Love And Splendor Workshop Part-2


Angel Swanson


For the closing night of Angel Swanson’s Love and Splendor Workshop (featured here on Green Wedding Shoes), we cooked a family style dinner at The Washbow in Culver City. Each day, Angel had a different color palette and design to showcase how much an impact creativity has for event planning. Remember, the opening night was here in The Salon?


Heirloom LA Love and Splendor

Heirloom LA Appetizer


Tray passed appetizers included a Fall Squash Crostini with Marinated Feta Cheese, Brown Butter, Toasted Sage, and Fleur de Sal, as well as Twice Baked Potatoes with Creme Fraiche and Speck. Wash that down with Liquid Thunder made of Pineapple and Lime Juices, Orgeat Syrup, and Light Coconut Milk.


Heirloom LA appetizers

Heirloom LA Appetizers


More appetizers included Zucchini Squash Fritters made of Blended Kale Potatoes, Zucchini Bruschetta, and Fried Marjoram Salsa Verde. And finally Sunchoke Vichyssoise with Leek Compote, and then there’s that Italian Sunset Cocktail which consists of Vodka, Aperol, Lemon Juice, Apricot Liqueur, Rosemary Syrup, Lemon and Orange Oil with Angostura Bitters.


Heirloom LA Salad


Pretty Plated Salads went out with pretty fall farmer’s market finds.


Heirloom LA Sides

Heirloom LA Love and Splendor


Dinner was served Family Style with Lima Bean  Salad and Crispy, Warm Sunchokes with Sweet Onions.


Heirloom LA Chef Matt Poley

Heirloom LA Cook Pigs Pork


The entrees were Grilled Coho Salmon and Crispy Cook Pigs Pork Belly.


Heirloom LA Dessert



We had a whole dessert buffet of sweet bites like these oatmeal cookies with maple cream. It was a lovely evening.



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