Party Theme/Idea: Let's go to Provençe for a late lunch and wine tasting. Decorate with Provençal cloths and sunflowers centerpieces. Ask everyone to bring a bottle of wine to taste.

Favorite Recipe: Oyster Pan Roast from Galatoire’s

Ingredients:
1 tablespoon butter
1 cup yellow onion, finely diced
½ cup shallots, finely diced
¼ cup green onions, finely chopped
36 large Gulf oysters
3 tablespoons garlic
½ cup white wine
1 cup heavy cream
½ cup grated parmesan cheese
Salt
White pepper
1 cup seasoned breadcrumbs
½ cup clarified butter

Preparation:

Melt butter in sauté pan over high heat.  Sauté yellow onions, shallots and green onions until translucent, approx. 3 minutes.  Add the oysters and sauté over high heat until the edges start to curl slightly, approx. one minute.  Add garlic and sauté for one minute more.  Add white wine, swirl the pan to de-glaze and allow to simmer for 2 minutes.  Add heavy cream and simmer until sauce begins to reduce, approx. 4 minutes.  Add parmesan cheese and season with salt and pepper to taste. Heat broiler. Evenly divide the oysters and sauce in to 6 individual portion sized casserole dishes.  The oysters should not be fully submerged beneath the sauce.  Sprinkle with breadcrumbs, drizzle with clarified butter and broil until golden. Serve immediately. Serves 6.

Favorite Flower: Sunflower

How-to Idea: Painted pots with single sunflower

– Brush small clay pots (about 4” in diameter) with clear polyurethane on the outside only. Let dry.
– Sponge the pots lightly with white acrylic paint to partially cover while still allowing some of the terracotta color to show. 
– When the paint is dry, sponge lightly with basil-colored acrylic paint.
– When that paint is dry, spray pots with polyurethane. Let dry. 
– Cover the hole in each pot with cling floral adhesive.
– Fill each pot with water soaked oasis, add a sunflower to each pot and surround with moss.