May was a busy month filled with many different types of jobs starting with a jazzy graduation party. Kitchen 3810 is a local lunch spot that has a cool space. They aren't open for dinner so it is perfect for parties! The graduate chose her own favorites for the menu: Sliders, Mini BLTs, Cucumber Sandwiches, Pasta Salad and Potato Salad, a delicious Peach Lemonade and other items.
I planned a Business After Hours for a local Real Estate Office that hosted the Auburn Chamber of Commerce Members to celebrate their recent opening.
Unfortunately, there are no pics to document this, but I used gold and black to mimic the logo for Century 21. Linens were black and I found yellow hydrangeas to place on the tables. The menu was completely Greek and deliciously catered by chef Galen Hagerty of Custom Confectionery and Catering!
The first weekend in May was a wedding job for the Parmer Family. I was honored to be hired for the Parmer's first daughter's wedding about 7 years ago and they hired me for their other daughter's wedding as well. It was beautiful as was the bride! The Reception was held in a beautiful event spot in LaGrange, Ga called Delevant.
The flowers were so beautiful, done by Vicki Rockwell of the White Orchid. Each table had a deifferent variation of white, green, and crystal.
I had to take a picture:
The following Tuesday I delivered a flower job for AU's Vet School. They were hosting a dinner at Greystone. They needed 9 arrangements, a wreath for the front door, and a few pin on corsages.
My brother graduated from Law School over the weekend of my birthday and Mother's Day. We celebrated all of it by eating as many treats in New Orleans that we could hold. My brithday breakfast was a fantastic start to the celebrating when we walked to a fantastic bakery called La Boulangerie on Magazine. It is a must stop- for every breakfast- while you are in New Orleans. My choice was a classic croissant and cafe au lait.
May also included a wedding I worked at my church, a picnic at Auburn's Jazz Festival at Pebble Hill, our Supper Club's trip to the Bowling Alley in Auburn for a surprisingly tastey dinner and fun, and ended with the Hovey Chappell annual beach trip.
My MIL had a fantastic idea for the girls' dinner to be served beachside. It turned out to be the lovliest meal and one that I will definitely recreate for my next party.
For starters we served shrimp ceviche and fruit salsa.
The meal, served in these cute pails:
Spring Mix Salad with Red Onion Vinaigrette or Fresh Corn and Tomato Salad
Sweet Potato Chips or Regular
Crabcake and Avocado Sanwich serverd on a Croissant with a horseradish mayo and mango salsa on the side.
We served two types of icecream sandwhiches for dessert:
Peach ice cream with sugar cookies, or vanilla icecream with chocolatechip walnut cookies.