Friday Bridesmaid Lunch and Saturday Wedding Flowers, Late April

Photo Kate Headley I had a great weekend preparing food and flowers for Andrea who got married at the Decatur House yesterday.  I met Andrea quite recently as she was working outside of the country and just returned several weeks in advance of her wedding.

I was contacted a few weeks ago by a family friend of the brides who wanted to plan a "Bridesmaid" (there were no bridesmaids in the wedding) Home Restaurant Lunch.  Late April is full of some of my favorite ingredients, many of which are only available for a moment– helleborus, fava beans, viburnum, fiddlehead ferns, morels...

I will post flower photos when I get them in a few weeks, in the meantime here is the menu from Fridays lunch.  Friday was chilly and damp, lunch was served in front of the fireplace.  For the wedding however on Saturday the sun was out and the temperature was in the 70's...


Wild Rockfish Cake with Grainy Mustard

Chicken with Tarragon on Sweet Potato

Fennel, Caper, Golden Raisin and Lucques Olives on Endive

Scrambled Egg with Sorrel

Girasol Soup

Roasted Beet, Stem and Green with Pickled Beet

(Moutard) Brut Grand Cuvee NV


Blond Morels with Fava Beans and Fiddlehead Ferns on Arugula dressed with Chive Banyuls Vinaigrette, Whole Wheat Farm Bread

(Domaine de la Feuillarde) Saint-Veran V.V. 2008

Lamb Shoulder and Lamb Suasage with English Peas, Pea Shoots, Carrots, Leeks, Tiny Potatoes with Herb Leek Broth, Spelt Foccacia

(Domaine des Hauts Chassis) Crozes Hermitage, Les Chassis 2007

Winnimere Cheese on Walnut Cracker

Banana Cake Frozen Coconut Sandwich with Champagne Mango and Candied Macadamia Nuts

(Moutard) Brut Grand Cuvee NV

Chocolate and Vanilla Shortbread

Take Home: Salty Rosemary Walnut Biscotti