Think, Think, Think

Hundred Acre Wood

Photo Courtesy of Farrah Skeiky

We may be months away from the live action Christopher Robin movie, but that doesn’t mean we can’t go back in time to the 100-acre wood and create an event based on childhood nostalgia. This cherry blossom installation is just enough to feel as if you’ve stepped into the 100 Acre Wood. Perhaps adding an owl or rabbit will give an extra nod to the theme.

 Tip Courtesy of BizBash

Something Sweet

Photo Courtesy of Vicky Wasik

s Pooh Bear would say, “It’s time for something sweet.” This UK dessert, Cranachan, from Scotland might be just what the stuffed bear would order.


2 cups (475ml) heavy cream
1/4 cup rolled (30g) or steel-cut (45g) oats (see note)
12 ounces (340g) fresh raspberries, divided
1 teaspoon (5ml) fresh juice from 1 lemon
1 tablespoon (15g) unsalted butter, melted
Kosher salt
2 tablespoons (30g) mascarpone cheese (optional)
3 tablespoons (45ml) Scotch whisky (see note)
2 tablespoons (30ml) honey, plus more for drizzling

Preheat oven to 400°F (205°C). In a medium bowl, combine cream with oats and let soak 20 minutes.

Meanwhile, in a medium bowl, crush 8 ounces of the raspberries with a spoon to make a pulpy puree. Stir in lemon juice. Set remaining 4 ounces whole raspberries aside.

Using a fine-mesh strainer, strain oats, collecting the cream in a bowl; use a spoon or rubber spatula to press out as much cream as possible. Set cream aside.

In a small oven-safe skillet or on an aluminum baking sheet, stir soaked oats with melted butter and toast in oven, tossing and stirring frequently, until deeply browned, about 20 minutes (you want the oats to darken nearly to the point of being burnt, but don’t actually burn them).

Strain oats on paper towels, and sprinkle with a generous pinch of salt.

For a More Dense, Mousse-Like Cream: In a food processor, combine reserved cream with mascarpone (if using), Scotch, and honey, along with a pinch of salt. Process until a dense whipped cream forms.

For a More Standard, Lighter Whipped Cream: In a stand mixer fitted with the whisk, or using electric beaters or a hand whisk, combine reserved cream with mascarpone (if using), Scotch, and honey, along with a pinch of salt. Beat until a stiffly whipped cream forms.

To Assemble: In individual serving glasses, spread an even layer of whipped cream. Top with a layer of the raspberry purée. Sprinkle some toasted oats on top, then add one more layer of the whipped cream to fill (or nearly fill) the glasses. Garnish each with the reserved whole raspberries, sprinkle additional toasted oats on top, and drizzle with honey. Serve.

Honey & Marmalade

Photo Courtesy of Vicky Wasik

What might sound like an afternoon snack, makes a delicious grown-up drink that you may just smack your lips for.
2 ounces vodka
1 ounce freshly squeezed juice from 1 lemon
1-ounce honey syrup (see note)
1 teaspoon orange marmalade
Combine vodka, lemon, marmalade, and honey syrup in cocktail shaker. Fill shaker with ice. Shake until well chilled, about 15 seconds. Strain into a chilled coupe glass.

Nature Walk

Photo Courtesy of Jean-Francois Lemire

Interactive elements aren’t limited to walls. This animated floor featured natural elements in its imagery. Imagine an ever-changing floor showing a wooded pathway with waving wildflowers, or a calm flowing stream.

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