Fall Table Inspiration

Fall is in the air! I am sharing five tips for creating a perfectly layered, cozy, and inviting fall table—seasonal recipes and wine pairing resources included!

Photo: Silas Fallstich

Creating a table like this may seem overwhelming, especially if looking only at the finished result. Here is the break-down, step by step.

1. DOUBLE UP ON BASE LAYERS

Don’t have a big table cloth to cover the entire table? Don’t have a beautiful wooden table worth showing off? No worries! Using multiple linen cloths to layer on top of each other does the trick and helps create a more casual and cozy look. For this white picnic table I used the signature FOLD hand-stitched cloth in heather gray and a solid version of the same cloth to cover the picnic table.

Stacking plates for each place setting may seem superfluous if you only end up using the top plate, but the stacking does serve a visual and textural purpose. It allows for more options for combining and alternating colors if you are mixing and matching plates, and the circle-within-a-circle look creates a dynamic and cohesive place setting pattern. For this dinner, each of us brought one or two (or three, or four) plates, and they all worked together beautifully.

Table cloth and linen napkin in mulberry: FOLD. Salad plate: Jos Ceramics for FOLD. Flatware: FOLD styling inventory. Photo: Silas Fallstich

2. GO FOR FLAT VS VERTICAL FLORALS

Vertical arrangements have their place, but unobstructed eye contact can be so valuable when sharing a meal. Laying flowers and greenery directly onto the table allows for food to be placed on top of them, too, without too much moving and rearranging of the flower vessels. Featured here are persimmon branches—with leaves and fruit attached—cascading down the table in place of vertical arrangements. Seeded eucalyptus, dry yarrow, and fresh rosemary were scattered around to add an extra layer or texture. Seasonal fruit (Bosc pears, pomegranates, jujubes) and whole nuts added visual interest and punctuated the otherwise wild and free-form branch placement. Best part: it only cost a few dollars to pick up the fruit at the local farmer’s market. The rest was foraged.

3. MIX UP THE STEMWARE

Adding different colors of glass to the mix—especially smoke glass or amber hues this time of the year—can add some dimensionality and extra sparkle to the festivities. I always combine tall stemware with short, stemless tumblers for a chic, bistro-like vibe.

Vintage smoker glass tumbler: FOLD. Photo: Silas Fallstisch

4. THROW IN SOME BLANKETS

Having a few blankets on hand can go a long way both functionally and aesthetically, especially in an outdoor setting.

The complete fall harvest table. Photo: Silas Fallstich.

5. GRAZE, ROAST, BAKE, REPEAT

Whether you are hosting or bringing a designated dish to the party, here are some ideas on what to make that will please everyone at the table. Read on for links to individual recipes on this menu.

+ Grazing Board
+ Roasted Squash Salad with Warm Cider Vinaigrette
+ Root Vegetable Gratin
+ Red Wine Roast Chicken with Grapes and Herbs
+ Spiced Up Grape Apple Pie

Becky of Baking The Goods put together an amazing array of flavors and textures (brie brûlée included) for this grazing board. Photo: Silas Fallstich.

Above: Roasted Squash Salad with Warm Cider Vinaigrette (recipe on Wander & Wine) and Red Wine Roast Chicken with Grapes and Herbs (recipe on CaliGirl Cooking).

Denisse’s Root Vegetable Gratin (recipe on Le Petit Eats).

Above: Spiced Up Grape-Apple Pie (recipe on Baking The Goods). Danish modern candlesticks: FOLD styling inventory.

Cheers!

The original post was published on November 15, 2018

The creative team:

FOLD
Denisse of Le Petit Chef/Le Petit Eats
Becky of Baking The Goods
Robin of CaliGirl Cooking
Hana-Lee of Wander & Wine

Location and wine contribution: Folded Hill Ranch. Photography: Silas Fallstich (where noted)

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RESOURCES

In the shop:

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Thanksgiving Table Inspiration

Holiday season is upon us! With Thanksgiving being just a few weeks away and winter holidays on the horizon, I am sharing five tips for creating a perfectly layered, cozy, and inviting fall table—seasonal recipes and wine pairing resources included!

Photo: Silas Fallstich

Creating a table like this may seem overwhelming, especially if looking only at the finished result. Here is the break-down, step by step.

1. DOUBLE UP ON BASE LAYERS

Don’t have a big table cloth to cover the entire table? Don’t have a beautiful wooden table worth showing off? No worries! Using multiple linen cloths to layer on top of each other does the trick and helps create a more casual and cozy look. For this white picnic table I used the signature FOLD hand-stitched cloth in heather gray and a solid version of the same cloth to cover the picnic table.

Stacking plates for each place setting may seem superfluous if you only end up using the top plate, but the stacking does serve a visual and textural purpose. It allows for more options for combining and alternating colors if you are mixing and matching plates, and the circle-within-a-circle look creates a dynamic and cohesive place setting pattern. For this dinner, each of us brought one or two (or three, or four) plates, and they all worked together beautifully.

Table cloth and linen napkin in mulberry: FOLD. Salad plate: Jos Ceramics for FOLD. Flatware: FOLD styling inventory. Photo: Silas Fallstich

2. GO FOR FLAT VS VERTICAL FLORALS

Vertical arrangements have their place, but unobstructed eye contact can be so valuable when sharing a meal. Laying flowers and greenery directly onto the table allows for food to be placed on top of them, too, without too much moving and rearranging of the flower vessels. Featured here are persimmon branches—with leaves and fruit attached—cascading down the table in place of vertical arrangements. Seeded eucalyptus, dry yarrow, and fresh rosemary were scattered around to add an extra layer or texture. Seasonal fruit (Bosc pears, pomegranates, jujubes) and whole nuts added visual interest and punctuated the otherwise wild and free-form branch placement. Best part: it only cost a few dollars to pick up the fruit at the local farmer’s market. The rest was foraged.

3. MIX UP THE STEMWARE

Adding different colors of glass to the mix—especially smoke glass or amber hues this time of the year—can add some dimensionality and extra sparkle to the festivities. I always combine tall stemware with short, stemless tumblers for a chic, bistro-like vibe.

Vintage smoker glass tumbler: FOLD. Photo: Silas Fallstisch

4. THROW IN SOME BLANKETS

Having a few blankets on hand can go a long way both functionally and aesthetically, especially in an outdoor setting.

The complete fall harvest table. Photo: Silas Fallstich.

5. GRAZE, ROAST, BAKE, REPEAT

Whether you are hosting or bringing a designated dish to the party, here are some ideas on what to make that will please everyone at the table. Read on for links to individual recipes on this menu.

+ Grazing Board
+ Roasted Squash Salad with Warm Cider Vinaigrette
+ Root Vegetable Gratin
+ Red Wine Roast Chicken with Grapes and Herbs
+ Spiced Up Grape Apple Pie

Becky of Baking The Goods put together an amazing array of flavors and textures (brie brûlée included) for this grazing board. Photo: Silas Fallstich.

Above: Roasted Squash Salad with Warm Cider Vinaigrette (recipe on Wander & Wine) and Red Wine Roast Chicken with Grapes and Herbs (recipe on CaliGirl Cooking).

Denisse’s Root Vegetable Gratin (recipe on Le Petit Eats).

Above: Spiced Up Grape-Apple Pie (recipe on Baking The Goods). Danish modern candlesticks: FOLD styling inventory.

Cheers!

The original post was published on November 15, 2018

The creative team:

FOLD
Denisse of Le Petit Chef/Le Petit Eats
Becky of Baking The Goods
Robin of CaliGirl Cooking
Hana-Lee of Wander & Wine

Location and wine contribution: Folded Hill Ranch. Photography: Silas Fallstich (where noted)

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RESOURCES

In the shop:

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Celebrating Summer: Five Tips for Easy, Low-Stress Hosting

Summer offers a lot to be excited about: longer days, sunshine, more time outdoors. What I love most about this time of the year is that your dining space naturally increases and spills out to the porch or back yard. Even beyond that, you can easily have a simple gathering at the park or on the beach. Other seasons are rife with religious holidays and rivaling family traditions that can shape both the menu and the mood (or keep you from having a casual get-together because there are just too many obligatory ones), but summer is not one of them. What I enjoy about summer parties is that they are more relaxed, casual, and inherently more fun. You can throw together a shareable dish, have some chilled wine on hand, and somehow you know everyone will have a good time. A recent FOLD cookbook club gathering captured the feeling of outdoor summer parties perfectly.

Photography: Lerina Winter. Event concept, linens, select tabletop items and styling: FOLD. A complete list of resources and credits is at the end of the post.

Above: table is set for a potluck lunch with the menu composed entirely of recipes from Near and Far by Heidi Swanson.

Here are my takeaways for hosting a no-fuss summer gathering, including a recipe for my favorite dish—the Strawberry Salad.

1. Forgo floral arrangements in favor of loosely hung vines, dry herbs, and foraged stems.

Above: strands of foraged jasmine vines are entwined with the outdoor lights; a single Queen Anne’s Lace and tiny succulent pots adorn the table setting.

2. Instead of designated place settings, have stacks of plates, napkins, cups and utensils available on the table. It can be fun to see which items the guests will gravitate to from a variety of mismatched dishes and glassware.

Above: vintage IKAT textile used as a partial tablecloth along with linen napkins in Red Poppy (both in the shop) and khadi cotton napkins in Blue Daisy (rental collection only).

3. If serving anything in addition to wine and beer, don’t try to make individual cocktails. Instead, opt for pre-made batch cocktails, tonics, or juice to avoid working too hard when guests arrive. This gorgeous and tasty Vin de Pamplemousse from the cookbook Near and Far by Heidi Swanson is made forty days in advance.

Above: chilled beverages in vintage containers; FOLD linen napkin in Nordic Stripe; calligraphy envelope signage by Susan Silverberg.

4. Choose food that can be enjoyed over a longer period of time. Worrying about meat or fish getting cold or dairy spoiling quickly can make it stressful for the host and cause the guests to feel rushed. Vegetarian dishes that can be enjoyed cold or at room temperature work really well. This kind of a menu invites your guests to stay longer and enjoy the food throughout the party rather than in an incremental format based on courses.

Above: having food signs next to each dish makes it easier for the guests to serve themselves rather than asking the host about each dish (especially for those with dietary restrictions).

5. Don’t be shy about mixing indoor and outdoor tables, seating, and textiles. If you don’t have one large table, consider placing a large piece of wood on top of two smaller side tables or using a sturdy coffee table as the base.

Above: the hosts used a piece of acacia wood from Elan Event Rentals, but a piece of plywood or several wood planks from the hardware store could work just as well.

STRAWBERRY SALAD*

Ingredients

1.5 lbs / 680 g strawberries (about 2 baskets)
3/4 teaspoon caraway seeds, lightly toasted
1.5 tablespoons natural cane sugar or brown sugar
1/4 teaspoon fine-grain sea salt
3 tablespoons extra-virgin olive oil
1/2 cup / 1.5 oz / 45 g sliced almonds, toasted
Zest of 1 lemon

Preparation

Pick over the berries well, discarding any that are off. Brush away any dirt or debris with a damp cloth. Core and slice into quarters before placing in a large serving bowl.

Use a mortar and pestle to bruise the caraway seeds. Add the sugar and salt and grind a bit more to work the caraway into the sugar. Add the olive oil and stir to combine. If there is room in your mortar, use a spoon to stir in the almonds and lemon zest. If not, transfer to another bowl to combine.

Just before serving, pour most of the almond mixture over the berries. As gently as you can, mix together, folding and jostling the bowl to coat the strawberries. Do one last fold, top with the remaining nut mixture, and serve.

*Recipe reprinted with permission by the author from Near and Far. Copyright © 2015 by Heidi Swanson. All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. www.tenspeedpress.com

Above: party favors featuring dry edible flowers ground up with peppercorns—Flower Pepper from Near and Far. Label design by Irene Hoffman; handmade leather tray by hostess Lea Worob.

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About Cookbook-ish: 

Cookbook-ish is a book club and a community of like-minded foodies and creative people in my hometown. I curate the book selection and ask everyone to choose 2-3 recipes they'd like to make. I then come up with a cohesive menu based on everyone's selections. We cook at home and bring our respective dishes to share in a potluck-style meal. Our next book is Sweet Laurel by Laurel Gallucci and Claire Thomas. Not in Santa Barbara? You can still participate by cooking and tagging your posts with #cookbookish_sb. 

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RESOURCES & CREATIVE CONTRIBUTIONS

Photography: Lerina Winter

Floral design: Margaret Joan Florals

Ottomans and Table Top: Elan Event Rentals

Caligraphy (envelopes with names of dishes): Susan Silverberg

Graphic Design (Party Favors Jar Label): Irene Hoffman

IN THE SHOP:

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Spring Forward: a Luncheon Inspired by the Season

When it comes to hosting, I use the seasons as my inspiration for planning the menu as well as setting the table. Where I live, the transitions between the seasons are ever so subtle and, if you blink once, you might miss them. This means you have to look harder to find the faintest signs of seasonal change, but it makes for a fun exercise of the senses. I find that if you can slow down, look up and around you, then grab onto what you see and magnify it in your home or on the table—that’s where the magic happens.

While it was still February at the time of planning this luncheon, the first signs of spring were starting to pop up everywhere—branches began budding, birds chirped restlessly each morning, and lush, green patches of grass started to replace what once lay dry and dormant. We received a significant amount of rainfall this winter, and I wanted to encapsulate that fresh, light and airy feeling you get after the rain while drawing from the general ideas of renewal, awakening, and a fresh start that are often associated with spring.

The occasion was the first Cookbook-ish gathering of the year (you can see last year’s round-up here). As is always the case, the cookbook as well as the location of our gathering influenced my styling direction, including the choice of linens and other tabletop items. I knew I couldn’t go wrong with a cookbook that had the word “salad” in its title for a spring-inspired gathering. But there is more to it: Salad for President by Julia Sherman, much like her eponymous blog, is a compilation of recipes inspired by the artists whose photos and interviews are included in the book. The location of our gathering was a small art gallery space within Santa Barbara’s SBCAST. Featuring the work of four emerging Santa Barbara artists, the gallery exhibition, curated by LUM Art Zine, went hand in hand with the concept of the book. By keeping both the gallery backdrop and seasonal inspiration in mind, I was able to create an experience that in itself served as a blank canvas for the shared meal, each dish being a piece of art on the table. Read on for inspiration and resources.

All photography, event concept and styling: Viktoriya Filippova for FOLD

Above: painting by Madeleine Ignon; SBCAST gallery

Another source of inspiration was the seeming contradiction of nature’s work this time of the year. On the one hand, it is delicate in its overall expression; on the other, it is powerful and unstoppable in its force. Choosing materials and textures of dramatically different properties and assigned values helped carry this concept out in the table setting.

Above: disposable cups and plates alongside vintage silverware; linen napkins from FOLD against cotton canvas drop cloth from the hardware store

Above: artist Ellen Altfest’s Very Green Salad; buffet-style table next to another Ignon painting

Above: Heirloom Tomato Salad with Cornmeal Croutons

Above: Baked Goat Cheese with Lettuces

Above: Cookbook-ish guests enjoying food and conversation; a coffee nook featuring a juxtaposition of elements: hand-thrown ceramic pitcher / disposable cups / FOLD signature linen cloth / paper flower next to live branches

Above: not your average deviled eggs (Sherman’s recipe calls for squid ink and salmon roe); radishes topped with miso ghee and black sesame seeds

Above: tahini, sea salt, dates, aka my new favorite dessert

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About Cookbook-ish: 

Cookbook-ish is a book club and a community of like-minded foodies and creative people in my hometown. I curate the book selection and ask everyone to choose 2-3 recipes they'd like to make. I then come up with a cohesive menu based on everyone's selections. We cook at home and bring our respective dishes to share in a potluck-style meal. Next month's book is Near and Far by Heidi Swanson. Not in Santa Barbara? You can still participate by cooking and tagging your posts with #cookbookish_sb. 

RESOURCES

In the shop:

Layering Up for Fall, Table Edition

Fall is a season for layers—be it in our wardrobe or in our living spaces. We take our cues from nature, where thicker, winter coats grow on our furry friends, and falling leaves create the magically crunchy, layered blankets under our feet. And while the transition from summer to fall is very subtle in my neck of the woods, and “sweater weather” is a term all too relative, I take every opportunity I can get to create cozy, textural environments and make time for gathering with friends and family. One such opportunity was a recent dinner collaboration with some of my favorite local creative entrepreneurs. Read on for my tried-and-true tips for creating a perfectly layered, cozy, and inviting fall table—seasonal recipes and wine pairing resources included!

The creative team:

FOLD
Denisse of Le Petit Chef/Le Petit Eats
Becky of Baking The Goods
Robin of CaliGirl Cooking
Hana-Lee of Wander & Wine

Location and wine contribution: Folded Hill Ranch. Photography: Silas Fallstich (where noted)

Photo: Silas Fallstich

Creating a table like this may seem overwhelming, especially if looking only at the finished result. Here is the break-down, step by step.

1. DOUBLE UP ON BASE LAYERS

While a white picnic table doesn’t immediately evoke a sense of coziness, having multiple linen cloths to layer on top of each other often does the trick. In this case,natural fibers and linens in a light grey tone softened the bright white table top and provided a perfect neutral backdrop for the rich, colorful food. I used the signature FOLD hand-stitched cloth in heather gray and a solid version of the same cloth to cover the picnic table.

Stacking plates for each place setting may seem superfluous if you only end up using the top plate, but the stacking does serve a visual and textural purpose. It allows for more options for combining and alternating colors if you are mixing and matching plates, and the circle-within-a-circle look creates a dynamic and cohesive place setting pattern. For this dinner, each of us brought one or two (or three, or four) plates, and they all worked together beautifully.

Table cloth and linen napkin in mulberry: FOLD. Salad plate: Jos Ceramics for FOLD. Flatware: FOLD styling inventory. Photo: Silas Fallstich

2. GO FOR FLAT VS VERTICAL FLORALS

Vertical arrangements have their place, but unobstructed eye contact can be so valuable when sharing a meal. Laying flowers and greenery directly onto the table allows for food to be placed on top of them, too, without too much moving and rearranging of the flower vessels. It is no secret that I drive with garden shears in my car and forage whenever I can for wild flowers, herbs, dry grasses, seeds and pods. My mother-in-law has a gorgeous persimmon tree, and it is especially fruitful this year. When she told me that the fruit was so heavy that it was breaking off some of the branches, I knew I could put them to good use. And just like that, persimmon branches—with leaves and fruit attached—became the star of the show, cascading down the table in place of vertical arrangements. Seeded eucalyptus, dry yarrow, and fresh rosemary were scattered around to add an extra layer or texture. Seasonal fruit (Bosc pears, pomegranates, jujubes) and whole nuts added visual interest and punctuated the otherwise wild and free-form branch placement.

3. MIX UP THE STEMWARE

It’s hard to think of glassware as something warm and cozy, but adding different colors of glass to the mix—especially smoke glass or amber hues this time of the year—can add some dimensionality and extra sparkle to the festivities. I always combine tall stemware with short, stemless tumblers for a chic, bistro-like vibe.

Vintage smoker glass tumbler: FOLD. Photo: Silas Fallstisch

4. THROW IN SOME BLANKETS

Having a few blankets on hand can go a long way both functionally and aesthetically, especially in an outdoor setting. If you are still reading, you’ll remember that the table we used was white, and so were the benches. “Work with what you have” was our mantra for the day, and casually spreading the three blankets over the two benches worked like magic for visually tying the scene together and providing an extra layer of comfort. Bonus point: they served as protective layers for hauling the dishes and other breakable pieces to and from the location.

The complete fall harvest table. Photo: Silas Fallstich.

5. GRAZE, ROAST, BAKE, REPEAT

While most fall days in California are too warm for me to turn on the oven, the food that’s made in the oven is undoubtedly my favorite this time of the year. I can’t imagine a cozy meal without anything roasted, baked, layered or topped with melted cheese, or all of the above. Our menu for this fall harvest dinner was off the charts in every category:

+ Grazing Board
+ Roasted Squash Salad with Warm Cider Vinaigrette
+ Root Vegetable Gratin
+ Red Wine Roast Chicken with Grapes and Herbs
+ Spiced Up Grape Apple Pie

Becky of Baking The Goods put together an amazing array of flavors and textures (brie brûlée included) for this grazing board. Photo: Silas Fallstich.

Above: Roasted Squash Salad with Warm Cider Vinaigrette (recipe on Wander & Wine) and Red Wine Roast Chicken with Grapes and Herbs (recipe on CaliGirl Cooking).

Talk about layers: Denisse’s Root Vegetable Gratin (recipe on Le Petit Eats).

Above: Spiced Up Grape-Apple Pie (recipe on Baking The Goods). Danish modern candlesticks: FOLD styling inventory.

While all the wines from Folded Hills were delicious, some were just spot on for each dish. Read Hana-Lee’s pairing notes on Wander & Wine. Cheers!

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RESOURCES

In the shop:

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How to Eat a Peach, or What I Did Last Summer

Those who know me well know that hosting my cookbook club gatherings has become my biggest passion this year. I enjoy every aspect of it: from choosing the next book, to sifting through all the bookmarked recipes to arrive at a cohesive menu, to curating and crafting every last detail. And the details are many, location being one of the more challenging ones. While most people in Santa Barbara (including me) live in pretty tight quarters, we are truly blessed with endless outdoor options to host a crowd of any size, from a casual picnic with a few friends to a large wedding celebration, and everything in between.

As beautiful and accessible as an outdoor space can be, in most cases it resolves the imminent challenge of just that—space—as everything else has to be hauled in. From real to makeshift tables to crates and totes full of dishes and glassware, I certainly hope that I will never run out of schlepping favors with my husband, Brett, and my gracious guests who help load it all back into the trusted Honda Element. But what can I say? Providing a beautiful space for people to commune over a delicious meal and conversation is just so incredibly rewarding. Read on for photos of a recent outdoor gathering I hosted and the recipe for Pear, Blackberry and Hazelnut Cake we all enjoyed at the end of the meal.   

All photos are by Lerina Winter.

Our last gathering featuring Diana Henry’s newest book, How to Eat a Peach, was held Santa Barbara’s West Beach, and was pretty much the sum of all the challenges that an outdoor space can present. But what hurdles cannot be overcome in the name of the meal that tastes as delicious as it looks, with cake and homemade ice cream to top it off? I certainly can’t think of many.

Why am I writing about a beach party at the end of October, you may ask, when most people find themselves firmly planted with both feet in the pumpkin patch, apple cider in hand? Because with all the hustle and bustle of the new school year, I completely forgot to tell you what I did last summer, which still hasn’t quite transitioned into the next season in my part of the country. This brings me the point I have been trying to articulate for a while now: given the effects of climate change, fall (or any season for that matter) has to become a state of mind rather than the weather report alone.

THE SPACE

To help anchor our gathering space on a widely-stretched public beach, I chose to work with The Cabana, Santa Barbara’s only resort-style cabana, umbrella, and beach chair rental service. Their team helped me with the key necessities for a successful beach gathering: shade, seating, and shelter. In addition, the bold white and red stripes of The Cabanas’ material were the perfect complement to the iconic West Beach setting, visually reaffirming once again our town’s rightful nickname—the American Riviera.

THE TABLE SETTING

To keep the sand out of the food, and the food away from the sand, I used two tables: one—a proper, albeit basic folding table—to serve the food, and another—a table of sorts—to gather around to enjoy the meal. The latter presented yet another challenge, logistical mostly, but in the end proved to be a worthwhile effort. A set of doors (hardware intact!) borrowed for the day from Restore, Habitat for Humanity’s building and home refurbishing warehouse, rested on wooden crates that were used to carry supplies to and from the beach. Layers of linen cloths covered both tables and provided much needed hiding space for extra supplies and containers.

THE MENU

Culling an entire menu from How to Eat a Peach was not hard, and it honestly felt like I could not go wrong with any of the possible combinations. Henry’s recipes are easy to fall in love with, but to know that she herself is the master of putting menus together (starting from the age of 16) is a fact that can hang over your head should you read the preface of the book. Nonetheless, the menu came together beautifully, and we managed to find the best of local produce (even some late harvest peaches in September) to use in our respective dishes.

TO START

melon and goat cheese with red wine & lavender dressing
ceviche de sierra
zucchini, ricotta & pecorino fritters

TO FOLLOW

green salad with hazelnut dressing
roast tomatoes, fennel & chickpeas with preserved lemons & honey
sarassou + lamb kofta + sweet pickled cherries
olive oil-braised leeks with harissa & dill

TO FINISH

pear, blackberry & hazelnut cake
pink grapefruit & basil ice cream
white peaches in chilled moscato

To keep the food safe from birds (yet another challenge in outdoor settings), I used various covers which I collected over time and refurbished with driftwood and palo santo sticks as handles.  

THE CAKE

Having hosted a few potluck events for Cookbook-ish, I am now able to easily spot the recipes that will stand the test of time and distance. Time, as in make-ahead recipes that don’t look stale or soggy the next day. Distance, as in easily transportable without any special containers. This Pear, Blackberry and Hazelnut Cake checked all the boxes and many more. I hope it will become your go-to dessert to bring to any gathering, indoor or outdoor. I know it is already my favorite.

Pear, Blackberry and Hazelnut Cake
from How to Eat a Peach by Diana Henry

Serves 8

unsalted butter, for the pan
1⅔ cups all-purpose flour, divided
1 large pear, peeled, cored, and chopped
1 cup blackberries, plus more to serve
2 teaspoons baking powder
1 cup packed soft light brown sugar
pinch of sea salt flakes
1 cup plain full-fat yogurt
½ cup regular olive oil
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
finely grated zest of ½  orange
⅓ cup hazelnuts, toasted and very coarsely chopped
confectioner’s sugar, to dust

Preheat the oven to 375ºF and butter a loaf pan measuring 9½ x 5 x 2½ inches. Line the bottom with nonstick parchment paper.

Toss 2 big spoonfulls of the flour with the pear and blackberries. Put the rest of the flour in a large bowl and add the baking powder, sugar, and salt.

Mix together the yogurt with the regular olive oil in a cup and the eggs, vanilla, and orange zest.

Stir the wet ingredients into the flour mixture, making sure the flour is properly mixed in, carefully fold in the floured fruit, and then the nuts. Scrape the batter into the prepared pan and bake 50 minutes to 1 hour, or until a skewer inserted into the middle comes out clean.

Leave in the pan for 10 minutes, then carefully run a knife between the cake and the pan and invert onto a wire rack. Turn the cake over so it is the right way up. Let cool, then dust with confectioners’ sugar.

Serve in slices, with extra blackberries on the side.

Diana henry suggests serving sweetened crème fraîche or whipped cream with it, but we enjoyed a scoop of pink grapefruit and basil ice cream with it, also from the book.

Cheers to summer, friends—past, future, or the kind that likes to linger well into November!

RESOURCES

In the Shop:

Elsewhere:

Photography: Lerina Winter

Floral design: Margaret Joan Florals

Beach cabanas, chairs, and umbrellas: The Cabana

Vintage Milk Glass Goblets: Otis + Pearl Partywares

Paper cards with event hashtags: Irene Hoffman

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About Cookbook-Ish: 

Cookbook-ish is a book club and a community of like-minded foodies and creative people in my hometown.  I curate the book selection and ask everyone to choose 2-3 recipes they'd like to make. I then come up with a cohesive menu based on everyone's selections. We cook at home and bring our respective dishes to share in a potluck style dinner. Next month's book is SIMPLE by Yotam Ottolenghi. Not in Santa Barbara? You can still participate by cooking and tagging your posts with #cookbookish_sb. 

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The Art of Simple Table

Hosting a large crowd can be daunting, but it does not have to be. It is easy to fall into the mindset of worrying about what we don't have—or what we don't have enough of—in order to invite people over for dinner. With Thanksgiving and other major holidays just around the corner, some of us will probably end up with a few extra people at out table. Here are five things I learned while hosting a dinner party for twenty-five last month, as part of my cookbook club dinner series, Cookbook-ish. When dinner is at your house next time, I hope these tips will come in handy.

All photos are by Lerina Winter. Location: Fairview Gardens Organic Farm.

MAKE IT A POTLUCK

Unless it is a catered event, the obvious choice for organizing a large dinner party is a potluck. One thing I remember from hosting potlucks in the past, is that while people often want to bring a dish to share, they don’t always know what dish to bring. So, before it gets easy, it can get hard with everyone asking you the same question, "What can I bring?" One way to navigate this part of the process, and the exact mechanism I use for my cookbook club gatherings, is to ask everyone to cook something from the same cookbook. Chances are most people already have a trusted classic cookbook, or they can borrow your copy. For this Cookbook-ish gathering I chose The Art of Simple Food by Alice Waters. 

We ended up with quite a feast of four appetizers, two salads, and four main dishes. There were cookies with fruit compote for dessert, too. I knew that having individual menus printed for each guest was out of the question (did I mention twenty-five people and over ten menu items?). Enter Susan Silverberg, hand-lettering and calligraphy extraordinaire, who wrote the names of dishes on various objects and surfaces that were displayed next to the food.  

MAKE IT NEUTRAL

Choosing a neutral color palette for the table can provide the perfect backdrop when you have a variety of food and serving dishes to display. Think of it as a blank canvas for the communal art piece that everyone will have tried their hand in. First off, a neutral tablecloth. Nobody (including me!) has a big enough tablecloth to cover a table that seats twenty-five, and most people don't have a long enough table that's pretty enough to go uncovered. I don't use the term "life hack" lightly, so when I say "use a painter's drop cloth if you don't have a proper tablecloth", I really mean it. They are inexpensive and come in a variety of sizes. Just be sure to get one without the protective plastic lining, or you won't be able to machine wash and dry it. Layer smaller tablecloths over the drop cloths for a more dimensional look.  

MISMATCH, BUT NOT TOO MUCH

Choosing one color for all the dishware helps keep the mismatched look from edging into the hodgepodge territory. Especially if all the chairs are different, too. Chances are you already have some plates in a solid, neutral color and can easily buy, borrow or rent a few extra ones in a similar color and style. I used vintage ironstone plates I collected over time and supplemented them with similar ones from a friend and long-time collaborator, Gretchen of Otis & Pearl.  

White plates aren't the most exciting choice and can certainly make the long table look like a scene from a cafeteria. To avoid the other extreme of having the table look too uniform, I mixed in salad plates in earth tones and vintage pewter.  

When it comes to flatware, I suggest using the same type of a metal while mismatching the patterns and styles.  

SPLURGE ON ONE THING

I might be slightly biased here, but I firmly believe that having high-quality napkins can make a lasting impression. Not everyone will have a chance to try all the dishes on the table, but everyone will touch the napkins and use them often throughout the meal.  Natural fibers like linen are always my first choice. They have beautiful texture, won't leave any lint on your lap, and add an extra degree of style to the table. There is really no such thing as too many napkins and, unlike extra plates and cups, they take up very little drawer "real estate". I used FOLD linen napkins in mulberry for this event. 

ASK FOR HELP

After hosting a few larger gatherings for Cookbook-ish, I learned two things. One: I can't do it all by myself. Two: people like to help. By now I am not too shy to ask my guests to bring a few extra chairs unless it's a picnic, in which case I ask them to bring extra blankets. 

RESOURCES

In the Shop:

Elsewhere:

Vintage Plates: Otis + Pearl Partywares

Calligraphy and Signage: Susan Silverberg

Photography: Lerina Winter

Location: Fairview Gardens Organic Farm

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About Cookbook-Ish: 

Cookbook-ish is a book club and a community of like-minded foodies and creative people in my hometown.  I curate the book selection and ask everyone to choose 2-3 recipes they'd like to make. I then come up with a cohesive menu based on everyone's selections. We cook at home and bring our respective dishes to share in a potluck style dinner. Next month's book is How to Eat a Peach by Diana Henry. Not in Santa Barbara? You can still participate by cooking and tagging your posts with #cookbookish_sb. 

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A Beach Picnic, Elevated

Summer is officially here, and for those of us who live on or near the coast, this means many beach days ahead. I am really looking forward to soaking up the sunshine with friends and family, "toes-in-sand, drink-in-hand", style.  I am the first one to agree that most days all you need is a beach blanket, a hat, a bag of chips, and sunscreen to enjoy your time at the beach. But there are definitely those moments that call for a little extra effort and intention to put together a beautiful spread with your friends and loved ones. The kind of a gathering that makes you linger past the sunset. The kind that makes you forget your smart phones for a couple of hours. This is why, when Hana-Lee of Wander & Wine invited me to a beach picnic with a couple of local female entrepreneurs, I immediately jumped in on the opportunity. I knew it was one of those times! Ours was a brunch affair, complete with fresh seafood dishes, wine, and a pie I am still thinking about daily—a month later!! So, I filled up my car to the brim with napkins, larger linens, one-of-a-kind textiles, and some of my favorite vintage treasures and joined my new pals at a secluded beach on Fernald Lane in Santa Barbara. Here is my recap of the experience, including recipe ideas from Cali Girl Cooking, The Oyster Tin, and Le Petit Chef.  A very special thank you to Megan Sorel for capturing the scene. 

THE SET-UP

To anchor our picnic space, I used a very large linen table cloth with alternating white and heather gray panels that I custom made for a friend's baby shower last year.  I had no idea I would use it many, many times since the occasion.  The large size cloth worked really well to create a base layer big enough to house our makeshift table (two wooden pallets side by side) and kept the sand out of the food. A long and narrow French vintage linen cloth with dark blue stripes was used as a table runner.  Linen napkins in Pink Clay and Aqua alternated between the 6 place settings.  When it came to plates, glasses, silverware, and serving pieces, we went for the eclectic mix of new and vintage items to create the casual, mis-matched, but purposefully collected look.  I contributed gold-tone forks and knives, as well as stemless vintage glasses in blue and clear glass. IKEA and World Market treasures filled in the gaps (as they always do). 

The French vintage linen cloth used as a runner is from FOLD rental collection.   Pink Clay linen napkins are available to purchase or rent, and the linen napkins in Aqua are only available in the shop.  

Pink Clay Dinner Napkin

Aqua Linen Twill Dinner Napkin

THE DETAILS

For the table decor, I used larger pieces of driftwood and eucalyptus branches, nothing else. They looked like they were picked up from the very beach around us, and thus created the immediate connection to the surroundings. Once the "table" was set, we added layers of pillows and blankets to create a casual seating arrangement.  A few small seagrass baskets added an extra layer of natural texture. 

Vintage Ikat Cloth

Vintage Rebozo Cloth

FOOD + WINE

The menu was nothing short of a seasonal feast with three types of sea food and a strawberry-rhubarb pie for dessert. We enjoyed raw and barbecue oysters sourced and prepared by The Oyster Tin, Poached Lobster Salad with Peaches, Shaved Fennel and White Corn by Le Petit Shef, Crab Toasts with Heirloom Tomato and Charred Scallion Aioli (also by Le Petit Chef).  The wine pairing by Hana-Lee was spot-on: crisp Chenin Blanc, dry Riesling, and bubbly with dessert.  To read through her process of choosing each wine, read more here. 

DESSERT

For our final course, Robin (CaliGirl Cooking) served up some truly amazing summer goodness in the shape of a Strawberry-Rhubarb Pie with Amaretto Crust. It went really well (and really fast) with the sparkling wine from Riverbench Winery. I call myself a "pie-shy" person.  Not shy when it comes to the eating, just intimidated by the making. I know they say "easy as pie" for some reason, but it never comes easy to me.  So, I am putting it out there for all the universe to witness me say: I am going to make THIS pie this summer for sure, and you can, too. Thank goodness Robin shared the recipe and her secret ingredient for the perfect flaky crust here.

While this type of a beach picnic is not anything that most of us can throw together every weekend, the experience is definitely worth putting the extra effort.  Perhaps for a special celebration? And if anything on the table caught your eye, be sure to check out my shop to see if you can find the items there.  Or, here is my edited list of the go-to pieces for an elevated beach picnic experience. 

FROM THE SHOP:

Taking it Outside, Potluck Style

In my hometown of Santa Barbara we are spoiled with beautiful weather pretty much all year long.  With the exception of a few months when the temps fall below or rise about 70℉, most people (including me) really enjoy bringing a picnic to the beach or to one of the many parks.

Looking ahead to long summer days and inspired by my favorite new outdoor cookbook, Feast by Firelight by Emma Frisch, I decided to host last month's Cookbook-Ish gathering outdoors.  For those who are hearing about Cookbook-Ish for the first time, it is a passion project and a book club for foodies that I started this year (more here). 

A friend and a creative collaborator, Margaret Lloyd of Margaret Joan Florals, hosted our group in her back yard surrounded by huge trees and her perfectly imperfect garden.  She also created all the floral and foliage arrangements for the event.  And while there was no crackling campfire or marshmallows, the setting truly captured the spirit of the book.  The tables and benches provided by All Heart Rentals couldn't have been more perfect.  Read below for a favorite recipe from the menu and highlights of this no-fuss outdoor gathering that's full of intention and communal spirit.  

All photos are taken by me unless otherwise noted. 

Table Setting

Picnics and camping require a lot of packing, which often translates into taking the easy route and bringing disposable plates and napkins.  As an alternative I chose all the lightweight, non-breakable and reusable materials I could find.  Black and white plaid linen napkins completed the look.  An assortment of blankets and throws lined the benches, and some were available to the guests to use in the evening (April is still a bit chilly here).  

The Feast by Firelight Menu:

Aperitif
Strawberry Campari Sangria Spritz

Appetizers
Smokey Baba Ghanoush
Pan Con Tomate

Main Course
Lemon and Parsley Potato Salad with Honey Mustard Dressing
Chile-Lime Festival Corn with Feta Cheese and Cilantro
Raw Kale Caesar Salad
Foil-Packed Salmon with Lemon, Thyme, and Blueberry, and a version with Sunflower Seed and Basil Pesto 

Dessert
Ayla's Lemon-Olive Oil Thumbprints
Coffee

We enjoyed wine recommendations by Hana-Lee Sedgwick of Wander & Wine: Rosé, Pinot Grigio, California Chardonnay, light Pinot Noir.

Above two images by Robin Deem, caligirlcooking.com

One of my all-time favorite foods to eat outside happens to be corn on the cob.  I can easily put away two ears in no time. So, it was no surprise that my husband and I chose to make the Chile-Lime Festival Corn with Feta Cheese and Cilantro. And as a staunch "butter-and-salt" only person, I am converted to this magic concoction that's spicy, tangy, and really satisfying.  Like many recipes from the cookbook, this one allows for the sauce to be made ahead of time and easily transported to your campsite or the picnic table.  Here is the recipe, which I've already made once again. 

Chile-Lime Festival Corn with Feta Cheese and Cilantro*

INGREDIENTS:

1 lime
3⁄4 cup finely crumbled feta
1⁄2 cup plain yogurt
1⁄4 cup mayonnaise
1 teaspoon red pepper flakes
6 ears corn, shucked
Olive oil for drizzling (optional)
1⁄4 cup finely chopped fresh cilantro

prep: About 5 minutes
cook: About 8 minutes
yield: 6 servings

PREP:

Finely grate the zest of the lime and set aside. Cut the lime into wedges and juice as many wedges as you need to yield 1 teaspoon lime juice.

In a lidded jar or airtight container, combine the feta, yogurt, mayonnaise, red pepper flakes, lime zest, and lime juice and stir to mix. Seal the jar and then chill for up to 3 days. Pack the remaining lime wedges in a ziplock bag and chill for up to 3 days.

Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals. Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto thecoals and the flames jump up to lick the corn.

Transfer the corn to a serving plate or baking sheet. Shake the feta mixture to reincorporate and then spread evenly over each ear of corn and sprinkle with the cilantro.

*(Recipe reprinted with permission from Feast by Firelight, text copyright © 2008 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC.)

The meal was a combination of family style and buffet, with some menu items grilled on the spot and others made at home and brought to the gathering.  

When the sun set, the guests were enjoying the cookies, coffee, conversation, and a combination of candle light, moon light and solar light.  A friend and I joked that the #feastbyfirelight turned into the #feastbysolarlight with the LED lanterns from Solight that she discovered at the Santa Barbara Earth Day festival the weekend prior to our dinner.  

As a party favor, everyone took home a smudgestick of fresh sage, lavender, and reship berries, made by Margaret.  Once dried, it can be burned at home to release the fragrant scent that would hopefully remind us of our time together. Let the feast by firelight continue!

Interested in joining the Cookbook-Ish community?  Reach out via the "Contact" tab at the top of the page, and be sure to sign up for the News and Updates!

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Resources

From the Shop:

Elsewhere: 

Blankets: Drishti Yoga 
Reusable bamboo and corn pastel drinking cups: Zuperzozial
Solar Lights: Solight Design

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Santa Barbara's Spectacular Pie Contest

As we head into the holidays, we inadvertently start craving (and making) more comfort food.  Comfort food, like comfort itself, comes in many shapes and sizes.  For some, it is their family Thanksgiving turkey stuffing, for others it is mashed potatoes. For my 5 year old daughter it is undoubtedly gummy bears. One thing that’s on everyone’s comfort food list is pie.  The idea of pie immediately evokes the sense of home, coziness, tradition, and of course, comfort.  Santa Barbara’s Spectacular Pie Contest (in its 3rd year) combines all these attributes and then some.  The recipe for the event is simple:  pie makers enter their pie into the contest, people gather to eat every one of them to the last crumb, judges and eaters cast their respective votes, and the winners receive prizes from sponsors along with some serious small town fame.  What drew me to contribute to this event last year by sponsoring one of the prizes was the fact that the proceeds from the event went to Santa Barbara Transition House, and thus to the people in our community who lack the basic level of comfort—a home.  This year’s proceeds will go to another local charity that provides nourishment to the less fortunate: Santa Barbara Food Bank.  And again this year, for all the same reasons, FOLD is proud to join the event as a sponsor. 

Below are some photos capturing some of the moments of the 2016 Pie Contest, with all the credits at the end of the post. 

2017 Santa Barbara Spectacular Contest Information: {UPDATED}

Sunday, January 28, 2018
3-6 PM
Potek Winery//406 E. Haley Street #1, Santa Barbara, CA

To enter as contestant, follow this link.

Welcome/Registration table backdrop featuring contributing sponsors//artwork by event organizers Joya Rose Groves and Leela Cyd

One of the pies in the line-up.  Contestants came up with clever ways to describe and name their creations. Signs by Joya Rose Groves. Foraged seasonal garland by Olivetta Flowers and Foliage.

The cutest contestants arriving to the event.  Every contestant has to bake two identical pies. 

Crowds lining up outside Potek Winery for their slice (or two).  Popular votes are being cast. Judges are getting ready to deliberate. 

The aftermath (and a glimpse of the linen runners supplied by FOLD to style the pie feasting tables). 

One of the winners proudly receiving my screen printed towel as a prize.  Original artwork by Joya Rose Groves. 

The courtyard at Potek Winery looking festive with our linen garland and greenery by Ella & Louie. 

Event organizers: Leela Cyd and Joya Rose Groves
Event Illustration/Graphic Design: Joya Rose Groves
Location: Potek Winery at The Mill
Table Linens: FOLD
Photography: Viktoriya Filippova, FOLD
Table greenery: Olivetta Flowers and Foliage