Karen Mordechai, photographed by Noa Griffel, at the Sunday Suppers Photo Studio
Cheese selection, reprinted from Sunday Suppers: Recipes and Gatherings. Copyright © 2014 by Karen Mordechai. Photographs copyright © 2014 by Karen Mordechai. Published by Clarkson Potter, a division of Random House, LLC.
A great culinary experience goes beyond titillating your taste buds — it incorporates all of the senses. Who hasn’t been won over by a gorgeously prepared plate, before even the first bite? So we tapped Brooklynite Karen Mordechai to share some dinner-party intel. Not only is she the Founder of Sunday Suppers, the popular dining series and cooking school — who just released an accompanying cookbook — but she’s also a photographer and food stylist with a knack for making dishes as beautiful as they are appetizing. Here, her tips on crafting an outstanding dinner-party experience, from the setting to the music to the inevitable snapshot mementos.
Key elements for a great dinner party…
Good company and great food are of primary importance to me. Pre-plan the menu so that you are nice and organized on the day of.
Favorite dishes to serve…
Ones I can either prep in advance — like a braised beef that can cook for hours — and other little bits that guests can help prepare as well, like a crostini or salad that requires simple assembly before the dinner. This way if guests arrive early or you are not quite done preparing, you can just have them roll up their sleeves and jump in.
My quick fix for last-minute disasters…
Risotto is actually one of my go-to’s. It seems so fancy, but it’s quite easy to prepare with whatever fresh produce you may have — and it is decadent enough to feel like a full meal. And if not — pasta!
Food styling tips…
Less is more — food styling doesn’t have to be fussy or complicated. Trust your instincts. Play with color and light and stick to beautiful produce — farm-fresh ingredients will always bring a beauty to the table. I love going to the market for inspiration.
And table-setting tips…
Simple and straightforward. I love using neutrals for the settings, along with large family-style platters for serving. It’s nice to come up with a palette or idea and carry it out in all of the decor or table setups.
And for flowers…
I tend to like simple, wild arrangements. Of course, they should be low and not too obtrusive on the table.
And lighting…
Our dinners start early, so they begin with daylight and as the sun sets we’ll fill the room with candles or low-key lighting.
My dinner-party playlist…
It varies greatly depending on the mood and the meal — mostly old familiar tunes and instrumental music. I play Pandora stations, Edith Piaf, Etta James, Buena Vista Social Club, James Taylor, Tom Waits, etc.
Insider tip when photographing food…
Natural light is key, and noticing where the light is coming from. And don’t be ashamed to move around — I’m known to get up on a chair at restaurants if necessary.
Most memorable dinner party…
A dinner we hosted for a very small group of family and friends to celebrate our wedding in Mexico, surrounded by all the love and support. I remember that to be a very special evening.