I love looking at restaurant and hotel interiors to find inspiration for residential projects.
The Winter 2015 issue of CT Builder Magazine recently came out, featuring the winners of the 2014 HOBI Awards.
Valeria Nascimento creates the most beautiful porcelain installations.
I don’t know if it was the long snowy winter or what, but lately I have been drawn to really pretty floral prints.
Part of making a healthy lifestyle a priority is taking the time to cook well rounded meals.
I love looking at restaurant and hotel interiors to find inspiration for residential projects. Browsing through this imagery helps me source for clients. For example, a restaurant interior can lead to great ideas for a home bar. There are so many restaurants and hotels around the world that make use of incredible design that can be translated to a stunning dining room, bedroom, or sitting area. Lighting, fabrics, wall coverings, and color palettes as well as architectural details can be pulled from these beautiful spaces and applied to a residential interior on a personal, comfortable scale.
Here are some images of hotels and restaurants that really stand out for me and get my mind racing with ideas for my clients.
Come have a seat.
The Winter 2015 issue of CT Builder Magazine recently came out, featuring the winners of the 2014 HOBI Awards. These awards recognize excellence in a range of categories such as new construction and remodeling. I was so pleased to see three projects I collaborated on receive HOBI awards, including the 2014 Custom Home of the Year as shown on the magazine cover. Built by Sound Beach Partners, this incredible residence truly deserves recognition. The home is a great example of a design that respects the home’s surroundings and makes the most of the stunning location overlooking Long Island Sound.
Dibico Construction also received two HOBI Awards. I’ve collaborated with Dibico in the past, including on these two award winning projects — one of which was my own studio and office. Congratulations to Dibico Construction!
Zest up your table.
A native of Brazil, Valeria Nascimento creates the most beautiful porcelain installations. Her work is inspired by her love of natural forms and how these forms are a part of an urban environment. Valeria’s installations consist of dozens of hand formed ceramic pieces, combined to stretch across walls. Each piece takes months to assemble.
Valeria was originally trained as an architect, an aspect of her perspective that is visible in her use of repeated simple forms and patterns. Her work has been exhibited and commissioned all over the world. She’s also created designs for brands such as Chanel and Tiffany, and well as many interior designers.
I love Valeria’s work because it makes you want to go up close to examine it. The 3D aspect, gradation of a shade, and sometimes a zest of color make her work so powerful. I value the pure dedication to her art — you really can see her love for each individual piece in how it is crafted.
You can see more of Valeria Nascimento’s work on her website.
Floral prints are a high fashion element this year. It’s a look people are receptive to after a long winter. I think this time of year, I am looking for more color and brightness, both of which can be found in flowery fabrics. I know I’m not along in this springtime longing when I see some of the gorgeous floral fashions on the runway.
Floral patterns translate well into interiors. It’s a refreshing look and reminds me that old trends always resurface. It’s nice to see this look come back in a more lively way.
Part of making a healthy lifestyle a priority is taking the time to cook well rounded meals. I’ll be the first to admit that I am not one to spend a lot of time in the kitchen; however, I do want to help my kids learn the importance of cooking at home rather than relying on pre-made, processed foods or indulgent takeout meals. I love Food and Wine Magazine because it has really inspired me to cook at home. Many of the recipes not only look delicious, but are dishes I can actually see myself preparing at home.
I’d like to feature some of the recipes that catch my eye from time to time as part of my commitment to sharing how important health and fitness are to me. Preparing dinner at home more often is a reasonable goal for anyone, no matter how busy, and is a great part of an overall healthy approach to mealtimes. Here are some recipes that recently caught my eye!
3 tbsp extra virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
2 tomatoes, chopped
2 tsp finely chopped thyme
salt and pepper
2 15 oz cans cannellini beans, rinsed and drained
3/4 cup chicken stock
1 head escarole (3/4 lb), with dark leaves discarded and remaining leaves torn
2 oz prosciutto, chopped
1/2 tsp grated lemon zest
extra virgin olive oil
4 skinless salmon fillets, 4 oz each
salt and pepper
1/2 tbsp Dijon mustard
1/2 tbsp whole grain mustard
2 tsp dry white wine
2 garlic cloves, minced
1 tsp finely chopped thyme
1. Make the ragu. In a deep skillet, add the oil, shallot, and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme, and a pinch each of salt and pepper. Cook, stirring, until the tomatoes start to break down, 4 minutes. Add the beans and stock and simmer until the beans are hot, 2 minutes. Add the escarole, prosciutto, and lemon zest and cook over moderately high heat, stirring until the escarole is just wilted, 4 minutes. If the bean ragu is too thick, add a little water.
2. Prepare the salmon. Preheat the broiler. Line a rimmed baking sheet with foil and brush it with oil. Season the fish with salt and pepper and set on the baking sheet. In a bowl, whisk both mustards with the wine, 2 teaspoons of oil, the garlic, thyme, and a pinch each of salt and pepper. Broil the salmon fillets 6 inches from the heat for 2 minutes, until the top just starts to brown. Spoon the mustard on the salmon and broil for 5 minutes, until the fish is nearly cooked through and the top is browned. Spoon the bean ragu into bowls, top with the fish, and serve.
1 lb fresh Black Mission figs, stemmed and halved lengthwise
2 tbsp extra virgin olive oil, plus more for brushing
6 basil leaves, thinly sliced
2 tbsp balsamic vinegar
Kosher salt and pepper
Toasted crostini, for serving
Goat cheese, for serving
Light a grill or preheat a grill pan. Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, 2 minutes. Transfer the figs to a bowl and top with the basil, balsamic vinegar, and the 2 tbsp of olive oil. Season with salt and pepper. Toss to coat and let stand for 20 minutes. To serve, top crostini with goat cheese and figs.
What is your favorite source for memorable recipes?
I am so pleased to have one of my favorite projects featured in the May/June 2015 issue of AtHome in Fairfield County. I loved working on this one of a kind dining room. Having a great relationship with a client who let me run with my ideas allowed the dining room to become everything I envisioned. Pick up a copy of the magazine to read more about the project and each of the beautiful elements in the room.
Modern day bath.
Apricot makes me think of sun kissed skin and sheer femininity. It evokes happiness, liveliness, and a kind of sweet freshness. Apricot is not as intense as orange, but has a lighter approach – it holds a yellow-pink undertone, making it possible to mix it with other palettes or maintain one consistent value.
2. Great palette. Image via Elle Decoration.
3. Dolce & Gabbana Pumps
4. Stunning makeup.
8. Living room design by Jeffrey Bilhuber.