Today I’m sharing photos from Stephanie and Cory Lake’s home and a recipe Stephanie has shared with us.  Do go to the end of the post for a surprise!  Enjoy!!!!!


imageA couple after my own heart…what else do you need but caviar and champagne!!!!  Stunning tablescapes and presentation of food.

imageSweets among the florals and object d’art!

imageA perfect floral centerpiece combining decorative cabbage with amaryllis, fabulous!

imageThe precious Odette appropriately dressed for her tea party!

Stephanie’s suggested recipe for a Holiday Open House…sounds perfect for New Year’s Day!

Grilled Baby Artichoke and Asparagus Salad with Shrimp and Saffron Aioli

From “Salad for Dinner”–I have been a lifelong devotee of the concept–and the wonderful book is from my publisher, Rizzoli.  (httIps://

2 tablespoons plus 2 teaspoons extra virgin olive oil plus more for brushing

2 garlic cloves, pressed

1 teaspoon paprika

1 teaspoon grated lemon peel

1/4  teaspoon crushed red pepper

1 1/2 pounds shrimp, peeled and deveined

12 baby artichokes (note: the original recipe includes directions for substituting full-size artichokes)

1 bunch asparagus, trimmed

6 cups arugula

1 lemon, cut into wedges

In a large bowl, combine 2 tablespoons olive oil, garlic, paprika, lemon peel, and crushed red pepper.  Add the shrimp and toss to coat.  Cover and refrigerate 2-8 hours.

Prepare a grill to medium heat.  Peel back the outer leaves of the artichokes until the remaining leaves are a pale yellow-green.  Cut off the tip of each artichoke and trim the stems.  Cut the artichokes in half length-wise and transfer to a large rimmed baking sheet.  Brush the artichokes with olive oil.  Add the asparagus to the baking sheet with the artichokes and brush with olive oil.

Line a large platter with the arugula.  Drizzle the arugula with the remaining 2 teaspoons olive oil.  Squeeze some lemon over the arugula, about 2 teaspoons.  Arrange the shrimp, then the artichokes, then the asparagus on the grill.  Sprinkle the shrimp and the vegetables with salt and grill, turning, until shrimp are cooked through and the artichokes and asparagus are tender and browned in spots, about 6 or 7 minutes.  Arrange the shrimp, artichokes, and asparagus atop the arugula.  Garnish with the lemon wedges and with the Saffron Aioli

Saffron Aioli

Small pinch saffron threads

1/4 cup mayonnaise (preferably organic)

1 egg yolk

3 garlic cloves, pressed

2/3 cup extra virgin olive oil

1 tablespoon fresh squeezed lemon juice

1/2 teaspoon kosher salt

Heat the saffron threads in a heavy small saucepan over medium heat until just fragrant (do not burn), about 20 seconds.  Remove the pan from the heat and add 1 tablespoon water.  Cover the pan and steep the saffron until the water is dark orange, about 5 minutes.

In a deep bowl, whisk the mayonnaise, egg yolk, garlic, and saffron mixture to blend.  Drizzle about 2 teaspoons of the olive oil over the saffron mixture in the bowl and whisk vigorously, about 30 seconds.  Repeat twice more, adding 2 teaspoons oil and whisking.  Slowly add the remaining olive oil to the saffron mixture, pouring it into the bowl in a slow, steady stream while whisking constantly, continuing to whisk until the aioli thickens to a spreadable consistency.  Whisk in the lemon juice and salt and season with black  pepper (can be prepared one week ahead; cover and refrigerate).

Back in the day, Saks Fifth Avenue’s master corporate special events guru and my mentor and dear friend, Helen O’Hagan, decided to do a series of limited edition cookbooks that were to be given to special clients and vendors of SFA.  Each volume was different. The first, published in 1983, was a tiny hard cover tome covered in black with the title Cook in Style in red, as were the end papers! All very chic. All the recipes were from Saks Fifth Avenue designers.  I will be including some as I post Fashion Flashback, but wanted to share a special one today…it is, of course, from our subject of the week, Bonnie Cashin!


Cook Spanish rice, already seasoned, follow directions on Uncle Ben’s box, (let’s hope they still make it!!!, if not season your own). Put in a casserole and add a handful of lightly cooked peas. Throw in firm, succulent hunks of chicken or shrimp, as preferred.  Sprinkle top thickly with slices of stuffed green olives and cover with foil.

Put in medium (does this mean 350º ?) preheated oven about 30 to 40 minutes before needed (? does she mean served??!!). When nice and steamy (and cooked through), serve with garlic bread and a good California Napa Valley wine (once a California girl always a California girl!)

I like to serve both red and white for choices…perhaps Berenger’s elegant dry Fume Blanc or one of Sterlings lovely well-balanced reds.

All Bonnie’s charming words, Nena’s comments in parenthesis!

All photos courtesy of Stephanie Lake.

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