TRADITIONS // FOUNDING FARMERS HOLIDAY

As Southerners, one of our favorite things about the holidays is definitely the food. We love the Founding Farmers Cookbook, (read more about it on yesterdays post). Their Holiday on the Ranch section is packed full of mouth-watering recipes sure to win over a hungry family. Their tried-and-true recipes don't really mess with tradition; rather, they are just perfected versions of holiday favorites. We've shared two below, but you'll have to get the Founding Farmers Cookbook for the rest! 

Serve your Roasted Chestnut-Corn Bread Stuffing on Noritake's Mahogany Rose China and the Cranberry Relish on the Mottahedeh Tree China, available at POSH.

 

Toast // Chef Joe

Chef Joe in action. Image courtesy of The Founding Farmers Cookbook.

We interrupt this Tabletop Tuesday to give a sincere shout out to an acclaimed executive chef, great dad and husband, and all-around good guy. Joe Goetze, we're talking about you. Cheers to staying young in your old age. The POSH fam couldn't be prouder. We wouldn't pass up a meal with you any day. Happy Birthday! 

We love hearing stories about Joe. From these tales, we've learned never to ask to be his assistant in the kitchen unless we have a strong knowledge of serious cooking ingredients. Jami was once asked to get flour from their pantry, but once she found them, there were about ten different kinds to choose from. Needless to say, he sticks to cooking and she sticks to tabletop. Sounds like the perfect couple to host an excellent dinner. We also live for when she brings his leftovers to work. Fortunately, now we can try to recreate his magic with the The Founding Farmers Cookbook. We already have our copy but would love to share more with you. Read and excerpt below from The Founding Farmers Cookbook and get your own copy on Amazon.

Meet Executive Chef Joe Goetze
"There's an intimacy to cooking," says Goetze, who is known around the restaurant as Chef Joe. "It's up close and personal." That's way he crafted a menu for Founding Farmers full of what he calls "food that hugs you."...Throughout a notable career heading up kitchens around Dallas, including eatZi's Market & Bakery, Sipango, and The Landmark, he was know for always striving to get his food just right. That mean making sure the ingredients were sustainably sources, were local whenever possible, and fit his strict quality guidelines. It's all about building unforgettable flavors that make you want to come back again and again. 
 
 

Agenda: August

August in Texas means triple-digit temperatures and heat stroke, which means we're hitting the road y'all for end of summer getaways - some for fun, some for business. After Jami caught a week-long National Premier Baseball Championship with her oldest son (did you see the adorable - sorry, Joseph, I mean, handsome - picture of him pitching in Lubbock?), she headed to D.C., NYC, and New Jersey to visit family. (Jami, we hope all those Cake Boss pictures in Hoboken means you're bringing us back some serious goodies!) If we were with her, we would make sure to hit all of the Mr.'s restaurants in D.C.: Founding Farmers and Farmers Fishers Bakers, the award-winning and crazy delicious restaurants on every top brunch and lunch lists you can find in the area. Now, if we can only talk Joe into bringing the chicken and waffles or grilled cheeseburger to us!

Founders Farmers and Farmers Fishers Bakers award-winning drinks and meals. From left: The best Bloody Mary ever, the Best Day of Your Life brunch featuring chicken and waffles, and the much written about grilled cheeseburger. Yum!

Laurel is striking out too. She's been pounding the pavement to source a uniquely curated selection of vintage tabletop for our new P.O.S.H. Vintage Collection, with goods ranging from Pink Depression ribbed footed sherbet compotes to amber chalices and an eclectic assortment of fine china to make every meal memorable. We can hardly wait to share more with you. Stay tuned!
 

P.O.S.H. Vintage: From left: A selection of the personally curated collection of dinner plates; our exclusive of Robins Egg Blue Limoges Dinner Plates; a quick peek at the Depression-era glassware, from amber and pink to dark blue.

Those of us sticking around for staycations are catching up on our favorite blogs and planning our own alfresco dinners and backyard (or maybe indoor/air-conditioned) happy hours. To get inspired and brush up on etiquette, we've been reading the Bergdorf Goodman blog 5th/58th posts on e-etiquette, David Stark's entertaining tips, and the art of handwritten letters. With Fall just around the corner, it's time to plan before the hectic social season is in full swing. Be sure to follow us this month as we offer tips on transitioning your tabletop from summer to fall, etiquette and tabletop questions, plus a few guest posts from our muses.

From left: E-etiquette, party planning with David Stark, letter writing. Photo courtesy of Bergdorf Goodman