How to use Pantone’s Ultra Violet This Year
Photo Courtesy of Rebeca Yale
Pantone announced the color of the year of 2018 will be Ultra Violet, with a nod to creativity. We love the many ways you can add a pop of violet to your table décor.
In this photo, rather than going with violet flowers, the decoration went with a bold tablecloth, for an easy, yet powerful statement.
Tip Courtesy of Style Me Pretty
Photo Courtesy of Kerry Saretsky
Ultra violet colored potatoes give this French fish dish a fresh flair
4 1/2-pound filets of trout
1/4 cup olive oil
Salt and pepper
4 medium or 8 small purple potatoes, sliced chip fine on a mandolin
6 tablespoons unsalted butter
Juice of 1 lemon
Zest of 1 lemon
1/4 cup whole fresh parsley leaves
A Note on Some Ingredients
I love the thin, flakey filet of trout for this dish, but you could use any flakey white fish. Tilapia or snapper would be especially nice.
If you cannot find purple potatoes, sometimes called Peruvian purple potatoes or blue potatoes, just use a simple new potato instead.
Preheat the oven to 500°F.
Rub both sides of each filet with just shy of 1 tablespoon of olive oil, and season with salt and pepper. Spray a foil-lined baking sheet with nonstick spray, and lay the filets skin-side down on the pan. Tile the top of the trout with the slices of purple potato, overlapping them like shingles. Season the potato with salt and pepper as well, and drizzle with the remaining oil.
Roast for 12 minutes, then broil for 2 minutes.
Meanwhile, make the lemon brown butter sauce. Melt the butter in a small sauté pan over medium heat. Allow the butter to begin to foam and froth, and finally, it will begin to turn golden around the edges. Once this starts to happen, the butter will burn very quickly, so you don’t want to walk away. Just when the butter turns golden, take the pan off the heat, stand back, and add the lemon juice. Season with salt and pepper, and add the lemon zest, and parsley.
Present the fish on a platter, and spoon some of the sauce à la française on top.
Photo Courtesy of Kelly Carambula
G&T is a classic drink that’s easily dressed up with a deep rich violet blackberry syrup.
8 ripe blackberries, plus 2 more for garnish
1/2 ounce fresh lime juice
1 ounce simple syrup (see note above)
1 1/2 ounces gin
2 to 3 ounces tonic water
Muddle the blackberries and lime juice in the bottom of a cocktail shaker. Fill with ice and add simple syrup and gin. Shake vigorously for about 10 seconds.
Fill a Collins glass with ice. Double-strain into serving glass using a cocktail strainer and mini fine-mesh strainer to prevent the blackberry seeds from going into the glass. Add tonic water and stir gently. Garnish with a few blackberries on a skewer.
Photo Courtesy of Lightwave
Projection mapping is everywhere. This stunning installation was done at Art Basel in Miami inside of a car. Stunning shots of the milky way were projected onto the car’s windshield for a more immersive mapping experience.
If you want to do projection mapping, consider unique venues or display options like the inside of this car.