Kate Berry and Beverly Nguyen Throw a Garden Party in the Middle of New York

Hosting a dinner party is infinitely more enjoyable with a partner in crime to help curate the playlist and the guest list, keep the conversation and the drinks flowing, and take a load off the planning. Who better than a dear friend to serve as your cohost and cleanup accomplice as the night winds down? That's the spirit behind Table Mates, where we’ve invited a stellar group of creatives to plan and execute their dream soirées...and let us in on how they do it!For Cabana Magazine editor Kate Berry and Beverly Nguyen, founder of a beloved New York shop that shares her name, hosting together can easily be an all-day affair. The frequent gatherings are often an impromptu affair, sometimes with a singular ingredient sparking the idea. Everything is an invitation, from an open-kitchen policy during food prep to a fully stocked bar just waiting for a drink request. The pair bonded over their Vietnamese roots, and that shared heritage now influences their entertaining styles. When we asked to document one such dinner party, set in Berry’s midtown garden, of course, it’s no surprise they turned to nostalgic recipes. The duo, describing themselves as sisters rather than friends, do most of their pre-party to-do list together, whether it’s wrapping spring rolls, pitting cherries fresh from Berry’s garden, or setting the table.There’s a graciousness that runs through these evenings spent with their friends at dinners and happy hours before meals out, with each moment spent together as much a cause for celebration as the event itself. “At the center of my intention is making people feel comfortable and involved with the food, gathering, and conversation,” says Nguyen. A martini and a quick kiki on the couch before everyone else arrives is a must, as is encouraging guests to swap seats throughout the hours-long meals. Berry and Nguyen’s hosting style may seem laid-back, but it’s with a joyful spirit that the pair ensures everyone can finally relax and be themselves. Read on to hear more about their entertaining ethos.Freshly picked produce serves as the table's primary decoration. Berry's garden serves as a verdant backdrop, tucked away from Manhattan's chaos. Cabana Balloton Water GlassMarbleized Fluted Round Vase by Frances PalmerJohn Derian Dutch Peacock PlateLaguna~B Berlingot Murano GlassAre you cooking, catering, or ordering in?Beverly Nguyen: Definitely not catering, no shade! Vietnamese eating is really about the preparation ritual and connection. You’re sharing small bites, and yes, you get to the main course eventually, but I think it’s more about cooking and spending that time together while setting the table. I also grew up with a family that never did take out, so that can feel indulgent and luxurious.Assigned seating: Yes or no?Kate Berry: Never formally. If I want people to meet or I know certain guests will get along, I’ll suggest that they sit next to each other. It’s always a suggestion, never enforced.BN: If I know some guests need some guidance, are annoying, or might require specialtreatment, then I’ll guide people to specific seats. But the best kinds of parties that I’ve hosted encourage people to swap seats for a little bit, and have different conversations throughout the night.A glimpse into the family-style menu of small bites designed to be mixed and matched. Domino x CCH Wicker Small Oval TrayCabana Marbled Small BowlWilliams Sonoma Chef'n Marble Mortar & PestleBordallo Pinheiro Cabbage Oval PlatterFamily style or pre-plated?KB: More often than not, we eat family-style. It’s very interactive.BN: Both! As a host, when we make tons of Vietnamese hors d’oeuvres and appetizers, it’s all family style because it’s part of the experience of the cuisine to share and serve one another. When we’re doing something casual, like soups or summer vongolo, everyone gets their own plates!Signature cocktail or BYOB?KB: I love a negroni, and Bev is known for pouring dirty martinis. Aside from cocktails, I love to put a snippet of mint or verbena in the water, because it looks pretty.BN: We tend to do pre-batched cocktails, but stock the entire bar for options. I never discourage guests from bringing what they want to drink, or what they want to share with others. When people bring beverages, we don’t save them—everything gets opened almost immediately.Bright moments of color contrast with the all-white linens. Sauces, herbs, and condiments each get a bowl to accompany their dish. John Derian Dutch Urn Dinner PlateMusubi Kiln Pearly Black Sauce ContainerMG & Co. Rainbow Cutlery (8-Piece Set)Chefanie Eyelet Dinner Napkins (Set of 4)How do you balance hosting and mingling?KB: I host and mingle while I prep, so it’s kind of holistic.BN: I try to prepare as much as possible ahead of guests arriving, and I don't typically create menus for larger groups that require me to be stuck behind the stove. Large pot meals and having a table full of small bites can help appease hangry guests and late arrivals. Mingling is the most important part, and dinner can always be served a little later if you get caught up in the chit-chat.When do you actually get ready?KB: Minutes before the guests arrive.BN: I always shower and get dressed 30 minutes before I ask guests to arrive. The timing allows me to have a cocktail before the party begins.John Derian plates help tie in the garden setting. The table is set with a mix of antique-inspired wares and contemporary silhouettes. Rolande du Dreuilh Créations Lacework Linen Placemats (Set of 4)Mike Parry Slipware Oblong PlatterLa DoubleJ Murano CarafeGinori 1735 Oriente Italiano Charger PlateWhat’s on the playlist?KB: Mostly Cocteau Twins, Fleetwood Mac, Blood Orange, and David Bowie.BN: It really depends on the guests and the menu. Usually I’ll start with something like Alice Coltrane or Dorothy Ashby so the energy is sexy and fun as the sun goes down. During the meal itself, it’s more of a mix between soul, disco, and jazz—Lijadu Sisters, Weldon Irvine. Finally, when it’s time to dance, it’s more electronic and dance—The Knife, Kylie Minogue, and so on.What is your biggest hosting pet peeve?KB: Martha [Stewart] actually taught me this. She never asks people their allergies or dietary restrictions. You serve what you want to serve, and people can eat it or not.BN: Maybe this is the Vietnamese family in us, but when you have people over, you become a five-star hotel, getting whatever the guests need. You’re already opening your home to anything that could happen. Accepting that is part of the hosting.Name your ideal hostess gift.KB: I never expect a gift; you’re inviting someone because you want them in your home. But I love to give something I grew in my garden. Especially if I don’t know the person very well or aren’t sure what the menu will be.BN: A bag of ice and a book on design/architecture I don't already own. Or a thank-you card that I can read the next day.What’s going on at your after-party? Is there one?KB: What after-party? The dinner is the main event.BN: We are the after-party.Dishes that night, or the next morning?KB: That night, always.BN: I have been known to clean the entire house that night.