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Weddings & Celebrations From Brownstone Brookyln to Your Home; Recipes for Reunion Catherine May Saillard

Weddings & Celebrations

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From Brownstone Brooklyn to Your Home; Recipes for Reunion

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Page 1: Weddings & Celebrations

Weddings & Celebrations From Brownstone Brookyln to Your Home;

Recipes for Reunion !

Catherine May Saillard

Page 2: Weddings & Celebrations

ICI Values - Who We AreICI opened its doors in 2004 as one of the 1st

Farm-to-Table Restaurant in Brooklyn.

Our mission has always been simple: to serve delicious & local food in a warm & elegant setting, renewing with the tradition of

French Country Kitchen. !

In 2008, we expanded, taking over the the Parlor Floor of our brownstone & turning it back to its original function: a place to

host celebrations.

Page 3: Weddings & Celebrations

ICI Values - Who We Are

Since then, we have hosted countless festivities: birthday parties, baby showers, family reunions.

!But the most precedent requests always come from Brooklyn couples,

all eager to get married at ICI. !

For the time of an evening, they host in what become their brownstone, a beautiful gathering, sharing with us our philosophy of

a timeless, uplifting , nourishing & ethical feast.

Page 4: Weddings & Celebrations

Over the past 6 years, hundreds of couples got married at ICI & thousands of guests came through our doors to celebrate a meaningful day

spent with loved ones. !

They sit around a table to share food, to connect, and to create memories. They have transformed ICI into one of the most sought

after Brooklyn destinations for Weddings & Private Events. ICI has been bringing a community together who now shares countless happy memories all

link to our space. !

We want to tell stories of those celebrations, to share memories of special guest’s through their menus, and to inspire people to get together and cook

for their friends and family.

Why an ICI Book?

Page 5: Weddings & Celebrations

Book Structure

The book will have 5 Chapters: - Spring

- Summer

- Fall

- Winter

- From the Pantry

!Each Season will feature 3 Menus: - Brunch

- Dinner- Cocktail Party

A wine or a cocktail will pair each menu. !12 Menus will be inspired by our guests who

have had events with us.

Page 6: Weddings & Celebrations

Summertime

At this time of the year, ICI gets crazier & slower all at the same time. The pace slows down a little under the sun, our regular costumers sit in our garden to enjoy lazy summer nights sipping rosé. At the same time, we are hosting dozens of celebrations, brides & bridesmaids busier than ever, decorating the room, hanging wrath in the garden. !In the kitchen, it is the time of abundance, of colors, of flavors but our team thinks already about the winter: we pickle, jar, jam, everything that we possibly can and in preparation of the cold months. !ICI opened in June in 2004 and every year, an energic wind full of the memories of the 1st days blows in the restaurant, bringing back the commitment & excitement around local & seasonal food.

Example

Page 7: Weddings & Celebrations

Tanisha’s Bridal Shower Brunch !5 Food Recipes

*Cocktail Pairing

!Cynthia & Les Wedding Dinner !3 Appetizers

3 Main Courses

2 Desserts

*Wine Pairing

!Geoff’s 40th Birthday Bash !5 Finger Food Recipes

*Cocktail Pairing

ExampleSummertime

Page 8: Weddings & Celebrations

Menu - Salad Niçoise with Olive Oil Preserved Tuna

- Soft Boil Egg & Sage Polenta

- Strawberry Muffin & Whipped Vanilla Butter

- Thick Cut Candied Clawhammer Farm Bacon

- Mini-Baked Apples

*Rosemary Collins

When Amelie & Rebekah walked into the Parlor floor, they

immediately knew that Tanisha would love it. The two bridesmaids

have been the bride-to-be’s best friends for over 10 years and their

foodie friend always dreamed about an elegant ladies’ lunch for her

shower.

!The Private Room was the perfect blank canvas for them to build a

sophisticated, yet simple celebration.

-Summer Brunch-

Tanisha’s Bridal Shower Brunch

"We had the most wonderful day at your place… it was a sunny day and the light poured through the huge high brownstone windows.”

Example

Page 9: Weddings & Celebrations

Goat Cheese Cheese-Cake & Blueberry Coulis Preparation: 20 minutes Cooking time : 1 Hour 10 minutes Serving Size: 10

You will need a 9-inch springform pan, an electric stand mixer & 12 hours rest

!Crust Filling Coulis 2 Cups of Gingersnap Crumbs 8 oz cream cheese 2 lb of Blueberries

6 tbsp melted butter 12 oz goat cheese 1/2 cup Sugar

1/4 cup sugar 12 oz creme fraiche Lemon Zest

Salt 4 eggs

1 cup sugar

2 tsp Vanilla extract

Crust Pre-heat the oven to 350°. Stir all the ingredients in a large bowl. Generously butter the springform pan. Press the mixture into the bottom of the pan & about halfway up the sides of the pan. !Filling

Beat the cream & the goat cheese using the paddle attachment of your electric mixer. The mixture should be light & fluffy. Add the crème fraiche slowly and beat to combine. Add the egg, one at the time, beating thoroughly before adding the next one. Pour the filling into the crust and place the pan on a baking sheet and cook for 55 to 60 minutes. Check half way though the cooking time: if it turns brown, lay aluminum foil on top.Remove from the oven and let it cool completely before placing it in the fridge for at least 10 to 12 hours.

Coulis

Mix all ingredients in a pot and simmer fpor 40 minutes. Let mixture cool & then blend.

Add a lemon twist and reserve in fridge for 2 hours. Slice cake and serve coulis for each

guest to sprinkle as needed.

-Summer Brunch-

Page 10: Weddings & Celebrations

Menu - Heirloom Tomato & Watermelon Salad

- Sautéed Squid, Paprika & Lovage

- Fresh Goat Cheese Tart

- Braised Pork Shoulder, Gritts & Chimichurri

- Olive Oil Poached Halibut, Simple Ratatouille

- Ricotta Cavatelli, Braised Rabbit Ragout

- Blue Berry Pana Cotta

- Flourless Chocolate Cake

*Poivre & Sel Rosé 2013 - Muscadet Luneau 2010

Cynthia & Les had always dreamt to have their wedding in the

summer: they pictures their close friends & family gathered around a

long table under a tree on a beautiful summer night.

!Les picked the menu carefully to accommodate her family flying from

Tanzania while Cynthia got really busy making herself the bright

yellow & soft white lanterns for the garden and all other decorations

for that day. The result was simple & breathtaking.

-Summer Dinner-

ExampleCynthia & Les Wedding Dinner

"Great service, great food, great backyard. Marry me, ICI"

Photo

Page 11: Weddings & Celebrations

Braised Clawhammer Pork Shoulder, Chimichurri & Creamy Grits Preparation: 1 hour Cooking time: 6 hours Serving Size: 10

!Braised Pork Chimichurri Creamy Grits

1 Whole Pork Shoulder bone in. 2 cups of parsley & chive 4 cups of grits. 2 sweet onions 1 clove of garlic 1/2 gallon milk

2 garlic heads 2 tp of capers 1/2 gallon of water

3 medium carrots 2 lemon zest 1/2 lb of butter

1/2 bunch of celery Juice of 2 lemons Salt & pepper

24oz Dark Beer 1/2 cup of Olive Oil

4 bay leaves

Salt & Pepper

Braised PorkPre-heat the oven at 325° Peel the onions & carrots and cut them in quarters. Separate the

celery stalks, peel the garlic. In a large pan, lay the pork shoulder and spread the vegetables

around. Season with Salt & pepper. Poor the dark beer over and cover the dish with

aluminum foil. Put in the oven for 6 hours.

ChimichurriPut all the ingredients in a blender ,spin until it is creamy. Reserve until the dinner party (It

keeps well up to 4 days in the fridge)

Anson Mills Grits

Mix the water, milk & diced butter. When it comes to a boil, stir in slowly the grits, mixing

with a whisk continuously until smooth and creamy. The grits can be prepared up to a

couple hours in advance and kept warm in a bain-marie. To serve, spread the grits at the

bottom of a large dish. Pull pork and lay it on top. Drizzle the chimichurri on top and keep

extra some on the side.

!

-Summer Dinner-

Page 12: Weddings & Celebrations

“We heard over & over that the food was great. The staff was really superb! Thank you so much for making the night so special for us.”

!!!Menu - Chicken & Jalapeño Meatballs

- Brandade de Morue & Grilled Ciabatta

- Kale Fritters with Chili & Lemon

- Rock Shrimp & Cherry Tomato Rosemary Skewer

- Roasted Yellow Beets Tartine with Whipped Goat Cheese

*Apricot Brandy Bowl

-Summer Cocktail Party-

ExampleGeoff’s 40th Birthday Bash

Geoff lives around the corner from ICI and has been a regular ever

since we opened. His wife wanted to surprise him for his 40th and do

something special but with a new born at home the logistics sounded

complicated.

!She called us and knowing Geoff’s passion for pork & love for Brandy,

it wasn’t hard for us to put the perfect menu together.

Page 13: Weddings & Celebrations

Sea Scallop Ceviche & Golden Chips Preperation: 15 Minutes Refrigeration: 25 Minutes Serving Size: 10

!Ceviche Golden Chips 3lb of Jumbo Scallops 2 Golden Potatoes1/2lb of sweet peppers Canola Oil

1 bunch of cilantro Olive Oil

1 medium size red onion Sea Salt

!Ceviche

Cut the scallops in small dice (about 1/4inch). Mix the scallops, the lemon juice & the rice

vinegar and let sit for 5 minutes. In the meantime, dice the sweet peppers & the onions.

Chop enough cilantro to fill out 1/2cup. Mix all the ingredients together and add the olive

oil. Refrigerate for 25 minutes.

Golden ChipsPeel the potatoes. Slice very thinly and place them in a container of iced water for about 15

minutes. In a small sauteed pan, pour the canola & the olive oil in equal quantity to reach

3cm high. Bring to a boil. Remove raw potatoes from the water & dry them. Drop them

immediately in the boiling oil and cook for 2-3 minutes until golden. Drain them out of the

oil & place them in a bowl. Sprinkle them with seas salt. Toss them on a dish towel, and

repeat until you have cooked them all. Once they are cold, you can place them in an air

tight container, and they will keep for up to 3 days. To serve, place the chips on a large

serving plate and spoon some ceviche on top as your guests eat them.

-Summer Cocktail Party-

Page 14: Weddings & Celebrations

Growing up, my maternal grandmother had a vegetable garden the size of a football field. She would grow everything for her family throughout the year. It never daunted her to have strawberries in the Winter or cherries in October. After almost a decade in NYC, working for famous restaurateurs, I had lost track of that.

Having the responsibility to feed children on my own and care for their health brought back the fundamental questions for me: Where does my food come from? Who grew it? What's in it? I changed my diet & theirs of my family and sourced our food differently.

I opened my 1st restaurant, ICI, in Fort Greene, Brooklyn around the corner of our house, along with my then husband. The mission was clear, simple and completely obvious for me: will not feed my neighbors, friends, anyone from my community anything that I would not feed my own children.

It has been now 10 years since ICI opened, and 6 years since I expended my existing business and turned the parlor floor into an event space. I have established ICI as one of the most sought-after wedding destination in Brooklyn & raised (and keep raising actually...) 2 beautiful young boys who are now teenagers. Like ICI, I have reached maturity in the work that I am doing and I am ready once again to expand, grow & learn.

ICI was born just like that, with a desire to work close to my children and share with the community around me what I truly believed everyone should have access to: locally, sustainably produced food. I have reached maturity in the work I have been doing at ICI and am ready once again to expand, grow and learn.

About Me