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Entertaining: Wedding China Redo

Event planner Rachel Hollis gives new life to old wedding china

Written by Krissa Rossbund
  • Dominique Vorillon
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley

    Cindy Chapek’s white wedding china, set against a background of teals, browns, and burgundies, shows off a simple-to-prepare spring luncheon with flavors as fresh as the table setting.

    Menu

    Strawberry & Spring Onion Salad
    Rosemary Lamb Chops
    Lemon-Thyme Sorbet with Lemon-Coconut Cookies

    Shopping List

    Check your pantry for these necessary items before shopping:

    • Olive Oil (need 3 tablespoons)
    • Dijon-style mustard (need 2 teaspoons)
    • Salt
    • Black pepper
    • Sugar (need 1 cup plus a pinch)
    • Flour (need 1 3/4 cups)
    • Butter (need 1 cup plus 1 1/2 tablespoons)
    • Eggs (need 1 large)

     Produce

    • 1 pound small strawberries
    • 2 medium lemons (for zest and juice)
    • 2 bunches green onions
    • 1 bulb garlic (need 3 cloves)
    • Mixed spring greens (about 5 to 6 ounces)
    • 1 bunch fresh chives
    • 1 bunch fresh dill
    • 1 bunch rosemary
    • 1 bunch lemon-thyme or thyme

    Grocery

    • Champagne vinegar
    • Balsamic vinegar

    Baking aisle

    • Confectioners’ sugar (need 3 cups)
    • 1 (12-ounce) package sweetened flaked coconut

    Butcher

    • 18 baby lamb chops, separated and frenched (about 3 racks)

    Alcohol

    • Dry red wine for cooking
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
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