Party On: A Stunning Dinner in a Field Bash

Howdy, friends. How was your weekend? We threw a birthday party for Nick {today is his birthday!} at our home, so we enjoyed lots of from-scratch delights like a yellow butter cake with milk chocolate ganache, chocolate-dipped pretzels with sea salt, endive bites with caramelized pecans with a raspberry glaze, got to put our two new part carts to good use {very well-stocked, mind you!}, and lots of fun memories. There was a kitchen fail: Aleah attempted to make pommes Annette, little layered potato, goat cheese and thyme bites. The idea is to have paper-thin slices of potatoes weighted down in the oven by placing a muffin tin on top. Well, they all stuck together and made a huge mess! Nonetheless, a super fun time was had.

Another legendary {truly, totally} party in recent memory was Aleah’s mom’s birthday bash on the island where her parents call home. It was featured last week on The Sweetest Occasion and we’re super happy to share this labor of love. For nearly two years the family prepped for this – from all local menu choices to plantings that suited the menu, Aleah’s dad tractoring to level the field, hand picking berries the morning of the party and all elements that came together, it was a wonderful experience. Enjoy — and Happy Birthday again, mom! {A}

Valley & Co. dinner in a field

When we throw parties in this family, we.throw.parties. This was no exception, and the concept was inspired by our trip to Outstanding in a Field in Temecula, California. We put together an absolutely local menu featuring family-style food brought to each table by table captains {no servers at this party}, all-local brews and wine, handmade glasses we whipped up from wine bottles, blooms plucked from the island, and so many hand foraged and curated elements totally unique to this celebration and the property. Our mom truly wanted to showcase our region’s best.

Valley & Co. dinner in a field

Valley & Co. dinner in a field

The vegetables are from my parents’ field garden they planted with the September party in mind, so they wanted to show off the Rainbow Carrot and Chioggia Beet varieties in some of the centerpieces. They were huge and so tasty! On the island there are cutting gardens, kitchen gardens and a field garden, all featuring really delectable herbs, veggies and flowers, so we used as much as we could from the gardens. We picked blackberries with Aleah’s brother for the dessert, complete with fresh Chioggia beets, agrodolce and peaches.

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

The birthday girl welcomed each and every guest to the bash with painted paper crowns she made by hand to kick off the festivities. Guests enjoyed tasty bounty with views of Admiralty Inlet and the Pacific Ocean and mixed and mingled before trekking to the field for dinner.

Valley & Co. dinner in a field

There’s Aleah’s beautiful and awesome mom!

arrow 1

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

To greet revelers field side, they plucked an escort card secured with an herb sprig from our chicken wire fence, grabbed a glass of local hard apple cider, and found their places at the 80′ long table. Tables were marked with huge coffee cans we painted copper and brushed with peacock scrolling font anchored with homemade grissini {with sea salt boiled down from local waters by our chef}.

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Most all of the food came from the garden or the island, including the Yucatan-style pork and blackberries and beets for our apres-dinner dessert salad. Celebration was a total experience in food and, well, celebration.

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Nasturtium blossom butter was made from…you guessed it…blossoms from the field garden and served with tear-apart Epi bread. It was so darned good!

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Everyone had a kraft paper seed packet and little thank you note atop their bistro plates. Table captains {no servers at this bash} served the guests family-style with large platters of food that lent to the vibrant decor. Guests enjoyed a lingering dinner and conversation and headed back to the water side for fresh berry cobbler and dancing into the night. It was quite legendary, we must say!

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

Valley & Co. dinner in a field

arrow 1artistsPlanning and design, handmade props and chalkboards/menus: Valley & Co. {and Aleah’s mom + dad!} || Photography: License to Still ||  Chefs: Hope Borsato and Chanda White Grill Master: Jerry Goetz Misc. local food farmers and sources: Whereabouts Unknown {parents’ home} || Nash’s Corner Produce, Midori Farm || Mystery Bay Farm ||  Finn River Cidery || Port Townsend Brewery || Syncline Winery ||  Novelty Hill Winery ||  DiStefano Winery ||  Screaming Banshee Bakery DJ: Caleb Peacock Printed goods: Birthday gal

Big huge thanks to all of the above artists, talents and local farmers and wineries who provided their incredible talents!

Comments

  1. Brenda's Wedding Blog says

    What a gorgeous day you had for the birthday bash!!!! Looks like it was amazing and the food looks delish. Happy belated birthday to your mom Aleah and Happy Birthday Nick!!!!! Hope you have plans for a fun day of celebrating.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>