2018 Women of Influence (DFW Influencers)

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Cocktails - Dinner - Conversation  ... and MORE!

Celebrating women in the DFW that are doing major things within their own respective fields.

The 2018 "woMEN OF INFLUENCE" event will celebrate 18 LOCAL extraordinary women for one night. The event is produced by local strategic marketing firm, Amin & Co., and DFW Influencers, the largest database for local bloggers and social media enthusiasts.

They event will be held at Corrientes 348, the chicest NEW Argentinian Steakhouse downtown.

Please join us for dinner as well. 18 LUCKY women will get to sit down with these lovely women for an intimate private dinner.

Dinner includes a 5 course meal for $54.99/ this also includes pre-dinner networking and discounted cocktails.

First 25 attendees, also leave with a goody bag!

If you just want to come and network or have dinner, you are welcome to! RSVP below!

To RSVP for dinner, please contact: 972-835-5699 ask for Lorena.

AGENDA:

5-7pm: Outdoor patio networking + cocktails + light bites

6-7pm Seated Private Dinner

7-8pm After Party Networking

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Eats: The ART of Plating

  Cucumber Seed Risotto by chef Christopher Kostow

Cucumber Seed Risotto by chef Christopher Kostow

  Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and malt by chef Søren Selin

Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and malt by chef Søren Selin

  Baby vegetables: radish, carrots, purple artichoke, peas, and truffle with a tender pea condiment by chef Alain Ducasse from France

Baby vegetables: radish, carrots, purple artichoke, peas, and truffle with a tender pea condiment by chef Alain Ducasse from France

  Mini-menu starters. From left to right: 1. Room temperature stone: amuse-bouche – 2. Chilled stone: Minced vegetables with trout roe – 3. Room temperature stone: Tomato gazpacho – 4. Hot stone: Fish croquette – 5. Warm stone: Beef gelée – 6. Cold stone: Not too sweet macaron by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan

Mini-menu starters. From left to right: 1. Room temperature stone: amuse-bouche – 2. Chilled stone: Minced vegetables with trout roe – 3. Room temperature stone: Tomato gazpacho – 4. Hot stone: Fish croquette – 5. Warm stone: Beef gelée – 6. Cold stone: Not too sweet macaron by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan

  Sweet water pike grilled with summer cabbage by Rene Redzepi

Sweet water pike grilled with summer cabbage by Rene Redzepi

  Asian pear, chrysanthemum, salsify branch, and endive by [ONE] Restaurant. Photo by pocketfork.

Asian pear, chrysanthemum, salsify branch, and endive by [ONE] Restaurant. Photo by pocketfork.

  Cucumber Roasted in Madrone by chef Christopher Kostow

Cucumber Roasted in Madrone by chef Christopher Kostow

  Crab with Calabrian chili, sea urchin, bottarga, and nasturtium by chef Mark Pensa

Crab with Calabrian chili, sea urchin, bottarga, and nasturtium by chef Mark Pensa

  Veal tartare, quail egg, toasted brioche, and truffle ‘caviar’ by chef Mark Pensa

Veal tartare, quail egg, toasted brioche, and truffle ‘caviar’ by chef Mark Pensa

For more inspiration and to read more about the art of plating visit: Source

 

Entertaining: Kelly Wearstler Tips

kelly wearstler dinner party

From the perfectly placed brass object to the seamless execution of an intensely geometric floor, Kelly Wearstler interiors are all about the details. And when it comes to entertaining, her standards are no different. A seasoned host of dinner parties and intimate soirées, Wearstler gives Architectural Digest the rundown on high-style entertaining.

The invitations: “I’ve started sending out digital invitations via Paperless Post for my holiday soirées. It’s environmentally friendly and just so convenient. It also keeps RSVPs updated to the minute, which takes the guesswork out of maintaining an accurate head count.”

The tunes: “When I send out invitations, I ask guests to submit a song request with their RSVP, then I create a playlist customized for the crowd. Spotify and Pandora are great resources for putting together the right soundtrack.”

To drink: “A Champagne cocktail with fruits like tangerines or cranberries is my signature holiday drink, but when I’m feeling adventurous, I always check the Cointreau website for new recipe inspiration. The Cointreau Berry Rickey and Apple Rosemary Rickey are easy to make and fit the holiday vibe.”

To eat: “I love to put together a spread of fruit, cheeses, almonds, walnuts, and truffle honey. Linda of Farmers Market Fairy sends me a list every week of the best new organic produce. She buys what I like and delivers it to the house. It’s like having a personal shopper for all of the local farmers’ markets.”

For a treat: “Guests love it when I serve Compartes chocolate bars and truffles during a soirée. Their chocolate is handcrafted using the finest ingredients, and the packaging is like mini works of art.”

The recipes: “Sweet Paul magazine always has unexpected, unique recipes that are perfect for entertaining. Some of my favorites are Pink Vanilla Marshmallows with Candied Violets, Pistachio Date Balls, Spicy Fried Mixed Nuts, and Moscato Poached Pears, all on their website.” 

Setting the table: “I mix and match my fine china patterns from Pickard for a fun, spontaneous vibe. My BedfordDoheny, and Mulholland patterns complement one another so nicely and fit my go-to holiday palette of metallic hues and winter whites.”

The party favor: “I like to send guests home with a little something. I recently designed three Swiss-bound sketchbooks for Paper Chase Press Press, which offers monogram services. I will have my guests’ initials monogrammed in gold foil on the covers to make their gifts just a little more personal.”

The shortcut: “The best service I can think of during the holidays is having my nails done at the office. I have manicures during meetings. It is such a time saver.”

Source