Jamie’s Editorial – Musings from the Palace...

It’s Monday. I’m between events. It’s raining outside. I’ve got a hot cup of locally hand-roasted coffee in hand (thanks, Gaston), a few quiet minutes, and a head full of ideas. Between triple-checking timelines for the next weddings, crafting a new set of summer menus, and deciding whether we need 12 or 20 hydrangeas for the carriageway, I figured I’d sit and jot down a few thoughts in case anyone out there is planning something special—a wedding, a birthday, maybe even a team retreat with a little more pizazz. 

Today’s thought: themed parties that don’t feel forced, cookie-cutter, or lifted straight from a Pinterest board.

Specifically? That endlessly popular Tuscan garden vibe—and why maybe it’s time we gave it a little Peloponnesean twist.

Tuscany, Step Aside?

Booking a park space—or a palace surrounded by nature—and pretending it’s Tuscany? Still very much a thing. I’ve planned more than a few weddings that leaned into that lemon-spritzed dream, with guests flying in from the States, Germany, England, and beyond to soak up the Tuscan fantasy—right here in Poland. Even milestone birthdays—30th, 40th, 50th—have pulled it off beautifully. And yes, there’s a reason it works: laid-back charm, great food (pile on those carbs), and maybe a little Mambo Italiano playing in the background. I even jotted down a few thoughts on how to get the look and vibe just right [over here].

But here’s the thing—somehow Tuscany became the go-to template for every sun-drenched garden party. Why? Pinterest? Instagram? A global lemon obsession? It’s a gorgeous aesthetic, no doubt.

That said… I’ve always been more of an Umbria fan. Or better yet—Peloponnese. So why isn’t that having its moment?

The food’s arguably better (ask Gordon Ramsay—he said it, not me), the landscape is just as dreamy (hello, mountains and Mediterranean), and the vibe? Earthy, elegant, and a little more unexpected. Keep the lemon, or swap it for the orange—it hits differently.

And just to be clear—I’m not talking My Big Fat Greek Wedding here (though I love a bit of blue and white when the mood’s right). I’m thinking Never on a Sunday meets modern-day Mani: effortlessly chic, deeply rooted, and perfect for a wedding, milestone birthday, or even a standout corporate retreat.

So what would a Peloponnesean garden party actually look like? Let’s break it down in five points…

Hold Your Lemons, People – Why Greece (and oranges) deserve a seat at the garden party table.

1. Decor: Olive branches > lemon trees

Trade the Tuscan pergola for a rough-hewn Greek wood table, olive branches, and flickering lanterns. Think warmth, not polish.

And if rustic wood tables aren’t in the cards—maybe your venue doesn’t have them and rentals aren’t in the budget—that’s okay. You can still get the look with banquet tables and drop-length cotton cloths in olive, stone grey, or soft white. Then lean into the accents: branches, greenery, pops of lavender (Greece smells like its herbs). Add pots of thyme, rosemary, oregano—why not? Greeks don’t just decorate with herbs—they eat them too. 

2. Color Palette: Sun-faded neutrals with a citrus twist

Let’s get back to those earthy tones: soft stone, olive greens, muted terracotta, chalky whites… hues that feel sun-washed and time-worn. If you’re feeling bold, layer in accents—orange or pomegranate for warmth, lavender for softness, or fig and plum for something a little moodier. It’s less “lemon-Instagram,” more naturally sun-kissed—if anything.

And if you’re like me and love a simple, clean, and calming green-and-white combo—it fits right in here. Olive and eucalyptus are both muted, sage-toned greens that pair beautifully with warm whites and sun-bleached neutrals. Nothing high gloss (sorry ivy—you’ll have to sit this one out). The overall vibe? Clean, unfussy, and effortlessly chic.

3. Flowers: Wild, unruly, and fragrant

Let things grow a little wild. Think herbs (thyme, lavender), trailing greenery, maybe even bougainvillea or oleander if the climate allows. Bonus if you can smell it before you see it.

Keep it layered and textural—more green than color, more sun-faded than glossy. Eucalyptus, olive branches, even magnolia leaves in winter (those bronze undersides!) can do most of the work. Then add warm white accents: hydrangea (May–October), peonies (May), garden roses (summer), ranunculus (winter), lisianthus, or dianthus. Let your florist guide the mix—but keep it plush, loose, and unstructured.

And don’t underestimate candlelight. I recently saw a ceremony setup in Greece—simple wooden chairs, olive-toned flowing fabric sashes, soft greenery, and a trio of pillar candles in glass vases marking every other row in the aisle. That was it—and it looked incredible.

In the end, it’s not about perfection. It’s that relaxed, asymmetrical look that really lands—less arranged, more alive. And maybe that says something about the kind of couples drawn to this feel, too.

4. Food: Family-style feasting

Now let’s talk about the heart of any gathering: the food.

Picture this. The smell of wood burning. The taste of oven-roasted potatoes with citrus and herbs, charred veggies, big salads, dips galore. Forget the buffet. This is about abundance, flavor, and togetherness—plates passed around the table, glasses clinking, hands reaching, and second servings encouraged.

Disclaimer: Mom’s Greek. My grandparents grew olives, grapes, and oranges and ran diners after moving to Canada. I grew up in the Greek-Canadian restaurant world—waiting tables, grilling souvlaki, and prepping cod for hours. And when I’m not at the palace, I’m in Greece—touring restaurants, meeting and cooking with chefs, and making new buddies while breaking bread. 

And if you know, you know—Greek food isn’t just gyros and salad. It’s got range. It’s got depth.

Start your day with olives, eggs, grated tomato with oregano and feta (yes, that’s making its way onto our brunch rotation—straight from the garden and coop). Think pork with orange and oregano—magic. Salmon or trout glazed with citrus. Olives marinated with orange peel and herbs. OK, that’s a lot of orange. Moving on...

Everyone knows Greek salad. But have you met Maroulosalata? Crisp lettuce, massaged with herbs, olive oil, and briny cheese. Then there are the phyllo pies, rich noodle dishes, and slow-cooked meals scented with wine, cinnamon, or clove—dishes baked until golden and bubbling.

Whatever the menu, this is the time for big, heavy platters. Stoneware, enamel—something that can carry the weight of a real feast. Pile on the good bread, bring the olive oil, and pass it all around. Bonus points for BBQ. Or as we say: charbona—open-fire grilling at its finest.

Oh—and if you’re vegan or vegetarian? Even better. For every meaty dish, there’s a plant-based one and it's just as hearty and satisfying: rich lentil stews, beetroot every which way, lentil and walnut keftedes (one of mine), hummus with seasonal greens, or roasted squash with tahini milk.

5. Music: Something old, something new, something with a bouzouki

Here’s the thing—Greek music isn’t what most people expect. It’s not just bouzouki solos and tourist taverna tracks (though there’s a time and place for those, too). You might not get the same remix culture you do with Italian classics, but you do get everything from chilled-out, Bedouin-style beats by Greek DJs to jazzy, down-tempo pop that plays in all the best cocktail bars across the Peloponnese. It's a whole scene.

You’ll hear nostalgic old movie soundtracks, a sprinkle of Callas, and if you’re Greek—or hosting Greeks—you might even sneak in Kalokairimou or other summer hits that always get the crowd going. There’s even a whole retro parade of Greek songs that could be on the playlist—and while you might not understand the lyrics, who cares? Declare “it’s all Greek to me,” pass the psomi and tzatziki, and enjoy the moment.

The takeaway? The music isn’t limiting—it’s layered, surprising, and creates the kind of atmosphere that makes guests want to kick off their shoes and dance barefoot under string lights.