Last week I spent almost all my free time baking for a special event which took place yesterday. It all started when my friend Pauli Orchon emailed me and asked if I would be interested in baking a few French Macarons for a party in LA. As you can imagine, I quickly hit the reply button, typed “YES”, and sent that response into cyberspace as quickly as I could click send with my mouse.
The theme of a party was an End of Summer BBQ and a continuation celebration of the Hollywood Premiere of Osaka, Adofo Suaya’s new Peruvian Japanese Restaurant. The event was meticulously put together in a coordinated effort between Tamsin Lonsdale of The Supper Club and Adolfo Suaya.
As guests arrived they were cheerfully greeted by Adolfo and offered an ice cold glass of his homemade Sangria.
While guests mingled and enjoyed the marvelous view they were offered gazpacho shooters by Paleta.
Justin from Tanteo Tequila was also in the house shaking up some mighty fine cocktails if I do say so myself.
I absolutely loved their Cucumber Cooler, made with Tanteo Jalapeño Tequila, fresh lime juice, agave nectar, and muddled cucumbers. It was refreshing, not overly sweet and with a slight kick, the perfect cocktail to enjoy at a summer BBQ.
While everyone enjoyed the delicious BBQ prepared and grilled by Adolfo himself, Evi Photographer Extraordinare, and I went into the kitchen for a mini-photo-shoot of my desserts.
What more can I say… it was quite an amazing day.