Sunday, November 4, 2018
Wednesday, April 4, 2018
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!!!
with jasmine rice, cucumber salsa, p-nut sauce, benne seeds
Mini-Buttermilk Rolls whipped butter
Main Course
Dessert
Baked Alaska
Paris' Signature espresso Brownies, Salted Caramel Ice Cream & chocolate sauce
gathering
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
romaine, sonoran grilled tuna, tomato salsa, smoked gouda, cilantro green goddess drizzle
Soup
heart of palm & Leek Bis
Chives & shaved truffle
heart of palm & Leek Bis
Chives & shaved truffle
Salad
Colossal Crab Verrine
Colossal Crab Verrine
with jasmine rice, cucumber salsa, p-nut sauce, benne seeds
Mini-Buttermilk Rolls whipped butter
Intermezzo
Blueberry Sangranita
Blueberry Sangranita
Main Course
Veal
medallion ala Paris
mac n cheese, shiitakes, asparagus
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
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