We are so excited that Curlin came in third at the Derby - a respectible showing. So, in honour of maybe having a hometown-owned horse in the Preakness, and to celebrate an interesting new job offer, I am going to host a small Preakness party for 10 or so friends (I have an 11-foot wide house, so I can't have crowds!). I designed an invitation using the George Stubbs horse portrait called Whistlejacket and then made the background a little more green. I added some copy and then saved it as a PDF to send with an e-mail.
Even though the Preakness has a signature drink - the Black-Eyed Susan - it's not as much fun as the mint julep. The recipe is two parts bourbon, one part citrus vodka, three parts sweet & sour mix and one part OJ. Sounds vile to me. So I think I will just have beer, wine and champagne.
I want to serve hors d'oeuvres and then a light supper. I have been mulling over exactly what, and haven't made any decisions, but think it should be buffet-style service and not too heavy food. I was thinking southern biscuits and Smithfield ham sandwiches, but that's too lunchy. For dessert, I want to make cupcakes and ice them with yellow flowers for the black eyed susans, which are Maryland's state flower. Suggestions are appreciated!
Wow! Your party will be very elegant! I really like the invitations that you did- very creative! Maybe a beef tenderloin? I understand what you're saying about the biscuits and Smithfield ham being a little lunchy, but they sure are good. Can't wait to hear what you decide on!
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ReplyDeleteI don't think biscuits and ham are lunchy at all. It seems very light supper to me. Smithfield ham is not lunch ham.
ReplyDeleteI'm picturing a scenario in which the different components are there (ham, bowl of biscuits, mustards, chutney) and people carve the ham and put the sandwiches together themselves. It certainly would be an easy way to entertain and I bet people would love it.
I like the cupcake idea too.
I know it will be a great time no matter what you decide to do and those invitations are fabulous!
I think I am going with the brilliant suggestion above of tenderloin. Had dinner with chef friends, and they talked me through making it ahead of time.
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