A couple of weeks ago my mom, aunts, and I hosted a bridal shower brunch for my cousin Sarah. I did most of the planning, from the invites to the tissue paper dahlias, but had major help from the team on the set up. My aunt Kathy arranged the flowers, while another aunt created the playlist, and a third supplied the wine. Everyone did some of the cooking!
The menu consisted of an assortment of crostini and quiche, along with a giant salad, asparagus tart, red velvet cupcakes, and sugar cookies. The favors were an old family favorite: gingersnaps. The bride doesn’t drink so I made three flavors (strawberry, blackberry, and blueberry) of a fruit-vinegar mixer known as a shrub. Guests could mix the shrub with sparkling water, sparkling apple cider, or sparkling wine. It was refreshing and fun for everyone to try the different flavor combinations.