After almost a year of design and programming, and everyone in our office hearing me say over and over, “Well once we have the blog up….”, I really felt it was necessary to throw a party to celebrate it. Plus, it gave me a deadline to fill this url with updated content from when I last left off and then get it live. It’s birthday is also my mom’s, June 17. There’s something actually really sweet about that since I don’t think she would have ever understood me owning a business, especially a catering business, but I think she may have liked the idea of me writing and taking pictures.
So, happy birthday, Yolk and Flour. And happy birthday, Mom. Now let’s have a party!
Who better to host this event with than our dear friends of Individual Medley who we have planned some of our most special events with here and here. And our mutual friend Yasmine arranged herbs from our garden in little vases. Don’t they look so pretty?
Like most stores, there is no room for a kitchen set up so we brought in our food truck and basically just put up Crostini Stations all over the store and then our whole office pitched in to tray pass six new appetizers. Lots of Heirloom LA friends came out to support and say hello. It was a lot of fun! Here’s what we served:
Shaved Beef Bulgogi Steam Buns
with chipotle aioli, radish sprouts, caramelized onions, and malabar spinach
Hard Citrus Cider
with spiced syrup
Twice Baked Mushroom Empanadas
with aged cheddar cheese, garlic aioli, parmesan, and crispy carrot tops
Quail Egg in the Hole on Brioche
with rendered bacon, red eye gravy, and sage
Friends Stan and Valerie of Valerie Confections stopped by with their little ones. I love so much her little chocolates. Na Young of Proof Bakery also visited with her new baby, so basically some of my favorite pastry chefs were in the house…. just a side note!
Green Chickpea Falafel
with purple fennel, beet horseradish, and fried marjoram
Sweet Corn Bisque Appetizer (see recipe here)
with pickled pepper and carrot radish, shaved summer truffles, and thyme olive oil
Fried Ricotta and Drake Goat Cheese Squash Blossoms
with roasted tomato vinaigrette, saba, and fried herbs
.
Fudge Brownies
with ganache and cocoa nibs
Hazlenut Bombs
on a chocolate macaroon
Strawberry Eclairs
with pastry cream and strawberry pate de fruit
Vanilla Macaroons
with lavender and chocolate ganache
.
