A classy St. Patrick’s Day dinner party seemed like a perfect fit for this month’s Fraîche Table dinner. Filled with springy green and white flowers, touches of gold, and an Irish-inspired menu, I love the way it turned out!
St. Patrick’s Day is such a fun holiday to celebrate, and while I love the leprechauns and rainbows, I thought it would be nice to change it up a bit and put together a green-inspired dinner party that still feels festive! I may still have to throw a separate party for Charles, he was missing the green beer :). Truth be told I found that there was so much of that inspiration already on the web that I wanted to create something a bit unique!
Entertaining can be intimidating, and pulling together a seamless dinner party isn’t always as easy as it looks. Timing and preparation are everything, which is why we’ve included it ALL here for you!
From a hostess schedule to a grocery list all the way down to suggested wine pairings (as selected and curated by local sommelier and wine expert, Matt Wentzell of Experience Wine Tours) and how to dress your table (and yourself!), it’s all here. Being prepared means that your guests will be taken care of, but quite frankly, more important than that, YOU will have a good time! And that matters. Like, a lot.
I hope you have so much fun celebrating St. Patrick’s Day with your friends and family, whether that means leprechauns, rainbows and green beer, or bunches of white tulips and local wine!
Here’s the full guide my friends!
I’ve never done an all-green flower display before and I have to say that I LOVED it! Not only is greenery less expensive than blooms, but it was so showy and springy – just what we need at this time of year (as I write this a fresh layer of snow is coating the ground… bring on the tulips!).
The lovely talented ladies at Byland’s helped us pick out exactly what we needed. You can use your imagination, but we used a combination of:
- white stock
- white snap dragons
- white tulips
- white lisianthus
- green triachlium (looks like soft green moss)
- baby’s breath
- white wax flowers
- leather leaf (looks like fern)
- green bell (lepidum) – the wispy greenery also used with the napkins
- viburnum (they looks like mini green hydrangeas
We used a mixed selection of vintage green and white bottles of varying heights and sizes (Mason jars and glasses would work as well) – you can find these hidden gems at vintage, thrift and antique stores (or I searched on Etsy and found a bunch)! They are so gorgeous! Truly you can use whatever you have on hand; even some pasta jars are so pretty when you tear off the label!
We decided to skip a tablecloth for this one as I have a white wood table (it was custom made, here is the source), but you can use a white tablecloth if you like that look and your table is another finish. We used layers of white and green with a touch of brass and gold. Here are all of the elements that we used to create the look!
- gold chargers
- white dinner and salad plates
- white napkins
- neutral twine (with a sprig of Irish green bell as an accent)
- brass and clear glass candle holders
- white candles (candle sticks, pillar candles and votives)
- green, blue and clear bottles
- wine glasses
- small bistro tumbler glasses
- vintage cutlery
SHOP TABLETOP ESSENTIALS
We wanted to keep the menu on the more casual, lighter side (always plant heavy!) with plenty of bright colours! Of course, I was at it again with the cookie cutters, this time a clover shaped one 😉 – they are the easiest way to add a fun seasonal element to a meal. The menu is designed for 6 people but you can adjust accordingly.
We included local BC wine pairings with every course and a grocery list and workbook schedule to take the heavy lifting out of the meal. The idea is to have as little to do as humanly possible when your guests walk through the door!
The meal starts with a beautiful veggie platter with homemade dips (let’s be real, everyone can use a few extra veggies at this time of year) followed by a Potato Broccoli Soup with warm Irish Soda Bread and an entree that can be completely prepared in advance the day before, a hearty Lentil Shepherd’s Pie. To end it all we have an Avocado Lime Nice Cream that is deliciously bright and creamy at the same time.
Below is a menu to print off: we recommend printing it on a thicker paper stock and choosing the option to print 4 per page in your printer settings (choose ‘copies per page – 4’) to make the menus a smaller size that fits better on the plates.
SHOP KITCHEN ESSENTIALS
St. Patrick's Day
Appetizer: Local Veggie Platter with Homemade Dips
Suggested Wine Pairing:Unsworth Vineyards Charme De L’lle Sparkling N/V British Columbia
Suggested Wine Pairing: Coolshanaugh Chardonnay 2016 BC VQA Okanagan Valley by Okanagan Crush Pad Winery
Main Course: Lentil Shepherd’s Pie
Suggested Wine Pairing: Painted Rock Estate Winery Red Icon 2015 BC VQA Okanagan Valley
Dessert: Avocado Lime Coconut Ice Cream
Suggested Wine Pairing: Jackson-Triggs Riesling Reserve Icewine 2016 BC VQA Okanagan Valley
THE HOSTESS SCHEDULE
TWO DAYS BEFORE
- Buy flowers
- Purchase wine (and beer!)
- Grocery shopping (download list here)
- Iron linens
- Pick outfit!
- Set table and arrange flowers
- Make Soup
- Make Croutons
- Prepare Veggie Platter
- Make Dips
- Prepare Shepherd’s Pie
- Make & freeze ice cream
- Bake Soda Bread (place it in the oven 20 minutes before guests arrive ideally so it’s served warm from the oven!)
- Guests Arrive:
- Serve Veggie Platter with Dips with the bubbly
- Heat Soup and serve with the croutons (if using) and soda bread with butter or vegan butter
- Bake Lentil Shepherd’s Pie
- Remove Avocado Nice Cream from freezer 20 minutes before serving to soften
- Serve Avocado Nice Cream with Ice Wine
Thank you to the BC Wine Institute for partnering with us on this post! For more information on the wines and selections, visit WineBC.com’s Perfect Pairings for professional tips and advice on BC wine pairing.