Being that we were so excited about the launch of L&L home, and the fact that Chicago had the longest winter ever this year, we decided to have a little LAUNCH PARTY! Of course, our plan was to have it outdoors since we just got all of our landscaping done (stay tuned for that post coming soon) but good ‘ole Mother Nature thought it would be best for us all to huddle together indoors so she made it 50 degrees and raining. What a nice welcome to Spring!

Regardless of the crappy weather, we had a great time. Our closest friends, family and local influencers were in attendance and we are so very grateful for everyone’s love and support. The bottles of wine, bouquets of flowers, hugs and well wishes were all in abundance and we could not be more appreciative.

On the MENU:

  • Cheese Tray (which if you know us, we always include a full and abundant cheese tray!)

  • Tea Sandwiches

  • Modern Greek Salad with Farro and Quinoa

  • Homemade Hummus with Heirloom Veggies

  • Berry Salad

  • Almond Sugar Cookies with Pink Frosting

  • Lavender Shortbread Cookies with Edible Flowers (from our garden)

  • And, of course… Lots and Lots of Rose` because nothing says spring quite like Rose` and Gerard Betrand’s Cotes des Roses is our go-to. It is crisp, light and well balanced and a bonus is the bottle in the shape of a rose which is quite stunning when pouring. We chose to add edible flowers to the ice cubes for a little spring flare as the chilly winds rushed everyone inside.

The Big Hits

This Modern Greek Salad with Farro and Quinoa was a huge hit. It was light and flavorful while still being filling. I finely chopped kale and arugula (which is sturdy enough to handle being dressed ahead of time) and added chopped carrots, cucumber and cabbage. To that I added farro, which is considered an Italian Superfood and quinoa both of which I cooked in a vegetarian 'chicken' broth, drained and cooled. Mix in your favorite Greek Dressing (this one is homemade from our favorite local family owned grocery store Nature's Best) and top with sliced almonds and feta cheese. Voila!

For dessert I channeled my inner Lori A. Stern with these beauties. If you have never seen her work, check out her incredible Instagram here. This is my first attempt and though they are no Lori Stern cookies, we think they're quite pretty.

These adorable shortbread cookies couldn't have been easier to make and they look so impressive! I made a simple shortbread by combining 2 sticks of softened butter with 3/4 cups of confectionary sugar until light and fluffy. Then I added in 1.5 teaspoons of Lavender paste and then slowly mixed in 2 cups of flower and a pinch of salt. I rolled them to about 1/3 in thick. Then, I put a small amount of water on them to help the flowers stick and pressed the flowers into the dough and baked at 360 degrees for about 10 minutes, turning the sheet halfway through. As soon as they came out I sprinkled them with sugar and they were PERFECT!

I used Violas and Violets from our garden (which we got from our VERY FAVORITE NURSERY - Hinsdale Nurseries) but you can buy edible flowers at Whole Foods and other specialty stores. There are many varieties of edible flowers but please be sure to double check that the variety you are planning on using are edible before making the cookies!

Overall the Launch Party was a huge success! Everyone had a great time and we celebrated all of our hard work with those we cherish.

Don't forget to follow us @LandLhome and check out our stories to see behind the scenes photos.

Thanks Annie & Jarred for this GORGEOUS bouquet!

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