Baby's First Birthday Party, December 3, 2011

Butterscotch pudding; cinnamon whipped cream.

Pudding.

Selection of cheeses; curry-spiced nuts.

Ham sliders; dijon mustard; red eye gravy.

Roast turkey tea sandwiches; curried mayonnaise; pear slices.

Bean salad; baguette.

Cranberry compote.

Roasted baby potatoes; parsley pesto.

Pickled fennel, cucumber, carrots.

Roasted pear skewers; garlic; thyme.

White bean salad; shallots; celery; lemon vinaigrette.

Baby Christening, November 13, 2011

Roast pork loin; soy-honey glaze; Napa cabbage slaw with black sesame.

Turkey banh mi; sriracha mayonnaise; pickled cucumber, daikon, and carrot.

Persian cucumber salad; red ball radish and daikon; lime vinaigrette.

Hot mustard potato salad; scallions; cilantro.

Goat cheese crostini; soy sauce mushrooms; sauteed bok choy.

Apple tartlets; Chinese five spice; raisins.

More banh mi...

Tartlets.

Crostini.

Event, February 5, 2011

Saturday, February 5, 2011. Party of six in a private residence in New Rochelle, New York. Pictured: appetizer course of sweet potato bisque with heavy cream, pumpernickel croutons, and caraway seeds. This course was served with the Urban Uco Torrontes from Argentina.

For cocktails, we served ginger-rosemary bellinis with a candied ginger garnish.

Along with the cocktails, snacks were served: seasonal pickles (rutabaga, red ball radish, watermelon radish, and fennel) and mixed oil-cured olives.

The menu was presented in the dining room, along with the wine pairings, on this blackboard (apologies for the misspelling of the word "zinfandel.")

Prepping out the main course...

...of bone-in pork chops with sauce grenobloise (brown butter, capers, lemon juice, parsley), butter-glazed carrots, and agrodolce red cabbage, served with the Orleans Hill organic Syrah from California.

For dessert, we served apple-raisin pot pies seasoned with turmeric and white pepper. To accompany it, cardamom whipped cream with meyer lemon and the Jackson-Triggs Vidal Icewine from Canada.