We recently took part in the Ten-Yad auction, a wonderful cause that raises money for underprivileged brides to ensure they get the dream wedding every girl deserves.
Here are some pictures of our beautiful display!
Silver Spoon Showcase
Persia Jewelry Collection by Prouna
Diana Jeweled Dinnerware by Prouna
Stafford Flower by Spode and Waterford Powerscourt Gold Accent
As the summer draws to a close, New York City becomes a hive of activity for the 2012 Fashion Week. Curious eyes hungrily take it all in, as everyone is excited to see what the styles and colors will be for the upcoming year. Reviewing the photos, we immediately picked up on a beautiful trend, across various runways Deep Jewel Tones stood out amongst the rest.
Gucci Deep Jewel Tones, NYC fashion week.
For us, runway translates into tableware, and dishes in gorgeous ways. Try blues in your crystal, eggplant purple and burgundy contrasting crisp white china, and sapphire greens serveware to infuse your table with colors worthy of royalty. Here are some magnificent takes on some of fall’s most fashionable colors:
We love this modern take on the classic navy
Pair this gilded L'object Napkin Holder with clean white linens for an easy way to bring this season's ombres, dusty blue and olive green to the table.
Go all out with this ruby bowl by Waterford
Pantone, the official “color people” have picked Honeysuckle to be the color of the year, it was chosen to represent optimism and confidence in these stressful and trying times. It is a pink that is playful without overwhelming, whether it is in fine china in your dining room or a sofa in your living room. Here are some samples of Honeysuckle done right:
If you’re worried about going overboard with the pink, Honeysuckle can be used as the perfect accent color. It fits comfortably with a broad range of colors including neutrals such as grey, taupe, beige, tans and caramel as well as black and white. Try Honeysuckle in napkins, chargers, and candleholders, as seen above.
Lenox Floral Fusion
Lenox incorporated Honeysuckle quite beautifully with their Floral Fusion pattern that can be used during any season to leave you feeling summery.
If Honeysuckle is a bit much for your tastes, here are some tamer versions of pink tableware. Shown are: pink glass iced tea goblets in the Arlington pattern by Mosser. Cup and saucer in the Petite Fleur Pink pattern by Laura Ashley for Johnson Brothers, vintage dinner plate in the Lollipop pattern, Pastelle line, by Mikasa, and Somebunny mug by Hallmark.
Nothing makes us happier than to see our favorite designers getting the attention they deserve That’s why we were super excited to see Annieglass’s “Edgey” dish looking beautiful in the Dining Section of the New York Times. Not only, does Annieglass churn out breathtaking glasswork masterpieces time and again, but we love their take on social responsibility and sustainability too.
Annieglass featured in the NYT Dining Section
Hop on over to our site to see our full line of Annieglass creations.
Or click here to read the full article over at New York Times.
Summer is typically a time when we pack away our heavy fabrics, our velvets, lace and intricate patterna in exchange for design that is cooler, simpler and sleeker. But this lovely collection of summer-inspired Modernist Flatware, curated by Rima Suqi for the New York Times shows us that clean lines and subtle detail is easily just as gorgeous. Which set do you like best?
Town & Country by Allan Adler
By Ame Jacobsen
Jardin d'Eden by Marcel Wanders
Zermatt by Patrick Jouin for Puiforcat
Check out the full article and accompanying photo gallery here.
Wow! What an amazing night! Thanks everyone for joining us for the first ever Silver Spoon Cookery event led by master chef Pessy Haskelevich. Here’s a quick recap of what went on:
We learned about one of the most undervalued vegetables – the beet. Pessy explained how beets have more to them than just their gorgeous colors, earthy-sweet flavor and delicious greens – these humble root vegetables are also loaded with vitamin c, potassium, fiber, iron and folic acid.
SOME BEET TIPS
While available year round, spring is prime time for baby beets that are sweet and tender. Look for smooth, firm roots and crisp looking greens. Separate greens from the roots and store separately in the fridge. The greens will last a few days but the roots will last up to 3 weeks.
Pessy Haskelevich
BEET & ASPARAGUS GALETTE
Whether sweet or savory a galette is less fussy than a traditional tart and offers a more crisp crust. Use your imagination to change it up throughout the year; butternut squash and red onions in winter, tomatoes and corn in summer and this can easily be dessert if you add ¼ cup sugar to the dough and fill it with fresh fruit.
BEET & ASPARAGUS GALETTE
PASTRY
1 ¼ cups all-purpose flour
½ teaspoon fine sea salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
4-6 tablespoons ice-cold water
1 large egg, lightly beaten
Directions
Pulse flour and salt in the food processor. Add the butter and pulse 10 times or until mixture resembles a coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
Preheat oven to o 400°F with rack in middle.
FILLING
2 pounds beets, cut in half and thinly sliced
¼ cup apple cider vinegar
3 tablespoons olive oil
20 mint leaves chopped
salt and pepper to taste
4 stalks asparagus cut into 3 inch pieces
4 oz ricotta or soft goat cheese (optional)
Directions
Toss beets with vinegar, olive oil, salt, pepper and mint. Set aside.
TO MAKE THE GALETTE
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Toss the beets with asparagus and leaving the juices behind arrange the beets in the center of dough, leaving a 2 to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Drizzle a bit of olive oil and freshly ground pepper all over top of the crostata. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 40-45 minutes. Cool on baking sheet on a rack 10 minutes before serving.
SPRING SALAD WITH TARRAGON DRESSING
2 small red beets, roasted, peeled and sliced
2 small golden beets, roasted, peeled and sliced
1 pound asparagus, cut into 1-inch lengths
1/2 pound snow peas
4 radishes, thinly sliced
1 tablespoons fresh tarragon, finely chopped
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/3 cup extra virgin olive oil
zest of half a lemon
salt and pepper to taste
large bowl ice water
In a bowl whisk together olive oil, lemon juice, tarragon, shallots, lemon zest, salt and pepper. Set aside. Bring stock-pot with salted water to a boil. In batches blanch the asparagus and snow peas until barely cooked through but still tender and crisp (1-2 minutes). Transfer and submerge into the ice water bath. Drain and pat the vegetables dry, set aside in large bowl. Add in radish, beets, salt and pepper. Dress with tarragon dressing as desired, toss to coat. Let stand at room temperature for 20 minutes and serve.
The demo was completed with a tasting of Pessy’s otherworldly creations couple with some white whine and cheese.
There are so many types of glasses out there – ever wondered which is meant to be used for what? Here’s a quick and dirty guide that includes everything you need to know:
Fine glassware is usually lumped into two categories, Stemware, the more formal of the pair and usually made of crystal and Barware, which is mainly used for hard liquor.
STEMWARE
All glassware begins with, you guessed it, molten glass. Crystal, is made by adding lead to the molten glass which lends it a unique translucency, clarity, and fine color.
Most stemware sets include 4 basic types:
Bellina By Lenox
The Goblet – the good for everything glass with a 12 – 14oz bowl generally used for water, but also can be used for all types for wine.
Red Wine – a 12-16oz glass with a wide-mouthed, rounded bowl that gives the wine plenty of room to breathe. As red wine is served at room temperature, it should be held by the bowl to keep the wine at the appropriate temperature and enhance the aroma.
White Wine – 10-14oz glass that is taller in shape and tapered at the mouth. As white wine is served chilled, it’s best to hold it by the stem to prevent your
hand from warming the wine.
Flute – used for serving champagne, this glass is 6-8oz in size. The flute’s tall shape and small mouth allow the bubbles to move slowly and retain their effervescence.
BARWARE
Unlike Stemware, Barware is used for the hard stuff, like whiskey, bourbon, and vodka. It can be made of crystal or glass.
Arabesque Amber By Versace
Double Old Fashioned – or the DOB, is a short and stout 10-12oz. This wide glass is perfect for drinks “on the rocks” and everyday use.
The Highball – is the DOB’s taller, slimmer brother that holds about 12oz, also called a beverage glass. It is commonly used for mixed or iced drinks. Larger versions are called coolers.
So now you know!
Call it what you will, goblets, chalices, stemware, crystal, there is one thing we know – every drink looks better in a beautiful glass. Here is our shop’s favorite collections:
This gorgeous five piece selection with a flawless silhouette is an instant classes that you will love for a lifetime.
A trio of fluid lines, these voluptuous stems have curves in all the right places.
#3 TAC 02 by Rosenthal Bordeaux
Thoroughly modern, these lovely vessels show off the delicacy of glass to perfection.
Reminiscent of your grandmother’s crystal, this gorgeous set of glassware will add just the right splash of sparkle to your table.
Waterford has always been the king (queen?) of glass, and this time they’ve done it again with this brilliant, timeless collection.
Exquisitely carved with climbing vines, these glasses are a resplendent homage to nature.
Taking a que from her lovely dress confections, Vera Want recreates her vision in gorgeous glass.
Finish off your table setting with a splash of ocean blue.
A set for those with a penchant for playful and a whimsy for the wonderful.
Delicate floral sprigs are etched on fine crystal, giving this pattern a springtime feel.
This post is a part of the Best of Ten series in celebration of the Silver Spoon Store’s 10th anniversary.
Every once in a while you come across something so startling beautiful, so completely different than anything you’ve ever seen before that it makes you stop in wonder. Prouna‘s breathtaking take on fine china and dinnerware is definitely one of those things. A short five years ago, back in 2005 Prouna discovered a how to bond Swarovski Crystals to fine bone china in a way that is so secure, that, get this, makes it dishwasher safe. In fact, they are so confident in their new method of bonding that they guarantee the crystals will last through the life of the piece.
The Stunning Prouna Jewelry Princess Collection
So what does this magical dinnerware look like? Exactly like a fairy crashed straight into a pirate carrying a treasure chest of precious jewels. In other words, a luxury dinnerware collection that is at once intricate but simple, modern yet fairytale worthy, and of course, each one sparkles with just the right touch of Swarovski Crystals.
Prouna Jewelry Persia Collection
In addition to their jewelery collections, Prouna also has some gorgeous handpainted pieces that make functional dinnerware a work of art. Fusing form and function, Prouna has taken on the fine china industry already cluttered with amazing designers and comes out a winner each time.
Handpainted Prouna Selene Collection
#10 Bellina by Lenox