In the true spirit of *Northgate Living* magazine, I am beyond excited to share the delightful “Ladies Lunch” I recently hosted for the wonderful women on my court. With a strong sense of community among us, we’re always finding reasons to gather—whether it’s impromptu outside potluck with wine, progressive dinners through our homes, or simply sharing a bottle of wine. This time, I wanted to celebrate our connections with an intimate, multi-course lunch at my home, creating a special experience to welcome the weekend and celebrate the joys of summer.
The theme for our lunch was a “Tomato Tasting,” a tribute to the vibrant flavors of the summer season. We began with a delicate amuse-bouche: a deviled egg with tangy tomato jam and a confit tomato on brioche topped with whipped ricotta. From there, we savored a refreshing summer gazpacho, followed by a bright tomato salad paired with warm, melty goat cheese. For the main course, I served Italian meatballs simmered in homemade tomato sauce over a bed of creamy Parmesan polenta. And to top it all off, we indulged in a perfectly moist citrus olive oil cake—a sweet and subtle finale to our afternoon feast.
The tablescape was a true labor of love, inspired by a whimsical tablecloth I found at TJ Maxx, featuring branches and birds in soft, earthy tones. I layered the table with twig placemats and a butcher paper runner adorned with twigs, moss balls, faux birds, and bursts of fresh flowers to tie the outdoors into our dining experience. I always aim for my décor to complement the menu, creating a seamless, cohesive ambiance that engages all the senses.
It was such a joy to gather with these incredible women—neighbors who have become wonderful friends—and create lasting memories over delicious food and lively conversation. We are truly fortunate to live in this wonderful community and call Walnut Creek our home. Here’s to many more celebrations and shared moments! Cheers!
Citrus Scented Olive Oil Cake
Recipe from Tori Ritchie
1⁄2 C. Mild olive oil (not extra virgin)
1 C. Sugar
2 Eggs
Finely grated zest of 1 lemon and 1 orange
1⁄2 C. Dry Marsala
1 1⁄4 C. All-purpose flour
1⁄2 C. Finely ground cornmeal
2 t. Baking powder
1 t. Salt
2 to 3 grinds of fresh nutmeg
2 C. Shredded carrots (about 3 large)
Confectioner’s sugar for dusting
Heat oven to 375 degrees. Lightly coat an 8-inch round baking pan with olive oil and a dusting
of flour. In a large bowl, whisk together the 1⁄2 cup olive oil, sugar, eggs, lemon and orange zest, and Marsala until well blended. (the sugar will not all dissolve)
In a separate bowl, whisk together the flour, cornmeal, baking powder, sea salt, and nutmeg. Pour the flour mixture into the egg mixture, whisking all the while to avoid lumps. Using a silicon spatula or wooden spoon, mix in the shredded carrots. Scrape the batter into the prepared baking pan.
Bake for 35 minutes, or until the cake tester inserted into the middle of the cake comes out clean. Transfer the pan to a rack to cool for 20 to 30 minutes. Remove the cake from the pan and set it on the rack to cool to room temperature. Dust lightly with confectioner’s sugar right before serving. Makes one cake.
By Lisa Crossett, Resident since 2001