Saturday evening, Tawn officially launched his Tawn C label of women’s clothing. About two dozen friends and former fashion school classmates came to our house to view and try on his collection, see the website, and click “like” on his label’s facebook page.
All that was asked of me was to prepare the food and drink for the guests. Tawn wanted only easy-to-eat finger food and appetizers, so I scoured my recipes and cookbooks and spent the day making several dishes. There are two or three more I would have made had time not run out. Here’s a closer look at them:
Pastry puff strips baked two ways: with Italian cheeses or za’atar, the Middle Eastern spice made with sesame seeds and various herbs.
Toasted baguette rounds with smoked ham, whole grain mustard, Spanish olives, and cherry tomatoes.
Toasted baguette rounds topped with a roasted beet and green apple salsa, improvised from a Martha Stewart recipe.
Toasted baguette rounds (I toasted a lot of those!) topped with wasabi cream cheese spread, smoked Norwegian salmon, avocado, and capers. I had purchased shiso leaves that I was going to include on this but forgot them!
Repeat of my watermelon, cherry tomato, feta cheese, and mint salad from a few weeks ago, except this time I used a yellow watermelon which made it so much more colorful.