Elements Design

Last week, Elements enjoyed a wonderful, relaxing five-star holiday lunch at the Union League. It was great to sit around and enjoy phenomenal food in a lovely atmosphere and be waited on like royalty. It was also nice to enjoy some downtime with my staff. It’s great when you really like the people you work with ~ and Ben and Chelsea are both creative, interesting and fun people. They keep teaching me new things all the time – and isn’t that what’s so enjoyable about working together?

Okay, back on point!

We also had our annual holiday gift exchange during our luncheon. This year, to mix things up (because we’re creatives, after all), we picked two Pantone color swatches from a hat and our gifts had to incorporate the two colors into our present – but they also needed to have at least one handmade element to them. Ben’s gift tags did both and were beautifully executed. So special, in fact, that I couldn’t throw mine away! And both Chelsea’s and Ben’s gifts were so thoughtful that, as a boss, I’m sincerely flattered. And that’s no joke. You guys rock!

What did you do to celebrate the holidays? Did you have a chance to gather with your co-workers? Share with us your stories. We’d love to hear from you!

Wishing everyone a joyous New Year! Here’s to looking forward to 2011 ~ Not only are we ready, but I’m genuinely excited about where we’re headed next …

We have a very unique giveaway this month. Our December giveaway will be one of our {nearly completed} New Year holiday gifts we’ve created for our clients. Your limited edition, handcrafted gift will be housed in a silver aluminum domed lunch box and filled with a few special breakfast treats, but I don’t want to reveal too much more! Let’s just say I think you’ll love it.

We’ve made it really simple for you to enter :: Just please leave us a comment below telling us how you found our blog and why you’d like to win. That’s it!

But, if you’d like, we’d love it if you followed us on Twitter and tweeted about our giveaway :: “I’ve been entered to win a special holiday gift from @elementsdesign!”

We’d also enjoy it if you became an Elements fan on Facebook, “like” this post, and share it!

We’ll announce our winner on January 2nd when we return from our New Year’s day off (and my wedding anniversary)! Thanks to all our fans, friends and loyal blog readers. It’s been a great year and we can’t wait for 2011. Cheers and Happy New Year!

Jordan Caterers – based in Cheshire and Darien – is simply the best caterer in Connecticut. They consistently win “Best of Connecticut” awards from Connecticut Magazine year after year. I can also personally testify that they continue to amaze and impress me with their food and event planning – from weddings, intimate gatherings in my home to large galas – the food, service and presentation have always been beyond expectations.

So, with that introduction, I am delighted to introduce Jeffrey Rapoport, co-owner of Jordan Caterers (who also has been cooking for over thirty years). He is sharing with us his delicious, savory recipe for Seafood Ravioli Sauce just in time for your New Year’s feast. Thank you, Jeffrey. And bon appetit, everyone!

“I’m excited to offer this special recipe that I’ve enjoyed on more than one New Year’s Eve. You can use the lobster to make your own ravioli, or, try the sauce over your favorite store bought variety and enjoy the picked lobster meat anyway you dream. I may use the lobster in mini “BLT”s, and, possibly substitute fried chicken skin for the bacon. Happy New Year!” ~Jeffrey Rapoport

Seafood Ravioli Sauce

2 tablespoons vegetable oil
1 carrot
1 stalk of celery
½ onion
2.25 pounds lobster
1 cup white wine
1 cup cognac
1 and ½ quarts water
1 and ½ teaspoons tomato paste
2 cups whipping cream
salt
pepper

Cook and shell lobster and reserve both separately.
Peel and dice carrots, celery and onion for mirepoix.
Heat two tablespoons of vegetable oil in small stock pot.
Sweat onions over medium heat until just translucent.
Add carrots and celery and continue cooking at medium heat until tender.
Add lobster shells and simmer at medium-high for a couple of minutes.
Stir in white wine and cognac using a wooden spoon to scrape any caramelization on the pan’s bottom.
Bring to a boil, reduce heat and simmer until reduced by half (about 30 minutes).
Strain Sauce, return to pan, stir in cream and season to taste with salt and pepper.

{image via www.karinsvikingkitchen.com}