This spring brunch was styled and executed for Rue Magazine as a way for readers to get inspiration for their own seasonal events. The idea was to create a table-setting and menu that honored the fresh flowers and ingredients of March and April. The napkins and silverware are tied with natural twine and a small hint of greenery. The flowers were chosen for their wild and effortless look.
The menu consisted of home-made granola, leek and gruyere scrambled eggs, Cesar salad and bacon. We also came up with a signature cocktail made with gin, simple syrup, lime, cucumber and rosemary.