Every February I host a brunch in my backyard around Valentine’s day but for Galentine’s - my GIRL Valentine’s. I invite friends, neighbors and female entrepreneurs who I have been introduced to by career women who I have met since moving to Florida. 

This was my third year hosting this event and each time, I have been able to host this event outdoors which I just love doing. The sunshine, the fresh air and the natural light for photos is perfection.

I set up a long table with a gorgeous tablescape. Maggie painted me a runner with lips all over it which was artistic, creative and stunning.  Natalie came up with the idea of getting a lip gloss for the seating cards, each tied with a name tag and I set the table with a mixture of plates from my cupboard. We rented chairs, glassware and black utensils which looked so chic on the table. 

I love a good balloon installation and I absolutely adore Hennessy Events who does them best. She came in and set up a gorgeous balloon installation in our color palette and added one of the heart floats that I got for the pool into the mix.  Looked so pretty and cool!

Each year come up with an activity or icebreaker to engage the guests with. This year, my friend Meghan of Order & Co., suggested playing “Favorite Things”. This required asking all guests to bring their “favorite thing”, an item with a value of no more than $50 that was wrapped or in a gift bag.  During brunch, we had two bags of names.  First name pulled was the gifter. Second name pulled was the receiver.  The “gifter” would present their gift and explain the meaning behind why they chose it / it’s their favorite.  The receiver would then present to the next person and then that person would have the choice of taking that gift away from the receiver or take the new gift to be presented by the next gifter.

We had a blast and the gifts that were brought and exchanged were thoughtful and creative. 
When my guests arrived, we kicked the party off with a custom cocktail that mixologist, Ashley Land stirred up for everyone and gave a demo to show how to make it first. 

After a celebratory and welcoming “cheers”!, we got brunch started. I worked with Jessica of the Healthy Gourmet set up a crostini buffet!  I loved this idea.  It was simple and delicious and satisfied all kinds of tastes. Our menu landed at:

Greek Crostini with Boursin, Cucumber, Kalamata Olives, Grape Tomatoes, Bell Peppers and Pine Nuts  

Burrata with Roasted Tomatoes, Basil and Prosciutto 

Whipped Ricotta with Roasted Butternut Squash and Crispy Pancetta

Lemon Ricotta Crostini with Balsamic Strawberries and Pistachio Dust

Smoked Salmon, Caper Red Onion Cream Cheese and Dill 

Bacon wrapped Shrimp on Avocado Toast 

Gorgonzola with Diced Pears and Honey Drizzle 

I added a Caprese Salad with Heart Shaped Mozz, Basil and Balsamic Reduction to round it all out.

It was perfect. Tasted great and looked so pretty.

To cap off the party we had a sweet treat of CANDY! The girls at BoppyPop sent us the cutest candy boxes with inspirational notes spelled out in candy like Bestie and Girl Power. SO CUTE!  

It was such a fun day and what I loved most about this party was meeting new people, getting to know the women in my community and connecting with these women to support each other in the future. What a wonderful way to bring people together, in my opinion! 

For those interested, here is the cocktail recipe from this brunch, crafted by Ashley Land:

✨Strawberry Porch Pounder✨

1 oz vodka

1 oz Lillet Blanc

1 oz lemon

.75 oz strawberry syrup

1.5 oz sparkling water (Fresh Market’s Lemon sparkling mineral was used)

Add all ingredients except soda water into shaker tin and shake well. Add sparkling water to bottom of glass before outing cocktail in. Add ice. Garnish & enjoy!

Recommended garnishes: mint sprig, dehydrated citrus, freeze dried or fresh sliced strawberries

Strawberry Syrup

4 cups chopped strawberries

4 cups water

4 cups sugar (white or cane recommended)

Bring strawberries and water to a boil. Reduce heat. Let berries simmer until they are pale and mushy, about 20-30 minutes. Stir and mash berries occasionally to help release juices. Strain mixture through a fine mesh strainer. Return to pot at low heat and dissolve sugar into strawberry water. This recipe will yield about 2 quarts of syrup. If you do not foresee yourself using all syrup within the week, fortify the batch with an ounce of vodka! It will help slow the berry syrup from fermenting too rapidly. Syrup should keep 1 to 2 weeks refrigerated in a sealed container. Will smell like vinegar if it has started to turn.