bishop&holland

Dallas Fashion Blog

cannon green

cannon green, new Charleston restaurants, Charleston restaurant, signature cocktails

Not only is Charleston one of the most charming cities we have ever visited (see our travel guide here), it is also a city that is recognized for having some of the best restaurants in the US. One of the highlights of our trip was trying a lot of these restaurants! One restaurant that really stood out to us? Cannon Green. Cannon Green is the sister restaurant to Zero George Cafe + Bar, which is on site where we stayed at Zero George Street.

Cannon Green was first opened in 2014, and has already already gained a loyal following in just two years. It’s located in the up and coming Cannonborough/Elliotborough neighborhood. On the Tuesday evening we dined there, we saw so many locals coming and going. The interior is light and airy, with a facade of an old Charleston home keeping it warm and grounded in its roots. Cannon Green also has a beautiful outdoor and event space perfect for weddings or rehearsal dinners! Did we mention that Cannon Green’s chef is Italian-trained? Her Mediterranean roots and love for seafood are very evident across the menu offerings.

Drinks:

  • Start your dinner off enjoying one of the many signature cocktails that Cannon Green has to offer. We arrived a little early for our dinner reservation so that we could enjoy cocktails out on the beautiful courtyard patio. Each of Cannon Green’s cocktails is unique to the restaurant and is farm-to-table, inspired by local Charleston vendors and artisans.
  • Must try cocktails: Rosie O’donnell (a sparkling rosé cocktail) and Honey Pig (made with Striped Gin from the Local Striped Pig distillery)

Eat:

  • As with the cocktail menu, the restaurant offers farm-to-table cuisine, using as much local produce and products as possible.
  • Appetizers:  We shared the prawns and crab cake, both were great choices if you love seafood like we do. The crab cake was full of crab meat with very little filler and it had a little bite from the pickled jalapeño- just enough heat! The prawns were large and juicy and just so fresh.
  • Main Course: Jean had the Cobia, a local fish, that had been caught earlier that day– talk about fresh and delicious! Stia’s pasta was surprisingly light (a good thing) and full of flavor.
  • Dessert: The almond cake with fennel ice cream was to die for and the chocolate pots de crème- perfect for the chocolate lover

Wear:

on jean: dress- c/o|heels|watch-c/o|clutch|sunglasses

on stia: dress-c/o|heels|watch- c/o|clutch (similar)|sunglasses

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Light airy spaces at Cannon Green

cannon-green-04

The patio courtyard is the perfect spot for cocktails before dinner

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The bar at Cannon Green has a great mixologist and farm to table cocktails

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A view of the outdoor space and patio courtyard

Shop Cannon Green:

Cheers,

rosé tasting and mother’s day gift ideas

rosé wine tasting, how to style a wine tasting, how to host a wine tasting

For one of Jean’s birthday celebrations we did a rosé wine tasting (see all things rosé here), and many of you asked for details. We thought this could be a really fun idea for Mother’s Day, so here is how we set it up: Going with theme of rosé, we started with pink roses and hyacinth for the table, mixed in some white hydrangeas and made one large arrangement for the center of the table and a couple of bud vases. Our placemats are from Kitchen Paper. They make the cutest paper placemats and table runners!

The wines we tasted were a sparkling California rosé, a rosé from the Provence region of France, one from the Languedoc region of France and one from the Willamette Valley in Oregon. We tasted in that order, sparkling first, followed by the lightest in color, finishing with the darkest in color. Tasting and comparing rosés from different areas was really interesting and fun!

To help with your Mother’s Day planning, here are a few Mother’s Day gift ideas:

  • Farm Girl Flowers – the prettiest bouquets that consist of all American grown flowers and can be sent anywhere in the US!
  • Driving loafers: Let’s face it, our moms have been our personal chauffeurs for years.  What better way to say thank you than a pair of driving loafers – in a rainbow of colors.
  • Pajamas: our absolute, most favorite pajamas ever!
  • Calligraphy set: For the artsy mom.
  • Initial Necklace: Love these oversized initial necklaces, plus a great deal at just $38!
  • Robe: the softest and coziest robe for mom to lounge in.
  • Coffee Table books: A book for every mom!
  • Fresh products: this soap, this lotion and this candle would be the perfect Mother’s Day gift.

PS: Still need a card? These cards are pretty cute!

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Shop our Mother’s Day gift ideas here:

Cheers,

peppermint stick ice cream

peppermint stick ice cream, what to serve for dessert during the holidays, holiday entertaining, homemade ice cream

Happy Monday! We hope everyone enjoyed a wonderful Christmas with family and friends. We sure did! While we were in Santa Barbara for Katherine’s Birthday Bash, we did some exploring downtown and came across McConnell’s Fine Ice Cream. Of course, we had to go in and try a scoop. Jean saw they had peppermint stick ice cream, a childhood favorite, and had to have a scoop. Since we don’t have McConnell’s Ice Cream near us, we decided to try making our own homemade peppermint stick ice cream for Christmas dessert. The recipe is from an article in the Wall Street Journal last week, but we’ve included the instructions below!

For making ice cream at home, we like the Cuisinart Ice Cream, Frozen Yogurt and Sorbet Maker. It freezes the ice cream very quickly, and makes a smooth and creamy product. Also, we didn’t freeze the ice cream in the freezer for 3-4 hours before enjoying it and it was great! The recipe seemed a little complicated when we first considered making it, but it’s really not, and the end result is so worth the effort. Make it. We promise you will love it!

Peppermint Stick Ice Cream:

  • 2 1/2 cups heavy cream
  • 3/4 cup whole milk
  • 1 cup granulated sugar (divided use)
  • 1/8 teaspoon kosher salt
  • 5 large egg yolks
  • 2 teaspoons natural peppermint extract (we found this at Whole Foods- don’t use spearmint)
  • 1/2 teaspoon vanilla extract
  • red or pink food coloring, preferably natural variety
  • 3/4 cup crushed candy canes, plus more for garnish

 

  1. Make ice cream base: Bring cream, milk, 1/2 cup sugar and salt to a simmer in a medium saucepan over medium-high heat. Just before boiling, remove from heat.
  2. In a large heatproof bowl, whisk egg yolks and remaining 1/2 cup of sugar until pale yellow and fully combined. While whisking, slowly pour half of hot milk-cream mixture into egg-sugar mixture.
  3. While whisking, pour egg-cream mixture into saucepan containing other half of milk-cream mixture. Place pan over medium-low heat and cook, stirring constantly, until thick enough to coat the back of a spoon, 5-10 minutes. Do not let liquid boil. Remove from heat and strain mixture through a fine mash sieve into a medium bowl.
  4. Whisk in peppermint extract and vanilla. Whisk in food coloring until you get the color you prefer (we like light pink). Continue to whisk vigorously to release excess heat, 2 minutes more. Cover and refrigerate at least 4 hours or overnight (ours took less than three hours to chill). It is essential for the custard to be completely chilled before adding to the ice cream maker.
  5. When custard is chilled, pour into ice cream maker and process according to manufacturer’s instructions. Two to three minutes before the ice cream is finished, stir in 3/4 cup of crushed candy canes. Move ice cream to an airtight container and freeze until completely frozen, 3-4 hours.

Based on a recipe found in Baked Occasions by Matt Lewis and Renato Poliafito.

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Cheers,

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