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November 20, 2015     Post-Gazette
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November 20, 2015

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POST-GAZE'n'E, NOVEMBER 20, 2015 PAGE 9 Let's Design It! by Jeanette Cataldo Let's Talk Christmas Decorating... 'Tis the season ... I love to decorate for the holidays, one of my favorite things to decorate are staircases. I~e been decorating my client's staircases for many years. They make the initial investment and add something special to it every season. I start off by wrapping garland, next I add the lights. The lights should be mini white or colored, whatever you like. Now the fun part.., you can add ornaments, pinecones, rib- loons or a little glimmer. I like to incorporate all of the above. It is such a festive look, finish it off with a large bow and streamers that gracefully fall to the floor. You can place a basket with pinecones or ornaments. Another nice look is a few gift-wrapped boxes. In the evening when the lights on the staircase are twinkling, it just says "Happy Holidays!" Love The Pinecones Ribbons Look So Festive Ornaments & Lights A Perfect Ending Need assistance putting it all together? Call for a design consultation or stop by CATALDO INTERIORS HOME 42 Prince Street, Boston, MA 02113 857-317-6115 Fresh, Healthy, Nutritious Mediterranean Cuisine Television personality Frank Avruch enjoying an evening of tasting with Chef llan. Chef Ilan and his display of house-made deserts. BONAPITA, tucked into a space that was once a chapel, is making a name for itself as a lunch spot serving fresh, healthy, nutritious Mediter- ranean cuisine at 49 Franklin Street in Downtown Crossing. Chef and Owner llan Barniv recently hosted an invitational menu sampling, highlighted by his new "Tea & Cookies" dessert items. Among the new sweets are: Pavlova meringue cups filled with vanilla pastry cream and fresh berry coulee; Biscotti filled with pistachios, almonds and raisins; Fruit Compote, accent- ed with almond cream; White Chocolate Coconut Macaroons; Apple Crunch; and Almond Cookies. Gleaming samovars offer three choices of hot, hand- blended, house-brewed tea each day, including Hibiscus Green Tea, Jasmine Teawith Mint and Black Tea with Sage. With a playful nod to the culinary term "bon app6tit," BONAPITA roughly translates to "Good Pita." The restaurant is known for its house-made Pita bread, served hot and fresh from the oven, complement- ed by thoughtfully prepared chicken, beef, vegetarian and vegan entrees that are roasted, chopped or grilled to perfection. The menu at BONAPITA is dairy-flee and fryer-flee, re- sulting in highly nutritious choices that make it easy to eat healthy. Chef Ilan's signature creations include: Chicken la Plancha; BONAPITA Meat- balls, oven-baked and then slow-cooked with lemon and fine herbs; Black Bean & Beet Patties accented with a touch of garlic; and Mushrooms, Lentils & Thyme saut6ed to order. BONAPITA also serves two home-made soups each day and offers a full catering menu for private parties -- a great choice for the holidays ahead. HflPPY ~11 _ II _ I IIII I www.bankeagle, com i 800-BANK-EAGLE Member FDIC/ Member DIF 4. EOIIAL Inmm LENDER The Post-Gazette is now on the Web! You'll find the history of the Post-Gazette, information about our columnists, as well as advertising, submission and subscription information.