Pattern Players: A Dining Room Remodel (and a Delicious Recipe!) From Instagram Foodie Kevin Masse

Photo by Julie Bidwell

As both passionate pattern lovers and enthusiastic home cooks (and eaters!), there are few things we love more than when these two worlds combine. That's why we were so excited to be a part of the home renovations of Kevin Masse, the man behind one of our favorite IG foodie feeds. Kevin has used two Hygge & West wallpapers in his beautiful home, and the results have been as visually stimulating as his food is hunger-inducing. We caught up with Kevin to get the lowdown on his home design process as well as an extra special, extra hygge holiday recipe (that we can't wait to make all year long!).

Slice (Charcoal) in Kevin's guest bedroom

Kevin's dining room featuring Daydream (Orange)

Hygge & West: What drew you to your current home and why introduce wallpaper into your design plans?

Kevin Masse: Wallpaper is back and I could not be more excited. We took the leap and decided to accent a few walls in our house with Hygge & West and it was one of the best decisions we’ve made.

We’ve been homeowners for almost two years now. We had only reengaged our search for a house when we found our current home. What we loved is that the house was turnkey, the bones were solid for a 1958 build, everything had been remodeled—in a way that we actually liked—and we’d be free to move in and focus on building our careers, not picking out bathroom tile. Although, that day will come, at some point, I’m sure.

Kevin's dining room before and during wallpaper installation

H&W: What was your home's design process like? What inspired and informed your design and decor choices?

KM: Our focus was on bringing to life our mid-century aesthetic in a way that fit our immediate needs, slowly taking time to embellish our new home to reflect the way we live—comfortably, but by no means over the top. We’ve replaced a few light fixtures in the kitchen and dining area, painted here and there, and overhauled what functions as my office, but, slowly, we’ve begun to layer both pattern and color into our home to showcase our personalities. Fun, never overly serious, creative, and curious—all things that inspire myself and my husband on a daily basis.

Kevin's home kitchen

H&W: As the VP of Global Community Engagement at @thefeedfeed and passionate home cook yourself, food plays a big role in your life. What do you see as the intersection between food and design?

KM: What I’ve loved about this evolution is that it has helped us focus on keeping things simple, and as we’ve slowly moved to each new project/room, this mantra has permeated my way of being, my way of thinking, and my way of approaching both design and cooking. Our home is modest, about 1,800 square feet, situated in a tucked away neighborhood in West Hartford, CT—the floor plan is open, which allows me to spend most of my time in the kitchen, while still feeling like I am part of the action. As VP of Global Community Engagement for The Feedfeed, food is pretty much my life—but owning a home has opened my eyes to parallels between good cooking and good design. Both bring pleasure to those who experience them, and both are best when uncomplicated and unfussy.

Kevin's guest bedroom now, with Slice (Charcoal) and before

H&W: You've used Daydream (Orange) in your dining room and, more recently, Slice (Charcoal) in your guest bedroom makeover. What inspired your decision to bring pattern into the mix in this way?

KM: It should come as no surprise that our idea to wallpaper was ignited one night around our dinner table with guests, who had recently just completed a renovation of their home. Our guest room, over time, became a graveyard for bric-a-brac that we don’t know what do with, odds and ends that were yet to find new homes and just in general a space we did not spend much time in. I wanted to reimagine this space, keeping it simple, keeping it budget-friendly, and also keeping it fun. What we ended up with is a room that feels comfortable, where our guests can unwind and recharge, free from clutter and in a space that is simple, yet elegant and welcoming—a far cry from where we started.

We love following Kevin on Instagram for a drool-worthy dose of food porn, so of course, we couldn't let him get away without sharing a favorite holiday recipe! Keep scrolling for a seriously delicious and easy-to-make meal that will bring plenty of hygge—and hungry mouths!—to your holiday table.

PEAR & GORGONZOLA PIZZA with TOASTED WALNUTS & ARUGULA

From Kevin: This holiday season, as we gear up for gathering after gathering, remember to keep things simple, and above all, to focus on spending quality time with those you love.

Makes two 10-inch pizzas (about 6 servings)

INGREDIENTS:

1 ball store-bought pizza dough, divided at room temp

¼ cup all purpose flour

4 tablespoons extra virgin olive oil

2 cloves garlic, minced and divided

2 ripe pears, thinly sliced

½ cup shredded mozzarella cheese, divided

½ cup crumbled gorgonzola, divided

1 teaspoon crushed red pepper, divided

¼ cup walnuts, toasted and chopped, divided

Salt and pepper to taste

1 cup baby arugula, divided

METHOD:

1. Preheat oven to 550 degrees with a baking stone or steel, positioned on the lowest oven rack and allow to preheat for 45 minutes to one hour.

2. Sprinkle flour on counter top and, working one piece of dough at a time, gently shape into a 10-inch round, being careful not to overwork the dough. If the dough springs back, allow it to rest for 10 minutes and continue gently stretching it with your hands.

3. Place dough on parchment paper and drizzle with 2 tablespoons extra virgin olive oil and spread half of the minced garlic across the dough. Arrange the pears atop the pizza and sprinkle with half of the mozzarella cheese, half of the gorgonzola, ½ teaspoon crushed red pepper, and half of the walnuts. Guild the pizza with a few generous turns from the pepper mill and just a sprinkling of salt.

4. With a pizza peel or the backside of a sheet pan, slide the pizza directly on top of the stone/steel and bake for 12-14 minutes, or until the crust has deeply browned.

5. Carefully remove the pizza from the oven and let rest for 3 minutes. Slice the pizza and spread half of the baby arugula over the top. Drizzle with extra virgin olive oil just before serving.