So as most of you probably know I am in the process of developing this as a full time career. If you look at the blog and like what you see become a follower! Also give me feedback or comments if you like, I would love to know what I could be doing better.
One of my dear friends Kelly is getting married in August and asked me to put together some gifts for her bridesmaids for her bachelorette party. The girls had plenty of fun activities so I needed to make sure they were keeping hydrated and well nourished. I had lemon, espresso, chocolate peanut butter, coconut, and cinnamon almond biscookie in little bags and stuffed a chinese take out box full of trail mix and water to give the girls a fun anti-hang over kit!
For dinner I did a Mediterranean theme. The decor was so fun to do! I did all the arrangements and had little favors of handmade chocolates with the verse the ladies studied that day. Unfortunately I couldn’t get a picture of the table all set when the sun was going down, but the darker pictures are when the party was over so you could see what it really looked like at dinner time with the beautiful candle light and sunset.
The dinner started off with a bellini bar and a trio of hummus and pita chips. The first course was a cucumber, heirloom tomato salad with feta. For the main course I chose to do one of my favorite dishes from Italy; rosemary and garlic crusted lamb chops with a mint gremolita served with Mediterranean marinated roasted vegetables and an orzo salad with artichoke hearts, golden raisins, and pine nuts. We topped the meal off with one of my favorite summer desserts a mixed berry cobbler with home made cinnamon almond gelato!
This was such a fun event to cater and plan. These ladies were so fun to cook for! They planned a day to go down to a beach house and do a bible study to relax and fellowship. I catered lunch and dinner and enjoyed being able to do the decor and the food. For lunch we did a garden/lemon theme with terracotta pots, watering cans, lemon leaves, and fresh lemons.
The food for lunch was a trio of salads and flatbreads. I served a fruit salad in an orange cup, chinese chicken salad in a take out box, and a mixed greens salad with avocado, pine nut and pesto in a wanton cup. We did a slow roasted tomato and goat cheese flatbread and a fig and prosciutto flatbread for the table and for dessert I did a variety of my famous biscookie, featuring new flavors such as nutella, lemon, coconut, and carrot cake.
Dinner coming soon!