I recently had the honor of helping plan the food for my dear friends’ baby shower. Chelsi Jo is an amazing friend and wonderful host. She is also an extremely talented Event Stylist and owner of Two Lemons In Love. She used this wonderful event as an opportunity to let her and her friends’ talents shine. We had a lot of fun planning the food and the styling. I style food everyday with my food photography but this was a whole new adventure for me. I love making food (especially healthy and gluten-free food) look as delicious as it is.
For this shower, Chelsi wanted an array of finger foods, reminiscent of a wine tasting party without the wine. We wanted a fun contrast in colors, with the central color focus being peach and blush tones. We found gluten free crackers from the local health food store and bread from a local bakery.
On this platter, I used were Back To Nature Gluten Free Multi Seed Crackers and Glutino Table Crackers. I paired the crackers with my homemade hummus recipe (available in my cookbook The Dish) and topped with a tablespoon of my dairy free pesto. Then loaded the tray up with black grapes, dried apricots, and carrot slices.
For this platter, I did an olive medley mixed with roasted garlic, raw cashews, black grapes, herbed goat cheese, and cured meats.
On this tray, I had sweet baby pickles, cinnamon sugar almonds, honey goat cheese, pink raspberries, local honey, and an apricot pepper jelly.
This tray was loaded with black grapes, whole walnuts, rice crackers, herbed goat cheese, cured meats, raw cashews, and the pinky/peach raspberries.
This is a mixed greens salad with golden beets, golden raisins, cranberries, pepitas, quinoa with crumbled goat cheese and my balsamic vinaigrette dressing.
I also made a fun pinky-peach mocktail I loving call my Lemon Strawberry Basil Mocktail. It is sparkling water infused with fresh strawberries and mulled basil. I strained out the strawberries and basil, then added lemon juice and simple sugar to taste. The mom-to-be and I prefer it on the tart side. So for 32 ounces of sparkling water, we used 1/4 cup simple sugar and 1/3 cup lemon juice. I used about 8 ounces of strawberries cut into fours and a stem of fresh basil. Isn’t this so fun and pretty?!
I did not make the desserts for the shower, however, they still deserve a shout out! They were gorgeous and delicious, but not all were gluten free. There were french macaroons (made with almond flour) from Amour De Sucre that were amazing.
Boyer Bakery made a beautiful gluten filled cake I was told was absolutely perfect. Bouncy, moist, and the perfect amount of sweet.
I did buy gluten free cookies by Cookes Con Amore. Some were placed on the donuts for aesthetics on the donuts but I saved plenty on the side to enjoy.
The baby shower was fun and relaxing. I am honored to have my food photographed by local photographers and recommend you go to their respected websites to check out their work. The venue SoHo63 was beautiful and the staff helpful. Chelsi is talented and did amazing work making the room come to life.
And watch this gorgeous video by Tara Nichole Photo.