sundaysuppers

Our Lavish Brunch with superstar Chefs Marcey Brownstein and One Girl Cookies was a huge success! The menu was super fun and creative, and not to mention filling . Marcey started off by serving guests an amuse bouche (so snazzy!) : an egg custard baked in a hollowed egg shell topped with pancetta crisp. This was followed by a first course: a brioche french toast stuffed with mascarpone and marmalade. The second course: a winter salad of apple and fennel, topped with tea-poached salmon and a potato cake with a fennel seed vinaigrette. And for dessert, One Girl Cookies baked up a gorgeous butternut squash hazelnut clafouti with frangelico whipped cream and hazelnut praline crunch. And for anyone who still had any room, one girl served up some delicious chocolate, orange and pistachio cookies.

For our decor: we wanted to create an effortlessly chic tabletop, abundant with precious wildflowers and soft colors. We collected medicine bottles, on ebay, etsy and such and called upon our fave florist, Jessie from Rountree to create these gorgeous arrangements. Jessie also created a beautiful oval wreath to hang over the table, adding just the right amount of warmth and comfort. Our table linens were a basic white, topped with a runner made from french grainsack material. And the menus and papers were designed by the uber talented Viola from Chewing the Cud (stay tuned for more on Viola’s paper goodies soon). Let us know what you think and come back and visit for recipes and photos all week.





Credits/Contributors:
Photography + Styling :: Karen Mordechai
Guest Chefs :: Marcey Brownstein Caterers and One Girl Cookies
Flowers :: Rountree
Custom Stationary :: Chewing the Cud

This weekend we hosted a wonderful brunch class taught by Marcey Brownstein and her staff as well as the crew from One Girl Cookies. It was a smashing success, we can’t wait to share photos with you – in the meantime…here’s a sneak peak of the table and flowers (flowers by jessie at rountree). more coming soon. xoxo

In our search for all things cheese we came across these delicate little porcelain boards. We loved the idea of taking a huge artistic display, and breaking it down into little tastings for each guest. We plated a painter’s palette to be served as a unique course during the meal. With this, the table becomes part of the d?cor of your wedding and the board part of your meal. Maybelle also created an illustrated menu to inform guests. Next week we will go into further detail about the cheeses,how we chose them and a perfect take home favor to go along. Till then…happy weekend.

All Photos + Styling by Karen Mordechai
Styling Assistant: Lizzy Sall
Flowers by Rountree Flowers

Our Winter Dinner was a jewel- inspired setting, rich with blues, purples and sparks of gold. We hand dyed our tablecloth to create a dark blue setting and decorated the table with seasonal goodies like berries, kumquats, festive greenery, and a variety of terrariums. The napkin rings were from a Bonbon Oiseau, and added the perfect touch of glam. Our super duper chefs, the
Jewels of NY created a wintery feast for the class :

shaved fennel and orange salad
with warm prosciutto vinaigrette

spice rubbed lamb chops
with grape-almond port sauce
and harvest vegetables

vanilla pudding with candied kumquats

We’ll be posting recipes and photos from the class each day this week, so come back and visit….xoxo

All Photos + Styling: Karen Mordechai
Styling + Production Assistant :: Lizzy Sall
Guest Chefs :: Jewels of NY
Flowers :: Rountree Flowers
Vintage Props:: BrookFarm General Store
Napkin Rings :: BonBon Oiseau

Our vintage Americana inspired table and matching whites and bluish grays in floral, were reminders that autumn is more than pumpkins and dahlias. The bouquets (by the uber talented Jessie@ Rountree Flowers) were made of of Calla Lilies, gray Lukadenron (the mini-pine cones), Lamb’s Ear and Dusty Miller Foliage: a token of a softer autumn foliage. Kale, feathers, Berried Ivy, and Anemones added deeper hues and pops of color and the vessels were our collection of vintage + tarnished teapots and pitchers.

We used a large wooden plank as a runner down the center of the table and scattered chestnuts and crochet covered votives for a touch of softness. Our menu was hand written by Bryn from Paperfinger and enclosed in a vintage frame. Place cards were zinc tags with rewritable surfaces (inscribed by Bryn as well) and tied with a strand of vintage fabric. The pale palette felt like the first frost and gray-white skies but our bundles of twigs, knits, chestnuts, and bursts of dark and color reminded us we weren’t quite in the thick of it yet. A perfect backdrop to a hearty Fall menu. We were very lucky to have Jillian from 100 Layer cake collaborate with us on the design and a wonderful group of talented artists listed below.

All Photos + Styling: Karen Mordechai
Collaborators Included:
Event design & styling: Jillian, 100 Layer Cake + Sunday Suppers
Flowers: Jesse, Rountree Flowers
Calligraphy: Bryn, Paperfinger
Guest Chef: Casey Solomon

Photography by Karen Mordechai

Our Fall Harvest Supper last night was a great success! We had a unexpectedly beautiful sunny day (in the middle of november . Jillian from 100layercake collaborated on decor items (just wait till you see her goodies), flowers by Jessie from Rountree, and the food, well it was absolutely fall on a plate – created by the wonderful Casey Solomon. Here’s a sneak peak at the menu. More photos and recipes will be coming soon.

Menu:

roasted garlic and cauliflower soup
parmesan crisp, chive oil

crispy chicken
porcini mushrooms, chestnuts, sweet onions,
carrot puree, buttered brussel leaves

cardamom pear crisp, creme fraiche

The table Design for our Summer Supper was a large family style setting. We used white table clothes, layered with brown kraft paper. We set the table with our vintage silverware and a mix-matched array of vintage napkins. Jessie’s flowers topped it all off with a wonderful deep hues of pinks and reds. One of the things that makes Jessie’s work so unique is how she seamlessly incorporates the most unexpected items, look closely and you’ll find acorns, poppy pods and the really dark flowers are called scabiosa. We also collected vintage white milk glass vessels as containers for the flowers in an array of shapes and sizes. The wonderful menu was designed by thoughtfulday (and it actually gives you a sneak peak at our new logo which will be revealed in coming weeks!)

All Photos by Karen Mordechai

The table design from our Moroccan dinner was inspired by the old tiles that we used as a runner down the middle. Jessie (from Rountree flowers) came in and constructed these amazing little mum shapes – inspired by the patterns in the tiles and by piles of spices – amaaaazing. She then continued with rose petal garlands, decorating the tabletop with those pops of orange and pink, they were just the thing. The candlestick holders were actually regular taper holders that Jessie converted into pillars by attaching votive holders on top, filling them with sand and using a bit of fun tak to attach – neat trick ! More about the menus & paper items coming soon…stay tuned xoxo

Credits:
All Photos by Karen Mordechai
Flowers: Jessie Weidinger from Rountree Flowers
Menu Design: Erica Bohanon of Thoughtful Day

Ok, please forgive us, caving into popular demand we will be going out of order a bit. We know we owe you some market photos (and we will post those next week)…but everyone is anxious to see the photos from Amy’s Table up close. We don’t blame you – it was magnificent and it was truly an honor to have Amy as our guest contributor. The fabulous backdrop and pattern along with all the paper goods & goodie bags were designed by the ever-talented Erica Miller of Thoughtfulday.

Other incredibly talented women worked to bring this together – Aran Goyoaga of Cannelle et Vanille baked the orange flower macaroons, orange creamsicle panna cotta and baked meringue sandwich cookies. The gorgeous cake was designed by Archana Rao of Love Street Cakes. Those gorgeous flower centerpieces were created by Jessie of Rountree Flowers. And…Ali Kantor created a traditional moroccan cookie called kaab el ghazal, which served as a favor for the guests to take home in goodie bags. YUM.

All Photography by Karen Mordechai

We are so very behind, and we’re so sorry ! we have lots of market photos and recipes to continue posting…but wanted to give you a sneak peek at our Moroccan Evening that we hosted last night. So many of you wrote in and wanted to attend, we truly wish we had room for all of you ! It was a full house with guests and amazingly talented vendors…we couldn’t have been more excited to work with all these lovely ladies: Erica Bohanon from Thoughtful Day, Amy Atlas (check out her Moroccan Inspired Dessert Table below (!), Aran Goyoaga from Cannelle et Vanille and of course our fav. florist & friend Jessie from Rountree…Just wait till you see all their creations…ok, back to the editing board more coming soon

All Photography by Karen Mordechai