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134 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 7 tail. "You can think about what's in season and what vibe you're going for. For example, in the cold months, I like to use bourbon because it's a warming liquor," she says. Creating a custom drink doesn't have to be difficult. "These days, you can get all kinds of bitters, and make a simple swap for Angostura bitters in any recipe," says Sullivan, "and they're all procurable online or at specialty stores in artisan small batches." Sullivan also suggests making sim- ple bar décor out of the ingredients used, like cranberries and other col- orful garnishes. Ernie Morris, Designer at Kur tz Culinary & Rooted In Grace Fine Wood Ar tistry, takes this ingredients-as-décor concept to a celestial level with his gorgeous professional table displays, which are highlighted at the annual Carmel International Film Festival gala and other local events, or on display in the window of Kur tz Culinary on Ocean Avenue. To say the sky's the limit for Morris would be an understatement and, while he offers catering services, he urges hosts and hostesses to choose their own "live edge" tables from the shop and try their hand at creating their own colorful and merry tables. "Buy the cheeses and vegeta- bles! It's not as hard as everyone thinks," insists Morris, enthusiastical- ly and effortlessly spouting ideas like, "Stuff artichokes with sliced meats so they look like flowers," and "lay out some hard cheeses, vegetables, and Bries and then driz- zle colorful dips over the cheeses, like some of the amazing chutneys and olive oils and balsamic vinai- grettes we carry." To top off the display, he says, "just grab a handful of mixed berries, and gently toss them over the table. They'll fall delicately in little intricate places, and look beautiful." While Morris and the team are available for hire and for catering, they also hold regular "charcuterie teachings" at the Ocean Avenue store using different wooden presentation boards, all available for sale, including 300-year- old weeping willows and 150-year-old silver oaks with "live edge" bark, expertly crafted into unique single slab trays and tables. "Work from your heart and simply place stuff together," says Morris adding, "We offer free inspiration, and we're always willing to help any- body use their imagination, especially when it comes to food." Also encouraging you to create your own menu is Chef Cogley, who holds regular classes at Aubergine, along with Pastry Chef Yulanda Santos. Winter classes include Healthy Thanksgiving, Holiday Cookies, and Holiday Dinner Party. Joseph Grant, Tasting Room Manager at Trio Justin Cogley, executive chef at Aubergine, suggests setting up make-your-own-cocktail stations for guests at parties. Jazz flutist Kenny Stahl adds a happy energy to parties with live music, which he says helps set the festive mood. Photo: Stephen Bergman Photo: Chris Cleary