Sunday, November 23, 2014

Raleigh Bloggers Dinner

So happy to have helped host the first ever Raleigh Bloggers Dinner last week at the Stockroom in Raleigh, NC, with Sara Kate (! With her amazing styling skills and my cooking ability, we were able to put together a beautiful evening full of fun and laughter. The lovely ladies of Head to Toe Chic, Spray Paint and Mascara, The Daly Dress, Belle of the Blonde, Champagne and Suburbs, Sugar and Shine, and Kendall Lynnette Photography were among those who attended. It was nice getting to know these local bloggers. 

With the help of Sara Kate's boyfriend, we were able to cook up chicken and steak kabobs, roasted vegetables, mashed potatoes (with topping tray), and a kale and butternut squash salad. We also made cucumber water and delicious blackberry mojitos!

Big shout outs to Autumn Glow and Design for the invites, place cards, and pie cards, to Classic Party Rentals for the China, to Swagger Gifts for the monogrammed glasses, to Eclectic Sage Florist for the flowers, to Sharon Bui for her day-of help and coordination, and to Kendall Lynnette for the awesome photos! Below are a few of my favorite shots from the dinner as well as a few of the recipes featured. 

Kale and Butternut Squash Salad

1 bundle of kale
1/2 pound butternut squash, diced
1/4 olive oil
1 tablespoon of honey
1/2 cup of pumpkin seeds, de-shelled
1/3 cup of apple cider vinegar
1/2 cup of olive oil
2 tablespoons of dijon mustard
salt and pepper to taste

Preheat oven to 400 degrees and line a baking sheet with foil. Spread diced butternut squash on sheet and drizzle with 1/4 cup of olive oil, honey and sprinkle salt and pepper. Roast squash for approximately 15-20 minutes.

While the squash is cooking, tear the kale leaves from the stems and set aside in a large bowl. Whisk together the 1/2 cup of olive oil, apple cider vinegar, dijon mustard. salt and pepper the dressing to taste. 

Before serving, toss the kale with the dressing and pumpkin seeds. top the salad with the butternut squash.

Roasted Vegetable Medley (super easy and personal side dish)

Any variety of vegetables (use whatever vegetables you prefer...I used cauliflower, broccoli, red onion and okra for the party)
1/4 Olive oil
salt and pepper

This is a quick and easy dish that everyone can make! All you do...chop up your vegetables and toss together in a backing dish. Then drizzle with olive oil and sprinkle with salt and pepper. Get creative and add any other herbs and spices that you may prefer!

Bake the veggies for about 15 minutes at 350 degrees!

Blackberry Mojito

A couple pints of fresh blackberries
a bundle of fresh mint leaves
1/4 cup lime juice
Sparkling water
a fifth of your preferred alcohol

Muddle the berries, mint, lime juice, and alcohol together. Scoop into cups and fill the rest of the way up with the sparkling water. This tastes great without the alcohol as well.

For dessert we were able to indulge in these delicious pies!
Pear Pie made by Sugar & Shine/ Apple Grape Pie made by Spray Paint and Mascara
 I'm so happy to have met these wonderful bloggers and I can't wait until our next party!

Top row (left to right): Head to Toe Chic, Sharon Bui, Champagne and Suburbs, Spray Paint & Mascara
Bottom row (left to right): Me, Sara Kate, Belle of the Blonde, Sugar & Shine, and The Daly Dress

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