The Good Batch's Anna Gordon shares with terrain her highlights of the year plus her favorite Christmas memories - including the year she was lucky enough to have Santa read her a bedtime story!

terrain: Does your family have any holiday traditions?
Anna: I grew up with a fairly traditional holiday routine: wake up early Christmas morning, open presents, mosey around the house, then have a big family dinner. It was over before we knew it. I now spend Christmas with my fiancé's family, and they have this great tradition of celebrating the holiday on Christmas Eve. We eat fondue, drink wine, play silly games, and open presents. I have to admit, however, I really enjoy the entire month of December, just as much as the actual holiday. I love all the decorations, and I even play holiday music in the kitchen when my staff lets me!

terrain: What is your favorite holiday memory?
Anna: When I was a young kid, my parents had a huge holiday party at our house, and they hired a Santa Claus to mingle with the guests and hand out presents. I followed this man around the house the entire night- starry-eyed and bewildered that Santa Claus was in my house. When my parents tucked me in for the night, he read me the Polar Express. For months I couldn’t stop talking about Santa Claus being in my house and reading me a bedtime story!

terrain: What is a must-have at the Christmas dinner table?
Anna: A good bottle of wine and delicious cheese are my holiday must-haves. And a very long walk after dinner.

terrain: What was your favorite part of 2011?
Anna: This has really been an incredible year, both professionally and personally. With the company we added a couple new products to our line-up, and had an incredibly successful summer at the Brooklyn Flea with our ice cream sandwiches. On top of that, my brother had a baby boy and I got engaged. All good things.

terrain: What are you looking forward to in the new year?
Anna: More and more cookies!

Our friends at Bellocq share details of a holiday gathering we'd love to attend.

terrain: What traditions do you all at Bellocq most look forward to at the holidays?

Bellocq: Our holiday season starts with foraging in the woods of Massachusetts. We bring back arm-loads of pine branches, laurel and bits of nature for decorating the shop. The rest goes home for more wreaths and garlands. And then there is the cookie baking which can go on for days! It's a tradition passed down from our grandmothers that has become one of the most anticipated parts of the season for all of the children in our lives.

terrain: Which teas are you drinking this time of year?

Bellocq: We have a few favorites… Bellocq Christmas of course! Also the White Wolf and Little Dickens too. On weekends we make a big pot of Afghani Chai that simmers all day long… The house and shop smell divine.

terrain: And what about your holidays feasts… What's inspiring them?

Bellocq: The sea and the sky. We'll start with ice cold oysters with a grapefruit mignonette… And iced vodka infused with White Nixon. Then onto roasted goose, served with potatoes roasted on a bed of smoky, juniper-Lapsang infused sea salt.

terrain: What do you think about when preparing your home for a houseful of friends?

Bellocq: We love to create very intimate environments. Who needs electricity anyway? Candles work just fine and make everyone feel and look more beautiful! We like a touch of formal with good tableware, antique silver flatware and linens, but otherwise the environment is always relaxed. And you can never be too prepared for those guests that linger on to nibble on leftovers, sip a night cap and throw citrus peels into the fire. A collection of Moroccan slippers is always a plus, a few cuddly throws and, just in case, a deck of cards.

terrain: When it comes to entertaining at the holidays, what do you think makes for an inviting celebration?

Bellocq: A relaxed host who has time to enjoy their guests. An enchanting environment… Candles… Sparkling glasses… Good, diverse playlists… Evocative scents… An element of the unexpected, and fun guests of course. People love to feel welcomed and indulged. Quiet corners to sneak off to for intimate conversation or spontaneous holiday snogging. Fire if you have it.

Lawren Askinosie tells terrain how her father, the founder of Askinosie, went from being a chocolate-loving lawyer to a chocolate-making entrepreneur - and how their single origin practices keep them closely linked to every chocolate bar.

terrain: How did Askinosie come to be?

Lawren: My dad was a high-profile criminal defense attorney for about twenty years, when he decided that he wanted to shift gears. He had several murder trials back-to-back and it took a toll. He began searching for and praying for a new passion- he found chocolate. Because he really knew nothing about chocolate, other than that he liked it, he began researching everything he could about cocoa. He spent hours and hours every night for weeks, months, studying, reading, and tasting. Then, he traveled to Ecuador where he took a several-week-long class in cacao agronomy, chemistry, etc. While there, he also apprenticed at a chocolate factory. Within months of returning home, he had bought a building, began acquiring equipment, and we made our first chocolate bar in May of 2006.

terrain: What inspires new recipes in the Askinosie kitchen?

My brother-in-law, Kyle, is our production manager. He's been with us since the very beginning and he and my dad are always trying new recipes and creating new products. We end up tasting some pretty weird combinations around here sometimes, but we try to never turn down an idea and we love being creative. We usually don't look to our competitors or try to keep up with chocolate "trends;" we just like to make things that we think are fun and taste good and we hope others will think the same thing.

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Simone LeBlanc makes an art of extraordinary gift-giving for the creative client, along with her own friends, family, and holiday hosts. Here she shares a handful of cozy favorites from terrain, along with her thoughts on finding the perfect present during this season of gifting.

terrain: Can you tell us a bit about what inspired your favorites file?

Simone: As you can imagine, this season is the busiest for a gifting company like mine. While I'm busy putting other people's gifts in order, the thing that inspires me most are thoughts of relaxed, cozy time around the house with loved ones. My picks were inspired by that idea; items that are luxurious, comfy and will add to the enjoyment of some holiday downtime.

terrain: In this season of cocktail parties and holiday open houses, what do you think about when selecting the perfect hostess gift?

Simone: Hostess gifts are one of my favorite types of gifts to give. So much effort is put in to creating a great evening, and that shouldn't go unnoticed. I focus on a small indulgence for my hostess. If she's a tea drinker, I bring an assortment of unique, unexpected teas that she may not have bought herself. If she's a busy mom, I bring her a bit of pampering products to enjoy. The hostess gift is all about saying "After this evening is done - relax and indulge yourself, because you deserve it."

terrain: Often giving a gift is more exciting than getting one. Why do you think that is?

Simone: This is such a wonderful sentiment and one I truly agree with. At the heart of it, people are simple and people are kind. Gift giving is not only about showing that you care - it's about showing how you care. There's nothing better than showing your appreciation in a way that is specific to you. The idea of finding a gift that says just what you want it to say, putting time into tracking down an item that you know the recipient will love - all of these efforts do not go unnoticed. Simply put, it feels good to show someone that you care, in a way that is unique to you.

Click here to see Simone's curated gifts for the season's special occasions.
 

From her farm on the Pennsylvania countryside, artist Alexa Barbiche tells us how daily nature walks with her son inspire her holiday decorating.

terrain: Can you tell us a bit about how you’re readying your home for the holidays this year?

Alexa: There is not much of a division between "work" and "life" in my world. That said, I tried to place the advent garland on a fireplace mantle but Leeland just kept looking at it and saying "Momma's work!" So, needless to say – that did not last long (as if I need ANOTHER reminder to get to work!). So, we have lots of great big pinecones, candles, wooden bead garlands and bits of nature scattered about. There is most always a fire burning (we heat our home by wood) so the mood is peaceful and quite festive.

terrain: Does nature play a role in your decorating?

Alexa: Decorating is all a matter of perspective, I suppose. For some a framed print, for us a vine that curls perfectly so, a branch with the loveliest red berries, shed deer antlers or a rock that is just smooth enough to write a merry sentiment. We are fortunate enough to live, love, work and breathe on 80 acres on land. Daily walks always seem to end in something inspiring that MUST find its way into our world.

terrain: As an artist and mother, what traditions do you most look forward to at the holidays?

Alexa: Leeland (my 2 1/2 year old son) not only dictates but also inspires everything in my world. As I challenge and open myself to see the world through his big and beautiful eyes; I am truly looking forward to what he finds particularly special this time of year and the holiday traditions that we will create together!

terrain: What do you think about when setting the table for a houseful of friends?

Alexa: I always think about who the guests will be and what suits their personality as far as texture, color, menu, serving style, etc. Let's face it — not everyone is into pealing shrimp on a table covered in newspaper! But I must admit, it most usually revolves around some new idea or concept I have sitting in the wings of my mind and need to see "come to life!"

 

Her batik table linens are setting the tone for our feasts this season, so we asked artist Margot Myers to tell us more about her own traditions around the holiday table.

terrain: When it comes to entertaining at the holidays, what are your favorite elements for a lively celebration?

Margot: I like to plan a meal that everyone can participate in making together. I really enjoy that the time spent dicing, peeling, saucing and checking the oven together in the kitchen that gives everyone's hands something to do while we catch up with all the news and stories. It seems like the meal tastes better if everyone has been involved in making it, too.

terrain: What is inspiring your holiday table this year?

Margot: I would say the central inspiration will be making a traditional meal using only seasonal or home preserved foods. The past few years have been a time for me to learn more about what we eat. We've been trying to consume only locally produced foods, including a wider and wider range of foods that my husband and I grow in our home garden. So, this year we will try to incorporate as many foods we can that we cultivated, stored or preserved ourselves.

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During this season of traditions, we've invited terrain friends and partners around the country to share favorite stories, memorable meals, and entertaining tidbits from their own holiday tables.

terrain: What traditions define a Brooklyn Slate gathering of friends and family?

Brooklyn Slate: Amazing food. We are incredibly fortunate to have so many friends and family who are chefs, farmers, pickle makers, bakers, chutney makers etc. We really love to set up a huge table and have a feast with all of our friends. Since moving to our new studio in Red Hook we have had a few large gatherings on our loading dock that overlooks the Red Hook Community Garden. I think we may have found the quietest and most peaceful block to be on in Brooklyn!

terrain: When it comes to entertaining at the holidays, what are your favorite elements for a lively evening?

Brooklyn Slate: Good friends, good food and amazing music.

terrain: After the tastes you offered us at Brooklyn Day earlier this year we’d love to know… What’s on your Thanksgiving cheese plate this year?

Brooklyn Slate: We will definitely have Bayley Hazen Blue and Cabot Clothbound. I am also thinking Vermont Butter and Cheese Company Chèvre and Old Kentucky Tomme from Capriole Farms.
 

Sacha Dunn, one half of the Common Good team, shares the how and why behind their pure cleaning products.

terrain: Can you tell us a bit about the team behind Common Good?

Sacha: I started Common Good with my husband, Edmund Levine.  We're New Yorkers by way of Sydney, Australia.  We don't come from a long line of soap makers but our former lives as prop stylists proved to be useful in developing Common Good.

terrain: How did the idea for Common Good come about? Was it a flash bulb moment, or an ongoing feeling that you couldn’t find comparable products elsewhere?

Sacha: Actually, there was a moment when we were doing laundry and realized that in Australia, people refill their bottles.  We wondered why no one was doing that here in the US?  Our small family was creating so much plastic waste and it was making us crazy so we started thinking of ways to reduce.

Once we thought about smarter ways to package cleaning products, we decided we had to create the very best packaging we could.  Not only did we want a whole new aesthetic- clean simple and modern- we also wanted to make every product attractive enough that people would think twice about it.  You know, maybe they'll refill it, maybe they'll repurpose it, and hopefully, when they are done with it, they will recycle it.

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We've long loved Rae Dunn's soft watercolors and nature-inspired illustrations, so we recently asked her to capture on paper some of our favorites from this year's fall flora.

Hopefully her sketches have inspired you this week like they've inspired us.

We've long loved Rae Dunn's soft watercolors and nature-inspired illustrations, so we recently asked her to capture on paper some of our favorites from this year's fall flora.

With the hope that they inspire you like they've inspired us, we'll be sharing one of Rae's sketches each day this week.

We've long loved Rae Dunn's soft watercolors and nature-inspired illustrations, so we recently asked her to capture on paper some of our favorites from this year's fall flora.

With the hope that they inspire you like they've inspired us, we'll be sharing one of Rae's sketches each day this week.

We've long loved Rae Dunn's soft watercolors and nature-inspired illustrations, so we recently asked her to capture on paper some of our favorites from this year's fall flora.

With the hope that they inspire you like they've inspired us, we'll be sharing one of Rae's sketches each day this week.

We've long loved Rae Dunn's soft watercolors and nature-inspired illustrations, so we recently asked her to capture on paper some of our favorites from this year's fall flora. Above, her eupatorium stem. Isn't it sweet?

With the hope that they inspire you like they've inspired us, we'll be sharing one of Rae's sketches each day this week.

From their atelier in Brooklyn's Greenpoint, Bellocq founders Heidi Johannsen Stewart, Michael Shannon and Scott Stewart shared this introduction to their teas, along with tips for preparing them and best savoring the nuanced fragrances and flavors.

Tea Styles

Different tea styles are created through oxidation. Oxidation is the aging of the leaf that naturally oc-curs, after picking. During production the oxidation process is controlled, accelerated, and halted by the grower through sun withering, steaming, roasting or frying. This influences the flavor and visual appearance of the leaf.

Black Teas: Fully oxidized
Oolong Teas: Semi-oxidized
Green Teas: Little-to-no oxidation
White Teas: Little-to-no oxidation
Pu-erh: Aged, post-fermented teas created from various levels of oxidation.

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Having perfected the art of making beautifully understated stoneware, England-based artist Charlotte Storrs shares with us the inspiration behind her handmade collection and what makes her garden workspace so serene.

terrain: With a background in language and music, how is it that your line of stoneware came to be?

CS: I grew up in Holland, where as a child I often spent a free afternoon with a school friend doing clay modelling. While studying languages at Utrecht University I continued doing occasional clay modelling. I married an Australian harpsichord maker, and later joined an evening class in ceramics. I became completely hooked, but when our children came along I had to give it up. When our youngest son left home to go to university, I decided to go back to college again, became addicted to throwing and set up a pottery in our garden a few months later. I have not looked back since. In a short space of time it has become a thriving small business.

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Her simple, scratch-made recipes are bringing us back to the kitchen as the season changes. Recently, we spoke with Yvette about her book, Home Made, and what she's up to in the kitchen.

terrain: Where did the idea for Home Made come from? The premise seems steeped in tradition - did you grow up preparing food this way with your family, or was it something you came to later in life?

Yvette: Yes, well I grew up in Ireland in the 70's, there wasn't much to buy in the shops at that time, so I think I was brought up that way. I was always fond of cooking, so from a very young age I made and drew little cookbooks of recipes I learnt from my mum and her friends.

I've always wanted to make a huge cookbook, but never had the time to do it. I've been saving up recipes all my life, but was looking for a reason to make a book from scratch, something similar all the recipes had in common. It turned out that my cooking was about finding out how to make things in a simple way, from scratch, and doing it yourself. This is the way we cook in our restaurant, this is the way I cook at home. If I had an olive tree, I would even make my own olive oil.
So I took a year off and started on it, I've never had more fun in my whole life.

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