- 2 ounces Lillet Rosé
- 2 ounces grapefruit juice
- 1 ounce gin
- 1 edible flower
- Combine the ingredients with ice and shake
- Strain into a glass and garnish with edible flower
250 floating lanterns and 150 hanging red lanterns, alongside a dragon procession and drummers lit up the venue for four consecutive evenings. In addition to the ceremonial conclusion of the lantern viewing, the Year of the Ram celebrations began 10 days prior. Lion dancers, Chinese calligraphy demonstrations, martial arts performances, Chinese wishing tree and live sheep and goats all played a pivotal role in ringing in the New Year.
A complete wrap up of Lan Su’s Chinese New Year Celebrations can be found HERE.
Food in Bloom was on site at The Nines Hotel on Sunday, March 1st participating in Rocked, Portland Bride & Groom’s annual bridal event.
Slated as one of Portland’s premiere wedding trade shows, Rocked provides ideas and connections to help newly engaged couples envision their special day; whether it’s discovering the hottest wedding trend, detailing linen swatches or contemplating wedding themes.
Of course, a wedding celebration would not be complete without delicious and memorable food. As a passable hors d’oeuvre we created miniature lobster cups served in a cucumber coin filled with avocado, apple, chive, haricot vert, dijon and topped with a yuzu pearl. For dessert we served a bite sized ganache moon-pie ice cream sandwich with graham cracker cake, vanilla ice cream and house made marshmallow crème. All to be accompanied with a delightful cocktail: the French Kiss; a riff on the French 75, with Aviation Gin, St. Germain, sparkling wine, lemon juice and citrus garnish.
Our sheer drapery and beautiful bar top were provided by West Coast Event Productions and PDX Ice created ice sculptures perfectly fitting our cocktail glasses.
For more information on Food in Bloom and our full service event planning, please click HERE. We would be delighted to set up a consultation to discuss your special day!
Additional information for Rocked can be found HERE.
Food in Bloom recently hosted a ‘Winter Warmer’ at the Exchange Ballroom. It was a great forum for us to reintroduce our team and introduce our new Executive Chef, Paul Bosch. The winter reception included several stations, highlighting some playful miniature bites from Bosch. Miniature Eggs Benedict with ham and dungeness crab paired with Bloody Mary shooters, sous vide braised shortrib paired with a bright Kolsch, and a massive crudite, charcuterie, and cheese display, centered in the ballroom. The Ballroom highlighted our aesthetic, approach, style, and presentation.
Of course, we would not be anything without our friends in the industry who provided wonderful products, time, and service. A gracious thank you to Vibrant Flowers, Slow Like Sloth, West Coast Drape, Blush Furniture, The Party Place, Andy Petkus Photography, Pacific Coast Fruit Company, Provvista, Corfini, and Newman’s Fish.