In my last blog, I highlighted two very different 50th birthday celebrations. Well, I couldn’t resist showing you all just one more. My client’s husband wanted to celebrate his big day in the company of his closest friends and family, hence, the plan for a small, intimate dinner party for 18. After careful measurements of their dining room, it was safe to say it was not going to happen there. I had noticed a large barn out back and soon found out that it wasn’t just any ordinary barn. This one was heated and fully furnished! My client said they used the space for a yearly Halloween party, but hadn’t thought of the space as being appropriate for a formal dinner party. Me, loving barns, pushed the possibility, and soon we ended up in the barn taking measurements right in front of an absolutely gorgeous stone fireplace. I couldn’t imagine a more amazing setting!

Furniture would need to be moved to accommodate two 42” x 10’ tables (pushed together). Linens were chosen that had a masculine feel, and that would fit the barn setting. My client had many oil lanterns that we used as part of the centerpieces, in addition to flowering pink begonia plants in gold containers. Rustic elegance.

It all came together on a chilly Saturday evening in February… fire lit. Let’s go!
It made sense to start out the evening in the main house with passed hors d’oeuvres and cocktails and then head to the barn for dinner.

Here is the simple, yet elegant menu from that unforgettable evening.

Menu

Passed Hors D’oeuvres and Cocktails in main house

Crostini with wild mushrooms, roasted tomatoes, fresh local goat cheese, and fig puree
Scallops wrapped in Apple Wood smoked bacon with a maple cream dip
Mini Beef Wellington with Demi Dipping sauce

Plated Dinner in the Barn

Guests will sit down to:
Iced water glasses garnished with lemon
Clients Sparkling Water Bottles and White Pitchers of still water
Baskets of Assorted Iggy’s Breads with Sweet Butter

Plated Salad

Mesclun Field Greens with Roasted Pears, Spiced Walnuts and a Balsamic Vinaigrette

Plated Dinner

Roasted Salmon with Rosemary, Orange, Garlic, and Tomato Confit
Over Crispy Potato Cakes and Haricot Verts in Shallot Thyme Butter

Dessert

A request was made for a beautiful cheese plate instead of a birthday cake. Of course served with a beautiful old Port!
I always recommend a fresh and/or aged goats milk cheese; a blue of some sort, a double or triple crème (like Brie or St. André), a favorite hard cheese (goat gouda, farmstead cheddar)

Fresh Goat Cheese from Maine rolled in fresh dill
Desperado from Cato Corner, Connecticut- a stinky aged goat cheese!
Campos de Montalbon (Cow, Goats and Sheepsmilk) a Spanish semi-hard cheese served with Cranberry Peach Chutney
Brillat Savarin Triple Crème served with a Hot Pepper Chutney
A lovely Stilton

all served with baguette slices, hazelnut bisquits, Marcona almonds, pecans, pear slices and red grapes.

I order chutney’s and jams by the case from Nervous Nellie’s in Dessert Isle, Maine. I use them for occasions such as this.
They are clearly the best jams and chutneys that I’ve ever tasted.
www.nervousnellies.com
All the cheeses were purchased from the Concord Cheese Shop in Concord, MA
www.concordcheeseshop.com

Catering season is around the corner. Contact us now to book your event for May, June and July. The beginning of June is almost booked. We are doing graduations, weddings, corporate events, wedding showers and birthday parties.
Contact Susan at Susan A. Lane Events- 617-244-4324