For a Les Misérables cocktail reception, inspired by the cast, scores, and cuisine of France, the Jewell team would concoct two specialty cocktails: the Lovely Lady, a mix of gin with apple bitters, lemon juice, and cherry reduction, with a garnish of edible orchids and Rainier cherries; and A Little Fall of Rain, a blend of vodka, St. Germain, and thyme soda, garnished with raspberries and thyme.
Passed hors d’oeuvres would include peasant potatoes dubbed Thenardiers’ Paysan de Pommes. The dish would combine petite new potatoes with fromage blanc, chives, and Dijon mustard. The Canape Cosette would be toasted brioche points topped with Boursin cheese and served with watermelon radish, asparagus, and lemon zest. Other passed snacks would include croque-monsieur bites, Jean Valjean Braised Beef Bourguignon, petite brie baked en croute, and Beggars at the Feast, crepe purses filled with ground lamb, coriander, cumin, and roasted pear.
The reception would end with passed desserts, including Look (Upside) Down Cakes, a mini baked apple upside-down cake with whiskey-caramel glaze. Dream a Dream bars would be made with graham crackers, chocolate chips, butterscotch, coconut, and candied pecans, and the Heart Full of Love dessert would be shortbread hearts filled with raspberry compote and dusted with powdered sugar.