There's no doubt about it - I love my job! Yes, it's a lot of hard work and manual labor - but at the end of each project or event I always feel extremely uplifted. It's pure joy to be involved in creating something special for someone else.

Yesterday I had the pleasure of putting together some simple arrangements for the 25th wedding anniversary of close family friends, Marisa and Choy Cojuanco. It was a spur-of-the-moment engagement but still truly special. I'm so honored they asked me to help create this casual yet chic evening to celebrate such a big milestone in their lives! They wanted an intimate and somewhat casual gathering. The location? Their FABULOUS family estate.

Did I not say..... FABULOUS?!

Coming here as a kid was always a treat. When they requested our kids join in on the fun, I knew they'd have a blast. They enjoyed the lush gardens and all the space to run free.

To cater the event, they hired my favorite Chef duo- Jen and Jeremy Slagle. Jen's one of my best friends so it's extremely fun when we get to work on the same projects. Here's a little peek on what went on in the kitchen:

The place settings for 12. For the flowers, I used antique champagne carnations and shades of cream hydrangea, roses, and lisianthus.

The Menu

Hors d'Oeuvres:
Seared Scallops with Salmon Roe, Shaved Fennel and Apricot Vinaigrette
Fried Risotto Nero Arancini with Bacalao and Spicy Aioli
House-Cured Lox on Toasted Pain au Levain with Creme Fraiche Capers, and Pickled Onion

Fish Course:
Bouillabaisse with Seared Red Snapper, Sourdough-Crusted Halibut, Dungeness Crab and Shrimp; Garnished with Caremelized Fennel, Roasted Grape Tomatoes and Saffron Potatoes

Meat Course:
Coriander and Whole Grain Mustard-Crusted Leg of Lamb
Lamb Shank Parmentier
Pan-Roasted Porcinis and King Trumpets with Glazed Cippolinis
Roasted Summer Squash and Tomatoes
Glazed Baby Rainbow Carrots
Leek Gratin

Cheese Course:
Cowgirl Creamery St. Pat Cheese with Mixed Greens and Fresh Apricot

Dessert Course:
Yogurt Panna Cotta with Ranier Cherries and Pluots
Dark Chocolate Ganache Tarte

And dinner is served......

Chef and Sommelier Jeremy Slagle introducing the vino.

Dinner was, simply put - amazing.

And here's the wonderful couple with Jen's chocolate masterpiece! It was truly a sweet and simple silver celebration.

For more information on hiring Jen and Jeremy Slagle for your private dining event, please email