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Glossed & Found Weddings Bridal Brunch_1

Surprise—your BFF is getting married and she wants you to be involved. Whether you have style for miles or are merely a novice, throwing a festive fête for the bride-to-be is a cinch. And forget the party bus and bad decisions, this is one bridal event that is filled with class and a whole heck of a lot of fun. We sought after a few heavy hitters in the industry to to help build the perfect bridal brunch—because afterall, nothing channels a carefree attitude like an extended, sunny mid-morning meal.

 Meet our experts:

CATERING: PARAMOUNT EVENTS / FLORAL: DILLY LILY / PAPER: COURTNEY CALLAHAN PAPER / RENTALS: PLATE VINTAGE CROCKERY and NIMBLE WELL

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MAIN DISH: EGG WHITE FRITTATA
Baby Arugula, Shaved Baby Carrot, French Breakfast Radish, Scallions and Nevat Croquette

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PAPER DOWNLOADS: COURTNEY CALLAHAN PAPER DESIGNED GOODIES
Download, print and wow! We’ve got these Courtney Callahan designed paper pieces just for you. Click below to download the PDFs.

Floral Invitation Template / Polka Dot Menu Card Template / Floral Take-Home Box /
Polka Dot Take-Home Box / Envelope Liner

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SIDE DISH: CARAMELIZED CAULIFLOWER
Purple Kale, Brussel Sprouts, Sorrel, Currants, Pine Nuts, Red Quinoa, Red Onion, Borage Blossoms, Citrus Marigolds, and Lemon Vinaigrette

HOW-TO: CARAMELIZE CAULIFLOWER
First, cut cauliflower into evenly sized pieces so they cook at the same rate. In a hot sauté pan, add about an 8th of an inch olive oil. Then add the cut cauliflower, season with salt and pepper, and give it a couple of good tosses.  Once the salt, pepper and oil is evenly distributed, let the cauliflower sit for 45 seconds or so before tossing again.  This allows for a nice deep caramelization and adds complexity to the cauliflowers natural flavors.

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SALAD: CHICORY AND CITRUS SALAD
Blood and Naval Orange, Ruby Grapefruit, Avocado Mousse, Pomegranate Arils, Pistachios, and Meyer Lemon Vinaigrette

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FLORALS: MODERN VINTAGE BY DILLY LILY
A hot wedding trend? “Modern Vintage.” Christine Noelle of Dilly Lily went after this style with white and yellow (read: Happy!) florals mixed with Nimble Well’s stunning milk glass rentals. All the classics are represented here—hydrangeas, garden roses, ranunculus—and layered with some more playful blooms like peonies and the fluffy, yellow mimosas.

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DRINK RECIPE: CITRUS-BERRY COOLER (non-alcoholic)
1 Lemon (pith removed) / 1 Lime (pith removed) / 2 Pint Ripe Strawberries / 1 Can Club Soda / 2 Lg Basil Leaves / 3 Sprigs Cilantro

In a juicer, juice the strawberries, lemon, and lime.  Refrigerate for 15 minutes, and remove the froth from the top of the juice. Pass the juice through a fine mesh sieve or cheese cloth. Add the juice, basil, cilantro, and a few ice cubes to a cocktail shaker and shake vigorously. Strain again, and pour into glass. Top the glass off with 2oz of club soda and garnish with herb blossoms.

DRINK RECIPE: SPRING FIELDS (alcoholic)
1oz St. Germain / 1.5oz Kettle One Vodka / .5oz Lemon Juice / 3 Shakes Grapefruit Bitters / 2 Lg Basil Leaves / 2 Sprigs Cilantro / 1 Inch Peeled Lemon Zest / 1oz Club Soda / 1 Sprig Basil Blossoms / 1 Sprig Citrus-Corriander Blossom

Add the first set of ingredients to a cocktail shaker and muddle the herbs and lemon zest with a wooden pestle. Fill the remainder of the shaker with ice and shake vigorously. Pour through a fine mesh sieve and into glass. Top with club soda and garnish with the herb blossoms.

AND DOWNLOAD BOTH PRINTABLE COCKTAIL CARDS HERE.

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DESSERT RECIPE: LEMON OLIVE OIL CAKE
3 eggs / 10.5oz sugar / 1 cup olive oil / 1 cup AP flour / 1 cup Cake flour / 1tsp baking powder / 1tsp salt / 3.7oz crushed pineapple / Zest of 3 lemons / 1 cup semolina flour (to sprinkle)

Preheat oven to 350 degrees. Whip eggs and sugar with a paddle until it makes a ribbon. Add oil slowly and whip until it becomes a shiny ribbon. Sift dry ingredients. In a medium bowl, mix AP flour, cake flour, baking powder, and salt. Switch the mixer speed to low and slowly add the dry ingredients. Fold in the crushed pineapple and lemon zest. Spray soufflé cups with non-stick spray and sprinkle all sides with semolina. Scoop batter ¾ of the way up. Sprinkle the top with semolina. Bake for 14 minutes or until golden brown and cake is done in the middle

Makes 8 4oz souffle cups. (And bonus! These cakes fit perfectly in Plate’s teacup rentals).

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Want more #GlossedandGowned goodies? Check out our Bridal Fashion story here.