{"id":2584,"date":"2013-05-17T22:24:41","date_gmt":"2013-05-17T22:24:41","guid":{"rendered":"http:\/\/feastandflowers.com\/?p=2584"},"modified":"2013-05-17T22:24:41","modified_gmt":"2013-05-17T22:24:41","slug":"moms-birthday-celebration","status":"publish","type":"post","link":"https:\/\/feastandflowers.com\/?p=2584","title":{"rendered":"mom’s birthday celebration!"},"content":{"rendered":"

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My Mom\u00a0 turned “80” this month and last weekend we spent time celebrating her Birthday.\u00a0 At 80 you don’t want to plan too many events, so we kept it at one major activity a day and then we just decided to be in the moment.<\/p>\n

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We started on Thursday evening, my family flying into Chicago from Charlotte and an easy rib dinner at Miller’s Pub. \u00a0Dear Elizabeth, my adopted \u201cNiece\u201d, organized this.<\/p>\n

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Friday morning, a beautiful day for a wonderful breakfast at Wildberry on Randolph. \u00a0The breakfast was delicious. \u00a0We ordered amazing pancakes, omelettes and the best coffee, Intelligentsia.\u00a0 It was a perfect\u00a0start to our birthday celebration weekend.<\/p>\n

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We drove back to the burbs to cook and chill. \u00a0My sister Tammy made the best oatmeal Oatmeal Cinnamon Bread<\/strong><\/a>.\u00a0 We still have a loaf in the freezer! \u00a0She also started on her Chocolate Ganache Cake<\/strong><\/a>. \u00a0I was busy roasting the chicken for the Chicken Salad Veronique<\/a>\u00a0 <\/strong> and cutting all the veggies for the Chopped Salad<\/strong><\/a>. \u00a0I cooked corn, boiled eggs, chopped up Persian cucumbers, red onions, and tomatoes, and made\u00a0crispy bacon. \u00a0I chopped up roasted chicken breasts, grapes, tarragon, fennel, and celery, and soaked my currants for a delicious chicken salad. \u00a0I made a wonderful, but simple French vinaigrette for our chopped salad.\u00a0 All the prep work was for Saturday’s luncheon honoring Mom’s Birthday. \u00a0We had a garden cake made at “Three Tarts Bakery” in Northfield. \u00a0My niece mixed up a special iced tea, adding peach nectar, frozen peach slices, oranges, and lemons. \u00a0Shaynah was in charge of tea and the popovers, another hot scrumptious bread.<\/p>\n

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I had cut spring flowers and used whatever pink and green linens and dishes I had to complete a festive table. \u00a0The vintage dollies were fun to scatter around the table.<\/p>\n

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Mom sat and watched “Argo” while we entertained ourselves in the kitchen. \u00a0It is so much fun to cook with my sister and niece. \u00a0We all seemed to just have a good synergy.\u00a0 It was easy, fluid, and fun… a great team in the kitchen!<\/p>\n

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The luncheon was lovely and filled with old friends, which made the day so very special for Mom. \u00a0I cannot stress enough that no matter what food we served it wasn’t as important as the people that gathered around the table. \u00a0My Mom was happy, excited, thrilled, and thankful! \u00a0We never get too old for a special Birthday celebration!<\/p>\n

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After lunch we hung out in the backyard, relaxing on the hammock, and enjoying the Charlotte weather my family brought to Chicago. \u00a0Baby Aiden (Shaynah’s adorable son) found a new love for the hammock that Uncle Garry introduced her to.<\/p>\n

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Another trip back to Chicago to hang with the girls. \u00a0We had leftover luncheon food for dinner and it was good night for Mom and Aiden. \u00a0But now time for the rest of us to go out to celebrate and toast. \u00a0We started at “Pops” with a wonderful pink champagne.\u00a0 Our next shop was “The Pump Room” redesigned and stunning filled with beautiful looking people and great drinks!<\/p>\n

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Sunday was another gorgeous day.\u00a0 We slept late, made breakfast, and walked and shopped down Michigan Ave. \u00a0Mom was in her wheelchair for ease and speed\u2026 Aiden was in his stroller. \u00a0It was a great workout for all.\u00a0 We were prepping ourselves for dinner at “Girl & the Goat”.<\/p>\n

One of my favorite places to dine… I love the small plate concept.\u00a0 First order of business was fresh bread and I’m sorry but I can’t even remember which breads we chose, they were delicious and eaten in record time! \u00a0Next we ordered the green beans with cashews\u00a0and a fish sauce that has changed my taste for green beans. \u00a0I have never enjoyed this vegetable until eating them at Girl & the Goat.<\/p>\n

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We were all salivating and devouring the beans. \u00a0The chickpea fritters with trumpet mushrooms, okra, mushroom aioli, and prairie fruits ch\u00e8vre is another one of my favorite vegetable options. \u00a0It was a hit! \u00a0I will not bore you with everything we ordered but the diver scallops in a brown butter kimchi with hazelnuts and avocado was another wonderful choice. \u00a0We ordered beef cheeks, pork belly and more. \u00a0I have to mention the “Wood-Fired Walter’s Chicken” with ramp goddess dressing… I can only say amazing!<\/p>\n

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This group loves sweets so we ordered three different ones. \u00a0Our variety of sweets included a “Milk chocolate sponge cake” with rhubarb and passion fruit, “Sticky Date Cake”, and the best of all “Miso-Butterscotch Budino”, with bacon toffee (I could live on that!), glazed pineapple and candied cashews. \u00a0This dessert needs to be revisited and hopefully I can try to recreate something with these elements.\u00a0 We were all completely full, happy, and glad we had chosen this as our celebration dinner.\u00a0 It was the perfect ending to our birthday celebration for mom.<\/p>\n

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I shared this weekend with you all because it reflects the purpose of my blog… bringing family and friends together with food is the best!<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

My Mom\u00a0 turned “80” this month and last weekend we spent time celebrating her Birthday.\u00a0 At 80 you don’t want to plan too many events, so we kept it at one major activity a day and then we just decided to be in the moment. We started on Thursday evening, my family flying into Chicago …
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