I have this dream of hosting one of those perfectly laid back Farm to Table celebrations that I always drool over on my favorite blogs. Probably because I am the least laid back person I know and this type of get together fits my alter ego to perfection. Just some friends… drinking some wine, eating some amazing food and basking in the candlelight of pretty flowers and memories made. Well, as it turns out, the amazing Nancy Neil, Kelly Oshiro and Ayda Robana are here to provide the blueprint so all I have to do is make it happen. Click here to see so much more.

FLORAL INSTRUCTION
An effortless, organic inspired table that focused on a fresh, casual look to frame the gorgeous plates of food. 

From Kelly O’Shiro…For this table, the beautiful food by Om Sweet Mama, was the focus. So instead of using traditional centerpieces, I created a loose, zigzagging garland, that framed the god’s eye pattern on the linens. I used bay leaves, wax flower, and a few clematis blooms, all from Florabundance.

To recreate the look, simply lay down the bay leaf in one direction, layering ends to make what looks like a continuous long piece of bay. You can wire your garland to hold it together, but its not necessary for this casual look. Then, break a few buds of wax flower off and tucked it into the bay leaves. Finally, interweave some clematis here and there throughout the garland to finish the look.

MENU INSTRUCTION

Roast Chicken with lemon and herbs. Garnished with honey roasted heirloom carrots and parsnips | Hericot vert panzenella salad with shaved Parmesan
Farro Salad with local asparagus, fava beans, herbs and pea tendrils- Lemon and olive oil vinaigrette | Kale salad with shaved white and orange carrots, and pistachios | Baguette and french butter with maldon salt

MARINADE FOR CHICKEN
Butterfly whole chicken removing the back bone. Pat dry with a paper towel and
place in a large ziplock bag.
For the marinade:
1Lg red onion cut in chunks
5 Lemons halved and juiced placing a few of the halves in the bag
2T kosher salt
1T fresh ground pepper
8 garlic cloves minced
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
3 fresh bay leaves
1/4 c olive oil

Put the chicken in refrigerator over night or longer. Let the chicken rest for half and hour before you roast it to come to temperature. Remove from the bag and shake of the marinade discarding the rest of the marinade and bag. Place chicken breast side up on a parchment lined cookie sheet sprinkling with extra salt and pepper. Roast at 450 degrees for 40-45 minutes until skin is golden and crispy and chicken is cooked thru but succulent. Let rest for 15 minutes before carving.

CARROTS & PARSNIPS
2lbs of small carrots and parsnips
2T Honey
2 T Olive Oil
Thyme Leaves

Clean and dry the carrots and parsnips leaving a bit of the green stalk. Toss with local honey and good olive oil. 2T fresh thyme leaves stalks removed. Roast on a parchment lined cookie sheet roast along side of the chicken for the last 20 minutes.

PANZENELLA SALAD WITH HARICOT VERTS

Wild arugula or your favorite lettuce frieze or romaine are also good.
Cherry or grape tomatoes
Pitted kalmata olives
Blanched haricot verts about 1/4 lb
Toasted Bread
Shaved Parmesan

Dressing
1/4 c good red wine or sherry vinegar
1/2 c good olive oil
1 small shallot
1 T fresh tarragon
1 clove of pressed garlic
1t kosher salt
1t fresh ground black pepper

Take day old bread- ciabatta or baguette works perfectly for this recipe cut in cubes drizzle with olive oil and toast at 350 for 10 minutes. In a small bowl, whisk ingredients for dressing together & set aside. Toss salad elements with dressing and top with shaved parmesan.

Photography: Nancy Neil | Floral Design: Kelly Oshiro | Linens: Heather Taylor Home | Place settings: Botanik | Beeswax Candlesticks: The Lower Lodge | Leather candle holders: Make Smith | Chef: Ayda Robana | Lithuanian Linen Aprons: Finery