THE ART OF HOSTING
The Arjé Way
THE ART OF HOSTING
The Arjé Way
As we lean into mid-August, we find ourselves stretching out every hour of the day, holding onto that feeling we wait all year for - The Purest Joy of Summer. We are only just easing into our summer after a very busy June and July filled with lots of special projects. We’ve been working one-on-one with a handful of clients, curating every corner of their homes, crafting custom commission pieces in our Brooklyn workshop, and we excitedly revealed that our first Arjé HOME is now on the market!
Whether you're just beginning your summer sojourn or returning from your travels, the spirit of August really beckons you to slow down and soak up the moment. Last week during a walk through our local farmers market, we were stopped in our tracks by the beauty of summer's bounty and the abundance of local tomatoes. We came home with bags full of ingredients, transformed our terrace into a Mediterranean landscape, and hosted an impromptu dinner to capture the moment. Today, in true Arjé Spirit, we share our hosting guide along with our favorite recipesto encourage impromptu dinners and let a love story with one ingredient lead the way.
Setting The Table
Imagine yourself as a painter, your dining table as the canvas. Our tables aren't merely furniture; they are platforms for storytelling and celebration. We start with one color and build upon it layer by layer. Our starting point was this season's crowning jewel - The Tomato. Its vibrant hues of red and orange became the palette from which we drew inspiration.
We wanted the evening to feel like walking into an Arjé Restaurant. Each element, from ceramic plates in rich tones of ochre to compliment the deep reds, to hand-blown amber glassware to hold orange wine, the striped linens and cognac-colored leather chairs all echoed the theme, creating a Mediterranean tablescape against the backdrop of the city.
Create Your Mediterranean Tablescape
A Summer Recipe:Pan con Tomate
For appetizers, we naturally turned to one of our favorite dishes to start the meal: Pan con Tomate. Easy to put together and so good to enjoy, you can’t go wrong with this recipe. Impromptu dinners call for uncomplicated recipes and this surely is one!
Rustic bread, sliced (6-8 slices)
2-3 large soft, mature tomatoes
2-3 garlic cloves, peeled
Extra virgin olive oil
Directions: Slice the rustic bread into thick pieces and place the slices on the stove in a dry skillet, toasting them on both sides until golden and crisp. Gently rub a garlic clove against the toasted edges of the bread for a subtle and aromatic hint of flavor. Take the soft, mature tomatoes and cut them in half, then rub one half gently yet firmly against the bread, pulling out all the juice to drench the toast. Finish with a generous drizzle of extra virgin olive oil, and, if you desire, add sardines as an additional layer of taste. Sprinkle with a pinch of salt to perfect the flavor profile. Serve immediately on unique, hand-crafted plates that complement the vivid red of the tomatoes and the earthy tones of the bread. Pair with a chilled glass of your favorite beverage.
For Music, we embraced the Sounds of Summer with our go-to dinner party playlist
Volume II: Album 5 - Verano Para Sempre.
When you gather people at your table, you're doing more than simply hosting; you're extending an invitation into a world where every detail is a part of the experience, an expression of the season, of the moment, of connection. It's more than a meal; it's a chance to inspire, to share warmth, creativity, and the simple joys that make life beautiful. When all the details align—from the flavors on the plate to the ambiance of the space—something special happens.
Even the most impromptu of gatherings can be rich with intention and full of warmth. We invite you to explore our guide, find joy in the ordinary, and turn a simple meal into a cherished memory. May the art of hosting, the Arjé way, be a part of your end-of-summer story.
Vol. II, Pages are a little piece of the new Arjé World in your inbox each week.
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