In the summer we enjoy sharing our refreshing Amaro Spritz with friends and family. It has become the signature welcome drink at our Sunday Night Neapolitan Pizza Dinner Parties, and I must admit that I am missing it already.
Inspired once again by the incredible Amaro Nonino, I crafted a delightful fall spritz that combines the Nonino’s exquisite blend of macerated herbs, roots, and spices with our favorite locally sourced fresh-pressed apple cider from The Milk Pail in Water Mill, and slices of apple from our own fruit trees. This year, the Apple Cider Amaro Spritz will take center stage as our Thanksgiving welcome drink, gracefully replacing our beloved Cranberry Margarita.
As the trees begin to change colors, our vegetable garden is yielding the last few leeks and peppers, our landscape is transformed into a fall foliage masterpiece, and the few remaining apples and pears on our espalier are at their ripest. It is the perfect moment to toast another wonderful summer, and beautiful Autumn.
Whether your fridge is full of leftover turkey, stuffing, potatoes, or pie, simply reheating ingredients makes for a most uninteresting meal.
Everyone looks forward to a delicious post-Thanksgiving panini, we make ours with brie, turkey, and a variety of sauces. Some more exciting inventions tend to be for the breakfast table, and light dinners. Think of these as creative combinations, no formal recipe required.
Post-Thanksgiving breakfast dishes are just as crave-worthy as the dinner that inspired them. Many of the combinations I’m sharing have become part of our Thanksgiving tradition. The options are endless.
Poached Eggs over Apple Dressing: Place ¼ cup warmed Aunt Marion’s Apple Dressing in a bowl and top with two poached eggs and fresh chives. The well-seasoned bread cubes will soak up the delicious egg yolks, and the chestnuts add a pop of Autumnal flavor.
Cranberry-yogurt Parfait: Pull a few plump cranberries out of your leftover cranberry orange sauce, and set aside. Then, using an immersion blender, smooth out the remaining sauce. With plain yogurt, assemble the parfait: Layer the bottom of a glass with ¼ cup of yogurt, add a generous layer of cranberry orange sauce, and repeat, top with a tablespoon of yogurt, a couple of plump cranberries and orange zest or fresh rosemary. My husband enjoys his favorite granola on the bottom of his parfait, you can also top the parfait with leftover nuts.
Thanksgiving Smoothie: In a blender, combine 1 cup fresh-pressed apple cider, 1-1/2 cups cranberry orange sauce, 2 frozen bananas, 1 cup yogurt, a dash of cinnamon, and a dash of nutmeg. Blend until combined. Makes two large servings.
Turkey Frittata: Heat leftover roasted vegetables in a skillet, stir in leftover potatoes and turkey. Pour in an egg mixture of your choice, cook and top with fresh herbs.
Thanksgiving English Muffins: Top half a toasted English Muffin with cream cheese and cranberry orange sauce, and top the other half with cream cheese and homemade applesauce.
Apple Butter: Make apple butter for your favorite breakfast breads by beating together sweet butter and a little homemade applesauce.
For post-Thanksgiving dinners, there is nothing better than reimagined hors d’oeuvres followed by a warm Potato Leek Soup or a big green salad.
Crostini Appetizer: This crostini appetizer is an easy- to-make nibble that looks beautiful, and celebratory. Toast baguette slices under the broiler until crisp, and top with Brie or goat cheese, caramelized onion and cranberry orange sauce. Garnish with fresh thyme leaves.
Sweet Potato Open-Face Sandwiches: Slice left over sweet potato lengthwise into ¼-inch slices. Brush the slices with olive oil, and warm them on a baking sheet. Season with salt and pepper and build with a variety of toppings: add cheese and cranberry orange sauce, guacamole and microgreens, chopped roasted brussels sprouts, or turkey and gravy. The options are limitless.
Mashed Potato Bites: Warm leftover mashed potatoes with your favorite cheese and pipe over crackers, top with sauce or gravy of your choice and freshly chopped herbs. The perfect complement to a super soup.
Sweet Potato–Kale Frittata: Sautée leftover sweet potatoes and Kale in a skillet, stir in onion, garlic, and goat cheese. Pour in an egg mixture of your choice, cook and top with fresh herbs. Serve warm.
Crispy Potato Cakes: Heat oil in a skillet, add 1 ½ cups chopped onion and a tablespoon of finely chopped rosemary, salt, and pepper. When the onion is soft add 3 cups of left-over mashed potatoes and transfer to a mixing bowl with 1 cup of panko breadcrumbs. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in a skillet of hot oil. Cook in batches, turning once, until golden brown and heated through, about 8 minutes. Serve over greens, alongside turkey slices or top with any leftover sauce or gravy.
This week I will be sharing a conversation I had with Christine and Paula, the creative team behind Maui Luxe Picnics. They specialize in producing the perfect backdrop for your special occasion or just because. Ultimately, creating unforgettable memories.
Maui Luxe Picnics orchestrated an extraordinary evening for me on Mokapu Beach, which I talk more about in our interview. During our chat, Christine and Paula told me about a delicious risotto recipe one of their go-to chefs creates for them. “When our clients are interested in booking our setup in combination with a private chef service, we love to work with Chef Nicot from Hawaiian Chefs Table,” says Christine. She adds that “One of our favorite dishes catered by him is the Saffron Risotto with Scampi.”
Chef Nicot shared his popular recipe with us and it is perfect! It reminded me of how much I appreciate an easy recipe that will delight guests and please the gourmands in your life. It is one of those dishes that, once mastered, allows for endless variations as all risottos follow the same principle—sauté the rice, add liquid, cook slowly, then coat the rice with parmesan and butter. Here, Nicot uses vegetable stock in place of the traditional chicken or beef stock, and he adds shrimp, the perfect pairing for a Maui picnic and an easy way to elevate this dish for a special occasion.
Cooking shell-on shrimp adds nuanced flavors that heighten this dish. If you are using supermarket shrimp, or prefer shelled shrimp then consider adding shrimp stock.
Fresh greens are a lovely touch visually and help create a more complete one-course meal. For a family dinner, I topped this creamy risotto with garden-fresh arugula and just-picked chives.
Karen Sheer is the beauty behind the lifestyle site A Zest for Life. As a professional chef, writer, and caterer, Karen specializes in creating innovative and original recipes that include fresh, local, and organic ingredients. Karen collaborated on my book, Hamptons Entertaining, and I am absolutely thrilled to share our conversation about making the most of summer entertaining. Karen gave me her thoughts on summer cuisine, decadent treats, and the ways in which food can become the centerpiece of all your summer events. I hope you enjoy and find many of these tips useful as you plan your own summer menus!
Q&A
AF: Your site is meant to inspire a zest for life. How does food inspire you?
KS: Good food leads to mindful eating. Beautiful, wholesome food is organically inspiring. I like to inspire my clients and my readers to taste with all their senses. Good food needn’t be complicated; it just takes a “zest for life” and the dedication to cook for yourself and your family. Get going!
AF: What are some of your favorite refreshing summer recipes?
KS: I’m all for cooking outdoors in the summer—who wants to turn on the oven? So my grill works overtime. I like to make frozen treats ahead of time, so dessert is ready to go. Honeydew Granita (Recipe Below) is a refreshing favorite of mine. I add a little spirulina (a natural blue-green algae) for color. Summertime Panzanella Tomato Salad—You should be eating this right now!
AF: Do you have suggestions for healthful indulgences?
KS: Use quality ingredients and don’t feel guilty about indulging on real, homemade food. With that said, I don’t batter and deep fry much at home—I’ll save that indulgence for dining in a restaurant. Heirloom Tomato and Melon Salad with Goat Cheese and a Date-Balsamic Dressing is a healthy indulgence I love! Letting the natural flavor shine through in their purest form result in the most delicious and gratifying recipes.
AF: What recipes can be made ahead to allow a host more time with guests on party day?
KS: This is such an important topic! When figuring a menu for a party the time line is so important. To enjoy your company, have the first course ready, with only a little tossing or heating up left to do. Make seasonings,sauces, salsas, and dips a day before. I can even sauté fish ahead of time, searing it on both sides just before the guests come, and then popping it in the oven as we eat the first course. Dessert made ahead is a godsend. I love homemade frozen treats—and homemade cookies.
You can’t go wrong with stews as they reheat beautifully. In the summer, maybe the one thing you do is grill as the guests arrive; some like to observe the action and might even participate!
AF: What’s one versatile recipe that could work equally well for an upscale event and casual gathering?
KS: Annie, I love your approach to this one—you can’t go wrong with lobster salad! I make miniature eclairs from pâte à choux dough and use them as vessels for lobster salad with some colorful and crunchy radish microgreens on top. And Salmon Brochette Salad with Minted Lime Dressing, Toasted Quinoa, and Pistachios is full of flavors and bright colors.
AF: You have a lovely recipe for carrot sorbet; please share it with us, and some ideas on how to serve it.
KS: My Carrot Sorbet was an experiment. It’s different, hydrating and refreshing. I’ve seen Farm to Table restaurants serve savory ices as a first course with a little chopped salad, so I tested a recipe on that principle. It’s a little unusual for a dinner party, yet I think the host would get rave reviews—for the dish and the chutzpah—when serving it! Simply serve this as an intermezzo: it’s bright color and clean flavor will be a hit. How about with a few pinches of microgreens on top? Or serve it as I have, with my Super Crunch Salad on the side or scooped over the top.
AF: What is the most important thing to keep in mind when shopping for summer groceries?
KS: Buy from the farmer who grows them! I visit a few farmers’ markets a week, and make grocery lists. Part of the fun is creating recipes from the offerings and being flexible. Sugar snap peas have just come to market this week and my mind was tossing around ideas for a sugar snap pea pesto with spring garlic. We’ll see about that one!
Karen’s Honeydew Granita with Spirulina
Karen adds just a bit of spirulina, a blue-green, nutrient-rich algae in a powdered form, to this refreshing dessert. Though not difficult, this recipe requires chilling and freezing time, so plan ahead.
Practicing thankfulness can be particularly powerful when it’s expressed to others. Sending a note of thanks is not just good etiquette, it’s good for you. Many of us are aware of the benefits of gratitude and a note of thanks is simply that, an expression of gratitude.
This time of year, I’m reminded that good manners mean more than simply fulfilling social obligations. Being grateful is an opportunity to connect with friends and family in a more meaningful way.
As Thanksgiving nears and holiday gifts begin to arrive, it’s a great time to organize your favorite stationary and those special cards collected during travels. Schedule time each week to practice my version of a Buddhist exercise called Naikan. By reflecting on the question, “What have I received this week?” and looking back at your calendar, recollect a special gathering you attended, a gift received or a simple act of kindness, and resolve to write a thank-you. This simple act alone can increase your sense of contentment and in turn, increase feelings of joy and happiness. Before putting your pen to paper you’ll be filled with optimism and energy.
In an increasingly informal digital world, I certainly welcome a note of gratitude however it arrives, but there is something about a handwritten thank-you. Opening it is like unwrapping a gift, and the subtle message is that the sender greatly appreciated the effort you made on their behalf.
Oftentimes I’ll save a beautifully written card or heartfelt note, propping it up on my desk for a while—it makes me cheerful and encourages me to reach out to the person who sent it. When I receive a note of thanks from a new acquaintance I know I’m appreciated and valued, and that deepens our relationship immediately.
Practicing gratitude is something we should do regularly, over time, and sending a note of thanks is certainly good etiquette. Take time this week to write a note of thanks acknowledging those who touched your life in a meaningful way, and enhance your own feelings of well-being in the process. It’s a great way to kick off the holiday season.
A throng of guests swirled up the stairs with flutes of champagne in hand, alighting on the balcony atop the tower where violin music played. The world seemed to be floating in the blue skies above the Mediterranean Sea as kisses were exchanged—one cheek, two cheeks and three kisses, as each guests’ custom required—friends had arrived from Italy, Spain, Argentina, Austria and America to celebrate. Hors d’oeuvres included bite-sized olive macarons with artisanal Majorcan sobrasada, and diminutive bowls of cherry gazpacho, all expertly prepared by Fosh Catering.
As the sun disappeared behind the dramatic cliffs of the Mallorca coast, the full moon illuminated the darkening sky, and guest Fede Dorcaz joined violinist Jitka Lackova to serenade me and our guest of honor, Ludovica Purini Rossi. The final chord played on the violin invited guests to round the spiral staircase and make their way down three levels to the grand balcony of Villa Kerida. They arrived at an exquisite panorama set on the La Mola peninsula; round tables perched poolside, just above the sea, covered with local wildflowers, tablecloths billowing in the gentle breeze as the reflection of the moon bounced off the crystalline waters and danced around the balcony. As guests were seated there was a moment of silence and awe, punctuated by the gently breaking waves of the Mediterranean Sea echoing through the secluded cove. It even gave pause to the birthday girl, Ludo, who threw her arms in the air and exclaimed “Wow! Wow,” as her smile broadened and warmed our hearts.
This Celestial birthday celebration included many special guests, and the scene was the essence of entertaining in Mallorca, which shares the same relaxed and effortlessly glamorous esthetic as our beloved Hamptons. Truly a celebration in the embrace of nature as the evening marked several celestial events—a rare ‘supermoon,’ powerful, full, and glowing blood red; the longest lunar eclipse of the century, that lasted nearly two hours; and Mars in opposition to earth. Some astrologists believe the energy of an eclipse symbolizes important women and foreshadows change, including a shift in consciousness causing one to mix with people who operate on a similar frequency—making this the perfect evening to celebrate a special friend. Ludo’s spirit of generosity and ability to live life fully touches and teaches all who know her, so I was delighted when a guest told me this was also the day of Guru Purinima a divine day to offer gratitude to all we learn from.
Life in Mallorca centers around family, friends and nature. The powerful presence of the mountains and sea cannot go unnoticed, creating a sense of peace and connection. That sensibility informed much of our lifestyle from swimming, cycling and hiking to entertaining. The flowers, created by Anna, a combination of clippings from the property and the island, and the food—local, inspired by the bounty of Mallorca with a nod to history and respect for its vulnerability. All these concepts came to life, where the menu echoed our philosophy of eating organic, seasonal, sustainable, and locally procured fare. From the Fresh Boquerones to the Grilled vegetables marinated with Soller oranges and lemons, and the Salt-Baked Seabass, everything was as fresh as nature intended.
After a magical dinner under the most breathtaking lunar eclipse, guests were invited to the dance floor for one last toast and the presentation of the birthday cake—a delightful tower of chocolate sponge cake, filled with vanilla mousse and crunchy chocolate crumble that I designed just for Ludo, and created with Kathi’s Cakes. The blue ribbons echoed the color of the sea, and the miniature tennis balls dotting the towers were a nod to Ludo’s favorite sport. The dancing was in full swing when Ludo jumped in the pool, fully clothed. There was tremendous laughter and a wave of happiness—this is Ludo! I ran for towels and smiled with gratitude for these perfect summer memories.
The blood red moon, just before the eclipse Getting the flowers ready Preparing the tables The Cake Each napkin is adorned with flowers from the garden Every powder room is filled with flowers and eucalyptus to naturally scent the room
I’ve been a member of many a book club and the two I’ve enjoyed the most turned the simple pleasure of reading into an occasion to remember. Anyone who’s been in a book club long enough knows it’s not just the books that keep bringing us together—it’s the lively discussions, the good company, and oftentimes the delicious food and tasty libations.
I joined my first book club in New York City. We were a band of intellectually curious new mothers, and some of us had given up careers to raise our children. We craved adult company, mental stimulation, and a little fun. At first, we read a lot of Russian literature, but after Dostoyevsky’s Crime & Punishment we all agreed some lighter reading was in order. TheRed Tent, by Anita Diamant, was our light read. Set in biblical times, the story details how Jacob acquired four wives and how they all came to love the arrangement, savoring their time together in the red tent where they would talk and celebrate their life-giving abilities.
It was my turn to host and I chose to invite my friends to a Middle Eastern restaurant. It was exotic, sensual and perfect for a Red Tent book club gathering. We were seated at a table under a sumptuous tent where we dined on authentic Middle Eastern cuisine, and the fragrance of orange blossoms wafted in and out when the servers entered. As we dined, curvy belly dancers provocatively shimmied around our tent and, after our meal, a veiled dancer appeared, offering us an intricately designed Hookah filled with a deliciously fragrant Turkish shisha. We felt a bit like Jacob’s wives in our tent, where feminine vibes prevailed and we savored our time together. Transported to another place and era through the magic of food, décor and dance, it was an unforgettable gathering filled with lively discussion and hearty laughter.
Years and many book clubs later, I was invited to join a group of fabulously bright, vibrant women in Palm Beach. This club celebrated a book’s theme with food and wine, too, but without the rich culinary scene of New York we were tasked with creating these gatherings in our homes. An actress led our club and began the custom of dressing according to the book’s theme when she hosted—all the members arrived in costume and makeup! It certainly added to the fun.
The last party I hosted for this club, known as the Book Babes, was a New Orleans–themed gathering in honor of Zeitoun, Dave Egger’s account of the city post-Katrina. The story is quite heart-wrenching but I went for a light, celebratory Mardi-Gras theme. Guests were greeted with a traditional welcome drink, The Hurricane, and were wrapped in boas and draped in colorful beads as they arrived. We feasted on a Louisiana-inspired menu and ended our meal with hot, warm beignets and an authentic King Cake shipped directly from the Big Easy. The guest who found the baby in her slice of cake would host our next gathering, so everyone was obliged to have a piece. We were transported to the streets of New Orleans, sharing an evening of laughter, lively discussion and sisterhood.
Tips for Creating a Successful Book Club
1. Choose Your Members
Invite friends who may not know one another, but have something in common. In both of my clubs, we were all devoted mothers with children around the same age. We all loved to read, but had wildly different careers that included lawyers, magazine editors, actresses, brokers, teachers, writers and stay-at-home moms.
2. Choose Your Book
Prior to the very first meeting, ask each member to be prepared to recommend two books and give a short presentation on why they may be interesting to the group. Everyone votes and the book with most votes wins! Need ideas? Check out a few bestseller lists.
At subsequent meetings, you can allow the hostess to choose the next book or reserve time at the end of the gathering to discuss recommendations and vote again.
3. Choose the Book Club Host
If all members agree to take turns hosting, put everyone’s name on a slip of paper and toss them into a bowl to choose the next host at random; the person drawn will host the next meeting and can decide whether to have the party at home or a restaurant.
At subsequent meetings, members can volunteer to host based on their schedule and ability to plan the gathering.
4. Choose the Date for your Next Gathering
Agreeing to a standing date works best. For both of my clubs we met bimonthly, the first Wednesday of every other month. If it happened to be a holiday or school break we shifted the date in advance so there was no confusion.
5. The Hostess Prepares for the Gathering
Research and Remind: Research the book you’ve all chosen and create discussion questions. Sometimes, the book publisher includes them at the end of the book or has a link to resources online. You can also email your club members a few weeks in advance to ask that everyone come up with at least one or two talking points for the gathering. This is a great opportunity to confirm the book and date and details of the meeting.
Create the Theme: Now that you know more about the book you can create your theme, decide on a convenient venue, and perhaps add a fun, new element to the evening.
A Fine Balance, Rohinton Mistry’s sweeping novel of India in the 1970s, inspired my club members to dress up in saris and our hostess to serve a wonderful Indian feast. She also arranged to have a henna artist on hand to tattoo all the guests.
The Book Thief, a moving tale of books stolen and shared in Nazi Germany by Marcus Zusak, added an element of social good to one of our gatherings. Each member was asked to bring a children’s book, and we arranged them in a basket. Our hostess presented the collection to a local charity (in this case it was for the young mothers and children of CHS).
Send out invitations: They can be digital creations or more elaborate pieces sent in the mail or hand delivered. This is where I usually visit Pinterest for a little inspiration.
Stieg Larsson’s The Girl with the Dragon Tatoo inspired one hostess to send a custom-made temporary tattoo to her invitees, including the date, time and place of our gathering.
Plan your menu, from the welcome drink to dessert: Be inspired by your book’s theme or location, and keep any dietary needs in mind.
The Oracle, by D.J. Niko, motivated me to create a custom drink I called Apollo’s Nectar to greet my guests.
Set the scene: Create a fun tablescape, visit the party store for a few props to add to the ambiance, or ask guests to dress up.
When I hosted my friends for our Zeitoun discussion I found Mardi Gras beads and boas online; and used frog place card holders to display guest’s names. Also in the place card holders were our discussion questions, so that each guest could read a question to the group. It engaged everyone—including that one guest who didn’t finish the book (there’s always one!).
Confirm your next gathering: Set aside time at the end of the evening to confirm your book and hostess for the next gathering.
As we wind down from the holiday season I can’t help but reflect on the many parties I’ve hosted and the one I didn’t host. For several years my husband and I invited guests to join us for a Thanksgiving gathering of family and friends that totaled about thirty-five. We invited guests to arrive in time for cocktails and dinner on Thanksgiving Day and stay with us through Sunday. We held this gathering at our home in the Hamptons where we have plenty of room and there’s still lots to do that time of year.
Upon arrival everyone was greeted with my homemade warm spiced apple cider (rum optional), an itinerary for the weekend and their room assignment. There were lots of activities planned and guests were invited to join us or choose from options they could enjoy on their own. Mornings included yoga, SoulCycle and, weather permitting, long beach walks that concluded with steaming mugs of hot chocolate topped with homemade marshmallows. Lunches were often at local restaurants and planned around an afternoon movie or gallery exhibit. Friday night we’d all head to the local bowling alley where we’d break into teams for a few games and savor the simplicity of a hot pizza. Saturday night was always leftovers and bingo, and with this family reinventing leftovers was often a sport. Of course the weekend kicked off with a Thanksgiving Day feast!
We haven’t hosted this gathering since my father passed away, and recently I found a copy of a note that I created for our guests at the last party. It inspired me to share it with you, and to consider bringing this party back.
I wrote this note, rolled it up and tied it with a silky orange ribbon. It was left atop a leather bound journal that was wrapped in paper and kitchen twine and placed on every guest’s pillow, with a little chocolate. Inside the journal I included this quote:
“Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.” — Marcel Proust
Dear Guests:
A few years ago I was encouraged to keep a “Gratitude Journal,” a diary of things for which I’m grateful. It is quite simple, really. At the end of your day name at least five things you are thankful for and write them down. It doesn’t have to be anything enormous it could simply be “my daughter hugged me when she came home from school,” “a friend called just to say hi,” “my husband told me how much he appreciates me,” or “I was able to carve out time to start that book I’ve been wanting to read.” Reflecting back on the day in this way helps me focus on all the wonderful, positive things in my life.
Advanced research at the Institute of HeartMath and elsewhere has provided evidence that gratitude is not simply a nice sentiment or feeling. Sustained feelings of gratitude have real benefits, including:
Biochemical changes – Favorable changes in the body’s biochemistry include improved hormonal balance and an increase in production of DHEA, the “anti-aging hormone.”
Increased positivity – Gratitude exercises, such as journaling, can bring about a greater level of positive feelings.
Boost to the immune system – The IgA antibody, which serves as the first line of defense against pathogens, increases in the body.
Emotional “compound interest” – The accumulated effect of sustained appreciation and gratitude is that these feelings are easier to recreate with continued practice. Experiencing an emotion reinforces the neural pathways of that particular emotion as it excites the brain, heart and nervous system.
Most Americans reflect upon feelings of appreciation on Thanksgiving so we felt it was the perfect day to start your journal. We ask that, between now and dinner time, you think of five things you are grateful for. Simple things! Share them with us at dinner and we hope you will be encouraged to start a “Gratitude Journal” and feel the delight of counting your blessings.
With Love, and much gratitude for allowing us to share this holiday with you,
Chili tastes are highly personal, and this recipe is one I developed for my family. We don’t eat red meat often, but we certainly do appreciate the overall depth of flavor pork and beef can add to a dish. What gives this Turkey Chili its distinct flavor and aroma is an infusion of Lapsang souchong, sometimes referred to as smoked tea. Its leaves are smoke-dried over pinewood and its distinctive flavor creates a smoky chili that is usually only achieved with beef, pork or ham hocks. It’s a leaner, more healthful chili, an amalgam of styles, with tea for complexity, spices for kick and lots of beans. Some chili aficionados will say the flavor of a good chili is all about cumin levels, others believe it’s all about the heat. In our home, the success of this one pot meal hinges on the tea and its beguiling smoky aroma.
The choice of a theme is an important part of every great dinner party. It doesn’t necessarily have to be the first step in your planning, but it is a cornerstone that will influence every other aspect, from the food to the décor. Sometimes a theme is defined by the event itself, like Thanksgiving, Halloween or Independence Day. Other times, finding a fresh approach can take a bit of brainstorming.
If an event isn’t tied to a specific holiday, I always look to my surroundings and the season for inspiration. The right flowers and color scheme can combine for an elegant and simple concept. A few years ago, we had an enormous hydrangea bush in full bloom outside my home in the Hamptons. I was so inspired by the color of the deep, dark, royal purple flowers that I centered a dinner party menu and tabletop design around it. My guests were delighted and everyone went home with a bouquet.
Sometimes, collaborating with a chef, or playing around with menu options, can bring about a common thread that will serve as your motif. For example, if a menu circles around foods from the French countryside, a blue and yellow tabletop with ceramic roosters and rustic flowers feels natural and authentic.
When planning a large gala or an elaborate birthday party, a multi-layered theme that’s innovative and fun will help guests get in the mood. The “Groovy Sixties” of the Austin Powers films is one of my favorites and I’ve used this theme many times for gatherings large and small. The 1960s are renowned for psychedelic colors, go-go dancers, and Twiggy-inspired clothing, giving friends lots of easy costume opportunities—and scattering the tables with sets of false teeth just like Austin’s lets everyone join in for fun photo ops! Look to other famous films—or the classic books that have inspired them (like The Great Gatsby or The Wizard of Oz) for themes that everyone will enjoy taking part in.
With a great theme there are endless ways to get your guests in the party mood. And don’t be afraid to recycle a theme—just be sure the same guests aren’t in attendance!
