1. On-Trend Invitations. 70's Chic! Start with a striking + fabulous invitation. Something that will capture the entire essence of your party. Something bold, beautiful and it never hurts to be on-trend. We love this ikat tribal pattern. It's fun, breezy and screams spring! See more here.

2. Exotic Fare Keep it fun, funky + fresh! Spring is all about fresh taste, take advantage of what's in season -- everything tastes better with a kick. Let your menu transport your guests someplace exotic, but keep it simple. Something flavor fun + fun. Get your guests involved and interested in what you're serving -- it'll be a great way to start conversations and make your event even more memorable. Our menu was created by the fabulous Molly Herrmann of Tastebud -- a chef we deeply admire for her talent with simple + enticing menus. 

Our Menu :: 

Whole Salt Roasted Fish with Mini Corn Tortillas + Harissa

Smoked Paprika Goat Cheese + House Crackers

Crudites with Vodka + Sea Salts

Bruleed Bananas

4. Bright + Bold Decor Vivacious decorations. Take your guests on a journey for every sense. Engage their eyes with bold decor that channels the easy, breezy feeling of spring. We loved the whismy, yet bold statement, of the garland added to our backyard gathering. {check out the Tassel Garland - Multi Color product here}.

5. Details with Flavor Keep up with what's in season + skip flowers this time. Keep it simple + fresh! Take the left over herbs and spices you bought fresh to make your fabulous menu and garnish platters, dishes, or make a stunning centerpiece. Just sprinkle + voila, you'll add texture and spice to your table in no time!

With the promise of spring right around corner, one can't help but dream about the fabulous flavors that accompany this invigorating season. Whether you are in the mood to add a little spring flavor to your regular dinner routine, or your throwing a Fabulous Spring Fete - this interview with food aficionado and talented caterer, Molly Herrmann, will not disapoint.

We caught up with Molly, where she feels most at home, the kitchen and picked her brain about fabulous spring menus, the benefits of shopping local and what she's looking forwad to this spring. Enjoy!

Q. How did you get started with catering?

A. I LOVE a good party! My husband and I would host gatherings all the time. Then a couple of my friends started asking if I could help them with the food for their parties. And it really grew from there. I started Tastebud in 2006 and it's still going strong. More recently {and in addition to Tastebud} my partner Tracy Morgan and I started up Kitchen in the Market at the Midtown Global Market in Minneapolis. We just started it in January. It's a shared commercial kitchen for caterers, producers, manufacturers, mobile food trucks, and others who need licensed space to create their culinary delights. We also offer scheduled + private classes, including a monthly "Cooking in the Market" class. 

Q. If you could describe your take on food in a couple of words, what would you say?

A. Well when I started Tastebud we started with: Eat. Educate. Entertain. We wanted people to have fun and get involved in their food. I'd say my own personal style of cooking is Fun. Funky. Fresh. I like to make food that's modern, but not fussy. I like to take foods that might be familiar to someone and put on a healthful + fun twist. 

Q. What are some of your favorite spring time foods? What inspires you by the opportunity to create a spring menu.

A. I love all the different flavors of the seasons. Just when you start getting tired of the warm, rich comfort foods, Spring rolls around to offer up bright, fresh flavors. By using seasonal + local ingredients, you naturally eat better.

Q. You put together a fabulous menu for our Spanish-inspired Spring Fete. Can you walk us through it?

A. I loved the freshness + flavor offered through a Spanish-inspired menu. This menu is perfect served as tapas {small plates} for 20 - 25 guests or can translate well to an al fresco dinner for 6 to 8. 

The menu:

Whole Salt Roasted Fish with Mini Corn Tortillas + Harissa

Smoked Paprika Goat Cheese + House Crackers

Crudites with Vodka + Sea Salts

Bruleed Bananas 

These are some of my favorite things. I love the Spanish smoked flavor in the paprika and how most of the dishes beg you to interact. It's good to have food that you interact with, it's a conversation start. Everyone gathers around and figures it out together. {Click here for the goat cheese recipe. And here for the FABULOUS Roasted Fish.}

Q. Any highlights to the menu?

A. I loved the Crudite with Vodka + Sea Salts. It's not your usual veggie tray! It's like I said before, I like to take something that's familiar and add a funky twist to it. In this case, vodka! It's so easy to recreate and it's fun, simple and definitely a unique element to the party.

A quick step by step ::

1. Create a plate of salt to dip -- Molly recommends mixing white sea salt + another smokey flavored salt for visual interest.

2. Pour some vodka into a martini glass {she chose a fabulous local vodka for unique flavor}

3. Dip the veggies into the vodka, then the salt

4. Enjoy

When choosing veggies, think of crunch, fresh vegetables that pair well with salt. Stay away from overly absorbent vegetables like broccoli or cauliflower to keep it clean + crunchy!

Q. Any tips for a 1st time host/hostess?

A. RELAX! Folks are just happy to be with friends, and there is nothing more intimidating for those friends than to have a perfect, yet uptight hostess. Don't be afraid to ask folks to help or bring something. More than likely, they want something to do and it can create instant atmosphere to give them a glass of wine and an apron.

Stayed tuned for more from Molly for all things fresh + entertaing this Spring + Summer! Also, be sure to check out her fabulous Dinner Party CD's - the perfect guide to simple + fun entertaining!  Bon Appetit!  {To contact Molly for catering: molly@tastebudtart.com. For interest in renting space at Kitchen in the Market for events/parties and cooking class schedule: info@kitcheninthemarket.com}

modern etiquette {mod-ern | et-i-ket} ::

1. properties of conduct that stem from consideration, comfort and respect
2. inclusive guidelines that exist to help people feel comfortable in today's social situations.
3. a respectful core framework to RedStamp's mission to make relationships stronger.

Etiquette has received a lot of tough press in the past. And we get it. With all that's facing our society right now, who has time to worry about which fork goes where? Or how to properly phrase an invitation?

But Modern Etiquette is different. Like society, Modern Etiquette has evolved into something that's useful. Practical. A set of guidelines {not rules} that make it easier to correspond with friends/family/colleagues/acquaintances/strangers because these considerate guidelines are really just a framework to help you think of thoughtful + intentional things to say or do.

1. Be Gracious. Channel hospitality if you're the host; gratefulness if you are writing a thank you note; kindness if you are expressing sentiments from sympathy to congratulations. Always be personal.

3. Be Relevant. Correspondence is always about the sender AND the receiver. So, always consider your audience. What do they need to know? What should they know? What will make them feel comfortable and good about themselves/the situation at hand? From invitations to thank you's, this tactic is a sure fire way to remember to include all the relevant information.

Have any questions on Modern Etiquette for an upcoming event? Or a party you'd like us to discuss? Post them below.