pasta-seasonal-catering-raviolli

Pottery Barn Dinner at Big Daddy’s Antiques

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table-settings-plates-pottery-barn-flowers

 

To release their pretty summer tableware line, Pottery Barn teamed up with Big Daddy’s Antiques to host a dinner party with a bunch of trendy interior designers as their guests. We all know Pottery Barn, but have you heard of Big Daddy’s Antiques? It’s a store and a venue. We’ve worked here a lot, even doing a wedding reception which I think is such a unique environment for a formal event with all of it’s eclectic furnishings from days gone by.

 

table-settings-plates-pottery-barn-flowers

table-settings-plates-pottery-barn-flowers

 

I associate Pottery Barn typically with clean designs but their new line featured at this dinner gets really decorative and fun. We paired the design with items from our Seasonal Menu for March as described below.

 

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Garden Party Cocktail (see recipe here)

Vodka, House Made Basil Syrup, Fresh Squeezed Celery, Cucumber, Lime, and Rhubarb Bitters

Hemmingway Daiquiri

Light Rum, Maraschino, Grapefruit, and Lime

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Rhubarb & Brie en Coute

With Fresh Basil, Reduced Balsamic, Almonds, and Sea Salt

Peeky Toe Crab Cake

With Scallions, Brioche Bread Crumbs, Tomato Relish, and Old Bay Aioli

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salad-catering-seasonal-los-angeles

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Murray Farm Blood Orange & Mc Grath Farm Beet Salad

With Shaved Radish, Little Gem Lettuce, Shaved Pecorino, White Balsamic Vinaigrette, Sorrel, and Avocado

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Hand-Rolled Buratta Ravioli

With Lemon Créme Fraiche Buerre Blanc, Baby Spinach, Cherry Tomatoes, and Braised Radishes

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Typically I am completely struck by the natural beauty of our kitchen’s mise en place. Chef Matt insists on edible flowers as garnish for every event we do so that’s what you see on the right there.

 

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Weiser Farm Turnip & Rutabaga Farro Salad

With Spring Garlic, Blanched English Peas and Arugula Pesto 

 

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Oven Roasted Jimenez Farm Brussel Sprouts

With Granny Smith Apples, Sweet & Sour Onions, and Sherry Thyme Vinaigrette

 

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Mary’s Farm Country Chicken

With Nappa Cabbage, Baby Carrots, and Fingerling Potatoes

 

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Pan Roasted Wild Sea Bass

With Baby Squashes, Taggiasche Olives, Sautéed Rapini, and Flowering Broccoli

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Each guest took home lovely bouquets made by our friend Kristen, of Moon Canyon. I always am touched when hosts send their guests home with a gift which is not only thoughtful but helps them to remember what a nice evening they had.

 

Photos: Daniel Batellas

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