Listen, I am not a great cook. I am a great entertainer which means I make everything look pretty and then ensure there's enough wine to make whatever dish I've concocted taste good. It serves me well. When I stick to my wheelhouse, aka plating things and setting the table, I always end up making people happy. Which is all I really care about as a host.

I cannot tell you how much I've learned about this, and also just fundamental things about cooking - like how to use a broiler - from my dear friend Gabi Moskowitz. She has a new book coming out. It's amazing, and SPOILER ALERT, Steve and I are in (possibly only as hand models.) Needless to say I can't wait for it to come out. I'm sure it will be delicious, helpful, and also hilarious.

With this impending excitement, I've been stepping up my own culinary game. First with this (my Michelada tray for my neighborhood's bloody mary brunch.) It's Gabi who taught me I loved low and slow scrambled eggs, with her amazing Creamy French Eggs recipe. It was also Gabi who taught me how freaking adorable I look in a half apron. For all of this, I will be eternally grateful to Gabi (and so so much more.) So go pre-order her book. Love you Gabs.

Meanwhile - place mats, chargersgold flatware, and diptyque candles make even a counter island breakfast feel super lux and fancy.