Black Friday Specials

November 23rd, 2017


Support local businesses and shop downtown Stillwater on Plaid Friday! Here are some of the specials we’ll have in store.





Our Toy Department is Packed Full this Holiday Season!

November 22nd, 2017

Our toy department is overflowing for the holidays! We’ve got tons of curated toys and games for children of all ages in store. Plus, as always, free shipping!

Autumn at Alfresco

October 3rd, 2016


We’ve got the goods to outfit your kids and home for Halloween, plus wonderful autumn flavors, scents and décor. Take a look at some of the items we’ve got in store right now!

halloween table

autumn goods


Halloween items at Alfresco Casual Living:

  • Trick or Treat bags
  • Pumpkin hat and booties for infants
  • Pumpkin costume for toddlers
  • Halloween socks
  • Halloween napkins
  • Flying witch table décor
  • Halloween tapestries
  • Halloween table decorations

Autumn items at Alfresco Casual Living:

  • Chili starter mixes
  • Pumpkin serving spoons
  • “Giving Thanks” book
  • On-the-cob popping corn
  • Fall flavor pouches
  • Mulling spices
  • Autumn fairy garden décor
  • Thymes simmered cider candles

And more! Come and see for yourself 🙂



September Ladies’ Night Out Specials

August 25th, 2016

Alfresco Events

Join us on September 8th during the Stillwater Ladies’ Night Out as we celebrate our 14th Anniversary with some great gift-with-purchase specials, door prizes, gourmet food samples, product demos and more! It’ll be a festive night celebrating all of you who tell me that we’re your favorite shop in Stillwater. THANK YOU!


  • Waxing Poetic gift with purchase
  • Barefoot Dreams and Faceplant Dreams Trunk Show with Lynn Merril
  • Free Spartina cosmetic bag ($29 value) with at least $100 Spartina purchase
  • Free Chamilia silver wristlet with at least $100 Chamilia purchase
  • Free 3.5oz. Raspberry Amaretto Preserves by Robert Rothschild with your purchase of any two Robert Rothschild products
  • Free Scout shopper bag with $75 or more store-wide purchase
  • Plus . . . door prizes, gourmet product sampling and product demos!






A Decadent Valentine’s Day Treat

February 1st, 2016

Casual Entertaining Tips

Here’s a recipe for a Flourless Chocolate “Turtle” Cake that uses our popular Stonewall Kitchen Sea Salt Caramel Sauce. This would make a fantastic Valentine’s Day treat for your sweetheart!

Flourless Chocolate "Turtle" Cake

Recipe courtesy of Stonewall Kitchen

Flourless Chocolate “Turtle” Cake

Serves 12-14


  • 1 pound bittersweet or semisweet chocolate, coarsely chopped
  • 10 Tablespoons unsalted butter, cut into 10 pieces
  • 5 egg yolks
  • 5 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 Tablespoon sugar
  • 1 jar Stonewall Kitchen Sea Salt Caramel Sauce
  • Sea salt or toasted pecans for garnish, optional


  1. Preheat oven to 325 degrees F. Grease an 8 X 2-inch round pan and line the bottom with parchment paper. Have all ingredients at room temperature.
  2. Combine the chocolate and butter in a double boiler, heat and stir often until the chocolate and butter are warm, melted and smooth. Remove from heat and whisk in the egg yolks.
  3. With a mixer fitted with the whisk attachment beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar and beat until the peaks are stiff, but not dry. Fold the egg whites into the chocolate mixture a quarter at a time.
  4. Scrape the batter into the prepared pan. Place the pan into a shallow baking dish. Fill the baking dish with hot water until it reaches halfway up the outside of the cake pan. Be careful to make sure the water does not get into the cake batter.
  5. Bake the cake for exactly 30 minutes; the top will have a thin crust and the interior will still be gooey.
  6. Set the pan on a cooling rack and cool completely. Refrigerate overnight.
  7. To unmold, slide a knife around the cake to detach it from the sides of the pan. Invert the pan and remove the parchment paper. Turnover onto serving dish.
  8. Top with Sea Salt Caramel Sauce and garnish with sea salt or pecans, if desired.

Magnificent Baby Magnetic Fastening Clothes

February 1st, 2016

New in store!

We’re so excited to add this clever time-saver for moms, dads (and grandmas like me!) to help their babies get dressed quickly without clumsy snaps. Take a look at how it works with the videos, below!

How it works:

Introducing Eco-Friendly Baby Dishware

January 2nd, 2016

New in store!

Avanchy eco friendly bowls and spoonsWe are pleased to announce that we’ll soon be carrying Avanchy Eco-Friendly, FDA-approved Feeding Products! Parents love Avanchy feeding bowls and plates because they come with suction cup bases that adhere to any flat surface, reducing spills! The quick-release tab at the bottom makes them easy to remove for less stress AND less mess!

Avanchy also offers bamboo spoons with soft and gentle BPA free silicone tip for gentle baby gums.

One thing I love about the product is the multi-functionality…once baby is grown, the bowls are still beautiful by themselves. They function well as salad bowls or serving bowls!

Maple Bacon and Onion Pork Medallions

January 2nd, 2016

Entertaining-Made-EasyA savory twist on a comfort food classic, this easy-to-prepare dish is a good qualifier for your weekly meal rotation! Uses Stonewall Kitchen’s Maple Bacon Onion Jam, available in our store.

Maple Bacon and Onion Pork

Serves 2-4


    • 2 pounds pork tenderloin, trimmed of fat and silver skin
    • 3 Tablespoons light olive oil
    • Salt and pepper
    • 1/4 cup Bourbon
    • 6 Tablespoons Stonewall Kitchen Maple Bacon Onion Jam
    • 1/2 cup beef or chicken stock
    • 2 Tablespoons butter


        1. Cut pork into 1-inch thick rounds. Pound into 1/2-inch thick medallions.
        2. Heat oil in a deep sided heavy skillet over medium heat. When the oil begins to shimmer, but not smoke, add the pork in small batches making sure to not overcrowd the pan. Season with salt and pepper. Cook 3-4 minutes or until pork begins to brown. Turn each medallion over and continue to cook until golden brown on both sides. Remove pork to a serving dish and cover with foil to keep warm until all of the pork is cooked. Drain any excess fat from pan.
        3. Turn flame off (if using a gas stove). Add the Bourbon to deglaze the pan stirring until all brown bits are dissolved from the bottom of the pan. Turn flame back on and add the Maple Bacon Onion Jam and stock. Bring sauce to a simmer and cook until slightly thick. Add butter and stir until melted and incorporated into the sauce.
        4. Return pork to pan and cook 1-2 minutes. Serve immediately spooning sauce over pork medallions.

          Juliska Berry & Thread Collection

          December 2nd, 2015

          I love the idea of purchasing heirloom-quality Juliska dishes for loved ones, because it’s a gift you can always count on them enjoying and appreciating as they build a collection. Juliska’s Berry & Thread collection is a perfect choice because the lightly-textured, white dishes look elegant paired with just about any china or everyday dishes. They’re beautiful, versatile and made to last. Here’s a sample of their collection and prices. We can special order any pieces we don’t have in the store.

          Juliska Berry & Thread Gift Guide

          Baked Brie in Puff Pastry

          December 1st, 2015

          Entertaining-Made-EasyThis elegant appetizer is perfect for the holiday season and uses Stonewall Kitchen’s Apple Cranberry Chutney, available in our store.

          Baked Brie in Puff Pastry

          Serves 2-4


          • 1 sheet frozen puff pastry
          • 1/4 jar of Stonewall Kitchen Apple Cranberry Chutney
          • 1 (5-inch or 8-inch wheel) of Brie (skin can be removed if preferred)
          • 1 egg white, optional
          • 1 teaspoon water


          1. Preheat oven to 350 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper.
          2. Allow pastry to thaw. Flour surface and roll the dough into a 13-inch square. You may want to pre-cut a strip of dough from the rolled out pastry to form a false ribbon around the neck of your bag. Place the pastry on the prepared baking sheet.
          3. Making sure you only cut through the skin of the Brie, run a knife around the top 1/4-inch from the edge. Make several cuts across the Brie forming small triangles and then gently remove the skin forming a shallow cup to hold the chutney.
          4. Place the Brie in the center of the pastry. Spoon 1/4 cup of the Chutney over the Brie.
          5. Forming a bag, bring the sides of the pastry up to the center top of the Brie round. If there is too much pastry you may have to trim a little off.
          6. Carefully press the dough onto the Brie and pinch tightly at the top to seal.
          7. Whisk together the egg white and water. Brush entire bag with egg wash to make the baked dough shine.
          8. Place in preheated oven and bake 25-30 minutes until the dough is golden brown.
          9. Remove and allow to cool for a few minutes.
          10. With a large spatula transfer the Brie to a serving dish and serve with French bread toasts, sliced apples, grapes and crackers.