This spring friend and colleague Anne Book contacted me on Wednesday asking if I could host a celebration following her vows on Saturday (in three days). Happily I did not have an event and was thrilled to be a part of her special day. On Friday, the day before her ceremony plans became complicated and we decided to shift and have the ceremony as well as the planned celebration at my home/studio. We cooked, made a wedding cake and flowered. Lucky for everyone Kate Headley documented.
We are psyched to be on the list of Martha Stewart Weddings, Top Floral Designers! It will be available in a few days on i pad and in print, here is a sneak peak–– if you are looking for me I am number 63. The photo here and featured in the magazine was taken by Kate Headley. The wedding was styled by Ritzy Bee Events and the day of paper products were done by Simplesong Design. What tickles me is that now I have collaborated with Kate, Maria, Kelly and Suann for years on a wide variety of projects. I rely on them for things work related but they are also my friends... but this image is from the very first wedding that we worked on together and I believe the very first time that we all met in person.
Even off duty the phone shot taken by the talented Kate Headley is outstanding!
We had a dreamy New Years Eve celebration at 1508 last night. Thanks to everyone who joined us you guys made the night.
This is what we ate and drank––
PASSING: Blue Potato with Siberian Osetra Caviar and Caper, Cauliflower White Bean Puree with White Alba Truffle, Rockfish with Kohlrabi and Carrot, Long Island Duck with Cassis and Onion, Flatiron Steak and Watermelon Radish, Pork Loin with Apple and Sage
Bay Leaf Vodka Cocktail, 2013 Labbe Abymes Savoie
Georges Bank Sea Scallop with Ginger Lemongrass Broth with Cilantro, Leeks and Red Lentils–– Buckwheat Bread
2010 Garofoli "Podium" Verdicchio Dei Castelli de Jesi
Black Rice Black Trumpet Mushroom Risotto with Celery Root Pureed/Fresh, Celery, Parsley and Chestnut–– Rosemary Olive Oil Bread
2013 St. Pauls St Magdalener Klassisch Alto Adige
Wood Grilled Chicken Thigh with Frisse, Kobocha and Shallot Dressing–– Cornmeal Cracker
2012 Cru Monplaisir Bordeaux Superieur
Appalachian Cheese with Whole Grain Cracker
Chocolate Cake with Gold Leaf, Beet Frozen Coconut and Cocoa Nibs
Tissot Cremant de Jura Rose Extra Brut NV
Bites: Soft Gingerbread with Lemon and Coconut, Salty Rosemary Walnut Biscotti, Cardamom Pistachio Drops, Chocolate Hazelnut and Pumpkin Seed Brittle
To Go: Gingersnaps with Gold
A rainy Tuesday afternoon in December. Kate Headley documented the celebration that started with a ceremony in Old Town followed by lunch at 1508. We cooked and did the flowers for a close group of friends and family. Congratulations Ray and Bob!
I recently finished developing, writing and testing recipes for a Pescetarian book (vegetarian + fish), written by Janis Jibrin R.D. and photographed by Kate Headley. It will be released by Ballentine Books Spring 2014. Janis' meticulous research concludes that eating this way will–– help you look great, feel great, boost your mental acumen and reduce the risk of major disease...
This is a recipe I developed for the book that did not make it in but has become a staple snack for us. Love Kate Headley's photo and the many others that will be included in the upcoming book.
Berries with Sesame Sauce/ Snack
Prep Time: 5 minutes
Total Time: 5 minutes
1 tablespoon tahini
1 teaspoons honey
tiny pinch of cayenne
½ teaspoon sesame seeds
1 cup berries
- Place tahini, honey, cayenne, sesame seeds and 2 teaspoon of water in a small bowl. Stir until smooth.
- Spoon sesame mixture over the berries and serve.