A Table for 14

A few things unfolded between newsletters. A pizza steel found its place in our kitchen, a case from Davis Estates arrived just in time, and suddenly there was every reason to gather. We had yet to properly host in our Upper West Side apartment, and with Easter approaching, Adam celebrating a personal best in his half marathon, and the quiet promise of spring, it felt like the right moment to mark it all.

I am by all means not an expert on cooking for a crowd, but the instinct must've been inherited. My father is an effortless cook, my mother – a natural host and baker. Together, they made entertaining feel second nature around our 18-seat dining table growing up. New York living of course, has its own challenges and requires a bit more imagination. Hosting feels almost like set design. We sourced three foldable picnic tables (thank you, Amazon), gathered chairs around our apartment building, and built the room out from there. 

I had a few leftover linen bolts tucked away, which became the base layer – disguising the steel beneath. On top, I layered 2 of my La Leccia zig zag tablecloths. Advanced prep was my priority, because if there's one rule worth keeping it's that the host should enjoy the table just as much as the guests! 

I ventured down to Dutch Flowers on Thursday to get bunches of chamomile and tulips. There were (inevitably) multiple trips to Eataly between Thursday and Friday. We kept the antipasti intentionally restrained (as Adam has often pointed out, I tend to overdo it), and leaned into pizza to start – slightly irreverent in New York, but our oven and new pizza steel have changed the game. Hot soppressata, potato and rosemary, and shaved zucchini with zucchini flowers came out in waves, setting the tone for the evening. 

For the main, I made my Nonna Aldesira's lasagna, and paired it with a New York classic; Frankie's Cavatelli with Brown Sage Butter. Dessert, thankfully took care of itself. Our guests arrived with boxes of sweets, incredibly generous, and I was more than. happy to pass the dessert baton. 

A few notes for your next dinner party: 

1. Start earlier than you think. We ended up sitting down at 9pm – which passes in New York but 'hangry' guests are never ideal. 

2. Cook ahead where you can. Dishes like lasagna are your best friend once you're hosting more than six. 

3. Set the table in advance. The night before, if possible. It should never feel like an afterthought- it gives you time to catch what's missing. 

4. Build the table from the ground up. Even a $30 picnic table becomes elevated with a base layer of fabric and a thoughtful overlay.

5. Keep drinks simple. One signature cocktail, prepped ahead. We served Hugo Spritzes- mint chopped, glasses polished, ice ready- so that hosting didn't mean stepping away from the room.