feast: fresh global cuisine   event planning
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Welcome to feast's May cuisine of the month newsletter. 

The peak of spring is always the best time to talk about food.  With lavender, mustard and nasturtium in full bloom and fresh spring vegetables in abundance, we couldn't help going back to explore the French region of Provence.  The brightly colored fabrics, farm stands, and menus of fresh locally raised ingredients that dot the countryside all around this southern area of France inspired us to come up with some great menus featuring the best of the season, in the spirit of a place that has contributed so much to our dinner tables around the world.

season's best: fresh haricots verts
fresh haricots verts
buy 
The traditional green variety is abundant at the Farmer's Market right now.  For the artisan, purple, white and spotted varieties, go to a larger market like Santa Monica on Wednesdays or Hollywood on Sundays.  Choose beans that are bright in color and snap crisply when broken.
   
store
 
Keep haricots verts cool and dry.  Place in the crisper drawer in a bag lined with paper towels. Stored this way in the refrigerator, it keeps fresh for about a week.

  

serve 
Wrapped with prosciutto, tossed with bacon and goat cheese, steamed with fresh herbs, tossed into a Dijon salad, grilled with walnut vinaigrette, wrapped with creme cheese in thinly sliced lox, saut�ed with edible flowers and garlic aioli...

  

cook
Haricots Verts with Herb Butter   Serves 6-8

5 tbsp. unsalted butter, softened

3 tbsp. finely chopped shallots

3 tbsp. finely chopped flat-leaf parsley

2 tsp. finely chopped tarragon

1 1/2 tsp. grated lemon zest

1 tsp. fresh lemon juice

2 lbs. haricots verts or other green beans, trimmed

 
Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well. Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter. Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag.

what's cooking
chevre + olive canapeharicots verts with baconspring vegetable souffle

spring brunch celebration 

fresh pea pancakes with house smoked salmon

truffled scrambled eggs with fines herbs
heirloom potato tart, anchovies, dried tomato + caramelized garlic 

spring vegetable souffle baked in parchment
fresh haricots verts salad with bacon + anchovies

fresh melon + lavender salad 

artisan breakfast breads
 
hors d'oeuvres soiree
lavender + basil palmiers, charred tomato chutney
goat cheese + olive tapenade on fresh grilled bruschetta, fresh tomato basil chutney
pate de campagne with fresh baked lemon fougasse
grilled fresh shrimp, red pepper rouille croustade
filo wrapped fresh asparagus + red peppers
artichokes with basil mayonnaise
 

provencal dinner 

fresh mussels, fresh tarragon, vermouth + sweet butter

baby greens anchoiade, julienne vegetable, quail egg, pan seared crouton

roasted spring lamb rack with fava beans, mint + marjoram
petit squash ratatouille nicoise

fresh haricot vert, olive oil + red pepper

warm apricot tart, rosemary honey glaze

spring luncheon
spring greens, aged sherry vinaigrette

 

pan roasted chicken breast, fresh zucchini relish
black pepper fettucini with petit peas, asparagus + pancetta
baby french fingerling potatoes braised in wine + poached garlic
grilled baby asparagus, pistachio vinaigrette


Our menus are created using the best, fresh seasonal ingredients. To ensure premium quality and availability, orders must be placed 24-hours in advance. Contact us for personalized menus reflecting your event theme, culinary tastes or budget. Special dietary requirements can also be creatively accommodated. 

details...
french general fabricslavender jarschampagne
our favorite cocktail this month: orange + lavender martini
 
1 � oz gin 
� oz 

� oz cointreau liqueur
2 teaspoons lavender syrup
fresh 
orange twist
  + 1 sprig of fresh lavender, for garnish

 

Combine all ingredients (except garnish), into a mixing glass.  Add ice and stir.  Strain into a chilled tall glass.  Top with an orange twist and sprig of fresh lavender.

great ideas 

Widely grown in Southern France, fresh lavender is a great way to bring a fragrant touch of Provence to your table. At a recent baby shower, guest favors of essential oil candles were personalized with fresh lavender buds tied simply with some ribbon, adding a floral, relaxing scent to the party.  
  
feast loves... 
The French General; known for their Provencal inspired books on simple entertaining and series of vintage inspired stationery and mailing labels. Tucked away on Riverside drive in Atwater Village, The French General is a treasure trove of flour sack cloth, striped linens, lavender scented candles and French ticking. www.frenchgeneral.com

 

 

contact us
We can be contacted at 310-568-8600 or by email.  And as always, feel free to visit our website .
We look forward to hearing from you for an upcoming event, your Memorial Day party, special dinner with family or friends or for your business catering needs.
 

bon appetit!

Harvey Slater + your friends at feast
 

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