How do you Hostess? Meet Chief Hostess Meta Adler
Who has had the biggest impact on how you hostess?
Ever since I was a little girl, I have always coveted my grandmother’s sterling silver water goblets. Birthday celebrations and holidays in her formal dining room were not complete without them. They made me feel like a grown-up and oh, so fancy! At Grandmother’s, there was no kids table. We were expected to wear our Sunday’s best, not break the china or the crystal and eat what was served, no complaining. Mydie (short for my dear, she hated being called Granny) was prim and proper. However, on the other end of the table sat my impish Grandfather, Big Lee. Always a kid at heart, with a devilish glint in his eyes, he provided comedic relief at the dinner table. His favorite prank was launching spoons into crystal glasses and teaching us how to play along. Over the years, we broke glasses playing this game all over the country in very fancy restaurants. He was always a generous tipper so we got away with it. This balance of formality and fun has shaped how I hostess, as now, actually a grown-up. While I love all of the traditions of entertaining, I also believe you have to throw a little spice, shake things up a bit, and always have a little twinkle in your eye.
What is your favorite entertaining moment?
I love the outdoors and anything equestrian. I have been lucky to attend events and fox hunts (no foxes are harmed!) through the fabulous people at Lowcountry Hunt. At the first hunt, I attended, we had toasted the morning and hunt with the stirrup cup, a glass of port, and followed the hunt on the Tally-ho wagon. Growing up riding horses and competing in Hunter Jumper shows, it felt great get back in my element and be among fellow equestrians. After the hunt, at the post-fox hunt “breakfast,” (any event following the hunt is always referred to breakfast no matter what time of day it occurs) the champagne corks popped and bloody maries were poured, as riders and guests donned in tweeds, hats and jodhpurs mingled in the center isle of the stables. I was having a lovely conversation with one of the hunt masters and she stated, “I only drink champagne, cosmos, and if I HAVE to a gin martini.” Right then, as her words resonated and I took in the scene going on around me, it hit me, now this is how to throw a party! I have since joined the club, gotten back in the saddle and look forward to riding in my first hunt!
Bar stocked with what?
I admit, I am not a big spirits drinker. I keep my bar stocked with the essentials, Tito’s, Bulleit, Gin, Scotch, & Rum. Brandy, Vermouth, Madeira, and Sherry, which are mostly used for cooking. There is always Aperol, for when I am craving an Aperol Spritz. Silver Julip glasses for Mint Julips and loads of other vintage cocktail glasses I have collected over the years.
My wine collection, however, is a completely different story.
What type of snacks are abundant?
My staples are dishes that friends love and have grown to expect at my parties. Pimento cheese, pickled shrimp, tomato sandwiches, crudités, and loads of dips! I love dips! These dishes were the inspiration to our seasoning blend collection.
How else are you ready to hostess?
Our Hostess Provisions Seasoning Blends, Tomato Sandwich, Pimento Cheese and Pickled Shrimp of course! We specifically created them with the home cook in mind so they can easily whip up these classic Savannah recipes (and so much more) with just a few ingredients in a matter of minutes.
Favorite Food?
A BLT with French fries with a side of mayo and with a glass of champagne.
Favorite Drink?
Wine. All the Wine.
