As we approach peak party season, some might argue that dressing a table is as important as dressing oneself. Perhaps even more so. Skye McAlpine, food columnist for The Times of London, author of three cookbooks, and founder of Skye McAlpine Tavola, a line of home goods, would certainly agree. Nearly every week, in London or in Venice, she entertains as an exercise in creativity and joy. Imagine—hosting a Sunday lunch for 20 without a single Xanax.
One of her recent ideas—a black-and-white-themed dinner held at her apartment in Venice—is almost criminally simple, and it applies to holiday celebrations of all persuasions. “I love a theme, but I’m also conscious that they can be annoying,” says McAlpine, who studied classics at the University of Oxford before turning her attention to the table. “Black and white felt like a loose one that would give a sense of coherence and glamour, and it’s relatively easy to work with.” Here’s how to master it:
