2026 SpringSummer Catalog

MeetusinNantucket

Set against the windswept beauty of Nantucket, our newest collection comes to life in collaboration with designer Nina Liddle and Private Chef Kaity Farrell. Inspired by the island’s enduring coastal elegance, Nina’s layered interiors evoke a timeless sense of place, while Kaity’s thoughtfully prepared seasonal dishes bring warmth and artistry to every gathering.

From sunlit tablescapes to quiet moments by the sea, each vignette feels both elevated and inviting an effortless celebration of entertaining with intention, color, and a distinctly Nantucket spirit. coastal intentional timelessentertaining

Colorblock

STEMWARE

interior designer

NINA LIDDLE

Where Design Meets the Dinner Table.

A home should feel like a collection of moments, layered over time and weathered by the coast.

MINT IN THE

Morning

COUPE HOUR

Below & Opposite: Lavender Champagne Coupes $105-$215 Blush Pink Champagne Coupes $105-$215.

PeachandLavender COCKTAIL DREAM

Ingredients:

1.5 oz vodka (or gin if you prefer botanical notes)

1 oz peach simple syrup

0.5 oz fresh lemon juice

2 oz prosecco (or sparkling wine)

Garnish: edible flower, peach slice, or a twist of lemon.

Directions:

Fill a shaker with ice. Add vodka (or gin), peach syrup, and lemon juice. shake until chilled. Strain into a martini or coupe glass. top with prosecco for a bubbly finish. Garnish with an edible flower and peach slice for a delicate touch.

Opposite: Mint Green Martini $105-$215.

Kaity Farrell private chef

Stone Fruit Galette

Prep Time: 35 minutes

Dough Ingredients:

210 g all-purpose flour

2 g kosher salt

100 g cold butter

15 g extra-virgin olive oil

ice water

1 egg

1 tablespoon granulated sugar

Cook Time: 30 minutes Servings: 8 Servings

Filling Ingredients:

900 g fresh white peaches

200 g granulated sugar

15 g tapioca starch

1 g kosher salt

4 g vanilla extract

1/2 teaspoon fresh grated nutmeg

Instructions:

1.Start with preparing the dough. Stir together the flour and salt with a fork in a mixing bowl.

2 Cut the cold butter into 1/2-inch sized chunks and coat each chunk in the flour mixture. Press each chunk of butter into a flat disc between the palms of your hands. Then drizzle the olive oil into the mixture and toss everything together with your hands breaking up some of the butter discs into smaller pieces

3 Add 3 tablespoons of ice water to start and mix it into the flour by fluffing your hands through the mixture to evenly disperse the moisture Add more water 1 tablespoon at a time until the mixture is wetter but still shaggy. Add just enough water by dipping your hand into the water and dripping it into the dough and mixing it in with your hands so that the dough holds together when squeezed. Gather the dough together.

4 On a clean work surface, press the dough out into a rectangle with your hands then fold it into thirds using a bench knife to help fold the dough onto itself Give the dough a quarter turn and press it back out into a larger rectangle Fold it into thirds again then repeat the process one more time. This folding helps create flaky layers in the dough and makes it

8.Add the fruit to a mixing bowl along with the rest of the filling ingredients. Use a rubber spatula to gently fold everything together so the fruit is evenly coated

9.Unwrap the dough and roll it out, right on the parchment paper it was wrapped in. Sprinkle a little flour onto the parchment paper and the dough first and roll the dough out to a large round, about 1/4″ thick. Flip the dough over halfway through rolling it out and re-flour the parchment and dough as needed to prevent it from sticking

10.Transfer the dough on the parchment paper onto a half sheet pan Sprinkle the center of the dough with extra tapioca starch to soak up the juices and avoid a soggy bottom crust as it bakes. Spoon the filling to the center of the dough and leave any juices that formed in the bowl Then fold the edges of the dough up and over the filling. Pour any leftover juices into the center once the galette is formed.

11 Whisk the egg with a fork to create an egg wash for the dough. Brush the beaten egg onto the dough and make sure to lift up and folds of dough and brush under them Then sprinkle the sugar over the egg wash

The Coastal Table

Below & Opposite: Red Stemless Wine $85-$180 Red Champagne Coupes $105-$215.

OliveOil ALMOND CAKE

Prep Time: 50 minutes Cook Time: 35 minutes Servings: 8 Servings

Cake Ingredients:

113 g softened unsalted butter

198 g granulated sugar

2 large eggs at room temperature

118 ml milk

6 g apple cider vinegar

9 g lemon zest from 2 lemons

4 g vanilla extract

210 g all-purpose flour

2 g teaspoon kosher salt

4 g baking powder

1 g teaspoon baking soda

Swiss Buttercream

60 g egg whites from 2 large eggs at room temperature

100 g granulated sugar

1 g teaspoon kosher salt

226 g softened unsalted butter

4 g lemon zest from 1 lemon

4 g teaspoon lemon juice

4 g teaspoon vanilla extract

Cake Decorations:

1/2 cup flowers loosely packed, with stems and leaves Macerated summer berries

Instructions:

1 Preheat the oven to 350˚F/175˚C Grease two 6-inch cake pans Line the bottom of each pan with a parchment paper circle.

2 In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy, about 2-3 minutes.

3 Crack the eggs into a small bowl or measuring cup first before adding them to the butter-sugar mixture to avoid adding any eggshell fragments Add the cracked eggs and beat them into the mixture for about 3-4 minutes

4.Mix in the milk, vinegar, lemon zest and vanilla for about 1 minute The mixture will look curdled at this point

5 Add the flour, salt, baking powder, baking soda and mix until just combined for about 30 seconds.

6 Divide the batter evenly between the 2 pans and smooth it out with an offset spatula.

7.Bake the cakes at 350˚F/175˚C for 30-35 minutes until golden brown and a cake tester inserted into the center of the cakes come out clean.

8 Transfer the cakes to a cooling rack and cool in the pans for 10 minutes Then run a butter knife around the edges of the cakes and invert the pans onto the cooling rack and lift off the pans then peel away the parchment paper Allow the cakes to cool completely before frosting them Let them stay upside down on the cooling rack to help flatten out the tops if they are domed

9.To make the Swiss Buttercream frosting add the egg whites and sugar to the bowl of a stand mixer and whisk them together for a few seconds just to get them combined

10.Heat the mixture in a bain-marie (place the bowl over a pot of simmering water making sure that the bowl does not touch the water) whisking constantly until it reaches 160˚F

11 Remove the bowl from the bain-marie and whip the mixture on high speed in a stand mixer fitted with a balloon whisk until the mixture reaches glossy soft peaks, about 6-7 minutes

12.Add the salt and the softened butter in tablespoon-sized pieces one at a time while the mixer continues to run. The frosting may look runny but just keep adding all of the butter and it will become thick and fluffy.

13 Once all of the butter has been added mix in the lemon zest, lemon juice, and vanilla extract until incorporated

14.Switch to a paddle attachment and mix at medium-low speed to remove air bubbles The frosting should be thick and fluffy Cover and refrigerate the frosting until the cake has cooled.

15 If the cakes are domed trim the tops off with a long serrated knife to make them flat.

16.To assemble the cake add a dab of the frosting to the cake plate or serving plate to hold the first layer in place Spread about 1 cup of frosting onto the first layer.

17 Stack the next layer of cake and spread a thin layer of the frosting over the sides and top of the cake for the crumb coat. Then refrigerate the cake and the remaining frosting for 30 minutes

18 Frost the side and top of the cake with the remaining frosting, smoothing it out with an offset spatula.

19 Decorate the top of the cake with berries, flowers and stems in a pattern or randomly.

20.Serve at room temperature or refrigerate the cake to serve later so the flowers and leaves stay vibrant