Anthology-Dahlin-al-frescoI know a lot of people suffer from entertaining fatigue after the holidays, but not me. I love the idea of starting off a new calendar year by getting together with friends—recapping the past year, while also celebrating the beginning of the next one and the opportunities that it presents. So I’ve been taking yet another look at the entertaining story from Issue No. 17/Fall 2014, which featured L.A.-based interior designer Isabelle Dahlin and her chef-husband Brandon Boudet. (It’s even been warm enough lately in the Bay Area for me to consider an alfresco gathering like theirs!)

I recently realized that there are outtakes from our shoot with the couple that haven’t been shared yet, and figured it’s a good time to do just that. Maybe seeing these images will inspire your own gathering. And if you’re interested in the recipes from the article—I’m especially looking forward to making Brandon’s Herbed Cauliflower “Rice”—you can still purchase Issue No. 17 through most of our stockists.

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I love the glimpses of Isabelle’s indoor and outdoor decor in these photos. If you’re as big a fan of her style as I am, and you’re in the L.A. area, be sure to visit her shop, deKor. (I was happy to see that the swing she installed in her living room is available online!)

{ All images by Amy Dickerson for Anthology Magazine }



by Joanna on November 3, 2014


FleurLux is the Etsy shop of Shelby DiMarco. Soft, feminine, and quiet, these hand-crafted paper ornaments are made in Los Angeles using hand-dyed tissue paper, driftwood, and hemp string. FleurLux also offers these gorgeous pieces with gold or silver leafing, making these tassel mobiles perfect for parties or really any space you want to feel extra special. I’d love to have one of these beauties hanging above my office desk.

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 { Images from FleurLux }


Chalkboard-Sign1For his birthday this year, my son Ben requested a Fantastic Mr. Fox party, which was no surprise considering that he has seen the movie numerous times, and is constantly singing the “Boggis, Bunce, and Bean” song—always pausing and then slowly enunciating the word, “nonetheless.” I loved the theme that he chose and, luckily, the party ideas came easily. I thought I’d share some of them here, in case anyone out there is planning a party and needs a little inspiration.

I went rustic with the invitation and used watercolor to paint some of the text as well as Mr. Fox.


Chocolate is Ben’s favorite cake and icing flavor, so I baked a decadent and rich two-layer chocolate cake topped with sprinkles. The flags were cut from old fabric scraps and glued to wooden skewers. The “Fantastic Mr. Ben” banner was hand drawn with a calligraphy pen on kraft paper, and then his plastic fox figurine was placed beneath the banner. 


Every birthday party, we give out favor bags filled with plastic toys and bubbles. Instead of the usual bags, I decided to sew fox masks for the kids this year. Felt is my favorite fabric to work with because it is so easy to cut and sew. Once I drew the pattern on card stock, I traced it over the felt and enlisted my husband to cut out the pieces.


I also made s’mores kits for the kids and stuffed small boxes with graham crackers, chocolate, and marshmallows. On top of each box, I wrote one of my favorite quotes from the movie to remind each kid how fantastic they are.

SmoresKitAnd it isn’t really a kid’s party without a game, is it? We decided to help out Mr. Fox and played pin the tail on the fox. My husband drew the fox from the invitation on a large poster board, and cut the tails out of felt. Instead of tacks, we used sticky dots on the back and wrote each child’s name on washi tape. It was a hilarious sight to see, and there was a prize for the winner.


Next year, I hope Ben picks an equally great theme for his birthday party!


Founded by creative director and designer Sarah Sherman Samuel, A Sunny Afternoon is an eclectic online boutique with an exquisite range of tabletop textiles. This bright and cheerful collection was “born out of Sarah’s desire to create a line that marries her style with her love of the outdoors, gathering for a meal, and the handmade.” In fact, most of the items in the shop are made in her father’s Michigan workshop, including the heirloom-quality wooden serving boards. We also love Sarah’s cheerful textiles—especially the napkins. Each piece is handmade in the U.S. using a linen/cotton blend fabric and brightly colored prints. These pieces are picnic-perfect, don’t you think?

{ Images via A Sunny Afternoon }

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I’m already scheming ways to work this cake by our talented food contributor Melina Hammer into my agenda as soon as possible. Half dessert, half after-dinner drink, this seems like ideal party fare and the perfect way to keep friends lingering around a table a bit longer. (By the way, are you following Melina on Instagram? Her stream is full of delicious glimpses of life in the South!) Thanks for sharing, Melina! —Alexis

Bourbon-soaked, densely chocolatey layer cake with mocha buttercream.

Have I got your attention? I’ve been thinking about the kinds of things people reliably go bonkers for in the world of food, and I realize that layer cakes hold a special place in people’s hearts. Or minds. Or is it stomachs? Whatever the case, it had been a while since I’d fashioned one.

As I contemplated in which direction to take the plunge, the outrageous, soaked, savory/sweet flavors of my wedding cake washed over me. That cake conjured much in the way of heady delights—so much so that I felt the need to recreate its sinful layers and see if I could hit the perfect balance of booze, chocolate, and velvety cream. I think it worked as my husband, when offered his first slice, had only superlatives and “oh damns” to utter in-between bites.

So, if it’s time to endeavor to make a magnificent layer cake—perhaps a last minute celebration of sweet Valentine’s love?—or just to get rocked by something sinfully great, let this decadent beauty woo you.

Bourbon-Soaked Cake with Mocha Buttercream

For the cake:

  • 2 sticks butter, softened, plus more to grease pans
  • 2 tbsp cocoa powder, plus more to dust pans
  • 5 oz bittersweet chocolate, chopped
  • 1/4 cup instant espresso
  • 1/2 tsp kosher salt
  • 1 cup good bourbon like Bulleit, plus more to drizzle onto cake layers
  • 2/3 cup cane sugar
  • 3 eggs, plus 1 additional egg white to paint the fruit
  • 1 tbsp good vanilla extract
  • 1 tbsp baking soda
  • 2 cups all-purpose flour
  • 1/4 cup caster sugar, for the fruit
  • 7-11 lady apples or seckel pears

For the mocha buttercream:

  • 5 oz bittersweet chocolate, chopped
  • 5 oz milk chocolate, chopped
  • 2 1/2 tbsp instant espresso
  • 3 sticks unsalted butter, softened
  • 1/4 tsp kosher salt
  • 1 tsp good vanilla extract
  • 2 cups confectioners sugar, sifted

Note: If you can, bake the cakes a day before icing them. They are are easier to work with when chilled. You can make the buttercream in advance too. Store buttercream refrigerated in an airtight container, then allow to come to room temp and give it a good whip before frosting the cake.

  1. For the cakes: Using a pastry brush, paint a thin layer of softened butter all over two 8-inch round by 2-inch high cake pans. Be sure to paint along the crease. To line the pans with parchment, start with a square piece, fold in half, then in half again. Fold one side to the other to make a triangle, and repeat one more time. Place the point of the triangle at the center of the pan, press parchment along bottom and crease parchment at pan edge. Snip off the extra with a pair of scissors, unfold, and spread flat on the bottom of the pan. Dust the pans with cocoa powder, tapping and tilting until the interior is completely coated. Empty leftover cocoa powder from first pan into the next and repeat until it also is well-coated.
  2. In a double boiler over simmering water, melt bittersweet chocolate until just smooth. Remove from heat and allow to cool a bit. Combine cocoa powder and espresso in a heatproof measuring cup. Pour enough boiling water in to reach the 1 cup line and stir until dissolved. Add salt and stir to dissolve, then pour in bourbon. Set aside.
  3. Preheat oven to 325°F. In a large bowl using an electric mixer, beat the butter until pale and fluffy, about 3-5 minutes. Add sugar and beat until well incorporated. Add the eggs one at a time, beating well after each addition. Add the vanilla extract, baking soda, and chocolate. Continue mixing on medium high, scraping down the sides as needed, until the mixture is well combined..
  4. Add about a quarter of the bourbon mixture to the mixer bowl and with the mixer on low, blend well. Next, add about a third of the flour, mix well. Repeat like this until you finish with the last of the bourbon mixture.
  5. Pour batter into prepared pans, smooth the tops, and smack the pans onto the counter a few times to settle the batter. Place into the oven and rotate the cakes halfway through, baking for 25 minutes or until a toothpick inserted at the center comes out clean. Cool cakes in pans on a wire rack for 15 minutes, then invert onto rack.
  6. Drizzle a tablespoon or so of bourbon over each cake. Wrap in cellophane and chill for at least an hour, as long as overnight.
  7. For the buttercream: Place chocolate chunks into a double boiler over simmering water and melt until just smooth. Remove from heat and set aside. Use a teaspoon or so of boiling water from the double boiler, dissolve the espresso powder by swirling it in a small dish. Allow to cool for a few minutes.
  8. With an electric mixer beat the butter until light and fluffy. Add in the espresso and beat to incorporate. Add the chocolate and beat until well mixed, then add the vanilla and kosher salt. Scrape the sides of the bowl with a rubber spatula, mix everything together.
  9. With the mixer on its lowest setting, add the confectioners sugar in stages and beat until creamy, about 2-3 minutes. Beat for a few more minutes once well incorporated, until mixture becomes even lighter and more fluffy. Store overnight refrigerated in a sealed container, or prepare to frost cake layers.
  10. To Assemble: Use a pastry brush to paint egg white onto bottom two-thirds of a lady apple or pear. Holding the stem, roll fruit around in a small dish filled with the caster sugar. Lightly tap any extra crust of sugar off and set aside onto a plate for later. Repeat with remaining fruits and set aside.
  11. After having chilled the cakes, remove cellophane from one and set on top of a piece of parchment. Carefully slice each layer in half so you have 4 equal layers, each about 1″ thick. Place one layer on your cake stand and refrigerate the others.
  12. With an offset spatula, work a quarter of the frosting from the center outward and in back-and-forth gestures to spread it towards the edge. Place the second cake layer, centered and level with the first. Press down lightly with your hand flat on the surface of the cake to even cake and frosting. Continue stacking layer atop frosting, until everything looks level and absolutely gorgeous.
  13. After the top layer has been frosted—I kept the frosting in from the edge to create a border for the fruits—position the lady apples, or whichever fruits you have chosen to use, in a pleasing fashion. If you have survived all this, chances are you have a stunningly beautiful and delicious cake in front of you. Invite friends over and enjoy! They will have nothing but love for you.

{Photos by Melina Hammer for Anthology Magazine}