“Whatever I’m hosting, it’s seldom low-key,” says Emma Harding. The Re: Agency co-founder is a pro at entertaining: From summertime suppers by the fire pit in her home in Upstate New York to simple game nights, her gatherings are always thoughtful, with an element of the unexpected. (That summer barbecue? It featured steak tartare served on individual trays with a personal cocktail side table for each guest.) So when it came time for Guy Fawkes Night—a.k.a. Bonfire Night, a favorite British tradition of Harding’s—she knew she had to go all out.
The annual event has become her biggest hosting night: “There’s a novelty to it here which I love; bringing a touch of British eccentricity to our American friends and neighbors,” she explains. It all takes place outside, in the fields by her house. No electricity, no running water, just open space; a blank canvas for her creativity. A winding trail of tiki torches ushers guests to the main attraction, an oversized bonfire set by tables piled high with silver platters of food.
“This year, the bar was served out of the back of my most cherished 1983 baby blue Chevrolet,” says Harding. Typically, the fire is built by her husband, and the grazing table follows a theme. This time, that theme was fondue: a large silver pot surrounded by all the trimmings, including skewers of baby potatoes and a black-and-white checkerboard focaccia that doubled as decor. The night closed with a pyramid of tiramisu-filled coupes and sparklers, a fitting ending of comfort food, elevated details, and a touch of (safely contained) pyrotechnics.
Ahead, go behind the scenes of Harding’s annual Bonfire Night and shop her table for your own cozy fête.
Photography by Kelsey Cherry
Set the Scene
“I always start with the tablecloth—that sets the tone. I like to buy fabric by the yard for tablecloths. Etsy is a good place for this. For this particular evening, I knew I wanted a velvet, so I searched online and found this slate blue option from CV Linens, which is technically faux velvet, but it’s washable which is another factor to consider when serving food! You don’t want to be dry-cleaning yards and yards of tablelcoths. From there, I layer depending on the color palette. With blues, I go more modern: stainless steel, glass, clean lines.”
Photography by Kelsey Cherry
The Hosting Outfit
“My rule is: Do as much prep as possible in advance, so your outfit doesn’t have to be dictated by practicality. For Bonfire Night this year, I wore Marfa Stance, an English luxury outerwear brand that’s both practical and gorgeous. It felt fitting—warm enough for the fields, but still polished.”
Tabletop Heroes
“I have so many favorites. Porta for linens and barware, Toast for artisan craft pieces and hand-painted bowls from around the world. For this, I layered stainless steel fondue sets and antique silver. The idea was for everything to sparkle. The cigarette cups are exactly that—a chic little perch to stash cigarettes on the bar. And, because the whole evening was very much a ‘help yourself’ affair, I corralled all the silverware into gleaming silver cups so guests could grab whatever they needed as they floated by.”
Photography by Angela Pham
Photography by Angela Pham
What’s on the Menu
“I love hosting but I don’t love cooking. Presentation is key. I’ll make something simple look special: endive leaves stuffed with lavender goat cheese from the farmers market, topped with dill and arranged elegantly; or radicchio leaves fanned in a martini glass with blue cheese dip. Hosting should feel playful. I filled serving shells with tiny crudité bites: each one lined with a fava bean dip, then piled with radicchio, mini cucumbers, and fronds of fresh dill.”
Cocktail Hour
“This is where I have the most fun. Bars can be so ugly—all those mismatched bottles—so I try to make them look intentional. Whether it’s throwing a tablecloth over the back of my Gator to make an outdoor bar in the summer, or turning a wheelbarrow into an ice bucket, creativity goes a long way. For larger parties, I hire a bartender. It’s worth every penny. This year, I worked with Upstate mixologist Patrick Mullins, who created beautiful, seasonal cocktails: a burnt maple and pear old fashioned, a bubbly hibiscus-mezcal number, and a white negroni. Great cocktails make the night.”