Holiday Hospitality On The Western Slope + Beyond
We asked our Spoke+Blossom community what hospitality means to them, how they prepare for connecting with loved ones and what they think are the most important parts of hospitality. Here is what they shared with us.
Annji N., 38, Grand Junction
“Hospitality involves acts of generosity, kindness and creating a comfortable and inclusive environment to celebrate and share the joy of the occasion. We may have a football game on or a board game set up to keep the fun going. I make sure to have beverages that everyone can enjoy, a warm and cozy candle burning and light snacks to munch on so no one goes hungry.”
Kelly J., 55, Crawford
“Hospitality is providing a wonderful, warm and welcoming home with thoughtful decorations and lovely homemade meals and treats. I prepare with thorough cleaning, adding a wreath to the door, putting up a Christmas tree with not too many decorations and joyful lights, simmer spices on the stovetop, set out bowls of chocolate and peppermints, set the table for dinner and make homemade treats available.”
Angela K., 32, Paonia
“Hospitality is making effort to include everyone so that each person you care about has a comfortable place to spend the holiday. Clean everything. Kick the dogs out of the guest room, and get groceries for quick meals and snacks while catching up. I love to have local food and wines on hand.”
Tammy B., 59, Grand Junction
“Our main focus in life is to spend as much time outside as possible, and during holidays, we are usually traveling around the Western Slope, Southern Utah or Mexico … My husband is from South Africa, so the party is all about the beverages and the Braai — which is the South African version of a BBQ. Our top priorities are exercise, friends, dogs, libations and food. We reserve a campsite and set up for the afternoon to bike, hike and fire up the grills for the Braai. We always start the festivities with a Champagne toast.”
Bill B., 48, San Diego (but Boulder in heart)
“Hospitality is comfort and ease. Floors and surfaces get scrubbed. Then, I buy too many snacks for people who’ll barely eat them, leaving me with an excess of peanuts, gin, etc. The most important part is the ease of the experience when it comes to our guests, followed by comfort and the meal.”
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Originally published in the Winter 2023 issue of Spoke+Blossom.