Occasions’ owner, Eric Michael, hosted a Sunday Night Supper in his home to benefit two local charities, Martha’s Table and DC Central Kitchen.
Joan Nathan, who co-hosts the annual Sunday Night Suppers and Saturday Night Sips with Jose Andres and Alice Waters says that this year’s events have grossed about $235,000, with more support still coming.
“Last year it was $150,000, so everybody’s thrilled,” Nathan says about executives at Martha’s Table and D.C. Central Kitchen. “I think what they’re really most happy with is what these events do for both organizations.”
The parties, Nathan says, provide an informal setting to discuss the organizations and the work they do to heighten awareness of and find solutions to the interconnected issues of poverty, hunger and homelessness.
Eric Michael and partner, Craig Kruger, transformed their third floor loft into a stylish dining room with long tables, linen cloths and napkins in neutral tones, lime-washed chairs and simple place settings. Antique plaster mushrooms and frosted votives made the charming table top complete.
Chef Alice Waters, the doyenne of the “farm to table” movement, inspired the organic, locally-sourced menu of raw Oysters, Radishes with freshly churned Butter (Literally, the intrepid staff churned the Butter on the porch using a wooden butter churn), Scallops with Sunchoke Puree, braised Rabbit, locally-farmed White Sturgeon and Barley Risotto.
Breads for the party were prepared by journalist and home baker Samuel Fromartz . One was a hearty German-style loaf that Fromartz baked with Whole Wheat and Rye Grains that he bought from Next Step Produce and milled himself with a German countertop stone mill.
Finally, the dinner ended with a “Deconstructed” Carrot Cake created by Occasions’ Pastry Chef, Santiago Corral. The dessert featured a petite Walnut Cake with Cream Cheese Ice Cream, Carrot Sorbet, a Black Walnut Spire and a candied baby Carrot. A lovely way to wrap up an evening of good food and good conversation for a good cause.
These beautiful photos are by Danielle Sara Photography. Please go to The Washington Post’s Lifestyle blog for additional event coverage.
When high school friends, Jean and Todd, became reacquainted at their 40th class reunion, sparks flew, then dinner dates and museum tours, followed by a romantic New York City proposal. The sweet courtship culminated with a picture perfect, garden wedding at River Farm in Alexandria.
The couple wanted their Sunday luncheon reception to feel like a romantic garden party. As the bride explained, “We used family-style seating to better bring our families and friends together. We tried to maximize the impact of having our wedding at the American Horticultural Society’s River Farm by placing a lot of focus on the florals and serving beverages and foods that ‘came fresh from the garden.’”
Cool drinks, served from a “lemonade stand,” included refreshing Cucumber Water, Ginger-scented Lemonade, Peach-Basil Iced Tea and “Jean’s Juice” (a spritzer made with fresh Orange Juice, Sparkling Water, Cranberry Juice and Lime).
Light passed hors d’oeuvres, Miniature Crab Cakes with roasted Tomato Remoulade, Nectarines filled with Maytag Blue Cheese and Pistachio Dust, and chilled Yellow Tomato Gazpacho Sips, were enjoyed on the shady terraces of the Manor House.
The pretty luncheon buffets offered up grilled Salmon with Citrus-Balsamic Vinaigrette; Corn Soufflé; Peach Muffins plumped with Virginia Ham; Chicken and Portobello Mushroom Crepes; Mizuma, Arugula and Sorrel Greens with Garden Tomatoes and “Jean’s Potatoes,” minted New Potatoes made from one of the bride’s favorite recipes.
A lemony Fondant-covered Wedding Cake with Chocolate Twigs and Yellow Pastiage Eggs, fresh Fruit and Berries and little glass verrines of Chocolate Mousse topped with sprigs of fresh Lavender and custom-lettered herb markers were served later in the afternoon. Not a hint of fussy at this party – just garden glamour and remarkably romantic from start to finish.
For complete coverage of this wedding and additional photos by Sabine Scherer, see the Washingtonian’s Bridal Party blog.
When an event planner plans an event it has to be an Event.
And so it was when Peggy Marilley of Precision Meetings & Events hosted a party for her staff and clients. We designed an interesting menu for the event-savvy group presenting passed and plated items arranged around theme ingredients.
The first theme of the evening was Salt. As guests arrived, Lime Margaritas in Salt-rimmed shot glasses were passed; then tiny bamboo boats of Hand-cut Potato Chips dusted with Hawaiian Pink Salt; followed by ribbons of Crudo and Beef Carpaccio presented on Himalayan Salt Slabs; and finally Chocolate-dipped Caramels sprinkled with flakes of Fleur de Sel.
Lemon was next and that part of the menu included tangy Sgroppino cocktails, Lemony Lobster Salad, Grilled Lemon Chicken served on Rice with Lemony Herbs and bite-sized Lemon Cheesecakes.
Then savory and sweet items featuring Cinnamon like Moroccan Lamb served in individual Tangines, Cinnamon-Eggplant Phyllo Purses and traditional Cinnamon Churros were served.
The Minty theme included Grilled Shrimp Crostini with Mint Pesto, Curried Pear Samosas with Mint Raita, Taboulleh, and Chocolate-Mint Tiddlywinks.
Smoked and smokey themed dishes like miniature Half Smokes on Brioche Buns, Broiled Oysters with Smoked Gouda, Smoked Tomato Bisque with Mascarpone, and Rosettes of smoked Bacon filled with Apple and Dulce de Leche were served next.
Housemade Corn Ravioli with Beet Pearls got the Corn theme started and individual Corn Souffles, Barolo-braised Beef on Corn Polenta and hot-buttered Popcorn followed.
Pretty little Apple, Chicken and Cheddar Barquettes started the Apple-themed part of the menu that included miniature Apple “Pop Tarts”, Apple-Walnut Strudels and individual Apple Crumble Trifle Parfaits.
A crowd-pleasing Chocolate theme brought a terrific finish to the evening. Guests enjoyed tiny Batons of Dark Chocolate Brownies filled with Chocolate Ganache and Gianduja Cream and coated with Chocolate Spray; lacy White Chocolate Lollipops dusted with Curry Powder; rich Chocolate Pots de Creme in demicups topped with Whipped Cream and finally sweet, little Chocolate Mousse Mice.
The party had a lot of variety and was a lot of fun –exactly as planned!
Happy Holidays from all of us at Occasions. We are continuing our tradition and are proud to once again make a holiday donation to Bread for the City. Thank you to all of our clients for your business and support. You make this tradition possible.
Serving the Washington, DC community since 1974, Bread for the City is a private, non-profit organization that provides vulnerable residents of the District with comprehensive services including food, clothing, medical care, legal and social services in an atmosphere of dignity and respect.
Through the efforts of hundreds of volunteers and the contributions of thousands of community members, Bread for the City helps more than 10,000 people each month. Check out www.breadforthecity.org to see the good work it does and ways you can give support.
Our beautiful holiday cookies…giving Snickerdoodles an inferiority complex. Santi, Meena and our whole pastry shop outdid themselves this holiday season. Just magical!
Halcyon House was awash in pretty pastel shades of peach and periwinkle, blush and blue, sage and salmon for this lovely ceremony and dinner reception. The DC couple worked with the talented planners and designers at A. Dominick Events and Beehive Events to seamlessly combine city chic with romantic refinement.
Passed hors d’oeuvres ranged from the simple, tiny Lobster Rolls and Greek Lamb Sliders, to the sophisticated, Asparagus-Gruyere Beignets and Pea Pancakes with Caviar and Creme Fraiche. Guests sipped pretty Peach Mojitos with polka dot straws and Sparkling Berry Sangria from big balloon glasses.
The contemporary studio space was softened with pastel light washes, raw silk table linens, wrought-iron chandeliers, hanging lanterns, and scads of scattered candles. The dinner started with an amuse bouche of Medjool Dates filled with Mascarpone and dusted with Sel de Mer salt flakes.
A summery salad of Feta and Watermelon with micro Mint and a lemony Vinaigrette was served with crisp Cheese Palmiers and bite-sized Lemon-Basil Biscuits. A choice of entree: Salt-cured Beef Tenderloin, Jumbo Maryland Crabcakes or Asparagus-Fontina Crepes followed.
A sweet finish came with Chocolate-dipped Strawberries, a beautiful cake from Kendall’s Cakes and freshly made (still warm!) Cinnamon and Powdered Sugar Donuts. 
For complete wedding coverage and a swoon-worthy gallery of additional shots by Abby Jiu Photography, please see Real Weddings at Style Me Pretty.
Occasions created a completely vegetarian menu using only ethically-sourced and Animal Welfare Approved foods for the Animal Welfare Institute’s (AWI) Albert Schweitzer Awards reception.
Assistant Attorney General Laurie Robinson presented the Schweitzer Award to three outstanding prosecuting attorneys. Michelle Welch, Raj Prasad and Amy Slameka. Each award recipient was recognized for being a leading force in the aggressive pursuit of animal cruelty and animal fighting cases.
The vegetarian and ethically-sourced menu included Mulled Beaujolais and hearty cocktail buffets set with: Curried Chick Pea Samosas; Balsamic-glazed Mushrooms on Rosemary Picks; tiny Roasted Potato Cups stuffed with Green Olives, dried Currants and Pine Nuts; Caramelized Onion Confit Phyllo Purses; Charred Plum Tomatoes filled with Couscous Salad; Garbanzo and White Bean Pancakes topped with Eggplant Ragout and Roasted Butternut Squash Dip with Sesame Grissini and Fig Chips.
Brussels Sprouts roasted with Wild Mushrooms and drizzled with caramelized Shallot Vinaigrette, a Carpaccio of Tri-color Beets, Frisee and Purslane, warm Butternut Squash Salad with Sage Croutons, and Oranges arranged with slivered Fennel, Red Onion and Olives made for a colorful salad station.
Cheeses for the party were provided by Consider Bardwell Farm and Stone Hollow Creamery. Cows and goats, on both farms, are raised with rotational grazing on pesticide and fertilizer-free pastures to produce tasty cheeses and contented animals.
The event was a great opportunity for Occasions to produce good food that we, and our clients, feel good about and another chance to cater with a conscience.
Happy goats and pretty cheese pictures are from Stone Hollow Creamery
A recent Occasions’ wedding was featured on “The Bridal Party – Washington’s Real Weddings.” The blog, produced by Washingtonian magazine, is packed with planning tips, area vendor lists and recaps of local weddings.
The bird-and-branch decor for the ceremony and reception was inspired by the woodsy charm of the Woodend Sanctuary. The historic Chevy Chase mansion, gardens and grounds are maintained by the Audubon Naturalist Society.
After the ceremony in the grove, guests mingled on the portico and sampled passed hors d’oeuvres including tiny Noisettes of Lamb on Rosemary Twigs, grilled Cocktail Shrimp, miniature Maryland Crabcakes, seared Tuna on Wasabi Risotto Cakes and crisp Wonton Cones filled with minced Sesame-Lemon Chicken.
An out-of-the-ordinary, frosting-free wedding cake, designed by the bride and Cakes by Carolyn ended the meal beautifully. For a complete coverage and more pretty pictures by Leo Druker Photography, take a look at the Bridal Party blog.
Olivia celebrated her Quinceañera with a festive birthday party filled with traditional Mexican foods, lively music, colorful decorations and meaningful family moments.
The party started with fresh Lime Juice Margaritas and Agua Frescas (blended Tamarind, Pineapple and Hibiscus Juice Smoothies for the kids). Guests enjoyed the family’s favorite passed hors d’oeuvres like Shrimp Ceviche, Molotitos (Masa dough filled with Chorizo and Pork Tinga), Esquites (grilled Corn with Quesco Fresco and Epazote) and Gordita de Mole (Tortilla Patties topped with shredded Chicken Mole).
Our Executive Pastry Chef, Santiago Luna Corral, called on his Mexican heritage and tested the recipes used for the party for taste and authenticity.
The dinner buffet showcased the complex, often subtle, flavors of Mexican cuisine and included hearty Pozole (Chicken and Hominy Stew), Chicharron (Pork Belly in Tomatillo Sauce), Puntas de Filete en Salsa Ranchera (Beef Filet in a rich, roasted Vegetable and Chili Sauce), Rajas Poblanas (Poblano Peppers with fresh Corn, Mushrooms and Crema Fresca), Tinga Poblana (Shredded Chicken with soft Tortillas and Avocado), Enchilada Verde (Cheese and roasted Pasilla Pepper Enchiladas) and Calabacitas (Corn, Zucchini and Squash Succotash).
The Quinceañera was planned to coincide with “Dia de Muertos” — the Mexican national holiday, Day of the Dead.
The “Day of the Dead” is the most celebrated festival in Mexican tradition when the lives of departed loved ones are memorialized.
Chef Corral prepared beautiful and meticulously decorated Dia de Muertos Sweets and Cookies for the dessert displays. ”I really enjoyed making these cookies and treats for Olivia’s party. As a child in Mexico, Dia de Muertos was the most exciting day of the year and so the cookies really take me back home. For me, they represent the celebration of life and lives well lived.”
Feliz Cumpleanos, Feliz Quinceañera, Olivia!
Sammy’s Prep List: Roast 128 Turkeys
To all of our staff, clients, contractors, vendors, friends and family, we hope your day is filled with giving and thanks.
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