The founder and creative mind behind Valerie Confections, Valerie Gordon, recently set a stunning Thanksgiving spread with her favorite pieces from Year & Day. Get the inside scoop on how she approaches hosting, and keeps a level head during such a hectic timing of year.
Tell us a little bit about yourself.
I’m a 53 YO mother, chef and entrepreneur. I was born and raised in San Francisco to a mixed family with Chinese and Jewish-American parents. My culinary journey launched at age 7 when I started baking after school. From a very early age I knew that food is my love language, if you’re my neighbor it’s likely many pies and meals have landed on your doorstep! My company, Valerie Confections, was founded in 2004 with my husband, Stan.
Do you have a favorite confection?
Almond fleur de sel toffee! It was the first product at valerie confections and remains my favorite.
How do you cultivate creativity in your daily life?
I try to stay receptive to stimulus around me, from music, to aromas, to the tiles on walls. Creativity can be found everywhere if you’re receptive to it.
What is inspiring you this holiday season?
My gift guide! I’m so excited to launch my first gift guide featuring brands and products I adore.
This time of year must be so busy for you! What do you do to stay grounded and enjoy the season?
Oy, it really is intense, I always call it chocolate armageddon. I stay true to my exercise routine as a non-negotiable in my schedule; it definitely offsets the stress of the season.
What is your hosting philosophy or style?
Controlled chaos. Have fun! Remember that guests are not going to your home to judge you; they are grateful for the invitation. Embrace the unexpected and allow guests to participate. They brought a surprise dish? Great, add it to the table. Let the gathering flow with ease…
How do you approach creating the menu for a dinner party? What does your process look like?
Oh, I do like a theme… Sunday roast, Easter brunch, sushi feast, so I suppose that’s the framework, and then I break it down. I’m big on nibbles for when people arrive—folks like to do something with their hands, so a complimentary nosh to the theme would be found in small bowls around the conversation areas. It might be potato chips at a BBQ gathering or freshly shucked peas in the spring. No matter what the theme is, I let the farmer’s market guide the final menu, so until I arrive at the market, my menu is a rough sketch.
Tell us more about the Year & Day pieces you chose for this gorgeous tablescape.
Plum glory! Wow, does this color complement food. During fall and winter, I can’t get enough hearty salads with chicories and fruits like persimmon and apple. The oval low serving bowl is absolute perfection for a fall salad. The serving platter for desserts has a proportion that allows for a bit of decor surrounding the desserts. Love that. I’m a big advocate for oven-to-table pieces in my entertaining arsenal; the rectangular baker is perfection. Any bread pudding, gratin, or casual cake is heaven in this vessel. And gold—more gold, please! I’m in love, gushing with joy over the matte gold pie/cake servers and serving fork and spoon. The glint of luxury metallics is everything I want on a holiday table.
Any advice for hosts this holiday season?
Get dressed one hour before the first guest arrives—someone always shows up 5 minutes early… never me! But someone does. Don’t get caught off guard here; it will affect your experience. Get yourself ready early. If food still needs plating, that’s cool—just don’t be in your robe when those timely guests land on your doorstep.
Rapid fire:
To place card or not to place card? Place card
Pre-plated or family style? Family style
Best napkin fold? Mid knot, no fold
Batched cocktail or bartender? BOTH!
Shaken or stirred? Stirred
Turkey or chicken? Turkey
Red or white? Red
Dishes the night of, or the morning after? Night of, always.
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