A Tale of Springtime at the Table
A daffodil-inspired guide to hosting an April lunch
Spring is my favorite season for hosting — flowers are in full bloom, friends are eager to leave their homes, and green produce comes out of hibernation. Together, this creates the perfect recipe for hosting a meal.
This weekend, I watched Eric Rohmer’s A Tale of Springtime for the first time. The film is a wellspring of seasonal visual inspiration, from the verdant exterior shots to the Vienna Secession-inspired, creamy interiors. Potential romance blossoms alongside the yellow flowers in the garden, with the spaces reflecting the emotions at play. Though several of the most important scenes of the film occur around the dining table, food itself does not play a central role. Still, the mise en scene left me dreaming up table settings.
In April, I let florals do most of the heavy lifting in setting the tone for a gathering. This month, I’m leaning into the yellow, white, and orange hues of springtime daffodils. Seeing the yellow flowers popping up in the beds surrounding Gramercy Park is always a first sign of hope for the warm weather to come. The Union Square Farmers Market on Saturdays has the best variety and tends to offer bulk discounts.
To highlight the daffodils, I choose a tablecloth and napkins with muted orange and yellow shades — in a similar color family as the flowers, but enough of a contrast that the daffodils remain the focal point. I’d keep everything else simple: creamy white dinnerware, ivory candles, a wood-toned basket, and delicate drinking glasses with a subtle reference to the tulip shape.
In the depths of a frosted glass Etsy search after a deep dive on Lalique vases, I came across these candlesticks that mimic the shape of daffodils and couldn’t help but purchase them.
Underwater Weaving’s products feel like Easter baskets for grown-ups. You can even attend a workshop to weave your own. The joys of adulthood.
Similar to the table setting, I like to keep things simple in feeling. During this time of year, I open a window and rely on the cross-breeze to carry the delicate, sweet scent of the flowers to set the tone.
My album of choice during this time of year is VH1 Presents: The Corrs, Live in Dublin (2002). It was one of the most played discs in my parents’ CD binder when I was growing up, and it never fails to make me happy. My sister made an amazing playlist titled Spring Vibe several years ago that has several songs from this album along with Sixpence None the Richer, The Cranberries, Dido, and more. I have it on repeat at the first sign of warmer weather.
Or, if you’re wholeheartedly committed to a theme (and a bit insane) like me, haunt your guests by playing Stravinsky’s Rite of Spring. Better yet, plan the entire gathering to watch the Pina Bausch version. The haunting beauty and savage grace makes for great conversation over lunch!
When spring rolls around, I find myself wanting to focus on lunch instead of dinner. Hearty winter roasts give way to lighter lunches that leave plenty of time for an afternoon walk or glass of wine outside afterwards. Here are a few dishes I’ve made this month and are perfect for hosting:
Nigella’s Chicken and Pea Traybake - a delicious and easy meal (with minimal prep) for when people are coming over from the queen of non-fussy hosting. Serve with potatoes or a salad with shaved asparagus and a zesty dressing.
Canal House Leg of Lamb served with Mint Jelly - I made this sensational lamb recipe on Easter and it was a hit. Though not available online, their take on mint jelly in the Canal House cookbook is a little sweet, a little savory. Don’t be intimidated by lamb, this was easy!
Frisée Salad with Bacon Lardons, Blue Cheese, and a Poached Egg - inspired by the Country Frisée salad at the Odeon, I made this salad for Easter as well with a chive dressing.
Spring Quiche - don’t let the linked article’s title fool you, I make quiches year-round. To make it feel more spring, just add asparagus!
New Potatoes with Salsa Verde - a go-to recipe year-round, but especially good this time of year with new potatoes. Keep an eye in your inbox for the recipe!
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