C’est magnifique! Love was in the air at our Parisian-inspired Chef’s Table dinner at The Richland. Guests were transported to the City of Love with pretty-in-pink details, romantic music, and a four-course fine dining experience prepared by the culinary team at 24 Carrots. Our newest venue in Old Towne Orange was the perfect setting, where guests were welcomed into the cozied-up courtyard which boasts a mature olive tree and complemented with a stylish crushed velvet and marble vignette by Found Rentals.
Suggested attire on the invite was “Parisian Chic”, and guests did not disappoint as they showed up adorned in berets, tulle, lace, pearls, and a variety of texture galore. Their outfits were only made better with a chic champagne flute or coupe in hand, as specialty cocktails prepared by The Richland bar team were tray-passed. A baby blue Vespa dressed in pink florals was the photo-moment star of the show during our chic courtyard cocktail hour.
COCKTAIL RECEPTION MENU
Lillehammer Vodka, Aperol, Lemon, Honey
Rossini Sparkling Wine, Strawberry Purée
Fraise (NA) Strawberry Purée, Vanilla Syrup, Lemon, Sparkling Water
Bloody Mary Toast Vine-Ripe Tomatoes, Horseradish Cream, Worcestershire, Celery Salt, Grilled French Baguette Crostini
Steak Tartare Beef Tenderloin Tartare, Grainy Mustard, Italian Parsley, Capers, Brioche Crouton
Crispy Fingerling Potato Fondant Golden Osetra Caviar
Ballroom doors opened to reveal a breathtaking table for 25, framed by The Richland’s 40’ tall windows. The king’s table was fit for any royalty, decked with dramatic candles and stunning floral arrangements, accented by personalized menus and oversized black and white gingham bow napkins. Once seated, the 24 Carrots chefs welcomed the diners with an amuse-bouche paired with a tale of inspiration behind the dinner menu. Each course was slightly reminiscent of a Parisian breakfast for dinner. From the salad course which felt like a crudité of freshly picked farmer’s market veggies to the main course entrée which had the flavors of a croque madame and the elevated presentation of a classic French dish, all playful courses were presented elegantly and paired with a beverage.
DINNER RECEPTION MENU
Winter in Paris Market Salad
Flageolet Coulis, Pickled Baby Beets, Shaved Radish, Asparagus, Balsamic Pearls, Mandarin Orange Supremes, Citrus Vinaigrette, Charcoal Brioche with Salted Butter
Pâtes du Chez Gabriel
House-made Ravioli Bergese, Spinach, Ricotta, Egg Yolk, Beurre Monté, Pancetta
Prosciutto and Swiss Chard-Wrapped Whole-Roasted Beef Tenderloin, Crispy Brioche, Blackberry Jam, Rainbow-Colored Baby Carrots, Lavender Honey, Gruyere Mornay
Pardon my French (Toast)
Crème Brûlée Panko Cake, Yogurt Semifreddo, Meringue, Seasonal Pâte De Fruit, Seasonal Fruit Coulis, Maple Caramel
Prior to leaving, guests were gifted bundles of floral bouquets from the fleuriste, another design touch imagined and executed by Leproux Collective.
We were overjoyed to host our first Chef’s Table dinner at The Richland and look forward to many more to come. Tchin-Tchin!
Creative Partner Credits
Production & Catering: 24 Carrots Catering & Events
Venue: The Richland
Florals & Design: Leproux Collective
Photography: Jackie Culmer
Videography: Balerina Films
Entertainment: N-Effect DJs