Easter Ideas - A Refresher Course During A Pandemic

Brighter days ahead. This Easter will look a bit cheerier and a ton more hopeful than 2020. A year ago we were just getting used to lock down and coming to the realization that we weren’t going to be able to visit with family and friends for the holiday. Never in our wildest dreams (aka nightmares) did we think it would last this long. 365 days later, while there is a glimmer of hope in being able to gather in small, safe groups, it might not be the case for everyone.

For those who can, you may want a refresher course on how to entertain. This harkens back to last week’s post but dives way deeper. And since like all of you I haven’t hosted any events, I don’t have any new tricks up my sleeve. That’s when you have to reach back to the past and pull the proverbial rabbit out of the hat. No reason to reinvent the wheel, use what’s worked before.

I give you, Reminders of the Past & Other Helpful Easter Ideas. And if gathering with loved ones still is not in the cards for you this holiday, any of these can be pared down to help make the day feel more festive.

Get ready. This post is chock full of images and links. Let’s start at the beginning.

Setting a table

To me, it’s the one act that truly connotes a special event and rings in the feeling that guests are coming. This may be the first time in quite awhile that you have taken out your linens and tossed them across the table. I say, go all out and make everyone feel special this go around. Here are a few ideas for a fresh spring table setting.

Yellow, Yellow Burst of Sunshine Tablesetting

The yellows and white are so cheery, while the midnight blue anchors the place setting in a lovely pop of contrast.

Calming Creams & Bold Blues Table

Same sort of color combo but in a more calming tonality.

We will be eating outside in order to continue being as safe as possible. So I might take some cues from this table setting, Sunday Blues - of the Soothing, Swooning Kind. Plus this link also has a few recipes from which I might just take food cues as well.

I know we are all out of practice, but let’s try not to be lazy about the details. Take the time to finish off your table with napkins. There are various ways to fold a napkin, which doesn’t mean you need to be a magician of deft dexterity or a master of origami. It just takes simple folds, and then possibly adding an embellishment… or not. Check out these super simple ideas to put the finishing touch to your table.

Napkin Folding 5 Basic Folds - Countless Options

Maybe you have decided that you aren’t quite ready for a formal meal. Perhaps brunch or a buffet style setting might be a good option for you.

How To Set a Brunch Buffet Table & Napkin Pockets

Brunch Made Simple

Florals

And what would a proper table setting be without flowers? You can be extravagant and make various arrangements or you can keep it as simple as culling together a single color of tulips for single elegance. Need some visuals? Here you go.

Never Too Many Tulips

One big arrangement

Eucalyptus Burst - A Floral Spray 

Given the dire economic state, funds might be a concern, and that is completely understandable. An inexpensive way to use florals that will make a big impression - Mums. They have different varieties that can be mixed and matched for impact.

Mums the Word

The Menu

Sure you can have all the bells and whistles with your decor but nothing keeps them coming back like the food you serve. When it comes to the holidays people have certain traditions they like to keep, and some are even expected. JuanCarlos and I found this out the hard way during a few Thanksgiving feasts. You know me, I like to mix it up; some traditional, some not. You might have your menu already set, possibly with lamb as the starring role. But if you are still pondering what to make, fear not. Below are links to a variety of alternatives that hop just outside the Easter basket but still sing Spring.

Meat alternatives to lamb:

These are hearty and in the same vein as a lamb dish but slightly off the beaten bunny path.

Osso Buco

A Belly Full of Pork

Appetizers:

Pizza Rustica

A traditional Italian appetizer. Admittedly, this recipe is a labor of love. It is very rich and serves a lot, so I highly recommend only making it if you know you have guests that will enjoy it.

That’s right, it’s not actually a PIZZA, but a cake of sorts. It’s filled with layers upon layers of prosciutto, salami and ricotta cheese.

And some not so traditional

Tarts of Summer

Spring Asparagus Tarts
(Rolling and cutting puff pastry, mix together ricotta & goat cheese, parsley, salt, pepper. Spread over pastry and top with asparagus. Brush with garlic oil, sprinkle with parmesan cheese and bake at 400 until golden.)

Spring asparagus with cheese on puff pastry. This is pretty straightforward, and makes a great appetizer.

Crisp pastry, creamy cheese and the bite of spring asparagus. What’s not to love?

Oven Roasted Tomatoes & Ricotta

Oven roasted tomatoes are like candied jewels and pair perfectly with the salty, creaminess of ricotta cheese.

Salads: bright and crisp

Citrus Salad Bowl

Individually plated salads… a good way to serve during a pandemic.

Pretty in Pink Salad

There is something exotic and striking about the colors and textures of these pink lettuces.

Butter Lettuce with Orange, Blueberries & Crunch

Salad Baby: Little Lettuces Fresh & Crisp

Side Dishes:

Here are two side dishes that may not be typical but truly spring - Spring. And the best part, they can be served warm or room temperature.

Strings… of Bean, Peppers & Asparagus

Tomato, Squash, Peppers & Onion Bake, a one pot vegetable side that can be enjoyed warm or room temp.

I love how the sweetness from the veggies plays off the savory of the cheeses in this baked dish.

I hope you found this trip down memory lane useful. Even more, I hope that in taking from the past we can borrow some joy to light a spark for our future. As for our family, we have been extremely fortunate and so very grateful for our health, safety and beyond. This Easter we are lucky that the stars are aligning for some of my family to be able to come to my house. The weather is expected be nice enough for us to be outside. My parents and a few others have been vaccinated and the rest of us have been quite diligent about staying safe. We will still remain a good distance apart and wear masks when we are not eating. But we will be together, and that is a very good thing. I wish for you the same. May you be able to break bread with your loved ones safely and joyously.

Happy Easter and beyond.

Mini Pancakes - A Treat for Mom

This idea literally presented itself to me while I was making gluten free pancakes for Sunday breakfast. As I was pouring the batter I was sorting out in my head, “Should I make a few to eat now then freeze the rest of the batter? Or should I make them all and freeze them for future use?” But while my brain was doing its usual mental gymnastics, a few small drops hit the pan forming baby pancakes. That’s when it hit me. I could make tiny little blini like discs and use them as vehicle to get different toppings in my mouth. Cracker gold. As you know, I am yeast and gluten free, so options for crackers, bread or any type of food holding device is limited for me. These gluten free pancakes would be perfect in the miniature size. And so I made the rest of the batter into small discs.

A mountain of mini pancakes

Clearly a cup and half of batter makes plenty of mini pancakes. Naturally, I needed some for this blog post, but the rest I pop these in the oven and eat them for breakfast with almond butter and strawberry jam.

Quick and easy, Arrowhead Mills Gluten Free Pancake Mix.

This ended up being my breakfast that Sunday. I topped them with almond butter and strawberry jam. It was very delicious.

My very next thought was how will this help you, my readers. Immediately, I thought of Mother’s Day, and how this year would be a tad different. Knowing that it might be a smaller event with just the immediate core family, why not create small little bite sized treats for mom. Plus the kids will love to pop these in the mouths, too. I used gluten free but certainly the same idea applies for regular pancake mix. Instead of a big stack of pancakes, opt for these delicate little versions and top them with a variety of breakfast goodies that will give Mom a pancake tasting plate. A few ideas:

• Flaked or Smoked Salmon & Scallion Cream Cheese

• Fruit & Whipped Cream (Strawberries would be great, but I had Kiwi, so that’s what I used)

• Crispy Bacon & Scallion Cream Cheese

• Warm Apple Compote

Making an Apple Compote sounds fancy, but it’s super easy to make.

Ingredients: Apples (1.5c), brown sugar (1T), butter (2T), lemon juice (2T)
Instructions: Cut the apple into small chunks, melt butter in pan, add apples, brown sugar and lemon juice. Let cook over medium low heat until the apples soften. Yup, that simple.

Naturally this tiny pancake idea can also be used as an appetizer for a party when we get back to throwing parties in larger groups. Until then, you can practice on Mom, and show her the love with bite sized treats with all her favorite toppings. This might be fun to get the kids involved, as I bet they’ll love the tiny pancake aspect.

I must admit that I am sad not to be celebrating with my beautiful mom. She is angel that was sent to love and support us. Just look into those eyes and you know it. So, if you are like me, not being able to celebrate in the same physical space as your mom, then pick a day in the near future to treat her to a special day. Happy Mother’s Day to all the amazing moms.

My beautiful, generous, loving Mom.

Whatever you decide to make for your mom, remember the only necessary ingredient is LOVE. And you can never have too much of it.

Squash, Tomato, Peppers & Onion Bake

What do you do when you are mandated to follow a food regimen that limits the ingredients you can consume? First, take a sedative. A big sedative. Next, check the food list and start getting creative.

As I mentioned a couple of months back, I started seeing a new naturopath. Among one of my main goals is to try to cure my 3 year sinus issue. Yes, 3 whole years. As we all know, the shin bone’s connected to the thigh bone, the thigh bone’s connected to the hip bone. The hip bone’s connected the backbone. And so on and so on. You get the point. Everything in our bodies is connected and related to one another. Which is why gut health is key. So among one of the paths to curing my sinuses is getting my gut better. To recap, I’ve been following the GAPS* regimen which cuts out all carbs, grains and starchy vegetables. I had been following this diet for weeks, so when I say sedative, there wassn’t enough sedation to calm my aching pasta brain. But I was a trooper, and wanted to get better so I stuck with it and came up with yummy things to eat.

* Links for more info on GAPS at the end of the post.

I decided to visit my happy place, AKA the farmer’s market, where I picked up as many of the things I could eat. Zucchini, Yellow Squash, Onions, Peppers, Tomatoes, Herbs. These immediately reminded me of those baked dishes with swirls of zucchini. So, I thought I would give it a spin.

The vegetable line up. Zucchini, yellow squash, red and yellow peppers and onions.

Now you know I couldn’t just leave it at that. On this ‘diet’, I can actually have goat and sheep cheeses. Thank goodness, or a crime might have been committed without this one saving grace! With curds in hand, this veggie swirl was going to be topped with cheese glorious cheese.

Ingredients

2 medium zucchini, sliced
2 yellow squash, sliced
2 medium onions, sliced
2 red peppers, sliced
2 yellow peppers, sliced
4-5 plum tomatoes, sliced
3 T dry oregano
Salt, pepper, olive oil
3/4 - 1 cup feta cheese & goat

(The first time I made this dish I used a combo of both. Next time I only had feta,
so used 3/4 c)

I like using plum tomatoes for this dish.

You’ve all heard to talk about the mise en place. And I’m a true believer, but there is a delicate balance between having everything ready, and multi-tasking. Using your time wisely to prep some items while others cook is the perfect harmony of mise en place and smart prep.

Use your time wisely. While one thing is cooking, prep the next.

Instructions

1. Thinly slice onions and peppers. Sauté peppers first in a pan with olive oil. Once they start to soften add the onions, salt, pepper and 1 teaspoon of oregano. Let cook slowly over medium low heat until they are completely softened and nicely caramelized. Approximately 45 minutes.

Cook the peppers down first a bit. They take a bit longer than the onions.

2. Meanwhile, cut the zucchini, yellow squash, tomatoes in even slices. You can assemble on the board as you go. Or assemble in the baking dish. Whichever you prefer.

Try to make the slices the same width so everything cooks evenly.

Assemble on the board and then just transfer to the baking dish.

3. Once the peppers and onions have cooked down, place them on the bottom of a baking dish (11” x 8”).

Caramelized to sweet goodness. This creates a bottom layer that add both another texture and flavor to the dish.

4. Then begin to assemble your vegetables on top. I like alternating one of each in rows. Or if you only have a round baking dish, you can swirl the design around. Drizzle with olive oil, sprinkle with salt, pepper and 1 tsp of oregano. Bake at 400 for 35 minutes.

Beautiful colors, beautifully arranged and ready for baking.

Only have a round baking dish. No problem, just create a swirl.

5. After 35 minutes, pull of out the oven and crumble the cheese over top. Drizzle a bit more oil and the final oregano. Bake for another 25-30 minutes until its golden brown, the veggies are softened and the liquid is bubbly.

Once the vegetables are partially baked, then you can add the cheese.

That’s some crumbled yum right there. Back in the oven to get yummier!

The first time I made this I inhaled it... I mean, enjoyed it as the main meal. It was a pretty big dish so naturally there were leftovers which I ate for lunch the next day with a piece of sautéed fish. Which is how I ate it the second time, too. Naturally, this dish begs for something starchy to accompany it. Believe me when I say the irony of that thought slays me. Only I would cook up something that pairs perfectly with shit I couldn’t eat at the moment. This combo of flavors would be great with pasta or rice, but my growling stomach thinks that thick slices of roasted or grilled potatoes would the ideal companion. Plate it up alongside a lovely piece of protein like chicken, fish or meat and a complete meal is a done deal.

I like this dish for several reasons. And not because one day soon I’ll be eating it with pasta. But because this recipe is equally suitable for an informal dinner party as it is for a weeknight meal with leftovers for the week. It’s delish piping hot, but I’ve enjoyed it at room temperature as well. I even relished it topped with poached eggs. Which is why I’m posting this right before New Year’s Eve. I think this is a fantastic recipe to make for a New Year’s Day Brunch or even on the buffet table on the eve. And those are just a few good reasons to give this a try. I’m sure there are more. So what are you waiting for?

For those interested in learning more about the GAPS diet and anti-inflammatory methods below are a few links. As a foot note, I stayed on this regime for 6 weeks, and I although it was difficult, and I truly craved some warm, soft starch in my tummy, I stuck with it and did find that it helped my gut. It is meant to help heal, and not necessarily meant for a lifetime regime, unless of course you have a more serious gut issue.

GAPS Diet
GAPS Protocol
GAPS Overview
GAPS Outline
What is GAPS Diet

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Ladies Who Lunch

Olivia, my Mom, Elena. The best assistances ever! It goes without saying, good attracts good, and these women are pure good.

Last year I had the awesome opportunity to cater a lunch for the lovely ladies of The Women’s Club from my Mom's condo community.  They are a fantastic group of vital women who meet for various occasions. They have a book club. They go to the theatre, take field trips and just enjoy one another’s company.  They regularly host parties and luncheons, and that's where I came in.  My Mom is in charge of organizing one summer luncheon each year.  After hearing about the one she organized last year, I asked if she wanted me to help her cater the upcoming one. My Mom is an amazing woman who is always willing to help others and give of herself. So, naturally I wanted to do something special for her and for her friends.  This particular luncheon is usually a casual one serving up typical summer fare, like sandwiches and potato salad and such. My goal was to up the ante a bit, and so I embarked in creating a menu that they might enjoy.  I sat down with my Mom and her friend, Elena, who helps her with this event.  As luck would have it I was just coming back from working a catering event in the Hamptons and had some leftovers with me.  Call it fate, kismet or just plain damn good luck that I had this nibbles for them to try. It was almost like a wedding tasting. As I pulled out dish after dish for them to taste test, we took notes, jotted down what they liked, what I could slightly change and what I could add, all taking into account the likes of their group.  It was great to have both my Mom and Elena providing valuable feedback so we could tailor the luncheon to offer up some delicious dishes. And so the menu was set, and the plan hatched. 

Tomato Mozzarella Puff Pastry Tartlets

Main
Tomato Mozzarella Puff Pastry Tarts
Arugula & Parmigiano Reggiano with Lemon Vinaigrette
Egg Salad
Chicken Salad with Grapes, Apples & Walnuts served with Romaine boats
Turkey Breast & Swiss Cheese Roll Ups
Asian Slaw with Peanut-Tahini Dressing
Israeli Couscous with Sautéd Zucchini & Roasted Tomato with a Roasted Garlic Dressing
Cucumber Salad
French Baguettes

Desserts
Peach Cobbler with Whipped Cream
Lime Zest/Raspberry Filled Cookies
Mini Cheesecakes
Watermelon

Normally they use throw away plastic tablecloths and paper dishes. It was a hard sell at first, but I convinced my Mom that using cloth tablecloths and real dishes would make it feel special. As you all know, I HAVE tablecloths. Enough, in fact, to cover the buffet table and all the seated tables.

The luncheon was held in the condo’s clubhouse, which meant we had to set the room up with tables and chairs for 30 guests. They showed me their usual set up, but in traditional Dana fashion I rejiggered the entire space. Thankfully, I had the help of my Mom, Elena and Olivia.  Especially since I decided that we would seriously need to move most of the furniture around. They were very willing and accommodating to my suggestions. Moving the seating area that was directly in front of the fireplace gave way for a perfect place to set up the main buffet table, front and center. It was August, so no need to have access to that. With this new placement, we were able to better utilize the entire space and the built-in counters next to the fireplace. Which is where I placed the plates, napkins and utensils for a better flow.

I was happy that they allowed me to move around furniture so we could set up the buffet table for maximum access. I placed a menu on the table with all the offerings. You can also place cards in front of each dish as a way to identify the food.

When setting up a buffet table, think about the flow. Think about how people will reach for the food items and make sure you place them accordingly. Set higher items in the back, and group foods together. Bread near the items like the Egg Salad and Chicken Salad, condiments close to the cold cuts, for example.

It’s important to lay the food items out in a way that makes it easy to reach, pretty to look at and in a order that makes sense.

Make sure you have utensils for each dish and have any condiments close by.

Asian Slaw gives a nice spice to all the other dishes. And you can’t go wrong with a few cold cuts.

Make your platters look pretty. Arrange the food so your guests feel that you took time and care in preparing the meal. It makes them feel special, as they should.

Chicken Salad with Fruit & Nuts is a perfect summer dish. Great with lettuce leaves or on rolls, or just plain by itself.

Israeli Couscous, it’s fluffy and light but satisfyingly filling. The oven roasted garlic and tomatoes give this dish it’s depth of flavor.

Peppery Arugula Salad with shaved Parmigiana Reggiano. It may be a simple salad but with just a few ingredients, it is a fresh, flavor punch.

Lime Zest Cookies with Raspberry filling. Tart and sweet and delicate.

Mini Cheese Cakes. Use the base recipe for the pie but instead of using one pie crust, use crushed graham crackers with melted butter and press into mini cupcake tins. Then fill with batter and bake. These are perfect two bite treats. Champagne grapes give a tart pop.

We used my Soothing Blues theme but gave the tables a vibrant color pop with small centerpieces using Ribbon flowers accented with white hydrangeas cut from my garden.  Simple but striking. The best part was showing Elena, who was reluctant in arranging the flowers, just how easy it is to create a floral arrangement with impact. Hesitant at first, her confidence grew once I showed her color blocking and explained that simpler is better. And with that she finished the rest beautifully. The key; do what looks good to your eye and it will look good to others.

I had to convince them away from paper plates. These outdoor reusable plastic plates were still casual but a tad more special.

Strong contrast creates a striking floral arrangement.

Some featured more fuchsia with white accent. Some reversed.

It was so lovely to be welcomed into their group and serve them food that they enjoyed.  Everyone seemed to have a good time and loved the food offerings.   

Chatting after a little dessert.

Smiles and good conversation. And yes to regular dishes but plastic cups just made more sense.

There is a simple joy in sharing food. In creating an atmosphere where people feel loved by your efforts.  Remember, no matter what we do in life, whether it be the words we speak, or the food we make, the flowers we arrange, or the door we hold open, when done from a place of purity then the world is stirred with love. Thank you to my Mom, Elena and Olivia, and to Rhona and the entire Women's Club for welcoming me to your luncheon last year.  Here’s to all of you, hoping you enjoy these memories and share many more happy adventures and good eating together!

And for the rest of my readers, I hope this brings about inspiration on how and what to serve for Ladies’ Summer Lunch. Ok, Men are welcome, too! In fact, all are welcome. Stir it with LOVE!

If you are interested in my Private Chef services, please contact me directly: dana@2fishinc.com And please feel free to pass along my info. Thank YOU!

How To Set a Brunch Buffet Table & Napkin Pockets

Organization is my thing. I love being prepared, having everything ready to go, having lists and knowing what needs to get done. There’s is nothing more satisfying than checking items off the list and a sense of reaching the finish line. It’s actually a big joke ‘round these parts - “Dana, what’s next on the list?” Laugh all you want, I can take it, but rest assured I will never leave something undone or left at the back of the refrigerator… unless I choose. So, no shocker that pre-thinking the table and platters is part of my to do list. Having a plan of attack makes any job easier. And it’s no different when entertaining. All the same rules apply.

Of course, you’ve read previous posts spouting the importance of pre-pro (that’s short in the TV world for pre-production) in the food prep area, or in culinary terms mise en place. Certainly having all your food prepped is vital but it’s equally important for setting up the final table, all the platters and serving utensils. Decades ago when I entertained, I had one set of dishes and very few serving items. So it was a tad simpler. Now that I have more of everything, I have more options which can be overwhelming. But even if you only have a few items from which to choose, you still need to make those work for you in the best ways possible. That’s why envisioning the entire event can actually shave time and energy in the long run. Ask yourself, what should the table look like and what platters or bowls should be used to make the day of party flow easier? Putting some thought to this prior to is one less task that needs to get done right before guests arrive.

I thought I would share with you a carefree table setting, the platter choices and arrangement that I did for a recent brunch. As a matter of fact, that gathering was originally slated for a Saturday evening but we needed to reschedule. Our new date landed us on a Sunday midday; perfect for brunch.

The Table
No formal table setting for this brunch. Nor a fully covered table. It’s well documented that I love putting a table cloth down, but for this sunny, brunch buffet that felt too stuffy. Whimsy was my main goal. So, I used a small square light blue tablecloth and placed it with the end points on the center of the table, leaving the ends of the table exposed.

Then for movement and visual interest, I tossed a swath of white sheer material down the length of the table. Thus creating the exact vibe I intended. Both haphazard yet purposeful, it softened the whole table. It actually drew the eye to center of the table. Now I had a landing strip for the food platters.

Florals
With the variety of food I had planned, I knew there would be a lot of platters occupying space, so I opted for a very simple and small floral arrangement. Using only filler florals that I found at Trader Joe’s, I arranged the three different florals in a color blocking, circular manner to create a bright, burst of life. Total of $9. I placed in the center, and knew that the colors would be the inspiration for for the platter choices.

Bold, bright, contrasting and complimentary colors.

Napkins/Utensils/Dishes
There are so many ways to go when arranging napkins and utensils. For more ideas, check out my post Napkin Folding - 5 Basic Folds - Countless Options. Originally I was going to use a simple roll up technique but after letting my mind float about what would make sense for the event I came up with something very different. Since this was going to be a small gathering, just 6 in total, I still wanted the silverware/napkin set up to be an easy grab. Here’s the thinking…

I grabbed simple rustic, cotton cloth for napkins for an relaxed Sunday vibe. In my drawer of tricks I found 6 lengths of ties, 3 different colors that all coordinated and played nicely with the overall color theme. Can you identify what these ‘strings’ are from?

If you guessed the handles from clothing shopping bags you would have been correct. 3 different bags, 2 ties each of harmonious colors. For all those who say, don’t save stuff, I say BooHoo to that. These were perfect in every way. There is an art to seeing the usefulness of an item that you would normally toss away.

I decided to create napkin pockets by stacking a knife, fork and spoon together. The equivalent to a ménage à trois cutlery spooning situation. Then I placed them in the center of the folded napkin and gathered up the material around it like a flower petal.

Using the string, I tied them together about 3/4 ways up to create a flower like pocket.

Next… how to corral them. I remembered I still had a basket with leftover pinecones in it. Perfect for an organic feel.

I kept the pinecones stacked on one side and lined the napkin ‘florals’ in the basket placing it next to a stack of white dinner plates for a grab and go station.

Serving Platters
This is really where the menu plan meets the serving plan. Think about your menu. Think of the amounts of each item you plan to serve, then pull some platters and see what works and looks good together. Once I have a good sense, I then place them in the position on the table to review the flow.

Wanting to bring color and pizzaz to the table, I pulled out my most colorful, playful platters. The round fish plate would be for salmon burgers, the blue fish bowl for the relish, the long rectangular for the mini buns and purple cake stand for the traditional Spanish tortilla.

Create Stations
I like culling food items that go together in a ‘station’. This is accomplished simply by huddling them on a board, tray or platter and use smaller bowls within. Given that I had a few offerings for the guests to create their own yogurt parfait, a yogurt ‘station’ was a must. I chose a small wooden board for a rustic feel, then to invite color and whimsy, I chose two different bowls in the similar color scheme. One for yogurt and one for granola. Instead of cereal bowls, I stacked glass, stemless martini glasses for yogurt parfaits. Toss some fruit around and you now have a Yogurt/Granola Station.

Whole Table
Place all the platters, boards around the table to make sure there is good flow and visual interest. Move them around until it feels right to you. I kept most of the platters toward the center leaving room if our guests wanted to sit at the table to eat. We all opted to pile our plates and eat by the fireplace in the living room.

Sure it’s lots of color, and different styles but the blues and hues unite them.

The end result should be an inviting burst of tantalizing offerings that entice your guests to continue wandering around the table to pick and nibble away.

Bruce and Maryann eyeing the offerings and creating a sumptuous plate of good bites.

Our guests did just that. Hopefully, this inspired you to create your own buffet table scape. I guarantee that having all the platters and the table pre-set will be a blessing not a chore.

Side note: I didn’t mention beverage station, but we always have one. If you look over MaryAnne’s right shoulder in the photo above you get a glimpse of the sparkle of glassware. We have a credenza that we use to house all the glassware and beverages as a self serve station. If you don’t have a credenza, add a small folding table, or carve out some space on your main buffet table. The idea is to have all the beverage items together to make it easy for your guests to serve themselves.

It’s springtime folks, Brunch is served!