Classic Entertaining

Truly, who sets a more beautiful table (or produces a more beautiful book) than Carolyne Roehm? In her 2001 book At Home with Carolyne Roehm, Roehm created lavish settings for seasonal parties with a few recipes thrown in for good measure. In the section on Summer entertaining, Roehm's tablesettings are heavy on the blue and white color combination- a classic look that is so appropriate at this time of year (although it would definitely work during other seasons as well). Here are just a few of her sophisticated and gorgeous creations.

Outdoor Entertaining

Summer's almost here and with it comes long languorous days that beg for outdoor entertaining. Here are a few stylish items that are sure to make your outdoor parties picture perfect.


"Tropica" bamboo and rattan folding chair from Anthropologie


Plastic Fantastic rubber table from Studio JSPR


"Blue Ditto" pillow by Madeline Weinrib


Crochet votives by Two's Company at Vivre


Kim Seybert patent leather coral placemat and coral branch napkin at Vivre


Nouvel stacking tumblers at Moss


"Raj tent" at Raj Tent

Photo at top by legendary lensman Slim Aarons

Artesian Bar London

I think I've found my new dream bar, and it's absolutely stunning. The Artesian Bar, located in the Langham Hotel in London, is a throw back to the glamorous, and sometimes louche, cocktail era of the 1920s and 30s. David Collins, the London-based architect and designer, has created an oasis of theatrical sophistication that is dominated by a fabulous Chinese Chippendale bar and pagoda chandeliers. Needless to say, if there is a Chinoiserie or Orientalist theme to a room, then I'm taken with it. I also think the purple accents- the upholstered furniture, the rugs- look quite right here, and I'm usually not a fan of purple. And the muted color scheme, coupled with the soft lighting, creates a decadent environment in which to imbibe. Cheers!

Comfort Food Plaza Style

I recently read Deborah Davis' book Party of the Century- The Fabulous Story of Truman Capote and His Black and White Ball. Davis' novel is a look at Capote's famous 1966 ball which had all of NYC (and much of the rest of the country) atwitter. Invitations to the event were much coveted, and details of the party were covered in newspapers around the country.

I had always been under the impression that the party was quite lavish. This, however, was not the case. Elegant, yes, over the top, no. Decorations were rather simple. There was a midnight buffet which included eggs and biscuits, but Capote added two rather unorthodox dishes to the menu- chicken hash and spaghetti and meatballs. The chicken hash was a specialty of the Plaza and was one of Capote's favorite dishes.

I thought I would share the recipe for the chicken hash (courtesy of Davis' book), which might be perfect for a cold evening (dieting is suggested after consuming this rich dish!).

Plaza Chicken Hash

4 cups finely diced cooked chicken (white meat only)

1 1/2 cups heavy cream

1 cup cream sauce

2 teaspoons salt

1/8 teaspoon white pepper

1/4 cup dry Sherry

1/2 cup Hollandaise Sauce

Mix chicken, cream, Cream Sauce and seasonings in a heavy skillet. Cook over moderate heat, stirring often, for about 10 minutes.

When moisture is slightly reduced, place skillet in a moderate oven, 350 degrees, and bake 30 minutes.

Stir in Sherry and return to oven for 10 minutes. Lightly fold in Hollandaise Sauce and serve at once.

Makes 4-5 servings.

Sensational Entertaining

I never stop dreaming about throwing the perfect party. My favorite part of entertaining is planning the tablesetting. I don't think that my efforts could compete, however, with those of Los Angeles based decorator Mary McDonald.

In the December 05 issue of Town & Country, there was a spectacular spread of McDonald's festive Christmas party. Her tablesettings are absolutely stunning. The combination of the silver platters and trays, the dark wood table, and the touches of green (in the apples and the candles) creates a traditional and sophisticated setting. In my mind, there is no such thing as too much silver!

I especially like the dessert table. Once again, beautiful silver and porcelain decorate the table, which only enhances the yummy berry tarts and the croquembouche. I just wonder how McDonald will be able to top this at her next party!

Elsie de Wolfe's Entertaining Tips

If you are a collector of vintage design books, you may want to consider adding Elsie de Wolfe's "Recipes for Successful Dining" (1934) to your collection. While it is not a design book per se, this book does provide an interesting and amusing look into how this legendary decorator entertained. Lady Mendl suggested using silver or gold lame as a tablecloth (see above) and advised that objects like rock crystal candlesticks and porcelain rabbits made good table decorations. She also wrote that she liked to use "the plant of the moment" on her table (any ideas as to what today's plant of the moment is?).

It is her recipes, though, that made me appreciative of today's lighter cuisine. De Wolfe believed that there should be a "surprise" dish at every dinner party. To that end, there are recipes for Boiled Tongue a la Ritz, Creamed Haddock, and Indian Sardine Squares.

I'll leave you with one of her hors d'oeuvre recipes:

Olives Wrapped in Bacon

Insert roasted almonds in olives from which the stones have been removed. Wrap each olive in a small strip of bacon and secure with a toothpick. Grill in oven until the bacon is a good brown, and serve hot.

Bon Appetit!