Master Class At Yolk, October 2018

Whenever Pum from Design Army asks me to collaborate on anything the answer is always yes! Her creativity is contagious and over the years each project that we have worked on has been rewarding. Recently Design Army opened a new space, At Yolk- hard to define it is a photo studio, venue, hub of artistic collaboration… We worked on this first Master Class together where we celebrated flowers, photography, styling, art direction and food. Collaborators were Kate Headley, Reema Desai Boldes, Middle Kingdom Porcelain, BD3 Design, Vannys Music and each participant.

Rehearsal Dinner at 1508, September 1, 2018

We host dinners at our Home Restaurant for personal and business. This was a holiday weekend rehearsal dinner–– Saturday night we cooked and Sunday we did wedding flowers. It was a privilege and pleasure to share in the celebration!

PASSING- Shishito Peppers, Cipolline and Balsamic, Purple Potato with Rhubarb Ketchup, Scallop on Kohlrabi with Pickled Ginger, Salmon on Cucumber with Chive, Chateau Les Valentines Cotes du Provence ROSE 2017  and Lemon Verbena Vodka Cocktail

SEATED

Chanterelle, French Bean, Roasted Beets and Leek Salad, Sesame Bread, Daniel-Etienne DeFaix Chablis "Vielles Vignes" 2013

Halibut with Tomato, Eggplant, Late Summer Squash, Chard, and Basil, 48 Hour Bread, Chateau Moulin de Tricot Margaux 2013

Pleasant Ridge Reserve Cheese and Cracker

Chocolate Cake with Coconut Cream and Fig, Pierre Paillard Champagne Bouzy Grand Cru 'Les Terres Roses' ROSÉ NV

DESSERT BITES- Hazelnut Macaroon, Oatmeal Lemon and Thyme Drop, Charcoal Sesame

A dear friend and talented photographer Abby Greenawalt documented.

Leesburg, WOW!

Nell contacted me about her wedding and mentioned that it was going to take place at her fiance’s family home. I was completely unprepared for the secret garden (seriously), farm house, pool, gazebo, views… The bride, groom and partygoers were relaxed and at home on the property–– Nell was in the pool until just before the ceremony. All the way around- Wedding Goals!

Photos- Kristen Gardner, Planning- Pure Whimsy Events

Valentines Day 2018

 Long time friend said they wanted to come for a Valentine/Birthday celebration. We have not hosted an open night in forever so I welcomed the opportunity... they brought some people, I gathered some people–– Thank you to everyone who joined!  PASSING  Brussel Sprouts with Pickled Ginger, Monkfish with Kohlrabi and Lemon, Goat with Cabbage and Roasted Garlic, Beef Cheeks with Beets, Bacon and Turnip, Purple Potato with Celery Root Osetra Caviar and Chive   Bay Leaf Vodka Cocktail   SEATED  Rockfish with Pickled Girasole, Preserved Lemon, Leeks and Frisse- Sorghum Sesame Bread   Domaine Goisot Bourgogne Aligote 2016   Chicken Thigh with Perigord Truffle, Farro, Salsify, Lacitano Kale and Carrot- 48 Hour Buckwheat Bread   San Fereolo 'Valdiba' Dogliani 2015   Walnut Cracker with Sweet Grass Dairy Griffin Cheese  Chocolate Cake with Chocolate Ganache, Coconut Beet Cream and Candied Pecans   Tissot Cremant du Jura Extra Brut   Dessert Bites: Mini Soft Gingerbread with White Chocolate, Sorghum Drops with Hazelnut, Cardamom Heats with Cinnamon Sugar  To Go: Chocolate Fig Bread

Long time friend said they wanted to come for a Valentine/Birthday celebration. We have not hosted an open night in forever so I welcomed the opportunity... they brought some people, I gathered some people–– Thank you to everyone who joined!

PASSING

Brussel Sprouts with Pickled Ginger, Monkfish with Kohlrabi and Lemon, Goat with Cabbage and Roasted Garlic, Beef Cheeks with Beets, Bacon and Turnip, Purple Potato with Celery Root Osetra Caviar and Chive

Bay Leaf Vodka Cocktail

SEATED

Rockfish with Pickled Girasole, Preserved Lemon, Leeks and Frisse- Sorghum Sesame Bread

Domaine Goisot Bourgogne Aligote 2016

Chicken Thigh with Perigord Truffle, Farro, Salsify, Lacitano Kale and Carrot- 48 Hour Buckwheat Bread

San Fereolo 'Valdiba' Dogliani 2015

Walnut Cracker with Sweet Grass Dairy Griffin Cheese

Chocolate Cake with Chocolate Ganache, Coconut Beet Cream and Candied Pecans

Tissot Cremant du Jura Extra Brut

Dessert Bites: Mini Soft Gingerbread with White Chocolate, Sorghum Drops with Hazelnut, Cardamom Heats with Cinnamon Sugar

To Go: Chocolate Fig Bread