Planning a Spring Lunch
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We found this wonderful book by a caterer and event-planner, divided into a series of events she organized for various occasions. It comes complete with details of both the decorations and the menu. The book is called "Soirée: Entertaining with Style," written by Danielle Rollins. Here is an excerpt from her section on a spring lunch she organized:
A Spring LunchServes 8
Rollins Collins** Pimento Cheese Fritters** Vidalia Onion - Brebis Tarts with Frisée Salad, Bread-and-Butter Pickles, and Citrus Vinaigrette** Herb-Crusted Wild Salmon, Morel Mushrooms, Wild Greens, and Red Wine Fumet** English Pea Ravioli with Pancetta, Shaved Baby Carrots, Celery, and Mandarins** Strawberry Sorbet with Crumbled Cocoa |
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Birds of a Feather: A Celebration for a Flock of My Favorite Friends
Every year when spring arrives and awakens our spirit, it feels like an amazing time to celebrate life and friendship. Transforming the swath of green carpeting on the lawn into an elegant outdoor dining room with decorations inspired by my love of birds and all things chinoiserie was quite simple. The delicate pale pink blossoms of the surrounding cherry trees, soft chartreuse dogwood blooms, fuchsia azaleas, and hundreds of peonies at the peak of spring-color perfection provided a perfect backdrop. And not only did the weather cooperate, but as any girly girl will attest, knowing that I had the perfect whimsical, feathery dress for the occasion filled me with pure excitement.
When hosting, I like to create mystery by unveiling each stage of the evening like a play with different acts. Guests entered the party through a canopy of lush hemlock trees surrounded by a camellia hedge in full bloom and then gathered in front of a large outdoor aviary, where the bar was set up. Everyone was greeted with a cucumber-infused, garden-themed Rollins Collins cocktail, garnished with edible orchids and served with playful green-and-whitestriped paper straws.
The grand reveal was when guests entered the dining area. The “oohs” and “ahhs” made me smile. Centerpieces of goldfish in fishbowls, a nod to my inner Auntie Mame, were set atop bright orange lacquered plant stands on tables covered in vibrantly colored Asian motif tablecloths with vivid turquoise backgrounds that matched the chair seats. Silver julep cups held bunches of peonies, and clear votives and David Hicks’s geometric-patterned candles finished the look. I don’t have enough of any one set of a china for a large gathering, so I mixed several patterns in similar colors, creating an informal look that was more collected than catered. Napkins with colorful, embroidered floral letter Rs, bamboo-handled flatware, amethyst-colored water glasses, and aqua-bordered tented name cards written in a beautiful calligraphic hand in yellow ink tied the look together. Turquoise birdcages, suspended from gingham ribbon from the surrounding trees, complemented the night’s enchanted garden theme. As the sky grew darker, a procession of servers brought out trays of additional prelit votives and added them to the tables. Adjusting the lighting created a gentle transition and boosted the magical ambiance, and, most important, guests could see their food.
The James Beard-nominated chef Linton Hopkins, from two of my favorite Atlanta restaurants, Restaurant Eugene and Holeman & Finch, created a sublime, springlike farm-to-table dinner. Fresh seasonal ingredients dictated the menu. We served Copper River salmon, only available a few weeks each spring, and English pea agnolotti. Tiny servings of strawberry sorbet, dusted with cacao, where the ideal finish before everyone hit the “Club Koi Disco.” Bright, colorful paper lanterns were strung across the patio and over the koi pond for the post-dinner celebration.
- from "Soirée: Entertaining with Style," by Danielle Rollins.
When hosting, I like to create mystery by unveiling each stage of the evening like a play with different acts. Guests entered the party through a canopy of lush hemlock trees surrounded by a camellia hedge in full bloom and then gathered in front of a large outdoor aviary, where the bar was set up. Everyone was greeted with a cucumber-infused, garden-themed Rollins Collins cocktail, garnished with edible orchids and served with playful green-and-whitestriped paper straws.
The grand reveal was when guests entered the dining area. The “oohs” and “ahhs” made me smile. Centerpieces of goldfish in fishbowls, a nod to my inner Auntie Mame, were set atop bright orange lacquered plant stands on tables covered in vibrantly colored Asian motif tablecloths with vivid turquoise backgrounds that matched the chair seats. Silver julep cups held bunches of peonies, and clear votives and David Hicks’s geometric-patterned candles finished the look. I don’t have enough of any one set of a china for a large gathering, so I mixed several patterns in similar colors, creating an informal look that was more collected than catered. Napkins with colorful, embroidered floral letter Rs, bamboo-handled flatware, amethyst-colored water glasses, and aqua-bordered tented name cards written in a beautiful calligraphic hand in yellow ink tied the look together. Turquoise birdcages, suspended from gingham ribbon from the surrounding trees, complemented the night’s enchanted garden theme. As the sky grew darker, a procession of servers brought out trays of additional prelit votives and added them to the tables. Adjusting the lighting created a gentle transition and boosted the magical ambiance, and, most important, guests could see their food.
The James Beard-nominated chef Linton Hopkins, from two of my favorite Atlanta restaurants, Restaurant Eugene and Holeman & Finch, created a sublime, springlike farm-to-table dinner. Fresh seasonal ingredients dictated the menu. We served Copper River salmon, only available a few weeks each spring, and English pea agnolotti. Tiny servings of strawberry sorbet, dusted with cacao, where the ideal finish before everyone hit the “Club Koi Disco.” Bright, colorful paper lanterns were strung across the patio and over the koi pond for the post-dinner celebration.
- from "Soirée: Entertaining with Style," by Danielle Rollins.