Life takes on many celebrations and milestones. Allow us to mark these special occasions with signature food and drink.
Birthdays, Bat and Bar Mitzvahs, Quinceañeras, Holidays, Anniversaries, Family Reunions, Engagements, Commemorative Events, Graduations, Retirement, and Art and Gallery Openings are all opportunities to celebrate with friends, family, associates and supporters.
Food for special celebrations can be as simple as passed Hors d’oeuvres, beautifully presented food on platters, or small buffets and are a wonderful opportunity to highlight seasonal fruits and produce. More elaborate spreads include chef made four or five course dinners, all timed and served to perfection.
The School of Wonder with Barbara Groth
The School of Wonder with Barbara Groth dinner took place on the grounds of a private Galisteo, New Mexico home under a clear tent with beautiful countryside vistas and deep blue New Mexico skies above. The dinner was a themed and timed event tied to concepts of death, rebirth and life. Appropriate themes considering the dinner was on October 31 with Dia de los Muertos the following day, November 1.
Fall themed Hors d’oeuvres of lentil and mushroom paté crostini and pear and gorgonzola endive were served promptly at 5:30 PM. Guests ate and drank while making offerings on the traditional Day of the Dead altar in the distant gazebo. The dining table was decorated with colorful lime green sarapes, fresh marigolds from the Santa Fe Farmer’s Market, colorfully painted skulls and numerous votive candles.
Dinner started at 7:30 PM where a salad of heritage mixed greens with roasted and pickled beets, cucumbers, candied pecans, fresh sprouts and a champagne vinaigrette greeted each guest. Garlic and sesame seed grissini in 100% recycled green glass jars complemented the beautiful Fall salad.
The plated main course followed with a vegan selection of marinated tofu steak on creamy vegan polenta and roasted Fall harvest vegetables and smoked mushroom goulash. The alternate main course selection included crispy skin corvina on creamy polenta with roasted Fall harvest vegetables and local oyster mushrooms over rouille and herb sauces. Delectable.
In celebration of rebirth and life, guests were served a dessert of gluten-free brownie crumble with a scoop of house-made goat’s milk horchata ice cream topped with vanilla whipped cream and a marinated red cherry in our signature mason jar. A lighted candle topped each dessert!
The night ended with guests boarding a bus back to Santa Fe with warm to-go beverages in hand and satisfying thoughts of life, rebirth and dessert!
