Easter in the Castle Park
By: Matty Chojnacki
With travel at a standstill this Easter, Jamie and I found ourselves with the opportunity to slip into the guests’ shoes and experience The Palace at Osowa Sien from a different perspective this holiday.
Now, we’d like to share a behind-the-scenes look at our dinner together, one meal and table ornament at a time, in hopes to inspire your dinners at home….
Cheese & Thyme Pie in Flaky Phyllo incorporates Jamie’s beloved Greek Feta mixed with creamy local Polish Twarog (cottage cheese), lemon zest, and fresh herbs.
Last week, with the promise of rich-cerulean-blue skies, temperatures in the twenties; and a landscape in bloom; Easter dinner-for-two in the castle garden was a must. But dinner was not going to make itself, so we rolled-up our sleeves and got to work in the castle kitchen.
We began by crafting our seasonally-inspired menu in the days leading up to the holiday Sunday. With each course we wanted to do three things: ensure that the dishes complimented one another, highlighted local produce where possible, and remained simple to prepare.
Above all though, we wanted the quality of ingredients to do the talking; starting with the unpasteurised cheese, fresh churned butter, newly unearthed potatoes, and free-range eggs from local farms and artisans.
Since it was just the two of us, we wanted small sharable dishes - akin to al fresco dining in the Mediterranean. So, after some careful consideration, here’s how the menu came together.
The Easter Menu:
Poached Quail Eggs, Flakes of Maldon Sea Salt
Citrus-infused Salmon and Ricotta Tarts
Locally-made Burrata with basil sauce and tomato chutney
Cheese & Thyme Pie in Flaky Phyllo
Miniature Cured Sausages
Slow-Roasted Lemon & Herb Whole Chicken
Lemon-Garlic Roasted Green Asparagus
Salad of Fresh Greens served on Tahini Sauce
Garlic Ginger Pak Choy
Couscous Tabbouleh
Roasted Carrot Pâté
Crusty Sourdough Bread
Lemon Bundt Cake
Fruits, Nuts, and Assortment of Local Cheese
After we finalised the menu recounted above, we carved out his-and-hers cooking stations; I was on bread and pastry duty, and Jamie was on the vegetable and roasting duty. While grating, marinating, and switching to the next grammaphone-era tune on one of our favourite new apps, we we’re exchanging ideas and discussing past foodie inspirations. Turns out, Jamie has made a lot of coleslaw in her day…
Time flies when she starts reminiscing about food - and she is never at a loss for something to say. This time, it was a story about her stint as a line cook in a hyper-local fish and chip shop back in Canada. It was the kind of place that always ordered whole sections of fresh-caught halibut and cod and carve it up onsite; where the fries were always made-to-order from local potatoes; and everyone took their turns toiling over the perfect tartare from scratch. While there, Jamie spent a lot of time prepping their signature coleslaw side salad. Now for Easter, she was back at it - albeit with added inspiration from her mom’s take on Cesar dressing: it is rich, creamy, and light in taste – with no mayonnaise required.
Jamie’s coleslaw is dressed with a mix of Greek yogurt, oregano, fresh cracked pepper, sea salt, garlic, and a few drops of Red Boat fish sauce.
In between all of the stirring, baking, and rotating of dishes in the oven; we took to the castle park to find the ideal space for the soiree. A secluded 4 Ha treed estate, there were many alcoves to choose from. Given the time of year, we wanted a spot offering both sun and shade (time of day depending), a degree of cosiness, and a view to the castle as well as the ruins for the backdrop.
It did not take long before the sunny-seclusion just beyond the terrace allured. With ample greenery, and proximity to the castle cellars (for ease of ferrying goods), we agreed it provided the peaceful setting that would be ideal for our en plein air dining.
The castle park offers many secluded nooks, ideal for lounging, reading, and picnicking in.
In keeping with the atmosphere, we snipped a few colourful springtime branches with blossoming flowers, and begun setting our Easter table in the castle park.
A quick tip here is that less-is-more. An understated yet elegant floral piece for the dining table can easily consist of just a few stems or branches. Begin by cutting the stems at varying lengths: short, medium, and long. The shortest should have blooms or branches reaching just above the lip of the vase while the longest branch or stem can be about twice the size). Using a limited color palette can help preserve the whimsical look while seeming polished.
After a few moments of gathering flowers and decor from year’s prior, we set the food on the table and brought the music outdoors. Just before sitting for dinner while streaming tunes from the 1920’s through the Radiooo app, Mr. Doggo (the neighbourhood pooch) joined us table-side.
This Easter, the table setting was chosen from the variety of sets and standalone pieces in the palace dining room. The color palate was intended to be light and refreshing, so as to reflect the season, the occasion, and the abundance of veggie-forward dishes we had on our menu. In the end, the tableware included a combination of old and new items of different materials and textures (metal, stoneware, and porcelain) for added character. This is something most people can do after just a few minutes of rummaging through their own dining room cabinets.
The silverware with their decorated rims added a classic touch - harkening back to the charms of yesteryear. These serving dishes also have a sentimental value for us. Though the collection is small, it is a growing - thanks to my mom. The finds comes from a variety of vintage markets and antique sales that she tirelessly scours back in Canada. It is one of the many ways she supports us and our boutique hotel.
Since neither of our families could be with us this year due to the travel restrictions, we wanted to channel them and the way that they continue to inspire us: particularly our mothers as they have always been at the helm of family holiday feasts and planning in the past. This Easter, we made sure to incorporate the beautiful table pieces from momma Gosia, while Jamie channeled Maria for the food.
In the weeks and months ahead, we’ll be sure to link more and more of the recipes to the menu outlined above so that you can try them at home - and though the dishes may seem ambitious, the beauty is in their simplicity.
