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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures

LAH and ChristofleLast week, I was invited to a Christofle dinner at Liquid Art House. Not familiar with Christofle? They are a high end, luxury silver company specializing in flatware, home decor and even jewelry.

LAH9Guests included Chris Haynes of CBH Communications (pictured above with Chef Rachel Klein), octogenarian Doris Yaffe, architect Dartagnan Brown, “This Old House” designer Christine Tuttle, James Beard Foundation columnist Saba Wahid,  event producer AJ Williams and Herald columnist Erica Corsano.

LAH20Guests sipped on champagne for an hour before sitting down to a four course dinner prepared by Rachel Klein.

LAH2Napkins are best set on the dinner plate or to the left of the flatware, not under the flatware.

LAH1The table was set in a casual but elegant way, simply dressed with low flowers to keep conversations going across the table.

LAH5The distance between the end of your thumb and the first knuckle is an inch, on everyone. Flatware should be placed an inch in from the end of the table.

LAH4I was surprised to hear that Christofle has a store in Boston. Their door is a bit hidden from the main street, but you can find them at 296 Boylston Street.

LAH13This amazing arrangement was provided by Mark Hall Design, the best part…it’s completely edible!

LAH11Tonight’s flatware was from the Jardin d’eden collection. The 110 piece setting, including 12 of each Dinner Fork, Dinner Knife, Table Spoon, Coffee Spoon, Dessert Fork , Dessert Spoon, Dessert Knife, Fish Fork, and Fish Knife, and one of each of Serving Spoon and Serving Fork retails for over $40,000.

LAH14Justin Trabert, Miami based Pavillion Manager at Christofle walked us through the art of hosting a dinner party. Topics covered ranged from how to set the perfect to table to which utensil to use with each course.

LAH15The pretzel rolls made by Liquid Art House master bread maker Maurizio Odermatt were delicious.

LAH16The first course was chilled coconut soup with cilantro oil, carrots, raisins, and buckwheat granola. Servers poured the soup tableside.

LAH16Second course: Faroe Island Salmon with baby potatoes, quail eggs, dill oil, pickles, salmon roe, and sour cream.

LAH17Third course: Young greens with a sherry vinaigrette, herbs and shallot.

LAH18Dessert course: Thai young coconut semifreddo with tres leches, lemon verbena ice cream, chartreuse, coconut lime snow and anise hyssop.

LAH10Fluxus is the newest exhibit on display at Liquid Art House, now until September 16th.

LAH3Fluxus is a group show featuring works by Lithuanian artist Vytas Sakalas, Boston-based artists Giovanni DeCunto, Resa Blatman and Rhode Island-based artist Dana Woulfe.



LAH8Liquid Art House

100 Arlington Street, Boston, MA

Liquid Art House on Urbanspoon

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