I was among the “chosen” to attend a wonderful evening courtesy of one of my favorite caterers n the city— Blue Plate. I have been working with them for years. And it was nice to be the guest for a change. So, their “Evening of Culinary Innovations” was the theme for the evening.
It was held at the Ivy Room at Tree Studios. Started in the courtyard with a great selection of passed HD’s and cocktails. I had my usual champagne. Both drink and eat–YUM.
We then moved in for dinner. Custom square tables of 8, with cool acrylic chairs filled thr room. Spheres of Peacock feathers hung above every table, along with a large center squared arrangment of purple sweet peas and green vibernum. Draping in Peacock blue and crystal chandeliers with purple shades (I think these were the same ones I used at my 5/9 wedding at the Four Seasons) flanked the perimeter of the room.
Dinner was a feast for not only the palette, but for the eyes. I always tell clients you eat with your eyes. The first course was a Gargouillou Salad of Fava beans, pea tendrils, asparagus, thumbelina carrots, popcorn shoots, pink peppercorns, edible flowers, with a carrot-ginger reduction. Along the rim of the plate were smoked Hawaiian Sea Salt, Meyer Lemon Compote and Toasted Flax seeds. This was one of the most unique salads I have ever had.
Entree was Pan Roasted Black Cod, Toasted Barley Risotto with Pickled Mushrooms, Baby Bok Choy and Miso. Again. wonderful.
Dessert (which I don’t eat anymore, only on vacation or very rare special occasions) was served via a buffet. Guests then danced to the Ken Arlen Orchestra (Another Frank Fav).
A lovely evening and real treat to be “on the other side of the fence”.