parties & celebrations
There’s something about a tray of Harvey Wallbangers that brings out the high-spirited, devil-may-care college kid in all of us!
I decided to kick off this birthday luncheon for a dear friend with this fun cocktail, served in my courtyard on a glorious autumn Sunday. The sunny sky and equally sunny orange juice cocktail set a bright, upbeat tone for the festivities.
For lunch, we moved inside to my studio where I had set the table with a crisply starched white cotton tablecloth and napkins and silver pieces from the collection I’ve gathered over the years. For a twist on the traditional floral centerpiece, I rested narcissus bulbs on top of six different silver pieces. The look was pure, bright and inviting!
Mid-day menus are a special challenge: the food needs to be inventive and appealing yet light and refreshing. We started with a salad of Butter lettuce, topped with sautéed sea scallops. Zesty grapefruit sections were tucked into the pale green leaves and grapefruit vinaigrette successfully married the fruit and seafood flavors.
For a second course, we paid tribute to the unfolding autumn season with a warm, satisfying dish of homemade pappardelle, tossed with grilled chicken, mushrooms, tomatoes and fresh peas. You can buy fresh noodles from your local pasta emporium or use a dried, imported product. This rich yet sheer-as-silk chicken broth sauce will turn any pasta into a masterpiece.
Chardonnay marries well with this dish. Choose one that is on the austere side, with a brisk acidity to hold up to the intensely flavored sauce. As always, I also served chilled sparkling mineral water.
For dessert, crepes filled with apricot jam were a welcome alternative to the standard birthday cake.
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Salad of Butter Lettuce With Grapefruit Segments and Grilled Scallops
Pappardelle with Grilled Chicken and Mushrooms in a Light Broth
Apricot Crepes with Chocolate Sauce
