Must-Know tips for the Well-Heeled Hostess: Aime Dunstan

Entertaining is fun... yet slightly stressful, if you ask me. You want it to be perfect, your guests to have the best time, the food to be delicious and everyone to get along just smashingly. Sounds like a miracle needs to happen.

Enter Aime Dunstan (our miracle!). As president of Palm Beach-based It! Weddings & Events, it's her job -- and passion -- to make every event, from surfside clambakes and verdant garden anniversary soirees to elaborate museum fund-raisers and celebrity weddings the most glorious experience ever. And, trust me. Her creations really are glorious. Aime's also a fashion and society columnist for The Palm Beach Post, a contributing editor for Hamptons Cottages & Gardens magazine and an all-around "it" gal. You can check out some of her creations and get inspired throughout the year by visiting her Facebook page and blog. Plus, check the end of this post for where you can meet Aime and see and hear about her latest works.

For a fun spin on our weekly five must-haves, we asked Aime five questions the average gal would like to know about hosting parties and she graciously obliged. Get ready to host with confidence.  (And if you're still nervous or have a bigger party to throw, find Aime!).

Aime Dunstan

5 tips... for the well-heeled hostess

1. What are affordable/creative ways to decorate a table? Are there a few things I should always have on hand?

Linens: Whether its funky table runners and placemats or a classic hemstitch linen tablecloth and napkins, your tablescape begins and ends with linens. Prints are fun, but unless you have a huge assortment, they can be limiting and repetitive. It’s always a good idea to have tablecloths in several solid colors on hand (white and black are must-haves, followed by festive holiday colors and a rustic neutral, like burlap). 

Classic charger from
Pier 1 Imports



Chargers: If you have the storage space, I’d pick up 12 each of silver and gold chargers. They’re made so inexpensively these days (look for them at Target and Pier 1 Imports) that it can cost less to own them than to rent them from your local party store. They instantly jazz up a white plate from your cabinet or caterer. A colored or detailed salad plate, simple flatware and crystal stemware will complete the look — all of which can be rented from your local party store!





RED-HOT inspiration board. Aime
develops these for clients to envision events.



Centerpieces: A clear vase never hurts to have on hand, but I love punctuating a table with an unusual centerpiece — perhaps a grouping of potted plants for brunch in the garden, piles of pumpkins and gourds for a fall feast, or a living table runner with tons of fresh pine branches, cones, and berries for a formal winter dinner.

Candles: A must for any dinner table is at least one votive candle between every couple to add warmth and ambiance. Be sure to use unscented candles to let the scents of your home-cooked meal take center stage.

2. What are good dinner party themes? Wait, should I even have a theme?



Safari-themed dinner party

A theme is like a road map — both for the guest and hostess. A theme can be as simple as a color scheme that begins with your invitation and is carried through your table setting and event decor. (Or it can be as elaborate as a Moroccan feast with oriental rugs, ornate lanterns, and live camels to greet guests at the front gate). Either way, choosing a theme will help you as the hostess to make decisions on menu, décor and entertainment, and it will help your guests know what to wear and what kind of party they’re attending.



Looking for simple dinner party themes? Pick anything that inspires you at the moment, like the season or a favorite color combination (we love aqua and cherry red). A special French dish you’ve wanted to prepare could lead to a romantic night in Paris, while a cool fall breeze could inspire an al fresco autumn feast with a farm-to-table menu celebrating the season’s harvest.

Q: At what size group would you recommend doing place cards? Any tips for placing people?

I adore place cards for luncheons and dinners with 12 and under — any group that fits at a single table. To me, it’s not so much formal as thoughtful.



Green inspiration board for Aime's clients.

By selecting where and with whom your guests are seated, you can help foster new relationships by mixing up couples and genders. I think for the most part, people like to know where they’re supposed to go. Giving them a reserved seat means your guests have one less decision to ponder, and it shows you thought of them in advance.

For groups where more than one table is involved, say 12 and higher, I’d recommend escort cards, which are displayed on a table near the entrance and direct each guest to their intended table (you can number your tables, or name them to go along with your theme). You may leave the seating open at their respective tables, or take it one step further and include a place card at each setting.

Q: I sometimes get stressed about what to serve. Any suggestions? Should I do a big dish like paella so it's a dish and side all rolled in to one or make individual pieces of fish, steak, etc.?

Whether you’re serving up a one-dish meal or a multicourse feast, it should be a menu you’re comfortable preparing, and one where the majority of the prep work can be done before your guests arrive. The scents of your home-cooked meal will permeate the air (yum!), and you’ll be relaxed and at ease to entertain your guests. No one likes a frantic hostess!


Ina's 'perfect roast chicken.' Classic.


I love Ina Garten’s “Barefoot Contessa” cookbooks for party recipes. They’re elegant, easy and classic. Just be sure to do a trial run of your menu before the big event so you can adjust the seasonings to your taste the second time around.

Also, be sure and make a quick phone call or send a quick email to find out about your guest’s allergies or dietary restrictions. Pork and seafood dishes can be a huge hit — but not for the guest who’s left to side dishes and salad because you weren’t aware of his or her dietary restrictions.

Don’t let this thought limit your menu to chicken and potatoes — snooze — just make a few calls to cover your bases and let your culinary talents shine!

Q: Are there a few things I can always have in my pantry or fridge to be able to serve up if anyone comes over last minute?

It never hurts to keep noshes on hand such as blue-cheese stuffed olives, almonds and a nice cured sausage to slice up with some fresh cucumber. Club soda or sparkling water is a pantry staple, as are a few bottles of everyday wines (whites and reds) that go with an assortment of foods. Maurizio Ciminella of Amici Ristorante in Palm Beach is opening up Amici gourmet market this fall, and we can’t wait to see what treats he’ll carry for our party guests!

Want more advice from Aime?

Who doesn't! She'll be speaking this Saturday, Oct. 9 at Tea & Tastings, an event hosted by The Junior League of the Palm Beaches. Enjoy fine tea, indulge in delectable bites from the Junior League cookbook, Worth Tasting, hear from smart women. Fab. Want more?

Visit Aime and see her gorgeous holiday tablescapes at Table It! at Neiman Marcus Palm Beach on Thurs., Oct. 14 from 1:30 to 4:30 pm. While there, get a taste of the holiday season from Neiman Marcus Epicure Collection and Teaforte. The display continues through Oct. 18.

Go forth, gather inspiration and host with confidence!