There’s nothing we love more than preparing a beautiful spread for a bridal shower. Well, maybe just one thing– when it’s for your big sister! On top of that, the theme of the shower (only fitting for a family of foodies)– “stock the pantry.” Just as the clouds began to clear and the temperatures rose from a frigid 33 to a pleasant 60, the cars began to roll in for Hanna’s bridal shower (side note– in the midst of all this wedding planning, the recent Natural Gourmet Institute grad is starting up her own culinary career, check out her site here). My step-mom and I had been planning for the luncheon for weeks in advance, and today the event came together flawlessly. On the menu… hors d’oevres: endive with crab salad, homemade ricotta and fresh pea crostini and guacamole (because who doesn’t love it?!), main: marinated butterflied lamb, wheat berry salad with artichokes, basil and lemon dijon vinaigrette, roasted carrots with feta and parsley and roasted asparagus and cherry tomatoes, dessert: strawberry-rhubarb crisp and pecan shortbread love cookies.
I’m so thrilled for my sister and happy to soon call Taylor my brother! Updates on the main event (2 weeks from today!) to come… In the meantime, check out this incredible spread… congratulations Mr. & (soon to be) Mrs. Robinson!