A Dinner Party

What started as an al fresco plan turned into an intimate, candlelit meal indoors — complete with soft tortillas, salsa cruda, and sheer plaid style.

Hello Style Pantry friends,

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Let me tell you about this dinner.

This dinner party was pure joy — loud and messy in the best way. Inspired by Diana Kennedy’s relaxed, vibrant cooking style, I wanted to keep the menu grounded in bold, simple flavors that could feed a crowd without feeling fussy. A guest brought oysters, and I handled the rest: carnitas, queso Oaxaca–stuffed Anaheim chilis, and the sides I kept light and crunchy where it counted.

Scroll for the full menu and prep photos. Paid subscribers will get access to the printable grocery list and prep schedule, my go-to tortilla tip, and a breakdown of the outfit I wore for the night (with photos).

This one was special — a 50th birthday celebration for Craige’s cousin. We had planned to eat al fresco, but of course, the rain had other plans. Craige and I were out there scrambling to keep the patio from getting soaked — hauling cushions, shifting tables — and just as we were about to pivot to paper towels and takeout (just kidding), something shifted. We brought in a folding table, tacked on some of my vintage tablecloths, and suddenly, it all worked. Honestly? The improvised version was even better.

The house smelled like toasted cumin and chilies, and the carnitas were doing their thing, bubbling in their own fat. That’s one of those smells that wraps you up before anyone even takes a bite.

Is there anything more beautiful than this vibrant green rice?

I made a big batch of the Salsa Cruda to keep on hand this week — and it’s nearly gone. We used it on everything: spooned over sides, for dipping, and even as a punchy little topper for the oysters.

I had to show you this — that deep, rich color comes straight from sautéed chorizo. No filter needed.

This is why I love cooking with chorizo — that deep, vibrant color coats every single bean. It’s the kind of flavor you can see.

Simple setup with vintage vibes. We used our everyday china, and this indigo cloth I always come back to. It makes any dinner feel considered. This isn’t vintage, but it’s a beautiful tablecloth.

I love this step — peeling off those blistered skins feels like unwrapping something special. You know what’s coming next.

Carnitas doing their thing — slow-cooked, then crisping in their own fat. I always forget how simple this is until I make it again.

Melty Queso Oaxaca, roasted chiles, a drizzle of olive oil, and sea salt. I could’ve made a whole meal out of just these.

My kind of mise en place. Garlic, onions, pineapple, serranos, and the scribbled plan that kept it all (mostly) together.

I like a dinner table that looks lived in before anyone even sits down. We used our everyday china, some vintage flatware, and that blue-and-white tablecloth that always makes things feel just a little more styled. I added black candlesticks — a little mood, no centerpiece fuss.

TABLETOP + OUTFITS

This section is for paid subscribers — including photos, styling notes, and the outfit that felt just right for a night like this.