Tagged: Events

Fireside Coffee with La Colombe

On chilly days, we love settling down with a cozy cup of coffee in the kitchen or beside the fire. For the ultimate winter warm up, we joined forces with La Colombe and Tasting Table to give away $500 gift cards from both terrain and Tasting Table, plus a year’s supply of La Colombe coffee and gear

One of our most essential pieces for brewing at home or around the fire pit is the Chemex shown above. This pour-over system produces a clean and refreshing cup every time, emphasizing the bright flavors of your favorite beans. Its simple, timeless design is also a welcome sight on our kitchen counter. Read on to find La Colombe’s tips for the perfect Chemex cup, and enter the contest below to create your perfect winter warm up.

What you’ll need:
Paper filter
Gram scale
Freshly ground coffee
Hot water

To start, weigh out 30 grams of your favorite coffee at a medium grind. Right now, we’re loving Mexican Sierra Sur, a high-altitude coffee that offers flowery notes of rose and honeysuckle. Heat 510 grams (17 oz.) of water to around 204®F, just below boiling. Our ratio of coffee to water is approximately 1:17, but feel free to experiment! Wet your filter with hot water before brewing to remove any papery flavor and preheat the Chemex, then pour out the rinse water.

Now you’re ready to pour! Add the coffee into your Chemex, then place it on the scale and add 60 grams of water. Allow 30 seconds for the coffee to bloom, then add the remaining water. For the best brew, try to keep the level of water and coffee consistent in the filter by pouring in pulses.

From bloom to finish, your brew should take about 3 minutes and 30 seconds. Once the water finishes descending, remove the filter and enjoy the scent of fresh coffee as you await your morning brew!

Enter the Winter Warm Up Giveaway here.


A Christmastide Celebration

December 2, 2015


A warm welcome to the Christmas season, our annual Holiday Open House brought good cheer to the nursery on a recent Saturday. Clear skies and perfectly crisp temperatures greeted guests as they enjoyed décor demonstrations, live bluegrass tunes, a marketplace of local artisans, fresh evergreens, and crackling fires. The talented ice sculptors of Fear No Ice stopped by to carve a frozen fire pit, while kids enjoyed natural crafts and holiday tales read by our staff.

The centerpiece of the celebration was the terrain tree, decked out in foraged finds; Creative Director Greg L. hosted a live demonstration as he added a finishing touch with natural adornments. The day concluded with our traditional tree lighting, complete with carolers, cocoa, and mulled wine. Other highlights of the festival included an abundance of seasonal treats, including fresh-baked pies, s'mores around the fire, and delicious entries from our staff soup cook-off. The cook-off champion was Site Operations Manager Erika B., with a hearty soup that's perfect for winter days. Read on for her winning recipe.


Last week at Styer's, members of the Philadelphia Museum of Art gathered for a cocktail hour to celebrate the museum's newest exhibition-- Audubon to Warhol: The Art of American Still Life. The centerpiece of the evening was an abundant floral still life, inspired by the exhibit and arranged by Design by Terrain's Katie Blevins. Katie and fellow designer Matt Muscarella enjoyed a guided tour at the museum to gather inspiration, then created the enchanting display above using richly-colored flowers and seasonal fruits. 

Katie says, "My arrangement was inspired by the paintings of Severin Roesen, a nineteenth-century artist recognized for his still lifes. Relatively little is known about his life, but he produced over 300 paintings while living in New York and Pennsylvania. The materials I chose for this project were based on seasonality and a color palette reminiscent of the paintings. In many of the works, the scene is dark, with an arrangement placed against a glossy, black surface to create a wonderfully reflected effect. I responded the most to these darker, moodier pieces.

"Alongside ranunculus, peonies, anemones, and other blooms in deep, saturated hues, I included sliced and whole fruits as a nod to Roesen's signature subjects. Cutting the fruit in half to reveal its natural colors and textures helped to create interest and the intentionally disheveled look I wanted to achieve. I used fresh pomegranates, persimmons, and pomegranates against a backdrop of rumpled, black linen. Along with Roesen, some of my fondest inspiration came from florists I admire. Designers like Sarah Ryhanen of Saipua, Brittany Asch of Brrch Floral, and my colleague Matt have embraced an effortless and unexpected view of the botanical world. They continue to inspire me every day."


A Flower Social at 3 Porch Farm

November 3, 2015

, Grow

As growing season wanes in the flower fields of Georgia's 3 Porch Farm, owner Mandy O’Shea and her husband Steve invited friends to cut the last blooms of the season before frost arrived. 3 Porch Farm is also home to Mandy's floral design studio, Moonflower, so the day became a "flower social," where guests arranged their newly-cut blooms then photographed the results. Lucky for us, the guest list included some friends of terrain—Rebecca Wood, Kristen Bach, and Rinne Allen of Beauty Everyday. We caught up with Rinne after the social to hear more about this inspiring day.

Rinne says, "We had great fun at Mandy’s farm! The day was a little drizzly, but that didn’t hold us back. Mandy set up sweet little flower-arranging stations on old bee boxes in one of the farm’s greenhouses. We did lots of arranging, then photographed our creations against backdrops set up by Mandy and our friend Rebecca. Kristen made plaster casts of flowers throughout the day. Afterward, we had a great potluck meal.

“Mandy’s garden was still full of flowers—dahlias, zinnias, mums, coreopsis, and even a few roses. There was also an abundance of fall leaves and pods from blackberries, lilys, echinacea, and cotton. I especially loved the seedpods and cotton—they’re overlooked ingredients that add a lot of texture to fall bouquets. I made two arrangements. The first featured fall shades of cinnamon and coral, with lots of full-bodied dahlias, dark echinacea seedheads, and crinkly fall leaves. For the second, I tried something more sculptural, weaving thin branches with maple leaves and just a few dahlias for a pop of light.

“This is the first time we’ve hosted a flower social with such a large group, and we’d definitely do it again! If you don’t have as many flowers as Mandy, encourage guests to cut some blooms from their gardens or pick up a few stems at the market for a ‘flower potluck.’ We all brought some favorite vases to share, too. Our party included experienced arrangers and novices alike—everyone tried something new! Set up a variety of backdrops to photograph your completed bouquets; we mixed it up with natural wood walls, patterned cloth, and solids. Having a shared meal made for a perfect ending to the day.”

Images courtesy of Rinne Allen. Flowers provided by Moonflower Design.


On a Saturday with sunny skies and perfectly crisp air, terrain at Styer's celebrated harvest season at the annual Autumn Bounty Festival. Visitors enjoyed a full day of fall events including pumpkin carving, crafts for kids, a marketplace of our favorite local makers, and brunch with Seven Spoons author Tara O'Brady. A highlight of the afternoon was the staff chili cook-off, where attendees could sample eight recipes from terrain chefs. Logistics Administrator Erika B. was our chili champion, and she shared her recipe for a sweet and spicy bowl made with bison, garden-fresh peppers, and a hint of maple syrup. Take a peek, above, at some of our favorite moments from the day, and read on for Erika's recipe.


A Cultivated Conversation with Molly Peacock

Above: Mary Delany's botanical illustrations. Passiflora laurifolia; Crinum zeylanicum; Physalis. © Trustees of the British Museum.

On October 1, the Barnes Foundation welcomed writers, artists, gardeners and designers to Cultivating Passion, a symposium celebrating 75 years of horticulture education at the Barnes Arboretum. Nicole Juday, head of educational programming for the Arboretum, kindly invited us to enjoy inspiring presentations from landscape designers, sculptors, garden photographers, and many more. The final speaker of the day was poet and author Molly Peacock, who shared the fascinating story of Mary Delany (1700-1788), artist of the botanical illustrations above.

In her book The Paper Garden, Molly explores Mrs. Delany's "late blooming" creation of nearly 1,000 innovative botanical collages, intricately snipped from tiny, hand-dyed pieces of colored paper and natural materials. A prolific correspondent and contemporary of Enlightenment thinkers including Jonathan Swift and American botanist John Bartram, Mrs. Delany began making her collages at age 72, traveling across England to find unusual plants and receiving specimens from around the world. Before the symposium, we caught up with Molly to chat about Mrs. Delany, natural inspiration, and the subject of her next nonfiction work. Read on for our conversation, or plan a visit to the Barnes Foundation and Arboretum.


Tea Cocktails with Art in the Age + Leaf & Ardor Tea Co.

In search of fresh cocktail recipes for our next gathering, we recently caught up with Philadelphia tea consultant Alexis Siemons of teaspoons & petals. Working with fellow Philadelphians Art in the Age, Alexis shared a pair of tea-infused cocktails, expertly crafted with Art in the Age spirits and two brews from Connecticut's Leaf & Ardor Tea. The perfect blend of refreshing iced tea and small batch spirits, these colorful drinks are sure to be the stars of our fall get-togethers-- from afternoon tea to fireside cocktail hour. Read on to shake up your own sparkling sips.

Rhuby Rose
3 parts Leaf & Ardor Ruby Rose Hip iced tea
1/2 part agave nectar
Top with 1 part club soda
Garnish with lemon peel

Moroccan Sage Sparkler
1 part AITA SAGE
3 parts Leaf & Ardor Moroccan Mint iced tea
1/2 part agave nectar
Top with 1 part club soda
Garnish with mint or lemongrass + lemon peel


On Friday night, nearly 100 guests gathered in our Garden Café to enjoy a Southern Supper hosted by terrain, Garden & Gun, and James Beard nominated Chef Edward Lee. Enjoying beautiful, early fall weather, guests kicked off the evening with a whiskey cocktail, custom-made by 13th Street Cocktails and the Chattanooga Whiskey Company. Next, everyone gathered at communal tables for lively conversation and Chef Lee's meal, which included four courses inspired by his book, Smoke & Pickles. Highlights of the dinner included creative takes on Southern classics, like Adobo Fried Chicken and Waffles, Collards and Kimchi, and a traditional Chess Pie. Events Manager Diane S. says, "The entire dinner was wonderful, but the custom cocktail was especially good! 13th Street Cocktails made Chef Lee's Kentucky Mule with fresh lime and ginger for extra zing. I also loved the Chess Pie!" At the end of the evening, each attendee took home a copy of Smoke & Pickles so they could try out favorite dishes from the evening in their kitchens.

Ready to host your own supper? We teamed up with Garden & Gun to give away a $500 terrain gift card plus a curated collection of Southern snacks and goods from G&G Mercantile + Co. See all the details and enter here.