Jennifer Boles has a knack for showing how classic style can be thoroughly modern, as readers of her blog, The Peak of Chic, discover daily. “Things become tried-and-true for a reason. We just have to tweak here and there to keep things relevant,” she says. The design history aficionado is particularly drawn to the period between the World Wars: “I love the way chic hostesses in New York and London entertained in the ’30s, when cocktails really became popular, and there was such a ritual about it.” It’s no surprise that Boles carries on that tradition when she entertains at home.
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JENNIFER’S MUSES:
The hostess looks to a few of her style icons for entertaining inspiration.
ALBERT HADLEY was a modernist who was firmly rooted in tradition—I love his style. Friends who were fortunate to be invited for drinks at his apartment say he would have a tray in the kitchen, you’d fix your own cocktail, and he might put out a bowl of chips or Triscuits. That’s basic, but everyone would have a wonderful time in a beautiful setting, with interesting people and great conversation. I always think about that—not to make things too elaborate just for the sake of doing so.
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Jennifer Boles gravitates toward traditional design elements—chinoiserie, animal prints, and beautifully stitched monograms to name a few.
DOROTHY DRAPER believed, “A delighted hostess is a delightful hostess.” The way I can be a delightful hostess is to have people for cocktails rather than dinner, because it’s less stressful for me. Draper’s book Entertaining is Fun! instills so much confidence
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Clark pulls from her own eclectic and sizable stash of tableware to create a chic setting that reflects her creative philosophy.
ELSIE DE WOLFE wrote, “Simplicity is the mark of a master-hand” in her cookbook Recipes for Successful Dining. That’s so spot-on and reminds me to keep it simple, but keep it elegant. The book is an interesting peek into her entertaining perspective. I don’t often cook from it, however, as our palates have changed since then—I’m not sure if I could convince guests to try Boiled Tongue a la Ritz or Creamed Haddock.
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“I always provide a bite of something sweet such as meringues or macarons. They’re usually storebought because I think that’s easy to do with dessert,” says Boles
CONSTANCE SPRY loosened things up with her floral designs, and encouraged people to feel comfortable using humble materials. A natural and sculptural arrangement can be a very dramatic moment on the table.
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Oysters on the half shell are served from a vintage Danish bathtub.
WALLIS SIMPSON helped usher in the cocktail’s popularity in 1930s London, and it was rumored her husband Edward, the Duke of Windsor, created a drink called the Wallis Blue to mimic the color of her eyes. I serve this version from Vogue Cocktails: 1 1/2 oz. gin, 1 oz. blue Curaçao, juice of 1 lime. Shake all the ingredients with ice, and pour into a martini glass rimmed with lime pulp.
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Calder Clark’s professional life is always a party (at least designing and planning them), but she enjoys entertaining in her downtime too.
By Karen Carroll | Photos by Sarah Dorio