Yahoo Food

In Living Color

Julia BainbridgeFood Editor

Updated Fri, August 1, 2014 at 7:17 PM UTC

Plate ahead — You want the first dish you serve to be at the ready at least five minutes before guests arrive. That way, they can hit the ground running (or eating), and you have free hands to greet them (and pour them drinks).

Say yes to place cards — "Place card holders are so elegant," says Turner. "They demonstrate attention to detail and care from the hostess—it’s so welcoming to see your name—plus they can be unite useful. You need to figure out how to seat people to maximize social ease and enable flow of conversation. Place cards remove that awkward seat dance from the equation.

Fresh Chickpeas on Toast — We used spring peas instead of chickpeas. Click here for the recipe.

Rosé all day — It suits summery food. Here are some tips for buying the best rosé on the cheap.

Vibrant wine, too — Plus, rosé is pink! More color.

Apricot and Chicken Salad with Toasted Cumin Vinaigrette — Click here for the recipe.

Grilled Halloumi with Strawberries and Herbs — Click here for the recipe.

White has its place — While Department of Decoration's textiles and flatware are colordul, "we made such simple ceramics because it frames the food so nicely," says Turner.

Cherry Buttermilk Clafoutis — Click here for the recipe.

Success — “To be a good host and to have a successful party, you have to make people feel at ease,” says Turner. If people feel uncomfortable, they could be missing out on brilliant conversation”!

Chocolate Truffles with Bee Pollen — Click here for the recipe.

Burlap, biscuit-colored tablecloths, monochrome flowers, buff on beige on sand...

We’re over it.

“Color is so important,” says Payton Turner, who co-owns Flat Vernacular and Department of Decoration with her husband, Brian Kaspr. “When you entertain, you want the table to be visually stimulating.” It's somewhat like being a guest at a wedding: you want to don your brightest plumes to peacock around in celebration. Think the same way about your dinner table.

So here's a very colorful dinner party we hosted last Sunday. Department of Decoration supplied the tableware—as well as tips for how to get the same look at home—and our own Julia Bainbridge cooked from Kimberley Hasselbrink’s new cookbook, the appropriately titled Vibrant Food.

Click through the slideshow, and then go put some color on yourself.

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In Living Color

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Plate ahead

Say yes to place cards

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Fresh Chickpeas on Toast

Rosé all day

Vibrant wine, too

Apricot and Chicken Salad with Toasted Cumin Vinaigrette

TKTK

Grilled Halloumi with Strawberries and Herbs

TKTK

White has its place

Cherry Buttermilk Clafoutis

Success

Chocolate Truffles with Bee Pollen

Solve the daily Crossword

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