Occasions packed big steak house flavors into teeny, tiny bites for MSNBC’s annual “After Party” at the Italian Embassy. Occasions’ miniaturized menu turned traditional steak house fare into sensational single bites.
Grilled Rib Eye Steak Morsels topped with Blue Cheese Butter were presented on crispy Cipollini Onion Rings; itty-bitty Iceburg Wedge Salads topped with puffs of Blue Cheese Foam, Tomato Dust and crumbled Bacon were served on cocktail forks; spicy Steak Tartare, on crunchy Potato Graufrettes, was topped with tiny sunny-side-up Quail Eggs (mini Tabasco bottles on hand for those who wanted to add a little more heat);
Marble-sized Creamed Spinach Fritters were topped with grated Parmesan and passed in playhouse fryer baskets; quarter-sized Plus Petite Filet Mignon was wrapped in Bacon and served on sizzling hot stones with a drizzle of Mushroom Gravy and bite-sized Creamer Baked Potatoes were topped with Sour Cream, Bacon and Chives then presented in small foil wrappers.
Lots more small-sized zazz at this party – so check back soon for more.
Tony Brown took all of these fantastic shots (and a few bites, too!).
Occasions commissioned paper artist, Beatrice Coron, to create a series of pieces to tell the story of our work in intricate papercuts. “In life and in papercutting,” Coron explains, “everything is connected. One story leads to another.”
The artist, who uses with Tyvek (the super-durable material often used to weatherproof houses and strengthen shipping envelopes) for her cuts, worked with us to create scenes that reflect the energy, creativity and unique style of Occasions’ events.
In addition to paper and Tyvek, Coron also creates pieces in stone, glass, metal, rubber, stained glass and digital media. She is featured in major museum collections at the Metropolitan Museum, the Walker Art Center and The Getty and her public art can be seen in subways, airports, pedestrian plazas and parks.
Our party papercuts were photographed by Kip Dawkins using shadow boxes he created to give Coron’s pieces depth and emphasize the unusual material and interesting technique. The photos will appear in Occasions’ ads — little snips and slices from the life of Occasions.
Flavor, a magazine focused on local food, Virginia wine and sustainable agriculture in the DC-area, profiled RdV Vineyards and Occasions was asked to style a buffet of seasonal and local foods to be featured with RdV’s wines.
Our menu highlighted products from area growers, farmers and producers in the DC-area foodshed.
Our own housemade breads, and a dense Latvian-style Rye from Black Rooster bakers, were presented with Charcuterie from Olli Salumeria and Cheeses from Chapel’s and Keswick Creamery. Fresh Figs, Pears, Plums, Grapes and Black Walnuts from Fresh Farm Markets in the Penn Quarter and Dupont Circle looked pretty with an impressive, bone-in Surryano Ham from Edwards Family Smokehouse in Surry, Virginia. Raw Oysters, Green Bean and Kabocha Squash Salad, chilled Maryland Crab with Green Apple Verrines and delicate Boudin Blanc over Fondant Potatoes added to the prodigious display of local goods.
Housemade Chicken Pate, topped with Concord Grape Gelee and Virginia Peanuts, was presented in Tiny Mason jars and Fern Street Farms Summer Honey was used to make lacy Cookie Tuiles.
Maple branches, colorful Daliahs, Oak Leaf Hydrandea and bright Celosia came from Occasions’ owner, Eric Michael’s backyard garden for the pretty centerpiece. All Local and all lovely.
Photos from Flavor Magazine. Thank you, Molly McDonald Peterson, for sharing the shots.
Please visit our new Occasions’ Facebook page. You’ll be able to see behind-the-scenes pictures from our events, posts from the Occasions’ team, shots of the places we love and images that inspire.
We hope you’ll like what you see!
Thanks, Danielle Sara Photography for another great shot!
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!
RSS Feed
