After weeks of traveling, I'm looking forward to spending a quiet Memorial Day weekend at home. I'm sure that many of you, however, are planning to spend the holiday at beach cottages or country retreats, where you're likely to have a house full of hungry guests who require feeding. With that in mind, I thought today would be a good day to show you how the late Bill Blass liked to entertain at his bucolic Connecticut house, which was built in 1770 as a tavern.
Had you been a weekend guest of Blass, you might have started the day with a breakfast tray, which would have been elegantly set with breakfast china, linen, and a copy of The New York Times. After a morning spent doing I don't know what, you would have ventured off to the garden for a picnic lunch of hamburgers with Stilton crumbled on top, watercress slaw, tomato and onion salad, potato chips, and beer. I'm assuming that after a meal like that, afternoon naps were in order.
Late afternoon might have been spent enjoying tea in the room that once served as the tavern's private dining room. (The room's corner cupboard was constructed by one of Paul Revere's carpenters.) But the most memorable meal of the weekend would likely have been dinner, served in Blass's charming dining room, because that was the meal which would have involved one of Blass's claims to fame: his meatloaf, which Blass liked to serve family-style with mashed potatoes and succotash. (Have you ever made his meatloaf before?) Blass believed that a first course wasn't necessary when serving a hearty meal, so seconds were encouraged. And for dessert? An all-American lattice-top strawberry pie.
Doesn't that sound like a delicious way to spend the weekend?
Breakfast:
Lunch:
Afternoon Tea:
Dinner:
All photos from House Beautiful, October 1992, Antoine Bootz photographer