When dear clients asked me to coordinate an event in honor of ClefWorks, a Montgomery music organization, this Farmer was thrilled to be a part. The venue, a garden I’ve designed and Falkner Gardens constructed, was created with entertaining in mind. A classic Spanish cross and parterre scheme allows this garden to flow seamlessly as a true extension of the home.
With a date well into late autumn, the tableaux for this event was set with rich jewel tones of amethyst, ruby, peridot, sapphire, and pearl. Orchids, hydrangeas, and fall foliage burst forth from urns, cache pots, and jardinières celebrating the season. A fountain from France splashed the sounds of watery music throughout the garden, only out done by the musical performances themselves – a concerto of cello and clarinet.
A menu paying homage to the season was created by the collaboration of yours truly and culinary genius Billy Lee of Auburn. Herbed corn muffins with loin of pork, autumnal greens crustada, scallops in corn and crab moray, Majoul dates stuffed with lardoons, cheeses from Blackberry Farm and Sweet Grass Dairy as well as a fine selection of wines from DuMOL Winery.
Artistry abounded with the programs, menus, and menu cards designed and hand written by Allison Banks who is fast becoming the South’s preeminent calligraphy artist and stylist... I’m truly grateful to have her on board for events such as this!
Good food, good wine, good folks… what better ingredients for a party! A true fait accompli this fête was! From one of this Farmer’s garden parties, I hope you too are toasting the season!
With a date well into late autumn, the tableaux for this event was set with rich jewel tones of amethyst, ruby, peridot, sapphire, and pearl. Orchids, hydrangeas, and fall foliage burst forth from urns, cache pots, and jardinières celebrating the season. A fountain from France splashed the sounds of watery music throughout the garden, only out done by the musical performances themselves – a concerto of cello and clarinet.
A menu paying homage to the season was created by the collaboration of yours truly and culinary genius Billy Lee of Auburn. Herbed corn muffins with loin of pork, autumnal greens crustada, scallops in corn and crab moray, Majoul dates stuffed with lardoons, cheeses from Blackberry Farm and Sweet Grass Dairy as well as a fine selection of wines from DuMOL Winery.
Artistry abounded with the programs, menus, and menu cards designed and hand written by Allison Banks who is fast becoming the South’s preeminent calligraphy artist and stylist... I’m truly grateful to have her on board for events such as this!
Good food, good wine, good folks… what better ingredients for a party! A true fait accompli this fête was! From one of this Farmer’s garden parties, I hope you too are toasting the season!
All photography by Kate Dawdle
