CHEERS TO WILLIAM AND CATHERINE
By Pauline Parry
In Britain, a Royal Wedding is reason to celebrate! And perhaps it's even more important to those of us Brits living here in the United States. It makes us feel connected to our friends and family back home plus it gives us a chance to share our culture with friends and family here. And really, how often does one get to watch TV in their pajamas and a tiara?
At 1 a.m. my guests, brave souls that they are, began to arrive. The evening (or morning?) started with hors d'oeuvres and champagne with hibiscus blossoms (see first photo). Dan Smith, our resident mixologist at Good Gracious (and creative director) had created this drink plus a fabulous Blonde Tomato Vodka Martini that we'd have later with breakfast. Our chef de cuisine, Joanne Purnell had created a menu that was English at heart but with a California spin, as you will see! Here is the appetizer menu...
And at 3 a.m. as Catherine and William were entering Westminster Abbey, we were joined by our friends and fellow International Caterers Association friends across the country on Skype. Janet Woodson (pictured in the computer below talking to Joanne and me) from La-Tea-Da's Catering in North Carolina was the first to check in. Later we were joined by Therese Cole-Hubbs from Electric Karma in Houston. (Therese is also a friend through Wedding Industry Professionals Association as well). Both of them had also created menus that showed off their regional flair and were hosting friends and family.
Joanne and I talked with Janet Woodson via Skype and gotto see what we were all serving in real time!
Here at home my daughter-in-law Lauren (far left) and her friend Hannah watched with us.
A Sit-Down Breakfast
After the wedding, while we were waiting for "The Kiss," we sat down for an elegant Royal Breakfast. I brought out my collection of tiaras and set each plate at the table with one.
Linens (and chair backs in the same pattern) by La Tavola as well as over-sized napkins were a big part of setting the tone for this lovely sit-down breakfast.
The glassware was from my own collection. The flowers were done by Eddie Zaratsian from Tic-Tock Couture Floral. Thank you Eddie!
We began with a first course of home-cured Nova Scotia salmon served atop a crisp potato chive pancake with capers, red onion and a pink peppercorn tartar sauce
The main course was a Caprese Egg White Omelet with free-range farm eggs, tomato basil jam, fresh burrata cheese, vine ripened red tomatoes and a drizzle of balsamic oil.
This was accented with handpicked baby lettuces, pencil-thin asparagus,
and mushrooms filled with tomato baked beans
and mushrooms filled with tomato baked beans
Also on the plate was a fried bread heart and potato rosettes,
English pork sausage wrapped with a spiral of crispy bacon.
The entire menu was a clever play on what we call in England the "full-on English breakfast" that is usually served with blood sausage, tomatoes, beans and fried bread, eggs and bacon.
English pork sausage wrapped with a spiral of crispy bacon.
The entire menu was a clever play on what we call in England the "full-on English breakfast" that is usually served with blood sausage, tomatoes, beans and fried bread, eggs and bacon.
Ending the meal on a sweet note, we served a Cadbury milk chocolate scone with strawberry field preserves and devonshire cream.
As everyone pooped out around us, Jo and I carried on. What can I say? We're English!
Darlings, all I can say of this shot is there is no point in going half way with anything in life!Have a giggle
Watch some telly with tired, tiara-ed friends
And enjoy the food, fun and love that every day has to offer!
Thanks to Josh from Brilliant Studios for staying up with us and taking these photos!
All of the above is why you are one of my favorite people, Pauline.
ReplyDeletewhat a TRULY FABULOUS Breakfast... and what awesome taste!!!!! SMASHING girls! GOOD FOR YOU!!!
ReplyDeleteIt appears so fun and enjoyable for you all. Drinks and delicious food make every event more enjoyable for everyone.
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