Saltblock Catering and I hosted our second Back to the Table pop-up dinner party last month. If you aren't familiar with our concept you can visit here for our last dinner recap.
For this dinner we decided to give a nod to Cinco de Mayo since we were in the month of May. Chef Rocco created an amazing Mexican-inspired menu with paired tequila cocktails and my design was full of color and Mexican influence as well.
We started with a signature cocktail, a chili pineapple margarita and passed hors d'Oeuvres of ceviche, margarita oysters, pato taco and papa tacos.
Guests were brought upstairs to CL Space were they sat at one long farm table and shared a meal. I planted colorful plants in terra cotta pots and arranged them on different crates for some rustic texture and height. I mixed in succulents and cacti and guests got to take them home at the end of the evening.
Chef Rocco announced each course and it's tequila pairing. The first course a corn bisque with the most delicious cornbread and pork belly pieces in it. The second course a chili rubbed grouper with smoked octopus was the crowd favorite for sure. The third course brisket in a chili-scallion sauce was full of flavor. The dessert, a scratch made banana churro served with dulce de leche sauce and Mexican hot chocolate was amazing!
Our next BTTT will be on Friday, July 22nd in South Tampa. We would absolutely love to see you there!
Thank you to all the amazing sponsors who made this event possible:
Catering: SaltBlock Catering Photography: Migrant Collective Weddings Design, Styling, florals: Amber Veatch Designs Venue: CL Space Farm tables and driftwood chargers: Set Event Rentals Chairs and wooden boxes: Wish Vintage Rentals Paper Goods: Blush Design Studio