Green with Envy: An Intimate St. Patrick’s Day Soirée
Dee Kay Events was asked to design a green and orange theme for St. Patrick’s Day in Hoboken, NJ yesterday at a fantastic loft space above the popular and rowdy Pour House. The challenge: to create an intimate gathering with no cheesy shamrocks or leprechauns. We were very happy to oblige.
We chose elements that would celebrate the Irish tradition but not overwhelm the theme at hand. Simple ivory mini roses and bells of Ireland kissed with orange sprayed baby’s breath placed in beautiful green glass bottles gave us great ground work for colors.
A menu of simple foods made it easy to display all the wonderful colors. Mini quiches, mini stacks of pancakes, along with spinach pesto ravioli, “bangers” in a blanket and mini crudité cups were all part of this delicious cocktail brunch. We filled mini glasses with maple syrup to resemble whiskey, but of course, garnished them with french toast sticks and sausage for a true brunch delight.
Where’s the beer you ask? No worries. We did not forget about this St. Patrick’s Day staple. Along side sparkling mimosas, we carefully poured Guinness stout and combined it with a golden lager, better known as a “Half & Half.” Each guest took one and toasted to kick off the festivities.
St. Patrick’s day is synonymous for drinking beer, whiskey and anything buy ativan canada else under the sun. But, since we firmly believe you should be classy with a “Kay” at all times, we decided to take the popular Irish Car Bomb shot away from the bar and into the dessert table. We found this delectable recipe at Annie’s Eats and they were worth all the sweat. We changed the recipe for the ganache and used whiskey instead to fill the perfect Guinness cake. We added a bit of food coloring to the delicious Bailey’s icing to give the dessert table a bit more pop of color. End result: Irish dessert heaven.
With spring around the corner, we couldn’t help but infuse some organic elements as well. Mini seed pots were used to place individual servings of popcorn on the dessert table. We added colors of natural greens from kiwis, apples and grapes to create fruit kebabs. We treated all the guests with take away bags filled with Kelly green gumballs, Sixlets, watermelon Pop Rocks, and gold chocolate coins. We took the traditional Pot O’ Gold and placed them in their own mini ceramic planting pots.
It was great day and we are so glad we got to share it with such fabulous people.
Remember, wherever there are Irish eyes smiling, there is probably a good time.
Happy St. Patrick’s Day to all!