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I'd love to hear from you. Use this form to send me an email, or give us a ring at the store at 404.228-6033. 

Best,

Joseph

925 Garrett Street
Atlanta, GA, 30316
United States

(404) 228-6033

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Blog

This is not a place to find super trendy styles or a huge amount of of DIY projects that never get done. This is a modern guide for Home Economics with every day applications so that we can all live better lives:  Preservation, Collections, Cooking, Housekeeping, Home Styling, Gardening, Entertaining, Gifting and Etiquette. 

Set in style: Aged serving pieces bring life to a modern table

Joseph Marini

As a kid, setting the table was sort of a right of passage for me. With about 25 guests to feed on Thanksgiving, it was an annual ritual to set the table the night before. Linens were ironed one by one, china was arranged around the table, serving pieces were counted and earmarked for each dish being served. Glassware and cutlery were stacked side by side, and last, but not least, the flowers were gingerly placed in the middle like putting the cherry on an ice cream sundae: we were ready.

Every year, older and wiser, I still anticipate the same ritual to get ready for Thanksgiving, only now I look forward to setting a less traditional table by mixing and matching new, old and found pieces from the past year.

This years inspiration was a monochromatic theme on the color Amber and Bronze. When thinking about your holiday table its always best to pick a color and design around it. While walking past the flower section in the grocery store, my eye was drawn to a beautiful bunch of Bronze Fuji Spider Mums. That planted the seed for the inspiration behind my Thanksgiving table. A flower that has fallen from grace is now back in style, and I wanted it to be the inspiration for my Thanksgiving. There is a lot of intention that goes into celebrating Thanksgiving and your table should reflect that.


One element that remains consistent in my style of entertaining is to incorporate serving pieces that have age, patina and iconic style to them, whether a monogrammed serving utensil, a serving tray aged with the patina of years of tarnish or a mottled ironstone platter that has gracefully stood the test of time.

Two of my favorite hand-picked items are a lovely and impressively sized, Greek-key Ironstone carving platter with drip lines and well. The color green is magnificent and standing proudly on its feet holding a robust Turkey, this would impress even the most seasoned hostess. And for those side dishes that need a generous, yet easy scoop, a set of serving spoons monogrammed with the letters “ML”. They are the perfect size for serving and you can just imagine their elegant, storied past when you pick them up. They are available in the shop and waiting for you to bring them into your home for another century of family entertaining.

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Stately Ironstone Carving Platter

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“ML” Monogrammed Serving Spoons

I'm Nuts about Thanksgiving

Joseph Marini

Thanksgiving is such an important holiday to me, and millions of other Americans. Not only does it bring family and friends together to feast, but it’s also a remarkably personal holiday with people making their most cherished recipes that have prodigious sentimental meaning, often times being handed down from generation to generation.

I’m a traditionalist when it comes to cooking for Thanksgiving. I have never prescribed to trends when cooking my turkey. Brined, fried, Sous Vide, Dry-rubbed: not for me. Just an age-old, traditional roasted turkey, larded with butter, salt and herbs just under the skin. Add on a healthy dose of traditional sides, all stylishly presented in ironstone platters on a well appointed table and you are seated at my table.

One recipe of my own that has always been a crowd pleaser, and an annual tradition, is my Cumin-spiced Cashew Nuts. I have been making this recipe ever since I started my career catering and without fail, I am always asked for the recipe. I received this recipe from an old friend of mine in upstate New York and as tradition would dictate, for the past 23 years, these nuts have always made an appearance at Thanksgiving.

CUMIN SPICED CASHEWS

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1 EGG WHITE

1 T. WATER

1 POUND SALTED CASHEWS

1/3 C. SUGAR

1 t. CUMIN

2 t. KOSHER SALT

1/2 t. CAYENNE PEPPER

PRE-HEAT OVEN TO 250 DEGREES

IN A MEDIUM BOWL, WHISK EGG WHITE WITH WATER UNTIL FOAMY

ADD CASHEWS AND TOSS TO COAT. PLACE IN A STRAINER FOR 2 MINUTES

COMBINE SUGAR, CUMIN, SALT AND CAYENNE. ADD TO NUTS AND TOSS

SPREAD NUTS ON A BAKING SHEET LINES WITH PARCHMENT

BAKE FOR 40 MINUTES. AFTER 40 MIN., STIR NUTS AND SPREAD OUT AGAIN

REDUCE OVEN TO 200 DEGREES, BAKE FOR 30 MINUTES LONGER

COOL TO ROOM TEMPERATURE, LIGHTLY BREAK UP NUTS, STORE IN AIRTIGHT CONTAINER

Taken for Granted

Joseph Marini

We all reach that time in life when we start to reconnect with our heritage and start to understand all of those things that our parents and grandparents did on a daily basis when we were children.  So many times I’ve heard people say; "I've taken for granted all of those things that were being passed down to me."   They are speaking of those domestic skills that generations pass down to empower us with the confidence and knowledge for successful everyday living. 

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