Brunch: Brides of North Texas

Friday, July 27, 2012
We haven't met a bridal magazine we didn't like. From tips to trends, they are a source of inspiration for weddings and beyond. One of our favorites is Brides of North Texas. When you meet the women behind the brand, you immediately sense their love of all things weddings and what real ladies want for their special day. We had the opportunity to work with Brides of North Texas on their Bridal Brunch, which launched their incredible Fall 2012 issue. They worked with Meg Hayes and Julie Smith to pick out tabletop goodies from our showroom, including the Sevres Collection and Gold Scroll Glassware. We'll be sharing more from the magazine on our Pinterest, but be sure to go grab your own copy for your own future inspiration!

Clockwise from top left: Sevres Collection China with florals from Bows & Arrows / Invitations by Brides of North Texas / Bloody Mary and Mimosa bar with Gold Scroll Glassware / Meg and Julie toast to the beautiful event.

SPOTTED: Tony Romo and Candice Crawford

Thursday, July 26, 2012
We love a great love story, especially when it involves local Dallas sweethearts. What was perhaps one of the biggest weddings in recent Dallas history (who can forget those hoovering helicopters and all of Turtle Creek shut down?), one of our favorite Cowboys Tony Romo wed Candice Crawford  on May 28, 2011. To wish them a Happy Anniversary, Modern Luxury printed an unforgettable picture captured by Stephen Karlisch of the newly wed Mrs. Romo high-fiving guests while her doting husband looked on. Event planner Todd Fiscus helped the couple pick a traditional yet customized tabletop, complete with POSH's hand-cut crystal chargers and Chloe Goblets. Of course, no classic wedding would be complete without the Jackie O approved chiavari chair.

Tony Romo and Candice Crawford Image courtesy of Stephen Karlisch in Modern Luxury
Rental items: Hand-cut crystal charger, white Chloe Goblet, ivory chiavari. Bonus? Two of these items, the chiavari and the Chloe Goblet, are on a summer special. Contact us for details.

Entertain: The Dog Days of Summer

Wednesday, July 25, 2012
When it comes to entertaining guests, we don't discriminate, especially to our furry friends. So when the time came to celebrate a milestone birthday for a POSH pup, all paws were on deck. We're not sure who enjoyed it more - those of us who had the chance to partake of Meg's fresh lemonade and grilled burgers or the canine friends with their pupcakes. Either way, it's safe to say Bear had a very Happy 10th Birthday indeed.

1. What kind of party is it without personalized cups? 2. Meg and the birthday boy, Bear. 3. Pupcakes and burger fixings along with a few undoubtedly chewy gifts. 4. Bear sniffs out his dessert. 5. Don't worry. Marvin isn't serving as a cautionary tale for eating too many pupcakes; he just likes getting his tummy rubbed. 

Recipe from Bake Space


2 ripe bananas
2 cups water
1 egg
1/2 tsp double strength vanilla
3 cups whole wheat flour
1 Tbsp baking powder
2 Tbsp honey
1/2 cup peanut butter
Dog food or tiny bones for "sprinkles"

Preheat oven to 350 degrees (F). Spray cupcakes or mini cupcake pan with olive oil. (Mini cupcake pan for small dogs or regular pan for large dogs.)

In a large bowl, mash bananas with a fork. Add all ingredients but peanut butter and dog food and mix with a pastry blender until well combined. Add peanut butter and continue stirring until well blended.

If using mini cupcake pan, spoon 2 Tbsp (or 1/8 cup) batter into each well. If using regular cupcake pan, fill each well to the top. The batter will not rise or smooth out very much, so be sure to smooth it out and make it pretty. Top each pupcake with 1-4 pieces of "sprinkles" and push them down slightly into the dough.

Bake mini cupcakes for 15 minutes or until toothpick inserted in center comes out clean. Bake large pupcakes for about 25 minutes. Allow to cool for 3-5 minutes in a pan before inverting onto cooling rack. Allow pupcakes to cool completely before feeding them to your dog.

Tabletop Tuesday: Grace Kelly

Tuesday, July 24, 2012
Kimberly Sutton of Dream Events created such a glamorous table for D Weddings Fall 2012 issue. Be warned; you may feel the need to drape yourself in fur and jewels after viewing. Sutton designed the table for her ideal client - the one and only Grace Kelly. This is definitely a tablescape designed for a princess. What we like best is the throwback to Hollywood glamour with the simple yet elegant pieces. Tell us, where and with whom would you use such a setting? 

Rental Items: Elise Cut Crystal Glassware, Clear Hand Cut Glass Charger, Black Banded Dinner Plate, Gold Bead B&B, Black and Gold Cup with Saucer, Christotle Sterling Silver, Gold Leaf Dessert Compotes. Design: Kimberly Sutton, Dream Events | Floral: Bryna Morrow, Dr Delphinium Design & Events | China, Glassware, Flatware: POSH Couture Rentals | Cake Truffles: Heidi Allison, Sugar Bee Sweets | Venue: Rosewood Crescent Court Hotel | Photography: Laura Parker, Fairy Tale Photography
A closer view of dessert and place setting.

Love how glass reflects so nicely off of this glass table. Perfection!

Tea time: Silver Tea Service set with tray and creamer at POSH Couture Rentals.

Close up of the Silver Tea Set with our Black and Gold cups.

Entertain: National Ice Cream Day

Monday, July 23, 2012
Good news: Today you can indulge in your favorite cold treat without the guilt. Why? July is National Ice Cream Month and today just so happens to be National Ice Cream Day. While it may be hard to choose which flavor to try, it shouldn't be too hard to pick your favorite POSH amuse-bouche or bowl. 

Take your pick: (Clockwise from top left) Simple and sweet with out Catering Collection / Silver Compotes give perfect presentation for ice cream or additional sweets, like these goodies from Cassandra's Fine Catering (Andrea Polito Photography) / Serve it in style with our Barcelona Gold China and Lily Server. Perfect for a sweet sorbet! (Edmonson Photography).
Perfect for after-dinner sweets. Top: Vintage Glass Compotes. Bottom: Trumpet Compotes in blue.

Want to make your own ice cream? Try this great recipe for Peach and Toasted Pecan Ice Cream from Southern Living. Yum!

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste*
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly. 10-12 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often. 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
4. Place plastic wrap directly on cream mixture and chill 8 to 24 hours.
5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat and sprinkle with 1/4 teaspoon kosher salt. Cool completely (about 30 minutes).
6. Pour chilled cream mixture into freezer container of a  1 1/2qt. electric ice cream maker and freeze according to manufacturer's instructions (times may vary). Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

*vanilla extract may be substituted.