Wednesday, January 21, 2009

30 for a 40th

An elegant 40th birthday for one of my favorite clients. Miss “N” has superb taste and we used many of her own object d’art combined with my items out of our prop inventory to create a special table for the evening. The flowers included two varieties of green hydrangea, magnolia leaves, small apricot dahlias, pheasant feathers, poppy pods, rust amaranthus, hypernium berries and other botanicals.

This was a special night planned for late September just as the banking crisis hit. We had some Recession Concessions in here by bringing the party indoors, having only one bar open, reducing the size of the stationary display which eliminated a rental table and cloth along with selecting standard table linens and not using specialty or custom linens.

Passed Hors D'oeuvres
Baked Italian Shrimp
Bacon Grissini
Macaroni & Cheese Minis
Mini Bleu Cheese Burgers
Pulled Pork on Cornmeal Biscuits
Thai Chicken with Peanut Sauce

Stationary Table
International Cheese with Seasonal Fruits, Dried Fruits, Breads & Crackers
Seasonal Crudités Extravaganza with Dips
Sundried Tomato Pate
Pickled Grapes
Grape Leaves

Plated First Course
Tortiglioni with Filet de Pomodoro

Plated Main Course
Scallops with Creamy Bacon Vinaigrette on Haricot Verte
Vanilla Glazed Duck Breasts with Sautéed Clementines
Roasted Lamb Marinated in Oregano, Garlic & Olive Oil
Served with Baked Eggplant & Roasted Red Peppers
Broccoli Rabe with Garlic
Horseradish Mashed Potatoes
Orange Glazed Carrots
Haricot Verte with Grape Tomatoes
Great Breads with Artisanl XVO

Plated Salad
Romaine with Oranges and Red Onions
In a Red Wine Vinaigrette

Cheese Course

Passed Dessert

Warm Chocolate Chip Cookies
Malted Milk Shots
Mini Smores
Mini Ice Cream Cones

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