BACKYARD LUNCH - Après-Golf!

As we begin to open back up it is great to see our clients getting together with folks. One of our clients asked to help him entertain his work team in his backyard after a round of golf in Marin. We called on Nicole of A Moveable Feast to partner with us on the après golf lunch for 10. She designed a lovely menu with bold flavors as we also served a delicious hibiscus raspberry cocktail - it was a huge hit. (scroll to the end for the recipe)

When thinking about an event like this, here are some things we ponder:

how many people will be joining the festivities and will they all arrive at the same time?
do you want to offer alcohol? just beer and wine or maybe one signature cocktail?
do you have a budget that you have to stay within?
is the start time of the event solid or do you need flexibility - i.e. this event had to have food that could hold a bit as we we're exactly sure how long golf would last?
are there special dietary needs of guests? do you want to collect details or just make sure the meal has a little something for everyone?
do you have enough furniture and or seating? if not - we can bring in simple rentals to beef up the offering?
do you want staff to help throughout the event or just set up, drop off the food and go and you'll handle the rest?
do you want any activities like lawn games? For this party we brought in a poker dealer for a little post meal fun!

Whatever your needs, 38north Design Co. is here to help! Reach out today and we can get started!

BLACKBERRY HIBISCUS SMASH

For the blackberry hibiscus syrup:

1 cup water
1 cup sugar
8 ounces fresh blackberries
1/2 cup dried hibiscus, rinsed

For the cocktail:

1 ounce blackberry hibiscus syrup
1 ounce mezcal or tequila
Juice of 1/2 lime
1 1/2 ounces chilled soda water
lime wedge + fresh blackberries, to garnish

INSTRUCTIONS

To make the blackberry hibiscus syrup, add water and sugar to a medium saucepan over medium heat. Stir until the sugar dissolves, then add the blackberries. Bring the mixture to a boil, reduce heat to medium-low, and cook berries until they break down and release their juices (about 5 minutes). You can use a fork or masher to help break up the berries while they’re cooking. Return the pan to medium heat, stir in the dried hibiscus, then bring the mixture back to the boil. Take the mixture off the heat, and let cool completely. Pour mixture through a fine-mesh strainer into a clean jar.

To make the cocktail, combine 1 ounces of blackberry hibiscus syrup with mezcal and lime juice in a tall mixing glass filled with ice, stirring to combine and chill. Pour into serving glass, and add the soda water, and gently stir to combine. Garnish with a lime wedge and some blackberries.

Recipe Notes

The recipe makes enough syrup for 10 cocktails. Leftover syrup can be store in the refrigerator for up to 1 month. Also try in iced tea or over pancakes, yogurt and ice cream.

Five Star Google Review from our client:

Stacey and her team are amazing. We have done multiple events with them: birthdays, professional team events, etc. They have all turned out fantastic. She always has great food, drinks and decorations. A lot of the food is locally sourced and very fresh.

I would definitely recommend the 38North Team.

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BACKYARD LUNCH - Après-Golf!

Five Star Google Review from our client:

Stacey and her team are amazing. We have done multiple events with them: birthdays, professional team events, etc. They have all turned out fantastic. She always has great food, drinks and decorations. A lot of the food is locally sourced and very fresh.

I would definitely recommend the 38North Team.

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