Atlanta Magazine’s HOME Summer Entertaining Feature:: An Epic Engagement Party

As most of you know, I am the Entertaining Editor for Atlanta Magazine’s Home. It’s a position I truly relish. I get to attend the most interesting parties on Atlanta’s social calendar and rub elbows with the who’s who in the design and creative world of the city. I am a lucky lady.

Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter’s engagement party. All the juicy details are reveled in the Summer 2017 issue.

You can imagine what a thrill it was to plan and execute our daughter’s stellar celebration.

Read all about it in Atlanta Magazine’s HOME on newsstands right now!

Here are a couple sneak peeks of the festivities.

Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter's engagement party. Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter's engagement party.

Photography by: The Raftermen

xx Annette

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Spring Cocktails, A Day at the Races, & More: It’s the Top 4

Here's a quick glimpse at some of my favorite (and our most viewed) blogs. It's our top 4 for April. Stay tuned for May!

Here’s a quick glimpse at some of my favorite (and our most viewed) blogs. It’s our top 4 for April.  Writing blog content is something I love to do, and it’s always neat hearing and seeing what you like, too. Let me know what you’d like to see more of in the future. Stay tuned for May; I can’t wait to show you what’s up my sleeve.

Top 4 for April:

The Fortress: A Renovation Update from Italy 

It’s Coming Up Cocktails: My Favorite Spring Sips

A Day at the Races

Ikea’s Jassa Collection

xx Annette

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A Day at the Races:: Kentucky Derby Party

Annette's tips for hosting a Kentucky Derby party cannot be beat, and a Kentucky Derby party wouldn't be complete without a classic cocktail, a Mint Julep. Annette's tips for hosting a Kentucky Derby party cannot be beat, and a Kentucky Derby party wouldn't be complete without a classic cocktail, a Mint Julep.

Hi Everyone! It’s Nicole, Annette’s web-manager here. I don’t know about you, but the Kentucky Derby is my unofficial start to summer. One of my very best college girlfriends is from Lexington, Kentucky, and she instilled a love for the race in us while we were in school.

Even though I’ve only gotten to have one trip to Churchill Downs for the run for the roses, there’s something about the Kentucky Derby that keeps me intrigued year after year. Maybe it’s the beautiful horses or the fabulous fashion…or maybe it’s the the Mint Juleps. Either way, it’s such a quintessential, classic event.

This year, I’m planning to watch the races with friends. Who knows? Maybe we’ll don fun hats and chic sundresses for the occasion, too. I’ve already started thinking about decor, food, and beverages for the day, and of course, I’ve turned to Annette for all of the details.

Annette's tips for hosting a Kentucky Derby party cannot be beat, and a Kentucky Derby party wouldn't be complete without a classic cocktail, a Mint Julep.

Annette’s tips for hosting a Kentucky Derby party cannot be beat. I love her ideas for decor like including vintage horse trophies and ribbons, sprinkling in plastic horses here and there, and making sure roses make an appearance. To plan a party of your own, you can find her full list of tips here.

And a Kentucky Derby party wouldn’t be complete without a classic cocktail, and what’s more appropriate than a Mint Julep? A splash of simple syrup and a whole lot of Bourbon makes for one sinfully sweet sip.

Classic Mint Julep by Becky Stayner
serves 1

You will need:
– Crushed ice
– 2 oz. good Bourbon
– 1 oz. simple syrup
– 6 leaves of fresh mint + fresh mint for garnish

To prepare:

Make the simple syrup by bringing one cup of water to a boil. Reduce to a simmer and stir in one cup of sugar till it dissolves. Once it’s chilled, stir in mint leaves to steep overnight (a trick from Annette’s friend, Becky). Put crushed ice, bourbon, and mint leaf simple syrup in a julep cup. Garnish with fresh mint leaves. Don’t crush the leaves! Be gentle…after all, this is a Southern drink.

xo, Nicole

photos by Leslie Graham

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My Favorite Easter Tablescape Inspirations

Hi Everyone! I’m Nicole, Annette’s web manager, and I’m back today to share some of my favorite Easter tablescapes. As you all know, Annette is renovating The Fortress in Italy. What you might not know, is that I started my own stateside renovation (on a much smaller scale) just a week after her.

As a result, we’ve been sharing our growing pains with renovations together, and it’s been so nice to lean on Annette for advice since this renovation isn’t her first rodeo. It’s always good to have someone to talk to!

Once our renovation is complete, we will finally have a real dining room. Until now, our home has had an eat-in kitchen, and our dining room space functioned as our office but not anymore! I am thrilled to have a real dining room table along with a space where I can host dinner parties for friends and family, especially for different holidays.

While we’re not quite ready for entertaining, I’ve been spending the past few weeks dreaming-up what my Easter tablescape would look like if I was hosting Easter this year. Sign me up for all the flowers, eggs, and bunnies, please!

Using tulips is not only seasonally appropriate but also a beautiful way to incorporate garden-like florals into your centerpieces. I also love the use of the green bunnies. It’s a cute way to be festive.

These egg place settings are sweet yet chic. It’s a great way to repurpose your dyed eggs (but make sure you save some for deviling!).

I know Annette likes to send guests home with a little something, and I think these baskets of miniature chocolate eggs would be perfect for exactly that. I would place them by the door, so no one forgets their treat!

What are your plans for your Easter tablescape this year?

xo, Nicole

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Recipe:: Fried Green Tomatoes

While it's not quite green tomato season yet, tomato season will be here before we know it. Put this recipe in your spring appetizer arsenal.

As most of you may know I am the Entertaining Editor for Atlanta Magazine’s HOME. In the latest issue, I showcased a traditional Southern recipe, Fried Green Tomatoes from one of the most original party ideas to date. One of my dear friends has a party called “The Birthday Club”. My friend and fine art gallery owner, Arnika Dawkins, gathers throughout the year with her best gal pals to celebrate each of their birthdays in a unique way.

Here’s how it works: each woman chooses an activity for her birthday and the other birthday club members make it happen. The club has enjoyed traveling, spa days, and concerts. In the Spring issue we featured Arnika’s birthday party. Everyone came together for lunch at Arnika’s photography gallery. For the complete feature make sure to pick up a copy of Atlanta Magazine’s HOME on newsstands now.

Make sure to put this recipe in your spring appetizer arsenal and enjoy them with family and friends.

xx Annette

Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis 
Serves 6

You will need:
– 1 cup goat cheese
– 4 green tomatoes, sliced 1⁄2-inch thick
– 2 eggs
– 1⁄2 cup milk
– 1 cup whole wheat flour
– 1⁄2 cup panko breadcrumbs
– 1⁄4 cup yellow cornmeal
– 2 teaspoons salt
– 1 cup vegetable oil
– Feta and fresh basil leaves, for garnish (optional)

To prepare:

Spread a small amount of goat cheese onto one side of each tomato slice. Arrange on a sheet pan, and chill in the refrigerator for 1 hour.

Whisk eggs and milk in a shallow bowl. In a separate bowl, combine flour, breadcrumbs, cornmeal, and salt. One by one, dip each tomato slice into the egg mixture, then the crumb mixture; shake off any excess.

Pour oil into a deep frying pan and place over medium heat until a thermometer registers 350°F. Working in batches, fry tomatoes until golden on both sides, about 3 minutes per batch. Garnish with feta and basil, if using, and serve immediately with red pepper coulis.

Red Pepper Coulis

You will need:
– 7 ounces roasted red peppers from a jar
– 3 tablespoons balsamic vinegar
– 1 clove garlic
– 1⁄4 cup olive oil
– 1 cup fresh basil leaves
– 1⁄2 teaspoon salt

To prepare:
Puree all ingredients in a blender until smooth.

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