Hosting a party for the Super Bowl this Sunday? Well we got you covered on a few pieces that are sure to make your event soar like our very own Philadelphia Eagles
First off, check out this awesome Bar from Bernhardt's Clarendon collection in our Southampton PA showroom. Case and doors wrapped in Vienna walnut bonded leather with contrasting stitching. Behind door is one adjustable/removable tempered glass shelf, an open compartment, and two drawers.
Next we have the Grant Sideboard in our Ship Bottom NJ location. Individually applied blocks of recycled elm are used to create the eye catching basket weave pattern on the front of this unique cabinet which doubles as a work of art for your home. This dynamic sideboard is sure to catch attention any time you have an event.
Now back to Southampton PA for these awesome decorative sconces. These concrete sconces are a blend of industrial and modern cool. Made of lightweight concrete, they mix perfectly with the warm brass fittings. Design your space with multiples of these for a dramatic yet timeless effect. Available as single or double and in two different metals; brass or nickel.
And finally back to Long Beach Island for this one of a kind bar! The Prism Bar Cabinet boasts an artfully hand-crafted, multifaceted facade amplified by the beautiful organic details of the mango wood. The reverse side features fixed shelves, a drawer and a wine rack to hold all of the essentials for serving favorite beverages.
You still have time. Stop in to one of our two locations and get one of these exciting new pieces for your Super Bowl party this Sunday!!
To finish things off here is a great recipe from our very own Melanie! Go Eagles!
Recipe adapted from The Silver Palate Good Times Cookbook
This is a simple but wonderful dish that you can make ahead of the game and heat up when ready to serve. It makes the perfect base for a cheesesteak. Serve with some good rolls, onions, provolone, or whatever fixings you prefer and let your guests assemble their own cheesesteak with or without!
2 tablespoons unsalted butter
3 tablespoons olive oil
1 bottom round roast (4 pounds),
Salt and freshly ground pepper to taste
2 cups beef stock
3 cups (or as needed) full-bodied red wine
- Heat the butter and oil in a Dutch oven over medium-high heat. Rub the roast all over with salt and pepper. Brown the beef on all sides in the hot butter and oil. This should take about 10 minutes.
- Pour in the stock and add cup of the wine. Cover the pan and simmer slowly over low heat for about 3 hours, adding more wine as needed so there is always about 1 cup liquid in the pan.
- Remove pan from heat and let cool to room temperature. Remove the beef and shred into small pieces, going with the grain of the meat. It should fall apart very easily.
- Return the shredded beef to the liquid in the pan and heat until warmed through.