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
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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
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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
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Photos: Paige Jones
