A Botanical Baby Shower

It was a real treat to collaborate with so many talented women who make so many beautiful thing and to combine our strengths to make an extra special Baby Shower for the lovely Stephanie Schur, owner of the incredible flower shop Botany.  Tastemaker Jenni Kayne shot the party for her blog and gathered all of the details, from florals to tabletop to recipes and more, and you should def check them all out on Rip Plus Tan!  It's such a joke that I think I know so many people when really I just admire their work and charming lives via Instagram (follow me!!).  Pathetic!  This party was a great chance to put voices to the faces and see their work up close.   Stephanie has a really pretty, soft and natural sense of style, which set the tone for the day.  The florals from Botany were beyond, lush with dahlias and queen anne's lace (a personal favorite).  My menu was inspired by the end of summer and the fact that Stephanie's a vegetarian.  Plus we both shared the fantasy of an over the top dessert display. Task accomplished.  I'm always excited when I get the chance to work with the amazing team at Casa de Perrin because their array of pretty table top things really makes the table soar - they have that perfect eye.  And photographs of Simone Le Blanc's custom gift giving business are always intriguing but the thoughtful quilting activity she created for Stephanie's shower truly blew me away (details on Rip Plus Tan!!).  So luxurious.  Yet so authentic.  I love celebrations and this was the perfect occasion for a good one - an especially pretty one.

The Menu

Sips

farmers market bellini bar

peach, pluot, blackberry, strawberry & fig

pimm's cup

pimm's no. 1, cucumber, strawberry, ginger, lemon

moroccan mint iced tea

cherry lemonade

Snacks

fresh corn shortcakes with creme fraiche & chives

wild mushroom, ricotta & thyme flatbread

To Start

chilled corn soup with avocado creme

pesto, artichoke & burrata tartine

curried egg salad with roast tomato tartine

To Share

stone fruit, arugula & marcona almond salad with sherry vinaigrette

nicoise sale with haricots verts, cherry tomatoes, fingerling potatoes, capers & olives

farro salad with toasted hazelnuts, kale, pecorino & lemon

grilled vegetable platter with eggplant, zucchini, summer squash & red peppers

Sweet

raspberry pistachio eton mess

strawberry shortcakes with buttermilk biscuits & sweetened cream

lavender shortbread

cherry almond crumb bars

chocolate chip cookies with sea salt

meyer lemon olive oil cake

old fashioned chocolate cake

naked layer cake with almond buttercream, cherries & toasted almonds

Une belle fete pour une belle fille

This party makes me happy.  Throwing a birthday brunch for my dear friend Ahna truly reminded me what entertaining at home is all about.  First, it's about an occasion.  This was a chance to bring a great group of girls together to celebrate our amazing friend.  I focused on a few thoughtful touches to celebrate the guest of honor.  Because Ahna has turned us all on to incredible astrologers and healers, this was our chance to give back.  A few ladies pitched in to hire a tarot card reader to do readings for all of the guests throughout the party--super fun (not to mention a great conversation piece!).  And what a perfect opportunity to serve a few of her favorites: crepes complete, French pastries, and chocolate (all made in advance!!).  Because I kept the menu simple, I had time to play with flowers, which was enjoyable (rather than stressful!), as I wasn't trying to get a million things done.  The control freak in me let go and accepted help from good friends who brought the almond croissants (thanks Court!), helped set the table (thanks Jen!), and even assembled the hors d'oeuvres (Julianna you're the best!!).  Because I was relaxed, I felt present and really enjoyed myself amongst friends. As did the rest of the girls.  It's not about fuss or getting it all right, it's about bringing people together.  Thanks Ahna for being a wonderful and inspiring reason to throw a fete.

The Menu

Sips

pink champagne

Snacks

brillat-savarin, grapes, persimmon, fig jam & baguette

gravlax, creme fraiche & dill on toast points

To Share

ham & cheese crepes with bechamel & chives

stirred eggs with chanterelles & herbs

grapefruit, fennel & avocado

bibb lettuce with shallots & champagne vinaigrette

almond croissants, chocolate hazelnut spread & raspberry currant jam

Sweet

flourless chocolate birthday cake with whipped cream

cafe au lait

Edible Flower Videos with LEAFtv

When I met Erin Falconer and Geri Hirsch, I was impressed.  These two very smart, very cool ladies have created LEAFtv, which features beautiful how-to videos in the world of Living, Eating and Fashion.  It's going to be huge.  We teamed up to create a series of videos showcasing edible flowers, just in time for a Mother's Day Luncheon.  This "sous-vide" salmon recipe is my and Greg's go-to easy dinner.  It sounds way more complicated than it really is.  You simply marinate your salmon in a ziploc bag, and also cook it in it.  Zero clean-up!!  Check out the video for a step-by-step tutorial.  Stay tuned tomorrow for how to build a grown-up ice cream sundae bar!  Thank you Erin and Geri for including me--looking forward to future collaborations!

The Menu

sips

lavender champagne cocktail

to start

mixed greens salad with shaved vegetables & champagne vinaigrette

to share

"sous-vide" salmon with lemon & dill

roast asparagus & fingerling potatoes

sweet

ice cream sundae bar with lavender, saffron rosewater & ginger rosewater ice cream

Easter Egg Hunt

This year my friend Leah went all out with a kid's fantasy Easter: an egg hunt, egg on spoon relays and pin the tail on the bunny.  It was a pleasure to create a menu that lived up to all of the fun.  Bunny and chick shaped finger sandwiches accompanied bunny mac & cheese and bunny snacks (aka carrot sticks).  The kids provided the dessert by sharing treats from their Easter baskets and decorating sugar cookies.  If you've ever wondered who likes Peeps, think no further: kids (they freak out for them!).  There were treats for the adults as well: starting with spicy Bloody Mary's and rhubarb fizzes.  A Greek Easter Luncheon was a great buffet for a day of grazing.  Grilled leg of lamb filled pitas with plenty of dips, sauces, veggies & a big Greek salad.  The whole day got me excited for warmer weather and days filled with good food, good drinks and great friends.  Lots of parties to come...

The Menu

sips

pink lemonade

rhubarb fizzes

spicy bloody mary's

snacks

stuffed grape leaves

spinach & ricotta spanikopita

curried deviled eggs

kids

buttermilk chicken tenders

bunny pb & j's

egg shaped turkey & cheese

bunny mac & cheese

carrot sticks

to share

grilled rosemary leg of lamb

hummus, tzatziki, baba ganoush, tabouli, eggplant caviar, parsley mint sauce, honeyed onions & currants and pita bread

swiss chard with tahini yogurt sauce & pine nuts

smashed fingerling potatoes

little gems with cherry tomatoes, cucumber, french feta, kalamata olives & red wine vinaigrette

sweet

Easter baskets