Photography by Jake Thomas

The days are long and languid, the sunsets sensational, what better time to get together with friends? The Design Studio at Dwellings show us how to style the ultimate tropical garden party on the gorgeous grounds of Point of View villa, Sandy Lane... and with some help from a master mixologist, and a super sassy chef it was quite simply sublime!

Tip 1: Adjust your table according to the size of your party. The rectangular and square tables can be bunched together to create the size and shape that you desire! These dining tables and chairs, available at Dwellings, are perfect for entertaining outdoors as they are made of woven Endura resin with a weather resistant aluminum frame. All chair cushions are covered in Sunbrella fabric and can be customized to your liking.

Tip 2: For the tabletop, we chose some fun eye-popping colors for this garden party. We created layers of texture and color by using round woven placemats under colorfully decorated chargers as a base to our place settings. The napkins are folded as a band across the charger for a soft layer.

For the dinner plate, you can either use simple white or a solid coloured dinner plate in a coordinating color. The drink ware shown mimics the look of fine glass but is in fact unbreakable polycarbonate plastic making it perfect for indoor and outdoor occasions.

For the centerpiece, build it up by bunching vases and bowls of different sizes and heights filled with flowers, seasonal fruits, shells or candles depending on your theme.

Tip 3: For a cohesive look that flows across the garden we used the Lagos Chaise Lounge, from Dwellings in French Linen. Refreshing, Relaxing and safe to leave outdoors in any type of weather. Florals create pops of colour and are a simple way to create a high-impact look. We used these oversized lilies to pick up the colours in the table setting décor and introduce it throughout.

Tip 4: We layered citrus throw pillows to introduce colour and pattern that’s bright, fresh and fun. This creates a casual yet cohesive look that’s full of style. Want to create your own look? When mixing and matching patterns, the key is to select colors that complement each other…

Tip 5: Create the look of fine restaurant dining by using crisp white plates to serve your food. The colors and textures of your food will pop off the plate for a mouth-watering feast. Ask any of the helpful staff at Dwellings to help you with selection.

Tip 6: Create a lounge atmosphere by playing trendy but not overpowering music in the background. Choose from hip lounge, disco classics, global rhythms, jazz & pop. No party is complete without music!

This Garden Party was held on the grounds of Point of View villa, Sandy Lane, St. James, Barbados. For more information on the rental of this absolutely stunning villa contact Realtors Luxury Villa Rentals on 1 (246) 432-6930 or Email: info@realtorslvr.com

visit http://www.realtorsluxuryvillarentals.com/component/osproperty/st-james/...

Recipies

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING

CREATED BY SANDRA TOPPIN SASSAFRAS RESTAURANT

INGREDIENTS FOR 4 SERVINGS:

• 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

• 1 large onion, preferably red, chopped

• 1/2 cup extra virgin olive oil

• Salt and freshly ground black pepper

• 1 to 2 tablespoons minced fresh hot chili, like jalapeño

• 1 clove garlic, peeled

•  Juice of 2 limes

• 2 cups cooked black beans, drained (canned are fine)

• 1 red bell pepper, seeded and finely diced

• 1 cup chopped fresh cilantro.

DIRECTIONS

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

SPINY LOBSTER TAILS WITH RUM & LIME MARINADE

CREATED BY SANDRA TOPPIN, SASSAFRAS RESTAURANT AND

STYLED ON LOCATION BY JASON BRATHWAITE.

INGREDIENTS

• 1 lemon, juiced

• 2 limes, juiced

• 1/2 cup Barbadian rum

• 3/4 cup olive oil

• 2 teaspoons hot paprika

• 1 teaspoon salt

• 3 tablespoons chopped fresh cilantro leaves

• 4 spiny lobster tails, from 4 (2-pound) spiny lobsters

DIRECTIONS

1. In a medium non-reactive bowl, whisk together the lemon & lime juices, rum, olive oil, paprika, salt, & cilantro. Transfer to a large 1-gallon re-sealable plastic food storage bag.

2. Using a large chef’s knife, cut the lobster tails in half through the shell lengthwise. Remove the black vein from the tails and discard. Transfer the tail halves to the food storage bag with the marinade and seal. Place the bag inside a mixing bowl, and refrigerate for at least 4 hours, and up to 6.

3. Remove the lobster from the refrigerator and allow it to come to room temperature for 30 minutes. Meanwhile, preheat a grill to medium.

4. Remove the lobster tails from the marinade (reserve the marinade) and place them on the grill, cut-side down, and grill for 6 to 7 minutes. Rotate the lobster tails 45 degrees and grill for another 6 to 7 minutes. Turn the lobster tails over, shell side down, and baste with some of the reserved marinade. Continue to cook

until the tails are opaque and fully cooked, 7 to 8 minutes.

PURE SUMMER BLISS COCKTAIL

CREATED AND STYLED BY JAMAAL BOWEN, RESIDENT MIXOLOGIST AT SANDY LANE HOTEL; AND CHARTER MEMBER OF THE CARIBBEAN MIXOLOGISTS GUILD

8-10 oz.   El Dorado 3 Year Old Rum (Available from Stansfeld Scott)

2 oz.         De Kuyper Peachtree Schnapps

1 1/2oz.   De Kuyper Crème de Bananes Liqueur

3 oz.         Passion Fruit Juice

4 oz.         Bajan Cherry Juice

2 oz.         Homemade Hibiscus Syrup*

1 1/2oz     Grenadine

Lime, Lemon and Orange Slices

Place all ingredients except fruit into a large pitcher with ice and stir until chilled. Place lime, lemon and orange slices into pitcher just before serving. Garnish individual glass with lemon or lime wheels and hibiscus flowers.

* Hibiscus syrup is easily made by infusion of dried or fresh hibiscus into sugar or simple syrup. Place flowers and syrup into a sealed container in a cool place for up to 48 hours.

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