Food

Bluestem, a cookbook for progressive American cuisine

Written on October 28, 2011 at 3:31 pm
By Rebecca Christian

Bluestem is a restaurant in Kansas City, much-praised for creating dishes that are imaginative but that ordinary people might actually want to eat: Smoked Salmon Panna Cotta, Rack of Venison with Pickled Lady Apples, Stone Fruit Cobbler, Oatmeal-Ale Cake. It’s run by passionate foodies and husband-and-wife chefs Colby and Megan Garrelts. Bluestem is also the name of their new cookbook, which is written in the first person with instructions such as “Know thy monger and thy butcher.”

If you’re already thinking Christmas like I am, it would make a nice gift for the foodie on your list (and maybe he or she would invite you over to try the Honey Custard with Linzer Wafer Cookies). The book becomes available from Andrews McMeel Publishing November 8, and you can order it for $28.22 from Amazon: http://www.amazon.com/Bluestem-Cookbook-Colby-Garrelts/dp/1449400612

It’s also filled with the chatty asides you might expect from those who live and breathe food, such as dessert maker Megan’s anthropomorphism of sugar : “As a woman, I can confidently say that sugar is definitely female: It can be cranky and temperamental…Hell hath no fury like hot sugar.”

The cookbook is divided into seasons, keeping the emphasis on cooking whatever is fresh, good, and locally available. Each season has recipes organized this way: amuse-bouche, cold, hot, pasta, water (seafood), land (meat), sweet, and petits fours.

This autumnal recipe for Risotto with Butternut Squash caught my attention:

 

Risotto, butternut squash, allspice
Serves 8 as a first course,
4 as a main course

If you’ve ever patiently stirred risotto until it’s thick and creamy, you know why it is such a rewarding task when it turns out right. Despite the patience required, you’ll want to make it over and over again.
Risotto is not difficult to make. But before you start, make sure that you have the correct variety of rice (long-grain rice will not yield the right results), all of the stock warm and ready to go, and, above all, the time. Don’t try to rush this, or you’ll end up with rice that looks cooked but is gritty and hard within. And make sure you’re ready to eat it right when it’s done. Risotto does not reward your patience with patience; it has a very short shelf life once it’s cooked. Let it sit for more than a few minutes and it will begin to turn soft and gummy.
Any type of fleshy winter squash will work for this recipe, including pumpkin and acorn squash.

8 cups Chicken Stock or Vegetable Stock
3 tablespoons unsalted butter, softened
3 tablespoons unsalted butter, cold and cubed
2 shallots, finely diced
2 cloves garlic, minced
2 cups butternut squash in ½-inch cubes
2 cups Carnaroli rice
¾ cup white wine
Salt and freshly ground white pepper
1 cup freshly grated Parmesan cheese, plus more for garnish
Freshly grated allspice

Heat the chicken stock in a stockpot over low heat. Cover and keep warm.
Heat the softened butter in a large saucepan over medium heat. Add the shallots, garlic, and butternut squash and stir until softened, about 5 minutes (you don’t want to develop any color). Using a wooden spoon, stir in the rice, coating it with the butter and seasonings.
Continue to stir and toast the rice for about 5 minutes. Add the wine and stir until it evaporates.
Stirring the rice continuously, add the warm stock, 1
cup at a time, making sure that the liquid is completely absorbed by the rice before adding the next cup. The rice will start to release its starch and thicken into a creamy porridge, about 30 minutes. Depending on the texture of risotto you like, the grains of rice should be tender to firm, but not gritty. Season the risotto with salt and pepper. Remove from the heat and let sit for a couple of minutes.
Beat the cold butter and Parmesan into the risotto. Serve immediately. Grate a bit of allspice over the risotto with a nut grater or Microplane zester and any additional Parmesan over the risotto at the table if you like.

—From Bluestem: The Cookbook by Colby Garrelts and Megan Garrelts with Bonjwing Lee

I was also taken with this one for Beets with Whipped Blue Cheese and Candied Pecans, with an introductory comment from Colby:

 

Beets, whipped blue cheese, candied pecans
Serves 4

I can’t keep Megan away from beets when the gem-like baby ones roll in. Lucky for her, beets are readily available year-round in the Midwest. Although this salad can take on one of many variations, we strip it down to its bare essentials, focusing on the beets, whose sweetness seems intensified against the salty whipped blue cheese that we pair with it. Candied pecans give the salad some needed snap, and a few tendrils of baby frisée lettuce frame it all nicely with a frilly border.

This salad is particularly pretty if you use different-colored beets. Just make sure you keep them separated before arranging them on plates so they don’t stain each other.

1 pound baby beets, trimmed of greens
Salt and freshly ground black pepper
4 ounces cream cheese, softened
2 ounces blue cheese, softened
¼ cup Champagne Vinaigrette (recipe follows)
⅓ cup Candied Pecans, chopped (recipe follows)
Baby frisée, for garnish (optional)

Preheat the oven to 350°F.
Tightly seal the beets, whole, in a large sheet of aluminum foil. If you are using different-colored beats, package the beets separately by color so that the red ones won’t stain the lighter-colored ones.
Bake the beets for 40 minutes. To test the beets for doneness, a knife should slip in and out of them without any effort. Let the beets cool. Peel the thin layer of skin from each beet. Cut the beets into quarters. Season with salt and pepper and set aside.
In a stand mixer fitted with a paddle attachment, whip the cream cheese on high speed until soft and fluffy, stopping to scrape the bowl as needed. Add the blue cheese and continue to whip, scraping the bowl as needed, until the two cheeses are evenly mixed and fluffy.
Season with salt and pepper to taste and whip a little more to incorporate.
Toss the beets with the vinaigrette. If you are using different-colored beets, toss them separately by color to prevent them from staining each other. Divide the beets among 4 plates.
Transfer the whipped cheese to a pastry bag and pipe the cheese in small mounds around the beets. Or you can simply spoon the cheese onto the plates. Garnish each salad with some pecans and frisée. Serve immediately.

+++

Champagne vinaigrette
Makes about 13/4 cups

With a nice balance of sweet and sour, this is an extremely versatile vinaigrette. At Bluestem, we find a place for it in every season.

 

1 cup Champagne vinegar

1∕₃ cup olive oil

1 tablespoon freshly squeezed lemon juice

1∕₃ cup honey
Combine all of the ingredients in a nonreactive bowl, adding the honey last to prevent it from sticking to the bottom of the bowl. Whisk vigorously until combined. Tightly sealed, the vinaigrette will keep in the refrigerator for up to 1 month. Before using the vinaigrette in a recipe, bring the vinaigrette back to room temperature and rewhisk to combine.

+++

Candied pecans
Makes about 1 cup

We always have candied nuts on hand to use as a garnish for everything from salads to desserts. This recipe calls for pecans, but you may substitute any unsalted nut, though the wrinkly ones (like walnuts) give the candied glaze something to cling to. Just make sure that you adjust the baking time according to the size of the nut so that you don’t burn them.

1 cup pecans (about 31/2 ounces)

2 tablespoons light corn syrup

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pinch of cayenne pepper

Preheat the oven to 325°F.

Spray a baking sheet or pan with nonstick cooking spray. Combine all of the ingredients in a bowl, tossing to coat the nuts with the seasonings and corn syrup (use your hands or a wooden spoon to get everything evenly mixed). Spread the nuts on the sheet evenly so that they don’t touch (clusters will be hard to break up after baking).
Stirring or shaking the pan occasionally to break up clumps, bake the nuts until they turn a deep golden brown and the sugar mixture is bubbling (about 15 minutes). Let the nuts cool completely on the baking sheet. Gently break the nuts apart if necessary and store them in an airtight container for up to 1 month.

—From Bluestem: The Cookbook by Colby Garrelts and Megan Garrelts with Bonjwing Lee

 

 

Great Fall Soups

Written on September 26, 2011 at 10:54 am
By Rebecca Christian

Has cooler weather put you in the mood to make soup? A fun thing about editing our Cooking School feature is that I occasionally get to go down to our shiny  Test Kitchen and try the recipes we’re including in our stories. Here are a couple of  recipes for soup that I especially liked.

 

Sweet Potato and Green Apple Soup
Slicing the sweet potatoes into “planks” allows more surface for caramelization when roasting. Try this technique when serving sweet potatoes
as a side dish.

• 1 large sweet potato, peeled, sliced lengthwise into 1/2-inch-thick “planks”
• 1 tablespoon olive oil
• Kosher salt and ground white pepper
• 1/2 cup unsalted butter
• 1 cup chopped onion
• 1 cup peeled, diced rutabaga
• 1 Granny Smith apple, peeled, cored, diced
• 1 quart chicken stock or reduced sodium chicken broth
• 1 cup whipping cream
• 1-1/2 tablespoons pure maple syrup
• 1 recipe Maple Cream (below)
• 1/4 cup croutons
• 1 tablespoon thinly sliced green onion

Preheat oven to 400°F. Line baking sheet with parchment paper; place sweet potatoes on prepared sheet. Drizzle with olive oil; sprinkle lightly with kosher salt and pepper. Roast 30 minutes or until tender.

In large saucepan melt butter over medium heat. Add onion, cook and stir 3 minutes. Add rutabaga and apple; cook 3 minutes more, stirring occasionally. Add chicken stock and sweet potatoes. Bring to boil; reduce heat and simmer, covered, 20 minutes.

Remove from heat; cool slightly. Process until smooth with an immersion blender (or blend or process mixture 1/2 at a time in blender container or food processor). Return mixture to saucepan. Add whipping cream and maple syrup. Season to taste with kosher salt and ground white pepper. Cook and stir until heated through.
Top each serving with Maple Cream, croutons, and green onions. Makes 6 servings.

Maple Cream:
In chilled mixing bowl beat 1/3 cup whipping cream on high speed of electric mixer until soft peaks form. Add 1 tablespoon maple syrup, and dash each of kosher salt and ground white pepper. Beat just until stiff peaks form.

 

Harvest Corn Soup
12 large ears of fresh sweet corn
1-1/2 cups chopped sweet onion
3 tablespoons butter
5 cups chicken stock or chicken broth
3 tablespoons whipping cream
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 green onion, bias-sliced
1 teaspoon canola oil
1 large fresh tomato, peeled, seeded, and chopped
2 tablespoons chopped fresh sage
Sauteed scallops or shrimp (optional)*

Scrub corn with stiff vegetable brush to remove silks. Rinse under cold running water. Place one ear of corn at a time in shallow pan. Holding corn at an angle, use sharp knife to remove kernels. You should have about 8 cups of corn.

In 4-quart Dutch oven cook onion in hot butter 5 minutes or until tender. Add corn; cook just until heated through. Add 3 cups chicken stock. Bring to boiling. Reduce heat; simmer, uncovered, 20 minutes. Cool slightly.

In blender or food processor process corn mixture, half at a time, until smooth. Strain corn mixture through wire mesh sieve, pressing with back of spoon. Discard solids.

Return corn puree to Dutch oven. Add remaining chicken stock. Bring to boiling. Reduce heat; simmer, 5 minutes, stirring frequently. Stir in whipping cream, salt, and pepper.

In large skillet, cook green onion in hot oil over medium heat 1 minute or until onion turns bright green. Stir in tomato. Cook and stir until just heated through. Serve soup topped with tomato mixture, sage, and scallops or shrimp, if desired. Makes 6 servings.

* Cook 12 small scallops or 12 medium peeled and deveined shrimp in hot olive oil 2 to 4 minutes or until scallops or shrimp are opaque .

 

 

Decorator Maverick Billy Haines at Christie’s

Written on July 15, 2011 at 2:16 pm
By Doris Athineos

Back when interior design was just emerging as a serious, wide-spread profession in the United States, some of the top decorators in the country were creating furnishings that have stood the test of time. Think low-slung slipper chairs by movie-star-turned decorator Billy Haines (1900-1973).  Traditional Home writer Ted Loos calls these first-wave  designers “decorator mavericks” and describes the style as both neo and classical in the upcoming October issue of Traditional Home.

Now Christie’s auction house in Manhattan is offering vintage furnishings by Haines custom designed for the late Los-Angeles-based art collector Mrs. Sidney Brody.  The auction begins at Christie’s Rockefeller Center galleries this Tuesday afternoon, July 19, at 2:00 pm.  Here’s our wish list:

For close-up views of all the vintage Haines, flip through Christie’s online catalog, but don’t miss the live auction Tuesday, July 19, at 2:00 pm eastern time. Read Wisecracker: The Life and Times of William Haines by William J. Mann (Penguin) to learn more about the Virginia-born designer who was the country’s biggest movie star by 1930.  For reissues of theclassical Haines tufted sofa, tap into williamhaines.com. And don’t miss the upcoming Decorator Mavericks story in Traditional Home which features Haines, Tony Duquette, Milwaukee-born Frances Elkins (1888-1953), Robsjohn-Gibbings, and Mississippi-born Samuel Marx (1884-1964).

An Intriguing New Book: Fifty Plants That Changed the Course of History

Written on July 15, 2011 at 11:05 am
By Rebecca Christian

In each of the world’s some 300,000 types of flowering pants is the seed of a story. That’s what makes Bill Laws’ new book, Fifth Plants That Changed the Course of History, so intriguing.

Of course we all learned in school how Eli Whitney and the cotton gin prompted the Industrial Revolution, but Laws goes deeper, weaving together vines of economic, political, and industrial history, to show how cotton was not only a mainstay of the slave trade and  the first domino to fall in the  Civil War but also eventually became a part of pop culture as an ingredient in ice cream, propellants for fireworks, and chewing gum. He brings literature in, too, with a quote from poet William Blake about “the dark, satanic mills” of Britain when that country imported cotton from India and began manufacturing it.

The term “Luddite,” today used to mean someone who scorns technology, also comes from cotton manufacturing. Ned Ludd was an apprentice cotton weaver who took umbrage against the mechanization of cotton making, leading protestors who dropped clogs — wooden shoes — into the maws of the machines,  thus literally clogging up the works.

Laws also examines the way fads and fashions influence the use of plants. For example, a 19th-century fashion for eating white rice with the bran removed contributed to an increase of beriberi in Asia; Laws writes that “Beriberi” is Sinhalese for “I cannot, I cannot,” and refers to the paralyzing effects of a deficiency of thiamine and other vitamins and minerals.” (I think I will chant “I can’t, I can’t,” the next time I am overcome with lassitude.)

I, for one, didn’t know that eucalyptus is used in making underwear, that the Declaration of Independence was written on hemp, or that coconut was used for sterile IV drips for the wounded during World War II. If you like this sort of thing, you might also like a great little quarterly magazine called Heirloom Gardener (http://rareseeds.com/magazine). The summer issue has an article on strange and wonderful heirloom veggies you can grow, like “Dragon Tongue” beans that look as if they were grown at Hogwarts, and Cucuzzi, which “produces huge light green fruit resembling elephant’s tusks, up to five feet long when mature.” It also has an excellent article on the Paul Robeson Tomato, a gorgeous deep bronzy-purplish tomato named for the famed African American singer, Civil Rights activist, lawyer, and movie star.

Paul Robeson

How to Make Pretty (and Easy) Patriotic Trifle Dessert

Written on June 30, 2011 at 10:18 am
By Rebecca Christian

As a flag waver and Sousa march fan who loved the fourth-grade teacher who made my son memorize The Gettysburg Address (thank you, Mrs. Kaloupek!) it’s no wonder that I am into corny food (I once made a birthday cake to look like a telephone, with black licorice for the cord).

The Gettysburg Address

I am especially into corny patriotic food. Remember Cher in Mermaids as a mom who only served finger food because dinner was too much of a commitment?

Cher in “Mermaids”

I loved that food, little bits of this and that with fancy fringed toothpicks in it. For the 4th, though, I like to make red, white and blue English trifle. (The irony of making an English dessert on a holiday celebrating American independence from the Brits heightens the pleasure.) It’s easy and oh-so-pretty. Any glass bowl will do, but to truly show it off, you want a trifle bowl, which you can get at one of the much-maligned marts (K or Wal) for around ten bucks. (In my family we have a traveling trifle bowl. It would be simpler and cheap if everybody had one, but not as jolly.)

What you need is:

one angel food or pound cake

one package of custard (make it with 2 percent or whole milk, not watery blue skim, ugh)

blueberries

raspberries or strawberries

raspberry, strawberry or blueberry pie filling (one can)

a small carton of whipping cream, a dash of vanilla and a spoonful of sugar  (or Cool Whip if you are feeling slatternly)

sherry and slivered almonds if you have them on hand

cute little flags from the dimestore if you can take the ridicule

Before you assemble the trifle, tear up the cake and sprinkle it with sherry. Make the custard and let it cool. Whip the cream to soft peaks, (adding a little sugar and vanilla just as it’s starting to peak.)  Mix the fruit with the pie filling, saving some for garnish.

Now start layering cake, custard, fruit mixed into pie filling, and whipped cream. End with whipped cream. Garnish with slivered almonds if you are feeling fancy, and carmelize the almonds in a little sugar  first if you are feeling ultra-fancy, but let them cool first or they will melt the cream. Then garnish with fruit and flags. Praise the Lord and pass the trifle.

A Quick Foodie Guide to New York

Written on June 8, 2011 at 3:58 pm
By Stephen Exel

While in New York City to shoot June’s story on the cooking school at Lidia Bastianich’s food emporium, Eataly, art director Brenda Cort and I took advantage of the city’s diverse culinary offerings.

Dining at Eataly in New York

Knowing three days of eating dangerously lie ahead, we started with a light lunch at Eataly’s vegan lunch counter. Lunch included Brussels Sprout Bruschetta—quickly sautéed Brussels sprout leaves, seasoned with red pepper and lemon juice, and served over thick slices of grilled bread—a dish that has become a favorite for both of us to prepare at home.

Dinner at chef Dan Barber’s Blue Hill will dispel any notions that sustainable farm-to-table cooking is a Birkenstock-and-denim affair. Jackets are requested for gentlemen and the small, elegantly appointed restaurant has a well thought-out wine list to complement the exquisite menu. Dinner featured Halloran Farm venison with cranberries and celery root and a salad of gorgeous just-picked greens. (75 Washington Place, 212/539-1776; bluehillfarm.com)

The cocktails and chainmail draperies have equal glamour at the venerable Four Seasons restaurant’s bar. The square bar, capped by Richard Lippold’s impressive brass rod sculpture, anchors this modernist gem designed in 1959 by Mies van der Rohe and Philip Johnson. (99 E. 52^nd St., 212/754-9494; fourseasonsrestaurant.com)

The Glamourous Bar at The Four Seasons

We hit the late-night jazz club scene at the landmark Birdland. The “jazz corner of the world” still attracts the genre’s biggest names. The club features a casual Cajun-inspired dinner menu with dishes as spicy as the music. (315 W. 44^th St., 212/581-3080; birdlandjazz.com)

The day after our shoot, I explored Astor Center Wine and Spirits. One of the staff members helped me navigate the wine selections; then I headed upstairs to check out the Study, the center’s state-of-the art wine-tasting venue (each seat includes a light box to correctly view a wine’s color) where wine classes are held almost daily. (399 Lafayette St., 212/674-7501; astorcenternyc.com)

Two museums in landmarked buildings held my attention in the afternoon. The Cooper-Hewitt National Design Museum (2 E. 91^st St., cooperhewitt.org), in the Andrew Carnegie Mansion, has just been renovated. Then I headed down the street to the former home of Mrs. Cornelius Vanderbilt III to view the collection of early 20^th century German art at the Neue Galerie (1048 5^th Ave., neuegalerie.org), but mostly to have a restorative chocolate and Viennese pastry at the museum’s charming Café Sabarsky.

Fiesta Forever (happy 75th!)

Written on April 13, 2011 at 11:49 am
By Candace Ord Manroe

Here are few fave facts about Fiesta ware I picked up recently.

1) It’s been in production 75 years. Happy birthday!

2) Between 40 to 45 percent of all brides register for Fiesta.

3) Any purchase comes with a 5-year “chip” warranty. Seriously? Unbelievable. How can they do that for families like mine? Answer: the product seldom chips!

4) It’s the number-one collected dinnerware on E-Bay. That doesn’t really surprise me.

5) It’s still made entirely in the USA, in Newell, West Virginia. (Only the metal parts on Fiesta’s colorful flatware, introduced three years ago, are made in China, but that’s not Fiesta’s fault; it’s due to a lack of American metal companies.)

6) Did you realize all Fiesta ware is ovenproof? Guess I didn’t. And now the Fiesta Bakeware line of cookware can progress directly from the freezer to an oven of 500 degrees. (There’s little flint in the pottery so that it defects the heat.)

7) 88 percent of all customers buy two or more colors with their first purchase. Mix-and-match is definitely Fiesta’s “thing.”

Fiesta’s best-selling color caught me off guard: scarlet. I would’ve guessed an earthier tone.

9) The second best-selling color is “lemongrass.” Sharp, punchy, lovely, and just a couple of years in the line.

10) This company actually receives letters from grateful shoppers saying, “Thanks for being made in the USA.” And: “Thanks for making me happy.” Nice. Again, Fiesta, happy birthday. Available at department stores like Dillard’s and Macy’s.

Sicilian Time (Don’t Wait up for Me!)

Written on September 30, 2010 at 1:50 pm
By Candace Ord Manroe

When our van finally turned down the long, narrow drive of c.-17th-century Villa Nicetta, the race was on. Which would sink first—the sun or me? Day one in Sicily as a guest of the Italian Government Tourist Board’s “Sicila Natura” (eco tours of the island’s vast nature preserves) was drawing to an end. Or so I thought.

Welcome to Sicily, where nothing occurs according to clockwork. Thankfully. The ancient island, I soon discovered, moves to more arcane rhythms.  Tip to travelers: Lose the lockstep and embrace the sway. There’s magic in motion.

Only too happy for release from the van and the refreshment of a shower, I passed on dinner, which would have required another hour’s van ride, each way, to and from the restaurant. Instead, our Italian hosts conversed with the villa’s managers, then assured me of “something light” to assuage my hunger. Hunger?? A five-course lunch at Ristorante Il Grande Pino in Sant’Agata (www.ilgrandepino.it) easily could’ve tided me over till touch-down at JFK the following week. See why?

So instead of bussing up to eat MORE, I opted out to absorb the beauty of this working farm, starting with the grape arbor outside my room.

There was a lot to absorb. The Aeolian Islands, for example, beckoned from across the Mediterranean, which sparkled at the horizon.

Jet-lagged and showered, I was ready to settle in with a book when summoned by the villa’s managers for my “something light.” I joined them in the villa’s slightly newer (18th century) restaurant, originally built as a mill. Its rustic ambience was set by the massive but  sculptural original millstone, which maintains a place of artful  honor as the focal point of the large space—empty, but for me that evening. “Something light,” turns out, meant a tableful of platters…an extravagance…a feast…an embarrassment of riches, with my hosts hovering. Fresh ricotta from the sheep I’d been visiting; chargrilled squash plucked fresh from the garden; ditto that for the caponata, vegetable toppings on the wood-oven-cooked pizza, and plates of assorted veggies both fresh and grilled; olive oil pressed from last year’s harvest from the grove outside….You get the picture. As I finally pushed away from the table, the 30-something daughter-in-law of the manager, Italian-English dictionary in hand, suggested we “run on the beach.” Why not?

So instead of crashing as planned, I rode with my new friend and her husand in their Fiat to Acquedolci, where we strolled the boardwalk and watched the surf break in the moonlight. (At this area, the Mediterranean is called the Thyrrenian Sea.) We stopped at a cafe across from the beach for a granita al limone (refreshing!) and some chic-Sicilian-people-watching. My friend’s mother and father and her two young children joined us. I don’t speak Italian, and my espresso mates spoke no English, but we communicated—through laughter with an occasional hit from the It-Eng dictionary.

When I returned to the villa, things were quiet. My journalist colleagues were back from their dinner and sound asleep. I have no idea what time I went to bed—only that it was past midnight. I was on Sicilian time, loving every minute.

Save the Date: Perks in Palm Beach on September 30

Written on August 30, 2010 at 11:02 am
By Amy Bleier Long

The beginning of fall is always a good time to shop. When Tory Burch is giving 10% off, it’s a great time to shop, and when 10% of the evening’s total proceeds benefit the American Red Cross Greater Palm Beach (FL) chapter (which serves seven counties!)—well, what could be better?

Traditional Home is partnering with the American Red Cross Designer’s Show House in 2011 and fundraising starts with a kickoff event on September 30. Stop by Tory Burch’s Palm Beach boutique from 6 to 8pm and enjoy 10% off Tory’s gorgeous, approachable fashions, plus cocktails, wonderful swag bags, and sweet treats from Southern Belles Cakery.

While there, enter the raffle for a chance to win prizes including dinners for two at Ruth’s Chris West Palm, Morton’s, and more!

The local Red Cross chapter has also teamed up with month-long restaurant event Flavor Palm Beach, so after you shop, bring your receipt to Top of the Point to receive a cocktail on-the-house with, or without, your dinner (advance reservations required for dinner).

Be sure to RSVP to bb@flavorpalmbeach.com by September 15 for a fun night out, and help raise money for a wonderful cause!

Shopping fundraiser event

Tory Burch boutique

150 Worth Avenue

Palm Beach, FL

September 30, 6-8pm

 
Complimentary cocktail

Top of the Point

777 South Flagler Drive

West Palm Beach, FL

Rough and Refined

Written on June 2, 2010 at 1:56 pm
By Doris Athineos