Inspiring your Home and Lifestyle
Casual entertaining comes easy for Little Rock chef and restaurateur Ben Brainard
For Ben Brainard and his wife, Jamie, nothing stands in the way of a good party. Not even a renovation. The couple embarked on a whole home renovation of their mid-century Heights bungalow last year, finishing just in time to move back in on December 21 and host 65 guests for Christmas Eve. “I love to make my life as difficult as possible,” Brainard laughs….
Shindig Paperie owner Trisha Logan throws a crafty back-to-school bash using simple techniques that require minimal clean-up
As the mother of two boys and two stationery stores, Trisha Logan certainly has her hands full. When she isn’t shuttling her sons Crane, 11, and Finn, 8, to and from school and sports practices, she’s curating paper goods and gifts for her shop, Shindig Paperie, with locations on the historic downtown squares in Fayetteville and Bentonville. But even as a busy mom and business owner, she loves to throw the occasional shindig of her own. “We like to do a small celebration the night before school starts, or after the first day of school,” Logan says. “The kids come home and I’ve set up a fun dinner for them.”…
Designer Peri-Gay Walker uses a treasured Arkansas setting as the backdrop for a memorable yet low-key Independence Day celebration
Few Arkansas retreats—if any—are as steeped in tradition as Couchwood. Set on the scenic shores of Lake Catherine, the site, which actually consists of four cabins and a train car, was built by Harvey Couch, Sr. beginning in the late 1920s. Couch, who was the founder of Arkansas Power & Light and responsible for bringing hydroelectric power to the state, built the escape as a place to entertain friends and family as well as dignitaries, including President Herbert Hoover in 1927 and President and Mrs. Franklin Delano Roosevelt in 1936.
Today, it can be rented for weddings, family reunions, and company retreats from September through May. However, from Memorial Day weekend through Labor Day, it is reserved for exclusive use by the Couch family.
Fittingly, at the peak of the season each year, the family hosts a star-studded Fourth of July gathering on the grounds. We asked Little Rock-based entertaining guru and designer Peri-Gay Walker to set the scene for this year’s annual get-together.
Peri-Gay’s Easy Ideas for a Festive & Flavorful 4th of July
Dine Al Fresco It’s summer; now is the time to get out and enjoy nature, especially if you have a view like the one from this cabin.
Work With What You Have No need to bring in dining tables or chairs, use your outdoor rocking chairs or pull a bench up to a fold-out table for a no-fuss set up.
Keep It Casual Use baskets, enamelware, and other down-to-earth serving pieces rather than your best china. It will match your setting and be easy to transport from the kitchen.
Feel the Hues Embrace red, white, and blue but still put your spin on this color combination and think creatively about how and where you’ll use the colors. For example, I limited the use of white on the table, but allowed a bit to enter the scheme in the decorations.
Spice It Up Add a little kick to your favorite dishes. Peri-Gay created a recipe for a spicy “Firecracker Corn on the Cob” to delight diners. Get the recipe on our blog (athomearkansas.com/blog).
Say “Yes” to Pie Whether homemade or from a favorite local pie shop, these all-American sweets are a nostalgic must-have for any Independence Day social. I like storing them in a screened pie-safe to keep them fresh before serving.
Hang a Banner Whether it’s star cutouts (like the ones shown here) or a traditional flag bunting, nothing says “Happy Birthday America” quite like a simple red, white, and blue banner.
Sweeten Your Sips Add some oomph to your lemonade with fresh fruit (I used strawberries, blueberries, and orange slices) or a simple syrup purée.
Fly Your Flags Don’t forget the most important decorative element of any Independence Day celebration—the flag. Use them to decorate your table scheme and be sure to hang one near your entrance as well.
Eat In-Season Make your menu based on what is growing in the garden. For this gathering, fresh corn on the cob and fruit were a perfect pairing for burgers and hot dogs from the grill.
Add Rustic Flair For a setting such as this cabin, burlap is a natural choice for table runners and ribbon.
Accent with Yellow Bringing in this color was a top priority for me. It feels fresh and I love that we were able to incorporate it through the wildflowers and sunflowers.
Bring in Lanterns Keep lanterns close at hand to fill with lit candles during dusk celebrations and fireworks shows.
Event design Peri-Gay Walker, VIPG Designs, LLC, Little Rock, (501) 247-4906, vipgdesigns.com
For more information about Couchwood, including rental inquiries, visit couchwood.org.
Chef Jen Lewis of Jen’s Art of Cooking hosts a backyard soiree complete with cocktails and appetizers that complement the setting and the season
After a trip away last year, Jen Lewis returned to a surprise at her Fayetteville home: a backyard makeover courtesy of her handy husband, John. He transformed the space just off the home’s main living room into a relaxed and welcoming outdoor living room complete with a firepit, comfortable furniture, and a fountain. Now, with the couple’s home on the market, Jen wanted to host a garden party before bidding farewell to the property and this sweet spot in its backyard. Here’s an inside look at how she pulled together an evening to remember with a few of her closest friends.
Coordinated Colors
“I chose orange, purple, green, navy, and gray for the evening’s palette,” Jen says. “These colors are in the garden and in our furniture, and I wanted the food to be an extension of that.”
Board of Plenty
The menu consisted of light appetizers, including an artisan cheese plate, that allowed guests to snack throughout the evening. Comprised of crackers, Serrano ham, apricots, kiwi, honey-maple and red-pepper walnuts, and an assortment of cheeses, the colorful board offers something for every taste.
Vegan Delight
A crudité tray features the best of the garden, including blanched asparagus, cherry tomatoes, rainbow carrots, radishes, and zucchini along with Jen’s Avocado Greek Yogurt Green Goddess Dip.
Sweet Tarts
MIA Tarts created a tower of handmade tarts, including almond crème, hazelnut caramel, and vanilla with fresh fruit. Jen often works with this Northwest Arkansas-based vendor for events and gatherings, and she couldn’t resist the opportunity to share the treats with her guests.
Apricot & Lavender Vodka Martinis
Ingredients
Martini
2 ounces vodka
½ ounce St. Germain
½ ounce Lillet Blanc
1 ounce apricot nectar
1 tablespoon lemon juice
½ tablespoon of Lemon-Lavender Simple
Syrup (see instructions and
ingredients below)
lemon wheels and fresh lavender, for
garnish
Lemon-Lavender Simple Syrup
1 cup sugar
1 cup water
3 lemon wheels
1 teaspoon culinary lavender buds
PREPARATION
Create the simple syrup by adding water and sugar to a saucepan over medium-high heat. Stir in the lemon wheels and lavender, and bring to a low boil until the sugar is melted. Turn off the heat, cover, and allow to rest for 15 minutes. Strain the liquid and allow it to cool completely.
Add all ingredients to a cocktail shaker with ice and shake. Pour into martini glasses and garnish with a lemon wheel and fresh lavender, if desired.
Note: The remaining simple syrup may be stored in the refrigerator for future use.
Zucchini Fritters with Smoked Salmon & Shrimp
Ingredients
Zucchini Fritters
1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
freshly ground black pepper
½ teaspoon Sriracha powder
½ cup all-purpose flour
½ teaspoon baking powder
olive or another oil of your choice, for frying
Topping
½ cup goat cheese
½ cup cream cheese
¼ teaspoon lemon zest
2 tablespoons fresh herbs
poached shrimp or smoked salmon (1 piece per fritter)
PREPARATION
Preheat oven to 200°F. Have a baking sheet ready.
Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
In a large bowl, toss zucchini with 1 teaspoon salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it in a clean dishtowel or piece of cheesecloth and wringing away the water. This will save the fritters from becoming soggy.
Return the zucchini shreds to the large bowl. Taste and if you think it could benefit from more salt, add a little bit more (we found 1/4 teaspoon more just right). Stir in scallions, egg, freshly ground black pepper, and Sriracha powder. In a tiny dish, stir together flour and baking powder, then stir this mixture into the zucchini batter.
In a large heavy skillet—cast iron is Jen’s preference—heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet a few at a time so they don’t become crowded and lightly tap them with the back of your spatula to flatten. Cook the fritters over moderately high heat until the edges underneath are golden, approximately 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath, approximately 2 to 3 minutes more. Drain briefly on paper towels and then transfer to baking sheet. Place the baking sheet in the warm oven until needed. Keeping the pan well oiled, repeat the process with the remaining batter. Make sure the fritters have at least 10 minutes in the oven to finish setting to allow them to get extra crisp.
For the topping, stir together the goat cheese, cream cheese, lemon zest, and any fresh herbs you want to include. Spread the mixture on the fritter and top with a poached shrimp or piece of smoked salmon.
Socialize with Jen!
Follow Jen on Instagram (@cookingfresh) for her latest recipes, musings, and adventures.
Southern creative JoBeth McElhanon gathers a close group of friends for a treat-filled brunch to celebrate the approach of warmer days and seasonal vacations
JoBeth McElhanon is a woman of many talents. With a background as a registered dietitian, her role as a former Junior League of Little Rock president, and her current career as the Director of Prevention Services, Marketing, and Communications at The Centers for Youth & Families, she is no stranger to having a full—albeit—balanced plate. However, it is perhaps her hospitality and graciousness that shine through most brilliantly in all her endeavors—particularly when it come to entertaining friends.
We sat in on a pre-summer brunch she hosted for a few of her closet friends. “We all met and became friends through the Junior League of Little Rock. While we are now sustainers, we continue to use the skills the league taught us to serve other non-profit organizations as volunteers,” McElhanon says of the group of women she invited to her home.
When it came to the decor, McElhanon used her favorite color, green—which is abundant in her West Little Rock residence—as a starting point for the table setting. “The palette I chose for our house includes various shades of green, ivory, khaki, and gray—colors that reflect growth and rejuvenation in nature. There are so many green hues throughout the house, but I think they work. When you look at nature there isn’t just one shade of green. Why shouldn’t that be true for indoors?” she says. McElhanon is also an avid collector of vintage plates and serving pieces, which she used in the setting.
However, even with all of the fun she has in setting a table and preparing food for others to enjoy, McElhanon is grounded in the real meaning of community and friendship. “All of us want to have a Pinterest- or Instagram-worthy event, but none of us really have the time to agonize over every detail. One of the things that I carry with me from my Junior League days is from a national training I attended years ago when we were on the cusp of social media. The speaker said, ‘If we are going to live in a high-tech world, we must remember to be high-touch people.’ I think that’s where finding that pocket of time to connect with good friends is imperative—it restores the soul,” she says.
At each place, McElhanon layered three plates for a collected look. The top plates, which she found at Fabulous Finds Antique Mall in Little Rock, are a recent addition to her collection. Simple bamboo-handled flatware and natural woven placemats lend a more casual feel and echo the undertones of nature that run throughout the home. McElhanon and her husband found an abundance of clear quartz crystals in their backyard upon moving into the home. She used several of these as stands for the table’s place cards. Gingham napkins accented with the McElhanons’ monogram complete the setting. Lemon blueberry muffins (seen at left) made by The Humble Crumb Bakery, were just one of the tasty baked goods created for the brunch.
Tori Halvorson (left) and Betsy Peters opened Sherwood’s The Humble Crumb Bakery along with Ruth Peters, Betsy’s mother-in-law, in December 2015. While they got their start in 2011 by selling Ruth’s famous cinnamon rolls at the Sherwood Farmer’s Market, the boutique bakery now offers a huge variety of pastries and baked goods as well as smoothies and parfaits on Friday and Saturday mornings and dinner entrees on Monday nights. In addition, they also take private orders. They are open Monday, 4 – 6 p.m., Friday, 6 – 10 a.m., and Saturday, 7 – 11 a.m.
LEMON POPPY SEED BREAD WITH ORANGE GLAZE
Ingredients
Bread:
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 1/4 cups sugar
3 eggs
1 cup plus 1 tablespoon vegetable oil
1 cup milk
1 tablespoon poppy seeds
1 1/2 teaspoons vanilla extract
3 tablespoons lemon juice
Orange Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon melted butter
PREPARATION
Preheat oven to 325°F. Combine all bread ingredients in a medium-sized bowl and mix until well blended. Grease the bread pans thoroughly. Pour the mixture evenly into the two prepared pans. Place them in the oven and bake for approximately 1 hour or until golden brown and an inserted toothpick comes out clean. After removing bread from oven, place on a cooling rack. Remove from the pan once bread has cooled a bit. Combine all glaze ingredients in a small pot and bring to a boil over medium heat until sugar is dissolved. Place a sheet of wax paper or foil underneath the bread’s cooling racks. Pour the glaze over the top of the bread, and allow it to set. Enjoy!
The Humble Crumb Bakery, Sherwood, (443) 995-6038, humblecrumbbakery.com
Blogger, online shop owner, and homestead maven Natalie Freeman invites us into her home for a seasonally inspired gathering with friends
(Chalkboard art by Arkansas-based graphic designer, Janna Wilson.)
“It was not in our blood to do this,” laughs Natalie Freeman when asked about her life on a small hobby farm in fayetteville. Neither she nor her husband Luke planned to be raising organic fruits and vegetables and tending to a flock of egg-laying hens. Rather, the life seemed to pick them. After falling hard for gardening and a more simplistic lifestyle in college, the couple eventually purchased a farm, which they now lovingly refer to as Freckled Hen Farm. Here, with approximately 1,000 square feet of garden space and a flock of 60 hens, they run a subscription-based produce and egg business—the goings-on of which Natalie shares on her widely read blog, Natalie Creates.
The charming scenes of serene farm life, salvaged or reinvented home décor, and the passion the two share for this way of life have all culminated in a following, which led Natalie to open an Etsy store where she sells planting calendars, reversible headbands (which she says are perfect for those times when you are working in the garden and need to pull your hair back), and miniature flags, known as Happy Flags, for bouquets or party décor. The business has been such a success that she left a full-time position in mid 2014 to tend her blog, shop, and—of course—the farm. “I think a lot of people aspire to live this cute farmhouse dream, but they think they have to have a million dollars to do it, and we are a testament that you don’t,” she says of their endeavors. “We live a simple life, but we’re having a rich experience.”
As the young couple continues to follow their passion, they have plans for expansion in the works. Beginning in March, Natalie’s current Etsy store will close and the products will fold into a new online marketplace, Freckled Hen Farmhouse (read more about this on page 32). They have also rented a studio space in downtown Fayetteville where they will fill orders and hold monthly pop-up shop events that will be open to the public. Natalie says the new shop will be “reminiscent of the past and the way our grandparents did things.” Much like the rest of their lives, it will revolve around the simple pleasures of the farm, gardening, and gathering with loved ones.
She gave us a glimpse inside one such gathering that included a small group of close friends who were coming together to celebrate the start of planting season. On this day, Natalie served a fresh salad of mixed greens with strawberries, red onion, and honey-roasted sunflower seeds on blue-and-white plates from local retailer Euna Mae’s. The salad was topped with a homemade balsamic vinaigrette (see recipe at right). After lunch, she shared an assortment of seeds, which were then put together in a seed starter kit as a party favor for her guests. Her hope is that the kit will allow them to enjoy a similar salad harvested from their own gardens.
Follow Natalie and Luke’s farm adventures and learn more about their new online home provision and farm supply store, Freckled Hen Farmhouse—which launches this March. Be sure to stay tuned for monthly pop-up events at their Fayetteville studio, as well. (Blog: nataliecreates.com | Instagram: @nataliecreates | Online Shop: freckledhenfarmhouse.com)
A love for animals, an undeniable talent in the kitchen, and the joy of the holiday season are the perfect recipe for happiness at Susan Harper’s El Dorado home
Draped in fresh magnolia garlands and accented with vivid red berry wreaths, Susan Hurley Harper’s El Dorado home—which sits squarely in the center of town—isn’t exactly where you would expect to find the two goats behind the town’s most renowned and delicious cheese. The four-legged friends—aptly named Julia Child and Alice Waters—provide milk each day, which Harper then turns into fresh chèvre and feta for use in her kitchen and to share with fortunate friends. “I love it, and I love my goats; it’s like my therapy,” she exclaims….
Welcome the chill of late autumn with close friends, a glass of wine, and one of Arkansas’s most beautiful natural backdrops at Sassafras Springs Vineyard
Nestled in the hills of Northwest Arkansas amongst vibrant autumn foliage and breathtaking scenic views sits Sassafras Springs Vineyard, a fully stocked winery and destination for weddings and celebrations. The vision of Cheryl and Gene Long, the sprawling 15-acre property, which previously served as a horse farm for former Arkansas Razorbacks head football coach Houston Nutt, provides visitors with an escape from everyday life—if only for a few hours. What were once horse stables and a milk barn have been transformed into an event center and winery respectively, all connected by winding, tree-shaded walkways.
“The winery was all my husband Gene’s idea,” says co-owner Cheryl. “I wanted a place to host weddings, and we put them together to make one big event space.” In addition to the winery, the property now boasts two venues, both of which are available for rental: The Chapel Ruins, an architecturally intriguing open-air venue that resembles the remains of an archaic church, offers seating for 400 guests—perfect for a wedding ceremony or a large dinner party, and The Stables, an indoor venue that offers all the amenities of a traditional reception hall with the charm of a farm setting and décor that complements the vineyard’s rustic style.
However, one need not be hosting or attending an event to take advantage of all the property has to offer. The onsite winery is open to the public six days a week. “We have more than 100 wines from all over the world available for tasting, and [we] offer flights so you can find a favorite,” Cheryl notes. Additionally, Sassafras Springs recently bottled their first two varieties of wine: a Washington Syrah and an Arkansas Chambourcin. While the grapes for these two wines did not come from Sassafras, they have started their own vineyard and are working with the University of Arkansas to grow and harvest a hybrid variety of grapes for wine production. “We’re about a year and a half away,” Cheryl says of the projected harvest date for this first planting. The Longs also brought in Stephen Dollar, a former Arkansas Winemaker of the Year, to oversee the vineyard and assist in this new undertaking.
For now, guests can walk into the winery and expect to find an enticing selection of locally produced cheese, meat, and bread from area artisans. You can select a bottle of wine and create a cheeseboard before setting out to explore the property with a picnic of your own, or just kick back with a glass and take in the view from a seat at the winery’s long farmhouse table. On Friday and Saturday nights, they offer live music performed by local musicians who are often from the University of Arkansas or affiliated with the Walton Arts Center. On these nights, guests can also enjoy a full dinner—catered by one of many local restaurants that are on a rotating list—the perfect complement to the pastoral setting.
For this harvest gathering, Spode’s “Woodland” pattern adorns the table in the hues of the season. For events and dining, the vineyard plates their meals on mismatched china for a homey, vintage feel.
Seasonal blooms from ZuZu’s Petals and Gifts in Fayetteville add a spot of bright color to this fall-themed table, while a brass candelabra strikes a chord of elegance, and a duck decoy and tree-round chargers hint at the rural setting.
The winery is stocked with selections of cheese, meat, and bread—all made by local artisans. Purchase your favorites, and then head out to find a spot on the property to enjoy them along with a glass of wine.
The onsite winery features more than 100 varieties from around the world, including an Arkansas Chambourcin and a Washington Syrah, which were both bottled at Sassafras.
Open Tuesday – Sunday. Find a full schedule of events on the vineyard’s website. Sassafras Springs Vineyard, Springdale, (479) 419-4999, sassafrasspringsvineyard.com
Amy Nelson Hannon, owner of Springdale’s Euna Mae’s, shares her secrets for creating a weekend brunch that’s easy to prepare—and sure to be devoured—along with a few heartfelt insights on hospitality
Amy Nelson Hannon loves to host a crowd—and she’s good at it. As a mother to three, a pastor’s wife, and owner of a thriving (and charming!) kitchen store, it’s no wonder. While all of these titles certainly qualify her for the role, it’s clear her driving passion for hosting and cooking stems from the store’s namesake, Euna Mae (see the quote at right for Hannon’s own words about her beloved grandmother) and the skills and character she instilled in Hannon.
“I’ve always considered myself more of a ‘host’ [than an entertainer], making food and creating a welcoming place for people to gather, sit, visit, eat, laugh, and make memories,” she says. Guided by these principles, she created a comfortable, laid-back brunch to be enjoyed by weekend guests—meaning there’s not only time to eat, but also time to catch up on life and enjoy being together. “Every fall my best friend comes to visit from Dallas. The weekend that she and her family come to Northwest Arkansas is one that I get giddy about! The one meal we know with certainty that we will be able to enjoy together is brunch before we leave for campus [for the Razorback football game],” she adds.
This year the menu includes everything from a light yogurt with granola to a veggie-filled frittata. “To be a happy host and not be scrambling in a panic with a houseful of company, I make ahead what I can; and I sneak in a few shortcuts! The zucchini crumb muffins and granola can easily be baked the day before and stored in airtight containers. And in order to get homemade buttermilk biscuits without the mess, I serve Callie’s Biscuits that are fresh-frozen from Charleston, South Carolina (available at Euna Mae’s). They’re handmade, shipped frozen, heat in 20 minutes, and they’re the best biscuits I’ve ever eaten,” Hannon says. And although the food looks tempting on its own, Hannon seizes the opportunity for a beautiful presentation by artfully dishing up each menu item in tableware from her shop.
It’s not just the brunch food that makes loved ones feel special at her home. Hannon preps for the arrival of overnight guests by leaving cookies on their bedside tables and placing special soaps and lotions in their bath for a thoughtful touch. With food and flourishes like these, who wouldn’t want to spend a weekend with Hannon as the host?
In her own words, Hannon shares the legacy of Euna Mae, her grandmother, the namesake of her Springdale store, and the inspiring mentor who led to her own love of and knack for cooking and hosting.
Euna Mae fed people. It was her love language, just as it is mine! She fed her Circle group, her Sunday school class, and her grandchildren every Wednesday when we’d come over to play while our parents all went to choir practice at the Baptist church. She’d make compassion meals for people who were hurting. She’d donate treats for area bake sales. And she hosted and fed her family’s families on snow days, any given sunny afternoon, and every Easter and Christmas for as long as I can remember. She always had cold Cokes in red cans in the refrigerator and a little bite of sweet on the counter, or in the freezer, fridge, or a candy dish on the coffee table! And her cast iron skillet made its home on the stovetop where she made my Papa Nelson a fried egg every morning of his life. She had always had an open door and something to serve us. It filled up our insides in all kinds of ways!”
Euna Mae’s, Springdale, (479) 419-9690, eunamaes.com
Follow the At Home blog for a special post with links to all of the recipes featured here—plus, instructions for two bonus dishes: an Apple Brown Betty with Salted Caramel Sauce dessert and Salted Chocolate Chip Cookies. athomearkansas.com/blog
Steal these patriotic party ideas from an Independence Day soiree held by Fayetteville exterior designer and landscape expert Daniel Keeley
Spruce Up the Shed A backyard storage shed might not be top of mind when you’re considering party venues. However, for Daniel Keeley, owner of Northwest-Arkansas-based DK Design, it seemed like a natural choice. When his clients, who live in the heart of Fayetteville and frequently host tailgates for Razorback football games, moved into this the circa 1900 Southern-style home, he seized the opportunity to transform the property’s shed into a small—but fully functional—space for cozy gatherings any time of year. Transform your own outbuilding or garage by wiring it for electricity, adding windows or additional doors to bring in light, installing new flooring, and/or painting the walls and exterior.
Keeley placed the main dining table just outside of the shed, so guests could enjoy the garden (which he also designed). This choice allowed for plenty of space to serve the food inside the shed. Windsor-style chairs, hand-cast from aluminum, anchor the ends of the table to lend an Americana feel.
Add Durable—and Desirable—Furnishings “It’s a little bit of fantasy and totally unexpected, but in such a natural setting,” Keeley says of this shed’s furniture, art, and everyday accessories. Comfortable, outdoor pieces—all of which are stylish enough to be used in the home’s interior—give the shed an approachable, laid-back feel. For example, a heavy sisal rug covers the floor and a weathered wood table offers a place for guests to sit or to set up a buffet. These pieces juxtapose with the shiny, elegance of the brass light fixtures and the contemporary art seen on the back wall. When it comes to your own space, consider your style and make the look one that’s reflective of you—and that coordinates with the rest of your home. Whether you’re hosting on a patio, front lawn, or in a shed, also be sure to consider your guests’ comfort, and select and arrange your furnishings accordingly.
Make It Festive While some of the shed’s furnishings naturally lent themselves to an all-American celebration, Keeley added accessories to remind revelers of the reason for the occasion. “I wanted [this party] to be patriotic, but not totally expected,” Keeley says of the décor additions. For example, a custom table runner and pillows—made from outdoor fabric—bring in blue and white along with a star motif, while other accents, such as a garden stool and bright peonies, offer a pop of red to complete the U.S.A.-inspired palette. Look for items you may already have around the house, such as an American flag, red, white, or blue lanterns, and potted plants to bring the décor to life in a subtle and understated way.
Peonies, picked fresh from Lovejoy Farms in Winslow and arranged by Fayetteville’s Flora, add a pop of red to the setting.
With so many breweries in the Natural State, options for locally produced beer are more abundant than ever. For this celebration, Keeley chose Core Beer’s “Arkansas Red,” as a nod to both the state and the national holiday.
Mix Up the Menu While barbecuing may be a traditional way to spend the day, consider making fruits and vegetables the star of the party. They’ll make a beautiful, in-season addition to your fare. Sammy Townsend, who owns Fayetteville’s Bouchee Bistro along with Justin Calvert and Vince Pinalto, created the “classic pairings of sweet and salty” for this menu. When it comes to your selections, choose items that are readily available and easily prepared (or made ahead of time), and be sure to offer something for every taste.
SUMMER SALAD
Ingredients: 2 bell peppers, halved/ 1 pint cherry tomatoes, halved or chopped/ 2 cucumbers, sliced/ ¼ cup olive oil/ Salt and pepper to taste/ Splash of balsamic vinegar
Preparation: Use a grill to cook the peppers, flipping once during roasting to get nice grill marks on both sides of the vegetable. Remove from grill, and chop into bite-sized pieces. Place tomatoes, grilled peppers, and cucumbers in a bowl, and drizzle liberally with extra virgin olive oil. Sprinkle with salt, pepper, and vinegar. Toss the ingredients and serve at room temperature.
If a grill is not available, you can roast the vegetables directly on the open flame of a cooktop, or cook in a 400°F oven for 20 minutes.
BLACKBERRY TART
[For the crust]
(Recipe yields 8 individual 3-inch shells or 2 8-inch shells)
Ingredients: 2 cups flour/ 1 tablespoon sugar/ pinch salt/ 1 ½ sticks butter/ 2 egg yolks/ ½ cup heavy cream
Preparation: Combine first four ingredients in food processor. Process until it resembles coarse cornmeal. Add yolks and cream. Pulse until combined. Chill in refrigerator for 20 minutes. Remove and roll to ¼-inch thickness. Use the dough to line tart rings. Blind bake, using pie weights, in 350°F oven for 10 minutes. Remove weights and continue cooking for 5 minutes longer. Remove from oven and set aside to cool.
[For the pastry cream]
Ingredients: 2 cups milk/ 1 vanilla bean, split lengthwise/ 6 egg yolks/ ½ cup sugar/ ¼ cup cornstarch
Preparation: Put milk and scrapings of the vanilla bean in a medium saucepan. On medium-high heat, scald milk until small bubbles form. In a bowl, whisk yolks. Add sugar and cornstarch, and continue to whisk until smooth. Carefully pour hot milk into yolk mixture, whisking constantly. Return to saucepan and continue cooking until thickened. Refrigerate until cool.
Assembly: Remove tart shell from pan and place on serving dish. Fill halfway with pastry cream. Arrange blackberries on top in single layer and dust with powered sugar. Garnish with flowers or mint.
Design Resources
Design—garden and event Daniel Keeley, DK Design, Fayetteville, (479) 443-9002, dkdesignoutdoor.com
Bistro lights Ewing, Bentonville, (479) 271-9532, North Little Rock, (501) 758-9530, Springdale, (479) 927-9531, ewing1.com
Catering Bouchee Bistro, Fayetteville, (479) 409-0509
Custom pillows and table runner Joy Ford, Stitches of Joy, Fayetteville, (479) 595-4581
Florals Pam Pemberton, Flora, Fayetteville, (479) 442-7010, floranwa.com
At Home in Arkansas offers you a look inside the state's most inspiring homes. The magazine features monthly advice from the experts to help you plan your next remodel or redesign, entertain at home, or find Arkansas's best kept secrets. It is your definitive guide to the state's finest homes and gardens, design professionals, fashion and entertaining essentials, and premier shops and showrooms.