Archived entries for past forkable events

Official Launch Party Menu

To celebrate our new official looking website, we’re having a party (of course) and we’re making up foods from our most popular posts! Here is the official menu, so you can weigh your options for tomorrow night.


BBQ seitan

Jalapeno Poppers

Cheesy Onion Casserole

Anti-pasta Platter with Roasted Red Peppers

Roasted Salsa and Chips

Apple Pie in a Skillet

Polynesian Pictures: Fiafia Food Fotos

Knocking on wood almost always works, (knock on wood), and I give my superstitions total credit for helping to keep the weather at bay so our collaborative Polynesian supper club event could go off without a hitch. The 90 degree weather at least insured it was sultry! We, at Forkable and Being Totally Sweet In Chicago, promised to create a paradise of authentic dishes recreated with a splash of bygone glamor for the present pallet. I think we delivered.

Our usually drab urban gangway was transformed into a sumptuous tropical retreat. Silky curtains blocked the sidewalk and the alley, golden lights twinkling overhead and surfaces festooned with tropical flowers and candles helped create a magical intimate effect.

A true collaborative effort, Ira and I worked tirelessly over this event, to make sure all the details were perfect. Our courses were ambitious, heavily researched and painstakingly tested. You’ve seen the menu. Here’s the food.

Appetizer: Masa Shrimp Bun steamed in a Banana Leaf
served with a Sesame dipping sauce and accompanied by a freshly pickled quail’s egg.

Unwrapping the banana leaf revealed a bun of rice flour and corn meal surrounding the smokey sweet filling of diced shrimp and bacon. The bun was nicely complimented by the salty sesame oil dipping sauce. A freshly pickled quail egg helped finish this taste sensation with a bit of tart sweetness and a smooth creamy texture.

Soup Course: Lemongrass Leek Consume served with Papaya Seed Crusted Pork
garnished with fresh papaya and lime.

This course fused preparation and presentation to create a fresh delightful soup in which each ingredient complimented each other without losing itself in the chorus.

Bowls of ingredients were brought out to each guest and the dish was finished with a steaming broth poured into the bowls table-side to create a fresh fusion of smell and taste.

First Course: Peruvian Corvina Ceviche with Champagne Vinegar infused with Earl Grey
served on a fresh bed of epazote with a salad garnish of fresh fruits.

Ceviche, a technique of “cooking” fish in citris and vinegar, creates a supple delicate texture lacking in dishes which have been heated. This dish married the mildness of this Pacific seabass with the tart ceviche marinade and the fresh sweet fruits to create a light cool flavor perfect for a sultry summer night. (We just “married” three things there. Oh well, theres no problem with bigamy in food)

Palate cleanser: Sauvignon Blanc Sorbet with Ginger and Lemon

A light crisp spoonful of icy cold sorbet helped cleanse the palette and cool the the body in preparation for the entree.

Entree: Roasted Leg of Goat served with a Coconut Beet Sauce
sided with Guava Plantain chips topped with a Manioc Puree.

To prepare this goat, it was marinated for 16 hours, brined in a dry rub for 3 hours, placed over a hot BBQ to sere and finished off in the oven. The result was a sumptuously moist roast complete with the delicate sweet flavor of young goat and complimented with the smokey flavor of the grill. The salty plantain chips, given a rub of sweet guava paste were finished with a buttery puree of manioc (the local word for yucca). Our local word for this was DELISH!

Dessert: Samoan Po’a
garnished with Lemon Balm, and sided with a light sea salt cracker.

Samoan Po’a is a medley of fresh fruits including mango, papaya, pineapple and banana , thickened and baked to create a custard like texture. The thin crispy cracker created an excellent counterpoint to the sweet smooth sensation presented in this final dish.

Oh, is that it? Well… not quite. No Polynesian dinner could be said to be complete without at least one tiki drink!

After Dinner Appertif: The Beachcomber

The Beachcomber, a take off a traditional daiquiri, features rum, fresh lime, a bit of tripple sec and a few other secret ingredients. This was solely Ira’s mix, so if anyone wants the recipe, you’ll have to check with him!

All the photos in this post (with the exception of the blurry second picture) were beautifully shot by Andrew Golding. Check out the full flickr set.

Our DIY Wedding

As much as you want your wedding to reflect your own individual thing, there are some truths you cannot escape. FACT: weddings are a ridiculous amount of work and then they go by so fast. Since my last blog post, I spent a frenzied week of preparation for the event and then needed a week for recuperation after. When spending so much time and energy on something, I felt as though I needed some time to go by before I really wanted to think or talk about it. But now I’m a bit more rested and its time to get back into the swing of things. Here’s how the wedding went…

When planning for this wedding, Ira and I wanted to throw awesome party where we could honor all our friends and family who have supported us in, and around our relationship.
We came up with a list of must have things which we were unwilling to compromise on:

  1. we wanted to invite everybody
  2. we wanted a full open bar
  3. we wanted awesome food which we could do ourselves
  4. we wanted awesome music for a sweet dance party
  5. we wanted to party all night long.

All the rest of the details could be flexible to fit around these core details. We didn’t want to leave anyone out, so we planned a two part reception which would allow us to invite everybody we wanted. We scheduled a 12 hour party with the ceremony and food for close friends and family in the first half. Then after about 6 hours, we opened the invitation up to all our extended friends so we could party until the wee hours of the night.

It was tough finding a space in the city which would fit in our budget ($1000-$2000), but finally hit upon Envent, an awesome warehouse space promoted as being a blank canvas for us to do with whatever we wanted. They would allow us to do our own food and bring in whatever we wanted in terms of decorations, flowers, alcohol, etc. The best part of Envent was they were willing to let us have the space all day until 3 a.m. with no additional fee.


Setting up the space before the ceremony.

Envent is a formal venue so the law required we hire special bar tenders with a liquor license, and although that added to our cost, it was number two on the no compromise list, so we went for it. We put the priority of our budget on the food and drinks so our guests would feel comfortable, relaxed and happy. When you walk up to a bar and you can get any drink you want, you’re going to have a good time!

In my last post, I was talking about our food situation. Against everyone’s advice, I really wanted to do my own food. I knew I was in for a challenge.

I came up with a sandwich buffet which would be affordable, would allow us to prep all the ingredients days in advance, could be served room temp, and everyone could make what they want of it guaranteeing a happy crowd. The sandwich buffet went well with a deli theme which allowed us to get away with using disposable tableware without appearing too tacky. This definitely cut the cost down from renting china and linens.

We wanted the environment to be casual and comfortable but still be fancy enough for our important event. Simple ingredients like prosciutto and fresh mozzarella lent a little more glamor to the deli staples of ham, turkey and provolone.

Simple tricks of adding wasabi powder to the mayo did a lot to up the ante. I oven-dried tomatoes with thyme which allowed me to prep the tomatoes days in advance, cut down on the mess of fresh tomatoes, intensify the flavor and make them appear a little more special then what you would find in a Subway counter.

Beside the roasted tomatoes, we also roasted zucchini, eggplant as well as red, yellow and poblano peppers. These looked beautiful, could be done weeks ahead and frozen and gave for more selections to our vegetarian and vegan friends. Here’s a full list of the menu items we had.


Olives, roasted peppers, textured mustard and artichoke hearts among the things on the condiment table.

For sides, we again, went for deli classics. Assorted bags of Krunchers available as well as pickle spears available in either dill or sweet were available depending on your mood.

My mom and Janice (my now mother-in-law) wanted to be involved as well, and volunteered to make a few side salads. I was of course only too happy to let them!

My mom made a delicious Greek pasta salad (above) and Janice’s simple garbanzo bean salad with tomatoes, parsley and vinaigrette was a big hit especially with the vegetarians wanting a bit more protein.


My aunt Karen and cousins Katey and Olivia are leading this line of stuffing their sandwiches.

These simple foods made for a wonderful classic dinner. We all got so many compliments on how great the food was. Everyone was able to take exactly what they wanted. I had initially been uncertain if people would be intimidated of making their own sandwiches, so I had come up with a sample menu of sandwiches with suggested ingredients for people if they were feeling uncreative. After dinner, I asked a few people what they put on their sandwich, they would just laugh and say, “everything!” I don’t think anyone needed the sample menu.

Everywhere during dinner, people were jamming these huge sloppy sandwiches in their faces and loving every second of it. It was great! We were told by many of the guests it was the best wedding food they had ever had.

We started dancing in the early evening and didn’t stop until 2. Ira and I put together a great mix of oldies, soul, rock, rap and pop which reflected our tastes. You couldn’t help but get down! Around the time a lot of our family was leaving the second wave of friends arrived to keep the party going. Half hour before closing time, we rounded up all our remaining friends and enlisted their help taking down all the tables and stacking the chairs in the back room.

We chose to do so much of this wedding D.I.Y. and while it was doable, I never would have been able to accomplish this on my own. We really needed to reach out into our community to help us and they did. Our friend Amber did all the corsages and boutonnieres and my sister Emily put together all the bouquets. They both did a beautiful job.


Emily holding my bouquet. Photo by Stacy McKinley.

Ira’s family along with Amber and our friend Sarah took the few decorative elements Ira and I had bought (this was not one of our priorities) and put together a magical scene of golden Christmas lights, flicker candles and beautiful flowers.

My Aunt Dottie, using greenery from her backyard created beautiful displays for the ceremony.

Our friend Malissa made a delicious wedding cake enough to feed 20 people which was served along side 11 different kinds of cookies made by my Mom, my Sister and Janice. (I forgot to get shots of the cookies- but they were absolutely beautiful!!!)

Our good friend Chris Dilts did an awesome job shooting the event and was a joy to have around. Check out the full gallery if you want to see more!

Most of all, we were aided all throughout the process of food planning and prep by my good friend Kirsten. She was indispensable in helping me plan, acquire and prep the food prior to the wedding.


Kirsten and Jon prepping food trays.

The day of, she along with a crew of wonder full friends, Malissa, Jeff, Alee, Stacy and Jon spent hours prepping trays for the food display and then cleaning up afterward. Without their help, we could not have done this.

Ira and I were both humbled and overwhelmed by the generosity and support from our community of friends and family who came out to help us put this together. Ira and I set out to create an event for our community and it ended up being the community which helped put on the event for us.

We all did it together, and Ira and I will forever remember it as being one of the best days in our lives. To all our friends and family who helped make the day so special: I had the time of my life. No, I never felt that way before. I swear its the truth. And I owe it all to you!

Weaving a Forkable Conversation

What started out as a project of documenting my cooking projects, has grown into an ongoing conversation about food from the Forkable point of view. I get really excited when people tell me they’ve tried a recipe, or been inspired by something I’ve written about. Its slightly surreal to think people are participating in the blog all the time and I may not even know it.

People can hang out with me in my kitchen, experience my food and most importantly share conversation and meet new friends and like minded foodsters. I love the way food and a comfortable home environment can be such a social lubricant to allow people to enjoy a social experience even with complete strangers.

This is one reason, why I love the Forkable Supper Club events. They provide opportunities for me to meet readers in a real environment outside of the blogosphere.


“Coming alone and not being the most outgoing social person, there was the initial worry that this would be similar to sitting at a table at a lousy wedding with people you have nothing in common with where the conversation starts and stops with “how do you know the bride/groom?”……but we all came for the same reason, a reason more unifying and interesting than just to see Britney and Jeff unite in holy matrimony. We all shared an appreciation for good food made by hand and shared as a community…Anyway, everyone was enjoying themselves as evidenced by the decibel level (which was dramatically lower when the plates of food were brought out.) ” -Nellie S.

This blog is weaving a conversation from my regular life through the internet connecting me with people I may never have met before. In a previous post I asked for volunteers to photograph my events, and almost immediately I received a response. In exchange for 2 seats at the last event, Alyssa Miserendino, took all the amazing photos you see in this post. Things like this have given me a small glimpse of the networking possibilities available and make me want to develop this Forkable community even more then I have in the past.

I’ve got to figure out a way to encourage more back and forth discourse with readers so we can gain by a collective experience and knowledge far greater then I can ever provide. I’ve been afraid to ask for comments in the past because I didn’t want to look vain, seem demanding or also allow for the possibility of looking pathetic if no one responds. But please, please, I’m not too proud to beg. Leave me comments and let me know what you like and don’t like. Please tell me if you’ve tried a recipe and did something different then I did, or if you think I left something out.

Where all the plates clean because everyone liked the food, or because I didn’t give large enough portions? Let me know!

OK!! Enough of that. Thank you so much to everyone who came to the Inaugural Ball and help make it such a wonderful event! I enjoyed meeting you all so much and I hope you had fun. And thank you Alyssa for all your photos which makes everything look more beautiful then it is in real life (except in the fish eye lens photos where my head may appear twice as large as it does in real life…I hope!)

Click here for a full set of Alyssa’s Images and here for my flickr photo set.

Innaugural Hopes

The living room of the Forkable International Headquarters was filled with Hope on Sunday night. Hope for our nation, and the belief in one man to help usher in a new more prosperous day for all Americans. The evening also held the hopes of one small Chicagoan that the evening of food and fun she had planned for so long would be successful. There was hope a group comprised mostly of strangers would be comfortable and mingle with ease in her. Most importantly, she felt hope that she had made enough food for all the soon to arrive guests and that it was good food, not crap.

As I thought of my own hopes, I wondered about those of my guests, most of whom, thanks to the TimeOut Chicago publicity, I had never met before. Where they nervous about going to a stranger’s house? Where they experiencing any of the last minute social anxiety I was having about meeting so many new people at once. I hoped they were as excited as I was.

I can only wish our countries hopes are answered as wonderfully as mine were Sunday night. Everyone had a great time and loved the food, so they say. I was very proud of the fare.


Photo by Alyssa Miserendino

The appetizer of curried Butternut squash served in a mug sided with a freshly baked bread stick was a hit.


Photo by Alyssa Miserendino

The warm taste of the toasted curry was a subtle but nice sensation to balance the sweet of the squash as well as warm the tummy on a cold winter night. The entre of personal lamb meatloaf medallions also fit a blustery winters eve with its hearty homey feel, made slightly exotic with the middle eastern spices.

The lamb meatloaf prepared with thyme, rosemary, sumac and and a medley of vegetables was served over a dollop of beer braised fennel and potato mash with toasted anise and black caraway seed. Delicious lemon gravy and a garnish of mint pistachio gremolata gave the hearty meal a fresh lightness and a touch of sweet.

The dessert was perhaps the biggest hit. The deep fried “oreos” made of a chocolate wafer sandwich filled with a cream cheese filling was served with vanilla ice cream and drizzled with pomegranate syrup, fresh pomegranates and thyme. The crispy cookies melted in the deep fry and were decadently cakey. The tart pomegranate offset the sweet of the cookie and ice cream and was beautifully finished by the aromatic subtlety of the thyme. At least that’s what I was going for. Recipes to follow soon, I promise.

I had all the food ready to go and thanks to the efforts of my amazing kitchen comrades, Meg Gustafson (above left) and Shayna Swanson (right), the evening was very smooth. The courses came one after the other as one would hope. Thanks so much for all your help guys!

Stay tuned for more photos of actual guests (yes, there were people who filled up the empty dining room) and for recipes for all the treats. But right now, I’ve got to get ready to watch the Inauguration ceremony.

Inauguration Bash Menu

Candy Land Became The Wasted Land


A platter of Russian Teacakes surrounded with a mix of Almond Rolls and Raspberry Jam Kolaches.

Saturday night, our Forkable Christmas Cookie Extravaganza was a great hit. We all ate many cookies and drank many drinks. We got some great responses from people enjoying reading the recipes all week and then getting to finally sample to goods. Yum yum yum.

Here is the table just set as the first guests arrive. Among all the cookies we served you can see front and center in the basket (from left) Double Chocolate Covered Cherry Cookies, Classic Ginger Snaps, and then Nut Clusters. To the right on the double tiered tray, we have a mixture of the Raspberry Jam Kolaches, the Palmiers, some Rosehip Thumbprints and Almond Rolls. Behind that we put out a display of the cute Kissable Mice on my Great Aunt’s Cake Platter. Don’t you like the stag centerpiece!

Palmiers set out in my Great Aunt Sis’s vintage candy dish. Behind you can see the platter of the Peppermint Fudge.

I’m sorry, I wish I had better pictures of the party. Its so funny how these events go. I spend hours and hours working on them, and then when they arrive, I just want to have fun and experience them and not be stuck behind a camera. I never end up with any good shots of the final product. I’ve got these few pictures of the party as it was starting and I have pictures of the aftermath. Although I have no pictures to show who and how many came, I can prove something happened by the mess left behind. By these images and the five stuffed garbage bags full of recycled bottles and cans, you can tell we had a great time!


No party is complete without Shrimp Dip!

My friend Stacy used to be our party photographer, but now she has moved. So I’ve got an opening. Anyone who wants to be assigned to this role, I’ll give free admission, free booze and all the food you can eat to our next party. So, just let me know if you’re interested.

Anyhow, Thanks again for all of you who came and celebrated this holiday season with us. So from all of us here at Forkable, Ho Ho Ho, Happy Holidays!

Food For the Dead

Last night, the dead awoke dressed in lacy finery and performing feats of daring deadly might. The Aloft Loft’s Homecoming Dance of Death was a total riot with acts which included contortionists, jugglers, and strong men flinging their girlfriend high into the air.

Acts were interspersed through the night, to allow guests to mingle and partake of the complimentary spiked punch and food between acts. That’s were we came in.


Our very Forkable friends, Amber and Laura help with the set up.

When my friend Shayna, Aloft’s Artisitic Director, asked me if I could make some food for her party, I knew it was going to have to be something special. Her events always make an impression so I wanted to do the same with the food. Forkable pulled out all the stops. Here are some deadly treats to tempt even the most anorexic high school cheerleader zombie.

Of course we had platters of the finger and eyeball cookies we previously posted about.

We had wrapped hot dog spiders.

The deviled eggs were supposed to look like the Great Eye of Sauron from the Lord of the Rings. I don’t know if I succeeded; you be the judge.

Can you tell which is which. I know; it’s a hard boiled situation. Te he.

I think of all the things we made, nothing got as much attention as the Brain Cake.

The brains were red velvet cakes covered with white chocolate. These were really hard to make (as I am not a super skilled baker). I had to make the chocolate thick enough to release from the mold, but I knew because of this, they would break apart when I cut them.

I left them untouched as table centerpieces for most of the night, but everyone wanted to see inside them, so I finally cut them up. I tried heating up the knife to melt the chocolate as it cut, but they still sort of broke up. They were tasty though!

Here are more pictures of our treacherous treats.


Amber in German gear, and Myself as a Mad Scientist on the trapeze.

We had a fabulous time. Thanks to all my fabulous friends especially Amber for helping me get this all together. So all the dead have been put to bed. What’s next on the party list… I’ll keep you posted.

Cheap Night Fancy: Coq au Vin

When planning the Forkably Hip menu, I knew I wanted to serve food which would be more upscale and fitting with the jet set we wanted to attract. Originally, I aimed to price the plates around $50.00 serving fancy food like Salmon Roulade for the entree, however after Amber and I started talking over the details, we both agreed a less expensive plate price with more frugal food options would be more in fitting with our prospective blog mission statements. Charging less money, I would have to switch gears to save money on my expenses. When thinking what entree I could make easily on a tight budget, Coq au Vin instantly came to mind.

Literally meaning cock, or rooster (get your mind out of the gutter) in wine, this dish is made by braising chicken in red wine. It goes best with dark meat, which happy luck would have are the more budget cuts. My family has been making this dish for years, and although not difficult or expensive to make, presents a certain amount of high falutin feelings when served and eaten. As Amber and I both like to fake fancy on the cheap, I knew I’d found my meal ticket!


Floured chicken ready for browning in preparation for braising.

Although I grew up on the joy of cooking Coq au Vin recipe, I decided to work from the Alton Brown recipe because he requires most of the work to be done the day before, allowing me to make the most of my time.

The main difference between the Joy of cooking recipe and the Alton Brown method is Joy has you cook everything together, where Alton Brown separates the onions, mushroom and bacon out and has you marinate the chicken in the wine and chicken stock sauce overnight.


On left, browned chicken with veggies and herbs, on right, adding the wine/stock/tomato paste mixture to the chicken and veggies.

He also suggests you add veggies such as onions, celery, carrots, thyme and bay leaf to the chicken and wine sauce. The choice of or amount of veggies you add here isn’t of paramount importance as they are basically being used to help flavor the liquid in the pot much like a stock or soup base. The flavors will enhance the braising liquid which you later drain the veggies out of to make into your coq au vin gravy. I had the ends of a leek as well as the stems of a fennel bulb I was using for my starter, so I threw those in to accompany the suggested vegetables. I always feel a few pepper corns can’t hurt either.

The chicken in the wine/stock with veggies is left to marinate overnight and then roasted in the oven the next day for 2-3 hours until cooked.


Cooked Coq au Vin comes out of the oven, ready to be strained.

At this point, the chicken is removed from the pot and veggies need to be strained out of the braising liquid. This liquid is boiled on the stove top to reduce the sauce until thickened to a gravy. In addition to reducing, I also added 1 part flour to 1 part butter to help it thicken faster. When the gravy is thick enough, you add the chicken as well as the onions, mushrooms and bacon. Dinner is done.

If you want to make it the same day, the Joy of cooking recipe is for you, which takes about an hour or two of cooking time although you could make the Alton Brown recipe the same day by eliminating the overnight marination.


Coq au Vin served in a pastry bowl with a side of roasted root vegetables.

Whichever recipe you choose, this dish yields a lot of bang for your buck, it doesn’t require that much skill, kitchen time or money, yet produces a luxurious dinner which will be sure to produce oohs and oohlalas from your dinner guests.

Fashionable Food


Ira, Sarah and Pat enjoying the Pissaladiere starter.

Forkably Hip, the collaborative supper club event we hosted with the fabulous Amber, of Painfully Hip fame, was a superb success and perfectly timed. I didn’t even know when we picked this date, it would land during Chicago’s Fashion Week.


Pat, Brad, Rhea and table flowers illuminated by moody candle light.

All our guests looked fierce and fashion forward in frugal vintage garb as they mingled amongst the flowers and candles which decorated tables and dined on our French Provincial inspired 3 course prefix menu.


Rhea, Brad, Eric, Pat and Clair mingle before dinner.

The event began with a cocktail hour, where our diverse group of guests got to meet and greet while sharing bargain wines and enjoying the eye candy.


Sunday night didn’t keep us away from the bottle.

After our lips were effectively dyed by our drinks, the meal could start.


I prep the Pissaladiere in the apron my sister made for me.

My friend Katherine, acting as my sous chef began serving the starter course of Pissaladiere, a rustic tart served on a thyme Parmesan crust with a spicy mustard sauce topped with rosemary roasted potato medallions, caramelized onions and capers.

This was served on a bed of fresh greens with a rose hip vinaigrette. The spicy saltiness of the Pissaladiere were complimented by the light sweet flavors of the rose hip vinaigrette.


Caroline and Emma, 2nd prize winner for our fashion contest, await the Entree course.

After getting all the starter dishes out, Katherine and I grabbed a quick bite, and then we scrambled back into the kitchen to serve the entree of of Coq au Vin, which was traditionally made with rooster and literally translates into rooster in wine.

Prepared by slow braising chicken thighs and drumsticks in a red wine sauce, we served our Coq au Vin in a garlic Parmesan pastry bowl. The red wine cooking sauce was thickened into a gravy and ladled over the chicken pieces and served in the pastry bowl with pearl onions and button mushrooms sauteed in smoked bacon. A red wine Portobello stew was offered as a vegetarian option.

Both dishes were served with a side of roasted root vegetables: Organic beets, Yukon gold potatoes and sweet potatoes roasted with rosemary and thyme. The beets, which came straight from my parents garden. Although I have never been the biggest fan of beets, when roasted they caramelize beautifully and the sugars heighten.

The sweet and savory potatoes help to tone down the any characteristic beet flavor. Whether you like beets or not, no one can deny their flamboyant beauty when chopped.

After allowing everyone’s belly’s to digest (and Katherine and I time to eat), we brought out the dessert course. I served an heirloom family recipe renamed to fit our french provincial menu (is that wrong??).


Plum dumpling servings being prepped. Photo taken by Caroline Casey.

Plum Quinelle (also known as Plum Knödel) is a potato flour dumpling wrapped around whole Italian plums. A sumptuous browned butter sauce with amaretto was drizzled over the dumplings and sprinkled with sugar to compliment any sourness in the plums.


Water jugs with citrus helped keep us all hydrated. It was a Sunday night after all.

All in all I was so happy with the group assembled. The tables were all active in conversation even though many of the people were new to each other.


Shayna, Dana, Amber, Jessica and Claire mingle during dinner. Photo taken by Caroline Casey.
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All dressed up, we all felt like the beautiful people and the best part was we didn’t have to sell our souls and our pocket books to get there.


Even I got dressed up!

For more pictures of all our fashionable friends, check out Amber’s coverage of our stylish evening. Click here for my full Forkably Hip flickr set.


The beautiful hosts.

Amber and I want to thank all our guests for making such a good show. Thanks to Katherine and Ira for helping us with all the logistics, and thanks to you for reading about it.



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