Backyard Inspired Dinner Party| Arcadia, CA

Sunday  night Robbie and I had the  opportunity of sharing a pre-anniversary backyard dinner party cooked by the young and talented, Luther Bob Chen.  Luther cooks with the finesse and skill of someone who deserves to be on Chopped. Of course, he just got accepted into Culinary Institute of America and wanted to share his skills with us this summer.

In case you’re wondering, I’ve  always had an appreciation for backyards since childhood – playing in them, gardening in them, painting in them, biking around in them. I don’t know what it was – there was just always something about the soft light that comes in right before the sun goes down. After setting eyes on Luther’s gorgeous backyard poolside table, you can probably guess I had my heart set on designing a fun backyard inspired table setting for a tasty meal with pine cones and miscellaneous potted plants as the men were in the kitchen chef-ing it up. What began with a dedicated Wholefoods excursion ended with an incredibly delightful 6-course meal explosion in our mouths. Of note were the Portobello Mushroom Fries with Truffle Oil and Parmesan, which Luther has perfected to a T. Also,  the homemade Vanilla Bean Ice Cream was a hit. And yes – finally! After two years of marriage, we finally had a good enough excuse to bust out the ice cream machine.

Thank you Luther for spoiling us with your gear, goods and skills!  I love that everything that hit our tastebuds was homemade with nothing else, but some tender loving care.

 

The Menu:

Appetizers:

Portobello Mushroom Fries with Truffle, Parmesan and Cilantro

Avocado Sashimi

Main Course:

Mesclun with Lemon & Balsamic Vinaigrette

New Zealand Lamp Chop with Cabernet Wine Reduction, Chanterelles and Micro Greens

Desert:

Homemade Vanilla Bean Ice Cream

Chocolate Souffle

Drinks:

Coconut Water

Sweet Iced Tea

 Thanks for joining me today….check back next week for a sweet engagement shoot from Topanga State Park!

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