Summer Garden Vegetarian Baby Shower Luncheon

Summer Garden Vegetarian Baby Shower Luncheon

A long-time client was overjoyed with news of a seventh grandchild.  To celebrate, she asked us to design a vegetarian garden ladies luncheon for her friends and family.  Our only restriction was that the expectant Mom is a lacto vegetarian — in other words a vegetarian who will eat dairy products but does not eat eggs.

We quickly discovered how many tasty appetizers and entrees contain eggs!  After a lot of brainstorming with our culinary staff, we prepared the following menu.  We used an egg substitute from Whole Foods for the latkes but other than that the whole menu came together without an egg in sight!

The client wanted a colorful, light meal that featured the best a summer garden at its peak had to offer.  We were happy to oblige with a perfect menu.  And of course the look of the party had to be perfectly pretty.  We used a sunny yellow, pale pink and white linen to complement the colors in the client’s garden.  Each placesetting had its very own salt and pepper shakers.  We poured iced cucumber flavored Panna water to keep guests cool during lunch.  Our floral centerpieces were thoughtfully designed by J Floral Art (www.jfloralart.com)  in Menlo Park.  They always do an amazing job for us.

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Colorful summer centerpiece

Since it was a warm summer day, our staff greeted the women carrying silver trays of pretty glasses filled with our own Sparkling Limeade with Fresh Mint.   Out of respect for the mom-to-be no alcohol was served.

Appetizers were passed in the garden and included Bite-Sized Beet & Carrot Latkes topped with Sour Cream; Yellow Watermelon, Tomato and Basil Skewers with Balsamic Drizzle and Cherry Tomatoes filled with Micro Greens dressed in Vinaigrette. 

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Beet & Carrot Latke with Sour Cream

Our last appetizer before seating was a delicious Cold & Creamy Brentwood Corn Chowder passed in a demitasse cup.  A little sprinkling of chopped chives added a bit of color and even more flavor to the pale yellow soup.

The first couse was our signature salad once featured in the San Jose Mercury News food section.  Our Summer Baby Blue Salad feels right at home in any garden setting since it’s topped with edible pansies and fresh blueberries.

The warm main course was a Roasted Eggplant Napoleon with Basil Oil.  One of our best vegetarian entrees, the napoleon is composed of layers of eggplant, roma tomatoes, yellow zucchini, red onion and Yukon Gold potato and then secured with a rosemary skewer direct from the Perfect Taste herb garden.

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Roasted Eggplant Napoleon

No luncheon would be complete without a selection of artisan breads and rolls.  As an added touch we accompanied each bread basket with Flower Blossom Butter … colorful and tasty.

Dessert had to be light but memorable.  What could be a more perfect ending than Fresh Berries with Whipped Cream and our own Shortbread Cookie?

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But the most special touch was the coffee and tea service and of course we were too busy to get a picture!!  Our French press coffee and Mighty Leaf Teas were served in my very own collection of antique tea cups.   There’s not one that’s like another so it was extra fun for each guest to choose a cup that best expressed her personality.

A couple of days later I received the nicest note from my client.

“As we expressed to you on the day of the wonderful luncheon, we loved it and appreciated all you and your staff did to make it perfect.  Thank you, thank you, thank you!”

And that’s why we work so hard to make each event perfect.