Back Yard as Ballroom

House too small for a hundred houseguests? No great room, formal dining room or even elbow room? No problem! Take the party outside and make al fresco memories.
For an afternoon Sip 'n' See in honor of Juliana Elizabeth, our youngest It! Girl, we set round tables in the garden with folding chairs and rustic burlap linens. To enhance Mother Nature's verdant backdrop, we tied fresh jasmine to mauve napkins, and planted budding carnations in mason jars trimmed with twine (guests were invited to take them home to plant in their own gardens). Lanterns were lined with family photos, and piles of miniature lady apples kept the organic feel going.
On the patio, glass vessels filled with gala apples, bosc pears and black mission figs complemented a simple menu of crudites, charcuterie and artisinal cheeses. Mini cupcakes by The Sugar Monkey — chocolate-peanut butter, pumpkin spice and vanilla — invited guests to nibble. Champagne punch, Sauvignon Blanc and Pinot Noir rounded out the beverage selections (plus sodas and juices for the kiddos!).
But don't take our word for it: Check out these lovely photos by LILA PHOTO!

Water Babies: A Festive February Birthday Dinner at Cafe Boulud Palm Beach

For those who're a little shy about celebrating their birthday, sharing the soiree can get everyone in the spirit. We recently hosted a birthday bash at one of our favorite culinary playgrounds, Cafe Boulud, for four fabulous gals (yours truly included. Clearly I'm not the shy one!) born in February.

The birthday girls invited mutual friends as well as a few others to join in the fun, keeping the night interesting and light hearted.

After mingling over cocktails, we sat for a four-course dinner by chef de cuisine Zach Bell with wine pairings from sommeliere Mariya Kovacheva. Patissier Matthew Petersen created a birthday cake with chocolate ganache filling and buttercream icing to round out the evening in anything-but-typical birthday fashion!

On the menu:

Torchon de Foie Gras
trilogy of apples: spiced compote, fresh salad, green apple mustard

Maine Peekytoe Crab Salad
crushed avocado, pink grapefruit, orange blossom aïoli, crispy plantains

Fresh Black Truffles from Périgord
served over parmesan risotto

Seared Cleanseas® Hiramasa
edamame purée, swank baby pac choi, crispy – aromatic salad, miso vinaigette

Sautéed Veal Rib Chop
mushroom stuffed artichoke with bacon, balsamic glazed onions, gremolata pan sauce

Chocolate and Vanilla Cake

Following the feast, cocktails continued in the moonlit courtyard at the Brazilian Court hotel, and a great time was had by all! Can't wait to do it all again next February...

Photos by Rich Graulich, LILA Photo/www.lilaphotos.com