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On an overcast Sunday in April, eight of chef Tara Thomas’s closest friends drifted into the foyer of a Brooklyn brownstone a stone’s throw from her apartment (more on that later) for brunch. Signs of spring were inside, at least: peachy tablecloths, potted flowers, and a tray of gin fizzes starring Roku Minori gin—the ninth guest of honor, if you will.
Thomas, known for morsels almost too beautiful to eat, aka “fairy food,” had taken it upon herself to create an entire experience around the spirit’s flavor profile, a citrusy, botanical blend of melon, plum, green tea, ginger, and more. By the time the group dug into the last course—“yuzu honey butter immersed in a cloud pancake with sticky honeycomb,” per Thomas—even Mother Nature couldn’t help but join the party. “Right when the event ended, the sun broke through the clouds,” she remembers. Magical gatherings like this one are Thomas’s M.O. Below, the hospitality pro shares her top hosting tips.
I always: Prep. If I can pre-measure it or pre-wash, I will. The only thing I want to do day-of is slice fresh herbs and cook fresh pancakes. It’s important to keep your mind clear of stress. I address everything ahead of time and over-prepare so I can stay present. That’s how hosting can be enjoyable, because it becomes a bit of a meditation. You’re thinking about what’s going to happen and putting your love into it from the start.
I don’t like to: Host in my home. I am an introvert that likes to host. My home is my sanctuary, safe space. So I always host at Frank’s House in Clinton Hill, a space my friend opened. It’s this beautiful brownstone and it feels like home. I like that I go in and set my scene and then it’s just breaking it down [at the end]. It’s not like, Okay, I need to deep clean this or get this out. Finding another place to host can be inspiring and take away any anxiety. I think a picnic is another wonderful way to host outside the home. Get the grill out, chic blankets, a basket with sweet snacks, and a bit of games.
My shopping strategy: I start shopping for anything really important, like something that I need to order, two weeks before. Shopping for the vegetables, I do up to three days in advance, but usually the day before. When it comes to hosting friends, it’s not important to have a menu written down. Dream ahead of time, and then, when it comes to shopping, things can come out. For example, I was going to make a carrot salad, but then I didn’t like the carrots I saw at the market. I actually was more interested in the more bitter lettuces. It leaves room for the element of surprise.
How I start the party: Start playing music as soon as you start preparing. You are the first guest of the party! I’m very much the person who likes to be dressed for my event ahead of time. It brings presence and respect to what you’re doing.Also, I like to get my parties started when I’m inviting guests, like the week ahead. I’ll text the group chat asking questions or reminding them about things or giving more details. Sometimes you can even throw a playlist in there and have people add to it, so it’s like everyone is contributing.
What I wore: Blooming gems from Starling and an iconic Mansur Gavriel bag.
On the bar: A Christofle Anenome silver-plated champagne bucket and this kitchen lamp from In Common With.
My alternative to traditional floral arrangements: I worked with my beloved friend and florist Fernando at FDK Florals to bring beautiful planted tulips and crocuses in these aged terracotta pots. You aren’t throwing them away after; I put them on my stoop. My friend Hannah fell in love with the big pink tulips and I was like, “Well, you get to take them home.”
Where I hang out: I like floating between [the kitchen and dining space]. I don’t want to be lost in a conversation; I like to be in control of the scenario. When I’m coming out, I’m like, “Here’s another thing! Let’s chat about it.” And then everyone talks, and I’m like, “Bye-bye! Next thing.” The assembly becomes part of the show; friends are looking at you from the table and they see what’s happening.
Casual bites versus seated dinner: They all have a moment. But I like to treat my friends to something seated and being really present with each other at the table. I wanted everyone to be together instead of little pockets.
My argument for a mid-dinner cocktail course: The vesper came out between the main courses and the dessert, so it was its own moment. It had a lot of liquor in it—there was Roku Minori gin and vodka—and I’m not trying to get people so drunk. I just want them to feel warm and cozy and in a little cloud. We did an ume foam that was sour and citrusy and we put a little bit of edible glitter in there to make the bubbles [shimmer].
I sent guests home with: Bonbons [I made] with Paige Nickless of Freme Craiche in this lovely brown box with a paracord ribbon and wooden bead by Weird Sundays.
How I end the party: Sometimes, as a host, you’re not as hungry to indulge in what you created [in the moment]. So I think it’s really nice to prep additional food and then have those extras for yourself later. It’s like a treat for yourself, your quiet moment. I really love that.
The hosting mistake I see a lot (that’s easy to avoid): Not prepping ahead of time. Fill in your extra time the days before with preparation and let that help start to ease your nerves. The second you feel anxious or are overthinking it, just get one task done that makes you feel at ease.