What to Buy for an Easter Dinner

An Easter dinner needs more than ingredients for soup, a main course, side dishes and dessert. Plan the tableware, serving pieces, drinks, coffee equipment and kitchen items alongside the food, so you are not washing dishes or looking for a corkscrew while guests arrive. Use the number of confirmed guests to calculate plates, glasses and chairs, then check what you already have before shopping. Buy perishable ingredients close to the dinner and check shelf life when unpacking.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Dining tablesqty 4
Chairsqty 24
Serving buffetqty 2
Coat rack

Tableware

Dinner platesqty 24
Dessert platesqty 24
Soup bowlsqty 24
Cutlery setsqty 24
Water glassesqty 30
Wine glassesqty 24
Coffee cupsqty 24
Serving plattersqty 8
Serving bowlsqty 8
Water carafesqty 4
Serving spoonsqty 8
Corkscrewqty 2

Decorations

Tableclothsqty 4
Napkinsqty 30
Easter branchqty 2
Easter decorations
Flower arrangementsqty 4
Tealight holdersqty 12

Lighting

Table lampsqty 4

Equipment

Coffee machinesqty 2
Kettlesqty 2
Coolersqty 3

Kitchen

Soup kettlesqty 2
Large cooking potsqty 3
Roasting pansqty 3
Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Measuring cupsqty 3
Immersion blender
Kitchen thermometersqty 2
Coastersqty 6
Storage binsqty 12

Cleaning

Dishpanqty 2
Dish brushesqty 3
Trash binsqty 3

Catering

Groceries
- Chicken for main course - 5 kilograms
- Vegetarian quiche - 2 pieces
- White asparagus - 4 kilograms
- Potatoes - 5 kilograms
- Mixed salad - 2 kilogram
- Tomatoes - 1,5 kilogram
- Cucumbers - 4 pieces
- Onions - 1 kilogram
- Garlic - 4 bulbs
- Lemons - 8 pieces
- Fresh parsley - 4 bunches
- Fresh thyme - 2 bunches
- Fresh rosemary - 2 bunches
- Fresh chives - 2 bunches
- Butter - 1 kilogram
- Olive oil - 1 liter
- Sunflower oil - 1 liter
- Flour - 1 kilogram
- Eggs - 30 pieces
- Cooking cream - 4 liters
- Vegetable stock - 4 liters
- Chicken stock - 3 liters
- White bread - 8 loaves
- Herb butter - 4 tubs
- Young cheese - 1,5 kilogram
- Cream cheese - 1 kilogram
- Mascarpone - 1 kilogram
- Biscuit bases - 4 pieces
- Cookies - 1.5 kilograms
- Granulated sugar - 2 kilograms
- Vanilla sugar - 4 sachets
- Strawberries - 3 kilograms
- Chocolate eggs - 1 kilogram
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Nutmeg - 1 jar
- Mayonnaise - 2 jars
- Mustard - 2 jars
- Balsamic vinegar - 1 bottle
- Ketchup - 1 bottle
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Sparkling water - 8 bottles
- Still water - 8 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Red wine - 8 bottles
- White wine - 8 bottles
- Alcohol-free wine - 4 bottles
- Beer - 48 bottles
- Alcohol-free beer - 12 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 6 liters
- Honey - 1 jar
- Lemon tea - 1 box
- Ice cubes - 10 kilograms
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls
- Sponges - 6 pieces
- Paper towels - 2 packs

Tips

Count one dinner plate, soup bowl and dessert plate per guest, then add two or three spare place settings. The same rule applies to cutlery, while serving platters, bowls and spoons should match the number of dishes on the menu.
Plan drinks by serving time: allow two to three drinks per person during the first hour, then about one per person per hour. Chill wine, water and other drinks at least four hours before dinner, using coolers if refrigerator space is limited.
Buy vegetables one to two days before the meal and wash or cut them no earlier than the day before. Check use-by dates when you unpack the shopping, especially for dairy, fresh herbs and dessert ingredients.
Match cooking equipment to the menu before shopping. You need enough large cooking pots, roasting pans and cutting boards for the soup, main course and side dishes without relying on one item for several preparations at once.
Do not leave table supplies until the day of the dinner. Check tablecloths, napkins, glasses, coffee cups, water carafes and the corkscrew 24 hours ahead, and count chairs and dining tables against the final guest list.

Frequently asked questions

What do I need to buy for an Easter dinner?: Plan ingredients for soup, a main course, side dishes and dessert, plus drinks and coffee supplies. Add one dinner plate, soup bowl, dessert plate, cutlery set and water glass per guest, with two or three spare place settings.
How many drinks should I buy for Easter dinner?: Allow two to three drinks per person for the first hour, then about one drink per person for each additional hour. Include water as well as wine or other drinks, and chill everything at least four hours before guests arrive.
How far in advance should I shop for Easter dinner?: Buy shelf-stable goods, drinks, napkins and table decorations three to seven days ahead. Purchase vegetables, dairy, fresh herbs and other perishable ingredients one to two days before the dinner, then check their shelf life when you unpack them.
How many plates and glasses do I need per guest?: Provide one dinner plate, soup bowl and dessert plate per person, plus one water glass and a wine glass if wine is served. Add two or three spare place settings and keep extra serving bowls, platters and spoons available for each course.

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