April showers brings May flowers and The Faculty Club is brimming with excitement! Spring is a breath of fresh air after a long, cold winter and the trends that come with it are refreshing, inspiring, and exciting. The rustic tastes of winter were lovely but we’re ready for whimsical delights, fresh pairings, and the bright flavors warmer weather will surely bring! The doors to our outdoor patio have swung open and we are welcoming in the new season with special end of the year department celebrations, holiday brunches, dinner service , wine tastings and beer tastings. See below how the Club is celebrating with all of the hottest trends in cooking, event planning, and design:
Cooking with seasonal items is the best way to provide fresh, creative products while supporting local businesses. The change in season has inspired our Executive Head Chef, Josh Harris, to create new spring- inspired dishes featured on our Main Dining Room lunch menu. The Club will be launching our new Spring and Summer lunch menu this Monday, April 7th. Come by for lunch and get a taste of the season! Our Main Dining Room lunch service also features weekly specials that really highlight the freshest ingredients possible.
Asparagus Flatbread with Garlic Cream Sauce, Provolone Cheese, Tomatoes and Crispy Bacon
Use these seasonal fruits & vegetables to help you get inspired in your own kitchen!
- Fava Beans
- Green Onions
- Oranges (Naval)
This season you are likely to see nostalgic menus featuring items like bite size BLTs, mini milkshakes and homemade pop-tarts. Elaborately displayed fresh vegetables will highlight the refreshing flavors and bright colors of spring and interactive french fry and ice cream sundae bars will sure to give guests an extra“spring” in their step. Cheese spreads and creative condiment bars will also being making an appearance on buffets and specialty hors d’oeuvres stations near you.
Florals and diffused pastels will be painting water-colored backdrops of venues and tables arrangements. Mismatched patterns and bright colors will also be stealing the show with table linens or invitations while shades of gold will be used to highlight the romance of the season in metallic menus and centerpieces. Patone’s color of the year, Radiant Orchid, will be sure to be a breath-taking addition to your event.
Vegetables, lemons, limes and succulents are current hot trends to incorporate into floral centerpieces and bouquets. These unconventional items add depth to the designs and perfectly align with spring’s theme of new growth. Who would have thought an artichoke could look so beautiful? Hanging garlands, cascading bouquets and leafy green accents are also very popular and add a whimsical feel to the overall look for the event.
Wedding cake design will be going back to basics by stripping away the heavy icing methods seen in winter and exposing the bare bones of the cakes. Fresh flowers, seasonal fruit and greenery will be used as decoration. Watercolor details wash away winter and allow for a light, left fussy look.