View allAll Photos Tagged tablesetting
The latest Secret Pickle Supper Club was held on March 26th at Loft404
This Pickle’s theme was spring and each course included elements of a spring festival held around the world.
Spring Pickle Menu
La Mugnaia made with aperol, gin, orange, tonic (the custom cocktail we designed to align with Carnivale de Ivrea, the Battle of the Oranges held every year in Ivrea)
King Crab served with gelee made out of coconut and condensed milk, a basil leave and granadilla. (Hansik the Korean Cold Food Festival)
Bass crudo with lemon juice, coffee oil, sel gris and a beer-bread sauce made with oak aged ale and garnish is puffed farro. (Starkbierzeit - the German festival of strong beer)
Jumbo sea scallop butter poached served with hen of the woods mushrooms, artichoke and served with a meyer-lemon foie vinaigrette. (Cuaresma - Lent in Spain)
Halibut sous vide in olive oil served with a ragout of white asparagus, purple potato and fennel. Garnished with pea shoots and pea marshmallows. (Ostara - the Pagan and Wiccan celebration of the Vernal Equinox)
Confit of rabbit leg, pulled and served with goat cheese gnocchi a la parisianne, with garlic scapes. Finished w/ parmigiano reggiano. (Bacchanal of Gnocco - Verona’s festival of gnocchi)
Lamb sous vide then seared and served with basmati granita, chickpea puree, slice radish, micro radish and olive powder (Nowruz - Persian New Year)
Deconstructed carrot cake served with carrot puree, nutmeg crumbs and mousse of cream cheese. (Holi - Hindu festival of colour)
Want to be invited to our next Secret Pickle Supper Club?
Met friends at Hatfield's Restaurant for a private dining event in the restaurant's Conservatory. Dinner was superb, service was flawless and Sommelier Peter Birmingham is a gem.
:: chef's menu & wine pairings ::
first course
Gem Lettuce Salad
Oven dried pear, shaved manchego cheese, roasted hazelnuts
Patrimonio Domaine Arena 2009 Haut de Carco-Corsica
second course
Kabocha Squash Agnolotti
Roasted chiodini mushrooms, pork confit, maple brown butter broth
Tantara T. Solomon Wellborn Cuvee 2008 Santa Barbara
third course
Slow Baked Salmon
Spring onion confit, crispy pancetta, chanterelle mushrooms, Thai basil
Refosco Casal Maniago 2009
fourth course
Wagyu Flat Iron Steak
Creamy Swiss chard, pickled red onion, chiodini mushrooms
Clos de la Vieille Eglise 2004 Pomerol
fifth course
Warm Chocolate Brioche Pudding
Burnt marshmallow, graham struesel, chocolate malted ice cream
Ruby Port Black Quinta do Noval
Taken with a Nikon D800 and a Tamron 150-600mm lens. Boys Varsity Basketball vs. Serra High School. Jan 13, 2015 Mira Mesa Marauders basketball team won Tuesday's home conference game score of Mira Mesa 71 and Serra 54
Taken with a Nikon D800 and a Tamron 150-600mm lens. Boys Varsity Basketball vs. Serra High School. Jan 13, 2015 Mira Mesa Marauders basketball team won Tuesday's home conference game score of Mira Mesa 71 and Serra 54
A table set in the period style for a Christmas lunch at Stourhead House. Wiltshire, National Trust, 2013
Shot with a Nikon D7100 and a Tamron 150-600mm lens. Body surfing at Calrsbad, CA. Jeff Oglesby body surfer from Encinitas, CA
Chilewich Metallic Lace Rectangular Placemat in silver: www.didriks.com/chilewich-metallic-lace-rectangular-place...
Libeco Linen Vence Napkins in grape: www.didriks.com/Vence-Linen-Napkin-by-Libeco-Home.html
Pillivuyt Porcelain Sancerre 11” Plate: www.didriks.com/Sancerre-Plate-11-by-Pillivuyt-Porcelain....
Pillivuyt Porcelain Sancerre 8 ½” Pasta and Soup Bowl: www.didriks.com/Sancerre-Pasta-and-Soup-Bowl-8-1-2-by-Pil....
Pillivuyt Porcelain Sancerre 6 ½” Plate: www.didriks.com/Sancerre-Plate-6-1-2-by-Pillivuyt-Porcela...
David Mellor Embassy Stainless Steel 5 pc setting: www.didriks.com/Embassy-Stainless-Steel-5-piece-Place-Set...
Simon Pearce Barre Goblet: www.didriks.com/Simon-Pearce-Barre-Goblet.html
Simon Pearce Barre Red Wine: www.didriks.com/Barre-Red-Wine.html
An easy decor change! A bold vintage tablecloth and a set of fantastic melmac plates will do the trick! I'm ready for fall with this fantastic red orange table setting and my artgoodies block print deer towel is right at home!
My table is set for a dinner this evening with some new special friends and the bouquet of sunflowers in the middle of the table jumped into this wine glass! It will be a busy day and another busy week in court. I hope to catch up with all of your photos as soon as I can. Happy Sunday!
Taken with a Nikon D800 and a Tamron 150-600mm lens. San Diego Boys Varsity Basketball vs. Serra High School. Jan 13, 2015 Mira Mesa Marauders basketball team won Tuesday's home conference game score of Mira Mesa 71 and Serra 54.
The tables were set like this, ready and waiting with the cold starters.
At a gala dinner in honour of the meeting I am attending.
Easy to make. Line a small colander or sieve with cheesecloth or piece of cotton material. Mix chopped herbs of choice, seasalt into yogurt. Pour into the mold. Cover the top with edges of the cotton. Suspend over a container to catch the liquid. Let sit in the fridge for at least one day up to 3. Unmold garnish & serve. A nice tangy cheese. You can make it plain, herby, sweet. You can layer flavors-I like pesto and plain. Use a low fat or full fat depending on what you want.
I love serving it on this restaurant plate with the "built in" doily pattern.
This is the second year I have checked these out! We went to the fair on the second day and they had the room locked as they were getting ready for a pageant competition. We were lucky; they let us sneak in to check out these table settings. I posted some of my favorites. I hope you enjoy!
Which one is your favorite? The camping theme won first and the pink bunny theme won second. I especially loved the cloud centerpiece!!!!
Taken with a Nikon D800 and a Tamron 150-600mm lens. Boys Varsity Basketball vs. Serra High School. Jan 13, 2015 Mira Mesa Marauders basketball team won Tuesday's home conference game score of Mira Mesa 71 and Serra 54
Taken with a Nikon D800 and a Tamron 150-600mm lens. Boys Varsity Basketball vs. Serra High School. Jan 13, 2015 Mira Mesa Marauders basketball team won Tuesday's home conference game score of Mira Mesa 71 and Serra 54
Unfortunately it was raining when I was taking the pictures so my table setting doesn't look as cheery in the photos as it actually does when laid out. I had lots of fun mixing and matching the colours and could have gone on endlessly but I guess 12 is enough!
Taken with a Nikon D800 and a Tamron 150-600mm lens. San Diego Boys Varsity Basketball vs. Serra High School. Jan 13, 2015 Mira Mesa Marauders basketball team won Tuesday's home conference game score of Mira Mesa 71 and Serra 54.
Taken with a Nikon D800 and a Tamron 150-600mm lens. San Diego Boys Varsity Basketball vs. Serra High School. Jan 13, 2015 Mira Mesa Marauders basketball team won Tuesday's home conference game score of Mira Mesa 71 and Serra 54.
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
Want to come to the next one? Make sure you sign up now to get an invite