In the beginning of April we had the
honour of catering the luncheon for the Telfair Artful Table following the
lecture at the Savannah Theatre. The Telfair Artful Table is a fundraiser for the Telfair Museums www.telfair.org that is organised by the Telfair Academy Guild - a very hard working group of women! Various
committees were involved in the luncheon and they all did a stellar job.
Due to the high guest count, guests were
seated in both the Jepson Centre – surrounded by the beautiful vignettes which
were still on display, and in the Telfair Academy. A beautiful light mint green tablecloth was
used – which was perfect for spring. As
the theme of this year’s Telfair Artful Table was ‘Chairs by Design’, various
small chairs and lovely vases of flowers were used for the centerpieces. It really looked lovely.
I really liked the green and white.
To keep with the lightness of the set
up, we used glass plates and silver flatware.
I thought the tables really looked lovely.
The lunch was preset, so we had to come
up with an entrée that would stand up to sitting out for a little while before
guests ate. We decided to do a Bistro
Plate comprised of three different elements:
Individual leek and onion tartlets, rocket salad tossed with white wine
vinegar and chilled tomato and sweet pepper soup shots.
I am not a big fan of pie and cake for
dessert, but wanted to do a dessert that was light and suited to spring. I have a wonderful Mango Pie that I sometimes
make, so I thought why not make a Mango mousse for dessert? Our chef is a talented baker and pastry chef –
the mousse she made was a light as a feather!
We served it with a coconut crisp for a different texture – and who does
not like mango and coconut together!
