It's time to share everything from the Diner en Blanc celebrating my mom's 60th birthday! I've considered a dozen different ways to organize this post (so much to share!) and I think I've settled on splitting it into 3 parts.
Part 1 - the reason for the party, the invitation, and the set-up.
Part 2 - the party details.
Part 3 - the people, the program, and the evening magic. I hope you can feel like you were there with us! Come along with me as I walk you through our evening!
As I mentioned in part 1, I had some great helpers who worked right alongside me to get everything pulled together. Here's a little look before everyone arrived.
The table setting. Almost ready. Awaiting one final touch . . .
White peonies & hydrangeas on the food table, overlooking the hills.
S O M E T H I N G C R E A T I V E
My mom's gatherings always included an element of learning and/or creativity. She made sure there was something that the women could learn or participate in together. From pie making tutorials, to daffodil planting, assembling care packages for cancer patients, to flower crowns . . . she knew that activating our minds & using our hands to create beauty invigorates confidence and feelings of self-worth. Not to mention it's just fun! And doing it side by side with other women creates lasting, meaningful connections.
In this spirit, we began the evening by working together to create a charcuterie board. I provided all the parts and encouraged everyone to add something.
Here is my list of basics for a well-rounded charcuterie board
- Meat: peppered salami, prosciutto
- Cheese: hard cheese (Manchego), soft cheese (Brie), assorted sliced cheeses
- Fruit: grapes, dried apricots, pears
- Veggies: mini dill pickles, olives, cherry tomatoes
- Bread: crackers, crunchy bread sticks, toasted baguette slices.The fig & olive crisps at Trader Joe's are excellent!
- Spreads & dips: jam, fig butter (so good!), balsamic vinegar, honey
T A B L E S E T T I N G
And now, the final detail for the table setting
My mom once wrote a blog post titled
“The Last 3 Percent”. She quotes a book by the same title: “
Much of our joy and satisfaction depends on the way in which we complete the last 3 percent of our responsibilities. That vital last 3 percent consists of three things:
- 1 percent is the final detail of work
- 1 percent is the way we feel and think about what we have done - our reasons, motivations and satisfactions
- And the last 1 percent consists of original and creative thinking in which we crown the finished product.”
This idea, this post has always stood out to me. And it has come up in conversations with girlfriends. It’s that final piece of creative effort, of intention, that takes a simple job from just being done . . . to being something memorable. Quoting mom:
“The last 3 percent of effort can make an ordinary, everyday chore into a moment of celebration. It is the wreath on the door, the remembered birthdays, it is the books and flowers thoughtfully placed on the nightstand in the guest room. It is the last precious moments of effort and thought. The finishing details give us the confidence that we have done well - that we have carried our work to the level of loving service.”
This tray of bread was one of the final details of the Diner en Blanc. As we wrapped these baguettes in burlap, tied them in twine and added a fresh spring of rosemary . . . I couldn’t help but think of that last 3 percent of effort. How a small touch like this, a bit of creative intention, would seal my efforts of loving service. For those who would attend that night. And for my mom who would be so joyful over a detail like this. It's in small things like this that I try to carry her example and legacy of making ordinary things special. The last 3 percent.
I think this little detail brings me so much joy because I know that my mom would have loved it! It's the special little touches that make a simple gathering beautiful.
And here is the final place setting. I just love how it turned out! There was a mini cutting board at each place setting meant as a spot to hold all the bread and cheese that would be consumed. That is an essential element of a French-themed meal!
Sources
The table's centerpiece was simple & elegant but with huge impact. I recreated the centerpieces that lined the table at our France Diner en Blanc. I even messaged Heather Bullard to find out the source for her candles -- a shop on etsy. They are just so beautiful and delicate. The table was adorned with exactly 60 candles -- for mom's 60th birthday.
I wrote a tutorial on how to make the centerpieces -- you can find it right HERE!
The girls helped me so much to get things going at the beginning of the dinner including pouring all the drinks. We served water from these glass bottles with stoppers.
And I kind of can't get over what a beauty Anna has grown into. She's always been beautiful but that added look of young womanhood has really popped out this year, especially in recent weeks & months. I have no doubt her Grammer would be squeezing & loving on her and just glowing with pride over what a kind, wonderful young woman she is becoming.
I found this delightful & tasty (and white!) French Market Sparkling Lemonade and Sparkling Limeade at Trader Joe's. My vintage enamelware tub was perfect for keeping all the drinks on ice and close-by for refills.
T H E M E N U
At the Diner en Blanc that I first experienced, all 7 courses were white of some sort. Oysters, cheese, fish, bread, white asparagus, etc.
I wanted to play on the "white" theme as much as possible and spent a lot of time planning out a menu that would be white, delicious, and with a few surprises. Just the way my mom would do it.
For the first course we enjoyed the charcuterie board that we assembled together. This was our finger food for nibbling while mingling about.
For the 2nd course we sat down at the table where we passed around platters of brie, gouda, and havarti cheeses to enjoy with the baguette. Anna and Carlee continued their serving duties by dishing out the chilled pear and ginger soup garnished with a mint leaf. This was the "touch of whimsy" that I knew my mom would appreciate -- a dish that was a little unexpected. Everyone enjoyed it! And the mini bowls provided the perfect portion -- just a taste.
For the main course I prepared baked lemon chicken along with an orzo pasta salad. Both dishes were so so good! I also added a chilled asparagus side dish and while I would have loved to have white asparagus, it just wasn't meant to be. Funny, when we were in France they had white asparagus at all of the markets. I have still never seen it here in the US.
The whole evening was truly perfection . . . with the exception of one little detail. And I can't tell the story of our Diner en Blanc without this slightly nerve-wracking moment! We all served ourselves to dinner, sat down, and began to enjoy the meal. Soon 1 or 2 bees appeared, making trips down the table, annoyingly hovering over each plate of food. Then there were 3-4. And it wasn't long before everyone was swatting away a bee or two from their meal. I guess they were actually meat flies or wasps, and they are attracted to protein. Meat. It was so bizarre because in all my time at my parent's house, and meals enjoyed outside (including a ham Easter dinner just 2 months earlier), we had never ever had issues with these pests. It was even more odd because they made their appearance after sunset -- when have you ever seen a fly/wasp out after dark? Anyways, I was nervous that we might have to move indoors - they were really that bothersome. But everyone took it in stride, eating with one hand and swatting their napkin with the other. Pretty comical, now that I think about it! We finished the main course and promptly removed the plates & food to the house and wouldn't you know it . . . the flies disappeared and we were able to enjoy the rest of the evening in peace!
Our final course was dessert. Sandi brought white chocolate raspberry bundlets from Nothing Bundt Cakes. They were individually packaged which made it perfect to enjoy a few bites and then take the rest home with you to enjoy later! More about the cakes in the next post . . .
S P E C I A L T O U C H E S
Almost everyone in that sandcastle photo was in attendance. Just missing 2 ladies who were out of town.
The photo of my mom was taken at our Diner en Blanc in France, just a few months before her diagnosis. This is the vibrant face we all love.
My dear friend Paige sent the "happy" platter to me. Just so perfect, it had to make an appearance at the party
A Happy Day matchbox. A dish of white birthday candles and special sparkler candles for "60"
Oyster candles. This may seem completely random, but they actually have some meaning! One of the courses featured oysters at our Diner en Blanc in France. This was quite concerning for Mom and I because we had never eaten them before, and well - they are kinda slimy! But we were brave and each chugged one down. It was quite the experience! While at my parent's home a few months ago I was flipping through some of my mom's cookbooks and entertaining books and stumbled across a DIY for oyster candles. So random! It made me laugh at first, and then I thought "how perfect!" If you're curious, I wrote up a little tutorial on how to make oyster candles.
There were white banners . . . I had a lot of fun sewing these. Some were made with white muslin. Others were made from an assortment of white lace fabrics. I loved the way the light filtered through them.
And as a special touch I put together a playlist of French songs for background music. You can get listen to the playlist HERE on Spotify.
Well that all summarizes the dinner, the table setting, and the special touches pretty well. In PART 3 I'll share all about the magic of the night -- the people, the evening's program, and what this table looks like when the sun goes down and the candles are lit!