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It s officially August—which means there’s just a few, short glorious weeks to enjoy summer entertaining in all its warm-weather forms: a barbecue in the backyard, a garden party on the lawn, a clambake on the beach, cocktails on the porch, or a wedding dinner under the stars.
To inspire your gatherings, Vogue tapped the creative and curious minds of our favorite entertainers, tastemakers, and interior designers and asked them to create their dream dinner party tables—and impart their best hosting tips—for all of the above. (You can’t go wrong with a lot of flowers, and don’t underestimate UberEats.)
Kendall Knox, Olive Ateliers
Her perfect summer table, explained: “An old wood or stone table, no tablecloth—just red wine rings, candle wax from too many late nights, and whatever the sun’s done to it over the years. Fresh-cut hydrangeas or whatever’s growing in the garden that week. Plates stacked at one end, not set. Bowls of peaches, the good salt within arm’s reach, and linen napkins.”
Go-to table styling trick: “It should feel like you pulled it all together five minutes before everyone sat down—that’s the charm, even if it’s not the case. I tablescape in layers for an imperfect result: a couple of hero vintage vessels, sometimes filled with florals, sometimes left empty. Breadboards act as my base layers for serving bowls—they break up the table visually and double as catch-alls. And whatever you do, make sure your guests can see each other across the table. If the decor gets in the way of a good conversation, it’s gotta go.”
Favorite summer meal to serve: “An heirloom tomato salad, or some sort of stone fruit situation with basil and good olive oil. A baguette or loaf of olive bread torn straight onto the table (dip it in the tomato juices at the bottom of the salad bowl). Aperol spritzes with a wedge of citrus, and maybe a chilled bottle of vino verde within reach. There’s always something sweet in the fridge, just in case the night runs long—a stack of chocolate, gelato, or whatever I didn’t get around to serving last time.”
Handy hosting advice: “People take their cues from the host—if you’re settled in, shoes off, glass in hand, they’ll do the same. The best tables don’t feel hosted. I always set up a little drinks station somewhere nearby, so people can pour their own and I’m not playing bartender.”
Where they’re entertaining: in California.
Shea McGee, Founder of McGee Co.
Her perfect summer table, explained: “In the summer, I love a table that feels easy but elevated. I usually start with a natural linen tablecloth or runner—it sets the tone without feeling too fussy. From there, I layer in texture with woven placemats, ceramic plates, and glassware that has a little personality, like some soft ribbing. I’ll snip some fresh stems from the garden or grab a bundle from the market, but I keep it loose and effortless. The goal is for the table to feel relaxed and inviting—nothing too pristine in the summertime.”
Go-to table styling trick: “You can’t go wrong with fresh florals. I love clipping unexpected things from the garden, like rosemary stems. They’re both fragrant and beautiful, and in the summer, I like a more natural look than an over-the-top arrangement.”
Favorite summer meal to serve: “My husband is usually manning the grill—he does a great salmon or chicken—while I’ll pull together a salad or some fresh sides with whatever’s in season. It’s the kind of meal that comes together easily and feels just as good to serve as it does to eat. In the summer, I love to end on something simple and light, like a lemon olive oil cake or fresh berries with whipped cream.”
Handy hosting advice: “Do as much as you can before your guests arrive so you can actually enjoy the evening. Set the table, prep the food, cue up a playlist. Light a candle, stock the bathroom with fresh towels and soap, and maybe tuck a small floral arrangement in the entry. Those little touches make a big difference in how people feel when they walk through the door.”
Where she is entertaining: Salt Lake City.
Flynn McGarry, Gem Home
His perfect summer table, explained: “Lots of wildflowers, big salads and mismatched tableware. The summer table should feel slightly overwhelming and wild, like the season.”
Go-to table styling trick: “Sticking flowers into fruit to hold them, then using the fruit the day after for baking. (Make sure the flowers aren’t poisonous!)”
Favorite summer meal to serve: “Grilled fish with salsa verde, tomato and nectarine salad, flatbread, grilled squash.”
Handy hosting advice: “Make sure the menu is something you can tackle while entertaining your guests. If the meal is outside I would lean towards grilling or salads so you can enjoy it outside.”
Where he’s entertaining: “Either in my New York apartment or out in our restaurant garden in Long Island.”
Monique Faber, Chief Design Officer at Louis Poulsen
Her perfect summer table, explained: “During the summer, I prefer hosting dinner parties in the garden, starting early to make the most of the exceptionally beautiful natural light we enjoy in Denmark at this time of year. I place the table directly on the grass rather than on the terrace, to create a more relaxed atmosphere and a closer connection to nature.”
Go-to table styling trick: “Being a bit obsessed with lamps, I always include portable ones in my setup. I particularly favor opal glass designs—their diffused light adds warmth and sets a cozy, inviting tone. With the lighting dimmed, the whole scene feels beautifully atmospheric and cohesive. My Scandinavian-inspired table often includes wildflowers and tactile contrasts: matte ceramics, textured cutlery, delicate glassware, and a few subtle silver accents.”
Favorite summer meal to serve: “Seasonal, locally grown vegetables in vibrant salads, grilled white fish with lots of lemon and flaky sea salt, a generous selection of farm cheeses, fresh summer fruits and berries and, of course, a great cake to finish the meal.”
Handy hosting advice: “Keep it simple. Plan and prep as much as you can in advance so you can be truly present during the party. Spend time with your guests (not cleaning) because the evening passes quickly. There’s no better welcome than a relaxed host with food and drinks ready. I like to set up a separate table for drinks and extras, styled to complement the main table. It becomes a lovely backdrop and it saves you a few trips to the kitchen."
And don’t forget the music: “A well-chosen playlist can truly set the mood for an unforgettable garden dinner.”
Where she’s entertaining: “In my garden, north of Copenhagen.”
Lukas Lewandowski, Founder of Casa Lawa
**His perfect summer table, explained:** “A long table shaded by trees, set with vintage linens, a bunch of my ceramics, and bowls of fruit on ice—watermelon, peaches, and cherries. I love it when it looks a little undone, with linen creases, mismatched glasses.”
Go-to table styling trick: “Play with layers and texture—a soft tablecloth, overlapping plates, fresh produce as decoration, a great playlist, and a bowl of really good olives. That’s all you need to get people to stay longer than they planned.”
Favorite summer meal to serve: “My absolute favorite now is tomato, peach salad, and a bunch of herbs, followed by lemony spaghetti with shrimp tartar. Dessert is often a fresh churned ice cream with poached plums, flaky salt, and a drizzle of olive oil.”
Handy hosting advice: “Don’t overthink it. People remember the energy more than the napkins. Set the mood with music, make a pitcher of delicious aperitivo, and leave room for spontaneity. A bit of chaos is part of the charm. Don’t be ready with everything when the guests arrive.”
Where he’s entertaining: “At Casa Lawa in Sicily.”
CeCe Barfield, Founder of CeCe Barfield Home
Her perfect summer table, explained: “Crisp white linens, silver cups, low votives, and flowers cut from the garden (or a local variety).”
Go-to table styling trick: “Always be sure to create a variety of heights on the table using flowers and candles—think of a skyline! Also, make sure guests can talk over your arrangements.”
Favorite summer meal to serve: “Poached salmon with dill sauce.”
Handy hosting advice: “Silver cups are perfect for outdoor entertaining because they are shatterproof! It is all I use in the summer—so much chicer than plastic and much more practical than glass.”
Where she’s entertaining: “Bath County, Virginia.”
Rebecca Gardner, Founder of Houses Parties
Her perfect summer table: “I like sunburnt summer suppers with a casual atmosphere and too many glasses of rosé, filled with ice cubes.”
Go-to table styling trick: “I like to mix all of the beautiful colors together creating a cacophony of wild prints—on the tent, table, napkins, chair cushions, and little goodie bags (which can also be baddie bags) for party tricks.”
Favorite summer meal to serve: “Here’s my go-to—Southern fried chicken (Popeye s is the best. Round Swamp, if you must), tomato pie, cornbread muffins and the most delicious green salad from Via Carota. Google the recipe. Dessert is a Carvel cake, chocolate sauce and fresh berries.”
Handy hosting advice: “The host must be calm, cool and collected. A gracious host kicks off shoes, makes thoughtful introductions and offers cocktails and compliments with equal enthusiasm. If nervous, put on an Academy Award-winning performance.”
Where she’s entertaining: “Savannah, Georgia.”
Robin Standefer Stephen Alesch, Founders of Roman Williams
Their perfect summer table, explained: “On our tablescape is a combination of items inspired by the meadow and garden and summer. The table is undressed and bare oak, no table cloth is fresh and spare, and bare wood is beautiful and clean in the summer. I love this tablescape because it works for day or night, city or country.”
Go-to table styling trick: “When in doubt, add more flowers and candles meandering down the table. Nature has no faults, and you can always show your guests that you love them with a wild array of flowers and lights.”
Favorite summer meal to serve: “Fresh tomato salad from the garden with fennel pollen, and Stephen’s epic fish soup with everything fresh from Montauk—a crab broth and red curry base, chock-full of crabs and clams and mussels and every herb imaginable.”
Handy hosting advice: “From an etiquette master, whom I had the pleasure of meeting in Morocco—be sure that the final touches, the last and most precious details, are done by your hand alone, and in the best dress you can muster even though you’ve been hectic preparing all day. That moment of joy with your table before your guests arrive will transform you.”
Where they’re entertaining: “Montauk and New York City.”
Annabelle Moehlmann, Founder of Land of Belle
Her perfect summer table, explained: “I wanted to create a light-hearted and festive lunch table in the Hamptons that would also evoke a sense of summer by the sea in France,” she says. “I chose locally grown white cosmos and tangerine dahlias for flowers on the table, along with sea shells collected on Georgica Beach to celebrate the height of summer in Long Island, and a cup of fresh mint because there s nothing like catching that scent in the air when the breeze rolls in.”
Go-to table styling trick: “Layer in mixed prints of harmonious colors and use tumblers for charming, low arrangements scattered across the table.”
Favorite summer meal to serve: “A fresh salad of buffalo mozzarella, peaches, figs, basil, and avocado finished with Mano Dori, my absolute favorite balsamic vinegar.”
Handy hosting advice: “The soundtrack sets the mood. And, your guests will only be as relaxed as you are.”
Where she’s entertaining: “Georgica Pond, East Hampton.”
Robert McKinley, Interior Designer and Founder of Studio McKinley
His perfect summer tablescape, explained: “Heath ceramics have a beautiful weight and texture, there is also an understated quality that I love. The vintage tumblers and glasses with woven covers add texture to a soulful presence to the table.”
Go-to table styling trick: “The addition of foliage is the easiest way to enliven a tablescape. I incorporate greens and flowers of various sizes to create visual and physical texture. Continuity is also crucial for a great tablescape and easy to do by creating a small trail of foliage down the table, or adding a runner. Beautiful table linens and interesting glasses are a no-brainer.”
Favorite summer meal to serve: “My go-to dish is spaghetti chitarra with a lemon zest, Calabrian chili, and parmigiano reggiano sauce. The fresh lemon combined with the peppers create a light and spicy sauce.”
Handy hosting advice: “Hosting a party should always feel comfortable—it’s important to remember you are not a restaurant! Your guests should feel right at home. The best dinners I have ever hosted were welcoming and warm. So dim the lights, and make sure there is plenty of food.”
Where he’s entertaining: “The McKinley Bungalow in Montauk, New York.”
Meryl Hadida Shabani, Founder of L’Eclaireur
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Her perfect summer tablescape, explained: “I absolutely love al fresco dinners, under the stars. In summer I play around with tablecloths/placemats with lots of colors, and they make my table feel extra special. Then of course, the perfect playlist will be playing in the background, and lighting is everything: it needs to be dimmed and romantic, always!”
Go-to table styling trick: “I believe in using what you have surrounding you, so that it feels natural and not forced. If my table is in a backyard or a garden, then it must feel like it. I’ll place branches on the table that were picked up from the surrounding trees and plants, and the same goes with flowers! Picking flowers and making your own arrangement with what you have available around you is my go-to to make a table feel effortless yet very sought after.”
Favorite summer meal to serve: “My perfect meal starts with carpaccios served family style, followed by a small portion of lemon risotto or a bottarga spaghetti. As a main, I like to serve a whole grilled fish with oven-baked vegetables and crispy potatoes.”
Handy hosting advice: “Since I love to cook and host at the same time, I have now learned to prepare a menu that I can prepare ahead of time so that I can be with my guests when they arrive, instead of being in the kitchen. For example, appetizers will be ready to serve, and I will have prepared my main dish ready to be placed in the oven by the time the doorbell rings. Timing is everything.”
Where she’s entertaining: “At home in Sardinia.”
