Category: Menu

Categories
Menu

The Masters Champions Dinner, Reimagined at Home

Every year, the Masters Champions Dinner is one of those menus I find myself thinking about.

It’s personal. It’s rooted in tradition. And it reflects the taste of the player hosting that year.

This year’s menu — designed by Rory McIlroy — leans classic and a little indulgent. Comfort food, elevated just enough, with a nod to both Southern staples and Irish heritage.

This year’s menu also struck me as an exciting opportunity to replicate as a dinner party at home.

The Menu

The menu is an ambitious one – I didn’t follow Rory’s menu exactly, making a few key changes I’ve noted below. I did decide ultimately to skip the tuna carpaccio with foie gras – with just me cooking, I needed to cut somewhere!

• Ricotta Toasts with Plums, Balsamic & Hot Honey (swapped peaches for plums since peaches are currently unavailable in the northeast)
• Panko Crusted Shrimp with Spicy Sauce (swapped out for tempura shrimp)
• Bacon-Wrapped Dates with Goat Cheese & Almonds (sprinkled almonds on top rather than stuffed – my dates were small and I liked the visual texture of almonds sprinkled on top)
• Beef Sliders with Caramelized Onion Jam & Garlic Aioli (swapped elk for beef since elk is a little more challenging to find for many people)

• Steak with butter and herbs & Roasted Salmon (served together vs. an option as in Rory’s menu)
• Irish Champ
• Sautéed Brussels Sprouts
• Glazed Carrots with Brown Butter
• Crispy Vidalia Onion Rings (storebought!)

• Sticky Toffee Pudding with Vanilla Ice Cream

Hosting Notes

This isn’t a menu I would cook every weekend. It’s more involved than I’m typically drawn to, and less balanced in heaviness, texture and especially color, than I would typically put together.

But there’s something valuable in cooking outside of your instincts.

It pushes you to think differently about balance, pacing, and what makes a meal feel complete. And at the end of the day, that’s what this was — an experience.

What I’d Do Differently

If I were approaching the menu again, I would definitely simplify – less appetizers, more store bought opportunities, perhaps just steak vs. steak and salmon? I would think about how to get more color into the appetizers.

This menu was overall more formal than my usual – as I was plating the appetizer course with all apps on individual plates I was wishing I had done smaller portions. Something to consider when you make this menu!

Categories
Holiday Menu

A Spring Easter Dinner Party Menu

Easter has always felt like a quieter kind of gathering.

Not as structured as the holidays at the end of the year, not as casual as summer — something in between. Early spring, when everything is just starting to come back to life.

This is the kind of menu I’m drawn to for Easter: fresh, layered, and a little more relaxed. A table that feels abundant without being heavy. Dishes that can mostly be prepared ahead, so you’re not tied to the kitchen when people arrive.

This is how I’m hosting Easter this year.

two plates of food for easter dinner on white table cloth with flower centerpiece

The Menu

• Whipped Goat Cheese with Hot Honey & Pistachios
• Roasted Garlic Hummus
• Shaved Asparagus & Fennel Salad with Parmesan & Almonds
• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon, Herbs & Pistachios
• Shaved Zucchini Ribbon Salad
• Lemon Cake Raspberry Trifle

Bright. Herb-forward. Seasonal without trying too hard.

sliced pork on platter plated over citrus

How I Built This Menu

When I think about an Easter table, I want balance.

Something creamy to start.
Something crisp and fresh.
A main that feels special but not complicated.
And sides that bring texture and color without competing.

This menu works because:

• The goat cheese can be made ahead
• The farro holds beautifully at room temperature
• The herb sauce can be prepared the day before
• The trifle is fully assembled ahead of time

Which means the only real focus on the day of is the pork and assembling the salads.

That’s intentional.

Hosting well is about giving yourself space to be present.

table set with white linens

Why This Menu Feels Like Spring

Spring menus are about restraint.

Instead of heavy sauces or rich sides, everything here leans fresh:

Herbs in the sauce and farro
Citrus in the vinaigrette
Crisp vegetables shaved thin
Light, layered dessert instead of something dense

It’s the kind of table that feels like a shift in season.

A Note on the Main

I originally planned this menu with pork tenderloin — something quick and classic.

But sometimes hosting looks like adapting in real time.

When my store was out, I used a pork butt instead and adjusted the cooking approach. It turned into something a little more relaxed and generous, which honestly felt more aligned with the table.

That’s part of hosting too.

pork butt in pot

Dessert, Simplified

There was a time I would have made every component of this dessert from scratch — including the cake.

Now, I choose differently.

For this trifle, I used a good store-bought lemon cake and focused my time on the raspberry layers and mascarpone cream.

It’s still thoughtful. Still layered. Still beautiful on the table.

Just without the extra pressure.

raspberry lemon cake trifle in trifle dish

Hosting Notes

If you’re hosting Easter, you don’t need to do everything.

Pick a few elements to make from scratch. Let other things be simple.

Set the table early. Open a bottle of wine before guests arrive. Keep the menu moving but not rushed.

The goal isn’t perfection.

It’s a table people want to linger at.

table set with white linens
Categories
Menu

Green, But Make It Chic: A Spring Dinner Party Menu

Green in early spring can easily feel predictable. But when we look at the different layers thoughtfully, from the herbs, citrus, to pistachios, it becomes something else entirely. Fresh without being loud. Seasonal without being thematic. Intentional but not fussy.

Here’s how I’m hosting in March, when I’m ready for spring to start peaking through.

chicken on platter served on table

This menu that leans into green, but in an elevated way that’s not putting shamrocks into your face.

table setting with green and white plates, floral centerpiece on green and white patterned tablecloth
various plates of food from spring dinner party menu

The Menu

• Whipped Herbed Yogurt with Chili Crisp
• Butter Lettuce Salad with Avocado & Snap Peas
• Lemon Shallot Chicken Thighs
• Crispy Smashed Potatoes & Roasted Broccolini
• Pistachio Ice Cream with Chocolate Pistachio Bark
• Crisp White Wine

Screenshot

In every element, we’re thinking about overlapping flavors and ingredients to bring it all together in a menu that feels cohesive.

Shop my table

Categories
Menu Recipes

Sunday Funday Menu

So the saying goes, “A Sunday well spent brings a week of content.” I love spending our Sunday’s with friends and family. It’s such an enjoyable way to round out the week and get one last recharge in before the chaos of a new week.

Keeping Sunday entertaining easy and simple is so important, not just for you as a hostess but for your guests. You want to make them feel comfortable and like they’re getting their last dose of relaxation in before their week, too. I am loving this menu for a great Sunday lunch.

 

I’m all about casual entertaining (okay, china and a beautifully set table 100% has its place and I’m super into that, too). Keeping things casual sends a signal to your guests that they can just relax, be themselves, be comfortable. A simple menu packs a punch when all the flavors go from one dish to the next – it’s like a good playlist or a great story. Putting together this menu, I thought about each flavor in the dishes working together. I’m not a big fan of say, cheese and crackers for an appetizer and ground beef tacos for the main dish – a little jarring for my taste.

Stay casual by picking a palette – keep the colors in the same family and stack up your dishes and utensils for an easy grab. A stack of dishes to me is a little bit more like, “hey thanks for joining us for our usual dinner.” What’s better than having your friends join you for an every day kind of meal?

I have a sick stash of mason jars around the house and use them for everything – smoothies, flowers, and here, utensils. I always throw utensils in a mason jar. What could be more casual?