A few weeks ago, I co-hosted a bridal shower for my sister-in-law Beth. I’ll admit that I’m not a huge fan of weddings and all the hoopla that goes along with it, but I really wanted to help host a special and unique event for Beth. She’s helped me so much with watching Lucy and being a big sister when I needed one most. She’s literally one of the nicest people on the face of the earth. Seriously, like, all the time. It’s really annoying, but I love her anyway…
What started as a semi-potluck brunch somehow escalated into a French-themed cocktail party. Rightly so, I’ll admit, because Beth has always had a soft spot for la Paris ever since a trip post-high-school. Also, I’m pretty sure a cocktail party is what her extremely classy mother would have put together for either of her daughters’ bridal showers. So I pushed my sappy wedding critic aside, and pulled out my resources to help my fellow (five!) bridesmaids put together an event so very… Beth. It was fun yet elegant and the food exceeded my (already high) expectations. I just had to share the results.
In the wondrous age of social media, the five of us – hailing from New Hampshire, New Jersey, Pennsylvania, and Florida – were able to keep in touch throughout the preceding months. We kept a private Facebook page to keep in touch, share documents, and vote on menu items, craft ideas, etc. Pinterest was also quite handy to throw a bunch of ideas together and see what worked best.
With so many crafty ladies, I arranged a craft day where I literally pulled out any and every tidbit of ribbon, tissue, and paper to assemble a resourceful (aka free) arrangement of decor. Amidst tissue poufs and tassels to paper- and ribbon-wrapped glass vessels, we reminisced about our own weddings – the good and the bad. (Mine was definitely allowing my mother to “just pick up some flowers” for the church. I’m glad I have a sense of humor because multi-colored mums on a kelly green carpet might throw another bride into a fit of tears.) The arrangements were easy as pie to assemble before the event – a fellow bridesmaid and I cut fresh, local cherry blossoms and forsythia in bloom to fill the vessels, lemons gave a pop of yellow about the place, and I drew up some pretty labels to identify the French menu and cocktails.
The food was amazing! I was utterly impressed with not only the presentation and quality, but the custom menu so perfectly created. Justin Lingl from Root Catering Co. had spent time in rural France teaching English (and gathering culinary inspiration) so he was more than happy (and experienced) to craft a cocktail party menu for us. Baked goat cheese dip with handmade herb crackers, gougeres, crostini with olive and asparagus tapenades, veggie tartlets, and freshly broiled croque monsieurs and forestieres – each equally delicious. He paired the dishes with French-inspired, yet crowd-friendly, cocktails (and mocktails) including a basil lemonade, mojito, and a few Kir Royale varieties.
For dessert, Justin recommended his friend Tish Smith, owner of Foam Floaterie, an ice-cream and soda shop in Philadelphia with delicious and experimental pairings of homemade goods. Despite my own fondness for ice cream and floats, she is quite adept with all manners of baking and suggested a more authentic French cookie platter – citrusy madeleines, meringues topped with chocolate and sea salt, and limoncello macaroons. With our bellies full of Root Catering’s savory dishes, I was surprised so many had room for dessert – those cookies flew off the plate so fast, I barely had time to snap a photo! The perfect end of the evening was a delivery of fresh brews from my family’s Harvest Coffee Roastery.
The shower was so nice and simple. We used what we had and put on a great show. Beth loved it so much, she’ll be borrowing some of the ideas for the wedding itself – handwritten flags and markers, simple arrangements in pretty glassware… I’ll be sure to share photos after the big day next month!2 Comments