Malibu locals came to the event hosted by Veronica at Veronica Malibu Skin & Body Care Center to view the premier of Operation Smile’s “A Cure to War: Six Degress of Humanity”, directed by Patrick Heaphy and narrated by Craig T. Nelson. The movie documents how Operation Smile began during the Vietnam War when a large group of American surgeons were sent to help return soldiers lost during the Vietnam War. These amazing doctors built relationships by performing operations to restore the smiles of the Vietnamese children.

Producer/Director Patrick Heaphy, Kathy Magee, actress Roma Downey, Veronica Barton-Schwartz, actor Craig T. Nelson, and Dr. Bill Magee

We loved working with our favorite “dream team”- Kathleen Sacchi of The Fine Art of Events, Sue Moore of Let’s Be Frank, and Steven Petrarca of Steven Petrarca Events. And as always, we are happy to support Smile Ambassador Roma Downey’s efforts!

actor Roma Downey, Veronica Barton-Schwartz

Kathleen Sacchi, Jennifer Naylor, Sue Moore

We were asked to create a menu of appetizers and sweet bites for the guests:

- Cones filled with Hot Truffle Popcorn
- Bite-sized “Reuben” on mini Soft Pretzels
- Crispy Potato Galette with Smoked Salmon and Dill Cream
-“Croque Monsieur” with Prosciutto, Gruyere, and Caramelized Onions

We also served seasonal granitas of green apple, grapefruit-vanilla, and watermelon alongside trays of assorted cookies and blondies.

Sharon Sacks and Jen

Kim loves pink cotton candy and cookie dough ice cream, so we came up with a creative way to serve Kim’s two favorite desserts together that would compliment Sacks Productions’ beautiful table designs. We used beaded silver mint julep cups and chilled them in the freezer to keep the ice cream nice and cold. Then we topped the ice cream with a wispy display of the pink cotton candy.
It was the perfect, cool treat on a hot summer day at Kris Jenner’s house and all of Kim’s family and friends loved it!
Check back soon for more photos and fun from Kim Kardashian’s Wedding Shower!

Got to see my big sister Heather last week on a quick impromptu trip up North. Not sure what to make for dinner, we headed to her garden to look for some inspiration.

Jen in the garden

Heath with the harvest

We harvested green tomatoes, squash blossoms, Romano beans, super tender baby Swiss chard, cherry tomatoes, fresh basil and lemon thyme.

 Heather wanted me to show her how to make stuffed squash blossoms. Here is how we did it…we rifled through her cheese drawer and found goat cheese and Fontina. We grated the Fontina, combined it with the goat cheese, lemon thyme, and some salt and pepper. 

You can use any good melting cheese coupled with any sharper flavored cheese. Some of our favorite combinations are mozzarella and Tallegio or Ricotta and Parmesan. First we carefully removed the stamen and stuffed the goat cheese mixture into the squash flower. We sautéed the flowers in some good extra virgin olive oil.

sauteed blossoms

 Slice firm green tomatoes about ¼” thick. Whisk one egg. Dip each slice into the egg wash, then into coarse cornmeal until fully coated on both sides.

Saute the tomato slices in good extra virgin olive oil until golden brown on both sides. Season with salt and pepper and serve with a spicy romesco sauce!