Naturally Inspired Easter Brunch: Golden Isles Magazine

So honored to style and shoot this Naturally Inspired Easter Brunch for the latest issue of Golden Isles Magazine.

Nothing symbolizes spring’s arrival quite like the Easter holiday. Soft pastels add layers of color after a dull winter and flowers bloom to life in gardens around the Golden Isles.

This year, celebrate the passing of the winter blahs and the coming of warm breezes with a nature-inspired Easter brunch that is easy enough to make in advance so there is no fuss. After all, serving brunch makes perfect sense for Easter Sunday, especially if you have spent the morning at a sunrise service or plan an afternoon of egg hunting.

Natural hues of soft tones are fitting for a relaxed, intimate Easter meal with family and friends.

Floral arrangements studded with blue and green hydrangeas bring springtime indoors. The matching pale blue linen runner also keeps things airy and bright at the table. Each place setting — which includes a vintage wooden charger, a handmade pottery dinner plate, a pale blue linen napkin, vintage brass flatware, and an embroidery hoop place card — provides enough formality at the meal without contrasting with the casual theme for the easy-going, festive afternoon.

And, it isn’t a proper Easter meal unless eggs make an appearance on the table somewhere. We bought eggs from a local farmers market and piled them in white bowls for an instant, eye catching table décor. A slight wash of green or blue can add a decorative element to the egg without taking away from the tablescape.

This menu of make-ahead recipes can be served straight from the fridge or at room temperature to ensure you aren’t in the kitchen all morning. And don’t forget a sweet treat for the brunch. From a berry pavlova that just requires assembling in the morning or a basket full of macarons that can be grabbed easily from the center, options abound to satisfy the sweet tooth after a savory meal.

To get the full Easter brunch menu with recipes visit Golden Isles Magazine.

Try this Delicious Bloody Mary Recipe!

Oliver’s Bloody Marys

• 32 oz. Spicy V8 Juice
• 1/4 cup orange juice
• 1/4 cup olive brine
• 1 tsp Worcestershire Sauce Juice of one lemon
• 1 tsp celery seed
• 2 tsp prepared horseradish
• Fresh ground black pepper to taste
• Texas Pete hot sauce to taste
• Good quality vodka

Combine all ingredients except the vodka in a pitcher to make the mixer. Stir well. To serve, add ice to individual glasses. Then add 1.5 oz of vodka to each glass. Pour mixer on top and stir. Provide guests with a garnish bar and let them pick their favorite toppers such as olives, pepperoncini, lemon slices, pickled okra, and celery stalks.

Thank you to the following:

Location: Jenny Van’t Land’s home, Brunswick

Plates: Elizabeth Halderson, Elizabeth Pottery

Linens: Jennifer Zamudio, Dot & Army

Chargers, antique egg poacher on bar cart, picnic basket: Antiques, Etc.

Floral arrangements: Edward on St. Simons

Embroidery Hoop Place Cards: Jenny Van’t Land, Free Spirit Jenny

Scarf: Barbara Kindle, Bartique Designs

Wall Hanging: Jessica Austin, Lavender + Bee

Easter Egg Hunt sign and cocktail stirrer flags: Jackie Price, Island Calligrapher

Macarons: Tree House Macarons

Eggs: Uncle Don’s Market

Food: Sara Brown and Kim Daniels

Glassware: Ikea

Shrimp: Fresh Georgia shrimp from Darien