![]() What are your favorite purveyors or resources to pick up local produce, provisions, or catering? Could also be Miles Davis Sketches of Spain, or anything Leonard Cohen. Susan Spungen: It’s kind of a joke around here, but I often put on a Carla Bruni Pandora Station, which is a lot of French pop music, and it always sets a nice tone and never gets too loud. Who features heavily on your entertaining playlist? Susan Spungen: Interesting guests who don’t know each other, unusual wines, and preferably a beautiful warm night so we can sit outside. As far as the table goes, we like a natural look, with handmade items, soft textured linens, and mostly neutral colors with plenty of black for punctuation and an occasional burst of color. I always plan my menu carefully and like Coco Chanel, I always take one thing off. I’ve learned over the years that less is more where a menu is concerned. Susan Spungen: I embrace the concept of sprezzatura I want everything to be beautiful and delicious but not seem like I’m trying too hard, in other words, studied nonchalance. Other than that, I always do a job on the outdoor furniture, and get my herbs pots ready for the season. Susan Spungen: I wouldn’t say I routinely clean anything, but my spice drawer needs an overhaul at the moment. What spring cleaning routines do you practice at home? Susan Spungen: Here’s a vegetarian one I put together for my book, Open Kitchen: What does a spring menu look like and taste like for you? Any specific recipes? I used to enjoy a movie and Rowdy Hall, but I haven’t done that in a while! And of course we’re thrilled to have Il Buco al Mare just five minutes away. We take out pretty regularly from Town Line BBQ. BUT I like to sit at the bar at Almond in Bridgehampton and eat oysters, shrimp cocktail, and French fries with chilled white wine. Susan Spungen: I get this question a lot, but most of the time we eat at home. Susan Spungen: Local asparagus with a poached egg and a slice of ham. What recipes do you find yourself making repeatedly this time of year? There’s always something, even in winter. We mix and match our favorite pieces and forage from the yard for flowers/foliage. Susan Spungen: My husband Steve and I collect a lot of beautiful ceramics and we love using them. What are your essentials to setting a festive table at home? ![]() ![]() I also like to walk around my garden and see everything coming to life, especially the peonies. This kicks off my craving for all the spring things to come. Susan Spungen: I look forward to the first day I can nab a bunch of asparagus (or two) from Marilee’s farmstand in Sagaponack. ![]() How do you celebrate the arrival of spring out east? She lives in New York City and East Hampton, NY. Susan is the author of Open Kitchen: Inspired Food for Casual Gatherings, Recipes: A Collection for the Modern Cook, What’s a Hostess to Do?, and Strawberries (a Short Stack Edition) and co-author of the best-selling Martha Stewart’s Hors d’Oeuvres Handbook. Her talents have also been featured on screen, serving as the culinary consultant and food stylist on the major films like Julie & Julia, It’s Complicated, and Eat, Pray, Love. She was the founding food editor at Martha Stewart Living Omnimedia from its inception until 2003. Susan Spungen is a cook, food stylist, recipe developer, and cookbook author. AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us. ![]()
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