Event planner Michelle Rago, founder of Michelle Rago Destinations, has spent over two decades creating unforgettable events for A-list clients—including Brooklyn Beckham and Nicola Peltz—bringing her signature touch to venues around the globe. Her foray in the industry was with flowers. She opened a Manhattan floral studio and gained recognition in Martha Stewart Weddings. While the party planning professional is known for her grand celebrations, she shared some advice with us on how to bring the same impressive vibe to your own home.
The holidays are quickly approaching. How do you prepare for the busy holiday season?
I like to do as much ahead of the holidays as possible to make it enjoyable. I keep four lists going in a dedicated notebook—menus, décor, attendees, and special touches, which I keep revisiting. I like to start with choosing the main course first—and build out from there—as it informs all the other flavor profiles for the meal. By choosing the menu ahead, I can focus on the table setting, décor, and special touches.
How do you create ambiance at a party?
Obviously, music and lighting are the through line. My grandparents were both musicians and I’m convinced they used the piano as a babysitter to help focus my energy as a kid. I travel for a living, so creating playlists throughout the year helps keep me sane. If space allows, live musicians take any party to another level but should be booked in advance. If you don’t have a piano, it’s easy to rent one. One of my party tricks is to have a pianist play a mix of Christmas carols or songs from the Great American Songbook after dinner.
I also keep a bin of picture frames that I pull out for the holidays to pop in my favorite pictures from good times spent over the year with the guests who are in attendance. I place the frames in the powder room, on the bars or on the bedside tables if they are sleeping over. Friends and family are delighted to be reminded of times well spent, which is a great ice breaker.
What is the ideal lighting scenario for a dinner party?
One of my splurges when I decorated my home was lighting. My approach to lighting a room is that there should always be three levels of light: Soft textured lighting from above, a level of lighting mid-height (such as candelabras), and then a layer of light on the table (which can be small lamps, but typically tons of candles).
How do you use color in a holiday tablescape?
The use of color is all about balance, contrast, and emphasis. If your home is neutral, you can either lean into it by using colors and patterns to make a strong design statement. Or, you can take a more minimalist approach and go all white with candlelight and sparkle leading the charge.
Where do you source your tableware?
I love to mix old and new when it comes to glasses, plates and serving vessels. I annually display my favorite pieces inherited from my mother and grandmother. For glassware, my go-to’s are Juliska, Claresco, and William Yoward.
Fiona Finds, my favorite tableware shop, is based in London. I love the Montagna collection by Molecot, Alodia by Royal Limoges, and my absolute favorite are the mushroom dinner plates by Pinto.
You have a background in florals. How do you approach event florals?
Flowers were my original entrée into this business, and I adore them. I used to take my allowance as a kid and march straight to the local florist in my hometown of Princeton and agonize over which blooms I could afford. Not much has changed in the present day. I think of flowers as jewelry to an outfit.
I focus on what I call “show flowers” such as amaryllis, orchids, or tulips. I typically start decorating the table mid-week so that I can keep fussing with it.
I prefer a mix of arrangements down the center of the table. Single flower notes serve as the anchor with a smattering of smaller vases with smaller vases of mixed blooms.
Do you have any helpful hints to share when it comes to creating arrangements?
If you’re new to arranging, don’t overcomplicate it with too many varieties for flowers. As a rule of thumb, I would stick to up to three types of flowers in varying sizes. Keep floral tape on hand so you can make a grid on the top of the vase. This helps to make sure you don’t use too much product and that your final arrangement looks balanced. I also like to keep a lazy Susan underneath so I can critique my final composition with ease.
What is your go-to flower?
For me, the queen of the Christmas flower is the amaryllis! In particular, red-and-white-striped amaryllis with both single and double blooms are showstoppers, both potted and cut. Keep in mind they can take a few days to completely open so it’s important to order them in advance.
How do you go about developing a menu for the holidays?
I start thinking about the holidays in August, not because I am not crazy but because food and entertaining are my passion. I have a dedicated cookbook library which allows me to tag recipe ideas at my leisure as I run up to the holidays with a glass of wine in hand.
When it comes to menu planning, I like a classic approach with a bit of whimsy. I alternate between a plated meal and setting out a buffet. When I do a buffet, I still like to do a few plated courses which I feel elevates the meal.
Typically, I serve a cold amuse-bouche, followed by soup, a warm appetizer, a plated main entrée paired with vegetables and potatoes. After the main course, salad is served, followed by dessert and cheese. All paired with wonderful wines. So much of the cooking can be done in advance and keeping in mind portion size on the starters and salad makes it less overwhelming.
Can you share an example?
The amuse-bouche can be a single blini with caviar, followed by asparagus soup with a dollop of cream. I adore brandade de morue served with garlicky bread. I think this year I will do prime rib with horseradish cream. I like to serve the sides family style so the dishes can be passed around. Once the salads are complete it’s onto the grand finale!
I don’t bake, but through friends, family, and bakeries, I always have a glorious selection of pies, cakes, and cookies. But my secret weapon is the cheese humidor. I am a cheese enthusiast and presenting artisanal cheeses in this traditional European manner is unique, aromatic, and always a crowd pleaser! There is always an audible gasp when I place it on the table, flip open the door and the aroma of the cheeses fills the air!
How do you approach the drink offerings?
I love gobs of Champagne and my preferred brands are Krug and Ruinart. I also love Via Carota’s pre-bottled craft cocktails. I don’t always have the time to mix drinks when the evening is in full swing, so this relieves the pressure. Not only are they delicious but the bottles are beautiful.
How can hosts/hostess ensure a memorable event?
I grew up with my mother making a special outfit for each holiday, so I love to find a hostess outfit and apron I feel good in. As far as I am concerned, the hostess can never be overdressed!
I believe in easy access to bars, wine, and champagne. I tuck ice buckets through the spaces so guests can easily refill their glass while socializing. I also tend to fill the scullery sink with ice and set large-format bottles there—visually striking and practical.
I suggest a mix of hors d’oeuvres, both passed and staged, on the kitchen island on a collection of serving trays and pedestals I have acquired from all over the world. For a bit of fun, I also like to pull hors d’oeuvres straight out of the oven on trays and have someone pass them directly to guests.
Aside from styling a thoughtful table—I think a lot about the seating and special toasts. I feel it’s important to acknowledge each and every guest and why they are sharing your holiday table.