Showing posts with label Hostessing. Show all posts
Showing posts with label Hostessing. Show all posts

Thursday, October 21, 2010

Just a nuance, but it's there



One piece of paper will make all the difference at dinner. Written in long hand on personal stationary, tapped into a spread sheet, scribbled on a cocktail napkin with a bartenders borrowed pen: It looms largest in the host's consideration. It will be the document on which the greatest party music was written or the first shot fired at an evening which will go down in unmerciful and memorable flames.

The guest list creates evenings we will never forget, and parties we try not to remember. I write from experience: I didn't get here because I do not have few scars from the great sport of Inviting. My engagement party, owning to the perfect lack of control of one person (who I well knew was careening party-train off course and pleading for a catastrophic drunken wreck), was, for my closest friends, an exercise in grace and meditation over cocktails.

This was an error born of misguided magnanimousness on my part. She is the wife of a friend, and we had witnessed her in action before in a glazed-over state of startled speechlessness, I suppose. I was nervous about her from the start and should have followed my instincts.

In the time that has passed, she is a persistent issue with regard to guest lists and chemistry. In perfect sobriety, she is one of the most deeply miserable individuals I have encountered. I have learned I cannot overcome her raging insults of other guests or her falling down drunkenness in the best of circumstances, but her grotesque bigotry and racism became apparent during that party as well, and she has never been invited back (to say the kindest thing I can of her, actually).

We often say how much we miss her husband. He was one of those people my Brother and I knew first in life and one of the best. But, sadly, this is the way it has to be. Please leave your wife at home is just not an option at the foot of an invitation. And we are years beyond the how did he end up with her? conversation. I do not write his name on lists any longer, I am unhappy to tell you. But it would be better not to have people over than to subject them to this person.

There are other names on guest lists when followed by other names, and still others, that present difficulties in creating a festive night for less obvious reasons than my example. The stories of how some names go together and then must be parted on a guest list are intriguing, fascinating, and sometimes emotionally horrific. By virtue of all that, many are glaringly obvious to the aware host if one gave it some thought. But some enormities of interpersonal conflict could easily be perceived as no greater than a nuance.

Nuance is the key to everything between human beings. As J.M. Barrie noted so wisely in the original text of Peter Pan, "It's not that it didn't matter. It's that didn't make a difference." You have no way to judge how relevant an old story is to those parties now, best to yield a wide berth to a thing that happened, but does not outwardly seem to make a difference.

For this reason, a good host has either the memory of an elephant or the record keeping ability of Thomas Jefferson. The host is the eternal keeper of old grudges and flames, dark facts, circumstances, controversies, occurrences, phenomenons, and statistics. Success at the party which manifests on an enchanted evening from the first scribbled nickname is determined by the grasp of history in the hand holding the pen.

Those are not just names on paper or bodies in the living room; They are mortals. While they bring a world of talents, experiences, and jovial conversation to the mix, they also bring the facts of mere mortality and human nature. An astute host holds a guests' scars as closely as their own and knows the fatal social flaws of all the dinner guests. One misstep, one careless invitation, and the night is laid to waste.

There are just a few people in this world whose hands I will not shake and across from whom I would not attempt to keep down a meal (aside, obviously, from war criminals, murders, savages and so on). I am reminded here of Pat Conroy's Beach Music, "I shook his hand, and I thought it would kill me." I know that ground so intimately.

To have arrived at the conclusion that I would sooner chew tin foil in a locked closet than sit across from one of my known scoundrels, I would have known the reprobate well at some point. As a guest, I am counting on the host to know as much and not to get me into that position. There is an inherent and critical sensitivity to sorting out relationships which have not mended if an evening is to succeed. When these differences are not obvious and the host is innocently clueless is when a guest may quietly beg off on a stomach ache and disappear into the night. Not that it will save the evening, just the guest from an uncomfortable situation.

It is not possible to know all the hot spots, but critical to try and recall that Kate is coming with her new boyfriend and consequently, it is unwise to also invite her ex and his new wife, and/or her gynecologist. If the party is smaller, no one has anywhere to go, conversation is guarded, and the night is a bust. Bring on the grappa, it is sooooo over.

Once all the divorces, bad investments, infidelities, and lies are sorted: It is my opinion there should be an artist, a musician, a pol, a lawyer, a horse trader, an adventurer, a war horse, a dryly amusing Brit, and a siren.

Now, that's a party.


Friday, September 10, 2010

Whine-free wine-pairing dinner


Please note: Wine in wine coasters on the buffet with place card holders displaying the course which has been matched with the wine.

Now, the person serving the wine can serve without confusion and the guests will be able to review and note the wines they enjoyed with specific courses.

Sticking my qualified neck on the line here and daring to point this out (ah-hem): If one were to offer the food and wine from two buffets as a self-service sort of affair of small plates and tasting size (2 ounce) servings, this presentation would also be useful.

Just one more reason to miss Southern Accents magazine.

Monday, July 19, 2010

Entre nous: The Tasting Room event at Chevy Chase

An amazing week just passed. The team at Boxwood Winery, my real-life media job, put together a fabulous gathering in one of our Tasting Room locations at The Shops at Wisconsin Place, in beautiful Chevy Chase, Maryland. We kicked off the location's new happy hour (and arguably the best happy hour in all of the fair kingdom of Chevy Chase) in sleek, modern style.

I want to share some of the evening with you, since I am, after all, the Blushing Hostess around here and I like to give a peek of the actual hostessing whenever possible; to establish my prowess and to also prove I have done something this season other than wrangle my over-zealous squash and watermelon planting in the garden (this last bit to be filed under: What, whaaaat, was the Hostess thinking? Lordy!).

For the happy hour launch party, and frankly for all parties, I save a lot of digital images which I always hope will help our team for inspiration. As you remember, I have been hanging onto this beauty for sometime, ever since I discouraged you from creating a cheese avalanche in that unforgettable work of my pen long discussed in event planning circles.



My bosses are exceedingly patient people, gratefully. They are willing to wait while I dive (digitally-speaking) into a veritable ocean of media I have amassed looking for one tiny piece of inspiration. The photo above was just such an instance.

In the initial planning stages, I showed this picture to Rachel and Sean Martin, for whom I work because, aside from being an example of my favorite sort of cheese presentation (large hunks, not tiny, sweaty, hot bites of pepper jack - oh help me!) it seemed like that might be a wine barrel top underneath the cheese service. Perhaps? And if so, that is right up our alley, obviously.

I asked Rachel, Vice President for winery operations, if we would have a spare barrel top upon which to display. After tossing the idea around, Rachel mentioned an entire barrel would stand at hip height to an average person. We concluded we should bring the whole barrel to Chevy Chase for the cheese display. I think ours, in the photo below, was magnificent, don't you?



A word of caution loved ones, unless you are Adam McTaggart, our princely winemaker at Boxwood Winery, or some of the brave employees at The Tasting Room at Chevy Chase, you should not attempt to be rolling your own French oak barrel hither and thither. I am certain it was comical to watch me stretching, limbering-up, pushing, wiggling, and then giving up on moving the barrel with an annoyed pout on that fine 100 degree Virginia afternoon.

Let's just say that I am lucky the Boxwood Estate Winery group is agreed that no task is too big or small for every set of hands on staff. And so, my wine barrel escapade was saved by Adam who no doubt had about a billion things to do, owning to his having 16 acres of Bordeaux varietals under his care. Ah-hem.

And now, on to the glorious and tasty nibbles. The menu was created by Rachel and Chef Nico Armoure of Chevy Chase's unparalleled M Cafe at The Collection. It included four offerings of small bites: Duck confit sliders with roasted fig and aged balsamic vinegar, grilled spicy Moroccan lamb skewers, ahi tuna tartare atop toasted brioche, and fluted Parmesan crisps delicately filled with crabmeat salad. I am sorry you cannot not taste these delicious nibbles, but I offer you the photos and hope you are enjoying a magnificent meal as you read Blushing today.









Great entertaining and event planning should, more than anything else, be a process in which your five senses rule in the plans. I really took my time looking over the store at Chevy Chase, hoping to see the littlest details the architect and build-out contractors took their time with when the location was born. The lighting is a small twinkling directed beam above each table. In the world of great hosts, that one detail is critical for getting the event exactly right. Under each glowing beam, a perfect orchid, and the menus.



So ends our jaunt through Boxwood Winery and The Tasting Room Wine Bar Media Launch Event. The hippest and best happy hour in Chevy Chase got off on a perfectly tuned high note, and while we were exhausted when it was over, it was great fun for all concerned as well as the guests, which as always, is the key to great entertaining.

Photos credits: The Boxwood Winery and The Tasting Room Wine Bar and Shops of Chevy Chase, Reston, and Middleburg, Virginia. Under copyright and by permission only.


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Wednesday, June 30, 2010

Something like a girl in a pie


On the unexpected: "If possible, I try to plot an evening so that something new is happening all the time. Guests coming in after dinner make a kind of second party. Games, like music are okay if the mood's right. Try to prepare a surprise. It can be the food, a little present in each napkin, a musician in the middle of dinner - never at the start, it wastes the impact - a poem read by a guest, an amusing table decoration - you know, something like a girl in a pie."

- Alexis Gregory, among other fine things, the author of Private Splendor: Great Families at Home, as quoted by Bloomingdale's Book of Entertaining, Ariane and Michael Batterberry (1976, FDS)

What is your dinner party girl in a pie?


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Tuesday, April 6, 2010

An ordinary horror

Theoretically perhaps, I understand how it happens. There is some hazy, lingering memory of being seated at a desk in school while a voice prattled on and on about if-then relationships. Two decades later, I find myself standing in my mothers kitchen and it all begins to make ugly sense.

In one bat of Fatale coated eyelashes, my world goes from something as gorgeous as this:



to this ordinary but unmistakeably grotesque horror.



And it is all hand-wash only, naturally.

Dr. Sanger, my long-ago teacher can take heart, I think I have the hang of it now:

If we make a lovely meal and set the table with good stuff, then we will wash dishes forever.
If we wash dishes forever, then we will have to dry them as we wash, and then Amy cannot go home because she needs to dry dishes forever.
If we hire someone to do all this, then we will be very put out by their presence and be under the gun because they need to leave at a certain time, after all, it is a holiday.
If we go out to dinner, then we will not feel it was a real holiday.
If we get take out, then we really will not feel it is a holiday.
If we use paper plates, then I will be carried out on a stretcher hyperventilating with daggers in my eyes promising to be back and straighten things out drill sergeant-style.
If I have to come back and straighten things out, then that holiday will be talked about in infamy forever.

Easter dinner, in our home, is a lesser meal than the blessed brunch. However, having both on this past Sunday left us with those two huge piles of dishes twice in one day. Which was enough to set me down here before you to ask: How do you get the holiday meal dishes finished?

Friday, December 19, 2008

The Hostess declines foothold on slippery slope and other notes

"Here was So-and-so up in South Kensington; someone else in Bayswater, and somebody else, say, in Mayfair. And she felt quite continuously a sense of their existence... and she felt if only they could be brought together; so she did it.

And so it was an offering, to combine, to create... An offering for the sake of offering, perhaps. Anyhow, it was her gift. Nothing else had she of the slightest importance..."
- Virginia Woolf, Mrs. Dalloway (and as re-quoted by Peter Conradi in The Metaphysical Hostess)


One of the Hostess's more amusing moments over the last day was an email from a reader advising yours truly that a dubious entertaining blog was offering the gift of planning a future party for you. The Blushing Hostess Commandments largely originated from emails I received pointing out suggestions from this site; such as entertaining expertise as would place pots on the table from which to serve, setting the table with cocktail-sized paper napkins, and several terrifying others.

Lordy! Is this an offer to gratuitously turn guests into enemies? With this kind of help...

I was going to post today simply pointing out the marvelous Eddie Ross table setting tutorial, Table Manners. However, I feel I should add, in light of the apparent desire of 60 poor, innocent, entertaining souls to be lead down the piano-as-buffet horror show path, that while Eddie is a busy guy in high demand and may not be coming over to dish brown sludge (looking suspiciously like dog food) out of your saucier with a wooden spoon while reassuring you that you are indeed doing it correctly just because you are doing something; his help, as posted, can reach into your home and help you to retain, even garner, the respect of your peers and go a good deal further than, say, those paper napkins you have been counselled to purchase by feebleminded hostesses who are only kidding themselves.

Just a moment as I draw my soapbox out from under the console, hold please.... Ah-hem. Now hear this:

This entertaining gig is neither quick, easy, nor merits so little consideration as to be approached in a thoughtless, dim-witted fashion. The way you present to your guests tells them how you feel about them, how you respect them and want the quality of their experience to resound in their memory. Never, never take a guest for granted, even when eating cold pizza in a dorm at 3 am. Always do the very best you can.

This has nothing to do with money or time, either. Shop the Goodwill or a flea market (refer to Eddie, once again) if you feel you need something and have a beautiful table for $10. If you don't have $10, borrow what you need. If you have to use the "I don't have time," excuse at all, then do not invite until you do have the time to do it, or to see to it being done precisely and carefully. In my professional life, I worked long days and when it came to entertaining vendors and counterparts I would have loved to bring them into my home for dinner. I certainly knew how to hostess for them, but I did not have the man-hours to get it done properly. There were private restaurant and hotel dining rooms that could do this properly and I turned to them (admittedly with a very controlling hand) to be sure I did not fail my guests. There is nothing wrong with this alternative. Their experience trumps do-it-yourself wishes always.

This work is tiring, don't be afraid not to invite. My Godmother, Margaret, created a magical, perfectly executed and presented Easter Brunch for the multitudes of our family every year. The preparation took weeks: From gathering the hard-to-find menu, having all the food blessed, pressing every stitch of linens, gathering a mighty collection of beautiful flatware and table items, and finally, fielding a thousand "What may I bring? " calls. Ten or so years ago, when my Mother advised us we would no longer have Easter at Margaret's she gave a two word response when asked why, "She's exhausted." It is understandable. She did everything masterfully, but that level of good is tiring and surely one wonders what it might be like to sit at restaurant in Vienna instead. Go, go to Vienna then, I beg of you, rather than putting forth something which does not speak to your talent, abilities, and mannerliness.

While the Hostess has plenty to say on the subject of wealth having no relationship to great hostesses (having grown up in the once frugal, nay, downright cheap, old-money enclave of Bedford, New York), this discussion is beyond the scope of this post. Ultimately take two points away today:

1. Read Eddie Ross's post for correct and varied table settings for all your holiday occasions. Amy Vanderbilt would surely be proud.
2. Do not let anyone talk or blog you into accepting short cuts in your work - any work. You, my Precious, are better than that. This is your gift to give, give it brilliantly.

By the same token that I receive email asking for comments on pots on a table, I will get those demanding I not take an elitist or compulsive stand on the joy of spending time with others. Let me spare my detractors the typing: I will remain silent for all time before I capitulate to a casual cut-corner plan which encourages plastic cups at place settings. If this creates an environment of insiders within this blog, then I dare say there would be no insiders were there not equally as committed outsiders. I am confident this difference is what makes the world out there go 'round, but not in here, in my domain, nor at any gathering or table in my care.

Friday, May 9, 2008

The Role of The Hostess, In Hindsight


In the days before I went off to college, my Mother gave me a copy of Amy Vanderbilt Complete Rules of Etiquette, a volume written by Mrs. Vanderbilt in 1952, rewritten by Lettia Baldridge in 1978, and finally once again (just for good measure) by Nancy Tuckerman (White House aide to Jaqueline Kennedy and Nancy Dunnan (who wrote on investments and sent articles into Family PC magazine). Generations of doyennes needed to to set us straight on meaningful and indispensable pearls of the wisdom of the mannered set, evidently. But while the book maintained a commitment to detail unrivaled by every other etiquette bible pretender, two rewritings did little to make the book accessible and valuable to the populous. It remains a thick book stuffed with arcane how-to-handle-this scenarios which are largely unimaginable to most (when was the last time you were forced to spit out an unconsumable bit of food and hand it to the maid attending you at the dinner table?).

At times, the book has made use of itself when I have needed to beg off from a wedding with an ambiguously worded note of excuse, craft an invitation to my engagement party, or help someone brush up on the rules of one's good hygienics and presentability. And it helps me to remember elegance as elegance, instead of experiencing the grave feeling of something missing: Experiencing elegance only in the sense of its complete and devastating absence. As frustratingly rigid and abundantly useless as so much of this weighty work is in the modern age, at least it guards grace, if a somewhat overzealous form.

My first copy was the 1978 Lettia Baldridge edition. I adore the book because it has marked tabs on each chapter, making it so very easy for yours truly to determine how to properly address a note to a Captain in the Navy or one of industry, or to refresh my memory on the finer points of what is to happen to one's drink when called to the table at a dinner party (you are to put it down and move to your seat at the table without your glass so as not to interfere with the wine service, formally-speaking, that is). I hate this book on other occasions because it has created a heightened state of pity in my mind: Poor girl, doesn't know she should place her fork, tines down, along the right side of the plate next to her knife to indicate she is through with her meal. Weird little man, putting ketchup bottles on the table! Where on earth are the handtowels? Why are the glasses plastic? And I feel ambivalent towards it always: So carefully transcribed it was from the study and memories of Amy Vanderbilt (not a Cornelius Vanderbilt decedent, but of his brother) who wrote this bible in another time, a more polished age, a land before Britney Spears was a trendsetter; it seems a dinosaur relic from the mannered class of sixty years ago.

Amy Vanderbilt wrote from a place defined by decency, elegance, consideration, and meticulous observation. On the occasions when I have, presumptively, been handed a beer in a can, told there were no soup spoons, or been handed a paper coffee cup after dinner, I realize how far we have come. If writers could reach back generations to consult one another's ghosts, I fear Amy Vanderbilt would look at me, gently shrug her shoulders, smile upwards to a sunny day, and turn away, gloved hand just below the Kelly bag resting on her jacket sleeve giving a barely perceptible wave of goodbye forever, Blushing Hostess. I fear Amy has given all she can and even her legacy has passed us by when we can least afford to lose her voice: Now, that things may become so very difficult, now that we are so far from decorum. Now, is when we need her most. Now, is not when we should tolerate any further degradation from the rules of grace. We will need these skills, you and I, in the years ahead of us.

While I can spend hours trying to convince you there is so much information in these volumes one should know, one should exercise, one should respect, I may have a hard time moving you towards the read: This book, precious fleeting resource that is, is as scintillating as reading a dictionary, unfortunately. This disappoints me so, for you, My Precious, because had any of these authors been asked to step out of their perfect society-girl boxes, they might have furthered both their effectiveness and their position of authority by telling us of the occasional slip or slide, by explaining in a light historical voice how we settled on the convention of place-settings, how we determined as a nation the way we would address respected members of all walks of life, and how all of that amounted to the rules being dictated by Mrs. Vanderbilt, or anyone else for that matter.

If you do a bit of reading on Amy's life, you will discover that she researched etiquette at a world-wide level for five years in writing this book, and that she either died accidentally or possibly committed suicide. I venture to guess though, that the way Amy came to know it all, and the way a perfectly mannered doyenne retreats into paradise, would have made more compelling reads. I wish she had given me the rules and the background. We have the structure but not her notes from dinner tables afar. But it must have been such an adventure, arriving at this configuration of perfection. There must have been some wonderful stories, some compelling ones, some heroic ones, some embarrassing ones from which we might have learned it all in a lighter, more palatable fashion.

Let's you and I do that for Amy, shall we? Let's tell the stories and keep her painstakingly organized details in our words and deeds. Let's do it, so her long-ago work will never be in vain, nor will grace.