November 5th was a big day for me...I did flowers for a few fabulous couples. I have seen glimpses of photos from the other weddings I did that day but these are the first complete set I have gotten back. As always it was a pleasure to work with Alexandra Kovach. Thank you to Michelle Frankfurter for the photos– her unique point of view is clear through the images that she captures...below are a few of the more flower-centric ones.
Congratulations on the Book Maria and Kelly!
My friends and colleagues Maria and Kelly of Ritzy Bee recently finished a new wedding book for Southern Living. Rumor has it there is one advance copy floating around The Hive and it is gorgeous but I have not seen it yet! The Southern Living Wedding Planner and Keepsake: What to do before saying "I do" will be available to all of us on January 3 next year at bookstores and through Amazon. With their radiance and knowing that all of the photos were taken by Kate Headley I cannot wait to see it!! In the meantime you can sneak a peek on a recent Ritzy Bee blog post. Congratulations!!
xos
Home Restaurant, November 18, 2011
Photo Kate Headley
Very much enjoyed our lively guests at Friday night Home Restaurant!
Passing
Brussel sprouts, pickled ginger
Lamb sausage, fig, carrot
Egg, jowl bacon, toast, sorrel
Rabbit, apple, corncake
Roasted tomato garlic soup
Chicken, sweet potatoes, grainy mustard
Lemon Thyme Vodka Martini
Seated
Flat iron steak, parsnip, broccoli greens
(Pierre Gauthier) Bourgeuil "Soif du Jour" 2010
Spaghetti squash, celeriac, chickweed, pickled beets, chanterelle and fried chicken mushrooms
(Thevenet) Macon Pierreclos 2009
Sablefish, stinging nettles, leeks, tiny potatoes, truffle salt, fennel
(Henri Jouan) Bourgogne Passe-Tout-Grain 2009
Jasper Hill Harbison cheese with walnut cracker
Huckleberry custard with salty rosemary walnut biscotti
(Eudald) 'Familia' Brut Cava NV
Squash pecan pie chocolate sorbet and cocoa nibs
Cookies: Coconut cashew, chocolate mint, gingersnap
Take home
Seeded bread
Cooked Huckleberries
Personal Flowers from an October Wedding
Lovely bride, church ceremony followed by lunch at Longview Gallery, got to work with Teresa from Rex and Regina for the first time. Used lots of dahlias that are now done until next year from Bob Wollam, whites for personal flowers and bright oranges and reds for centerpieces at the lunch.
The bride picked up the different black and white ribbons at a favorite store of mine in NY M&J Trimming.
Photos: Chris Baltazar
Pili Nuts?
Until very recently I had never heard of pili nuts...found them online at One Lucky Duck. They are very rich and kind of buttery tasting– great for eating on their own, baking with or making into a smooth sauce. I learned they are native of the Phillipines and grow in volcanic soil. They are healthy like most nuts but in addition contain a large amount of magnesium and Vitamin E as well as omegas and all essential amino acids.
Close up of a Fall Bouquet
one of my favorite bouquets of the fall... brezillia bauble, cotinus, seeded eucalyptus, scabiosa pod, dahlia, garden rose and hydrangea
photo: Sincerli Photography
Jura Wine Dinner
Last night we hosted a dinner at 1508 with Tom Calder, a wine broker from Paris and Tom Kiska, a wine importer who regularly helps us with our wine pairings at dinners.
All 11 of the wines were from the Jura region in France, 2 from the 1950's!!
Tom and Tom's combined knowledge is astounding, a wonderful group attended– a memorable night.
Passing
Rabbit with Apple on Carrot
Kobacha Squash Puree
Brussel Sprout with Pickled Ginger
Celery Root with Lemon and Argon Oil
Eggs with Jowl Bacon
(Caves Jean Bourdy) Cremant du Jura Brut NV
(Tissot) Cremant du Jura Brut Rose NV
Foie Gras Terrine on Brioche
(Tissot) Vin de Paille 2004
Seated
Cornmeal Soup with Parsnip and Sorrel
(Tissot) Arbois Chardonnay "Classique" 2009
Scallops with Cauliflower and Vanilla, Salty Oat Bread
(Caves Jean Bourdy) Cotes du Jura Blanc 1992
Sweetbreads and Figs, Farm Bread
(Caves Jean Bourdy) Cotes du Jura Blanc 1953
Guinea Hen with Olive Oil Mashed Potatoes and Burgundy Truffles and Collard Green Sprouts, Multi-Grain Roll
(Caves Jean Bourdy) Cotes du Jura Rouge 1959
Lamb Leg with Chanterelle Mushroom and Wilted Romaine, Spelt Olive Oil Focaccia
(Caves Jean Bourdy) Cotes du Jura Rouge 1990
Franche Comte Cheese and Cracker
(Caves Jean Bourdy) Arbois Vin Jaune 2001
Chocolate Pudding with Chocolate Cookie
(Tissot) Trousseau Arbois 2009
Roasted Pear and Almond Sorbet
(Tissot) Cremant du Jura Brut NV
Cardoons
Cardoons from Path Valley Cooperative in Pennsylvania. To cook– slice (some varieties have sharp edges so take care when handling raw), bring salted water to a boil, add cardoons, return to a boil, drain. Repeat this process until the cardoons are tender but not mushy, this usually takes 5 or 6 times.
At our last Home restaurant we made a salad with the cooked cardoons, wild capers, golden raisins, picholine olives, fresh parsley, lemon juice, olive oil, salt and pepper– and served the salad passed on a warm corncake.
Local Bright Summer Flowers on the Elegant Hay Adams Roof
I loved the juxtaposition of the flowers and venue at this Late July wedding.
It was a pleasure to work with Amber Carson Events for the first time. Thanks Rodney Bailey for the photographs.
Bandol paired with Lamb, Basil Mashed Potatoes and Cipolline Onion
I often mention Tom a local wine importer who looks at each of our menus and helps us pair our food with wines from his fabulous cellar of small vineyard, primarily European wines. Last Friday night we served a dish of Whitmore Farms Lamb Chop, Leg and Sausage with Basil Mashed Potatoes, Braised Cipolline Onion and Chard from our backyard...with Chateau Pradeaux Bandol Rouge 2003...the pairing was memorable.
More about the wine from Rosenthal the exporter of this Bandol...
There is the appellation of Bandol with its plethora of producers, some good, some mediocre; and then there is Chateau Pradeaux, the unique, inimitable, standard bearer for this ancient wine-growing district. The Chateau Pradeaux is situated on the outskirts of the town of St. Cyr Sur Mer which lies directly on the Mediterranean Ocean between Toulon and Marseilles. The estate is owned by the Portalis family which has owned this property since before the French Revolution. The domaine is currently under the direction of Cyrille Portalis, who continues to maintain the great traditions of this estate.
The vineyards are cultivated in as natural a manner as possible with reliance on organic methods. In fact, during the spring months sheep are permitted to graze in the vineyards thereby eliminating any need to use herbicides and at the same time providing a natural compost.
The wines of Pradeaux are brooding and difficult. Produced on the back of the noble Mourvedre, Pradeaux in its youthful stages is tannic, backward, and sometimes ornery. The wines are not destemmed; "elevage" in large oak foudres can last as long as four years; the essential blend is at least 95% Mourvedre; vines of less than 25 years of age are not used for the reds.
Early Spring Wedding on Style Me Pretty
Loved to see images from early spring with my flowers on Style me Pretty last week!
Photo Love Life Images
September 2011 Home Restaurant
Photo Kate Headley
Friday night we had an open Home Restaurant, fabulous group!
This is what we ate and drank–
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PASSING Whitmore Bacon and Eggs on Buckwheat Toast Cardoon, Golden Raisin, Young Olive, Fennel and Caper Rabbit and Rhubarb Ketchup with French Breakfast Radish Stuffed Squash Blossoms Roasted Shishito Peppers Cold Beet Soup with Grain Yogurt Scallop on Cucumber with Sesame and Ginger Basil Lime Vodka Cocktail (Chateau de Roquefort) Cotes de Provence ROSE 'Corail' 2010 SEATED Black Cod with Butterhead, Okra and Shallot Dressing 48 Hour Bread (Tenuta Roveglia) Lugana Classico 2010 Baby Lima Beans, Green Tomatoes, Eggplant and Spaghetti Squash and Baby Collard Greens Garlic Bread (Villargeau) Coteaux du Giennois Sauvignon Blanc 2010 Lamb Chop, Loin and Sausage with Basil Mashed Potatoes, Cipollini and Chard Spelt Olive Oil Bread (Ch. Pradeaux) Bandol Rouge 2003 Mayor of Nye Beach Cheese and Cracker Zucchini Cake with Frozen Winter Squash and Candied Walnuts (Tissot) Cremant du Jura "Indigene" NV Bites: Warm Chocolate Chocolate Chip Cookies, Celeste Fig Take Home: Sesame Bread, Salty Rosemary Walnut Biscotti, Fresh Bay Leaves |
A La Mode Dahlias
Maybe it is the name that attracts me...personally I like ice cream and I like baked goods but I have always been partial to any baked good served with ice cream– a la mode... Dahlias do not travel well. I only use them when they are available locally, most years they are at their best in the DC area from August through mid October. Most of the dahlias I use are from Wollam Gardens. I use as many as possible, especially these bi-color white and orange a la modes, while they are available.
Details from a summer St. Regis wedding
Mash Celery Root
For the last five nights mashed celery root has been part of our dinner. This is not the first time that we have gotten stuck on a particular food and it often happens at the beginning of the season when the food is available for the first time after it has been out of season for awhile...I assume that once we tire of the mash we will move on to roasting, marinating...
Mash Celery Root
Celery Root
Favorite Olive Oil (we used Tuscan Laudemio)
Favorite Salt (we cooked with a fine ground French sea salt and finished with pink Himalayan)
Freshly Ground Black Pepper (we used tellicherry)
Peel the celery root and chop into roughly 1 inch cubes, the pieces need to be more or less uniform so they can cook evenly. Place in a pot, cover with water, season with salt and bring to a boil. Cook until celery root is tender when pierced with a fork. Drain the celery root, place in a high speed blender, add olive oil, salt and pepper to taste and process until very smooth. Serve hot.