Wedding Cocktail Hour at the Estate at Florentine Gardens

Weddings are no longer held in a set format.  A ceremony does not have to be held in a house of worship.  A reception can be personalized to make any statement the couple would like with many of the details customizable, upgradeable, or disposable.

Gone are the days of bouquet tossing and garter throwing.  For many, the thought is "good riddance" while others hold on to the traditions they knew and loved.

Brides may wear a gown of color, shoes of color, and have attendants in varying colors or the same color dresses in various styles.  Nothing is taken for granted and guests have learned to not be surprised by the continually evolving and modernizing of weddings and receptions.

I loved the recent wedding we attended in which guests were offered a choice of champagnes with either raspberries or blueberries or still or sparkling water.  Lovely.  Further changes in the future may even offer guests small amuse bouche pre-ceremony.  Although, feeding folks increases the chances of stained formal attire.  Everyone would be disappointed that all the pictures of Aunt Mabel include a tomato sauce stain on her chest or some such tragedy.   

After a lovely, funny and personalized ceremony, the bridal party and family were immediately whisked away.  Guests were directed to cocktail hour and I did miss offering the happy couple a few words of congratulations but understand every husband and wife write their own script.

The room filled quickly and guests dispersed to either immediately have a drink, sample the appetizers or simply save a seat at a table.  The selections were vast and seemingly limitless.

While I could never be considered a wine drinker (I only indulge in an occasional holiday or special event glass), I do appreciate a pretty and thoughtful display.

Some of the first foods I saw were a beautiful paella,

the saffron colored rice was loaded with clams and chorizzo.  I believe it was one of the first things I tried.  After scooping a serving into a bowl I added a spoonful of mussels and calamari.  I could have easily stopped and been satisfied until dinner, but with such decadence all around, one must of course conduct further investigation.

A large buffet in the center of the room is quite striking in color, placement and overall design.  Small square plates which are both functional and easy to carry as well as eye catching contain layers of geometry and flavors.  Tomato and mozzarella (one of my absolute favorite pairings) can be found with  roasted red pepper or tomato with Parmesan shaving and capers...I am sure to skip an ingredient, but you can see for yourself.

I chose the bottom one.

A touch of gourmet.  My sons (and a few of their cousins) were drawn to foods they have not yet experienced and I have to admit, I enjoyed watching their expressions, fielding their food questions and  sharing the cuisine portion of the journey.

It could have easily turned into a game.  Name that food....

We also enjoy the music accompaniment of two young ladies while perusing more dishes and tables and tables of food.

While trying to pay attention to my surroundings, select treats for myself and snap a few photos, I notice not one, but two ice sculptures.

I will almost always speak with staff at events.  It's how I learn the behind the scenes details.  The mold for the above sculpture is property of the Estate and so it can be made on site.

Like a movie broken into scenes, I move from one frame to the next and find myself in a seafood lover's paradise.  Scallops to order, seafood salad and iced trays of shrimp and oysters (shucked before your eyes) are now a top priority.

Prefer to have your seafood in a mixed salad, no problem.

Thinking ceviche, in a spoon...

Here are those oysters...

For something on the traditional side, but quite updated in presentation, the cheese board.  Hard and soft presented with crackers, grapes and of course salty cured meats are hard to pass by.

Guests and staff pause for a moment when they see me coming with my camera and though I try to be less noticeable with my phone, I am never truly incognito.  Some family members know exactly what I am up to.  Once I explain myself to a few staff members, they are quite helpful and let me know what else is on the food agenda for the evening.

The meats are a particular favorite among my family.  I wonder, do guests eat more or less when left to their own devices at a buffet?  My eyes want everything, but I am very aware of the small plate and only taking a taste of the items I really can't resist.

The feeding frenzy slows.  Conversations resume.  The guests mingle and smile.  Music continues in the background.  We are calmer and looking forward to the rest of a fabulous evening.

The cocktail hour at the Estate at Florentine Gardens was a grand success.  With a wide spectrum of seemingly endless selections, all guests regardless of age and home zip code (guests were from across the country as well as Ireland) could find delectable, fresh and beautiful bites to eat.  We are Fed Well as we move on to the Grand Ballroom for the rest of the wedding reception...

Visit the Estate at the Floretine Gardens Here

Fresh Trout

It's trout season.  

The Mr. is always quite proud of himself, something to do I think with caveman hunter wiring and a subconscious impulse to provide, when he brings home dinner.  A simple meal consisting of crispy fries, fresh garlic string beans and freshly caught trout.  My favorite part may be thought of as a bit odd.... the tartar sauce.  I simply cut up dill pickles, add a pinch of fresh dill, pickle juice, mayonnaise and a light squirt of fresh lemon juice.  I use it like children would use ketchup;  I dip my fries in it, my fish and my beans.  LOVE it!

The fish was roasted with garlic, lemon, salt, pepper and parsley and we (the Mr. and I) removed the meat from the skin and bone before serving.  We were truly Fed Well.

Jade in Suffern - Geometry and Black Ties

I've watched Restaurant Impossible in the past and have always felt a little sorry for both the designers and the owners.  Decor is difficult and personal taste can arguably vary wider than what we agree is palette pleasing.

The Chinese restaurant I go to during the work week went through a major renovation within the last 18 months.  A week or so ago I went with a friend and the smiling ladies who always greet and seat us were missing.  

"Maybe it is their day off?  We always come in on a Friday..."

But, no.  The men on staff were dressed completely in black including black ties.  We were given huge, bulky menus and had a wonderful meal but knew something had happened.

We returned this week and found a few more small changes also took place in the dining room.  Circles.

A circle mirror mounted fairly high on the wall.

A lovely pink fish surrounded by whimsical circles...

The table setting never before included chop sticks.  Diners had to ask for the disposable utensil.

A small amount of reassurance...one of the ladies, dressed all in black complete with necktie, was our server.  I did not open my menu as I have my favorite appetizer, the scallion pancake and a favorite lunch special (one of the most important reasons I go to Jade for lunch) - shrimp with rice noodles. 

Guess what I was told?

"We no longer have the shrimp with rice noodles for lunch."

Um, excuse me?

I am broken hearted and panic stricken.  I believe it showed on my face.  This lovely lady who always brought me a spoon and extra napkin without my having to ask for it was now asking for a culinary divorce.  After all we've been through together.

Well, the scallion pancake arrives and I am quiet.  It is crisp and delicate as always though plated on a half round dish.  Plates are no longer circles you know.

 

My friend switches things up by ordering vegetable lo mein instead of General Tao's Tofu.  Square plates.

I am happy to say, my friend in the business was able to ask for my order and it was fabulous.  Also served on a square plate. She laughed when she saw me make sure all the shrimp were on top for their close up.

It's nice to see no matter how many changes are made to the interior of Jade, this lovely lady and the food remain and leave me feeling Fed Well.

Boboli when the Mr. was Away

Everyone has those quick fix meals when they are alone, right?  I admit I have a few guilty pleasure foods I may eat when left to my own devices and a prepared pizza crust is just one.  Sometimes I may saute peppers and onions as a topping, but this time, straight from the package, topped with jarred sauce and mozzarella.  No spices, no seasonings, no fuss.  I barely bothered to use a paper plate.  When have enjoying my "for one" meal, I also absolutely look forward to reading while eating.  I'm still finishing up a biography of Coco Chanel by Justine Picardie.  My mind and body are Fed Well.  What are your "only when I'm alone" meals?

Chicken and...

Some nights, when it is tempting to turn to fast food take out, I fight the urge.  It's a battle.  I have found a way around it but purchasing a store roasted chicken and sides.  For a hectic Wednesday, I added fresh sliced tomato, mozzarella, olives and marinated mushrooms from the salad bar.  Simple. Flavorful.  Fast.  The Mr. and I were Fed Well.

Easter 2013

While it may be a fairly sure bet that many household celebrate Thanksgiving with turkey, all bets are off when it comes to the other holidays.  America, celebrated for our differences, enjoys a variety of menus on special occasions.  However, as readers may know, my family loves a good tradition and Easter breakfast/brunch is no exception.  A few dishes or a new cocktail may be swapped in or out, but the core is always something to count on.  This year, in addition to the traditional Mimosa, pineapple juice was offered as well.  I loved it.

Something so appealing about a pretty drink...

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Colored hard boiled eggs are a requirement.  Love the personal touch that can be added with writing a name in crayon or a drawing or sticker.  The cute bunny holder was new to the table last year.

Ah, Easter Bread.  No respectable Easter can occur without it.  (See previous post for "how-to")

Kielbasa.  Maybe not something found on many tables on Easter morning, but I don't ever remember an Easter without it.  My mom always has Hillshire Farm.  A few years I also brought kielbasa from a Polish deli and this year my brother-in-law brought some from a German store.  Mom prefers the Hillshire.

Ham.  Perhaps the more widely recognized part of the menu.  While some have a preference for spiral or honey or fresh, it really doesn't matter that much to me.  Ham = yummy holiday.

We ALWAYS have pierogies.  Mrs. T.  Always potato and cheese.  ALWAYS.  Ok, well, except the year I made potato pancakes and maybe one other time, but otherwise, ALWAYS.  This year, my brother-in-law also brought sauerkraut with mushroom filled and potato and cheese (I think they were from the same place as the kielbasa, but I'm not positive).  I am not a fan of cabbage in any form except cole slaw, but the pierogies were a hit.

Older son's girlfriend (I don't use names to protect my friends and family) made these cute and tasty cupcakes.  

And, from Jones Farm, we enjoyed a heavenly carrot cake as well as this "better than vacation" key lime pie.

Many years we have played kickball or flew kites.  This year after the plastic egg hunt it was a bit of batting practice with a softball that eventually exploded.  Fun times.  Family together.  Fed Well.

Traditional Bread - Don't Dare Call it Raisin Bread

As long as I can remember, bread has been a part of Easter celebrations.  My great grandmother used to make an Easter Bread and while it did contain raisins, it was NEVER to be called raisin bread.  Everything is a bit of a blur beyond that as far as great grandma's version, but the last 30 years or so of my mother's version are a bit clearer.  Most years my mother and sister have done the baking and I try to participate when my schedule permits and for the past several years, a great aunt assists as well when she visits from out of state.

The recipe morphed from one found in this cookbook:

and it looks something like this without the icing:

Though baking requires careful measuring and precise direction, my mother uses this particular recipe as a guide only.  All materials are gathered in advance including not only ingredients but bowls and pans for the number of loaves we will make in an assembly line style.

First, flour and yeast are placed in a fairly large bowl...

which is then actually transferred to the mixing bowl.  Looking back...why not measure the dry ingredients directly into the mixing bowl in the first place?  Don't know.  Don't ask.  Tradition?  Doesn't matter because one bowl per loaf is still needed.  It will make sense at the end.  Remember, I am the last person in the family who should be baking.  Yeast scares me and don't ask what I think about all that rising then punishing the dough for rising then asking it to do it again....what?

Then, butter, sugar and milk are melted in a small saucepan over low heat.  My mother shared a story from her early bread making days which involved the bread not rising and her being told by a woman of the next generation that it was likely due to the butter mixture making the yeast too hot.  See, yeast is temperamental and unreliable.  I don't trust yeast.

The warm mixture is gently stirred into the flour and yeast.  An egg is lightly whisked in a mixing bowl then poured into the mixing bowl of all other ingredients which is next whirred around with the paddle attachment for a few minutes.  If needed, add more flour before dumping into the original bowl.

Raisins are then added - regular and yellow.

The mixture is then kneaded...

and kneaded...

until finally it forms a ball.  Then it is allowed to rest and rise once tucked in (ok, just cover it - I'm trying to be poetic).

Once it rises to double it's original size it is kneaded again or punched back down into submission then given a chance to rise again.  

The bread bakes and I make inappropriate religious jokes regarding the celebration of the bread rising.  We each are given a loaf of the holiday bread to enjoy with our own families and we all enjoy the finished product when we are together on Easter morning.  Ok, I may just pass the tradition on to the next generation.  My sons may enjoy punching the dough back down after it rises.  Carrying on tradition leaves us feeling Fed Well.