Garden Party

photography by KELLY MOORE CLARK
styling by TAYLOR BENNETT

Celebrate spring’s beauty with a garden party with close friends. A menu boasting garden-fresh delights and craft cocktails highlights add to the ambiance. Amidst blooming flowers and lush greenery, laughter fills the air as friends gather, enjoying the simple pleasures of good food and good company.

Taylor created a beautiful spring tablescape using a gingham tablecloth from Material Things. A mix of terracotta pots are filled with mint, rosemary, Staghorn fern, Foxtail fern and Maiden hair fern. Recycled glass vases are placed with blooms of anemone and lit candles. Multi-colored wine glasses from Parterre are set among wicker placemats and a simple pink napkin. The menu includes an Orange Aperol Spritz, Strawberry Balsamic Bruschetta, Spring Veggies with Hummus and Charcuterie Bites. Special thanks to our mom group from Sallie Humble Band and Orchestra for being our Garden Party guests. 

STRAWBERRY BALSAMIC BRUSCHETTA
What you need:
1 baguette, cut into 1” slices
1/4 cup extra virgin olive oil
2 cups ricotta
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 cups strawberries, chopped
2 tbsp. fresh basil Balsamic glaze

Brush olive oil on baguette slices and bake until bread is toasted. In a bowl, mix salt, pepper, 2 teaspoons oil and ricotta. Spread each toast with the ricotta mixture. Top with strawberries, garnish with basil and then drizzle with balsamic glaze. 

ORANGE APEROL SPRITZ
What you need:
2 ounces freshly squeezed orange juice
3 ounces Aperol
4 ounces prosecco
1 ounce club soda
Ice
Mint for garnish

Add ice to a glass and then pour in freshly squeezed orange juice. Pour in Aperol and prosecco and give a quick stir. Top off with club soda and add orange wheel and fresh mint for garnish.