Entertaining is really just about making people feel special, and showing them that you're honored they're spending time with you. - Danielle Rollins, author of Soiree: Entertaining with Style
Danielle Rollins is an Atlanta hostess and author of Soiree: Entertaining with Style. Her entertaining tips have been featured in Veranda and Southern Living. As the weather turns warmer, and many of us make plans to host parties for Mother's Day, graduations, and weddings, I thought we could learn some helpful party advice from Ms. Rollins . . .
Setting the table with Danielle Rollins:
"Use Heirloom Linens: In the napkin arena, nothing’s nicer than a generous 22-inch hemstitched piece of white linen, monogrammed and crisply ironed. And the more it’s laundered, the better it becomes."
Design by Danielle Rollins.
Photography by Jennifer Davick.
"Mix-and-Match China and Glassware: Select the basics and add embellishments for a look that is 'uniquely you.' Use simple stemware to counter-balance more decorative china, or vice versa."
Design by Danielle Rollins.
Photography by Jennifer Davick.
"Use Vintage Silver: Silver adds the sparkle to a table. Don’t have all the pieces you need? Beg, borrow, or improvise! Mixing settings can give an updated look."
Design by Danielle Rollins.
Photography by Jennifer Davick.
"Set Place Cards: Place cards take the guesswork out of where to sit. Split up couples, and place people with something in common near each other. Writing names in your own handwriting makes it personal."
Design by Danielle Rollins.
Photography by Jennifer Davick.
"Arrange Seasonal Flowers: Stick to low, loosely arranged flowers. With rectangular tables, use multiple bouquets; for a round or square table, a single vase is perfect. Keep scents subtle."
Design by Danielle Rollins.
Photography by Jennifer Davick.
A Ladylike Tea with Danielle Rollins:
" Host a Pretty Party: 'For a tea, everything should be polished, pretty, and super feminine,' says Danielle. 'It's okay to have things feel slightly old-fashioned, just don't use pieces in the traditional sense. I save leftover fabric from house projects or buy things from discount fabric stores,' Danielle explains. 'This party started with a pink floral fabric I loved. I didn't have a lot of it, so I just used it as a topper for the bar.' "
Hostess Danielle Rollins, author of Soiree: Entertaining with Style.
Photography by John Kernick.
" Set the Scene: 'People like to feel cozy, so too big of a space isn't good,' Danielle says. 'It's better to have more people in a smaller space.' To keep your guests circulating, set up separate tables for food and drink. 'I like to do two food tables: one for tea and sweets and one for savory appetizers. Be sure to set the tone for your party with a beautiful bar. It's like a tour guide with an umbrella—guests always start there.' "
Hostess Danielle Rollins, author of Soiree: Entertaining with Style.
Photography by John Kernick.
"Make Stunning Centerpieces: Don't let arranging flowers intimidate you. Fill a container with florist foam, and then just randomly stick in the stems of flowers. 'The key is to use a lot!' she says. 'Also, everything on your table doesn't have to match. Parties should feel collected and curated, so simply mix whatever you have.' "
Hostess Danielle Rollins, author of Soiree: Entertaining with Style.
Photography by John Kernick.
" Add a Luxe Touch: 'Cloth napkins make your party feel a little more spiffy, and you can use them over and over,' she says. 'Don't forget pretty details such as monograms or embroidery. I also like to make napkins from inexpensive pink gingham fabric and just leave the edges frayed—no need to sew!' "
Hostess Danielle Rollins, author of Soiree: Entertaining with Style.
Photography by John Kernick.
"Where to splurge: Decadent food. 'You can't eat the flowers!' she says, laughing. 'But keep it stress free by using store-bought food. Just put your own spin on it, and serve with style. I currently have a huge marshmallow fetish. They're so pretty!' "
Hostess Danielle Rollins, author of Soiree: Entertaining with Style.
Photography by John Kernick.
"Present Signature Cocktails: Take the time to do the extras such as polish silver and crush ice. 'A party is a gift of hospitality and friendship, so put your effort into it,' Danielle says. Add whimsy to drinks with striped straws and edible rose petals."
Hostess Danielle Rollins, author of Soiree: Entertaining with Style.
Photography by John Kernick.
"Serve Crowd-Pleasers: Finger foods that can be eaten in one bite are always on the menu. She explains, 'It all has to be lipstick friendly!' "
Hostess Danielle Rollins, author of Soiree: Entertaining with Style.
"When it comes to organizing parties, Danielle Rollins is fearless. Every spring she celebrates the season's fresh flowers and warmer temperatures with a serious outdoor soiree, from an alfresco pizza party to a retro '70s disco. She didn't hesitate when the Atlanta Food and Wine Festival asked her to open her home to one of its biggest events—a dinner party for 152 serious gourmands, featuring food from Tennessee's renowned Blackberry Farm."
Photography by Nathan Davison.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
"Focus on a Feeling, Not a Theme: Think of the experience you want guests to have, and what you'd like them to feel when they walk away from the evening. Then, see if you can condense those ideas into one sentence. In this case, the dinner's hosts—Sam Beall of Blackberry Farm, Dominique Love and Elizabeth Feichter of the Atlanta Food & Wine Festival, and Charles and Ali Banks of Cultivate Wines—shared their vision of 'a tribute to Southern farmers' with Rollins. The concept was reflected in everything from the bluegrass band that performed during cocktails to the flowers culled straight from the fields at Blackberry Farm. Creating such a clear vision of the evening makes it easier to decide on décor, menu options, and other details."
Photography by Sarah Dorio.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
"Simplify the Bar: Stick to red and white wine, along with one show-stopping signature drink, so you don't have to worry about stocking dozens of ingredients. Keeping the tribute to Southern farmers in mind, Beall, the Bankses, and Rollins chose a Sorghum Mint Julep. It's a fun twist on the classic cocktail, and the sorghum—a thick sweetener similar to molasses—came from Mark and Sherry Guenther, two of the evening's honorees (and owners of Muddy Pond Sorghum in Tennessee). Rollins plucked the mint right from her own garden."
Photography by Nathan Davison.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
"Don't Overcomplicate Hors D'oeuvres: It's easy to get swept up in fancy, sculptural appetizers or the latest 'it' finger foods—beetroot meringue puffs with olive oil foam, anyone?—but they can be time consuming and stress-inducing. Instead, opt for easy-to-hold comfort foods that require little prep. A dollop of pimiento cheese on benne wafers, pesto-topped crostini, and grilled quail legs provided a variety of flavors without days of prep work."
Photography: AFWF/Rafterman.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
"Use Candles to Guide Guests: Rows of tea lights create a softer, more transporting experience than standard garden lights. Outside stairs were lined with them to guide guests from cocktails to the dining area in the back of the property. Rollins and the Blackberry Farm team continued this romantic look by adding white candles of varying sizes to the tabletop. The flickering glow added to the ambience, and it created a consistent look throughout the party spaces, letting each area flow to the next."
Photography by Nathan Davison.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
" 'Evolve with the Party': When it comes to party planning, there are some variables that are outside of your control, like the weather. When rain threatened to dampen the Blackberry Farm dinner, Rollins called in a tent to cover the tables. She also stockpiles umbrellas, just in case guests need them. 'You have to evolve with the party, changing things here and there to solve problems,' Rollins says."
"What Works for Chefs Works for Hostesses, Too: 'Great restaurants run so smoothly because they set everything up in stations, so it's easy to access whatever you need for each course,' Rollins says. It's a principle she learned from a previous party she hosted, and it's one she's turned to ever since. To create this effect at home, Rollins turns her garage into a makeshift kitchen, and she assigns one ice-filled cooler to each type of beverage served. That way, servers can quickly grab the wines for each course, without having to dig around and search. 'I never want people to have to wait for refills,' she explains."
Photography by Sarah Dorio.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
"See Your Home as a Guest Would: Before every party, Rollins walks through her entire home, experiencing it as if she's seeing it for the first time. 'I ask myself, Is there enough toilet paper? Is everything easy to find? Is there enough light? Is it too much?' Rollins says. 'You want people to feel like they're expected there, and that everything they need is at their fingertips.' "
Photography by Nathan Davison.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
"Smile, and Just Breathe: Often, what people remember most is the way they were treated. 'Entertaining is really just about making people feel special, and showing them that you're honored they're spending time with you,' Rollins says. 'The well-stocked bathroom, the lit candles, the warm greeting—it's all a way to convey happiness.' Some things may not turn out exactly as you'd hoped, but Rollins has a way of never letting it show to guests. Instead, they—not the weather—get her full attention."
Photography by Sarah Dorio.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
Photography by John Kernick.
"Danielle Rollins is a natural-born entertainer. The Atlanta resident has always gotten a lot of pleasure from catering to her friends and family. She's also an avid tableware collector with an eye for design, and she's honed her culinary skills under Cordon Bleu chefs. But it's her passion for philanthropy—hosting benefits for organizations like Children's Healthcare of Atlanta and the Children's Museum—that has made her a genuine expert. Here, she shares some of her best soiree secrets. Tall glass vases filled with 'Limelight' hydrangea draw attention to the bar and set a festive tone."
Photography by Julie Skarratt and Quentin Bacon.
"Set the Scene: Guests often take their cue from their host, so one hour before they arrive, I pour myself a drink. If I'm relaxed, everyone else will be too. A successful cocktail party sets a mood. Make the bar look enticing and people will know they're in for a treat. Choose tall arrangements to draw eyes, and keep it seasonal: branches with blooms, berries or fall leaves, a trellis of tomatoes in a clay pot. Look for big colored-glass containers, punch bowls or hurricanes, and fill them with fruits like lemons, kumquats or apples. Layer the table with pretty fabric: burlap, canvas, ticking stripes, ikats or even leftover fabric from an upholstery project. (I once used a shower curtain.) I typically prefer cloth cocktail napkins to paper because they feel better and instantly elevate a party. You don't need a full set—just collect vintage linens from flea markets or your travels, then mix and match." - Danielle Rollins.
Photography by Julie Skarratt and Quentin Bacon.
"Don't Get Boxed In: In the same vein, rather than renting glassware, I try to use what I have: etched highballs, julep cups, heavy, old-fashioned tumblers. I love fancy stemware, but I'm not afraid to add in my green bubble glasses from Target. Search eBay or estate sales for unexpected items, and don't get boxed in: serve champagne in Russian vodka cups, Moroccan tea glasses or beer steins. Candlelight is always flattering, no matter what the situation. People feel more at ease in dim lighting. And don't forget the music. It should be upbeat and match the theme, but watch the sound level. It needs to be loud enough to be recognizable but not loud enough for karaoke." - Danielle Rollins.
Photography by Julie Skarratt and Quentin Bacon.
"Stock the Bar: Essentials include bourbon, vodka, gin, rum, scotch, whiskey and tequila, along with standard mixers like soft drinks, fruit juices, tonic water and club soda. If my friends prefer a specific type of liquor—Mount Gay Rum, Macallan Scotch—I'll buy accordingly. Estimate two drinks an hour per person (1½ ounces of hard liquor or 3 to 4 ounces of wine is about one serving). If your crowd has heavy drinkers, then double or even triple the amount so you don't run out. Keep garnishes on hand--slices of blood orange, skewers of cranberries or raspberries. For the wine selection, I often select by region to complement the food and theme of a party—all Italian for brick-oven pizza, Spanish cava for a fiesta. I also like to offer a signature cocktail to my guests the moment they walk through the door. It's a great icebreaker that gives them something to talk about. My favorite go-to recipe is a Gin-Gin Mule, made with fresh-squeezed lime juice and ginger, but it's fun to switch it up too. In the fall or winter, a blood orange old-fashioned reminds me of a cozy, warm fire. In the summer, I love a St-Germain cocktail with white wine and soda or a hibiscus margarita made with tequila, Grand Marnier and hibiscus syrup." - Danielle Rollins.
Orchids and hibiscus margaritas.
Photography by Julie Skarratt and Quentin Bacon.
"Hidden Secrets: Stash trash bags and coolers filled with wine, beer and extra ice underneath the table for discreet access. Must-have tools include a good lime squeezer, a cutting board, a paring knife and some cocktail shakers. Another requisite is a stain remover called Wine Away, the best party invention ever—it even got red wine out of my silk-linen chairs." - Danielle Rollins.
Lace and magenta for a fiesta.
Photography by Julie Skarratt and Quentin Bacon.
"Snacks and Nibbles: I prefer passed hors d'oeuvres to a buffet. Who has the ability to fill a plate, juggle it and still mingle and be charming? You'll want servers to pass three to six different types of bite-sized appetizers per hour, planning for three portions per person. I try to balance hot, cold, meat and vegetarian options, but I only serve one thing per tray." -Danielle Rollins.
A cocktail menu at the bar.
Photography by Julie Skarratt and Quentin Bacon.
"Keep It Classic: Depending on the weather and time of year, I'll send around anything from cantaloupe wrapped with prosciutto or grape tomatoes stuffed with goat cheese to ham and warm French sausages in croissants. I'm from the South, so I'm also a big fan of pimento cheese sandwiches. When in doubt, keep it classic. You can't go wrong with caviar and champagne, or smoked salmon and crème fraîche on blini. Using a trusted caterer helps, but if that's not possible, keep things simple so you can do them well. Something as easy as a mini-grilled cheese can earn major raves. And it's a good idea to stash snacks at the bar—salted Marcona almonds, cheese puffs, popcorn with truffle butter—because it gives people something to do while waiting for a drink." - Danielle Rollins.
Milk punch.
Photography by Julie Skarratt and Quentin Bacon.
Photography by Nathan Davison.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
Photography by Sarah Dorio.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
"Set the Tone With One Attention-Getting Element: Rollins's dinner took 'farm to table' to a whole new level with a pen of sheep in the front yard. It was an immediate conversation starter—one that guests would never forget. 'As soon as people got out of the car, I wanted them to know they were going to have a good time,' she said. Guests immediately know what to expect, and it gives them a great ice breaker for getting to know people at the party."
Photography by Nathan Davison.
"Incorporate Nature: Often, the most gorgeous decorations are found in nature. A lush row of hydrangeas overlooking the koi pond was all Rollins needed to provide a relaxed, lovely setting for cocktail hour. 'I like things to be very low-key, clean, and simple,' she says. At dinner, mason jars of herbs and other greenery were interspersed with humble vases of ranunculuses and dahlias, creating a soft look that's feminine and understated."
Photography by Nathan Davison.
Photography by Nathan Davison.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
Photography: AFWF/Rafterman.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
Photography by Nathan Davison.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
Photography by Sarah Dorio.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
Photography by Nathan Davison.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
Photography by Sarah Dorio.
"Well-Advised: Danielle Rollins's Dinner Party Secrets"
Veranda.
Soiree: Entertaining with Style by Danielle Rollins.
Image via Amazon.
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