Out of all the places we dined and the classes we cycled, I have to admit my favorite part of my LA trip was helping to prep for and attending Troy’s swanky Easter Birthday Brunch!
Troy had envisioned with precision the “look” he wanted for his big day, and it was so much fun to see all his creative ideas come to life! Inspirations for this party? His recent travels to the fabulous Blackberry Farm and a wedding in Vermont! Too suiting that the restaurant where he hosted the party was actually called Vermont!
Fabulous hats and bonnets!
Flirty florals and pastels galore!
Troy requested that all of his guests to wear light colors and pastels {bonnets and hats welcome!} to match the theme. Everyone was so creative and fun with their chic wardrobe selections…it truly an Easter parade of fashion!
I LOVED Troy’s blue leather Hugo Boss shoes!
Troy made sure that every guest had their own egg to take home!
Who would have ever thought…meeting Erin at Troy’s brunch! We were both Syracuse alums AND Alpha Phi sisters!
With the dining room table being the main focus of the brunch, we put most of our attention into making each table setting impeccable!
Troy picked out buttery maize linens for the table, which was a perfect foundation for all the flirty spring flowers and colors he used. The Easter favor boxes I wrote about on a post last week {click here to see how to make them!} were the perfect touch on the table as well as custom place cards {thanks to my momma!} with Troy’s monogram printed in Tiffany blue and each guest’s name inked in calligraphy. Hola!
My favorites on the table?
Alabaster Eggs Place Card Holders from Williams-Sonoma
Jelly Belly Jelly Beans {when Troy went to VT, he fell in love with a 7Up flavor, so they were included in the batch…it went with the Vermont theme!}
Handcrafted menu with Troy’s monogram and fresh lavender that we snipped when we visited his garden {his personal touch!}
Cocktails of the party?:
Prickly Pear Lemonade with Pear Vodka {and a splash of soda water!}
Troy, Chef Wayne Elias {owner of Vermont & Rockwell, Vt and Crumble Catering}, & Craig!
Troy even had Blackberry Farm’s delicious Apple Butter and Maple Syrup flown in!
Troy worked really hard with Vermont Restaurant’s owner to make sure the menu for his birthday was all inspired by Blackberry Farm…it was phenomenal! What was on our plates?
Fresh Blueberry Lemon Pancakes {with Vermont Maple Syrup from Blackberry Farm}
Easter Frittata {with Asparagus, Mushroom, Potato, Cheese & Sun Dried Tomato}
Fresh Fruit of the Season {with Berries & Vanilla Chantilly Creme}
Troy may be one of the most thoughtful people I know. Example? While we were savoring every bite, he held up a box of Beekman 1802 Goat Milk Soaps where he had handwritten everyone’s name onto the individual packaging and placed a flower from his garden on top. Each soap scent was significant to a particular month of the year, and he went around the table explaining how he knew each person and why that soap’s month was significant to that person. I’ve never met a such a selfless and thoughtful birthday boy! Troy gave me the December soap since we met in December at Blackberry Farm. Beekman’s description of the scent of my soap was “cutting down pine boughs for garland and returning home to warm cookies”….so fitting for how we met and so very special!
We ended this divine meal with spiced cupcakes and vanilla bean ice cream…so delicious and the perfect flavors to seal the palette!
Birthday wishes!
Troy loves all of his friends, and wanted to make everyone of them feel extra special on his special day. That says so much about his character and is why I truly value him as a friend!
All in all….the trip, the brunch, the dinner, the celebrations were all a success, and as I’m writing this post on the plane ride back to the city, I’m already scheming a way to get back out there soon! Oh happy day! And thank you, Troy + Craig, for making my LA trip so phenomenal! B+H
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