Lee Bailey at Henri Bendel

I used to find it odd that there are people who buy cookbooks solely for the purpose of reading them. Actually preparing the recipes is beside the point. Strangely enough, I have now found myself as one of "those people." It's not that I don't want to cook, but I truly have no time! If there were 27 hours in a day, well, then maybe.

Some of my favorite cookbooks to read are those by the late, great Lee Bailey. His recipes look delicious, and I'm even planning to take a stab at his Rigodon soon. (It's a chicken custard with brioche topping.) But what really gives me great pleasure are the books' photos of Bailey's marvelously chic tablesettings. By the looks of the photographs, Bailey obviously preferred china, glassware, and linen that was minimal, slightly casual, not fussy, and enormously stylish. For someone with a background in design, Bailey knew the importance of creating atmosphere for one's dinner parties. He also knew that food looks its best against a simple setting.

Bailey once had a noted food and accessories shop within Bendel's (back before it was bought by The Limited) that later moved to Saks. People still talk and write about his boutique today- almost twenty-five years after it closed! It must have really been something, and I regret that childhood was what kept me from knowing anything at the time about Lee Bailey or his shop.

In the book Lee Bailey's Good Parties, Bailey included photos of some of his favorite china, glassware, flatware, and kitchen tools and gadgets, some of which were available for purchase at his Bendel's shop. Below, I'm showing just some of the items that were sold at Bailey's shop. Even if many of us never got the chance to see it in person, perhaps we can get a little taste of what the magic must have been like.





Stainless steel all-purpose pots by Opa.




A Perfect Fish measure.




Left, a 12 1/4" Stainless Steel buffet plate by Bailey-Bannett Inc. At right, an 11" khaki porcelain dinner plate by Taitu for Lee Bailey.




Matte white Japanese flatware.




Chef Master plastic-handled flatware with nonstick Chefcoat.




Bailey-Bannett Inc. stainless steel dessert bowl and saucer.




Lee Bailey all-purpose bistro glass.




Taitu burgundy/brown porcelain dinner plate.


All images from Lee Bailey's Good Parties.

A Peak of Chic Party

Tara Guérard and her team at Soirée certainly know how to throw a party. After all, they are responsible for some very stylish parties and weddings, events that have been breathlessly covered by blogs and magazines far and wide. With offices in Charleston and New York as well as a stationery line called The Lettered Olive, Tara and Soirée are who many a stylish gal has turned to plan their own royal weddings. Make that royal looking weddings.

I thought it might be fun to have Tara help me organize a Peak of Chic Party. Well, not a real one, but rather a pretend, "what might be" party. I see it taking place outdoors with shelter provided by a tent- a fanciful tent, of course. And I would probably go old-school with the music and hire Liquid Pleasure. Their tag line is "The more you drink, the better we sound", but I've heard them sober and not completely sober and they always sound good. And speaking of drink, I would serve all of the usual suspects plus something fun like Gin Fizzes.

The food? Tara came up with a menu that really makes me want to take this party from the virtual world to the real world.






TAPAS PRESENTED ON TIERED GRAZING BUFFETS

Crepes of Duck Confit
Cipollini onions, garlic, ginger, cherry reduction

Ahi Tuna Tartare
House made sesame oil, edible wonton “spoons,” lotus roots

“Deviled” Eggs
Sweet pickle-egg mousse, pencil asparagus tips

Bamboo Skewers of Local Creek Shrimp
Toasted hazelnuts, Grand Marnier aioli

Grilled Croissants
Grilled beef tenderloin, tarragon pesto, arugula, heirloom tomatoes, Old Amsterdam cheese

Cornbread Encrusted Pork Tenderloin
Chopstick skewers, caramelized Granny Smith apples, Saigon cinnamon, cherry chutney

The Composed Cheese Course
Artisan cheeses and accompaniments

Miniature Cupcakes
White cake with butter cream and chocolate cake with vanilla icing





She also came up with another menu option for me:

ALFRESCO CHEF’S TABLE FOR FIVE

Petit Black Angus Filet Mignon and Risotto “Pears”
Wild mushrooms, English peas, roasted shallot-Marsala demi-glace






And just to make sure that my party goes smoothly, Tara gave me the following suggestions:

1. Print or create cute signs for passed appetizers & the cheese cart. Invest a little in custom printed napkins styled to match the invitation - guests always appreciate the details!

2. Make sure napkins can't blow off tables at outside events by wrapping pretty ribbon ties around napkin bundles.

3. Using lots of one decor item makes a big impact! Example here is using lots of glass cylinders, pillars and orchids throughout the party.

4. Comfortable lounge seating areas make parties more fun, cozy and intimate. Then no one wants to go home!




Sounds doable to me. So, who's ready to party?





Menu and tips courtesy of Tara Guérard; photographs by Adrienne Page Photography.

A "Rite of Spring" Table

My friend Jonathan Preece's creativity never ceases to amaze me. A very talented designer on staff at Bunny Williams, Jonathan is known for creating the most amazing and theatrical tablescapes. I think that what fascinates me most about Jonathan's handiwork is that it's not just about striking colors, pretty linen, and fetching china. There is always an underlying theme that inspires the various elements of the table decor. And believe me, the theme is always well researched. When Jonathan tells me about his various inspirations, I usually have to visit Wikipedia to figure out what he is talking about.

A few years ago, Jonathan was responsible for decorating the Passover table for clients of Bunny Williams. The apartment was in the throes of demolition, undergoing a major transformation that was recently unveiled on the cover and in the pages of the February/March issue of Elle Decor. As Jonathan assisted Williams on this project, it was only natural that for the clients' Passover celebration, he would be responsible for creating some semblance of order and beauty in the midst of construction chaos. I'm sure that creating an elegant table in a demolition zone was a challenge, but I would say that Jonathan pulled it off with aplomb.

For this particular table, Jonathan combined traditional Passover symbolism with references to Spring, ones that were specifically inspired by the ballet "The Rite of Spring" (Le sacre du printemps). With music composed by Igor Stravinsky and choreography by Nijinsky, the piece is one of the most iconic (and when it debuted in 1913, one of the most controversial) ballets of the 20th century. Jonathan's ode to Spring included many natural materials like moss, daffodils, bell flowers, lilies, succulents, and seasonal fruits.




Several long tables were placed end to end to accommodate around 40 guests. The table was set with plain bone china with gilded detail and pale green water and wine glasses. The ivory linen napkins were folded in what Jonathan calls the "traditional Bunny Williams Style." Covering the table was a wide striped linen fabric in shades of hot pink, orange, brown, and celadon. Jonathan also chose to use acrylic amber colored ballroom chairs so that when the sun set, the light would shine through them.



At the center of the table was a large painted driftwood plinth on which Jonathan placed a large date palm, one whose base was covered in chicken wire and sheets of Bull Moss. Jonathan repeated the use of white painted driftwood along the length of the table and incorporated different mosses, spring grasses, flowers, and fruit into the wood. The result, as Jonathan noted, was an above-ground surreal root system. A French Deco 1940's Aubusson rug with stylized pagodas and borders (part of Bunny Williams' extensive antique textile collection) was hung as a backdrop behind the table. This allowed a prep area to be hidden from guests.




Holding court at either end of the table were blanc-de-chine camels whose backs provided just the place for hammered copper bowls of Daffodils. The other copper bowls on the table held pyramids of clementines and lemons as did mercury glass compotes.



Nestled at the feet of the camels were pots of variegated foliage, spring grasses, and chartreuse potato vines.




White lacquered screens were employed throughout the space to partially obscure the guts of the construction as well as to help bounce light around the space. At each side of the room stood tall French metal garden plinths with craquelure celadon temple jars from Treillage Ltd.





In lieu of place cards, Jonathan chose silvered metal birds, fruits, and Mudras Hands which held each guest's name constructed of wire. The scrolls you see on each plate are vellum prints of engraved illustrations taken from an antique illustrated Haggadah, the book that sets of the order of the Passover Seder. The book is traditionally read throughout the evening's celebration. Each scroll was fastened with laser cut seals.



One of the Passover symbols that Jonathan incorporated into the "Rite of Spring" table was the plagues of locusts and frogs. Here, a locust (not a real one) is perched atop a clementine, while white painted frogs also make appearances on the table. Although not associated with Passover, white painted toy turtles and hummingbirds helped to celebrate the arrival of Spring.



In order to soften the space, the floors were covered first in plywood and then in seagrass. Colorful Moroccan rugs, borrowed from Bunny Williams, were placed over the seagrass.



Clusters and bunches of spray roses, Bell Lilies, and Hypernicum as well as birds nests made of moss feathers rounded out the Spring look. Within the mercury votives, electric candles gave off a realistic glow.


All images courtesy of Jonathan Preece, Elizabeth Swartz photographer.

A Springtime Fête

As noted in yesterday's post, Halston's home begged for a slick and spartan style of entertaining. Acid greens or hot pinks would have looked ridiculous in his contemporary townhouse, and ornate china on that lucite table would have absolutely been out of place. But if you're hosting a dinner in the Southern outdoors, color and layered accessories are apropos. After all, your table should reflect the party's setting.

Over the weekend, I found the May/June 2009 issue of Southern Accents, and there was a great article about a Charlotte dinner party hosted by Erin Vorhoff and John Bossard. I sat up and took notice for two reasons. First, John has got to be one of the most fun and exuberant people around. Every time I see him at an event, I know that I'm going to have a good time. The other reason this article intrigued me were the colorful table settings.

John is a die hard maximalist, while Erin's taste is "eclectic with clean lines." But somehow, these two different aesthetics seemed to have mixed beautifully at this party. Erin and John first settled on a color theme for the party: royal blue and apple green, an appropriate choice as the dinner took place outside of Erin's cottage. Tables were covered in lime green skirts and topped with a suzani print of greens and blues. In the center of the tables were tall blue and white ceramic vases filled with bright green Bells of Ireland. I need to remember to use a tall vase like this because while I do love this flower, its height can make it tricky to arrange. Pretty cream and gold Wedgwood china placed on gold chargers added a note of elegance to the tables as did the silver flatware. And finally, hanging over each table were Moroccan paper lanterns.

The Springtime menu, prepared by Charlotte caterer Porcupine Provisions, consisted of split pea soup, pan-seared salmon, and strawberry trifle, while the house cocktail that evening was a Lemon Drop. All in all, it sounds like a delightful and delicious evening. Just something to think about when you take the party outdoors. That is, after the pollen subsides. Otherwise, you'll just have to incorporate yellow into your color scheme.



Hostess Erin Vorhoff applies the finishing touch.



A detail of the table setting.



I'm not sure which I like more: the well appointed table...or host John Bossard's pants.


All images from Southern Accents, May/June 2009, Brie Williams photographer.

At Home with Halston

When planning this week's posts, I realized that most of them have to do with parties or tablesettings. I can't figure out if I'm itching to go to a party or to host one. I'm hoping it's the former because God knows I don't have the time over the next few weeks to play hostess. Anyway, today's post is about entertaining chez Halston.

The October 1977 House Beautiful article from which these photos were scanned focused on the interiors of Halston's Paul Rudolph designed townhouse, one of the only townhouses built in Manhattan since World War II. (This article was written in 1977, so perhaps others have been built since then.) The interiors were awash in white and gray, a color that Halston felt looked good on everybody. In the spacious living room, furniture was upholstered in a knit flannel that the designer also used in his clothing collection. The floors were covered in a gray velvet carpet that Halston had designed for Karastan, one that resembled Halston's beloved Ultrasuede. The designer preferred a spartan way of living (that is, in his decorating), so he avoided copious amounts of accessories and artwork. Only a few choice pieces were hung here and there. The walled garden off of the living room, planted with bamboo, was backed in mirror in order to reflect light into the home. Now that's chic.

But what really caught my eye was the dining table set for a dinner party. The lucite block table was also a Rudolph design. It almost looks like a slab of ice. Because Halston felt that "candlelight coming up from below is the most flattering light", Elsa Peretti designed votives were scattered across the tabletop. Now you know that I adore Peretti's designs, especially her creations from this era, but I'll be honest- those votives look very similar to the cheapo versions that I bought at Pier 1. Not that that's a bad thing. The flatware and crystal were from Tiffany.

What's interesting is that Halston said that he never set the table as it was photographed here. Instead, he used the table as a bar or a buffet. He felt that people preferred to be close to the floor, so guests tended to dine at the marble-topped cocktail table, on hassocks on the floor, or on the stairs. And in terms of the menu, Halston believed that people ate lighter in the evenings, meaning no elaborate courses were served. Dinners often began with crudites followed by entrees of blanquette de veau, salmon, or baked potato with caviar. It was simple but delicious fare.

No mention was made in the article of whether Sister Sledge's "He's the Greatest Dancer" played at Halston's get-togethers.













All images from House Beautiful, October 1977.

Decorating and Drinks

I've always been a fan of Atlanta designer John Oetgen. Somehow, he seems to know exactly how to strike the right balance when mixing the old and the new. It's really a skill to be able to make it all seem so natural and so not forced, and John has obviously perfected this skill.

Late last year, John was asked to decorate the model apartment at The Mansion on Peachtree, a luxury high-rise in Buckhead. The unit was part of the Atlanta Homes & Lifestyles Christmas House tour and was recently featured in the March issue of the magazine. I can't tell you how many times I've stepped into a model home or apartment and was struck by the sterility and lifelessness of them. But John's unit was totally different. You got the sense that a real person- one who was sophisticated and worldly- actually lived there. Perhaps it was because John seemed to pay so much attention to the details. One detail in particular that I liked was the sunburst ceiling fixture in the entryway. John placed it over a ceiling medallion that he painted blue. Clever, no? I'm including a few images from the Atlanta Homes & Lifestyles' article (March 2011 issue), but for the full text and images, visit the magazine's website.



The chic little foyer. I love that wallpaper combined with the black trim.



The ceiling of the foyer featured this blue medallion and sunburst light fixture.



The breakfast table was surrounded by these fabulous chairs. The nail head trim and handles really make those chairs.


And, now for some shameless self-promotion. My bar cart, my kitchen door, and my back were also featured in this issue in a special section on entertaining titled "On the Rocks". Read my quote about what to do with guests who stay forever and how to feed them. Of course, now all of my friends are asking me if they were the guilty parties.

All images courtesy of Atlanta Homes & Lifestyles, March 2011. Oetgen photos by Erica George Dines; bar cart and door photos by David Christensen. Images printed with permission from Atlanta Homes & Lifestyles.

Entertaining with Eleanor Lambert

Those 1970s House Beautifuls that my friend Barry gave me are the gifts that keep on giving. While flipping through the October 1977 issue, I found this charming article on Eleanor Lambert's style of entertaining. The late, great fashion publicist (she died in 2003 at the ripe old age of 100) not only had style in spades; she must have had boundless energy as well. She was responsible for creating the International Best-Dressed List in the early 1940s, started the Coty Awards in 1943, founded the Council of Fashion Designers of America in 1962, and organized the still talked about fashion show at the Palace of Versailles in 1973. It was at this show that the American designers- Halston, Bill Blass, Oscar de la Renta, Stephen Burrows, and Anne Klein- stole the spotlight from France's cream of the crop couturiers including Givenchy, YSL, Ungaro, Cardin, and Bohan. Now that was a triumph!

When it came to entertaining, it sounds as though Lambert was no less energetic. In the article, she said that she hosted seated dinners for 8 to 20 guests as often as eight to ten times a year. In addition, she also gave numerous buffets throughout the year. But it was the sit-down dinners that Lambert liked best because she loved "antique silver and china and a sit-down dinner lets me show off my treasures." Those treasures included Imari plates, Ming lacquer trays used in place of place mats, silver flatware and candlesticks, and fresh flowers. The dining room itself was equally as elegant with its salmon colored walls, Turkish rug, antique porcelain displayed in the niche, and a stunning Chien L'Ung porcelain screen hung on the wall.

In terms of food, Lambert mentioned billibi being a favorite dish of hers. In case you're wondering (and I was), it's a French soup made from mussels and cream, although Lambert used clam broth in place of the mussels. She also liked to cook with liquor, although she didn't drink. One salad that she served was composed of mixed fruit, each type marinated in a liqueur of the same flavor. She also like to put gin in her stews and bourbon in her chili. I've never tried flavoring my chili with bourbon, but I must say that I'm intrigued.









All images from House Beautiful, October 1977.