Dinner guests at Michael Harold and Quinn Peeper’s home on the outskirts of New Orleans’ Garden District won’t be welcomed at the front door.
But that’s only because there is no front door. The 1862-built home that the couple calls their “Swamp Palazzo” was originally a duplex, so side doors serve as entry points to the sumptuously decorated spaces within. Through these doors have walked British aristocrats and Crescent City bureaucrats, far-flung family members and next-door neighbors—all greeted with equal fondness and lavish hospitality.
“I like the anticipation of the event almost as much as the event itself,” says Peeper, who along with Harold has written the new book Classical Shindig about their entertaining experiences. “I like to set the table, get the flowers, polish the silver, and work on seating arrangements.”
The pair’s passion for hosting in a formal but fun style is evident throughout the year, and the book captures every elegant detail—from a Twelfth Night supper to kick off the Carnival season to an autumn tea held on the lushly planted patio. But it is Christmastime when their house literally shines brightest, with Peeper’s collection of gilded ornaments catching the glow from twinkling lights, and antique ribbon-wrapped pomander balls illuminated by tall candles on the dining room table.
“I like doing a sit-down Christmas dinner,” Harold says. “Generally, Christmas parties are stand-up cocktail parties, which are fun, but people tend to really want to sit down and have a nice dinner.”
For one featured feast dubbed their “Lucullan Christmas dinner,” Peeper abandoned the typical red and green color palette and filled the house with shades of orange and turquoise instead—hues that better suited the blues, coppers, and creams of their existing décor. Working with Kerry Moody of New Orleans-based Decorations Lucullus, the couple brought their vision to life with luxurious touches including miniature Fortuny fabric stockings by Rebecca Vizard of B. Viz Design, turquoise-lined Christmas crackers, and Florentine marble-wrapped gifts beneath the tree.
The dining table was set with an array of antique and collected finery, from gold and white Spode china and gold-rimmed crystal glassware to an antique silver jardiniere and plateau for the centerpiece. Calligraphed place cards were tucked into silver Christmas tree holders, and lace-trimmed white napkins were wrapped in silver rings.
On the menu for the Christmas celebration were a variety of family-favorite dishes, including Harold’s traditional Louisiana Creole oyster stew, a beef tenderloin recipe passed down from one of Peeper’s physician colleagues, Peeper’s mother’s cornbread dressing, and old-fashioned peas and pearl onions. The meal’s sweet ending was a longtime favorite chocolate chip pie recipe topped with fresh whipped cream and served on circa-1815 Vieux Paris plates.
The holiday parties don’t stop on December 25 here, as the couple say they also enjoy hosting gatherings in the days after Christmas “when people don’t have as many parties to go to and they’re free,” Harold says. “We also like to entertain on New Year’s night; no one has plans, usually, and I think sometimes they’re a little sad that the holidays are over.”
Indeed, how can one’s mood be anything but jovial with an invitation to this hospitable home in hand? The remaining pages of Classical Shindig serve up an abundance of seasonless get-togethers, including several elaborately themed affairs hosted for a local book club. For a meeting to discuss William Thackeray’s Vanity Fair, Harold and Peeper dished out spicy chicken curry and a 19th-century recipe for punch made with arrack; James Hilton’s Goodbye, Mr. Chips inspired the Anglophile hosts to break out the Union Jacks and coronation memorabilia.
Harold and Peeper are already at work on the sequel to Classical Shindig, which will focus on parties they have hosted at their second home in Pass Christian. The couple purchased their 1940s-built Gulf Coast residence during the pandemic in 2020 and say it was the perfect place to escape much of the chaos at that time. “It has been the greatest thing ever,” Harold says. “It’s an hour and 15 minutes from New Orleans, and we’re away from everything, but we’re only a block from the beach, and it’s just beautiful. The community is terrific, and everyone has been so embracing.”
Since their arrival, the Pass Christian house has already been the site of many celebrations. For Peeper’s mother’s 80th birthday, the couple put on a mermaid-themed party complete with live “mermaids” in the pool and guests wearing sea-inspired costumes. That gathering will have its own chapter in the forthcoming book, which is nearing completion.
Meanwhile, the authors say the reception to the original Classical Shindig has been overwhelming, with old friends reaching out as they learn about its publication and signings taking place across multiple states. With every new connection made, it’s another opportunity for these quintessential entertainers to foster a friendship, and perhaps to spark an idea for another unforgettable gathering.
“I hope our book inspires people to have more dinner parties,” Harold says. “When we invite people into our home, we want them to feel valued and special. That feeling of satisfaction of having good conversation, nice wine, and good food is hard to beat.”
Classical Shindig: Amateur Artistry from the Simple to the Sublime was released by Susan Schadt Press in September. The hardcover entertaining book sells for $60. (Katie, include cover of book)
Hot Shrimp Dip
1 (8-ounce) package cream cheese
1 stick butter
½ cup chopped green onions, white and green parts
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound boiled shrimp, finely chopped
Dash Tabasco sauce
Ritz crackers
Preheat oven to 400 degrees. In a small bowl, microwave cream cheese and butter until just melted. Add green onions, lemon juice, Worcestershire, salt, and pepper. Gently fold in shrimp, and mix with a few dashes of Tabasco sauce. Transfer dip to an ovenproof casserole dish or bowl, and bake for 10 to 15 minutes. Serve hot with Ritz crackers.
Yield: 8-10 servings
Oyster Stew
6 tablespoons butter
½ cup chopped celery
¼ cup chopped scallions
¼ cup chopped parsley
1 tablespoon flour
2 cups warm milk
2 dozen oysters with liquid
1 tablespoon sherry
¼ teaspoon salt
¼ teaspoon white pepper
Dash Worcestershire sauce
Melt butter in a double boiler or heavy saucepot. Add celery, scallions, and parsley, and sauté until tender. Sprinkle in flour and stir for 2 minutes. Add warm milk and stir for 1 minute. Add oysters with their liquid, and simmer just until edges begin to curl. Mix in sherry, salt, pepper, and Worcestershire. Do not let it boil.
Yield: 4 servings
Foolproof Beef Tenderloin
1 whole tenderloin/filet of beef, room temperature
½ teaspoon salt
½ teaspoon pepper
1 stick butter
½ cup olive oil
3 pods garlic, minced
½ cup chopped parsley
1 teaspoon balsamic vinegar
Preheat oven to 500 degrees. Rub filet with salt and pepper on both sides, and place in a roasting pan. In microwave oven, melt butter and olive oil in a bowl but do not brown. There can be parts of soft butter. Add minced garlic, parsley, and vinegar to melted butter, and pour over filet, making sure beef is covered in butter and oil. Bake, uncovered, for 15 minutes for rare meat and 20 minutes for medium rare. Remove filet from oven and place it on a large sheet of aluminum foil. Wrap the whole filet in 1 sheet of foil and repeat the process with 4 sheets of foil. Filet should be completely wrapped in aluminum foil like a torpedo. Let it sit for 45 minutes. When unwrapping filet, save juices for sauce or gravy.
Yield: 8-10 servings
Chocolate Chip Pie
1 (9-inch) pie crust
2 cups sugar
1 cup flour
4 eggs, beaten
2 sticks butter, softened
2 cups chopped pecans
2 (6-ounce) bags chocolate chips
4 teaspoons vanilla
Preheat oven to 375 degrees. Bake pie crust for 8 minutes; let cool. Mix sugar and flour until well combined. Add eggs and beat until mixture is smooth. Add butter, pecans, chocolate chips and vanilla. Mix until a batter is formed. Pour ingredients into crust. Reduce oven temperature to 325 degrees. Bake pie for 45 minutes or until brown.
Yield: 8 servings
Bourbon Slush
2 large tea bags
2 cups boiling water
1 cup sugar
7 cups cold water
2 (6-ounce) cans frozen orange juice
1 (6-ounce) can frozen lemonade
3 cups bourbon
Steep tea bags in 2 cups boiling water; discard tea bags after steeping. Mix prepared tea with remaining ingredients, and place in freezer overnight. Remove from freezer and let thaw for 20 minutes. Crush the ice with a strong spoon or ice pick, and let it turn into a slush before serving.
Yield: 8-12 servings
