March 11, 2025 • 35 mins
Today's guest is Stephanie Nass! Stephanie is a chef, author, and founder of the culinary lifestyle brand Chefanie. Her home products are available on her website and at retailers worldwide. She regularly appears on TV, panels, and podcasts as a thought leader in the cooking and hosting space. Nass has been called the “Millennial Martha Stewart” and is based in New York City. Follow her on Instagram, and check out her recent book, Swing By!
Street Style Takeaways:
Designing a party or event- find your north star what’s the fantasy of the design and go for it.
Have Matchalism- it creates aesthetic cohesion on all levels
Keep all centerpieces low
Vases and decor that are all equal distance makes the most impact.
As a host walk through steps of your guest- to ensure a well thought through party
It’s the energy of the host for a good party - bring your best
Dinner party is the ultimate group of artisans, culinary, floral, mixology, music, and décor.
Connect with Stephanie:
IG: https://www.instagram.com/chefanienass/?hl=en
Website: https://chefanie.com/?fbclid=PAZXh0bgNhZW0CMTEAAabI_ZPvOhLFbTIXMMjKZSDoUm72-DTQWcwtzL7BYo_o8qnjjVz6DOj0IU0_aem_CoVCOJcN28WouHSTifNFpQ
Save 15% site wide at www.houseofblum.com with promo code beat15! Or you can use this link- https://houseofblum.com/discount/beat15!
Connect with the Hosts https://www.instagram.com/boulevardbeatpodcast/
Connect with Meghan Blum Interiors https://www.instagram.com/meghanbluminteriors/
Connect with House of Blum https://www.instagram.com/shophouseofblum/
Connect with Krissa Rossbund. https://www.instagram.com/krissa_rossbund/
Connect with Liz Lidgett https://www.instagram.com/lizlidgett/ Episode Website https://www.blvdbeat.com/about
Street Style Takeaways:
Designing a party or event- find your north star what’s the fantasy of the design and go for it.
Have Matchalism- it creates aesthetic cohesion on all levels
Keep all centerpieces low
Vases and decor that are all equal distance makes the most impact.
As a host walk through steps of your guest- to ensure a well thought through party
It’s the energy of the host for a good party - bring your best
Dinner party is the ultimate group of artisans, culinary, floral, mixology, music, and décor.
Connect with Stephanie:
IG: https://www.instagram.com/chefanienass/?hl=en
Website: https://chefanie.com/?fbclid=PAZXh0bgNhZW0CMTEAAabI_ZPvOhLFbTIXMMjKZSDoUm72-DTQWcwtzL7BYo_o8qnjjVz6DOj0IU0_aem_CoVCOJcN28WouHSTifNFpQ
Save 15% site wide at www.houseofblum.com with promo code beat15! Or you can use this link- https://houseofblum.com/discount/beat15!
Connect with the Hosts https://www.instagram.com/boulevardbeatpodcast/
Connect with Meghan Blum Interiors https://www.instagram.com/meghanbluminteriors/
Connect with House of Blum https://www.instagram.com/shophouseofblum/
Connect with Krissa Rossbund. https://www.instagram.com/krissa_rossbund/
Connect with Liz Lidgett https://www.instagram.com/lizlidgett/ Episode Website https://www.blvdbeat.com/about
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Welcome to boulevard Beat, a podcast where life and style intersect.
I'm designer Megan Bloom along with my co hosts, editor
Chris the Rossbund and gallery owner Liz Legit. This podcast
focuses on the daily highlights instead of the hustle, interviews
with taste makers, and personal conversations on how to highlight
achievable style. You constrol one street at a time, boulevard
(00:28):
Beat proves the one.
Speaker 2 (00:30):
You should take.
Speaker 3 (00:36):
This week, we are joined by the charming Stephanie Nass,
who is a chef author and founder of the culinary
lifestyle brand Chefany. We dive into the world of tabletop
entertaining and how to throw a better party. Well welcome, Stephanie.
We're really excited to have you on as our podcast guest.
Speaker 4 (00:53):
I'm so excited to be here. Thank you so much
for having me.
Speaker 5 (00:56):
As you know, the name of our podcast is boulevard Beat,
the routes you take daily, but styled and with stories
to tell. We always like to start by having our
guests tell us about the street you grew up on.
Speaker 4 (01:06):
What's your story? So I grew up outside of New
York City in a suburb called Westchester, and it was
awesome because we were proximate enough to enjoy the city,
the theater, the art, the restaurants, etc. But also have
like a totally idyllic, suburban American wholesome life. And I
(01:28):
grew up in an old house with my parents and
my brother, and my mother cooked dinner every single night,
and the house was full of contemporary art, and it
was just like the happiest place I could possibly imagine.
And obviously the food and the art and the warmth
totally inspired what followed in my life and how I
(01:50):
would be inspired. I grew up in Westchester. I went
to Columbia undergraduate. I studied art history. When I was
in high school. I studied abroad in France for one year.
When I was in college, I studied a broad in Berlin.
But while I was in school, I worked in restaurant
kitchens around New York City on the days I didn't
have class, And I always knew that I wanted to
work with food, but I also knew that I didn't
(02:13):
know enough about business. So after college, I moved to
Silicon Valley, where I became a financial analyst. And that
was really like drinking water out of a fire hose
in terms of education. In business, the company I worked
for was a really fast growth software company raising venture
capital with a really high valuation. And I was the
(02:33):
most junior on the team. And I loved it and
I loved my colleagues, but I also had this calling.
So I came back to New York with the company.
I worked for them during the day, I started culinary
school at night, I started catering on the weekends, and
then the rest just sort of happened over many years.
Speaker 2 (02:51):
I think it's so funny, Stephanie, because we hear stories
so often where people had former sorts of careers in
tech or business and they say they had this calling
to be creative. I wonder if it ever works in
the reverse, where somebody's really creative and all of a
sudden they want to crunch numbers.
Speaker 4 (03:08):
I'm sure it does. I think the structure of a
corporate setting and like the awareness of like a salary
is like really comfortable and nice and maybe better for
some people. But it definitely was not my path. It
was for sure an educational experience to get me where
I ultimately wanted to go, which is the creative world.
Speaker 2 (03:31):
Well, and good for you for recognizing the business part
of it too, because I think that you know, regardless
of what sort of industry you're going into business, understanding
and having a good strong business acumen is important, I.
Speaker 4 (03:45):
Think so too, and also just understanding like profits and losses,
like as basic as like, Okay, this is profitable, it's working,
as opposed to this is not profitable, it's not working,
and therefore what needs to change is pretty basic but
also really fundamental to a creative business.
Speaker 5 (04:02):
And it's hard sometimes to just take that step back
and reflect and realize, like, this doesn't make sense financially,
and let's turn and pivot.
Speaker 4 (04:09):
Totally totally, But there are always things that do work.
So it's just about looking at those data points of
profit or positivity or goodness and following those and growing those.
Speaker 5 (04:21):
Yeah, very much so, Stephanie. We know that you've so
many titles chef, tabletop purveyor now author. What is the
path you took that led you to where you are now?
Speaker 4 (04:29):
In the food world, there are so many different avenues
to explore. There's food media, so you can work for
a magazine. There's food television. There's working in a restaurant,
there's working in a catering business. There's food styling, food blogging,
all kinds of things to do within food, so it
was kind of iterative for me. And I had started
(04:50):
hosting these suppers in my apartment. That led to a
catering business because again that was where I had positive feedback.
And the catering business led to my tableware business because
I was making custom napkins and things for my clients.
And then I started making my own designs and then
the pandemic happened, so the catering sort of slowed down
(05:11):
and the homewoods business really ramped up. So it was
a combination of things. But I also think it was
just like organic iteration of like what's working and then
going with that, and also like having diversity of offerings
from the services of catering to media on Instagram and
YouTube and like being able to use that as a
platform to products that are available on like online and
(05:35):
store and all those things. So just like having all
those options I think led me to where I am now.
Speaker 2 (05:40):
Stephanie, the world of tabletop it's how you and I
first connected, and you know, as somebody who is such
a lover of all of the tabletop and entertaining accoutrement
that's out there. It was so fun to discover you
and see a new company that was tackling this category
(06:00):
that so many people love. So there's nothing better than
tabletop because you're starting with this blank canvas on which
you can create something beautiful. You build live artwork, if
you will. How did you decide what types of project
products rather you were going to offer? Because your assortment
(06:21):
of merchandise is different and not seen before. And I
know that you just said that you designed some of
your own, but how did you decide what kind of
tabletop you wanted to offer to potential buyers.
Speaker 4 (06:35):
I am always inspired by the story of Ralph Lauren
and how he began as a tie salesman and he
built his whole business around ties. So what goes with tie? Shirts?
And then jackets and pants and shoes, so men's wear,
but then women's wear, baby wear, homeware, this whole world
he created around one product because it was so popular,
and my launch was probably twenty different products, but primarily
(06:58):
Linen's some elegant I also had these really cool ceramic
straws that could go in the dishwasher. I was just
bothered by the idea that you'd put out your finest
china and linens and then serve someone of plastic straw,
just because it was like such an elegance imbalance. But
I started with a few products and then I looked
at what was popular, and people loved the cheeky things.
(07:20):
So that's like the takeout embroidered napkins. So let's say
you're ordering takeout, but you wanted to jazz it up
a little or judge it up a little. You put
out these beautiful hand embroidered linens and it's like high
low together. I love that the manners napkins are really
popular with all the different manners embroidered on them, so
people know to do the pillowcases that tell people when
(07:42):
to leave. You know, all these things are funny and
necessary to me and things I wanted in my home
and in my life. So I made them. And when
I started, I started making really low quantities of things.
But I just really looked at the feedback of sales,
which again doesn't lie, and I grew in those categories.
But again, like sometimes I'm not in the mood for
(08:04):
t chiki. I want really elegant, beautiful things, and that's
where I'm also just designing based on what I wish
went with my china, or what I wish existed, what
I wish existed in a different color way, at a
different price point, et cetera. So it's a combination of
like humor and also voids I see in the market.
Does the humor come from you?
Speaker 5 (08:24):
Are you creating that yourself or are you getting ideas elsewhere?
Speaker 4 (08:27):
I'm getting ideas from everywhere. But I think it's just
like very unique to like what I find funny. You know,
people always ask me all these like hosting tips and
like what's an elegant and gentle way to tell people
to leave? And I was like a pillow would be
a really great way to do that. So it's a mixture.
But like we're all really a product of what we see,
(08:49):
and inspiration is everywhere, so I can't claim to just
like be creating in like a cardboard box with no
outside and spo.
Speaker 2 (08:56):
Well, and I think that that's so nice that you
have both the cheeky sorts of fun things. I agree
with you that maybe invitations should come with a hard
stop time moving forward for everything that might be welcome
to host and hostesses. But I think it's so nice
that you offer the range, because entertaining can be intimidating,
(09:21):
and you know, it can be very formal. It comes
with a lot of etiquette sometimes, so I think it's
nice to have both so you can you're sort of
giving people permission to be casual.
Speaker 4 (09:32):
I think entertaining and hosting is a total reflection of
the host, right, And we're not like beings who just
are robotic, Like we're always changing and wanting new and
wanting different and wanting more. Like you have multiple pairs
of pants and dresses and things in our closets, so
we can mix up our mood. But you know, sometimes
I just really want an elegant dinner and sometimes I
(09:53):
want a more casual, you know, standing gathering, and I
just try to make things for all different kinds of formats.
Speaker 5 (10:01):
And kind of As you mentioned, it can be intimidating
to other people, and I think you're trying to make
that more reasonable and easy. Is there a good spot
for people to start if they're an entertaining novice.
Speaker 4 (10:11):
I would say, you know, if you have this desire
to host, there must be like this associated feeling of
like I want to host a Super Bowl party, or
I want to host a Halloween party, or you know,
I just want to have some couple gals over for
a drink. Like I think that if you want to host,
there's like something you specifically want to do. It's not
(10:33):
like I want to have a five hundred person ballroom
black tie party out of nowhere, and I would just
start with whatever that thing is. So if it's just
a small intimate gathering of dear friends, do that and
then just like imagine how you want to spoil them
and how you want to host them, and what that
looks like in terms of food and beverage based on
(10:55):
your awareness of the people coming. So I would just
really I mean it's not like a flat answer, but
just really be realistic about what you want to do
and then take the steps to get there.
Speaker 2 (11:06):
Are there any types of gatherings that you love, especially personally,
where it's sort of your favorite time of year or
favorite you know, a super Bowl party, something of that nature,
And how do you feel about charcuterie at this point?
Speaker 4 (11:23):
To start with the easier question, charcooterie I love. However,
I am very aware of a lot of people's dietary restrictions,
a lot of gluten on a charcuterie board, and meat
and dairy. So what I'm more into these days is
actually a vegetable board, and they are all kinds of
fun ways to carve vegetables into flowers and like all
(11:44):
use all the color and you know, different dips like
hummus and peanut sauce and all these other fun things
because it's more so it's healthier, but also it's more
inclusive of different diets. But of course I love a
charcuterie board. There are so many different directions to go in.
And then to answer your question about a gathering I
love to do every year, I pretty much have an
(12:06):
all girls Valentine's Galantines party every year and the last
year or the year before, and it's actually included in
my book. I took an old chocolate heart shaped chocolate box,
like one of the giant ones you find, and I
removed the chocolate and I put charcouterie in the heart shape.
So I totally do charcuterie boards. I sometimes do them
(12:26):
individually portioned, I'd sometimes do them the whole length of
the table. But Gallantines I love because I love to
celebrate my girlfriends and you know, it's like a cold,
dark time of year and it's nice to invite people
into my home.
Speaker 2 (12:40):
Then I love that tip for taking a heart shaped box,
because what do you do with those boxes?
Speaker 4 (12:48):
They're huge and all of these boxes is the shape right,
and it's so like and cool. These I love. I
love getting them and I love giving them, but also
I love to use them and like celebrate what they are.
And you can do that by repurposing them when you
host there, and again doesn't cost you anything. It's probably
(13:11):
like you've recycled it from receiving it, and it's just
kind of fun.
Speaker 2 (13:15):
Well, I suppose that's a good idea to think about
charcouterie not on a board, like any box that's an
unusual shape that you can repurpose, because I just the
boards are beautiful because there would and there are these
gorgeous grains and all of that. But we're ready for
something new totally.
Speaker 4 (13:32):
And what I've also seen a lot of recently is
covering a table like a coffee table or a kitchen
countertop with parchment paper and then just like not even
using a board or a vessel, just like covering the
whole surface with charcuterie. Or vegetable or fruit or whatever
the buffet is. So it has that like really abundant,
(13:53):
overflowing look that isn't confined to a rectangular board. But
I also love the board too well.
Speaker 2 (14:00):
They are beautiful, Like I said, I mean, it's hard
to go away from the beautiful wood grains and they
bring such warmth. So, Stephanie, the book. I had the
great pleasure of paging, flipping through all of the gorgeous
pages cover to cover, and it's so difficult to settle
on a favorite chapter of the book because it is
(14:22):
just eye candy. And we will link to the book.
We will show a picture of the book on our
show notes and on our website, so anybody who's listening
can buy the book for their library, because anybody who's
interested in entertaining should have this one for sure. Swing Buy.
What a great title for a book right there. You know.
(14:44):
Megan referenced how entertaining can be intimidating a little while ago,
and it can be. I think that there's so much
etiquette attached to entertaining, so they think, and so having
a title like swing Buy, it's so much more casual
and inviting from the very get go and an automatic
welcome for guests. Tell us about what sparked the idea
(15:06):
for this book and how did you land on what
types of gatherings to include in it, because it definitely
runs the gamut.
Speaker 4 (15:14):
Thank you, thank you. I really love doing the book.
I post on Instagram and social media every single day,
or like, let's say three hundred and sixty days a year,
so almost every single day, and it's just these little
bites that aren't really communicative of like a whole concept,
whereas a book could really allow me to go three
sixty with like processes and recipes for drinks and savories
(15:39):
and suites and stories and like old pictures in a
scrap book style and like tight pictures of what I
was creating, nap and folds, all these different things organized
by party type, and it was just a different medium
and format to share ideas and inspiration information. And therefore
I was really keen to do that because you know,
(16:01):
video does some and social media still images do that too,
Podcasts do that too. Books do it differently, and I
loved the team at Rizzoli. My designer Doug Turshin is
an absolute genius, and he used some pages to show processes.
So we watch videos on YouTube a lot of the
(16:21):
time to learn how to do something, how to fold
and na've get in a certain shape, how to do
a hydrange of run or a sunflower runner to go
across the whole table. But what we do in this
book is we do these little squares of each step
of the process so people can follow along in a
different way. So I was really excited to do the
book to share ideas in a deeper, more substantive format.
Speaker 5 (16:44):
Well, and I think those details is what is so
enlightening to learn and grow. When people are trying to
have a better understanding of entertaining, you really get into
a lot of those details, which I love. But when
people are gathering all those details add up to extra
time that people don't always have spotlighted details from the
cookies customized to match the jacket you were wearing, to
some more simple ideas like a centerpiece that sprinkles varying
(17:07):
shapes of dry pasta among colorful peppers. What is the
best way to tap into those special details to achieve
a pretty table without overwhelming yourself.
Speaker 4 (17:15):
So I need to preface this by saying that I
am not a casual less a fair you know, throw
it on a plate kind of hostess. It's just not
my style. But there are certain things that are easier
than others. Right, So to fold a napkin into a
rectangle takes me almost a same amount of time as
(17:35):
you know, put it in a napkin ring. Right, But
the napkin ring can like add another dimension of character
and personality and color and fun. So it's making those
kind of decisions, right if it's about being constrained for time,
but also if people aren't are stressed about preparation, there's
a lot that can be done in advance of the
party in event day. So soups can be frozen up
(17:57):
to six months in advance. You know, ice cream and
survey can be made in advance. Pie cress and cookie
does the same. You can marinate your meats in advanced,
chop your vegetables in advance. It's just a matter of
what is a priority for you. If you feel that
it's all too overwhelming, and so that could just be
(18:18):
like an elegant plays card where you handwrite each guest
name on a beautiful piece of paper or a vegetable
or you as leaf or a shell or whatever. It is,
but I think just having at least some of those
touches sets your party apart and more importantly, makes your
guests feel really appreciated.
Speaker 2 (18:39):
Daphanie, can you talk a little bit about the process
that you take, because I think that listeners would love
to know that. Do you plan the food first? I
know that you're thinking about the theme of the party,
but will you kind of take us through the staple,
big pillar categories of the event versus maybe the napkin
(19:00):
rings at the end that are maybe a secondary thought.
Speaker 4 (19:04):
Of course. The format of the book, by the way,
is the first chapter is what are my principles? So
it's how I think about it generally, and then that
I have sixteen different party themes that add up to
seventy five recipes and apply my principles toward them. So
that's at the end more specific. But I start with
a fantasy and then I start with a north Star concept,
(19:25):
and everything links back to those things, and then I
incorporate my principles like machimalism. So matching the cookie to
the jacket, it's matching the earrings to the napkin rings.
It's just having some sort of esthetic cohesion throughout the party.
But I just think about it abstractly first, and then
I put pen to paper and get much more specific,
(19:46):
Like how in the same way when you write an
essay you have a thesis. I think about what my
thesis is, and then I include all the details to
support it as I make every decision from what kind
of led us to use to what kind of pasta
shape to know, how set the table well?
Speaker 5 (20:01):
And as you work through that design process, how do
you then come up with these elaborate center pieces that
you come up with. Where does that fall online? And
how does that all look?
Speaker 2 (20:10):
Because people get tripped up on centerpieces.
Speaker 4 (20:12):
I think I think people are getting tripped up at
the most basic place to start, as a bud vase,
because you just pop in a few flowers and then
you can like parade them down the table. But I
just try to think about the theme and then what
works within the theme, the color palette, what works within
the color palette. I definitely want all the centerpieces to
(20:33):
be low as so as not to obstruct conversation, And
each time it's a little bit different. But I think
for a Super Bowl party, which I've actually never done before,
I would include a darker color Pellette than I might
for an Easter luncheon, and then I would just use
different accessories that are related to each thing. So for
(20:54):
the Super Bowl, I might use footballs or football cards,
and I'm just like really thinking about this on the spot.
But you know, an Easter party, I might include little
chicks and little eggs and little candies and just do
it very differently. So it's just about like what works
within the theme and what's available on the internet or
in the pharmacy to purchase for those things.
Speaker 2 (21:17):
You referenced the idea of centerpieces that are too tall,
and I think that's a common mistake that people make.
You know, I always try to sit down at my
table to see and I'm short too, so the center
pieces on my table are going to be really short,
really low. But what are other common mistakes that you
(21:39):
see people make or that are easy fixes? I guess
because I think, like I said, it's very uncomfortable to
be seated at a table with a big floral arrangement
in the center where you can't see over the top
to the person in front of you. So are there
any other sort of quick pivots that people can make
based on common airs?
Speaker 4 (21:58):
So something in that that similar vein is just like
not having enough flatwear for what you're serving. So if
you think through the menu, I'm serving a soup, Okay,
I need a spoon. I'm serving a salad, I need
a fork, a knife? Am I going to change the
flatwear for the entre? Just really thinking through step by
step what flatware needs to be available. In terms of
other mistakes, I mean, I just think the best parties
(22:22):
are like about energy, but then beyond that, it's about preparation.
And I don't know if you've been to a party
where the host is cooking as you're arriving, But I
wouldn't do it that way, and I would therefore avoid
what I would consider a mistake in doing that. So
I just really think, as a host, you walk through
every step of the party in your guest shoes, So
(22:44):
what flatware are they going to use? How are they talking?
And just go through the experience in your head before
it happens in order to avoid that stuff.
Speaker 2 (22:52):
The preparation is very much the key totally. How do
you prepare? Do you have a special notebook or journal?
How do you organize those ideas a lot of.
Speaker 4 (23:01):
Lists, grocery lists, and just like ideal lists and mood
boards and all that, and you know, even for something
like a photo shoot, I'll put together a mood board
just to see how things look together, and then I'll
make a list based on that to see what needs
to be added or subtracted and then purchased for the occasion.
Speaker 5 (23:22):
Do you feel like there's a perfect number of guests
to have at a party? That's like kind of that
little sweet spot in there.
Speaker 4 (23:28):
It depends what you're going for. Like sometimes it can
be very very fun to have a big group of people,
And I think a big of people depends on the
size of the space. So filling the space, how big
is the space. That's one direction to go in. But
another is like an intimate dinner party, and I think
a great size for that is probably ten to twelve people,
(23:49):
so you can have multiple conversations between the guests, but
also across the table, you know, singular conversation across the table,
and people can mix and match and mingle for the
course of the meal. So it depends on the format.
But I think I just love all kinds of parties
and I love hosting all kinds of parties, which is
really changed by the number of people who are there.
Speaker 2 (24:10):
So, Stephanie, is your intention then to always have a
party versus you said that you're not one to just
sort of have a casual come on over. Is it
always a planned event?
Speaker 4 (24:23):
Yeah, I would put it is. You know, you can
buy a potato and microwave it and serve it on
a paper plate and you can eat that and it
will have nutrition and you will not be hungry. But
that is just not what I'm going for. I'm going
for the farmer's market potato in a new variety that
I'm going to prepare in a recipe that I you know,
(24:45):
I'm so excited about and I'm going to serve it
on the best china and the cost of the potato
is really not much, but the experience changes just so
much based on how you treat it right, And so
I am really not ever going to microwave potato and
serve it to someone on a paper plate. But I'm
so excited to turn that same root vegetable into something
(25:07):
totally magical. And so that's what I'm looking to share
is these kinds of experience that show the magic of
the human touch and creativity. And it's not about spending
a lot of money. It's just about imagination and love.
Speaker 5 (25:21):
Yeah, and truly the experience of it all, which is
always a lovely event too. Along with having impeccable style,
when it comes to creating an inspiring event, you always
make sure to dress in a manner that supports the occasion.
I remember a super stylish ensemble that you wore for
gathering an aspen where you were in a winter white
denim and a cableneth sweater with shirlene on your boots.
Nothing fancy about it, and yet it was so chic
(25:43):
for an alpine themed event. How do you approach the
garments that you're going to wear it to an event?
Speaker 4 (25:47):
I love clothes and I love beautiful things, and I
think what makes style is two things. One side of
it is fit. So I just think you should find
something that makes you feel comfortable, right, So if it
feels too small, too big, if you don't feel confident,
it's like not going to work. I think you have
to find things that fit and flatter and make you
(26:09):
feel great. So that's one side of it, and the
other side of it is just like the aesthetic choice
of like, oh my gosh, this fun coat is just
like the coolest thing I've ever seen. I've got to
have it, and just like looking for those pieces, and
I have to imagine it's the same with design, where
you find a couch or a coffee table and you
build around this one piece in a room, and the
(26:30):
piece should not be the only thing in the room,
but it inspires everything that fills the room. So I
look all over. I love vintage. I borrow a lot
from my mom, I buy some new, and I just
like to put it together in a way that again
matches the environment. So on a snow covered mountain, I
(26:52):
thought it would be beautiful to wear white pants and
a white cable knit sweater. And then I love white
with brown, so I put a brown belt and a
brown coat, and you know, I felt I was in
the mountain. So I raided my hair and I just
got really excited. It's not theatrical, it's not costume, but
I just really want to celebrate the moment and the
place that I'm in, and I think clothes really help
(27:14):
us do that. Well.
Speaker 2 (27:15):
They are another art form too, you know.
Speaker 4 (27:17):
In the book, I argue that the dinner party is
the ultimate art form because it combines everything from fashion
to food, to calligraphy to flower ranging, to music to
mixtology to all these things. You have even more art
forms and a dinner party than you have in an
opera right there.
Speaker 2 (27:34):
That's a great way to say it.
Speaker 4 (27:35):
Even if we are thinking of ourselves as a selfless host,
where all we want to do is give to our
guests and it's all about the guests, I think the
outfit we wear also impacts the experience, and that's a
tone that's really important.
Speaker 5 (27:48):
Have you found an outfit first and then created the
party around it.
Speaker 4 (27:51):
That's so funny. We have these earrings that are really
popular with pasta shapes and pearls, and I don't know
which game first, but I have a pasta party in
the book with like a handful of pasta recipes, and
at the party, I put these pasta shaped accessories at
every friend's seat so they went home with a party favor,
(28:13):
but also so everyone could just wear them while we
were eating pasta and it would just be really fun
and cute. So it all kind of goes together.
Speaker 2 (28:22):
What about party favors? How do you feel about that?
Sometimes I think we've become a society of goodie bags.
And always going away with something. So do you have
any tips or ratios or when when is it appropriate
to have a little something, a little favor for guests
(28:42):
to take away? And when is it just maybe not necessary?
Speaker 4 (28:45):
I just think when it makes sense and you're excited
about it, do it. But if it's like forced, do
not bother because it's going to feel forced and like
no one's going to be jazzed about it. Like if
people bring home food, is that at a party favor?
Like no, not at all, But that's kind of a
nice natural thing that sometimes happens, So I mix it up.
I think it's always, you know, well intentioned and appreciated,
(29:08):
but I don't think it's necessary.
Speaker 2 (29:10):
Well, Stephanie, you have thrown and intended so many wonderful events.
Are there a few that stick out in your mind?
There must be, And maybe give us something that was
super glamorous and fancy and maybe one that was on
the more casual side, because again, I think that's what
(29:32):
entertaining is. And I kind of wish that entertaining had
another word for it, because I think the word in
and of itself can feel overwhelming and intimidating when sometimes
you're just having people over. Sometimes you're gathering, sometimes you're
celebrating an occasion, and it doesn't have to be entertaining,
that bad scary word. It's not a bad word, but
(29:53):
it can be scary. So maybe give us, you know,
both sides of gathering with people and what some of
your more memorable once have been.
Speaker 4 (30:03):
Obviously, the most memorable event of my life was my wedding,
and it was thirty four people in my parents' backyard,
and it was the best. I mean every detail, like
I was obsessed with every single detail. I made, all
the napkins, all the plates. We had a long table
for all thirty four guests, and we had a twenty
(30:23):
eight foot cake spanning the length of the table with
flowers poked into the cake to create the floral arrangement
of the day, and across the twenty eight feet there
were different flavors of cakes. So by the end of
the meal, all my cousins and aunts and family and
friends and my in laws were digging into this cake
and it was kind of fun to see who had
strawberry and chocolate and whatever. So it was formal. I
(30:46):
wore a formal wedding dress, but it was also totally
relaxed and casual. That is probably the most favorite formal event.
But then the flip side of that was a few
weeks after we got married, husband and I hosted a
pool party for just our friends in the Hampton's and
it was a barbecue. You know, there was a picnic
(31:08):
table covered with vegetables, like I said earlier, the vegetable board,
and people came in bathing suits and it was super
super casual. But then like I had to do my
little things to make it special. So like on a
pool float, I put a flower arrangement in the middle
of the pool, and I you know, put flower arrangements
(31:28):
all over the yard in surprise places. So it wasn't
more formal for the guests. It just had these little
touches of specialness in different corners of it. So we
celebrated our wedding in you know, formal way, but even
that was a little casual. And then we had a
totally casual backyard party after that.
Speaker 2 (31:47):
Well, Stephanie, we're about to wrap up, but we have
to know what's next for you. Will there be another book.
I know there are going to be a lot of
happy occasions.
Speaker 4 (31:54):
There will be another book. Probably a year or two.
It's in the works now, so we'll have to share
more information about that as it comes up. But just
more product I think, you know, people are looking for
interesting gifts to give, so I'm thinking hard about designing
for that and more of the more of more growth
in all the categories.
Speaker 2 (32:15):
I would say, sure, I have to say your candles,
the taper candles for our listeners, they are alone worth
the visit to your website because they're so special and
you know, not typically seen everywhere.
Speaker 4 (32:30):
Thank you. Well, you know, it's a nice compliment. And
if someone's intimidated about hosting a party and doesn't want
to do flower arrangements, you can just PLoP these decorative
candles on the table and they make a statement. So
that's another idea to not create more stress for the
nervous host.
Speaker 2 (32:48):
Element. In abundance too, candles, you know, even simple tea
light candles just in abundance make such presence and have
such impact.
Speaker 4 (32:58):
Totally, and like equal distance between things makes an impact,
so it looks planned or just like minimalists, I think,
like either a side of going big or going small
says something interesting to your guests.
Speaker 5 (33:13):
Well, Stephanie, we like to end each podcast with some
similar questions, and we'd love to know the beat that
keeps you going.
Speaker 4 (33:19):
The beat that keeps me going is just the love
I feel for the people around me and wanting to
constantly wow them and make them smile. So I just
come up with ideas that are new to surprise people
and delight them and remind everyone of how special life
is if you look that way.
Speaker 5 (33:40):
And can you tell us what your perfect boulevard would
look like?
Speaker 4 (33:43):
My perfect boulevard changes, but it's a combination of art
and nature and good people and bringing them together in
a way that's really harmonious and happy.
Speaker 2 (33:57):
That's lovely. Well, Stephanie, thank you, thank you so much
for your time today. We have loved talking to you,
and I know that so many people who are listening
again are passionate about entertaining, setting a table and learning
from you and hopefully enjoying your book as much as
Megan and I have.
Speaker 4 (34:17):
Thank you, Thank you so much.
Speaker 5 (34:20):
Thank you for listening to this week's episode of Boulevard Beat.
If you enjoyed this episode, please follow along and leave
a review on Apple Podcasts, Spotify, or wherever you listen
so you never missed an episode, and of course follow
your hosts on Instagram at Megan bloom Interiors, at CHRISA. Rossbund,
and at Liz Legit. We'll be back next week as
we take a stroll down another boulevard.
Speaker 2 (35:00):
The moment
Welcome to boulevard Beat, a podcast where life and style intersect.
I'm designer Megan Bloom along with my co hosts, editor
Chris the Rossbund and gallery owner Liz Legit. This podcast
focuses on the daily highlights instead of the hustle, interviews
with taste makers, and personal conversations on how to highlight
achievable style. You constrol one street at a time, boulevard
(00:28):
Beat proves the one.
Speaker 2 (00:30):
You should take.
Speaker 3 (00:36):
This week, we are joined by the charming Stephanie Nass,
who is a chef author and founder of the culinary
lifestyle brand Chefany. We dive into the world of tabletop
entertaining and how to throw a better party. Well welcome, Stephanie.
We're really excited to have you on as our podcast guest.
Speaker 4 (00:53):
I'm so excited to be here. Thank you so much
for having me.
Speaker 5 (00:56):
As you know, the name of our podcast is boulevard Beat,
the routes you take daily, but styled and with stories
to tell. We always like to start by having our
guests tell us about the street you grew up on.
Speaker 4 (01:06):
What's your story? So I grew up outside of New
York City in a suburb called Westchester, and it was
awesome because we were proximate enough to enjoy the city,
the theater, the art, the restaurants, etc. But also have
like a totally idyllic, suburban American wholesome life. And I
(01:28):
grew up in an old house with my parents and
my brother, and my mother cooked dinner every single night,
and the house was full of contemporary art, and it
was just like the happiest place I could possibly imagine.
And obviously the food and the art and the warmth
totally inspired what followed in my life and how I
(01:50):
would be inspired. I grew up in Westchester. I went
to Columbia undergraduate. I studied art history. When I was
in high school. I studied abroad in France for one year.
When I was in college, I studied a broad in Berlin.
But while I was in school, I worked in restaurant
kitchens around New York City on the days I didn't
have class, And I always knew that I wanted to
work with food, but I also knew that I didn't
(02:13):
know enough about business. So after college, I moved to
Silicon Valley, where I became a financial analyst. And that
was really like drinking water out of a fire hose
in terms of education. In business, the company I worked
for was a really fast growth software company raising venture
capital with a really high valuation. And I was the
(02:33):
most junior on the team. And I loved it and
I loved my colleagues, but I also had this calling.
So I came back to New York with the company.
I worked for them during the day, I started culinary
school at night, I started catering on the weekends, and
then the rest just sort of happened over many years.
Speaker 2 (02:51):
I think it's so funny, Stephanie, because we hear stories
so often where people had former sorts of careers in
tech or business and they say they had this calling
to be creative. I wonder if it ever works in
the reverse, where somebody's really creative and all of a
sudden they want to crunch numbers.
Speaker 4 (03:08):
I'm sure it does. I think the structure of a
corporate setting and like the awareness of like a salary
is like really comfortable and nice and maybe better for
some people. But it definitely was not my path. It
was for sure an educational experience to get me where
I ultimately wanted to go, which is the creative world.
Speaker 2 (03:31):
Well, and good for you for recognizing the business part
of it too, because I think that you know, regardless
of what sort of industry you're going into business, understanding
and having a good strong business acumen is important, I.
Speaker 4 (03:45):
Think so too, and also just understanding like profits and losses,
like as basic as like, Okay, this is profitable, it's working,
as opposed to this is not profitable, it's not working,
and therefore what needs to change is pretty basic but
also really fundamental to a creative business.
Speaker 5 (04:02):
And it's hard sometimes to just take that step back
and reflect and realize, like, this doesn't make sense financially,
and let's turn and pivot.
Speaker 4 (04:09):
Totally totally, But there are always things that do work.
So it's just about looking at those data points of
profit or positivity or goodness and following those and growing those.
Speaker 5 (04:21):
Yeah, very much so, Stephanie. We know that you've so
many titles chef, tabletop purveyor now author. What is the
path you took that led you to where you are now?
Speaker 4 (04:29):
In the food world, there are so many different avenues
to explore. There's food media, so you can work for
a magazine. There's food television. There's working in a restaurant,
there's working in a catering business. There's food styling, food blogging,
all kinds of things to do within food, so it
was kind of iterative for me. And I had started
(04:50):
hosting these suppers in my apartment. That led to a
catering business because again that was where I had positive feedback.
And the catering business led to my tableware business because
I was making custom napkins and things for my clients.
And then I started making my own designs and then
the pandemic happened, so the catering sort of slowed down
(05:11):
and the homewoods business really ramped up. So it was
a combination of things. But I also think it was
just like organic iteration of like what's working and then
going with that, and also like having diversity of offerings
from the services of catering to media on Instagram and
YouTube and like being able to use that as a
platform to products that are available on like online and
(05:35):
store and all those things. So just like having all
those options I think led me to where I am now.
Speaker 2 (05:40):
Stephanie, the world of tabletop it's how you and I
first connected, and you know, as somebody who is such
a lover of all of the tabletop and entertaining accoutrement
that's out there. It was so fun to discover you
and see a new company that was tackling this category
(06:00):
that so many people love. So there's nothing better than
tabletop because you're starting with this blank canvas on which
you can create something beautiful. You build live artwork, if
you will. How did you decide what types of project
products rather you were going to offer? Because your assortment
(06:21):
of merchandise is different and not seen before. And I
know that you just said that you designed some of
your own, but how did you decide what kind of
tabletop you wanted to offer to potential buyers.
Speaker 4 (06:35):
I am always inspired by the story of Ralph Lauren
and how he began as a tie salesman and he
built his whole business around ties. So what goes with tie? Shirts?
And then jackets and pants and shoes, so men's wear,
but then women's wear, baby wear, homeware, this whole world
he created around one product because it was so popular,
and my launch was probably twenty different products, but primarily
(06:58):
Linen's some elegant I also had these really cool ceramic
straws that could go in the dishwasher. I was just
bothered by the idea that you'd put out your finest
china and linens and then serve someone of plastic straw,
just because it was like such an elegance imbalance. But
I started with a few products and then I looked
at what was popular, and people loved the cheeky things.
(07:20):
So that's like the takeout embroidered napkins. So let's say
you're ordering takeout, but you wanted to jazz it up
a little or judge it up a little. You put
out these beautiful hand embroidered linens and it's like high
low together. I love that the manners napkins are really
popular with all the different manners embroidered on them, so
people know to do the pillowcases that tell people when
(07:42):
to leave. You know, all these things are funny and
necessary to me and things I wanted in my home
and in my life. So I made them. And when
I started, I started making really low quantities of things.
But I just really looked at the feedback of sales,
which again doesn't lie, and I grew in those categories.
But again, like sometimes I'm not in the mood for
(08:04):
t chiki. I want really elegant, beautiful things, and that's
where I'm also just designing based on what I wish
went with my china, or what I wish existed, what
I wish existed in a different color way, at a
different price point, et cetera. So it's a combination of
like humor and also voids I see in the market.
Does the humor come from you?
Speaker 5 (08:24):
Are you creating that yourself or are you getting ideas elsewhere?
Speaker 4 (08:27):
I'm getting ideas from everywhere. But I think it's just
like very unique to like what I find funny. You know,
people always ask me all these like hosting tips and
like what's an elegant and gentle way to tell people
to leave? And I was like a pillow would be
a really great way to do that. So it's a mixture.
But like we're all really a product of what we see,
(08:49):
and inspiration is everywhere, so I can't claim to just
like be creating in like a cardboard box with no
outside and spo.
Speaker 2 (08:56):
Well, and I think that that's so nice that you
have both the cheeky sorts of fun things. I agree
with you that maybe invitations should come with a hard
stop time moving forward for everything that might be welcome
to host and hostesses. But I think it's so nice
that you offer the range, because entertaining can be intimidating,
(09:21):
and you know, it can be very formal. It comes
with a lot of etiquette sometimes, so I think it's
nice to have both so you can you're sort of
giving people permission to be casual.
Speaker 4 (09:32):
I think entertaining and hosting is a total reflection of
the host, right, And we're not like beings who just
are robotic, Like we're always changing and wanting new and
wanting different and wanting more. Like you have multiple pairs
of pants and dresses and things in our closets, so
we can mix up our mood. But you know, sometimes
I just really want an elegant dinner and sometimes I
(09:53):
want a more casual, you know, standing gathering, and I
just try to make things for all different kinds of formats.
Speaker 5 (10:01):
And kind of As you mentioned, it can be intimidating
to other people, and I think you're trying to make
that more reasonable and easy. Is there a good spot
for people to start if they're an entertaining novice.
Speaker 4 (10:11):
I would say, you know, if you have this desire
to host, there must be like this associated feeling of
like I want to host a Super Bowl party, or
I want to host a Halloween party, or you know,
I just want to have some couple gals over for
a drink. Like I think that if you want to host,
there's like something you specifically want to do. It's not
(10:33):
like I want to have a five hundred person ballroom
black tie party out of nowhere, and I would just
start with whatever that thing is. So if it's just
a small intimate gathering of dear friends, do that and
then just like imagine how you want to spoil them
and how you want to host them, and what that
looks like in terms of food and beverage based on
(10:55):
your awareness of the people coming. So I would just
really I mean it's not like a flat answer, but
just really be realistic about what you want to do
and then take the steps to get there.
Speaker 2 (11:06):
Are there any types of gatherings that you love, especially personally,
where it's sort of your favorite time of year or
favorite you know, a super Bowl party, something of that nature,
And how do you feel about charcuterie at this point?
Speaker 4 (11:23):
To start with the easier question, charcooterie I love. However,
I am very aware of a lot of people's dietary restrictions,
a lot of gluten on a charcuterie board, and meat
and dairy. So what I'm more into these days is
actually a vegetable board, and they are all kinds of
fun ways to carve vegetables into flowers and like all
(11:44):
use all the color and you know, different dips like
hummus and peanut sauce and all these other fun things
because it's more so it's healthier, but also it's more
inclusive of different diets. But of course I love a
charcuterie board. There are so many different directions to go in.
And then to answer your question about a gathering I
love to do every year, I pretty much have an
(12:06):
all girls Valentine's Galantines party every year and the last
year or the year before, and it's actually included in
my book. I took an old chocolate heart shaped chocolate box,
like one of the giant ones you find, and I
removed the chocolate and I put charcouterie in the heart shape.
So I totally do charcuterie boards. I sometimes do them
(12:26):
individually portioned, I'd sometimes do them the whole length of
the table. But Gallantines I love because I love to
celebrate my girlfriends and you know, it's like a cold,
dark time of year and it's nice to invite people
into my home.
Speaker 2 (12:40):
Then I love that tip for taking a heart shaped box,
because what do you do with those boxes?
Speaker 4 (12:48):
They're huge and all of these boxes is the shape right,
and it's so like and cool. These I love. I
love getting them and I love giving them, but also
I love to use them and like celebrate what they are.
And you can do that by repurposing them when you
host there, and again doesn't cost you anything. It's probably
(13:11):
like you've recycled it from receiving it, and it's just
kind of fun.
Speaker 2 (13:15):
Well, I suppose that's a good idea to think about
charcouterie not on a board, like any box that's an
unusual shape that you can repurpose, because I just the
boards are beautiful because there would and there are these
gorgeous grains and all of that. But we're ready for
something new totally.
Speaker 4 (13:32):
And what I've also seen a lot of recently is
covering a table like a coffee table or a kitchen
countertop with parchment paper and then just like not even
using a board or a vessel, just like covering the
whole surface with charcuterie. Or vegetable or fruit or whatever
the buffet is. So it has that like really abundant,
(13:53):
overflowing look that isn't confined to a rectangular board. But
I also love the board too well.
Speaker 2 (14:00):
They are beautiful, Like I said, I mean, it's hard
to go away from the beautiful wood grains and they
bring such warmth. So, Stephanie, the book. I had the
great pleasure of paging, flipping through all of the gorgeous
pages cover to cover, and it's so difficult to settle
on a favorite chapter of the book because it is
(14:22):
just eye candy. And we will link to the book.
We will show a picture of the book on our
show notes and on our website, so anybody who's listening
can buy the book for their library, because anybody who's
interested in entertaining should have this one for sure. Swing Buy.
What a great title for a book right there. You know.
(14:44):
Megan referenced how entertaining can be intimidating a little while ago,
and it can be. I think that there's so much
etiquette attached to entertaining, so they think, and so having
a title like swing Buy, it's so much more casual
and inviting from the very get go and an automatic
welcome for guests. Tell us about what sparked the idea
(15:06):
for this book and how did you land on what
types of gatherings to include in it, because it definitely
runs the gamut.
Speaker 4 (15:14):
Thank you, thank you. I really love doing the book.
I post on Instagram and social media every single day,
or like, let's say three hundred and sixty days a year,
so almost every single day, and it's just these little
bites that aren't really communicative of like a whole concept,
whereas a book could really allow me to go three
sixty with like processes and recipes for drinks and savories
(15:39):
and suites and stories and like old pictures in a
scrap book style and like tight pictures of what I
was creating, nap and folds, all these different things organized
by party type, and it was just a different medium
and format to share ideas and inspiration information. And therefore
I was really keen to do that because you know,
(16:01):
video does some and social media still images do that too,
Podcasts do that too. Books do it differently, and I
loved the team at Rizzoli. My designer Doug Turshin is
an absolute genius, and he used some pages to show processes.
So we watch videos on YouTube a lot of the
(16:21):
time to learn how to do something, how to fold
and na've get in a certain shape, how to do
a hydrange of run or a sunflower runner to go
across the whole table. But what we do in this
book is we do these little squares of each step
of the process so people can follow along in a
different way. So I was really excited to do the
book to share ideas in a deeper, more substantive format.
Speaker 5 (16:44):
Well, and I think those details is what is so
enlightening to learn and grow. When people are trying to
have a better understanding of entertaining, you really get into
a lot of those details, which I love. But when
people are gathering all those details add up to extra
time that people don't always have spotlighted details from the
cookies customized to match the jacket you were wearing, to
some more simple ideas like a centerpiece that sprinkles varying
(17:07):
shapes of dry pasta among colorful peppers. What is the
best way to tap into those special details to achieve
a pretty table without overwhelming yourself.
Speaker 4 (17:15):
So I need to preface this by saying that I
am not a casual less a fair you know, throw
it on a plate kind of hostess. It's just not
my style. But there are certain things that are easier
than others. Right, So to fold a napkin into a
rectangle takes me almost a same amount of time as
(17:35):
you know, put it in a napkin ring. Right, But
the napkin ring can like add another dimension of character
and personality and color and fun. So it's making those
kind of decisions, right if it's about being constrained for time,
but also if people aren't are stressed about preparation, there's
a lot that can be done in advance of the
party in event day. So soups can be frozen up
(17:57):
to six months in advance. You know, ice cream and
survey can be made in advance. Pie cress and cookie
does the same. You can marinate your meats in advanced,
chop your vegetables in advance. It's just a matter of
what is a priority for you. If you feel that
it's all too overwhelming, and so that could just be
(18:18):
like an elegant plays card where you handwrite each guest
name on a beautiful piece of paper or a vegetable
or you as leaf or a shell or whatever. It is,
but I think just having at least some of those
touches sets your party apart and more importantly, makes your
guests feel really appreciated.
Speaker 2 (18:39):
Daphanie, can you talk a little bit about the process
that you take, because I think that listeners would love
to know that. Do you plan the food first? I
know that you're thinking about the theme of the party,
but will you kind of take us through the staple,
big pillar categories of the event versus maybe the napkin
(19:00):
rings at the end that are maybe a secondary thought.
Speaker 4 (19:04):
Of course. The format of the book, by the way,
is the first chapter is what are my principles? So
it's how I think about it generally, and then that
I have sixteen different party themes that add up to
seventy five recipes and apply my principles toward them. So
that's at the end more specific. But I start with
a fantasy and then I start with a north Star concept,
(19:25):
and everything links back to those things, and then I
incorporate my principles like machimalism. So matching the cookie to
the jacket, it's matching the earrings to the napkin rings.
It's just having some sort of esthetic cohesion throughout the party.
But I just think about it abstractly first, and then
I put pen to paper and get much more specific,
(19:46):
Like how in the same way when you write an
essay you have a thesis. I think about what my
thesis is, and then I include all the details to
support it as I make every decision from what kind
of led us to use to what kind of pasta
shape to know, how set the table well?
Speaker 5 (20:01):
And as you work through that design process, how do
you then come up with these elaborate center pieces that
you come up with. Where does that fall online? And
how does that all look?
Speaker 2 (20:10):
Because people get tripped up on centerpieces.
Speaker 4 (20:12):
I think I think people are getting tripped up at
the most basic place to start, as a bud vase,
because you just pop in a few flowers and then
you can like parade them down the table. But I
just try to think about the theme and then what
works within the theme, the color palette, what works within
the color palette. I definitely want all the centerpieces to
(20:33):
be low as so as not to obstruct conversation, And
each time it's a little bit different. But I think
for a Super Bowl party, which I've actually never done before,
I would include a darker color Pellette than I might
for an Easter luncheon, and then I would just use
different accessories that are related to each thing. So for
(20:54):
the Super Bowl, I might use footballs or football cards,
and I'm just like really thinking about this on the spot.
But you know, an Easter party, I might include little
chicks and little eggs and little candies and just do
it very differently. So it's just about like what works
within the theme and what's available on the internet or
in the pharmacy to purchase for those things.
Speaker 2 (21:17):
You referenced the idea of centerpieces that are too tall,
and I think that's a common mistake that people make.
You know, I always try to sit down at my
table to see and I'm short too, so the center
pieces on my table are going to be really short,
really low. But what are other common mistakes that you
(21:39):
see people make or that are easy fixes? I guess
because I think, like I said, it's very uncomfortable to
be seated at a table with a big floral arrangement
in the center where you can't see over the top
to the person in front of you. So are there
any other sort of quick pivots that people can make
based on common airs?
Speaker 4 (21:58):
So something in that that similar vein is just like
not having enough flatwear for what you're serving. So if
you think through the menu, I'm serving a soup, Okay,
I need a spoon. I'm serving a salad, I need
a fork, a knife? Am I going to change the
flatwear for the entre? Just really thinking through step by
step what flatware needs to be available. In terms of
other mistakes, I mean, I just think the best parties
(22:22):
are like about energy, but then beyond that, it's about preparation.
And I don't know if you've been to a party
where the host is cooking as you're arriving, But I
wouldn't do it that way, and I would therefore avoid
what I would consider a mistake in doing that. So
I just really think, as a host, you walk through
every step of the party in your guest shoes, So
(22:44):
what flatware are they going to use? How are they talking?
And just go through the experience in your head before
it happens in order to avoid that stuff.
Speaker 2 (22:52):
The preparation is very much the key totally. How do
you prepare? Do you have a special notebook or journal?
How do you organize those ideas a lot of.
Speaker 4 (23:01):
Lists, grocery lists, and just like ideal lists and mood
boards and all that, and you know, even for something
like a photo shoot, I'll put together a mood board
just to see how things look together, and then I'll
make a list based on that to see what needs
to be added or subtracted and then purchased for the occasion.
Speaker 5 (23:22):
Do you feel like there's a perfect number of guests
to have at a party? That's like kind of that
little sweet spot in there.
Speaker 4 (23:28):
It depends what you're going for. Like sometimes it can
be very very fun to have a big group of people,
And I think a big of people depends on the
size of the space. So filling the space, how big
is the space. That's one direction to go in. But
another is like an intimate dinner party, and I think
a great size for that is probably ten to twelve people,
(23:49):
so you can have multiple conversations between the guests, but
also across the table, you know, singular conversation across the table,
and people can mix and match and mingle for the
course of the meal. So it depends on the format.
But I think I just love all kinds of parties
and I love hosting all kinds of parties, which is
really changed by the number of people who are there.
Speaker 2 (24:10):
So, Stephanie, is your intention then to always have a
party versus you said that you're not one to just
sort of have a casual come on over. Is it
always a planned event?
Speaker 4 (24:23):
Yeah, I would put it is. You know, you can
buy a potato and microwave it and serve it on
a paper plate and you can eat that and it
will have nutrition and you will not be hungry. But
that is just not what I'm going for. I'm going
for the farmer's market potato in a new variety that
I'm going to prepare in a recipe that I you know,
(24:45):
I'm so excited about and I'm going to serve it
on the best china and the cost of the potato
is really not much, but the experience changes just so
much based on how you treat it right, And so
I am really not ever going to microwave potato and
serve it to someone on a paper plate. But I'm
so excited to turn that same root vegetable into something
(25:07):
totally magical. And so that's what I'm looking to share
is these kinds of experience that show the magic of
the human touch and creativity. And it's not about spending
a lot of money. It's just about imagination and love.
Speaker 5 (25:21):
Yeah, and truly the experience of it all, which is
always a lovely event too. Along with having impeccable style,
when it comes to creating an inspiring event, you always
make sure to dress in a manner that supports the occasion.
I remember a super stylish ensemble that you wore for
gathering an aspen where you were in a winter white
denim and a cableneth sweater with shirlene on your boots.
Nothing fancy about it, and yet it was so chic
(25:43):
for an alpine themed event. How do you approach the
garments that you're going to wear it to an event?
Speaker 4 (25:47):
I love clothes and I love beautiful things, and I
think what makes style is two things. One side of
it is fit. So I just think you should find
something that makes you feel comfortable, right, So if it
feels too small, too big, if you don't feel confident,
it's like not going to work. I think you have
to find things that fit and flatter and make you
(26:09):
feel great. So that's one side of it, and the
other side of it is just like the aesthetic choice
of like, oh my gosh, this fun coat is just
like the coolest thing I've ever seen. I've got to
have it, and just like looking for those pieces, and
I have to imagine it's the same with design, where
you find a couch or a coffee table and you
build around this one piece in a room, and the
(26:30):
piece should not be the only thing in the room,
but it inspires everything that fills the room. So I
look all over. I love vintage. I borrow a lot
from my mom, I buy some new, and I just
like to put it together in a way that again
matches the environment. So on a snow covered mountain, I
(26:52):
thought it would be beautiful to wear white pants and
a white cable knit sweater. And then I love white
with brown, so I put a brown belt and a
brown coat, and you know, I felt I was in
the mountain. So I raided my hair and I just
got really excited. It's not theatrical, it's not costume, but
I just really want to celebrate the moment and the
place that I'm in, and I think clothes really help
(27:14):
us do that. Well.
Speaker 2 (27:15):
They are another art form too, you know.
Speaker 4 (27:17):
In the book, I argue that the dinner party is
the ultimate art form because it combines everything from fashion
to food, to calligraphy to flower ranging, to music to
mixtology to all these things. You have even more art
forms and a dinner party than you have in an
opera right there.
Speaker 2 (27:34):
That's a great way to say it.
Speaker 4 (27:35):
Even if we are thinking of ourselves as a selfless host,
where all we want to do is give to our
guests and it's all about the guests, I think the
outfit we wear also impacts the experience, and that's a
tone that's really important.
Speaker 5 (27:48):
Have you found an outfit first and then created the
party around it.
Speaker 4 (27:51):
That's so funny. We have these earrings that are really
popular with pasta shapes and pearls, and I don't know
which game first, but I have a pasta party in
the book with like a handful of pasta recipes, and
at the party, I put these pasta shaped accessories at
every friend's seat so they went home with a party favor,
(28:13):
but also so everyone could just wear them while we
were eating pasta and it would just be really fun
and cute. So it all kind of goes together.
Speaker 2 (28:22):
What about party favors? How do you feel about that?
Sometimes I think we've become a society of goodie bags.
And always going away with something. So do you have
any tips or ratios or when when is it appropriate
to have a little something, a little favor for guests
(28:42):
to take away? And when is it just maybe not necessary?
Speaker 4 (28:45):
I just think when it makes sense and you're excited
about it, do it. But if it's like forced, do
not bother because it's going to feel forced and like
no one's going to be jazzed about it. Like if
people bring home food, is that at a party favor?
Like no, not at all, But that's kind of a
nice natural thing that sometimes happens, So I mix it up.
I think it's always, you know, well intentioned and appreciated,
(29:08):
but I don't think it's necessary.
Speaker 2 (29:10):
Well, Stephanie, you have thrown and intended so many wonderful events.
Are there a few that stick out in your mind?
There must be, And maybe give us something that was
super glamorous and fancy and maybe one that was on
the more casual side, because again, I think that's what
(29:32):
entertaining is. And I kind of wish that entertaining had
another word for it, because I think the word in
and of itself can feel overwhelming and intimidating when sometimes
you're just having people over. Sometimes you're gathering, sometimes you're
celebrating an occasion, and it doesn't have to be entertaining,
that bad scary word. It's not a bad word, but
(29:53):
it can be scary. So maybe give us, you know,
both sides of gathering with people and what some of
your more memorable once have been.
Speaker 4 (30:03):
Obviously, the most memorable event of my life was my wedding,
and it was thirty four people in my parents' backyard,
and it was the best. I mean every detail, like
I was obsessed with every single detail. I made, all
the napkins, all the plates. We had a long table
for all thirty four guests, and we had a twenty
(30:23):
eight foot cake spanning the length of the table with
flowers poked into the cake to create the floral arrangement
of the day, and across the twenty eight feet there
were different flavors of cakes. So by the end of
the meal, all my cousins and aunts and family and
friends and my in laws were digging into this cake
and it was kind of fun to see who had
strawberry and chocolate and whatever. So it was formal. I
(30:46):
wore a formal wedding dress, but it was also totally
relaxed and casual. That is probably the most favorite formal event.
But then the flip side of that was a few
weeks after we got married, husband and I hosted a
pool party for just our friends in the Hampton's and
it was a barbecue. You know, there was a picnic
(31:08):
table covered with vegetables, like I said earlier, the vegetable board,
and people came in bathing suits and it was super
super casual. But then like I had to do my
little things to make it special. So like on a
pool float, I put a flower arrangement in the middle
of the pool, and I you know, put flower arrangements
(31:28):
all over the yard in surprise places. So it wasn't
more formal for the guests. It just had these little
touches of specialness in different corners of it. So we
celebrated our wedding in you know, formal way, but even
that was a little casual. And then we had a
totally casual backyard party after that.
Speaker 2 (31:47):
Well, Stephanie, we're about to wrap up, but we have
to know what's next for you. Will there be another book.
I know there are going to be a lot of
happy occasions.
Speaker 4 (31:54):
There will be another book. Probably a year or two.
It's in the works now, so we'll have to share
more information about that as it comes up. But just
more product I think, you know, people are looking for
interesting gifts to give, so I'm thinking hard about designing
for that and more of the more of more growth
in all the categories.
Speaker 2 (32:15):
I would say, sure, I have to say your candles,
the taper candles for our listeners, they are alone worth
the visit to your website because they're so special and
you know, not typically seen everywhere.
Speaker 4 (32:30):
Thank you. Well, you know, it's a nice compliment. And
if someone's intimidated about hosting a party and doesn't want
to do flower arrangements, you can just PLoP these decorative
candles on the table and they make a statement. So
that's another idea to not create more stress for the
nervous host.
Speaker 2 (32:48):
Element. In abundance too, candles, you know, even simple tea
light candles just in abundance make such presence and have
such impact.
Speaker 4 (32:58):
Totally, and like equal distance between things makes an impact,
so it looks planned or just like minimalists, I think,
like either a side of going big or going small
says something interesting to your guests.
Speaker 5 (33:13):
Well, Stephanie, we like to end each podcast with some
similar questions, and we'd love to know the beat that
keeps you going.
Speaker 4 (33:19):
The beat that keeps me going is just the love
I feel for the people around me and wanting to
constantly wow them and make them smile. So I just
come up with ideas that are new to surprise people
and delight them and remind everyone of how special life
is if you look that way.
Speaker 5 (33:40):
And can you tell us what your perfect boulevard would
look like?
Speaker 4 (33:43):
My perfect boulevard changes, but it's a combination of art
and nature and good people and bringing them together in
a way that's really harmonious and happy.
Speaker 2 (33:57):
That's lovely. Well, Stephanie, thank you, thank you so much
for your time today. We have loved talking to you,
and I know that so many people who are listening
again are passionate about entertaining, setting a table and learning
from you and hopefully enjoying your book as much as
Megan and I have.
Speaker 4 (34:17):
Thank you, Thank you so much.
Speaker 5 (34:20):
Thank you for listening to this week's episode of Boulevard Beat.
If you enjoyed this episode, please follow along and leave
a review on Apple Podcasts, Spotify, or wherever you listen
so you never missed an episode, and of course follow
your hosts on Instagram at Megan bloom Interiors, at CHRISA. Rossbund,
and at Liz Legit. We'll be back next week as
we take a stroll down another boulevard.
Speaker 2 (35:00):
The moment
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