For the food, I contacted Chef Joshua Alkire - a premiere private chef in the San Diego area. I described my husband's tastes and then told him to go for it. He sent me the menu weeks before and I didn't change a thing. The menu was impeccable and all of the guests were blown away. Instead of a cake (John isn't a big sweets fan) - we did a sugared scone with fresh peaches and mint infused creme fraiche - it was delicious and we all had to resist sneaking a bite while singing "Happy Birthday".
Green Fresh Florals provided stunning arrangements for our piano and for the appetizer area. Each one was full of succulents and beautiful structured flowers - everything clean lines and modern.
One of my most favorite elements of the party were the menu cards that also did double duty as favors. Handcrafted by Peg and Awl, each one was made from reclaimed wood and vintage leather and included a chalk pencil. In my own simple handwriting, I wrote out each item from the menu. I loved being able to include personal elements throughout the party. I also hand wrote the place cards and tucked each one into a fresh cut succulent as the holder.
The flatware was from Crate and Barrel and the chargers DIY. They started out as black, but I wanted a concrete look so we sprayed them with a stone finish and then a gray color.
Vintage glass apothecary bud vases were filled with bright white flowers in the center of the table. My husband cut and stained the wood for the center piece and I added the succulents and candles. When the lights went down, it felt so intimate and warm.
We laughed and talked long into the night. Gathered together around a familiar table, it felt like the perfect way to celebrate 30 years. Simple moments often make the best ones.
Truffle butter and zataar topped radish
Grilled Mediterranean chicken wings
Pickled watermelon salad
Chicken breast/chile buerre blanc
Fresh corn polenta and herb flowers
Charred green beans
Macerated stone fruit with fresh sugared scone and mint infused creme fraiche