Hosting is second nature to Kendall. As Year & Day’s Head of Product and Brand (and a lifelong pizza night enthusiast), she lives for the little details—mood boards, color scheming, and menu planning included. Now, she’s sharing her secrets for the perfect backyard gathering for the whole family.
Tell us a little about yourself. Where are you from? Where did your love of hosting begin?
Hello! I’m Kendall, I’m the Head of Product Development and Brand for Year & Day. I live in Los Angeles with my husband Jackson and two kids, Theo and Violet. I love to cook and entertain so this is really the perfect job for me. Getting to create products that become a part of people’s daily lives and beautiful tablescapes is really special.
I grew up in St. Helena in the Napa Valley. The culture really centers around food and wine and entertaining. So I’ve always been surrounded by it. My mom is an expert host, my stepmom is as well and is a fantastic cook. I learned from the best.
I fell in love with restaurants while I was in college in New York. After school I started cooking more and that’s when my hosting journey began!
Hosting is a creative outlet for me. The whole process is energizing. From the mood boarding, the menu planning, color scheming, food shopping, and flower arranging, I truly love it all. I do sweat the small stuff because I think those details are important. But over the years I think I’ve relaxed a bit when things (inevitably) don’t go as planned. That’s all part of it too. And if the host is feeling relaxed, the guests will be too.
How do you like to spend your summer days?
We’re super lucky that we get to spend a chunk of the summer with my family in Napa which is still my favorite place. A perfect summer day starts with coffee from Oxbow, then a trip to the farmer’s market, playing in the pool with the kids and then cooking an easy meal for friends that we enjoy outside.
How would you describe your summer hosting style?
Laid-back, welcoming, seasonal. A simple white linen tablecloth. Votive candles. Flowers from the garden and an easy grilled menu. Lots of tomatoes. And we always have a “the-more-the-merrier” mentality.
Are you more the spontaneous “come-as-you-are” type or a planner with a menu and mood board?
Yes and. Going into this year my husband and I committed to having people over more, enjoying the backyard space, and creating community with our friends. So sometimes that means a last-minute weeknight let’s grab something to grill and clear out the fridge hang, and sometimes that’s me creating mood boards, going to the flower mart first thing in the morning, and testing every taper candle color combo to make sure it works with the ceramic plate color (being extra is the fun part!). The point is just do it, whichever way works for you.
Any little rituals or go-to moves that help set the vibe fast?
Light a candle, put the music on, offer everyone a drink as soon as they’ve settled. We always have a rotating cast of characters so introduce people early on to get them talking and comfortable.
Do you have any summer traditions when it comes to entertaining—annual cookouts, themed potlucks, s'mores nights?
We host our friends at my mom’s house in Napa for the 4th of July. That has become a really nice tradition that we all look forward to.
Other than that I just like to cook and host as much as possible. I try to take advantage of the slower pace and longer days to test something new in the kitchen. Last year I made salt baked fish with lemon posset for dessert. Both were so fun and surprisingly easy!
Tell us about your pizza nights: do you let everyone make their own, or do you take the lead?
We do a combo. We have some tried and true hits we love to make over and over, then we usually want to try something new or we got some fun produce at the farmers market, and then at the end we let everyone come up with their own creation.
We also love to get the kids involved as much as possible. They’ve taken to waiting on the front porch for our guests to arrive, and of course love to help make the pizza. If they’re picking the toppings they’re more likely to try something new.
What's your dream pizza topping combo? Any controversial opinions on pineapple, anchovies, or dipping sauces?
Right now I am very into pesto with garlic confit and mozz. Potato and rosemary with a white sauce is one we’ve been going back to as well. I do love an anchovy pie with red sauce. It definitely goes last but I don’t mind, more for me!
Any must-haves you swear by for keeping everyone happy (adults and kids alike)?
Pizza :) It’s a hit across all ages.
What’s your first pizza-related memory?
I grew up in St. Helena and there used to be a pizza place called “The Spot” that we would always go to after games. Retro decor with black and white checkered floors, aqua booths, neon pink lighting, and a mean salad bar.
Last-minute gathering. Zero prep. What’s your move?
Get takeout and put it on pretty plates.
The first guest shows up early; what are they helping with, if anything?
Keeping my kids entertained so I can finish setting up.
What’s in everyone’s glass?
Negroni (that we batch ahead of time), fun wine, an assortment of sparkling water, and lemonade or apple juice for the kids.
What’s your pizza night soundtrack?
I usually outsource the soundtrack to friends who have better taste in music than me, but for this I created a little golden hour playlist.
What’s your rule of thumb for getting the appropriate amount of ingredients? Are you making extra for leftovers—and will they be eaten cold, straight out of the fridge?
We always have a lot of leftovers, which I love. I have a fear of running out of food! Guests like to take leftover pizza home with them (cute pizza boxes are next on the to-do list), and hopefully there is cheese for our kids lunches the next day.
Any leftover toppings get thrown into a frittata that I’ll eat the rest of the week.
How do you prep your space for guests? Any special touches to immerse them in the theme?
I try to make sure my house is as tidy as possible, which is a moving target with two young kids. Surfaces need to be clear. Bathrooms are clean and stocked. I really really try to have the dishwasher and trash bins empty (but I fail at this often!). And I’m obsessed with flowers so I’ll have small arrangements throughout the house in addition to the ones on the dining table.
If I’m really going for a theme, I’ll really go for it, so the theme will be everywhere. I threw a Valentine’s party this year and it was an explosion of pink and red. A themed invitation, balloons everywhere, flowers everywhere, heart glasses for everyone to wear. So fun and joyful!
This pizza party didn’t necessarily have a theme, but in my head it was a “Golden Hour” theme. Just to give myself an anchor when I was deciding on colors, music, overall vibe etc. Luckily the natural light played into the theme that night!
How do you know the night was a success?
Everyone leaves later than they planned on. And there’s a new group chat so everyone can stay connected.
What’s the first thing that hits the table? And the last?
First on the table - all the pieces I’m considering to set the tablescape. Last? Dessert—or sometimes one final pour.
What’s the one thing your friends always count on you for when you host?
That I’ll ask them for help with something. The food will be delicious. And they’ll be eating off of pretty plates.
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