Iconic Nester

Iconic Nester: Jay Jeffers

Comments Off 10 February 2010

Iconic Nester Jay Jeffers Shares Nesting Tips

Read Full Feature in Nesting Newbies Magazine, Winter ’10
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Jay Jeffers has been on our editor’s radar since 2004 when she named him a “Design Notable” in California Home & Design magazine. “I was asked to select and write about California designers who have assumed leadership roles and are changing the face of design,” says Jodi Murphy. “While researching for the article, I discovered Jay’s work, and I knew then that he was destined to become legend.”

The design blogosphere certainly agrees—do a search in DecorMetro.com, and you’ll find his work is the subject of regular posts. The design industry is also in accord, seeking him out for events, showhouses, and panel discussions. But most important, his clients love him because his rooms are never short of spectacular and he and his team make the process fun.

His design studio, Jeffers Design Group, just marked its tenth year, and what’s so amazing is that the portfolio of his work is so timeless and spirited. Every project has its own individuality, yet each shares a smart balance of refinement and sense of humor. “Throughout the last decade, Jay has left a trail of beauty and inspiration for us to follow,” says Murphy, “And I’m even more convinced he’ll continue to lead the way for decades to come.”

Photography By: Margot Hartford

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Soups + Stews

Crockpot Chic: Brandied Tomato Cream Soup

Comments Off 07 February 2010

Crockpot Chic - Brandied Tomato Cream Soup, Recipe By Chef Lea McIntosh

Preview recipe featured in Nesting Newbies Magazine, Winter ’10

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“I have tomato cream soup for lunch a few times a week, even in the summer! My recipe includes a bit of brandy—you’ll love it! Use a hand immersion blender so you can easily blend the ingredients without having to remove them from the crockpot.”

Brandied Tomato Cream
Serves: 6 to 8

Ingredients:
1 cup onion, diced
½ cup carrot, peeled and diced
½ cup celery, diced
¼ cup all-purpose flour
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes
4 cups chicken broth
½ tablesoon dried dill
½ tablespoon dried basil
1 ½ teaspoons sugar
2 teaspoons salt
1 cup heavy whipping cream
¼ cup cognac brandy
1 garlic clove, minced
fresh ground pepper to taste
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