When ice and snow are distant memories and hints of new life abound, it’s Easter party time. And odds are, no one throws an Easter bash like native St. Louisan Sallie Kramer, owner of Ladue decor boutique Sallie Home. Each year, Kramer’s family gathers at her Steelville, Mo., farm, where adults enjoy cocktails and champagne, while an egg hunt keeps the kiddos happy. Below she shares some of her party planning tips and tricks.

HostHome_Annieglass-Deviled-Egg-Platter
Annieglass Deviled Egg Platter

[the menu]

  • I walk around for a week with Bon Appétit, collecting ingredients and forming a plan of execution.
  • The most fun part of our Easter party is having the family come on Saturday to share in the cooking. The fun in the kitchen is almost better than the feast!
  • One year we bought a whole lamb, which I do not recommend; that was our only disaster.
  • We have a tradition of having an Easter lamb cake. We bring in a store-bought cake—the only concession to our homemade feast.

[the invite]

  • Remember that it is all about bringing a family together after church. Cultivating an interesting group of people is an art, but with family there is already enough interest to keep everyone stimulated.

[hostess secrets]

  • The benefit of cooking the meal yourself is the creation of memories. It can provide valuable time with loved ones and a way to pass on culinary skills to the kids.
  • Place a decorated Easter basket at the door with slips of paper on which are listed the chores, such as doing dishes and setting and clearing the table. Each guest picks a slip—even the kids!
  • To involve teenagers in the fun, ask them to act as Easter bunnies by hiding the eggs.
HostHome_Sferra-Festival-Table-Linens
Sierra Festival Table Linens

[the table]

  • I set a long table on our terrace—no children’s table— that everyone sits around.
  • We paint flowers on white bags. Lilies are especially easy and make for an effective visual. Inside are goodies—soaps, candies, playing cards and a fuzzy chick or bunny that is used as a place card.
  • I love the new linens from Le Jacquard Francais, Sferra and Matouk.
  • For servingware, I love the Annieglass brand, especially the Roman antique deviled egg serving platter. I also love Beatriz Ball and Vietri’s Belezza Spring collection.
  • To announce dinner, on the table I set a collection of wind-up bunnies, which the children love!

Photos by Sallie Home

Tags :