Disclaimer: This post is part of a paid sponsorship with Pottery Barn. Opinions and creative direction are my own.
(Oh! And another, not quite as formal disclaimer: If you want the details on the menu items within this post, sign up for the newsletter! I’ll be sending out the recipes and additional Hanukkah brunch musings to subscribers in the Hanukkah installment early this week.)
Yes!! Hanukkah brunch! YAY! I’ve been waiting to whip out this post for many moons, actually—I’ve had so many Hanukkah breakfast ideas scribbled in the ever-expanding, ever-bewildering “Blog Ideas” section of my planner for years now. Many of those ideas aren’t actually pictured here, though, because 1) there’s only so much room on my 60-inch table, and 2) I ran out of butter in the middle of attempting my favorite idea of ALL just last night, the [REDACTED!! Because I am absolutely going to try again next year. Stay tuned.].
(It’s so unfortunate when that happens, that period inside of a bracket followed by another period. Sigh.)
Okay, so first things first here: Pottery Barn! I feel so incredibly lucky to be partnering with such lovely brands this year. What a dream. I created this table using PB’s gorgeous, indigo blue Mendocino Stoneware Dinnerware Set, their Frayed Linen Table Throw, and their Newbury Cocktail Glasses (which I’ve since adopted as our new go-to glassware because they’re just so…substantial and weighty. You know.).
(There it is again!!)
Moving onto the flatware! This is actually just the everyday set we’ve been using for years (which also happens to be PB’s Georgia collection). And the (dented, whoops) vase is mine. I decided to go all-in on the citrus-y, wintry colors for this table—I wanted to switch up the all-blue-everywhere thing for at least one table, and I also think the rich oranges and chambray blues look so pretty together. Even the orange juice stands in as décor here; it was what inspired the whole “citrus hues” theme in the first place! I scattered a few extra oranges/clementines/grapefruits/pomegranates around the table just to round out the idea. Also sprinkled some gelt here and there because that’s just a must! And then I got to work on the food.
As I mentioned, I’ve typed up some quick tutorials for the three menu items here, too. If you want to learn more about the Semi-Homemade Sufganiyot, Mini Blueberry Pancakes, or Cookie Cutter Eggs and Toast you see here, sign up for the newsletter—I’ll be sending out the recipes to subscribers first in the Hanukkah installment early this week. Drop me a line on Instagram if you’re inspired by something you see here or there! I can’t wait to see your own celebrations come to life.
