Last month Bri of Design Love Fest had herself a birthday party in The Salon and our good friend Bonnie shot these beautiful photos to capture the evening. Bri wanted to keep the vibe casual so we made a bunch of appetizers and a couple of signature drinks for the 35 guests, most of whom wore paper crowns encased with glitter and colorful crystals that fell off throughout the night and made our floor really sparkly.
I love how Bri styled The Salon bringing in hot pink Lazy Susans for the tables and loads of feminine flower arrangements in bright, vibrant colors that accosted you with their perfume. She even brought in eclectic little table accessories that she scattered about to counterbalance how rustic and neutral we designed this space so it can be easily customizable as Bri so creatively did here.
ONE. TUNA TATAKI WITH TOMATO CEVICHE
TWO. CONGEE WITH JIDORI CHIX, PORRIDGE, QUAIL EGG, CRISPY CHIX SKIN
THREE. BANH XEO ON VIETNAMESE RICE CREPE WITH PICKLED CARROTS, RADISH & NUOC CHAM GELEE
FOUR. MULITAS WITH CONCHINITAS PIBIL, QUESO OAXACA, HONEY, GUAJILLO SAUCE, & PICKLED ONION
FIVE. CRISPY HALIBUT BRANDADE WITH BEET HORSERADISH SAUCE
SIX. SHRIMP AGUA CHILI WITH AVOCADO, PICKLED ONIONS, & CUCUMBER
SEVEN. PANI PURI ON PUFFED RICE FLOUR SHELL WITH GREEN CHICKPEAS, TAMARIND CHUTNEY, & LIME YOGURT
EIGHT. BACON WRAPPED DATES WITH PARMESAN
For cocktails, Bri wanted a simple Margarita so we shook up some fine tequila with fresh squeezed lime juice and agave, simple.
Ah, but then we had to be fancy too so we served our Artichoke Fizz which is a delicately complex cocktail of house made Artichoke Cynar, Blood Orange Syrup, Tonic, Lemon, and house made Citrus Bitters.
We do not buy bitters because it's too much fun to make them and the result is divine.
|Photos: Bonnie Tsang|
HAPPY BIRTHDAY DESSERT
THE SPICE CABINET CAKE
Spice Cake with Apricot Saffron Glaze, Cardamon Mousse, Pudwill Farms Blackberries, Butter Crumble & Milk Chocolate Frosting
served with house made caramel ice cream