This past weekend, we had the pleasure of hosting a Dinner Series event at Hi-Rise Bread Company. Their team cleared out the bakery, and we had a lovely entertaining space at our disposal. Rene, the owner and chef at Hi-Rise, planned and prepared the menu, and guests were invited to enjoy an evening of delicious good, plentiful wine, and general merriment.

Weeks before the event was held, the team at Didriks got to work planning this stunning table setting, a spring-based theme that incorporated a several new products, loads of color, and an air of rustic whimsy that suited the space and the meal so perfectly.

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We pulled this handy table-setting chart out of the Didriks blog archives recently, and thought we’d share it with you. Whether you’re getting ready to host your first big dinner party, or you’re a seasoned pro, this chart proves handy for all of your table setting needs! Just print a copy and stash it where you keep your dinnerware. Never again will you forget which fork goes where, or how to arrange your glassware.

If you’re in the market for new dinnerware, glassware, or really any tabletop decor – head on over the the Didriks website. Missing a cooking utensil? Take a peek at what Local Root has to offer.

Happy entertaining!

Most people get their raw oyster fix during happy hour. In Cambridge, some of the best spots are the Legal Sea Foods bar at the Charles Hotel in Harvard Square or Rafiki Bistro, halfway between Harvard and Porter Square on Mass Ave. But, as we’ve been discovering recently, they’re a real treat at home too.

The tough shells of these mollusks can be intimidating, especially if you have to shuck a dozen or two for guests. But opening them only takes a kitchen towel, an oyster knife, and a little practice.

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Hands down, the best pizza in Boston comes from the ovens of Stone Hearth Pizza. As something of a pizza connoisseur, I’ve yet to find a match for their delicious thin crusts and locally sourced toppings. My first meal at their Cambridge location started my partial boycott of Boston pizza standby Upper Crust, even before their labor scandal.

Stone Hearth Executive Chef Michael Ehlenfeldt

And even better than their creatively topped house originals? The salads. At Stone Hearth you won’t find your standard pizza parlor Greek and Caesars. Every month Stone Hearth features a wonderfully fresh (and creative) salad of seasonal vegetables and fruits.

We stopped into Stone Hearth’s Belmont restaurant (57 Leonard St.) to meet their Executive Chef Michael Ehlenfeldt and watch him prepare one of Stone Hearth’s most beautiful pizzas, the Farm Fresh. Garlic oil, cherry tomatoes, charred red & yellow peppers, Yukon gold potatoes, artichoke hearts, green olives, fresh mozzarella, arugula, red onion, and a slice of prosciutto all come together in what’s a perfect example of Stone Hearth’s attention to their quality, locally-sourced ingredients. Their take-out boxes are even printed with a map of their sources.

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