I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Rosé Soirée
Rosé Soirée

I can't believe it's already May and that Mother's Day is just around the corner. Where does the time go? Spring is in full swing and everything is in bloom which has me feeling inspired. I wanted to pull together a beautiful tablescape, using bright florals and something I never thought I'd say, GOLD. I've always been all about silver and now gold has found a place in my silver heart.

I started with this beautiful china pattern with floral touches and trimmed in gold and didn't stop there. Rather than a traditional, round charger, I wanted to mix it up and do something more organic and unexpected. This gold glass, sunburst charger definitely does the trick and adds some drama to the place setting. Gold flatware and gold-rimmed wine glasses were the perfect finishing touches.  

Setting table
Floral Pillow

To tie the theme together, I scattered rose petals throughout and I love how they compliment these floral pillows that I'm currently obsessed with.  

Taking the rose theme even further, I decide to make rose petal ice cubes, perfect to keep my Rosé, chilled (and thus, my Rosé Soirée, theme was born)!

I tried two different approaches for the ice cubes. I started with these silicon, square ice trays from Target. I filled one tray with water then placed one petal in each cube. In the second tray, I used a bottle of Rosé. Ideally this is the way to go so you don't water your Rosé (or wine), down. However, after they froze, I found the Rosé cubes were more fragile and had the consistency of a popsicle. You can see both versions in the photo below. The Rosé ice cube is on the left and has rounded, brittle edges, where the traditional ice cubes on the right, were rock solid. If you decide to do the traditional cubes, you simply have to be prepared to drink your Rosé in a timely fashion, so it doesn't get watered down. Not really a problem for me...

Rose Ice
Rosé all Day
Jonathan Stiers
Cornish Hen

What's a beautiful table without beautiful food? So because of my table's regal look and feel, I knew that I wanted an elevated entrée and I've wanted to make Cornish hens for the longest time. This felt like (and was), the perfect dish! I roasted some red potatoes and for my veggie, I made asparagus with balsamic, grape tomatoes, topped with goat cheese. Um, YUM.


Cornish Hens Roasted in Wine & Herbs


Serves approximately 2

  • 2 Cornish hens
  • 1 onion peeled and roughly chopped
  • 2 carrots peeled and roughly chopped
  • 1 cup, white wine (I used a sauvignon blanc)
  • 1/2 a cup chicken stock
  • 1/2 cup finely chopped rosemary, parsley and thyme
  • 4 cloves of garlic crushed
  • 3 teaspoons of Dijon mustard
  • 3 - 4 Tbs of olive oil (this will help give your chicken that nice golden color)
  • Salt and pepper


  1. Pre heat the oven to 350F - or follow the cooking instructions on the Cornish hen packaging.
  2. Place the hens on the chopped onion and carrots in a deep sided roasting pan without the rack.
  3. Mix the wine, stock, mustard, garlic and herbs together, stirring until combine.
  4. Pour the sauce over the hens and into the cavity, then truss both hens.
  5. Drizzle the olive oil over each hen and season the with salt and pepper.
  6. Roast uncovered for 1 1/2 hours and until the chickens are cooked and the juices run clear. (If you choose, you can turn them over half way through, so that the undersides get golden and crispy as well)
  7. Strain the pan juices, removing the onion and carrot and use this jus as your gravy.
  8. Garnish with fresh thyme or rosemary.

Asparagus with Balsamic Tomatoes & Goat Cheese


Serves approximately 4

  • 1 pound asparagus, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 cup grape tomatoes, halved lengthwise
  • 1/2 teaspoon fresh, minced garlic
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons crumbed goat cheese
  • 1/2 teaspoon black pepper


  1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic and cook for 5 minutes.
  3. Stir in vinegar and cook for 3 minutes, then stir in salt.
  4. Plate asparagus and top with tomato mixture. Sprinkle with cheese and pepper.

All photos by Jonathan Stiers ©2017 | Recipes by Drizzle & Dip & Cooking Light
Decor courtesy of Eventures.

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