Last week I had the pleasure of meeting one of my ‘bloggie heroes’, as I like to call him, Tim of Lottie + Doof. Tim’s site, along with The Fashion Face [owned by my uber-talented friend Erika] and Cupcakes and Cashmere were the three blogs that inspired me to start up my own. I remember upon discovering Lottie + Doof, I was so excited to jot down several of Tim’s recipes. To date I’ve made his caramel cake and pumpkin whoopie pies [yum!]. Still on my to-dos? Blood orange bars, garlic dressing, and gooey butter cake. In short, getting to meet Tim was extremely special and gratifying for me.
I have to say after meeting Tim he is exactly as I imagined; humble, gracious, and sharp as a tack with a wry sense of humor that keeps you on your toes. He’s the type to cook a four-course meal …for 40+ people… from scratch… with original recipes all while donning a grin and a casual “oh, this old thing?” cool-as-a-cucumber charisma. The opposite of stuffy and pretentious [although he has every right to be]; I’d like to think Tim’s personality is the equivalent to a bowl of chicken noodle soup [must everything relate to food? uhh, yea.] ~ inviting, warm, and genuine.
Side note, kudos to Tim for his feature in ReadyMade [among other appearances in Saveur, Apartment Therapy, design*sponge, and Time Out Chicago for starters], but unlike the rest of his fanfare, this time Tim and his fiancé Bryan are getting props not for food but for their beautiful home. Congrats!
So where were we. Ah yes, like a mad science experiment that formerly existed only in my dreams, last Wednesday Tim teamed up with Sandra Holl [the prodigal mind and petite powerhouse behind Floriole], to create a scrumptious [I never use that word but it's apropos here] four-course meal with the theme of … drum roll please… springtime! Since spring decided to skip us this year it’s only fair we get to experience it on a plate.
[ wildflowers picked on a trip home]
The dynamic duo of Tim and Sandra artfully wrangled up the light, airy, fresh, earthy components of spring to create a decadent meal that left me clamoring for more. It certainly helped that I was seated [in my humble opinion] at the best table in the house, where I met several more gems: Karin, Karin’s mom [I wish.. alas, she was there only in spirit], Jaclyn, and Melissa – the unrivaled reigning queen of handcrafted syrup and the owner of Jo Snow Syrups [as swooned over here]!
Before I go into the menu, take another swig of your coffee and allow me to digress for I must sing Melissa’s praises. Melissa left behind the comforts of a full-time job to start this fun [and highly successful] venture. The day of Tim’s dinner I was tweeting with Melissa describing my excitement to meet her. To my delight, not only was I seated at her table but she also thoughtfully brought me a bottle of syrup to take home as a gift. Seriously, how sweet is she? Such a generous act of kindness and one I won’t forget. In fact, I’m putting together a post on the many different ways I’m using my prized bottle of cardamom rose water syrup… stay tuned on that.
Back to the menu:
[the snacks] a perfectly salty trio of popcorn, peanuts, and olives to compliment jo snow’s rhubarb & basil syrup beer cocktail.
[lemon ricotta ravioli with spicy asparagus] this pillow of heaven had a tangy, creamy filling with a welcome crunchy kick from the asparagus.
[sorrel soup with poached eggs] eggs + soup, why have i never tried this combo before? also my first experience with sorrel, it had a pleasantly sharp bite that contrasted nicely with the velvety texture of the egg.
[dessert] i think this was my number one but i don’t like to play favorites. let’s just say tim + sandra’s homemade cheesecake = religious experience.
So there you have it. Although I had my camera in tow, I was enjoying the company at my table too much to take photos. I did manage one of dessert:
The team at Floriole, including Sandra and Rachel Post [Floriole's head bread baker], will be holding another dinner this summer – a pizza party to top all pizza parties! Tim let me know he’ll be on our end this time enjoying the ‘za. We’re all looking forward to it, thanks again everyone for a stellar night. It was a real treat.