Sarah Walker The Curated House, Author at The Curated House

The Veuve Clicquot Polo Classic

Every once in awhile I stumble upon something so full of visual inspiration that I just can’t help but share. These photos (by NYC photographer Jamie Beck of From Me To You) document the Veuve Clicquot Polo Classic held at Liberty State Park in New York just this past June. A feast of inspiration in the form of sport, quirky style, glamorous fashion, elegant food and thoughtful presentation, these photos left me with lots of ideas for both kitchen and closet!

I love the branding continuity of this event – from the yellow umbrellas to the foosball table to the sweet canaries right through to the vintage yellow cruisers. Quelle élégance! Trés chic.

Happy Monday!
xo
s.

By Sarah Walker The Curated House|July 9th, 2012|0 Comments

The Art of Inspiration: Photographer + Filmmaker Brooks Reynolds | Indie Musician Alexander Fairchild

Art begets art. Creativity begets creativity. Inspiration begets inspiration. This is what I truly believe, and this is why I explore, experiment with and express my own creativity through various mediums, always attempting to break down the cardboard boxes that quietly and insidiously attempt to contain the ideas and keep them small. It is also why I am always interested in connecting with creative artists of all mediums. There is no better source of inspiration than someone who is inspired themselves.

Brooks Reynolds is an inspired and truly inspiring photographer and burgeoning filmmaker. I’ve had the privilege of working with him on past projects, and I thought I would share a bit of his work with you in the hopes that he inspires you, too.

As you can see, Brooks’ work has a very distinctive look to it no matter the project. I can’t wait for him to do another run of prints so that I can purchase a print of the first image you see above (the one of the girl in the red dress holding the Polaroid camera). The saturation of colour and vintage warmth have me charmed, and I think this print will make the perfect starting point for a new grouping of art here in our home.

A photographer who bridges fine art and commercial work with artistic integrity and authenticity, Brooks has recently moved beyond stills into filmmaking, most notably by creating beautifully organic and visually inspired music videos. Given that I love indie music – and that this musical artist happens to be a friend of mine – I couldn’t resist sharing this video with you.

Alexander Fairchild is something of a creative genius, playing all of the instruments (and of course singing all of the vocal tracks) featured on his prolific and ever-expanding catalogue of records. If like me you are charmed by witty, thoughtful lyrics…if you love a more stripped-back and organic, folk-inspired aesthetic with a decidedly modern edge…and if you have a penchant for love songs that paint delightfully unexpected pictures on the canvas of your imagination…then this is the artist for you.

They say that absence makes the heart grow fonder, so I can only conclude that temporarily unavailable albums must make an artist’s new release all the more highly anticipated. No doubt that will be the case here. Alexander Fairchild Volumes 1, 2 and 3 have been temporarily pulled from iTunes in preparation for an exciting release coming soon. I’ll definitely keep you posted on dates and details. In the meantime, you can get your fix by keeping this video on repeat.

Off to snuggle up with my guys and have another listen. Hope this leaves you inspired for a weekend filled with creativity!

xo
s.

By Sarah Walker The Curated House|July 6th, 2012|2 Comments

Summer Salads: Chèvre Chaud with Fennel and Bing Cherries

Rememember my ode to Canada Day? I shared a super yummy recipe featuring bing cherries from our very own tree (along with a groan-worthy list of cheesy puns). Today the theme continues with a bit of cheese in the form of Chèvre Chaud, but with fewer puns! I promise!

Today’s recipe is for a gorgeous summer salad that we made recently as a part of my mission to make something lovely with our bountiful cherry harvest.

I just love the way flavours and textures can be layered in a salad to create a meal that is both healthy and deliciously satisfying. Salad for supper is one of my favourites, and this one did not disappoint!

Today’s confession #1: Fennel and I are really new friends. I would see it in the produce section from time to time, waiving it’s feathery fronds at me, but I would pass it by on my way to the figs and avocados without giving it a second look. Why have we not become friends before now, sweet Fennel? We will make up for lost time in the kitchen together. I promise.

Fennel is most commonly seen featured in Italian cooking and is famous for its digestive benefits. (Ever chewed on a teaspoon of fennel seeds after an Indian meal? Yum.) In its bulb form, fennel is very crunchy and sweet, with flavours that hint at licorice (far more subtle than with the seeds) as well as celery and even a slight citrus note.

Today’s confession #2: I am NOT new to goat cheese! In fact, we have a long-standing love affair. Chèvre, as it’s called in French, is a soft-ripened cheese made from young goat’s milk, and it is much easier on the tummy than cow’s milk cheese. It is very creamy but also has a surprising tang to it that I find wakes up the palette to the accompanying flavours on your plate. I love chèvre with fresh herbs and arugula, an aromatic green also known as “rockets” in England. You’ll also see this featured on the menu of your favourite Italian restaurant regularly!

Well, with that bit of background on our feature ingredients, let’s move on to the recipe!

Chèvre Chaud with Fennel and Bing Cherries

Ingredients:

4-6 tablespoons good Tuscan extra virgin olive oil

2 tablespoons Sable & Rosenfeld Tipsy Mustard

2 tablespoons chopped fresh rosemary

juice of one lemon

pinch of Maldon (or other good sea salt)

freshly cracked pepper to taste

3/4 cup finely chopped slivered almonds (about 3 ounces)

1 11-ounce log soft fresh goat cheese, cut crosswise into 9 rounds

6 cups (packed) arugula (one whole package of pre-washed from the grocery store)

1 cup halved pitted fresh Bing cherries

1/2 cup 2×1/4-inch strips fresh fennel bulb

Preparation:
Preheat oven to 400°F. Whisk first 4 ingredients together in a small bowl until well combined. Season dressing generously with salt and pepper.

Chope almonds until they have about the same consistency as chunky peanut butter without the butter (that’s a gourmet cooking term for SURE!). : ) Spread almonds on a plate and then press both sides of the rounds into the almonds until they are well coated. Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 2-3 cheese rounds on each plate, serve and enjoy!!