Well, hello! I’m here to share my outdoor brunch setup today! It’s been a dream come true partnering with At Home for this post. As soon as we had our FIRST warm day, I started the process of painting, planting, cleaning and decorating this space and it’s finally ready for some outdoor entertaining! I’ve linked items below, but be sure to head in store to shop before the Spring sale ends!
Since we moved during the pandemic last summer, most of my close friends have still not been over to visit our new home. We’re really looking forward to hosting a bunch of outdoor gatherings and pool days with friends and family this spring and summer!
Today, I’m sharing tips for making a brunch setup that looks really elaborate, but is actually super simple to set up.
The first thing I did was set up a few brunch-themed snack boards. These look so pretty—like a fancy hotel buffet. They’re also the easiest thing to make! Just buy an assortment of breakfast foods (as you can see here, we mainly bought pastry items and fruit) and arrange them on some pretty charcuterie boards. I found two spinning boards from At Home in wood and marble and a smaller decorative cutting board that were the perfect base for my setup.
Links: Table Runner / Outdoor Rug / Outdoor Pillows / White Plates (11″ and 8″) / Nob Glasses (19 oz. and 14 oz.) / Acrylic Pitcher / Marble Lazy Susan / Wood Lazy Susan / Cheese Board / Pink Napkins / Pink Speckled Vase / Cane Wrap Vases / Votive Candles
OK! Let’s talk about iced coffee! My favorite cold brew that you can buy at the grocery store is Stumptown. You can also make your own cold brew. To make a cold brew iced coffee, put your coffee grounds in a French press with water (1 tablespoon coffee per 1 cup water). Let the grounds sit in the water at room temperature or in the fridge for 10 hours (overnight is cool) and do not press it until the end.
I love making my own simple syrups. Here’s how you do it!
Combine equal parts sugar and water (I typically do 1 cup sugar and 1 part water). Add a dried or fresh ingredient to the sugar/water as it dissolves and simmers to add flavor. For rosemary, I added one sprig rosemary and to another batch, I added a pinch of dried lavender buds, and then to another batch, I added one vanilla bean.
Here are my finished syrups. I displayed them with fresh cream and cold brew for a “make your own’ coffee bar!
Thanks so much for reading today! I had so much fun working on this party inspiration for you. Please let me know if you have any questions in the comments! xx- Elsie
Credits//Author: Elsie Larson. Photography: Amber Kelly. Project Assistant: Collin DuPree. Photos edited with A Color Story Desktop.
Author / Contributor: Elsie Larson