Spring Soirée

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When Lisa Davis and husband Jeff Davis, executive chef at Café Napoli in Clayton, decided to toss a small dinner party, March seemed the perfect time for this talented couple to work their design and culinary magic.

Lisa, an interior designer with Heirlooms in Clayton, let the restaurant’s urbane ambience guide her streamlined design plan to complement Jeff’s seasonally fresh, colorful and savory menu.

“Although Heirlooms is known for their classic and traditional home décor, we can spice up any setting with a look to suit your style,” says Lisa. For their chic party table, Lisa used color to make a statement with pops of bright raspberry and touches of plum, soft black and silvery metallics. The combination created a crisp backdrop for a visually fabulous array of seasonally fresh foods selected by Jeff for the occasion. Mirrored and sparkling accessories added an immediate, reflective quality to the setting.

With 15 years at the well-known Café Napoli Italiano Ristorante, Jeff takes pride in the quality and presentation of the foods he serves. And with fresh seafood delivered daily, along with magnificent fruits and vegetables, the outcome – enriched by Jeff’s culinary passion – is simply splendid. Whether entertaining guests at the restaurant or at home, the variety of delicious dishes – such as the evening’s bacon-wrapped shrimp, smoked salmon farfalle and beef chateau brion – are prepared with skill.

“Olive oil wine sauces are a great substitute for heavier, cold weather sauces. An olive oil, garlic and white wine sauce is ideal, served with fresh herbs and fresh tomatoes for the transition into spring,” says Jeff. “All the ingredients must play a role to a T.”  And for the finishing touch, Lisa suggests adding fresh flowers to any dining setting, reminding hostesses that they “add life to the table.”

Eye-catching drinks (and the “wows”) were overflowing as the Davis’ guests enjoyed socializing and dining, while melting the winter blues away with a mouth-watering menu that ended with luscious Tiramisu. “ It was very rewarding to see everyone’s positive reaction to the menu,” says Jeff.

To mark the memorable get-together, guests were treated to personalized parting gifts designed by Lisa. “This is a great way to let your friends know that you were thinking of them while you were planning the party and thank them for coming.”

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SPRING MENU

Prepared by Executive Chef Jeff Davis of Café Napoli (right)

• Arancinni: Arborio risotto, prosciutto, buffalo mozzarella, Parmesan cheese and Italian flat leaf parsley served over a zesty pizzaiola sauce
• Bacon-wrapped Shrimp: Served over a spinach and garlic aioli
• Insalata con Tonno: Imported tuna from Genoa over fresh spring lettuce mix with cherry tomatoes and finished with a white wine balsamic vinegar and extra virgin olive oil
• Smoked Salmon Farfalle: Imported smoked salmon sautéed with garlic, fresh basil, peas, chopped tomato, white wine  and extra virgin olive oil over bowtie pasta
• Beef Chateau Brion: Char-grilled tenderloin medallions roasted with Gorgonzola cheese, finished with a red wine, wild mushroom sauce
• Tilapia Involtini: Fresh tilapia stuffed with spinach, artichokes and bread crumbs, sautéed and roasted, and served with a Livornese sauce
• Tiramisu: Lady fingers dipped in espresso and layered with mascarpone and finished with fresh strawberries and cocoa