Springing in a Perfect Festive Evening!

April 5, 2011 at 12:25 pm 3 comments

Spring Entertaining Class

Spring Entertaining Class

Spring has Sprung! Our Spring Entertaining Dinner Party could not have been more festive and delicious.

Table Settings

Table Settings

Hannah, our adorable sous chef and flower girl, had our table decked out with spring flowers that she arranged in lavender Easter baskets trimmed with Easter grass found at the 99 cent store and white napkins tied up with daffodils and ribbon.  

Roast Pork Dinner

Roast Pork Loin with Cherry Pinot Noir Sauce, Wild and White Rice Pilaf, Roasted Asparagus

This set the stage for our delicious meal of Roast Pork Loin with a cherry pinot noir sauce served alongside a wild and white rice pilaf and roasted asparagus.

Artichokes

Artichokes with Cilantro Pesto

As we made the meal, we dined on Steamed Artichokes dipped in a Cilantro Pesto containing jalapenos that gave us extra zip in our step.

Popovers

Scallion & Cheddar Popovers

We were bowled over with the Scallion & Cheddar Popovers that were devoured as soon as they hit the cooling rack.  These airy delights are made in a real FLASH.

Strawberry Tart

Strawberry Tart

And to top off a magical evening, the Strawberry Tart with a layer of chocolate appeared at our plates.  Get the recipe by clicking here.  Yum!

A perfect festive evening!

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A Rainy Night Dinner with a Rack of Lamb Knife Skills + Dinner = May 4, 2011 Cooking Class

3 Comments Add your own

  • 1. Dean  |  April 14, 2011 at 7:43 am

    This looks fabulous. I wish I could have been at this event. Patricia, you have always been a wonderful event planner in addition to a being great cook.

    Reply
    • 2. Fresh Food in a Flash  |  April 18, 2011 at 9:30 am

      Thanks Dean – How fun to hear from you!! Thanks for checking out my blog!

      Reply
  • 3. Strawberry Fields For Easter « Fresh Food in a Flash  |  April 26, 2011 at 10:15 pm

    [...] My sweetie has become spoiled living with a Chef.  So when I told him I was serving the Pork Roast with the Cherry Pinot Noir sauce.  He said “again”!  The truth is I had the remaining half of the pork loin left from [...]

    Reply

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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