delicious - - ENTERTAINING. - @neigh­bor­hood­stu­diobk @utopi­a­goods


“Life is too short to be monochro­matic,” says Tat­low, who rel­ishes lay­er­ing mul­ti­ple prints when en­ter­tain­ing. “I like tex­tu­ral com­bi­na­tions, print-on-print, and blend­ing linen and cot­ton.” McKin­non likes to or­na­ment the ta­ble with mul­ti­ple small-scale flo­ral ar­range­ments, as op­posed to one large sculp­tural one, and pe­tite can­dles to foster con­ver­sa­tion.


“We were in­spired by the earthy flavours of flora, veg­eta­bles that re­sem­ble flow­ers, and the shapes of petals,” says McKin­non, whose ver­dant menu in­cludes a chilled broc­coli and sun­flower seed soup, stuffed zuc­chini flow­ers and a pavlova-like meringue crowned with ed­i­ble flow­ers. “I couldn’t stop eat­ing the baked cauliflower – Hetty can make veg­eta­bles sing,” adds Tat­low.


When it comes to a sound­track, both women are drawn to jazz. “Clas­sic artists like Chet Baker, Os­car Peter­son, Her­bie Han­cock and Astrud Gil­berto,” says Tat­low. “Mel­low beats which are con­ducive to guests chat­ting,” adds McKin­non, who cites Swedish-Ar­gen­tinian folk singer José González.


Par­ty­go­ers en­joyed a hibis­cus-in­fused rosé, but McKin­non of­ten en­lists lo­cal som­me­lier Adri­enne Vo­bo­ril of Sum­mit Street to cre­ate cus­tom cock­tails that mir­ror her mo­tif. For a re­cent tomato-themed din­ner, Vo­bo­ril con­cocted an End­less Sum­mer, a mix­ture of gin, fen­nel-in­fused ver­mouth, rhubarb puree and lemon juice. Tat­low, mean­while, is par­tial to serv­ing gin and ton­ics, prefer­ably with Poor Toms or Archie Rose gins.

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