Soon after we decided to chat about transition at our spring salon, Julie had the brilliant idea to create ombre food to enhance the idea of change. I was excited with the challenge of creating ombre savories, especially after spending time perusing @WrightKitchen's #foodgradients tag on Instagram. And with available produce beginning to become more prevalent, the ombre options presented themselves to me!Read More
Our summer salon took place at the gorgeous and historic Firehouse Chicago. It was truly as dreamy as it looks in photos; the perfect spot for an intimate gathering. We recently sat down with the space manager and summer salon attendee Michelle Marchisotta to learn more about the history of the space, what she loves most about her job, and what she envisions for this charming venue's future.
What can you do to customize the space? The space is simply gorgeous as is but can be treated as a blank canvas. We house many unique vintage/rustic farm/rummage sale finds to create lounge areas and nooks of interest. We've had the side yard filled with colorful Moroccan-style tents and pillows, hang fabric from the 2nd floor balcony to billow in the wind, dress the interior windows with curtains.
Why do you think people are excited about the space? Firehouse Chicago is an alarmingly charming venue tucked in a north side neighborhood. It’s off the beaten path, is comfortably elegant, has a gorgeous-private garden, and is filled with rich history.
For our summer salon, we couldn't thing of a better way to serve up tasty bites for our guests than by partnering with FIG Catering. Co-owner and head pastry chef Molly Schemper graced us with her talented cooking skills and presence during the evening's conversation. Her calm and collected nature prepared delicious dishes in the Firehouse Chicago kitchen for a small intimate gathering of women. Check out that gorgeous spread!
The menu was utterly delicious - watermelon radishes, carrot slaw, smoked trout cake, deviled duck eggs, sungold tomato BLT, mink chocolate truffles, carrot whoopie pies, beet thyme marshmallow s'mores bites, and mini strawberry shortcakes, oh my! We asked Molly what inspired the menu. Her answer?
I'm always thinking seasonally so I start with ingredients that I know we'll be getting fresh from our farmers. Then I think about the crowd and often try to think of a name/theme for the menu that helps guide my ideas. The theme for the Forth menu was This American Food – inspired by one of my favorite public radio shows – and riffed off of classic American dishes.
We're showcasing the summer salon spread below, in all its beautiful glory. Tomorrow we're bringing you an interview with Molly to learn more about FIG Catering. Don't miss it!
Deviled Duck Eggs with Trout Roe
Sungold Tomato BLT
Carrot Slaw with Golden Raisins
Smoked Trout Cake with Cherry Mustard
Watermelon Radishes with Black Sesame Seeds and Sea Salt
Beet - Thyme Marshmallow S'mores Bites
Mini Strawberry Shortcakes
Mint Chocolate Truffles & Dark Carrot Whoopie Pies with Honey Cream Cheese Filling
A stunningly renovated firehouse and specialty bottled cocktails, food fit for the gods and lovingly made, bright berry colors and sweet scented blooms. Our Summer ’14 salon was an affair for the senses.