As you get a little further into the spring, the days get longer, and the sun a little brighter. The farmers markets and organic grocery stores are overflowing with wonderful baby vegetables, fresh fruits and cut flowers. I love to have people over for dinner to appreciate the fresh spring produce. Plus the sunny weather just puts me in a good mood!

Having green asparagus and young rack of lamb on the menu was an easy choice for the dinner. They are simple foods with intense flavor when they are fresh. I enhanced them with a rich and creamy parmesan polenta, and a fruity, red wine sauce. The Zinfandel has strong blackberry notes, and since you can find blackberries from Chile at this time of year, I added them for color, texture and sweetness.

The rhubarb compote for dessert is fantastic. It is sweet and tart at the same time, and is matched well by a rich, creamy vanilla bean ice cream. The compote is so easy, and can be made the day before and refrigerated.

Setting the table with linens and dishes that mirror the colors of spring get everyone in a seasonal mood. I think of fresh green grass, pink hyacinth and yellow daffodils. I also incorporated silk butterflies as a whimsical touch that ties in the pattern on the salad and dessert plates. I think that the important thing is to have fun, and interpret spring in the way that it appears to you.
Setting the table with linens and dishes that mirror the colors of spring get everyone in a seasonal mood. I think of fresh green grass, pink hyacinth and yellow daffodils. I also incorporated silk butterflies as a whimsical touch that ties in the pattern on the salad and dessert plates. I think that the important thing is to have fun, and interpret spring in the way that it appears to you.