Fashionably Plate #1

Toast-worthy tips from a fashionably late lover of hosting parties, curating menus, and everything in between.

If there was a job that strictly required me to create menus, develop recipes, build a playlist, and batch cocktails for dinner parties (or leisure brunches, cocktail parties, an event of any capacity…), I would sign up in a heartbeat. Until then, I’m happy to share my incredibly amateur opinion with y’all.

So, you want to throw a spring soirée…

When I think of Spring, my mind becomes flooded with pastels, herbs, flowers, green vegetables, and a blur of sunny afternoons welcomed by rainy mornings. Food rides the line between decadent comfort food and all things produce-heavy and bright. Farmer’s markets start back up, the weather is breezy and bearable, and people begin to leave their winter hibernation to gather once again. It’s a season to revel in the return of sunshine, socialization, and supple produce.

I recently created and cooked a menu for the second collection launch party of Cha Cha Heritage — a curated jewelry and vintage store. The menu celebrated the best of spring’s bounty and included subtle innuendos to jewels, as well as an ode to the founder, Alden’s, home state of Kentucky. Think cheesy and lemony asparagus tarts (so easy to make by the way, see my recipe below), grilled black tiger shrimp doused in green garlic, spring onion, and sorrel chimichurri, fragrant and sticky orange blossom pistachio baklava, ruby chocolate bonbons, and Kentucky bourbon + rhubarb smoked salmon complete with all the fixin’s—pickled rhubarb, Castelvetrano olives, capers, lemony creme fraiche, cucumbers, radishes, etc.

Menu from the Cha Cha Heritage Collection II Launch Party

Taking inspiration from this menu, here’s how I’d host a spring gathering that honors the season’s blooming cherry blossoms and fresh starts.

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