We all love the way the table looks when it’s perfectly set, the napkins are folded, silver is polished, the coupe awaits the first splash of champagne. But the best tables, in our opinion, are the tables after the guests have left and the candles have burned down, creating a memory of the night before.
]]>"We were born & bred on the other side of the world on a charming, tree-lined street on a now-famous little corner of Bourke Street in Sydney, Australia. We had a big dream to make the food we loved by hand - everything from scratch and to serve damn good coffee. We were chefs who learned to bake and had no clue how to run a business." After all, DBO Home was launched in a similar manner, a dream to design objects that would bring joy to your home everyday...and we had no clue how to run a business either. Bourke Street opened the doors of their bakery in NoMad (NYC) in May 2019. A crazy ride that of course included the trauma of Covid, they have must be doing something right...with additional locations in Manhattan and one in Jersey City.
When I think of Australia, I think of the bands I worked with from down under. The combination of great music and great senses of humor make me a bit partial to Australians, so I took advantage of this one to not only tell us about the bakery/cafe, what it's like to fulfill a dream in NYC but also some musical questions (for my benefit).
10 Top 3 Australian bands ….go!
11.Have you ever been to the big day out? Yeah multiple times back in the day, I saw Sonic Youth one year. I saw Queens of The Stone Age and Iggy Pop. Love a day time festival!
https://www.nytimes.com/2020/10/16/dining/sausage-roll-recipes-australia.html
https://cooking.nytimes.com/recipes/1021542-lamb-harissa-and-almond-sausage-rolls
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This is such a special Tastemakers' Table experience, as Danny and I had the privilege of being dinner guests for this captivating story. We were invited to the beautiful home of interior designer Robin Klein of Antar Klein Design, nestled in the charming town of Old Chatham, NY. We were joined by Robin's design partner Debbie Antar, stylist Anna Molvik and her husband Sean. Through her expert eye for design and passion for cooking, Robin creates an inviting atmosphere that leaves a lasting impression. It was a delightful evening that not only treated our taste buds but also provided valuable insights into the art of effortless and stylish entertaining.
Here's what I learned.
DBO: When you're designing spaces for entertaining friends and family, how do you infuse your sense of warmth and hospitality? Are there any particular design elements or strategies you rely on to create an inviting atmosphere?
RK: My love for cooking goes way back. As a child/teen, while most kids threw parties, I was teaching myself how to make yeasted breads! That love for cooking remains to this day. Infusing warmth and hospitality into my designs for entertaining is all about preparation and confidence. I believe in preparing as much as possible before guests arrive so that I can join them from the start. A little pre-gaming always helps too!
DBO: Your kitchen isn’t huge, but it surely flows as if it was made for entertaining. What design features or layout choices do you think really enhance the cooking hosting experience?
RK: I've turned out dinners for 12-15 out of a 6x8 NYC kitchen, so any kitchen after that doesn't seem challenging. The key to effortless entertaining is preparation and confidence, as mentioned before. But as for design features, I believe in creating a flowing space where everything is within reach. This allows me to navigate and cook comfortably. When it comes to layout choices, efficiency is key. By organizing your kitchen essentials smartly, you can create a seamless cooking and hosting experience.
DBO: Your dinner was so incredibly delicious. How did you put together your menu? Also, you had so much fun yourself during dinner. Any advice on making such an elaborate dinner feel so comfortable that it seemed as though you just threw it together, no stress at all? And hand-rolled pasta, really?
RK: Most importantly, the guest list sets the tone for an intimate dinner. A cohesive group makes for a smooth evening. Keeping the conversation flowing and the food abundant guarantees success. As for the menu, I spend a lot of time planning. Given my favorite restaurant to go to when I'm in New York City is Via Carota and they just released a cookbook, I used it to recreate some of my favorite dishes from there. And yes, hand-rolling pasta was a therapeutic process. Crank up the music and start rolling!
DBO: Setting the table is an art form in itself. You chose our new Bare Drip plates and bowls along with some Bare serving pieces. Tell us how you mixed in items from your collection to set a table that reflects your style.
RK: Using beautiful dishes, such as the new Bare Drip collection, was a perfect complement to my collection of antique brown and white Transferware. I also incorporated my mid-century vintage amber wine glasses, which added a touch of elegance. Mixing different pieces creates a unique table setting that reflects my personal style—a blend of modern and vintage aesthetics.
DBO: The light in your home is just lovely. I noticed how you made use of the natural light. Any tips on setting the mood with lighting for dining?
RK: Ambience plays a crucial role in setting the mood for a memorable dining experience. In my dining room design, I prefer a moody and dark atmosphere. To create coziness and intimacy, I like to use table lamps wherever possible in the kitchen and dining room. Soft, warm lighting adds a touch of magic and sets the perfect stage for an enchanting evening.
DBO: Your home is located in beautiful Old Chatham in the Hudson Valley. What local purveyors, farmers, etc., would you recommend for incorporating local specialties into your dinner party?
RK: I'm fortunate to be surrounded by an abundance of local purveyors in the Hudson Valley. For the best salad greens, I recommend visiting Morningstar Farm in Claverack. Hadley at Talbott and Arding in Hudson serve up the finest cheeses with a smile. Bartlett House is a must for bread, and Chatham Berry Farm offers a delightful selection of fish. By regularly exploring these local gems and frequenting the Hudson, Chatham, and Kinderhook farmers markets, I gain inspiration for my menus based on what's fresh and in season.
DBO: We both are big-time music lovers. The right music sets just the right mood. When designing spaces, do you work with your clients to integrate sound systems into their homes? And please do share your playlist.
RK: Music is a passion of mine, and it plays a crucial role in my preparation process. I'm excited to see more of our clients integrating turntables into our designs. The perfect playlist can truly elevate the ambiance. Stay tuned, as I'll be sharing my curated playlist that sets the stage for delightful dining experiences.
Robin was kind enough to share with us a favorite dinner party recipe below:
This recipe for pici — rustic, thick spaghetti with pointy ends — begins by making pasta di semola, an eggless semolina flour pasta dough. The dough can also be used to make trofie, traditionally used with pesto. We love these pici sauced with duck ragù — whether Via Carota’s super-rich one, or the Duck and Porcini Ragù we created a few years back to go with handmade pappardelle. Don’t worry if your pici aren’t perfect; they’re not supposed to be. Bumpy, textured to catch all that ragù and very hand-made-looking is the vibe.
It’s a little messy to pull this simple dough together, but just go with it — it’s actually very forgiving, and it behaves beautifully after its rest.
READ: ‘Via Carota’ is Cooks Without Borders’ Cookbook of the Year
Note: The original recipe in Via Carota gives a range of time the dough can rest, from one hour to 24 hours. It does not say whether letting it rest overnight would mean that it needs to be wrapped and refrigerated. It also offers instructions for making the dough using a food processor or stand mixer, methods we have not tested. We increased the original recipe by 25%, as the original Via Carota version did not yield enough for the amount of duck ragù used to sauce it.
Makes 17.5 ounces / 500 grams (enough for 4 servings).
Create the mood with Robin + John's dinner party playlist
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April 21, 2022
Styling: Angela Romero
Photography: James Ransom
As the new season of spring arrives, we are reminded of the beauty and potential of new beginnings. The air is alive with the buzz of nature and the promise of growth, and the world around us seems to awaken from its winter slumber. A beautifully crafted table, set against a backdrop of vibrant greenery, invites us to celebrate this season of renewal and embrace the joy of nature's cycles.
The delicate ceramic pieces arranged on the table, each one uniquely crafted by DBO Home, create a sense of harmony and balance that mirrors the natural world outside. The rough texture of the stoneware clay contrasts beautifully with the smooth glaze, evoking the intricate interplay of the natural elements in springtime. The layered linen tablecloth adds a touch of sophistication and elegance, and the simple arrangement of fresh flowers and greenery brings the space to life with the joyous energy of the season.
As we gather around this table, we are reminded of the beauty and wonder of the world around us, and the endless potential for growth and renewal. With each passing day, the sun shines a little brighter, the flowers bloom a little fuller, and the world becomes a little more alive. This season of spring is a time to celebrate the beauty of nature and the endless possibilities of new beginnings, and we are honored to share this moment with you.
Find more playlists on Spotify ⟶ @dbohome
by David Tanis, adapted from NY Times Cooking
Ingredients
1 small bunch medium asparagus, tough bottoms removed ½ cup extra-virgin olive oil 1 cup basil leaves, plus a few small basil leaves for garnish 1 cup flat-leaf parsley leaves Salt and pepper 2 tablespoons unsalted butter 8 large eggs, lightly beaten ¼ cup grated Parmesan cheese 1 ball of fresh burrata, about ½ pound, at room temperature |
Directions
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ABOUT JAMES RANSOM
James Ransom is an award-winning commercial photographer with over 15 years of experience shooting for brands spanning the food and interiors industries. He is a long-time contributor to Food52, and has photographed for The New York Times, Kate Spade, and West Elm. James is an avid soccer fan and lover of donuts. He and his family live in Manhattan with their cat, Sadie.
See more of James's work: @jamesransom_nyc | jamesransom.com
Represented by Tricia Burlingham at artistrepinc.com
ABOUT ANGELA ROMERO
Angela Romero is a New York based prop and interior stylist. She was born in San Diego, California to Mexican parents. She grew up a few minutes from the border and spent a lot of time between Mexico and the US visiting friends and family and enjoying the rich Mexican culture. Growing up in two countries greatly influenced her artistic perspective and it encouraged her to regard the world with curiosity.
Angela earned her degree in Visual Communications from the Fashion Institute of Design and Merchandising in San Francisco and went on to work in Visual Merchandising and Window Display. She fell in love with concepting and executing window designs and wanted to pursue it on a larger scale. She was introduced to the world of prop & soft goods styling by a friend and decided to leave her full time job and become a freelance Prop Stylist. She has never looked back and is always in pursuit of the next project where she can collaborate with other creatives and produce beautiful imagery. She draws inspiration from her travels abroad and interprets them into her styling. From changing architecture to diverse furniture design and changing elements in nature, travel has broadened her perspective. Angela is in constant search of the special pieces that manifest into beautiful visual storytelling.
See more of Angela's work: @angela_._romero | angela-romero.com
Represented by Traci Terrick, Poppy Creative Agency
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Find more playlists on Spotify ⟶ @dbohome
ABOUT RAINA KATTELSON
At 20, while studying fashion and display design at Parsons, Raina started Woojee Wear, a line of kids clothing sold across the country in boutiques and department stores. From there she grew to realize that her true interests were in creating images and began my work as a freelance stylist. Raina has a diverse client list styling interiors and products.
To see more of Raina's work:
rainakattelson.com | @rainakattelson
represented by intellectual property
ABOUT KATE JORDAN
As a photographer, Kate is adept at capturing spaces where everyone feels welcome. Having previously spent over a decade as a freelance prop stylist and set designer, she has spent years developing her own visual language. Driven by beautiful light and graphic compositions, her images are laced with a comfortable, lived-in feeling, as if you could walk right in. Whether the vision is cheerful and sunny or moody and contemplative, her images are always layered with emotion. She brings a refined eye to her work, but much like life itself, the result never feels staged or perfect. She is always looking for that human moment, that in-between space, that proof of life. Her interests span across multiple areas, with a focus on still life, lifestyle, travel and interiors. She also has a sweet spot for florals and greenery, which always lend a welcome burst of life. Outside of her work as an artist, she is the mama to two pretty incredible little kiddos.
Photography clients include: Anthropologie, Terrain, House Beautiful + Domino magazines, Target, Bed Bath & Beyond, Maisonette, MAST Market, BOXI by Semihandmade + The Huntress NY
katesjordan.com | @katesjordan
Represented by Pat Bates @ Pat Bates + Associates
March 20, 2022
This has been a very long, cold winter, I think we can all agree. Now that we’re in the month of March, the hope of spring is tangible. Here in the northwest corner of Connecticut, we fluctuate between ice and mud in winter’s last ditch effort to bring us down. But oh winter…you just can’t. Because the small flashes of the new season pop out just in the nick of time. Like on an unusually warm day, you take a walk and spy the first flowers pushing their way up through the hard ground. Ah, relief.
I’d been hoping to have my friend and neighbor John Gruen photograph a Tastemakers’ Table story for quite a while. His work is featured in a host of magazines and books, and he even photographed a whole bunch of products for DBO Home—but I wanted to see what he would do without a client looking over his shoulder. He met stylist Brittany Albert on Instagram and took this as an opportunity to work together for the first time. John thought this would be the perfect project for their collaboration, and it was!
Brittany and John created tranquil vignettes to usher out the season and stir our imaginations to create the softness of spring at home using some of our favorite pieces and a sneak peek at our new seasonal colors.
This story embraces the beauty of the time between the paleness of winter and the color pop of spring.
I spoke with Brittany about the seasons and how she moves from one to the next.
First off…are you a winter person? If you are, what are your favorite parts of winter? If not and you’re like me, is there anything you do to help you get through the season with a smile on your face?
I love the beginning of winter and the first snow of the season is always magical. Winter also means ski season so I try to get to a ski mountain at some point which for me is the best way to enjoy the season!
The vignettes you created with John are reflective of the ending of winter...Do you have any rituals to make the transition from season to season? Do you change up your home’s styling with the seasons? What will you be doing in your home to welcome spring?
I try to make the house extra cozy in winter—always have a candle burning and we make a fire whenever we can! I fill vases around the house with dried flowers, which I'll switch out with flowers and greenery when they start growing again in spring. The first day when I can put fresh flowers in a vase by the kitchen window really signals the beginning of a new season.
And John, what are your rituals to make the transition from season to season? What are you most looking forward to when spring comes?
Spring ritual, pretty utilitarian, raise the storms and lower the screen windows, start thinking of wearing something besides Blundstones which I’ve had on almost everyday since October, get the linen sheets out, enjoy the longer days and everything greening and blooming.
What tips would you offer someone when styling their home to create the comforting simplicity you created in your own home, and show in these images?
Calming colors like beiges and grays make a nice neutral base to build the room around, soft textural fabrics like Belgian linen, multiple lighting sources other than overhead lighting like table lamps and candles for warm and cozy atmosphere.
You have two homes, one in Brooklyn and one in Connecticut, how did you approach styling in the city versus styling in the country?
I approached the styling of our house in Connecticut to really make it feel like a retreat from the city. Actually, a lot of the spaces that inspired me in styling this house were hotels that I’ve always wanted to stay at. Another thing that really inspired me for the Connecticut house were the local makers and antique shops in the area. Our favorite pieces were all found locally and really add to the sense of place. Brittany’s favorite shops are on our list too.
In Connecticut: Privet House, J. Seitz, Plain Goods, Milton Market and Housatonic Trading.
In New York: Finch Hudson, Montage Antiques, Red Chair on Warren, Quiet Botanist and Maple Lawn 1843. All the more reason to come to Litchfield County and the Hudson Valley this spring and summer!
The colors you chose for your home are so calming…what are your favorites?
I like photographing these places that I walk to with Ruby. She’s not only good about being in these photos and videos, but patient when she’s not the subject. It’s nice to become familiar with these spots and photograph the changes. It’s great always having a camera like the iPhone that is so capable and handy. I sometimes stop and shoot landscapes with my “real” camera, but the ability to just take this phone out of my pocket and get what I do is amazing to me. It’s opened up the possibilities and improved my eye being able to take pictures wherever I am, walking with Ruby or on the road traveling.
You mixed our classic Honeycomb tableware with accents of our new seasonal spring color and beautiful pops of turquoise and rust. What will you be serving on those plates? Are you a small dinner party or cocktail soiree kind of person?
When the weather gets warmer, we love to have friends up from the city and eat outside on the patio. My husband is the chef between us, he’ll probably be serving roast chicken or something from the grill!
Brittany’s husband Sandy turns to Julia Child for his favorite roast chicken recipe. So we’re sharing that with you here via foodandwine.com.
Ingredients
2 1/2 tablespoons unsalted butter 1/3 cup finely diced carrots 1/3 cup finely diced onion 1/3 cup finely diced celery 1 teaspoon thyme, savory or mixed herbs, or 2 fresh thyme or savory sprigs One 3 1/2- to 4-pound chicken Salt |
Freshly ground pepper Parsley stems Celery leaves Six 1/8-inch-thick lemon slices 1/2 cup sliced onion 1/2 cup sliced carrots 1 tablespoon fresh lemon juice 3/4 cup chicken stock or broth |
Directions
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ABOUT JOHN GRUEN
An interiors, still life, and travel photographer, John Gruen studied film during college in Washington DC, and photography at the School of Visual Arts in New York City. His work, featured in numerous books and magazines, is intimate, serene, and honest. He lives and works in Litchfield County, CT.
www.johngruen.com | @johnrgruen
ABOUT BRITTANY ALBERT
After working in digital content and creative marketing roles for design and home brands like Anthropologie Home, Hauser & Wirth and DORÉ, Brittany now focuses on styling for interiors and still life photography. She is based in Brooklyn and Litchfield County, CT.
brittanyalbert.com | @britt_albert
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Sep 28, 2021
by Laura Chávez Silverman
This time of the pandemic has ushered in change, profoundly affecting how we work, with whom we socialize, where we live. It has been a challenge but there are ways in which it’s also been galvanizing and liberating. In 2020, Steven Randazzo and Bette Blau, life partners and creative collaborators, found rare free time to reassess and refocus. As photo shoots ground to a halt for these busy, in-demand professionals, they were able to relocate to their weekend home in Sullivan County, NY, and get going on a long-planned renovation that included the addition of a large studio.
Bette, a tabletop stylist with a fine art degree in painting, began shooting as a team with Steve in 2015. It was around that time that I stumbled across their now-defunct blog, What Bette Found. With Steve’s gift for capturing and sculpting light, and Bette’s for composing richly textural still-lifes, they create the kind of worlds you long to inhabit. I was ecstatic when I discovered a tiny mention of their house in Barryville, NY. My husband and I had left our Manhattan loft in 2009 to live full-time in the next town over from Barryville and I was continually on the lookout for kindred spirits in the area.
Food stylist: Lisa Homa
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I first approached Steve and Bette to shoot some photos for a café I was developing. That business never panned out but the images live on, as does the friendship that grew out of that initial collaboration. Over the years, I continue to be impressed by their incredible work ethic—their standards are high and they are relentless in living up to them—and by the enormous creativity and personal style they bring to everything they do, on and off the job.
As is the case with so many successful creators, Bette and Steve’s work and personal passions dovetail seamlessly. And since their new, light-drenched studio is attached to their home, it’s even more integrated. “It used to be an hour commute to our studio in Industry City and it took more time to find your momentum,” says Steve. Bette agrees: “Now, I can be up at 6am and get right into it—painting, making collages, shooting.”
Steve is an avid cook, gardener and builder, whose meticulous craftsmanship defines his current obsession, whether designing an indoor grow room, building road bikes or nailing the perfect pistachio gelato. In Barryville, he has more time for deep dives and all the space he needs to follow his nose from one project to the next. He still travels for work, but he’s just as happy shooting at home in his fully loaded kitchen, state-of-the-art smoker cranking out back.
As a tabletop stylist in the city, Bette was constantly on the go—sourcing online just doesn’t satisfy her tactile sensibility. She feels much more grounded and focused living in nature. It inspires her work, including the surfaces she crafts and the layered imagery that incorporates her many finds, from vintage ephemera to organic elements. In early October, she’ll have a show of her fine art at a local gallery, where she also began taking ceramics classes this year.
Although work can feel like play to them, Bette and Steve know how to relax and recharge: floating on inner tubes in their cattail-ringed pond, meandering through the woods with their dog Riley, hosting gatherings in their magical screened-in porch. Their two grown sons visit often with their girlfriends, extended family and friends are welcomed and you can always count on delicious feasts (at a beautifully set table), stellar playlists and board games until the wee hours.
Components:
3 ounces rye
1 ounce Cocchi Americano
Generous dash cardamom bitters
Wide strip of orange zest
Process:
Place a large, handcut ice cube in a rocks glass.
Add the rye, vermouth and bitters. Stir well.
Express the orange zest over the glass, swipe it around the rim and drop it in.
Bette Blau graduated SVA with a fine arts degree in painting, then built an enduring career as a stylist for print and TV. In 2015, she began shooting as a team with her husband, Steven Randazzo. As half of Randazzo Blau, she honed her photography skills and rediscovered her passion for styling combined with shooting smaller, more intimate projects. A focus on artisans has dovetailed with Bette’s rekindling of her love for painting and collage, facilitated by more time spent in her new home studio.
Steven Randazzo was born and raised in Queens, NY. When he was 12, his dad gave him a vintage bellows camera with manual focus and no internal meter. Steve picked it up and shot his first roll of film. Unexpectedly, all the images turned out sharp and properly exposed. He was hooked. After studying photography at SVA, Steve launched his career shooting food, still life and interiors. He is an avid cook, gardener and builder, who brings a personal passion to his work. Ever the meticulous craftsman, he has a gift for capturing and sculpting light.
Bette and Steven are based in New York City and Barryville, NY, where they have a beautiful daylight studio and a state-of-the-art kitchen.
www.randazzoblau.com | www.stevenrandazzophotography.com | www.betteblau.com
@randazzoblau | @whatbettefound
Lisa Homa is a NYC based food stylist and recipe developer whose Catskills escape is also considered home. Her journey from graphics and publishing pre-press to culinary school allowed her to combine a love of photography and the visual arts with a passion for food. Since then, her food styling career has taken her as far as Korea, Cyprus and Italy. She relishes collaborating on cookbooks such as The New York Times bestseller Antoni in the Kitchen by Antoni Porowski. Other work and clients have ranged from Absolut and Hennessy to organicgirl, KitchenAid, Knorr and Bon Appetit.
Follow Lisa on instagram @lisahoma and visit her website lisahoma.com.
Laura Chávez Silverman is a writer, creative director and the founding naturalist of The Outside Institute, which connects people to the healing and transformative powers of Nature through guided hikes, sustainable foraging education, wildcrafting workshops and botanical mixology. By nurturing humanity’s innate affinity for the wild, she inspires joyful awareness and an essential reciprocity between all beings. The Outside Institute, based in the Catskills, has published three volumes of its "Field Guide to the Hudson & Upper Delaware Valleys.”
Follow Laura on Instagram @theoutsideinstitute and visit her website theoutsideinstitute.org.
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I met Kat years ago when she was a Design Director at West Elm. Together we collaborated on a few collections of ceramic vases and tableware for the brand. As kindred spirits our friendship has grown over the years and our desire to work together hasn’t faded. Just this year, we collaborated again with a collection of one of a kind candles for her luxurious home fragrance brand Night Space. Here we are again putting our aesthetics together with a gorgeous Tastemakers’ Table story Kat created with photographer Chelsy Mitchell at Le Canard Enchaine in Kingston, NY.
Kat and Chelsy consider themselves storytellers above all else. In this case, the duo really wanted to capture the feeling of old world charm meets modern maker in the flourishing Hudson Valley. Makers, artists, shopkeepers and restaurateurs have flocked to this dynamic area just two hours drive (or train) from Manhattan to set up shop and be inspired by the surrounding rural beauty of the Catskill Mountains and the community that lives here.
Kat’s beautifully curated women’s lifestyle shop, River Mint Finery sits next door to Le Canard Enchaine owned by chef Jean Jacques. Fast friends, Kat and Jean Jacques both bring experiences to their customers that make you feel like you just stepped off a plane and entered a space filled with new discoveries. The restaurant feels like Paris in the heart of Kingston’s Stockade District. You will feel transported to the city of lights in Jean Jacques’ bistro not just by it’s personality and decor but by the authentic French fare. During a year of no travel, Le Canard is just the place to go to feel as if you have arrived on the Left Bank. Fast friends, Kat and Jean Jacques both bring experiences to their customers that make you feel like you just stepped off a plane and entered a space filled with new discoveries.
To create this nostalgic look, Kat chose some pieces from our collection you might not have seen. She started with feminine one-of-a-kind platters and vases that were inspired by peeling bark, blossoms and the randomness of nature. She added pops of color from our DBO WARE collection of colored porcelain handmade for us in Peru. These mixed so well with the French tableware Jean Jacques uses at the restaurant. The addition of charming flowers including anemones (the muse for the vases) and peonies continue the feeling of past memories. All of this set in amongst the bistro decor of La Canard and it’s a romantic table for two please.
Chelsy decided to shoot many of these images on 35 mm film as this is a medium she often used with her love of film. The light and the texture created using analog photography are luscious and homey at the same time. I feel the use of film is now totally modern and glamorous. Perfectly suited for the tableware and accessories Kat chose to tell this story.
Pop the bubbly to go along with this yummy creme brûlée recipe from Mark Bittman featured in The New York Times. Add Kat’s playlist and enjoy.
Ingredients
2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
⅛ teaspoon salt
5 egg yolks
½ cup sugar, more for topping
Preparation
Kat Hammill left the city thirsty for nature and settled roots in Upstate New York where she is originally from. As a creative entrepreneur, designer, and mother whose personal and professional endeavors have informed her aesthetic point of view. Warm, inviting, minimalism that's translated from her work to her home. For over two decades, Kat has brought her multi-disciplinary design approach to launch numerous products, brands, and lifestyles in the art, home and fashion industries. She worked as Design Director of Decorative Accessories at West Elm, is owner of River Mint Finery, and is the co-founder of the luxury home fragrance brand, Night Space.
Follow: @rivermintfinery and @shopnightspace
Visit: River Mint Finery
270 Fair Street
Kingston, NY 12041
rivermintfinery.com
Uptown Kingston is the largest remaining example of early Dutch settlement in New York State. In 1777, Uptown Kingston’s Senate House is where the first capital of New York was established. Kat’s other favorite spots to check out while in Kingston: Upstate Capital Market (vintage), Hops Petunia (flowers), Kingston Wine Co., Village Coffee & Goods, Hutton Brickyards, Rondout Lighthouse, Hudson River Maritime Museum, Old Dutch Church.
Chelsy Mitchell is a New York-based filmmaker and photographer with a passion for analog media. She received both her Masters and Bachelors of Arts in Media Studies from The New School. Combining time-tested film formats and a sensuous dream-like aesthetic, Chelsy's work inspires a unique feeling of contemporary nostalgia. She considers her approach to storytelling to be one based in sensitivity.
See more of Chelsy’s work: chelsymitchell.com
Follow: @chelsymitchell
Le Canard Enchaine
le-canardenchaine.com
276 Fair Street
Kingston, NY 12401
June offers robust florals and a charged feeling of momentum as summer stands in the close backdrop. Everyone's mind seems to get very busy and the rush to travel surges through us like a large wave. I am reminded each and every day of the importance of creating space daily through my meditation practice. The stillness that is sweet and helps me to create my art and design in a framework of surrender.
I am a perfectionist but I love imperfect textures and accidents in cooking and my own art as well as others. I know that is why DBO Home's work resonates so much with me. It is the sublime balance of perfect imperfect beauty. The texture feels humble like nature. That perfect rose is not symmetrical but embraced by its own charming way to ruffle its petals in many sizes and tattered edges so it seems miraculous and unforgettable. I believe that is what good art and food does in its highest frequency and that many of the best cooks and artists are at full surrender when making those pieces or dishes that are relished forever. They are made from the moments of stillness within us that churns out your soul and truest nature because they are made in the moment and from direct connection to life's experiences.
In the backdrop of the images is my wallpaper entitled, "Chitta," printed on eco-friendly metallic paper made in Connecticut. The Chitta Vritis, as they call them in the Yoga Sutras, are the fluctuations of the mind. The "Chitta" wallpaper featured in this shoot is an echo to the fluctuations and moment of the mind where we pivot and begin again. The shapes in "Chitta" wallpaper are abstract and leave space for the sweetness of creating anew much to the feeling of mid Spring and early summer. Also featured are some of my colleges which focus on the same concepts of time and space, surrender and simplicity.
The dessert featured is a bit rustic and very easy to make. It is inspired by my plant based culinary training with Matthew Kenney.
In the depths of winter, nature’s palette is a simple monochrome of white and grey. Bare trees and never ending snow can be somber, leaving us aching for spring. Here, interior designer and prop stylist Kate McCann teamed up with long time creative partner photographer David Prince, to show us how to embrace the stillness. The magic of winter’s minimalism.
Kate’s interior design style is reflected in the vignettes she created using bits of nature, a quiet color scheme and layering textures. She and David envisioned our functional pieces as art objects. These still life vignettes are inspiration to create moments in your home with a few key pieces that blur the lines between utility and art.
A truly magical moment they created was this snowy tablescape. Shot nearby the DBO HOME studio in Lakeville, Connecticut, we imagine gathering around the linen covered dining table for a cozy meal, our shoulders covered with warm blankets and a fire lit nearby, of course.
We love this moment where the light is subdued and the foraged natural objects combine with our textural vases bringing the outside in. The colors of the vases and bits of nature are a warm reflection of the cold winter day.
Dana: You guys seem to have a great relationship. Tell me about how you work together and why you decided to collaborate on this project.
Kate: I was so excited and honored that you asked me to work on Tastemakers’ Table. I immediately thought of David because I thought his style and viewpoint would marry well with yours. David does “perfectly imperfect” very well. :) Years ago David gave me advice that I reflect upon often; “Don’t overthink it.” David is passionate about art and interiors and enjoys telling a visual story with his work. We have worked together for many, many years and I feel we have a mutual respect for one another. We both have a very strong work ethic and we love to come up with new ideas for our clients and give them more than what they ask. We take our work very seriously yet we still laugh and have fun when working together.
David: I have always adored and respected Kate’s sensibilities. She often sees what I don’t and vice versa. I love that about our friendship and our working relationship.
Here David combined some of his own artwork with our one of a kind pieces to bring out their painterliness. Isn’t it interesting to see a bowl meant for holding nuts or maybe keys and coins, visualized more as a piece of art?
Dana: Kate, are these vignettes expressing your interior design style? Let’s talk about that a bit.
Kate: The approach to the shoot changed and we decided to shoot outside on a cold January day as the winter light was so beautiful. Therefore, my interior design style is not fully expressed, however the thread that might be seen is that I lean toward quiet, “perfectly imperfect” interiors with a restricted color palette.
Dana: What made you decide to work with nature and minimalism? Were you inspired by your country homes? Did the ongoing pandemic influence your ideas for the shoot?
Kate: Nature is a huge influence for me. The colors, shapes and forms are just magical. Colors found in nature can inform a color palette for an interior or I literally pull objects from nature to use as decor, such as twigs, shells and bones. Even as a city girl I found inspiration in nature, but that definitely increased since sharing my time between the city and the country. I am blessed with many windows in the country and none of them have coverings…..I look out to an ever-changing work of art. In the country there is stillness that informed some design choices for my home.
David: What’s more beautiful than nature. I love the simplicity of a twisted branch or dying leaves on a vine. Your work has that same simplicity and ease and organic feel in the hand.
Kate McCann
While Kate McCann worked in the fashion industry as a Still Life Stylist, she found herself drawn to interiors and began to help friends transform their homes. Kate was passionate about her hobby and found herself taking on larger, more demanding projects. Following her passion, Kate enrolled in Interior Design classes to enhance her on-the-job training. In 2017, Grey Dove Design was founded.
Grey Dove Design, based in the New York City tri-state area, would love to help with your design project. We offer many services including consultations, interior decorating and materials selection for renovations.
See more of Kate’s work: www.greydovedesign.com
Follow her on Instagram @greydovedesign
David Prince is a commercial photographer with an amazing breadth of experience. His work includes interiors and hotels to food, fashion and still lifes.
To see it all visit his website: www.davidprincephotography.com
Follow him on Instagram @dhprince2
For our summer edition of the Tastemakers' Table we collaborated with photographer Dane Tashima and Chef Paul Pearson of Community Table to inspire you to gather your family and friends around a big table and delight them with a meal composed of seasonal offerings while at the same time keep it comfy and relaxed. Dane chose the pieces from our collections that exude his rustic modern sensibility. And oh yes, Chef Paul shared a favorite recipe too.
When you step inside Community Table you can’t help but be enchanted by the beauty of the space while at the same time feel completely at home.
Designing Community: Keith and Peggy Anderson along with their daughter, Greta, opened Ct as a gathering place and hub in the local community offering guests a place to come and enjoy local inventive food and drinks in an upscale relaxed atmosphere. They chose to support the local farmers, producers and artisans in the community along the way. The space reflects Peggy’s Scandinavian roots with drool worthy hand painted wallpaper in the bar area ( by Swedish designer Josef Frank), comfy sheepskins soften the live edge wood of the massive u-shaped bar and of course, a moose head from Norway. The main dining room features the "community table" – a huge walnut slab table that seats 12 crafted by Alfred Brown of nearby Warren. All of the smaller tables were made from walnut trees felled on the property. This gem of a restaurant in New Preston, Connecticut is the embodiment of all that Danny and I love about living in the Northwest Corner of Connecticut, making the most of the natural beauty of the area, the farms and the talents that are in abundance.
Having moved to Connecticut a year ago, I've been taking advantage of our amazing abundance of farm stands in the area. We love a last-minute dinner guest, so we'll pick up whatever is freshest at the farm stand and then come home and Google how to use it. So there's been a lot of impromptu entertaining and impromptu recipes. And that is what first drew me to Community Table: a place casual enough to treat as a neighborhood drop-in restaurant, but one with exquisite skill that embraces seasonality and sourcing its ingredients locally. Nothing beats freshness, and dragging those raw radishes through Paul's beet and feta dip was heavenly.
- photographer + stylist Dane Tashima
Chef, where do all your exceptional ingredients come from?
The food at Ct is driven by seasonality and what’s available to us from the surrounding area. We use as many local providers as possible. Lettuces come from Earths Palate Farm in Warren, other produce from Marble Valley Farm in Kent where Megan produces some of the very best radishes, spring onions, greens and loads more products that I’ve ever seen. We use ancient grains and flours grown and milled in the Hudson Valley and Maine. Fish is delivered to us daily from ‘Jimmy the fish’ a guy who drives down to the Fulton Fish Market and hand selects and delivers the fish all by himself. We also work with Farm2tables and Hudson Valley Harvest who deliver from a co op of farms located across the Hudson Valley and Connecticut. We even forage for some products throughout the season like ramps, spruce tips, wild mustard and sorrel. And we grow our own tomatoes, nasturtium, currants, elderflowers and herbs.
There are lots of farm to table restaurants - what makes your food so special?
We always try to keep the ball rolling forward and continue to learn new techniques that add different nuances to the food. For example, we gather the elderberries from the trees in our garden and turn them into “capers” so when we need to add a blast of salinity we have something on hand which has been made in house. From there we may dehydrate the capers and turn them to a powder which seasons a kale chip that adds an unexpected pop of flavor to a lamb dish for example. We make a lot of different vinegars, using scraps of fruits and alcohols. We infused fresh spruce tips into honey which we then turned into a vinegar. Whenever there’s a few dregs left in the keg of beer, a mother is added and we produce a beer vinegar which we add to a sauce or glaze with fermented black garlic that’s painted on our steak just before serving. We try to utilize the whole ingredient respecting the time and effort it took someone to grow and deliver to us. We use whole pigs from Raven and Boar, the best pork I’ve ever used, turning the belly into bacon, the jowls into guanciale which we serve with emmer rignetti and peas. Overall its about fostering relationships with farmers and growers who share our same values, which in turn is served to guests who appreciate the food and can help support the local food community.
The bar at Ct follows the same lines as the food and we like to feature as many small batch artisan labels as possible. Our head Bartender Michael works closely with Kent Falls Brewing to supply our draft beers. We proudly serve Litchfield Distillery spirits who also source products for their spirits locally like corn from Lion Rock Farm in Sharon. Juices are squeezed daily just before service. Drinks are seasonal too, featuring syrups, cordials and bitters derived from fruits in season. For this meal Michael mixed a Lavender Bees Knees.
Chef, what’s on the menu today?
slow cooked black bass, seaweed and buckwheat noodles, white asparagus and spring garlic broth
whipped feta and beet dip with seeded crackers, parker house rolls, CT morel toast with ramp butter
maple glazed chicken breast, smoked milk and toasted hay bread sauce, morels and ramps ( side dish jumbo french white asparagus)
scallop crudo, fermented green strawberry, rhubarb, lime and mint
raw tuna, rhubarb aguachile, sorrel and toasted buckwheat
english pea soup, coach farms goats cheese and mint pesto
reginetti pasta with peas and braised artichokes, stracciatella and mint
praline ice cream and coconut sorbet
OK….well, these are inspiring dishes for sure. And having tasted them…I can tell you they are spectacularly delicious. Something perhaps to aspire to creating at home. But Chef Paul was kind enough to offer us his recipe that delighted me and Dane so much (particularly with those addictive Parker House Rolls) we just kept going back for another swipe. You’ve got to try it. And you’re welcome.
Beet and feta dip
3 pounds raw red beets
400g feta whipped in a food processor until smooth
200g greek yogurt
15g forum cabernet vinegar
35g picked chopped dill
30g honey
5g toasted and ground caraway
Salt to taste
Toss the beets with olive oil, salt and brown sugar to coat Place in a ovenproof pan and add enough water to come ½ way up the beets. Cover with foil and roast 375 until tender, about a hour and a half. Remove from the pan and leave to cool until you can handle the beets. Peel the skins and grate on a box grater. Place all into a bowl and mix with a rubber spatula. Taste for seasoning and then place into a clean container and chill in the fridge for 2 hours. Serve along side crackers, raw vegetables or crostini.
ABOUT THE CHEF:
Originally from York in England, Chef Paul Pearson started in a professional kitchen at 14, and then did an apprenticeship at the same hotel at 16 learning the basics and fundamentals of a kitchen. He went on to work in Oxford at Le Petit Blanc (Raymond Blanc bistro) and then moved to London to work at Belvedere in Holland Park for Marco Pierre White, and then back to a small family run restaurant in York called Meltons . From there he moved to Bermuda, and then landed in the States at a boutique hotel in Lenox Massachusetts, worked up the ranks there and moved to Chicago to work with Bruce Sherman at North Pond where he really started to work with local farms and seasonal ingredients. He moved back to the east coast to be the Chef of Seasons at The Ocean House in Watch Hill, Rhode Island. Then onto the White Hart in Salisbury, CT to reopen the restaurant n 2014. After 3 years there (where we met him for the first time) Paul then moved onto Ct to reopen the restaurant in 2018 with managing partner Joann Makovitzky and the Anderson family.
Visit Community Table www.communitytable.com
Follow on IG @pavypearson and @communitytable
ABOUT THE PHOTOGRAPHER
Born and raised in Texas with stops in Hawaii, Dane Tashima and his family are happily settled in the hills of Connecticut. He’s frequently traveling and shooting with clients that include West Elm, CB2, Anthology, Target, Lands End, Jayson Home, Tatine and so many more.
Learn more about Dane www.danetashima.com
Follow on IG @danetashima
Want even more inspiration? Check out our previous Tastemaker's Tables.
Our latest Tastemakers’ Table collaboration is a celebration of the changing of seasons and the idea that less is more. Here, photographer Johnny Fogg and stylist Katja Greeff show us how a few special pieces can make a big impact. And we agree, a favorite bowl, a unique vase, it’s not about quantity it’s about quality.
]]>It’s April. A time when a few warmer days give us the energy to shake off the trappings of winter, clear out the closets and cupboards and simplify.
Our latest Tastemakers’ Table collaboration is a celebration of the changing of seasons and the idea that less is more. Here, photographer Johnny Fogg and stylist Katja Greeff show us how a few special pieces can make a big impact. And we agree, a favorite bowl, a unique vase, it’s not about quantity it’s about quality.
In their imagery they focused on balance. And isn’t that what we all need in our lives. The new year may come in January but spring is such a powerfully positive time to stop and find ways to establish balance in your life.
Johnny offers, “Balance is something that I’m always attracted to, of course the balance within a frame, a composition that holds itself together is satisfying, but I’m also interested in the balance that can be created by asymmetry, a close tension at the edge of a frame or at the intersection of light and shadows.” He is a student and teacher of Chado, the traditional Japanese Tea Ceremony and all of these aspects play heavily into the aesthetics of tea.
Clockwise from the top: Pinch Large Serving Bowl/ Pinch Large Serving, Pasta and Noodle Bowl, Battuto Dessert Bowl/ Battuto Platter, Dessert and Salad Bowl and Bare Coupe all in mussel.
Katja approached this project with the intention of honoring the artistry of the ceramics again by exploring balance and harmony between light and dark. She played with light and heavy objects and shadow as well as combining strong graphic elements with lyrical botanicals to represent the change of season.
We love the vignettes they created that speak to our mutual attraction to the shapes, textures and colors of nature.
Clockwise from top: Bare Coupe, Dinner, Salad, Bread Plates and Noodle Bowl in snowflake/Pinch Bud Vase - George/ Bare Pitcher in Mussel/ Battuto Bowl, Bare Noodle and Soup Bowls in Snowflake.
The DBO Home studio is surrounded by nature here in rural Connecticut. We can’t help but be inspired by its beauty. But seeing our work through someone else’s lens gives us a whole new point of view. And it reminds of just how wonderful the change of seasons truly is. And these images in particular inspire us to use our cherished pieces everyday . It’s as simple as a favorite bowl each morning at breakfast or bud vase on the desk with a fresh flower to enhance our lives, simply
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Johnny Fogg is a photographer and teacher of Japanese Tea Ceremony living and working in New Your City. Some of his clients include: Allied Works for Eleven Madison Park/ Cap Beauty/ Best Made Co./ Martha Steward Living/Keurig
Follow Johnny on instagram @johnnyfogg and visit his website johnnyfogg.com
Katja Greeff is a Brooklyn based prop and interiors stylist. She was raised in Europe by trapeze artists in traveling circuses and later Michigan, South Africa and ultimately Alaska. Her childhood travels shaped her world view.
Some of Katja’s clients include: La Mer, L’Oreal, Vince, OXO, Kiehl’s, Bobbi Brown, Bath and Body Works, Real Simple Magazine and Martha Stewart.
Follow Katja on instagram @katjagreeff and visit her website: katjagreeff.com
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Want even more inspiration? Check out our previous Tastemaker’s Tables.
Mariana and The Brinsons capture romance in the woods and that fabulous dress.
Shown Above: Kashmir Dinner Plates, Kashmir Oval Platter, Bare Small Oval Platter
Mariana Velasquez is a food stylist with more than a decade styling amongst New York’s most celebrated culinary circles and publications across the globe. A tastemaker who explores the intersection between food, fashion and art, Mariana’s work is an edible canvas where she invites the viewer to eat with their eyes. So when she partnered with photographers William and Susan Brinson for her Tastemakers' Table collaboration we couldn't wait to see what they'd come up with. At first glance we were reminded of John Singer Sargent's paintings. The color and the light, the simply elegant meal, the luxe of nature - we're thrilled to share it with you.
Mariana chose a selection from our Kashmir collection for its delicate beauty and indigo accents and mixed it with a few Bare platters and bowls. "Blue always captures my attention and I love how it compliments food so well." She designed a menu that celebrated the wholesomeness of raw ingredients to mirror the beauty of each piece of the ceramic: whole roasted cauliflower, ripe juicy heirloom tomatoes with stracciatella, roasted salted capons...classic flavor profiles decadent shapes, textures and setting. An impossible/possible dinner scene where the light captured by Susan and Will made it all come to life.
Cauliflower served in a Bare Serving Bowl.
Celebrating the ingredients with simple preparations. Whole roasted Cauliflower, Heirloom tomatoes served with Stracciatella...you don't need much more.
Tomatoes served in a Bare Small Oval Platter.
Mariana loves having friends over for dinner and creating a moment. At times it is quite formal, with ironed monogramed linen napkins, a fully set table and a few beautifully plated courses.
Another fabulous dress and Kashmir Salad Plate
Left: The woodland table set with Kashmir and Bare Plates and Platters
Right: Mariana holds a Kashmir XL Bowl
Mariana is a published author of two recipe books and has styled, art directed, developed recipes and collaborated on more than twenty cookbooks throughout her career. She was selected among some of the country’s best to food style American Grown, by First Lady Michelle Obama, a project that took her career into the White House kitchen and garden.
Her styling work has been featured in the New York Times, Vogue, Food & Wine, Bon Appétit, Gourmet, Wine Spectator, InStyle, amongst many others. See more of her work and follow on Instagram @marianavelasquezv
Want even more inspiration? Check out our previous Tastemaker's Tables.
Photography by: William And Susan Brinson.
See more of their work, follow, follow their blog and Instagram @houseofbrinson
www.studiobrinson.com | www.houseofbrinson.com
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Hot Chocolate
I grew up in Montreal. I loved the cold winters and every snowfall. My growth was recorded by new boots and winter coats, and the years by the changing wool hats. Pompoms and fur.
Everything was black and white. The sky and snow. The street lamps and trees. The long shadows and white breath.
I walked to school and home in the almost dark. Through the silent cold. Through a landscape of glitter and ice where nothing stood but a painted wooden fence surrounding a rink.
I skated there every night, in circles, until my mother turned the porch light on and off signaling my time to come home. I never wanted to stop so I would go around a few more times looking up at the stars following me.
She signaled again. Then I pulled off my skates, tied them together and carried them home.
My mother waited at the door, greeting me with a kiss and laughing as she helped me off with my jacket. She smoothed my hair and held my face in her warm hands, "Are you ready for your hot chocolate?"
She made this for me every night. It was rich and sweet and I will never forget it. The scalding milk and the tablespoons of cocoa and sugar swirling around in a cup while I drank it close to her. We did nothing else. I sipped and she watched and we were happy, together, in a moment now gone with time.
Except when I make it for my daughters.
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About Christina: Christina Lane is NYC based Prop Stylist. Originally from Montreal, she studied art, then moved to New York to pursue a career as a painter. Inspired by ordinary beauty she began collecting objects and composing them into a simple life, gathering plates, glass, linens and art. Her interest in this lead her to the world of prop styling where she now both lives and works.
Her clients include Crate & Barrel, Pottery Barn, Williams Sonoma, Garnet Hill, Weiman, DwellStudio, J.W. Hulme, Perfumania, Starbucks, SmartWater, Keurig, Fresh Direct, Pepperidge Farm, Real Simple, Food and Wine, Bon Appetit, Epicurious, Martha Stewart, InStyle, Country Living, Surface, Weight Watchers, Everyday With Rachael Ray, Food Network, Dr. Oz, Men's Journal, & People
See more of her work www.triciajoyce.com, get private consulting www.christinalaneinhouse.com and follow on Intagram @christinalane1
About William: William Geddes’s interest in the visual arts began at an early age when he became involved in photography and lighting design for school theater productions. A versatile photographer, he enjoys working with a wide range of subject matter, from intimate still life and interiors to lifestyle assignments for the editorial, advertising and publishing industries. Clients include the Meredith Corporation, Southern Progress, JCPenney, LG Electronics, Samsung, Mannington Flooring, and Stewart, Tabori & Chang. Recent awards include the 2009 recipient of Canada’s Northern Lights Award for Excellence in Travel Journalism and Photography. In addition to his commercial work, Geddes holds an MFA in Photography and Related Media from Parsons – The New School for Design. He lives with his wife and two daughters in New York City.
See more of his work at www.williamgeddes.com and follow on Instagram @wgeddes
Want even more inspiration? Check out our previous Tastemaker's Tables.
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So Raina, what are you serving at your cocktail party?
I like to keep things easy and simple- an assortment of special cheeses, crackers and fruits. Lately my favorite wine is Trousse-Chemise Willamette Valley Pinot Noir. Also Coppola Blue Label Merlot. I have a few bottles of Helix Cabernet that I brought back from Seattle when I was on a shoot there. I have been saving them for a special occasion and this was the perfect time to open them.
Recently we got a glimpse into your gorgeous home in Martha Stewart Living. It surely is the perfect place to gather friends for an evening at home. What’s your entertaining style?
My favorite thing about this house is how easy it is to entertain in. We often have spur-of-the-moment gatherings. Potlucks, cocktail parties, gatherings around the fire pit and outdoor movie nights are the way to go. In the warmer weather we open up the French doors and the party flows from the living room and kitchen to the porch and garden. We try to push the seasons as much as possible by gathering around the fire pit. In the cooler weather we light the wood stove and move inside.
We often show outdoor movies, anything from Wes Anderson to older classics and recently I got my hands on a copy of Superstar- The Karen Carpenter Story. It's the first film by Todd Haynes while he was still in film school. He used Barbie dolls as all of the actors and it's strangely compelling.
To cook or not to cook?
I love to cook and am always trying new recipes. One of my go-to cookbooks is Cooking With Artists. The recipes are delicious, foolproof and easy- perfect for entertaining. I love to bake as well and my two no fuss, never fail, recipes are a Lenny's Almond Cake ( passed down from my friend Lenny) and Olive Oil Cake- both are winners everytime.
We designed our house with the generously sized kitchen as the center of the house- the dining/living room open off of it, as does the porch, making it the perfect place to gather. I used to have sit-down dinner parties where I obsessed over all the food and details but realized that everyone is busy and just wants a chance to relax and get together. Most of our friends are good cooks and having potluck dinners makes getting together delicious and easy for everyone. It allows us to have gatherings more often and they’re so much more relaxed.
The table you set for the shoot is so lush and sexy, what's your secret?
As much as possible I cut flowers from my garden, the woods and even the side of the road. My favorite local source is The Flower Market in Red Hook for cut flowers and the local cut-your-own farm down the street. The Montgomery Place Orchards farm stand is just down the street as well. It's my main source from spring until they close in the late fall for fruit, cheese - especially their Chaseholm Farm and Nettle Meadow cheeses. My linens have been collected over the years and come from many places- flea market and travel finds and even work backdrops that I re-use at home. When I need large tablecloths I use linen drop cloths from the hardware store.
We love seeing how a stylist and photographer collaborate to create inspiring imagery. Tell us about your work and in particular this collaboration.
I have admired Pernille's work for some time and reached out to her for this project. I felt her lighting sensibility would work beautifully. She and I had a discussion before we met up about the general idea and mood. I collect pottery, linens vintage silverware and knives along with lots of Mid Century Modern wooden serving pieces. My assortment mixed in beautifully with the DBO HOME pieces I chose to for the shoot.
My work ranges from prop styling for cookbooks to still life styling and interiors. My clients include the NY Times Magazine, Christies, Anthropologie, BlackCreek Mercantile, Home Goods as well as Martha Stewart Living and more. One of my favorite projects has been The Chelsea Market Cookbook,
My clients come to me with a space or product and a story and mood they want to tell. My job is to create that story from its conception through finding just the right props, backgrounds, or to design a set- whatever is needed to tell that story. Then once on set, I work with the client and photographer to see the conception through. I love that each shoot is different with unique needs and looks. There is a detective part of my job to seek out those unique pieces to "paint" the story.
And of course we always want to know... what's on your playlist?
My playlist for a cocktail party is mellow and ranges from Frank Ocean to Ella and Louie, The Tomppabeats, Nina Simone, Frank Sinatra and Solange.
We have a disco ball in the living room and we like to clear the furniture and crank up the dance tunes. Then the play list ramps up to Chaka Khan, Chance the Rapper, Beyonce, The Jackson 5, Talking Heads, Childish Gambino, Kendrick Lamar, Aretha, Ms. Lauryn Hill, A Tribe called Quest, The Notorious B.I.G, Ludacris, Abba, Kool and the Gang, George Clinton, Bootsy Collins, The Temptations, Chic, Ike and Tina, B-52's, David Bowie, The Clash, Culture Club, Gnarls Barkley, Snoop Dogg, Rolling Stones, Deee-lite and any early disco!!.......
Want even more inspiration? Check out our previous Tastemaker's Tables.
To see more of Raina’s https://www.rainakattelson.com and follow in Instagram @rainakattelson
To see more of Pernille’s work http://pernilleloof.viewbook.com
And follow on Instagram @pernilleloof
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Established in 1962, The Woodhouse Lodge re-opened just this summer in time for the influx of city dwellers looking for a modern escape in the country. Interior designer Megan Pflug and her husband J. Penry lovingly renovated this ten-room shaker meets mid-century modern hotel tucked in the hills of the Catskill Mountains. We were delighted when art director Elizabeth diGiacomantonio reached out to introduce us to Megan and J and together with photographer Franck Frances, collaborate with us for this Tastemakers’ Table incorporating some of our work into the chic spaces of the Lodge. Of course we have a soft spot for people who leave the city for the country to make their dreams into reality and though about an hour and half from our home and studio we consider them neighbors. So welcome to the neighborhood! We want to know all about you.
Megan, what brought you to the Catskills?
I have always loved Upstate. Luckily, in the last few years, it seems that the cultural scene of makers, business owners, chefs, etc. has exploded to the point where living and working upstate seemed like a viable option. It feels like Brooklyn in the early days pumping with creative energy and ripe with space for creative people to occupy.
Tell us about the Lodge…
The Lodge itself is a ten-room hotel with an a-frame in the center. The first floor of the A-frame is a common space with an open kitchen and lounge with a large fireplace. The second floor of the A-frame is where we live. It's a two bedroom one bathroom one kitchen space with a great view. The windows are huge and our cats love the transition from Brooklyn apartment sized windows to the glass wall of windows they have access to now. I also have upped my houseplant ratio now that our living space is essentially a greenhouse.
We thought that we were looking for an older building, but this space fits the bill regarding the layout and the A-frame gives the space such a unique look.
My favorite feature of our apartment is the ceiling. It’s so nice to have big windows and high ceilings after living in Brooklyn for years. Right now my favorite decorative pieces are our mostly vintage. We sourced vintage rugs from Revival Rugs, and those add a tone of character to the space. The fact that they are overdyed gives them a modern feel. Of the new pieces, I love our linen chairs by Noir (from Periogold) they have a vintage shape but a modern upholstery job. They are also really comfortable. I DIY-ed about a zillion shaker peg rails for the lodge. In the guest rooms, I used them to hang our custom headboards made by Brooklyn leather studio Moses Nadel. It was essential to me to work with brands and products that I loved when I was sourcing for the lodge. Our Mattresses are also a total favorite of mine they are from US-based Luft mattresses & people love them.
How does our collection work within your space and all the beautiful things you’ve chosen to furnish the spaces with?
We love that the collection is a little modern but blends so well with all of our vintage pieces. The serving pieces work especially well for us. Blending old and new is my favorite way to decorate and to use DBO HOME.
What’s for breakfast?
We serve a simple seasonal breakfast usually local eggs, local bread and jams or avocados to top it off. We also serve yogurt with my favorite granola.
Are you the cook in the family?
Neither of us are "cooks" per say but we are both fans of food. For breakfast here we tried to keep the focus on whole ingredients and locally sourced items that people can combine themselves. This way it is not so much about cooking. Right now we love Omnivore salt & brad from Bonfiglio And Bread (a local bakery)
Presently we do a simple breakfast Saturday and Sunday morning. We are hopefully expanding our food and beverage program over the course of the next year. Also, we have snacks for sale in the kitchen. As far as cooking in the kitchen, that’s reserved for guest chefs (doing pop up dinners. We are working out dates for those now) and guests who buy out the whole hotel for events like weddings or birthday parties. We also have a second building that will be exclusively dedicated to events and food in the works. We also have a few bbq grills on the ground, and people are more than welcome to grill outside.
What’s the evening vibe at the Lodge?
We love to entertain and are looking forward to renovating our event space and gods willing doing a small wine bar in the spring.
We don't have our liquor license yet but have partnered with a local natural wine shop on a selection that we will deliver to your door. I would like this to be the type of place you can show up to on a Friday night get a glass of wine and something small to eat and not have to leave until you’re ready. Most of our guests have traveled from the city and I want people to feel like they can relax when they get here and not have to drive all over to enjoy an evening.
The Mezcal Paloma
In honor of our new bar cabinet, I asked Susan and Shai to share a drink recipe just in time for the weekend! Susan and Shai refer to Mezcal as Tequila’s smokey older brother. When mixed with fresh grapefruit and soda water, it’s about as refreshing as it gets on a hot summer day.
Ingredients:
Enjoy the Woodhouse Lodge playlist with your cocktail
https://open.spotify.com/user/1212324183/playlist/6vawpXnQpMA9WfyS1esBDx?si=kMQJE4xbRDy-l35LD5ajDg
We know you’re on a one-woman mission to elevate DIY to an art form and a firm believer that creativity, not budget, is what truly dictates style. Tell us about your work and your style (which we love).
I started out in the Fine Arts and pretty quickly realized that I was as interested in the spaces where art would live as much as the actual pieces of art. In this way, I always had my toe in two worlds. I love interior design because it allows me to make one of everything.
I grew up in Missouri, with a grandmother and a mother who were always sewing and making. They have his pioneer resourcefulness and a DIY sensibility that’s pretty pervasive in the Midwest. It was funny to move to the East coast and realize that everyone isn’t crafty. I always joke that I have pioneer skills.
I love to mix modern pieces with antiques and build a space that feels collected rather than decorated. I feel that most styles have something great to offer. The principles of good design extend beyond any particular style.
I design pretty intuitively, but one thing I knew going into this space was that I did not want it to be overly Mid-Century. The impulse with modern architecture is sometimes to decorate very literally with pieces from the era of its origin. I feel like that approach can look cartoonish and ultimately doesn't let a space evolve. I tried to honor the MCM era while mixing it up. I used Shaker Rails in most of the rooms. The Shakers were the original modernists, I think, and they lived in this part of the country. I also collected a lot of vintage and antique pieces from the area so even though they are not "modern" they are regional; I think that helps the mix feel grounded.
When I'm looking for accessories, I always look to vintage first. They bring a collected layered feel to any space. When I'm thinking about finishing touches like accessories, I also like to consider lighting. A pretty table lamp can bring warmth and create a little vignette on a tabletop or shelf. I used a mix of vintage and new lighting for the lodge. I especially love our bedside lamps that are a modern interpretation of an old school candle holder ( these and a lot of our lighting are from Hudson Valley Lighting).
Shop Local:
We are lucky to have made friends with a lot of business owners who run the gamut from designers, artists, and chefs. All of our branding work was done by Susan Baldaserini from Pilothouse Paper (@pilothousepaper). She has a really great shop and studio space in Coxsackie. Across the street, she and her husband Shai own our favorite natural wine shop, the Reed Street Bottle Shop (@reedstreetbottleshop). Shai is a former chef, and they bring in such delicious and unique wines!
Tell us about partnering with Elizabeth and Frank.
Liz started her career as an interior designer then transitioned into styling, eventually taking a job at One Kings Lane where we met along with still life and home photographer Frank Frances. Liz is now an art director creating content for home, interior and lifestyle brands. I was excited to get together with Liz and Frank and essentially play. It's really fun to do what you love with talented people for fun.
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Want even more inspiration? Check out our previous Tastemaker's Tables.
See more of Megan’s interior design work: http://meganpflugdesigns.com and follow on Instagram @mepflug
And make a reservation at the Woodhouse Lodge: https://www.thewoodhouselodge.com and follow on Instagram @thewoodhouselodge
Elizabeth diGiacomantonio lives in Brooklyn, NY with her two cats and is always looking for new projects to stay inspired. She is very enthusiastic about food and travel. Learn more about her work: http://www.edigiaco.com and follow on Instagram @__elizabeth_
Frank Frances is a Brooklyn-based still life and home photographer. With an MFA in photography, his style is influenced by fine art legend photographers such as Gordon Parks, Roe Ethridge, and Ezra Stoller. Paying close attention to historic and contemporary photography, painting and sculpture, He uses this curiosity to inform his craft through lighting, composition, color and texture. Frank enjoys nachos, burgers and milkshakes. See Frank’s portfolio: https://www.mbreps.com/frank-f-home/ and follow on Instagram @frankfrancesstudio
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Meet creative couple Anthony D’Argenzio and Hillary Zio. Anthony is the mastermind behind Zio & Sons, a creative firm and visual lifestyle brand whose thoughtful and visionary approach to product and content development has made them an authority in the home, design and travel spheres. This January, Country Living magazine named Anthony one of “The Country’s 100 Most Creative People”. And Hillary? She is a Certified Sommelier with the Court of Master Sommeliers and holds an Advanced Certificate in Wines and Spirits with the S.W.E.T. She teaches wine classes and her book “The Unfiltered Guide To Working Wine” was released in 2016. She now assists growing businesses with creative written content and captivating visuals.
Together they own and run This Old Hudson, a celebrated, multi-purposed rental property in Hudson, New York. The 100 -year old property is a transformable space that is available for productions, photo and video shoots, intimate special events and weekend lodging.
Zio and Sons is inspired by timeless and classic design with a modern approach. And when you open the beautiful red front door a This Old Hudson, Anthony’s mix of Old and New World finds , along with his contemporary approach that has made him a sought-after stylist and creative content developer for brands and publishers alike is revealed.
Here on famed Warren Street, just a few steps from the slew of design, antique and foodie shops is this quiet oasis . The painted wood floors, meticulous venetian plastered walls in the palest grey set the stage for vintage textiles, custom antiqued brass light fixtures, and a trove of oil paintings. The light that beams through the space just makes you want to have a seat, exhale and enjoy that glass of wine Hillary has offered.
We were delighted to have them create their Tastemakers’ Table and show us how Zio and Sons way to gather.
“Our entertaining mantra is ‘simple and delicious’. I like to let the ingredients shine, while sourcing local as much as possible and keeping true to the season. Our in-house Sommelier, Hillary, usually takes the lead on the menu and especially the wine pairings. Our ten foot table seats about 12-14 comfortably, allow us to all gather together.”
So here at This Old Hudson, Anthony chose our Birch dinnerware and serving pieces for a light, airy early spring tablescape. The clean lines and quiet texture of the birch pattern offer a subtle canvas for a fresh Spring lunch. On the menu: Ricotta Toast with Pears and Honey, fresh Beet Soup with Dill & Sour Cream paired with a bottle of Vermentino (white from Italy).
What’s on your playist? “This Old Hudson is equipped with surround sound speakers by Sonos. When entertaining, we like to play an eclectic mix of indie, Jazz and feel-good classics. “
A few of their favorite stations on Spotify include:
“Feel Good Dinner” / “Jazzy Dinner” / “Ultimate Indie”
We hope you’re inspired now to shake up your basic white dinnerware by adding some texture and thoughtful details. Want more inspiration? Check out @zioandsons and @thisoldhudson on Instagram for your daily dose. And see even more This Old Hudson in this fabulous Architectural Digest feature ….spot the DBO HOME vessels and vases in the space.
Want even more inspiration? Check out our previous Tastemaker's Tables.
Photography and Stylist: Zio & Sons Creative
Portrait of Anthony and Hillary by Kristen Alana
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In a beautiful Chicago loft that combines industrial cool with pure romance, our featured Tastemaker Margo Breznik makes an end of the week girls night in a sexy rock n roll fete.
Margo is the founder and creative director of Tatine Candles - a design and manufacturing studio that handcrafts expertly scented candles, soaps and lotions.
Dana and Margo met years ago at the NY Gift Show. Like flies to a flame, the two women who each have a deep devotion to rock n roll found each other and became fast friends.
We asked Margo to choose some pieces from our collection to add to her own and create an evening at home. After a long week at the studio working her alchemy she looks forward to the comforts of home, a great bottle of wine and a visit with her sister Denile.
While Sundays are meant for all day cooking and mid-week she may stop in at a favorite Chicago haunt, on Friday nights Margo prefers something cool and easy. Starting with a glass of champagne and salty treats like Kalamata olives, toasted Spanish almonds and always potato chips the sisters discuss the dailies of their lives. With just the right playlist to set the mood to discuss the latest rock tome she or Denile are reading they move on to a little behind the scenes gossip about the men of rock they blush over…Jimmy Page, David Bowie, Paul McCartney…of course.
With a few of her subtly fragrant candles infusing the air and casting a warm glow, dinner is more of a graze. A mix of charcuterie and cheeses including a little Humboldt Fog, Sopressata, Salumi and Prosciutto paired with a good bottle of white wine crusty Italian bread and olive oil. No need to fuss to create a beautiful table and the feeling of luxury. Here she chose from our Kashmir collection to combine with natural wood boards, moroccan clear glass and copper toned cutlery. The backdrop of succulents and flowers adds more romance to the vibe. It’s amazing how just a few special pieces can dress up an easy night in so needed after putting in a good week’s work.
ABOUT TATINE CANDLES:
Margo founded Tatine Candles in 2001 and has been designing and handcrafting her popular line in her Chicago studio ever since. Inspired by her travels, nature and of course rock n roll her candles feature mesmerizing fragrance blends and gorgeous thoughtful packaging. Find out more on her website www.tatinecandles.com.
Photography by Bob Coscarelli www.coscarelli.com
Styling by Heather Brooks www.stylistheatherbrooks.com
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Sarah chose our Bare dinnerware in the Snowflake glaze to mix in with her vintage Bennington Pottery and Heath Ceramics along with lots of wooden bowls. She loves the color yellow and brought together tones from cooler citron to a warmer ochre with a pop of rusty red and blue. She added some of our Burl serving pieces in Mussel for shots of black. Lovely peonies, hotel silver...the result, a fresh Mediterranean palette that evokes a certain nostalgia and romance influenced by her time in Corsica. Sarah got together with food stylist Anna Billingskog and photographers Susan and William Brinson to show us how she puts the look together.
Her menu - simple grilled fish, a colorful salad of kale, watermelon, cucumbers, radicchio and red onion, charred red peppers with olive oil, crusty bread, a dessert of ice-cream and cherries and of course some rosé. Since Sarah loves having friends over with their kids she keeps it simple amongst the chaos that is likely to ensue. Her seven year old son, August, generally mans the playlist. What are seven year olds into at the moment? A mix of South African music, Frank Ocean, Lou Reed and Graham Parsons. Not what I expected and yes, I am impressed.
Sarah's Fort Greene home is a mix of dark grey, blacks, whites and light wood. Her choice of our Bare dinnerware is used everyday. And she uses our Lil Bowls for olives, oils, and nuts...they get a lot of use. Exactly what we hoped.
I love getting to work with so many creative and talented people all the time.
We were introduced to Sarah through our friends photographers, Susan and William Brinson (they created some of our most beloved images as well as the gorgeous images in this story).
Sarah styles advertising and editorial photo shoots for both food and interiors. She recently worked on a few entertaining videos for a collaboration between Crate and Barrel and Bon Appetit. She styled a wonderful ayurvedic cookbook which the Brinson’s shot and was recently published by Rizzoli, called What to Eat for How you Feel . She loved this book project because the food truly is delicious and yet so healthy. She is launching a vintage furnishings shop this fall which will be linked to on her site Sarahsmartstyle (We can't wait).
Sarah met Anna on a few shoots years ago and was excited to do a creative project with her. She could tell immediately that she’s adventurous and would be a good collaborator.
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With one conversation I felt like I had known photographer Dane Tashima and stylist/ art director Emily Rickard for years. We connected via Instagram and email and finally face to face in New York. At that moment I felt like I was seeing old friends I hadn't seen in forever though it was our very first meeting.
Following both Dane and Emily on Instagram, I fell in love with the way these two creative forces set a scene. Romantic, modern and fresh, their images of spaces, still lives and food are intoxicating. So when they chose a wide mix from our range I couldn't wait to see how they'd put it all together.
Emily tells the story...
The idea behind this Tastemakers' Table was to take the ‘dinner table’ into a more open and airy space and work with the concept loosely, rather than traditionally.
In a Brooklyn loft…. working with the DBO HOME pieces not only in a sense of tabletop but also as sculptural objects. Playing with the light and space, the shadows they cast and shapes they make. Looking at them in their simple beauty.
on the table: Battuto Ice Bucket, Remo Tray, Pitcher and Sake Pitcher , Pinch serving pieces, Bare and Mahru dinnerware, Stake Bronze Candlesticks, Mend plate
Pairing with Home Stories in Brooklyn we brought in more unique, European pieces taking us a little away from your typical Brooklyn. (note from Dana: "I've been coveting that pendant for ages, what a happy surprise to see it in the mix.")
For the moodier hues, we teamed up with Ellie Cashman Design to create a deep and lustrous dinner mood. Using wallpaper as a runner and brings a little edge to this table setting.
on the table: Bare Dinner and Salad Plates, Bare Soup Bowl all in mussel, Remo Long Tray, Remo Sake Pitcher. Ellie Cashman floral wallpaper.
Entertaining, for some; can be often on a whim; spontaneous - a thrown together gathering. It most definitley is for me. This often leads me to pull in various items, curios and objects you may not normally find on a dinner table. A mixing of ‘stuff’ to create a relaxed and inviting setting. Mixing darks and lights, high end with more accessible, and aiming for a perfect balance for entertaining.
A friend once said.. always set an extra place at the table… in case anyone unexpected drops by… beautiful advice. And I always try to.....
Want even more inspiration? Check out our previous Tastemaker's Tables.
Dane Tashima and Emily Rickard photography and styling clients include West Elm, Target, Anthology and Kinfolk. To see their work or to get in touch with them directly head to their websites Dane Tashima and Emily Rickard. For more inspiration follow their Instagram accounts (you won't be disappointed) @danetashima and @emilyrickardstylist.
All photography by Dane Tashima
Styling and Art Direction by Emily Rickard
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We met Helene Dujardin through Instagram. Her gorgeous food and lifestyle photography grabbed our attention and we were smitten. Helene is a French expat from Provence who moved to the US in the late 1990s to study history and never left. Living in Charleston, South Carolina, she dedicates herself to the craft of food and lifestyle photography. Her work is published internationally. So when we asked Helene if she would like to work with some DBO HOME pieces, we were thrilled when she said "yes." We were especially delighted that she teamed up with prop stylist Angela Hall. Angela is also a jewelry designer and metalsmith. She and her chef husband own Mediterranean influenced Lana Restaurant in Charleston.
SETTING THE TABLE
THE MENU
Daniel and I met William and Susan Brinson while exhibiting at the Architectural Digest Home Design Show a few years ago. We connected instantly sharing passions for design, food, home, entertaining, music and of course, our dogs. We were absolutely thrilled to collaborate with them on the images of our brand which created the platform for our new website.
We couldn’t have been more excited to have the inaugural Tastemaker’s Table curated by the Brinsons. They chose a simple black and white palette without texture to add to their vintage cutlery and glassware. A bit of old world elegance mixed with modern porcelain and a natural arrangement of flowers make their table setting their own. We love how they added a touch of girly lace linen and textured natural paper on top of the clean modern lines of our Bare dinner plate and Battuto salad plate. And that little sprig of flower brings the outside in. We can’t wait to head to their Stonyford Estate for dinner by the fire.
The couple met in high school and have been creating together ever since. After art school they moved to NYC and pursued individual careers, then in a natural evolution they began collaborating as a team. We could totally relate. What else? They moved from NYC to upstate NY taking on the awesome labor of love renovating their Stonyford Estate. Again, we totally relate. But we soon became awestruck when we saw the work that they do. Photographers, stylists, influencers, these two combined are a powerhouse of creativity, ideas and incredible taste. You must add their blog www.houseofbrinson.com to your reading – we promise you will be inspired to cook, decorate and perhaps find your own fixer upper to love. Would you like to see their portfolio of photography? You can view their work at www.williamandsusanbrinson.com
Want even more inspiration? Check out our previous Tastemaker's Tables.
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