Last night, Eric and I had the most fun with our friend, Chef Matt Murphy of The Ritz-Carlton New Orleans. Chef was in town on business and arrived a bit early so he could spend some time with us.
We wanted to make sure he had the best time, so I came up with this itinerary (you know how I love a list).
7:30 Meet at Rathbun’s for drinks and apps
8:45 Dinner at Iberian Pig
After dinner – drinks at Mac Magee’s Irish pub
How was it, you ask? Oh, we had a mighty fine time.
Happy Monday to you all. I hope you had a fabulous weekend. On Saturday night we gave a dinner to thank some very special folks for being so good to us. Joining us were Spencer, Allison, LaToyin and Neil of Black Tie Barbecue, Laura Scholz, her husband, Tim and our new friends Teresa & Nicholas.
Menu
Grilled Shrimp w/cocktail sauce
Chips w/cheese dip
Grilled Ribeyes wrapped in bacon
Twice-baked stuffed Potatoes
Salad w/raisins, almonds and red onion
Garlic Bread
Pound Cake soaked in Lemoncello
Apple Pie
Sesame and Chocolate Cookies
Vanilla Ice Cream
Malbec, Chardonnay, Cava
Pellegrino
But first, you have to start with a pretty table. I dressed the table in all metalics to give it sparkle. Gold runners, candlesticks and napkins rings paired with silver chargers.
Before guests arrive. I ended up moving the candelabra because it was in the way of the a/c and blowing madly everywhere.
This week’s fun find is Mary Esther’s Baby Cakes. I met Jessica, the owner, this past Sunday at Tami’s Sip and See. Jessica gifted each guest with one perfect Red Velvet cupcake. Mmmmmm, yummy!
Everyone loves red velvet cupcakes
And let me tell you, they were luscious!
Jessica is so special that she doesn’t have website, so I am letting you in on the secret – because I love you so.
Prices start at $15 for one dozen minis and you will not believe the variety! OMG, listen to a few of the types of cupcakes Jessica is baking up for you:
• Apple Chai
• Apple Pie
• Bailey’s Irish Cream
• Caramel Pretzel
• Chai
• Cheese Cake
• Choc. Covered Strawberry
• Chocolate Truffle
• Coconut
• Crème Brulee
• Cookies & Crème
• Cookies & Crème Cheese CupCakes
• Drumstick
• Kahlua
• Lemon Drop
• Lemon Meringue
• Margarita
• Mochaccino
• Molten Chocolate
• Nuvo Red Velvet
• Pecan FrenchToast
• Pina Colada
• Pink Champagne
• Pink Lemonade
• Tiramisu
• White Chocolate Mousse
Oh, wait – don’t see one you love? Jessica will custom bake your favorite. How fab is that? AND she provides FREE delivery in the metro Atlanta area. Ohhhh whee!
You can find Jessica and all the news on her Baby Cakes here on Facebook.
Um….did I just read Caramel Pretzel? Oh, yeah, I’ll take a dozen!
From yesterday’s post you know that Sunday was fashion day. It ended with Victor’s fashion advice, but started with some lovely bags at a “Sip and See” hosted by my friend Tami at Talking With Tami. Tami always gives the most fun parties and since I had missed a few of them, I decided I could not miss this chance to see her at brunch, hosted by Parker’s On Ponce in Decatur.
We all gathered to fete Tami’s friend Lori, CEO of Mocha Moon, makers of lovely travel bags and totes. And you know I love a tote.
And brunch. How I love brunch. There were yummy mini quiches, luscious pastries and some of the most decadent whipped cream coffee I have ever had. Also super tempting was the sparkling pink lemonade (and if you know Tami, everything has to be pinktastic – and it was!)
As always, I met some of the most remarkable women. Dang, we have a lot of fab folk in Atlanta!
What a wonderful weekend we had! Friday night we had dinner at Shaun’s (more on that tomorrow), slept in on Saturday and went to have our passport renewal photos taken (lots of trips coming up!) and Sunday saw me at two events, which is unusual for me, but they were both so packed with fashion and fab folks that I couldn’t pass them up.
One of those parties was at the home of my fun friend Elizabeth. Our friend, style-maker Victor was there to give tips on what to do with those fashion pieces in our closets that stumped us.
But first, a tour of Elizabeth’s adorable cottage. It is so her – fun and sweet and whimsical. I loved it!
As you may have guessed, I am still recovering from the paella party. Still. My goodness.
Eric and I did make the time to sneak in a trip to the Dragon*Con Parade on Saturday, after a scrumptious brunch given by our friends, Carrie and Steven.
Today is a photo journey that I think you will really like. The parade just gets better every year.
I know a lot of you have been waiting patiently for the details of our paella party. Here you go!
The party started the day before when Vickie arrived and Jeff, Crystal and Teague joined us for some brainstorming about the fire and flow of the party. Pizza and beer followed. A pre-party is always fun.
Sunday we all woke early and Eric got the fire started. Early, y’all. It was blazing by 10 a.m. and was ready for the paella pan by 3 p.m. And then Eric cooked. And cooked. And cooked some more. We have realized that the paella still takes about 3 hours to prepare. But we were ready this time.
I bet you are getting ready for Labor Day. Me, too. Eric and I are hosting around 70 of our nearest and dearest for paella in the backyard. Someone asked me the other day how I do it. My response was that it is just as easy to cook for 70 as 10 friends. You just add extra chicken. lol
Remember last year’s paella soiree? We learned a lot from last year’s bash.
First, we will build a big wood fire this year. No wimpy propane for us. And we will start the fire early. Eric plans on having the fire up and roaring by 9 a.m. so we can eat at a decent hour. Last year it took 3 hours for that paella to cook and everyone was half in the bag by dinner. Now everyone will only be 1/4 in the bag by dinner, so that’s an improvement.
Secondly, we are asking our darlings to bring wine, beer and booze. That stuff skyrockets a party budget. Everyone is in a bit of an economic crunch these days, so our buddies are happy to contribute.
Thirdly, this year we will buy cleaned and deveined shrimp. Holly and I spent a billion hours peeling and deveining the four pounds of shrimp last year. Not this time.
Dessert will be paletas, or in english, popsicles. As I write this, the strawberries are bubbling on the stovetop with sugar and strawberry nectar. They will go into our popsicle molds and I will start all over again tomorrow with a new flavor. Maybe Mexican chocolate would be good. And easy. Pretty much just chocolate milk with cinnamon. That would be good. When you are making 70 popsicles, easy is key.
Here’s a link to the recipe we’re using. It says it will feed 25-30, but don’t you believe it. It will easily feed 60. With leftovers. Seriously. Maybe 25-30 linebackers.
Some of my favorite shots from last year.
Rick, Teague and Eric discuss the browning of the chicken
I love the look on Eric's face as he stirs this monster...
Have you ever met folks and just knew you all would be great friends? My new friend Victor is one of those folks. Victor is an image consultant and just the loveliest person. Our mutual friend Elizabeth introduced us and on Sunday we all met at Victor’s house for brunch. His house is one of those wonderful places you immediately feel at ease and could stay for hours.
You all know how much I adore living in Atlanta. It’s a town filled with surprises. We are genteel, we are foodies, we love a parade, we love a spectacle. Sometimes we like it rough.
Saturday night was one of those rough nights. Besties Crystal, Teague, Denise, Rick, Eric and I all packed up the food and tailgated before the Atlanta Rollergirls bout at the Shriners Temple. This was my first time seeing the Rollergirls in action, and what a treat it was. But first, we must eat.
