hors d' oeuvres to start, a 4 course dinner paired with wine and a dessert table. Devils on horseback (andouille sausage and a date wrapped in bacon) gougères (French cheese puffs) and BBQ oysters topped with a cayenne chardonnay butter started out the evening. Dave bar tended serving two specialty drinks, a classic Manhattan and a hibiscus flower martini. The dinner menu was inspired by our young actress client, Organic California Bistro and included, wild mushroom soup, red and golden beet salad with blood oranges baby arugula and fried goat cheese coins, salmon roulade on top of a spring succotash with fresh English peas, beef tenderloin served with artichoke tomato farro beef demi-glaze and truffle oil. Each was served with a California wine and was enjoyed by all fifteen guests. The dessert table held orange cheesecakes with a Grand Marnier whipped cream, chocolate covered strawberries, S'mores bites, green tea sablès filled with a vanilla honey buttercream, saffron sablès with an apricot buttercream, and lemon poppy seed or chocolate cake pops in the shape of light bulbs, to honor All It Takes, our clients charity.
I hope you enjoy the pictures.
