’Tis the season for holiday entertaining, and we’ve enlisted the help of the most stylish hosts we know to serve up their party tricks for a holiday hosting mini-series. Dress code festive, RSVP requested. À Table!
When it comes to entertaining, culinary artist and model Maryah Ananda is hardly a creature of habit. Sometimes, it’s an intimate gathering with her nearest and dearest; other times, it’s a cornucopian fête where the wine is constantly flowing and the dress code is fancy. “This supports all the different versions of me,” she says. “Sometimes, I just want to show up in faux fur and gloves or my favorite black dress and a red wine lip!”
For this particular evening—a cozy dinner served buffet-style over a soft golden tablecloth to raise funds for One Love Community Fridge—the directive leaned toward the former. “I wanted the tablescape to feel warm and inviting, bringing in the holiday season with care,” explains Ananda. Everything from the comforting dishes to the soft taper candle light to the menu carefully hand-written on folding notecards was in service of this goal; laid-back but welcoming, informal but absolutely on-theme.
Ahead, go behind the scenes of Ananda’s holiday dinner party, shop similar pieces, and jot down her cardinal rules of easy hosting, starting with: Always having flowers around.
“I always start with the fundamentals and then build from there. The first question is: tablecloth, table runner, or none at all? Florals are always non-negotiable. I like to decide early on whether the arrangement will be a large centerpiece or a scattering of single stems across the table; that choice really dictates the visual flow of the entire setting. I then ask myself: How do I want guests to feel? I find that when the table reflects the season’s offerings there is already a sense of comfort and a built-in conversation starter. With that in mind I can think of what colors and materials to incorporate.
Because this gathering took place in the winter, I wanted it to feel autumnal and cozy—something that would offset the cold outside. I chose a mustard-colored linen tablecloth and asked my friend Fernando Daquiz Kabigting of FDK Florals to create a whimsical arrangement that complemented the theme.”
“My hosting formula is to have two outfits: one that you cook, tidy up, get ready in, and the other that is guest-facing. (Same with aprons!) A black T-shirt and jeans is my prep outfit while my hosting outfit just needs to be one I feel the most comfortable yet confident in. I avoid wearing silk if it’s a large gathering, because it’s easy to notice stains. Cotton and linen are my ideal picks because they’re breathable, lightweight, and easier to get stains out of. This suit set from Ganni is my go-to hosting outfit. I feel structured yet slightly sexy and effortless. That’s my vibe. I love wearing J. Crew, Ganni, Aritzia, Damson Madder, or Jacquemus.”
“Everything from Sophie Lou Jacobson, Maison Balzac and Hudson Wilder. And anything vintage, just cleanse and polish it first. Candles are almost always a yes. There are rare times when the room has enough beautiful natural light, but most often, I’ll still use some form of candlelight, whether it’s a taper or a tea light. And personally I love a gorgeous table display, going to the flower district to build my own bouquets or stepping up from bodega arrangements with farmers market arrangements! They have gorgeous bouquets ready-made or beautiful stems to add to your bodega flowers. No matter how big or small, I will always print a menu.”
“The menu also reflects seasonality. A lot of my inspiration comes from nature and feelings—with that in mind, I may create a menu highlighting squash, apples, pear, grapes, and herbs like thyme and sage for this time of year. Currently, I’m loving a miso sage honey nut squash gnocchi with comté or a kabocha squash risotto with thyme and pecorino. For dessert, earl grey poached pears with rose and vanilla creme anglaise or a pavlova topped with early winter citrus.”
“Usually, I like things to feel intimate and familial so I enjoy low-maintenance cocktails and having wine bottles on the table. My tip is to find a recipe where you can pre-batch a mixer and fill in a pitcher, ready to make drinks on-demand! I love an orange hibiscus or watermelon, vanilla, lime hibiscus mixer. Basically, you just make a simple syrup and add in your desired flavors.”
“Throwing away leftover food or produce. Order chic to-go boxes and include a little meal in your guest goodie bag or pack up the leftover dessert and distribute to your guests as they leave. You could have some friends help you pack everything up and the next day donate it at your nearest community fridge or shelter. Throwing away food will never be chic!”
“Lots of D’Angelo, jazz, R&B, and a little disco.”
“If I think of you and you bring me joy, you’re in. I also try to think about if people are in complementary fields or tend to enjoy or post about similar values.”
“Pick my guest-facing outfit the night before and steam it, set the table the night before, and prep anything possible the night before: cook sauces, wash vegetables, make cocktail mixers, and finish dessert if possible.”
