When it comes to throwing an unforgettable holiday event, Rebecca Gardner, founder and creative director of event and interiors firm Houses & Parties brings her singular sense of whimsy and elegance to every gathering. Gardener is the doyenne of surprise and delight, with an irreverent style that’s equal parts Southern gentile and old world bacchanal, and always with a strong dose of the eccentric.
Here, Gardner shares her secrets to throwing the ultimate holiday party, from crafting perfectly filtered lighting to serving up the stiffest cocktails. Whether you're planning an intimate dinner or a late night soirée, her tips will elevate your holiday hosting game.
Culture Lounge: How do you approach lighting for a party? Do you have any hard and fast lighting rules?
Rebecca Gardner: I avoid overhead lights like the plague. Dim them low, low, low. Stick to candlelight at the table. I use candles at various heights (e.g. tall candelabra, short votives, and silk table lamp shades for soft diffused light). Everyone looks pretty in dim light and everyone has a better time when they feel pretty.
What’s your philosophy when it comes to crafting a party menu? Any signature items you always serve, or conversely, that you steer clear of?
I really hate complicated and stinky canapes. If you're hosting a seated dinner, don't let canapes spoil appetites. I like cheese straws, salted pecans—simple nibbles at the bar. When I plan a menu, I serve delicious comfort food with lots of options for picky eaters. A substantial protein, a sinful starch, and lots of fresh colorful vegetable dishes. Dessert is always a show. Cover it in sparklers, wheel it out on a cart. Give them something to talk about.