Chef Mariana Velásquez, author of Revel: A Maximalist’s Guide to Having People Over and Colombiana, has learned that the secret to hosting is learning to pivot. The Colombia-born, New York-based chef and food stylist once set a Brooklyn rooftop table for 12 with linens and florals, only to have a downpour force guests downstairs. They ate lukewarm food off plates on their laps, but it became one of the most fun evenings because she finally relaxed.
Key Ingredients for a Successful Party
Velásquez advises letting the party be imperfect and making it yours. Have drinks and food ready immediately, whether cooked or takeout. Essential items include a hidden but findable plunger, nice soap, and towels in the bathroom. She recommends Hawkins New York Simple Striped Terry Towels ($24) and Claus Porto Voga Acacia Tuberose Handwash ($34).
Pulling Together a Last-Minute Gathering
For a pinch, run to a good grocery store for dips like hummus, artichoke dip, smoked fish, and charcuterie (2oz per person for two hours). Velásquez suggests Seed & Mill Spicy Tahini (from $9.90), Maazah Mango Chutney ($8.49), Meredith Dairy Goat and Sheep Cheese (from $15.98), and Delicius Cantabrian Sea Anchovy Fillets in Olive Oil ($10.99). Add good bread, butter, rotisserie chickens, and a salad. Keep it casual—guests grab plates and serve themselves.
To elevate the look, grab tulips from a deli or colorful tapered candles from Yummi (from $19) in magentas, ochre, and mustard.
Tablescapes and Tableware
Velásquez loves La Chamba stoneware from Colombia, which keeps temperature well and serves as a centerpiece for flowers. She designed a collection with Sur La Table inspired by 1,800 botanical prints from the New York City Library, featuring magnolias, peonies, irises, and lilies. Carnations are an ode to Colombia. She often uses two runners parallel instead of a big tablecloth, leaving the center empty for flowers and platters. Artemanos Ao Poi Runners ($47) from Paraguay use the intricate Ao Po’i weaving technique.
Colombian Staples and Go-To Condiments
Velásquez can't live without Devoción Toro Roast Coffee (from $25.25), sourced from Colombia and roasted in Brooklyn. She loves Colombian dulce de leche (arequipe) from Alpina (from $15.99), eating it by the spoonful or using it in mille-feuille. For condiments, she uses fuyu fermented bean curd from Chinatown on greens, eggs, and rice, and Donostia Cantabrian Anchovies in Olive Oil ($12.99) on bread with butter, tomatoes, salt, and pepper.
Favorite Cookbooks
Velásquez treasures The Zuni Café Cookbook by Judy Rogers (from $31.51), praising its techniques and simple recipes like prosciutto with white rose nectarines and green almonds. She also loves All About Braising by Molly Stevens (from $17.89), recalling testing recipes with Stevens in Vermont. Ottolenghi’s Sweet (from $12.99) is a hit for desserts like meringue roulade with blackberries. She also brought her grandmother’s handwritten recipe book with a whole salmon poached in olive oil.
Essential Kitchen Tools
Velásquez loves her Breville Paradice 9 food processor ($399.95) for chopping and dough. She recently switched to a CuisinePro Cleaver ($89.99) over a chef’s knife, finding it great for veggies and easy to keep sharp. She labels food containers with Amazon Basics Masking Tape ($4.39), cutting it neatly from her restaurant years.
