Whether it’s a long, relaxed dinner by the glow of citronella candles or a quick after-work drink on the terrace, summer entertaining is in full swing. We’ve asked some of the most stylish hosts we know to share their party secrets. Pour yourself a Campari soda and get comfortable—it’s Aperitivo Hour.
“Potlucks are the enemy,” says Tessa Tran. “When you’re invited to my house, I take care of you—if I’m hosting, I’m hosting!” The CEO and creative director of Chan Luu is also, as anyone who follows her knows, a passionate cook. Her feed, full of silk-chiffon clothing and playful charms, is occasionally sprinkled with photos of Basque cheesecake, sweet and sour fish soup, and stuffed cabbage.
Much of her cooking inspiration comes from her backyard garden. Even though the dishes might seem fancy, you’d never guess it from the way she entertains. “I want guests to feel relaxed when they arrive: open windows, natural light, a drink in hand, and maybe a cigarette in the garden before or after dinner,” Tran says. “Our kitchen is open and flows into the dining area, so it’s always fun when guests wander over and start helping. It’s much more memorable than pretending you’re a Michelin-starred chef.”
Take her latest dinner party, for example. The wine was flowing, the windows were open, and the bright colors on the table were matched only by the rainbow of seasonal vegetables and ruby-red Campari spritzes. It’s Tran’s take on a laid-back Sunday supper: “I never invite people over for ‘just a drink,’ but it’s the height of summer, so this felt casual,” she says. Here’s how she put it together.
Photography by Tessa Tran
Set the Scene
“I always start with the food. The table should feel like an extension of the meal first, then the style of your home. If I’m cooking Japanese food, I use indigo straw placemats I bought in the countryside of Kyoto. When I’m serving Vietnamese food, I use little white paper doily placemats I buy in India; they feel very French to me, and I like seeing the Vietnamese-French fusion on the table.
The menu for this evening was vibrant, abundant, and relaxed, so I wanted the table design to match. Every summer I pull out the Lisa Corti placemats. They’re made in India, but the design feels very Italian coastal-countryside; they remind me of my two favorite places in the world. Simpler plates work better with the printed placemats, plus solid-colored napkins.”
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Heather Taylor Home x Domino napkins – $98 HEATHER TAYLOR HOME
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Pottery Barn set of 4 casual napkins – $28 POTTERY BARN
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Lisa Corti set of 2 placemats – $92 LISA CORTI
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Lisa Corti set of 2 placemats – $92 LISA CORTI
Photography by Tessa Tran
The Hosting Outfit
“Hosting is a sport; you’re basically an athlete. You need to balance good timing, handle dangerously hot pans, reach, cook, multitask, socialize… all at once. I’m not a particularly messy cook and don’t worry much about spills or splatters, and I like dressing up even when I’m cooking.
If I could steal anyone’s hosting outfit, it might be Thomas Keller’s all-white look with wooden clogs or Miuccia Prada’s simple sweater and skirt combo with lots of jewelry. But I live by the beach now, so I’m leaning into surf style. I changed into board shorts 10 minutes before guests arrived and added crystal Manolo Blahnik flats to dress it up from casual to cocktail. If I’m wearing shorts, I like to cover my arms with a long sleeve, like this light knit from Francie.”
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Francie Nimbus raglan knit – $379 FRANCIE
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Chan Luu Techno Taffeta shorts – $190 CHAN LUU
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Manolo Blahnik Martamodus buckled sliders – $1,295 MANOLO BLAHNIK
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Chan Luu Haena charm necklace – $390 FWRD
Photography by Tessa Tran
Tabletop Heroes
“We use antique Haviland porcelain plates almost every day. II prefer antique plates because they’re smaller. Today’s plates just keep getting bigger, and food doesn’t need all that space! We use Mepra utensils every day, and sometimes we switch to the colorful Matilda Goad set depending on the meal. I collect all kinds of table accessories—including chopstick sets from around the world. Tiny objects make me irrationally happy.
What’s on the Menu
“There’s always a hero dish—the exciting new recipe I want to cook. Everything else depends on what I find at the market that week. Last week was the start of shelling bean season, so I came home with cranberry beans, Dragon Tongues, and King beans after Jason from Yao Cheng Farm convinced me they were ‘the king of all beans.’ I had planned to serve smashed potatoes with a tomahawk steak, but one look at my fridge full of beans changed my mind. I turned them into a warm salad using bone broth I had bought for a Milanese-style saffron risotto I never ended up making. That’s how my menus come together—one ingredient leads to the next.
I like a table with something hot, something cold, something plain, something dressed, something sweet, and something sour. This dinner also included roasted pattypan squash (I always make one dish with no salt), a tomato salad with five different kinds of tomatoes (two came from my garden), and a warm baby bok choy salad roasted whole. I don’t really plan menus in advance. I buy what looks beautiful, see what’s ready to pick in the garden, and figure it out later.”
Drinks Station
“The older you get, the thinner your glassware becomes. I learned that pretty early and registered for 50 Zalto wine glasses when I got married. For cocktail hour, I like to start with a Campari spritz (adding a green olive gives it a Venetian twist); it gets everyone in the mood. Then we move to wine. My go-tos are Dulan Chenin Blanc and Turley Zinfandel Rosé, Trombetta Chardonnay, and Ghia Spritz for a non-alcoholic option.”
All in the Details
“I never use scented candles on the dinner table or near the kitchen. Instead, I have a terracotta pomegranate on the coffee table, which gives just enough scent to drift through the room without being overpowering. This summer, I’ve been obsessed with oversized sunflowers—they’re even more beautiful once the petals start to fall. The scene becomes sculptural and moody. On the dining table, I keep arrangements simple so guests can see each other. A few calla lilies arranged ikebana style are what I went with for this dinner.
One of my favorite hosting ideas came from a stay at Les Manibelles, a charming bed and breakfast in Amarans, France: They kept beautiful crystal jars filled with candy throughout the house. Now we bring sweets home from our travels and leave them in bowls on the kitchen counter for guests. Carambars from France, Meiji chocolates from Japan, Kopiko coffee candy from Korea, Amarelli black licorice from Italy… you’d be surprised how much the adults love them just as much as the kids. I keep themI bought these porcelain urchins from an artist who lives in the South of France.
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YGbridge
Stainless floral vase arranger
$14 AMAZON
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101 Copenhagen
Native pasta plate
$70 STUDIO NORDHAVEN
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Larch Wood
Round cutting board
$260 NICKEY KEHOE
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Tina Frey Designs
Cuadrado champagne bucket
$338 MODA OPERANDI
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Santa Maria Novella
Scented terracotta diffuser
$95 SANTA MARIA NOVELLA
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Costa Nova
Urchin bowl
$48 BLOOMINGDALE’S
Dinner Party Dos & Don’ts
The Faux Pas…
“Showing up empty-handed. It’s not about how much you spend—something thoughtful, like a basket of lemons from your tree, makes a perfect host gift!”
The Party Playlist…
“Country, jazz, and some early 2000s throwbacks.”
The Guest List…
“Putting together the right guest list is like getting dressed. Start with the reliable favorites—the friends you know you’ll have a great time with. Then add a few newer friends, and finally, someone unexpected. That mix always makes for a memorable night. It gets boring when everyone is too similar or too familiar.”
The Stress-Reducing Secret…
“You can’t really reduce stress. I actually like a little hosting anxiety—it means you care.”
Frequently Asked Questions
Here is a list of FAQs about Aperitivo Hour A Sunday Dinner with Tessa Tran designed to sound natural and cover a range of topics
BeginnerLevel Questions
1 What exactly is Aperitivo Hour
Its a predinner ritual where you enjoy light drinks and small snacks to stimulate your appetite before the main meal Think of it as the Italian version of happy hour but more social and relaxed
2 Who is Tessa Tran
Tessa Tran is a food writer recipe developer and the creator of the popular Instagram account and newsletter Aperitivo Hour She focuses on easy beautiful and seasonal Italianinspired cooking and entertaining
3 Is this a cookbook a class or an event
Its a virtual cooking and dining experience Tessa hosts a live interactive Sunday dinner where she guides you through making an aperitivo spread and a full Italianinspired meal from her home kitchen
4 Do I need to be a good cook to join
Not at all The recipes are designed for home cooks of all levels Tessa explains techniques clearly and the focus is on having fun and enjoying the process not perfection
5 What kind of food is typically served
Expect seasonal simple Italian dishes For example a citrus and fennel salad homemade pasta with a quick sauce roasted vegetables and a nofuss dessert like panna cotta or a simple cake The aperitivo snacks are always easy to assemble
IntermediateLevel Questions
6 How is this different from a regular cooking class
Its less about strict instruction and more about shared experience Tessa chats tells stories answers questions live and creates a cozy dinnerparty atmosphere You cook along in real time and everyone eats together at the end
7 What ingredients do I need to prepare beforehand
Tessa sends a detailed shopping list and prep guide about a week in advance Most ingredients are pantry staples plus a few seasonal fresh items She always offers substitutions
8 Can I just watch and not cook along
Yes absolutely Many people watch live and take notes then make the meal later Others cook along