Seated App

Composting for the Health of your Garden and the Environment”

There was a fire in our summer home, a house where my family and I gathered for more than two decades to rest, relax, and spend quality time together—three generations of family. Offering a much-needed respite from the hustle and bustle of our daily lives, our home served as a welcoming place where we forgot about work and responsibility for just a little while. 

The fire occurred just weeks before my husband and I intended to arrive there, and the news shrouded us in sadness for a few days. My parents are no longer with us, but their voices, their strength and steadfastness will always be a part of me. Growing up, my dad often reminded us “When the going gets tough, the tough get going.” and when we went through particularly challenging times, he said “always remember that tough times never last, but tough people do, and when they persist, they are often transformed for the better—a metamorphosis.”

The memory of my father’s words rallied my spirit, and we immediately began planning both the renovation of our home, and the reconstruction of our summer plans. In the process, we travelled to new places, solidified old friendships, made new friends, and created opportunity out of ashes. 

Meanwhile, we renovated our home in a way that better serves the future generations of our family and the environment. We added carbon neutral septic tanks, a geothermal heating system, and indigenous, pollinator-friendly plantings, as well as a vegetable garden—a small place to grow pesticide free, organic produce for our family. 

With my dream garden in place, I was more motivated than ever to compost. The idea of filling my beds with “black gold” in preparation for Spring plantings revived my interest, and according to a recent New York Times article, “The answer to so many gardening questions is, typically, compost, whether you’re adding it to help improve fertility or water-holding ability: Compost, compost, compost.” 

My daughter, Kayla, believes that the answers to life’s big questions lie in our connection with the natural world, and while seeking volunteer opportunities that would put her in nature, she discovered a plethora of community composting programs, and gifted us a fall membership with Ecological Culture Initiative. It was so effortless! ECI gave us a list of what they will accept for composting and provided collection receptacles that were picked up every Tuesday morning and replaced with clean pails. The staff tracked our scraps by weighing and recording each pail they picked up and we earned compost—food scraps transformed, metamorphosed into nourishing soil.  

If you do not have a garden, you can use your compost to nurture your houseplants or donate it back to ECI for their community garden.  

Here are a few community composting programs in New York City, the Hamptons and Palm Beach—it is such a feel-good way to have a daily impact on our environment.

Grow NYC

Ecological Culture Initiative

Let it Rot

Annie’s Homemade Bread Cubes

Easy, homemade bread cubes add texture and flavor to stuffing and dressing recipes.  They are perfect for breakfast casseroles, and add a delightful crunch when tossed with salads or served atop a hot bowl of soup. This recipe was inspired by my Aunt Marion’s Apple Dressing recipe, and included a Rye Hearth Bread and Spent Grain Hearth Bread both from Whole Foods, but you can work with any bread you like, including what you may already have in your freezer.

Store extra bread cubes in an airtight container for up to a week, or in the freezer for three months.

Yield: Makes 10 Cups

A Celestial Celebration

A throng of guests swirled up the stairs with flutes of champagne in hand, alighting on the balcony atop the tower where violin music played. The world seemed to be floating in the blue skies above the Mediterranean Sea as kisses were exchanged—one cheek, two cheeks and three kisses, as each guests’ custom required—friends had arrived from Italy, Spain, Argentina, Austria and America to celebrate.  Hors d’oeuvres included bite-sized olive macarons with artisanal Majorcan sobrasada, and diminutive bowls of cherry gazpacho, all expertly prepared by Fosh Catering

As the sun disappeared behind the dramatic cliffs of the Mallorca coast, the full moon illuminated the darkening sky, and guest Fede Dorcaz joined violinist Jitka Lackova to serenade me and our guest of honor, Ludovica Purini Rossi.  The final chord played on the violin invited guests to round the spiral staircase and make their way down three levels to the grand balcony of Villa Kerida. They arrived at an exquisite panorama set on the La Mola peninsula; round tables perched poolside, just above the sea, covered with local wildflowers, tablecloths billowing in the gentle breeze as the reflection of the moon bounced off the crystalline waters and danced around the balcony. As guests were seated there was a moment of silence and awe, punctuated by the gently breaking waves of the Mediterranean Sea echoing through the secluded cove.  It even gave pause to the birthday girl, Ludo, who threw her arms in the air and exclaimed “Wow! Wow,” as her smile broadened and warmed our hearts. 

This Celestial birthday celebration included many special guests, and the scene was the essence of entertaining in Mallorca, which shares the same relaxed and effortlessly glamorous esthetic as our beloved Hamptons. Truly a celebration in the embrace of nature as the evening marked several celestial events—a rare ‘supermoon,’ powerful, full, and glowing blood red; the longest lunar eclipse of the century, that lasted nearly two hours; and Mars in opposition to earth.  Some astrologists believe the energy of an eclipse symbolizes important women and foreshadows change, including a shift in consciousness causing one to mix with people who operate on a similar frequency—making this the perfect evening to celebrate a special friend.  Ludo’s spirit of generosity and ability to live life fully touches and teaches all who know her, so I was delighted when a guest told me this was also the day of Guru Purinima a divine day to offer gratitude to all we learn from.   

Life in Mallorca centers around family, friends and nature. The powerful presence of the mountains and sea cannot go unnoticed, creating a sense of peace and connection. That sensibility informed much of our lifestyle from swimming, cycling and hiking to entertaining. The flowers, created by Anna, a combination of clippings from the property and the island, and the food—local, inspired by the bounty of Mallorca with a nod to history and respect for its vulnerability.  All these concepts came to life, where the menu echoed our philosophy of eating organic, seasonal, sustainable, and locally procured fare.  From the Fresh Boquerones to the Grilled vegetables marinated with Soller oranges and lemons, and the Salt-Baked Seabass, everything was as fresh as nature intended.  

After a magical dinner under the most breathtaking lunar eclipse, guests were invited to the dance floor for one last toast and the presentation of the birthday cake—a delightful tower of chocolate sponge cake, filled with vanilla mousse and crunchy chocolate crumble that I designed just for Ludo, and created with Kathi’s Cakes. The blue ribbons echoed the color of the sea, and the miniature tennis balls dotting the towers were a nod to Ludo’s favorite sport. The dancing was in full swing when Ludo jumped in the pool, fully clothed.  There was tremendous laughter and a wave of happiness—this is Ludo! I ran for towels and smiled with gratitude for these perfect summer memories.  

The blood red moon, just before the eclipse
Getting the flowers ready
Preparing the tables
The Cake
Each napkin is adorned with flowers from the garden
Every powder room is filled with flowers and eucalyptus to naturally scent the room

A Venetian Masquerade Ball

It seems we never tire of mimicking the infamous parties of 18th century Europe.  When the famous Ritz in Pariscompleted its most recent renovation Marie Antoinette-inspired images appeared in Vogue, Town and Country, and the New York Times.  It informed fashion, design and event planning; inspiring hostesses all over the globe to adopt the theme. I have dressed up as a lady of the court on many occasions, hosted a few salons at my home, and especially enjoyed dressing up at the Bal Poudre in Palm Beach, but I don’t dream of lying in bed wearing courtier couture while eating cake.  I’d prefer to dance the night away at a masquerade ball in Venice, where I’d arrive by gondola and enter a secret door that leads to a hidden castle.  Carnival activities, dancing, and yes, maybe even a little cake. It’s been a lifelong dream to attend one of these elaborate parties which were imagined long ago and held as early as the 15th century.  

An invitation to a friend’s birthday celebration brought me to Tuscany for a weekend of festivities, and it just happened to coincide with another magnificent party I had been invited to.  The celebration was being arranged by renowned event planner, Carolina Santarelli, in partnership with Antonia Sautter.  This is an irresistible duo. Antonia famously created the Il Ballo del Doge, an international gala event of the Venice Carnival, described by Vanity Fair as “the most sumptuous and exclusive, famous and coveted social event in the world.”  

Preparations to attend the party were full of excitement and great anticipation. Several days before the event, guests were invited in for costume fittings.  As I entered a palatial room, overflowing with racks and racks of lavishly designed costumes my heart began to pound.  A long buffet table at the center of the room was draped in feathers, sparkling masks, jewelry and vintage hand mirrors.  I was greeted by a fitter, handed a glass of champagne and whisked into a dressing room filled with the dreamiest gowns, corsets and every manner of undergarment.  As friends arrived the champagne flowed freely, and we all became a bit more daring with our costume choices.  Even those who are normally shy found refuge and freedom behind their masks.  This was a day full of enchantment, fantasy and imagination. Choosing a costume, says Antonia, “…allows you to travel towards other realities, showing you a secret trait in your personality, often hidden in your daily life.”  

On the eve of the big gala my husband and I dressed (with the help of our fitters), and we did something we rarely do, we popped open a lovely bottle of champagne, turned up the music and danced around our room.  If this was our secret trait I wished we’d unveiled it sooner. We were escorted to our gondola and serenaded as we floated down canals, past ancient buildings, and under ornate bridges. We headed toward a secret destination that only our gondolier knew.  The stars were brilliant, the air crisp and I couldn’t help but wonder if I was dreaming. Upon arrival we were greeted by musicians, acrobats, more champagne and an abundance of hors d’oeuvres. Revelers frolicked in the entryway, greeting one another, and ascended the magnificent marble staircase to a lavish cocktail reception. Acrobats, jugglers and stilt-walkers dressed in courtier couture enchanted guests until dinner was served.  The tabelscapes were as glamorous as the costumes, sumptuous and inviting. Guests were seated at three long tables facing a center stage where the entertainment continued through dessert.  After a four-course dinner a confetti canon burst into the air, a DJ floated up from beneath the stage, tables disappeared and we danced the night away at a masquerade ball in Venice. 

Our Gondola is about to arrive
An array of feathers is set out by our hostess to compliment costumes
Dancing the night away!
The confetti bomb enthralls guests

Vegan Chocolate Brownie Cookies

After an extended summer stay in the Hamptons filled with parties and lots of houseguests, I found myself in need of a little self-care at summer’s end.  Not the Instagram inspired face-mask-selfie kind of care, but more of an everyday healthy ritual – something to jumpstart a routine that would keep my mind and body in balance. 

The timing was perfect when I opened an invitation from my friends at Haute Yoga to join them in Costa Rica for their annual ladies’ retreat. I immediately accepted! The Haute Yoga tribe is quite a special and unique group. The women are genuinely encouraging of one another, and being with them is empowering in a very nurturing way.  Owner and founder, Holly Miller Weston, lives life authentically, and she inspires everyone around her to do the same.  Instructor Katherine Wilder’s joyful, playful approach to teaching and living is absolutely liberating and quite infectious. These ladies truly take their yoga off the mat and into their lives.

The Bohdi Tree is a little sanctuary in the jungle of Costa Rica where we shared nutritious, local food, daily yoga classes, meditation, a bit of surfing, and lots of belly laughs.  Being ensconced in nature and living a little closer to the Earth where I could be a bit more in touch with myself was exactly what the doctor ordered. 

The meals we shared at Bohdi Tree were delicious, and dinning alfresco added to the charm of our gatherings. The focus on fresh ingredients is something I embrace at home, but the emphasis on vegan options was particularly inspiring to me.  Some of us newbies fell in love with the scrumptious vegan chocolate brownie cookies that appeared on the buffet at breakfast, lunch and dinner!  The ladies who had been here before admitted to taking bagsful of cookies home.  I took both the cookies and the recipe back with me.

My Cosa Rican jumpstart worked! I’m now practicing yoga regularly, meditating as often as possible, and more than seventy-five percent of my meals in any given week are vegan.  But, I also reconnected with an idea I’ve often espoused – celebrate life often!  Sometimes that means belly laughs with your girlfriends and sometimes it just means a hot cup of tea and a scrumptious chocolate brownie cookie, vegan of course! 

Yield: Makes 35 cookies

Guacamole Dip

An avocado-based dip or salad, guacamole was first created by the Aztecs in what is now Mexico.  In American cuisine we have mostly thought of guacamole as a dip, and in recent years it has gained popularity as a spread, served over warm, crusty bread and appearing in a variety of iterations; everyone has their favorite “avocado toast.”

This recipe is the most delicious, creamy avocado dip you will ever make and it’s super simple. It is bright and lemony with a little heat.  The recipe was given to me by Laura Campos Quintero who serves her Guacamole as a dip, side dish, a layer in any number of her wonderful taco recipes, and also tosses it with lettuce greens, water and olive oil to create a delightful salad.

Yield: Makes 4 ½ cups

Charred Tomato Salsa

Fresh, smoky and so easy to prepare, this salsa has made multiple appearances on our table; spooned over scrambled eggs, added to taco salads and burrito bowls and we found it’s particularly good with pulled chicken.

My favorite way to enjoy this salsa is to scoop up as much as I can onto a lightly salted, thin tortilla chip, and I have been known to pair it with my Serrano Margarita.  Charring the vegetables creates a smoky salsa that pairs perfectly with a cold, spicy, tart margarita. I like to char my tomatoes and peppers directly on the burner, but you can also char them in a cast iron skillet, in the oven or on the grill.

Laura Compos Quintero, who shared this recipe with me, leaves out the onion and cilantro when adding this salsa to her huevos rancheros recipe. She likes to use 1 chile for every 2 tomatoes, and I found it creates an evenly balances salsa, however, if you like a hotter salsa simply add more chilies.

Yield: Makes 4 cups

Pea Shoot & Asparagus Ribbon Salad with Asparagus-Pea Pesto

After a recent visit to the Durham Farmers’ Market, I arrived home with armloads of asparagus, pea shoots, and hakurei turnips. Looking for ways to make use of my bounty, I came across an old recipe for asparagus-pea pesto and another for a Spring pea-shoot salad. I decided to combine both recipes to honor these deliciously fresh vegetables.

We seldom think of eating asparagus raw, but when shaved into long, thin ribbons, this spring vegetable makes a beautiful crisp and flavorful salad. Pea shoots are wispy and delicate, fragrant and flavorful—the perfect match for peppery arugula. Tossed together, these ingredients make a terrific salad but, when the vegetables are this good, I want to layer the flavors. Dressing the greens with pesto seemed like the perfect way to bring this dish another level of flavor.

Hakurei, a Japanese variety of turnip, do not need to be cooked. Thanks to their crisp and delicious flavor when left raw, these are often referred to as “salad turnips.” They have an even-textured density and pair well with a variety of foods. Sliced thinly on the mandolin they are the perfect addition to this spring starter. If you can’t find hakurei turnips at your local farmers’ market, substitute one of the many beautiful varieties of radish available now.

Yield: Note: Makes about 2 cups

The Finishing Touch

Choosing the perfect ending to any gathering sometimes requires thinking outside the cakebox. Having worked on numerous events, I can tell you it’s always the small details that create an occasion to remember and leave guests swooning. Crafting a signature dessert is often my favorite part of planning any occasion.

Recently, I hosted the annual fundraising gala for The American Heart Association, with nearly 500 guests in attendance. Upon arrival, guests were greeted with my signature cocktail, and when the dessert arrived everyone pulled out their phone to snap photos. I must admit I, too, uploaded a picture to Instagram, one that I snapped at the final tasting when we got it just right.

From modern towering cakes to trendy cupcake trees, the architecture of desserts can be a sight to behold and oftentimes I’m asked by newly engaged couples what considerations to take into account when choosing something sweet and sky-high for their big day.

Most importantly, partnering with the right team will mean your dessert can be a one-of-a-kind, custom work of art. From themed cakes to macaron or cupcake towers, anything is possible. Whether it’s a wedding, milestone birthday or anniversary the options are limitless, so I recommend following a few simple rules to help select the right dessert for your event: 

Decide on the budget: Depending upon the layers, size and elaborate or simple nature of the design, cakes can range widely in price, with some costing as much as $20.00 per slice

Research Online: This will help narrow down the choices and help you to be prepared to communicate color schemes, themes and design ideas when meeting with a baker. I love Pinterest for inspiration. Your dessert should work with your overall theme and, most importantly, be something you love—something delicious to end the evening on a memorable, sweet note. 

Choose your baker: It’s a great idea to select professionals who specialize in wedding cakes. They’ll best be able to handle delivery and set up. Ask to see photos of desserts they have created and in turn share the photos and ideas you’ve collected to communicate your vision. Talk about frosting (fondant or buttercream) or perhaps a naked cake; discuss cake flavors (chocolate, vanilla, red velvet, and so on) and filling. If you decide on a tower of French macarons or cupcakes you’ll discuss color and flavor, too. 

Ask for a tasting: To create the dessert for the Heart Ball, I had three tastings and tried seven different versions of the dessert until we got it right. Based on guest’s reactions, it was well worth it! 

Consider presentation: Will your edible work of art be displayed at your reception? Would you like it to be wheeled out to the dance floor for an added wow factor, or do you prefer to have it served already plated and set before each guest? 

I’ve shared images of just a few of my favorite and most memorable desserts. A giant cupcake-cake was designed for my daughter Gigi’s fifteenth birthday and filled with her favorite flavors: vanilla cake and buttercream layers. Next is a magical sandcastle, designed for a birthday celebration on the beach. The cake and topping paired delicously to taste just like a toasted almond ice cream pop. Then there is the “handbag” created for designer Kara Ross’s birthday and fashioned after her My PURSEonality clutches. And finally, a giant cupcake tower for my daughter Kayla’s Sweet 16! I designed this with the help of the Sugar Monkey—she used my family’s favorite vanilla cake and buttercream recipes, and her amazing chocolate ganache, all baked with the finest ingredients. We designed the tower to complement the décor—a Halloween Sweet 16! 

Photo Credit: Capehart Photography and Annie Falk

Serrano Margarita

Of all my “happy places” around the world the one I’ve visited the most this year is the One&Only Palmilla in Los Cabos, Mexico. Situated on the shore of the Sea of Cortez, where golden desert sands meet shimmering azure waters, once you have visited, you will long to return. The service and cuisine are exceptional and it seems the entire staff is on a quest to exceed its guests’ most grand expectations. It was there, my husband and I chose to spend a romantic weekend.

While the resort offers a range of first-class excursions, from chartering the resort’s yacht for a romantic dinner to cooking lessons on a local farm, it is the beach that lures me back. One of the few swimmable beaches in the entire region, it’s here I paddled with big wave surfer, Laird Hamilton, and took home the idea for my Turmeric Tonic recipe.

This stay will not be as active as my last visit, for sure. My husband and I are seeking a little down time, a bit of romance, and a chance to focus on one another without the distractions of our everyday life. We begin our day in the spa with a cardio workout that prepares us for the hard-to-resist culinary offerings, followed by a private yoga session with Devi. After a soothing sauna and refreshing shower we delight in a delicious lunch of guacamole, assorted ceviches, and house-made chips. We dine al fresco on the lawn, at the cliff’s edge overlooking the water, our bathing suits concealed under our clothes.

After lunch we take a leisurely walk to the beach where we nestle into one of the well-appointed cabanas. A staff member arrives with a bucket of ice filled with water bottles and a small spray bottle of water scented with the resort’s signature fragrance for refreshing face and body. The fan above us starts to move, creating a gentle, cool breeze. We swim, read, talk—and talk. It’s so nice to have this time together, uninterrupted and unhurried. We both fall into a trance, holding hands, as we gaze out to the sea.

Soon we are invited to order cocktails and refreshments, but we prefer to visit bartender Alfredo Ontiveros Flores at the beach bar. We like to watch his artful preparation of our favorite cocktail, the Serrano Margarita, and to chat with him about all things Palmilla. Inspired by and named for the chile pepper that is native to the region, Alfredo has developed a perfectly balanced cocktail. His secret? It’s called Tajín Clásico, a Mexican seasoning of chile, sea salt, and lime juice used to rim the glass and dust the garnish. I share my version of the cocktail below.

After our visit with Alfredo, the sun begins to set and it’s time for a short siesta in the cabana before we prepare for the events of the evening. 

Yield: Makes 1 cocktail