A Simply Beautiful (and Quite Charming!) Fall Tabletop + Win a Set of Our Cambria Dinnerware!

Decorating, How-To, Inspiration | | | 7 Replies

fall_tabletop_5

Out with the old, in with the new! With the first day of fall officially behind us (adios, summer!), it feels like the perfect time to switch out our outdoor dinnerware for rich autumn hues. We love how deep olive green, bright pumpkin orange and a splash of sunflower yellow define the color palette for this lovely tabletop by Joelle Charming.

The simple but statement making arrangement features our Cambria Dinnerware (in a new Olive hue),  Perotti Flatware and Cliff Wood & Metal Lanterns.

fall_tabletop_7

tabletop1

fall_tabletop_9

fall_tabletop_3

fall_tabletop_6

Plus, we LOVE this delicious, fall-inspired rum cocktail recipe she whipped up with Ron Zacapa 23 Rum:

fall_tabletop_4

Ingredients:

Spoonful of raw sugar (to taste)
A few dashes of Angostura bitters
2 oz. of spiced rum
Orange peel

Instructions:

Muddle together the sugar and bitters in the bottom of a rocks glass and add the rum. Mix together with a spoon and add ice. Squeeze the juice from the peel of an orange on top, and serve cold.

Notes: 

You can also use sugar syrup or a sugar cube, if you prefer.

A Different Kind of Trick or Treat: Bloody Tomato Soup and Focaccia Fingers for Halloween

Entertaining, Recipes | | | 1 Reply

Post written exclusively for Inside & Out by Alison Strickland of Two of a Kind using our Periodic Table Cocktail Plates, Beaker Recycled Glass Tumblers, and Mr. Bones Cocktail Napkin Set.  

Take a break from Halloween sweets and dig into a bowl of “bloody”tomato soup with a side of cheesy focaccia “fingers,”(a fun alternative to your classic grilled cheese). Dunking is a must! And did I mention there’s bacon in the soup?

Creamy Tomato Soup and Cheesy Focaccia

Bloody Tomato Soup and Cheesy Focaccia Fingers

Makes 6 servings

INGREDIENTS
Cheesy focaccia:
1 1/4 cups lukewarm water
2 1/4 teaspoons active dry yeast
4 tablespoons olive oil, divided
2 tablespoons fresh (or 2 teaspoons dried) oregano, divided
2 teaspoons sea salt, divided
freshly ground black pepper, to taste
3 1/2 cups all-purpose flour
3/4 cup grated Gruyère cheese

Tomato soup:
4 slices thick-cut bacon, cut into lardons
2 tablespoons unsalted butter
4 garlic cloves, minced
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tablespoons tomato paste
1 tablespoon all-purpose flour
4 cups chicken broth
2 sprigs fresh (or 1/4 teaspoon dried) thyme
1 bay leaf
1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
1/4 cup heavy cream
sea salt and freshly ground black pepper, to taste

Cheesy Focaccia_slab

INSTRUCTIONS:
Make the focaccia:

  1. In a large bowl, combine water and yeast, stirring until yeast dissolves. Add 2 tablespoons olive oil, 1 tablespoon fresh (or 1 teaspoon dried) oregano, 1 teaspoon salt and a generous pinch of black pepper.
  2. Add 3 cups flour and stir everything until it comes together to form a shaggy ball. Then knead the dough by hand on a well-floured work surface for about 5 minutes. Flatten dough slightly, sprinkle on 1/2 cup cheese and continue kneading until the dough is smooth and elastic, adding flour as needed, about 5 more minutes. Transfer dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
  3. While dough is rising, combine remaining 2 tablespoons olive oil and 1 tablespoon fresh (or 1 teaspoon dried) oregano in a small bowl.
  4. Oil a rimmed baking sheet. After dough has doubled in size, punch it down. Form the dough into a ball and transfer to the prepared baking sheet; let rest for 5 minutes.
  5. Using your fingers, stretch the dough so it evenly covers the bottom of the baking sheet. Cover the dough loosely with a clean kitchen towel and let rise until puffy, about 1 hour.
  6. Preheat oven to 425 degrees.
  7. With your fingertips, poke dimples at 2-inch intervals over the entire surface of the dough. Brush olive oil/oregano mixture on surface of the dough and sprinkle with remaining 1 teaspoon salt and 1/4 cup cheese. Bake until golden brown, 18-20 minutes.
  8. Once focaccia cools, cut into 1-inch-wide “fingers”
    Cheesy Focaccia_cut

Make the soup:

  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes.
  2. Add butter, garlic, onion and carrot and cook, stirring occasionally, until soft, about 10 minutes.
  3. Add tomato paste and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes.
  4. Add flour and cook, stirring constantly, for 2 minutes.
  5. Add chicken broth, thyme, bay leaf and tomatoes and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 30 minutes.
  6. Remove soup from heat and purée. Stir in cream. Season with salt and pepper to taste.

Creamy Tomato Soup

Home Sweet Home: Turn Your Home Into a Haven with a Pottery Barn and Zillow Sweepstakes

Decorating | | | 1 Reply

sherwin_williams_heron_plume

For most of us, a change in weather motivates a change in the rest of our surroundings, too. As fall slowly but surely arrives, and the air turns just a little bit crisper, it’s easy to start dreaming of piles of knit blankets, cozy pillows, shag rugs and fluffy duvets to stay warm.

This season, we’re here to help. We’ve partnered with Pottery Barn Kids, PBteen and Zillow for a sweepstakes that offers one lucky winner the chance to decorate their space with $15,000 in home furnishings from Pottery Barn.

Turn your home into a haven this fall — enter for a chance to win, here.

How to Throw a Mad Scientist Halloween Party

Entertaining, Holiday | | | 3 Replies

Make no bones about it! Our Mad Scientist Halloween Party has everything to help you get experimental this Halloween. Take a look at our creepy collection and our favorite Mad Scientist Party tips, below!

halloween4

Need an easy solution for sweet treats? Buy gummies and candies in creepy, crawly shapes (We love these!) to display on trays and in bowls. Deviled eggs get some serious ick factor when topped with cross-cut green olives with pimentos — don’t they look like eyeballs?

halloween1

Bar time! Use food coloring to make your cocktails bright slime green, or mix wine cocktails in a deep blood red for a spooky chemistry set bar display.

halloween2

We love this quirky alternative to your average olive and cheese plate. Use toothpicks to attach cherry tomatoes, mozzarella balls, olives and basil in a molecular-model like display. (You’ll want to serve them on our Periodic Cocktail Platter, of course)

halloween 3

Add something sweet to your drink station, too! Snap off strips from a bar of white chocolate and use icing to attach a dried cranberry to the top — voila! A creepy, bloody finger that’s perfect for garnishing cocktails.

halloween5

Popcorn is a great casual snack for parties — make your batch seem a little fancier with a side of different spices and cheeses for toppings, and serve with our Alligator Serve Bowl and Condiment Set.

halloween 6

Make sure every spot in your house look extra spooky — we love to fill up bookshelves with candles, glowing skulls and every sort of Halloween knick knack you can imagine!

See all of our Halloween parties here.

A Delicious Cubano Recipe Served with Cameron Hughes Wine

Entertaining, Recipes | | | Leave a comment

A great wine should always be accompanied by great food — but that doesn’t mean you have to cook up a Thanksgiving-style meal every time you want to pop open a bottle of good wine. We love how Alison Strickland of Two of a Kind put together this casual, delicious looking spread with a grilled Cubano sandwich, chips, three homemade dips and served it with a bottle of exceptional Cameron Hughes Wine. Take a look at her recipe, and some of our favorite serveware, below!

Cubano copy

Served with Pottery Barn’s Salerno GlasswareBelgian Linen Everyday Table RunnerGreat White Rectangular Serving Platter and Great White Square Divided Condiment Tray.

Cubano_plated copy

“This Latin-inspired spread is perfect for two to four people, or can be doubled (or quadrupled) for a larger party. Make the dips in the morning and meal prep is a breeze. (Don’t worry about the guasacaca, a Venezuelan version of guacamole — it will retain it’s bright green color for days.) You can even assemble the sandwiches ahead of time and grill them just before serving, leaving plenty of time to kick back with a glass of Cameron Hughes Wine while entertaining.” -Alison

Salsa Fresca, Black Bean Dip, Guasacaca copy

Grilled Cubanos + 3 Easy Dips
Makes 4 servings

INGREDIENTS

Grilled cubanos:
8 sweet Hawaiian rolls (homemade or store-bought), sliced in half horizontally
4 tablespoons grainy Dijon mustard
8 (1 oz.) slices Swiss cheese, cut in half
8 strips bacon, cooked
8 slices dill pickle
4 tablespoons chopped fresh cilantro
8 ounces thinly sliced roasted turkey breast
coconut oil, for grilling

3 easy dips:
Guasacaca:
1 large avocado, peeled, pitted and quartered
1/2 small yellow onion, peeled and roughly chopped
2 garlic cloves, roughly chopped
1 serrano pepper, halved, seeded and roughly chopped
2 tablespoons white wine or rice vinegar
juice of 1 lime
1 1/2 cups fresh cilantro, stems removed
tablespoons olive oil
salt and freshly ground black pepper

Black bean dip:
1 (15 oz.) can black beans, rinsed and drained
1/4 cup chopped yellow onion
2 tablespoons chopped fresh cilantro
1 small garlic clove, minced
1/2 small fresh jalapeño, halved, seeded and roughly chopped
juice of 1 lime
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salsa fresca:
4 ripe tomatoes, seeded and finely diced
1/4 small red onion, finely chopped
1 small fresh jalapeño, very finely chopped (remove seeds for a milder salsa)
1/4 cup chopped fresh cilantro
3 garlic cloves, minced
juice of 1 lime
1 tablespoon olive oil
1/2 teaspoon salt

Corn tortilla chips, for serving

Cameron Hughes Wine
Cubano_close

INSTRUCTIONS:

Make the grilled cubanos:

Spread cut sides of rolls with mustard.

Place 1/2 slice cheese, 1 strip bacon (cut in half to fit) and 1 slice pickle (cut in half to fit) on bottom half of each roll. Then top each with cilantro, turkey, 1/2 slice cheese and top half of roll.

Brush coconut oil on outside of rolls.

Heat a grill pan over medium heat. Add 2-3 sandwiches to pan. Place a heavy fry pan on top of sandwiches and press gently to flatten. Cook for about 3 minutes on each side, leaving fry pan on sandwiches while they cook, until grill marks appear and bread is toasted. Repeat with remaining sandwiches. Let cool slightly and cut each sandwich in half diagonally.

Make the guasacaca: Place avocado, onion, garlic, serrano pepper, vinegar and lime juice in a food processor and purée until smooth. Add cilantro and olive oil and continue to purée until smooth. Add salt and pepper to taste.

Make the black bean dip: Combine all ingredients in a food processor and purée until smooth. Taste and add additional salt and pepper as needed.

Make the salsa fresca: In a medium bowl, combine all ingredients and toss gently. Let stand for 15 minutes before serving.

Salsa Fresca, Black Bean Dip, Guasacaca_close

Makeover Takeover! Pottery Barn Brings New Life to Larkin Street Youth Center’s Residences

Behind the Design, Behind the Scenes | | | 7 Replies

“Everyone deserves the dignity of home.” This poignant quote perfectly encompasses why we’re so passionate about working with the Larkin Street Youth Center in San Francisco.

For the past 30 years, this program has served the homeless youth of San Francisco with emergency shelters, education programs and transitional living facilities.

Screen Shot 2014-09-16 at 9.49.06 AM

This year, we were thrilled and honored to make over one of Larkin Street’s youth residences in San Francisco.

view

Located in the Outer Richmond neighborhood, the building has 4 floors (and a roofdeck!) devoted to the 18-24 year olds who live here. Set against the stunning backdrop of the Golden Gate Bridge, this space (including 2 living rooms, 2 study rooms, 2 kitchens, a laundry room, a gym and a roof deck) got a complete makeover over the course of two days thanks to 2 teams of over 40 Pottery Barn associates.

Take a look at the total transformation, below!

BEFORE: The building had a stunning roofdeck (That view!) that was in good shape, but just needed a little love.

before7

AFTER: A new dining set, some succulents and other warm weather plants did just the trick.

roofdeck_final_7 copy

before6

AFTER: This team also painted lattices bright white to add a little privacy to the sides of the roofdeck, while still preserving the view.

roofdeck_final_5 copy

BEFORE: The third floor living space had one random pink wall and poor lighting.

before4

AFTER: A coat of fresh paint, a new chandelier, our cozy and comfy Turner Sectional and other personal Pottery Barn touches turned this room into a chic, Southwest-inspired living space.

thirdfloor_final copy

after_final_3

BEFORE: The kitchen needed some help, too. Blue paint and a lack of communal space made the room feel disorganized and dingy, despite all the natural light.

before2

AFTER: A navy blue chalkboard wall contrasts beautifully with a coat of crisp white paint, while our expandable Banks Dining Table provides plenty of seating.

kitchen_1 copy

BEFORE: We wanted to turn this third floor homework room into a space with sleek, adult style that would encourage good study habits and create a warm, quiet space to work.

third_floor_office_before

after_final_2

AFTER: This Pottery Barn Kids Teepee makes for the perfect reading nook, too!

teepee final

BEFORE: Downstairs, this living space needed some help, too.

BEFORE1

AFTER: It’s amazing what color can do! This accent wall of Sherwin-Williams Naval brought the room to life.

after_final_6

BEFORE: Like the study room upstairs, this room had plenty of natural light.

before5

AFTER: White curtains filter the light just a little bit, and make this corner a cozy spot to read or catch up on homework.

secondfloor_office_final copy

We all had an amazing couple of days volunteering for these inspiring members of our community. We couldn’t be more proud to support such a wonderful organization and group of people.

groupshot

 

Weekend Luxuries: Lazy Saturday Morning Coffee

Entertaining, Recipes | | | 4 Replies

Weekend mornings just move a little slower, don’t they? Saturday mornings should be cherished and filled with as many lazy, cozy, coffee-filled moments as possible. This styled shoot expresses those moments perfectly.

Scroll down for more photos, plus an incredibly delicious rhubarb jam recipe! 

Coffee-019

Coffee-021

Coffee-027

Post written and styled exclusively for Inside & Out by Ashley Pepitone
Photos by Janet Howard Studio
Pottery Barn products: Rhodes Coffee Mugs, Emma Salad Plates, Glass Sugar Bowl, Coffee Spoons, Pom Pom Hand Crochet Throw

I am a coffee drinker, through and through. There is nothing better to me than a slightly crisp early fall morning, sitting out on the porch with a giant mug of comfort and a cozy blanket. This knit pom-pom throw speaks my love language. It really is like throwing on your favorite chunky sweater — plus, the pom-poms add a touch of unexpected whimsy.

Coffee-007
Coffee-017

I’m normally a savory gal when it comes to breakfast, but there is something so satisfying about making your own jam. The process is not difficult, but it does take some time. If I’m going to have something sweet for breakfast, I love any kind of sweet-tart fruit flavor.

Coffee-013
Coffee-010

Here is the recipe I use for the delicious Raspberry Rhubarb jam you see pictured:

4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon lemon juice
1 1/2-pint fresh raspberries
1/2 teaspoon ground cardamom

Instructions: Combine rhubarb, sugar and lemon juice in a heavy large saucepan. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours.

Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens, about 5 minutes. Add raspberries and boil until thickened, stirring occasionally, about 6 minutes longer. Remove from heat. Add cardamom and stir well. Allow jam to cool completely before serving. Store (refrigerated) up to one week in air-tight container.

Coffee-046