Donna and Jim Bottin are ready to host garden parties at their West Little Rock home thanks to Providence Design and Palette Catering, who helped them set the perfect table and menu. Providence Design. Co, owned by sisters Talena Ray and Mona Thompson, designed the interiors and selected the exterior furnishings and fixtures of the Bottin home, so a party on the patio was right up their alley. “We always use a layered approach to our designs and we like to have a continuous flow from one space to another,” says Ray of the pair’s philosophy. A great tip for hosting a party: by adding a rolling bar cart, it keeps beverages close by and prevents the host from having to leave the company of guests to refill glasses. Read more here or find a copy on newsstands. You can also find extra recipes from Palette Catering here.
If you’ve been following our gradual reveal of the menu–created by Palette Catering–for the garden party in our March issue, then you’re ready for dessert! For the grand finale, our chefs chose a Rhubarb Pie with Vanilla Bean Cream. Have a look (and prepare to crave sweets!):
This pie happens to be a specialty of Palette Catering, and the recipe is top secret (order one today and relish the effortlessness!), but they have generously shared their recipe for the Vanilla Bean Cream. Here’s how you can “whip it up” at home:
Vanilla Bean Cream
1 cup heavy cream
2 Tablespoons powdered sugar
1 vanilla bean
Place cream and sugar in a chilled mixing bowl. Cut the vanilla bean in half, lengthwise. Scrape the halves with the tip of a paring knife to release the seeds. Add the seeds to the cream and sugar. Whip until soft peaks form.
And if you missed out on the other great recipes from this patio dinner party, discover them at the following links: Seasonal Salad with Champagne Vinaigrette and Bacon Lardons (from the issue); Mixed Grilled Vegetables; Lamb Chops with Marinade, Curried Carrots, and Parsley Pesto
As promised, Palette Catering is revealing more of the recipes from the Spring-inspired menu they created for the garden party in the March issue. So, let the warmer weather this week inspire you to try something new (and scrumptious!) for dinner.
12 lamb chops
1 Tablespoon Dijon mustard
½ cup extra-virgin olive oil
12 cloves garlic
1 sprig of fresh rosemary, picked
4 sprigs of fresh parsley, picked
4 sprigs of fresh thyme, picked
Clean lamb, lightly season with salt and pepper. Combine all remaining ingredients in blender and purée. Toss lamb in marinade and allow to sit overnight. Grill to desired doneness.
3 Tablespoons butter
1 teaspoon curry powder
Blanch carrots in boiling, salted water until crisp-tender. Melt butter in sauté pan. Add curry powder, heating gently in the butter. Add the blanched carrots, tossing to coat. Season with salt and white pepper.
1 cup extra-virgin olive oil
4 cloves garlic
zest of 1 lemon
1 bunch parsley, chopped
Combine extra-virgin olive oil, garlic, and lemon zest in blender and purée until smooth. Add parsley to the blender and purée until smooth. Season with salt and pepper to taste.
Follow this link for the grilled veggie recipe, in case you missed it. And see the story from the March issue by clicking HERE. And stay tuned to see what Palette chose for the desert finish to this delectable menu!
In our March issue, Palette Catering partnered with Providence Design to create a colorful, spring-inspired backyard dinner party. Today, we’re sharing their recipe for the delicious (and simple!) grilled seasonal vegetables featured in the story. Yum!
Assorted Grilled Vegetables
1 bunch of spring onions, trimmed and blanched
1 bunch of asparagus, trimmed and blanched
1 head of raddichio, cut into wedges, core trimmed but intact
small sweet peppers, halved
juice of 1 lemon
¼ cup olive oil
1 tablespoon of fresh thyme
Combine the lemon juice with the olive oil and fresh thyme leaves. Toss vegetables in the oil mixture to coat and season to taste with salt and pepper. Grill vegetables until tender.
Since moving into their new home last fall, Donna and Jim Bottin have been looking forward to warmer days and nights spent on the back veranda of their West Little Rock home. The couple enlisted the help of Providence Design and Palette Catering to make this first al fresco dinner one to remember. For a natural, garden-fresh look, the Providence Design team used potted plants and cut flowers for the table’s design. While they may not be present in the Bottin’s garden just yet, they are a hopeful promise of the arrival of spring days. Kalanchoe, tulips, miniature daffodils and hyacinth add bursts of crisp color. Find out more about this lovely garden party and even get the recipes here or look for a copy on newsstands.