as seen in

Lee and Betsy Deiseroth moments before guests arrived for the 75th Anniversary Kickoff Celebration for Planned Parenthood of Western Pennsylvania

     Nothing can be as delightful or as catastrophic as a garden party. That may be too strong a word, but even a pro like Lee Deiseroth has experienced the drenching effects of a sudden rainstorm on an outdoor affair. The owner of The Fluted Mushroom Catering Company and his wife, Betsy, an interior designer, once hosted a benefit for the Audubon Society in their Fox Chapel home. "We didn't have a tent, and though the rain stopped, all the linens were wet," he remembers. That's why his first piece of advice for planning a garden party is to have plan A and plan B. "Do you have tenting available or if you have inclement weather, can your house accommodate the number of people? If you have doubts about the weather, go with the rain plan. Don't risk it."

     The weather co-operated beautifully June 23, when the Deiseroths hosted the 75th Anniversary Kickoff Celebration for Planned Parenthood of Western Pennsylvania. Perfect gardens, stone terraces, cocktail tables covered in pale green satin and voile striped linens and magnificent flowers by Tim Condron formed the backdrop for an endless array of hors d'oeuvres and dinner by The Fluted Mushroom. Little touches, like valet parking and gift bags of fresh-baked macaroons, contributed to the gracious quality. What wasn't obvious was how much hard work and planning Deiseroth put into creating such an elegant evening.

The party in full bloom

     "Bugs," Deiseroth continues. "Is it buggy or not? If it is, you spray. Buy the Yard Guard and really fog your area up an hour and a half ahead of time."

     It's that kind of attention to detail that has made The Fluted Mushroom one of the city's premier caterers for 30 years. For his own party, Deiseroth served the best of everything and followed his own advice when it came to food. The hors d'oeuvres included asparagus beignets, caviar on a potato chevril spoon, crispy morel stuffed with veal truffle mousse, poached foie gras and mussel bisque saffron Pernod foam.

     "Outdoors you need a lot of butlered food, especially if you are going to have stationary food that's not in an area that's protected from the sun or bugs. Serve cocktails for a hour, an hour and a half. Know your crowd and plan accordingly, adjust and have lots of ice. I always like to have at least one or two fun kinds of drinks. This is an elegant garden party so we have champagne, and I like cassis with champagne or white wine. This time of year people drink a lot of vodka, beer and white wine, and dark rum is hugely popular now."

     Inside, a buffet dinner was offered, with baby veal chops, tempura soft Shell crabs, dover sole lasagna, crab and Lobster bombe, Pacific Coast oysters, poached salmon, roulade of poussin, Bloody Mary fennel vodka mignonette and other delicacies. Dessert was even more sumptuous — mini pastries, champagne strawberry terrine, triple chocolate pot de Creme, truffles galore.

     Deiseroth notes that everyone's tastes are different when it comes to the number of flower arrangements used, and that music ("I always like to have live") and lighting are as important as using nice linens. "And no paper napkins," he cautions. As if ...