Every year Silverlake Conservatory of Music hosts a fundraiser for their program with lots of entertainment and an expansive vegetarian menu. Gilly did the flowers and we rented tables and chairs and linens and paired it all with a Family Style Vegetarian Menu. Intelligensia came in and set up a Coffee Station, making brews and lattes all through the night.

TRAY PASSED APPETIZERS

Wild Mushroom Ragu and Crispy Polenta Cake with Rocket Arugula

Cumin Carrot Agnolotti with Roasted Cauliflower and Maple Sage Brown Butter

Heirloom Tomato Gazpacho Shot with Charred Burrata and Basil and Black Olive

Twice Baked Purple Potatoes with Sweet Corn Infused Creme Fraiche

PASTA AND SALAD PLATTERS

Organic Baby Mixed Greens and Frisee with Sweet Corn, Cherry Tomatoes, Haricot Verts, Pickeled Fennel and Peppers in Sherry Vinegar and Taggesche Olive Oil

Yukon Gold Potatoes in Chianti Vinegar with Scallions and Fleur de Sel

Grilled Endive with Shaved Fennel, Feta, and Tomato Marjorham Vinaigrette

Charred Baby Leeks with Hazelnut Romesco and Peppadew Peppers

Fried Japonese Eggplant and Sweet Potatoes with Sea Salt and Chestnut Honey

Confit Baby Artichoke Lasagna Cupcake with Preserved Lemon, Sage, and Parmesean

RUSTIC ENTREE PLATTER

Pan Seared Black Garbanzo Bean and Sprout Piadina with Spiced Yogurt and Caramelized Squash Puree

Grilled Wild Swordfish with Lemon and Fennel Frawns, Sweet and Sour Cipolinni Onions and Salsa Verde

DESSERT

Individual Chocolate Banana Trifles with Spicy Caramel Sauce and Marscarpone Moose