by Laura Schreffler
October 16, 2018
As the weather gets colder and the holidays approach, so does the need for holiday parties… and we could all benefit from learning how to throw a fabulous seasonal bash, no? Cue Bonnae Gokson, an international style icon and the founder of Ms. B’s Cakery, SEVVA—one of Hong Kong’s most recognized destination restaurants—and C’est La B Cakery in Hong Kong. This Asian socialite also has the additional pedigree of being part of the luxury fashion scene for a long time working at Chanel, Prada, and with her sister, Joyce Ma of Joyce Boutique.
This month, on October 24, Gokson is preparing to release her second coffee table book, entitled “Weddings, Butterflies & The Sweetest Dreams.” This couture-oriented publication will inspire brides-to-be, wedding professionals, and everyone interested in the intersection of fashion, beauty and design. The book will take readers on an emotional, multicultural journey of real weddings around the world, feeding their imagination through exquisite imagery, creative brilliance and a celebration of love in all its forms. Bonnae sets the scene for the most incredible wedding one can dream of, be it in a rustic barn, a palatial Indian nuptial celebration in vibrant colors worthy of a maharani, or a traditional Chinese ritual festooned in red, inspiring readers to embark on the most important day of their lives as they create memories that will last a lifetime. The book—which seamlessly blends art, parties and fashion—also includes a foreword written by Vera Wang and Iris Apfel, both dear friends of this international hostess with mostess.
Though her forte is weddings, Gokson is adept at throwing any and all types of fetes, which is why we simply had to get her tips on how to throw the ultimate holiday bash. Get ready: It’s time to take notes!
5. When picking the menu, I think it’s important to have the meal as balanced as possible. I change up my menu options for almost every party, but my favorites are:
6. A little something for guests to take home is always nice. I have given little containers of my homemade strawberry and rose petal jam or ginger marmalade in the past, or even tea leaves in nice packaging. I’ve even giving out a CD of a compilation of the music that was played during dinner, which I find my friends seem to love.
7. The flowers I pick for a dinner change seasonally, but my favorites are peonies, peacock tulips orchids, anemones, etc. Having an interesting selection of vases is important. If I use transparent glass vases, I add a drop of food coloring to compliment the flowers. By the time all the candles and votives are placed, the table is glowing and looks stunning.
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