Setting the Easter Table

Today is the day I'm doing my food shopping and setting our table for Easter dinner. In last week's blog I mentioned my planned menu; complete with Stonewall kitchen recipes - of course! Today is all about setting the table. Why am I doing this so far ahead of time? 1) I'm just a tad obsessive. 2) We'll be a BBQ tomorrow so I can't get it done then!



Table Setting 101 (Before the guests arrive)
• Iron table linens at least one day ahead of time
• Set the table with all plates, napkins, silverware, & glasses
• Plan out your serving platters. Make sure they'll fit on the table and decide which foods will fit best on each dish

You can simply set the table, or you can be creative with centerpieces, flower arrangements & folded napkins. We have a great step-by-step guide for creating this cuttle little bunny napkin!

















Another option, if you find the thought of folding many tiny bunnies to be a bit much, is to simply place the napkin between the dinner & salad plate, like this.



We're wishing all of you a Happy Easter Weekend!

Lights, Camera, Action

Just wanted to let you all know that we are looking forward to an exciting day in our Cooking School today. We are noticing lights and cameras and crew in our Cooking School. PBS is here and it's because Cynthia Finnemore Simonds is cooking in the School today and PBS is filming the class for her show. We are thrilled to be part of the action and to host such a respected author!

Cynthia Finnemore Simonds is the author of Fresh Maine Salads, Superb Maine Soups, and Delicious Maine Desserts; cookbooks from Down East Books. She is currently in production with "Fresh to Flavorful," her own cooking show on PBS and a nationwide project featuring the myriad of stories that depict the Agriculture here in America.

Check out our Cooking School schedule.