Sunday, April 16, 12:00 noon
Members $60, guests $70

As with many of our favorite holidays, the celebration of Easter revolves around food. In the United States, Easter is usually fêted with a hunt for brightly colored eggs followed by a sumptuous feast in which lamb, a perennial springtime favorite (with appropriate religious overtones), is often served. The specifics of the tradition vary from country to country—in Russia, Easter revelers eat a fruit- and nut-filled yeast cake with sweet cheese, while in Poland, an Easter breakfast spread is not complete without beets and horseradish, cold cooked bacon, homemade kielbasa, jellied pig’s feet, and white Easter soup—but the holiday meal usually centers on foods, like eggs and meat, abstained from during Lent. At the Beard House, where we generally abstain from abstention, we’ll be enjoying a fabulous Easter feast prepared by chef Andrew Snow.

For 19 years, Snow has been serving impeccable and creative food to lucky partygoers in Berwyn, Pennsylvania, as founder and chef of Feastivities, his catered events company. A graduate of the Restaurant School in Philadelphia, Snow launched Feastivities with his wife, Meryl, in 1987. Almost two decades later, the chef has built an unimpeachable reputation and a long list of national accolades. In 1999 Catering Magazine named Feastivities Catering Company of the Year, and in 2005, the International Catering Association (ICA) bestowed its first ever Chef of the Year award on Snow. This year, Snow’s “Flowing Fondue” design earned an ICA nomination for the Most Innovative Food Centerpiece or Design award.

The centerpiece at this holiday meal? Chef Snow’s innovative—and delicious—spring-inspired menu.