Designer Nathan Turner is one of our favorite vintage-loving kindred spirits. He got his start working at an antiques shop and, like us, has a major weakness for beautiful old things. “I have a huge antique China collection, some from my family, and lots I’ve collected over the years. I also collect hotel silver…it looks great with everything. I’m always on the hunt,” he says. So, when we heard he was coming out with his gorgeous new book, Nathan Turner’s I Love California: Live, Eat, and Entertain the West Coast Way, we felt a shindig was in order, or should we say, a fiesta! Why a Mexican-inspired theme? “It’s fun, colorful and super festive, plus everyone I know loves guacamole and margaritas, so you can’t go wrong there,” says Nathan. Who were we to argue with this entertaining expert? Take a peek inside the party and score Nathan’s recipes, including the perfect Citrus Margarita, and don’t miss his collection of Chairish favorites!
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A Party-Perfect Venue
It’s hard to imagine a more ideal location for a party than the fun-loving L.A. offices of apron and chef gear company Hedley and Bennett. Besides being filled with all kinds of creative vibes, the space features soaring ceilings, tons of sunlight, walls lined with the brand’s signature colorful aprons, plenty of welcoming hangout spots, and the company’s famous in-office slide. To up the festive ante, members of Mariachi Ausente provided the soundtrack for the event.
Fiesta-Ready Decor
For the tables, Nathan opted for Mexican Otomi textile runners, and a bold, bright palette of blue and yellow. Hot pink ranunculus and an array of succulents lined the center of the table, adding more color to the overall scheme. Ever the entertainer, Nathan confessed that, “setting the table is always my favorite part,” which included placing a pre-salted margarita glass above each plate and setting out pretty pitchers of margaritas. Besides a few passed bites, the food was served buffet-style. “I’m all about a buffet,” says Nathan. “I’m an everybody’s welcome kind of guy. A limited count at a table is so restricting…what if a friend has a houseguest, or a dear friend pops into town unexpectedly? You can’t include them! For me, entertaining is about inclusion and spending time with the ones you want to be with. A buffet dinner is loose and can accommodate many, plus you get to visit with everyone, not just the two people you are seated next to.” A beautiful dessert tableau, which featured a mix of homemade and store-bought treats, one of Nathan’s go-to entertaining tricks, beckoned guests after the meal.
Steal the Look
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Margarita Mood Partygoers
L.A.-based friends of Nathan and Chairish filled the space, adding to the warm and welcoming atmosphere. Among the guests were Nathan’s partner Eric Hughes, actress Kelly Lynch, designers Mary McDonald and Georgia Howe, both of whom recently joined Nathan on our Love It or Hate It panel in L.A., Candace Nelson of Sprinkles Cupcakes, AD’s Mayer Rus, and Justina Blakeney, author and founder of the design blog Jungalow.
The Muy Bueno Menu
Guests were treated to some of Nathan’s favorite Mexican dishes, all of which are featured in his new book. Even better, he agreed to let us share the recipes with all of you! Herewith, the perfect menu for hosting your own fabulous fiesta.
Slow-Cooker Pork Chile Verde
Serves 12
1 (3 to 4-pound) Pork Shoulder
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
2 (16-ounce) Jars Salsa Verde
(For Serving)
Corn Tortillas
Crumbled Cotija Cheese
Chopped White Onion
Fresh Cilantro
Diced Avocado
Sour Cream
Pico de Gallo
Season pork all over with salt and pepper. In a large sauté pan, sear over medium heat on all sides. Place pork in a slow cooker and cover with salsa. Cook for 8 hours on low. Remove and let cool slightly. Shred and add some sauce back in to keep the pork moist.
Ranchero Beans
Serves 12
½ pound Bacon, chopped
1 Medium White Onion, chopped
2 Garlic Cloves, minced
3 Roma Tomatoes, chopped
2 Anaheim Chiles, seeded and chopped
1/2 cup Crushed Tomatoes
1/2 cup Chicken Broth
4 (15-ounce) Cans Pinto Beans, rinsed and drained
Juice of 1 Lime
1 Tablespoon Hot Pepper Sauce
1 Teaspoon Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
In a large pot over medium-high heat, cook bacon for 10 minutes or until crispy. Remove with a slotted spoon and drain on paper towels. Sauté onion in bacon fat for 5 minutes, until beginning to soften. Add garlic and sauté for 2 minutes more. Add tomatoes, chiles, crushed tomatoes, and broth and bring to a boil. Reduce to a simmer and add beans, lime juice, hot pepper sauce, chili powder, salt, pepper, and reserved bacon. Simmer for 30 minutes or until thick and warmed through.
Citrus Margaritas
Serves 6-8
1 cup Fresh Lime Juice
1/2 cup Fresh Lemon Juice
1/2 cup Fresh Orange Juice
5 tablespoons Agave Syrup
1 cup each, Cubed Watermelon, Pineapple, Honeydew Melon, and Mixed Berries
1 bottle Silver or Reposado Tequilla
1 bottle Cointreau
3 Limes, cut into wedges
In a large pitcher, combine lime juice, lemon juice, orange juice, 3 cups (720 ml) water, and agave and stir. Chill until ready to use. Make your own margarita by muddling assorted fruit in the bottom of a glass. Add ice, 2 ounces (60 ml) tequila, 1 ounce (30 ml) Cointreau, and top with citrus mixer. Stir well and garnish with lime and more fruit if desired.
Mexican Rice
Serves 12
2 Tablespoons Olive Oil
1 Cup White Onion, chopped
2 Cups Short-Grain White Rice
3 Cloves Garlic, minced
2 Cups Chicken Broth
1 Cup Crushed Tomatoes
2 Teaspoons Salt
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Teaspoon Ground Black Pepper
1 Teaspoon Dried Mexican Oregano
In a medium saucepan, heat olive oil over medium heat. Add onion and sauté for 5 minutes, until beginning to soften. Add rice and garlic and sauté for 5 minutes, until fragrant and toasted. Add chicken broth, tomatoes, salt, cumin, chili powder, pepper, and oregano and bring to a boil. Reduce to a simmer and cook, covered, for 25 to 30 minutes, until liquid is absorbed and rice is tender. Turn off heat and let sit for 10 minutes before fluffing with a fork.
Mexican Chocolate Cake
Serves 10-12
For the cake:
2¾ Cups All-Purpose Flour
1 Cup Unsweetened Cocoa Powder
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
1 Tablespoon Instant Coffee
1 Tablespoon Ground Cinnamon
2 Teaspoons Baking Soda
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt
2 Large Eggs, beaten
1¼ Cups Whole Milk
1 Cup Canola Oil
1 Cup Sour Cream
2 Teaspoons Vanilla Extract
For the frosting:
2 Cups Heavy Cream
1 (8-ounce) Container Mascarpone, softened
1 Cup Confectioners’ Sugar
1 Tablespoon Ground Cinnamon
2 Teaspoons Vanilla Extract
1/2 Teaspoon Salt
1 Tablet Abuelita Mexican Chocolate, chopped
Preheat oven to 350°F (175°C). Line two 9-inch (23-cm) round cake pans with parchment paper and grease well. In a large bowl, whisk together flour, cocoa powder, granulated and brown sugars, coffee, cinnamon, baking soda, cayenne pepper, and salt until combined. In a medium bowl, combine eggs, milk, oil, sour cream, and vanilla. Add wet ingredients to dry ingredients and mix until well combined. Divide the batter between prepared pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before removing from pans and cooling completely on a rack. Beat cream until stiff peaks form and set aside. Cream together mascarpone, confectioners’ sugar, cinnamon, vanilla, and salt until smooth. Fold whipped cream into mascarpone mixture until combined. Dollop half the frosting on bottom layer of cake and spread evenly. Top with remaining cake layer and spread with remaining frosting. Sprinkle with chopped chocolate.
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Photos by Lily Glass Photography
