March Menu




We remember, once upon a time, doing the wedding for the two love birds, Josh and Diana, who said they were going to start a “boutique rental company”. We thought that sounded cute, but then they blew it up with their company Casa de Perrin. It’s the best of the best of the most sought after tableware collections, and since Josh is a photographer, their website it gorgeous to look through. We remained friends as both of our businesses grew and we worked together more and more, so it was a delight to cook for Josh’s 40th Surprise Birthday Party featured here on Green Wedding Shoes.






While waiting for Josh and Diana to arrive at their house for the surprise, guests snacked on this Appetizer Buffet that featured a Crostini Station and seasonal appetizers from our March Menu which were:

Asparagus Pizzas

with lemon créme fraiche, mint, and pea tendrils

Rhubarb and Brie en Croute

with fresh basil, reduced balsamic, and smoked sea salt

Fried English Pea Ravioli

with sheep’s milk ricotta, blended sweet pea mousse, and pea tendrils

Salt Coated Tiny Potatoes

with garden herb salsa verde and vinegar






Design is going to be wickedly stylish if Casa de Perrin is involved. Just look at these indoor/outdoor dining spaces! So, so gorgeous! I love how Diana used the outdoor color space as her palette. When she let us know that we would be using her beautiful Czech Crystal, we had to do a green cocktail and since Josh loves spicy margaritas, so then we served:

 Diablo Margarita

tequila, fresh cucumber and lime juices, green chartreuse, and spicy house made jalapeño infused agave.





This lush buffet represented our entire March Menu that was designed around all of the most succulent produce of the month. Here you see:

Beet Garganelli Pasta

with roasted carrots, caramelized winter squash, carrot puree, braised greens, whipped ricotta and pumpkin seeds

Fresh Romano Beans

with blistered almonds , baked kale, and preserved lemon dressing

Braised Bok Choy and Grilled Asparagus

with sliced satsuma oranges and basil vinaigrette

Warm Farro Salad

with roasted winter squash, sugar snap peas, and marjoram

Baby Broccoli and Yukon Gold Gratin

with grilled spigarello and escarole sauté







Blood Orange and Beet Salad

with shaved radish, little gem lettuce, shaved pecorino, sorrel, avocados, and white balsamic vinaigrette

English Pea, Romano Beans and Sugar Snap Pea Salad

with parmesan cheese ceasar dressing, garlic rubbed and grilled whole grain bread

Buttermilk Sous Vide Chicken

with country fried potatoes and garden herb dressing

Shaved Beef Casino Roast

with baby carrots, spring onions, and red wine jus






All those beautiful Casa de Perrin platters needed some desserts on them so our Pastry Chef, David, made an array of little bites:

Lemon Squares

on shortbread with meringue

Chocolate Hazelnut Bomb

with brown butter financier

S’more Tarts

on crispy house made graham

Passionfruit Macaroons

with caramel ganache

Pistachio Prince Cake

frangipane and raspberry cakes layered with yogurt bavarian cream and rosewater mousse, covered in white chocolate glaze






Photos: Paige Jones

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