Archive for the ‘Monthly Features’ Category

The January Features are Live!

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Wow!  Here we are in 2012 already and I’m happy to share with you my newest blog features!

Home & Garden

This month’s Home & Garden feature explores a recent InBox Interiors project.  It’s a fun game room for teenage sisters.  Check it out!

 

Style

The Style feature is all about Meg Caswell.  She’s the winner of HGTV’s Design Star season 6 and the host of her own show Great Rooms.  I’ve got a great Q&A with to share with you!

 

Color Coded

Pantone has announced “Tangerine Tango” as the 2012 Color of the Year.  I’ve put together an inspiration board in the Color Coded feature revolving around this color trend.

 

What’s Hot

 

From the northern coast of Africa, the “Morrocan Chic” look is still going strong.  In the What’s Hot feature, I explore some of the hottest products available in the marketplace.

 

Designer Secrets

 

What common furniture problem can you solve with everyday glass cleaner?  It’s revealed in the Designer Secrets feature.

 

Entertaining

 

This month I’m turning 40!  I’ve created a few schematic drawings for a dream birthday party with a Moroccan theme.

Enjoy!

 

 

Entertaining Extra

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Did you see this month’s Entertaining feature?  I profiled my mother’s dining room decked out for the holidays.  I promised I’d be back with all the photos of this aqua and kelly holiday scheme and here they are!

The aqua and kelly scheme blends perfectly with the other color stories in the house.  It’s especially perfect with the painting by Jane Booth of Kansas City!

Runners on the table are a custom printed “Bistro Stripe” from Tobi Fairley Home.  Gorgeous lamps strengthen the color story here.

How tempting!  A sideboard filled with all of mom’s holiday treats! 

Satin ribbons and ornaments are “color coded” to enhance the decor.

Inside the china hutch, cake stands and bowls filled with ornaments are simple touches to add to the holiday spirit.

Monogrammed napkins trimmed in satin ribbon complete the look!  Bon appetite!

 All photos by Rett Peek

 

The Monthly Features are Live!

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 Happy Holidays!  The monthly features for December are live!  This month, they’re all about this most festive of seasons.

Home & Garden

In Home & Garden, step inside my own mother’s kitchen to see how she decks the halls for the holidays!

 

Style

Continuing the theme of holidays and family, the Style feature takes you on an inside look into the holiday traditions of mother and daughter.  Meet Beverly Wells, my fabulous mother!

 

Entertaining

Step inside my mother’s dining room in the Entertaining feature to see how she entertains family and friends at the holidays.

 

What’s Hot

 

This year I’ve compiled several gift guides that will cover everyone on your list.  Visit the What’s Hot feature to see when each guide premieres on the blog!

 

Color Coded

The Color Coded feature is all about Ruby & Turquoise for the holidays.  Take a sneak peek into the den at my parent’s house to see this dynamic color duo at work!

 

Designer Secrets

 

In Designer Secrets, learn my top tips for creating amazing holiday garlands that last all month long! 

Enjoy!
Tobi

 

 

Style Profile: A Q&A with Chef Lee Richardson

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Today I’m excited to bring you more from the Chef Lee Richardson who’s featured in this month’s Style Feature.  He’s the mastermind behind the fabulous food at Ashley’s at Little Rock’s Capital Hotel.

Chef graciously took the time to answer a few questions for the readers of Tobi’s Blog.  Check it out:

TF:  What inspired you to become a chef?
LR:  I’ve always been really turned on by variety and adventure at mealtime. I started deer and duck hunting with my grandfather when I was six year old; getting that stuff to the plate was always very exciting to me. My grandmother’s cooking was so good.   I always told her she should have a restaurant. In college, I started cooking for my friends; everyone else brought beer to parties; I brought gumbo! I really enjoyed adding to the creation of a good time; that’s when it really started to get into me to take the path I’ve taken.

TF:  You’ve described your cooking style as “New Americana Cuisine.”  The readers of Tobi’s Blog would love to hear your description of this!
LR:  New Americana is a very deliberate, and otherwise almost unspoken arrangement of words. In a broader context, it would fall into “contemporary regional American,” but what I do is more than contemporary and it isn’t really with a twist or kicked up a notch, so to speak. With the New Americana Cuisine idea I mean first to honor, celebrate and curate our past. We have a lot of iconic food traditions that define our culture. These things nourish both our bodies and our souls. They comfort, heal and make us happy. But I’m watching our culture, food in particular, give way to commercial exploitation in a model which strongly favors efficiency over substance or quality. More and more, a tomato is never picked ripe and southern greens and beans come from a can. This evolution of commerce has a market trading on the reputation of these products and preparation when they were something entirely different than that which is being delivered today. My celebration of Americana is to find my way back to the time before many of these cultural expressions developed. I’m taking cornbread back to freshly milled corn and I’m rejecting big agriculture’s genetically modified produce. In a sense, all I’m really trying to do is get back to cooking the old fashioned way, without the assistance of processed ingredients and cooking by hand, with care and in celebration of life and community. It’s a trip back toward the future. I call it a return to pre-tradition. What’s new, in part, is the return to cooking, the departure from increasingly relying on processed foods and outsourced and superficial production. But today, chefs are armed with a much evolved set of techniques and tools with which to execute old world practices. I’m not so much adding new ingredients to old dishes, but trying to create our future’s history in a meaningful way.

TF:  What are your favorite seasonal produce selections available this time of year?
LR:  This time of year I’m most excited about our local grapes, pecans and winter squashes. I’m also getting a little anxious about my dwindling supply of the late summer’s purple hull peas.

TF:  Any tips on creating the perfect turkey this Thanksgiving?
LR:  The best thing you can do for your turkey is to brine it for a day or two before roasting it. This gets it nicely seasoned throughout the entire bird and a little brown sugar added to the brine will help it develop a nice mahogany brown in the oven. If you can bear to give up the Norman Rockwell scene, cutting up the turkey and roasting the white and dark meat separately can also help insure better doneness.

TF:  What are your Thanksgiving culinary traditions?
LR:  Like anyone else, I guess, Thanksgiving is more about the gathering of family and friends around the table, and then the sharing of traditional dishes. For me it’s all about the dressing and the gravy. If I can carry my grandmother’s dressing and gravy to my own grandchildren, I’ll be ok!

 Thanks chef!  If you’d like to keep up to date with Chef Lee, you should check out his blog.

New Americana Cuisine is filled with great food, recipes and inspiration. 

And if you’re ever looking for a great meal or luxury accomodations in Little Rock, the Capital Hotel is the perfect destination!

 

 

Saint Nick – A fresh new look for a jolly old soul!

Visit Tobi Fairley Home to view the new Saint Nick pillows just in time for your holiday decorating! Three beautiful colorways available as well as left and right facing options.

 

The November Features are Live!

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The monthly sidebar features are updated and ready for viewing!

Home & Garden

Take a tour of a living room “Fit for a Family” in the Home & Garden feature.

 

Style

The Style feature profiles Southern chef extraordinaire Lee Richardson.

 

Entertaining

Thanksgiving is just around the corner!  Get tabletop tips in the Entertaining feature.

 

What’s Hot

What’s Hot?  Giving thanks with chic stationery.

 

Color Coded

Get on board with “aubergine” in Color Coded.

 

DIY

Check out my first ever DIY contest in the DIY feature!

 

Due to popular demand, the next Design Camp “A to Z” will be held in January!  (There are still a few spots in the November camp if you can’t wait!)

 

Wednesday, January 18 through Friday, January 20, 2012

This three day all-inclusive camp will take you through Tobi’s unique system for creating magazine-worthy interiors . Whether you are a designer or a design enthusiast, this camp is ideal for you. 

The “Bring a Friend Free” offer is being offerered again in limited quantities!  Don’t miss out on this great deal!

Click here for the Design Camp Website!!