What a joy it was to plan and execute this special 60th birthday party in our client’s beautiful home!
As guests arrived they were treated to tray passed hors d’oeuvres that were cooked on site by our executive chef and his sous chef in the fabulous gourmet kitchen. A choice of Ahi Tuna on a fried wonton, Mini Duck Wellington with wild mushroom duxelles and goose liver pate, Island Shrimp Shooter with house made sweet and sour sauce, and Roasted Tenderloin Filet Crostini with blue cheese and fire roasted sweet red peppers and a rosemary, garlic aioli we offered by our black tie wait staff. A Charcuterie Board was also on display in the outdoor courtyard. Guests enjoyed 2 fully stocked bars where our bartenders created signature drinks and offered premium wines and beer.
After cocktail hour, guests were directed to the stunning backyard where 2 30’ long farm style tables were set with our most popular Ivory Wilshire linens, glass beaded charger plates, and full china and glassware. Tables were adorned with the most amazing floral designs and decor from our fabulous floral team. Floating candles and a variety of silver mercury candle holders helped to create the breathtaking ambiance. Tropical, white, Phalaenopsis orchids were the showstopper!
Our staff started serving guests as they enjoyed each other’s company. First course was Roasted Butternut Squash Soup with Vermont maple creme fraiche and toasted pumpkin seeds. A twist on the traditional Wedge Salad was the 2nd course with crisp iceberg, gorgonzola, apple smoked bacon lardons and English cheddar heirloom tomatoes. Guests were offered house made blue cheese dressing or white balsamic vinaigrette.
For the main course, a choice of Grilled Tenderloin of Beef Filet with a kick-ass whiskey peppercorn sauce or a Skin on Breast of Chicken with a pomegranate molasses demi glaze, shaved fennel and toasted pistachio accompanied a Herb Crusted Sea Bass with lemon capers beurre blanc that was resting on Yukon gold mashed potatoes. Grilled Asparagus with lemon butter and the client’s favorite, Roasted Fingerling Potatoes with white truffle butter made for delicious sides. Our house made assortment of fresh baked dinner rolls are always hit and did not disappoint!
Guests were presented with their Mini Dessert Trio after dinner which included handmade Chocolate Truffles, Berry Creme Brûlée, and the client’s favorite pie (pecan) made into a delicious Kahlua Pecan Tartlet. And finally, the birthday cake with silver sparkler candles! This 2 tiered beauty had a smooth, white whipped cream frosting. The top tier was black forest and the bottom tier was one of our most popular, White Chocolate Raspberry.
A great time was had by all and we at Ranch Events feel privileged to be a part of creating special memories for people, family, and friends that will last a lifetime!
Venue: Private Residence
Catering , Rentals & Florals By : Ranch Events
Event Designer: Kim Dehaven