SFERRA: What is your advice for a successful spring gathering?

MARK ADDISON: My top entertaining rule is my 50/50 rule. First, plan your event with at least 50% tried-and-true recipes and decorations. Practice new recipes and elements ahead of time.

Second, aim to execute 50% of your party plan days and even weeks before your event. Include as much menu preparation and set up as possible. Do not overlook the ice and tasks such as invitations, menu planning, and shopping.

Third, your menu should consistent of 50% room temperature hors d’oeuvres and side dishes that you can prepare in advance. The other half of the menu should be hot or freshly prepared items that you can finish cooking while guests are mingling. Always have a selection of bites out—never leave guests wanting food.

S: Walk us through the inspiration behind your signature Sangria Flora and how this cocktail inspired your SFERRA tablescape.

M: The inspiration for this table was Sangria Flora from my book Cocktail Chameleon. It has a delightful bouquet, not only from the wine and tequila but also from the elderflower liqueur and floral salt rim. I like to get creative with brightly colored and flavor-rich fruits like raspberries, strawberries, sliced red and green grapes, and mandarin oranges. The flower garnish is a lovely finishing touch.

Using SFERRA’s Festival collection, I chose a color palette inspired by the colors of the Sangria Flora—Orchid and Coral were the two primary colors for the dinner napkins and placemats, and I added another layer of Tangerine and Pale Pink dinner napkins to add a peekaboo of color.

I also worked with Italian artist Alessandra Fabre Repetto to custom design the whimsical hand-painted flower napkin rings with colors taken directly from the Festival color chart. The napkin rings twist around the napkins organically, with the yellow and green ginkgo leaves playfully springing out from behind the linens.