Dear Heart Tattoo’s 30th Anniversary Party
Canapés, crudités, hors d’oeuvre, treats.
Below is a little sketch of what I made to help you navigate the spread. Underneath that, there’s a bit more information about the menu items.
Rose is an amazing artist! I am honored to make the food for such a special party, to celebrate her milestone and continual success.
Details, details!!!
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Gougères - baked savory choux with Gruyère and black pepper. Creamy thyme, mascarpone, crème fraîche filling.
“Beard Bread” Toast - James Beard’s dark cornmeal and whole grain bread, smoked salmon spread, pickled rhubarb.
Focaccia - rye-enriched dough, rosemary and garlic. Havsnø flake salt. VEGAN!
Tea Sandwich - Shokupan bread, ice-washed onion, parsley.
Highball Sandwich - Caraway bread, cucumber, three good Goudas (goats milk, herbed, aged).
Scone - cheddar, chive, espellette
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Green Goddess - Greek yogurt, parsley, lemon balm, chive, lemon. Bright and verdant. GF!
Cashew Romesco - charred bell peppers, sweet and smokey paprika. VEGAN! GF!
"Rampch” - pickled ramps and green garlic, fresh tarragon-vinegar mayonnaise, the best buttermilk. Lush. GF!
Sweet Pepper Pickle - black cardamom, spice-y.
Pickled Pearl Onion - thyme-infused, red wine vinegar.
Cucumber Pickle - First of the season. Garlic and dill.
Pickled Asparagus - Dill, mustard seed, coriander.
Fresh Vegetables - Romanesco and purple cauliflowers, bell peppers, celery, cucumber, carrots, Belgian endive, snap peas, fun radishes.
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Scone - Lemon-poppy seed. Classic for a reason.
Petit Four - Hood strawberries! Cardamom almond cake, strawberry jam, vanilla whipped ganache, wildflower honey marzipan.
Pâte de Fruits - Cara cara and blood orange. Zippy, zesty sugar. VEGAN!
Chocolate Bites - Black onyx cocoa cake, chocolate buttercream, semisweet chocolate. GF!
