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!

xoxosl