A folk music group hope for a good turnout when they host a show at the Iron Horse Ranch, which is decorated with flower arrangements inspired by the vegetable garden and is featuring a selection of Mediterranean food for hungry concertgoers.
The South Pond staff prepare for a sold-out themed dinner inspired by Danielle's trips to the southern coasts of Italy and the fresh herbs and vegetables in her own backyard. Wood-fired flatbreads and roasted tomatoes are among the dishes on the menu.
Danielle needs to come up with five appetizers for a beer-tasting event. On the menu: sumac-spiced nuts; roasted corn relish, goat cheese and chive crostini; spicy tomato jam; roast beef roulade; pulled pork.
Cowboy paraphernalia and field flowers are used to decorate for a Texas BBQ event. The menu includes Southwestern pizzas; smoked brisket; smoked pulled pork; bourbon-maple baked beans; beet salsa; corn bread; and pecan tarts.
Plans for a late summer wedding keep Danielle French busy in the premiere of this series, which follows the event business that she operates from her farmhouse. On the menu: blueberry-and-peach tarts; basil oil pizzas; sage butter grilled sirloin; basil-marinated chicken; garlic mashed potatoes; grilled corn.