We love it when we can feature new talent and today is a very good day. We want to present a lady named Svitlana. She is so creative and the owner of the Art de Fete. She knew we were interested in entertaining and that is her forte—making things look beautiful and helping guests to feel both surprised and comforted. She is our “guest editor” and presents a great picture gallery on Easter—using photographs and some important tips for making the most of your table.
Following is a little about our guest in her own words. We know you will love her and will want her to come back again just as we do.
My name is Svitlana and I must confess, four years ago I didn’t know what fennel was – or asparagus, kale, celery root, artichokes or cranberries, and could never have fathomed eating them.
I came to the United States in 2007 as a graduate student from Ukraine and earned a Master’s Degree in Political Science. My food adventures began when I met my husband and we began exploring the food scene in NYC and other great cities around the world.
I quickly learned that cooking is an art form. I became inspired to create not only excellent food but also elegant, luxurious presentation – a Fete.
Sophisticated food, smart preparation, and elegant entertaining became my passions. I love to challenge myself in the kitchen and entertain guests at home. After encouragement from friends and family, I decided to start Art de Fete to share these passions.
I plan meticulously, research extensively, use interesting ingredients, and choose decorations and wine pairings. While the recipes featured on my blog are sourced from different cooking shows and magazines, I tend to add my twist discovered through trial and error. Because I am a visual person, I devote as much attention to the presentation of each dish as I do to ingredients and preparation. I never follow the rule of “do not test new recipes on your guests” but our friends and family have yet to complain. However, my husband is my ultimate guinea pig, as well as advisor, editor and best friend.
"I devote as much attention to the presentation of each dish as I do to ingredients and preparation."
I created Art de Fete with the hopes that I can help others who share my love for food and elegant home entertaining. I design full dinners and recipes with step-by-step directions and detailed photos, thematic décor and music – everything needed for a celebration at home! I’m confident that you will find Art de Fete useful in elevating the elegance of your dinners. With a bit of curiosity, some planning skills and desire to experiment, you’ll never have a dull moment!
Cook, conquer, entertain, and enjoy – joie de vivre!
Easter Table Decor
1. This year’s our Easter table décor was quite a departure from the traditional pastels and trappings - no baskets stuffed with candy and bunny displays. I set the ambiance and décor with jewel-toned color combinations and effortless sophistication. Deep fuchsia, dusty pink and golden-colored eggs are streaming down the center of our Easter tablescape while simple blooming plum branches finished the look.
Set Up Your Buffet
2. Set up the buffet on your credenza, console table or kitchen isle using nature as your inspiration and greet your guests in style with bubbly Champagne or chilled Californian wines. Use the abundance of spring flowers and green moss available now and improvise with objects you have at home like antique books, wooden boxes and jars to create a visually inspiring Easter decor.
Glass Bell Jars
3. Build you party essential pantry with various size and shape glass bell jars and apothecary jars. I filled my Apothecary Jars with natural green moss which symbolizes spring awakening and spray-painted eggshells for some Easter spirit and ambiance.
Use Iconic Elements
4. The bunnies so tastefully depicted on the salad plates, truly capture the spirit of the Easter holiday in a cultured way and in part served as an inspiration for this elegant tabletop décor.
Spring Branches Add Grace
5. There is something so graceful and simple about spring branches studded with little blossoms. As our Easter table centerpiece I chose light brown curly willow and plum branches with light fuchsia-colored blooms. This arrangement really added a dramatic visual element to the table busy with more traditional (albeit sophisticated) Easter trappings.
6. What came first, the chicken or the egg? This rhetorical question which for centuries raised eyebrows of many philosophers and curious minds alike is finally answered here. The eggs - and lots of them, at least when it comes to our Easter table décor. I spray painted these hollowed-out eggshells (I bought them on EBay) with jewel-toned colors for some stunning effect!
Use Your Antiques
7. Bring in some cool antique pieces into your Easter table décor. I used Victorian mother-of-pearl steak knives and silver plated egg cup holders that I found in the amazing antique stores in New Orleans for my oh-so-devilish smoked salmon eggs with osetra caviar (the recipe is coming up soon on the blog).