just another day at “work”… 😉 i am so blessed to do something that i really, TRULY enjoy. everyday is a delightful new adventure and i relish the experiences and relationships i’ve been able to have because of my role as a wedding planner and coordinator. thursday was a fabulous time with two of my beloved clients (from NY!), david & carol. they are such wonderful people and every chance i get to see them is a treat! i was so excited to join them at their menu tasting at the disney concert hall/music center downtown. as you may know, patina caters this venue which means the food is top-notch. we all left very satiated and pleased with the results. here are some photos i took in between bites! if you are hungry, i recommend grabbing a snack before proceeding. ;-
first up: three salads…
artichoke and carmelized eggplant salad with field greens. a crisp lotus root made an attractive and tasty garnish. 😉 the balsamic had a lovely bite to it, and the roasted cherry tomatoes added color to the plate.
i entitle this photo: genius on a plate. watermelon and baby arugula salad with crispy pancetta chips and a balsamic reduction. see the yellow fruit at the base of the pink watermelon wedges? it’s yellow watermelon! the salty pancetta was the perfect accompaniment to refreshing watermelon and peppery arugula. david plans to make this everyday at home from now on. seriously… perfection.
i adore this plating! from left to right: caper berry, mushroom cap filled with kalamata olives, tower of eight-colored vegetables and a crostini filled with roasted eggplant.
then it was on to the entrées! david & carol will be serving guests a duet entrée with beef and chicken. we tasted three takes on the duo:
rosemary butter crusted chicken breast and port wine filet mignon. accompaniments were parmesean polenta, baby summer vegetables and ciopollini onions. the filet was like butter… cooked an ideal medium rare.
free range lemon oregano chicken and braised short rib with port wine reduction over peruvian purple potato and a zuchinni blossom stuffed with wild mushrooms. the stuffed zuchinni blossom was brilliant; what a special side.
and finally — citrus marinated chicken kabob and rosemary rubbed skirt steak kabob with wasabi mashed potatoes (YUMMMM), marmalade of sweet pepper and summer vegetables.
we wrapped up the tasting with three desserts *and* cake!
caramelized apple crisp tart topped with a dollop of freshly whipped cream. scrumptious.
a trusty tiramisu, beautifully presented.
a classic opera torte with chocolate ganache and gold leaf
cake!! lemon, almond, classic white, red velvet, and chocolate were tasted.
i’ll leave you hanging as to which selections were actually made. i’m quite excited about the menu they’ve selected, though!
thank you, david & carol, for a lovely afternoon. i adore you both so much. what will i ever do when your wedding is over?! xoxo, angel