Here, There, & Everywhere
My son was confirmed over the weekend and we celebrated with a big dinner here at the house, catered by the always fantastic Silver Service. See highlights above from our fresh, flavorful spring meal, prepared by Chef Scott McKenzie and served gracefully by Aimee Hartogh and Robert Haarman. I love watching someone else cook in my kitchen; add the bonus of a perfectly served and presented meal, all cleaned up and tidied away at the end, and I was so happy I could have floated away. The delicious menu opened with goat cheese & sundried tomato tapenade on crostini as well as prosciutto wrapped asparagus, passed as we chatted and sipped wine. Dinner was served buffet-style, totally relaxed (yes), a gorgeous spread of marinated artichoke & mushroom salad, balsamic roasted sweet peppers with fennel & ramps, chicken breasts braised in tomatoes & black olives, broccoli & cauliflower gratin, and saffron rice. For dessert, orange cups filled with grand marnier chocolate mousse, topped with whipped cream, a lovely ending to a very special day. Congratulations Nathan! Thank you Chef McKenzie, Aimee, and Robert! And thank you to Dad & Susanna, Mom, Stacey, Cooper, Marge & Jim, and Mary & Bruce for traveling from here, there, and everywhere to be with us to celebrate!
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