Saying Goodbye to my 20's
As soon (well almost) as our wedding was over last winter, I began to contemplate how I wanted to celebrate my 30th birthday. I have always loved birthdays, and no matter how old I get I always will. It is a time every year when I get to be with my favorite and most loved people in the same place at the same time. As we get older and people's lives get busier and busier those times become less and less frequent.
In past years I have had large parties, filled with many friends and colleagues meeting at a bar for sometimes too many drinks. I always woke up the next morning feeling as if I hadn't spent any quality time with any one friend. For my 30th I wanted to do something different. I wanted to spend an intimate night with a small group of my closest girlfriends eating my favorite kind of food. It was important to me that I got to spend real quality time with each of these wonderful women in my life.
Immediately, I knew I wanted this special dinner to be at my favorite restaurant, Blue Hill. Blue Hill's menu showcases local food and their ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture. Every time Doug and I have eaten there or at Blue Hill at Stone Barns the kitchen has been incredibly accommodating. I can say to the waiter, "I do not eat meat, eggs, dairy, or grains" and they do not even blink. I always get an amazing meal built around fresh vegetables and sustainably caught fish.
Planning the menu for my birthday dinner was no different. I was able to work closely with the event staff and kitchen to get a menu I was thrilled with. Focusing on vegetables and fish my birthday menu could not have been more perfect. They even created savory a "Sara Sparkler" cocktail for just for me. Featuring sparkling wine, mint and rosemary it was fresh and delicious, and not too sweet.
We started with Grilled Peaches and Summer Beans with Fennel, Zucchini and Squash
Next we had an Heirloom Tomato Salad with Cucumbers and Purslane
Since it was the first day of October, the tomatoes were the last pick of the season and were incredibly flavorful. There really is such a difference between late, peak season tomato and any other kind.
The final savory course was Wild Striped Bass with Sweet Corn and Tomatoes
Similar to the tomatoes, the corn was the last of the season and could not have been sweeter.
For dessert we had Bartlett Pear with an Assortment of Sorbets.
In October, pears are just coming into season and this one was delicious.
It was truly the perfect was to spend my 30th Birthday. I was surround by my dearest friends (including my mother and sister) and I indulged in amazing fresh, clean food.
As my guests were leaving I treated them to gift bags full of Scotch Naturals nail polish. I love Scotch because it is water based and non-toxic. I hope to do a manicure party with them this spring so stay tuned!
