Jennifer Gilbert
President & Chief Visionary Officer, Save the Date
What inspired you to become a leader within the event industry?
I have always believed in being passionate about whatever you do, and then the money will follow. I just knew I had to be around people celebrating and enjoying the moment, so I founded Save the Date, an event planning business. We have produced over $25 million in events because we are passionate about what we do and keep developing new ways to make our industry more efficient and creative.
What do you consider a perfect New York night out?
As an event planner I spent years and years going out every night. It was clubs, restaurants, dancing on tables (in my younger years); now I still love a great meal, but I like smaller, less established, secret places. I enjoy finding the next best restaurant, before anyone's ever heard of it. I still love to dance, and anywhere that has great music can keep me out later than I'd ever expect.
How would you describe your entertaining style?
I'm a fan of a casually elegant dinner party that's mainly a big buffet with a formal seated table. I love gorgeous tables and flowers, and the table has to look great—but fun and inviting, never stuffy and outdated. I spend a lot of time thinking about my seating around a dinner table, as it's wonderful to introduce people I think will have a lot in common who may have never met.
How do you serve Xanté?
I like Xanté very cold, served over ice with three slices of lemon squeezed into it. I think it's a great blend of citrus and sweet.
Linnea Johansson
Chef, food journalist & cookbook author
What inspired you to become a leader within the events industry?
When I was 10, I wrote my first "cookbook" and drew little drawings of the recipes, so I think I have always known what direction I wanted my career to head. Today, getting to work with putting together food articles for ELLE magazine and creating cookbooks, I can honestly say I love what I do.
What are some of your favorite places in New York?
I am a downtown girl and always enjoy trying all the new places that pop up, but of course there are some classics that I can't go without. Abe & Arthur's is Meatpacking's one-stop-shop; a great restaurant with a downstairs lounge called SL. Balthazar, the soho classic restraurant with French cuisine and amazing bar chefs, has been a staple of mine for years.
How do you like to enjoy Xanté?
I made frozen Xanté shots for a dinner party and they were a smashing hit! I served them up after dinner as a palate cleanser.
Linnea's Frozen Xanté Shots
Add 1 part Xanté, 1 part lemon juice, 1 part champagne and a little zest into an ice pop mold. Freeze and enjoy!
