has always believed that hosting is less about perfection and more about creating space for connection鈥攁n idea that feels especially meaningful during the holidays, when kitchens fill with family, friends, and the rituals that make this season shine. It鈥檚 a philosophy that sits at the heart of . Best known as the food and wine expert on the Emmy Award鈥搘inning Netflix series Queer Eye, Antoni鈥檚 love of cooking began long before television, growing up in a Polish household where holiday meals and family traditions shaped his intuitive, ingredient-driven style.
Now, as people everywhere prepare to open their homes for the most host-heavy time of the year, Antoni is partnering with KitchenAid to help us rethink what gathering can look like. is all about thoughtful design, smart tools, and creating a kitchen that works as beautifully as it feels鈥攕o anyone can welcome guests with confidence. In our conversation, Antoni shares how his early family cooking inspired him, why KitchenAid appliances are essential to the way he entertains today, and how the right setup鈥攂oth physical flow and emotional ease鈥攃an transform a holiday gathering into a moment worth savoring.
What about the 鈥淩oom to Host鈥� concept immediately resonated with you?
For a lot of New Yorkers, entertaining can be challenging with limited space. I love that this initiative/activation makes it possible for guests/winners to host their own dinners.
How did you first become involved with KitchenAid and this idea of bringing people together around the kitchen?
Firstly, I鈥檝e been a fan of KitchenAid since I started cooking. They鈥檝e always been able to marry form and function seamlessly in all their products. It鈥檚 a brand synonymous with excellence. What really drew me in to Room to Host was encouraging and putting a spotlight on connecting with food. This has been my mantra not only in my career but something I鈥檝e resonated strongly with since I was a kid. Food is important, but the human bonds and rituals we form around it are the memories we hold on to for a lifetime.
How has your idea of 鈥榟osting鈥� evolved, especially as people gather around the table to celebrate and connect?
Hosting can mean so many different things, but to me, it鈥檚 an opportunity to connect with my New York friends after months of travel or spend time with family during the holidays. It can be anything from a cocktail hour with snacks or a full multi-course meal. It鈥檚 all an opportunity to create memories and connections.
and listen to his advice for hosting your next dinner party.
听
Your Personal Hosting Philosophy
You鈥檝e spoken before about cooking being a way to connect with others. How has your philosophy of hosting evolved as your career has grown?
Hosting for me is now a luxury with all of the travel that comes with work, so it鈥檚 something that has become more of a rarity, but in turn something I have learned to cherish more deeply as a result. In terms of the experience itself, I鈥檝e loosened the reins on stressing myself out unnecessarily, as my philosophy on cooking has shifted to focusing on fewer ingredients with more focus on technique.
What are the three most essential elements of a great hosted meal in your kitchen? (e.g., ambience, pantry staples, flow)
There should always be a snack available right as guests arrive. It can be a goat cheese onion tart or as simple as food olives, aged parm, and some great sourdough and butter.
Second is music and lighting. It can鈥檛 be too snoozy but also not too loud or chaotic.
Third is the drink offerings. While I keep it simple, these past few years more friends have either abstained or have been limiting their alcohol consumption, so I try to have interesting mocktail options like flavored syrups or bitters.
If you were hosting a dinner for friends right听now in this 鈥淩oom to Host鈥� spirit 鈥� what would be on the menu, and how would you set the tone?
It鈥檚 getting colder in New York, so maybe a bitter greens and citrus salad with a simple vinaigrette
I mentioned onion tarts earlier, so now that鈥檚 on my mind. Maybe a caramelized onion as well as a tomato version with some crispy prosciutto.
For the main course I鈥檓 all about make ahead, so a nice coq at Riesling or boeuf bourguignon (Bourdain鈥檚 recipe eliminates soaking the beef in wine overnight and tastes just as good if not better) with a sourdough loaf and Bordier butter.
The KitchenAid 鈥淩oom to Host鈥�
Room to Host invites people to 鈥渕ake a meal for friends in their kitchen.鈥� How do you translate that in practice 鈥� how do you turn a regular kitchen into a gathering place?
Share what you鈥檙e making with your guests and involve them in the process. I like to think people enjoy learning things and can take some knowledge or tips home with them
KitchenAid is showcasing its appliance suite (the new major appliance line). How do the tools shape the experience of hosting for you? Do you have a 鈥済o to鈥� appliance from KitchenAid that you rely on?
My stand mixer might be my oldest piece, although I鈥檓 a huge fan of their utensils, such great quality and durability. In terms of appliances, I was particularly struck by the gorgeous juniper finish fridge with copper hardware.
What are your tips for someone’s first 鈥淩oom to Host鈥� event feel polished, yet relaxed and true to the brand鈥檚 鈥渦nbuttoned luxury / no stuffiness鈥� vibe?
Keep it simple, make the thing you鈥檝e made a hundred times, and ask for help.
Memories, Inspiration & Challenges
Can you share a memorable hosting experience 鈥� good or awkward 鈥� that taught you something about inviting friends into your space?
It鈥檚 less specific and more of an observation, but revolving everything around the kitchen has become a mainstay because I realize guests are often curious about what鈥檚 being made and how, so I keep them close while I finish preparing dishes.
What鈥檚 the biggest myth you hear about hosting (or being the 鈥渉ost鈥�) that you鈥檇 like to bust today?
Honestly, can鈥檛 think of one!
When you鈥檙e cooking for a larger group (say 10-12 guests) how do you manage the stress 鈥� especially given your comment about nerves when cooking for new people.
Prepare as much ahead as you can or have your elements for a salad ready to combine, which will save you time washing, chopping and peeling. Especially washing, let those greens dry out after a rinse, and back in the fridge so they can stay crispy for your salad.
Looking Ahead & Advice
Do you see any shifts in how people host post-pandemic (or in this moment)? What do you think the future of 鈥済athering鈥� looks like from your kitchen?
I think we will always gravitate towards connection, and food, arguably being the most universal. I see gatherings as evergreen and here to stay
For someone watching the campaign and thinking 鈥淚鈥檇 love to host but I鈥檓 intimidated鈥� 鈥� what鈥檚 your starter hosting plan you鈥檇 recommend?
Keep it simple! Make a one-pot situation with a salad, good sourdough, and butter. You don鈥檛 need much else. Rustic cooking is unintimidating in nature, and the food you serve should be a reflection of you and the intention you have in hosting and preparing a meal.
Finally: What are you personally looking forward to with Room to Host鈥� what do you hope the participants walk away with after sharing a meal with friends?
I’m always excited about finding new ways of encouraging people to connect through food, and Room to Host does just that.
Rapid-Fire / Fun Wrap-up
Host or be hosted?
Host
Crowd favourite dish you鈥檒l always fall back on.
My dark chocolate and Guinness chili with all the fixings.
One appliance in your kitchen you couldn鈥檛 live without.
In this enriching new edition of the classic code of 91传媒 law, readers can delve deeply into the mind of Maimonides, from his analysis of the commandments to the controversies that have accompanied his writings, offering a window into the wisdom of one of our tradition鈥檚 preeminent thinkers.
The Culture Club singer shared a new song, 鈥淲e Will Dance Again,鈥� while calling out fellow musicians鈥� 鈥渟elective memories鈥� and 鈥渕outhing like sheep.鈥�
We didn鈥檛 think that we were living in a 鈥淕olden Age,鈥� because it did not occur to us that what we were experiencing was only a temporary respite from centuries of animosity and intolerance.
Since Israel evacuated Gaza in 2005, the Palestinian population has grown from 1.3 million to 2.1 million. In the West Bank, it has grown from 2.4 million to 3.4 million. If the Israelis were hellbent on committing genocide, it鈥檚 one of the most epic failures in military history.
From Trump鈥檚 standpoint, the nuclear issue has been overtaken by the bedeviling problem of the Strait of Hormuz. What Trump sees now in Iran is a mess, not a victory.
The world鈥檚 fanatical fixation with a group that is less that 0.2 percent of the world鈥檚 population has crossed the boundaries of moral vocabulary and into creepiness.
It鈥檇 be one thing if Mamdani were a lowly Israelophobe with a few hundred followers. But he鈥檚 not. He鈥檚 mayor of the city with the world鈥檚 largest 91传媒 population.
For the director/artist, creating images inspired by Torah is a way of engaging with the stories, ideas and interpretations that have shaped 91传媒 life for thousands of years.
More news and opinions than at a Shabbat dinner, right in your inbox.
Chef Antoni Porowski on Holiday Hosting and 碍颈迟肠丑别苍础颈诲鈥檚 鈥淩oom to Host鈥�
Lisa Ellen Niver
has always believed that hosting is less about perfection and more about creating space for connection鈥攁n idea that feels especially meaningful during the holidays, when kitchens fill with family, friends, and the rituals that make this season shine. It鈥檚 a philosophy that sits at the heart of . Best known as the food and wine expert on the Emmy Award鈥搘inning Netflix series Queer Eye, Antoni鈥檚 love of cooking began long before television, growing up in a Polish household where holiday meals and family traditions shaped his intuitive, ingredient-driven style.
Now, as people everywhere prepare to open their homes for the most host-heavy time of the year, Antoni is partnering with KitchenAid to help us rethink what gathering can look like. is all about thoughtful design, smart tools, and creating a kitchen that works as beautifully as it feels鈥攕o anyone can welcome guests with confidence. In our conversation, Antoni shares how his early family cooking inspired him, why KitchenAid appliances are essential to the way he entertains today, and how the right setup鈥攂oth physical flow and emotional ease鈥攃an transform a holiday gathering into a moment worth savoring.
What about the 鈥淩oom to Host鈥� concept immediately resonated with you?
For a lot of New Yorkers, entertaining can be challenging with limited space. I love that this initiative/activation makes it possible for guests/winners to host their own dinners.
How did you first become involved with KitchenAid and this idea of bringing people together around the kitchen?
Firstly, I鈥檝e been a fan of KitchenAid since I started cooking. They鈥檝e always been able to marry form and function seamlessly in all their products. It鈥檚 a brand synonymous with excellence. What really drew me in to Room to Host was encouraging and putting a spotlight on connecting with food. This has been my mantra not only in my career but something I鈥檝e resonated strongly with since I was a kid. Food is important, but the human bonds and rituals we form around it are the memories we hold on to for a lifetime.
How has your idea of 鈥榟osting鈥� evolved, especially as people gather around the table to celebrate and connect?
Hosting can mean so many different things, but to me, it鈥檚 an opportunity to connect with my New York friends after months of travel or spend time with family during the holidays. It can be anything from a cocktail hour with snacks or a full multi-course meal. It鈥檚 all an opportunity to create memories and connections.
and listen to his advice for hosting your next dinner party.
Your Personal Hosting Philosophy
You鈥檝e spoken before about cooking being a way to connect with others. How has your philosophy of hosting evolved as your career has grown?
Hosting for me is now a luxury with all of the travel that comes with work, so it鈥檚 something that has become more of a rarity, but in turn something I have learned to cherish more deeply as a result. In terms of the experience itself, I鈥檝e loosened the reins on stressing myself out unnecessarily, as my philosophy on cooking has shifted to focusing on fewer ingredients with more focus on technique.
What are the three most essential elements of a great hosted meal in your kitchen? (e.g., ambience, pantry staples, flow)
There should always be a snack available right as guests arrive. It can be a goat cheese onion tart or as simple as food olives, aged parm, and some great sourdough and butter.
Second is music and lighting. It can鈥檛 be too snoozy but also not too loud or chaotic.
Third is the drink offerings. While I keep it simple, these past few years more friends have either abstained or have been limiting their alcohol consumption, so I try to have interesting mocktail options like flavored syrups or bitters.
If you were hosting a dinner for friends right听now in this 鈥淩oom to Host鈥� spirit 鈥� what would be on the menu, and how would you set the tone?
It鈥檚 getting colder in New York, so maybe a bitter greens and citrus salad with a simple vinaigrette
I mentioned onion tarts earlier, so now that鈥檚 on my mind. Maybe a caramelized onion as well as a tomato version with some crispy prosciutto.
For the main course I鈥檓 all about make ahead, so a nice coq at Riesling or boeuf bourguignon (Bourdain鈥檚 recipe eliminates soaking the beef in wine overnight and tastes just as good if not better) with a sourdough loaf and Bordier butter.
The KitchenAid 鈥淩oom to Host鈥�
Room to Host invites people to 鈥渕ake a meal for friends in their kitchen.鈥� How do you translate that in practice 鈥� how do you turn a regular kitchen into a gathering place?
Share what you鈥檙e making with your guests and involve them in the process. I like to think people enjoy learning things and can take some knowledge or tips home with them
KitchenAid is showcasing its appliance suite (the new major appliance line). How do the tools shape the experience of hosting for you? Do you have a 鈥済o to鈥� appliance from KitchenAid that you rely on?
My stand mixer might be my oldest piece, although I鈥檓 a huge fan of their utensils, such great quality and durability. In terms of appliances, I was particularly struck by the gorgeous juniper finish fridge with copper hardware.
What are your tips for someone’s first 鈥淩oom to Host鈥� event feel polished, yet relaxed and true to the brand鈥檚 鈥渦nbuttoned luxury / no stuffiness鈥� vibe?
Keep it simple, make the thing you鈥檝e made a hundred times, and ask for help.
Memories, Inspiration & Challenges
Can you share a memorable hosting experience 鈥� good or awkward 鈥� that taught you something about inviting friends into your space?
It鈥檚 less specific and more of an observation, but revolving everything around the kitchen has become a mainstay because I realize guests are often curious about what鈥檚 being made and how, so I keep them close while I finish preparing dishes.
What鈥檚 the biggest myth you hear about hosting (or being the 鈥渉ost鈥�) that you鈥檇 like to bust today?
Honestly, can鈥檛 think of one!
When you鈥檙e cooking for a larger group (say 10-12 guests) how do you manage the stress 鈥� especially given your comment about nerves when cooking for new people.
Prepare as much ahead as you can or have your elements for a salad ready to combine, which will save you time washing, chopping and peeling. Especially washing, let those greens dry out after a rinse, and back in the fridge so they can stay crispy for your salad.
Looking Ahead & Advice
Do you see any shifts in how people host post-pandemic (or in this moment)? What do you think the future of 鈥済athering鈥� looks like from your kitchen?
I think we will always gravitate towards connection, and food, arguably being the most universal. I see gatherings as evergreen and here to stay
For someone watching the campaign and thinking 鈥淚鈥檇 love to host but I鈥檓 intimidated鈥� 鈥� what鈥檚 your starter hosting plan you鈥檇 recommend?
Keep it simple! Make a one-pot situation with a salad, good sourdough, and butter. You don鈥檛 need much else. Rustic cooking is unintimidating in nature, and the food you serve should be a reflection of you and the intention you have in hosting and preparing a meal.
Finally: What are you personally looking forward to with Room to Host鈥� what do you hope the participants walk away with after sharing a meal with friends?
I’m always excited about finding new ways of encouraging people to connect through food, and Room to Host does just that.
Rapid-Fire / Fun Wrap-up
Host or be hosted?
Host
Crowd favourite dish you鈥檒l always fall back on.
My dark chocolate and Guinness chili with all the fixings.
One appliance in your kitchen you couldn鈥檛 live without.
My fridge!
:
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