For the closing night of Angel Swanson’s Love and Splendor Workshop (featured here on Green Wedding Shoes), we cooked a family style dinner at The Washbow in Culver City. Each day, Angel had a different color palette and design to showcase how much an impact creativity has for event planning. Remember, the opening night was here in The Salon?
Tray passed appetizers included a Fall Squash Crostini with Marinated Feta Cheese, Brown Butter, Toasted Sage, and Fleur de Sal, as well as Twice Baked Potatoes with Creme Fraiche and Speck. Wash that down with Liquid Thunder made of Pineapple and Lime Juices, Orgeat Syrup, and Light Coconut Milk.
More appetizers included Zucchini Squash Fritters made of Blended Kale Potatoes, Zucchini Bruschetta, and Fried Marjoram Salsa Verde. And finally Sunchoke Vichyssoise with Leek Compote, and then there’s that Italian Sunset Cocktail which consists of Vodka, Aperol, Lemon Juice, Apricot Liqueur, Rosemary Syrup, Lemon and Orange Oil with Angostura Bitters.
Pretty Plated Salads went out with pretty fall farmer’s market finds.
Dinner was served Family Style with Lima Bean Salad and Crispy, Warm Sunchokes with Sweet Onions.
The entrees were Grilled Coho Salmon and Crispy Cook Pigs Pork Belly.
We had a whole dessert buffet of sweet bites like these oatmeal cookies with maple cream. It was a lovely evening.
