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Entries in buffet (2)

Wednesday
Jul012015

summer sips + styling by little miss party

When summer gives us lemons… we call our friends at Little Miss Party, NYC-based party and event planners, to share 4 fun ways to make and serve lemonade all summer long!

Classic Lemonade Recipe:
1. Add 4 cups of fresh squeezed lemon juice and then fill the rest of the dispenser with ice cold water—leaving 2-3 inches from the top.
2. Add Sugar to taste.
3. Add ice and lemon slices before serving.

Styling Tips:
1. Acrylic outdoor glasses are the best for avoiding glass breakage.
2. Pretty paper straws will make everyone’s drink more festive.
3. A bright colored watering can makes for a cool looking vase for fresh flowers.
4. DIY Tip: paint a wood crate in an ombre pattern by mixing a solid color with white paint until you reach your desired shades. Use as a riser to prop your beverage dispenser on top of for easy serving.

Berry-infused Lemonade Recipe:
1. Fill the glass dispenser with lemonade and plenty of ice.
2. Add tons of fresh or frozen berries.

Styling Tips:
1. Set out a few pre-poured glasses so guests can grab when they arrive.
2. We used the stainless steel snack bowl as a vase for peonies that we picked from the garden.
3. Set out a bunch of mint for guests to add to their drinks if they wish.

Fruit-ade Recipe:
1. Fill glass beakers with lemonade.
2. Add sliced fruit—such as berries, peaches, whatever’s in season—and let the drinks infuse for at least one hour before serving.

Styling Tips:
1. Use a planter as an ice bucket for chilling wine or sparkling water to top off your drinks with—before filling with ice, line the planter with a slightly smaller bowl, food safe plastic wrap or parchment paper—and don’t forget the ice tongs!
2. Use a watering can to fill with a bunch of mint for a fresh smell and unexpected look on your bar—again, line the inside of the can or drop in a small drinking glass.
3. The black cake stand is perfect for propping up the beakers to give height to the table.

Fresh Herb Lemonade Recipe:
1. Fill with a mix of lemonade, ice cold water, ice
and lemon slices.
2. Set out cups of herbs for guests to add to their drinks. We used rosemary, mint and thyme.

Styling Tips:
1. We used the stainless steel snack bowls to fill with lemons for a bright pop of color on our bar.
2. A black cake stand props up the beverage dispenser for easy serving.
3. And a glass beaker doubles as a vase for fresh flowers from the garden.

Monday
Nov142011

redefined: the credenza

photo by: roberto_venturiniSimilar to credence, or belief in Italian, in the Middle Ages credenza was the act of tasting or testing foods and wines so they could be served to a master—with assurance from a credible servant that they were safe to eat.

Later the term referred to the room for this tasting—probably between the kitchen and the dining room—and still later, to the furniture the food was placed on.

Originally waist-high for convenience, with storage cabinets to keep serving utensils and table linens, and often topped with a sheet of marble or a linen runner. Later, fine china and small treasures were protected behind glass doors of taller styles—going up as rooms were made smaller and less communal.

Since furniture has been commercially marketed, they’ve been included in dining room sets so all the pieces match—table, chairs and storage. Now synonymous with a buffet—where all food plates sit cafeteria-style on top of a sideboard, or credenza—this casual style of self-serving a large party versus formal table service for each guest, suits relaxed gatherings in modern, open-plan homes.

So just as formality has relaxed—an engraved invitation can be a simple evite or tweet—credenzas can be used for dining, media or office storage, and mixed with various woods or lacquer finishes.