Check out this article from the Paper Passionista showing the fabulous Panna Dolce macaron favors at the Nordstrom Wedding Suite!  You can find the article here.

A couple of the treat items provided to the Wedding Suite open house attendees

A couple weeks ago I mentioned Paper Passionista was attending the opening event for the new “Wedding Suite” at Nordstrom’s downtown Seattle flagship store.  I did attend and have been waiting for a break in my invitation appointments and other wedding shows to report on the details of what I learned.  I had a delightful visit with one of the three Wedding Stylists at the Wedding Suite, Jenny Van Norstrand.  With such a full house I was honored to be given a one-on-one tour and run-down of all their lines and services. Jenny is clearly enthusiastic about the new wedding department, and wanted to make sure I knew that for all of them service is key!  She said all wedding stylists love to work with brides, even if they get their gowns elsewhere and just come there for all the wonderful add-ons they have available.

The range of dresses available for both brides and bridesmaids was impressive, and even more amazing was the extremely reasonable pricing of the gowns.  Bridal gowns currently in stock range from $200 – $1400, and even the least expensive gown is very nice.  There are long gowns, short gowns, sleeves or not, and designer names that most anyone who follows fashion will recognize. The two gowns below represent the least expensive and the most expensive options:

This ivory gown by JS Collections (shown front and back) is an amazing $198

This lovely patterned white gown by Nicole Miller is most expensive at only $1320

If a short more casual dress is your preference there are plenty of darling options for you

More short options for both the bride and her bridesmaids

I was shown the backroom where there are lovely spacious dressing rooms, a consultation desk, a large mirror and sitting area for those with appointments to get comfy, and accessory displays perfectly completing “the look”.  The even more amazing thing Jenny shared with me is they encourage brides to take photos of dresses they’re considering for their bridesmaids and themselves as they’re trying on.  This is completely opposite of many gown salons you hear about that allow no photos until after a gown has been purchased.  The typical length of the gown appointment is 90 minutes.  There are many gowns available to choose from in stock, but even more can be purchased by viewing the gowns online.  I asked about availability of gowns for the plus size bride and was assured there are gowns both online and a couple of in-stock gowns in this size range as well.  Then there are dresses for moms of the bride and groom, and even options available for flower girls and ring bearers.

Above are a couple views of the “backroom” where fitting and selecting take place.

If you have a bridesmaid interested in a “signature” piece,  this darling red ruffled dress from Notte by Marchesa is sure to be remembered.  Short and strapless with swirly ruffles on the skirt, it is $795.

For dresses available in multiple styles and colors in a versatile elegant chiffon, Jenny’s personal favorite is the dress selection below from Amsale, reasonably priced starting at $280-$290

The motto for the Wedding Suite is “Love is all you need. We take care of the rest.” After seeing all they have available I know you’re in good hands.  In closing here are a few more photos of the many accessory items available for you, including shoes, jewelry, wraps, and hair accents.  If you don’t see it, just ask.  They seem to have it all covered!

To schedule your appointment with one of the Nordstrom Wedding Stylists call 206.628.2111, extension 1730 or 1.888.300.1295. To schedule online visit nordstrom.com/weddings.  You can also get personalized service from a Wedding Stylist via Live Chat, email or on the phone.

One side note: All photography for this piece was done by me, and photography isn’t my area of expertise, so please make an appointment and go visit the Wedding Suite at Nordstrom in person for a much better view and expert personalized friendly service.

It’s finally here! The Neiman Marcus Gourmet Epicure Book 2010. Click the catalog cover below to check us out in the book (and place your orders).

Click To View The Catalog

Now we love candy as much as the next person, but we wanted to remind everyone to trick-or-treat safely this year. Our friends at the CDC gave us some tips below that can keep you and your family safe.

PS – Like our new Halloween macaron mascot? Reply below and give us your suggestions for a name…if you dare…mu ha ha ha ha!!!

When we started Panna Dolce, we had one mission: to create the highest quality, uncompromising, tastiest little treats that would ship right to your door. So, we’re kind of bringing a bit of style and a taste of France to your home.

Check out the magazine cover. I, for one, think Rachel McAdams looks beautiful, but just imagine her surrounded by thousands of Panna Dolce macarons…Now, THAT’S a magazine cover!

Here is the article straight from page 252 of this month’s edition. It’s a small mention, but we’re thrilled to be among the stylish fashionistas. In celebration of our feature in the magazine, we are extending a 20% off coupon on your order with coupon code: instyle.

What are you waiting for? The only thing better than Panna Dolce macarons are Panna Dolce macarons for 20% off!

Join us for the 2010 Meals on Wheels Celebrity Chef Ball on Friday, October 15, 2010 at Macy’s on State Street. Katharine and Lauren and 400 of their macaron friends will be there to shmooze and sample the best Chicago has to offer. So, purchase your tickets now and join us to celebrate a wonderful cause.

About Meals on Wheels

Meals on Wheels Chicago is committed to the belief that all individuals have the right to live independently with dignity in their own homes. Through monetary grants to our two City of Chicago agencies, it is our hope to reduce the number of home-bound seniors and individuals with disabilities in need. While the programs we help to support are vastly different, they share the same common goal; to give individuals the ability to remain in their own home.

The meal delivery program provides isolated and homebound seniors the opportunity to secure a more stable home environment, thus improving their quality of life. By reducing food insecurity and providing daily human contact, the Meals on Wheels program offers this vulnerable population the tools necessary to maintain self-sufficient and dignified lives in the comfort and familiarity of their own residence. It is our mission to ensure homebound senior citizens and disabled Chicagoans maintain dignified and independent lifestyles by providing them with warm nutritious meals and related services.

Meals on Wheels Mission

To ensure homebound senior citizens and disabled Chicagoans maintain dignified and independent lifestyles by providing them with warm nutritious meals and related services.

Chicago bakeries crank out French macarons

July 28, 2010 (WLS) — Look out cupcakes, there’s a new sweet treat in town. It’s called a macaron, and our Hungry Hound says, not only are they showing up as party favors, they’re also inspiring entrepreneurs.

For the past year or so, French macarons have been hitting the party circuit, showing up in gift bags at weddings. But they’ve also been inspiring pastry chefs, who’ve made the pilgrimage to Paris, and now want to recreate the delicate combination of flavors and textures back home. In Chicago, there are now two companies spending most of their day just making macaron.

The Logan Square Kitchen is an incubator of sorts, a place where small food artisans can create, without the hassle of overhead. Beth Jacob uses the space for her company, which focuses on just one thing.

“The name of my business is Macaron Chicago. I make macaron which are French — traditional French cookies made with meringue-based shells and fillings of caramel, butter cream, jam or ganache,” said Jacob.

Jacob makes everything herself, from the delicate merengue shells, to the sweet fillings. She then sells them at farmer’s markets and through wholesale accounts.

Same principle in West Town, at Kitchen Chicago, a similar concept where you rent space. For friends Katherine and Lauren, the Panna Dolce brand was born here. Their specialty? French macarons, of course.

They begin by sifting almond flour; then, in a stand mixer, they combine egg whites and sugar, whipping it fiercely, until it begins to get frothy. Food coloring is added to create a unique color palette. That sifted almond flour is added, which will give the macaron shell some lift. At this point, ratios are crucial.

“It’s definitely about the right ratio for the meringue and how much sugar you use, the temperature you cook at, the time that you bake at, the weather outside; really there is more chemistry to it than making just your regular batch of cookies,” said Panna Dolce co-owner Lauren Robin.

Fillings also have to be calibrated, depending on which type of shell you’re using. The partners say as much as macarons are loved on the East and West coasts, they’re not quite sure if Chicago has fully embraced this latest dessert craze.

“I don’t think that they are there yet in Chicago, definitely on the coast, but I think they’re going to be the new cupcake,” said Robin.

Notice we didn’t say “macaroon.” Those would be the golf ball-sized, toasted coconut and sugar balls — a far cry from a French macaron.

www.macaronchicago.com

www.pannadolce.com

(Copyright ©2010 WLS-TV/DT. All Rights Reserved.)

Source: Chicago bakeries crank out French macarons

It was a wonderful experience and very gratifying to confirm that our proprietary recipe and technique is spot-on. Our Panna Dolce flavors, texture and visual appeal are so so similar, you’d swear you’re walking along the Champs-Élysées…or, er…in Harrod’s! Check out our photos below!

Some have been chewy, others crispy. Some filled with light mousse or buttercream, while others have been filled with preserves or a mixture of gele + creme. Some as delicate as the most fragile tissue paper while others as tough as a todler’s toy. Perhaps some of the most interesting flavors have been Balsamic Vinegar, Olive Oil, Tequila, Mojito and Butter (that’s right….just butter). How’s that for flavoriffic inspiration?!?!?

We love seeing the macaron trend continue around the world; it warms our hearts and makes for very tasty photos! Check out some of our choice snaps below! Keep on macaroning!

PS – Next stop: London… We are making a special trip to Laduree and will document every morsel of our adventure.