This Easter will be the first official holiday dinner that I host for my family (*Ahhh!!….kidding). Naturally I have taken this entertaining opportunity to refine my spring season cheesescaping and tablescaping skills. The big focus of this spread was to incorporate lighter and fruitier flavors that would be reminiscent of the spring season. In addition, now that spring is officially here I can FINALLY start incorporating pops of color into my designs. Even though this scape was only a practice run, the flavors and design of this entire cocktail setting have made me excited to recreate this same spread for my family on Easter.

Table Decor and Serveware

I wanted to create a cocktail table aesthetic that was in line with the Easter dinner table decor (post coming soon), but didn't look like a total carbon copy. Starting with the foundation, I came across this fabulous chevron paper runner (yes paper!) and couldn't resist trying it out. It created a great backdrop for my serving pieces and since it's paper, clean-up couldn't be easier! From the foundation, I knew I wanted to create a tablescape with geometric edges and a color scheme that consisted of gold, white, pink and mint/aqua. Here is a breakdown of this table's decor:

Cheeseboard: CB2 Hex Marble Board
Cheese Knives: West Elm Gold Cheese Knives Set
Cocktail Plates: CB2 Intermix Aqua Plate
Votives: CB2 Gami Rose Candle Holder
Hurricane: Simon Pearce Revere Hurricane
Bowls: Glass and Gold
Cocktail Napkins: Eddie Cocktail Napkins
Decanter: Riedel O Decanter
Wine Coaster: William Yeoward Georgia Bottle Stand

Food and Beverage

This cocktail spread needed to be simple since I would be serving a full Easter dinner, so I kept the focus on the cheesescape and cheesescape pairings. These nibbles were selected with spring in mind, meaning lots of fruits, herbs and lighter flavors. Here is a breakdown of the cocktail party menu:

Cheeses: Cypress Grove Humboldt Fog, Wensleydale with Cranberries and Goat Cheese Rolled in Chili Flakes and garnished with a drizzle of honey and edible flowers.
Crackers & Crisps: 34 Degrees Toasted Onion, Simple & Crisp Dried Orange, Rosemary Crostini
Chutney: Virginia Chutney Co. Balsamic Fig
Additional Cheese Board Accompaniments: Dried Mixed Berries, Sweet and Spicy Pecans, Edible Flowers and Lime Leaves.
Fruit: Fresh Strawberries
Wine: Napa Cellars Pinot Noir and Kim Crawford Sauvignon Blanc
Water: Infused with Fresh Kumquats and Meyer Lemon Slices