Photography by John O’Hagan
Recipe Development by Janet Lambert and Food Styling by Kathleen Kanen
Celebrate with a cheery table and tasty fare to pay homage to the French cloches volants (flying bells) that are said to bring chocolate and eggs at Eastertide.
Scone Course
Begin your festive event with our tasty White Chocolate Scones and a teapot full of Simpson & Vail’s Dragonfruit Rooibos Tea.
Savories Course
Next, pair Simpson & Vail’s Decaf Apricot Black Tea with our delectable Buckwheat Cloches with Bananas & Chocolate-Hazelnut Spread, Petites Ham and Cheese Quiches, and Lamb Puff Pastry Roulades.
Sweets Course
Savor your joyous occasion by ending the event on a sweet note with Simpson & Vail’s Rooibos French Vanilla Herbal Tea and our delightfully charming Easter Bell Cookies, Bird’s Nest Petit Fours, and Chocolate–Marshmallow Crème Candies.
Resources include Ceralene La Fayette octagonal luncheon plate, flat cup and saucer set, teapot, creamer, sugar bowl and lid, 6-inch melon bowl, 14-inch oval platter, and 15-inch oval platter; Wallace Silver Grande Baroque youth knife, youth fork, youth 5 o’clock spoon, and demitasse spoon from Replacements, Ltd. April Cornell Annalouise tablecloth from April Cornell. Lace trim pink chambray napkin from Pier 1. Maryland China Bernadotte Three Tier Tidbit Tray from Maryland China. White vase centerpiece, wooden egg cups, and white antique overlay from private collection. Location courtesy of Ashley Byrom.
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