Photography by Laurey Glenn, Styling by Kathleen Varner
Sometimes, a floor plan just needs a fresh set of eyes to maximize its potential. Such was the case for this Mountain Brook kitchen renovation. Amanda Hickam took three unconnected rooms, all within the existing footprint, and united them through design.
“The overall goal was to increase the circulation space, efficiency, and storage by creating more of a connection between the kitchen and living spaces,” Amanda says. “This is a family with three small children and a large extended family. They wanted to be able to function with ease and comfort in everyday life as well as when hosting friends and family.”
To achieve that goal, Amanda evaluated the flow of the existing kitchen, took in a rarely-used sunroom, and removed walls that hindered the flow to the den. Taking in the sunroom and flipping the floor plan alleviated the previous tight quarters and offered room for a wet bar that services both the indoors and the pool area just outside.
A smart reconfiguring of spaces and removal of walls united the kitchen and den. A custom island serves task areas on the kitchen side and cradles a sofa opposite in the step-down den. “Designing the curved island without already choosing the sofa was a risk, but luckily we found one that fit perfectly,” Amanda says.
Color and materials also play a big role in the kitchen’s success. All-new cabinets in an oyster gray, natural and stained wood accents, hand-moulded glazed zellige tile, and a blue accent on the Montclair Danby marble-topped island, along with brass hardware and fixtures, bring warmth and shine.
The Hills & Dales story began nearly 200 years ago when 24-year-old Sarah Coleman Ferrell established a modest garden on a West Georgia hillside. She worked the land for 62 years, incorporating exotic plants, including ones referenced in the Bible, along with boxwood parterres planted in the forms of religious motifs.
After Sarah’s tenure, the property fell into neglect but was later revitalized by textile businessman Fuller E. Callaway and his wife, Ida Cason Callaway. Seeking to make the property a true home, the couple enlisted architect Neel Reid to design a 13,000-square-foot Italianate villa that would connect to the already 75-year-old gardens. Completed in 1916, the classic design features a stucco exterior, a red tile roof, and a grand semicircular portico with Ionic columns. Outbuildings, the pool pavillion, kennels, and the newer visitors’ center reflect the same iconic look.
The Callaways’ commitment to preserving the gardens’ integrity led to the addition of more garden rooms, as well as fountains and statuary. After Ida’s passing in 1936, the estate was inherited by her son, Fuller E. Callaway, Jr., and his wife, Alice Hand Callaway. (The other son would go on to establish Callaway Resort & Gardens in Pine Mountain, Georgia.) Following Alice’s death in 1998, the estate was bequeathed to the Fuller E. Callaway Foundation and opened to the public in 2004.
Today, Hills & Dales Estate welcomes visitors to tour the gardens and home. Floral arrangements by resident designer David Brown fill the rooms, showcasing blooms and greenery clipped from the grounds. The greenhouse brims with Ida’s favorite plants—orchids, maidenhair ferns, succulents, and calla lilies. Here and there, each family’s touch remains evident. “We are focused on protecting and preserving a place that has been nurtured and loved for generations,” says executive director Carleton B. Wood.
Hills & Dales is definitely a highlight of this historic Southern town, but there are other fun experiences to discover:
Check in to the Courtyard by Marriott to explore the quaint downtown square. Boutiques, restaurants, museums, and antiques shops line the sidewalks facing a grand fountain in Lafayette Square.
Bike, walk, or jog a portion of The Thread. This 29-mile trail connects the area’s parks and attractions. Stop by the Visitor’s Center for advice on where to hop on and off. Or walk the sidewalks to take in the historic homes and architecture.
Enjoy local flavors in easy-going, down-home settings. Gus’s Grill serves hearty breakfast dishes all day. For lunch, Taste of Lemon, housed in a restored church, serves up homemade meat-and-three dishes. At Fat Daddy’s, you’ll find locals enjoying signature sub sandwiches. For something sweet, try The Medicine Cabinet Soda Shoppe, an old-style soda counter that serves classic sundaes and milkshakes. For dinner, look to Tutto Pepe for fine Italian dining or the recently opened Nutwood Winery, an extension of the original 10-acre farm with tasting room. And for beer aficionados, there’s Beacon Brewing Co.
Time to relax on wicker Serena & Lily chaise lounges perked up with a yellow umbrella and pillows in Pierre Frey and Perennials fabrics. Photos by Laurey Glenn
Sometimes it takes only an instant—as in Instagram—to ignite a spark that transcends the moment and results in a meaningful relationship with winning results. Such was the case for a client of interior designer Courtney Davis. “Her work just popped up in my feed, and I was attracted to her style,” says the Birmingham-based homeowner. “Our family went to the Panama City area with my in-laws for years and made so many happy memories together. When they sold that place, we really missed the beach. After renting a few places, we decided we wanted a more lasting connection.”
One of Courtney’s projects struck a particular note. “It was a house I did in Palm Beach with layers of color and patterns—comfortable but elegant and not too beachy,” says Courtney, who is based in Jupiter, Florida. This was the look her client was seeking for her Alys Beach home. “We have some hunting property that the men in our family enjoy, so I wanted this place be more girly but in a sophisticated way,” says the homeowner.
The living room shows off print and color as seen in ottomans from Bunny Williams in a Fermoie pattern and floral-print pillows from Elizabeth Eakins, all brought together by a Patterson Flynn rug. The coffee table from Bungalow and the pedestal from Mainly Baskets bring additional warmth.
“The interiors were as white as the rest of Alys Beach, so choosing a palette was top of mind,” Courtney says. “We did, however, keep the walls white in all the downstairs rooms since they all open to each other.”
The designer and homeowner shared a love for a particular Elizabeth Eakins hand-blocked print, so they chose it for a banquette and sofa pillows. “It became our hero fabric in the living room and beyond,” says Courtney. “All the other colors—blues, creams, corals, greens, and golds—sprung from that.” Because the living area has so many windows, the Roman shade fabric was a key decision. The pair chose a large-scale, green-and-white Quadrille print called Palm Garden for some coastal flair.
The airy kitchen has brushstrokes of pale green accented by a collection of asparagus plates on the wall. Behind a jib door, Courtney created a moment—a bar space in a teal blue shade with Cowtan & Tout grasscloth.
In the kitchen, a lighter green shows up in the counter stool fabric and custom lampshades over the island. “We wanted the kitchen to be a little bit calmer and quieter because you see it from the front door all the way out to the pool,” says Courtney. However, she did add some colorful surprises to engage the eye. A jib door in the kitchen opens to reveal a decidedly chic moment—a teal blue bar papered in grass cloth and topped with a collection of antique oyster plates.
Additional accents include vintage asparagus plates mounted to the kitchen wall, as well as one-of-kind, hand-painted wooden plaques encrusted with shells by South Florida artist Sheema Muner hung along the staircase. “They are visible from the entire first floor, so they set the tone for the house,” Courtney says.
The warm wood custom dining table by Doorman Designs expands when there’s a crowd. Courtney chose contrasting Mr. & Mrs. Howard chairs covered in a pink Pierre Frey print. A Soane hanging light replicates the shape of the table.
In the dining area, a handmade Soane rattan fixture floats over the table. Various floor coverings help delineate the downstairs spaces and add a casual attitude. “The rug in the living room is natural fiber, but the pattern and mix of colors is so distinctive,” says Courtney. “That was an early decision that helped set the direction for that area.” A plush Elizabeth Eakins neutral wool rug adds texture in the dining space, while an antique Oushak sets off the kitchen.
“Courtney was the most detailed and organized designer I have ever worked with, from the overall look to the last knickknack,” says the homeowner. “This home is everything I imagined and more. Now we have a new place to continue making memories.”
LEFT: A bench slipcovered in Fermoie fabric with Schumacher trim provides the perfect perch to take in the courtyard pool. Sheer drapery fabric from Cowtan & Tout offers a bit of privacy. RIGHT: A bevy of prints and hues ups the fun factor in the poolhouse. The slipper chair is covered in Mally Skok’s ‘Palm Beach.’ Everything is unified with Schumacher’s ‘Grotto Treillage’ wallpaper featuring individually-colored shells linked in a grid. The bunk room welcomes children and teens with its striped Casa Branca grass cloth paper and Schumacher tropical-print bed curtains.The guest room showcases femininity thanks to the fanciful Brunschwig & Fils wallpaper, Roman shades in a lively red-and-blue print (Mally Skok’s ‘Sofia’), and a ladylike, skirted pouf from Ballard Designs. Sailboat artwork is by Connecticut-based artist Mary Maguire. A four-poster bed from Frontgate keeps the airy atmosphere in the room. Bedside tables are from Serena & Lily. A floral Cowtan & Tout fabric lined with a coral Rogers & Goffigon solid brings elegance and tradition to the primary bedroom.
Meet Courtney Davis
Courtney Davis
A native of South Florida, Courtney studied at the University of Florida and received her degree from Savannah College of Art & Design in Atlanta. “At first, I studied event management but soon realized I wanted to make more of a lasting impact in people’s daily lives,” she says.
Courtney then spent the next 10 years in Atlanta honing her skills with a design/build firm and later with Amy Morris Interiors. After their first child was born, Courtney and her husband moved back to Florida and settled in the Jupiter area. She worked with a designer in Palm Beach before opening her own firm in 2019.
“The time I spent in Atlanta was invaluable,” Courtney says. “It shaped my design aesthetic which combines some classic Southern touchstones with the vibrancy and color from my coastal background. I like to say I was raised in the tropics and trained in the South!”
Jenny Sobera works in her Mountain Brook garden // Photos by Jean Allsopp, Styling by Sidney Bragiel
Jenny Sobera runs a thriving dermatology practice, Village Dermatology, where she spends much of her day caring for patients. But when the lab coat comes off, she turns her attention to another passion project, her Mountain Brook garden, where she finds respite among the blooms and quiet rhythms. “I start and end most days out there,” Jenny says. “A cup of coffee on the porch watching the birds, a walk through the beds—snipping a bloom here, pulling a leaf there. It’s how I wake up. Then I do it all again in the evening to unwind.”
Jenny’s love of gardening began during the pandemic. She and her family had just moved into their home, and Jenny decided to dig in to make some improvements to the backyard. “Most of my family is in the nursery or plant business, and I swore I’d never get into it,” she laughs. “But now, I love the process—figuring out how things grow, what propagates from cuttings or bulbs, how to treat diseases. It’s like being a plant doctor.”
LEFT: A pair of living wreaths adorns the front doors of the greenhouse. CENTER: Vintage, spun-fiberglass chairs offer a spot to take in the surroundings from inside the greenhouse. RIGHT: The hand-cut herringbone bluestone floor is a standout feature—dry-laid by Father Nature with no mortar, just precision. Each piece rests on sand and gravel, allowing water to soak directly into the ground.
That love of gardening culminated in the addition of a Hartley Botanic greenhouse to the backyard—something Jenny had dreamed of for years. The greenhouse has become a thriving sanctuary where she rehabs and nurtures her ever-growing orchid collection, now numbering in the hundreds. It’s also home to countless other tropical plants, ferns, citrus trees, and any others that wouldn’t survive the Birmingham winter outdoors.
LEFT: Father Nature Landscapes added the antique garden gate. A gas lantern overhead adds warmth and character. CENTER AND RIGHT: Jenny wanted to add a fountain, but she wanted it to feel as if it had been part of the garden for generations. She found just the right piece at Architectural Heritage, and Father Nature helped bring it to life. With its weathered patina and classic shape, it adds a sense of age and charm, anchoring the English country garden feel she envisioned from the start.
While the greenhouse is undeniably the crown jewel of the backyard, it does have showstopping competition in the lush garden that surrounds it. With the help of longtime friend Kelly Hulsey of Hulsey Garden Design and Daniel McCurry of Father Nature Landscapes, Jenny has created a tapestry of color and texture that changes with the seasons—each corner thoughtfully designed and each bloom a reflection of her ever-evolving passion for planting. “I’m surrounded by these beautiful blooms,” she says. “This is why I do it. I love the process, but the reward at the end—that burst of beauty—is what keeps me coming back.”
What was once a laundry room is now an indoor garden room, and it’s where Jenny often spends time arranging florals with her mom, Katherine Houston.She even takes a few work phone calls at the vintage drapery table sourced from Henhouse Antiques by her sister-in-law and interior designer, Megan Houston of Megan Houston Interior Design.
Skin Care Tips for Gardeners from Jenny Sobera
Spending time in the garden can do wonders for your soul, but it can also take a toll on your skin. Dr. Jenny Sobera, board-certified dermatologist and founder of Village Dermatology, shares a few tips for keeping your skin healthy and radiant while working outdoors.
• Protect from harmful UV rays, inside and out. Apply SPF 30+ to all sun-exposed areas, wear sun-protective clothing and hats, and consider Heliocare oral supplements to help defend your skin from within and reduce the harmful effects of UV exposure. Try: Sheer Screen by LABL
FOR A 6-INCH BLUEBERRY COBBLER: 1 pint of blueberries 1/2 cup sugar 1 teaspoon lemon zest juice from 1/2 of a lemon 1 tablespoon flour 1 cup of ultimate cobbler topping (recipe below)
Combine blueberries, sugar, lemon zest, lemon juice and flour. Top berry mixture with 1 cup of topping. Bake in a cast iron skillet at 350 degrees for 30 – 35 minutes until hot and bubbly and golden brown.
TOPPING: 3 cups all-purpose flour 1¼ cups granulated sugar 1 cup old-fashioned rolled oats 1 cup light brown sugar 1 cup slivered almonds, crushed 2 teaspoons kosher salt 1 teaspoon ground cinnamon 1 pound unsalted butter (4 sticks)
To create topping, combine all ingredients except butter in a medium bowl. Cut butter into small pieces and add to mixture. With the tines of a fork or a pastry blender, incorporate the butter evenly into the mixture. Using your fingers, make pea-size clumps. Divide into 4 Ziplock bags, and store in freezer until ready to use. Yields enough for 4 (9-inch) cobblers.
Watermelon Steak Salad with Honey Balsamic Vinaigrette
Recipe and photo by Leslie Byars Register
6 (1-inch) watermelon wedges, rind removed 1 cup arugula 1/2 cup blueberries 1/2 red onion, thinly sliced 1/4 cup feta cheese, crumbled 1/4 cup pistachios, coarsely chopped Honey Balsamic Vinaigrette (recipe below)
Place watermelon wedges on a flat serving platter. Top each with several pieces of arugula and next 4 ingredients. This can be assembled several hours in advance. Refrigerate until ready to serve. At serving time, drizzle with Honey Balsamic Vinaigrette.
Honey Balsamic Vinaigrette
1/2 cup olive oil 1/4 cup balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard Salt and pepper to taste
Combine all ingredients in a Mason jar. Cover tightly, and shake until thoroughly combined. This can be made up to two days in advance. Makes approximately 1/2 cup.
Cheater Blueberry-Pistachio Ice Cream Recipe
Recipe and photo by Leslie Byars Register
MAKES ABOUT 9 CUPS
2 cups blueberries 1 tablespoon sugar 1 tablespoon lemon juice 1 half-gallon light vanilla ice cream or frozen yogurt 1 cup roasted shelled pistachios with sea salt, coarsely chopped
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool.
Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)
Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop.
Looking for a fresh lunch option? Beat the heat and take advantage of the abundant summer produce with these cool summer salad recipes.
Thai Cucumber-Watermelon Salad Recipe
Recipe and photo by Leslie Byars Register
Serves 10 to 12
8 cups watermelon, cut into bite-size pieces 2 English cucumbers, cut into bite-size pieces 1/2 cup thinly sliced red onion 2 red or green jalapeños, thinly sliced 1/4 cup fresh mint, chopped, plus more for garnish 1/4 cup fresh basil, chopped, plus more for garnish 1/2 cup coarsely chopped cashews
DRESSING: 1/2 cup water 1/4 cup sugar or honey 1/4 cup rice wine vinegar 3 tablespoons red chili sauce 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon crushed red chili flakes Juice of 1 lime
Make the dressing: Combine all dressing ingredients in a small saucepan. Bring to a boil; then simmer for 5 minutes. Allow to cool. Refrigerate until ready to use. This can be done up to 24 hours in advance.
In a large bowl, combine watermelon, cucumbers, and next 4 ingredients. Toss with dressing. Garnish with additional fresh mint, basil, and the cashews.
Butterhead and Arugula Spring Salad Recipe
Recipe and photo by Leslie Byars Register
SERVES 4
DRESSING: 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1½ teaspoons honey 1 garlic clove, finely chopped 1 small shallot, minced Kosher salt and freshly ground black pepper ¹⁄³ cup extra-virgin olive oil
In a medium bowl, combine the first 6 ingredients. Add olive oil in a slow stream, and whisk to emulsify quickly. Set aside.
SALAD: 1 head butter lettuce, leaves separated 3 cups lightly packed arugula, about 3 ounces 3 radishes, very thinly sliced 2 teaspoons pink or rainbow peppercorns, lightly crushed ½ cup salted and roasted Marcona almonds, coarsely chopped ½ cup freshly grated Parmesan cheese
In a large bowl, combine the butter lettuce (tear any extra-large pieces into bite-size pieces), arugula, radishes, and half of the peppercorns, almonds, and cheese. Drizzle half of the dressing around the sides of the bowl, then use tongs to lightly toss the salad. Do not overdress this salad.
Transfer salad to a large platter, drizzle with remaining dressing, and top with remaining half of peppercorns, almonds, and cheese. Serve immediately.
BLT Pasta Salad Recipe
Recipe and photo by Leslie Byars Register
SERVES 6
6 quart-size jars with lids Olive oil Creamy BLT Dressing (recipe below) 8 ounces seashell-shaped pasta, cooked, drained, and cooled 1 pint cherry tomatoes, halved 1 red onion, finely chopped 12 slices bacon, cooked and crumbled 2 hearts of Romaine lettuce, coarsely chopped
Drizzle a teaspoon of olive oil in the bottom of all 6 jars. Top with 2 tablespoons of Creamy BLT Dressing. Layer the pasta next, dividing evenly among jars. Top with tomatoes, then red onion, bacon, and lettuce, in that order, lightly packing if needed.
Seal with lids, and refrigerate until ready to serve. When serving, pour into a shallow bowl or plate, tossing to completely coat all the salad ingredients.
CREAMY BLT DRESSING: 1/2 cup mayonnaise 1/3 cup sour cream 2 tablespoons white wine vinegar 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh basil, finely chopped Dash of sugar Salt and pepper to taste
Combine all ingredients in a small bowl. Refrigerate until ready to use. This can be made up to 2 days ahead.
Recipe and photo by Leslie Byars Register
Melon River Caprese Salad
SERVES 14
14 cantaloupe balls 14 watermelon balls 14 honeydew balls 1 English cucumber, sliced into 1⁄4-inch slices 1 pint grape or cherry tomatoes 1 (8-ounce) package Pearls mini-mozzarella balls or snacking-size mozzarella balls Fresh basil and mint leaves Extra-virgin olive oil Good-quality balsamic vinegar Kosher salt and freshly ground black pepper Decorative skewers
On a large white platter, arrange melon balls, cucumber, and tomatoes.
Place mozzarella, basil and mint leaves, dipping sauces, and salt and pepper in small bowls.
Serve with decorative skewers for each person to make his or her own.
Mediterranean Pasta Salad
1 pound bow-tie pasta, cooked according to package directions 1 cup cherry tomatoes, halved 1/2 cup pepperoncini slices 1/2 cup Kalamata olives, pitted and halved 1/2 cup green onions sliced (about one bunch) 1/4 cup sweet onion, diced 2 tablespoons fresh dill, chopped Lemony-Dill Dressing (recipe below) 1/2 cup pine nuts, toasted 1/2 cup Romano cheese, grated Basil leaves for garnish
In a large bowl, combine cooked pasta, cherry tomatoes, pepperoncini slices, and next four ingredients. Toss with Lemony-Dill Dressing, and refrigerate for several hours, if desired. Before serving, top with toasted pine nuts, grated Romano cheese, and fresh basil leaves.
LEMONY-DILL DRESSING: ¼ cup olive oil ¼ cup fresh lemon juice 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder ½ teaspoon oregano
Whisk all ingredients in a medium-size measuring cup.
Recipe and photo by Leslie Byars Register
West Indies Salad Recipe
YIELDS 2 CUPS
1 pound jumbo lump crabmeat 1 medium onion, chopped 3/4 cup vegetable oil 3/4 cup apple cider vinegar 1/3 cup ice water Salt and pepper to taste Saltine crackers
Place crabmeat in a medium-size bowl; top with onion. Add oil, vinegar, and ice water. Cover and chill 6 to 8 hours.
Stir mixture, add salt and pepper, and serve with saltine crackers.
Serving tip: For individual servings, serve West Indies Salad in ½-cup canning jars. To dress up the jars, simply place the canning rings back on the rims without the lids.
Strawberry-Avocado Salad Recipe
Recipe and photo by Leslie Byars Register
SERVES 6 – 8
SALAD: 16 ounces fresh strawberries, stems removed and sliced 2 medium avocados, chopped 1/2 cup red onion, chopped 1/4 cup chopped fresh cilantro 6 cups loosely packed arugula 1/2 cup pine nuts, toasted
DRESSING: 3 tablespoons olive oil or avocado oil Juice of one lemon 2 teaspoons honey 2 teaspoons Dijon mustard Pinch of sugar (optional) Salt and pepper to taste
Gently toss together strawberries, avocados, onion, cilantro, and arugula in a large bowl, reserving the pine nuts for the topping.
Combine all salad dressing ingredients in a small bowl or jar, whisking or shaking to combine thoroughly.
When ready to serve, toss salad with dressing and top with toasted pine nuts.
Tomato-Cucumber-Orzo Salad Recipe
Recipe and photo by Leslie Byars Register
SERVES 8 – 10
8 ounces orzo pasta ¼ cup extra-virgin olive oil 1 pint red cherry tomatoes, sliced in half 1 pint yellow cherry tomatoes, sliced in half 1 large cucumber, peeled and chopped 1 bunch green onions, thinly sliced 4 ounces feta cheese, crumbled 2 tablespoons fresh dill, minced Juice of one lemon Salt and pepper to taste
Bring a large pot of salted water to a rolling boil. Add the orzo, stirring often so it does not stick to the bottom of the pan. Cook, uncovered, at a high boil about 9 to 10 minutes until al dente, cooked through but still a bit firm.
Drain the pasta in a sieve, and rinse with cold water to stop the cooking process.
Toss pasta with olive oil and remaining ingredients. Serve at room temperature, or refrigerate until ready to serve.
Celebration Shrimp Salad Recipe
Recipe and photo by Leslie Byars Register
SERVES 4 – 6
1 pound shrimp 1 cup finely chopped celery 3 Roma tomatoes, seeded and chopped 1/4 cup green pepper, finely chopped 2 tablespoons or 2-ounce jar pimiento, drained thoroughly 1 tablespoon finely chopped green onion (reserve tops for garnish) 1/2 teaspoon salt 1/4 teaspoon pepper
Place shrimp in a medium saucepan of boiling water. Cook 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place in a medium bowl.
Add next 5 ingredients to shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)
Prepare Sour Cream Dressing: Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing. Serve shrimp salad on lettuce cups with remaining dressing. Garnish with reserved green onion tops.
Alabama designer Mary Catherine Folmar and party-planning expert Lydia Menzies combined their talents for a summer setting lakeside. Known for her topiaries, textiles, and wallpapers through her company, Cotton & Quill, Mary Catherine delivers a tropical theme punctuated with blues and greens.
When like-minded creatives come together, there’s no limit to what they can achieve. In author Lydia Menzies’s new book, The Supper Club(83 Press), the gifted hostess and connector of people celebrates the members of her own supper club, a business group that exchanges inspiring ideas for entertaining, tablescapes, and more. Within the pages, stylists and designers showcase their own talents in the hospitality realm while empowering readers to fulfill their own potential.
Entertaining is the art of bringing everyone together while providing a stimulating background for stirring creativity. Whether its food, flowers, an interesting theme, or a unique venue, the key is to create an atmosphere that inspires.
“My dream of capturing The Supper Club members in their creative element and sharing it with you comes to life in this book. You’ll meet the wonderful people who share their love of others through hosting.”
— Lydia Menzies
Lydia’s Tips for Entertaining
Choose a theme. This can be as simple as selecting a color or playing up a motif.
Mix, match, and layer. Create your own distinct look by mixing patterns and incorporating collectibles in unexpected ways.
Add fresh blooms and elements. Whether you use florals, garden-fresh selections, or simple snips from your yard, incorporate a touch of nature into your design.
Serve ready-made selections. Make it fuss-free by chilling a sweet liqueur and garnishing with an edible topper, or serve tarts and eclairs from your local bakery.
Incorporate handcrafted elements. An unexpected element is always a conversation starter. Try a handmade place card or menu card.
Lydia’s Favorite Seasonal Dishes
5-Minute Asparagus Salad
Bundle fresh asparagus 1/4 cup water (more if needed) 1 to 2 tablespoons olive oil 1 lemon, juiced Salt and pepper to taste Shaved parmesan cheese (or fresh mozzarella)
Wash asparagus well, and chop into 2-inch pieces. Add to a pan with water, and saute’ over medium heat for 3 to 5 minutes. Remove from pan. Place asparagus in a medium bowl, and drizzle with olive oil. Squeeze lemon juice over asparagus and stir. Add salt and pepper to taste. Place shaved cheese over asparagus. Serve warm or place in refrigerator and serve when chilled. Garnish with edible flowers before serving, if desired.
Watermelon Margarita
YIELDS 32 OUNCES OR 4 SERVINGS
Place frozen watermelon pieces in blender, and add in all other ingredients. Blend until smooth. Using lime wedge, line the rim of the glass with lime juice and then dip the rim in margarita salt. Add ice to 8-ounce glasses, and pour drink into glasses. Garnish with a slice of lime.
4 cups frozen watermelon (cubed) 3/4 cup good tequila 1/3 cup orange liqueur (I used Patron) 1/2 cup freshly squeezed lime juice 1/8 to 1/4 cup simple syrup* 3 to 4 limes Margarita salt
Simple Syrup
1 cup water 1 cup granulated sugar
Mix water and sugar together in a pot over heat. Boil the mixture until sugar dissolves. Let simple syrup cool. Store in refrigerator for up to one month.
Summer Tomato Gazpacho
2 large ripe tomatoes chopped 3 medium cucumbers 2 yellow onions chopped 2 garlic cloves minced 1/2 cup fresh cilantro 1 (46-ounce) can tomato juice, refrigerated 1/4 cup lime juice 1/4 cup red wine vinegar 2 tablespoons olive oil 1½ teaspoon salt 1/2 teaspoon pepper 2 teaspoons hot sauce (optional) Sour cream (optional) Ground red pepper
Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides. Stir together vegetable puree, tomato juice, and next 6 ingredients. Cover and chill for at least 4 hours. Top gazpacho with sour cream (optional) and sprinkle with red pepper.
Join the Supper Club
Lydia Menzies is an entertaining expert with a knack for adding memorable creative details to everything from large parties to small-scale celebrations. Her mission is to make each event a unique experience for her guests. On her award-winning blog, Lydia teaches you how to achieve the same looks and goals through her “Supper Club.”
Virtual Supper Club member, designer, DIYer, and creative advisor Michelle Crowley may be based in Utah, but her good taste and style transcends geographical borders. For one of her vignettes in the book, she created a sweet pastel picnic beneath the shade of a willow tree.
“The Supper Club is a chance for us to get together virtually and share ideas with each other,” Lydia says. “Each month, we will have a theme, new table setting ideas, 3 – 4 recipes a week, and a guest spotlight.” She will also feature your ideas within the community and on her social media. To become a member of The Supper Club community, visit lydiamenzies.com.
Leigh Leak’s Mountain Brook home renovation // Photos by Jean Allsopp
When it comes to renovating a home, Leigh Leak has tackled projects small and large. Here, she shares her best tips for a successful outcome.
Leigh Leak
1. Don’t Get Hung Up on Color
Because we were dealing with a lot of upholstered pieces, rugs, drapery, and art, I opted to simplify things with neutral walls. I wound up painting the entire main level the same color with the exception of the study and dining room ceiling.
2. Never Leave Home Without Your Number
Always have your measurements for pieces on your list with you. You never know when you’re going to find that perfect scatter rug, sconce, or bench.
3. Find a Focus
Whether you’re starting from scratch or in the middle of a project and feeling overwhelmed, find one piece you love to draw inspiration from and build on it.
4. Take Your Time
Some pieces were easy to place because we planned the layout around certain ones, but others took a little more time. There were chests, club chairs, and artwork that went upstairs, downstairs, and back upstairs many times before they settled in their final spots.
Atlanta may be known as a shiny beacon of skyscrapers and modern living, but thanks to a few hidden gems such as the newly reopened Hotel Granada in Midtown, visitors can take a step back in time. The more-than-100-year-old property remains true to the building’s original Spanish Colonial architecture and preserves all the good parts—stucco walls, a red-tiled roof, and the outdoor courtyard where striped rattan sofas, bistro tables, and lounge chairs enjoy the shade of umbrellas and old-growth crepe myrtles. The courtyard also includes a refurbished fountain—perfect for drowning out city noise.
Inside, guests are welcomed with an inviting palette of fresh yet period-appropriate greens, blues, and terra-cotta hues while bespoke wooden furniture adds a Southern touch. Atlanta-centric charms come through in curated artwork from Savannah College of Art and Design (SCAD), pottery from artist Katie Troisi, and custom wallpapered corridors depicting classic landmarks and symbols such as the Fox Theatre marquee and the 1996 Olympic torch. Guest rooms and suites embrace the quirky layouts in the former apartment building, making each one unique. Elevated amenities include plush bedding and velvet-adorned seating, cozy bathrobes and slippers, Grown Alchemist bath products, complimentary Wi-Fi, and a bar stocked with curated beverages and snacks.
To fully experience the hotel’s vintage spirit, don’t miss the chef’s offerings of traditional Southern and Spanish cuisine at Pom Court, an all-day restaurant. For breakfast, try the Tortilla Espanola omelet. For lunch, order sharable portions of Deviled Eggs & Chicken Chicharron, Garlic Prawns and Cheddar Grit Fries, or Pimento Cheese and Patatas Bravas with romesco salsa and saffron aioli. There are also handheld options like a trio of empanadas tucked with beef short rib, confit chicken, and vegetables. Lighter fare includes Green Gazpacho featuring the region’s signature green tomatoes and the Pom Court Salad with Manchego, pomegranate, and Marcona almonds.
Late night, make your way to May Peel, the speakeasy-style cocktail lounge named in honor of Titanic survivor Lily May (Peel) Futrelle who once lived in the original apartments. The lounge is tucked beneath the hotel, featuring a refined menu of late-night bites and sultry cocktails showcasing local liquor brands, seasonal flavors, and twists on classic beverages. Be sure to try the Tecktonic (pictured below), a concoction of gin, white port, and cucumber or frozen favorites like the aptly named Pom Pom, a blend of tequila, watermelon, pomegranate, white tea, and fresh mint.
Tecktonic
YIELDS 1 DRINK
1.5 ounces Tulsi Gin 1 ounce White Port Fever Tree Mediterranean tonic Cucumber ribbons Mint bouquet 2 lemon wheels
Choose your favorite cocktail glass. Add ice. Add Tulsi Gin, White Port, and tonic. Stir gently to mix. Garnish with mint bouquet and lemon.
Hotel Granada Midtown• 1302 W Peachtree St NW, Atlanta, GA. 404-737-3030. granadaatlanta.com
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