We planned a quiet Sunday afternoon brunch with the one of the best chef's in Asheville. Chef Brian came to our home and prepared a decadent afternoon gourment spread. Beef tenderloin with 4 different sauces, pork belly, panzanalla salad, peach fennel salad, cannolis and strawberry lemon tart.s were the stars of the enticing food.
Flowers were brought home from the wedding and placed throughout the house.
This one was placed on top of my French Bistro shelf in the middle of the dining table. The table is now ready to be filled with salads and breads.
The front entry table
Small bouquets sit on sterling silver stumps from the wedding tables.
The dining table is filled with wine crates to elevate platters of salads.
Lump Maryland crab cakes sit front and center on a cut barn beam left over from our construction.
Panzanella Salad in a big copper tray.
Peach and Fennel Salad
Sweets were placed in the gathering room for guests to enjoy.
Home Cannoli's with rich cream- wonderful.
A sweet ending to a sweet weekend- wonderful memories forever.