Wednesday, March 30, 2011

Cooking, Kitchens and Fun


I decided to live on the edge and try something new! After 10 years in business what the heck!
I put together a slide show of a few of the photos from my party. Enjoy!

Many thanks to Custom Kitchens and Debi Shawcross!
The photographs were taken by Beth Furgurson Photography.

Kathy Corbet Interiors of Richmond, Virginia creates beautiful, functional, and personal interiors that satisfy every aspect of her clients’ agenda and vision. “We believe in the power of good design to transform the experience of daily life.” Kathy Corbet Interiors can be followed on Facebook and Twitter.

Labels: , , , , ,

Wednesday, March 23, 2011

Entertaining In the Kitchen--The Portable Beverage Center


If you missed my guest blog with Debi Shawcross, here it is for you:

Pleasant conversation with friends, nibbling on tasty appetizers, sipping a refreshing beverage; these are the moments we crave most when we entertain in our homes. More often than not these moments occur in the kitchen. The host and hostess can enjoy their company and attend to food prep easily when a beverage center is provided for guests to help themselves.

This beverage center is not something you need every day, just when you entertain. Easy set up, easy storage and portability are key—I like to see that beverage center move to the dining room and even the living room as the evening progresses. (A separate after dinner beverage center should be considered as well.)

Here are a few of my recent market favorites that will do the job handsomely:

These trays are from JM Piers and can be customized for your decor or interests. They are a sturdy metal construction; the stand folds for easy storage.

“Leon” is natural iron and antique mirror, it is 37” high and skinny--just 18 x 12. Think of all the places you could squeeze it in to. The middle shelf allows for tall bottles, maybe even an ice bucket for beverages. Extra glasses can go on the bottom shelf. It is made by Arteriors.

This one is a classic: “Porto Tole Accent Table”. It will fit many decor styles. Note the tiny picture showing how it neatly folds for storage. It is a brand new product by Chelsea House.

This “Oval Drink Table” by Woodbridge does not fold or roll. At 24” high and 14.25 x 25 in a light pine finish it will double as an end table.

The “Clover Mirrored Tray Table” is just not Grandma’s style, your Mom’s either. Put on your mini skirt and high heel boots, a sequin accented top and serve up something in a martini glass! Another look from Chelsea House.

For more information or to purchase these products, contact

Kathy Corbet of Kathy Corbet Interiors in Richmond, Virginia creates beautiful, functional, and personal interiors that satisfy every aspect of her clients’ agenda and vision. “We believe in the power of good design to transform the experience of daily life.” Kathy blogs about design and can be followed on Facebook and Twitter.

Labels: , , , ,

Wednesday, March 16, 2011

Celebrating 10 Years and a New Website


Kathy Corbet Interiors would like to invite you and a guest to attend an enjoyable evening of friends, wine and delicious food with Debi Shawcross, chef and author of "Friends at the Table: The Ultimate Supper Club Cookbook". Debi will talk about forming a supper club and will demonstrate one of her recipes for us.

The special book price for the event is $20--cash or check only.

5:30--Sip, Nibble, Chat
6:15--Cooking Demonstration
7:00--Book Signing and Q&A
7:30--Raffle Drawings

We will be hosted by
6412 Horsepen Road, Richmond


Labels: , , ,

Wednesday, March 9, 2011

Enjoy Your Home: Friends at the Table


A mutual friend introduced me to Debi Shawcross. This is a woman who embraces food, entertaining, friendships and business with incredible style! To her they are all one big package. This is a person my clients and fellow home design groupies need to meet! We love our homes and we love opening them up to entertain our family and friends. I can make your home beautiful; Debi will make sure you enjoy it!

Here I welcome Debi as a guest blogger.

Join me in anticipation of her new book!


Ps—Debi has included one of her recipes in this blog for you to try!

Debi Shawcross: Guest Blogger

In a time where we communicate with one another by text, email, and twitter, the need for face time is more important than ever. Stay connected with your friends by forming a supper club, and invite friends “in” for dinner.

What is a supper club?

The traditional supper club was a gathering where people met and enjoyed an evening of dining (often a “surf and turf” meal), drinks and usually live musical entertainment in a semi-formal setting. “These supper clubs launched many musical careers (i.e. Tommy Dorsey, Gene Krupa, Glenn Miller, etc.) and introduced the ‘doggie bag'” .

The resurgence of interest in supper clubs today comes from a longing to recapture a period when people made time for each other and gathered with friends who shared a mutual passion for food. We're looking for deeper connection with others, and in a way that is more affordable than an expensive night out with dinner and drinks.

A supper club is a different type of dinner party

Supper clubs aren’t merely dinner parties that happen by chance or every once in a while -- nor is the supper club just about the food. “Members of a supper club commit to meeting regularly with common goals in mind,” Shawcross explains. “This built-in element of continuity enables the supper club to grow and strengthen relationships… on a deep ongoing level.”

How to form your own supper club

Shawcross asks: Why not couple your love of food and cooking with an evening at home with friends? “Friends at the Table” will take you through each step in detail:

1. Define your group

2. Get organized

3. Decide who brings what

4. Manage the budget

5. Consider cleanup

6. Make it interesting

7. Plan your table settings

8. Test your recipes

For more supper club tips and recipes, and dinner for eight tablescapes visit my website or pick up my Friends at the Table, scheduled for release in April 2011.

Available for pre-order on

Crispy Halibut with Lemony Basil Sauce Recipe

This dish makes for an impressive entree without a lot of effort. A light dusting of panko breadcrumbs creates a crisp exterior, while maintaining the tender interior of the halibut, prized for its delicate flavor and firm white flesh.

The lemony basil sauce is a natural complement to the fish, adding a dimension of decadence. I like to dress the plate up a bit with this simple trick: grab a vegetable peeler and boost your presentation by creating beautiful zucchini ribbons that are quickly steamed in coconut milk. The flavors here are bright, lively, and fresh, making it a standout dish for your next dinner party.


1/2 cup unsalted butter, cut into tablespoons

3 tablespoons minced shallots

1 cup white wine

Juice and zest from 1 lemon

3 Roma tomatoes, diced

1/2 cup chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Zucchini Ribbons:

4 zucchinis, ends trimmed

1 (14-ounce) can coconut milk


3 ounces panko bread crumbs

1/2 cup milk

8 (6-ounce) halibut steaks (or other firm white-fleshed fish)

Salt and pepper

Canola oil


For the sauce: In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add shallots and cook until shallots soften, about three minutes. Add the wine and lemon zest. Increase heat to high and bring to a boil. Reduce by one-third. Reduce heat to medium, add the lemon juice and begin whisking in the remaining butter, 1 tablespoon at a time, to finish the sauce. Remove from heat and add the tomatoes and basil. Adjust seasoning with salt and freshly ground pepper.

For the zucchini ribbons: Using a vegetable peeler, slice the zucchini into very thin pieces. In a large sauté pan, bring coconut milk to a boil over medium-high heat. Add the zucchini and cook, stirring for two minutes.

For the fish: In a food processor, pulse panko crumbs into a fine powder and transfer to a plate. In a shallow bowl, pour the milk. Season the halibut with salt and pepper. Dip each halibut steak in milk and then into the plate of panko crumbs. Press the crumbs onto both sides of fish. Place a large sauté pan over medium-high heat. Add enough canola oil to just cover the bottom of the pan. Heat oil, then add halibut to the pan. (Cook’s note: Be careful not to overcrowd the fish. Wipe out the pan and repeat the searing process in batches, if necessary.) Cook until a golden crust begins to form on the bottom of fish, about six minutes. Flip and cook on the other side an additional four to five minutes.

Makes 8 servings

Labels: , , , ,

Tuesday, March 1, 2011

Tired Looking Antiques Become Chic Classics


Many of my clients are bringing me their family heirlooms or flea market finds to turn them into that special piece of furniture that just seems to make a room more exciting.



I transformed this Chippendale sofa with an oversized cut-velvet fretwork pattern. The pattern was selected because the lines so closely mimicked the carving on the sofa’s legs; although the pattern is bold, edgy and out of the ordinary it works because of the repetition of the fretwork. It takes a Colonial era look into the 21st century!

Instead of investing in a whole new room you can opt for that one update that just seems to change the look of everything. It is a greater investment than updating with throw pillows, but less of an investment than redoing a whole room.

Look for more of these before & after transformations in the weeks to come!

Labels: , , , , , ,