We are so lucky to live in the State of California where the vast majority of our nation’s produce is grown. The inspiration for our Farm to Table event was no further than our local Sunday Farmer’s Market. So many colorful fruits and vegetables, Mother Nature’s rainbow. It was then I decided that we needed to incorporate as many colors as possible in our tablescape. I knew just the place that would have the perfect eclectic collection we needed, Sundrop Vintage. Sundrop has curated an inspiring collection of vintage furniture, dishes, & décor, and they had just what we needed. The thing that I like most about a farm to table event is that you can use mismatched items as if you were pulling them from the cupboard of your grandparent’s farmhouse. Not everything matches, but it all ties together.
When we think of life on the farm warm apple pie comes to mind. Blackbird Pies makes the most delightful and delicious pies that fit into the palm of your hand. Just the right mix of crust and filling in each scrumptious bite
No table is complete without fresh flowers. Lynne Lucente Florals is a master at taking your color and theme inspiration and translating them into centerpieces. For our Farm to Table event, she included fresh fruits and vegetables along with wild and traditional blooms that both highlighted and contrasted the vintage plates. Which further helped to develop the effortless tied together, the mismatched style we were going for.
Everyone loves cheese and crackers, and we wanted a display that was as bountiful as the harvest. Noel Moton is a master charcuterie designer. Her platters go far beyond gourmet cheese and artisan crackers to include dried fruits, nuts, vegetables, chocolate, flavored honey and homemade jams. They almost look too good to eat!
San Clemente is rich with history and we choose the Historic Casino as the location for our event. They have an intimate outdoor patio with a large stone fireplace and a view of the ocean. We couldn’t think of a better place to treat our guests to a bountiful meal.
Capturing the setting and details that go into an event like this is so important. We love to look back at our creativity and share it with others. Photographer Kate Noelle has a unique talent to capture details and moments just as you remember them. So as you look at her photos, they invoke an emotional response, transporting you into the scene.
Neon Carrot Events was thrilled to organize this event for San Clemente Lifestyle Magazine. We are firm believers that event planning shouldn’t be a stressful experience. We’re here to recruit the ideal team of vendors, provide you with expert advice, imaginative ideas and orchestrate all the logistical details. You get to enjoy all the fun aspects of planning your event while avoiding the stress and anxiety of the behind-the-scenes work.
Facebook – neoncarrotevents |
Instagram – @neoncarrotevent
When building a cheese plate, I begin with choosing my cheeses first. They are usually of different types and different textures for balance and variety; then I pair those with specific spreads or preserves. They can be seasonal or just your favorites! From there, I gather my supporting platter items like fresh and dried fruits, crackers, nuts and meats. The last thing to do is build your plate. Tap into your creative side and have fun. No one platter is ever the same, and your guests will undoubtedly be impressed by your efforts. After all, who doesn’t love a cheese plate?
Sun-dried Tomato Ciabatta
Dried apricots, cranberries
Strawberry Balsamic Jam
Kalamata & Castelvetrano Olive Mix
Uniekass Robusto Gouda
Cabra Romero (semi-soft goat cheese with rosemary)
Cowgirl Creamery Purple Haze (soft goat with lavender and wild fennel pollen)
Spanish Manchego – aged six months
“Wine paired with Life.”
On a recent visit to my wine cellar, in the PINK section, I picked three of my favorite
rose’s to share with the Farm to Table Foods. Rose is such a well-versed wine, and it comes in all colors. It pairs with salt, acid and so many vegetables and fruits.
Some are dry, and many of the compounds found in vegetables can make the dry wines taste sweet. With an open table of fresh-picked farm food, you need a wine that has a certain incredible acid, and it needs to be savory and salty through to its very core. These three wines created magic. Pairing by Missy Will
Blason de Bourgogne ,La Reserve Rose Brut, Cremant de Bourgogne, Burgundy
Tavel Rose Wine, Chateau Aquaria, France 2015
Miraval, Cotes de Provence 2015
Easter Cabbage Salad
1/2 Large Purple Head of Cabbage Shredded
1 Sweet Potato Roasted in Cubes
1/4 Butternut Squash Roasted in Cubes
3-4 Small to Medium Tomatoes Cut in Slices
Add everything into large bowl
2/3 Cup of Extra Olive Oil
1/2 Cup of Fruit Infused Vinegar ( I used Peach White Balsamic )
Pinch of Sea Salt
Fresh White Pepper and Black Pepper ( 6 Grinds of each )
Whisk together in bowl
Pour vinaigrette over vegetables in a bowl, mix gently with your hands.
Taste if enough vinaigrette and salt
Pour into a beautiful platter and add parsley or any herbs you want on top.
Corporate/Private Parties and Tastings
Hand Pies by:
Lynne Lucente Floral Designs
Facebook: Lynne Lucente Floral Designs
Decor Rental By:
Facebook: Sundrop Vintage