Photography provided by Fullerton Hotel

Stay

The Fullerton Hotel Sydney

Originally constructed with local sandstone as Sydney’s Victorian-era General Post Office, The Fullerton Hotel Sydney preserves the historic landmark’s classical Italian architecture, with a prime location in the heart of the city’s central business district. Complimentary heritage tours are available most days, and postmaster teddy bear mascots make for adorable keepsakes. The sunny atrium connecting the two buildings is an elegant meeting place for afternoon tea, and pastry chef Jessica Timpano is a sweet genius.

Rooms and suites are split between the contemporary high-rise tower and heritage building, and the 28th-floor club lounge is a lovely spot to relax and enjoy canapés and cocktails overlooking the city. Luxurious touches like Bluetooth speakers, a pillow menu and garment pressing for club-level guests make for a pampered stay. Even with more than 400 rooms, the long-tenured staff provides kind and attentive service that feels more like what you’d expect at a boutique hotel.

Photography by Christopher Pearce

Dine

Saint Peter

Dry-aged, bigeye tuna Wellington, swordfish belly bacon and John Dory liver pâté are just a few creative preparations of fish that you’ll find on the menu at Saint Peter. Chef Josh Niland‘s first experience of dry aging fish was an honest accident when he forgot to put plastic wrap over the dish one night when he was a young cook. The serendipitous mistake resulted in super crispy fish skin and inspired him to develop his own dry-aging method, hanging whole fish by hooks for several days.

At Saint Peter, an expansive skylight frames the open kitchen with curved brass hoods where diners witness fish cooking over a charcoal grill and rotisserie. Niland’s cookbooks unlock the full potential of fish cookery, including all the visceral and gnarly bits, from scales to eyes (which can be used to thicken ice cream), in an effort to use as much of the fish as possible.

Photography provided by Art Gallery of New South Wales

See

Art Gallery of New South Wales

After adding a new campus on Sydney Harbour, designed by Pritzker Prize–winning architects SANAA, the Art Gallery of New South Wales has nearly doubled in size, connecting art, architecture and landscape seamlessly between historic and modern spaces, including a public outdoor art garden. Admission is free, and the gallery is open daily, with art after hours every Wednesday until 10 p.m., featuring complimentary film screenings, performances, artist talks and workshops.

For a more exclusive visit offered through Cultural Attractions of Australia, budding artists can indulge in a three-course lunch with Australian ingredients and wines followed by a drawing workshop in the Grand Courts, sketching their favorite painting or sculpture. Or book a private after-hours tour and five-course dinner with a senior curator tailored to your artistic preferences. There’s even a Yiribana experience that focuses on the Aboriginal and Torres Strait Islander art collection led by an Indigenous host.

Photography provided by Margaret

Dine

Margaret

Sydney-born chef and restaurateur Neil Perry is an absolute legend who put Australia on the global culinary map with Rockpool in the 1990s. He was honored with the Icon Award at the World’s 50 Best Restaurants last year. You may have even tried his food on Qantas Airways.

Perry tried retiring but returned with this gem of a restaurant in the tony Double Bay neighborhood, where sustainable Australian seafood is king, always cooked perfectly and simply dressed to accentuate natural flavors. Fishermen are gallantly credited on the menu, whether it’s Ben’s coral trout or Bruce’s King George whiting, grilled with just a dash of lemon and a generous drizzle of hojiblanca olive oil. At 67 years old, Perry looks spry, suavely expediting and chatting with guests seated in leather banquettes. The restaurant is named for Perry’s late mother, and he works alongside his wife and three daughters in the dining room.

Photography provided by BridgeClimb Sydney

Do

Bridgeclimb

Climb one of Sydney’s most iconic historic landmarks and take in panoramic views of the city. You’ll step into a sturdy jumpsuit and climbing harness, safely hooked in with carabiners all along the way, unlike the brave men (and convicts) who risked their lives to weld and rivet the formidable steel arch in the thirties.

The trek is not nearly as intimidating or strenuous as you might fear — most tours head up to the summit and then loop back to the same place you started, lasting about three hours. Save for a few ladders, you’re ascending stairs at a leisurely pace with several stops for photos. A First Nations guide and storyteller leads a new Burrawa Aboriginal Climb Experience, sharing an Aboriginal perspective of the city’s history, languages and culture, including an ochre ceremony. Twilight climbs are timed to coincide with the sunset and are famous for proposals.

Photography provided by Crown Sydney

Stay

Crown Sydney

This flashy new hotel overlooking the harbor in Barangaroo doubles as a casino and is a destination unto itself, with 11 restaurants and bars, plus the best spa in Sydney. The gleaming skyscraper is the tallest building in Sydney, designed by Wilkinson Eyre to look like three flower petals twisting toward the heavens.

Chefs Nobu Matsuhisa and London’s Clare Smyth have restaurants here, and there’s an extravagant all-day, all-you-can-eat international buffet akin to what you’d find in Las Vegas but with considerably more finesse. Spend an afternoon at Crown Spa, and you’ll feel like royalty, from the modern purple decor and lavish water features to caviar-infused La Prairie facials. There are even stress-relieving sleep therapies designed for jet-lagged travelers and massages on warm quartz sand if you’re interested in trying something different. Relax afterward at the heated outdoor infinity pool, or try your luck on the gaming floor.

Read this article as it appears in the magazine.

The post Artful Living City Guide: Sydney, Australia appeared first on Artful Living Magazine.

Photography provided by The Restaurant Project

Minari

Restaurateur extraordinaire Daniel del Prado has done it again, this time in collaboration with his longtime executive chef and culinary director, Jeff Watson. The extensive menu at Minari reflects Watson’s Korean ancestry, with a range of enticing East Asian flavors. The dim sum, the poached scallops, the crab ramyeon, the charcoal BBQ strip loin, the inventive cocktails — there’s not a wrong move here. The interior design of this Northeast Minneapolis eatery is equally as beautiful as the food itself.

Photography by Chad Holder/Destiny Western

Bûcheron

Francophiles know this South Minneapolis neighborhood spot is as close as it gets to the bistros of Paris thanks to its inviting atmosphere and exquisite fare. Of course, we’d expect nothing less from former Demi Chef de Cuisine Adam Ritter and former Bellecour General Manager Jeanie Janas Ritter, who spent years crafting the excellent experience at Gavin Kaysen’s eateries. The seasonally rotating menu is equal parts Minnesota and France, with standouts like smoked whitefish dip, butternut squash agnolotti and a grilled Berkshire pork chop.

Photography by ENGLE // OLSON

Eloise

Lindsay Pohlad is continuing to elevate the Wayzata food scene, adding this elegant dinner-only eatery right next door to her popular Grocer’s Table cafe and market. The vibe is moody yet mod, inviting you to belly up to the bar, nosh on the relish tray (yes, there’s a relish tray) and spend some time laughing with your fellow mankind. No detail is overlooked, from the housemade garnishes adorning artful cocktails to can’t-miss dishes like the salmon tartare, pan-seared steelhead trout and wagyu meatloaf wellington.

Photography by Gemma Weston/Connor Siedow

Diane’s Place

Another Gavin Kaysen alum who struck out on her own this year is Diane Moua, pastry chef turned restaurateur who’s honoring her Hmong heritage with her Northeast Minneapolis eatery. At Diane’s Place, she shares flavors reflecting her upbringing on a central Wisconsin farm raised by immigrant parents. That comes to life in dishes like a Spam and nori croissant, sour pork short ribs, and of course Hmong sausage. And yes, there are still plenty of incredible pastries to be had.

Photography provided by Barcelona Wine Bar

Barcelona Wine Bar

With nearly 400 wines on offer plus dozens of tapas for pairing, Barcelona is a oenophile’s dream. The North Loop restaurant is a hot spot primed for many occasions:  girls’ wine night, happy hour with the coworkers, a pre- or post-Twins game drink — you name it. It’s easy to get entranced by the buzzy atmosphere, and before you know it, you’ve closed down the bar. Just don’t miss out on the entrées and desserts, which are equally deserving of your attention.

Photography provided by Jorge Guzman/Chilango

Chilango

Twin Cities foodies have shared in Jorge Guzmán’s successes and struggles over the years, and now we’re all rejoicing that he’s cooking up authentic yet unexpected Mexican cuisine at Chilango. On the plate, that translates to tuna tostadas, steak fajitas, Baja fish tacos and camarones al diablo. The Uptown eatery looks out on Lake Bde Maka Ska, serving up picturesque views in addition to these delectable dishes.

Photography provided by Saturday Dumpling Co.

Saturday Dumpling Co.

What began as a popular pop-up shop is now a casual yet cozy Northeast Minneapolis eatery offering its namesake food as well as rice bowls and scallion pancake burritos (yes and yes). The back story: Husband-and-wife owners Peter Bian and Linda Cao found themselves craving the foods of their childhoods, so they started making dumplings from scratch and sharing them with loved ones. Soon they were getting requests for orders — then for a brick-and-mortar location. Lucky us that they delivered on that ask.

Photography by Tyson Crockett

Lagniappe

Minneapolis meets New Orleans at this South Minneapolis restaurant next door to the Du Nord Cocktail Room (and from the same team behind that popular spot). The name itself speaks to the idea of that little something extra, which the team here certainly delivers on. We suggest starting with the char-broiled oysters, pimento cheese and fried green tomato, then following up with the crawfish monica and grillades and grits if you’ve still got room. Oh, and you’ll need a pan of cast-iron cornbread, obviously.

Photography by Isabel Subtil/Wing Ho

Dario

Pasta lovers unite! Industry veterans Joe Rolle and Stephen Rowe teamed up to bring handmade pastas and other contemporary Italian favorites to the North Loop. The poppy pink interiors are as Instagram-worthy as the fare is mouth-watering, making for a dining experience that’s sure to please all the senses. The only challenge is determining which entrées you’ll be savoring tonight — think garganelli with pork ragu, wild mushroom tortellini, and beef short rib and agnolotti — and which you’ll be saving for your next trip to this buzzy restaurant.

Photography by Jeremy Lee

Boketto

St. Louis Park has a new steakhouse, and this one is for keeps. But there’s more than just beef on the menu; there are also plenty of Japanese influences at this self-proclaimed “Mediterr-Asian” eatery. The vibe is fun and festive, and so is the food — including hits like the short rib bao bun, lobster pappardelle, and wagyu and foie gras sushi roll that’s torched tableside. You’ll also need to save room for some steak, including certified angus, Australian jade wagyu and Japanese A5 wagyu cooked to perfection and served with your favorite accompaniments and sides.

Photography by Roy Son

Dexter’s

Can a sports bar really make a best restaurants list? Yes, if it’s from Daniel del Prado in partnership with a former employee and her husband, Carla and Spencer Jones. It’s an elevated take, of course, situated at 50th & France in Edina. Sports are indeed on the TVs lining the walls, while plates are filled with refined bar fare like cinnamon dry-rub wings, onion rings, trout roe dip and some of the best burgers in town. Good food in an easy-going atmosphere? Yes, please.

Photography by Lauren Cutshall

Vinai

And last but certainly not least is perhaps the most celebrated debut of the year, Yia Vang’s long-awaited Vinai. The renowned Hmong-American chef named the Northeast Minneapolis restaurant after the Thailand refugee camp where his parents met and where he was born, and it’s an all-out love letter to his parents. The menu is full of culinary delights based on family recipes, including the must-try sardines snack, fried catfish, crabby fried rice and braised beef rib; there’s even a secret menu for those in the know.

The post The Best New Twin Cities Restaurants of 2024 appeared first on Artful Living Magazine.

Photography provided by Bootleg Blondie

What made you decide to start Bootleg Blondie?

I founded Bootleg Blondie Mobile Bar out of a passion for crafting a memorable and unique experience for events. Seeking an alternative to traditional bar work, I envisioned a dynamic way to channel my creativity. With a long-standing enjoyment of mixing cocktails for friends and family, I receive so much fulfillment in experimenting with new recipes and sharing that excitement with others.

Your drink of choice?

My drink of choice is our Spicy Pineapple Margarita. It has the perfect balance of sweet and heat, and is made with fresh ingredients. It’s been a huge crowd favorite for lots of our events as well!

What are the qualities of a perfect cocktail?

The most crucial aspect of crafting a cocktail is achieving balance. It’s all about creating a harmonious blend where the flavors work together for the perfect sip. Each cocktail has its own unique flavors, but a successful drink will always revolve around a balance of sweetness, acidity and a spirit that complements the entire experience. This balance transforms a good cocktail into a memorable one.

Where do you find inspiration for your cocktail recipes?

Much of my cocktail inspiration is drawn from the seasons. In the summer I focus on light and refreshing flavors, while in the fall and winter I prefer deeper, bolder profiles. Additionally, I take great pride in crafting my own syrups and utilizing fresh juices to enhance the quality and elevate the overall experience of my cocktails.

Can you share your favorite drink recipe for the holidays?

One of my favorite holiday cocktails is a White Cranberry Margarita. This drink not only adds a visually appealing touch to any festive gathering, but it also delivers on flavor. Building on the classic margarita, I incorporate white cranberry juice, a white sugar rim and a sprig of rosemary, transforming it into a delightful winter treat. It’s a perfect blend of aesthetics and taste for the holiday season.

White Cranberry Margarita Recipe

1.5 oz. tequila
2 oz. white cranberry juice
1 oz. fresh lime juice
1 oz. Cointreau
1 sprig fresh rosemary
ice
white sugar for rimming glass

1. Moisten rim of a glass with a lime wedge. Dip the rim into a saucer of white sugar and let sit until dry.

2. Combine tequila, white cranberry juice, lime juice and Cointreau in a cocktail shaker with ice. Shake well.

3. Carefully pour the mix into your glass.

4. Garnish with the sprig of fresh rosemary and enjoy.

The post Bootleg Blondie is Stirring Up Memorable Cocktail Celebrations appeared first on Artful Living Magazine.

The new multi-hyphenate kitchen mainstay is challenging the unique and creative ways gelatin can be incorporated in the soirees of today — a perfect garnish for a spritz, a fanciful accoutrement on a cheese board or an elegant visual delight. Here, we tapped founder Zoe Messinger to detail the inspiration behind launching her own brand, how she dresses up her Gelée and what’s on the horizon for the exciting game-changing pantry staple.

Photography provided by Gelée

What does food and cooking/baking mean to you?

It means connection, collaboration and creativity. It allows me to tap into my most authentic self and channel play.

Why did you decide to launch Gelée?

Gelée came to me in a time of self-healing — a playful, nourishing canvas of self-expression and light at a time when I needed it most. Simply put, it made me feel good. Not just because it’s medicinal and nourishing, but also because it made me feel connected. Gelée became this kaleidoscopic vessel that refracted a luminosity I hadn’t seen before. It was a mirror that illuminated my purpose. Gelée meets you where you’re at and inevitably takes you somewhere new.

What makes Gelée different from other brands on the shelves?

Gelée is gelatin reimagined. It’s the beloved jiggly delight reconstructed for nourishment. I chose each of Gelée’s ingredients with intention and integrity, keeping the entire human ecosystem in mind. With seasonality and science top of mind, Gelée hosts a portfolio of tangy, tropical fruits — Passion, Guava Nectar and Piña Coco. It tastes like you’re biting into the fruit you just picked off the tree.

Gelée sources collagen-rich, non-GMO beef gelatin for optimal health benefits, freeze-dried whole fruit powders to maintain high vitamin and mineral concentration, and apple cider vinegar, which helps keep your body in harmony.

How do you prefer to dress up your Gelée?

I like it simple, dressed up or avant-garde. It’s sort of like your favorite white tee, a canvas for expression. You can mix it into a yogurt parfait with lime zest and honey, wrap it into a shrimp rice paper roll, sauce it onto a roast chicken or even layer it into a jiggly birthday cake. The creations are endless and can feel very inspired and nuanced.

Single-serve Gelée on a decorative spoon. Life changing.

What’s your favorite beverage to serve alongside these delightful treats?

It depends on the time of day, the season and the mood. I always tap into seasonality and earth’s cycles when cooking, eating, and crafting. Some current favorites are matcha tonic with Guava Nectar, and soba cha, Gen Maicha or cacao with Passion. A sip of mezcal is also lovely alongside Piña Coco.

Any exciting collaborations on the horizon?

I just collaborated on two New York Fashion Week events. I created an installation titled “Jelly in the Garden” with Audrey in the Garden for Rothy’s at Fouquet’s.

I also created a large-scale architectural installation for Simon Miller’s new line “Figures” at the WSA Building. I built large shapes for the showroom, as well as bite sized versions for the guests. I’m excited to see what events shape up for future fashion weeks and art events, like Paris Fashion Week in February.

Do you have a go-to party trick?

I always bring a box of Gelée and leave a secret batch in the host’s fridge, so when they wake up hungover the next morning there’s their cure. Voilà, Gelée!

Any advice you can share for the remainder of 2024?

Live luminously.

The post Gelée is the Most Fashionable Pantry Party Trick in a Box appeared first on Artful Living Magazine.

Photography provided by Rocco

Why did you decide to enter the home design space?

I have always loved creating inviting interior spaces. I had just renovated two homes in two years when I met co-founder Sam Naparstek. I thought I was going to build an Airbnb empire while he was working on a better designed wine fridge. When I first met him, he asked me what brand my appliances were. I bought two full sets and you’d think I would have been able to remember the brands of such big ticket items… but I blanked. I realized then how much opportunity there was to build a memorable brand and product in a category that has felt really stale and soulless. My dreams of building a collection of special rental homes has been put on pause, but building Rocco has been even more fun.

Can you share what the process was like deciding on the final sleek design for the Rocco?

We worked with an industrial designer in Milan. We knew we wanted the fridge to feel more like furniture than an appliance, so we worked with someone who knew exactly how to do that. With small details like the rounded corners, a tubular handle and a top that has raised edges with a custom tray to double as a bar cart, we knew that we were creating something that would fit perfectly near a dining table or next to a sofa. It was important to us for anyone to be able to call the Rocco fridge theirs, so we kept the design more minimal so it could blend in with anyone’s decor whether midcentury, post-modern or ultra-modern.

What unique functional design elements/details set Rocco apart from other bar essentials in the market?

There really isn’t any other piece that combines a bar cart and a fridge in one. Having the ability to cool drinks on the bottom, but keep bottles on top using the tray and raised edges makes it both a home organization trick and a party trick. Guests can help themselves to a drink inside or play bartender right on top. I always keep some fun glasses and a vintage ice bucket on mine.

In the spirit of hosting a soiree, what is your go-to party trick?

Having a drink that no one has tried before. It’s fun to help friends discover new drinks they love, but also makes what we’re serving more exciting. Most recently it’s been a homemade strawberry shrub topped with sparkling water. Simple, yet delicious.

Name three bevvie brands that always inhabit your Rocco.

Recently it’s been United Sodas Sour Blueberry, De La Calle! Pineapple Spice and Montauk lemon iced tea.

Any advice for the remainder of 2024?

Stay hydrated.

The post Meet Rocco, the Mini Fridge Making Big Design Moves appeared first on Artful Living Magazine.

In Heartburn, the high priestess of the bon mot wove her thoughtful reflections on food and entertaining throughout the narrative, like footnotes in a juicy diary written by someone obsessed with food — and the many ways in which it can bring people together. No hors d’oeuvres before dinner (guests can’t help but love the food if they’re starving); no fish (it’s eaten too quickly); husbands can’t be seated next to wives (boring! They already know all their stories). And perhaps the most important rule: Never use rectangular tables. Round tables keep people talking.

Ephron, the unofficial sherpa of the modern-day dinner party, would have loved the advice we’ve compiled here. The tips from tastemaker Kate Arends of the lifestyle blog Wit & Delight, actress/comedian/frequent partygoer Liz Carey and Man Repeller founder and The Cereal Aisle writer Leandra Medine Cohen (among others) offer familiar Ephronesque messaging: Keep it easy, and the fun will follow!

Photography by Jeremy Liebman/Trunk Archive

The Guest List

Don’t worry about everyone knowing everyone. Half the fun of a dinner party is the social alchemy created when friends meet friends (there is a special place in entertaining heaven for hosts who bring two single people together and sparks fly). Of course, you don’t want it to be a completely random group of total strangers. A good rule of thumb: Make sure everyone knows at least one other person. This way, all of your guests have at least one person to talk to – and you won’t end up having to babysit anyone when you should be in the kitchen caramelizing mushrooms (Seriously though, do you really need to do that? No one will notice if there are stewed mushrooms swirling around in your beef bourguignon).

When it comes to assembling the perfect guest list, size matters. Just because you own 12 Tiffany place settings doesn’t mean you should use all of them at the same time. “I think the ideal number of guests is between four and six,” says Arends. “Most recipes are made for four to six people. Once you get past eight people, it’s hard to manage logistically, and the group becomes less cohesive. The conversation can easily get broken up, and people can feel left out.”

Artwork by Anna Schwartz

The Invitations

When the group is small, emailing a casual invite a week or two before the event is fine, says etiquette expert Jacqueline Whitmore, founder of The Protocol School of Palm Beach. Of course, certain milestone events like birthdays may call for a bigger party — and a slightly more buttoned-up approach. “If it’s a large, more formal gathering, you should send printed invitations, and they should go out at least six weeks before the event,” says Whitmore. “And make sure all the necessary info is included on the invitation,” adds Carey. “Will dinner be served? What is the dress code? Are plus-ones welcome? Also, please consider this an alert to everyone who will be issuing the ‘shoes off’ statement upon arrival. Let people know so they can get a pedicure or not come!”

Carey also has a funny strategy for making sure that the party conversation will be copacetic before anyone even steps inside the door: “Everyone wants to talk politics, especially now. Nip it in the bud on your invite! In a small font at the bottom, write, ‘Anyone who wants to chat politics or religion is encouraged not to come.’ If that feels too aggressive, make a fun announcement at the outset of the party that anyone mentioning these topics will not be served.”

As for the actual invitations, Paperless Post works well for a casual dinner (check out its adorable collaboration with Liberty Fabrics). For a more milestone event, you can’t go wrong with Mrs. John L. Strong. Or consider commissioning a bespoke design. Illustrator Anna Schwartz hand-painted the invitation seen here.

Photography by The Interior Archive – Stefano Scata/Trunk Archive

The Scene

While most hosts put a fair amount of effort into setting the scene before a dinner party, it’s important not to get your knickers in a twist over nonessential matters. “People spend a lot of time worrying about things no one will notice,” says Arends. “The house doesn’t need to be perfect. A dinner party is about bringing people together and creating shared memories. You can serve a big pot of soup and some great bread, and it can still be wonderful.”

In some cases, it’s more important what you don’t have at a party than what you do. Carey, who is a mom to humans and animals alike, advises locking up your daughters and sons and pets. “No one loves them like you do,” she says. “No one wants fur on their new black dress, and no one wants your kid’s cough. ‘Oh, don’t worry, she’s had that forever!’ Great — now your guests will, too!”

What does matter? By all accounts, good music, good lighting and a steady flow of drinks. Before she hosts a party, Arends always makes a playlist on Spotify that’s around six hours long (108 songs). “It’s mostly jazz, because that tends to appeal to everyone. I find it also kind of sets the tone that we should all be on our best behavior.” To create a relaxed vibe, turn off overhead lights (or use dimmers) and use lamps and scattered candles for a softer effect (just don’t put scented candles anywhere near the food).

Photography by Atelier Doré/Trunk Archive

The Tablescape

If you are pressed for time, you can skip the large, fussy floral centerpiece. (Of course, you can also outsource this task to some local talent like Apricot Floral or Lilia Flower Boutique.) If you have a long table, a series of micro arrangements looks chic — and may require fewer flowers. For an even more laissez-faire approach, look around your home, suggests Merkatz. Jewelry and other random objects can be repurposed as table decor. And don’t overlook natural elements. Pretty branches or pinecones foraged from your backyard can be artfully arranged. Another clever idea: “One of my friends recently carved out purple cabbages and filled them with votive candles,” says Arends.

For groups larger than four, homemade place cards can be fashioned out of smooth black or white quartz rocks (use a gold paint pen to write the names). If the event is very special, consider investing in some beautiful hand-painted watercolor place cards from artist Lexie Armstrong. Or, take a cue from a party Carey recently attended where she was charmed to discover that her name had been embroidered on her dinner napkin. Monograms by Margaret does gorgeous bespoke work.

Can’t find six plates or glasses that perfectly match? Both Arends and Merkatz say they love an eclectic table set with a mix of non-matching but complementary items. Simply choose a color as your theme. At the moment, Arends loves the simplicity of a crisp white, tailored tablecloth, tall burgundy candles and shiny silver accents, like the silver napkin rings she has collected from vintage stores. Another easy way to add a festive finish to your tablescape is to tie velvet ribbons around the napkins or candlesticks.

Photography by Aaron Graubart/Trunk Archive

The Cheese Board

To create a showstopping cheese and charcuterie board, think like a chef: “Your tray should be a feast for the eyes and the tastebuds, featuring only the freshest seasonal ingredients you can find with a variety of textures, colors and flavors,” says Marcy Braselton, founder of Community Kitchen. A few large bricks of stinky cheese take an artisanal turn when drizzled with honey and served with fresh-cut figs. If you are feeling more ambitious, Braselton suggests filling your board with cheese, charcuterie, something savory, something sweet and something to deliver the food graciously into your guests’ mouths. “I like my boards to overflow with all things delicious in an organized yet chaotic way. I aim to create a masterpiece that is almost too pretty to eat!”

A thoughtful selection keeps your board looking and tasting interesting. “I usually include a variety of cow, sheep and goat milk cheeses in different types and textures,” says Braselton. If the cheese is soft like Tomme de Savoie or everything spiced goat cheese, place them on a board in larger pieces as they are easily spreadable and served with a cheese knife. If the cheese is hard or semi-firm like aged cheddar, manchego or Merlot BellaVitano, slice or cut it into bite-size pieces to make serving easy. “The last thing I want to see are my guests standing over my cheese board sawing at a large hunk of hard cheese.”

Braselton’s top go-tos for charcuterie? Capicola, Italian dry salami, prosciutto, bresaola and Calabrese salami. “I typically include two to three options on my board: mild, salty and slightly spicy. If you buy pre-sliced charcuterie, I recommend folding the pieces in half or thirds to display them on your board in a ‘fan’ or ‘river’ of charcuterie.”

According to Braselton, no board is complete without a selection of salty and/or tangy items. A few of her favorites include tiny, tart cornichons and creamy, mild Castelvetrano olives. “I never include fresh vegetables on my cheese board — they belong on a crudités platter with dips. Instead, I like to feature a variety of pickled vegetables like asparagus, okra, peppers, tomatoes, etc.” A savory chutney or onion jam and spiced nuts make wonderful additions as well.

And don’t forget to add something sweet. A high-quality preserve or local honey serves as a nice foil for the savory cheese selection. “This gives your guests creative license to try a drizzle or dollop and create their own flavor combinations.” Adding seasonal fresh fruit and high-quality dried fruit is another great way to balance the savory, salty items featured on your board.

In addition to bread, crackers or fruit/nut crisps, make sure you have some pretty bamboo knot picks or cocktail forks as part of your “delivery device” selection. “Personally, I love a fresh, crusty, rustic baguette as the texture and flavor of golden brown baguettes is unmatched,” says Braselton, noting that they pair beautifully with all of the ingredients on your board. “As a final touch to my beautiful cheese and charcuterie board, I garnish it with fresh, seasonal herbs and edible flowers.”

Photography by Chelsea Kyle/Trunk Archive

The Pour

Consider greeting guests at the door with a signature drink. “I always serve very cold pitchers of martinis,” says Arends. When it comes to wine, she often delegates the task to someone in the group. “People in the Midwest like to feel that they’re contributing something, so I’ll tell a friend what we’re having for the main, and she’ll take care of the wine; another friend will bring a side dish and another one does dessert.” As for how much to serve? Experts advise one drink per person per hour. Of course, it’s important to know your audience — and adjust accordingly.

“I like to start with a bubbly when kicking off a dinner party,” says Leslee Miller, a dual-certified sommelier and founder of Amusee Wine, a wine consultancy firm based in Minneapolis. “Folks come thirsty — it is their first sip of the day. So I account for the first wine and the main course wine to be poured the most. For six people, I would plan on two bottles for your first wine of the evening, two bottles for your main course and one bottle for dessert.”

Miller says you don’t need to spend a fortune on wine. “I love supporting local growers. There are lots of great wines under $20.” For the first drink, she recommends a dry, sparkling Prosecco rosé because “it goes with every appetizer.” One of her favorites: Poggio Costa Prosecco Brut Rosé. When it comes to the main course, she suggests choosing a medium-bodied white as they are more accessible to food pairings than their light-bodied (i.e., Sauvignon Blanc or Pinot Grigio) or full-bodied cousins (Chardonnay). Her go-to white: Mary Taylor Gaillac Perlé. For a red, she likes a light-bodied pour. Think Pinot Noir or Gamay. “They work well with fish, pork, vegan, vegetarian and lean beef, poultry or game for a main course.” Madone ‘Perreon’ Beaujolais-Villages Le Perreon is one of her favorites. You can find all of these wines, along with more of Miller’s top picks, at Sipbetter.com.

Photography by Julia Kennedy/Trunk Archive

The Meal

“For God’s sake, do not attempt to make something new,” says Carey. Arends agrees. She suggests choosing dishes you’ve made before and know exactly how long they will take. “Braised meat — and anything you can cook in the oven for a long time — is usually a safe bet,” she says. For Friendsgiving, Arends made tiny poussins: “It was so easy. I just popped them in the oven, and everyone had their own little birds, which was a fun, elegant surprise.”

Keep in mind that there’s no shame in outsourcing the food. Carey suggests, “Order some stuff, put it in nice bowls and then cook one thing so the house smells nice. People came for a good time, not to watch you have a nervous breakdown in the kitchen trying to figure out how to deglaze!” Or don’t hesitate to have your event catered or hire a personal chef. “I’ve been to many events where they hired local Minnesota chef Brooke Faudree,” says Arends, “and they were always amazing!”

Photography by Stephanie Sunberg

The Outfit

To get advice on the perfect dinner party look, we turned to fashion blogger Leandra Medine. “From a practical standpoint, you want to wear something relatively comfortable — no jackets or garments that are too structured because you’re probably going to be moving a lot,” she says. Think flat shoes, fancy slippers, or socks with flair. But she also believes entertaining at home is an excellent time to take a style risk. After all, you are presumably among close friends and will have minimal exposure to the elements. “If all else fails, wear an apron as a dress!” she suggests. For a playful option, Samantha Tousey of Minneapolis-based boutique Martin Patrick 3 recommends checking out the whimsical prints from La DoubleJ (they actually have an “Apron Dress” that Medine loves). You also can’t go wrong with a simple black dress in an interesting silhouette, like the one blogger Kate Arends is wearing here (add a bold red lip or nails for a punch of color). Tousey suggests looking at options from Toteme. Whatever you do, don’t wait until the last minute to get dressed or pick out an outfit. There’s nothing worse than hearing the doorbell ring when you’re standing in front of a bed strewn with clothes and your hair is in rollers.

Photography by Jamie Chung/Trunk Archive

The Exit Strategy

You may want to start clearing the table at the end of a long night to send a message that the evening is winding down. But resist the urge to turn your guests into dishwashers. “If anyone says they want to help in the kitchen, please know they are lying,” says Carey. “You can accept help from a blood relative.” After all, why spoil a delightful evening for your guests by ending it with an hour of manual labor?

But what if you’ve cleared the table, and no one is moving? How do you tactfully tell your friends it’s time to go home? One surefire trick for coaxing them toward the door is cutting off the liquor, according to Whitmore. Put away the wine or tell them it’s all gone (only you know how determined your guests are when imbibing). But as a universal, all of our experts agreed: When the alcohol is gone, the party’s over. Yes, it’s that easy.

After you’ve cut off the booze, sweeten their exit with some parting carbs. Merkatz likes to send her guests home with a homemade cookie or some leftover dessert so they will have something to remember the evening by the next day. Another fun idea: At the end of one memorable dinner party in which Arends and her guests shared a magnum of wine, they all signed the bottle. It now sits on a shelf in her kitchen alongside a photo from the evening, a happy reminder of time well spent with friends. And as for Carey? She still has her embroidered napkin.

Read this article as it appears in the magazine.

The post The Ultimate Guide to Throwing an Artful Dinner Party appeared first on Artful Living Magazine.

Home to no shortage of famed fashion houses (Prada, Giorgio Armani, Missoni and Gucci to name just a few), the European metropolis boasts a fall fashion week in September that has the stylish set shuttling from the runways to duomo-adjacent cafes in droves. And they don’t skip the Prada outlet, a not-so-secret  spot on the outskirts of the city (roughly an hour by bus) which offers upward of 70% off on fashion and accessories. “Every time I’m in Milan, I secretly dream of living there one day,” says Los Angeles–based fashion designer Anine Bing. “Everything — from the food to the people — feels so magical.”

We asked tastemakers to share their favorite hotels, can’t-miss restaurants and bars and the best shops for scoring a fashionable find.

Photography provided by Portrait Milano: A Member of The Leading Hotels of the World

Stay

Portrait Milano

New on the scene is Portrait Milano, a former seminary turned five-star hotel by the Ferragamo family, under their Lungarno Collection hospitality portfolio. The property — recently restored by architects Michele De Lucchi and Michele Bönan — sits just a few steps from Via Monte Napoleone, a shopping street second in luxury only to Fifth Avenue in New York City. But for a dose of retail therapy even closer to home, the hotel offers the sister location of the Milan boutique Antonia, where fashion’s elite prey on Jacquemus Le Bambino bags and cult-favorite knits from Toteme — a favorite haunt of part-time city resident Mariella Avino, owner of the Palazzo Avino hotel in Ravello, Italy, and curator of its retail shop, The Pink Closet. The hotel is also home to the flagship of So-Le Studio, a sustainable jewelry brand founded by Maria Sole Ferragamo (great-granddaughter of the famous shoemaker) who has made it her mission to reimagine discarded materials.

Photography provided by Langosteria

Dine

Langosteria

Milan restaurateur Enrico Buonocore found inspiration for his quartet of Michelin-starred Langosteria eateries in his childhood on the Amalfi Coast. Seafood standout Langosteria Bistrot — the most playful of the four, with specials handwritten on mirrors and miniature hot-air balloons suspended from the ceiling — is hidden in the Navigli neighborhood, where some of fashion’s biggest brands are headquartered. “It’s a fun spot — Rihanna sometimes goes,” says New York City–based fashion writer Andrea Bossi. “Don’t miss the ice cream–stuffed fruit for dessert.” There’s also homemade smoked spaghetti with clams; a drool-worthy raw bar, the Plateau Langosteria, with everything from sea scallops and langoustines to sea truffles and Saint-Vaast oysters; and Mariella Avino’s go-to, the King Crab “alla catalana.” Avino, who starts each meal with a selection of cocktails, also recommends saying hi to Gennaro, the restaurant’s barman. “He’s the best,” she says. Executive Chef Donato Di Giuseppe runs the kitchen.

Photography provided by Bottega Veneta

Shop

Bottega Veneta

This spring, Bottega Veneta debuted its newest boutique in Milan’s Galleria Vittoria Emanuele II shopping center. Designed by the luxury Italian fashion house’s creative director, Matthieu Blazy, the two-story store features a sumptuous mix of textures, like green Verde Saint Denis marble paired with Italian walnut and leather seating atop wool carpeting. While the retail concept will offer apparel and home goods, the real draw is the fashion accessories. The fashion set have adopted Bottega’s Jodie as 2024’s It carryall, thanks to its minimal blend of the brand’s famed intrecciato construction (woven leather strips) and signature knot — available in 57 unique interpretations. A newish launch is the Andiamo, a boxy bag with knot hardware that’s been spotted on supermodel Hailey Bieber, Academy Award–winning actress Michelle Yeoh and actor Jacob Elordi (of Saltburn and Euphoria).

Photography provided by Fondazione Prada

Do

Fondazione Prada

Rumored to be a favorite of supermodel Kendall Jenner, Fondazione Prada also makes Petrarca’s list when she’s seeking “something other than fashion” — even though the cultural institution, designed by renowned Dutch architect Rem Koolhaas, was founded by none other than Miuccia Prada and Patrizio Bertelli. From now until October 14, catch Miranda July: New Society, the first solo museum exhibition dedicated to the American film director and screenwriter’s work. Curated by Mia Locks, the show explores July’s works starting from the nineties (think 1998’s Love Diamond) up to 2015’s New Society. And don’t miss Fondazione Prada’s Haunted House, a building within the arts and culture center, gilded in 24-karat gold leaf. Be forewarned: You’ll have to climb a few sets of steep stairs for access to a permanent installation by American sculptor Robert Gober in conversation with French-American artist Louise Bourgeois. The ascent is worth the cardio.

Photography provided by Mudec

Dine

Mudec

A self-described foodie, Avino says one of her “absolute favorite” restaurants is Mudec, the three-Michelin-starred spot on the third floor of the Museum of Cultures in the Tortona design district. “The museum setting is one of a kind,” she says. Led by Enrico Bartolini, who has been awarded more Michelin stars for his restaurants in Italy than any other chef, Mudec is a “pure gastronomic experience,” says Avino. Choose from two nine-course tasting menus crafted by Executive Chef Davide Boglioli: the “best of” or the “Mudec experience.” In the latter, enjoy white asparagus with orange blossoms and Parmesan cheese; seaweed-crusted turbot with beets and sea snails; and veal sweetbreads with curry, mastiha (a liqueur made from a piney resin) and carrots. Pro tip: The supplementary wine pairing, supported by sommelier Edoardo Jobet Monett, is a can’t-miss.

Photography provided by Four Seasons Hotel Milano

Stay

Four Seasons Hotel Milano

The Four Seasons Hotel Milano recently underwent a six-month renovation featuring interiors conceptualized by designer and architect Patricia Urquiola. Housed in a 15th-century convent, the property sits just steps from the Duomo in Milan’s fashion district. Shopaholics will love the hotel’s shopping concierge service, which includes breakfast in bed, personal shopping services, custom shopping itineraries with insider recommendations, purchases delivered directly to your room and in-room spa treatments for weary buyers. “We spent afternoons in the courtyard enjoying Aperol spritzes and snacks,” says Bing, who stayed at the property last summer with her husband and two kids. The garden, reimagined by landscape architect and agronomist Flavio Pollano, boasts a noteworthy raw bar and outdoor DJ sets during the warmer months.

Read this article as it appears in the magazine.

The post Artful Living City Guide: Milan, Italy appeared first on Artful Living Magazine.

Photography by Spacecrafting

Kate Sidoti

Brim

Brim is the sort of neighborhood cafe that feels like visiting an old friend’s front porch. That’s not by accident, but rather by design of head chef and owner Kate Sidoti. A comfortable, fast-casual dining concept, her 7-year-old “intentional health cafe” right off Bde Maka Ska serves up lemonade and coffee alongside sandwiches and bowls packed full of nutrient-dense, locally sourced and gluten-free ingredients. “The name Brim is meant to evoke a feeling of fullness and abundance. It’s like being filled to the brim with all the good things,” she says.

Sidoti earned her healthy cooking stripes at a young age: As a teen with a gluten allergy, she developed a brownie recipe she and her friends could enjoy. Later, she trained at the Natural Gourmet Institute for Health and Culinary Arts in New York. When a call came from Park City, Utah, to be the private chef for a family healing from health issues, Sidoti leaped at the opportunity. There, she developed a robust recipe Rolodex — and as an added accolade, found herself cooking eggs for Elon Musk and cookies for Robert Redford during the Sundance Film Festival.

When she fell in love with her husband, Patrick, she decided to move to Minnesota to widen her influence. Her community-driven cafe prioritizes a healthy work environment and deeply vetted sourcing. “Brim is a landing zone for communities to meet and showcase what they grow,” she says, citing Larry Schultz’s vaunted Owatonna chicken farm. The eighty-something Schultz takes orders via the phone, and his brother delivers them to Brim’s doorstep. Summer veggies come from StrongHeart Farms of the St. Croix River Valley, where Brim has a half-acre earmarked. The eatery’s booth at the Minnesota State Fair uses 125 gallons of locally made blueberry jam using blueberries from Little Hill Berry Farm in Northfield.

Though the concept is fast casual, Sidoti says nothing about the prep is: For example, beef is braised for 18 hours before being delivered tableside in the popular pulled-beef sandwiches and chimichurri bowls. “We pride ourselves on being incredibly fresh from source to bowl,” she says.

Read this article as it appears in the magazine.

The post North Notables: Kate Sidoti of Brim appeared first on Artful Living Magazine.

Photography provided by Minnesota State Fair

Getting to the Fair

There are many ways one can get to the fair. Navigating the hunt for quality onsite parking is always a gamble, especially depending on what time of day you’re planning to get there and how much you’re willing to pay even before entering the fairgrounds. That being said, the most convenient and stress-free way is taking advantage of one of the 30 Park and Ride locations throughout the Twin Cities area. Park for free. Ride for free. That’s the tweet.

Photography provided by Sweet Martha’s Cookie Jar

Eating at the Fair

It’s really easy to get lost in the sauce trying to eat literally everything that’s on the fair’s endless menu. Make a list of must-haves and -tries before you arrive and plan to share everything, that way you’re pacing yourself throughout the day. Keep it classic with a bucket of Sweet Martha’s cookies and cheese curds from the Mouth Trap, and bite into something new like the Deep-Fried Ranch dressing at LuLu’s Public House or a refreshing sip from new vendor Loon Lake Iced Tea.

Photography provided by Minnesota State Fair

Soaking Up the Fair

The Great Minnesota Get-Together’s daily run of show is always stacked from open to close, meaning regardless of which day (or days) you decide to venture to the fair, there’s always a moment of quality culture, competition or entertainment for you to enjoy. Plan to stroll through the Fine Arts Center, the Agriculture Horticulture Building and, of course, the Dairy Building — home to the world famous Princess Kay of the Milky Way butter sculptures.

The post A Pocket Guide to the 2024 Minnesota State Fair appeared first on Artful Living Magazine.