APRIL 2026

ISSUE 023

A Guide to Your April Dinner Party

Your dispatch from Mount Desert Island, Maine.
Let’s get into it. Your guide to hosting an excellent party this April.

Vibe Check

Week night early supper with friends. 4-6 people.

Turn off all overhead lights (no exceptions). Light lots of candles. These square ones are very cool.The perfect light bulb for a cozy, “well lit” space is 2700 Kelvin, 400 lumen LED bulb.

Have music playing soft to medium when people arrive.

Guests should arrive around 6 for a 6:30/7pm dinner..

Flowers: DAFFODILS! As many as you can fit on your table.

It’s the start of Spring. We are gathering with friends for an easy, breezy, early supper.

Outfit

Weeknight, early and easy supper calls for another classic and comfortable outfit. I want us to lean into shades of light blue and grey.

If you don’t already own a really comfortable, flattering pair of jeans, may I recommend these Agolde ones in pale blue. They feel very cool girl effortless. They are just lightweight enough for summer, and the pale blue pairs beautifully with so many other colors.

I am a big fan of Oxford button down shirts, but its key to get the right fit. I don’t want to feel swallowed in them, and I want mine to hang in a well framed way that doesn’t feel sloppy. Easy, not messy. This one from Boden is perfect.

These grey, Vince wool blend trousers are on my wishlist. Wear them with the Boden oxford tucked OUT for an effortless look.

Music

Music during a party is so important. This “Spring is Right Around the Corner” one I made for TSM sets just the right tone.

Nibbles & Cocktails

Hear me out— big carafes of flavored water.

Spring is here. I am releasing my winter, cozy, heavy meals and leaning into slightly lighter foods. For no other reason than my appetite seems to change with the seasons. I crave hearty, warm foods in the winter, but with Spring in the air I want more herbs, more acid, more color.

Sometimes, when I have weeknight parties, I put a big glass carafes of drinking water on the table with slices of whatever fruit and herbs I have on hand.
Listen, don’t knock it until you try it. Plus, hydration is sexy!

No nibbles this month, we’re diving straight into dinner.

For early supper, we are serving warm bowls of carrot ginger soup and “fancy toasts” or tartines.

You can be creative here with the toasts. I recommend good French batard bread cut into 2” pieces and toasted to medium light. Whatever cheese, spread, or oil you have on hand can act as your base (be sure to add really generous glugs of olive oil and pinches of salt and pepper), and you can top it with whatever produce you have on hand. If you’re shopping for this dinner, go for something seasonal— I love peas and raw ribbons of zucchini with ricotta or mozzarella— both are delicious with mint and crushed hazelnuts.

I think everyone should know how to make a simple and excellent soup. It’s such a good skill to have. Here is the recipe for my carrot ginger soup. It is a favorite staple at The Salt Market, and a lovely way to usher in spring.

Dinner

Carrot Ginger Soup

  • olive oil

  • 1 yellow onion, chopped

  • pinch of sea salt

  • pinch of chili flakes

  • 4 garlic cloves, smashed

  • 1 pound carrots, roughly chopped (or use frozen organic shredded carrots, a great time saving hack)

  • 1 tbs minced garlic

  • 1 tablespoon apple cider vinegar

  • 3 cups water mixed with 2 tbs of veggie boullion (or 3 cups of veggie broth)

  1. Heat the oil in a large pot over medium heat. Add the onions, salt, pepper, and chili flakes and cook until softened and fragrant, stirring occasionally, about 8 minutes. Add the smashed garlic cloves and carrots to the pot and cook 8 minutes more, stirring occasionally.

  2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

  3. Let cool and transfer to a blender. Blend until smooth.

  4. Serve in bowls with an extra drizzle of olive oil.

Dessert

One of the best things to know how to make is a one bowl cake. Meaning, you only need one bowl to make the cake. It’s all about ease.

Pear Cake

  • 3 large ripe pears, rough cut into pieces

  • 2 cups all-purpose flour

  • 3 tsp baking powder

  • pinch of kosher salt

  • 1 ¼ cup granulated sugar

  • 1 cup whole milk yogurt

  • ½ cup butter, melted and cooled

  • 2 large eggs, room temperature

  • 1 tbs vanilla

  • Confectioner sugar for dusting

How to

  1. Pre-heat the oven to 350

  2. Line a round or square cake tin

  3. In a large mixing bowl, with an electric mixer on medium speed, whip the sugar and eggs

  4. With a spatula (not the electric mixer) rtir in the yogurt, butter, and vanilla extract.

  5. Add flour, baking powder, and salt. Whisk to combine.

  6. Add the pears and mix gently. Pour the batter into the prepared pan. Sprinkle the cake with brown or demerara sugar. Bake for 50 minutes or until a toothpick comes out clean.

  7. Serve warm.

Remember— this is supposed to be FUN! Enjoy yourself. Nothing should be perfect, because there is no such thing. I hope this guide helps you eat beautifully, feel beautiful, and enjoy the beautiful people you’ve gathered.

Next

Dinner Party Series: March Guide