{Lilly Jo Photography}
Fritz Porter Design Collective and Snowe were presenting sponsors of a garden party for the 2016 Summit presenters. Fritz Porter owner Sarah Hamlin Hastings attended The Southern C Summit in 2015 when she was launching her dream in Charleston and we were able to see her dream a reality this spring when she hosted our Summit presenters at her new design collective.
Fritz Porter is a haven for inspired, beautiful and interesting objects that embody a unique spirit and redefine interior experiences. Fritz Porter represents a collection of fine antiques, contemporary furniture, custom lighting, original art and exquisite textiles.
The beautiful garden party was served with Snowe‘s simple and chic dinnerware, flatware and servingware. We were thrilled to have Snowe’s co-founder Rachel Cohen join us for the dinner. Cohen along with co-founder Andres Modak and a talented crew of designers and dreamers, spent a year developing what you can’t (and shouldn’t) live without.
Sarah Hamlin Hastings of Fritz Porter Design Collective, Cheri Leavy of The Southern Coterie, Sarah Karnasiewicz of Real Simple, Krissy Tiglias of Southern Living, Rachel Cohen of Snowe and Whitney Long of The Southern Coterie {Lilly Jo Photography}
Caroline Knapp of House of Harper, Grace Atwood of The Stripe and Liz Adams of Sequins and Stripes {Lilly Jo Photography}
{Lilly Jo Photography}
The long table’s beauty stemmed from the botanical aura and the smiling faces of the Summit presenters and dinner sponsors. The center of the tablescapes included herbs and greenery from SYG Designs with textiles from Rebecca Atwood Design and chairs and tables from Ooh Events. Suite One Studio provided lovely platters and dessert bowls.
{Kathryn McCrary Photography}
{Kathryn McCrary Photography}
Bellafare’s Kristin Doggett was the garden party planner that evening and the menu was prepared by The Bad Bitches with Grow Food Carolina Produce. All of the sponsors did an amazing job and the guests were all enchanted by the details.
{Lilly Jo Photography}
Minted created the custom place and menu cards as well as digital and printed invitations.
The Bad Bitches are food, drink, and entertaining experts with a playful approach to dining who love to collaborate. They are pop-up queens with a fresh take on how to enjoy your dinner. It’s a simple recipe: 1 Part Julia Child, 1 Part Beyoncé, shake and serve straight up. A portion of proceeds from The Bad Bitches benefits Bad Bitches Charleston Scholarship Fund for the continuing education of women in food & beverage.
Trust me, we were all mesmerized by the amazing garden nymphs AKA The Bad Bitches, Nikki the bartender and Sarah the cook’s team!
Bartender Nikki Anhalt {Lilly Jo Photography}
Chef Sarah Adams {Photo: The Bad Bitches}
I asked Sarah to share recipes for two of our favorites from the dinner – the incredible Spring Pea Salad and The Everything Cookie. You’re welcome!
{Photo: Amanda Greeley}
Spring Pea Salad
This pea salad may seem simple, but it’s anything but ordinary. With it’s playful textures and the use of the classic Italian condiment tonnato, it’s sure to please and surprise the palates of all of your guests. Vinaigrette and tonnato can be made the day before serving.
For salad:
1 bag frozen english peas
1/2 # snap peas
1 clamshell pea shoots (if available)
1 medium shallot, minced
1 small bad chicharons, ground fine in food processor
2 teaspoons salt
For vinaigrette:
1/4 cup sherry vinegar
1 tablespoon dijon
3/4 cup olive oil
For sauce (tonnato):
1 can olive oil packed tuna
zest of one lemon
2 teaspoons fresh lemon juice
2 teaspoons capers
2 large egg yolks
1/2 cup water
3/4 cup canola oil
3/4 cup olive oil
2 teaspoons salt
Day before serving
vinaigrette:
• In a small bowl, combine sherry vinegar and dijon. Whisk until combined.
• Slowly drizzle in oil while whisking vigorously. Store in refrigerator until ready to use.
• Shake before using.
tonnato sauce:
• In a blender, combine all ingredients besides the canola and olive oil.
• Turn blender on low for thirty seconds, then increase speed to high for 2 mins or until mixture is smooth.
• Reduce blender to low and drizzle in canola oil and then olive oil
• Cover and store in refrigerator up to 24 hours in advance
Day of
• In a large pot, bring 1 gallon of water to a boil and season with 1/4 cup of kosher salt. This may seem like a lot of salt, but it will barely penetrate the quick cooking peas.
• Fill a large bowl half way with ice and then cover with water. This will stop the peas from cooking instantly and maintain the green color. This is a cooking process known as blanching.
• With the water at a full boil, cook the english peas until they are tender (about 1 min), remove from the water with a spider, and allow to cool in the water bath. Remove from water bath and allow to drain in a colander.
• Next, cook the snap peas in the same fashion as the english peas. They should take about 30 seconds in the water if it is at a full boil when they are submerged. Be careful not do overcook. These peas are best when they still have a crunch to them. Shock in water bath and allow to drain with the english peas.
• Store peas in the refrigerator with paper towels underneath to catch any excess water. They can be cooked up to 6 hours before serving.
When Serving
• In a large mixing bowl, combine english peas, snap peas, shallot, salt, and 1/4 cup of vinaigrette. Mix until peas are fully coated with dressing.
• Add pea shoots and mix lightly adding more vinaigrette if it seems dry.
• On your serving plate, coat the bottom with the tonnato to make a landing pad for the peas.
• Carefully place the pea mixture on top of the tonnato and cover with a generous amount of ground chicarrons for a serious crunch.
• Serve immediately
{Photo: Suite One Studio}
The Everything Cookie
These cookies have everything but the kitchen sink. Want to bring a dish to a potluck or bake sale that will surely capture everyone’s hearts? Bring these.
Best. Cookies. Ever.
8 oz unsalted butter
12 oz bread flour
1 tsp fine kosher salt
1 teaspoon baking soda
2 oz granulated sugar
8 oz light brown sugar
1 large egg
1 large yolk
1 oz milk
1 ½ teaspoon vanilla extract
1 ½ teaspoon coconut extract
8 oz semisweet chocolate chips
1 ½ cup sweetened coconut flake
8 oz heath toffee bits
1 ½ cup crushed pretzels
• Melt butter on stove over medium low heat
• Set up stand mixer on counter with paddle attachment
• Combine brown sugar, granulated sugar, and butter in mixing bowl and paddle on medium high speed for 3 mins
• Whisk together the egg, yolk, vanilla extract, coconut extract, and milk.
• Turn mixer speed to low and slowly drizzle in the egg mix. Stir until incorporated.
• Sift together the flour, baking soda, and salt. Slowly add the flour mixture in three additions, making sure the addition prior is full incorporated.
• Once the flour is added in, add the toffee, coconut, and chocolate one at a time
• Mix on medium for 30 second to make sure everything is mixed evenly
• Chill dough for 1 hour
• Preheat oven to 375 degrees and place oven racks in the middle of the oven
• Using a 2 oz cookie scoop, scoop the cookies into balls
• Dredge cookie balls in pretzels making sure that they stick
• Place the cookie dough onto a silicon baking sheet or parchment placing the balls about four inches apart
• Bake for 14 minutes, rotating after 7
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