Wedding Chicks Love West Elm
How much did you love that cheese board? Obviously we are huge fans of West Elm! Both of our homes are overflowing with their knick-knacks, furniture, knife sets, light fixtures, you name it we have it. So, when West Elm asked us to showcase one of their new color crushes — Feather Gray, we of course said, "Yes!" Feather Gray is the perfect color to use as a foundation to style your table simply because you can use any pop of color and make it fabulous. We personally love using neutrals as a basis for all of our decor because they are so versatile and make to super easy to change the whole look with a few accent pieces.
In order to properly showcase everything we teamed up with Contemporary Catering and In The Now Weddings. Bringing you the perfect dinner for two. Complete with a stylish yet slightly less formal table setting, and a few fresh and light summer recipes. The ideal setting for a romantic dinner for two!
1. Organic Shaped Dinnerwear
2. Color Glaze Pinch Bowl Set3 3. Grate Placemat Set 4. & 5. Organic Shaped Dinnerware Set 6. Woven Mini Stripe Napkin Set 7. Forged Flatware 8. Crafted Gray Plates 9. Recycled Wine Punt Glassware Set - 12 oz We wanted to create an inviting table-scape that had a relaxed vibe to it. With the main color based around West Elm's color crush — Feather Gray. To achieve this look we mixed and matched materials. Gray and white dishes, striped napkins, and recycled wine glasses, adding a dash of shine with the mercury vases. To add a pop of color we put together bright yellow flowers and a Grate Placemat Set. Both elements brought the table to life.
Heirloom Tomato Caprese Salad RecipeAfter you had your cheese board it is time for the first course an heirloom caprese salad. An ideal summer salad that is simple, light and delicious.
Ingredients:
3 medium multi-colored heirloom tomatoes, washed and dried himalayan pink salt or other fine salt
3 oz fresh mozzarella (1) “Ovaline” size ball
1/8 cup microbasil extra-virgin olive oil, for garnish freshly ground black pepper Recipe:
Slice the tomatoes into ¼-inch thick slices. Separately slice and drain the fresh mozzarella into ¼ slices as well. Generously season the tomato slices with salt. Arrange the tomato slices and mozzarella on a plate, overlapping slightly. Drizzle in Extra Virgin Olive Oil, Top with Microbasil.
Mussels And Chorizo RecipeAs a first course Contemporary Catering whipped up this tasty mussel dish. The Ikat Pad Printed Bowls were the perfect vessel to discard the shells.
Ingredients:
2.5 tablespoons olive oil
1 shallot, finely diced
3 cloves garlic, sliced
4 ounces fresh chorizo, removed from casing
1.5 cups chardonnay
3 pounds mussels, scrubbed and de-bearded
½ stick butter (4 oz.)
¼ cup chopped fresh Italian flat leaf parsley
2 sliced “long bias” cut rustic bread or baguette Recipe:
Heat a dutch oven or other large pot over medium heat and add 2 tbsp. of the olive oil. Cook the onion until translucent and soft, about 4-5 minutes. Add the garlic and chorizo; cook until chorizo is crumbled and cooked through, about 6 minutes. Stir in the wine, scraping browned bits from bottom of the pot (the natural acid in the wine will assist in de-glazing the pot). Add the mussels, cover, let the mussels steam over high heat for about 2 minutes; stir in butter and salt to taste. While the mussels are cooking, gently brush the additional ½ tbsp. of olive oil on the sliced bread, grill until warm with light grill marks. Garnish with parsley.
Sea Bass With Roasted Grape TomatoesSeabass with roasted grape tomatoes paired with sides of green kale and heirloom carrots as the side dishes is such a great summer entree that is easy to prepare. Pair it with a red Pinot Noir and you are guaranteed to have a tasty and romantic meal.
Ingredients:
2 fillets of sea bass (approximately 1 lb.)
2 tbsp. tablespoons olive oil
1 shallot
2 cloves of garlic
¼ cup dry white wine salt and pepper
½ cup halved grape tomatoes Recipe:
In this dish, timing is of the essence. Pre-Heat oven to 400 degrees. Mince shallots and garlic. Get a cast iron skillet hot, then add oil, shallots and garlic, cook shallots and garlic until lightly browned. Remove shallots and garlic, set aside. Place fish in pan, “topside” down, allow fish to gain a slight “crust” by searing. Deglaze pan with white wine as you turn fish and place topside up. Add grape tomatoes to the pan and immediately place in oven. Cook for 3-5 minutes until it is cooked through or reaches your desired texture. Place fish filet on plate and spoon tomatoes, garlic and shallot pieces over fish, salt and pepper to taste.
Balsamic and Honey Heirloom CarrotsIngredients:
1 bunch, peeled “top-on” colorful heirloom carrots
1 tbsp. vegetable oil or other light oil with light flavor
2 tbsp. balsamic vinegar
1 tbsp. local fresh honey salt Recipe:
Cut Tops of Carrots down to 1.5-2.0 inches. In a large pot, boil well-seasoned (with salt) water and cook carrots until tender (soft, yet not mushy.) Immediately place in cool water bath to stop the cooking process and let drain in colander. Heat a large sautee pan, once pan is hot, add olive oil, then carrots. Roll carrots in oil and allow to cook for 1-2 minutes. Add balsamic vinegar and cook for an additional 30 seconds. (do not allow the balsamic to caramelize on the carrots. Place on service plate, salt to taste and drizzle with honey.
Green Kale with Myer Lemon and ParmesanIngredients:
5 oz. washed green kale
¼ cup microplaned or “extra fine” shredded parmesan
5 oz. washed green kale
1 meyer lemon
¼ cup red onion
2 tbsp. extra virgin olive oil.
salt, coarse pepper Recipe:
Bring 4 quarts well-salted water to a boil. Submerge kale for 30 sec. Remove and immediately submerge in an ice water bath. As soon as kale is cooled through, remove and squeeze out any excess water. Prior to cutting the lemon, zest ½ and place aside. Heat a large sautee pan, once pan is hot, add oil. Add red onion and cook until soft. Place blanched kale in pan and lightly toss for 30 seconds to 1 minute while adding the lemon zest, squeeze all juice out of lemon directly into pan. Place on service plate, salt and pepper to taste, top with parmesan.
Bourbon Poached Pears Over Ice CreamNothing says summer like peaches. Add a little Bourbon and vanilla ice cream and you have yourself one heck of treat.
Ingredients:
1 cup sliced D’Anjou pears
3 tbsp. light brown sugar
1 stick unsalted butter
¼ cup kentucky Bourbon
2 scoops of your favorite vanilla ice cream!
1 cup heavy whipping cream
1 tbsp. confectioners’ sugar
1 Tahitian vanilla bean
1 oz. Valhrona chocolate Recipe:
Halve and scrape one vanilla bean and set aside scrapings. In a metal mixing bowl add heavy cream, vanilla bean scrapings and sugar. Whip vigorously until firm, place in refrigerator to keep cool. In a large sautee pan, add butter, and pears and gently stir until pears begin to become soft, slowly stir in brown sugar and allow pears to soften while taking on the golden color of the brown sugar. Add bourbon and simmer on low heat for approximately 25 minutes until all alcohol has been cooked off. Place pears over vanilla ice cream in bowl, top with a dollop of whipped cream. Shave Valhrona chocolate with microplane as garnish.
Catering: Contemporary Catering Event Styling: In The Now Weddings & Events
Supplies: West Elm