Red Carpet Party Ringing In The Oscars 2014
‘Twas the night of the Oscars and all through the Ritz
Were guests aplenty exuding glamour and glitz.
Champagne flutes were topped off with bubblies with care
And the tables were set with Chef Nathan Lingle’s fare.
Pita triangles and baguette slices all snug in their baskets
Charcuterie and vegetable crudités were tantalizing assets.
Orbs of marinated mozzarella and stuffed peppers galore
Baba ghanoush and hummus: no doubt, I want more!
Then the passed appetizers arrived before us, oh boy
Warm pretzels, cheese, and mustard delivered much joy.
Were these hors d’oeuvres inspired by the Flower Show in town?
“Lollipops” of scallop ceviche and beet salad we swallowed down.
These poppable fritters filled with risotto and squash
Swiped in garlic aioli, they packed great panache.
In these mini take-out boxes, we traveled to the East
Beef pad thai topped with quail egg and lime, we thought, “What a feast!”
But what would a feast be without dessert? It’s the best part!
The DIY s’mores bar from pastry chef Stephen Wilson was a work of art.
Homemade marshmallows–vanilla, chocolate, and salted caramel–roasted over an open fire
Gooey pillows between graham crackers and chocolate… indeed, I could never tire.
The evening was packed with splendor and glam
10 Arts and the Ritz Carlton Philadelphia hit a grand slam!
— Nicole Woon