This month we ventured to West, a restaurant that would feel at home in any major metropolis but calls Oklahoma City home. I’d dined at West a few times prior to visiting for the Taste Tour, but always on their beautiful outdoor deck mid-day. This time we were lucky enough to be seated inside on the first evening of their latest menu release. Chef Eric Smith guided us through our menu selections, recommending both signature West dishes and new additions.
Both Caroline and I had just been through a few rough workdays and were ready for a cocktail. She opted for a classic while I perused the bar menu and settled on the Cranberry and Citrus Fizz. It was delicious – perfectly balanced and not overly sweet!
The very first thing to hit our table – Warm West Chips – ended up being my very favorite. House made potato chips served warm and tossed in a light bleu cheese fondue, then topped with bleu cheese crumbles and balsamico. I’m not a big fan of bleu cheese, but the variety used is so mild and complimentary to the balsamic that I almost cried when it was time for them to take away the plate. We also had a grilled Caesar salad with polenta croutons before our main dishes started to roll in, I loved the twist!
The Spicy Tuna Tacos were seriously delicious, I love jicama slaw and the fact that these had it sold me immediately. The whipped avocado and tomato basil ginger glaze took it all over the top.
Both Caroline and I agreed that this was our favorite dish. The Red Wine Risotto was served with a small filet, which if you know me isn’t usually something I would eat. But it worked so well with the decadent, perfectly cooked risotto that I couldn’t stop myself. Of course there’s no way we were able to eat everything in front of us at once, and this is what went home with me in a doggy bag. (My mouth is watering at the memory!) Caroling also took on the *job* of trying the Lemon Pepper Filet and a side of West Mac and Cheese (those leftovers went home with her!). I enjoyed a side of grilled broccolini that was simple and perfect.
Caroline couldn’t pass up a shot of my Grandma’s turquoise ring. I love it so much.
As if all of the food already mentioned wasn’t enough, we also tried two desserts. Roasted Peach and Ricotta Bread Pudding (they have a seasonal rotation every four months) and Banana Cake for Two, the latter of which made my eyes roll around in my head for a good fifteen seconds after the first taste. West also serves a dish of cotton candy (one of my favorite sweets and smells) at the end of every meal, a very fun and whimsical touch that’s sure to leave a good taste in your mouth about the entire dining experience. Thanks so much for a lovely evening, West!
I love these individual lucite letters from Tory Burch! Of course I spelled out Design Crush, but that’s neither here nor there. They’d look amazing in my office perched atop a big block of shelves.
Welcome to our newest monthly column, Tips&Tricks! Ways to make your life easier, save you time, and generally make your days better. Each month we’ll be sharing a collection of helpful ideas from around the web, most will focus on a specific theme but we’re starting off fast and loose for February. Feel free to chime in with tried and true tips and tricks of your own in the comments!
What would Awards Season be without sassy, smart, witty women dressed in stunning frocks? Oh sure, a bunch of awards and acknowledgements about hours of blood, sweat, and tears poured out of actors and actresses. (But really, it’s all about the dresses.) Here are a few of the trends rocking the red carpet during 2013’s accolades.
One of my favorite trends that’s always present on the red carpet are layered tulle skirts. So ethereal and ultra feminine, they have the ability to turn any lady into a star for the evening. And they nearly always end up on the Best Dressed lists!
This year I’ve noticed a lot of cutouts and black/white dichotomies, both are all about geometry. While the striking black and white ensembles are visually powerful, the cutout panels bring a strong confidence all their own. Neither is for the weak at heart.
Now, as always, sequins and shimmery beading are show-stoppers that a lady simply can’t go wrong with. These dresses say all eyes on me in the best possible way.
Figure-skimming gowns with one embellished area are hot this season. I love the understated quality (if that’s possible in a gown) of these garments, they really allow the women wearing them to shine bright and be the focus.
Everyone knows the best part of any event is the After Party, and when you’ve worked tirelessly to fit into a form-fitting dress the pinnacle are the sweets waiting at the end of the evening.
If you’ll be tuning in to the Oscars this Sunday you can find me tweeting along at @designcrush!
Sponsored by Baileys Original. Join @BaileysOriginal on Twitter to celebrate #girlsnight and the women of the Red Carpet.
A bar cart is something that I’ve wanted for a really long time. I’ve always had dreams of playing the hostess, guests walking in my front door and me smoothly offering them a signature drink. The Leon Iron and Mirror Bar Cart from Arteriors Home is a nice match for the mid-century decor I already have in my home. It’s also nice and narrow, really good for small spaces. And do you spy those antiqued mirror shelves? So good mixed with the industrial iron frame.
So, what goes into putting together a great bar cart? Start with the basic liquors – vodka, whisky, rum, gin – as well as any you use regularly. For me those are tequila, Pimm’s, amaretto, and Cointreau. The middle shelf of this particular bar cart is extra tall and nice for bottles of unusual sizes. But since I don’t have any of those at the moment I had a piece of lumber cut to size, then stained and sealed it to make extra space for the hammered metal bowl I use for an ice bowl by laying it across the end bars. Now it’s easy to leverage the extra vertical space and easy to remove when needed!
Next comes the essential pieces of barware. Most importantly a cocktail shaker, jigger, and some varied glassware. The types I use most are tumblers, collins glasses, and shot glasses. Again, it’s all about making the pieces you find yourself using most easy to access. I also like to keep some disposable coasters around for when there are more than four people and my every day ones are maxed out.
Now yes, I’m aware that not everyone drinks alcohol which is why I also like to add some sparkling waters to the mix. Add a few slices of citrus and it still feels special. Fun accessories like these short stubby paper straws and the (hidden) colored glass stirrers are also great to keep on hand.
You all know there’s absolutely no way I could talk all about bar carts and not give you a new cocktail to try! We’re heading into the last month of super cold weather, which means beating the winter blues and taking full advantage of the bounty of citrus are both of the utmost importance. This Grapefruit Gin Sour takes both things into account, which means you should make room in your weekend to try it out firsthand.
Grapefruit Gin Sour serves 1
• 1 oz gin
• 2 oz fresh grapefruit juice (or go the easy route with bottled ruby red)
• .5 oz fresh lime juice
• .5 oz simple syrup
Fill a cocktail shaker about halfway with ice, then add the rest of the ingredients. Shake away for about 30 seconds, then strain into glass. Garnish with a slice of grapefruit or lime and enjoy! Sour, sweet, and full of vitamins which means it’s basically a health drink.
It’s here! Awards Season is once again upon us – did you catch the Grammys last Sunday? So many wardrobe hits/misses and unexpected wins and losses that it’s a shame to watch alone, don’t you think? Well, I do. So I’ve put together a little inspiration for my ideal Awards Season party including decor, appetizers, desserts, and cocktails. My goal was to create a bit of an old Hollywood-meets-cozy winter wonderland feel with a twist.
This post is sponsored by Lean Cuisine. See what’s cooking at the Culinary Roundtable here.
When you’re a lover of design, finding the beauty in everyday things is second nature, and that includes your dining experience. Beautiful, warm textiles and vibrant table settings – and most important, fresh, colorful ingredients – can turn an otherwise regular meal into a pleasurable dining experience that pleases both the palate and the eye. That concept is on the menu at the Lean Cuisine Culinary Roundtable, featuring renowned chefs and restaurateurs coming together to identify the hottest culinary trends
Heading up the artistic kitchen creations are Chicago’s Paul Kahan, who introduces farm-to-table cuisine; Michelle Bernstein of Miami, who brings multicultural flavors to the table; and New York-based Lior Lev Sercarz, known as a spice guru.
Feast your eyes on some of the highlights of their collaboration, and get inspired to design your own dynamic dining experience:
From colors and textures to bold flavors, the newest Lean Cuisine varieties (including Ranchero Braised Beef and Chile Lime Chicken) answer the Roundtable’s call to culinary creativity.
Head to Twitter and follow the #culinarychic hashtag and @LeanCuisine to talk about the beauty in food, and more healthy lifestyle ideas. For more about the Roundtable, like Lean Cuisine on Facebook.
