A Bridal Shower Luncheon

Lately, I've been wearing many "hats"-- that of a landscaper, a party consultant and an assistant caterer! So, it was fun to see it all come together last Saturday when my friend Maureen hosted a bridal shower luncheon in her new backyard.

Since the bride's colors are to be gray and pink, I ordered gray tablecloths with pink napkins. Silver chargers were a perfect addition to the theme.

The centerpieces were potted pink azaleas in sterling wine buckets.

Little pails with monogrammed pink and gray M & M's were the perfect touch too!

It all looked wonderful under the new pergola!

Upon entering Maureen's home, the guests were greeted by this gorgeous arrangement that she made in an alabaster urn belonging to her Mother-in-law.

Everyone was offered champagne cocktails with raspberries.

Maureen gave the bride a beautiful book that all the guests personalized with their messages of best wishes and marriage advise!

Meanwhile, my son Aaron was in the kitchen preparing the lunch.

Beginning with the first course, a cold corn chowder soup, garnished with corn, chives and tarragon relish.

My job: help plate the food and be the photographer!

The second course was a composed salad nicoise!

The Ahi tuna was first seared.....

...then added to the top of mixed greens with heirloom tomatoes, French green beans, egg and potatoes that Aaron prepared sous vide.

A lemon tart with blueberries for dessert!

Since Aaron is studying to be a pastry chef, this was his piece de resistance!

The party was absolutely lovely and a huge success!

It was really fun to see the fruits of everyone's labor all come together for this special day, hosted by a special friend, for a special bride!

I'm joining Susan at Between Naps on the Porch for Tablescape Thursday.

On Friday, I'll join Designs by Gollum for Foodie Friday,

and also My Romantic Home for Show and Tell Friday.

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A Bounty Of Spring

Tourshi Catering hit the ball out of the park last Wednesday night with their "Bounty of Spring" dinner, held at Bluxome Street Winery.

The first course was called "The Bounty of Spring" salad.

A sweet pea custard, dehydrated black olives, raw, shaved spring vegetables, pea shoots with a walnut vinaigrette and pickled chanterelles.

The second course was stinging nettle gnocchis over melted leeks with smoky ham broth.

Unfortunately, there isn't a photo of this dish.

Ashley assembling the third course:

"Lamb Two Ways"

Braised legs of lamb. Lamb chops sous-vide and seared, on a bed of butter bean green garlic ragout, fava beans, crispy parsnip chips and preserved lemon oil.

Aaron's dessert was a pliable chocolate ganache, buttermilk streusel, hazelnut ice cream and strawberry salad with elder flower syrup, verbena and aged balsamic vinaigrette.

The ice cream is missing in the photo, but I can tell you it was delicious! The hazelnuts were first roasted and finely chopped, so the flavor was very intense.

The dinner was a fabulous success! Bravo Tourshi Catering!

I'm joining Foodie Friday at Designs by Gollum, a great place for sharing with other "foodies" and finding some delicious recipes and ideas.

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A Family Affair

Tourshi Catering is on a roll right now! For those who don't know, this is #2 Daughter Ashley's catering company -- until recently. Now, it is a family affair with the addition of her brother (the dessert guy), her Mom (the tablescaper) and her Dad (the financial backer)!

We pooled our talents last Saturday for a dinner party at Bluxome Street Winery.

The event was for "The BNO Wine Group," the wine group that Mr. A belongs to. The wives were included for this particular event. I was a working guest, so to speak, since I was called upon to set the table for the 16 guests.

I rented the tables, chairs, tablecloths, plates and wine glasses, but brought in the wool paisley table topper and charger plates and other tabletop accessories. Since the theme for the dinner was Southern Italy, I tried to give the table a traditional feel, perhaps suggesting that everything used has been in the "family" for generations.

I crumpled up garden burlap in the center, mostly to cover the wax spills and to protect it from more spills! A copper tub filled with hydrangeas served as centerpiece with copper urns and moss balls. I added large wooden candlesticks on each end.

I thought about writing little Italian or Sicilian proverbs on tiny cards, then tying them with twine around the napkins, but ran out of time.

Sayings like "Di guerra, caccia d amuri, pri un gusto milli duluri"

(In war, hunting and love, you suffer a thousand pains for one pleasure!)

next time...

I set up a bar at the entry of the winery. Again, the garden burlap came in handy for a makeshift tablecloth topped with the paisley runner that matches the main table's paisley cloth.

Meanwhile, the Tourshi Catering team was busy preparing the six course dinner with a Southern Italy/Sicily theme.

The table looking very festive at night with all the candles lit.

One of the BNO members brought this 1905 bottle of port to begin the evening. He chose it in honor of Bluxome Street Winery being the first urban winery in over 100 years in San Francisco!

Dinner is served!

The first course was a farro risotto with arancini, a sheeps's milk ricotta, paired with a beautiful rosè from Mt. Etna, Italy

Chef Ashley explaining the next course.

Crispy semolina artichoke hearts with finocchio.

The fifth course: braised goat rillettes, agrodolce, chickpea panella.

I was quite skeptical about the goat, I'll admit, but it was absolutely incredible.

Aaron, the pastry chef, prepared the dessert.

"The Creamcicle"

Buttermilk panna cotta, paige mandarin sorbet, blood orange pudding, pistachio streusel, and vanilla meringue.

Three quarters of the Tourshi team!

Le menu!

A huge thank you to Bluxome Street Winery for hosting this memorable event.

It was amazing exploring both the food and wine from Sicily and Campagna.

This is the second event I have created the table setting for at Bluxome Street Winery.

The winery plans to be open to the public in the spring. Visit their website here for more information.

Tourshi Catering now has a website too. We are working on a link that will include Aaron's desserts and my tablescapes.

I'm joining Susan at Between Naps on the Porch for Tablescape Thursday,

On Friday, I'm joining Foodie Friday at Designs by Gollum.

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A Luncheon at Bluxome Street Winery

It was an honor to be asked to help with daughter Ashley's last catering job, held at Bluxome Street Winery in San Francisco. Since cooking is her forte and not tablescapes, she let me have creative license to do what I wanted to create a table setting in the huge warehouse winery.

The event was a gentlemen's luncheon for 12.

Everything had to be brought in. We rented the tables, chairs white linens, silverware and wine glasses. Her catering company, Tourshi Catering already had simple white plates.

I needed to warm up the all white look, yet keep it appropriate for men, so I just grabbed the newest burlap runner from my dining room table and my mercury glass accessories. For the centerpiece and inspiration for the table, I chose this silver wine bucket and filled it with white mums.

The thought at first was to have one long 16 foot table, but I ended up putting the tables side by side. The runner hid the seam. By doing this, twelve people can talk to one another easily, almost like a round table arrangement.

Wine barrels were moved closer, surrounding the table and creating a more intimate space.

Leather chargers make a nice contrast to the white plates and linens.

Lots of candlelight was necessary for ambiance and warmth.

Speaking of warmth, we also brought in a space heater!

Each plate got a menu.

While I was setting up the table, Ashley and assistant Amy were busy in the winery's kitchen preparing the meal.

I had planned to leave after setting the table, but was asked to stay and photograph the event for the winery.

After the gentlemen arrived, appetizers were passed and wine was poured.

"Ham and Cheese Hors d'oeuvres!" Caramelized onions, Iberico ham, Manchego cheese, on a toasted baguette.

Tuille crisps with beef tartar and wild arugula.

First course:

Wild mushroom risotto, mascarpone quinelle, white truffle drizzle, walnut and herbs.

Second course:

Braised beef short ribs on stone ground grits, garnished with horseradish, braised winter lettuces, pancetta.

Dessert:

Aaron's Mascarpone Cheesecake with poached quince.

Wine from the owner's own vineyard, a lovely Russian River Valley pinot noir.

The chef describing the menu.

Bluxome Street Winery is not open to the public yet. Scheduled to open in spring, they will be the first urban winery in San Francisco in 100 years! Located only two blocks from the SF Giants ballpark, it is an actual winery with tasting room and retail sales. It is also the perfect venue for catered events. For more information, please check out their website.

Also, be sure to check out Ashley's new website too, Tourshi Catering.

I'm joining Susan at Between Naps on the Porch for Tablescape Thursday.

On Friday, I'll join Designs by Gollum for Foodie Friday, and Cindy at My Romantic Home for Show and Tell Friday.

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