Saturday, July 31st was a dreamy evening complete with some southern weather, hot and humid. We were so excited to finally host our shrimp boil. Last year we did a portion of it to try it out and basically do a test run with our families because of Corona Virus. It did give us the opportunity to experiement with hosting a five course meal without a kitchen, which requires lost of planning, some strategic recipes and hot/cold coolers. This might end up being a meal we do every other year because it’s so much work!
I had to break out the Flower Chandelier, which my mom found from Crate and Barrel five years ago for my wedding. Thank goodness I can’t get rid of anything because they are fabulous and I love using them!
So much heart and thought went into this night. I was out picking blackberries the day before in this weird Oregon heat, cutting flowers in the garden the morning of, hand picking songs for the perfect playlist and thinking of table questions. Amy slaves away in the kitchen prepping food, taste testing and making sure everything is just so, not to mention the weeks prior spent testing recipes and I get to play my dream job of food critic. I rope my family into helping me load up the trailer with grandpa’s table and chairs, prep tables, fake walls, coolers, etc. They are always so generous to help with my crazy ideas. And we love it, we love the chance to have a meal in a setting unlike any other.
We need beauty in our lives and this is just one way to experience it.
Now to the food, our dinner was southern inspired. And we had so much fun putting it together. It was amazing! To quote one of the attendees, “This is stupid good.”
Course One
Charcuterie Board with deviled eggs, pimento cheese, herbed dip, jalapeno logan berry jam and more.
Course Two
Signature Salad with mixed greens, crumbled bacon, cherry tomatoes, honeycrisp apple, candied pecans and homemade croutons.
Course Three
Traditional Mac-N-Cheese with sharp cheddar, parmesan, and herb bread crumb topping.
Course Four
Shrimp Boil with shrimp, andouille sausage, potatoes, and corn served with rustic bread and melted garlic butter.
Course Five
Key lime pie with graham cracker crust & a southern peach bake with vanilla bean sweet cream.
I mean come on – delish!
The evening ended after the sunset showed off in wildly pink colors like the pink sweet peas and cosmos on the table. It was spectacular!
A big thank you to the wonderful ladies who came out and supported us!
Also the playlist was a hit and we were all grooving behind the scenes, check it out below!
A look at the night…
Leave a Reply