As we enter the spring season we couldn’t help but be inspired by all of the beautiful flowers coming our way! Now’s the time to clean off the patio and start planning a casual, yet elegant, garden party get-together with friends.
To help you get started, we’ve pulled together a look with our Chippendale Dining Set along with some delicious, must-try recipes and printable name tags you can use at your next party.
We love the contrast of organic flower shapes with the architectural details of our Chippendale Collection. If you happen to have a smaller patio or garden space the Chippendale 5-Piece Dining Set is the perfect cozy set for a light lunch.
Looking for more seating? We also offer this style in a Chippendale 7-Piece Dining Set.
For our color palette, we were inspired by the bright colors of popular garden flowers — rosy pinks, soft yellows, pale blues. We also added in a few neutrals and wood textures to balance the colorful florals.
Tip: Take a look around your space to create your own unique color palette. You can bring in flower pots and vases filled with your favorite florals or pull inspiration from newly sprouted flowers in your garden.
For more inspiration, check out our Backyard Garden Party Pinterest board.
Floral Party Favors
It wouldn’t be a proper garden party without fresh flowers! Sticking with our theme, we chose shades of pinks and yellows.
For an extra special touch, we arranged flowers in teacups for each place setting (you could also duplicate this idea but with small plants such as succulents). Guests were even able to take the mini arrangements home with them.
Tip: Search for unique teacups at your local antique or secondhand shop. If arranging flowers, first fill them with water and then use them as bud vases.
For a personal touch, we also included a floral place card for each guest (download your own).
Garden Party Menu
We tied our table settings into our color scheme with soft blue and yellow plates, then pulled in pinks with our food and beverage selections.
We served savory salmon spinach rolls, homemade sparkling rosewater lemonade, and a delicious rose almond cake for dessert (keep scrolling for the recipes).
Salmon Spinach Rolls
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 2 oz cream cheese, softened
- 1 clove garlic, crushed through a press
- salt and pepper
- 6 sheets, frozen phyllo dough, thawed
- 1/2 stick unsalted butter, melted
- 4, 6 oz skinless salmon fillets
- Preheat oven to 425° F. In a small bowl, combine spinach, cream cheese, and garlic — season with salt and pepper.
- Lay 1 sheet phyllo dough on a work surface and lightly brush with butter (keep extra phyllo covered while you work). Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets of phyllo dough and more butter to make 4 stacks total.
- Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter.
- Bake salmon puffs on a parchment-lined baking sheet until golden brown, about 10 minutes.
Tip: If you have trouble finding phyllo dough, you can use puff pastry as a substitute. It works just as well! Original recipe from Martha Stewart.
Sparkling Rosewater Lemonade
- 1 cup fresh lemon juice
- 1/4 cup (or more) sugar
- 3 tsp. raspberry preserves (optional)
- 3 Tbsp. lemon syrup
- 6 oz sparkling water
- 1 1/2 Tbsp. rosewater
- In a medium-sized jar with a wide lid combine the lemon juice and the sugar. Stir until the sugar dissolves. Taste and add more sugar if desired.
- Add the raspberry preserves and stir. Seal the jar and place in the refrigerator.
- To make the lemonade, add 3 Tbsp. of the lemon syrup to each glass. Add ice and pour in the rosewater and top with the sparkling water.
Original recipe from A Communal Table
Rose Almond Cake
- 1 cup all-purpose plain flour (plus extra for dusting)
- 6 large eggs
- ¾ cup superfine sugar (plus extra for dusting rose petals)
- ½ cup ground almonds (we used almond flour)
- 1 tsp rose water
- 3 tablespoon unsalted butter, melted and cooled
- vegetable oil, for greasing
- 1 egg white
- fresh unsprayed rose petals
- ¾ cup powdered sugar
- ½ tbsp rose water
- edible pink food coloring, if desired
- Preheat the oven to 350° F. Brush the inside and rim of a 10″ round ring tin with vegetable oil. Dust with flour, then shake out any excess.
- Whisk the eggs and sugar together in a large bowl until the mixture has a thick and mousse-like consistency, doubling in volume. Sift over the flour and ground almonds then carefully pour the rose water and melted butter around the edge. Fold everything together gently using a large metal spoon, making sure that all of the flour has been incorporated.
- Spoon into the prepared tin and bake in the oven for 25-30 minutes until the top springs back lightly when pressed. Allow the cake to cool in the tin for 5 minutes, then gently ease the edge of it away from the tin. Turn out onto a wire rack and allow to cool completely
- Lightly beat the egg white in a small bowl until frothy then use to brush over each rose petal. Dust with superfine sugar.
- For the icing, mix together powdered sugar, rosewater, and about 2 teaspoons of water. Stir until smooth. Add a drop of pink food coloring and stir until it’s the shade you desire. Drizzle over cake. Decorate with the rose petals and allow to set before serving in slices.
Tip: We converted this recipe from European measurements to American. If you’d like to see the original recipe, check out the original recipe.
If you happen to test out the recipes, let us know what you think!
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