Getting to your 50th birthday is not only a milestone in ones life but also quite an accomplishment. So, for Hope’s 50th birthday, she wanted all of her guests to come as dressed in “hippie attire”. It seemed to me that all in attendance got the message loud and clear, because I think I saw everyone dressed to the max in retro gear!

Enough about that though. Let’s get to the part where I talk about the food! Let’s face it, that’s what we all want to hear about anyway, right? To me, that’s the best part of any party. The food. Period. So, keeping in mind that all of the food needed to be Organic, we created a menu that pleased all of the hippie palates there.

The guests were greeted with a tray of lightly grilled french baguette slices topped with fresh goat cheese and a warm Mushroom Ragout. We also had the wait-staff carrying around trays of fresh eared Bay Scallops over oven roasted Butternut Squash tossed with fresh Sage and Extra Virgin Olive Oil. To top off the appetizers, we had Ursula’s famous Spicy Chicken & Sausage Jambalaya shooter, which is always a crowd favorite!

As for the buffet, two different proteins were served. We chose to serve Jerk marinated Organic Free Range Chicken Breasts and Wild Alaskan Salmon. To accompany the proteins we decided to go with a Roasted Pineapple Salsa, which was light and citrusy to compliment the Jerk marinade. The side dishes included a Jicama & Bartlett Pear Slaw, Vegetarian Black Beans and Tie Dyed Jalapeno Corn Muffins. Each side dish was created to balance the wonderful flavor from the marinade and to highlight the free range chicken and wild salmon. As the guests helped themselves to the buffet, you couldn’t help but overhear the “wow’s” being shared. We all knew the party was a true success.