The Illustrated Plate
via Sous Style

in this new SS series, we’re teaming up with our favorite artists to bring you gorgeous illustrated meals from our favorite restaurants and chefs. First up is Bernadette Pescua of Decade Diary!

General, The Illustrated Plate | April 19, 2012 | COMMENT

First up in The Illustrated Plate, Bernadette takes on the Seafood Tower from one of our favorite restaurants Saxon + Parole.
“People are coming to the bar at 5:30pm, getting these towers to share and washing them down with many assorted cocktails for an hour before dinner.” -Kristina O’Neil, co-owner of Saxon + Parole.
How-To Eat a Seafood Tower from Saxon + Parole 1. Squeeze lemon over everything 2. Peel the shrimp 3. Take a sip of your cocktail 4. Slurp down an oyster 5. Take a sip of your cocktail 6. Use your tiny fork to enjoy the mussels + clams 7. Take a sip of your cocktail 8. Repeat steps 1-7
How gorgeous is this? What are some of your favorite meals that you would like to see illustrated?
Pippa x

What to Serve, What to Wear, and How to Decorate For A Spring Garden Party

Julia Bainbridge | Bon Appetit

Photograph by Maria del Mar Sacasa / Ennis, Inc.

Parties tend to be pegged to something: birthdays, Mother’s Day, Cinco de Mayo. And that’s all well and good. But what about a simple ode to the season? Sitting outside and eating good food with people you like for the sake of sitting outside and eating good food with people you like? Yes, it sounds amazing. So throw a spring garden party this weekend. Why the heck not? We’ve planned it all out for you: what to serve, what to serve it on, and what to wear—nail polish included, ladies.

Photograph by Maria del Mar Sacasa / Ennis, Inc.

What to Serve

Nibbles to start:

* Savory Spring Vegetable and Goat Cheese Tart

* Smoked Salmon with Lemon Creme Fraiche

Main event:

* Skillet-Fried Chicken

* Sugar Snap Salad

* Roasted Fingerling Potatoes with Chive Pesto

* Roasted carrots with more chive pesto

Photograph by Maria del Mar Sacasa / Ennis, Inc.

Sweet finish:

* Apricot-Anise Tarts

What to Serve It On

Clockwise, from top left:

Furbish in Raleigh, NC, is a wonderland of colorful fabrics and trinkets, including this melamine tray, which the Furbish team produces itself. Furbish Bright Bouquet Tray, $75; shopfurbish.com

Crafted in Normandy, this flatware is elegant but everyday. Williams-Sonoma Milady 5-Piece Flatware Place Setting, $69; williams-sonoma.com

Diner plates goes garden-party green. Fish’s Eddy Green Band Oval Platter, $16; fishseddy.com

We love the not-quite-bamboo look of these serving utensils. Williams-Sonoma Turned Wood Servers, $39; williams-sonoma.com

A limited collection of Connecticut-based Privet House’s goods has come to Target, including these stoneware plates. Privet House at Target White Embossed Dinner Plate, $28 for 4; target.com

Another of Furbish’s floral trays, this time on a Jolly Rancher-coral background. Furbish Draper Floral Tray, $60; shopfurbish.com

Designed in Canada and produced in India, Pehr napkins are machine washable and made of a natural cottons and linens. Pehr Designs Orange Chainlink Napkin; pehrdesigns.com for where to buy

A cheery pitcher coated with citrus-colored granules. Ripe Kumquat Pitcher, $268p; anthropologie.com

Fancy (goblet) meets unbreakable (acrylic). Martha Stewart Collection Acrylic Goblets, $16 for 4, macys.com

A haute take on a bucket of fried chicken. Gathering Wire Basket, $26; hausinterior.com

You can use these little bowls as salt and pepper cellars or place gardenias in them and scatter them around the table. Fish’s Eddy Zeno Bowl Green, $3; fishseddy.com

Clockwise, from top left:

Buy a pillow for lawn lounging. Fifty percent of the proceeds go to charity peace building initiatives in developing communities. Oimei Co. Karen Cheer Pillow, $40; oimeico.com

Place a number of these vases down the center of your dining table as a kind of runner-cum-centerpiece. ABC Home Small Mercury Glass Vase, $20 each; abchome.com

Use one of these tea towels as a nest for the fried chicken in its wire basket (above), and one to clean up any inevitable spills of rose. Birdkage “Bleecker” Tea Towel, $22 for a set of 2; birdkagestyle.com

For those who don’t like to sit on the grass. Cococozy Cane Throw in Sage Green, $333; cococozy.com

What to Wear: Ladies

Clockwise, from top left:

Cult nail polish brand Butter has just come out with lip gloss, so your pout can match. Butter Nail Polish in Primrose Hill Picnic, $14; butterlondon.com

Yellow says spring to us, and this necklace is made by women in Rwanda through Spade’s organization that assists thousands of women in war-torn countries. Kate Spade Hand in Hand Beaded Links Necklace in Yellow/White, $148; katespade.com

A fairly simple—but just a little bit flirty—dress that can take any kind of bright accessory pairing you fancy. A.P.C. Balloon-Sleeve Dress, $195; apc.fr

‘Tis the season to let those feet (and their painted toenails) out to play. Marais USA Woven Sandal in Blush, $88; maraisusa.com

What to Wear: Gents

Clockwise, from top left:

As classic a button-down shirt as it gets. DO roll the sleeves. Rag & Bone Button Down Oxford, $175; rag-bone.com

These 50s-inspired tortoiseshell sunglasses make the simplest of outfits more chic. Illesteva “Leonard” Sunglasses, $165; openingceremony.us

The color of these pants is called “Apple Green.” Fun! J.Crew “Stanton” Pant, Urban Slim Fit, $70; jcrew.com

Comfy canvas boots refined enough for a dinner party. Toms Canvas Desert Botas in Khaki, $67; toms.com

And for Sh*ts and Giggles

Don’t worry: bocce is not a complicated game. But it’s the ultimate lawn activity for those who get bored of sipping and nibbling all day. (Not us.) Skagerak Akiko Bocce Ball Set, $307, shophorne.com

“Fish, to taste right, must swim three times – in water, in butter and in wine.”
- Polish proverb

50 Things to Grill in Foil

via Food Network Magazine

1. Jalapeno Poppers Remove the stems from 8 jalapenos; scrape out the seeds and stuff with muenster cheese. Toss with olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 10 minutes.

2. Spiced Nuts Toss 2 cups salted mixed nuts, 1 teaspoon chipotle chile powder, 1/4 teaspoon each ground cumin and pepper, and 1 tablespoon butter on a sheet of foil. Form a packet. Grill over medium heat, turning often, 8 minutes.

3. Tomatillo-Pineapple Salsa Toss 3/4 pound diced husked tomatillos, 1/2 cup diced pineapple, 1 each minced jalapeno and shallot, and 1 tablespoon olive oil on a sheet of foil. Form a packet. Grill over high heat, 12 minutes. Stir in some chopped cilantro.

4. Jerk Chicken Wings Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.

5. Roasted Garlic Slice the point off 1 head garlic to expose the cloves. Coat with 2 teaspoons olive oil and season with salt and pepper. Seal in a foil packet. Grill over medium-low heat, 45 minutes.

6. Spicy Olives Toss 1 cup olives, 1/2 teaspoon red pepper flakes and 1 minced garlic clove on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 15 minutes.

7. Quesadillas Sprinkle shredded pepper jack cheese on one half of a flour tortilla; top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.

8. Garlic Shrimp Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.

9. Lobster Scampi Make the butter mixture for Garlic Shrimp (No. 8). Split 4 thawed frozen lobster tails lengthwise; spread the cut sides with the butter. Divide between 2 foil packets. Grill over high heat, turning once, 10 minutes.

10. Mussels Toss 2 pounds mussels, 1 shaved fennel bulb, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch of red pepper flakes and salt. Divide between 2 foil packets, leaving extra room for the mussels to open. Grill over medium-high heat, 10 minutes.

11. Gnocchi Spread a 17-ounce package gnocchi in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes.

12. Paella Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil; sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes.

13. Portuguese Clambake Toss 2 pounds small clams, 1/2 pound each sliced small potatoes and linguiça or andouille sausage, 8 small rounds corn on the cob, 2 sliced garlic cloves, 1/2 cup beer and a drizzle of olive oil. Divide among 4 foil packets, leaving extra room for the clams to open. Grill over medium-high heat, 25 minutes.

14. Coconut Shrimp Toss 1 pound peeled large shrimp, 2 each chopped lemongrass stalks and scallions, 1/3 cup coconut milk and the juice of 1 lime. Divide between 2 foil packets. Grill over medium heat, 10 minutes. Top with chopped cilantro.

15. Lemon-Herb Chicken Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes.

16. Meatballs Mix 1 pound ground beef with 1 egg, 1/4 cup each breadcrumbs and grated parmesan, 1 minced garlic clove and 1/4 teaspoon each salt and pepper in a bowl. Roll into 1 1/2-inch balls. Arrange in a single layer on a sheet of foil; top with 1/2 cup tomato sauce and form a packet. Grill over high heat, 20 minutes.

17. Popcorn Combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels in a disposable pie pan. Seal the pan in foil, making a dome shape on top. (Use 2 sheets of foil, if needed, to cover.) Grill over high heat, shaking, until the popping stops, about8 minutes. Season with salt.

18. Asian-Style Ribs Mix 1/3 cup each hoisin sauce and ketchup, 4 teaspoons Sriracha and 1 1/4 teaspoons each salt, sesame oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture; place in a single layer on a double sheet of foil and form apacket. Grill over indirect heat, covered, turning occasionally, 1 hour.

19. Glazed Pork Mix 1/4 cup peach preserves, 1 tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork tenderloin with salt and pepper and coat with the peach mixture; seal in a foil packet. Grill over high heat, turning, 18 minutes.

20. Zucchini and Tomatoes Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated parmesan.

21. Ravioli with Zucchini Make Zucchini and Tomatoes (No. 20), dividing the ingredients between 2 sheets of foil. Top each with 4 ounces frozen cheese ravioli and form a packet. Grill over medium-high heat, 12 minutes.

22. Chorizo and Peppers Toss 1/2 cup sliced dried chorizo, 2 sliced bell peppers, 1 sliced onion, 2 tablespoons olive oil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, turning a few times, 10 minutes.

23. S’mores Popcorn Make Popcorn (No. 17). Toss in a bowl with 2 tablespoons cocoa powder and 1/4 cup each confectioners’ sugar, crushed graham crackers and mini marshmallows.

24. Fish Provençal For each serving, pile 1 halibut fillet, 1/2 cup canned diced tomatoes, some shaved fennel, 2 olives, 1 teaspoon each capers and chopped garlic, and the juice of 1/4 orange on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top with olive oil and chopped basil.

25. Mexican Fish For each serving, pile 1 tilapia fillet, 1/2 cup fresh salsa, 4 olives, and olive oil and lime juice on a sheet of foil. Form a packet. Grill over high heat, 10 minutes.

26. Mustard-Dill Salmon For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with brown sugar, salt and ground coriander; spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes.

27. Succotash Toss 1 pound thawed frozen lima beans, 2 cups corn, 1 diced red bell pepper, 2 sprigs thyme, 2 tablespoons butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Open and stir in 1/4 cup cream. Reseal; grill 10 more minutes. Top with chopped parsley.

28. Pattypan Squash Toss 1 pound pattypan squash, 1 bunch chopped scallions, olive oil, and salt and pepper on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes. Top with chopped basil.

29. Baby Beets Toss 1 pound halved baby beets with olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat, 30 minutes. Toss with vinegar, mint and feta.

30. Shishito Peppers Toss 1/2 pound shishito or Padrón peppers, a drizzle of olive oil and 1/4 teaspoon paprika on a sheet of foil. Form a packet. Grill over medium-high heat, 7 minutes. Sprinkle with coarse sea salt.

31. Mexican Corn Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice; seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes.

32. Italian Corn Make Mexican Corn (No. 31), replacing the cotija cheese with parmesan and the lime juice with lemon juice.

33. Portobello Mushrooms Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.

34. Roasted Broccoli Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 10 minutes.

35. Cipollini Onions Toss 1 pound peeled cipollini onions with olive oil, salt and pepper on a sheet of foil. Arrange in a single layer; form a packet. Grill over medium-high heat, turning a few times, 15 minutes.

36. Sesame Bok Choy Toss 1 pound baby bok choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes.

37. Spicy Scallions Toss 2 bunches scallions, olive oil and a pinch of cayenne on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, 15 minutes. Serve with lime wedges.

38. Potatoes with Bacon Toss 1 pound halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil. Add 2 tablespoons water; form a packet. Grill over medium-high heat, 20 minutes.

39. Salt-Roasted Potatoes Combine 2 cups kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Bury 1 1/2 pounds baby potatoes in the salt mixture and form a packet. Grill over medium heat, covered, 45 minutes.

40. Spiced Potatoes Make Salt-Roasted Potatoes (No. 39), replacing the rosemary with 1/4 cup curry powder, Cajun seasoning or Old Bay Seasoning.

41. Potato Gratin Toss 2 thinly sliced peeled potatoes, 1/4 cup grated parmesan, 2 tablespoons melted butter, and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Drizzle with 1/4 cup cream and form a packet. Grill over medium heat, 25 minutes.

42. Cheesy Garlic Bread Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt. Halve 1 loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes.

43. Toad in a Hole Place 1 halved bacon slice on a sheet of nonstick foil. Cut a hole in the center of 1 thawed slice frozen Texas toast and place over the bacon. Crack an egg into the hole and fold the foil to seal. Repeat to make more; seal in individual foil packets. Grill over medium heat, covered, 8 minutes.

44. Plums and Onions Toss 4 quartered plums, 1 sliced red onion, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, some thyme sprigs, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.

45. Baby Carrots Toss 1 bunch baby carrots, 1 chopped shallot, 1 teaspoon chopped tarragon, a pat of butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 15 minutes.

46. Bread Pudding Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a bowl. Add 4 cups bread cubes and 1 cup berries; soak 30 minutes. Butter a sheet of nonstick foil and add the bread mixture; form a packet. Grill over indirect heat, turning a few times, 35 minutes.

47. Upside-Down Cakes For each cake, mound 1 1/2 tablespoons light brown sugar and 1 tablespoon butter on a sheet of nonstick foil. Top with a pineapple ring, a maraschino cherry and an upside-down small shortcake shell. Form a packet. Grill sugar-side down over medium-high heat, 12 minutes.

48. Glazed Peaches Toss 4 quartered peaches, 3 tablespoons brown sugar, 2 tablespoons butter, and cinnamon to taste on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.

49. Rhubarb Compote Combine 2 sliced rhubarb stalks, 1 pint halved strawberries, 2 tablespoons honey and a squeeze of lime juice on a sheet of foil. Form a packet. Grill over medium-high heat, 15 minutes.

50. Apple Dumplings Mix 1/2 stick softened butter, 1/4 cup brown sugar and 1 teaspoon apple pie spice; stuff into 4 cored apples. Wrap each in 1/2 disk refrigerated pie dough; seal in individual nonstick foil packets. Grill over medium heat, turning a few times, 30 minutes.

Grapefruit-Campari Granita with Vanilla Whipped Cream
A combination of fresh grapefruit juice and Campari (the bitter Italian aperitif) gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.

6 servings

by Karen DeMasco | Bon Appetit
Photograph by Nigel Cox

Ingredients

Granita
2 cups fresh ruby red or pink grapefruit juice, divided
6 tablespoons sugar
2/3 cup Campari
1 tablespoon (packed) finely grated ruby red or pink grapefruit peel
4 ruby red or pink grapefruits

Vanilla Whipped Cream
1 cup chilled heavy whipping cream
1/4 cup chilled crème fraîche or sour cream
4 teaspoons powdered sugar
1 1 1/2-inch piece vanilla bean, split lengthwise

Preparation

Granita

Combine 1 cup grapefruit juice and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel. Pour mixture into 11x7x2-inch glass baking dish or metal baking pan. Cover and freeze until firm, at least 8 hours or overnight. DO AHEAD Can be made 3 days ahead. Keep frozen.

Using sharp knife, cut off all peel and white pith from 4 grapefruits. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Squeeze any remaining juice from membranes into bowl. DO AHEAD Can be made 4 hours ahead. Cover; chill.

Vanilla Whipped Cream

Combine whipping cream, crème fraîche, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean; reserve bean. Using electric mixer, beat mixture until soft peaks form. Add reserved vanilla bean to cream mixture; cover and chill at least 2 hours. DO AHEAD Can be made 4 hours ahead. Keep chilled. Remove vanilla bean and re-whisk cream mixture until thick before using.

Using fork, scrape surface of granita to form icy flakes. Divide grapefruit segments and juices from bowl among 6 dessert glasses. Divide granita among glasses. Top each with large dollop of vanilla whipped cream and serve immediately.

Feast In Portland

Emily Fleischaker | Bon Appetite

Blame the coffee geeks, blame the microbreweries, blame the climate and that local produce… Fact is, Portland’s food scene is where it’s at (as we witnessed last night). This fall, we’re throwing the first-ever Feast Portland, a weekend-long food festival that allows you to witness that energy first hand, and of course, eat your face off. Tickets go on sale today. Get the full details on the event’s website, but first here are a few things you can expect:

—Local Portland chefs (Vitaly Paley, Naomi Pomeroy, Cathy Whims, and more) joined by visiting chefs (April Bloomfield, Nancy Silverton, Eddie Huang, Chris Cosentino, Anita Lo, Seamus Mullen, Gabrielle Hamilton, the list goes on) to cook at the weekend’s events

—A Sandwich Invitational pitting creative offerings from chefs like Aaron Franklin of Austin’s Franklin BBQ, Jon Shook and Vinny Dotolo of LA’s Animal, and Bunk Sandwiches Tommy Habetz against each other (local beer pairings, too!); the crowd will choose the winner

—A series of dinners pairing a Portland chef with a visiting chef and offering local beer, wine, and spirits. Think chef Matt Lightner (Atera, NYC) cooking with Sean Brock (Husk, Charleston, SC), Daniel Patterson (COI, San Francisco) with Inaki Aizpitarte (Le Chateaubriand, Paris), or just picture Batman fighting crime alongside Spider Man

—Hands-on classes at Le Cordon Bleu, including whole-animal butchery, homemade bitters, and pretzel making

—An outdoor night market in the historic Ecotrust building curated in part by Portland chef Andy Ricker

Tickets can be purchased at feastportland.com and on the festival’s Facebook page, with individual event tickets starting at just $30 and an “All In” Festival Weekend Pass for $650. Best part is, all festival proceeds benefit national childhood hunger relief organization Share Our Strength and local hunger-related charity Partners for a Hunger-Free Oregon. So chug some Stumptown cold brew, buy a sweater with a bird on it, and get a ticket for September 20-23 to the city where the food is rocking and the dream of the nineties is still alive.