Category Archives: Entertaining

How to Throw a Mad Scientist Halloween Party

Entertaining, Holiday | | | Leave a comment

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!

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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?

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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.

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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)

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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.

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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.

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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!

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

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“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

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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

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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.

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Weekend Luxuries: Lazy Saturday Morning Coffee

Entertaining, Recipes | | | 3 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! 

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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.

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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.

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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.

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Autumnal Mulled Wine Recipe from Mandy Kellogg Rye of Waiting on Martha

Entertaining, Recipes | | | Leave a comment

View More: http://rusticwhitephotography.pass.us/waitingonmartha

Have you started to feel that snap in the air yet? Mornings and evenings are a little darker, and leaves are falling from tree branches — fall is just around the corner. We love summer, but we’re pretty excited to welcome cooler weather and the change in season with cozy knits and warm beverages.

View More: http://rusticwhitephotography.pass.us/waitingonmartha

This festive mulled wine recipe from one of our favorite bloggers, Mandy Kellogg Rye of Waiting on Martha, is the perfect way to usher in autumn. “It’s my favorite cold weather cocktail,” says Mandy. “It’s sure to warm everyone’s hearts and tummies.”

View More: http://rusticwhitephotography.pass.us/waitingonmartha

View More: http://rusticwhitephotography.pass.us/waitingonmartha

Photography by Rustic White

Keep reading to see Mandy’s delicious recipe, served with our Antique Silver Pitcher, Wine Me Up Bottle Opener and our Antique Silver Snack Bowl.

View More: http://rusticwhitephotography.pass.us/waitingonmartha

Ingredients:
4 cups apple cider
1 (750-ml) bottle red wine, such as La Crema Pinot Noir
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

View More: http://rusticwhitephotography.pass.us/waitingonmartha
View More: http://rusticwhitephotography.pass.us/waitingonmartha

Directions: Combine the cider, wine, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange and orange peel to each and serve.

See more of Mandy’s favorite fall picks here.

View More: http://rusticwhitephotography.pass.us/waitingonmartha

Root Vegetable Pot Pie and Pumpkin Spice Lattes: Waiting on Martha’s Favorite Things About Fall

Entertaining, Holiday | | | Leave a comment

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(Photo by Rustic White)

Waiting on Martha’s founder, Mandy Kellogg Rye, lives by the mantra that “Life should be lived beautifully every single day.” We couldn’t agree more.  It’s this reason, among many others, that we’re featuring her In the Spotlight this month.

Read on for a sneak peek of her exclusive online feature at PotteryBarn.com, and stay tuned for the full feature LIVE tomorrow!

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What are three simple ways you like to change your home decor for fall? 

Switch up your pillows and blankets. Incorporate a cozy throw and a few different seasonal pillows and you’ll change the whole mood of your bed and couch.

Invest in a place setting change. I love shifting my place settings for autumn with seasonal dessert plates, napkins and placemats.

Restock the bar. When the leaves begin to change so do my cocktails. Instead of tequila and mint julep cups you’ll find bourbon in my decanter and my bar cart set for colder weather with leather, animal print, and tortoise shell accents.

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What’s your top entertaining tip for the season?

Rather than scrapping what you have and starting anew for the season, make small changes to your existing accents to ensure that the entertaining transition is enjoyable and affordable. Look outside for inspiration and most importantly, embrace the comfort of the season. Think warmth and heartiness.

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This month I can’t wait to: Throw on a pair of boots, a cozy sweater, and drink a Pumpkin Spice Latte.

Design icon: Kelly Wearstler.

Favorite new color combination: It’s by no means new, but blue and white will forever be my favorite color combination.

Signature fall cocktail: Mulled Wine. (See the recipe here.)

Favorite fall dish: Root Vegetable Pot Pie.

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Stay tuned for more of Mandy’s favorite fall things and top Pottery Barn picks tomorrow!

End of Summer Beach Bonfire Recipes from Camp Makery

Entertaining, Recipes | | | 1 Reply

Happy Labor Day Weekend! We’re excited about having an extra day to celebrate (or mourn?) the end of summer. This weekend, we’re headed to the beach for a bonfire, Camp Makery style. Check out this entire inspiring shoot (with plenty of Pottery Barn love) here, and get the beach-friendly recipes below!

Recipes written exclusively for Inside & Out by Tiffany Sauter of Camp Makery
Photographer: Christina Richards
Styling & Art Direction: Lauren Weems of Camp Makery

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Baked Veggie Chips
I was inspired to create this recipe because my clients are often asking me what chips are the healthiest and which ones will help them lose weight.  I often have to give out bad news, and now instead of just telling them there are no healthy chips, I can offer them this recipe.

Ingredients

  • 2 cups assorted Root Vegetables such as sweet potatoes, turnips, carrots, golden or red beets, sliced thinly (I used both a mandolin slicer and just a knife)
  • 2 Tablespoons olive oil
  • A couple dashes of sea salt

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Preheat oven to 250°.  Toss the root vegetable slices with olive oil and salt.  Spread them out on a cookie sheet and bake for 1 hour.  Flip the slices and bake for another hour to 90 minutes, until slightly brown and crisp.  Let chips cool on a cooling rack.

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Nectarine, Heirloom Tomato, and Basil Salad
This is a seasonal and fun version of a caprese salad.  I love peaches and nectarines!

Ingredients

  • 3 nectarines or peaches, peeled, seeded and sliced
  • 3 heirloom tomatoes, sliced into bite-sized pieces
  • 12 sweet basil leaves
  • 4 ounces mozzarella cheese sliced into bite-sized pieces
  • 3 Tablespoons balsamic vinegar

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Toss nectarines, tomato, and basil together with the balsamic vinegar.  Add mozzarella slices and serve.

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Ahi Poke Dip
I get hooked on poke every time I visit friends in Hawaii.  I end up craving it when I’m home, so now I make my own.

Ingredients

  • 2 cups sashimi-grade ahi tuna
  • 1/4 cup sweet onion, minced
  • 1 green onion, sliced thin
  • 1/3 cup soy sauce or tamari sauce
  • 2 Tablespoons sesame oil

Dice tuna into large chunks.  Mix all ingredients together well and chill.

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Corn, Black Bean and Mango Salsa
Simple and yummy!

Ingredients

  • 1 cup frozen corn, thawed and roasted in the oven or 1 corn cob, boiled for 12 minutes and corn removed
  • 1 cup black beans, cooked or drained and rinsed from a can
  • 1 mango, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • 1/3 cup red onion, diced
  • 3 Tablespoons fresh cilantro, torn
  • 1 lime, juiced

Add all the ingredients to a medium bowl and toss well.

How to Throw a Wine and Cheese Party

Entertaining, Parties | | | Leave a comment

We love wine and cheese parties (Who doesn’t?) — and fall is the perfect time to host one. This season, host a wine and cheese party with style — one that involves more than putting out a plate of pre-sliced singles. We had a #pbtwitterparty yesterday with our entertaining expert, Tony, to get his tips on how to throw a wine and cheese party with some Pottery Barn style.

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Say Cheese
Wine and cheese can get expensive. A good cheese costs a lot! To mix things up and stay on budget, we like to use more affordable cheeses in clever appetizers — like crostini or fondue.

Want to pair wine and cheese for tastings? This usually works best with contrasting (sweet + savory) or complementary (sweet + sweet) flavors. Mix up the types of cheeses you serve, too. Firm, soft, semi-firm and flavorful cheeses like gorgonzola.

Give your guests a little break from cheese with other snacks, too. We love to use our Round Vintage Pizza Paddle Board to serve charcuterie. Throw a handful of almonds, olives, dried berries, grapes and other fruit into little bowls. Tip: We’d avoid apples, since they can get brown, unless you squeeze some lemon on them!

Don’t forget that cheese can be a dessert, too! Choose a dessert wine and complement with honey and chocolate for a wine and cheese tasting after a dinner party. 

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Wine Me Up
Just because you’re hosting doesn’t mean you can’t ask for help. Turn your wine and cheese party into a potluck of sorts to make your life a little easier. Have every guest bring a bottle of their very favorite wine to share — assign red and whites to mix it up.

Turn it into a blind wine tasting to make it extra fun. We love this wine tasting party from Julie Blanner.

Worried not everyone will want wine? Serve a few champagne cocktails to keep things festive. Click here for inspiration and recipes.

Don’t forget non-alcoholic options! Martinelli’s Apple Cider is great to have on hand — serve it in flutes! Spritzers are a great choice too — try mixing simple bitters and soda water.

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Hostess with the Mostess
Make hostessing easy and have guests serve sangria, cocktails or spritzers themselves with this fabulous wine barrel drink dispenser.

Bring a stopper or corkscrew as a hostess gift, or wrap your wine in a new dishtowel with a pretty ribbon.

Use wine tags to label glasses so your guests don’t get mixed up. Use paper hangtags and tie them to glasses with raffia or rope. Or, make it super simple and ask a friend with good handwriting to write everyone’s names on the glasses with Sharpie — it comes right off in the dishwasher, trust us!