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.
It’s a truly special occasion for us to cater an event at Monticello, Thomas Jefferson’s historic home and gardens in Charlottesville, Virginia. Working with Hayes & Associates, Occasions created the dinner menu inspired by local ingredients, vendors and products.
The dinner was set under a crystal clear tent by Skyline Tents of Charlottesville. Guests found their seats and were treated to an amuse bouche of Heirloom Pears coupled with seared Foie Gras. The tiny bite was finished with a pinch of Ham Dust. We make the porcine powder by freezing ham with liquid nitrogen then pulverizing it into dust.
Chesapeake Crab Salad, presented over crushed iced in Martini chillers, was served with organic Lettuces, fresh Sorrel, Nasturtium blossoms and a crisp Walnut-Cherry Crostini toast topped with a ribbon of dry-cured, Serrano-style Virginia Ham.
For the main course, a roast Filet of Bison with light and dark Onion Soubise Sauces was served over wilted Spinach with a timbale of our signature Corn Soufflé and batons of Root Vegetables in a light Orange and Ginger-scented glaze.
Charlottesville vintner, White Hall Vineyards, matched wines for each course and local orchard apples were used for the pretty dessert trio of Newtown Pippin Apple Cider Crème Brûlée garnished with Candied Thyme; Stayman Miniature Apple Tart Tatin with Whipped Crème Fraîche; and Ginger Gold Apple Sorbet topped with a crisp Cinnamon Wisp.
Karen Thorsey at Hedge Fine Blooms, a Charlottesville florist, artfully mixed bright, fiery flowers with soft, dusty greens in her designs for the cocktail and dining table arrangements.
All of the local flavor, color and style was captured by Charlottesville photographer, Jack Looney. Such a beautiful event. We’re looking forward to the next time Monticello and Charlottesville warmly welcome us back.
Occasions was asked to create our version of the ultimate Autumn DC Wedding Menu for Washingtonian Magazine‘s wedding blog, the Bridal Party.
The Bridal Party blog, like the menu we designed, focuses on local, uniquely Washington weddings. It’s a great resource for District, Virginia and Maryland couples looking for the very best vendors, venues and products in the area.
Looking for DC skyline-embossed invitations, an Eastern Shore photographer, a Potomac River Cruise or Cherry Blossom boutonnieres? The Beltway betrothed can find all of these, and lots more, at the Bridal Party blog.
Thanks, Greg Gibson for the lovely Capitol kiss shot of Jayne and Jonathan.
The Shakespeare Theatre Company and the Harman Center for the Arts honored artistic director, Michael Kahn’s 25th anniversary with the company with a star-studded performance, three-course dinner, and spirited after-party.
The fundraiser began at Sidney Harman Hall with performances and remarks from Broadway, television, opera, and movie stars, including Tony-winning playwright Terrance McNally and actor Patrick Stewart—all of whom worked with Kahn.
Guests walked to the nearby National Building Museum for a plated dinner under dramatic drape installed by Syzygy Events with lighting by Atmosphere.
Act I: Housemade, oversized Ravioli filled with local Ricotta and Heirloom Beets drizzled with a light Sage and Leek Emulsion.
Act II: Osso Buco-style Lamb Shank presented with Fingerling Potatoes topped with toasted Mustard Seeds and fried Parsley and colorful Carrots, Pattypan Squash, Pear Tomatoes and Brussels Sprouts.
Act III: Pistachio Petit Gateau topped with silky Yogurt Cheesecake and Riesling-poached Pears coupled with a verrine of refreshing Pomegranate-Thyme Shaved Ice.
After dinner, the party rolled on with late-night drinks, savory and sweet snacks and dancing in the courtyard lounge. All’s Well That Ends Well for the Shakespeare Theatre Company!
For additional details and more pretty photos from Imijination/Tony Brown, please see the Event Coverage piece at BizBash.
Occasions helped a DC law practice create a country cool party with a relaxed vintage vibe.
When guests arrived at the partner’s Annapolis home, they were greeted dockside with drinks and hors d’oeuvres including Tom Thumb Tomatoes filled with lemony Lobster Salad, Mac & Cheese Bites topped with pulled Chicken Barbecue and Caesar Salad passed in tiny Wonton Cones.
A tented dinner buffet offered up familiar favorites like Maryland Crab Cakes, Strip Steaks with housemade Steak Sauces, Grilled Salmon over Sweet Corn Succotash and Arugula Salad tossed with Stilton and local Apples and Grapes.
The flatbed of the host’s vintage Chevy truck was used to make a charming dessert station with S’more Bites, Strawberry Shortcake Verrines, Blueberry-White Peach Tarts, a rich Chocolate Brownie Trifle and tiny Apple Pies topped with wedges of Cheddar…what a sweet ride!
From the Rubell Collection, Jean-Michel Basquiat, "Bird on Money"
It was a great creative opportunity to cater the opening reception for the Corcoran Gallery’s 30 Americans exhibit. The show (October – February 12, 2012) is a wide-ranging survey of work by many of the most important African American artists of the last three decades. Selected from the Rubell Family Collection, the exhibition brings together seminal figures such as Jean-Michel Basquiat and David Hammons with younger and emerging artists such as Kehinde Wiley and Shinique Smith.
Occasions’ owner, Eric Michael, drew inspiration for the party’s buffets from Jennifer Rubell, collector and conceptual food artist, whose family’s collection is featured in the 30 Americans show. A fun departure from the standard dinner buffet, each station featured repeating presentations of the same dish.
A towering baguette spire loomed over sliced breads with spreads. Chopped Salad bowls fell into formation on skinny stacked buffets and hearty Beef Stew, in rugged cast iron pots, lined up on perfectly square cubes.
After remarks, guests were invited upstairs to tour the exhibit galleries. Dessert was set out on the Corcoran’s Bridge, where a flickering field of votives was edged by orderly lines of warm Apple Pies. The party gave us the chance to present familiar foods in an unusual, playful way — and show-off our bread engineering skills!
Danielle Sara Photography took all of the party pictures.
RSS Feed
