Friday Bridesmaid Lunch and Saturday Wedding Flowers, Late April

Photo Kate Headley

I had a great weekend preparing food and flowers for Andrea who got married at the Decatur House yesterday.  I met Andrea quite recently as she was working outside of the country and just returned several weeks in advance of her wedding.

I was contacted a few weeks ago by a family friend of the brides who wanted to plan a “Bridesmaid” (there were no bridesmaids in the wedding) Home Restaurant Lunch.  Late April is full of some of my favorite ingredients, many of which are only available for a moment– helleborus, fava beans, viburnum, fiddlehead ferns, morels…

I will post flower photos when I get them in a few weeks, in the meantime here is the menu from Fridays lunch.  Friday was chilly and damp, lunch was served in front of the fireplace.  For the wedding however on Saturday the sun was out and the temperature was in the 70’s…

Passing

Wild Rockfish Cake with Grainy Mustard

Chicken with Tarragon on Sweet Potato

Fennel, Caper, Golden Raisin and Lucques Olives on Endive

Scrambled Egg with Sorrel

Girasol Soup

Roasted Beet, Stem and Green with Pickled Beet

(Moutard) Brut Grand Cuvee NV

Seated

Blond Morels with Fava Beans and Fiddlehead Ferns on Arugula dressed with Chive Banyuls Vinaigrette, Whole Wheat Farm Bread

(Domaine de la Feuillarde) Saint-Veran V.V. 2008

Lamb Shoulder and Lamb Suasage with English Peas, Pea Shoots, Carrots, Leeks, Tiny Potatoes with Herb Leek Broth, Spelt Foccacia

(Domaine des Hauts Chassis) Crozes Hermitage, Les Chassis 2007

Winnimere Cheese on Walnut Cracker

Banana Cake Frozen Coconut Sandwich with Champagne Mango and Candied Macadamia Nuts

(Moutard) Brut Grand Cuvee NV

Chocolate and Vanilla Shortbread

Take Home: Salty Rosemary Walnut Biscotti

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This entry was published on April 24, 2011 at 8:05 pm and is filed under cooking, flowers, Home Restaurant, Uncategorized, wedding. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

6 thoughts on “Friday Bridesmaid Lunch and Saturday Wedding Flowers, Late April

  1. Joanne Rabideau on said:

    Thank you thank you, Sidra, for such a lovely luncheon. What a treat! Everything was perfect and of course we all felt so excited to be part of such a momentous occasion. I thoroughly enjoyed the hard-to-get spring ingredients you included in your menu.
    When I arrived back home near Nashville, Tennessee I had the pleasure of picking some baby salad greens from our garden, but wished I had “fiddle ferns” to go with them. You are an inspiration!
    Thanks again to everyone, especially to Judi and Candy for hosting the Luncheon!
    Joanne Rabideau – the Bride’s Aunt.

  2. Kandy Pearson on said:

    We were cozy in the beautiful dining room with the warm fire – on a rainy, cold day. It was an added treat to be among the wedding flowers – on display in the dining room and on the staircase. The meal was memorable- delicious and perfect. It was a special time being with the bride, good friends and new friends. Thanks for everything, Sidra.
    Kandy Pearson
    Oak Ridge, TN

    • Kandy Pearson on said:

      PS – my Lenten roses are in “full bloom” in my yard. I like them arrangements, also. I need to learn how to keep them fresh after they are cut, to last a bit longer.

      • They are one of my favorite. I cut them early in the morning on an angle the very first day that they open and bring a container of just barely warm water with me and place each one in the water just as it is cut. I change the water every day and re-cut the stems a tiny bit. In my experience they will last for a minimum of several days and sometimes as long as a week.
        I just cut a bunch this morning myself!

    • I was thrilled to be involved in the celebration in a little way!

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