Our next guest post in our Week of White is a delicious treat to have. Sunday Suppers came together somewhat organically. What began when Karen Mordechai (a wedding and food photographer) brought friends and cooking together in an intimate environment (her home in Brooklyn) became a super popular collaboration with local guest chefs. Their dinners now sell out on a first come, first serve basis.
Today, Karen runs a series of Suppers once or twice a month at her loft. She invites guest chefs to teach with fresh, local, and organic foods, and the approach is to create a truly memorable experience. They work with talented artists, floral designers, and vendors on décor and paper goods, and the three-course dinners are styled and photographed by Karen, then posted to the blog.
Styling and Photography : Karen Mordechai
For our guest post, we decided to create a dessert cheese table—very much in the French fashion—using a rustic-chic look for décor, staying within the given parameters of cream and white to tie into the story from the magazine. Cheese, in its blocks and wheels, is a beautiful thing. The soft colors and curves help them stand alone as visual interest, and the varieties in look are as numerous as varieties in taste. Of course, the different tastes make it easy to have as big or small a cheese table as you want. We also love this because it's very attainable for any bride. In fact, the Sunday Suppers crew would be happy to replicate these at weddings and events if you’re not up for the DIY!
We started by selecting our cheeses by researching look, taste, and food pairings to create a good assortment that complemented each other. Visually, we wanted variations in hues, heights, and shapes. From there we created our display: an exhibit of the cheeses for guests to look not touch! Once seated, the guests are given their tasting palette. On our cute little porcelain boards, we paired Cremeux de Bourgogne with chocolate, Fleur du Maquis with walnut, Ossau-Iraty Vieilles with sweet yellow clover honey and quince paste, Persille de Mallzieux by itself, and Gabietou with pear. The very talented Maybelle created the signage for the table as well as a beautiful cheese menu and illustration at each setting, allowing guests to learn about the cheeses and their pairings. Flowers were created by Jessie at Rountree.
And of course there always needs to be a gift for your guests to take home as a token from your event. We love finding a way to carry the event into your guests' next meal—breakfast! We made Honey Vanilla Fromage Blanc (adapted from Barefoot Contessa), in small jars with a layer of honey at the bottom and a small pouch of simple homemade granola. We love this sweet treat to get your guests going the morning after a fun event.
Incorporate this in your wedding or even another type of event. Just one simple theme can inspire your décor, a unique course, a mini education, and a gift to send home!
Sunday Suppers does at-home private parties as well as monthly classes that are open to the public, and they create favors and tablescapes for weddings and events. For more information or to sign up for mailing list updates send along an email.