TK-LA Gathering: Lavender & Silk

TK-LA Gathering: Lavender & Silk

Inspired by my summer Aperitivo Hour series, TK-LA community gatherings have become a way to slow down and connect over food, conversation, and shared moments. They reflect what TK-LA has always been about: creating with purpose, celebrating craftsmanship, and finding beauty in the little details that bring people together.

Our latest gathering took us to the South of France, to the Provence region. I hosted a small, intimate dinner in the garden with Daube Provençale as the centerpiece, a dish that only gets better the next day as the flavors deepen into the meat. I served it the traditional way with tagliatelle and a crusty French baguette for dipping, alongside a simple green salad with a shallot and red wine vinaigrette. To capture the feeling of the French countryside, I set the table with a Provençal-inspired tablecloth, my mom’s vintage plates, the blue glass tumblers I bought at Target years ago, along with lavender from the garden. I love pulling from what’s around me. Simple, no-fuss details that remind us that beauty often lives in what we already have.

These evenings are meant to nourish that spirit: authentic, unhurried, full of conversation, and warmth. They bring friends, neighbors and clients together to meet new people, reconnect with old ones, share stories, explore regional flavors, and most of all, to build community and support one another.

Host Your Own Provençal Night!

All you need is crusty rustic bread, olives, a few cheeses, good wine, and a delicious stew. Have fun with it! 

I used Rebekah Peppler’s daube recipe from her cookbook Le Sud , a wonderful resource for anyone who loves the flavors of ProvenceI! I did do a few changes. 

Daube Provençale -A classic Provençal beef stew slow-braised in red wine with aromatics, herbs, orange zest, and a touch of Cognac. The beef marinates overnight, is browned with bacon, then cooked for several hours with onions, garlic, carrots, a bouquet garni, and wine until tender. Serve with tagliatelle or rustic bread to soak up the sauce.

A simple red-leaf salad with a shallot, garlic, Dijon, and red wine vinaigrette balances the richness.

I added a vegetarian side - sauteed fennel and olives topped with white bean salad.

* All recipes are listed below:

I have included suggestions, but just serve what you have or easy to get! 

DRINKS:

Before dinner, pour Lillet Blanc with club soda and an orange peel 

  • Made with 2/3 Lillet Blanc and 1/3 club soda, this Lillet cocktail is a breeze to prepare by the glass or pitcher.
    1. Fill a glass with ice.
    2. Add the Lillet Blanc and club soda.
    3. Stir, then add a twist of orange.

Wine Pairings for the dinner: 
Red wine is traditional, but here are curated, Provence-appropriate choices that elevate the dish:

• Côtes du Rhône (Grenache–Syrah blend)-Soft tannins, warm spice, and enough structure to stand up to the stew’s richness.

• Bandol Rouge -A deeper, moodier Provençal red (Mourvèdre-based) that feels luxurious and soulful.

• Côteaux d’Aix-en-Provence Red - Lighter-bodied, herbal, and perfect for a relaxed outdoor dinner.

• If you prefer white:
Try a white Châteauneuf-du-Pape or a rich Viognier — floral, full, and aromatic enough to hold their own.

MAIN:

Daube Stew

Green Salad with Shallot vinaigrette

Sauteed Fennel and White Bean Salad 

SIDES: (optional touches that complete the table)

• Olives (Niçoise if you want to stay in the mood)

• Cornichon Pickles  (a little bowl) 

• A cheese board with: (add sprigs of rosemary for color and theme)
– Tomme de Savoie
– Comté
– A soft-ripened goat cheese (Crottin or chèvre)
– Quince paste or fig jam

DESSERT:

Raspberry Compote with Orange Mascarpone Creme

(You can always keep it simple with a store-bought baked good)

Setting the Table for a Danube Dinner

For this kind of evening, I like to keep things simple and light — the less stress, the better. When the host feels relaxed, the guests always do too.

If I can, I start with something natural from the garden. During lavender season, I always use it, and it was perfect for this Provençal-style night. But you don’t need a garden for this to work. A small potted olive tree from Trader Joe’s or a few pots of fresh herbs are just as beautiful — and you can keep using them long after the dinner is over.

I also like to add a bowl of citrus to bring in color and stay within the theme of the evening. It’s easy, cheerful, and doubles as decor.

For the table itself, I looked around my house for pieces that felt a little countryside and a little collected. I used my mom's old vintage plates (which I love), added soft linen napkins, and used a blue-and-white tablecloth that reminds me of the patterns you see in Provence. Nothing fancy — just pieces that feel relaxed and lived-in.

Lighting makes a big difference, so I keep candles low and scattered to set a warm, easy mood without blocking conversation. For cups and serving platters, I used what I already had that felt casual and welcoming, like a long dinner in the country.

Next to the table, I set out a French wicker market bag with a few blankets, just in case the evening cooled down. Little touches like that help guests feel taken care of, and they’re practical too.

More than anything, the goal is for everyone to feel comfortable enough to linger. Soft music in the background, a table that isn’t too fancy, and a setting that invites people to relax — that’s what really makes the night.

MUSIC:

I put together a playlist for the night: Lavender & Silk 

FROM THE STORE: The Curated Shop

A carefully curated collection for you to host your next event! 

Cheers,

Taline 

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RECIPES:

DAUBE STEW- RECIPE FROM LE SUD: (Recipe from Le Sud Cookbook)

Ingredients:

  • 3 to 3.5 pounds boneless beef chuck roast, cut into 2- to 3-inch cubes
  • 4 slices thick-cut bacon, cut crosswise into 1-inch pieces (optional)
  • 3 Tbsp extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 6 shallots, thinly sliced (optional)
  • 1 large head of garlic, halved horizontally
  • 1.5 pounds carrots, trimmed, peeled, and cut into chunks
  • 1/2 pound parsnips (optional)
  • 1/2 cup Cognac or other brandy (optional)
  • 1 full 750-ml bottle fruity red wine (e.g., Syrah, Côtes du Rhône)
  • A bouquet garni (thyme sprigs, parsley sprigs, rosemary sprig, and celery leaves, tied together in cheesecloth or with kitchen string)
  • Zest of one orange (peeled in a large strip)
  • 4-5 whole cloves (stuck into one half of the onion, a traditional method)
  • 1 cup pitted black olives (Niçoise or Kalamata), added near the end (optional)
  • Salt and freshly ground pepper
  • Cooked wide egg noodles, fresh pasta, or crusty bread for serving
Instructions:
  1. Marinate the beef (optional but recommended for flavor development): The day before cooking, combine the cubed beef with some of the sliced carrots, celery (if using), garlic, herbs, orange peel, and the full bottle of red wine in a large, non-reactive container or Dutch oven. Cover tightly and refrigerate for 12-24 hours.
  2. Prepare for cooking: When ready to cook, preheat your oven to 350°F (175°C). Strain the marinated beef, reserving the liquid and discarding the used aromatics (except for the clove-studded onion half, if using this method). Pat the beef cubes dry with paper towels.
  3. Brown the meat and bacon: In a large Dutch oven or heavy pot over medium heat, cook the bacon pieces until browned, then remove them and set aside. In batches, brown the dried beef cubes in the olive oil until well-caramelized on all sides, seasoning with salt and pepper as you go. Set the browned beef aside.
  4. Sauté vegetables: Reduce the heat to medium. Add the onions, shallots, carrots, and parsnips (if using) to the pot and cook until softened, about 5-8 minutes.
  5. Deglaze and combine: If using brandy, carefully pour it in and ignite with a long match to burn off the alcohol (flambé). Pour in the reserved wine marinade and bring to a boil, scraping up any browned bits from the bottom of the pot.
  6. Slow cook: Return the beef and bacon to the pot. Add the bouquet garni, the orange zest strip, and the clove-studded onion half. Add enough extra beef stock or water if needed to just cover the meat. Bring the mixture to a light simmer on the stovetop.
  7. Bake: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Bake for at least 3-4 hours, or until the beef is meltingly tender.
  8. Finish and serve: Discard the bouquet garni and the studded onion. Stir in the pitted black olives during the last 30 minutes of cooking, if desired. Skim off any excess fat from the top. Season to taste with salt and pepper. Serve hot with pasta or crusty bread. 

SALAD DRESSING: For the salad dressing: (I used Red Leaf Lettuce from Farmers Market)

    • 1 shallot, diced finely
    • 2 fresh cloves garlic, minced
    • 2 tbsp Dijon mustard
    • 1/2 cup olive oil (extra virgin is often preferred)
    • 1/4 cup red wine vinegar
    • Salt, pepper, red pepper flakes to taste
    • Instructions:
      1. Add all ingredients to a dressing cup or a mason jar with a tight-fitting lid.
      2. Shake well or whisk vigorously until all ingredients are combined and a temporary emulsion is formed.
      3. Allow the shallots to sit with the vinegar and salt for at least 10 minutes to soften their sharp flavor before adding the oil.


Sautéed Fennel & White Bean Salad

Ingredients:

For the fennel:

Olive oil, for sautéing

3 garlic cloves, sliced

Red pepper flakes, to taste

2 fennel bulbs, thinly sliced

1 tablespoon butter

Fennel seeds, to taste

A few sprigs of fresh thyme

Castelvetrano olives

For the white bean salad:

2 cans white beans, drained and rinsed

1/2 bunch parsley, chopped

Scallions, chopped, to taste

Aleppo red pepper, to taste

Lemon juice, to taste

Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large pan over medium heat. Add the sliced garlic and red pepper flakes and sauté until fragrant.

  2. Add the thinly sliced fennel to the pan and sauté, stirring, until it begins to soften. Add salt and pepper. 

  3. Add the butter, fennel seeds, fresh thyme, and Castelvetrano olives. Continue to sauté until the fennel is cooked through and tender. 

  4. In a bowl, combine the white beans, chopped parsley, chopped scallions, Aleppo red pepper, lemon juice, salt, and pepper. Toss gently to combine.

  5. Spoon the white bean salad over the warm sautéed fennel and serve.

Orange Mascarpone Creme

Ingredients:

½ cup mascarpone, room temperature

1 tablespoon sugar

1 teaspoon Grand Marnier

½ teaspoon finely grated orange zest

¼ teaspoon vanilla extract

Finely chopped roasted, salted pistachios

How to make it:
In a bowl, mix the mascarpone with sugar, Grand Marnier, orange zest, and vanilla until smooth. 

Raspberry Compote

Ingredients:

2 cups fresh or frozen raspberries

2–3 tablespoons sugar (to taste)

1 teaspoon lemon juice

Optional: 1/2 teaspoon vanilla extract or a small strip of orange zest

Instructions:

  1. Add the raspberries, sugar, and lemon juice to a small saucepan over medium heat.

  2. Cook, stirring occasionally, until the raspberries break down and the mixture begins to thicken, about 8–10 minutes.

  3. If using, stir in vanilla or orange zest and cook for another minute.

  4. Remove from heat and let cool slightly. The compote will continue to thicken as it cools.

Place the creme in glass serving cup top with the compote -swirl and add toasted pistachio and fresh berries.

* If you have extra compote- you can serve it warm or chilled over yogurt, ice cream, cake, or fresh fruit.

 

 

 

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