Tag Host

It goes without saying: the pandemic changed many things about how I entertain. One that stuck with me beyond quarantine? Hosting a happy hour at home. And truly, there’s no better time to embrace the DIY hosting experience than summer. When the mere thought of turning on the oven makes you break a sweat, it’s time to enjoy the season’s carefree vibes and host an impromptu happy hour with friends. With no cooking required, you can focus on assembling quick appetizers starring beautiful in-season produce and mixing up refreshing no-fuss cocktails. So let’s slip into our breezy gauze and linen outfits from our partner Haven Well Within and dive into this simple summer soirée.

Despite our best efforts, the summer can get away from us. Much like the holidays, it’s a special time of year when we want to make the most of every sun-soaked moment. Of course, that means stepping into each day with intention, donning summer fits that move with us all season long. Our entire team has been obsessing over Haven Well Within’s collection of dresses and summer sets that help us keep our cool while still maintaining an effortless-meets-elegant aesthetic. And when a summer gathering is underway, Haven Well Within is our one-stop entertaining shop for essentials like Mediterranean-inspired glassware, serving dishes, and the very best olive oil.

Ready to see how it all comes together? These are my very best tips for hosting an easy, but memorable happy hour at home.

Featured image: Organic Cotton Gauze Dress.

How to Host a Happy Hour at Home: Elevate the Snacks

When it comes to easy-breezy summertime entertaining, you want food that doubles down on being both simple and totally delish. My favorite way to make it happen? Snacks for dinner. (Who needs a main course when you can indulge in a delicious spread of appetizers?) Grazing on a few elevated snacks is not only delicious—but also way more fun.

I whipped up these three no-cook appetizers in under an hour, and I have a feeling they’ll become your go-to snacks all season long.

Pro tip: Finish each dish with a drizzle of Le Marké’s special olive oil for that extra burst of fresh, summery flavor.

Bitter Greens, Citrus, and Prosciutto Salad

This vibrant salad combines radicchio with juicy oranges and thinly sliced prosciutto. The bitterness of the greens pairs perfectly with the sweet and tangy flavors of the citrus. A sprinkle of salty pistachios and thick shavings of parmesan gives Italian summer vibes. The final presentation is such a feast for the senses that no one will ever guess it’s one of the simplest summer salads around.

Pro tip: Here’s how to get those gorgeous slices of citrus without the peel or pith:

1. Take a sharp knife and cut off both ends of the fruit, creating flat surfaces.
2. Stand the fruit upright on one of the flat ends.
3. Starting from the top, carefully cut downwards, following the natural curve of the fruit, to remove the peel and pith in sections. Repeat this process all around the fruit until all the peel is removed.
4. Once the peel is removed, you should see the colorful segments of the fruit.
5. Turn the fruit on its side, then use a serrated knife to cut thin round slices that can then be used for layering in salads, desserts, or ready for snacking.

Ricotta Toast with Figs and Honey

This is one of the prettiest toasts in my repertoire. Just a handful of ingredients come together to create a stunning, delicious appetizer that doubles as a delicious vegetarian main course. Here’s how to make it.

Spread creamy ricotta cheese on toasted baguette or sourdough slices. Then top with fresh sliced figs, a drizzle of honey, a sprinkle of chopped mint leaves, and a scattering of crushed pistachios. The combination of creamy, sweet, and nutty flavors creates the perfect bite, especially with a final drizzle of Le Marké’s olive oil.

Pro tip: Figs are one of those fruits that are only good when they’re perfectly ripe. Here’s how to identify a ripe fig when you’re grocery shopping:

• Color. Ripe figs generally have a rich, deep color. The skin should appear vibrant and have a consistent hue. Depending on the variety, ripe figs can range from green to purple, brown, or black.
• Texture. Gently squeeze the figs. Ripe figs should have a slight give and feel soft to the touch. Avoid figs that are overly firm or mushy, as these are likely underripe or overripe.

Hummus with Crudité and Edible Flowers

I know, I know: hummus with veggie sticks is about as basic as it gets. But this recipe proves: It’s all in the presentation! To make this hummus platter party-worthy, I started with a beautiful oval marble serving platter, and made a dramatic swoosh with the hummus along half the platter.

Then, I topped it with a vibrant display of colorful crudité, such as carrot sticks, cucumber slices, radishes, and fennel. For a final summery touch, I popped in a few edible flowers (these are chive blossoms, but you can also use nasturtiums or pansies). The freshness of the vegetables combined with the creamy hummus creates a delightful contrast of textures and flavors.

Pro tip: An unexpected way to level up your crudités is to use a mix of raw and roasted veggies. Here, I used a mix of raw cucumbers, marinated olives, roasted radishes, carrots, and fennel for a display that looked as delicious as it tasted.

Pour the Cocktails (and Mocktails) with Fuss-Free Mixers

We kept the drinks light, fruity, and fuss-free by using Sayso’s mixers. Simply mix up these sachets in a pitcher, and you’re ready to serve refreshing cocktails that capture the essence of summer. Don’t forget to offer mocktail options for those who prefer non-alcoholic delights. I made this fun specialty drink in less than five minutes.

Mezcal Cardamom Paloma

Add a few of Sayso’s Skinny Cardamom Paloma sachets to a large pitcher filled with water, ice, and a few splashes of mezcal. Stir well and garnish with citrus slices for a refreshing drink that channels vacay vibes.

Rosemary Honey Mocktail Mule

For a zesty non-alcoholic option, mix Sayso’s Rosemary Honey Moscow Mule sachet with sparkling water. Add some ice and garnish with a twist of lemon or lime. This sparkling mocktail is perfect for staying refreshed on hot summer days.

An Earthy, Elevated Table: Nature-Inspired Décor

For a simple happy hour setup, I let the season be my guide. Incorporate these elements to add an earthy, nature-inspired touch to any gathering.

Rattan-Wrapped Glassware

Glassware wrapped in rattan brings rustic, beachy character to the table. This natural material complements the summer vibes and adds a nice touch of warmth to the entire aesthetic.

Colorful Edged Linen Napkins

Wrap linen napkins with colorful edges around flatware to infuse even the simplest setting with a pop of color. These napkins are the perfect blend of minimalist and fun.

Elevated Marble Serving Board

Give even the simplest appetizers a major hit of style with a gorgeously green marble serving platter. This material is both sophisticated and earthy, letting the natural beauty of the dishes shine through.

The Takeaway

These no-cook appetizers and refreshing cocktails are all you need to effortlessly host a summer gathering without breaking a sweat in the kitchen. So invite a few friends over, throw on your gauze and linen, and enjoy a carefree evening of delicious bites, refreshing sips, and beautiful conversation. Cheers!

It’s time I admit to myself that I am, by definition, a Francophile. I’m a sucker for a “How to [Dress/Eat/Wash Your Face] Like a French Girl” headline. I’m obsessed with watching Parisians go about their day in the most fashionable, carefree outfits. And I devoured not one, but two stunning books about New Yorkers who left behind life in the fast lane for a slower, more intentional life in France. (Jamie Beck’s An American in Provence and Ajiri Aki‘s Joie, both of which I highly recommend.)

When Ajiri came through Austin to celebrate the launch of Joie, we had the pleasure of hosting her at Camille’s casa for a casual gathering. And while, yes, it was a bit sparklier and more celebratory than usual, the late-afternoon event fully embodied the heart and soul of a true apéro. And if you’re not familiar, allow me to introduce you to the magic of how to host an apéro.

What is an apero?

Originating from the French word “aperitif,” an apéro is a pre-dinner (or lunch!) gathering that celebrates the joys of delicious appetizers, refreshing beverages, and relaxed conversations. It’s a laid-back, pre-meal gathering with a focus on friends, family, and conversation—NOT spending hours in the kitchen. All it takes to host an apéro? A quick trip to the market and a text to friends.

The magic of an apéro is that it can be planned or spontaneous. The French have perfected the art of conversing about hobbies, travel, and all of life’s pleasures over champagne and fresh baguettes. And since it’s the perfect way to gather this summer, I’m mapping out how to host an apéro along with the simple dos (grab easy snacks) and don’ts (talk about work) just ahead.

Step 1: Set the Scene

An apéro is meant to be enjoyed. For the host, that may very well mean pulling out the good china (an important lesson I’ve learned from Ajiri). Grab your favorite platters, decorative bowls, and cute little utensils. Pull out the etched glassware and vintage plates. It’s a laid-back gathering, yes, but that doesn’t mean it can’t be beautifully authentic to you. If you’ve got candles, light them. And never underestimate the power of fresh flowers. Remember, the goal is to create an environment where everyone feels at ease.

When it comes to the menu, simple is the way to go. In Joie, Ajiri notes that even a bowl of chips and nuts will do the trick. It’s perfectly acceptable to raid your pantry for salty snacks. Ultimately, opt for easy-to-prepare appetizers that require minimal time and effort. And remember, you’re only meant to whet the appetite here, not demolish it completely. Here are a few classic options to consider:

1. Fresh Vegetable Crudité. Prepare a colorful platter of fresh vegetables like cucumber, carrot sticks, bell pepper, cherry tomatoes, and radishes. Serve with a variety of dips like hummus, tzatziki, or salsa.
2. Charcuterie. Set out a small selection of meats, olives, and nuts for a chic snack plate.
3. Cheese. I learned from Ajiri that cheese is only served before dessert in France. However, if you live anywhere else it’s perfectly acceptable to nibble on a selection of cheeses pre-dinner.
4. Baguettes. Fresh baguettes are ideal here, especially if you’re in France. If you can stop by the farmer’s market or a local bakery for a fresh baguette, the Parisians will be proud. (But if not, my lips are sealed.) Always serve with good butter and flaky salt.

Step 3: Select the Drinks

No French apéro is complete without a delightful drink in hand. Here’s what you need:

1. Glassware. Set out your favorite wine glasses, champagne coups, or flutes.
2. Wine or Champagne. If you’re opting for wine, choose a light and sweet option. A crisp white wine is a simple choice.
3. Apéritifs. Offer classic French apéritifs like Lillet, Pastis, or a Kir, a French cocktail made crème de cassis (a blackcurrant liqueur) topped with white wine.
4. Water and Other Refreshments. For a non-alcoholic option, prepare a simple mocktail with sparkling water, fresh fruits, and herbs.

Step 4: Unwind and Enjoy

The key to the ritual of an apéro is to let go of perfectionism and embrace the here and now. Allow the conversation to flow naturally and enjoy the pleasure of good company. Drop the topic of work (the French would never allow it) and instead turn the conversation toward upcoming travels, ask about hobbies, and share stories. And above all, savor the moment.

The day before the backyard lunch that we were set to photograph at Camilla Marcus’ house in LA, the chef and founder still hadn’t decided what to make. “I’ll let you know after I go to the market,” read her text, and though this type of down-to-the-minute planning might have made me slightly nervous with any other interview subject, I knew: Camilla had it covered.

This easygoing, highly-intuitive approach to cooking is what defines Camilla’s food, along with her deep appreciation for seasonality and local farmers. And it forms the bedrock of west~bourne, the direct-to-consumer food brand she founded last year which makes “feel good provisions” inspired by California’s bounty. Though I’ve known Camilla for a few years, this shoot would be my first chance to see and taste her cooking up close, and I couldn’t wait to spend the afternoon in her sunshine-filled Los Angeles home surrounded by the spoils of her market run. And I was dying to find out where she’d landed on the menu.

Watch the video from our garden-to-table lunch with Camilla:

But first, a few things you should know. During the pandemic, Camilla and her family moved from New York City, where she owned a restaurant (also called West-bourne), to sunny Los Angeles where they bought and renovated a home, launched west~bourne as her sustainable food brand, and gave birth to their third child. It’s been a busy couple years, but Camilla’s passion for her newest labor of love is evident, and her dedication to making an impact is real. About the company, she said:

west~bourne is on a mission to empower us all to cure the climate crisis through food. We know what works—regenerative farming can have one of the largest impacts on climate change, and the land revolution in our country is already under way with 500 million acres moving towards regenerative practices.

It’s a passion that Camilla brings to everything she does, and I’m continually inspired by the way she lives boldly and authentically. Scroll on for my interview with Camilla, scenes from our lunch in the garden, and all the recipes for the delicious spring menu she prepared for us.

About her west coast life and home

How did you find your home? Did you renovate?

Our home is so special to us—the first we’ve ever really had.  Until this point, we’ve rented and moved just about every two years since being together over the last two decades.  We had a friend who lived on the block that mentioned he heard his neighbors might be moving out of their old ranch style on a large lot. We went immediately to visit, and it turned out that the owner was a friend of dear friends of ours from New York. 

I was nine months pregnant and on the brink of having my daughter, and though it felt like an overwhelming process to buy our first house and prepare to renovate it, everything fell into place so naturally. I believe in signs and that the universe activates when we are ready.  So, it was kismet from the start. 

We did quite a lot to the house.  It had beautiful bones, and we wanted to bring it back to honor its 1951 mid century modern roots. The house wraps around nature, so it’s all about bringing the outdoors in and having a very meditative vibe throughout.  My favorite part is our garden and chicken coop.  We spend a tremendous amount of time as a family out there, talking to our ladies, teaching our kids about growing our own food, and harvesting our amazing bounty for our meals.

What does a typical day look like at home?

Every day is a new one—there’s definitely no ‘typical’ in my life.  I live blended not balanced. 

I wake up around 7:30am and have some cuddles with our dog first.  Then I brush my teeth, and we go to wake up our kids.  The mornings are sacred time for us as a family.  We have a milk and cuddle party, and they all help each other get changed and ready to make breakfast together.  My son especially loves to cook, so usually my two older kids will help me with breakfast while my husband makes coffee for us.  

I only drink one cup a day, so it’s a core ritual to make coffee on our beloved La Marzocco machine, usually with a splash of Rainbo 11:11 extract for an extra brain boost.

We sit down together to talk about the day, set some intentions, and to make sure everyone knows where we all will be. 

Camilla’s approach to hosting and gatherings

What does a great gathering look like to you?

Quality time is my love language, so it’s sacred to me to find ways to forge connection and community.  I love to bring guests into the gathering, whether that’s bringing a dish, helping with a playlist, or sharing their favorite local produce with someone else. I also always strive for an element of surprise, bringing together people who don’t know one another, providing space to feature someone’s talents, doing a shared activity to learn a new skill, or even introducing a new product or food. 

Curiosity can open our minds and lead to a more meaningful exchange of ideas and intentions. 

Pink Radicchio Salad with Blood Oranges and Hazelnuts

Einkorn Salad with Charred Squash

Pluot Galette with Creme Fraiche

What scares you about entertaining?

Nothing. Truly, it’s in my soul to bring people together and craft unique experiences. I love every aspect of it, and even welcome the unpredictability and logistics that go along with it.

What are your signature dishes for gatherings?

I actually love to cook something new every time if I can, and I often have never made exactly what I serve before.  I think I love the thrill of a challenge and discovery that makes the experience of cooking for me come alive and where I learn the most.  It adds more pressure to execution, but playing jazz in the kitchen if you will for me infuses vibrancy and surprise that just can’t be scripted and a soul that I think you can taste even if you can’t put your finger quite on it.

Get the recipe for Camilla’s Pink Radicchio Salad with Blood Oranges and Hazelnuts.

How do you approach creating a guest list?

I have an eclectic group of friends and always like to mash groups up, plus throw in some visitors from out of town and total strangers.  I am the queen of the cold call and am never shy to reach out to someone who I have admired or am inspired by and invite them over to a gathering.

What are your tips for making guests feel at ease?

If the host is at ease, guests will be too.  I also feel it’s important to integrate guests into the experience, even in a small way.  It’s easy to be relaxed when you are part of the creation too.

Favorite conversation starter or question to get to know someone?

What’s on your travel bucket list?

The perfect dinner party playlist includes:

A track from each guest.  That always gets the music going on an unexpected journey.

What are some products you love for the table?

Textiles:

Ceramics:

• KH Wurtz
• Mondays in Brooklyn
• Robert Siegel Ceramics

Vases, cutting boards, and stone platforms from Olive Ateliers

Vintage candleholders (I prefer a mix and match)

Vintage flatware, or second hand Jean Dubost Laguiole

Go-to centerpiece solution:

I love bringing together pieces from around the house – jars, vessels, cups and objects – mixed in with fresh produce and foraged foliage.  It’s a mindful way to bring a unique look, welcoming imperfection and inviting nature to the table. 

What is your no-stress party rule to live by? 

The vibe of any event emanates from the host.  If you’re having fun and relaxed, so will everyone else. 

Get the recipe for this Einkorn Salad with Charred Squash.

Dream dinner guests?

• Ruth Bader Ginsburg
• Ina Garten
• Albert Einstein
• Otis Redding

On seasonal cooking

What informs your approach to food?

For me it’s all about cooking holistically to nourish yourself and our planet. What’s good for our soil is always better for our health.

Get the recipe for the Pluot Galette with Creme Fraiche.

What’s your must-have cooking tool and why?

A mandolin is such an easy and inexpensive way to elevate your cooking and plating.  Having a shaved element always evokes restaurant quality and creates something different for your dish.

Tell us a few things we’ll always find in your refrigerator? 

We always have preserved lemons, pickled shallots, cholulah, fermented hot sauce, roasted sesame dressing, white miso, white moustache yogurt, zab’s hot mustard, parmesan, creme fraiche, ghia, kimchi, overnight oats, fresh eggs from our chickens.

Fill in the blank:

A perfect meal should … nourish.

It’s not a dinner party without … interested people.

Every cook should know how to … join the meal with joy.