After yet another brilliant runway show, Peter Som has much to celebrate. There are those gifted people, whose sensibilities infiltrate everything they do. For Peter, it’s his creativity and the composed, gracious way he approaches everything in his life that sets him apart.
From Fashion Design to entertaining, Peter’s talent, and his love for creating, is authentic. As his friend, I have been a grateful recipient on several occasions. Peter often claims, “the best things in life are meant to be shared,” and with that, Peter shares with KOTUR his views and advice on hosting a memorable evening…
How do you plan a menu? Do you like to stick to one cuisine or mix it up?
I tend to plan a menu based on the season and what’s fresh and available and center the dish around that feature ingredient. Planning a menu is less about one type of cuisine and more about making sure I have a balance of flavors. If you’re serving a rich burrata or torched foie gras for an appetizer, make the main course something lighter like a fish in parchment or a chicken with a sauce that has some acidity. Likewise, if I’m serving duck breast for a main course, I will make sure the first course is a crisp salad with fennel and apple—something that cleanses the palate. For dessert, I am a fan of keeping it easy and make ahead. Everyone’s inner kid comes out with dessert, so one of my go-to desserts that can be made ahead is homemade ice cream sandwiches dipped in dark chocolate spiced with black pepper and cardamom, or a grown-up banana split. I’ll sauté bananas lightly then flambé with brandy or tequila them and serve them with vanilla ice cream and homemade dark chocolate sauce. Again, everything can be made in advance and assembled just before serving. However, the simplest dessert is affogato—vanilla gelato with piping hot espresso poured over it. I make mascarpone gelato studded with toasted marcona almonds a few days earlier and then I’ll scoop the gelato into glasses and put them in the freezer. That way I can take them out 10 minutes before serving and serve it with a small demitasse of espresso so everyone can pour their own.
What is the perfect number of people for a dinner party?
I’ve dinner parties of two to thirty people in my apartment but I find that smaller dinner parties—6 to 8 people– is a perfect number. I can cook, host and also relax and enjoy the evening with that number. It’s always important to not get overwhelmed—nobody likes a stressed host! I always have bartenders and servers on speed dial for bigger gatherings.
Your best tips for entertaining?
- Keep it simple! Don’t overcomplicate the food-simple, fresh and elegant always is the best.
- Lighting. Dim the lights, invest in some votives or tea lights. Everyone looks better by candlelight!
- Make sure to offer your guests a drink within the first few minutes of arrival. It will make them feel instantly at ease.
- Have fun! A happy host is the best host.
Family style or individual servings? I usually do family style, but for smaller dinner parties I do love to plate food and present a great looking dish.
Your fantasy dinner guests? Oprah Winfrey, Audrey Hepburn and Le Corbusier.
Your favorite host/ hostess gift to receive? Good champagne or a Diptyque candle. Please don’t bring cut flowers—nobody has time for finding a vase and arranging flowers when a meal is being prepared.
Your favorite host/ hostess gift to give? I love to give John Derian decoupage plates with the hosts initial on each one. It’s personal and unique.
Seating plan or no seating plan? I usually prefer no seating plan, but if it’s a larger dinner party and a new mix of guest that haven’t met I like to have a seating plan.
Dinner party no-no? Not planning ahead and being prepared. There’s nothing worse than having guests show up when I’m rushing around and behind schedule. Another no-no for me is paper napkins.
How late is fashionably late? 15-20 minutes.
Your signature dish and drink? Dish: Minestrone soup for winter. Crispy skin salmon with pea puree for summer. Drink: I call it the “Skinny Greyhound” -Absolut Ruby Red, Soda and a splash of grapefruit juice.
Phones at the table? Phones are fine for taking pictures, but if people are busy texting and not enjoying the moment it becomes a drag.
Peter Som SS15 Fashion Show: http://www.style.com/fashion-shows/spring-2015-ready-to-wear/peter-som/