NEW YORK ELEGANCE

A woman who has perfected the art of the table describes entertaining that’s fun, smart and full of good ideas

If you were invited to dinner with the artist and fashion illustrator Cathy Graham in her townhouse in New York city’s plush Upper East Side, you’d make mental notes about what ideas you could nick for your next dinner party.

The invitation was handmade, the place cards whimsically decorated and the tables blooming with her signature “floral landscapes”, single cut blossoms in tiny vintage bottles she finds mostly on eBay. Look closely at the table and you’ll spot treasures hidden among the blooms meant to loosen up the most serious guest: a real carrot, a puppet’s head or a dollhouse-scale can of Ajax. (Graham collects miniatures.)

Graham’s original entertaining style is explored in the new book Second Bloom: Cathy Graham’s Art of the Table by Alexis Clark.

For about 10 years Graham worked on and off with Robert Isabell, the legendary special events planner and floral designer who masterminded events such as the Metropolitan Museum Costume Institute gala and Kennedy weddings and funerals. Graham met him in 1987 when Isabell organised the 70th birthday party of Katharine Graham, chair of the Washington Post. Graham learned how to stage a great party.

“He taught me that it’s not just about the table; you have to consider the entire room, the colours of the walls, the lighting, the smell of the flowers, all the senses. He had this amazing ability to create magic- al environments. I started expressing myself with flowers in a more relaxed way.”

Graham has used her watercolours of botanicals to decorate candle shades and wrap votive candle holders at her own parties. She is currently designing paper goods, scented candles and pajamas (in floral prints, of course). I spoke to Graham about her thoughts on entertaining.

Q ATake a bowl or basket and pick out beautiful peaches, apples or nectarines. Buy lemon leaves at a florist shop and place those between the fruits. If you have a big bowl, put rolled-up newspaper as a first layer so you don’t need as much fruit.

QWhat can you do quickly to make your table stand out? Are place cards okay for a casual dinner?

AI think place cards are always great. I buy plain white cards. In summer, I might paint them with little shells or flowers. Mine aren’t formal at all, and I use crayons to write the names of my guests.

Q AWhere do you find such a variety of bottles and vases for your floral landscapes?

I get most of them from eBay. I look for old medicine bottles or tiny perfume bottles. I love aqua or green glass.

Most are under R50. The wonderful thing about them is that you focus on that one flower. It creates a spread out arrangement, and you use fewer flowers.

QYou plot out your evenings in time chunks and believe in a short cocktail hour – only half an hour.

Why?

AHalf an hour or 40 minutes seems enough time for people to arrive and have a drink and talk. Then I invite them to the table, because I like to get to the meal itself. Of course, someone is often late, and sometimes the plan doesn’t work.

Q ABefore dessert, I like to give a little welcome at the table that simply says: “Thanks for coming out tonight.” It’s a very simple message, but it’s important to do it.

Q AAs the host, should you always give a toast? What other entertaining tips do you have?

Keep your cellphone handy while you are getting ready. Sometimes people can’t find your