ƒlairC h a s e R i v e R s

Halloween and THanksgiving

recipes & crafts forfantastic fall!

w w w . c h a s e r i v e r s . c o m

fairy tale proposal

faux artist,real talent

‘oil’ right!

grilling planks

laifall 2009 issue

for all your {local} holiday cooking produce needs

Reed’s Produce & Garden Center342 4th Ave N • Franklin, TN 37064-2202 • (615) 791-7865

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flair affaireye

design floral-

Make your next event a

615.791.4212 | www.eyedesignfloral.coma division of Chase Rivers flair!

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It is hard to believe how quickly this year has gone by. This is our fourth issue of flair!, thus completing a full year of seasons. We are so pleased at the reception by our readers who continue to be enthused about the magazine and its potential for the future. I am personally ap-preciative of the flair! crew who has dedicated so much time, energy and talent to the production of each issue.

I hope you, too, have benefited from reading flair! and putting its ideas into practice in your homes. I know I have learned a great deal as founder and publisher, from first conception of the idea through completion of the current issue, now in your hands or on your computer screen. I hope you are also learning how to enhance your homes, health and talents by add-ing flair! to your lives.

Once you learn to tap into your own creative energy, you will be amazed at what you can do. We welcome your ideas for crafts, recipes, gardening, or other areas of living and would like to feature them in a fu-ture issue. E-mail your ideas to info@chaserivers.com to be considered for publication. Not a writer? Don’t worry; our editor can turn non-writ-ers into published authors through the magic of editing.

Flair! continues to gain recognition in the Nashville area. This is due in part to my semi-regular appearances on WSMV-TV’s More at Midday show, where I have demonstrated crafts or recipes along with hostess Holly Thompson. You can view these episodes by visiting the www.wsmv.com website and clicking on the More at Midday link at the top, then scrolling to the appropriate video episode.

Flair! is also on Facebook and notices of TV appearances are posted there. You can become a fan on Facebook and get sneak peeks of up-coming issues, recipes and craft ideas. You can participate in contests or register to win prizes. Just search for Chase Rivers flair! to find us and register as a fan.

With the holiday season upon us, the rest of the year will be busy for everyone and flair! is no exception. Due to popular demand, we plan to produce a special winter issue that should be available shortly after Thanksgiving. So check our website www.chaserivers.com frequently so you won’t miss the chance to give your holiday celebrations extra flair.

Live your life with flair!

Chat With ChaseWhile preparing this issue of flair!, I realized that this Thanksgiving I have many

new reasons to be thankful--all of you! Thanks for all the support and

encouragement during this first year. I am counting you among my blessings.

Chase Rivers

Follow us online atchaserivers.comand become a fan of Chase Rivers flair! on Facebook.com

flair affair

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Chase RiveRs

ƒlair!President & Publisher

Chase Rivers

Editor & Writer

Hazel King

Creative Director

& Designer

Amanda Graves

Food Editor & Writer

Blake Paris

Writer

Rachel Owen

Photographers

Ann Carroll

Chuck Ärlund

Crafts

Jodi Melind

Advertising Manager

Chase Rivers

Contact

Chase RiveRs ƒlair!615-791-4212

info@chaserivers.com

www.chaserivers.com

Chase Rivers Flair! is an

exclusive publication by Chase

Rivers. Reproduction by any

means in part or whole without

written permission is strictly

prohibited. Chase Rivers Flair!

does not knowingly accept any

false or misleading advertising

or editorial content, nor does

it, or its staff, assume respon-

sibility should such advertising

or editorial content appear in

any publication. Chase Rivers

Flair! makes no warranties or

representations and assumes no

liability for claims regarding

services or products featured.

Copyright 2009, all rights

reserved.

Since fall is my favorite season, I’ve been eagerly awaiting this issue of Flair. I love the colors of fall and the cooler temperatures that are so re-freshing after summer’s heat and haze. I love turning on the heat for the first time and wearing sweaters and socks. I love hot cocoa with marshmallows and hazelnut coffee with cream, no sugar. I love Thanksgiving and pump-kins and sunflowers and chrysanthe-mums….well, you get the idea. I am in love with fall. Actually, I could marry fall! Did I just say that out loud?!

That being said, I know you will en-joy what you’ll find in this issue. We had a lot of fun putting it together and hope you enjoy the results as much as we enjoyed the process. I don’t mean to sound egotistical or self-congratu-latory, but I think Flair just keeps get-ting better and better. With Chase Riv-ers’ creative direction and the addition of so many talented people who are constantly coming up with great ideas and great articles, the future looks as bright as the gorgeous photographs in each issue.

In fact, many readers have com-mented on the sheer beauty of Flair. One reader wrote, “It’s so beautiful, I just want to hold it in my hands!” Fun-ny you should bring that up. We are looking into the possibility of prepar-ing a limited print edition of Flair so that you can have all the crafts, reci-pes, gardening, home beautification, and kitchen articles not only at your fingertips but actually in your hands. Wouldn’t that be great?

Despite the gloomy economic situ-ation and the unprecedented folding of a number of similar publications, we believe Flair! will continue to thrive and grow. What began as Chase’s bright idea has become a vision shared by all the Flair crew and a large number of our readers. We’ll let you know more about the possibility of print editions as plans develop.

And now…take some time out for yourself. Relax and enjoy all that this issue of Flair has to offer. We think you’ll fall in love with it!

Can’t Help

in LoveFALLing

from the editor {Hazel King}

Hazel King, flair! Editor

flair feedback

Flair! recently conducted a contest to give away a terrarium kit to the person whose name was chosen in a drawing.

The winner was Ann Strader from Daytona Beach, Florida. Congratulations to Ann and thanks to everyone who entered the contest.

Our current competition is to select the best side dish recipe for Thanks-giving dinner. To enter, send your rec-ipe to info@chaserivers.com. The win-ner will receive a KitchenAid Artisan 5-Quart Stand Mixer. Visit our website (www.chaserivers.com) or become a fan on Facebook to learn about future contests and your chance to win.

Congratulations

Enter to Win

Tell Us What you Think

We want to know what you think about flair! Post a comment on our Facebook page or send us an e-mail at

info@chaserivers.com and let us know how we’re doing and what you’d like to see in future issues. Here is what others are saying...

Darla Warner, Sparks NV-I think that Flair is the best thing to

come along since Martha Stewart.

Rebecca Jordan, Franklin TN-I think its fun, unique and crea-

tive. I enjoy your updates on Facebook so much.Kim Sena, Benson Nc- The magazine is awe-

some, it has a lot of useful information. Flair! cov-ers life from A to Z, from cooking to design ideas and more importantly how to be “green” while doing it!

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{contents} fall 2009

20Sheer JeaniusCarrie & Matt Eddmenson, on their quest for the perfect pair of jeans, launch imogene + willie

31The Proof is in the PuddingThese aren’t your grandmother’s bread pudding recipes, but we bet she’ll like them too!

47Grill PlanksInfuse the rustic flavor of hard-wood for your most delicious grilling yet

60Thanksgiving:Season with LoveLet old traditions fall to the wayside as you create unforget-table new ones with our Thanks-giving menu

76Fairy Tale ProposalAmy & Pirotrek’s romantic, international proposal, leads to a wedding that ends in ‘Happily Ever After’

On the coverChase visited Reed’s Produce

Market in Franklin, TN and found a treasure trove of fall goodies for

cooking, baking and crafts.

60 ƒlairC h a s e R i v e R s

recipes & crafts for

w w w . c h a s e r i v e r s . c o m

real

laifall 2009 issue

cover photo by Ann Carroll

{contents} fall 2009

14 Your New Fall SkinSalon P’Nash shares their secrets for fresh fall skin

15 Natural ResourcesNatural clothing, Synergy Kombucha, holiday camping and earth friendly diapers are featured this issue

24 The Nose KnowsStop your running nose and other fall allergy symptoms for good

28 Chef ’s MarketJim Hagy shares this cafe and take-away’s recipe for success

38 TurduckenIs it turkey? Is it duck? Is it chick-en? This show stopper will wow any crowd

43 It’s ‘Oil’ RightWe share why the right kind of oils can be beneficial to your health and enhance the flavor of your favorite foods

52 Finger FoodsSpook your little goblins this Halloween with this fun and festive recipe

54 CraftsPetrifying pumpkins, flickering fall candles and gobble! gobble! gourd turkeys create fun and ambience for your holiday

70 Mind Your MannersA lesson in table etiquette for kids, guests and the host

84 Kevin WoodThis faux artist has real talent... and he’s sharing his secrets with us

5 Chat With Chase

7 Editor’s Letter

11 Ask flair! Anything

15 Natural Resources

20 Fashion

24 Health Watch

28 Business with flair!

31 In the Kitchen

54 Crafts

60 Celebrate

70 Etiquette

76 We Love Weddings

84 Person of Interest

Departments

7647

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ers.com

Do you need to know what tempera-ture to serve a merlot? Or if white chocolate is actually chocolate? What’s the best way to sort your recy-clables? How can you make cut flowers last longer in a vase? What does “or-ganic” actually mean? Flair! Magazine wants to help you an-swer all those questions and more. If you have a question about cooking, food, green lifestyles, weddings, flow-ers, decorating and all kinds of things with ‘flair!’, our team of experts can help you out. Just post your ques-tion here on the flair! website, on our Facebook Page or send an email to us at info@chaserivers.com and our team here at flair! will do our best to answer your questions.Send us your questions and one of our editors (most likely me--Resident Genius and Know-It-All) will review the question and respond with an an-swer on our Facebook page. Really good questions, however (those that stump us more than the average ques-tion), will be answered in the next issue of flair! If the question is fan-tastic, that lucky reader will receive a prize from one of our many spon-sors. You may ask, “Who decides if a question is fantastic?” The answer: Chase Rivers and Me. So give us your best questions. We look forward to it!B. Blake ParisFood Editor and Renaissance man

Wine Trouble & Grillin’ Chicken

Ann S. of Daytona Beach, FL: I have a question. I was wondering how long a bottle of wine unopened in the fridge is good for. My hus-band put some in there by mistake but I don’t know if it is still good. It has been in the outside fridge since January.

ƒlair!: The first question to ask is: What kind of wine is it? The best temperature to store all wines is about 55° F. Red wines tend to be stored at 60°F on average. White wines tend to be around 45° F.

I suspect your fridge is set at about 35°F. Your wine has been in the fridge for at least 5 months. If it were a white wine, I would not expect too much damage, if any at all. We Americans tend to drink white wines as a whole more around the fridge temperature range and don’t get the full enjoyment of the wine at that temperature. If the wine is a red, then most likely the wine has been damaged to some degree because the cold has actually stopped the aging process of the wine and begins to affect the flavor.

continued on page 13

Wine Trouble!

this issue

{ask flair! anything}

person of interest {Kevin Wood}

...and everything else for the garden you’ve always wanted

1-800-333-5808www.burpee.com

The world’s first ‘sweet seedless’ tomato...

Lauren P. of Sarasota, FL: I enjoy eating grilled chick-en; unfortunately, I burn the outside of the bird and the inside is still too pink. I have a gas grill. I am having the most issues with skin on dark meat pieces of chicken. I’d appreciate any input.

ƒlair!: Dark meat piec-es are never easy to grill with skin on. There is just too much fat in the skin and also the dark meat pieces themselves. When you place them on the grill, the fat hits the flame causing the flame to become bigger. This of course burns the chicken.

Bone-in pieces of chick-en also take a lot longer to cook than boneless chicken. Why? The bone, of course!

Boneless breast meat usually cooks in about 20 minutes while bone-in meat takes 40-50 minutes. Boneless breast meat should have an internal temperature of 160° F and bone-in at 170° F. So the best method to prevent the “burned outside and pink inside” look for your bone-in chicken is this:

Gas Grill1. Make sure your grill is on medium high.2. Place the poultry on the grill and sear both sides accordingly.3. Take the pieces off the main rack and place on the secondary rack above to slow cook to 170°F internal temperature.

Coal Grill or one-rack gas grill1. Cover half the grill with aluminum foil.2. Sear both sides on open grill part, then place on foil. Be sure to put some small holes in the foil to allow the fat to run off. 3. Cook to an internal temperature of 170°F.

Hope this helps!Keep those questions coming!

Grilling Dark Meat Chicken

www.burpee.com | 1-800-333-5808

Nothing says “Home Grown!” like sweet juicy

tomatoes.

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With the cold comes dry, sensitive skin, so include Hydrating Anti- Aging Serum by Image in your daily regimen. It’s also important to exfoliate weekly with a scrub like Microderma Crystal C System by Agera.

The fall is also a perfect time to start in-salon treatments like Microdermabrasion and Lactic peels. Not only will you feel a difference, you will see one, too. Sun spots, fine lines and pore size will start to diminish. Come see us at Salon P’Nash for more information on skin care and to book a treatment.

Lactic Peel- This mega-

lightening treatment blends

lactic acid and a cocktail of

lightening agents to reduce

sun spots, brown spots and

redness. It will leave your skin

feeling tighter and brighter.

Agera System- Vitamin C

crystals in the mask are acti-

vated to gently exfoliate and

generate AHA stimulation. It

instantly leaves skin feeling

smoother and more radiant.

Hydrating Anti-Aging Serum-

A pharmaceutical grade of

Vitamin C serum that minimizes

and soothes damaged skin.

Contains Vitamins A,C and E to

nourish and create healthy skin.

beauty {fall skincare}

Salon P’Nash OwnerMarybeth Lovell

Your New Fall SkinFall is here and just like your wardrobe,

it’s time to change out your skin care.

Contact Bethany at Salon P’Nash for more informa-tion on peels and microdermabrasion. 615-377-6700 91 Seaboard Lane, Suite 104 Brentwood, TN 37027Or visit www.salonpnash.com for more information.

Bethany EthridgeLicensed Clinical Aesthetician

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{natural resources}

Kusikuy | Natural ClothingThe growing national interest in “getting back to ba-sics” is expanding from organic food to include organic clothing. Environmental and economic concerns have fostered this interest in natural products that can have the added benefit of improving our health. The effect of food on our bodies is self-evident; clothing also can af-fect the body’s well-being. Natural fibers may allow the body to shed toxins more easily through perspiration and can be less abrasive to the skin as well as easier and less expensive to maintain.Founded in Bolivia in 1997, KUSIKUY produces a line of clothing made from organic cotton, alpaca wool and other natural fibers. Founder Tamara Stenn, an US Peace Corps volunteer, developed this coopera-tive to utilize native technologies and organic products as a part of the fair trade movement. KUSIKUY has grown from a small home based business to become an international internet retailer and wholesaler. In 2004 KUSIKUY expanded its line of hand made natural cloth-ing to include EKO certified organic pima cotton. Visit www.kusikuy.com for more information and to view their line of clothing.

Holiday Camping!There are many benefits to camping this holiday. If you’re an allergy sufferer, being out in the country where the air is less polluted will allow your lungs to cleanse themselves from indoor allergens such as dust and molds. Being outside with Mother Nature and your closest family and friends is an excellent way to relax and unwind. Camping promotes fam-ily time and most campgrounds encourage family-based activities. Camping is a very economical way to have a fulfilling vacation without bankrupting your wallet. There are many campsites to choose from and some that are free.Visit www.camping.com to find a campsite near you.

Synergy KombuchaThis handmade Chinese tea is natural and organic and has been fermented for 30 days.With lots of good bacteria, enzymes, amino acids, and antioxidants this tea supports appetite and weight control, metabolism and digestion. Synergy Kombucha can be found at most natural food grocers.Visit www.synergydrinks.com

At flair! we believe natural living is beneficial for our health and our environment. While we do not endorse any product, we are happy to provide information about the availability of natural or health-conscious brands that are environmentally friendly.

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Families are watching every penny in these hard economic times while still trying to make the right deci-sions for the environment and their families. Two such enterprising parents are Dwayne and Megan Reed who, after both being victims of corporate downsizing, decided to start a green enterprise based upon their newest addition to the family, their little girl Abby.

Dwayne and Megan realized that they had to re-duce costs in their household of five and that one way to do that was to use cloth diapers instead of dispos-ables. After researching the benefits and savings re-lated to the use of cloth diapers, the Reeds created

the online company ClothTushies.com, which special-izes in cloth diapers that are environmentally friendly. Through Dwayne and Megan’s research they learned a lot of interesting facts that not only reduce costs for a family, but also help our planet.

So what are some of the advantages of cloth dia-pers? A disposable diaper contains many chemicals that are by-products of the paper bleaching process. Cloth diapers, diaper covers and organic diapers do not contain these chemicals and are softer on your baby’s bottom. They are ideal recyclables since they are used over and over. Disposables end up in landfills after one use.

{natural resources}

cushy tushy

Organic cotton reusable

diapers offer parents the

means to care for baby

in an earth-friendly and

cost-effective way.

text by Blake ParisAbby is wearing a pink and lavender dots minky diaper cover.

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}natural resources {diapers}

Most disposable diaper packages recommend shaking out used diapers in the toilet before discard-ing; a lot of mothers never do this. The reason for the recommendation is that there is a potential for fecal matter to seep into the water table from landfills. By using cloth diapers there is no worry of this happening as all fecal waste goes into the sewer system where it is properly treated.

“We love to be involved in something we believe is the best and safest for all those sweet little babies and a financial help to all the mothers and fathers trying to save money. This is also a product that helps our planet by reducing an amazing amount of garbage,”

explained Megan as she showed us some of the differ-ent types of diapers ClothTushies.com has to offer.

In the long run, parents will spend substantially more on disposable diapers than the cloth alternative. For example, the cost of one dozen cloth diapers is about $13.50. Let’s say you buy 4 dozen flats and 15 one size covers for a total of $310, which should cover about two and one-half years of diapering your child. This is comparable to $60 a month for disposables, for a grand total of $1800 for the same time period. Buy-ing cloth diapers results in a savings of $1490. With that amount of savings you can afford to buy cloth dia-pers made from the finest organic materials.

“It is just amazing to us the amount of waste that is produced by disposable diapers,” said Dwayne.

(below, left to right) ABC wrap diaper in pink, One Size cover-all in yellow, One Size Deluxe Snap diaper in orange, Snap Pocket Diaper with Organic Velour in Pink Lemonade and Mini Nappi in pink

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“We have both been advocates of cloth diapering and have used them with all our children. We start-ed ClothTushies for all these reasons and more. We would also like to provide cloth diapers to less fortu-nate families in our area that can’t afford disposables every week.”

If you are interested in purchasing cloth dia-pers for your baby, please visit ClothTushies.com for the finest selection of cloth diapers on the market. You can keep your bundle of joy comfortable and save a bundle of cash while also helping to save the earth. www.clothtushies.com

Abby is testing her mini nappi made with organic cotton. The print is called Blue Summer.

only the best for your baby’s bottom

(615)589.3464

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}fashion {jeans}

In early June, I encountered

Carrie Eddmenson and a small en-

thusiastic entourage at a local coin

laundry. As I was about to exit,

here came the gang with racks of

some of the coolest vintage wear

I have ever seen. My curiosity got

the better of me and I was soon in-

terviewing two lovely women whom

I discovered to be Carrie’s mom

and sister.

There is a new shop opening

down the street, they told me, fea-

turing Carrie and husband Matt’s

own jeans label, Imogene (pro-

nounced Eye-mo-jean) + Willie

and named after Carrie’s maternal

grandparents. The Eddmensons

are experienced denim designers

for international brands. Imogene

+ Willie jeans will be made and

customized on site and all of these

fabulous vintage pieces will be for

sale as well. In preparation for their

grand opening, they had come to

use the extra dryers to fluff.

Not only did the concept of

Imogene + Willie ring as something

unique and special to me, the obvi-

ous excitement of family and friends

eager to share this information was

somehow contagious. I decided

then that I needed to check out this in-

teresting new spot for Flair! readers.

Imogene + Willie, the store, has

now been open for a few months.

As I prepared to visit the store, I

soon discovered that Imogene +

Willie was not my own little secret at

all. Stylists from New York, LA and

Nashville are buzzing and blogging

about the Eddmensons’ Americana

vision already.

Imogene + Willie fronts 12th

Avenue South in the now-famed

Nashville district and is housed in a

still recognizable old service station

many years gone. It is the perfect

setting for this classic jeans line

and American vintage store. An RC

Cola sign and old bicycle used as

Sheertext by Rachel Owen

jeanius

Carrie & Matt Eddmenson

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Sheer

Imogene + Willie is an unseen retail concept. It is a mix of product design, product execu-tion, and product distribution... all in one retro-fitted gas sta-tion. It is like an artisan bakery for premium apparel.

jeanius

“when you walk in, you feel like you’ve stepped into

another time”

new ‘old’ jeans, vintage wear, worn boots, and jewelry made

from found items

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}fashion {jeans}

window dressing round out the mo-tif. Their simple and recognizable logo, a big orange plus sign, marks the spot.

When I first arrived, I was greet-ed by a multi-tasking Matt and Carrie, an attractive young couple who are the best models for their own brand and style, relaxed and organically cool. Inside smelled of denim. My eye was drawn to em-ployees working diligently at a row of sewing machines to the right. To the left is an area framing the retail store in which are displayed shelves of jeans, vintage leather bags, worn boots and all kinds of unique finds I was eager to explore. I was in-vited to sit and chat with Carrie on a comfy leather couch in the central area; sewing patterns hung in rows above us.

The path to Imogene + Willie’s creation is paved with a rich history. Carrie is a legacy of her family busi-ness, Sights Denim Systems, which has designed, developed and man-ufactured jeans brands for many designer labels including Ralph Lauren, Paper Denim and Cloth, Rogan, Guess, Calvin Klein, Osh Kosh, Earnest Sewn, GAP and Levi. Childhood friend turned sweetheart, Matt had also been with Sights for many years and brings to their part-nership a fine arts background.

Headquartered in Henderson, KY, Sights Denim expanded inter-nationally in the early 1990s when new trade agreements opened the door to utilizing factories all over the world. Carrie ran operations in Istanbul for four years and Matt spent some time in Bangalore, In-dia. Recently, the family came to-gether to reevaluate the pace and

direction of the business and col-lectively decided to close Sights’ doors and cease all development and production.

As a result, new opportunities presented themselves to everyone in the family. Said Carrie, “Matt and I have always been very inter-ested in retail, but knew it could be pretty risky right now. Almost everyone thought we were crazy to do it but we tried hard to come up with a business plan that was multi-pronged where one arm could sup-port the other.”

“We literally picked up [Sights’] design center and brought it here,” said Carrie. In fact, long time col-leagues and sewing masters Nes-tor and Gloria also moved with the design center.

“We’re designing for other la-bels allowing us to offer their brands in the store, making our own brand in-house and selling it in the store; and the store brings in the public to either buy something off the shelves or take advantage of the fact that something can be custom made for them. Hopefully, it’s a beautiful cir-cle.”

In choosing Nashville to relo-cate the development center and open the store, Matt and Carrie felt they picked a city to which clients can travel easily and where there is an existing community of stylists that need them. In fact, it was one of my own first thoughts upon see-ing the offerings of Imogene + Wil-lie. The country music industry will eat this place up. Yum-yum.

During my visit, Carrie intro-duced me to Ian, an eager young man with bright eyes, a t-shirt and jeans, and a ‘50s haircut. He could

have been the ghost of the gas sta-tion’s earliest employees.

Ian had shown up on their door-step before the store’s grand open-ing having heard about the store through a mutual acquaintance, cu-rious and looking for a job. Carrie told me, “We made it clear that we were not in a position to hire, but Ian didn’t take no for an answer. He’s sometimes here just visiting, you look up and he’s selling some-body something. That’s how we’re building this team and our busi-ness--by bringing people on that love it as much as we do. Today he is here filling out an application.”

As Carrie greeted a customer, I asked Ian to show me around the shop and he gladly obliged. I asked him what made him so eager to work for the Eddmensons. “I’ve worked in retail for several years and have a passion for denim and anything Americana,” he said, “so I got excited when I heard about what they were doing here. There aren’t many retail stores in Nash-ville where when you walk in you feel like you’ve stepped into an-other time.” Ian’s right. You imme-diately are privy to the Imogene + Willie vintage vision when you enter the store.

How is a new jeans line made vintage? Imogene + Willie is manu-factured with 11 oz. Cone Mill sel-vedge denim which is the same type of narrowly woven denim used in jeans in the ‘40s and ‘50s made with old style looms no longer com-monly used in American mass pro-duction. This is how Levis were originally made. The line offers various washes and all construction is done in-house. Women’s jeans

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have vintage buttons that are each one of a kind. Men’s jeans use mili-tary buttons. All of the jeans are left unhemmed so there is a little in-house customization with each pair.

Other Imogene + Willie crea-tions are more organic. Currently in the store are vintage worn Army khaki t-shirts with muslin Imogene + Willie logos sewn in front. Each visit to the store is bound to offer new surprises with these limited collections.

A slightly thicker selvedge den-im is used in Ralph Lauren’s vintage inspired collection called Double RL which currently takes up most of Imogene + Willie’s manufactur-ing capacity. Imogene + Willie retail is only one of about 15 stores and

boutiques that carry the line. I asked Carrie how they choose

the thrift items that adorn the store, mostly work wear and Americana pieces originally of or reminiscent of the ’40s, ‘50s and ‘60s. “We shop the country. We shop the world. We dig for treasures.” It’s a trade secret where they actually shop for all these treasures. One of the first things I had noticed in the store was worn boots lining the floor. “We can’t keep boots in the store. We have a constant turno-ver.” Other items include vintage Louis Vuitton bags and Van tennis shoes.

An added bonus in the Imogene + Willie experience is one-of-a-kind jewelry made with found objects by Los Angeles designer Lisa Yesh.

I think new employee Ian said it

best, “Imogene + Willie is a unique-

ly American store. Matt and Carrie

approach everything in a creative

way and are all about getting back

to quality. It’s more than a profit -

making endeavor to them. It’s their

life and they love what they do.”

Give that guy a raise!

If you are in Nashville, stop by

and visit Imogene + Willie at 2601

12th Ave S. Although they have not

made the foray into e-commerce as

yet, Carrie and Matt invite out- of-

towners to visit www.imogenean-

dwillie.com. If you see something

that strikes your fancy, just give

them a call!

2601 12th avenue south + nashville tn 37204 + 615.292.5005

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}health watch {allergies}

For a large number of Ameri-cans, autumn is the season for sneezin’. Late August through October is when many weeds, pri-marily ragweed, release pollen into the air causing what is commonly referred to as hay fever. Those who suffer experience sneezing, stuffy or runny nose, itchy eyes, nose and

throat and trouble sleeping which can make life a daily struggle.

Hay fever really has nothing to do with hay (hay was blamed years ago as autumn corresponded with the hay harvest) and almost eve-rything to do with ragweed and its relative weeds. Ragweed grows rampantly throughout the United

The Nose KnowsStop chasing your running nose.

Seasonal allergies and symptoms are very treatable.text by Rachel Owen

While some areas of the country do typically have higher pollen counts than others in the fall, ragweed is difficult to escape any-where in the United States.

States and a single plant will pro-duce up to a billion pollen grains which act as particle irritants when we breathe them in.

I spoke with Dr. Bruce L. Wolf, MD of Nashville’s Allergy and Asth-ma Specialists who shared that most people affected by a high pol-len count are not clinically allergic to pollen but are actually experiencing nasal or respiratory irritation.

“Only one of four people is al-lergic to anything at all,” said Wolf. “Many experience problems during the fall because the particle load is so heavy in the air during this sea-son that those who are sensitive to irritants think they have allergies.”

Wolf stated that most of us can be helped with symptom-relieving over-the-counter drugs, following

some simple guidelines to cut down on our exposure to irritants and tak-ing care of our bodies, which he described as the “best line of de-fense.”

While some areas of the coun-try do typically have higher pollen counts than others in the fall, rag-weed is difficult to escape anywhere in the United States. Allergists agree that if certain steps are taken to avoid these irritants, you can live anywhere comfortably. The Ameri-can Academy of Allergy, Asthma & Immunology recommends the fol-lowing tips for allergy sufferers to help reduce their exposure to rag-weed:

• Keep windows closed at

all times during ragweed

season to prevent pollen

from drifting into your home.

Use air conditioning, which

cleans, cools and dries the

air. There are window screens

available that will better filter

pollen and other allergens

but they can’t beat shutting

your windows. With closed

windows and hypoallergenic

air conditioners, there are

estimates that an indoor

environment can cut down

pollen count by 90 percent.

Also, keep your car windows

closed when traveling.

• Minimize outdoor activity

when pollen counts are high.

Peak pollen times are usually

between 10 a.m. – 4 p.m. Get

up-to-date pollen informa-

tion for your area from the

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health watch {allergies}

National Allergy Bureau at

www.aaaai.org/nab

• Change your clothing and

take a shower after spending

time outside. Pollen can

collect on your hair and skin.

This goes for the dog too!

If you have indoor/outdoor

animals, make sure they stay

off the furniture and your bed

where pollen can collect and

bathe them regularly. Using a

pet shampoo that minimizes

allergens will help reduce

both pollen and pet dander.

• Don’t hang sheets or

clothing outside to dry.

Pollens can collect on them.

• Minimize exposure to other

known allergens and irri-

tants during ragweed season.

Symptoms are the result of a

cumulative effect of multiple

allergens and non-allergic

triggers.

Dr. Wolf recommends nasal ir-rigation with a saline solution to his patients to maintain nasal health.

“Your own body is your best line of defense against pollens,” he said. “Your body is an amazing organism that has ability to heal itself. The nose filters and warms the air that enters your body so if it is working properly, you don’t need much else. It is wondrous what the body is able to do with all the pollu-tion and irritants in the air.”

“The implication of nasal ir-rigation is to get your own body’s defenses in line again. Your nose is lined with tiny hairs called cilia which conduct mucus through the nose. If you have a sick nose, the cilia become twisted.” Wolf ex-plained that the irrigation helps to regulate the mucus escalator or the

body’s system by which particulate matter is removed from the respira-tory tract.

Below is the “recipe” for the saline solution that Dr. Wolf recom-mends to his patients. Please note that this mixture is physiologic or akin to your body’s own chemistry making it safe to use as often as necessary. Mixing in too much salt or leaving out the baking soda can have adverse affects.

1/2 tsp Salt

Pinch Baking soda8 oz Water

Use for nasal irrigation at room temperature. You can simply snort the solution up each nostril or use a Neti pot made specifically for this practice.

If you are suffering every day af-ter practicing avoidance, irrigation and use of over-the-counter medica-tions to relieve symptoms, visit your doctor to rule out sinus infection and perhaps be tested for allergies.

“Stop chasing your running nose,” recommended Wolf. “Sea-sonal allergies and symptoms are very treatable.”

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Join the Chase Rivers ƒlair! fan page on Facebook.com and receive recipes, enter to win contests, submit your questions and much more!

Live YourLife With

ƒlair!

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}business with flair! {Chef ’s Market}

Sonoma County, California, may seem like an un-likely inspiration for a café in Goodlettsville, Tennes-see, but that is exactly where the notion of Chef’s Mar-ket, Café & Take Away was conceived. After spending ten days canvassing the wine country and northern California coast line, my wife, Cheryl, and I were in-spired to bring a unique type of dining experience to Nashville. We wanted the food to be upscale, chef-prepared and affordable yet the service to be casual, quick and unpretentious.

Our vision included comfort foods like our Hot Chicken Salad, chef-crafted salads like our Lime Pa-paya Quinoa, and our “to die for” Strawberries and Cream Cake. We wanted the atmosphere to be one where you could bring your guests to a rehearsal din-ner or meet for lunch with your best friend out on the patio. That was 12 years ago and Chef’s Market is the reality born of that vision. The years since then have

been challenging and rewarding beyond what we could have imagined.

After opening the restaurant, we soon discovered a real need for catering and event planning in Middle Tennessee. Our tablescaping and over-the-top food became our trademarks. As our business grew, we opened a catering kitchen, turned the basement of our home into a warehouse for props, and hired new culi-nary staff and a creative catering sales staff. Currently we have a staff of over 120 servers, culinarians, bar-tenders and support staff.

From weddings and fundraisers to music indus-try parties and business events, from guest counts of thirty to 5,000, we thrive on the new challenges each day brings. For instance, the other day I was on the phone working with one of the country’s leading event planners. Just minutes after hanging up, I met with a young couple to create an innovative reception on

Chef’s Market, Cafe and Take Away in Goodlettsville was voted Best of Nashville Weddings on the 2009 A-List. Their food services enjoy a reputation as one of the area’s best in din-ing and catering. Flair! asked owner Jim Hagy to share the Chef’s Market story with us, and we are happy he did!

Chef’s Market

by Jim Hagy

A Diner’s DelightWhether you dine in or out, you dine well

at Chef’s Market, Cafe and Take Away.

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Gourmet food catering for your private jet or your kitchen at home.

“…we love what we do.”

their limited budget; afterwards, I worked with our culinary team developing new recipes to rec-reate some classic favorites for a charity’s retro-inspired fund-raiser.

Each customer and event we serve is a challenge and a pleasure. Because of our loca-tion in the Nashville area, how-ever, we also have opportunities to provide service to individuals and groups in the entertainment industry. Perhaps our most exciting event was when Food Network’s program “Behind the Bash” filmed Chef’s Market and crew for three days as we pre-pared for the local movie premiere of “Elizabethtown.”

One of our most enduring memories came from seeing one of Nashville’s most popular young male country mu-sic stars leaving a CMT smokin’ hot after-party that we were ca-tering; he was holding his mom’s hand and had his arm around his dad’s shoulder. It is expe-riences such as these that lend excitement and rewards beyond the work itself to make what we do so satisfying.

At Chef’s, the sky’s the limit, literally. We provide upscale pri-vate jet catering for NFL teams, global musicians on tour, and dinner-for-two on a trip to As-pen. A recent airport gig was catering food for Cold Play’s private jet during their Nashville visit. In all of this, our driving force is the customer’s hap-

piness, regardless of who the customer is.

As the son and grandson of restaurateurs, this business is “in my blood” as they say. I grew up working in my family’s restaurant, beginning at age 11 as a busboy. My sister and I are third-generation owners of the world-famous Hagy’s Catfish Hotel (www.catfishhotel.com), which has been in our family for over 70 years. This desti-nation restaurant is located on the cusp of the Tennessee River and Shiloh National Park and is known for its hushpuppies, coleslaw, lemon rub pie and,

of course, crispy golden catfish. In recent years, USA Today has named The Catfish Ho-tel in the Top Ten Catfish Restau-rants.

More than anything else, we

want folks to know how much we love what we do and how thankful we are to God for the opportunity to serve and get to know our amazing customers.

Chef’s Market, Café and Take Away is

located at 900 Conference Drive, Goodletts-

ville, TN. Visit their café for great food

prepared by professional chefs or contact

them for all your catering needs. Visit their

mouth-watering website for more details

(www.chefsmarket.com), call them at 615-

851-2433, or send an email to catering@

chefsmarket.com. Their hours of opera-

tion are Monday – Saturday, 10:30 a.m.-

9:00 p.m. If you visit them for the first time

after reading this article, tell them Flair!

sent you!

Make your

next event

unmistakably

perfect.

(615) 851-CHEF (2433)chefsmarket.com

900 Conference Dr., Goodlettsville, TN

Inspired food. Here, Home, or Anywhere.

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162570 Chefs Her Ad.indd 1 6/9/08 12:28:33 PM

We will strive to remain a leader in taste and design by care-fully selecting our food products, recipes and design elements with an eye for flair, detail

and originality.

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photos by Ann Carrollrecipes by Chase Rivers

The proof is in the

Feast your eyes on these creative variations of basic bread pudding, and, please, do try this at home.

pudding

{in the kitchen}

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}in the kitchen {bread puddings}

Chocolate Bread Pudding

6 1/2 oz plain dark chocolate

3 large eggs

14 fl. oz heavy cream

1/2 tsp vanilla extract

1/2 cup chopped walnuts

1 cup pitted cherries sliced in

half (or dried cherries)

2 tbsps dark rum

7 slices multigrain brown bread run

through a food processor to shred

3 oz softened unsalted butter

3 oz superfine sugar

1 1/2 tbsp cold water

6 oven-safe ramekins

Soak the cherries in dark rum. Toast shredded bread in the oven at 325 degrees for 5-10 minutes. Melt chocolate in double boiler; remove from heat. In a separate bowl whisk the eggs, butter, and vanilla with the superfine sugar for 4-5 minutes. Stir half the cream gradually into the melted chocolate, then stir in the water. Stir in the egg mixture, then the remaining cream. Mix cherries and walnuts into the chocolate mixture. Pour chocolate mixture over the top of shredded bread and fold in until combined. Cover and refrigerate for 12 hours so bread can soak up chocolate mixture. Butter 4 to 6 oven-safe ramekins and fill with mixture. Bake at 350° F for 30 – 35 minutes.Let cool and top with almond whipped cream.

Almond Whipped Cream

1 1/2 cups heavy whipping cream

1 shot almond liqueur or 1

tsp almond extract

Whisk cream until soft peaks form, about a

couple of minutes. Whisk in almond liqueur

or extract.

In difficult economic times, we look for ways to stretch our food budget to get the most from every meal and every dollar. So we turn to the tried and true recipes from the past that fed the hardy pioneers who built our nation. Many of them lived on small family farms where they grew their own vegetables, raised their own livestock, baked their own bread, and made cakes “from scratch.”

Nothing went to waste. Leftover meats and vegetables became soup or stew. Uneaten rice was recycled as rice pudding, a treat for children who seldom had pennies to buy “penny candy.” Stale bread or biscuits were transformed into bread pudding made from milk, sugar, spices, eggs, a dollop of vanilla extract and dressed up with raisins, nuts, or fruit. This sweet, moist dessert was limited only by the supplies at hand and the cook’s imagination.

Imagine this: bread pudding flavored with pumpkin, sweet po-tato, bananas, pineapple, chocolate, raisins, nuts, figs or berries. Mmmm…the list could go on and on. For a new twist on an old fa-vorite, Flair’s own Chase Rivers has taken this tried and true recipe to the next level of delicious. Feast your eyes on his creative variations of basic bread pudding, and—please—do try this at home.

Dark chocolate has far more antioxidants than milk or white chocolate., as dark chocolate has 65 percent or higher cocoa content.Also, dark chocolate is good for your heart. A small bar of it every-day can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are: * Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure. * Lower Cholesterol: Dark choco-late has also been shown to reduce LDL cholesterol (the bad cholester-ol) by up to 10 percent.

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Chocolate is the ultimate comfort food; combined with bread, a necessary staple, it is positively life-enhancing.

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}in the kitchen {bread puddings}

Banana Bread Pudding

4 to 5 cups day old French bread

shredded through food processor

(if using fresh bread be sure to toast

in the oven at 325 for 5-10 minutes)

3/4 cup brown sugar

4 cups buttermilk

2 1/2 tbsps pure vanilla extract

1/2 tsp nutmeg

1 tsp cinnamon

2 very ripe bananas, mashed

1/2 cup pecans toasted in oven

(bake at 350°F on cookie sheet for

about 10 minutes or until golden brown)

6 ramekins

Preheat oven to 350°F. Lightly butter 6

oven-safe ramekins. Place shredded bread

in a large mixing bowl. In a medium

sized mixing bowl combine the remaining

ingredients, mixing well. Add the bread to

the mixture; let soak 5 minutes. Pour the

mixture into lightly buttered ramekins and

bake at 350°F for 45 minutes. Let cool and

top with banana rum sauce.

Banana Rum Sauce

2/3 cup unsalted butter,

room temperature

1/2 cup packed light brown sugar

6 large ripe bananas, quartered

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3 tbsps dark rum

2 tbsps banana liqueur

1/2 tsp pure vanilla extract

Heat a large saute pan over low heat.

Add the butter, sugar, bananas, cinnamon

and nutmeg. Moving the skillet back and

forth, cook until the butter and sugar

become creamy and the bananas begin

to soften, about one minute. Remove the

skillet from heat and add rum and liqueur.

Return the pan to the heat. Tilt the pan,

avert your face and light the liquid. When

flames subside add the vanilla, remove

from heat and spoon over top of banana

bread pudding.

If bananas ripen before they are picked, they lose their taste and texture.Look for: Bananas which are firm, bright in appearance, and free from bruises or other injury. The state of ripeness is indicated by skin color. Best eating quality has been reached when the solid yellow color is specked with brown. At this stage, the flesh is mellow and the flavor is fully developed. Bananas with green tips or with practically no yellow color have not developed their full flavor potential. Occasion-ally, the skin may be entirely brown and yet the flesh will still be in prime condition.

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This is not your grandmother’s bread pudding--but she would probably love it.

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}in the kitchen {bread puddings}

Pumpkin Bread Pudding

3 cups shredded stale

whole wheat bread

(if your bread isn’t quite stale, toast

in the oven at 325° for 5-10 minutes)

2 large eggs

1 cup pumpkin puree

1 cup whole milk

1 tbsp brandy

1/4 cup dark brown sugar

1/4 cup toasted pecan halves

1/4 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/8 tsp ground cloves

1/4 tsp salt

1/4 cup melted unsalted butter

6 oven safe ramekins

Preheat the oven to 350°F. Roast pecan

halves by baking at 350°F on cookie

sheet for about 10 minutes or until golden

brown. Whisk the pumpkin puree, sugar,

egg, brandy, and unsalted butter in a

medium bowl. Add in the milk, spices, and

salt and whisk. Put the shredded bread

in a large bowl. Pour the wet ingredients

over the shredded bread, mix and let sit

for half an hour for absorption. Lightly

butter ramekins and fill each one. Bake

for 40-45 minutes. If a knife inserted into

the center comes out clean, it’s done. If

bread browns too quickly, cover loosely

with aluminum foil. Let cool. Top with

caramel sauce.

Caramel Sauce

1 ¼ cup dark brown sugar ½ cup butter ½ cup whipping cream

Heat brown sugar and butter in a saucepan

and stir until butter melts. Stir in whip-

ping cream and bring to a boil. Continue

stirring for 2-3 minutes or until sauce is

smooth and slightly thickened.

Pumpkin, the perfect fall decoration, has so much more to offer than just sitting around as a jack-o-lantern. Look for the smaller, medium-sized sugar pumpkins for baking and the largest pumpkins for carving and decorating.Pumpkin is a versatile and nutritious fruit but In today’s world is used mostly in seasonal dishes and desserts.

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Combining the flavors of pumpkin, pecans, and caramel is one of flair!’s most delicious ideas.

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}in the kitchen {turducken}

Several years ago, while living in England, I decided to host Thanksgiving dinner in my home in South Lon-don. Most of my British and European friends had never had a traditional Thanksgiving, so I decided to do it up right and make all the typical dishes associated with a southern Thanksgiving: cornbread dressing, giblets and gravy, sweet potato casserole, ham, pumpkin pie, and mashed potatoes. For the main dish, however, I decided to forego the traditional turkey in favor of something more interesting. So I decided to make Turducken.

Turducken is a chicken stuffed inside a duck which is then stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers. Although the history of turducken is incomplete and sometimes contradic-tory, it is thought to have originated in Louisiana where the stuffings placed inside the birds usually have a Cajun flavor. Whatever its true origins, turducken is fast becoming a popular recipe for Thanksgiving. Turducken is not difficult to make but is a little time-consuming. The end result, however, is a worthy show-stopper.

Is it a Turkey? Is it a Duck? Is it a Chicken?

No, it’s Turducken!recipe and photos by Blake Paris

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TurduckenPrep Time: 1 hour

Cook Time: 4 hours

2 3/4 cups prepared herbed bread

stuffing, at room temperature,

divided use

2 cups prepared cornbread stuffing,

at room temperature, divided use

1/4 cup chopped pecans

1/2 cup whole berry

cranberry sauce

1 (10 to 12-pound) turkey, deboned

1 (4 to 5-pound) duck, deboned

1 (3 to 4 pound) chicken, deboned

4 tbsps butter

3 cloves garlic, cut in quarters

6 fresh sage leaves

2 tbsps fresh thyme leaves

1 tbsp browning sauce (such as

Gravy Master® or

Kitchen Bouquet®)

1 tbsp olive oil

Kosher salt and freshly

ground black pepper

Debone the turkey, duck and chicken before assembly. Rinse the turkey and remove the neck and any giblets. Place the turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat. Continue separating meat from frame, heading toward the thighbone and being careful to keep the “oyster” (pocket of meat on back) attached to

skin, rather than leaving it with the bone. Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.Repeat boning procedure on the other side of the bird. Carefully remove the carcass and use it to make stock. Stock is needed for making stuffing and more stock is needed for gravy. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat overnight.You should end up with a flat bone-less (except for wings and legs) turkey with the skin intact in one large piece. Put the deboned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drum-sticks. Cut through flesh at the thin-nest point and trim around these bones with a knife until they can be removed. (Since they have little meat, we usually cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept “perfectly” intact.Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. We usually completely remove the skin from the chicken, but keep some duck skin which adds flavor.Be sure to cook the same day you assemble to prevent contamination.Measure out 2 ¼ cups of bread stuffing and set aside. Place remaining 1/2 cup

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Is it a Turkey? Is it a Duck? Is it a Chicken?

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}in the kitchen {turducken}

of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce and pecans. Toss to combine. Place remaining 1 ½ cups cornbread stuffing aside. You should have 3 separate stuff-ings. In a food processor, combine butter, garlic, sage, and thyme until herbs are finely chopped. Run your hand under the skin of the turkey to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin. Rub the skin of the turkey with the olive oil. Sprinkle generously with kosher salt and freshly ground pepper. Flip the turkey over so it is open and

skin-side down. Sprinkle with salt and pepper. Preheat oven to 300 F. Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down. Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skin-side down. Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed. Repeat process with the turkey. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together. Place turducken in a heavy roaster. Roast

3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165o F. Baste once per hour with pan juices. If turducken begins to get too brown, cover loosely with heavy-duty aluminum foil that has been coated with vegetable spray. Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer. Makes 12 to 14 servings

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Cornbread Dressing

2/3 cup chopped sweet onion

2 cups chopped pear

4 cups day old cornbread

broken into small pieces

4 cups day old biscuits

broken into small pieces

2 tsp poultry seasoning

2 tsp fresh finely chopped sage

1 tsp coarse ground pepper

4 ounces butter

4 1/2 cups chicken broth

Saute the onion and pear in the butter

until soft. In a large bowl mix sautéed

onion and pear with cornbread, biscuits,

poultry seasoning, sage, and pepper..

Stir until well blended. Add chicken

broth to dry ingredients and mix well.

The dressing should have a wet but not

soggy consistency.

Cranberry Dressing

1 1/2 cups diced celery

1/2 cup chopped sweet onion

1/4 cup butter

6 cups dried cubed bread

1 tsp salt

1/2 tsp poultry seasoning

1/4 tsp black pepper

3/4 cup dried cranberries

1/4 cup toasted pine nuts (toast in

oven at 350°F until

lightly browned)

1 cup chicken broth

Sauté the celery and onion lightly in the

butter until soft. In a large bowl mix the

sautéed celery and onion in with cubed

bread. Add the herbs, dried cranberries,

pine nuts and seasonings. Mix well.

Add the chicken broth. Add chicken

broth to dry ingredients and mix well.

The dressing should have a wet but not

soggy consistency.

Use the cornbread dressing for the first layer then the cranberry dressing for the second layer and the cornbread dressing again for the final layer.

+ƒlair!

C h a s e R i v e R s

recipes & crafts forwith

Mother’sDay

eggsdreams

in the garden

& much more!

C h a s e R i v e R s

recipes & crafts for...withStaycations

& SmartVacations

in the garden

& much more!

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real

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Live your life with ƒlair!

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I love creating and sharing recipes and my focus is usually on the dish itself. Equally important, however, is the prepara-tion of the food, a process that often involves the use of cook-ing or seasoning oils. Oils are a necessity in my kitchen. I use them for frying, sautéing, in salads, etc. There are many differ-ent types of oils with many different uses, aromas and flavors.

Most people don’t know that oil with a higher smoke point is better for deep frying, or that the best oils for stir frying are those low in saturated fats. Some people use one type of oil for all cooking needs when using different oils for different dishes

might result in better taste or less health risk.With conflicting research it has become confus-

ing as to which oils are good and which are bad. It basically comes down to moderation. Too much of anything is probably not good for you. If you deep fry every meal, you’re probably not going to run a mara-thon or pass your yearly physical. If used properly, the right kind of oils can be beneficial to your health

and enhance the flavor of your favorite foods.

It’s“Oil”Right!text & photos by Chase Rivers

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Sunflower OilSmoke Point 440°F

Sunflower oil is made from sunflower seeds and contains more Vitamin E than any other vegetable oil. Sunflower oil has a light appearance and neutral flavor which makes it popular for cooking. Sunflower oil can be used in high temperatures, making it perfect for frying. Three types of sunflower oil are available:NuSun- designed to reduce the amount of saturated fat in sunflower oil. It is the most popular due to its pleasant taste and lack of trans fats. Linoleic - most commonly found, it has a high content of essential fatty acids and vitamin E. High oleic- contains high levels of monounsaturated acids. Health Benefits: Sunflower oil contains large amounts of vitamin E and high lev-els of polyunsaturated fats which our bodies need to lower cholesterol levels.

Olive OilSmoke Point 410ºF

Olive oil is a fruit juice and taste seems to vary depending on variety. Some olive oils taste fruity, some have a nutty flavor and some varieties have a more peppery taste. Heat and light will cause olive oil to oxidize leaving a buttery taste so it needs to be stored in an airtight container in a cool place.Olive oil is good for frying and sautéing due to its higher smoke point. Heating olive oil does not change the health benefits but it will evaporate the alcohols and esters which contribute to its taste and fragrance. Health Benefits: Olive oil is rich in mo-nounsaturated fat which can lower your risk of heart disease and is loaded with antioxidants like chlorophyll, carotenoids and vitamin E.

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}in the kitchen {oils}

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Grapeseed Oil Smoke point 400°F

Grapeseed oil is extracted from the seeds of grapes, is light in color and flavor and has a hint of nuttiness. This oil is used for culinary and cosmetic purposes. When purchasing be sure you’re buying food grade and not cosmetic grade. Grapeseed oil has a high concentrated source of omega 6 acid and is cholesterol-free, making this oil heart-friendly. Grapeseed oil is also ideal for salad dressing, frying, cooking and baking. Due to its high smoking point it’s perfect for frying foods. Its clean unob-trusive taste allows the food flavor to stand out. To prevent oxidation, grapeseed oil should be stored in a cool dark place. Health Benefits: low in saturated fats and high in gamma linolenic acid.

Peanut OilSmoke Point 450°F

Peanut oil has a pale gold color and is commonly used for Asian cuisine. Made from pressed, steam-cooked peanuts this oil is great for cooking due to its subtle peanut flavor that doesn’t transfer or absorb flavors. It has a high smoking point which makes it perfect for deep fat frying or sautéing. Health Benefits: Peanut oil is high in monounsaturated and polyunsaturat-ed fat but research on health risks or benefits has been conflicting.

Walnut OilSmoke Point 320º F

Walnut oil has a delicate nutty flavor and is perfect for baking, cooking and for use on salads. It is an excellent source of omega 3 fatty acids. It is not recommended for high temperatures due to the fact that it will lose its delicate flavor when overheated. As an alternative for olive oil, walnut oil can be used as dipping oil for breads or splashed on a pasta dish for a finishing touch. Walnut oil has a limited shelf life of around 6-12 months and should be refrigerated to prevent oxidation. Health Benefits: Walnut oil is loaded with Vitamins B-1, B-2, and B-3, coupled with Vitamin E and niacin.

Tips: An oil at its smoke point is closer to its flash point, the point where it will burst into flame. The smoke point also marks the begin-ning of both flavor and nutritional degradation. Store your oils in a dark green glass bottle to filter out ultraviolet light and prevent the formation of trans-fatty acids and free radicals.Oils to avoid are palm oil, butter and hard margarine.Educating ourselves about cook-ing and seasoning oils can make our food preparation tastier, safer, and healthier.

Art NeverTasted So Good.

On a farm located just south of Lebanon, Tennes-

see, art takes on many forms. At A Touch of Paris

Woodcraft and Glasswork Creations, we specialize

in grill planks, custom bowls, boxes, and crafts from

native trees found right on the farm. With each item

as unique as the artist, you’re guaranteed a quality

piece of Tennessee art.... with a little flair!

bowls • grill planks • boxes • stained glass art and more615 830 1950 | w w w.touchofparis.etsy.com

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{grilling planks}

Now You’re Cooking

Grilling planks are an exciting way to bring new flavors to your favorite food items. By utilizing a variety of different wood types you can introduce light smoked flavor to fish, meats, poultry and even vegetables. All it takes is a grilling plank commonly available from most grocery stores, a grill (gas or coal), and a great flair! recipe to take your normal grilling occasion to a Flair-tastic experience!

How do grilling planks work? Grilling planks are pieces of hardwood cut in a way to allow them to be soaked in a marinade/water prior to being placed on a grill. By placing your food on the plank and then the plank on the grill, heat from the grill causes the plank to warm and slowly burn. This transfers a light smoked flavor to the food and some of the marinade flavor as well.

text by Blake Paris | photos by Chase Rivers

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Each wood type also provides special smoke notes to the food. Some wood types provide better flavor to specific meats, poultry and fish.

Cedar, the most universal of all the plank types, provides a bold spicy flavor to main-ly fish, pork, and beef. Maple yields a very mild and slightly sweet smoke to your foods. It is good for vegeta-bles and even desserts.Oak is great for delivering marinades with light smoke. It really adds to the taste of beef.Hickory is probably the most common wood used in all types of smoking. It pro-vides a peppery sweetness and very bold taste. Great with poultry and pork.

After you select the type of wood you want to use, the next important step is what you wish to soak it in. Water is of course the easiest and most universal choice. You can also use a very nice red or white wine depending on the recipe. Whatever you choose, how-ever, make sure when soaking the boards that they are soaked for a minimum of one hour and no more than 24 hours.

The next step is to heat your grill to 350° F (me-dium heat). Place soaked plank on grill rack, close cover, heat 5 minutes, then flip plank. Brush a light cooking oil onto the plank, add food and return plank to grill. No flipping or turning of food is required.

Smoke/Grill as per the recipe and enjoy! Always use a meat thermometer to make sure the product is done.

If the planks are not overly charred, they may be scrubbed with hot water and re-used up to 2 times. Be sure to keep a good watch on your grill, because sometimes the planks can catch fire. If this happens, use a spray bottle filled with water to mist the plank and put the flame out. Never leave a plank unattended and be sure to remove the plank or planks from the grill when done.

Planks are also great to use for serving and give a unique look and feel to presentation of the food. It also helps keep the food warm as the planks retain heat quite well during eating.

Grilling planks can be found at your local grocery store but flair!--in cooperation with Touch of Paris Woodcraft and Glassworks--provides some pretty awesome grilling planks as well.

Please visit www.touchofparis.etsy.com to get your grilling planks today.

Cooking with Grilling Planks Reminder: Soak your boards at least 1 hour before grilling!

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Smoked Brie and Skillet Corn

Maple plank soaked with white wine

1 7-oz. block of Brie cheese

1/4 cup corn

1/4 cup black beans

1/4 cup diced onions

1/2 tsp salt

1/2 tsp pepper

2 tbsp olive oil

Mix vegetable and spices in a pan with olive oil and sauté for 10 minutes. Heat grill to 350°F. Place Brie on plank and smother with sautéed vegetables. Place on grill and cook until cheese is warm and begins to melt. Serve immediately with bread.

Smoked Portabella Caps with Blue

Cheese and BaconCedar plank soaked with red wine

6 portabella mushroom caps

(stems and gills removed)

1/2 cup blue cheese crumbles

6 pieces cooked bacon, crumbled

1/2 cup diced onions

Olive oil and brush

Place the cleaned mushroom caps on the planks and brush outsides with oil. Fill with uncooked onions, cooked bacon crumbles, and cover with blue cheese. Heat grill to 375°F. Place plank on the grill and cook for 15-20 minutes or until the cheese is nicely melted and the mushrooms are tender.

Smoked Steak Fajitas Cedar plank soaked with red wine

1 pound beef sirloin in strips

1 onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

3/4 cup sliced mushrooms

2 tbsp fajita seasoning

2 tbsp olive oil

Salt and pepper to taste

Season meat with the fajita seasoning and place aside. Coat vegetables with oil and place to the side as well. Place the plank on the grill and pre-heat for 15 minutes. Make sure the grill is at 375°F. Place vegetables on one side of the plank and the meat on the other. Cook

Smoked Portabella Caps with Blue Cheese and Bacon

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for 25-30 minutes until meat is cooked and the vegetables tender. Rotate meat with tongs while cooking.

Smoked Peppered Garlic Pork Tenderloin Cedar plank soaked with red wine

2-pound tenderloin

3 tbsp minced garlic

1/2 tsp salt

2 tbsp black coarse ground pepper

3 tbsp butter

Melt butter in a cup and coat tenderloin. Sprinkle garlic, salt, and pepper over entire surface of the tenderloin. Place on the plank and then put on the grill. The grill should be at 375°F and meat should

be cooked for 50-70 minutes until pork reaches an internal 160°F. Remove and let stand 10 minutes before slicing.

Smoked Chipotle SalmonCedar plank soaked with white wine

4-5 tbsp soft light butter

(Land o’ Lakes makes

a great product)

1 tsp sweet Hungarian

paprika, or for a

smokier variety, sweet Spanish

smoked paprika

1 tsp medium chipotle chili

2 tbsp ground cumin

1 tbsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

4 tbsp dark brown sugar

2 tbsp unsalted butter, melted

Large filet of salmon, skin-

less, about 2-2 1/2 lbs

1 sweet onion, sliced thin

Prepare medium hot fire for indirect cooking. Soak cedar plank for at least 1 hour before grilling. Combine all ingredients except salmon and onion into a paste. Put salmon on cedar plank and slather on paste. Cover lightly with onion slices. Cook until flaky or fish is at 135°F internal temperature.

Smoked Peppered Garlic Pork Tenderloin

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Professor Paris’s Mini-Tarts of Delicious

Rapture and BlissMaple plank soaked with water

6 mini-tarts or pie shells

1 cup blueberries

1 cup strawberries

1 cup raspberries

1/2 cup sugar

1/4 cup flour

1/2 tsp cinnamon

3 tbsp butter

Mix flour and sugar in a bowl. Add all the fruit together in a separate bowl and toss gently. Fill each mini-pie shell with fruit mixture. On each mini-pie add a pat of butter and sprinkle cinnamon over the top. Place the pies on the plank and place on the grill. Make sure grill is at 400°F and cook for 30 minutes until crust is golden brown.

Professor Paris’s Mini-Tarts of DeliciousRapture and Bliss

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}celebrate {halloween}

Finger FoodsKids love gory stuff at Halloween. Prepare this tasty finger

food as a fun treat for your little boys and ghouls to enjoy. Brace yourself for unearthly shrieks of laughter.

photos & recipe by Chase Rivers

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What You’ll Need

Russet or Baking potatoes

1 sweet onion

1 egg, beaten

Olive oil

Garlic powder

Salt

Finely grated Parmesan Cheese

Paring knife

Food brush

Ketchup (blood)

Cut potatoes in half lengthwise and then cut into finger-shaped sizes. Be sure to cut around the peels and discard. Use a paring knife to round one tip of each potato “finger.” Place all potato sticks in a bowl, season well with salt and garlic powder and mix to coat thor-oughly. Line potato sticks on a baking sheet lightly greased with olive oil. Cut onion in half and remove section to cut into fingernail shapes to go at tips of potato sticks. With a small food brush, dab each onion finger nail on flat side with egg white and place on tip of each potato stick. Cut lines on top of potato sticks to mimic wrinkles (lines will be more visible after baking). Bake at 375°F for 30-35 minutes or until lightly browned. Remove and brush lightly with olive oil and sprinkle with parmesan cheese. Serve with a side of ketchup for dipping.

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PetrifyingPumpkins

{crafts with flair}

crafts by Jodi Melind & Chase Rivers

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PetrifyingPumpkins

Nothing says “It’s Fall!” quite like a pumpkin.

We use them to decorate our homes and yards for

the season. We make Halloween jack-o-lanterns to

delight small trick-or-treaters and we make pump-

kin pies as the perfect ending to our Thanksgiving

dinner. Pumpkins are nutritious and tasty. They are

also a natural canvas for the artist in all of us.

Now flair! takes pumpkin art a step further

with etching tools, paint, and images. You

need a few basic tools and supplies to get

started. Use the many stencils available

commercially or put your imagination to

work to create unique designs for your own

spooktacular pumpkin art gallery.

Tools and Supplies

{crafts with flair}

Wood Gouge

Linoleum Cutter

Paint Pen or Grease Pencil

Black Flat Spray Paint

Painters Tape

Newspaper

Pumpkin

Cut a hole in top of pumpkin and clean out the inside. Clean outside of pumpkin with wet cloth and let dry. Tape stalk of pumpkin. Place pumpkin on newspaper, spray paint black and let dry. Using a stencil or freehand, draw your pattern on pumpkin. Using a linoleum cutter carve out your pattern deep enough for candlelight to come through. Use wood gouge for large areas. For easy etching carve out

the natural ridges in pumpkin.

Festivecandle

Holders

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}crafts {thanksgiving}

Light your Thanksgiving table with unique and naturally beautiful candle holders made from a small squash or pumpkin.

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Add a little flair! to your table this Thanksgiving with these easy-to-make candle holders.

Just cut a circle the size of your candle and scoop out the insides deep enough for the candle to be flush with the top of the squash or pumpkin. Place candles, light and enjoy.

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gobble, gobble!gourdturkeys

Group together for a display or place individually around the table for guests to enjoy.

crafts {thanksgiving}

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What you’ll need

Gourds (we purchased ours at Reed’s Produce in Franklin TN)

Craft Feathers (your choice of color); three per turkey depending on size

Hot glue gunWhole clovesSharp Knife

Cut the bottom side of each gourd evenly so it will stand up straight. Take each craft feather and cut

to accurate size to be in proportion with height of turkey. Place 3 feathers together, fan out and glue at tips to hold all three together and let dry.

Place glued group of feathers and add more glue at base and press into lower back side of turkey gourd. Let dry. To hide hot glued area, cut the tip off a craft feather and glue over top. Snip ends off cloves so they will lie flat on gourd. Hot glue each clove and place on each side of top of gourd to mimic eyes.

Group gourd turkeys together for a table display or set them individually at

place settings for guests to enjoy.

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}celebrate {thanksgiving}

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thanksgivingSeason With Love

Thanksgiving is all about tradition. Family traditions evolve from the blending of customs husbands and wives learned from their parents to form new traditions for their own family. While customs vary from family to family, country to country, or state to state, the core of the Thanksgiving tradition is the focus on family, friends, and food. It is a joyous holiday with less frenzied preparation than Christmas and a more relaxed pace to enjoy the companion-ship of loved ones. It is a time to celebrate all of life’s blessings and enjoy a delicious meal prepared with care and seasoned with love.

In the Flair! tradition, Chase Rivers has come up with new recipes to add a little spice to your Thanksgiving menu. Yes, Virginia, there is turkey, but with a twist. There are side dishes, salads, and condiments to add flavor and flair! that will please your taste buds and perhaps start a new tradition of breaking with tradition when it comes to the Thanksgiving meal.

Happy Thanksgiving from the flair! crew.

photos by Chuck Ärlundrecipes by Chase Rivers

Thanksgiving Day: parades, football, family, friends, food. Those tantalizing aromas from the kitchen culminate in a table spread with plenty followed by sighs of contentment. Whether we serve turkey, beef or any variety of ethnic tra-ditional foods, Thanksgiving reminds us that we are blessed.

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}celebrate {thanksgiving}

Turkey Marsala on Potato Cakes

1 package (20 ounces) turkey

breast tenderloins

1/4 cup Progresso plain bread

crumbs in shallow bowl

1/4 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1 cup milk in shallow bowl

1 tbsp olive oil

1/2 cup baby portabella

mushrooms, sliced

1 tbsp butter

1/2 cup chicken broth

1/2 cup sweet marsala wine

(Pellegrino Marsala Superiore)

1 tsp lemon juice

Cut tenderloins in half and flatten to ¾ inch thickness. In a shallow bowl, mix bread crumbs, salt, pepper and garlic powder. Dip turkey tenderloins in milk and then in bread crumb mixture. Shake off any excess. In a large nonstick skillet, cook turkey in olive oil over medium heat for 7-8 minutes on each side or until no longer pink. Remove and keep warm. In the same skillet, saute portabella mushrooms in butter for 4 minutes or until tender. Stir in the chicken broth and marsala wine. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice. Add salt and pepper to taste. Serve over turkey and potato cakes. Makes 4 serv-ings. For a thicker sauce mix 1 Tbsp of corn-starch with 1/2 cup of chicken broth and mix in while simmering.

Potato Cakes

2 cups new potatoes,

cooked, peeled, mashed

1 egg

1 tbsp flour

2 tbsps whole milk

1/4 cup vegetable oil

Mix mashed potatoes, egg, flour, and milk thoroughly. Shape into flat cakes, about 1/2 inch thick. Heat oil in skillet. Add potato cakes to hot skillet. Cook until golden brown and thoroughly heated. Serve with turkey marsala. Makes 4 servings.

Whatever your menu on Thanksgiving day, remem-ber to give attention to the table setting and arrange-ment of dishes for maxi-mum appeal and ease in serving your guests.

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Turkey Marsala onPotato Cakes

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}celebrate {thanksgiving}

Stuffed Acorn SquashThis dish combines a pleasing blend of ingredients that will provide variety and flavor to the menu.

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Stuffed Acorn Squash

1 1/2 lb. whole wheat bread, cut into 3/4 inch cubes

6 acorn squash

3 tbsps unsalted butter

1 pound ground pork

1 sweet onion, chopped

3 tsps minced garlic

1 cup chopped pear

1 cup dried cranberries

3/4 tsp nutmeg

3 tbsps fresh oregano, chopped

3 tbsps fresh sage, chopped

2 1/2 cups chicken stock

1 tbsp extra-virgin olive oil

Salt and pepper

Molasses for drizzling

Preheat oven to 350°F. Spread bread cubes onto baking sheet. Bake, stirring occasionally, until bread is dry and crispy (about 25-30 minutes). Cool completely and then transfer to a large bowl and set aside. Cut the stem off each squash. Using a spoon, scoop out seeds and pulp. Cut a thin slice off the bottom of each squash to create a level surface. Season squash with salt and pepper. Place in a 9 x 13 inch baking dish. In a large pan over medium heat, cook ground pork until browned. Add butter, onions and pear and sauté until soft. Add minced garlic, salt and pepper (to taste) and continue to cook about a minute. Stir in nutmeg, oregano and sage. Transfer pork mixture to the bowl with bread. Add cran-berries and stir to combine. Stir in 2 cups chicken stock. Spoon stuffing mixture into squash cavities and mound a small amount on top. Pour remaining ½ cup stock into the baking dish. Bake at 375 degrees until squash is tender when pierced with a fork and the stuffing is browned (approximately 1 to 1¼ hours). If stuffing begins to brown too quickly, cover loosely with aluminum foil. Remove from oven, drizzle with molasses and serve. Serves 6.

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Beef Tenderloin with Mushroom Stuffing

1 1/2 pounds beef tenderloin

Mushroom stuffing (recipe below)

Salt and freshly ground black pepper

Preheat oven to 350°F. Butterfly the beef tenderloin by cutting lengthwise down the center to within ½-inch of other side. Flatten with a meat mallet and sprinkle with salt and pepper to taste. Set aside and prepare mushroom stuffing. Spoon stuffing mixture down the center of butterflied and flattened tenderloin. Bring the 2 sides of tenderloin up to meet around the filling. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan and bake for 45 minutes for medium-rare or until internal temperature reaches 140°F. Let stand for 5 minutes before slicing. Spoon Cream Sauce (recipe below) over tenderloin before serving.

Mushroom Stuffing1 pound whole-grain bread

4 slices bacon

4 tbsps salted butter

1 medium onion, chopped

1 tsp poultry seasoning

2 packages (8 ounces each) sliced

baby portabella mushrooms

1/2 cup fresh parsley leaves, chopped

1/4 tsp salt

1/4 tsp black pepper

1 3/4 cups (or more, as needed)

chicken broth

Preheat oven to 325°F. Cut bread into ¾-inch pieces and place on large cookie sheet. Toast bread in oven 25 to 30 minutes or until golden and dry, stir-ring bread halfway through toasting. Cool bread. Cook bacon until browned. Crumble and transfer to a large bowl.

In a medium skillet, heat butter over medium high heat; add onion and poultry seasoning and cook 10 minutes, stirring occasionally. Add mushrooms and cook 10 minutes or until vegetables are tender and lightly browned, stirring occasionally. Add onion and mush-rooms to bowl with bacon; add bread, parsley, salt, and black pepper and mix well. Gradually mix in chicken broth until cubes are moistened.Place any leftover stuffing in a casserole dish with foil and bake in preheated 325-degree oven 20 minutes. Remove foil and bake 20 to 25 minutes longer or until heated through and lightly browned on top.

Cream Sauce1/2 cup minced shallots

1/2 cup rice vinegar

1 1/2 tsps dried tarragon

1/4 tsp dried thyme

1/2 cup dry white wine

1/2 cup chicken broth

1 1/2 cups heavy whipping cream

1/2 cup packed minced

fresh Italian parsley

In a large skillet over high heat, combine the shallot, vinegar, tarragon, and thyme, and cook until the vinegar evaporates, 3 to 4 minutes, stirring often. Add the wine and broth and boil until reduced to about ½ cup, approxi-mately 3 to 4 minutes. Add cream and boil until the surface is covered with large, shiny bubbles and the sauce is reduced to about 1½ cups, about 5 to 7 minutes. Remove from heat, adjust the seasonings, and set aside. Spoon over beef tenderloin and sweet potato risotto.

Beef Tenderloin with Mushroom Stuffing and Sweet Potato Risotto

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}celebrate {thanksgiving}

(clockwise from above) Plum Sauce, Festive Sal-ad with Balsamic Dress-ing, Rosemary Rolls, Sweet Potato Risotto

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Sweet Potato Risotto

2 medium sweet potatoes

1/4 cup olive oil, divided

4 cups hot chicken stock

(1/2 cup reserved)

1/2 cup finely chopped vidalia

onion (or other sweet onion)

1 tbsp minced garlic

1 1/2 cups arborio rice

(12-ounce package)

3/4 cup white wine

1 tbsp fresh rosemary

1 1/2 tsps thyme leaves

3 tbsps butter

2 tbsps grated Parmesan cheese

1 tsp salt

3/4 tsp black pepper

Preheat oven to 350°F. Peel sweet pota-toes and cut in half. Cut halves into 1-inch pieces. Toss with 1 tablespoon olive oil and roast until soft, about 30 minutes. Puree in a food processor with ½ cup chicken stock. Reserve stock. In a large saucepan, heat remaining 3 tablespoons oil and sauté onion over medium high heat. Cook about 3 minutes until soft-ened but not browned. Add garlic, rose-mary, thyme and arborio rice and cook 2-3 minutes, stirring frequently. Stir in wine. Cook, stirring until completely absorbed. Gradually add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, butter, Parmesan cheese and mix. Season to taste with salt and pepper. Scoop with a ladle and serve with stuffed beef tenderloin and cream sauce. Serves 4-6.

Festive Salad

1 head red leaf lettuce

1 yellow tomato, seeded and chopped

1 pear cored, seeded and chopped

1/2 cup dried cranberries

1/2 cup chopped walnuts

3/4 cup crumbled goat cheese

Place red leaf lettuce in large bowl and sprinkle remaining ingredients on top. Serve with balsamic dressing.

Balsamic Dressing

2 tbsp balsamic vinegar

1 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tsp light brown sugar

1/2 tsp salt

1/4 tsp black pepper, ground

1/4 cup extra-virgin olive oil

Mix all ingredients except olive oil together. Add olive oil to mixture and mix well with whisk.

Rosemary Rolls

1 package dry active yeast

1 1/2 cups warm water

1/4 cup honey

2 tsps olive oil

1 tsp salt

1 sprig fresh rosemary, chopped

1 1/2 cups whole wheat flour

2-3 cups unbleached white flower

In a medium bowl, combine yeast, honey and water. Cover and set aside in a warm place for 10 minutes or until foamy. Add oil, salt, rosemary and whole wheat flour and mix well. Stir in white flour ½ cup at a time until a stiff dough has formed. Turn out onto a floured surface and knead for about

5 minutes, adding flour as necessary until dough is smooth and elastic. Place dough in a lightly oiled bowl, cover with a towel and set in a warm place until doubled, about an hour. Preheat oven to 425°F and lightly dust a baking sheet with cornmeal. Punch down dough and divide into 8 pieces. Form pieces into balls and place on prepared sheet. Cover and let rise another 30 minutes. Brush rolls with a mixture of 1 egg yolk and 1 teaspoon water and bake 15 to 20 minutes or until golden brown. Makes 8 rolls. Serve with herbed butter.

Herbed Butter

1 stick softened salted butter

4 ounces softened cream cheese

1 tsp minced garlic

1 tsp fresh chopped basil

1 tsp chopped rosemary

Mix all ingredients together and roll into a log shape using Saran wrap.

Plum sauce

2 1/2 cups chopped plums

1/3 cup sugar

2 tbsps water

Combine all ingredients in a saucepan. Cover; bring to a simmer over medium-low heat. Reduce heat to low; cook for 15 minutes or until plums are tender. Cool and serve as a condiment as replacement for cranberry sauce.

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}etiquette {table manners}

Minding Your Manners

A lesson in table etiquette, for kids, guests and the host.

Wandering among china, crystal, silver, gift items, decora-tive statues, paintings, Christmas trees, nativity sets, and a ware-house with what appeared to be acres of shelves of inventory was an exciting way to begin a morn-ing in Greensboro, North Carolina. Along with about 30 other partici-pants, I was at Replacements, LTD to attend a workshop on table eti-quette.

Jill Slatter, workshop leader, came to NC from Essex, Great Brit-ain, in 1981. Jill has worked with Replacements, Ltd. for 13 years and is presently the showroom su-pervisor. She stated that she knew nothing about china prior to her present job.

Over the years Jill has con-ducted afternoon tea seminars, silver clinics and table etiquette workshops in North Carolina and surrounding states, Delaware, Kentucky, and on the local public TV station. She prefers having the workshops in-house where she has access to all the tableware imaginable. Girl Scouts, home

text by Julia O. Rzonca

schoolers, high school and col-lege students and teachers, gar-den clubs, executives, business representatives, and Replacements LTD employees all have been in her classes.

Jill is hospitable, humor-ous, friendly, and admits that she doesn’t see etiquette as purely black and white. She is realistic in

her approach to cultural differences and practical about hosting a for-mal meal in one’s home. Her work-shops are scheduled periodically and advertised in local newspapers and via emails to Replacement cus-tomers. Jill presented a wealth of information about etiquette and the things she has herself learned from conducting these workshops.

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Minding Your Manners

Teaching Manners to Children

In concluding one workshop session with Girl Scout Brownies, Jill asked what important things they had learned. She was sur-prised that the first answer was “Do not put your gum under the table,” since it had not been dis-cussed. She now includes it in her final lists of “do’s and don’ts” for dining etiquette.

When asked what age par-ents should begin teaching eti-quette to children, she replied without hesitation, “As soon as they can hold a spoon or fork.” Jill emphasized that manners need to be practiced in all situa-tions, not just when going out, or the child will lack confidence in matters of etiquette as an adult. Sixteen is too late to begin to teach manners.

In polling children, 100% have said they prefer to sit with adults at a meal rather than be-ing relegated to a children’s ta-ble. They want to hear and be with older family members and visitors. Dining with adults al-lows children to practice their manners at home with guests and builds their confidence and knowledge of dining etiquette.

Manners as a Marketable Skill

More and more job interviews are being conducted during a meal, especially breakfast. The applicant showing confidence during the meal has the advan-tage over those having higher degrees with poor manners. The greatest gift of adults to children is teaching them skills for life, not just exhibiting manners at a

formal dinner, but in greetings, handshakes, or on the telephone, at home and in public.

Manners for Guests

Both guests and host or hostess have responsibilities. Guests, please R.S.V.P. prompt-ly. Turn off the cell phone before entering the restaurant or home. As a guest, follow the lead of the host. When in a restaurant, show courtesy and do not or-der the most expensive item on the menu. After the event, write a personal thank you note. It seems the thank you note is an-other courteous practice that has fallen into disuse, but the value and weight of it makes it very important. The written work received by post has a much greater impact than an email or, worse, neglecting to send a note at all.

Manners for Hosts

If you are the host, hospital-ity for your guests begins before they enter—in the driveway, yard, and entryway. Be sure house numbers are clearly visible, ga-rage doors are closed, and any children’s toys or bikes are not in the drive or front yard. Welcome guests to your home and thank them for coming. It is your re-sponsibility to keep the conver-sation flowing around the guests and their interests, not your own. They are not present to entertain you and you are not the center of attention.

Flowers always make the ta-ble more pleasant and interest-ing, but arrangements should

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}etiquette {table manners}

be low enough that guests can see each other clearly. Other table deco-rations may be used as well. Ideas were presented for using small, indi-vidual arrangements at each setting or using items normally in display cases to add interest to the table.

In place settings, only the silver, china, or crystal to be used should be on the table. For example, if you are not having soup, then no soup spoon should be on the table. If cof-fee and dessert will be served in a different room, leave coffee cups off the table.

The exception to this rule is the charger (service plate or chop plate), a decorative plate under the dinner

plate. In china patterns, this piece may cost more than a place setting; however, there are many inexpensive ones now available. The charger can be a different color or texture from the china in order to add interest to the table setting. The charger may be removed before serving dessert.

Another new trend is the use of a different place setting for each guest, such as different antique pat-terns or varied colors of Fiesta ware. Creativity in tableware is permissible if the overall effect is attractive and har-monious. Creativity does not extend, however, to the arrangement of table settings.

Filled water glasses, bread and

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salad are the only things that may be on the table when your guests arrive. Drinking water before the meal is permissible after guests are seated.

Jill advised that chicken on the bone should not be served at a formal meal, since eating food with fingers is not acceptable in a formal setting.

Remember that different cul-tures have different customs at the table. The European way of holding the knife in the right hand and fork in the left is acceptable.

Do not be critical or judg-mental of others at the table, unless you are conducting a job interview.

Workshop Lessons

What did I learn from this workshop? All my life, I had known how to lay a proper table, which fork or spoon to use, and knew that the fold of the napkin faces the plate as well as the blade of the knife, or how to turn over my coffee cup if I did not want coffee. After all, my grand-mother had been a home eco-nomics teacher and a Southern farmer’s wife who had taught me well.

I was surprised at what I did

not know. Jill explained, “The

wet on the right; the dry on the

left.” So that means the shrimp

fork goes outside the spoons on

the right. If you have a dessert

that can be eaten with either a

spoon or fork, these go above

the plate with the spoon handle

to the right and the fork below

with handle to the left.

The white wine glass is larger

than the red and both are con-

siderably smaller than the water

glass in older crystal patterns. It

seems that today most people

use a water glass for wine instead

of the more proper wine glass.

I learned that if you must

leave the table in the midst of a

meal, your folded napkin is left

on your chair seat as a sign to the

server that you are not finished.

When concluding the meal, put

silverware together on your plate

and bunch up your napkin to the

left of the plate. Do not fold it or

replace it in the napkin ring.

A final lesson is that, no mat-

ter how much you think you know

about etiquette, there is always

more to learn and many reasons

to learn it.

Replacements ltD800.Replace

www.replacements.com

crystal.

china.

silver and more.

more than 13 million pieces from over 300,000 patterns

Replacements, Ltd. Greensboro, NC, is the world’s largest retailer of old and new china, crystal, silver, and collectibles with more than 13 million pieces from over 300,000 patterns and more than ten million custom-ers on six continents. They offer free pattern identification service and receive 70,000 new pieces weekly. You can shop their website for your pattern; if you can’t find the pieces you need, you can register your

pattern and be notified when pieces are available. Etiquette workshops are presented periodically and are advertised in lo-cal newspapers, in mailings to customers. If you are in the area, take a

tour of their facilities and visit the museum on site.

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{we love weddings}

&Love StoryAmy Piotrek

photos by Chuck Ärlund

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“I don’t even know where to begin! I guess with the good news: Piotrek and I are engaged! In Polish, we are “zareczeni.” I wish that we could call each and every one of you, but the situ-ation is a little more complicated since we are a million miles away. However, we wanted you to know the story.

About two weeks ago, I arrived in Poland and only two days later (on June 1) I was already on a plane to Spain. Piotrek surprised me and told me we were going to the train sta-tion to go and visit his parents, but I eventually noticed that we were on our way not to the trains, but to the airport!

We flew from Wroclaw to Girona (a smaller city outside of Barcelona) and spent the night in Girona with a friend we had met in Spain. The next day I was surprised all over again. I thought we were going back to the airport to fly to one more (or maybe two) places in Spain, but we were re-ally going there to rent a car for the next ten days!

Finally, Piotrek revealed his plan to me: we would take a road trip

across the entire northern coast of Spain and end in Santiago, which is the city where many Christians end a long pilgrimage called the “Camino de Santiago.” We visited the capital of every province across the north of Spain and a few smaller cities also. We saw cities, mountains, beaches, sunsets and a lot more.

At first I felt overwhelmed, as if it were too much, but I was so grateful for how much time and thought Pi-otrek had put into everything. It was a wonderful trip for us to just spend time together and prepare for what was to come (because I kind of al-ready knew what this amazing trip was really for). On the second to last full day of our trip (June 9), we vis-ited “Cabo de Finisterra,” which is in the city Finisterra. It is as far west in Spain as you can go. Its name means “the end of the land” because before Columbus sailed to America people thought it was where the world ends. Piotrek noted that it was as close as we could possibly get to America while still in Europe.

I thought that the proposal would

Amy’s ivory silk bridal gown was custom made by Augusta Jones. The bride selected features from several dress pat-terns to create a new, unique design.

{we love weddings}

Editor’s Note: This is from a letter Amy sent to family and friends de-tailing the romantic story of Piotrek’s proposal of marriage, followed by their equally romantic and gorgeous wedding a few months later.Amy, he’s definitely a keeper!

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come in Santiago, but of course Pi-otrek surprised me again. Knowing that I knew it was coming, he did a great job surprising me with all of these things!

Anyway, we arrived in Finisterra about 7:30 p.m., which we thought would be about an hour and a half before the sunset. We took pic-tures of the lighthouse at the end of the world and then decided to find a place to sit and talk while we watched the sun set.

First, we had to drive up a ter-ribly small road and then walk back down the hill to see both the wa-ter and the land. Once we parked, we layered up (it was soooo windy) and got ready to walk down to the beach.

Piotrek offered multiple times to bring his backpack and I repeat-edly told him it wasn’t necessary (I didn’t know of course that he want-ed to bring important items in the backpack!). He did a good job be-ing creative and hid the ring in his camera case, which was smart be-cause I looked once or twice to see

if I saw anything in his pocket!We found a few large rocks

where we sat to watch the sunset. Everything was absolutely perfect. There was not a cloud in the sky, we had lots of time, and we were directly in the only beam of light left during the sunset.

We actually had more time than we thought because the only thing the sun had to hide behind was the ocean, so the sunset actually hap-pened at about 10:45 p.m.

It was great. We brought a Bi-ble to read and spent time reading and talking about our own personal-ity traits (which stemmed from what we had read). We decided that we should pray because we wanted to leave as soon as possible after the sun set (by this time it was freezing and we didn’t want to have to drive down that scary hill in the dark).

Piotrek agreed to pray, and as he prayed he thanked God for my presence in his life, and for the way I have brought him closer to the Lord (at which point I started to tear up). And then he said “and that is why,

The red and white color scheme was dramatic and beautiful. For wedding favors, each guest was given a unique glass wine stop-per to remember the event.

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(left) Amy and her bridesmaids prepare to leave her parents’ home for the wedding, held at Scarritt-Bennett Center in Nashville. (below) Piotrek sweeps Amy off her feet during their wedding dance.

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(clockwise from top) Amy and father, Deke, share a dance, Amy with her mother Roxanne, the wedding ceremony, Piotrek’s father helps his son prepare, and the 500 guests for the reception held at the Hilton Inn, Downtown Nashville.

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God, in front of you, I would like to ask Amy if she will marry me.”

I looked at him with tears al-ready rolling down my face and smiled. He told me to close my eyes and he got out the ring. I opened my eyes to a beautiful dia-mond (actually one large one and 12 smaller ones surrounding it). He then officially asked (in English) if I would marry him, and I responded yes (in Polish, which is “tak”).

The ring was still in the box at this point and I had to remind him that he was supposed to put it on my finger. He did and we hugged (I cried) and just confirmed that this is what we really want.

In case you’ve forgotten, it was freezing now and getting really dark, but we took some pictures and, lastly, Piotrek had one more surprise.

He pulled out a journal, which had a Spain theme (a matador), and said he just had one more thing. He read 1st Corinthians 13 (the love chapter), which he had written on the second page of the journal, and

he turned to the third page, where he had written “Why do I want to marry you and love you for the rest of my life?”

I didn’t read any of the reasons at the time because it was so cold and dark, but later when we got to our celebration dinner (which was a miracle in itself because we started looking for a restaurant at midnight, and the one across from our hotel just happened to still be serving), I read all 190 reasons why he loves me. They were short reasons, but each was well thought out and so kind.

We ate dinner together until 1:00 a.m. and then returned to our hotel as narzeczeni (fiances!). It was so romantic and beautiful, and I couldn’t have imagined anything better.

I hope this wasn’t too long for you! Just know that it could have been ten times longer. Every day has so many memories and I will remember them for the rest of my life...and tell them to our children (AH!)”

Flowers designed by Chase Rivers, Eye De-sign Floral.

To add to Amy and Pi-otrek’s fairytale romance, they had a second wedding in Poland for all of Piotrek’s family and friends. What a story: an exotic trip and a unique proposal, two incredible wedding cer-emonies, and an interna-tional lifestyle: Amy and Piotrek, thank you for sharing your story. May you live “happily ever after.”

Taste your dreams come true.

M

{615.867.2229} www.maplesweddingcakes.com 352 W. Northfield Blvd., Suite 4E, Murfreesboro, TN 37129

Nashville Office by Appointment only

Maples Wedding Cakes

Simple.Elegant.

Delicious.

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}person of interest {Kevin Wood}

Kevin Wood is an artist who uses paint as his medium. His art doesn’t hang on the wall, however; instead, the wall itself is his art. His expertise in faux painting can trans-form a plain sheetrock wall into brick or stone or the look of marble walls like one might find in a palace. By applying his brush to furniture, such as lightly gilding it with gold or silver leaf paint, an ordinary table or mantle can become a beautiful work of art.

Faux painting first became popular in the United States dur-ing the 1980s, but the technique actually dates back for thousands

of years. Egyptians as far back as 2200 BC used it in wood graining and the technique was found in Mycenaean pottery and other Greek artwork. Italian renaissance paint-ers used it in frescos. Trompe l’oeil (pronounced “trump loy” for those of us who don’t speak French) is a form of faux painting that gives a three-dimensional, or photograph-ic, effect to artwork created on a flat surface, such as a mural.

Faux painting can make an old table look new or a new table look like an antique. Plaster work, such as ceiling medallions that add to the appeal of light fixtures, can cre-

ate beauty on this “fifth wall” that is largely ignored in most homes.

Faux artwork has enhanced thousands, perhaps millions, of homes the world over and remains in demand for those who wish to “live in art” in their homes. Kevin Wood’s artistry has taken him into hundreds of homes over the past 22 years where he has created “live-in art” for his clients. Flair! had the privilege of talking to Kevin about his work recently.

flair!: What inspired you to choose this career and start your own business?

Kevin: After completing college, I moved to Los Angeles, California

Faux artist,real talent.

text by Hazel King

The wall finish has the appearance and sheen of fine wallpaper.

Kevin Wood

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where I was hired as a design assistant for a large interior design firm. I was exposed to a lot of excellent craftsmen and artisans. I was very interested in the decorative artists’ work. I began experimenting in my own home and convinced the design firm to let me start with very small projects that they were involved with. It was something I had a natural knack for and it quickly grew into a thriving business. A designer saw some work I did and asked me to do some paint finishes for a project that he was doing in Aspen, on Cher’s home there (the project was later published in Architectural Digest). After that, my new career was off and running!

flair!: Did you have any formal training in faux painting?

Kevin: I have no formal training per se, but working at a top West Coast design studio as a design assistant helped to expose me to great artists, designers, architects, and also, it helped me to develop my skills as a decorative artist. When I began this work, I met Mr. Lance Bowen, who was an estab-lished decorative artist in Los Angeles. I worked with him and he became my mentor and helped me develop my skills as a decorative artist.

flair!: Do you have staff to work with you?

Kevin: I worked with an assistant for the first 14 years of my business in Los Angeles and he worked with me daily. He became very adept in all of my techniques and when needed for big projects, he flies out to Nashville to work with me. I also have a network of trained decorative artists throughout the country, and we all help each other when we need each others’ services and specialized skills.

flair!: What type of services do you offer?

Kevin: Custom wall finishes, antique plasters, Venetian plaster, gilding,

custom furniture finishes on furniture,

cabinets, and kitchens. Also, I do trompe

l’oeil and mural work.

flair!: What makes this type of work

interesting for you?

Kevin: When I began this work 22

years ago, I had no idea that it would

lead to so many exciting people and

projects around the U.S. I’ve had the

honor of working for governors, poli-

ticians, and celebrities all across the

country. Sometimes my projects are

very large and require me to spend

weeks or months in my clients’ private

homes on a daily basis. Sometimes you

see the good, the bad, and the ugly! It’s a

great study in human behavior. Many of

my clients have actually become really

good friends through the years.

flair!: What is your business motto

or mission?Kevin: I treat every project like

it’s my own home. I never take short cuts and I always strive to do my very best. Ultimately, this is a service industry so it’s a top priority to make the client happy. I have never adver-tised and all of my work is by word

of mouth, or by people seeing my work

and asking for my contact info. I am

also routinely brought onto projects by

various interior designers with whom I

work.

flair!: Could you give examples of

some of your most memorable projects?

Kevin: I’ve done projects for Cher,

Natalie Cole, Robert Redford, Whitney

Houston, David Foster, Alan Thicke,

Kelsey Grammer, Michael Richards,

and the Marvin Davis Family. I’ve

been published in Architectural Digest,

In Style, Casa Vogue, Red Book, and

Audio/Video Interiors. My work has also

appeared in several coffee table books,

and it has also been featured on E! and

Oprah. Some of my larger commercial

projects in Tennessee include the TN

Governor’s Residence, the Vanderbilt

Chancellor’s Residence, the Belle Meade

Country Club (the Iroquois Room), and

the Music City Sheraton. I also worked

on some of the early pilots for what later

became the Home and Garden Channel.

flair!: What are your plans for the

future?

Kevin: To keep working on projects

that I love with people who inspire me.

Kevin stated that although he has

had a number of celebrity clients,

most of his customers are not

celebrities. While some decora-

tive painting is extremely expen-

sive, such as gold or silver leaf, the

techniques of faux painting can be

applied in less expensive ways that

can be affordable while still adding

beauty to one’s surroundings. He

works with clients to determine

their wishes and strives to give

them the results they want within

the constraints of their budgets.

Although he earned a degree in

Arts Management from Oklahoma

City University, Kevin found his true

calling in faux painting. Flair! is

pleased to have the opportunity to

inform readers about the very real

talent of this decorative artist. The

photographs that accompany this

article provide visual evidence of

his abilities and accomplishments..

If you would like to consult with

Kevin about how faux painting can

enhance the appearance and value

of your home or business, contact

him at 615-417-1485 or kwnash-

ville@yahoo.com to arrange an ap-

pointment.

Celebrity Bedroom Retreats, Joanna Lee

Doster, Rockport Publishers, Inc., © 2002 and Spec-

tacular Homes of Tennessee, Ee c. by Panache Part-

ners, LLC, Gibbs Smith Publishing, © 2006.

The wall finish has the appearance and sheen of fine wallpaper.