Laid-Back Entertaining

A lot of people I know are cutting back on entertaining due to financial reasons. Obviously, we are all watching our pennies right now, but I don't think we should curtail entertaining at home. If anything, now is the time that we should focus on what's really important: spending time with family and friends.

As I've gotten older, I've learned to relax and not be so uptight about having people into my home. I do think (or at least hope) that my home is warm and inviting, but I can say that it is not by any means perfect. As I'm writing this, my powder room has partially removed wallpaper. It ain't pretty, but it has not stopped me from having people in. I consider the wallpaper a temporary situation, and people who know me know that I will one day soon have a remodeled powder room.

The other thing that I'm more laid back about is food. Food does not have to be fancy- only tasty. I love putting on a spread for people, but there are times when it's fun just to relax and enjoy some conviviality with one's friends. And this leads me to the point of this post. When did the cocktail hour get so elaborate? Sure it's fun to assemble a platter of antipasto. And what's better than sharing caviar with your guests? But for those on a budget or who are trying to be less uptight, there is nothing wrong with serving the basics. Such as ... Ritz crackers or Triscuits.

Just look at the gorgeous Horst photo above, taken in 1963 at the Long Island home of Consuelo Balsan. What are those crackers in the Chinese dish on the beautiful tray table which rested on the gorgeous Aubusson rug? Ritz crackers! Truly, have you ever met anyone who didn't like Ritz crackers?

And what about Triscuits? In Susanna Salk's paean of everything WASP, A Privileged Life: Celebrating Wasp Style, Salk writes of memories of "Triscuits with Cracker Barrel Cheese and warm white wine in plastic tumblers." I don't remember the warm white wine so much, but heaven knows that I've eaten a lot of Triscuits and Cracker Barrel Extra-Sharp Cheddar in my day. And don't forget that the only crackers you can serve with cream cheese and pepper jelly- the old stand-by served by all Southern Belles and Gents- are Triscuits.

Now, I'm not saying that you should forgo elegant entertaining altogether. I actually regret that formal entertaining is not as fashionable as it once was. But, when you're having good friends and family over for a few casual drinks, give yourself a break and pull out the box of Ritz.


According to an old New York magazine article, Albert Hadley served a bowl of unsalted Triscuits to the journalist interviewing him. Yet another reason to love Mr. Hadley.


I don't think Triscuits and Ritz were around in 1941 when Dorothy Draper wrote Entertaining is Fun!: How to Be A Popular Hostess, but she was pretty down to earth with her advice. For harried hosts and hostesses who were faced with unexpected guests, she suggested serving English muffins with sliced ham and grilled mushrooms. Were Dorothy alive today, I think she'd just say to serve some cheese and crackers and call it a day.


Sister Parish was one character who I wish I had been able to meet. One of her favorite drinks was vodka with ice and a dash of Clamato. She also on occasion served appetizers of ham wrapped around a pickle with some cream cheese, cut on the diagonal, as well as peanut butter and bacon sandwiches. And based on what has been written, people loved her get-togethers...even the food!

New York Botanical Garden Orchid Dinner

I just received some photos from the recent NYBG's Orchid Dinner, and I wanted to share with you some beautiful images of tables designed by Malcolm James Kutner and David Kleinberg.

I love how Malcolm chose to work with green Cymbidium orchids, green tea roses, and liriope leaves. Yes it's simple, but so striking too. The other thing that I admire about the table are the layers. You've got elements of varying heights, discreet details (the beautifully engraved placecards), and reflective surfaces. It's the type of table that you can't absorb immediately- you have to sit there and let it soak in. This is certainly a hallmark of Malcolm's work; he prefers the subtle. And isn't that appropriate right now?

The tablecloth is Claremont's woven silk Drap de Soie in a gorgeous green with hints of bronze. The runner is a bronze document damask called Palma Damask. And see the silver candlesticks and julep cups? These are part of Malcolm's personal collection...and he chose not to polish the silver! Malcolm has no problem with his silver showing tarnish, so remember that the next time you have a dinner party and you're fretting over your silver. Maybe you should just let it go and enjoy it!

The two images below are from David Kleinberg's table. It seems that David was going for more high-impact drama, and I think he achieved it! I hope that these tables might provide a little inspiration for your next party.

What a Swell Party This Is

It's so funny to read cooking and entertaining books because people seem to have such differing opinions on cocktail parties. There are those who are adamantly opposed to such a form of entertaining. They find the affairs to be dull and boring or too business-like. Then there are others (myself included) who enjoy drinks parties whether as the host or the guest.

The reason I like to give cocktail parties is because they seem to inspire a sense of conviviality. Loosen people up with a few drinks and who knows what might happen! (And inevitably, things do happen...like walking into a room and finding two guests in an amorous embrace. To me, that's far more entertaining than having someone spill red wine at a party!) I don't really think it's a cop out because at least you're entertaining.

To me, drinks of the alcoholic and non-alcoholic variety are of utmost importance, but food is a close second. You want to have a little variety with some light nibbles and something heavier to help sop up the alcohol. And remember, in their treatises on entertaining, Elsie de Wolfe, Dorothy Draper, and Elsa Maxwell all admonished their readers to serve hot hors d'oeuvres HOT, HOT, HOT!

Want to know what London society was serving at their cocktail parties in 1935? Well I came across this gem from Vogue (Dec. 1935), and it proves that entertaining was serious business back then just as it is today.

Nowadays, the high point of any cocktail party is not so much the cocktails as the food that goes with them. Imagination about cocktail party food has become an absolute necessity- and to copy your clever friends the sincerest form of flattery. At this time of the year some hot food is essential- but nothing so unimaginative as hot sausages. They are out of date, back numbers. You must think up something different. The Prince of Wales has hot buttered American soda biscuits, with cod's roe, served in hot silver breakfast dishes, and creamed shrimps in little pastry containers. Mrs. Maugham has hot bacon sandwiches, which disappear as fast as the cook can make them. Lady Portarlington has a cocktail size edition of a hot meat pie, which nobody else has yet thought of (have you ever noticed that it is always the same people who think of the new things first?). Of course, it would be Mrs. Ernest Simpson who first thought of the wonderful combination of seeded white grapes with little cubes of Dutch cheese, stuck through with a wooden toothpick. Mrs. Simpson's food is of such a high standard that the intelligent guest fasts before going to dine or to have cocktails with her. Her hot dishes at cocktail parties are famous and are passed around in small quantities at intervals.

(Isn't it interesting that back in 1935, a grape and cheese pick was considered novel? And that it was none other than Wallis Simpson who introduced it to the London swells?!)

Image at top: The iconic "Kings of Hollywood" photo by Slim Aarons. No, Gable, Heflin, Cooper, and Stewart were not at a cocktail party, but if your guests end up having half as much fun at your cocktail party, then you're a heck of a host! (Photo Slim Aarons/Getty Images)

The Party Barn

My latest fantasy? A party barn. OK, so living in a high rise might be a bit of a hindrance to making this fantasy come true, but a girl can dream, can't she? It seems that when these lucky barn owners create their party spaces, there is an incredible amount of ingenuity, practicality, and creativity that goes into planning them.



I was greatly inspired by the barn at the Norfolk, England farm of garden and freelance designer George Carter (image at top and above). One enters the party room via tall double doors in which only the bottom section opens. There are fanciful console tables, black painted pyramid sculptures (what Carter calls indoor topiaries), and a musicians gallery that looks out over the room. Such a chic space in which to entertain. If I were to have a party barn, I think I would design mine along these lines; for me, it would be a place to throw caution to the wind and to experiment. Oh, and to have fun too!


Bunny Williams and John Rosselli's barn was designed with entertaining in mind, and comfort seemed to be the driving force behind the design of their space. I can imagine that you might arrive there as a guest on a Friday evening, and you wouldn't want to leave the cozy rooms until late Sunday. Add a few good books, some libations, and a little nosh and you've got the perfect weekend.


And the barn that is generating a lot of buzz now is that of Ina Garten. This is a building that was very well thought out, but then again that is what one would expect of a serious cook and an authority on entertaining. But there is nothing cold and sterile about Garten's outbuilding. Garten is fond of the word "earthy", and this is a perfect label for both her food and her party barn as well. It's a simple space- quite down to earth- but warm and inviting too.

(Images of Carter's barn: British House & Garden, Jan 09, photographer Rory Carnegie. Images of Williams and Rosselli's space: "An Affair with a House". Garten's space courtesy of House Beautiful, Nov 09, photographer Simon Upton.)

Does This Look Familiar?

"Prelude to the Christmas party, reserved for sentimental moments"



OK people, give it up. How many of you have had a sentimental moment as such before one of your parties? I'm sorry but not in all my days have I been this relaxed before one of my parties! Now I realize that you're supposed to look this cool and calm in front of your guests, and Lord knows I've tried to do so (and hopefully successfully!). But behind the scenes is this going on for me? I don't think so. Setting a table like this is fun and easy for me. And I enjoy getting myself primped and fluffed before a party. But during the prelude to the party I'm running around lighting candles, keeping an eye on the oven, making sure the ice is fresh, etc. And when I've had significant others who have helped me with parties, I've even been known to be hell on wheels and bark orders at them- in the kitchen and away from the guests, mind you. But does any of this stop me from entertaining? Not on your life because there is nothing more fun...even without these sentimental moments!

Image from House & Garden, Dec. 1948

The Great Candle Controversy

While I was giving my talk at the bookstore the other night, a reader asked me about the posts that seem to generate the most controversy. And I could easily answer that question- colored candles and flowers. It seems that we have very strong opinions on the subjects. Now I know that this all seems rather trivial. After all, there are far greater and more pressing issues in our lives today. But this is a design blog and I figure if I can give my readers two minutes of escapism and design inspiration, then that's just fine.

So I've been feeling a bit mischievous lately and had been planning on writing another post on colored candles for a while. The first post I wrote that involved the candle issue was really inadvertent- I showed images of Aerin Lauder's dining room which featured blue candles. Some people thought it was quite chic, while others cried foul and found the whole thing to be the height of tackiness. I for one am a big fan of colored candles. I adore black candles on my dining table. I also have gray, turquoise, and coral candles that I use for various occasions. In order to pull off the look, you really should choose colors that work with the color scheme of your home. And I probably wouldn't fill a house with a variety of brightly colored candles- restraint is really best.

Now I know that there are many of you whose minds cannot be changed, and that's okay because ivory candles will always be the ne plus ultra of elegant table settings. But if you're willing to experiment, I think you'll find that by replacing your neutral candles with those in your favorite color, it's a great way to change things up without spending very much. Amazingly, while I was writing this post I opened my December issue of House Beautiful, and guess who is an advocate of colored candles? Robert Rufino! That man has pitch perfect taste so I suppose I feel even more confident in my argument for choosing color.

(A while back I lamented that Williamsburg Candles- my old stand-by- had been discontinued. I recently discovered Colonial Candle, although I'm sure many of you have known about them for years. I've been using the Colonial ones for a few months now and they have become my new favorite candles... and they come in a myriad of colors too!)


Blue pillar candles in these crystal hurricanes are a nice alternative to plain vanilla candles- and speaking of which, avoid placing those scented candles on your dining table. Your guests might lose their appetite. (Interior design by Kari Cusack; styling by Grant K. Gibson; Karyn R. Millet photographer. Image from House Beautiful, Jan '07)


I love the use of different colored candles in the Atlanta home of artists Carolyn Carr and Michael Gibson. It's something slightly unexpected in these very traditional and formal candelabras. (Image from Paper City, 2005)


Don't these red candles add some flair to this sleek, Art Deco town house in London?


These silver, corkscrew candles are perfect for this poudreuse cabinet in the ornate Gallery of Mirrors at the Palazzo Gangi in Palermo, Italy (click on the image to get a better view of the sconces). Ivory candles would be too jarring, and really, if you have a room like this in your home, why not gild the lily?


Miles Redd obviously approves of black candles too. (Image from Rooms to Inspire; Tim Street-Porter photographer)


Robert Rufino suggests trying a mix of festive colors for this holiday vignette. (Image from House Beautiful, Dec 08; Jose Picayo photographer)

Image at top: The photo that started the controversy- the dining room of Aerin Lauder.

Gourmet Tablesettings

Well, time got away from me yesterday so I don't have a proper post for you today. But no matter how busy we are, we can always take the time to pore over a few beautiful images. Let's see how some of our favorite designers and style-setters set their tables circa 1992. (All images from The Tiffany Gourmet Cookbook)


Countess Alba Giannelli-Viscardi


Anoushka Hempel


Comtesse Sheila de Rochambeau


Valentino


Bill Blass


Maxime de la Falaise

Have I Been Under a Rock??

How did I miss this?? William Yeoward has a new book coming out at the end of this month (meaning tomorrow!)- William Yeoward on Entertaining. I loved Yeoward's first book Perfect Tables as it has provided me of lots of inspiration for styling my table.

According to the publisher, the book will feature 21 table settings AND menus, including Breakfast for Two and a Boating Lunch. Reminds me of my beloved Tiffany Gourmet Cookbook and Tiffany Taste from the 1980s!

Another Gene Hovis Creation

Remember my post on the late Gene Hovis- the man whose gorgeous home and envy-inducing linen and silver collection piqued my fascination? Well, he popped up again, this time in the Tiffany Gourmet Cookbook. (Not that this is news or anything. The book was published in 1992.)

Hovis' library/dining room was the setting for this elegant meal. I know, I know- I've read where many are tired of the library cum dining room concept. But don't you kind of fall in love all over again with the idea when you see how smashing Hovis' dining room looks? Good books, good food, and a beautifully appointed room. Really, what could be better?

The menu consisted of Crown Roast of Lamb with brussel sprouts, deviled carrots, and pan-fried shredded potatoes, served on Tiffany's "Yellow Bird" faience platter. Hovis also included a yummy looking tomato aspic with shrimp and crawfish nestled on a Tiffany ribbed silver tray. (And please, don't knock the tomato aspic- it's really good. I swear!).

The dessert course- coffee profiteroles with chocolate sauce- is laid out in front of a 19th century French hand-blocked paper screen- yes, I am coveting this. And wouldn't you be pleased to take tea or coffee served from this Louis XIV service from Tiffany's?

So my question is- do any of you still entertain like this? And if so, how often? I love formal entertaining but don't do it often enough. I think Mr. Hovis has inspired me to do so.

(You might also be interested in Gene Hovis' Uptown Down Home Cookbook. Truth be told, the dust jacket is not the most elegant looking thing, but the recipes look really good. A lot of classic, tried and true recipes as well as some Southern favorites. If I can find the time, I'll test out a few and let you know!)

Dining à Deux

I do love a well-set table. But do you know which tables really get my creative juices flowing? Those set for a chic meal for two.

Why are these small dining vignettes so charming? Perhaps it's the intimacy of the setting. What a perfect way to dine with a paramour, a good friend, or a dear relative. It's suitable for a ladies lunch for two, a light supper with a neighbor, or a post-theater snack. (Many cookbooks and entertaining books include recipes and menus for a post-theater supper. What I want to know is how many people actually do this? It sounds quite civilized, but Atlantans don't really go to the theater. Do you think this is a New York thing?)

These small table settings just beg for the good stuff. When you've only got cleanup for two, why not put out the good flatware, the crystal, and the salt cellars? I also think these intimate meals call for something rich to eat.

So, with that in mind, here are some inspiring little tables and a good souffle recipe to boot:

Bill Blass' Sour Cream Souffle (perfect for a supper for two- or more!)
1/2 cup freshly grated Parmesan cheese
1 1/2 cups sour cream
1/2 cup all-purpose flour
5 large egg yolks
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons chopped chives
7 large egg whites

Preheat the oven to 350 degrees and set the oven rack at the lower middle level. Butter a 2-quart souffle dish and coat it with the Parmesan cheese, knocking out the excess and reserving it.

In a large mixing bowl, whip the sour cream and flour together with a whisk or electric mixer. Add the egg yolks one at a time while continuously beating. Stir in the salt, cayenne, chives and remaining Parmesan.

In a separate bowl, beat the egg whites until they reach firm, shiny peaks. Fold the whites into the batter with a rubber spatula until no streaks remain. Pour gently into souffle dish and bake for about 35 minutes. Serves 6.


A fantasy table set for Mme. de Pompadour and Louix XV (from Tiffany Taste)


An elegant table set for two in the home of Marilyn Evins (c. 1971; House & Garden magazine) (Evins is a relative by marriage of a fellow blogger. Guess who? You'll find out on her blog soon enough.)


Tea for Two, set outdoors in Bermuda (photo from Tiffany Taste)


Would you have guessed that John Saladino set this table? The table is set for an imaginary breakfast between Saladino and the Doge of Venice. (Tiffany Taste)


Rhapsody in Pink. A little retro dining for your pleasure... (image from House & Garden)


Breakfast set for two in San Antonio (Tiffany Taste)

Image at top: Would you expect anything less from the uber-stylish Babe Paley? Note the copy of Breakfast at Tiffany's .... this was obviously before the falling out with Capote.