Plumb- Faust Wedding

Wedding of Darris Plumb & Charles Faust- May 8, 2010 The wedding was held at a hunting lodge in Newnan GA
We served Green Beans Amandine
Roasted New Potatoes with Rosemary, Garlic & Olive oil

My Favorite- Chicken Marsala with Baby Bella mushrooms

Chateaubriand- (Beef Tenderloin)

Assorted Dinner Rolls

Fresh Salad with red grapes, green apple, walnuts & raspberry vinaigrette

Murphey's Florist provided the centerpieces

Tablesettings- wasn't this a lovely place?

"Let's be seated"

The Buffet

The Lovely Bride (Darris) in Pink facing us,

Her husband (Charlie) with his back to us.

They met on Match.com!!! Charlie's son & wife did as well.

Also seated at their table is Dr. Harry Barrow,

who performed the ceremony & his wife Madelyn.

Sweet Sensations did the cake- just as lovely as always.

Thank you to Janet Flanagan who introduced me to her mother Darris who allowed us the opportunity to cater this special event.

I hope you had a good time- because we certainly did!

Tablescape Thursday- A SPRING COFFEE

I was fumbling through our garage one day last week when I ran across an unopened box of dishes that had belonged to my late father in law. I fell in love with them immediately. I think they are so clean and simple looking. It has great, beautiful, blue coffee mugs that came with it.

I decided to have a beautiful Spring morning breakfast.

And it was delightful! The flowers were in bloom & birds were singing. Perfect! The blue & yellow plate on top is not from the set. I found them many years back at Ross. They are marked Deruta "Hand painted in Italy".

And the 'found' blue & white dinnerware is Crown Corning made in Indonesia. But it's not "The" Corning ware that we're accustom to.

So I went about looking for complimentary things to set a table.

The roses fresh from my garden looked pretty in this former bedside water pitcher (the glass broke a few years back).

I think the lemons gave it a fresh, clean feel.

I used my Easter bunny napkin rings and the bird S&P shakers.

My bird cage was perfect for a center piece.

It was a gift from my sweet neighbor.

Sorry the sun went behind a cloud in this picture.

A good look out my kitchen window.

Coffee was served from my Delft ware pot from Cozumel.

Juice was served in the crystal glasses I found at the little shop in town. It's called "What's In Store." Isn't that a great name?

My little picture says

"Friendship is a gift to be treasured forever."

I agree- how about you?

Join us at Between Naps on the Porch for more tablescapes each Thursday

"CULINARY MONDAY" Chateaubriand & Bernaise Sauce

Chateaubriand- Contrary to what most people think, Chateaubraind is NOT the beef, but the method in which the beef is cooked. It's name comes from a French statesman Francois Chateaubriand for whom the first recipe was supposedly served.

Bearnaise Sauce- (b ehr-NAYZ) A beautiful creamy egg & butter sauce. It's a reduction of tarragon vinegar, white wine and shallots with egg yolk & butter. It's a delicious addition to beef, fish & asparagus.

RECIPE for CHATEAUBRIAND

1 centercut, prepared & tied beef tenderloin (your local Publix can prepare for you.)
2-3 tbsp. good olive oil
salt & pepper to taste

Pre heat oven to 450 degrees (yes 450)
Heat olive oil in a cast iron skillet to medium high. Rub the tenderloin in olive oil, salt & pepper.
Brown tenderloin on all sides in the skillet. Then place the skillet in the hot oven, uncovered and cook for approximately 15 minutes. Then check internal temperature. When it reaches 130 degrees, remove from oven & cover loosely with foil. Let sit for 7 minutes. Then slice thinly and serve with bernaise sauce.