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Treasure & Bond Stories | Stephen Kenn Builds Furniture & Community

When furniture designer Stephen Kenn and his wife Beks moved into their industrial loft on McGarry Street in downtown Los Angeles, the roll-up garage door—a holdover from the space’s furniture factory days—came with an unexpected perk. When it was up, says Stephen, “it made it really easy for people to walk in off the street and have coffee or hang out.”

And so Backdoor Coffee and Cocktail Club was born. One morning every month, Stephen opens the door and pours coffee for anyone happening by in the mood for a cup and a chat. And one Friday night a month, the door rolls open for artisan cocktails. But it isn’t just the free beverages that draw the crowds; people come for the conversations and connections.

We were drawn in, too. The authenticity and attitude of the space (and its owner) made it the ideal scene for the spring 2018 Treasure & Bond campaign photo shoot. Plus, it came with a dreamy rooftop, gorgeous interiors and great conversation.

READ THE INTERVIEW

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Foundwell, vintage Rolex watch Men’s Fashion Style

Foundwell’s Vintage Treasures Will Delight Gentlemen (and Ladies, Too)

Treasure hunting in thrift and antique stores always sounds rewarding, until you’re elbow deep in cast-off kitchenwares and polyester glad rags. Yet, the search for those diamonds in the rough appeals to us largely because true vintage gems elude us. Most simply don’t have the time, patience or knowledge to find something really rarefied.

Alan Bedwell, however, was raised on scouting for silver marks, identifying makers, dating materials and appraising art. His bona fides come by birth: his mother is a longtime antiques dealer in London. Soon after graduating, Bedwell went to work sourcing antiques for Ralph Lauren. More than a decade later, he branched out on his own, establishing his luxury goods company Foundwell in 2009. Foundwell curates fine homewares and accessories from over the last two centuries, specializing in men’s finery and antique silver pieces.

This season, Nordstrom Downtown Seattle is carrying some of his singular discoveries, which can also be found online. We spoke with Bedwell about what attracts his eye and some of his favorite finds—plus what to buy for that tricky guy on your list this holiday.

HIS TREASURE-HUNTING TIPS

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MyDomaine’s Guide to a Spring Refresh for Your Home

Gabrielle Savoie, an editor at MyDomaine, is an authority on the home space. From under-the-radar trends to decorating hacks, she’s the person to turn to for tips on crafting a beautifully curated home. Hailing from New York City, she understands the importance of decorative accessories that also serve a purpose. Find out how she refreshes her home for spring.

MyDomaine spring home refresh

When the clocks spring forward and the weather warms up, my first instinct is to run outside and relish in the joys of summer days to come—but not before giving my home a quick refresh. After all, while I love a day spent poolside with a good book, summer afternoons also mean entertaining friends and family. The good news? A spring refresh isn’t about overhauling your entire decor—it’s about infusing it with a few nods to warmer weather so you can enjoy your home with your nearest and dearest. Because time is of the essence, I’m showing you how to refresh each room with five products or less—so you can get back to enjoying the blissful balmy weather.

READ THE STORY

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Meet the Hays | Pop-In@Nordstrom Welcomes Hay Mini Market

rolfandmettehay

Image courtesy HAY

One of the most exciting things about Pop-In@Nordstrom welcoming HAY Mini Market–the capsule version of the beloved Danish design company with a cult following–is its North American rareness. Only once on this continent has the Mini Market been in full effect, in August at MoMA in New York City.

So with the Pop-In drastically increasing HAY awareness in the U.S. and Canada, now is a good time to get to know the Hays behind HAY.

That would be Rolf and Mette Hay, husband and wife designers. There they are, above. Read our Q&A below with Mette Hay, the particular Hay in charge of the Mini Market, as she talks about her philosophy of home decorating, preference for social co-working and which aspects of HAY are set in stone for all eternity.

Shop: Pop-In@Nordstrom Welcomes HAY Mini Market

Meet Mette Hay through this hyperlink

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Summertime Essential: Picnics Made Easy

Here in Seattle, it’s common knowledge that real summer weather doesn’t start until July 5. True to form, after an overcast and drizzly weekend, today has been beautiful and in the 80s in the Emerald City. Once the season has arrived, we take every advantage of our brief but beautiful summer weather, and one of our favorite things to do (even after a long day at the office) is pack up a picnic basket and head outdoors to soak up as much vitamin D as possible.

Planned or spontaneous, in the park or in the backyard, dining alfresco and lazing on a blanket couldn’t be a more perfect way to enjoy a brunch, lunch or dinner. Once you have your essential gear at the ready, all you need is to pack up and head outside. Make picnics an easy (and regular!) summertime activity, and find all you’ll need in our Outdoor Entertaining and Picnic Shop.

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Food & Drink

Pumpkin Spice Frangelico Cheesecake Recipe | What’s Cooking

 

Pumpkin Spice Cheesecake Recipe with Frangelico for Thanksgiving Dessert from Nordstrom; photo by Jeff Powell.

In this Thanksgiving edition of What’s Cooking, Nordstrom Blog Editor Jeff bakes a luscious pumpkin-spice and Frangelico cheesecake with a hazelnut crust from the Nordstrom Friends and Family Cookbook. It’s a make-ahead dessert worthy of a place at any Thanksgiving table.

With another simple-to-follow recipe developed by our corporate chef, Michael Northern, and his small army of chefs and contributors, Jeff proves (with his photographic evidence) that you don’t have to be a professional chef to transform beautiful ingredients into irresistible food that’s meant to be shared with family and friends.

Pumpkin Spice Cheesecake Recipe with Frangelico for Thanksgiving Dessert from Nordstrom; photo by Jeff Powell.

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Food & Drink

What’s Cooking: Roasted Garlic Bruschetta with Tomato and Basil

For our third installment of What’s Cooking, Nordstrom Blog Editor Jeff creates a crowd-pleasing favorite from the Nordstrom Flavors Cookbook—dressed up with a twist that makes it perfect for entertaining.

With another simple-to-follow recipe developed by our corporate chef, Michael Northern, and his small army of chefs and contributors, Jeff proves (with his photographic evidence) that you don’t have to be a professional chef to transform beautiful ingredients into irresistible food that’s meant to be shared with family and friends.

Roasted Garlic Bruschetta Recipe from Nordstrom, photo by Jeff Powell.

I don’t think you need to look any further for an appetizer that’s fit for a holiday fête. During such a busy time of year, this recipe keeps things stress-free and simple, but its depth of flavor will have your guests remembering it well into the new year and beyond. The combination of both sun-dried and fresh tomatoes marry to create a sweet complexity, while the nutty roasted garlic mingles on the tongue with the basil and Parmesan, for a bite that’s worthy of celebration—and a glass of fine champagne.

Roasted Garlic Bruschetta Recipe from Nordstrom, photo by Jeff Powell.

Roasted Garlic Bruschetta with Tomato and Basil
from the Nordstrom Flavors Cookbook
(serves 6 to 8)

“Bruschetta, which is often nothing more than toasted bread rubbed with garlic and topped with tomatoes, is as simple as it is delicious. This version embellishes the original, and the pumped-up flavors will have guests clamoring for more. “
—Chef Tony Colabelli

Roasted Garlic Bruschetta
1⁄2 cup (1 stick) unsalted butter, at room temperature
1⁄3 cup drained, finely chopped, olive oil–packed sun-dried tomatoes
1⁄3 cup coarsely chopped Simple Roasted Garlic
1 1⁄2 tablespoons chopped fresh basil
1⁄2 teaspoon kosher salt
Pinch of freshly ground black pepper
1 rustic-style baguette
3⁄4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Tomato and Basil Topping
2 large, ripe tomatoes, cored, seeded and cut into 1⁄2-inch dice
1⁄4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
1 1⁄2 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper

Roasted Garlic Bruschetta Recipe from Nordstrom, photo by Jeff Powell.

To make the Roasted Garlic Bruschetta: Using a rubber spatula, mash together the butter, sun-dried tomatoes, roasted garlic, basil, salt and pepper in a bowl until well combined.

Roasted Garlic Bruschetta Recipe from Nordstrom, photo by Jeff Powell.

Split the baguette lengthwise. Spread the butter mixture over the cut surfaces, extending it to the edge of the crust. Sprinkle the buttered surfaces evenly with the Parmesan. (The prepared bread can be loosely covered with plastic wrap and stored at room temperature for up to 4 hours before continuing.)

Roasted Garlic Bruschetta Recipe from Nordstrom, photo by Jeff Powell.

To make the Tomato and Basil Topping: Combine the tomatoes, basil, olive oil and vinegar in a bowl and season with salt and pepper. Cover and let stand at room temperature for about 1 hour to blend the flavors.

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Preheat the oven to 375°F.

Place the bread halves, Parmesan side up, on a large rimmed baking sheet. Bake until the cheese is browned, about 10 minutes. Remove from the oven and transfer the bread halves to a cutting board.

Roasted Garlic Bruschetta Recipe from Nordstrom, photo by Jeff Powell.

Using a serrated knife, cut the bread into triangles and transfer them to a serving platter. Serve immediately, with the bowl of tomato topping and a slotted serving spoon on the side. Invite guests to top the bread with a spoonful of the tomatoes.

Roasted Garlic Bruschetta Recipe from Nordstrom, photo by Jeff Powell.

Editor’s Note: The method for creating one of this recipe’s star ingredients—the Simple Roasted Garlic—is one I can’t recommend enough. It’s a favorite flavor of mine, but I always cringe at turning on the oven for just one or two heads of garlic. Making it en masse without the skin means no messy squeezing and a plentiful yield. Best of all, I put the roasted cloves on a sheet pan in the freezer and then transferred them to a zipper-lock bag once they were frozen. I had roasted garlic camping out in my freezer for weeks. Quick to thaw, they were like little gems of dynamite flavor that went into every dish I could think of!

Download a PDF of this recipe to print it, and find more tempting dishes in our Nordstrom Family Table Cookbook. Have a favorite recipe from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!

[Photos by Jeff Powell]

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Food & Drink

What’s Cooking: Fresh Berry and Balsamic Fig Salad with Goat Cheese

For our second installment of What’s Cooking, Nordstrom Blog Editor Jeff makes a sweet and tangy salad with balsamic fig vinaigrette from the Nordstrom Family Table Cookbook—also featured as a seasonal offering in selected Nordstrom restaurants.

With another simple-to-follow recipe developed by our corporate chef, Michael Northern, and his small army of chefs and contributors, Jeff proves (with his photographic evidence) that you don’t have to be a professional chef to transform beautiful ingredients into irresistible food that’s meant to be shared with family and friends.

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After that decadent White Chocolate Mousse, I thought I’d lighten things up a bit with a fresh but complexly flavored salad. Ripe berries bring a juicy flair to this party, but there are three more things I also love about this salad:

1. The goat cheese: I’m a sucker for anything with chèvre (though I am an equal-opportunity fromage-ophile).

2. The spiced almonds (recipe below): sweet and spicy with a satisfying crunch, these not only add great texture to the salad but also make a seriously addictive snack for guests—or a late-night nosh.

3. The balsamic fig vinaigrette: I’ve probably made gallons of vinaigrette over the years, but the fig-and-balsamic reduction in this one—with savory roasted garlic and bright cherry preserves—transforms it into the most sumptuous, flavor-layered vinaigrette of them all (no joke). I’ll definitely be making it again for salads that I want dressed to impress.

Fresh Berry and Balsamic Fig Salad with Goat Cheese
From the Nordstrom Family Table Cookbook
(makes six servings)

Balsamic Fig Vinaigrette:
½ cup (1½ ounces) coarsely chopped dried mission figs
¼ cup balsamic vinegar
2 tablespoons sugar
¼ cup cherry preserves
1½ teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup canola oil

Salad Fixings:
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs, cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries, hulled and quartered
1½ cups fresh blueberries
Kosher salt
Freshly ground black pepper
1½ cups (6 ounces) crumbled rindless goat cheese (chèvre)
1½ cups fresh raspberries
1½ cups fresh blackberries

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.

Spiced Whole Almonds:
(Makes about 2½ cups)
1 large egg white
¼ teaspoon Tabasco sauce
½ teaspoon kosher salt
2½ cups (12 ounces) blanched whole almonds
¾ cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
⅛ teaspoon cayenne pepper

A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.

C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)

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2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.

3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.

Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Download a PDF of this recipe to print, or find it in our Nordstrom Family Table Cookbook. Have a favorite recipe from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!

[Photos by Jeff Powell]

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Food & Drink

What’s Cooking: White Chocolate Mousse with Fresh Berries

Introducing our newest feature: What’s Cooking. Get ready for delicious, seasonal recipes from our four Nordstrom cookbooks, including beloved dishes from our restaurants and other original, simple-to-follow recipes developed by our corporate chef, Michael Northern, and his small army of chefs and contributors.

Nordstrom Blog Editor Jeff will be taking you into the kitchen as he brings home what’s fresh in Seattle to create a dish and prove (with his photographic evidence) that you don’t have to be a professional chef to transform beautiful ingredients into irresistible food meant to be shared with family and friends.

Best white chocolate mousse recipe with berries from Nordstrom. Photo by Jeff Powell

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It’s been one of the most amazing summers I can remember here in Seattle, and I like to celebrate such gorgeous weather by snatching up the berries we have at the Broadway Farmers Market. The first few recipes we’ll be sharing are perfect for showcasing these plump little juice-bombs. First up: raspberries—though this mousse plays well with any summer berry that makes you happy.

White Chocolate Mousse with Summer Berries

(Makes 8 Servings)

For me, hot and sunny days call for a light-feeling dessert, especially one like this that doesn’t require turning on the oven—just a barely lit stove with enough heat to melt some luscious white chocolate. For such a straightforward recipe with so few components, the resulting airy texture of this rich and velvety dessert seems almost unbelievable. As always, but especially here, quality ingredients are key.

From the Nordstrom Family Table Cookbook: 

“Not that there is anything wrong with dark chocolate mousse (you can use bittersweet chocolate to replace the white chocolate in this recipe), but the mousse’s silky texture and pristine color is irresistible. When purchasing white chocolate, be sure the ingredients include cocoa butter. Tangy fresh berries balance the mousse’s sweetness.” –Marcus Matusky, contributing chef

Ingredients:
1¼ cups heavy cream
8 ounces high-quality white chocolate, finely chopped
4 large eggs, separated*
3 tablespoons confectioners’ sugar
4 cups assorted fresh berries, such as raspberries and blueberries
White chocolate curls

1. Pour ¼ inch water into a medium skillet and bring to a bare simmer over low heat. Pour ¼ cup of the heavy cream into a heatproof small bowl. Add the white chocolate. Place the bowl in the skillet and turn off the heat. Let the chocolate melt, stirring occasionally. Remove the bowl from the heat and let cool slightly.

2. In a medium bowl, whisk the egg yolks until pale yellow and thickened. Gradually whisk in the melted chocolate mixture. Place the bowl in a larger bowl of ice water. Let stand, stirring often, until tepid, about 10 minutes. (If the mixture is too warm, it will melt the whipped cream in the next step.)

3. Beat the remaining 1 cup heavy cream in a chilled medium bowl with an electric mixer on high speed until stiff peaks form. Stir one-quarter of the whipped cream into the white chocolate mixture to lighten its texture. Fold in the remaining cream.

4. Using clean beaters, whip the egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add the confectioners’ sugar and whip just until the peaks are stiff and shiny. Stir one-quarter of the beaten egg whites into the white chocolate mixture, then fold in the remaining whites.

5. Divide the mousse among 8 individual bowls or wine glasses. Cover each with plastic wrap and refrigerate until chilled and set, at least 3 hours or up to 24 hours. Garnish with berries and white chocolate curls; serve chilled.

To make chocolate curls, let a chunk of chocolate (at least 6 ounces) stand in a warm place in the kitchen for about 1 hour. Working over a plate, use a vegetable peeler to shave curls from the chocolate. Refrigerate for at least 15 minutes to firm the curls before using.

Editor’s Note. I confess: No doubt some of you eagle-eyed readers have noticed my lack of a white-chocolate-curl garnish on the final martini glass presentation. After I finished all the whisking and beating, I noticed the extra chocolate I reserved had vanished. Into my mouth. I’ll just call it “overzealous quality control.” In a culinary make-it-work moment, a sprig of mint seemed like a classic, colorful substitution to complement those ruby-red raspberries.

The best part about making this mousse was watching the looks of near delirium on my friends’ faces as they relished their first spoonful. The combination of voluminous, silky sweetness and fat little berries at the height of freshness made for a dessert that’s nothing less than summertime perfection. I love how elegant it looks and tastes.

Download a PDF of this recipe to print, or find it in our Nordstrom Family Table Cookbook. Have a favorite recipe from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!

[Photos by Jeff Powell]

*This recipe contains under-cooked eggs, which have been known to carry the potentially harmful salmonella bacterium. Do not serve to the very young or elderly, or anyone with a compromised immune system.

Best white chocolate mousse recipe with berries from Nordstrom. Photo by Jeff Powell

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Food & Drink

Guest Blogger Donna Karan on the Taste of Summer

Donna Karan’s design philosophy began with a simple motto: “Accentuate the positive to delete your negative.” For almost 30 years, her eponymous label has empowered women to take charge of their style, creating fashions and a lifestyle that not only help women look good but feel good too. Karan’s commitment to and pursuit of total-body wellness moved her in 2007 to establish the Urban Zen Foundation, which aims to inspire change through integrative and practical healthcare solutions.

HEROSummer Gatherings: Donna Karan’s home in Parrot Cay, one of the most secluded destinations of the Turks and Caicos Islands where she enjoys poolside dining

Leading the movement on the importance of eating clean, Karan and Urban Zen have heightened awareness on the benefits of raw nourishment. Hungry for change, The Thread asked Karan to curate a menu for the ‘conscious palate’ and the result is a healthy homemade summer meal that you can easily prepare yourself.

For me, summer is all about family and friends. I love having everyone to my house for a casual, intimate dinner. I’ll set out lots of pillowed banquettes to hang out on, and buffet tables so you can serve yourself whenever you’re ready. It’s the same atmosphere whether I have a dozen guests or two hundred. This way people come and go, bring friends, whatever. It’s easy, like all things summer should be. My environments are all indoor/outdoor—whether it’s my Manhattan apartment with its wraparound terrace, my Easthampton home on the water or our family place in Parrot Cay. At the beach, the look is natural—fresh flowers everywhere, a million candles—everything easy and relaxed. There’s always great music, or maybe we’ll have an outdoor showing of a new movie on a huge screen by the pool—everyone loves that.

Now the food. Maybe it’s the mother in me, but I only serve nutritious, natural food. It’s my way of taking care of those I love. I’ve been on a raw diet forever; it’s how I lost a lot of weight, but more importantly, it’s how you get the most nutrition from food. So even if I’m not serving raw food—which isn’t for everyone—I serve in the spirit of raw food.

Yummy: Check out the Clean Plates Cookbook for mouthwatering, great-for-you recipes

For appetizers, we’ll serve spring rolls or canapés of endive filled with beet tartare and orange zest. Maybe a grilled flatbread pizza with broccoli rabe, shiitake and truffle oil. Or steamer clams in a broth of leek, garlic and wine. I’ll have big bowls of salads—local Bibb lettuce, avocado and sunflower seeds with avocado green goddess dressing. And we’ll serve BBQ shrimp and scallops with parsley, tomato and basil. We’ll also have a timbale of brown-rice pilaf with grilled zucchini and scallion or maybe a quinoa timbale with fresh corn, red pepper and carrot. All fresh and divine. I provide chopsticks, which are great for eating slowly and deliberately, though of course knives and forks are optional. In the summer, meals like this are really easy, especially in the Hamptons, where the fresh produce is amazing and all locally grown. Go to any of the farmers markets and everything has been picked that day.

To drink, we’ll offer iced tea with fresh mint, sliced orange and raspberries or a vodka spritzer, also with mint and orange slices. And white wine and champagne. Of course, then comes the dessert table. You can always expect an indulgence or two, like triple cappuccino sorbet with toasted almond or watermelon carpaccio with lime and mint syrup. For the grandkids, we have their favorite: honey marshmallow s’mores with dark chocolate and gluten-free graham crackers. I always grab one for myself.

With the food and table preparations made, it’s time to choose an outfit for the occasion. I love one-stroke simplicity in a party dress, so either the Matte Jersey Infinity Dress (left to right), the Sculpted Bonded Jersey Dress or the Draped Mélange Jersey Dress. I’m always barefoot, but a flat, easy slide works too. In the city, you can wear one of these dresses with killer heels. It’s amazing how shoes shift the attitude of a dress. Whatever you decide to wear, you should look effortless, especially at the beach. Hopefully, you’ve spent the day on a boat or walking the shore, not getting ready for a party. Because to me, a party should make you feel relaxed and social. It’s a time to catch up with friends and loved ones in a warm and inviting environment.

Ready to plan your own summer celebration?
Check out our guide on reusable place settings that are perfect for outdoor entertaining.

Qianna Smith

[Food Image Sources: Foodnetwork.com and Food.com]

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