enter your name & email to receive periodic newsletters from the CADP.

 

 

Name
Name
           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Q&A with Dierdre Zahl, Owner of Candy Shop Vintage

Suzanne Pollak

D.jpg

Q: What is your personal style? At home, for parties, in the store?

A: My personal style is feminine with an edge. I like girly details, like peplum or bishop sleeves. I love wearing heels, skirts and stockings, but I always like at least one bold print or accessory -- usually in the form of statement jewelry!

Has your (personal and house) style changed since you were single versus now as a mom?

I would say that in my early twenties, living in NYC with musicians on the Lower East Side, my style was definitely edgier, more rock and roll. Lot's of cut T-shirts and ripped denim. In my late twenties, after I got married and moved to Charleston, I softened my look a lot with more feminine cuts like peplum sleeves and flared skirts but always with a bit of an edge, usually in the form of statement jewelry! Since becoming a Mom, my style has remained pretty consistent. I like to dress up and since I own a shop, I definitely have to put some thought into my outfits as I can't just roll out of bed and sell jewelry. My daughter has really picked up her own strong sense of stye too; she likes to pic out all her own clothes and is very opinionated!

How do you accessorize for parties? A dinner party at your house? Going to a restaurant? 

Cocktail party: a fun party dress, big earrings and heels. A dinner party at home: leggings, heels and a silk blouse with some Charleston Rice Beads and red lipstick. Dinner out: a skirt with maybe a bodysuit and cute blazer or fitted jacket and stacks of bangles plus a fun purse.

Any go-to necklaces, earrings, shoes, your mother's or grandmother's pieces? 

I usually wear a piece of Candy Shop Vintage, often a Charleston Rice Bead bracelet wrapped multiple times around my wrist. I have some very cool vintage earrings in a few styles by MAM', a designer from Texas who used to make fun, colorful statement earrings out of resin-coated paper. They are very lightweight, but big and whimsical. I also have these great woven palm tree earrings by Mercedes Salzar, a Columbian jewelry designer who is just incredible.

Favorite source of inspiration? A person? A place? In Charleston? 

Daphne Guinness is definitely my ultimate style icon. She is so elegant, so edgy, so high fashion but still soft and feminine and very unique. I love following Beyoncé's Instagram account. Her outfits are so on point and of course I look to a lot of vintage clothing, jewelry and home accessories for design inspiration.

Store_2.jpg

Do spouses come to the store for Valentine gifts/ideas? What do you recommend? 

We get a lot of spouses very close to the holidays. Usually they are last-minute buyers. I usually recommend the Charleston Rice Beads because they are always a crowd pleaser. We have them in a wonderful Kelly Green and light pink this spring -- perfect for Valentine's Day! We actually did the light pink a number of years ago and brought it back.

Favorite hostess gifts? For parties, or as a house guest? What do you like to receive? 

I always love candles as a hostess gift, or a bottle of wine. We have some great embroidered cocktail napkins in the shop and of course, your Handbook is always a wonderful gift for a hostess. We can hardly keep them in stock!

"Entertaining the Entertainers"

Suzanne Pollak

Sometimes the most memorable house parties happen under dire circumstance.

Sometimes the most memorable house parties happen under dire circumstance.

The Dean's most recent column in VIE magazine is all about houseguests -- both having them and being one yourself. Her advice covers the gamut, from celebratory house parties to visiting a friend in need, plus how to schedule your time together (and apart, very important!) She offers suggestions for what to do and what to cook, how to behave and how to handle those who don't...

Read the full piece, along with so many other fun articles, HERE on VIE's site!

Thank You Virtuoso

Suzanne Pollak

BeachClub-Pool-1024x731.jpg

We loved reading Becca Hensley's review on The Virtuoso Life about her recent stay at The Beach Club at the Charleston Harbor Resort & Marina -- particularly the bit recommending a course with the Dean! Hensley writes:

Want to fit in like a real Charlestonian? A cookbook author and the co-founder of the Charleston Academy of Domestic Pursuits, Suzanne Pollak is an expert in decorum. Her engaging, hands-on cooking courses, etiquette seminars, and party planning forums will make a Southerner of you, yet, even the brashest of Yankees.

Read the full article HERE...

On Collections

Suzanne Pollak

2018_NYR_15336_0103_000(a_very_rare_set_of_blue_and_white_tea_cultivation_dishes_qianlong_peri).jpg

The Dean is preparing a heartfelt goodbye to a beloved porcelain collection in the New Year, as her Quianlong period 'tea cultivation' dishes go up for auction at Christie's on Thursday. She writes:

Chinese export porcelain, doorstops, clocks, highboys, bed linens, copper pots, cookbooks, antique dining tables – round, oval, rectangle and square – I collected them all. One of the most bizarre diplomatic transactions of the 18th century occurred when Augustus of Saxony choose 127 pieces of Chinese porcelain from the Palace of Charlottenburg, in Berlin, and gave in return 600 giants of the ‘required height’ collected from his provinces...as if the ancestors of today’s NBA players were traded for porcelain! Augustus of Saxony had what was then called ‘porcelain sickness’. He emptied his country’s treasures to the dealers in Paris and Amsterdam.
I admit I too had the ‘porcelain sickness’. When I was just 20 years old, I went on a tour of Bassett Hall in Williamsburg, Virginia. I walked into Mr. Rockefeller’s butler’s pantry and saw his stacks of china (a different set for every day of the year.) My younger self thought, "What a great idea." Mr Rockefeller and I could have been cousins. But now I know that the only thing better than acquiring the collection is getting rid of it so new collectors can enjoy it. I loved assembling the collection but I do not mourn for what I have sold. 

There are so many benefits of collections, aside from the pure sporting pleasure of acquisition as you hunt down pieces at auctions and in catalogues. It may seem that you need to be an expert to get started, but that is not the case. Don't be intimidated -- start by researching what you are interested in. Any budding interest takes courage to step out of your comfort zone and explore. 

Of course, as with any other hobby, there are pitfalls of collecting too. It may be easy to go overboard, or you may fall under the illusion that you are an instant expert. (You're not!) It's wise to get your purchases vetted by more than one person. Otherwise you are like a sitting duck to predatory dealers. 

But a decades long collecting habit leads to self-confidence and untold pleasures once you awaken a new intellectual pursuit. You will learn an object's place in history when you discover its provenance and assess its condition. Beyond your initial attraction, you will develop a keen instinct for precious objects and come to a deeper understanding of color, proportion, patina, constuction, and the difference in quality when something is handmade rather than mass-produced. You will likely find yourself in corners of museums you've never explored before, and meeting new people with similar interests. The passion of collecting quickly becomes an everyday thought.

 

Time to Preserve Citrus

Suzanne Pollak

IMG_1769.jpeg
IMG951823.jpg

If you are a fan of Tagines, you will want to grow your own lemon trees and preserve their fruit. Winter is when the lemons plump up and turn yellow to signal they are ripe. Here's how to do it:

  1. Start by washing your hands and sterilizing mason jars. You will need a couple medium/large lemons per quart-sized jar. Add two teaspoons of Kosher salt to the bottom of each jar. 
  2. Slice a tip off the bottom of each lemon. Quarter from top to bottom but not all the way through. Add a teaspoon of salt per lemon inside the lemons. Squeeze lemon closed and stuff into jar. Press another lemon on top of the first one to squish it down. Add more lemons to fill each jar, making enough lemon juice to cover the fruit. They do need to be completely submerged in their own liquid. Then, add a whole red or green chile pepper (not one that is blasting hot) for a bit of flavor. 
  3. Cover jars tightly. Turn jars every two or three days.

They will be ready to eat in one month, and will keep for a year without being refrigerated. To use in a recipe, simply rinse the quarter or half lemon you need. More is not more -- too much will overwhelm your dish. Use sparingly. 

Thanks (again!) Martha Stewart Weddings

Suzanne Pollak

static1.squarespace.jpg

We're blushing, thanks to a third appearance on the Martha Stewart Weddings site -- and in great company, to boot!

To quote: "There's nothing like authentic southern hospitality, but Pollak's Charleston Academy of Domestic Pursuits will teach you how to replicate it back home. With entertaining, cooking, and etiquette classes, the Academy's curriculum shows you how to 'use every inch of your house,' says Pollak. It's a fun (and useful!) place if you're about to move into your first home, but it's also the perfect activity for a bachelorette party. You can all take turns throwing picture-perfect house parties when you return home." 

Read the full article HERE. (And contact us to book a private class with the Dean!)

'TIS the Season for a Cocktail

Suzanne Pollak

Who wouldn't love to be at this cocktail party?

Who wouldn't love to be at this cocktail party?

Too many parties are unremarkable, and not for lack of work on the host's part. Some just don't stick in your memory, or leave you feeling thrilled you attended. Maybe they didn’t cast that luminous glow on life, even if for a few moments. If you've ever wondered how to give a cocktail party that makes each guest leave happy, satisfied, and thankful for you, the Dean has a couple secrets up her sleeve.

download-1.jpg
Growing up in Africa, I went to remarkable parties every week, even every night. There were cocktail parties in Mogadishu, Somalia, where we lived in a pink house on a hill over looking the city and the Indian Ocean.  All kinds of people attended: ambassadors, hunters, Arabs, Italians. One time American Olympian Jesse Owens came over, the era’s Usain Bolt. Especially overseas, in third world countries, parties build a community for a few hours, lasting til dawn. Those parties ended when the sun rose. I was on my way to bed when most guests arrived, and just waking up when they left.

The length and mix of parties cannot be duplicated but the lessons to learn are to set the stage and invite interesting people, beloved old and exotic new...

Setting the Stage:

So much concerted effort when it comes to hosting a party  -- stress over what to wear, what to serve and drink, how to decorate the house, the gimmicks, the glasses, on and on. The strange miracle that seems to elude us as we busy ourselves with party details is that all these elements don’t add up to a hill of beans. The most important point is to make guests relaxed the moment they walk in the door, able to step outside themselves for the duration. To experience that seizure of happiness, a floating feeling that lasts for days, is the ultimate goal. It all comes down to real meaning versus gimmicks. Gimmicks are fine, fun, even fabulous if they set the stage. Your job is to create magical moments. This takes deep thinking and off-the-cuff intuition.

download.jpg

Set the stage that works for your taste, energy, house and budget. It’s not difficult because this is about your personality.  Not about money, not about working yourself into a frazzle, not about doing things other people do. It’s about your personality asserting itself in the details. Taste is subjective! If you like plastic and silver together, great. The best houses are personal, not interior design-driven. If you only have time for picking up cocktail snacks at Trader Joe’s and Costco, that's fine too. Tip: buy truffle potato chips and fill with tuna tartare or pickled shrimp.

Whom to invite:

Everyone and anyone, not just the usual suspects. Invite at least a few new faces. Guests fall into two camps: comfortable if they already know everyone else, or ready to make new connections. But everyone everywhere loves to talk with an interesting person, known or not. Small talk gets stale in moments. Don’t let your party become a distant memory because small talk drowned the energy. 

1864 Bottle Shot2.jpg

Cocktail parties, and in fact the most fun parties, are all about the C’s. Be comfortable, which makes others comfortable. Connect guests. Start conversations, using your contacts and your charisma. Serve canapés and Champagne (e.g. Henri's Reserve) perhaps even in punch! For an in-person tutorial on how to host an unforgettable cocktail party, contact the Concierge at the Restoration Hotel to book a private class with the Dean.

Cheers!

 

Thank You Orbitz!

Suzanne Pollak

It's officially Oyster Season in the Lowcountry! For an insider's guide to the beauty of bivalves and Charleston's rich Winter traditions featuring them, turn to the Academy. The Dean does a class all about Oysters, available to book through the Restoration hotel -- a unique holiday office party, visiting guest retreat, or gift for extended family.

Read more via Orbitz.com below, and link to full article HERE...

7D2A5236-e1508987700573.jpg

The Beach Club at Charleston Harbor Resort & Marina, South Carolina
At this hotel, produce isn’t the only type of food grown and harvested. In fact, the employees center on finding, roasting, and even slurping oysters and making sure guests can partake in this seafood bliss with a little guidance. The hotel holds an oyster class conducted by a Southern etiquette expert, Suzanne Pollak, dean of the Charleston Academy of Domestic Pursuits. She provides an insider’s guide to choosing the best seasonal oysters in Charleston, then teaches participants how to make a world class Oyster Pan Roast in a 1740s South of Broad house. Guests will take home recipes from the Dean and their own oyster knife for future “Southern style” oyster roasts.

Thanksgiving Cooking at the Restoration

Suzanne Pollak

Watch out, Turkey! This Thanksgiving, it's all about the sides... (John Eder via Getty Images)

Watch out, Turkey! This Thanksgiving, it's all about the sides... (John Eder via Getty Images)

There’s a deep sense of time and place in the dishes we remember, reflecting our family’s lineage and our own hometown heritage. Master the most beloved Southern staples with the Dean of the Charleston Academy, in a Thanksgiving Sides Class at the Restoration Hotel on Wednesday, November 15th, 6-8PM.

Despite the millions of "How To" articles published this time of year, the best place to learn is from an expert. For more than thirty years, the Dean has hosted holiday meals, and no gatherings were more anticipated then her Thanksgiving dinners for twenty. This class involves cocktails and feasting on Academy trademarks -- Pumpkin Soup, Ham Biscuits, Ginger Roasted Beets and more -- as well as hands-on cooking: Lady Peas, Creamed Butter Beans, Spicy Collards, Mashed Turnips, and Medway Sweet Potatoes. 

Leave with a personalized Academy Handbook, fresh ideas, new recipes, plus tips on shopping, clean-up, and centerpieces. Tickets are $150/person, available to purchase HERE.

What's for Dinner?

Suzanne Pollak

IMG_1550.JPG

Though we've only had a fleeting taste of brisk Fall weather in Charleston, it's still fun to pretend. Go ahead! Crank the AC, bundle up, start a fire, put on on a jazzy record, and get some Rigatoni with Braised Beef Sauce going.

This dish happens to be one of our favorites around this time of year, when it's too hot to be standing in the kitchen all day but cools off enough at night to tuck into a hearty dinner. Plus, it couldn't be easier to make -- you can even prepare the beef sauce in advance and freeze for busy school nights -- and feeds a crowd. 

Happy Fall y'all!

Everyday Cooking at the Restoration

Suzanne Pollak

22195332_1953572081557153_6901965362326928948_n.jpg

We are so excited for the upcoming Everyday Cooking Class with the Dean at the beautiful Restoration Hotel! "Nothing expresses the warmth and charm of classic Southern Hospitality better than a delicious home cooked meal. Join us for a cooking class that will lovingly walk you through every part of the process, from shopping to chopping to serving. It’s guaranteed to be a class you and your family will treasure for many years (and meals) to come."

But this is NOT just an ordinary cooking class. We will also discuss the importance of structuring daily meals, rituals and traditions. We will talk about manners, dinner conversation, dealing with boredom, and different food cultures. Hopefully students will leave with some delicious recipes and a few new skills, plus a new perspective on the time and energy spent in the kitchen as a way to make life more rich and rewarding. 

THURSDAY OCT 26 | 6–9PM THE EXCHANGE SUITE AT THE RESTORATION

For tickets, please click HERE to go to Eventbrite or contact the Concierge at 843.518.5119. $175 per person.

Starry Starry Nights

Suzanne Pollak

download.jpg

Even though my family lived in Enugu, Nigeria, for a few months before evacuating during the Biafran Civil War, we established our daily rhythm right away. Living as nomads, what kept us tethered to normalcy was structure. My all-Nigerian school had walls four feet high, red clay in the courtyard; sewing classes for the girls, gardening for the boys; scripture in the mornings with a teacher wielding a long ruler, ready to whack you on the head or hand if your pronunciation of Old Testament names was off. That’s when I learned my fainting trick. I could pass out before I got called on. I almost broke my two front teeth using this ruse one too many times. 

After school I did as the school boys, tending to my own vegetable patch in our huge backyard, or else I visited the zoo with no cages down the road. Night times were for walking down the road, skipping over snakes, drinking with the neighbors who had naughty monkeys that finished everyone's half-empty cocktails. Sometimes, after dinner, my father and I sat in his library listening to the Voice of America radio. But it was evenings on an upstairs terrace, listening to the sounds of Africa that I liked best -- the frogs, the animals, the night times sounds, the symphony of nature. Once the blackness of night descended, always at 6 p.m. sharp (no Daylight Savings Time) the stars danced across the sky and my father taught me about the constellations.

Remembering the stars and sounds makes me think of the Cole Porter song Night and Day: like the beat beat beat of the tom tom drum when the jungle shadows fall... I recall wondering where I belonged in the world, and, of course, the taste of shoe string potatoes. The only thing our cook made that was actually delicious were shoe string potatoes. To this day, I prefer those tasty fries to the plain old American French fry. They are crisper, quicker, and even good when cold. For slightly healthier version that is equally delicious, try Fried Zucchini, the Academy way.

XO, the Dean

Silence at the Table

Suzanne Pollak

download.jpg

Ever watched a couple at a restaurant in total silence? Did they run out of things to talk about, or have nothing surprising or delightful to say to each other? Worse still, are they absorbed in their devices, two people together yet a globe apart?

For onlookers, it could signal a scary glimpse into the future. The Dean wonders if budding relationships which might have turned into happy marriages stopped before they could even start. Young lovers may be alarmed at such a sight and decide, Not for me! I’d rather by alone than silent with a lifetime partner. 

One way to skirt around this seemingly unsurmountable fact of many lives is to invite a third or fourth for dinner. Lonely silence that is bound to happen between two people once in a while, won’t happen with three or four. If you are in need of a conversation helper, look no further than a friend in need of a meal. Sometimes all we require is a fresh perspective to get us out of a rut of same ol' deafening silence. 

One caveat however, depending on the relationship and setting: silence can signal two people at ease. Restaurants may be for lots of two-way talking, but sitting on a sailboat, or a patio overlooking a salt marsh with flying ducks in silence is anything but awkward. It's blissful wordless communication. 

So Long Tomatoes

Suzanne Pollak

Photo by Landon Neil Phillips for CAoDP.

Photo by Landon Neil Phillips for CAoDP.

Invariably there is an abundance of tomatoes at the end of the season. Now is the time to take a day and several bushels of the fruit to make sauce and can juice for the months ahead. A classic seafood stew in tomato sauce couldn’t be easier, quicker or more delicious. It makes a fantastic weeknight, work night, school night dinner. And once you've tasted homemade tomato juice, you will be ruined for any store-bought version. Concoct the world’s most delicious Bloody Mary on football weekends or for a weekend brunch... 

Tomato Sauce

We give no amounts in this recipe because you do not need any! Only common sense. In a large pot over medium heat, sauté a chopped onion until translucent, add a few cloves of sliced garlic and continue cooking until caramelized. Fill pot halfway with coarsely chopped tomatoes and continue cooking uncovered until thick, about 45 minutes. Add course salt and freshly ground pepper to taste. When sauce is cool, pour into Ziploc bags to freeze. 

Squid Stew

Squid Stew is our new favorite go-to stew, but any shellfish or firm white fish will make it delicious. Scallops, clams, shrimp, Dungeness crab, Alaskan King Crab (flesh removed and cut into long pieces), monkfish (tastes like lobster), are all fine on their own, but if choosing is too difficult, combine for a tasty treat. This recipe is loose because it's up to you to decide how many olives you want, how much garlic you like (for us: plenty!), ditto with the capers. 

  • 2-3 cups Tomato Sauce
  • 3/4 lb. Squid tentacles 
  • 1/4 lb. Squid tubes, sliced 
  • Garlic, coarsely chopped
  • Capers in liquid
  • Black olives, pitted
  • Oregano 
  • Pepper

 In a large, heavy-bottomed pot over high heat, sauté garlic, capers and black olives in olive oil. When brown, add squid tentacles and tubes, plus two or three cups of tomato sauce to cover. Turn heat down and simmer until liquid reduces and squid is done, about ten minutes. Never overcook squid! If you do, they turn to rubber bands. Serve in a shallow bowl with a large crunchy crouton on the side. 

Mrs Alice Wanner's (1869 - 1958) Tomato Juice

It was pretty radical stuff to drink tomato juice in Mrs. Alice Wanner’s day. Tomatoes weren’t eaten much before she was born, still recovering from their reputation amongst colonists as purely decorative. (Legend even has it that Colonel Robert Gibbon Johnson ate an entire basket of tomatoes on the steps of the local courthouse in 1830, simply to prove to onlookers that they would not send him into fatal convulsions with their poison, as expected.)  So Mrs. Wanner was obviously a domestic diva. This recipe is courtesy of her great-granddaughter, Kathy Phillips, and makes about ten quarts:

  • For the juice, you'll need thirty pounds or more tomatoes. This all depends on how juicy they are; you may need as many as fifty pounds. Wash tomatoes, trim off stems and any dark spots, quarter. Fill a large pot and bring to boil. Boil hard for ten to twenty minutes, until they are soft and liquid-y. Meanwhile, sterilize quart-sized Ball jars and heat flat lids in simmering water.
  • Put Foley food mill or a tight weave strainer over a second large pot. Ladle in tomatoes and crank mill, or use ladle in strainer to mush and push until all juice goes into pot, leaving behind skin and seeds. Keep doing in batches until juice fills pot. Bring juice to boil and then ladle into sterilized, seasoned Ball jars to about 1/2" from top. To each jar, add: 1 tsp. salt, 1/2 tsp. celery salt, 1 tsp. sugar, grind of black pepper. Remove bubbles. (Use a teaspoon and go around the edge of the top of the juice where bubbles collect. Then wipe the rim clean, plunk on the flat lid, and screw on the ring.) 
  • Place fresh lids on jars, tighten ring, and set aside to "ping." Then they are sealed and will keep up to about three years. Beyond that they start to lose flavor. This process of cooking tomatoes and making the juice will be done many times, maybe four or more depending on the size of the pots you are using. So use big pots. 

For a Bloody Mary, simply add vodka, Worcestershire, lemon wedge and dash tabasco. Top with to Ms. Wanner's fine juice!

Lamb Tagine

Suzanne Pollak

images-4.jpg
images.jpg
images-3.jpg

In my African childhood, we ate dinner in Middle Eastern restaurants every single Sunday night for eighteen years. The Moroccan, Lebanese, Turkish, Indian, Iranian flavors bring back memories and feelings from my childhood. Every time I smell the sweet, savory spices of tagines, I am transported to the moments when I first tasted these flavors on my tongue.

These were dark little hole-in-the-wall restaurants with beaded strings for doors; a mother or grandmother standing over a tiny stove in the back; a waiter, her relative, placing plates of food we didn’t order all over the table, family specialties. Fancier restaurants with maîtres and head waiters presented us menus and explained the various dishes and their virtues. Whatever style of place, out tables were covered with feasts ensuring we sampled the Middle Eastern world through our taste buds. 

There was no such thing as: I don’t want that, I only eat white buttered pasta, No vegetables! How did today’s children get so damn picky? Consider bringing the world into your house through nightly meals. Pay attention to what you feed your children. You are making memories, even though taste, especially through taste. 

LAMB TAGINE

  • 2-1/2 lbs. lamb shoulder 
  • 2 tbsps. ghee
  • 14 oz. can whole tomatoes
  • 1 preserved lemon, chopped
  • 4 whole garlic cloves, peeled
  • 3 small turnips, chopped
  • 3 carrots, peeled and roughly chopped
  • 1 fennel bulb 
  • 4 dates, halved
  • Handful baby cippolini onions, peeled
  • Ras El Hanout, dry rub plus medium-sized dash
  1. Coat lamb shoulder in Ras el Hanout dry rub four hours in advance of cooking.
  2. Preheat oven to 350 degrees. Sear shoulder in medium skillet using ghee. Place in tagine dish and layer remaining ingredients on top.
  3. Put tagine (lid on) in the oven. After about an hour and a half of cooking, the aromas will begin to round out. The dish is done in two and a half/three hours, when meat is falling off the bone. 
  4. Enjoy adding these exotic tastes to your very own flavor bank!

Thank You Global Traveler

Suzanne Pollak

GTLogo-globility-1.png

We are delighted by the marvelous review of our private classes for the Beach Club at Charleston Harbor Resort & Marina, written by Becca Hensley for Global Traveler. Here's a clip:

"No visit to this centuries-old magnolia blossom of a harbor town would be complete without a visit with [Dean Pollak.] A cookbook author, socialite and expert on Lowcountry manners, she welcomes me, throws me an apron and gets me cooking the moment I walk in the door. Hoisting a glass of wine, nibbling on some fried zucchini cooked by a friend under Suzanne’s expert tutelage, I fold biscuit dough like origami animals. Suzanne swears this is the secret to flaky pastries. I chop dill for salmon flown in from Scotland that morning, and help mix an organic garden salad, composed from lettuce grown next door. Sitting down at the expertly set table for lunch, we relish our reward."

Jump to the full link HERE!

Après Eclipse

Suzanne Pollak

No need to call off the party after viewing the Total Solar Eclipse this afternoon. Make your friends a drink!

No need to call off the party after viewing the Total Solar Eclipse this afternoon. Make your friends a drink!

Q: What’s better than hosting eleven for dinner? A: Making cocktails for just a few!

This August, invite guests over for a Late Summer Old Fashioned. Serve with a platter of coppa, speck & pâté (we rely on Goat Cow Sheep) along with silver bowls full of almonds and heirloom cherry tomatoes. Easy Peasy!

Here's to make our signature cocktail, plus a tip on how to refresh your drink without overdoing it.

Late Summer Old Fashioned

  1. Fill cocktail glass with large cubes of ice. Pour in bourbon.*
  2. Sprinkle quite a few drops of peach bitters on top (five to ten according to your love of peaches) plus three or four drops Angostura bitters. 
  3. Top with soda, and garnish with a slice of peach and a cherry. 
  4. To slow down after one or too many drinks, without throwing in the towel, make this cocktail sans bourbon. In your same glass, refresh the ice, pour a speciality soda (Fever Tree or Mountain Valley), then top with a generous splattering of bitters. This concoction is as delicious as a real cocktail and will make you feel better in the morning.

*To use an old bartender's trick -- three to five second pours equal an ounce or two in the glass.

Cheers, and Happy Eclipse-ing, from the Academy's Summer School!

Pick from Your Neighborhood

Suzanne Pollak

When he walks down the steps and sees the fronds, the person living here thinks, This is my kind of house!

When he walks down the steps and sees the fronds, the person living here thinks, This is my kind of house!

Even if you must sneak out before dawn so as not to get caught, do it! Clipping fronds and ferns is not really stealing. Leaves grow back. The trick to the chicest arrangements is choosing different textures, colors and heights. Stuff your pickings into a long vase filled with water, bottom leaves stripped so as not to contaminate the water.

Think of this as an architecture project. Take a look at your space and then use your imagination. Leaving air between leaves allows imaginary butterflies to fly through. The goal is to for the width and height to fill the space on a hall table so every time you walk by, or go up and down the stairs, wherever your interior path may lead -- a jolt of jolly green pleasure hits you.

Natural, fresh, sometimes with a delicious aroma, this easy-to-DIY project breathes life into your space. The arrangement can actually make you feel different, like you are in the house that you deserve to be in. 

SUMMER PARTY PLAYLIST

Suzanne Pollak

Alain Delon, Brigitte Bardot, & Eddie Barclay beat the heat with style in St. Tropez. Where else?

Alain Delon, Brigitte Bardot, & Eddie Barclay beat the heat with style in St. Tropez. Where else?

Once you know what to wear to a mid- (OK maybe late) Summer eve cocktail party, you may as well just get gussied up and host one of your own. But you are going to need a signature cocktail -- perhaps a Paloma? -- and some choice tunes to make it all sing!

So we turned to our dear friend, Alex Admiral Collier, composer and music manager at Eastward Music for a summer playlist to help entertain guests and distract from the blistering heat. This playlist includes new and old songs alike, to usher in wistful memories of cooler, simpler times. Enjoy while imbibing with friends for a heightened sense of nostalgia while subconsciously creating new memories. CHEERS!