Spring is prime ENTERTAINING season. Everyone is ready to wave farewell to cold weather and emerge from hibernation to enjoy the warmer temperatures. Our friend, Vadim, loves to host gourmet dinner parties featuring his private chef. We provided some TWINSPIRATION for his most recent dinner party for 10. Since Spring has sprung, we suggested a Spring themed feast.
We LOVE finding creative ways to elevate the dining experience at home and make it even more FABULOUS than dining out. Vadim’s guest list included a number of phenomenal chefs. Instead of hiring his private chef, we asked those guests to prepare a seasonal dish that would be part of a 5 course tasting menu. The balance of the guests were responsible for supplying copious amounts of delicious wine and cocktails. Suggested attire was bright, Spring colors.
We selected a beautiful color palette of yellow, white and hints of green. Inga of International Garden created our GORGEOUS floral bouquets with yellow football mums, white alstroemeria and baby’s breath. We also added yellow and white polka dot napkins to add pops of color on the table.
We recommend creating a seating plan for formal dinner parties of eight or more. Place cards not only assign seating but also serve as a beautiful table decoration. When possible, alternate men and women and place the hosts on the opposite ends of the table. We also suggest separating close friends and couples, since they likely have little catching up to do!
The highlight of any dinner party is the menu. Our meal felt extravagrant with a soup, salad, appetizer, main dish and dessert!
Our Spring Tasting Menu even featured beautiful, seasonal ingredients that “Spring Cleaned” our diet:
- Asparagus: are low in fat, high in fiber and a good source of iron, vitamin B and vitamin C. Asparagus peak season is from March through June. Try roasting, grilling or sautéing asparagus for a tasty addition to your meal.
- Mesclun Greens: are a mix of leafy salad greens, which include a variety of lettuces and other leafy plants (mustard greens, arugula, endive, radicchio, frisee and dandelion greens). Most of these greens contain vitamin C, vitamin A, calcium and iron.
- Ahi Tuna: is rich in protein, omega-3 fatty acids and variety of minerals and vitamins. Ahi can contain trace amounts of mercury, so you should limit how much you eat each week.
- Red Snapper: is a low-calorie, source of lean protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. Red snapper can have moderate levels of mercury, so you should limit this fish to once a week.
- Strawberries: are a good source of fiber and vitamin C. Peak strawberry season is from April until June. For the best flavor, you should buy locally grown strawberries.
We had an amazing time at our Spring feast and look forward to enjoying more Springtime fare over the next several weeks!
“The day the Lord created hope was probably the same day he created Spring.”––Bernard Williams