Usher in the Holiday Season with Rich Hues, Lush Fabrics & A Little Sparkle

‘Tis the season.

  • Category
  • Photographed by
    Shane O’Donnell
  • Food styled by
    Kara Mickelson
  • Fashion styled by
    Tanya Monaghan
  • Hair by
    Dionah Austgen
  • Makeup by
    Beth Follert

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Oysters with Mignonette Sauce

Recipe courtesy Walter Nunez

Makes 2½ cups

1 cup plus 1¼ teaspoons sake
piece konbu (2–3 inches in length)
1 cup plus 2 tablespoons rice wine vinegar
½ teaspoon salt
1 medium Granny Smith apple, peeled and finely diced
freshly cracked black pepper

In a saucepan over medium heat, reduce sake by half. Add konbu; remove from heat and let mixture cool. Add rice wine vinegar and salt. Let sauce rest for 2 hours at room temperature. Prior to serving, add apples, pepper and more salt, to taste. Serve with fresh oysters.

All fine jewelry courtesy of

Cherry Lime Pisco Sour

Makes 1 cocktail

2 ounces 100% cherry juice
2 ounces pisco sour
2 ounces fresh-squeezed lime juice
1½ tablespoons pasteurized liquid 100% egg whites
½ ounce Cherry Lime Simple Syrup
cherry bitters

Add all ingredients into a shaker. Shake vigorously for two minutes. Pour into a glass. Add bitters and a couple drops of Cherry Lime Simple Syrup. Enjoy.

Cherry Lime Simple Syrup

1/3 cup granulated sugar
juice of one lime
1/3 cup cherry juice

In a small saucepan over medium heat, combine the sugar, lime and cherry juices and bring to a low boil. Reduce to a simmer and cook until sugar is dissolved, about 4 minutes. Remove from heat. Cool and store in refrigerator. Can be made a week in advance.

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Osetra caviar provided by

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Fine jewelry courtesy of; macarons by

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