Here at Temple Studio we are preparing for a move into our brand new showroom space on Fifth Avenue. Over the past few months it has been a mad dash of construction chaos and design meetings, but we are nearing the finish line and getting pretty excited to cross it!
Thanksgiving is also sneaking up on us, and I feel like I'm not quite ready. So we reached out to a few of our favorite design and food industry friends to see if they would share some holiday season tips. Below is a gorgeous and delicious mix to keep us all thriving through the holidays.
x
Kate
BOTANICAL BLISS
General Assembly is a Brooklyn based design studio known for creating homes rooted in the spaces and narratives of its clients. We've paired their elegant tabletop selections with our go to caterer extraordinaire, Lanie Belmont, who is also known for incorporating narrative details into all of her delicious sips and bites.
BOTANICAL BLISS
General Assembly's Tablescape
1. Small Iron Tapered Candle Holder
2. Brickett Davda Dinner plates
3. Erika Powell's Ditsy Berry Fabric
4. Giberto Fizzy Hand-Blown Murano Glass Water Tumbler
5. Sophie Lou Jacobsen's Tulip wine glasses
6. Teak Napkin Rings
7. Sophie Lou Jacobsen's Tulipa vase collection
8. Sabre Paris silverware
9. Kelly Ventura's Wildflower Field Hazel Fabric
Lanie Belmont's Holiday Shrub
My go-to holiday tip is making a shrub that can straddle the whole season. They work well with a wide variety of cocktails and mocktails, and feel special and festive with minimal effort. Pomegranate, blood orange & balsamic makes a lovely deep red, and will last from Thanksgiving to the New Year.
INGREDIENTS
3 cups sugar
Seeds from 1 pomegranate
6 oz raspberries
Zest and juice from blood orange
1.25 cups vinegar, 1:4 balsamic to white vinegar
RECIPE
Mix above in airtight vessel and leave on countertop for 2 days.
Stirring and venting every couple hours.
Strain, mix in vinegar and refrigerate.
PARTY IN PINK
Kevin Greenberg of Space Exploration Design recently designed the interiors of one of Litchfield County's newest and coziest restaurants, The Pink House. We are loving all of the soft blush tones and are feeling ready for cocktail hour. And these beautiful ceramics are now all on my holiday wish list!
PARTY IN PINK
Space Exploration's Tablescape
1. Ottoline's Little Lattice Pink Fabric
2. Chiarastella Cattana "Lido" napkins
3. Vintage Pewter Five Piece Flatware Set
4. Plates from Jane Herold Pottery
5. Chiarastella Cattana "Nura" placemats
6. Lobmeyr Viennese Lace Yellow Alpha Tumbler
7. Lobmeyr Patrician Champagne Coupe (No. 238)
8. Lobmeyr Patrician Collection
9. Vase by Frances Palmer
10. Poterie d’Évires Flowers Hand-Painted Ceramic Large Handled Serving Bowl
11. Iitala Cordial Glass from the Ultima Thule collection
12. Matthais Kaiser tea bowl
13. Le Liadou Original in Blond Horn Tip
14. Horn Pickle Fork
The Pink House's Bergamonster Cocktail
INGREDIENTS
1.5 oz Earl Grey Vodka (Infuse for several hours. We use Tito’s and 2-4 oz of Earl Grey 1-3 hours of infusing)
0.75 oz Green Tea syrup (1 oz Green tea)
0.75 oz lemon juice
RECIPE
Description: a herbal leaning non-egg white Sour
Build, shake and strain into rocks glass on Kold Draft Garnish with lemon wheel (we use In Pursuit of Tea for both Earl Grey and Green Tea used in this drink).
Green Tea Simple Syrup Recipe
INGREDIENTS
1 cup of water
1 oz of In Pursuit of Tea (we use Thunder Dragon Green)
1 cup of sugar
RECIPE
Bring your 1 cup of water to boil on the stove. Once boiling, remove from heat and add your 1 oz of loose leaves (or 4 tea bags) infuse for 3-4 minutes.
Remove the infuser tea bags and place the pot back on the heat source and bring to a slow boil. Once at a slow boil, slowly add the 1 cup of sugar, stirring constantly to ensure it's all dissolved, 2-3 minutes.
Once all the sugar is dissolved, remove from heat and let cool. Your tea infused syrup can be sealed and stored and refrigerated for up to a month.
HELLO GOURD-GEOUS
Studio DB has a genius gift for designing spaces that are equally as inviting and comfortable as they are aesthetically pleasing. Poppy's is a Temple favorite and they capture the same magic as a restaurant that Studio DB delivers with interiors, beautiful dishes that are delicious and sure to please the entire family (even my pickiest little eater)!
HELLO GOURD-GEOUS
Studio DB's Tablescape
1. Alice Sergeant's Beatrice Teal Fabric
2. Always Sunday's Mustard Yellow Ombre Stoneware Vase
3. Maison Flaneur's Italian Hand-painted Stoneware Plates with Flower Motif
4. Porta's Loretta Candelabra
5. Nickey Kehoe's Beeswax Tapers in Cobalt
6. Giovanna La Falce's Herb-mottled Green Soup Plate
7. Helene Blanche's Moire Stripe Plum Fabric
8. Cabana's Wicker Placemat in Blue
9. Rebecca Gardner's Burned Boxwood Flatware
10. Porta's Celeste Water Glasses
11. Porta's Beata Stemmed Wine Glasses
Poppy's Thanksgiving Squash Soup (vegan)
INGREDIENTS
1 tbsp olive oil
1 small onion, diced
2 cups squash puree (from approx 2 winter squash of your choice)
¼ cup coconut milk
¼ tsp freshly grated nutmeg
1½ tsp maple syrup
¾ tsp lemon juice
Salt to taste
2 fried sage leaves (optional)
1 tsp toasted pumpkin seeds (optional)
RECIPE
Heat the olive oil in a large pot over medium heat. Add the onion and a sprinkle of salt and saute until soft, about 5 minutes. Add the squash puree, 2 cups of water, and coconut milk, and bring to a simmer. Stir occasionally to prevent scorching.
Add nutmeg, maple syrup, and lemon juice and whisk. Add salt to taste. Put soup in a blender to puree. (be very careful if still hot!) If the soup is too thick, thin out with some hot water and season with salt if necessary.
If using garnishes, toast pumpkin seeds in saute pan approximately 2 -3 minutes. Heat 2 tablespoons of oil in a saute pan and fry sage leaves until stop bubbling. Carefully remove and lay on paper towel lined plate. Sprinkle with salt.
Pour soup into bowl, and garnish with toasted pumpkin seeds, fried sage leaves, and a grating of fresh nutmeg
