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As the last days of summer quickly approach, you may be realizing you didn’t complete all of your summer to-do’s… But – with our weather being as lovely as it has been, now is the ideal time to plan a relaxing picnic and enjoy some of these warm summer days before they’re over!

Picnics are perfect as a romantic date just as much as they’re an ideal way to spend some time with the family. Atlanta Magazine recently reached out to our team here at steve mckenzie’s and asked if we’d design a perfect, relaxing picnic for their July 2017 issue. It was a challenge Steve and Jill absolutely relished in accepting! And we hope the results inspire you to go enjoy some last-minute summertime fun in the outdoors!

PHOTOGRAPH BY NATHAN BOLSTER

First thing was a location. For Steve and Jill, this one was easy – it’s one of their favorite spots for a walk with the dog – Duck Pond Park in Peachtree Heights East. It’s absolutely picturesque and so serene!

Next they needed a place to perch drinks and wares and a vintage rattan table was an ideal selection. It is lightweight, but absolutely stylish! A patchwork Kilim from our neighbors, Verde Home, laid the groundwork for lounging. Add some kantha quilts and a bunch of pillows, and the scene is set.

When you think of a picnic, food is top of mind. Steve and Jill wanted something light and refreshing; as well as easy to transport. Enter glass jar salads! Not only pretty to look at, these salads absolutely delicious and so simple to enjoy – just shake, and pour onto your plate! Speaking of plates, although the McKenzie’s love the look of Italian pottery and cut crystal glassware, those selections aren’t exactly picnic practical. Instead, they brought along melamine plates by Le Cadeaux, which offer the look of the real thing, as well as acrylic glassware by Baci to serve cocktails made using Cathead Distillery‘s delectable pecan vodka.

Here’s the recipe for those delightful individual salads:

Mason jar salads
1 red onion sliced thin ½ cup white vinegar ½ cup water Black peppercorns 2 cups cooked quinoa 4 cups lettuce of some mix 1 ½ 0z cannellini beans drained and rinsed 2 cups chopped tomatoes 1 cup chopped cucumber 1 cup olive oil 2 tsp red wine vinegar 1 tbs mayonnaise ½ tsp salt Ground pepper 1 tsp cumin

1 ½ tsp chili powder