Seven courses, 42 platings, 2 full days of slaving in the kitchen -- all for an evening of fun with some of our closest friends. It was worth it.
Here's all the plates we used.
The table setting.
I made personalized laundry clips and printed menu.
Second Course: Cream of Walnut Soup, 3 Ways
Third course: Gruyere Cheese Gougeres
Forth Course: Surprise Dish
(Roasted Pork Belly in Maple-Soy Reduction)
We paired it with a bottle of 2006 LLyton Springs, savoring
each sip knowing this is on the wine list at the FL restaurant itself -- a list which btw, is 104 pages long!
Course 4.2: Parmigiano-Reggiano Crisps with Goat Cheese Mousse
Fifth Course: Gazpacho
Sixth Course: Wheat Penne with Sweet Potato & Sage Cream Sauce
Seventh Course: Cappuccino Semifreddo with Custard Quenelle
The custard quenelle is my my own take on the all-time Filipino favorite, Brazo de Mercedes.
I designed it myself, one afternoon while waiting for the hubz to pick me up at work.
And now for my outfits...
This is what I wore the first time we hosted.
-- F21 kimono dress -- black bead necklace, gifted -- Ann Taylor headband, gifted --
For the second time, a friend helped me with all the prep so I wasn't as tired and nervous as the first. In fact, I was feeling more confident in the kitchen and got the timing down so that guests were not waiting longer than 5 minutes between courses. Even made some simple fun games to get them more involved like naming the main ingredient, or the herbs & spices used for the dish, or guessing the number of ingredients for the Gazpacho. There's 15, btw!!
-- dress from Manila -- Kors by Michael Kors braided belt -- F21 necklace --