AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

This month, Vita sat down with food and wine tastemaker, Ariel Okin. Ariel has been shaping the conversation in food and travel for more than 20 years, first as Editor-in-Chief of both epicurious.com and Food & Wine, and now as an Emmy-nominated TV personality. Born in Iran and raised in Paris and New York, she brings a genuinely global perspective to her work, informed by a love of food and wares from around the world. Ariel is a permanent judge on Netflix’s Iron Chef. An accomplished home cook and restaurant obsessive, she lives in Brooklyn with her husband, writer Peter Jon Lindberg, and can always be found gathered with friends around a charcuterie board. You can also find her on Instagram @ArielOkin.

Describe your design style.

Ariel Okin: My design style tends to gravitate toward traditionalism, with a contemporary twist. I always aim to craft timeless spaces for our clients that are inspired by English and American influences, always incorporating antiques and comfortable upholstery, and really setting the stage for happy, cozy, inviting family homes for generations to come. I am often inspired by nature for palettes; whether blues and greens, chocolate browns and marigolds, or pinks and oranges the color of a sunset, and I like to use color, typically, as an accent on a neural palette with lots of texture as an anchor. I like playing with textures, and we always incorporate different elements of smooth, angular, nubby, etc. to create the tension that makes an interesting space. Hallmarks of our work that are often identifiable in our projects include sisal rugs, porcelain jars and lamps, white plasterwork, interesting wallpapers, and good English style upholstery.

At the end of a design project, how do you pull a space together? What are your go-to accessories or finishing touches?

AO: Books are often a large piece of pulling our client’s spaces together; I also like to learn more about our clients and see if there’s anything they collect, etc. Accessories and finishing touches not only make a house feel like a home, but also give the personal stamp that shows the client’s individuality and interests.



What are your essentials to setting a festive fall table at home?

AO: Fresh, seasonal flowers are always a must, as well as candlelight (everyone looks better in candlelight!) and pretty linens. I like to swap out my plates and servingware depending on my mood!

Who inspires your entertaining style?

AO: My parents! They are very warm and thoughtful entertainers and that experience watching them host as a child stuck with me. My husband’s parents are also excellent at throwing any kind of party.

Who features heavily on your cooking playlist?

AO: Billy Joel, early 2000’s rap – anything I can sing to. It’s a mixed bag!

No meal/party is complete without:

AO: Good music, good food, good people. (And good lighting – sorry, that's four things!)

Where was the most memorable tablescape you’ve ever seen?

AO: At one of my childhood best friends’ rehearsal dinner, she had beautiful white tables set with silver and blackberries and chocolates on the silver platters, and wild greenery and twinkly candlelight everywhere – it was a special evening and a beautiful table that always stuck with me.

What are your favorite purveyors or resources to pick up local produce, provisions, or catering?

AO: Anything from Rochambeau Farm in Bedford, crusty bread from LMNOP, dark chocolate from Mast, weekly provisions from Stocked by Three Owls, prepared foods from Aux Delices in Greenwich.

Whose home would you be the most excited to be invited to for dinner, and why?

AO: Ina Garten, because how fabulous would that be?

Who would you love to have as a dinner party guest in your home, and why?

AO: Nancy Meyers, because she definitely has the best stories.

Lightning Round!

Seated dinner or casual buffet?

AO: Depends on the occasion.

To decant or not decant?

AO: Who has the time?

Stemmed glasses or wine tumblers?

AO: Stemmed.

Favorite piece to include on your table for Fall?

AO: Fresh, colorful flowers in deep jewel tones.

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AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

Olivia Muniak is a chef, entertaining and catering entrepreneur based in Los Angeles, though she originally hails from New York, where she grew up in the restaurant industry. Her upbringing led her to styling and later serving as a brand consultant on everything from events to content creation. An event production gig with Moet Henessy brought her to the West Coast, where she found creative fulfillment orchestrating visually arresting gatherings meant to inspire connection. Whether she’s making a seasonal pasta for a dinner at home with friends, shopping for branches at the flower market, or setting a table with vintage tableware she uncovered on a trip abroad; she relishes in turning meals into beautiful moments that seem to suspend time.In August of 2019, fueled by the idea of meals as a form of meaningful connection, Olivia launched La Cura Supper Club (La Cura is Italian for “the cure”), a six-course family style dinner, hosted in a private home or at a unique spot in Los Angeles, in addition to full-service catering, event and party planning. 

What brought you to open a catering and event company?
Olivia Muniak: I didn’t set out to open a catering and event business; it all began very organically. I had a spark of inspiration to start hosting a “supper club” – an evening that was as much about the food and wine, as it was about the conversations around the table. I had recently moved from New York City to Los Angeles and I was seeking a community and longing for those European-style dinners with friends that spilled into all hours of the evening. The Supper Club in its early stages was hosted out of my backyard, cooked by me on my vintage 24” O’keefe & Merritt stove, and I packed guests into the backyard like a tin of sardines.

During the pandemic brands were looking at ways to host intimate activations and events, and the supper club format provided that, and a platform to educate and connect with tastemakers, founders or the power-house people behind the brands. So I grew our team, rented a commercial kitchen and opened up “catering” (I’m allergic to the word). We now produce what I call food-focused events curating everything from the guest list to environment & decor, and of course, the culinary and beverage experience for our clients. In the past few years I’ve hosted Supper Club experiences or produced events and catering for Nike, Wall Street Journal & Mytheresa, Moet Hennessy, Stella McCartney, Laura Mercier and many more lifestyle brands.

Describe your entertaining style. What mood or aesthetic do you aim to evoke, which colors or textures do you gravitate towards?
Olivia Muniak: I call it fancy-lazy; every detail is thoughtful, and I always aim for a relaxed elegance that guests can feel and appreciate so it never feels fussy or too formal. I serve rustic, seasonal food, style unexpected and unique florals, and scout out special glassware & tabletop. One of the most creatively fulfilling parts of my work is being asked to bring brands and their products/services to life through our events. Life feels too short to box myself in with one aesthetic; so with each event I have the opportunity to have a completely new design sensibility.



What are your essentials to setting a festive table at home and how are they similar or do they differ from setting a table for an ‘Olivia Muniak’ or Supper Club event?
Olivia Muniak: I have an unquenchable thirst for tabletop and glassware. For me, it’s about building a collection of the “basics” but they don’t have to be boring. Even for a casual meal at home, I set out plates, linens, glassware, cutlery and unique serving pieces, and a fresh cut floral or branch. I draw inspiration from the seasons – the food, a beautiful floral I happened on at the market, or impetus for the dinner, and go from there.

When I am planning for a client I’m usually starting with a product launch so there is a prescription there and it’s my job to make it tangible and seen in every element of the event.

I have a few rules: never disposable at a party or even a weekend picnic. Evening tables should always be candle-lit, and lunch should never be.

Who inspires your entertaining style?
Olivia Muniak: My incredibly chic mother, she always made all the small moments special. Growing up I can remember her pulling Indian sarai’s that she had purchased on a family trip and deciding to use them as a tablecloth for Christmas, or grab sea shells from the beach to make a napkin ring. She encouraged my creativity and imagination. I would say I wanted a scone and we would go home and bake them, then she’d pack an adorable picnic and take me to Riverside Park for a scone picnic with jam, butter and a cute basket. It was this very resourceful and playful approach that instilled in me all of life’s moments, small or grand can and should be celebrated.



Where do you seek aesthetic and menu inspiration?
Olivia Muniak: I draw so much inspiration from travel, especially Italy for all its gifts – the architecture, food, and style. I love to read cook books (and always the author's foreword). To me they are art books that not only hone my craft through reading but also sparks an idea on how to play with ingredients or flavors.

No Supper Club or dinner party is complete without:
Olivia Muniak: Good lighting, welcome aperitivo and an after dinner drink (I love an Amaro), fresh cut flowers or branches.

Where was the most memorable tablescape you’ve ever seen?
Olivia Muniak: I always go back to this one dinner in Mallorca, Spain, for my childhood friend's 30th birthday at her family home. It was so casual, unfussy and gorgeous. We set one long table for 30 guests, there were white lilies and cigarettes with chic lighters all down the table (it’s Europe after-all) . We ate platefuls of Paella and drank Negroni’s well into the morning.

Any tips on how to transform a space into an inviting environment for entertaining guests?
Olivia Muniak: A clean space makes people feel welcome and at ease, then it’s all in the details: fresh air, moody lighting and a small bud vase of flowers in the bathroom or scented candle. Setting out a carafe of water, wines in a bucket or a pitcher of a premixed cocktail, a bowl of nuts & olives. These all sound small but when done guests don’t feel like they are bothering you to ask for anything.

Describe the perfect summer meal. Do you have a go-to summer recipe to share?
Olivia Muniak: Al fresco, with friends somewhere by the sea (preferably Italy). A perfect glass of chilled wine with an added ice cube. Ripe tomatoes, fresh buffalo mozzarella, lots of herbs, pasta pasta pasta, grilled fish & vegetables. Due espresso, and finally dessert.

Linking my two summer favorites: Swordfish Skewers with Salsa Verde and Sun Gold Pomodoro Pasta with Ricotta Salata & Mint.

Who features heavily on your entertaining playlist?
Olivia Muniak: I love Orchestra Baobab and Cesaria Evora – my father used to play it when I was young and I’ve always loved the music.

  

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AT HOME WITH VITA x Susan Spungen

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us.

Susan Spungen is a cook, food stylist, recipe developer, and cookbook author. She was the founding food editor at Martha Stewart Living Omnimedia from its inception until 2003. Her talents have also been featured on screen, serving as the culinary consultant and food stylist on the major films like Julie & Julia, It’s Complicated, and Eat, Pray, Love. Susan is the author of Open Kitchen: Inspired Food for Casual Gatherings, Recipes: A Collection for the Modern Cook, What’s a Hostess to Do?, and Strawberries (a Short Stack Edition) and co-author of the best-selling Martha Stewart’s Hors d’Oeuvres Handbook. She lives in New York City and East Hampton, NY.

How do you celebrate the arrival of spring out east?
Susan Spungen: I look forward to the first day I can nab a bunch of asparagus (or two) from Marilee’s farmstand in Sagaponack. This kicks off my craving for all the spring things to come. I also like to walk around my garden and see everything coming to life, especially the peonies.

What are your essentials to setting a festive table at home?
Susan Spungen: My husband Steve and I collect a lot of beautiful ceramics and we love using them. We mix and match our favorite pieces and forage from the yard for flowers/foliage. There’s always something, even in winter.

What recipes do you find yourself making repeatedly this time of year?
Susan Spungen: Local asparagus with a poached egg and a slice of ham. Homemade sourdough on the side. Nothing better.



What are your go-to date night spots?
Susan Spungen: I get this question a lot, but most of the time we eat at home. BUT I like to sit at the bar at Almond in Bridgehampton and eat oysters, shrimp cocktail, and French fries with chilled white wine. We take out pretty regularly from Town Line BBQ. I used to enjoy a movie and Rowdy Hall, but I haven’t done that in a while! And of course we’re thrilled to have Il Buco al Mare just five minutes away. It’s a great addition to our town!

What does a spring menu look like and taste like for you? Any specific recipes?
Susan Spungen: Here’s a vegetarian one I put together for my book, Open Kitchen:
Burrata with Pickled Cherries
Mixed Peas over Whipped Feta
Sugar Snap Pea and Radish Salad
Strawberry Tart with Pistachio Crust.

What spring cleaning routines do you practice at home?
Susan Spungen: I wouldn’t say I routinely clean anything, but my spice drawer needs an overhaul at the moment. Other than that, I always do a job on the outdoor furniture, and get my herbs pots ready for the season.

Describe your entertaining style.
Susan Spungen: I embrace the concept of sprezzatura; I want everything to be beautiful and delicious but not seem like I’m trying too hard, in other words, studied nonchalance. Uncontrived and a little bit undone. I’ve learned over the years that less is more where a menu is concerned. I always plan my menu carefully and like Coco Chanel, I always take one thing off. As far as the table goes, we like a natural look, with handmade items, soft textured linens, and mostly neutral colors with plenty of black for punctuation and an occasional burst of color.

No meal/party is complete without:
Susan Spungen: Interesting guests who don’t know each other, unusual wines, and preferably a beautiful warm night so we can sit outside.



Who features heavily on your entertaining playlist?
Susan Spungen: It’s kind of a joke around here, but I often put on a Carla Bruni Pandora Station, which is a lot of French pop music, and it always sets a nice tone and never gets too loud. Could also be Miles Davis Sketches of Spain, or anything Leonard Cohen.

What are your favorite purveyors or resources to pick up local produce, provisions, or catering?
Susan Spungen: Marilee’s Farmstand for the best local produce, Iacono Farms for chickens, Amber Waves, S & S Cornershop for hard-to-find pantry items and interesting confections, and a coffee while I’m there, Round Swamp Farm for warm baked goods, Cavaniola’s Cheese and Gourmet for cheese and other delicacies, Domaine Franey for wine and booze, Hen of the Woods in Southampton, Mitad Del Mundo for Latin ingredients

Whose home would you be the most excited to be invited to for dinner, and why?
Susan Spungen: If I could go back in time, I would have given anything to be a dinner guest at Georgia O’Keeffe’s house in Abiquiu, New Mexico. I toured her extremely well-preserved kitchen a few years ago and got to peer into the dining room. You can tell she was a great cook and host.

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