You know an event is going to be about the details when Bri of Design Love Fest has a hand in it so when she inquired with us to make brunch for a collaboration with Domaine Home, we were really excited. We love details.
So students didn’t get tooooo tipsy, we set up an artichoke and dandelion greens quiche, strawberry hand pies, coconut jam points, cous cous salad, house-cured prosciutto and butter sandwiches, and a house-made yogurt bar with seasonal fruit from the farmer’s market and house-made granola. I have such a weakness for house made granola and love how you can play around with the look of it just by adding different ingredients like black flax seeds for a pretty contrast.
Those little canapés up there were a play on bagels and lox with beet-cured wild salmon (only wild for us, never farmed- here’s why), whipped herb cream cheese, dill pollen, pickled red onion and capers.
|Photos: Woodnote Photography|
Those fun skewers were basically a greek salad on a stick. Cute, right? You can easily do it too, it’s all about the quality of your ingredients. Red and orange cherry tomatoes, marinated fresh feta cheese, cucumber, kalamata olives (washed of their brine and then gently cooked in olive oil, hard herbs and citrus), then drizzle with a greek vinaigrette.
Just taking you on down to Yumsville. Thanks Bri for having us.