Some hosts begin with a mood board. Others start with a guest list. For renowned New York-based event producer, designer, and author David Stark—Founder and Chief Creative Officer of David Stark Design and Production—hosting at home begins with what’s in season.

From Brooklyn Heights, David shops the Brooklyn Borough Hall farmers market (open twice a week) and lets what’s freshest guide everything that follows: the menu, the tabletop, and the overall feeling of the night. It’s a simple framework with an outsized impact—one that keeps gatherings grounded, beautiful, and easy to pull off without overthinking every detail.

Ahead, David shares the hosting habits that make guests feel welcome (and even a little delighted), the low-budget tablescaping element he’d never skip, and a planning shortcut for the nights when cooking feels like too much.

Hosting Q&A with David Stark

Q: When planning a gathering in your home, where do you start? The menu, the decor, the occasion, the theme?

A: The menu. I love throwing intimate dinner parties at home, and they absolutely revolve around seasonality. I live in Brooklyn Heights, and we have a terrific farmers' market that is open twice a week at Brooklyn Borough Hall. It’s a never-ending source of inspiration for what we serve, and frankly, for decor as well.

Q: What are your favorite ways to break the ice or entertain guests?

A: I am a big believer in using place cards at a dining table to assign seats introducing guests to each other. I think it’s actually one of the most thoughtful things a host can do—matchmaking new friendships, business relationships, even introducing love connections! I know it’s a bit controversial to split couples up, but I think it’s more fun to seat them next to new people they will find interesting. I keep couples at the same table, of course, but just not necessarily next to each other. While this can be met with nervousness, it always makes for a more exciting night.

Q: If someone feels overwhelmed by hosting friends at home, what tips would you give them?

A: Often, people are overwhelmed by the daunting task of cooking or are pressed for time. Order delivery from your favorite restaurant and replate it on your finest servingware.

Q: What’s your signature recipe (food or beverage) to serve when hosting?

A: I like serving (and cooking!) a one-dish meal. Think a rustic fisherman’s stew or a bouillabaisse.

Q: What’s your go-to soundtrack for a dinner party at home?

A: We go to the Greek island of Hydra every summer, and our buddy who owns Bar L’Americano makes terrific playlists for the place, brimming with the best international lounge music. Lucky for us all, he posts them on Spotify for anyone to enjoy.

Q: What is your favorite party trick?

A: I store candles in my freezer, which keeps them from dripping all over the place when lit.

Q: What is the most memorable party or gathering you’ve attended or hosted? Why?

A: Oh, there are way too many to pick just one, but my heart is still with a recent wedding we planned and designed in NYC at Lincoln Center for two restaurant industry pros. Instead of flowers, their centerpieces were entirely edible: sourdough bread faces and butter topiaries to boot!

Q: What are your favorite products or brands to use when hosting?

A: I love all of the glassware by Laguna B in Venice—a splurge but worth it!

Partytrick Take: Real Hosting Takeaways

David’s approach is a reminder that the most “designed” dinners don’t have to be over-designed. Seasonality gives you a built-in palette. Candlelight gives you instant atmosphere. And intentional seating turns a meal into a real gathering.

How can I recreate this hosting style in a simple way?

Start with a single seasonal anchor—like peak tomatoes, citrus, or early spring greens—and build your dinner around it.

Then keep the table simple: a linen (or even a bare tabletop), a few market finds (herbs, branches, fruit), and lots of candles. Let the food and the candlelight do the heavy lifting.

What is the most important planning decision behind this gathering?

Deciding to lead with the menu—and specifically, what’s in season.

Once you commit to that, everything else gets easier: the shopping list becomes clear, the colors on the table make sense, and the gathering feels cohesive without needing a formal theme.

What can hosts borrow from this approach for their own event?

• Shop the farmers market (or seasonal aisle) first, then write the menu from what looks best.
• Use place cards to introduce guests and encourage fresh conversation.
• If you’re short on time, order from a favorite restaurant and replate on your best serveware.
• Invest in candles (and a candle trick): freeze them beforehand to reduce dripping.

Want more from David Stark? Follow along on Instagram @david_stark_design and visit www.davidstarkdesign.com for more hosting inspiration. Ready to plan your own? Create a free Partytrick account and start with our playbooks.