We all know the standard Labor Day culprits. Hamburgers, hot dogs, maybe a potato salad or two. Delicious, sure. But Pinterest worthy? Meh. So we’re having some fun with our food this holiday weekend by stick-ifying our favorite Summer classics. Making the littlest guests feel right at home and gifting our guests with one smile after another because let’s face it, everything tastes better on a stick!
The minute a party is referred to as a hootenanny, you can consider my on board. Not only doe it imply that a whole lot of fun is too be had, but it also means that said fun will be light and frivolous and likely outdoors.Perfect example: this farm inspired 5oth. The secret to its success? Dinner, live music, and wheelbarrows filled with bevvys! With photos from Sara Richardson, there’s more farm fun in the gallery.
From Maria Boehme, the event coordinator… So happy I got to do the first Mango Grove party!!!!! The Mango Grove is the new amazing event area at Flora Farms. It is this amazing space just waiting to be converted into your dream event. Who better to initiate the area than Patrick, the owner of Flora. His wife and co-owner Gloria gave me the inspiration, Hootenanny. She told me to google it, this is what I got.
hoot·en·an·ny – ˈho͞otnˌanē/ – nounUSinformal – an informal gathering with folk music and sometimes dancing.
What better way to celebrate 50 years! Flora Farm with friends enjoying music and dancing. Plus we added the most amazing food and incorporated Pigs being that Patrick loves pigs. Patrick also loves to eat and drink so we came up with the theme of running with the big pigs and made it all about being able to eat and drink and last throughout the night! Rewarding guests with Beads and Golden Pig Medals.
Guests entered the magical area to a fun ol’ Ford photo Booth.
Flora’s amazing carpenters brought my design’s to life. They manufactured the Medio Siglo (Half Century ) bar, The Mango Stage and dance floor, the Beer Bar (so obsessed, the local brewery even made Mango Beer for the event) and helped me pull together all the great items I picked on the property!
The new barn was turned was turned into a lounge and featured a moonshine bar and “Lushies” (slushies made with different liquors).
I used existing items from Flora, hay bales and some rentals to create a laid back, mango grove Hootenanny. Everything was pulled together by incredible signs that I designed and had my great friends Rafael (aka wafles or wax) and Pina help me with! They were spectacular. I funked it up with local finds like the iron cast pans, bird seed and hurricanes for lantern centerpieces, mix & match furnishings and simple flora flowers.
The food of course was out of this world! As well as the handcrafted drinks. The lifesize pig cake by our talented friend Steve was out of this world.
We flew in LA based Bluegrass band The Get Down Boys to play. Then our favorite local boys The Shamanes rocked the night away.
It was a great turnout of about 300 of Patrick´s friends and family. We ate, drank and danced the night away!
Photography: Sara Richardson Photography | Event Planning: Maria Boehme | Band: The Get Down Boys | Band : The Shamans | Event Venue: Flora Farms | Photo Booth: Pic & Go | Rentals: Del Cabo Event Design
If you’ve yet to try strawberry eton mess, you need to rectify this immediately! It’s meringue and whipped cream and strawberry goodness all mashed up into one delicious treat. Take a cue from Have A Yummy Day and serve it up in individual jars for a heavy dose of lovely. We love that they’re not too precious, borderline impossible to mess up, and chock full of texture and flavor in the very best of ways.
From Have A Yummy Day… Eton Mess is traditionally served at an annual cricket game at Eton College in the UK. Legend has it that it was invented when a dog accidentally crashed a meringue cake, and what was left was served as Eton Mess. We make ours in vintage glass jars, it looks fabulous when we put these on the table.
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- FOR THE MERINGUE
- 2 egg whites
- ½ cup caster sugar
- ½ teaspoon vinegar or lemon juice
- 1 ½ tablespoon raspberry purée
- Red food dye
- FOR THE ICE CREAM
- 1 vanilla pod
- 1 ⅔ cup milk
- 1 ⅓ cup heavy cream
- 6 egg yolks
- ¾ cups caster sugar
- TO ASSEMBLE
- 1 ⅓ cup heavy cream, whipped
- 2 litres strawberries
- FOR THE MERINGUE
- Set the oven to 210˚F. Whisk egg whites, sugar and vinegar in a stainless steel bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F. Take the bowl off the heat and keep whisking until the meringue cools down. Add raspberry purée and just a little dye. Fill a piping bag with a star shaped nozzle with the meringue and pipe pieces of meringue onto a baking tray covered with a baking paper. Bake in the middle of the oven for about 1 hour. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Let the meringue cool. Store in an airtight jar in room temperature.
- FOR THE ICE CREAM
- Split the vanilla pod on the length and scrape out the seeds. Boil milk, cream, vanilla pod and seeds in a stainless steel saucepan. Whisk the yolks and sugar fluffy. Pour the hot cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F or until it starts to thicken from heavy whisking. Take off the heat, do not let it boil. Pour the mass into a bowl and let it cool. Sift and use in an ice cream machine. Put the ice cream in the freezer for 1-2 hours.
- TO ASSEMBLE
- Put strawberries, meringue, ice cream and whipped cream in layers in big jars.