Our November 1st tasting hosted at the Carnegie Institute in Washington, D.C. was a huge success. Incase you were unable to attend we will recap the wonderful evening here. The night started off with guest enjoying passed hors d’oeuvres, specialty cocktails + interactive food stations.

The flower arrangements were fabulous, thanks to Morgan from Petals & Hedges! From the rotunda, to the boardroom + ballroom, the space flowed beautifully.

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Our executive pastry chef designed the delicious, three tiered wedding cake. 

As a “late night snack” option, we passed mini donuts with chocolate + strawberry milk shooters!

If you could not make it to our November tasting, be sure to rsvp to one of our 2012 events!

Again thank you to the wonderful vendors who helped us in our endevers to put on the best event possible. Special Thanks to Saskia Paulussen Photography for allowing us to share your beautiful photos

Serves 6

{ Ingredients }

4 Cups Milk
1 1/3 Cups Sugar
12 Large Egg Yolks
1/2 Cup Bourbon
1 Cup Chilled Heavy Cream
Grated Nutmeg – Garnish

Directions

In medium saucepan, whisk milk & sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow & steady stream.Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired & cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

Enjoy!

The venue that Sufia and Matthew chose was the Meridian House. This historic home is not only beautiful but it is the perfect space for an elegant wedding reception. The outside of the building was designed after 18th century French architecture and has the beautiful Latin inscription: “Quo habitat felicitas nil entret mali”  meaning where happiness dwells, evil will not enter.

Immediately off the back entrance of the foyer is a pebbled courtyard scattered with imported linden trees perfectly framing the space. These knobby trees give the courtyard a romantic aura especially during this winter months.  As guests entered the foyer of the Meridian House they could find their escort cards, which were  beautifully displayed on a cherry wood table with crystal candelabra.

The inside of the Meridian House has high ceilings, original wrought- iron railings, marble + wood  floors and glistening chandleiers. The creme colored marble walls were perfectly accented by the violet linens the couple chose.  The center table arrangement consisted of delicate flowering plum branches, plum calla lilies, and ivory roses giving height to the display of Indonesian Beef Sate, Creole Seafood Empanadas, and Brie en Croute.

After cocktail hour guest were called to prayer in the dining room. Once guests were seated a blessing and toast were made in honor of the newlyweds.  The linens in the dining room were a delicate ivory paired with our vivacious Adele Lamour napkins. The colors of the linens perfectly tied together the center piece of plum calla lilies and hot pink gerber daisies. Preset at the tables were spinach & romaine salads with gorgonzola, toasted walnuts and dried cranberries.

The entrees, which were preselected by the guests, were either the Honey Roasted Chicken with Sage & Walnuts or the Seared Atlantic Salmon with Lemon Dill Sauce. After dinner, guests were offered coffee and sugared dates which are traditionally served at meals during Ramadan. The real fun began when the mariachi band began to play in the library.  They played traditional Ranchera Music while guests danced along with the sounds of the trumpet, guitar, violin, and vihuela.

Once the guests got their fill of dancing and music an announcement for the cutting of the cake in the loggia was made. The custom cake was designed by our Executive Pastry Chef and included a variety of flavors such as, chocolate with buttercream filling, vanilla with vanilla buttercream, and a lemon cake with raspberry buttercream filling.

The beautiful three teired cake was decorated with swiss dot and scroll patterns, wrapped in violet ribbon and topped with plum cala lilies. Following the cutting of the cake was the traditional women’s party in the dining room and the men’s party in the drawing room.

The outcome of this wedding was elegant and fun. The influence of Sufia and Matthews cultures made this day unique and truly theirs. Special thanks to Martha FitzSimon Photography for sharing her beautiful photos and to Sufia and Matthew for letting us be a part of your special day! We wish you a life of love and happiness!

{ October 2011 }

Serves 3

{ Ingredients }

1  Cup  Fresh Cranberries
1/4  Cup  Sugar
3  Tablespoons  Water
1  (750-milliliter) Bottle Moonshine
2  (2- x 1-inch) Orange Rind Strips – Garnish

Directions

Cook cranberries, sugar & water in a saucepan over medium heat 5 minutes or until sugar dissolves, liquid begins to turn a light pink color & cranberries just begin to pop. Let cool slightly (about 10 minutes). Pour mixture into a large glass jar; stir in moonshine & orange rind strips. Let stand at room temperature 3 days. Pour through a fine-wire mesh strainer into a bowl; discard solids. Return moonshine mixture to jar. Store in refrigerator up to 2 months.

Enjoy!

{ Photo & Recipe: Southern Living }

Serves 2

~ Ingredients ~

2 Cups Apple Cider
1 Cinnamon Stick
2 Tablespoons H
1 Tablespoon Green Pepper Sauce
1/4 Cup Rum
Apple Slices - Garnish

~ Directions ~

In 1-quart saucepan over high heat, heat apple cider, cinnamon stick, honey & Tabasco green sauce to boiling. Reduce heat to low; simmer 5 minutes. Remove from heat; add rum.Pour into glasses. Serve warm; garnish with apple slices.

{ Photo & Recipe: Blisstree }

For the ultimate tailgate in which you will be able to enjoy the game as much as the food, RSVP offers an array of budget friendly and delicious options that will have you and your guests cheering until the last quarter!

On this balmy and beautiful Tuesday night we were able to set up both indoors and out. An array of color schemes and floral arrangements were displayed as well as different table settings and food stations. To fit the season, we offered two signature cocktails: Spiked Peach Iced Tea + Pomegranate Sparklers.

The night began with passed hors d’oeuvres including Roasted Yellow Beet Stacks, Figs Wrapped in Bacon, and Bite-size Korean Barbecue Tacos. The favorites of the night were the Lobster Orzo Bites, The Shrimp Croquette Lollipops and the Fish & Chips which were served with a shooter of Beer.

As guests mingled they could visit the Risotto Station, Churrascaria Station and a Vintage Buffet. Both stations were manned by one of our talented Chefs, who prepared and served the delectable dishes. The Risotto Station inspired by the season included Pumpkin Risotto, as well as Basil Infused Wild Mushroom Risotto.

The Churrascaria Station included Pink Peppercorn & Dark Rum Glazed Tenderloin, Pancetta Wrapped Chicken with Sage, Grilled Corn & Roasted Pepper Salad, Chipotle Mashed Potatoes and Asparagus Salad with Leeks & Grape Tomatoes. The Vintage Buffet offered a location for guests to serve themselves and included Pesto Parmesan Chicken Scallopini, Deviled Crab Stuffed Tilapia, Tortellini Alla Porcini, Couscous Pilaf with Apricot & Apple, and a fresh Haricot Vert Salad.

For guests with a sweet tooth, we offered a dessert display with a selection of sweets. There was everything from assorted Mini Whoopi Pies, White Chocolate Mint Truffles, Double Chocolate Demiline and even a Savory + Sweet Bacon Ice Cream.

As a thank you for joining us, we offered guests sweet Cranberry Morello Cherry Jam favors in miniature jars.

Thank you to Volanni Floral Design for the fabulous arrangements, the Decatur House, Chris Laich Music, and Perfect Settings. Also, a special thanks to Moshe Zusman Photography Studio for sharing his amazing work with us! Cheers to an eventful year!

The reception was held at River Farm located on the beautiful waterfront of Alexandria, Virginia. The River farm serves as Headquarters to the American Horticulture Society and is the perfect setting for a bride who wants it all; waterfront views, luscious gardens, and a historic plantation right outside our Nation’s Capitol.

The bride chose the colors of white, vibrant violet and a soft butter yellow, which perfectly complemented the greenery of the venue and the vibrant personality of the couple themselves.  The flowers consisted of roses and were beautifully displayed in both round and rectangular vases.

Beverage urns of Spiked Lemonade and water were placed near the entrance of the venue for parched guests to quench their thirsts. There was also a full service bar for guests to visit throughout the night. During cocktail hour hors d’oeuvres were passed including mini crab cakes, bourbon glazed tenderloin, sun-gold cherry tomatoes, tenderloin + asparagus wraps, and an Asian style chicken + coriander dumpling.

The Bride and Groom wanted to keep the reception and cocktail hour fun so a dance floor made for moving and a Corn Hole set decorated with wedding rings + their wedding date, were brought in for their guest’s enjoyment.  Following cocktail hour was the seated dinner. The first course was a refreshing summer salad of baby spinach and ruby red strawberries dressed with an herbed balsamic vinaigrette. The entrée was honey roasted chicken with sage & walnuts or the vegetarian option of balsamic charred corn ravioli.

Following dinner guest were invited to join the bride and groom for the cutting of the cake. The white and violet cake was a custom made by our Executive Pastry Chef and was topped with vibrant flowers.

The outcome of this august wedding was absolutely breath taking. Thank you to Connor Studios for sharing your beautiful photos with us and thank you to Katie and Alex for letting us be apart of your special day. Here’s to a lifetime of love and happiness!

Congratulations Katie + Alex!!

{ August 2011 }

Serves 1

~ Ingredients ~

1/2 Peach, Cut into thick slices
3 or 4 fresh mint leaves
1 lemon wedge
1 ounce water
1/2 ounce simple syrup
2 ounces whiskey (Degroff suggests Canadian whiskey, but bourbon also works well)
1 sprig mint
1 thin peach slice for garnish

~ Directions ~

Muddle all ingredients except whiskey in a cocktail shaker. Add ice & whiskey. Shake & strain into an ice-filled old fashioned glass & garnish with a peach slice & a sprig of mint.

Enjoy!

{ Photo & Recipe: the kitchen }

Serves 4

~ Ingredients ~

8  Large Mint Leaves
1  (750-milliter) Bottle Cava Sparkling wine, Chilled
3/4  Cup  White Grape Juice, Chilled
1/2 Cup  Sliced Fresh Strawberries
1/4  Cup  Orange Liqueur
Fresh Sugar Cane Sticks – Garnish

~ Directions ~

Press mint leaves against sides of a large pitcher with back of a wooden spoon to release flavors. Stir in sparkling wine, white grape juice, strawberries & Orange Liqueur. Serve immediately over ice. Garnish, if desired.

Enjoy!

{ Photo & Recipe: My Recipes }

The award ceremony was held in late July at the lavish National Museum of Women in the Arts. This venue, with its history of exclusively recognizing women in the arts, set the perfect tone for celebrating the exemplary leadership of the local business women receiving the 2011 Brava! Award.

While the ballroom of the NMWA made the event the grand affair it was, the color palette of soft greens, whites and violets evoked the feeling of a charming spring soiree. The beautiful floral arrangements of purple hydrangea, white roses and green accents brightened the space.

At the start of the event guests were greeted with their choice of white wine or sparkling water. Once the guests thirsts were quenched, scrumptious hors d’oeuvres, including Korean barbecue chicken tacos, tenderloin crostini and lamb + hazelnut baklava were butlered throughout the ballroom.

Guests also had the option of visiting a Chef Manned Naked Ravioli Station where our chef served either Gnudi Mushroom Ricotta Ravioli or Spinach Ricotta Ravioli. Other stations, including a Fruit & Cheese and Portofino Display, and a deconstructed summer mesquite grill display, were also stationed throughout the venue.  Finally after guests had gotten their fill the award ceremony began.

Thank you Smart CEO for giving us the opportunity to help celebrate the amazing Brava! Award Winners. Congratulations and Brava! to all.

Special thanks to Rachel of Rachel Smith Photography for sharing these pictures with us!

French cuisine is known for its robust flavor and decadent texture and although favorite dishes vary between many of its regions, Paris is where you can try a little of everything. Some of the most famous savory dishes include Duck Confit, Pâté , Ratatouille, Quiche Lorraine, Bouillabaisse, and last but not least, their Fromage.  While these savory dishes cannot be overlooked, in the states Parisian cuisine is most famous for its baked goods.  Walk into a Parisian Bakery and you will find a mélange of tasty delights. From crepes to fruit tarts to chocolate mousse soufflés it is impossible to make a food faux pas!

One of our most popular desserts is our Assorted Miniature French Pastries which includes Tiramisu, Fresh Fruit Tarts, Double Chocolate Demilune, and many more tasty Parisian treats.

Whether you are a connoisseur of croissants or an expert on éclairs, nothing beats indulging in decadent French cuisine.  Bon Appetit!

{Photo Credits 1. Travelfoodanddrink 2. Notsohumblepie 3. Barefoot Contessa }

Diane and Jason chose to have their reception at the very beautiful Carnegie Institute for Science.  While the historic venue gave this reception its traditional class, the vibrant pinks and lush blues of the linens and floral arrangements brought the perfect balance of modern elegance to the event.

The pink flower arrangements of orchids and calla lilies were designed by Volanni Flowers.

At the start of the reception the guests were greeted with Pomegranate Martinis, Pisco Sours and other delightful beverages.  The couple kept cocktail hour fun with butlered hors d’oeuvres such as the South American Style Ceviche Spoon, Lobster Risotto Bites with Sam Adams Shooters and Coconut Shrimp Lollipops.  Following cocktail hour guests were invited into the ballroom where servers presented them with a glass of wine and a formal dinner to include a plated salad of baby greens and our Filet Mignon & Crabcake duo.

Diane and Jason wanted to incorporate some Peruvian Flare into their reception to honor the Bride’s heritage. So keeping with tradition Peruvian shots of Pisco were passed for the guests to toast the newlyweds after dinner.

Thank you to Michelle Lindsay Photography for sharing your beautiful photos with us and thank you  to Diane and Jason for letting us be apart of your special day. Here’s to a lifetime of love and happiness!

Congratulations Diane + Jason!!

{ May 2011 }

Serves 4

~ Ingredients ~

3 Cups Seeded Watermelon, Cut Into 1 1/2 – Inch Pieces
1 1/2 Cups White Vermouth
1 1/2 Tablespoons Superfine Sugar
3 Cups Crushed Ice
Edible Pansies – Garnish

~ Directions ~

Place watermelon, vermouth & sugar in a blender; process until watermelon has been liquefied, about 10 seconds. Add ice; process 3 seconds more. Garnish with pansies & serve in chilled glasses.

Enjoy!

{ Photo & Recipe: Martha Stewart }

This Independence Day add some flare to your food by incorporating creative spins on all American classics.  We loved the idea of a gourmet hotdog & burger bar where your guests will be able to decorate their burgers and brats with an array of flavorful toppings.  For sides, potato salad, coleslaw, and corn on the cob are a must.

Want to create real culinary fireworks? BBQ is the quintessential Fourth of July dish. Although our nation may be divided on what is the best style, from Carolina to Texas to Memphis, we are all united by our love for smoked tender meats.  Finish off the night with a star spangled dessert with a flag cake.  A spread like this is sure to bring liberty and full bellies to all!

{ Photo Credits: 1. Pizzazzerie 2. Madamenoire 3. Bon Appetit 4. Martha Stewart }