, was a dark, cramped, was a dark, cramped, was a dark, cramped, was a dark, cramped, was a dark, cramped, was a dark, cramped, was a dark, cramped, was a dark, cramped, outdated kitchen in a 1930s outdated kitchen in a 1930s outdated kitchen in a 1930s outdated kitchen in a 1930s outdated kitchen in a 1930s outdated kitchen in a 1930s

San Francisco home and San Francisco home and San Francisco home and San Francisco home and San Francisco home and San Francisco home and

transformed it into an open transformed it into an open transformed it into an open transformed it into an open

and airy entertainers dream and airy entertainers dream and airy entertainers dream and airy entertainers dream

kitchen.

Design By:

Photography by John Hayes

Brian dittmar design, inc.415.235.0529briandittmardesign.com

Party Central

PERIMETER PAINTED CABINETSSTAINED-WOOD ISLAND

A BLEND OF CABINETRY STYLESSHAKER + ARTS AND CRAFTS +

TRADITIONAL

CUSTOM CHERRY WOOD ISLAND TO LOOK LIKE AN ANTIQUE

REPURPOSED TABLE

MODERN STAINLESS STEEL APPLIANCES

VINTAGE-LIKE LIGHTING

CLASSIC OAK FLOORS AND CARRERA MARBLE COUNTERS AND

BACKSPLASH

highlights

cABinetry: diamond cabinets

AppliAnces (refrigerator, dishwasher, range, vent hood, wall oven, and warming drawer): thermador

Wine cooler: ge monogram

FAucets: rohl

pendAnt lighting: hudson Valley lighting

highlights Sharing Sources


Sizzle Factor: Romantic Days-Gone-By Charm

Enchanting Cottage

114

AAAAAAAAyoung couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted young couple wanted to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period to stick with the period of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and of their 1920s home and

have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as have a classic kitchen as

eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible. eco-conscious as possible.

They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget, They were on a tight budget,

so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and so Melissa Nierman and

Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra Gina Viscusi Elson were extra

creative in coming up with creative in coming up with creative in coming up with creative in coming up with creative in coming up with creative in coming up with creative in coming up with

solutions. For their bungalow solutions. For their bungalow solutions. For their bungalow solutions. For their bungalow solutions. For their bungalow solutions. For their bungalow

beauty, the couple got the beauty, the couple got the beauty, the couple got the beauty, the couple got the beauty, the couple got the

kitchen they envisionedkitchen they envisionedkitchen they envisionedkitchen they envisioned

and more!

Design By:

Photography by Dean J. Birinyi

Viscusi elson interior design650.941.7800veinteriordesign.com

rutt of los Altos650.941.1170ruttoflosaltos.com

Enchanting Cottage

CLEANED-UP FLOOR PLAN ELIMINATES SEPARATE ROOMS AND CREATES

MORE SPACE

LAUNDRY INTEGRATED INTO THE REFRIGERATOR WALLSINCE WASHER

AND DRYER ARE DEEP, A TYPICAL DEPTH REFRIGERATOR WAS USED, SAVING

THOUSANDS OF DOLLARS FROM THE PRICE OF A BUILT-IN

SMALL L-SHAPED COUNTER IN THE MAIN RUN OF CABINETS FOR SEATING

AND ADDITIONAL STORAGE

CLEVER SUPPORT SYSTEM FOR WORK AREA TABLE THAT TAKES UP NO LEG

ROOM

SINGLE-PANE FRENCH DOOR FOR EASY ACCESS TO BACKYARD

TRIP TO LOCAL TILE COMPANY TO SORT ONE-BY-ONE THROUGH THE BONE

YARD OF TILES FOR A MONEY-SAVING, CUSTOM BACKSPLASH

ACCESSORIZING WITH HEATH CERAMICS, FAMILY HEIRLOOMS, AND ESTATE

SALE FINDS

highlights

116

cabinEtry: regency, from rutt of los altos

tilE: Fireclay tile

coUntErtops: caesartone

FarMhoUsE sink: rohl

rUG: company c

Sharing Sources

highlights

Sizzle Factor: Country Style Goes Haute Couture

Fresh Country Elegance

118

SSSSpace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for pace planning for this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite this kitchen was quite challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow challenging. The long, narrow

space was previously three space was previously three space was previously three space was previously three space was previously three space was previously three space was previously three space was previously three space was previously three space was previously three

small rooms, and the entire small rooms, and the entire small rooms, and the entire small rooms, and the entire small rooms, and the entire small rooms, and the entire

area is nearly 30 feet long and area is nearly 30 feet long and area is nearly 30 feet long and area is nearly 30 feet long and area is nearly 30 feet long and area is nearly 30 feet long and

only 11 feet wide! Kathleen only 11 feet wide! Kathleen only 11 feet wide! Kathleen only 11 feet wide! Kathleen only 11 feet wide! Kathleen

Navarra visually expanded the Navarra visually expanded the Navarra visually expanded the Navarra visually expanded the

kitchen through an ingenious kitchen through an ingenious

mix of finishes and materials in mix of finishes and materials in

a sophisticated-country look.

Design By:

Photography

nesting newbies® magazine—issue no. 5

Documents

lea live

heartchef lea

home accessories

5magazinemagazine2010

inner sparks

katy perryi

nesting newbies

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