The Life of the Party with Larry Scott

How did you get into the party planning, making, creating business?

The family business was the luncheonette business in Manhattan, and I didn’t feel like you could be creative with a tuna fish sandwich. I wanted more. I wanted a glitzier, more glamorous lifestyle, so catering was more glamorous to me and then it just evolved. I started out in the food business and I said, “Oh these people can’t decorate,” so I started to decorate…and I became a storyteller as far as parties go. 

We’re wondering where you get your ideas from. Are you inspired by people, places, and things?

It’s everything, really. If I’m watching a movie, I’ll look at the scenery because history repeats itself. I love art museums. I get inspired by looking through somebody else’s eyes, and through their eyes you see your interpretation of their art and you bring it in together. I think it’s a matter of making your brain an encyclopedia and knowing when to use it. I think everybody’s craft evolves with experience, so at 62 and doing this since I’m 11, there’s a lot in my encyclopedia. 

What was the most extravagant party you’ve ever done…the one that tested you the most?
I think it was my first opportunity when no one would give me the time of day on that level of major party. It was this couple and they walked into my restaurant Larry and the Redhead and said, “You’re the only one who can handle it. Silvercup Studios was just built (where they filmed the Sopranos and all those shows) and we want to take it over, and you have to do the party.” And I created South Beach when nobody even knew what South Beach was. And I spent about $250,000. I had never had that kind of opportunity, and that’s what opened the doors to my life. 

What are the biggest mistakes we make when we’re throwing our own parties at home?

I think the biggest mistake is never having enough food. You can’t be chintzy. I think people make mistakes by just not having enough and not being true to yourself in everything that you do. A lot of these people put so much pressure on themselves to do these little portions or this or that…it’s not warm. Food becomes comfort in so many ways without being comfort food. We all experience it together. I always say, “Food is food, flowers are flowers, it’s how you present it.” You could take a regular steak and present it a certain way and it becomes more popular than a rack of lamb that just didn’t look great. Be who you are.

What are three tips for throwing a party in your house?

Make sure you don’t run out of the basics. You don’t need a full bar you just need a bar most people drink for that time whether it’s tequila, vodka, wine…more is better. The same when it comes to food. You don’t need 82 choices. Know your guests. If you go with the basic you’ll never fall, meaning don’t educate people, give them what they want. Know the crowd you’re entertaining. If you’re having family over, don’t try to be funky because that’s what you want. Try to make them happy because you know what they like. 

Yes or no—pigs in a blanket at every party?

100%. Don’t fuck it up either, meaning just do a pig in a blanket. Don’t try to get creative. Put five of them on a skewer, that’s ok.