Red Carpet Party Ringing In The Oscars 2014

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‘Twas the night of the Oscars and all through the Ritz
Were guests aplenty exuding glamour and glitz.

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Champagne flutes were topped off with bubblies with care
And the tables were set with Chef Nathan Lingle’s fare.

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Pita triangles and baguette slices all snug in their baskets
Charcuterie and vegetable crudités were tantalizing assets.

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Orbs of marinated mozzarella and stuffed peppers galore
Baba ghanoush and hummus: no doubt, I want more!

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Then the passed appetizers arrived before us, oh boy
Warm pretzels, cheese, and mustard delivered much joy.

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Were these hors d’oeuvres inspired by the Flower Show in town?
“Lollipops” of scallop ceviche and beet salad we swallowed down.

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These poppable fritters filled with risotto and squash
Swiped in garlic aioli, they packed great panache.

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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!”

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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.

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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

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