Whether it’s a long, lazy dinner by the flicker of citronella candlelight or a post-work apéro on the terrace, summer entertaining is in full swing, and we’ve enlisted the help of the most stylish hosts we know to serve up their party tricks. Pour yourself a Campari soda and settle in—it’s Aperitivo Hour.

Sometimes, there’s a clear cause for celebration—a birthday, a new job, a housewarming. Sometimes, the reason for a gathering is a little more modest in origin—for example, a fresh crop of mandarins sprouting in your backyard. “Today, our tree gave up a small mountain of tangerines,” says Kendall Knox, the co-founder of L.A.-based interiors brand Olive Ateliers. “I decided to lean all the way into the European summer we’re all quietly craving.”

As far as we’re concerned, this is in fact the perfect incentive for a party; especially when the end result looks like this. Knox put together a colorful cornucopia of early summer treats inspired by what’s in season at her local farmer’s market and in her own garden. There’s the zucchini galette, sitting pretty on a vintage doily from her grandmother. The heirloom tomato salad, flecked with basil from her herb collection and tangerine zest from the aforementioned tree. Even the decor is on-theme—bowls and pots brimming with enough citrus fruit to cure a ship of scurvy. “The trick is that it should look like it took all day; actually, all it took was grabbing whatever was within arm’s reach,” she continues. “My kitchen is small, so the rule is simple: Two or three dishes, good cheese, good wine, done.”

This laid-back approach to entertaining is well-timed to summer; even the timing of the fête (“I’m devoted to a lazy linner—a lunch that forgets to end and slides into early dinner”) is flexible and forgiving, a formula anyone can adapt to what they have available. For a little inspiration, here’s how she pulled it all together.

Set the Scene

“Setting the table is my favorite part. I’ll happily style the whole table and let everyone bring food potluck-style—though I’ll defend my charcuterie board to the end. It all starts with the table itself. I love a French farmhouse table: the long, worn kind that’s clearly hosted a hundred dinners before mine. Typically, the color or theme for me is inspired by the produce in season; my tangerines being abundant led me to a citrus theme for this.

I build in layers. I start with the largest pieces, the ones that ground the theme and tell the rest of the table what to do: our antique French pots and carved wooden bowls, used for holding fresh produce and flowers as decor. I’m also forever reaching for vintage breadboards (a sheet of parchment makes them food-safe), and today, I’m using them for the galette and the tomato salad. Then the provisions go in: tangerines stacked low so they make a scene without blocking a single sightline. Olive oil, Maldon, and pepper always stay within reach.”

The Hosting Outfit

“The vibe is fancy, flirty, and barefoot. I’ll take any excuse for a beautiful dress or a piece of vintage lace, then undo it entirely with bare feet and unbrushed hair. Usually I’m in vintage or white, but this summer I’m enjoying bright colors—a rich red, a bold green, a burnt yellow—done in linen, lace, and silk. For this lunch, I felt like wearing something silky so I slipped into this Rumored dress, and layered with a few favorite necklaces.”

Tabletop Heroes

“I like my dishware and flatware to be simple, allowing for a fun ticking stripe or colorful napkin, a sprig of rosemary, or a piece of fruit or a floral as a garnish to the setting. I use vintage oyster plates (for more than just oysters!) as servingware and I love Match pewter, all of it.”

What’s on the Menu

“Simple and a little rustic is my whole philosophy for summer entertaining—if it takes more than an hour or two, it’s probably not for me. A good quiche, a fresh pico de gallo, a tomato salad, a galette, fresh fish, and a green, herby salad.

We just got back from the South of France so I’m thinking about that trip for inspiration too. Honestly my favorite meal from there is barely a recipe: fresh brie, jamón, a good pickle, and something sweet-sharp alongside, like a fig spread, sun-dried tomato, or olive tapenade. I always keep good-quality cheese and pickles in the fridge in case guests hang around a little later and you want to move outside to keep sipping and nibbling in the garden after the meal.”

Drinks Station

“Today I set up our Demilune table from our Tetbury House collection with a French champagne bucket for our bottle of Sancerre. I keep the drink station close so no one has to travel for a refill. My parents are wonderful hosts—always topping up a glass before you’ve noticed it’s low—and I try to do the same.

For finishing touches, traditionally, I’m anti-coaster (I want the table to be able to tell the story of past dinners, rings and al!) but I’ll make an exception for the wicker ones Pamela Anderson designed for our The Sentimentalist collection. I’m using them to hold a set of vintage French coupes. Ours were a wedding gift from my parents.”

All in the Details

“For a summer lunch, I skip candles entirely and let the provisions do the work, with maybe one simple floral—I’ll always take a single variety over a styled bouquet. My favorite trick is a vessel that looks like it’s overflowing with fruit and flowers at once: take a confit pot or any wide-mouthed crock, stuff the inside with whatever paper you have on hand (leftover bags from your Amazon packaging are perfect), then mound the fruit on top so it crests above the rim without filling the whole thing. Make a small cut into a few of the pieces, slide a flower stem into each, and suddenly the citrus is blooming.”

Dinner Party Dos & Don’ts

The Faux Pas…

“Arriving exactly on time and empty-handed. A little lateness is forgivable, showing up with no vino is harder to love.”

The Party Playlist...

“It shifts as the wine goes down: Fleetwood Mac early, Frank Ocean somewhere in the middle, and if people are still here late, Kool & the Gang to get everyone up and dancing.”

The Guest List…

“People you love, who love you. That’s the entire formula.”

The Stress-Reducing Secret…

“Know what your home is good at, and lean all the way in. If you’ve got a patio or a garden you’ve poured yourself into, host there. If you’re a living-room person who lives on the floor by the coffee table, host there and let people sit and sink in. If you’re relaxed and in the part of your home you love most, your guests will feel it and settle right in too.”