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    DINED & Gone to Heaven

    Nothing says summer like food, friends, and festive spirits….Whether you’ve whipped up something gourmet style or ordered good old-fashioned Chinese take-out, the joy of gathering for a meal simply brings people together in a way that transcends cultures.  So shouldn’t the table at which you sit be AMAZING??!!

     Well…we have recently gotten in quite a few stunners here at Celadon, and they are ALL 15%- 40% OFF through Wednesday, July 20th.  From beautiful white-washed, distressed, farmhouse tables to solid dark wood and round, the selection of styles, sizes and finishes in the store right now is really phenomenal.

     The guys just brought in a one-of-a-kind, 10 foot, solid wood table that has been left in its original “treeform”.   We found these in Indonesia, and they boast impeccable craftsmanhip, artistic vision, and some serious weight! Moving this puppy was no small feat, but it would be the absolute shining star in any home!!  We have them in several lengths, and each one is completely unique in its table-top shape.  We only get containers of these in twice a year and these tables fly right out of the door every time…so come have a look!  (BTW…I think this would make an insane conference table!!!).

     Have a look at some of the photos below of what’s in –stock.  Please forgive the pitiful photography..I was having some technical difficulties (unfortunately not uncommon) today and had to use a camera from the days of yore :)…hopefully you’ll get the idea and come in for a peek.

     Happy Weekend!  – See below a recipe a friend of mine recently sent me from Bon Appetit Magazine  (I’m a paella enthusiast..so she shot my way).  I think this would be perfect for a sweet summertime soiree (with your closest of friends of course) on your new table.  Serve with crusty bread and a great bottle of wine! Yum!

    Long Live Summer!!!!!….Rebecca

    Grilled Lobster Paella

    6 servings

    Recipe by Melissa Hamilton and Christopher Hirsheimer

    Read More http://www.bonappetit.com/recipes/2011/07/grilled-lobster-paella#ixzz1SDKmUGfo

    Ingredients

    • 1/2 cup olive oil
    • 3/4 pound Spanish chorizo, sliced into 1/2″-thick rounds
    • 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only
    • 1 tablespoon smoked paprika
    • 2 1/2 cups short-grain rice
    • 1/4 teaspoon saffron threads
    • 7 cups hot seafood or chicken stock
    • Kosher salt
    • 3 1-1 1/4-pound lobsters, halved lengthwise, claws cracked
    • 2 cups fresh shelled peas or frozen peas, thawed
    • 1/2 cup finely chopped fresh flat-leaf parsley
    • 3 lemons, halved
    • ingredient info

      Spanish chorizo, pimentón, and calasparra, Valencia, or bomba rice can be ordered from latienda.com.
    • special equipment

      16″-18″ paella pan

    Preparation

    • Prepare a hot fire in a charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put paella pan on grill grate; heat olive oil. Add chorizo and green garlic or leeks; cook until golden, 3-4 minutes.
    • Add smoked paprika and rice; cook, stirring often, until rice is coated, 2 minutes. Add saffron threads to hot stock. Add stock to pan and season to taste with kosher salt; stir to distribute ingredients. Let cook, undisturbed, until stock simmers and rice begins to absorb liquid, about 10 minutes. Rotate pan every 2-3 minutes to cook evenly.
    • Arrange lobster halves over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Add more coals from charcoal chimney to maintain even heat under the pan. Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes.
    • Scatter peas on top. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing rice to absorb all of the liquid, so that a crust (the socarrat) develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes.
    • Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes. Garnish with parsley and serve with lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate.

    Read More http://www.bonappetit.com/recipes/2011/07/grilled-lobster-paella#ixzz1SDKaY5Bo