A Grand Day in Hudson

OK - what's Lisa Dolan is telling Chris Jones that's so funny?

Marilyn, of Cedaroth Farms, with beautiful early summer flowers for sale

 

It's unlike me to blog  so quickly on the heels of a post ( especially since I've been a bit sloth-like for the past few months) - but after a day like this one I feel that I need to get the word out right away.   Aside from the fact that today's weather was the kind that you want to bottle for use  on a particularly dreary day in February - this day, for me, began at the Hudson Farmers' Market where we hosted our first cookbook author of the year under the market's Book Tent.

Rebecca Miller Ffrench signed her new  book, Sweet Home (Kyle Books, 2012), for shoppers, and graciously offered samples made from recipes in her book.   It would be difficult for me to say which tasted more delicious; Kahlua Chocolate Pound Cake - buttery, chocolaty with slight bittersweet coffee flavor, Brown Sugar Glazed Cardamom Cake - maybe my favorite, only because I love cardamom flavored anything (Rebecca gave me the leftover samples which I brought home and immediately soaked in homemade kefir and  topped with strawberry - rhubarb compote, Smiles from a Summer Night ), and her book-cover-photo recipe, Mile-High Strawberry Shortcake.  Which she only made a third of a mile high for anxious-to-taste shoppers.   When she ran out of the strawberries that she brought with her - she dashed right over to the Samascott Orchards' tent and bought some more. 

MILE-HIGH STRAWBERRY SHORTCAKE

Rebecca says, "Layers of buttery shortcake, juicy  berries, and thick cream piled sky high are the epitome of a summer dessert, and the perfect finish to a family barbecue or Fourth of July picnic."  You listening?

Serves 10

Shortcakes
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
14 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus 3 tablespoons melted
1 cup plus 2 tablespoons heavy cream

Filling
1 quart plus 1 pint strawberries, hulled and sliced
1/4 cup granulated sugar
2 teaspoons lemon juice
1 quart heavy cream
1/4 cup confectioners' sugar
2 teaspoons pure vanilla extract

1.   Make the shortcakes:  Preheat oven to 425 degrees F.  Grease three 8-inch round cake pans with baking spray.
2.   Stir together the flour, baking powder, sugar, and salt in a bowl.  Sprinkle the butter pieces into the bowl.  Using a pastry blender or two forks, work the butter into the dry ingredients until it's coarse and crumbly.  Slowly add the cream, little by little, until a soft dough forms.  Do not over stir.
3.   Using your hands, form a large ball with the dough and then divide into three parts.  Press each section firmly and evenly into one of the prepared pans.  Bake for 12 to 15 minutes, or until the tops become a very pale golden.
4.   Meanwhile, make the filling:  Put the strawberries in a bowl and toss with the granulated sugar and  lemon juice.   Remove half of the strawberries and lightly mash the remaining.  Stir the whole strawberries back in and let stand for 30 minutes.
5.   Remove the cakes from the oven.   Let cool for 15 minutes before carefully removing them from the pans.
6.   Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whip the cream until thickened, but still soft.  Stir in the confectioners' sugar and vanilla extract with a spoon.
7.   Brush 1 tablespoon of the melted butter on top of each cake with a pastry brush.  Place one layer on a serving plate, butter side up.   Spoon a third of the berries with their juice on top.  Spread a thin layer of whipped cream over the berries.   Top with a second cake layer.  Spoon half of the remaining berries on top and another thin layer of cream.  Repeat with the remaining cake layer and berries, reserving a few berries to decorate the top.
8.   Dollop the remaining whipped cream on top of the cake and decorate with a few good-looking berries.  Serve in wedges.

Papier mache puppet heads made to represent the characters from The Wizard of Oz by Ken Polinskie & Dan Rupe

Singer, and entertainment, Maya Azucena

 

 

 

 

Poppies from the field of poppies, The Wizard of Oz

 

Trixie Starr, mistress of ceremony

Today is Pride Day in Hudson - not just gay pride - everybody pride.   The day, called "Over The Rainbow" has included  many celebrations. I stood on Warren Street and watched the parade.  A good old-fashioned parade it was, with organizations from church groups to the Antique Dealers Association, dogs, from the ladies dressed in vintage, colors-from-the-rainbow dresses (Five and Diamond) to bagpipers, dogs, marching bands, the mayor, and the president of the Common Council, the radio stations, dogs, and I can't remember - but they were all fabulous. Dogs.

The parade, which started near the top of Warren Street, ended at the park on the river which was set up to receive the spectators with refreshment stands, information booths and rides for the kids.

And it's not over.  There are parties, and barbecues and a big dance party tonight at Club Helsinki.  I think that I'm done.   I need my legs to work tomorrow.

It was a grand day in Hudson.

SUSANSIMONSAYS:  If I don't get to it - and I may not by next Saturday.  Please come to meet Raymond Sokolov who will be signing his new book, STEAL THE MENU at the Hudson Farmers' Market on Saturday, June 22nd.   The book is a memoir of forty years in food that included taking Craig Claiborne's job as food editor of The New York Times, more recently the Eating Out column for The Wall Street Journal, and writing cook books like the invaluable SAUCIER'S APPRENTICE, and THE COOK'S CANON: 101 CLASSIC RECIPES EVERYONE SHOULD KNOW.   His appearance at the markets' Book Tent offers a wonderful opportunity to meet one of the legends of  food writing - and have him sign a copy of his latest book for you.

If you didn't get to the Farmers' Market today and would like to have signed copy of SWEET HOME - there are a few available for sale at MarxHome on Warren Street in Hudson.
 

Lunch Outdoors, Yes

After the outdoor dinner that didn't happen outdoors, I was slightly trepidatious  about planning two outdoor lunches.   One involved a little voyage "upstate" - according to my NYC friends, I live upstate, but when I go to visit my friends in the northern Catskills it's real upstate - about 1 1/2 hours from Hudson.
It turned out to be a knock-out day, ever so blurred by an ounce or two of haze, enjoyable company, and delicious food.

My friend, Rita always sets pretty tables - this one on her screened-in porch overlooking the rolling lawn and pond - with the best flower (out of her garden) arrangements anywhere.  It's because they're so simple.  They feature the blossom.   And that's how she makes food she too.  It stars the main ingredients.

 

Rita found a locally-grown cauliflower at a farm stand in Middleburg, which is just that much farther north to have the cold nights that the compact white head needs to  thrive.  She made her interpretation of a frittata recipe out of Yotam Ottolenghi's book, Plenty.   Basically, Rita followed the recipe - she just didn't add as much cheese as it called for.  Could've fooled me - it tasted like it should have.  Super savory.

SMOKY FRITTATA

This is what Yotam says, " Scamorza affumicata  is an Italian cheese that melts fantastically well.  Often labeled 'smoked mozzarella', it is highly effective in adding depth and pungency to vegetarian dishes."    Rita didn't use scamorza - and as I said, I didn't miss it.  However, if it had been added to the frittata it would have elevated the flavor even further.   You might be able to substitute a more readily available smoked cheese.
Serves 4 - 6
1 small cauliflower, cut into medium florets
6 eggs
4 tablespoons crème fraiche  (or sour cream)
2 tablespoons Dijon mustard
2 teaspoons sweet smoked paprika
3 tablespoons chopped chives
5 ounces smoked scamorza, grated (including the skin for extra flavor)
2 ounces mature Cheddar, grated
salt and black pepper
2 tablespoons olive oil

Simmer the cauliflower in a large pan of boiling salted water for only 4 to 5 minutes, until semi-cooked.  Drain and dry.
Preheat the oven to 375 degrees F.  Break the eggs into a large bowl.  Add the crème fraiche, mustard and paprika and whisk well, making sure the eggs and crème fraiche are thoroughly blended.  Now stir in the chives and three-quarters of the cheeses, and season well with salt and pepper.
Heat up the olive oil in a large ovenproof frying pan.  Fry the cauliflower for about 5 minutes, or until golden brown on one side.  Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan.  Cook on medium heat for about 5 minutes.
Scatter the remaining cheeses on top, then carefully transfer the pan to the oven.  Cook for 10 - 12 minutes, or until the frittata is set.
Remove from the oven and let rest for 2 to 3 minutes before cutting into wedges.  Eat immediately with a peppery green salad.

Our salad was full of stuff: nascent leaves and shoots from Rita's garden, cucumbers, crumbled blue cheese and walnuts.

Bread from Hudson's Bonfiglio & Bread.  Where else?

Dessert - Alice Water's recipe for baked rhubarb.  Rhubarb from the garden cut into 1 - 2-inch pieces, sugar ,and orange juice and zest baked 'til soft.  Not too long.  Rhubarb cooks quickly.  It was served with homemade kefir - sour milk.

Frankie, Rita's dog decided that she'd just watch Allegra cross the rapids

 

This fall's apples starting to grow

Then we went for a post prandial stroll through the lower meadow until we reached the usually docile creek which had become raging rapids from the previous stormy days.  My intrepid dog, accustomed to crossing the creek to get to the upper fields, did so - without thinking.  She made it - but thought long and hard about her return trip.   I told her that I couldn't go in to rescue her so she had better figure out a way to get back.  And she did at age 13 years and 3 months.  Brava Allegra.

Next outdoor lunch was planned a few weeks in advance.  Some friends were coming up from the city to attend a wedding on the other side of the river - the left bank.   As their destination was only about 1/2 hour from Hudson I asked them to come for lunch at my house the next day.  They accepted, and I invited some mutual friends who had recently moved to a hamlet near Hudson.

I made the meal easy for myself by buying just about everything at the previous day's farmers' market.   It's amazing how fresh ingredients can speak for themselves and give you the most delicious repast.

.    Grilled sausages from Pigasso Farm served with a sauce that I made by sautéing fresh, spring garlic in olive oil and adding chopped grape tomatoes, fennel seeds, chopped capers, hot peppers and fresh, from my garden, basil.
.    Roasted asparagus - easy peasy - place the spears on a parchment-paper covered baking sheet with sides, toss with olive oil and flaky sea salt and cook at 400 degrees F. until crispy on the outside and soft as asparagus flan on the inside
.   Tossed market salad with radishes, dressed with mustard-shallot vinaigrette
.   Assorted local cheese,  Amazing Real Live Camembert, Adirondack Cheddar, Ewe's blue
.   Bonfiglio & Bread.  Of course.

.   Semolina, coconut & marmalade cake, fresh strawberries and sheep's milk yogurt


SEMOLINA, COCONUT & MARMALADE CAKE

Another recipe from my culinary crush, Yotam Ottolenghi.  This one comes from his and Sami Tamimi's  2012 multi-award winning Jerusalem.   He says,"  Semolina cakes soaked in syrup are so numerous all over the Middle East and vary in so many ways it is hard to find a single definition or an accurate enough name to fit.  Some cakes have coconut in them; some have yogurt; some bakers prefer  flavoring them with citrus syrups, others with flower blossoms; some use sugar and others honey.  In any case, the moist light texture and the aromatic flavors are what 's all about.

Makes two 1 pound loaf cakes

3/4 cup sunflower oil (I used canola)
1 cup freshly squeezed orange juice (the juice of 2 oranges)
1 cup orange marmalade (fine-cut or without peel)
4 large free-range eggs
grated zest of 1 orange
1/3 cup superfine sugar
3/4 cup shredded dried coconut
3/4 cup all-purpose flour
1 cup plus 1 1/2 teaspoons semolina
2 tablespoons ground almonds
2 teaspoons baking powder

thick Greek yogurt with 1 or 2 drops orange blossom water to serve

Soaking Syrup
1 cup superfine sugar
1/2 cup plus 1 1/2 teaspoons water
1 tablespoon orange blossom water

Preheat the oven to 350 degrees F.   Whisk together the oil, orange juice, marmalade, eggs, and orange zest until the marmalade dissolves.   In a separate bowl, mix together all the dry ingredients and add to the wet ingredients.   Mix until well combined.  The mixture should be runny.
Grease and line two 1-pound loaf pans ( 8 1/2 by 4 1/2 -inches) with waxed paper.  Divide the filling evenly between them.  Bake for 45 - 60 minutes, until a skewer inserted in a cake comes out clean and the tops turn an orangey brown.
Near the end of the baking time, place the syrup ingredients in a small saucepan and bring to a boil, then remove from the heat.  As soon as the cakes come out of the oven, start brushing them with the hot syrup using a pastry brush; you'll need to do this in a few goes, allowing the syrup to soak in for a minute or two before you carry on brushing with more syrup.  Make sure you use up all the syrup and it is all absorbed into the cakes.
Once the cakes have cooled down a little, remove them from the pan and leave them to cool completely.   Serve with the Greek yogurt flavored with a drop of orange blossom water.

These cakes will keep well for at least five days if wrapped carefully in parchment paper or aluminum foil.


SUSANSIMONSAYS:   This Saturday at the Hudson Famers' Market come meet Rebecca Miller Ffrench and let her sign a copy of her newest book, SWEET HOME, just for you - or a friend who's having a birthday, etc.  Rebecca will be serving samples made from one the recipes in her book.

First Outdoor Dinner???

Not.  I invited a friend to come over for dinner, a drink and a catch up on Monday Memorial Day, or Tuesday - just Tuesday.  We both found the idea of dining outside quite appealing so opted for Tuesday instead of Monday thinking it would be a bit warmer and sitting outside would be more comfortable than in the chilly temperatures of Monday.  Idiots.  Monday was - and probably will remain the most beautiful day of this week.    As I write there's the most wicked thunder and lightening storm that I believe that I've ever witnessed tearing up Hudson right now.  My dog is sitting under my desk panting on my legs.  I just hope the lights don't go out.

Back to the dinner.  Eger Brothers, out at the junction of routes 9 and 23 - Hudson, NY - have heaps of fresh spinach in their bins right now.  That's it.  When I was in the city last week I bought a slab of paneer, the Indian, rennet-free (making it completely vegetarian) skimmed milk cheese used in the classic spinach dish, saag paneer.  A personal favorite.  Best when you can make it yourself with fresh spinach.(there many recipes that call for frozen spinach - which is way, WAY less labor intensive than using fresh - but not the same).

I bought 6 pounds of fresh spinach and spent over an hour, maybe close to 2 hours, ripping spinach leaves from their ribs and rinsing it in batches at least three times . I used some to make Allegra's dinner (that's another story which will appear in my Friday, May 31st Register Star column) and the rest to make a pretty fabulous batch of saag paneer - which fed us two with 2nd helpings each, and lunch and dinner for me for the next few days.

SAAG PANEER - based on Maya Kaimal MacMillan's from her book, Curried Favors (Abbeville Press Publishers, 1996)

Serves 8

1/2 pound paneer - found in Indian and Middle East food shops - or can be made by draining skimmed cottage cheese for several hours in cheese cloth - cut into 1/2-inch chunks
4 pounds fresh spinach, leaves torn from ribs, thoroughly rinsed and chopped
1 chili pepper; Serrano, Thai, or jalapeno - I used a cayenne from last summer that was in the freezer
2 teaspoons salt
1 1/2 cups thinly sliced yellow onion
1/4 cup grape seed or another neutral oil
1 heaping teaspoon minced garlic
1 heaping teaspoon grated ginger
1 1/2 cups chopped fresh tomatoes (I used grape tomatoes) or canned, drained
1 heaping teaspoon ground coriander
1 heaping teaspoon ground cumin
1/2 teaspoon ground turmeric
a pinch of ground cayenne (and this depends on the spiciness of the fresh pepper that you use)
1 1/2 cups water - I used excess water from the cooked spinach
1/2 teaspoon garam masala (I used a particularly good curry mix)

1.  If your making your own paneer - you'll need to make it at least 2 hours before serving.
2.   In a very large saucepan, over medium heat, cook the  spinach with the chili pepper until soft - you'll probably have to do this in batches - or keep turning over the cooked leaves as you add new ones - it should all fit into the pot.  Four pounds of spinach will take about 15 minutes or so to cook.
3.   In a large skillet over medium-high heat, fry the onion in the oil until browned.  Add the garlic and ginger and stir for another minute.  Add the tomatoes and 1 teaspoon salt, and fry until tomato pieces begin to break up.
4.   Add the dry spices and stir for a minute.  Add 1/4 cup spinach water and continue frying until all tomatoes pieces have softened and broken up.
5.   Stir in the cooked spinach.  Add another cup or so of spinach water and the paneer and simmer until water is absorbed.  Stir in garam masala and remove from heat.  Taste for salt.

I served the saag paneer  with basmati rice cooked in 1/2 water and 1/2 coconut milk to which I added finely grated carrots halfway through the cooking time.

And, fresh mango chutney.  Those sweet little bright yellow-orange mangoes from Mexico are in season right now.     I cut two of them them into pieces and tossed them with thinly sliced red onions that had soaked for an hour in salted ice water to remove the onion sting, currants, lime zest and juice, a few drops of walnut oil, fresh spearmint (up in the garden from last year) and chives.

I started to make dessert - a sour cherry crostata - but it didn't happen until today - the day after dinner.  Time got away from me.

I was inspired to make the crostata when I found a quart of frozen sour cherries from last summer. Wow - it'll be cherry time again soon -  best to use these up now and make space for the 2013 harvest.  I did a quick defrost by placing the container in a bowl of water.  Then I cooked the cherries with rapadura sugar, fresh orange peel, a cinnamon stick and a star anise until they reduced to a kind of preserves.    I made the crostata dough, a pasta frolla (a cookie-like pastry dough) with:
2 1/4 cups flour
1/2 cup sugar
1/2 cup sweet and salty almonds or roasted, salted almonds
1/2 cup + 6 tablespoons unsalted butter cut into bits
1 egg
1 tablespoon ice water
a splash of pure almond extract

1.  Add the flour, sugar and almonds to a food processor and pulse until the almonds are broken up - they don't have to be finely ground.
2.  Add the butter, egg, water and almond extract and run the food processor until the dough forms a ball on the blade.
3.  Remove from the processor - divide the dough into two - flatten each piece into a disk and wrap them in plastic film.  Refrigerate until ready for use.  Remove from the refrigerator 15 minutes before using.
4.   Heat an oven to 350 degrees F.  Roll out each disk on a lightly floured surface to about 1/2-inch thick. Cover the bottom and sides of a 10-inch fluted tart pan with removable sides.  Press the pastry into the pan and trim away any excess.  Prick the bottom of the pan.   Fill with the cherry mixture - or a jar of your favorite jam.
5.   Roll out the second pastry disk to the same size.   Cut into 1/2-inch wide strips.  Arrange half of the strips, 1/2-inch apart, over the tart.  Repeat with the remaining strips, placing them perpendicular to make a grid pattern.  Trim away any excess.  There will be leftover pastry.  I usually form a ball, roll it out, then cut out shapes such as circles, flowers, or hearts, and place them on top of the grid in a decorative way.
Make a wash by beating 1 egg with water or milk (I use milk - or almond milk) in a small bowl.  Brush the strips with the wash - sprinkle with 1 tablespoon sugar.  Bake until the top is golden, 30 - 35 minutes.  Cool on a rack.

Christopher, I owe you a slice of dessert.  And, dinner outside.  Although, pretty soon it'll be too hot and buggy to eat outside.
 
SUSANSIMONSAYS:  I hadn't to been to one of my favorite NYC restaurants in more than a year.  You can imagine how pleased I was to arrive at Prune and find the chef/owner, Gabrielle Hamilton, in the kitchen, solo.   It was just the right kind of day to eat lunch at this exceptional East Village bistro with it French doors opened to a view onto a park which acted as a buffer between  Prune and raucous Houston Street.  

Gabrielle generously sent out an simple offering  when we arrived-  half of a most perfectly ripe avocado its cavity filled with spicy, sweet and fragrant Spanish olive oil and flaky sea salt.  I could have stopped there.  That is until the sorrel soup - acid enough to make your mouth pucker, not curl ,tempered with a glob of salty whipped was served. Heaven?  You bet.

 

sorrel soup with salted whipped cream

 

fried artichokes with saffron aioli

 

My friend and I shared fried artichokes sunk into sunshine bright saffron aioli, and the "sous chef's" salad filled with a mixture of greens, herbs, beans, roasted yellow peppers, seeds and a pronounced nut oil dressing.
 Remind me to go to mid-town to eat anymore.  There are too many good restaurants downtown.

A Few Weeks in May

On May 5th - Cinco de Mayo - it seemed as if we were having a real springtime in Hudson.  Finally.   I celebrated the Mexican national holiday at brunch with friends who served not Margaritas and burritos, but smoked salmon and asparagus topped with an herb-filled cold, cream sauce, and eggs baked in butter and cream.  They said it was French food to honor not the victors but the losers. The Battle of Puebla on May 5th  was a significant victory for the outnumbered Mexican army over the invading  French and gave our neighbors to the south a push towards establishing unity within their country.  The US government aided the Mexican army to achieve their victory and so Cinco de Mayo is happily celebrated stateside as well.  

Dessert is made easy when you own an illustrious ice cream  parlor on Warren Street 

Right on the heels of my first outdoor meal of 2013, I jumped on Amtrak headed towards New York City to meet one of my oldest friends, Nally Bellati who had just arrived from Italy.  Our plan was to meet at Uniqlo on 5th Avenue and 53rd street - I mean, where else?   Nally took the E train from Chelsea and I got on it at Penn Station - and don't you know, there she was standing in the car that I was about to board. It was NOT planned.  Uniqlo, the Japanese give-away fashion spot was filled with tempting colors and we were seduced into many purchases but wound up returning everything.  Our mid-town plan was made so we could see our friend, designer Christopher Young's stunning, Gatsby-themed windows at Tiffany.  The whole city is quite Gatsby mad right now.

Crispy Swedish Bread, Danish Rye  Bread, Brown Butter, Sea Salt

Cardamom Panna Cotta

We were both  hungry and couldn't quite figure out where to eat - it's always a problem in mid-town  for me.  I don't have a business expense account(!), and also tend to favor ethnic food when I'm in the city.  In the end we decided to return to the reliable Aquavit.    The restaurant calls itself a Scandinavian country dining experience.  However, this Michelin-starred place with its Arne Jacobsen chairs puts quite a sophisticated spin on "country dining".  The original food concept comes from the great Swedish chef, Marcus Samuelsson.  While no longer involved with the restaurant - Samuelsson's imprinteur   is clearly evident.   The restaurant serves a thoroughly satisfying prix fixe lunch.  Both Nally & I ordered the crudités salad  served with a shower of crushed sunflower seeds, salmon, pale and subtle, napped with cauliflower puree, and a fine twist on panna cotta infused with cardamom and filled with almond paste.

And the main event was still to come - A big party at John Derian to celebrate his collaboration with the French ceramic company, Astier de Villatte (go to their link right now - it's extremely witty).
John's new shop - yup - another one, at 8 east 2nd street, right in between the his shops at #s 6 & 10 - was decorated like a French, country farmhouse  complete with straw-covered floors, and the piece de resistance - aside from John's beautiful designs on Astier de Villatte's very sturdy but delicate plates, mugs, vases, urns, compotes, was Livia Cetti's  jaw-dropping flower arrangement - paper flowers cut from hand-painted paper.

Cream of Asparagus Soup - recipe on Register Star column



Poached Eggs on Roasted Asparagus

Rhubarb Compote (sweetened with orange jam) on sliced Pain Viennoise topped with Roasted Cinnamon and Passion Fruit Ice Cream

Then Nally, and her husband, Manfredi came to Hudson for a few days.  Food was involved, of course - I've written about our at-home meals in my weekly column - Susan Simon Says (what else?), Food for Thought - which you can find here .  Once you get there click on Columnists and scroll down to mine.  Thanks.   We also had fine meals at Le Gamin, and Wasabi in Hudson - and at The newly reopened, resplendent in red and pink stripes, The Red Barn, in Ghent.  Nally says that
The Red Barn's mussels are deeeeeeeeeeee-liscious.

 

 

And then back to NYC for a dinner given by James and Mark to celebrate the publication of their Brooklyn apartment in New York magazine's special issue, design hunting, and the magazine's longtime design editor, Wendy Goodman.   James and Mark chose the Indian restaurant, Panna II in the East Village  - not for its food - apocryphal, maybe - but the word on the street is that all the Indian restaurants in the east 6th street area, between 1st and 2nd avenues share the same kitchen- no matter - the atmosphere trumped any food concerns.  The tiny room was a forest of Christmas lights, chili pepper lights, Christmas, Halloween, Easter and birthday banners.  Mark and James had arrived before the guests to cover the tables with shocking pink linens - "Pink is the navy blue of India", Diana Vreeland famously said - a copy of the magazine, place cards carried like bejeweled rajahs and ranees on the howdahs of  elephant holders, and cake pops made by Big City Little Sweets decorated in themes found in the couple's Park Slope apartment completed the table setting.

Whew.   May isn't over yet.   More to come

SUSANSIMONSAYS:
Great time at lunch with Nally and Louise Fili at Gramercy Tavern.  But, I must say - that Gramercy Tavern seems to be a shadow of its former self.  Oh, the rooms are still pretty and the attentive  Danny Meyer service still reigns- no complaints.  But, what happened to the food?   Greasy carrots, overcooked fish.  Nope.  Too many good restaurants in NYC to run back there.