This past weekend, we had a few good friends come over for dinner at our house! AND you know how much Steve and I love to entertain – (I think we make a great team!) so he was in charge of the menu and I took on the tablescape and helped with the prep! One of the first things I did was head to IMPORT Flowers in Nashville to grab all the flowers for the table.
THE FLOWERS:
Eucalyptus Seeded
Eucalyptus Gunni
Olive Branches
Rosemary
Tulip Brownie
Peony Pastelegance
Ranunculus Butterfly
Scabiosa Stellata Pods
Nigella
Nine Bark Flowering
Steve had the best time putting the menu together! He used a combination of his own recipes and also pulled from recipes from his favorite chefs. Listing the menu below with links to either the recipe of the cookbook that we pulled them from!
THE MENU
Grilled Halloumi Cheese with Marinated Tomatoes
Baked Scallops Rockefeller (we ordered the scallops from Island Creek Oysters)
Grilled Octopus with Salsa Provenzal
Grilled Branzino with Shaved Fennel
I used Halfbaked recipe for grilled peaches, BUT had to pivot because they were so ripe and juicy – SO I just chopped, tossed with brown sugar and cinnamon at 350 for 45 minutes. spoon peaches over scones (I used this scone mix) and topped with brioche crumbs and cinnamon sauce (also in this recipe).
THE SETUP
Here we go! I loved prepping and getting everything set up for our guests. Steve was so great and he made this menu on CANVA – we had Luke run and grab them from FEDEX (it’s all in the details). I picked up a lot of the serve ware and entertaining pieces from Crate + Barrel and World Market – they are all linked below for you! Click on the photo and it will take you right to the product!
