Happy Friday, loves.
Our latest contribution to The Daily Meal went live yesterday and features our ideal Easter brunch which includes tangerine mimosas, strawberry morning muffins with SQIRL jam and a deconstructed salade Niçoise with poached salmon. We’ll have more details on the menu and recipes for you next week, but here’s how we thought out the space.
The picture above is of the buffet table on which we set out all of the elements of the salad separately so our friends could build their own plates.
We kept the look clean, light and interesting by mixing serving dishes in our favorite materials- glass, wood and white or gently-hued ceramics- in different shapes, sizes and heights. Building up on a buffet table makes the spread more abundant by allowing you to squeeze in more food and the layering effect adds enough visual interest to banish the buffet blahs. You can’t help but want to investigate the unexpected mix of materials and heights.
Don’t you love the truffled deviled eggs lined up in two straight rows? Lydia modeled them after Madeline and her friends!
I still love finding Easter eggs, so we made it easy on our pals by using eggs as place cards. We found these speckled shells in varying shades of brown and yellow at a local craft store, but you can also hardboil some pretty eggs from the market and mark them accordingly. Linen napkins and ramekins in robin’s egg blue complete the look.
For the center of the table, we re-potted store-bought wheat grass into narrow glass containers to reveal the layers of soil and sprouts. We then “planted” ranunculus in Easter shades for a fresh Pop art look.
Jordan almonds in blue, white, pink and yellow added color to the natural linen table runner.
Vintage French flatware and glass coupes for fresh tangerine and prosecco mimosas finish our Easter table.
Are you hosting an Easter event? How will you decorate?
Have a wonderful weekend!
Image: via OnceWed.com
Once Wed recently featured these delicate DIY beauties. They’d add soft, dreamy color to a wedding table for sure, but my first thought was Easter brunch.
Tie-dye is tricky. One misstep and you land in cheesytown. Once Wed gets it right with an otherwise all-white table and flowers in the same creamsicle colors as the napkins.
I love the blue.
What do you think?
By Sarah Lagrotteria
For your table
A little rumpled. A little luxe. A lot of charm.
E.A.T. linens by EmersonMade
By Sarah Lagrotteria
It’s good to be back! I’ve been waiting months to share with you some of the décor decisions we made for my wedding last week. All photos courtesy of Gina DeConti of Imaginative Studios in Chicago and our very own Lydia Ellison.
The ceremony and reception took place at my parents’ home, with guests progressing from the front yard for the ceremony to the house for the cocktail hour then out to the backyard for dinner and dancing. It was important to me that refreshments be available at all times, so my friends and family were greeted with Mason Jars glasses filled with sparkling water and lemonade.
Our tent was clear on all sides so I based the wedding colors on what my dad’s yard would look like at the time. As Lydia mentioned, I went with white, greens, pale pale pinks and midnight blue (for the night sky and just because it’s Angus’ fave color). We echoed the surrounds by using natural materials, like a natural washed flax for the tablecloths, hemstitched linen for the napkins, sequoia wood for the flatware and bamboo for the chairs. Water goblets in clear green glass reflected the tall trees that encircled the tent. It all felt very intimate and midsummer night’s dreamish…
For our salad and dessert plates, we picked up on the stonefruit and berries in our centerpieces. We chose the Sèvres China pattern which features delicate berries on the vine. We used four different colors—green, blue, lavender (which looks more like a silvery pale pink) and pink. Each table had a different color for the salad course (see below for the blue, right and lavender, left) and everyone had the blue pattern for dessert.
For dessert, we had 12 different white buttercream cakes from Three Tarts Bakery. Each table received its own cake for cutting. Mine was coconut with a luscious layer of lemon curd and Lydia’s was lemon curd with fresh strawberries. Others had variations on white cake with fresh berries, chocolate fudge cake with white mousse or banana cake with chocolate ganache. The best part was that once a table finished tasting their cake, they sent envoys to gather slices of from the next table over so that everyone could taste more than once kind. Evidently things got a little heated over the banana cake!
I wish I had some of that coconut cake now….xoxo sl