Obsidian: Classic Style with a Modern Edge
Our new Obsidian collection celebrates classic clean lines and elegant silhouettes.
Modern Heirlooms: Obsidian Collection
Classic pieces that will stand the test of time.
Recipe File: Height of Summer BLTs with Roasted Poblano Aioli
The best parties always leave the host time to mingle with their guests and RELAX. If you’re the host, all the more reason to try to stick to that rule!
For your next summer shindig, come up with a menu that lets your guests build their own dinner. Setting up stations where your friends and family can tailor their meal to their tastes is key. Pretty glasses and lemonade with some sliced strawberries and a few spirits mean the grownups can make a cocktail that’s theirs alone. Kids (let’s be honest, not only the kids) will love scooping their own ice cream for dessert, adding some sprinkles and syrups on top.
But the star of your meal – especially if you have at the ready these summery plates– will be the BLTs. Not just any BLTs, mind you. These have an added oomph that will bring smiles all around. This easy to make Roasted Poblano Aioli might just make the best BLT you’ve ever had.
It all takes just a little prep work, nothing too arduous. It is summer, after all. Roast the poblanos, cook the bacon, slice and toast the bread. Slice up those delicious tomatoes – sort of medium thickness – and wash the lettuce. You’re practically done! The aioli comes together quickly in a food processor.
After the party, if there’s any left, the poblano aioli can be served alongside grilled pork chops, stirred into corn and tortilla soup, dolloped over your morning sunny-side up eggs. IF there’s any left.
Happy summer!
Height of Summer BLTs with Roasted Poblano Aioli
Good crusty bread
Best tomatoes you can find, either heirloom or even better, home-grown
Bibb or romaine lettuce
Thick cut bacon
Salt and pepper
for the aioli:
2 egg yolks
1 clove garlic
¼ bunch parsley
1 TB lime juice
3 poblano peppers, roasted on the grill or under the broiler, then peeled, seeded, and chopped
Salt
½ cup extra-virgin olive oil
Combine and purée the egg yolks, garlic, and parsley in a food processor. Add the lime juice, roasted poblanos, and salt to taste. With the motor running, slowly drizzle in the olive oil, gradually adding more until it’s the consistency of mayonnaise. Check and adjust seasoning.
Behind the Scenes: Home Décor, 2017 Vol. 2
Shooting photos for our catalogs takes many, many hours – weeks, even – but the best days are the ones where the shoot involves a road trip. For the Havana and Waterside collections this season, our “studio” was on the coast near Gearhart, Oregon.
Setup for the each of the shots actually takes a bit of time. What might look like a scene you’ve just happened upon while strolling on the beach more often than not has been arranged and rearranged, with the art director stepping back to peruse and consider, which then means more rearranging…
But along the way, amidst all the hard work and long hours, there’s always a little play time.
We think our catalogs look better than ever! With more than 800 new items in this season’s Home Decor and Flaire catalogs, we hope you enjoy thumbing through them and shopping for new items as much as we did sourcing and shooting our new products.
Creative Co-Op Wins Atlanta VDA Award!
We are very honored to have won the Permanent Showroom VDA award for Building 2 Floor 10 at Atlanta Convention Center at AmericasMart! This award recognizes excellence in visual presentation, use of space, product placement and overall composition. Thank you to all of the amazing Creative Co-Op employees that worked long hours to make it happen and our equally amazing customers for making the show a great success.
Head over to our Facebook page to take a look inside our showroom.