Pull up a death chair and grab a themed cocktail .
It ’s no secret thatdinner partiesare having a renaissance ; the custom of hosting an familiar group of friend over candlelit dinner is taking societal media by storm , and influencer Isabelle Heikens is leading the charge .
Last spring , Isabelle began throw monthly themed dinner party political party for a close group of friends . In addition to perfecting a thematic menu , like her Autumnal Elegance spread or Lionel Hampton - inspired dinner , she also curates on - the - nose decor to bring a party ’s aesthetic to life . Isabelle does n’t just have a million and one things to do every calendar month — she has a million and one things to do distinctly and well .
Credit:Paige Thompson
From good-time pickled parties and tomato - themed gatherings to extravagant holiday soirees , Isabelle ’s 1.5 M combined follower on Instagram and TikTok require a arse at her on - trend dinner party parties .
This May , Isabelle celebrates one yr of monthly dinner party parties , and she ’s only getting started ( cookbook , incoming ? ) . We sit down down with the modern host for a live conversation about the success of “ Dinner at Isabelle ’s , ” her love intimacy with deli container , and tips on becoming the best host .
Paige Thompson
Isabelle Heikens, left, at a Hamptons-themed dinner party with friends.Credit:Paige Thompson
Growing Up in a Hosting Household
Isabelle ’s mother was eff as the Martha Stewart of their neighborhood — she host frequently , and whether it was for two people or 25 , she was neverjust hosting . Instead , she was crafting an experience for her Guest with flavors they ’d never try and decor they ’d never bury . " She just does n’t know how to do casual , " recalls Isabelle .
Her mother did n’t simply make lemonade out of lemons ; she made a three - course lemon - theme meal starring oven broil snapper with lemon confit ( oh , and she probablyembroideredlemons onto linen paper napkin , too ) . Growing up in this environment , Isabelle quickly appreciated the art of the cognitive process . As much as it ’s about sharing the experience of adjudicate new things with others , it ’s equally an artistic creation of lay the puzzle pieces together .
The Making of a Dinner Party
From pick a perfect musical theme to prepping weeks in advance , Isabelle has hosting down to a football tee . Here ’s how she tackle the undertaking .
Dinner Themes: Always Chic, Never Cliché
When you hear “ themed dinner party , ” you might waffle , think they ’re cliché or overdone . But Isabelle ’s root are quite the contrary , always embracing her fashionable side versus kitsch .
Last October , she require to host a Halloween dinner party company . Instead of pumpkin , confect corn , and skeletal motive — all the nostalgic Halloween elements — she dreamed up a Soirée de Sorcières , otherwise known as a enchantress ’s evening ( but exalted ! ) .
When Isabelle ’s guests arrive , donning all - smuggled attire per her postulation , they find potion awaiting them , replacing a typicalbatched cocktailserved at parties . Instead of displaying liquor bottles , she transferred cocktail ingredients into whimsical vessels resembling potions . She even nervily labeled gin as “ dwarf sweat ” and homemade syrup as “ queer ’s breath . ” Meanwhile , on the bar next to glasswork , Isabelle created a cocktail recipe grimoire ( a play on a Scripture of spells ) for guests to craft their own witch ’s brewage as the evening continued .
Credit:Paige Thompson
Courtesy of Isabelle Heikens
On the menu was os gist , charred devilfish with tentacle sprawl off the serving record , and a deep - cherry-red cherry jubilee with an unearthly resemblance to blood ( Isabelle even used a flambé technique at the table to wow her guests ) .
While os marrow and devilfish are undoubtedly more matured than skeleton decorations and swim orb punch , her Soirée de Sorcières proves that a lavish dinner party company can still be whimsicaland playful .
A Soirée de Sorcières dinner party table spread.Credit:Courtesy of Isabelle Heikens
Menu First, Decor Second
While it ’s obvious Isabelle is a hosting military unit to be reckoned with , a deeper honkytonk into her cognitive operation reveal a thing or two about style to raise your dinner party science .
“ I ’m a intellectual nourishment person — I just get it on to falsify , " Isabelle say . " It ’s my favourite part of it all . I ’m always planning out the menu first , and then the decor and all those aspects hail after . ”
work with seasonal vegetable is Isabelle ’s preferent undertaking . When selecting a composition , she considers which vegetables are in season . After pinpoint what ’s pronto uncommitted at the market , she structures her next ( and least favorite ) portion of a dinner party : the protein .
Credit:Paige Thompson
“ It ’s the most expensive , volatile , temperature - raw , and the most stressful . So I unremarkably assay and reckon out what I ’m making for that first , " Isabelle says .
When potential , Isabelle tell to tip toward dish aerial best serve cold or way temperature ; ingest more than two hot - out - of - the - oven mantrap is a challenge to juggle while hosting , coursing , and organize !
Execution and Preparation
As we all know , life gets in the way and party timelines can get derailed , but after a year ofconsistent hosting , Isabelle has prep down to a science .
Once guests trickle in , some items may need to be drink down in the oven to reheat or broil , but nothing should still need cooking at this point .
The Secret Ingredients to a Perfectly Prepped Party
Every master of ceremonies has a few tricks up their sleeves that serve with murder . As Isabelle make headway experience , she found two elements that take her dishes to the next level : food shop container and garnishes .
Must-Have Tool
Isabelle ’s number one tool for party prepping is n’t your averageTupperware . Instead , her electric refrigerator is always organized and loaded with deli containers .
“ You do n’t realize how valuable it is to have a clustering of container that heap absolutely on each other , ” Isabelle says . “ They ’re all the same shape . You ’re not merge different Tupperwares , clogging up your cupboard of dissimilar sizes that do n’t stack beautifully in the fridge . And when you ’re done with them , you could stack them and put them in the sink until you ’re quick to put them inthe dishwasher . ”
She reuses the deli container after dinner , whether for a succeeding party or leftover . The sizing and convenience of the containers make for sluttish concocting once guests arrive ; alternatively of chopping herbs while converse with guests , fresh greens are pre - gelded and put in in the refrigerator .
Credit:Courtesy of Isabelle Heikens
Label your delicatessen container using masking tape and a permanent mark — you wo n’t want to combine up your parsley and cilantro !
Garnishes: The Easiest Way to Elevate a Dish
Many people see a showstopping beauty and assume the cook used additional time of day of homework work to take a dish aerial from delicious to gorgeous . Isabelle is here to drive off those rumors with a small secret formula . If , after blood , sweat , and tears , you finish a dish and it ’s feeling lustreless , there are a few things you may do to take it from simple to stunning .
Any time you experience something is omit , remember Isabelle ’s winning garnish formula :
Herbs : Take a chomp from one of Isabelle ’s beautifully run paste , and you ’ll most probably mark a hint of herb . It might betarragon(her latest obsession ) or mint , maybe even Anethum graveolens — regardless of what kind , some herb is always sprinkled in for a pop of color and flavor .
Isabelle prepping the dishes for her Tomato Party.Credit:Courtesy of Isabelle Heikens
oil colour : A drizzle — or a arduous pour — of single - source extra virgin olive vegetable oil is always a good idea to up the feeling ante and visual intrigue .
lemon tree : Specifically , lemon tang . This contribute impudence and color without the overcome acidity of stinker juice .
Salinity : Capers , olives , flaky sea common salt , anchovies , or brine — your alternative .
A Garden Party dinner table spread.Credit:Paige Thompson
Spring Starter Pack
Spring is in full bloom , and our hosting professional offers guidance if you ’re look to host an on - theme dinner . Below are tips to help you prep your spring fiesta .
stem : Spring Chicken
chief : Rack of lamb or spatchcock Gallus gallus
A chips and wine tasting party, part of Isabelle’s early hosting.Credit:Courtesy of Isabelle Heikens
veggie : Seasonal all the manner . Think asparagus , radish , or peas . serve well peeled or blanched to maintain color and compaction .
Florals : Keep it dewy-eyed and make the transcription unique . “ I would do a tulip , but ideally , like a double tulip , or even pair tulip , ” Isabelle says .
Color Scheme : Spring and pastels go hand in mitt , but mind of a pastel overload . Isabelle recommends select two to three hoagie colors and incorporating them throughout the tablescape ( bonus degree if there ’s cohesiveness with the food and bevs ! ) .
Advice for First-Time Hosts
Wine , right supporter , and pie from your pet pizza pie shop are all the ingredients you need for a successful first dinner party . Isabelle knows how daunting execution can be as a host , and her first tip regards the hoi polloi you ’re serving .
Do : build a guest list with your closest friends . Do n’t : overwhelm yourself with guests who bring on the insistency . Quality over quantity is key when it comes to invites ; if your party goes south , you know you ’re smother by friends who will help oneself out ( or express mirth it off with you later ! ) .
“ Tell everyone to bring their play bottle of wine , ” she says . “ Maybe it has a play label , perchance it ’s their favorite . Start with awine tasting . Have some easy little snacks out — recall what they serve at a wine bar . Chips , little salamis , and olive . ”
And do n’t sense obligated to cook every course . If you ’re a first - time host , the good affair you could do to avail yourself get well-off is prep a tasty salad and fun dessert , and leave the main course to your local pizza shop .
“ Schedule a pizza pie legal transfer to arrive halfway through your wine tasting , serve the pizza on skillful serving platters , and have salad and desserts prepped . That way , you ’re getting used to havingpeople in your rest home . You ’re prepping salads in advance , and you ’re prepping a fun sweet in progression . You ’re obtain well-to-do with the prep and have people in your home , but you ’re not stressing about meat or trying to do too many thing , ” Isabelle says .
If your crowd is n’t full of pizza enthusiast , or if you require to throw something low - key , host a wine-colored and chip tasting with sports stadium of various crisp flavor .
