…back-to-back weddings are always challenging, but entirely do-able. It helps when they are in the same event space, and one that is easy to work with. Last weekend, we had 2 weddings at The Foundry. We love The Foundry! The space is fantastic, the owners and managers are great to work with, and the karma is always right. Some of our best events have taken place at The Foundry. Have a look at some pics…we’ll be seeing them again soon…
I felt foolish thinking of “Luka” as the primary song I could name of Suzanne Vega’s. Before catering the 40th Anniversary party for Barnard College’s Center for Research on Women, I was told Suzanne Vega, a graduate of Barnard, was going to be performing. I immediately though of the song “Luka” and then “Tom ’s Diner” – you remember “Tom’s Diner” – da da da da…da da da da…da da da da… da da da da…….but was remiss to name anything else. So I went to her website. As it seems, she’s been up to quite a bit since that blockbuster hit of the 80’s. In fact, she was late arriving to Barnard having driven up from Baltimore where she was performing with Moby. That, along with other activities, such as a tour promoting a brand new album, seems to demonstrate her career is stronger than ever. I was a bit vindicated, however. She did, in fact, play “Luka” that night, and it did receive a notable amount of applause as she began the song. I wonder if she tried my pumpkin mousse tarts with candied pumpkin seeds?
Every year we approach fall, pears are the first fruit I look forward to using again. Pears in all forms: poached, baked, sauteed…Here the pears are poached in a muscat with whole cinnamon, clove, star anise, peppercorn, bay leaf, coriander, vanilla bean, and ginger, then baked with frangipane and topped with some spun sugar.
Call me a wuss, but I get serious vertigo when high up anywhere, or even not-so-high-up, like when I cross the Brooklyn Bridge on my bike. That said, I love a spectacular view no matter how high it is. The floor-to-floor windows at Glasshouses, a fantastic event space on 25th Street overlooking the Hudson, boast sweeping and exhilarating views of the city that mesmerize you. The terrace is not to be missed. We catered our first wedding there this last weekend and not only did the space look wonderful, but the view from any position in the space was remarkable. And watching the sun go down over the Hudson as the party got started was a perfect beginning to a great evening. Even with the slightly chilling onset of fall weather, many guests remained on the terrace throughout the night. I would have too. As I worked in the kitchen, I couldn’t help but keep looking out the window.
For the longest time my parents insisted on buying me a Nespresso machine. As much as I love great coffee, I have to shamefully admit to drinking (and enjoying) Chock-Full-of-Nuts every morning – it is a great instant coffee, yes? I also have to admit brewing it in a French press pot, which many have ridiculed me for….but I digress.
I finally gave in, and I have to say, that Nespresso machine brews a mean cup of espresso!!! And the frothing machine that comes with it – I wish I invented it. It can take any milk – whole, 1%, soy, almond – and whip it into a perfectly frothy, meringue-like consistency that is heaven to drink.
So it’s been our pleasure to cater a number of Nespresso events that take place at one of our favorite venues and catering partners, French Institute Alliance Francaise. As with many of FIAF’s clients, they prefer a French inspired menu. When Nespresso asked if we could make Liegeois to be passed with the desserts, I have to admit I googled it to find out what it was. Duh. It’s the French version of an Affogato, although, by definition, slightly different – espresso, coffee-flavored ice cream & chantilly cream. For the event, Nespresso wanted it simple – hot espresso poured over vanilla ice cream, which is just the way I like it. Why mess with perfection? The combination of the 2 just doesn’t get better than that. I drank 2 and buzzed right on out of there. I had to have a glass of red wine when I got home to come back down – my other favorite beverage.
NYC & Company, a key resource when planning an event in the city, has added a wedding resource guide to its website that answers many commonly asked questions and provides links to the city’s top vendors. New York City is always an exciting venue for any event, and weddings are no exception. Now with the legalization of same-sex marriage, we at Tip of the Tongue, look forward to creating more memorable wedding ceremonies and receptions.
For photos and info on Tip of the Tongue, click here
For info on same-sex marriage in NY, click here
For info on NYC & Company\’s \”NYC I Do\” campaign, click here
Fig & Arugula Salad with Fig Vinaigrette – one of my favorite dishes during fig season. While the fig season is fleeting, they are truly one of the most decadent fruits of the year – but you have to catch them fast. Other favorites include Port-poached Calimyrna Figs stuffed with Ganache, Stewed Fig Bordelaise served over Beef Filet, Toasted Almond & Fig Tarts. We always encourage our clients to take advantage of fig season with dishes like these.
One of my favorite parts of summer is lemon verbena – it loves the heat and humidity and grows like crazy in New York. There are many uses – ice cream, sorbet, custard, whipped cream, cocktails – but my favorite is (pictured above) – no-bake lemon verbena cheesecake. It’s a cross between a cheesecake, a semifreddo and a mousse. The texture is so light, yet the flavor is intense. I often serve it with stewed blueberries for a perfect taste of summer!
