“These two colors are so embedded in our minds and for such a special reason,” Amanda says. “But that doesn’t mean they can only be used for baby celebrations. Pink and blue create a beautiful palette that has so many purposes.” For this neighborhood luncheon, the color scheme came from two dinnerware patterns: fine bone china that depicts tendrils of blue ivy, and vintage pink ceramic bowls formed to look like cabbage leaves. As a base for the colorful dishware, Amanda opted against an elegant solid-color tablecloth that would have made the visual experience too formal and fancy. Her affinity for pattern, bold pattern to be exact, drove her to cover the table with an overscale blue-and-khaki linen ikat. The foundation sets a stylish yet carefree tone, topped with textural abaca placemats in an octagon shape bordered in navy blue. The play between fancy and fun continues in the accessories. Fine linen napkins—given a personal touch with Marie’s embroidered monogram—are paired with wood-and-bone napkin rings. Bone-color flatware references the napkin rings and tones down the glamorous spirit of the plates and salad bowls. The visual eye candy of the table serves as a teaser for the delicious fare to come. Halibut, topped with artichokes, tomatoes, and olives, is the meal’s centerpiece. It’s accompanied by a fruity cocktail, poppy seed breadsticks served with whipped goat cheese, a salad in the color scheme with pink watermelon radishes, and a tantalizing honey-dripped carrot cake. The fresh flavors dovetail with the lightness of spring, the season when all things—even color schemes—are new again. “We oftentimes make the mistake of thinking that one style doesn’t ‘go with’ another,” Amanda says. “The bottom line is they go together when you put them together. And on a table, with so many elements that repeat again and again, it just works.” Juliska’s “Graham” flute and pink “Vienne” tumbler mingle with the “Olive Twirl” glass from Fête Home. Pink hydrangeas, ranunculus, and stock in wicker and glass containers form a simple yet romantic centerpiece. Recipes by Chef Mary Payne Moran of Hail Mary, Food of Grace

Watermelon-Mint CocktailPoppy Seed Breadsticks with Peppered Goat Cheese Whipped CreamSpinach Salad with Eggs and Watermelon RadishesBrown Butter-Seared Halibut with Artichoke-Olive SauceThree-Layer Carrot Cake with Mascarpone Frosting

Shopping List

We’ve organized a shopping list to make shopping for this gathering menu easier for you. Package sizes are included, so you have enough for duplicated recipe ingredients. Note: Unless specified, when we call for “butter,” we mean the unsalted variety. When we call for “olive oil,” we’re suggesting good-quality extra virgin. When we call for “eggs,” we’re suggesting large eggs. Unless specified, when we call for “milk,” we mean whole-fat milk. Check your pantry for these necessary items before shopping:

¾ cup + 2 tablespoons olive oil 1 tablespoon + ½ cup canola oil ¼ cup red wine vinegar 7 sticks unsalted butterNonstick cooking spray5¼ teaspoons + to taste kosher salt Ground black pepper (to taste)1 tablespoon + to taste cracked black pepperPaprika 2 teaspoons ground cinnamon 6¼ cups all-purpose flour 2 ½ cups + ¾ teaspoon granulated sugar 6 cups powdered sugar 1 tablespoon baking powder 2 teaspoons baking soda 3 teaspoons vanilla ¼ cup milk14 eggs

1 jar or container honey with honeycomb

1 medium seedless watermelon1 bunch mint1 bunch chives1 bunch parsley1 bunch dill1 bunch watermelon radishes8 lemons2 (10-ounce bags) baby spinach2 medium tomatoes8 medium carrots1 onion1 head garlic

6 (12-ounce) cans sparkling water1 package instant yeast1 (2.4-ounce) jar poppy seeds1 (11.5-ounce) container mayonnaise1 (8-ounce) jar Dijon mustard1 (2-ounce) bottle hot pepper sauce1 (24-ounce) package polenta-style cornmeal1 (10-ounce) jar pitted green olives1 (14-ounce) can quartered artichoke hearts1 (12-ounce) package bacon

12 (6- to 7-ounce each) halibut fillets

1 half-pint heavy cream1 (8-ounce) container sour cream1 (8-ounce) package cream cheese1 quart buttermilk1 pint half-and-half

1 (8-ounce) container mascarpone cheese1 (4-ounce) package goat cheese (chèvre)2 ounces Parmesan cheese

1 (750-milliliter) bottle vodka1 (750-milliliter) bottle dry white wine

Watermelon-Mint Cocktails

Total Time: 15 minutes

6 cups cubed seedless watermelon¼ cup fresh mint leaves1 recipe simple syrup2¼ cups vodka¼ cup lemon juiceIce cubesSparkling water, chilledMint sprigs and lemon slices

In blender or food processor blend watermelon until very smooth. If desired, strain juice through fine-mesh sieve to remove any pulp. In 2-cup liquid measuring cup, muddle mint leaves in Simple Syrup until bruised. Strain mint leaves from syrup and discard leaves. In large pitcher combine watermelon juice, mint-infused simple syrup, vodka, and lemon juice. Pour into ice-filled glasses; top with sparkling water. Garnish servings with mint sprigs and lemon slices. For Simple Syrup: In small saucepan combine ½ cup each sugar and water. Bring to simmer; stirring to dissolve sugar. Let cool. Chill before using. Makes 1 cup. Note: To intensify the watermelon in this refreshing cocktail, try it with watermelon-flavor vodka.

Poppy Seed Breadsticks with Peppered Goat Cheese Whipped Cream

Instead of whipping cream until it becomes thick and butterlike, stop short to make a creamy whipped spread that melts into warm breadsticks. Total Time: 1 hour 40 minutes

1¼ cups warm water ¾ teaspoon sugar ¼ teaspoon honey 1 package instant yeast 2 tablespoons unsalted butter, melted 1 tablespoon canola oil 3¼ cups all-purpose flour 1½ teaspoons kosher salt 2 egg whites, lightly beaten 2 tablespoons poppy seeds Kosher salt

Peppered Goat Cheese Whipped Cream:

1 cup heavy cream1/4 cup finely crumbled goat cheese (chèvre)1 tablespoon cracked black pepperKosher salt

In large mixing bowl combine warm water, sugar, and honey. Let stand 2 to 3 minutes or until dissolved. Add instant yeast. Let stand about 10 minutes or until frothy. Stir in melted butter and canola oil. Sprinkle 1 cup of the flour and the 1½ teaspoons salt into yeast mixture; stir together using wooden spoon. Stir in as much of the remaining flour as you can. Turn dough onto lightly floured surface. Knead in enough of the remaining flour to make moderately stiff dough that is smooth and lightly tacky but not sticky. Oil a large bowl; place dough in bowl, turning to coat, and cover with plastic wrap. Place in warm spot and let rise about 45 minutes or until doubled. Preheat oven to 375°F. Lightly grease a baking sheet. Divide dough into 24 golf ball-size pieces. On lightly floured surface, roll each piece into an 8-inch-long rope. Place ropes ½ inch apart on the prepared baking sheet. Using pastry brush, lightly coat tops of breadsticks with egg whites. Sprinkle with poppy seeds and kosher salt. Bake about 20 minutes or until golden brown. For Peppered Goat Cheese Whipped Cream, place cream in a large bowl. Beat with an electric mixer on medium to high until soft peaks form. Gently fold in goat cheese, 2½ teaspoons of the black pepper, and the salt. Sprinkle the remaining black pepper on top. Serve with breadsticks. Makes 24 breadsticks.

Spinach Salad with Soft-Boiled Eggs and Watermelon Radishes

Hands On: 30 minutes Total Time: 1 hourNote: Toss this salad with the vinaigrette just before serving so it stays crisp, and serve the ranch dressing on the side. Extra ranch dressing can be used as a vegetable dip.

½ cup mayonnaise½ cup sour cream1/3 cup buttermilk3 tablespoons chopped fresh chives2 tablespoons lemon juice2 tablespoons chopped fresh parsley1 teaspoon chopped fresh dill1 clove garlic, minced¼ teaspoon kosher salt2 dashes hot pepper sauce1 pinch paprikaFreshly ground black pepper

¼ cup red wine vinegar1 tablespoon lemon juice¼ teaspoon Dijon mustard½ cup olive oil

12 cups baby spinach, stems removed1 cup chopped bacon, crisp-cooked½ cup thinly sliced watermelon radishes¼ cup chopped fresh chivesKosher salt and cracked black pepper

In medium bowl whisk together mayonnaise, sour cream, buttermilk, chives, lemon juice, parsley, dill, garlic, salt, hot pepper sauce, and paprika. Season to taste with pepper. Cover; chill until ready to use. Store dressing in airtight container in the refrigerator up to 3 days. In small bowl whisk together vinegar, lemon juice, and mustard. Add oil in thin stream, whisking until incorporated. Set aside until ready to use. Whisk before using. Bring a medium saucepan half full of water to boiling. Using slotted spoon, lower eggs into water. Reduce heat to maintain gentle boil. Boil 6 minutes for soft-boiled or 8 minutes for jammy (not set) yolks. Transfer eggs to bowl of ice water. When cool enough to handle, peel eggs. Halve or quarter eggs. In large mixing bowl combine baby spinach, bacon, radishes, and half of the chives. Drizzle with red wine vinaigrette; toss to coat. Season with salt and pepper. Arrange salad on a large platter or plates. Top with eggs and remaining chives. Drizzle some of the ranch dressing over salad. Makes 12 servings.

Brown Butter-Seared Halibut with Artichoke-Olive Sauce

Hands On: 45 minutes Total Time: 45 minutesHave everything prepped before you make this recipe. All the elements are easy to make, and it goes together quickly because you overlap steps.

3 cups water¼ cup unsalted butter2 teaspoons kosher salt1 cup polenta-style cornmeal½ cup finely shredded Parmesan cheese¼ cup half-and-half

2 tablespoons olive oil1 cup chopped onion4 cloves garlic, minced1 14-ounce can quartered artichoke hearts, drained and patted dry1 cup pitted green olives, halved or quartered½ teaspoon kosher salt2 medium tomatoes, seeded and chopped (2 cups)2 cups dry white wine¼ cup chopped fresh Italian parsley¼ cup lemon juiceKosher salt and cracked black pepper

12 (6- to 7-ounce) halibut filletsKosher saltNonstick cooking spray6 tablespoons unsalted butterGood-quality olive oilLemon wedges

In 4- to 5-quart pot bring the water, butter, and salt to boiling. Gradually sprinkle in cornmeal. Reduce heat to medium-low. Cook, uncovered, 30 minutes or until thickened, stirring occasionally. Just before serving, stir in Parmesan and half-and-half. Preheat oven to 400°F. For Artichoke-Olive Sauce In very large skillet heat 2 tablespoons oil over medium. Add onion and garlic. Cook 3 to 4 minutes or until softened, stirring occasionally. Stir in artichoke hearts, olives, and ½ teaspoon salt. Cook and stir 3 minutes. Add tomatoes; cook 2 minutes. Add wine. Bring to boiling; reduce heat. Boil gently, uncovered, 12 minutes, stirring occasionally. Stir in parsley and lemon juice; season to taste with additional salt and pepper. Brown Butter-Seared Halibut While sauce is cooking, season halibut with salt. Coat large shallow baking pan with cooking spray. In large nonstick skillet heat 2 tablespoons of the butter over medium-high until browned. Add 4 halibut fillets. Cook about 2 minutes or until one side is browned. Transfer to the prepared baking pan, browned side up. Repeat with remaining butter and halibut. Drizzle any remaining browned butter over fish in pan. Bake about 6 minutes or until fish flakes easily. To serve, spoon polenta onto serving plates. Top with halibut and Artichoke-Olive Sauce. Drizzle with olive oil and serve with lemon wedges. Makes 12 servings.

Three-Layer Carrot Cake with Mascarpone Frosting

Hands On: 20 minutes Total Time: 1 hour 45 minutesLook for honey with a good chunk of honeycomb in in the jar or container. Use a fork to break up the honeycomb to scatter over the top of this impressive cake.

Nonstick cooking spray3 cups all-purpose flour1 tablespoon baking powder2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon kosher salt2 cups granulated sugar1½ cups butter, melted½ cup canola oil6 eggs3¾ cups shredded carrots2 teaspoons vanillaHoney with honeycomb

4 ounces cream cheese, softened1 cup unsalted butter, softened2 tablespoons mascarpone cheese, softened1 teaspoon vanilla6 cups powdered sugar¼ cup milk

Preheat oven to 350°F. Coat three 9-inch round cake pans with cooking spray. In a bowl stir together flour, baking powder, baking soda, cinnamon, and salt. In large mixing bowl combine sugar, butter, and oil; beat with an electric mixer on medium until well combined. Add eggs, carrots, and vanilla; beat until combined. Add flour mixture; stir until well combined. Divide batter among prepared pans. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; let cool 30 minutes. In large mixing bowl beat cream cheese with electric mixer on medium to high until light and airy. Add butter, mascarpone, and vanilla; beat until combined. Add powdered sugar, 1 cup at a time, beating well after each addition. Beat in milk, 1 tablespoon at a time, to reach desired consistency. To assemble, place one cake round on serving plate. Top with 1 cup Mascarpone Frosting. Spread frosting to edges of cake allowing it to spill over sides in places. Repeat for next layer. Top with last cake round. Spread thin coat of frosting on top of cake. Chill 30 minutes. Spread remaining frosting on top of cake allowing some frosting to spill over sides. Break honeycomb into large chunks over cake. Allow honey to drip from comb over cake. Makes 12 servings.