This spring friend and colleague Anne Book contacted me on Wednesday asking if I could host a celebration following her vows on Saturday (in three days). Happily I did not have an event and was thrilled to be a part of her special day. On Friday, the day before her ceremony plans became complicated and we decided to shift and have the ceremony as well as the planned celebration at my home/studio. We cooked, made a wedding cake and flowered. Lucky for everyone Kate Headley documented.
We are psyched to be on the list of Martha Stewart Weddings, Top Floral Designers! It will be available in a few days on i pad and in print, here is a sneak peak–– if you are looking for me I am number 63. The photo here and featured in the magazine was taken by Kate Headley. The wedding was styled by Ritzy Bee Events and the day of paper products were done by Simplesong Design. What tickles me is that now I have collaborated with Kate, Maria, Kelly and Suann for years on a wide variety of projects. I rely on them for things work related but they are also my friends... but this image is from the very first wedding that we worked on together and I believe the very first time that we all met in person.
Photo: Kate Headley Lovely evening thanks to fabulous guests and the promise of spring in the air!
Shad Roe on Corncake with Sorrel, Lamb Shoulder with Gremolata, Veal Sweetbreads on Fingerling Potato, Brussel Sprouts with Pickled Ginger, Beets Roasted with Balsamic and Peanuts
Bay Leaf Lemon Vodka Cocktail, Domaine La Blaque Rose Pierrevert 2012
Pacific Cod with Leeks, Pea Shoots and Saffron Broth– Buckwheat Bread
Domaine Grosbot Barbara San Pourcain Rouge 'Chambre d'Edouard' 2011
Black Trumpet Mushrooms with Arugula, Mizuna and Seeds-– 48 Hour Farm Bread
Domaine Roux Bourgogne Blanc 2012
Chicken Braised in Red Wine Stuffed with Black Truffles, Shallots, Mashed Celery Root and Radish Sprouts– Rosemary Spelt Bread
Mas d'Alezon Faugeres 'Montfalette' 2011
Grayson Cheese on Walnut Cracker
Rhubarb, Coconut and Orange Trifle with Candied Cashews
Tissot Cremant Blanc
Bites: Pistachio Coconut Macaroon, Popcorn Chocolate Chip, Chococlate Cake with Cocoa Nibs
Take Home: Chocolate Sesame Shortbread
The Textile Museum in DC is moving from its home in Kalorama to the George Washington University campus. I will miss doing flowers for weddings at the stunning historic home that was built in the early 1900's. Flowers: polo rose, creme de la creme rose, peach campanella rose, sahara rose, double freesia, seeded eucalyptus.
Stunning bride! Thanks Kate Headley for the photo.
Last Friday JT who works with me spent a few hours driving to pick up the last 25 stems of A la Mode Dahlias for the year. Just one stem of these creamy beauties in a centerpiece makes a huge impact. I judiciously spread the blooms between my two weddings last Saturday. Lucky for me Kate Headley stopped by with her camera around the same time JT returned with the flowers. Check out Kate's blog to see the rest of the images.
It has been an amazing dahlia season. I have been fortunate to get my hands on hundreds of dinner plate dahlias (the really really big ones) from local growers Andrea of LynnVale Studios and Don of Don's Dahlias. My remorse about the end of dahlia season should be somewhat relieved tomorrow when I get the first coral peonies of the season from Chile and white anemones with black centers from upstate New York.
On Saturday I got to do flowers for a fabulous couple and Kate Headley (photographer and my friend) was a bridesmaid. It was fun to see her in the wedding party instead of working. Even though she was off duty and was without camera she snapped a few outstanding photos with her phone!
Photo Kate Headley
We hosted two open Home Restaurants last weekend. Great guests, lots of fun and such a fabulous variety of spring ingredients. We had a few vegans join us, the ingredients in the parenthesis were for them.
For those of you who joined us thank you and hope to see you again very soon!
Scallop Rhubard Chervil (Giant Lima Bean), Soft Shell Sorrel Avocado (Sweet Potato), Flat Iron Horse Radish (Shiitake), Asparagus with Leek, Raw Beet Noodles Johnny Jump Ups Walnuts, Egg Bacon Chives Cabbage (Polenta)
(Gerard Boulay) Sancerre ROSE 2012/ Lemon Balm Vodka Cocktail
Fava Bean, Arugula, Artichoke, Fennel, Preserved Lemons, Green Olives, Parsley
(Dominique Piron) Morgon Cotes du Py 2010
Ramps, Fiddlehead, Bamboo, Sesame Seeds, Black Rice, Vietnamese Cilantro, Ginger, Baby Collard Greens
(Grange Tiphaine) Montlouis "Clef de Sol" Blanc 2011
Wood Grilled Chicken Thigh, Morels, Rapini, Basil Olive Oil Mash Potatoes (Quinoa, Red Lentils)
(Prudhon) St. Aubin Rouge 1er "Les Frionnes" 2009
Oma Cheese and Walnut Cracker
Strawberry Frangipane Tart, Frozen Lavender and Lemon Balm
(Pierre Paillard) Brut Champagne Bouzy Grand Cru NV
Photo Kate Headley
We were thrilled to start the new year with back to back private home restaurants. The weekend was fabulous thanks to two fabulous groups of guests.
This is what we ate and drank–
PASSING: Seared Scallops on Cucumber with Sorrel, Lamb Leg with Grainy Mustard, Egg and Oregon Black Truffle, Watermelon Radish with Parsley, Flat Iron Steak with Caramelized Onion (Saturday night Chicken), Pickled Turnips and Carrots
(Domaine du Gour de Chaule) Gigondas Rose "Cuvee Amour de Rose" 2011, Lemon Bay Leaf Vodka Cocktail
Rockfish with Black Rice, Brussel Sprouts and Pickled Ginger, Spelt Olive Oil Bread
(Cantina Convento Muri-Gries) Pinot Nero Alto Adige 2010
Mizuna, Potato, Bacon and Black Trumpet Mushroom Salad, Grilled Rosemary Bread
(Cheveau) Macon-Fuisse "Les Grandes Bruyeres" 2010
Poached Chicken with Leeks, Girasol, Fennel, Spinach and Saffron (Saturday Braised Beef Short Ribs), 48 Hour Bread
(Triacca) Sassella Valtellina Superiore 2008
Winnimere Cheese with Cracker
Soft Gingerbread with Pears, Frozen Coconut and Pine Nuts
(Domaine de Montbourgeau) Cremant du Jura NV
Bites: Chocolate Covered Marcona Almonds, Chocolate Chip Pistachio Drops, Mini Chocolate Cakes