All In Good Taste

by Kate Spade

i trust them to put food on their plate, make themselves a drink, figure out who to sit next to. but if i see someone struggling, i introduce her to someone or, better yet, give her a job— opening wine, telling people where to put their coats. tasks force people to interact and that leads to conversations.

give each one a little spritz of your favorite perfume? (just one spritz!) inject them with a little cultural know-how: if you’re throwing a fondue party, include the (rather humorous) rules of the tradition. add a touch of gold foil? press the envelope closed with a wax seal?

useful phrases: use FOR YOUR LOVELY EYES ONLY if the party is a private one, or a surprise.

“and, she murmured, as the night grew later, as people went, one found old friends; quiet nooks and corners; and the loveliest views...just a few fairy lamps, clarissa dalloway had said, in the back garden! but she was a magician! it was a park.”

the paper invitation was so thick you wanted to rub it on your face. it was so velvety.”

“at home, no shoes and an a-line shift. usually clip-on earrings—ones that fall off five, six times. maybe into someone’s drink. a vibrant lip, always. and a tiny spot of glitter somewhere in my eye makeup. it takes not more than ten minutes.”

ones can string twinkle lights, place drinks in ice or make a digital playlist. “it helps them take some ownership of the party and to feel really proud when their friends—big and small—arrive,” joy enthuses.

the trick is to invert expectations: combine two things that aren’t intended to go together; pair one really fancy thing with one more common.

it was on the ceremonial stroke of midnight at the lavish and carefully orchestrated black and white ball that truman capote served a buffet of quite everyday food: chicken hash, spaghetti with meatballs, scrambled eggs and sausages. it’s since been called the “party of the century.” a little thoughtful whimsy goes a long way.

it’s a chance to share your good taste with all those you love. fill takeout boxes with leftover dessert or wrap flowers from the table in pretty paper or newspaper;

i hope i instilled in my daughter the same love for entertaining that my mom did in me.”

faux pas.

and we love that something always goes fantastically wrong—it gives us fodder to laugh about long after the party is over.

talk to the person on your left, and on your right. listen thoughtfully and ask questions.

RSVP tout de suite: always respond to an invitation within three days.

don’t arrive at a loss for words. read the paper or a news website (you can’t go wrong with the new york times).

send a little thank-you gift,22 either before or after.

a well-placed phone call and a confident rundown of vitals: saturday. eight o’clock. my place.

“with plenty of money and you” tony bennett

it’s affordable, the morning light is undeniably pretty

plus, it gives the bride a bit of freedom to walk down the aisle in a shorter, flirtier dress if she likes. (look up catherine deneuve’s, keira knightley’s and audrey hepburn’s for inspiration.)

“always serve too much hot fudge sauce on hot fudge sundaes. it makes people overjoyed and puts them in your debt.” JUDITH OLNEY

“everything in moderation ...including moderation.” JULIA CHILD

a new york chopped salad station has taught us, it’s that raisins, smoked bacon, edamame and avocado make a good team.

1937, the owner of the brown derby restaurant in hollywood found himself in need of a snack after closing time. and so he rummaged through the kitchen, pulled out this and that, started chopping and threw it all in a bowl. thus was born the cobb salad.

our favorite, champagne vinegar.)

cornichons

flavorists call the tastes and traits “notes,” much like a perfume, the “top note” being the first thing you taste, the “bottom note” being the last. so mix and match from the palette to create (seemingly) endless flavor combinations.

we sometimes buy books for their beautiful covers and, occasionally, wines for their labels. they make for great conversation pieces. (the velvet devil’s label, reminiscent of a beatnik-era concert poster, is a current favorite.)

for every degree the temperature drops in winter, the wine shop moves a block farther away. in new york city, it moves two.

the virtues of mise en place translating literally to “putting in place,” this french phrase has a special, even philosophical, meaning for chefs. before turning on a single burner, they will have every ingredient and tool at the ready—buttered and butterflied, julienned and juiced, cleaned and carved—within arm’s reach.

or in a personal experience we quietly hold dear.

EMILY SPIVACK is an artist and writer. she’s the author of worn stories and editor of threaded, the smithsonian’s clothing history blog.

throw the beets into the pot (the soup will turn pink!) and simmer over low heat as long as you like. it’s delicious hot or cold.

upon serving, garnish with a dollop of sour cream and fresh dill and serve with black bread.

EBONY BIZYS is an australian craft artist, designer and voice of the blog hello sandwich in tokyo.

JERALYN GERBA is the editorial director and co-founder of the travel website fathom.

colombe d’or

the food is deliciously french.

crudité.

the experience of doing that over conversation is so chic and perfectly french.

take three ingredients to a few odds and ends from your larder (olive oil, sea salt, freshly cracked black pepper), add just three more tasty foodstuffs to create these nonchalant starters, mains, even desserts.

quarted skinless salmon fillets + whole-grain mustard + pure maple syrup = tangy baked salmon

alternatively, draw up a pretty and witty IOU to explain that you’re still looking for the perfect item.

it’s a salve that will serve you well when you need a little neighborly forgiveness or lock yourself out of your home or the building. it’s also a preemptive strategy for when you find yourself dealing with less-than-neighborly behavior.

being the most memorable person in the room has its advantages.

“i can only stay for twenty minutes but i so wanted to see you!”

larger affairs afford more wiggle room. we like making a french exit,3 wherein you quietly duck out sans farewell.

(to be dazzling is to be approachable and relaxed.)

ways to close a thank-you letter: fondly, warmly, kindly, affectionately, best, yours.