What to Make from this Weekend's Farmer's Market Haul
May 6, 2016
MenuSummer EntertainingEntertaining
Firstly, I will be borrowing this cheese board menu idea. How cute? A must-pin. This entire spring gathering from Ariane Aumont of Le Picnic is farm-to-table at it's finest and just inspired me to take my farmer's market haul to the next level. From the table made pretty by Joy Proctor Design and The Ark to the artful ways of Susan Silverberg and Karina Puente, every scene from Joel Serrato has me craving more. See it all in The Vault!
From Joel Serrato... I had the pleasure of helping Ariane Amount of Le Picnic with a recent celebration she had in her Ojai home to welcome spring. As a renowned chef and hostess, Ariane and her boyfriend Nick frequently invite friends over. After a Sunday trip to the local farmers market, Ariane created an amazing menu for the party. Guests were greeted with kafir lime and cucumber gimlets and jasmine green tea, galangal and vodka sips at the mingled in her backyard before dinner. Spring pea fritters with lemon creme fraiche and kimchi dust were passed on artisan wooden boards.
Guests sat for dinner on Arianes beautiful outdoor furniture - including a wooden table dresses in candlelight, artichokes, dogwood blooms and cabbage. The first course of spring leaf salad with long black pepper vinaigrette was served on artisan plates from the Ark. The second course, coconut rice and pork belly/ mushroom parcels with crispy shallots and sambal were delicately wrapped and tied in banana leaf. Tumeric and lemongrass cornish game hen with five spice roasted beets and pickled beet tops offered a beautiful pop of color as the entree.
For dessert, Arianes new Japanese shaved ice machine was debuted to create the most incredible ojai pixie kakigori with vanilla bean sweetened condensed milk, pistachio-almond constellation jelly, orange blossom pearls, roasted kumquat, and fresh mulberries. Guests were gifted beautiful seed packets with sketches of themselves by Arianes longtime friend Karina Puente. Each seed packet contained seeds to the ingredients that created the meal, offering guests the chance to plant the seeds and recreate the meal at home. Susan Silverberg, an attendee of the party hand calligraphed the menu and guests names at the party.
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The Menu

Spring Pea Fritters with Lemon Creme Fraiche and Kimchi Dust

Spring Leaf Salad with Long Black Pepper Vinaigrette

Banana Leaf Wrapped Coconut Rice and Pork Belly
Mushroom Parcels with Crispy Shallots + Sambal

Tumeric + Lemongrass Cornish Game Hen
with Five Spice Beets and Pickled Beet Tops

Ojai Pixie Kakigoki with Vanilla Bean Milk
Pistachio Almond Constellation Jelly, Orange Blossom Pearls,
Roasted Kumquat and Fresh Mulberry

Outdoor Entertaining 101