The Art of Hospitality
Setting the Stage
Last week I attended a showcase dinner hosted by one of my clients, Saltblock Hospitality, a luxury catering company devoted to the craft of hospitality.
The evening began in a softly lit reception space, where perfectly arranged flowers stood like sculptures, a charcuterie cart tempted from the corner, and a bar offered prosecco, carefully crafted spritzes, and sparkling conversation. Servers moved gracefully through the room with trays of passed hors d’oeuvres, each bite a small work of art.
Just as the mood settled into a gentle hum, a performer from Arial Dragons took the floor, weaving fire and breath into a dance that left the room in hushed awe. It was a reminder that hospitality isn’t just about food and drink — it’s about creating moments that surprise and delight, moments that make you feel alive.
From there, we were invited into the dining room, where another touch of theater awaited: a gracious hostess in a hoop skirt, her gown cleverly designed to cradle dozens of wine glasses, each filled with a chilled pour of Abadía de San Campio Albariño from Rías Baixas, Spain. It was whimsical, unexpected, and instantly set the tone: you are here to be cared for, delighted, and surprised.
The dinner unfolded with a natural rhythm — beginning with bright, coastal flavors, deepening into earthy richness, and closing with the heartiness of fish and steak trios. Each course felt intentional, reminding me that true hospitality isn’t measured by what’s on the menu, but by how it makes us feel.
The Invisible Work of Hospitality
Hospitality is an act of devotion — equal parts art and labor. Most guests will never see the hours of menu planning, the sourcing of ingredients, the polishing of glassware, or the choreography of a service team. What they will remember is how they felt: welcomed, comfortable, cared for.
Reading the book Unreasonable Hospitality by Will Guidara recently sharpened this truth for me. Guidara transformed New York’s Eleven Madison Parkinto the No. 1 restaurant in the world by reimagining fine dining as an act of radical hospitality. His approach went beyond flawless service to creating moments of genuine connection — the kind that linger long after the last bite.
His stories in the book are often extreme — caviar hot dogs, cross-town quests for a guest’s favorite meal — but the essence is simple: great hospitality is about radical care. It's about making someone feel like the most important person in the room.
And while we may not have the staff or resources of Eleven Madison Park, we all have the ability to recreate that feeling at our own tables and in our daily lives. Because at its core, true hospitality isn't about perfection — it’s love, translated into gestures we can see and feel.
Hosting at Home with Heart
If you’re inspired to bring a little of this spirit into your own kitchen or dining room, here are some ways to create that unforgettable feeling for your guests:
Set the tone at the door. Welcome guests with a glass of something — sparkling water with citrus slices, a splash of bubbles, or a crisp Albariño. That first gesture says, relax, you’re in good hands.
Think of flow, not perfection. A light starter, something hearty, something sweet. Wines served from light to bold. What matters is rhythm and intention, not complexity.
Add a flourish of delight. One whimsical touch — a sprig of herbs, a handwritten menu card, or a signature cocktail — creates a spark of joy that your guests will remember.
Make it personal. Invite stories. Ask each guest to share the first wine they ever loved or a meal they’ll never forget. Hospitality isn’t just about feeding; it’s about connecting.
End as you began: with warmth. A small sweet bite, a nightcap, or simply walking guests to the door with gratitude ensures they leave feeling cherished.
Wine of the Week
It feels only right to highlight the wine that welcomed us at the door: Abadía de SanCampio Albariño from Rías Baixas, Spain.
This wine bursts with citrus and stone fruit, a whisper of sea breeze, and a clean mineral finish that makes it the ultimate aperitif. It’s a glass of sunshine with enough acidity to pair beautifully with seafood, light starters, or even just a plate of Marcona almonds.
Serving tip: Chill well, pour generously, and serve as your guests arrive. It’s the perfect way to set the tone for an evening of easy conversation and good company.
Until next week, let's raise a glass to connection, care, and the Art of Hospitality...
With love and gratitude,
Heather Founder & Curator, The Bonne Vivant
Stories that Nourish. Moments that Matter.
© 2025 The Bonne Vivant