Newton Vineyards, St. Helena

Seating Cards

You can get these cards from http://www.jonnipapergoods.etsy.com!!!

Entertaining Outside

Think Blue

Blue from the inside out

Lenox Hill Neighborhood House Benefit 2013

My Favorite: "VIP Playground of Studio 54"

By: Timothy Brown Studio

Western Rustic Redefined

Rustic Charm

Summer Living

Summer Living

 



Strawberry-Rhubarb Mille-Feuille
(Serves 6)

Ingredients:
9 sheets phyllo dough (about  1/4 lb.)
6 tablespoons of melted better
1/2 cup confectioners' sugar
1 lb. of strawberries, hulled and quartered
3/4 lb. rhubarb, cut in 1/4" pieces
3/4 cup granulated sugar
1 vanilla bean, split and seeds scraped
Juice of 1 lemon, plus 1 tsp. finely grated zest
1 1/2 cups heavy (whipping) cream

Phyllo

1.  Preheat oven to 350°F.
2.  Line two baking sheets with parchment paper. Lay one sheet of phyllo on a large cutting board
     and cover the remaining phyllo with a clean, damp dish towel.
3.  Brush the surface of the phyllo sheet with melted butter and, using a sifter, dust a light coating of
     confectioners' sugar on top.
4.  Layer another sheet of phyllo on top and repeat the process twice to make three layers, then cut
     into six equal-size squares.
5.  While the dough is still pliable, use your fingers to gently gather up each square to make a free-
     form, wavy surface 4" to 5" wide.
6.  Transfer the squares to one of the prepared baking sheets with a spatula and space them 1" apart.
7.  Repeat these steps with the remaining phyllo dough to make 18 squares.
8.  Bake until golden-brown and crisp, 10 to 15 minutes.
9.  Let cool to room temperature, then dust with more confectioners' sugar.

(The phyllo can be baked up to two days in advance and stored in an airtight container.)

Strawberry-Rhubarb Filling

1.  Bring a large pot of water to a simmer.
2.  In a large, heatproof bowl, toss the strawberries, rhubarb, granulated sugar, vanilla bean, and half
     the vanilla seeds.
3.  Wrap tightly with plastic wrap and set over the simmering water (the fruit juice will form a syrup).
4.  After 30 minutes, remove and unwrap the bowl, and test a piece of rhubarb to see if it's tender. If
     not, stir, rewrap the bowl, and set over the water for 15 minutes more, or until the rhubarb
     is tender but not mushy.
5.  Set a colander over a saucepan and strain the fruit.
6.  Transfer the fruit to a bowl, remove the vanilla bean, and chill.
7.  Set the pan of strained syrup over medium heat and reduced to a thick, saucy consistency, about
     15 minutes, then transfer to a bowl and chill.
8.  Stir the lemon juice and 4 tablespoons of the fruit syrup into the chilled fruit.
9.  Using an electric mixer, whip the cream to medium peaks. Then add 4 table spoons of the fruit
     syrup, the remaining vanilla seeds, and the lemon zest. Whip to combine.

Assembly of the Mille-Feuille

1.  To assemble each mille-feuille, spoon 3 tablespoon of the fruit onto a phyllo square, then spoon on
     2 to 3 tablespoon of the whipped cream. (An alternative is to use a piping bag to layer on the   
     cream.)
2.  Set another phyllo square onto the cream, add another layer of fruit and cream, and top with a
     third square of phyllo.
3.  Transfer to six dessert plates; if desired, spoon any remaining fruit syrup around each serving.

Spring has Sprung!

Setting the table for a lunch at our winery in Napa.

A lovely spring salad.

Palm Beach Jewelry, Art & Antique Show Hope for Depression Research Foundation Designer Showcase

Lunch with The Impressionists  

Polly Onet and Bronson van Wyck 
used painted columns and box wood walls
to create a sense of privacy and simplicity.
 Grass and ferns were incorporated to enhance
the garden effect.

The 18th century Chinese porcelain added a welcoming touch to the alfresco experience.

China and glassware
 from the collection of Scott Snyder Inc.

Polly Onet and Miller Gaffney
of Miller Gaffney Art Advisory.