When Marty sent me an email requesting catering  information for her gathering on November 6th, I made an appointment to see her home and meet her in person, right away.  Once I saw how easy going she was, and how warm and inviting her home was, I knew in an instant that planning for her event would let me unleash my creativity! 

I was impressed, right away, with how she greeted me in her shorts and bare feet, and how each item in her home was an eclectic compliment to the item next to it.  The rooms were filled with lots of natural greens and blacks, woods and brick, glass and china, … there was no norm, no matching set of anything!  I loved it, loved her style!  I sneaked a few photos with my phone and went back to my office to select linens and work on her menu.   Her tables needed to look fun but relaxed like her, rich but not pretentious, elegant but not fancy.   She wanted us to do everything, right down to the centerpieces!  Did I mention that I love full control!

When I arrived at her house on Friday afternoon, to set up the party for her, I saw not one ounce of stress on her face.  So far so good!  As we moved away her patio furniture and brought in our chairs and tables, she didn’t even ask where everything was going to be placed.  TRUST! YES! MUCH APPREICATED MARTY!

The best part about before the event was this… I asked Marty not to look, at anything, until the room was set and the final look complete, AND SHE AGREED.  SHE DIDN’T PEAK ONCE!  Again, I was flattered!

Once the wine had been corked and the tables set, lights dimmed, candles lit, I called Marty in to see the finished room.  She smiled, had some wine, tasted the mango dip and asked me for the recipe.  I guess I knew then that Marty and Brent would have a nice evening with friends.  I headed back to the cooking station we created outside her home and watched the food being prepared.

• Shrimp Ceviche, Lobster Bisque, Coconut Shrimp started the evening.
• Heart of Palm Salads with Buttermilk Avocado Dressing and Huge Pumpkin-shaped Heirloom Tomatoes.
• Grilled Center Cut Beef Tenderloin, asparagus and red onions.
• Mashed Potatoes and Al’Dente Bowties, Some Focaccia Bread
• And Ahi Tuna!
• Then the warm chocolate lava cakes with fresh berries and warm chocolate bourbon sauce finished the meal.

Everyone was happy.  Thank you Marty and Brent.  This event was a pleasure for me and my staff, your graciousness and your comfortable demeanor made our day!