The Tamesis
‘Tis the season of holiday entertaining, and we’ve enlisted the help of some of the most stylish hosts we know to lend their party tips for a holiday hosting mini-series. Dress code is festive, please RSVP. À watch!
“A dinner menu doesn’t need to impress; it needs to be welcoming,” says Brigette Romanek. Her party concept is simple: keep it low key aperitif This evolved into an intimate dinner, a small table for easy conversation, and hearty food that was unpretentious but full of seasonal flavor. “I love big festivals, but there’s something magical about small gatherings, where people sit, laugh, linger and feel a real respite.”
The same goes for her approach to holiday dinners. As is true with A-list interior designers, setting the tone for the evening begins with setting the table: “My dining table is never overly ‘done,'” she explains. “I approached it the same way I would design an interior: starting with emotion, then layering texture, color and form.” Here, mismatched tableware creates a feeling of cozy conviviality without taking it too seriously—although considering the plates used are Ginori 1735, the whole thing still feels elegant. Winter citrus is scattered throughout and a cheese board takes up a permanent spot on the table for guests to savor at their leisure. An antique candlestick centerpiece takes center stage as does the gravy server – made by her daughter Willow.
“I like tables with soul: not perfect at all, a little surprising, always warm,” the designer said. “Passing a plate around, pouring a glass of wine for your neighbor…it all adds to the intimacy we seek when sharing space with our closest friends and family.”
Ahead, Romanik shares a behind-the-scenes look at her vacation entertaining, including her tips for the perfect guest list and why chocolate cake is always a popular dessert.
Courtesy of Brigette Romanek
Set the scene
“I wanted to add the layering of sheepskin rugs to the chairs for a few different reasons. First, they add warmth to the overall feel of the table: it’s important for you and your guests to feel comfortable before celebrating the holidays over a hot meal together. Additionally, I like to mix high-end with more affordable pieces – these rugs are from IKEA. Overall, the idea was to create A design that doesn’t just speak to a group of people; I wanted it to feel festive and warm, but not use colors or elements associated with a certain religion or belief; there is so much hatred and division happening in the world; the holidays should be a more inclusive time of year, and most importantly, enjoy special moments with loved ones, gather with community, and create memories that will last a lifetime.”
Courtesy of Brigette Romanek
host clothing
“When I’m hosting, I dress for movement, elegance and drama. I love strong silhouettes – silk trousers, sculptural tops, maybe a hint of metallic. Outfits should make you feel powerful, yet relaxed. My go-tos are Khaite, The Row, Gabriela Hearst, Duro Olowu and of course a nice vintage piece when the mood strikes. Dark, rich tones hold up beautifully by candlelight and are very forgiving if the night gets lively – which mine often does.”
Courtesy of Brigette Romanek
Courtesy of Brigette Romanek
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“I love pieces that feel crafted and soulful. Some favorites now: ceramics from 1735 by Richard Ginori, modern glassware from Our Place, and anything vintage—imperfect, but full of history. I’m endlessly inspired by artists who blur the lines between decoration and sculpture.”
what’s on the menu
“I think about flavour, color and ease. I want dishes that are hearty but not fussy. Something roasted and aromatic, something bright and crunchy, something home-cooked. I love eating market produce; citrus in the winter, herbs no matter what season they are. To do that, we served a very hearty meal: a soup with big chunks of crusty bread, a nice filet mignon, a roasted potato, and a nice glass of Cabernet. For dessert, we had a big chocolate cake with ice cream. It was my goal to have everyone leave full and happy.”
beverage station
“The bar cart is a must. It’s a little stage for guests to play. I usually serve a signature cocktail, a fine wine, and some sparkling wine because sparkle belongs everywhere. Signature cocktails should be batch-friendly and beautiful: citrus, herbs, and gorgeous garnishes go a long way. I call them ‘effortless luxuries.'”
Thoughtful details
“Candles are non-negotiable. I love using a combination of tapered and low candlesticks to create dimension. Flowers can be wild or understated – I love mixing beautiful single stems with smaller, unexpected greenery.
