My feet hurt. This was one of those weekends. However, when my feet hurt, I feel pretty darn good. I usually means I have been doing what I enjoy so much. On Saturday we had two functions, a bridal luncheon and later that evening a formal sit down dinner for seventeen.
The bridal luncheon was really special because it is a very intimate moment in someone’s life. I always feel privileged to be included in such a sweet moment. The bride, her bride maids, and the mothers where all getting ready in their suite at the Georgian Terrace. I was able to come up to the room and deliver their Panzanella Salad with Wild Caught Salmon and Brownies with Ganache Icing. The wedding day is already so stressful. I loved giving them a moment of peace and enjoyment with a light lunch to carry them through the day until the actual wedding. I have a wedding that I will be catering in a few weeks. I will enjoy that just as much. No event is too big or too small, I am just addicted to the moment when the client is satisfied and happy. It could be one person or a thousand. It is like a drug to me-putting a smile on someone’s face.
When the phone rang a couple of hours after I had dropped of the luncheon, and I saw it was the client, my heart sank a little bit. Oh, no! I said “hello- and is everything ok”? She said “No” and began talking about the flowers and something else that had gone wrong in preparation for the wedding. I quickly said, “Oh, Julie you called the wrong person, this is Mandy”. Phew! Afterwards she apologized and said the lunch was fabulous. It was no problem and I was grateful for the compliment.
Of course things happen that are out of our control. And sometimes clients aren’t very complimentary. But, that doesn’t mean I throw in the towel. It is more of a challenge and I love it. I am a taurus, ya know? If my feet hurt today and my head hurts today, all is ok, because I succeeded in many smiles. And next week, I will do it all over again.
For last night’s dinner party, I made a Spinach Salad with Goat Cheese, Grits and Honey’s Spicy Candied Nuts, Cranberries and a light vinaigrette for the first course. For the main course I made a Beef Tenderloin, Fresh Horseradish Sauce, Mushroom Bread Pudding and Green Beans with Pancetta. Lastly, for dessert, I made a Buffet of Chocolate Whiskey Cupcakes, Vanilla Pound Cake Cupcakes with Almond Icing, and Brownies with Ganache Icing.
In the past I have had someone helping me with the tenderloin. I am not so sure what I was afraid of, other than the proper way to butcher it, getting it to the right temperature, and I was doing a million other things. I am still working on the proper cut without taking too much of the meat off but the temperature part couldn’t be easier. Buy a good thermometer! That is it. Tenderloin doesn’t need spices and rubs- just salt and pepper. Put your thermometer in the thickest part and it will do so much as to tell you when it is rare, med rare, med, med well or well done. Easy as pie and well worth the money. Dive right into those fears and not only will you have a smile on your face, but everyone else will have a smile, too.