Although he happens to star on an Emmy-winning television show set in the 1960s, Bryan Batt has always loved the decor of that era. And when he invites friends over for a spring cocktail party, even the food celebrates sixties style.
Batt’s taste in barware leans toward the retro, which he finds not only in his family collections but also at the New Orleans store Retro Active. In the background, a vivid decoration from a Mardi Gras float adorns the dining room wall. Floral arrangements are by Dunn & Sonnier Flowers.
Cocktail napkins in the New Orleans toile that batt designed await company.
Recipes from the 1960s were used to create an authentic retro menu. Deviled eggs, ham spread, and even a congealed salad (with marshmallows, of course) create a conversation-starter feast.
Popular hors d’oeuvres from the sixties including Rumaki (bacon-wrapped oysters), oysters Rockefeller, and a peanut butter cake round out the whimsical menu. Even the garnishes are old school, like a maraschino cherry topping a sliced orange.
In Batt’s New Orleans carriage house, the former stable houses the dining room, with its original paneling painted a chic chocolate brown. Batt’s New Orleans toile fabric, designed to benefit victims of Hurricane Katrina, serves as curtain panels to screen the kitchen. The floral arrangement is by Dunn & Sonnier Flowers.
Bryan Batt clinks glasses with Ti Adelaide Martin, co-owner with Lally Brennan of Commander’s Palace restaurant. Their families have been friends for three generations, and Batt even named the Tequila Mockingbird for Martin and Brennan’s recent book In the Land of Cocktails.
Batt and his partner Tom Cianfich prepare a Tequila Mockingbird. An elaborate candleabra makes a fun outdoor bar decoration.
Tip: Setting up an outdoor bar is a smart idea when you want to draw your guests outside in nice weather.
Batt entertains friend Suzie Evans Allain, an artist whose work hangs in Batt’s house. In the background is Lally Brennan, dressed for the retro occasion in a full starched skirt. To Batt’s right, wine expert Bryan Burkey chats with Cianfich.