May 16, 2014
I Hosted A Spring Luncheon And Garden Tour
Back in 2011, I received a philanthropy award from the Orthopaedic Foundation for Active Lifestyles (OFAL) during a gala in Manhattan. Dr. Kevin Plancher, a prominent orthopaedic surgeon, is the chairman of the board of the OFAL, a nonprofit he founded to help advance local training and research in orthopedic medicine. Because of my honor, I wanted to contribute to Dr. Plancher’s foundation and I donated a lunch and personal tour of my gardens to his recent fundraiser. Once again, I asked Chef Pierre Schaedelin to prepare the food. Dr. Plancher, himself, purchased my contribution and invited his parents to join him, knowing how much his mother would love it. It was a very pleasant experience.
1 Here I am in my green parlor with Dr. Kevin Plancher and his lovely parents, Bob and Bunny.
2 A very nice shot of Kevin and Bunny.
3 A lovely table was set in the small dining room where a large cage filled with red factor canaries is located. The canaries serenaded throughout lunch. The table was decorated with succulents from the greenhouse.
4 My housekeeper, Laura Acuna chose beautiful embroidered napkins and set the table with antique Wedgwood china and mixed silver utensils.
5 Chef Pierre was busy in the kitchen preparing a wonderful lunch.
6 The first course was a salad of freshly picked asparagus from the garden, the very first ones, and baby beets from the vegetable greenhouse.
7 Pierre garnished the beets with bright green mache and used only the short tops of the asparagus.
8 He then drizzled the vegetables with a very tasty vinaigrette. These gorgeous dishes are also antique Wedgwood.
9 Along with the asparagus and beet plate, Pierre prepared a tossed green salad with delicate lettuces also picked from the vegetable greenhouse.
10 The lightly dressed lettuce was mounded on more Wedgwood.
11 As a little bonus, Pierre made a velvety soup from the remaining asparagus stalks. He uses no cream what-so-ever in his soups, but they are always amazingly delicious.
12 For the second course, Pierre roasted wild salmon.
13 He spiraled cooked spaghettini and added bright green fava beans.
14 The salmon was laid on the plate and freshly picked roasted baby carrots were tucked into the spaghettini.
15 The plate was garnished with bright red skinless tomato pieces, also from the vegetable greenhouse.
16 To finish off the dish, a lemon beurre blanc was spooned over the spaghettini.
17 This was utterly delish!
18 For the spring dessert, Laura chose pale green china and small green glasses.
19 Pierre baked individual rhubarb crisps.
20 A scoop of his homemade rhubarb sorbet went into the glass. A perfect ending to a perfect luncheon!