Dinner is Served 2018

Dinner is Served

In what has become an annual event our Garden Club Auction Winners gathered for a festive dinner served by Chef Paris Mishoe. This year two groups won the night which allowed for double the fun! In order to make each group feel extra special we set a different place settings each night. Their generous contributions will enable our club's projects to blossom! With gratitude & thanks to both groups.

I had such fun putting my new toy (Janome Embroidery Machine) to work embroidering festive monogrammed napkins for each group.

Our Sommelier; Mic, welcomed the two groups with our wonderful gathering wine, a crisp

Cava by Mas Condina from Wine Authority.

A toast of appreciation made to our guest from our Garden Club!

Chef Paris' signature introduction of his grilled thyme infused margarita paired with a grilled tuna taco got the dinner off to a quick start with Jose Cuervo a welcome sidekick!

Paris charmed the guest with his introduction of each course. His attention to detail is evident as he prepares each plate with a deft precision.

The Colossal Crab Verrine & The Baked Alaska were both stars!

And let's talk about those flowers! Our guests were dazzled with the bewitching floral display.

Petals by Powell had the guest captivated with her delightful table scape of hydrangeas, garden & sweetheart roses complimented with miniature dianthus & stock perfected with eucalyptus.

White Roses, Hydrangea & Flowering Almond adorned the silver chest; Lovely!

                   With Easter right around the corner the mantle featured palms & hydrangeas                         in brass pineapple stands; Welcome!

Daylight savings time & temperatures over 80 degrees allowed for a summery atmosphere!

Each guest left with a sweetheart rose nosegay in a keepsake vintage miniature tea cup.

Heartfelt thankfulness to our Guests, Paris, Ginger, Robin, Mic & Lisa of Petals by Powell. 

Chef Paris Knocked a Home Run with his 5 star menu!
Poor Guy.... felt bad for him, had to leave town after our parties & head to The Masters....
Go Bubba!!!

Bon Appetit

Dinner is Served

Chef Paris menu March 28/29, 2018

Entrée

          Tuna Taco and Grilled Thyme Infused Margarita
   
                    romaine, sonoran grilled tuna, tomato salsa, smoked gouda, cilantro green goddess drizzle

Soup

heart of palm & Leek Bis

 Chives & shaved truffle

Salad
Colossal Crab Verrine

      with jasmine rice, cucumber salsa, p-nut sauce, benne seeds

Mini-Buttermilk Rolls     whipped butter

                                                                                            

   Intermezzo  
Blueberry Sangranita

Main Course

                                                    Veal medallion ala Paris                                                       
mac n cheese, shiitakes, asparagus

                                                                                                                                                                 
Dessert 
Baked Alaska

Paris' Signature espresso Brownies, Salted Caramel Ice Cream & chocolate sauce

Chef Paris Wine & liqueur Pairings

gathering

MAS condina Cava brut

Soup/Salad

Chateau cabannieux graves Blanc

Main Course

Bodega arrocal tinto ribera

Dessert

Aperetif Green chartreuse

Sommelier

Mic Finger Wine Authority

Flowers

Petals by powell