Monday, May 20, 2:30 am

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Affairs to Remember - A Touch of Provence

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A french wine country dinner.

Photographs by: 
Tara Lowry & Rick Mckee
Handpainted cards offer guests the menu of courses (vichyssoise infused with white truffle oil, tartare of beef tenderloin, and pan-seared whole trout served with haricots verts) which can be paired with French wines. After the cake is cut, guests can visit the cognac and coffee bar.
Handpainted cards offer guests the menu of courses (vichyssoise infused with white truffle oil, tartare of beef tenderloin, and pan-seared whole trout served with haricots verts) which can be paired with French wines. After the cake is cut, guests can visit the cognac and coffee bar.
Decorating with lavender and yellow rose topiaries studded with rosemary gives guests the feeling of being in a garden in Provence. Handmade menus and wine cards of tented vellum, each sealed with red wax, reinforce the vintner theme.
cake. Purple French tulips in suspended vases carry the color palette onto the piazza.
The pièce de résistance is the trompe l’oeil “wine crate†cake.
Handpainted cards offer guests the menu of courses (vichyssoise infused with white truffle oil, tartare of beef tenderloin, and pan-seared whole trout served with haricots verts) which can be paired with French wines. After the cake is cut, guests can visit the cognac and coffee bar.
Affairs to Remember - A Touch of Provence