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What's the one essential quick thing you should do to get ready for a party?

Lighting, for me, is the most important thing. It's crucial that all your lamps and lighting be on a dimmer. Lowering the lights is the easiest and quickest way to set the mood, even if it's a last-minute get-together. And I love lots of candlelight. In Sweden and Norway in the summer they often use candles even for a six o'clock cocktail, when it's still light out. I love that.

It's also important to have enough liquor and ice on hand. If you're inviting six people over, have enough alcohol for 30. And if you're hosting 30 people, have enough for 100! Nothing's worse than running out of alcohol.




I don't like a theme party—that's seems very '80s and passé to me. But I do love theme food—dishes with a strong connection to a country. I love paella, which makes me think of Spain, flamenco, sangria. Or I like to serve a lamb tagine and evoke Africa or Morocco with the table accessories. And I like to serve unusual hors d'oeuvres, like figs with cheese or prosciutto.

What's your favorite flower to use for a spring dinner party?

I'm a big believer in just cutting a branch from the backyard and putting it in a bottle. But if I'm in the city, I love peonies, in a range of pinks and reds. And I love orchids, potted or cut. In spring, I like to place very small potted plants on the table, such as primroses or pansies, or even herbs or tiny hot pepper plants. Or I'll use a very colorful tablecloth like an ikat or a suzani and decorate it with a bowl of fruit—persimmons, strawberries, or kumquats.


I like one-pot dishes—like paella or risotto. You can make them with meat or seafood, or they can be strictly vegetarian. Then all you need to serve them is a big spoon and a salad alongside. It's not fussy or complicated—to serve or to eat.

What's the perfect number of people for a dinner party? For cocktails?


Do you have to plan differently when hosting an outdoor party?

It's funny, but I like to do the complete opposite of what's expected. Indoors I like a relaxed atmosphere, people just hanging out, but outdoors I get very proper. I want a formal setting, a long seated table, with napkins and flowers. And I hate barbecues—always poking at the food, lifting up the top, and all that smoke escaping. I don't do them. The smell of food shouldn't overwhelm. And again, lighting is so important. I love to put lights in the trees or by the pool.

Are there some colors that work better outdoors than others?


What's the one thing people tend to forget or overlook when entertaining outdoors?

Outdoor entertaining requires a little more thought, a bit of extra effort. But don't get too hung up on the food. What's the point of trying to keep things hot or worrying about serving things at the precise right moment? There's nothing wrong with cold food or food served at room temperature. That way you can make things ahead and enjoy your own party. What could be more wonderful than a delicious cold poached salmon on a summer evening?

What's the biggest mistake people make when entertaining?

The biggest mistake is being afraid to create a mix of guests. Ask all different kinds of people to your parties—young and old, rich and poor. You don't want friends who already all know one another. And don't worry about the space or if you should put out your nicest accessories. You can't get stressed out about entertaining. That only makes your guests stressed, too. Don't obsess that something is going to get broken. Objects are meant to be used.

And finally—ice, ice, ice! You can't have too much ice!

—Interview by Michael Boodro

What do you think?