When Sofie and Frank Christensen Egelund hosted a dinner party recently at their TriBeCa loft, they enlisted the help of cookbook author/photographer Karen Mordechai of Sunday Suppers, the communal cooking center in Williamsburg, Brooklyn. The Danish natives, who both work for Vipp (the company noted for its pedal trash bins and kitchen and bathroom accessories)–she’s the communications director and third-generation owner and he’s the vice president– collaborated with Mordechai to create a decidedly Scandinavian theme: Think all-white tableau peppered with black accents and embellished with simple florals. Here are some highlights and details on how to re-create the look.
Photography by Karen Mordechai for Sunday Suppers.
Above: Place settings for 16 guests were laid on a white tablecloth. Restoration Hardware sells a white Garment-Dyed Textured Linen Tablecloth by Matteo starting at $209 (currently on sale for $155). Rough Linen of Marin, Califorinia, offers white linen tablecloths in Orkney and Smooth Linen starting at $130. White napkins were placed beneath each plate; Mordechai used Bella Notte Linen Napkins, $20 each, from ABC Carpet & Home.
Above: The dinner was an opportunity to showcase Vipp’s kitchenwares. The plates and glasses are from the company’s seven-piece line created by Danish ceramicist Annemette Kissow. Vipp white Brunch Plates are $52 for two from Royal Design. Vipp 240 Glasses come in two sizes for $31 and $50 each from Scandinavian Design Center. Go to Vipp to see more of the line and find sources. The Sori Yanagi Flatware shown here is available from MoMA; $55 for a five-piece set.
Above: Candles are displayed in black cast iron holders. For a similiar look, consider Ikea’s Lyster Block Candle Holder; $4.99 (available for purchase in-store only). The classic Danish Kubus 4 Candleholder designed by architect Mogens Lassen in 1962 is $155 from Kontrast.
Above: Flowers, including foxglove, displayed in single stem vases. The stainless steel Salt and Pepper Mills in black and white with a tray are $189 from Vipp.
Above: The drinks corner with a small porcelain Mortar and Pestle for cocktail prep; available from Shed for $32 and a Vipp 203 Tea Cup ($50 for two from Scandinavian Design Center) used as a vase. (For more mortar and pestle suggestions, see our 10 Easy Pieces.)
Above: Rikke Storm, a Copenhagen native based in TriBeCa, did the cooking. She writes the blog New York Notes, “the best of New York from a Danish perspective.”
Above: In keeping with the theme, the dinner was Nordic in flavor featuring cured salmon with fennel, dill, chili, and lime, with rye bread chips, accompanied by ricotta with figs and spring pea crostini. Rikke Storm kindly shared her recipe for the latter.
Spring Pea Crostini
- 3 cups frozen peas
- 1 bunch spring onions
- 1 cup fresh mint
- 4-5 Tbsp olive oil
- Juice of 1/2 a lemon
- 1 to 2 baguettes
- Sea salt and pepper
- Pea shoots for garnish
Fill a large bowl with ice water and set aside.
Fill a large pot with 4 to 5 cups of water, add salt, and bring a boil. Add 3 cups of peas and boil for 2 minutes. Drain peas in colander and place immediately in bowl of ice water to stop the cooking process. Set aside.
Wash and dry the spring onions and cut into thin slices. Sauté them in a hot pan with 1 Tablespoon olive oil for a few minutes until they are soft but not browning.
Wash the mint carefully and pick the leaves off the stems.
Place the peas, spring onions, fresh mint, 3-4 Tablespoons of olive oil, and lemon juice in a blender and pulse until just blended. We prefer the peas to have a little texture, so be careful not to over-blend the puree. Season with salt, pepper, and lemon to taste. If a smoother puree is desired, then add a few teaspoons of olive oil until mixture is of desired consistency.
Preheat the oven to 350 degrees.
Cut the bread into one-inch thick slices. Drizzle generously with olive oil and arrange on a baking sheet. Toast the bread for 3 to 5 minutes. Remove from oven and set aside to cool.
To serve, spread 1 Tablespoon of puree over each slice of bread. Garnish with pea shoots and sprinkle with flaky sea salt and olive oil to taste.