To Be Hosted's Next Dinner Party + Chef Chats
Catching Up with Friends in Food
Hi Friends,
I hope you are well! And I hope you are hungry because tickets are available for my next To Be Hosted supper club taking place in New York on June 17th. The event will be a rooftop BBQ with chef Jahvel Fraser. The experience will include a hearty feast with oak smoked pork belly, dirty rice with smoked brisket, grilled peach salad, and more. Click HERE to view the full menu, details and get your tickets.
This week, I’m catching up with some of our favorite magazine era guests. Keep scrolling for their tips and updates.
Happy Hosting!
Abena Anim-Somuah is a writer, a James Beard Award winner, a culinary creator and writer of the newsletter Your Friend in Food. In her writing, Abena shares her thoughts on food culture, products she loves using, and other memorable experiences around food and gathering. [Abena was featured in WE Magazine Vol 5]
Hosting Tip: “Be comfortable with a knife and practice your techniques. Being able to properly chop is a surefire way to becoming a more confident cook.”
[Soirée School Knife Skills Lesson HERE]
For Inspiration: “It's a tie between Sohla El-Waylly's Start Here and Lidey Heuck's Cooking in Real Life! “
The After Party: “Recruit your friends to help with washing dishes and clean up. It's a fun bonding activity and saves you the dread of waking up to a messy kitchen and living area. You can reward them with a sip of your finest amaro or digestive.“
Amethyst Ganaway is a chef and writer from North Charleston, SC. After 12 years working in restaurants, Amethyst can be found developing recipes and content for beloved food brands. She is also working on her debut cookbook which will share recipes and cover sustainable foodways, butchery, hunting and land stewardship. [Amethyst was featured in WE Magazine Vol 4]
From the Pantry: “All Purpose Flour, White Rice, Dark Brown Sugar”
For Inspiration: “The Flavor Bible by Karen Page and Andrew Dornenburg”
Current Obsession: “Estelle Colored Glasses (always!) and my Ninja smokeless indoor grill”
Bringing to the Table: “Shrimp Salad on Toast – it’s simple, easy to make, tastes delicious, and can be made a million and one ways. Same with deviled eggs.”
Aristide Williams, is a chef and founder of the Mustard Seed Supper Club. Hailing from New Orleans, chef Aristide’s supper club celebrates Southern roots with a Creole twist. Aristide’s Mustard Seed Supper Club will be hosting pop ups in New Orleans, Nashville, Baton Rouge, Houston, New York City, Austin, and Greensboro, NC. Click HERE for more information and tickets. [Aristide was featured in WE Magazine Vol 3]
For Inspiration: “I often reference Mosquito Supper Club by Melissa Martin for Creole dishes that resonate with my upbringing. It’s a perfect blend of tradition and innovation.”
From the Pantry: “Tony Chachere’s Creole Seasoning (a Louisiana staple)”
A Hosting Tip: “Serve at least one dish table side, whether it’s pouring a sauce or garnishing plates. It creates a restaurant-like experience and makes every guest feel special.”
Christa Barfield is a farmer and founder of FarmerJawn Agriculture in Philadelphia. She is on a mission to make farming mainstream, encouraging people to think about the origins of their ingredients. Christa’s work made her a James Beard Award winner in 2024. To get involved with Christa’s initiatives and learn more about her CSA farm boxes, visit FarmerJawn.co. [Christa was featured in WE Magazine Vol 5
Hosting Tip: “Develop a deep connection with your food by getting to know your local farmers and understanding the origins of your ingredients. It enriches your cooking and impresses your guests.”
Current Obsession: “My dehydrator is indispensable. It allows me to preserve peak-season produce, drying herbs for teas or creating vegetable powders for soups and sauces. It’s a sustainable way to reduce waste while adding bold, concentrated flavors to dishes year-round.”
Bringing to the Table: “A fresh, seasonal ingredient from the farm that’s visually striking and not widely familiar—like gooseberries or yellow watermelon in the summer, or kabocha squash or red mustard greens in the fall. These ingredients serve as excellent conversation starters and highlight the beauty of what’s in season.”
Simeon Hall, Jr is a Bahamas based chef, a restaurateur, and most recently an Emmy Award winner for his show The Caribbean Cookout. Simeon has some exciting projects, including season 2 of his show and a cookbook. [Simeon was featured in WE Magazine Vol 4 – his Friday Bread is one of my favorite things to make.]
Current Obsession: “PROBIOTIC SODAS. I don't drink alcohol, so I'm always interested in what is new and noteworthy with non-alcoholic beverages. OLIPOP is my latest obsession. I pair it with food as if I was serving a bottle of Opus One!”
For Inspiration: “Bodega Bakes by Paola Velez. It is to Caribbean desserts what the French Laundry Cookbook was to the culinary world when it first came out. I literally study it daily.”
On Aprons: “When I am hosting, I give everyone an apron because at some point they’re going to help with something. The best cook gets to keep their apron and add it to their collection. Everyone else has to give it back!