The Chiavari Chair History

The Chiavari, with its odd name and complicated pronunciation has become a household name for its wide use in elegant events throughout the world. The chair is most famous for its use in prestigious events like the Grammys and the Oscar parties, but most people know them for its grand popularity with brides; it is, by far, a bride’s favorite chair.
The Chiavari chair is named for the coastal Italian town of Chiavari from which the design of the chair originates, at that time the chair was dubbed Chiavarine. Carving had been a specialty of Chiavari’s craftsmen since the year 1200, and it was here that in 1807 the chair came to life.

[clockwise from left: fancy chiavari chairs from 1stdibs: chiavari chairs from the 1940s, bronze chiavari chairs, Italian brass chiavari chairs, early carved chiavari chairs]

The chair was created by craftsman Giuseppe Gaetano Descalzi, and originated when the Marquis Stefano Rivarola brought samples of some very elegant chairs back from a trip to France. He gave the chairs to Descalzi for evaluation, who committed to make an improvement on the design and, among other things, changed the shape of the back and the legs. Descalzi wanted to create a lightweight, utilitarian, yet elegant, chair. As the chairs gained popularity, multiple new versions have emerged.

a gathering at the home of mme. brisson, 1893 by marcel andré bashet from chairs: a history by florence de dampierre

chiavari chairs at the kennedy wedding via

Chiavari chairs today come in a variety of finishes and materials including wood, aluminum, steel and resin. A few of the major benefits of these chairs are listed below.

• Chiavari chairs come in a wide range of colors to fit all decors. Some of the most popular colors include Gold, White, Silver and Mahogany.
• These chairs have a smaller footprint which allows for more to fit around a table.
• Depending on the material, you can stack between 7-10 chairs which allows for easy storage and transportation.
• Bottom line…the chair looks nice.

by Michel Goldstein

Sanojah's Bespoke Linens and Event Rentals BARBADOS

Sanojah's Linen's photostream on Flickr.

Salmon Burgers and Hot Cross Buns

Ingredients
For the buns
625g/1.3lb strong white flour, plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing
85g/3oz sugar
1 lemon, zest only
1½ tsp fast-action yeast
1 free-range egg
275ml/10fl oz tepid milk
125g/4oz mixed dried fruit
For the topping
2 tbsp plain flour
vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing
Preparation method
For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.
Technique: Zesting citrus fruit

Watch technique
1:02 mins
Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
Technique: Kneading bread

Watch technique
2:35 mins
Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
Technique: Knocking back

Watch technique
0:43 mins
Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
Preheat the oven to 240C/475F/Gas 8.
Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
Technique: Using piping bags

Watch technique
1:15 mins
Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

Sanojah's Rentals BARBADOS photostream

Sanojah's Linen's photostream on Flickr.