You probably know a woman (or more likely, several) who can’t relax when you invite them over—they are always offering to bring something,to help serve or wash dishes. They can’t sit too long, uncomfortable without a task. These women have internalized the notion that this is simply what it means to be an acceptable guest or member of society: to make sure our presence is not a burden, to earn or justify our enjoyment. I am often this woman—much more often than I’d like. As the founder of a culinary event company in Nashville, Juniper Green, I am usually on the side of hosting, helping to orchestrate beautiful moments in other people’s lives. Under the right circumstances, it actually brings me enormous joy and a sense of purpose.
In the best cases, I can follow my intuition, gain the trust of my clients and their guests, and help create what one of my touchstones in this industry, Priya Parker, calls “a temporary alternative world.” Whether personally or professionally, I never feel more accomplished as a host than when I can coax a guest into relaxing into themselves, feeling present in their bodies, and allowing me to pour into them. I watch their shoulders loosen, their smile widen, their eyes close when they take a bite of something delicious.
This story is from the Summer 2024 edition of The Local Palate.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Summer 2024 edition of The Local Palate.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Dinner Party Dining
This Charleston restaurant takes a new approach to the chef's tasting menu
Las Islas Bonitas
Author and documentarian Von Diaz celebrates the traditional cooking techniques of tropical islands
Well-Versed
Lenoir in Austin serves up cocktails made mostly without liquor
Core of the Matter
Peeling back the layers of history gives this Mississippi café owner his purpose
Port Side
Find neighborhood charm, nautical history, and an artistic streak in Norfolk, Virginia
Chasing Pleasure in Portugal
Called across the sea, a consummate host considers her true calling
Smoke Signals
The next generation takes over Benton’s
Two Scoops of Nostalgia
This popular ice cream flavor at Crank Boom tastes like the real thing
WHY AREN'T WE EATING MORE WILD-CAUGHT SHRIMP?
Americans are eating more shrimp than ever, up to 5 pounds per capita per year—but it’s not the shrimp most of them think they’re eating
a better bean
Why we’re up for a new take on butter beans