Being a teacher is hell ten months out of the year. Between working ten to twelve hours a day and bringing work home on the weekends, there is little time for me to plan events. But then comes summer break. Ahhh two months off to enjoy sitting by the pool, playing with my kids, catching up on some good reads and of course doing some entertaining, cooking, and baking!
Last week I hosted a luncheon for some of my colleagues as a kind of kick off to summer vacation. I thought that I'd share the event with you.
Surprisingly, the weather in Chicago has been cooperative. Usually it's hot and humid by July and not much fun to relax outside in. However, the first week in July was PERFECT! I planned for outside seating with a light home made (fait maison) menu consisting of brioche, vichyssoise, a light salad that my girlfriend made, lemon tart and a nice chilled Prosecco.
I always use the Pate A Brioche Fine recipe in Julia Child's Mastering the Art of French Cooking, V.2 on page 85.
I find that one of the most important parts of hosting an event (other than serving amazing food) is decor. Setting a beautiful table makes a great first impression. This is the first thing that guests will see. I never understood going to someone's home and being served on paper plates, plastic silverware, or plastic cups. I mean that was fine in college, but come on! We're adults and it doesn't take that much effort to bring out the good stuff for company. Maybe I'm old school, but guests appreciate it. Plus, if you're going to spend time and money planning an event, don't skimp.
I absolutely love the silverware pictured above (Tudor Plate "Queen Bess" made by Oneida). The delicate vintage flower detail was perfect for the garden theme. I purchased the entire 14 place setting set at one of the many antique fairs I visit looking for great pieces. These fairs are hosted on fairgrounds throughout the summer in various country towns in Illinois. .
This vintage soup tureen made the perfect serving vessel for the vichyssoise. I kept the soup chilled in here in the refrigerator until it was time to serve. The vichyssoise recipe can also be found in Mastering the Art of French Cooking V.1 page 39 by Julia Child.
Bon Appetite!