On any given day, the doors of Julialake Graham’s home are wide open. Birdsongs carry on the cross breeze into her living room. The verdant scent of nature meets the aroma of sourdough bread at the threshold of the kitchen. Rays of sunlight pierce through the canopy of live oak branches and magnolia leaves, dappling the mural and heart pine floor in her sunroom. Having open doors isn’t just a habit for Graham, but a philosophy for her life. She warmly welcomes people into her home in the same way she welcomes beauty into everyday life through the art of slow living. Whether it’s by sharing meals, leading seminars or having a simple conversation over coffee, she has cultivated a space where hospitality is sweet, unhurried and rooted in being deeply present.
Hattiesburg had always been home for the Graham family, and they were content with their lives there. It was where they had established a close-knit community, began their careers and made an abundance of memories. Moving wasn’t really on their radar — only an idea they entertained for fun. “I grew up coming to Fairhope, especially for Mother’s Day and Easter, but we didn’t really have a huge reason for moving to Fairhope when we did,” Graham says. “My husband and I are both from Hattiesburg, and we started our family there, but there just came a time when we thought ‘What if we moved? What if we tried something different?’”
Originally built in 1922 as a clubhouse for a golf course, the house has long outlived its original purpose. It became a single-family home when the course closed and the land was converted to a residential neighborhood, but it hadn’t been anyone’s home in over a year when the Grahams found it. They embraced the challenge of restoring the historic building to its former glory. “When we bought the house, it hadn’t been lived in for a while. It needed a good bit of work,” she says. “We knew it was a little impractical for us, but we’ve never been extremely practical people. We love the character of an old house. There was just something that felt special about it.”
Though she had spent years working as a nurse, she came to realize after having her twins that her career wasn’t her calling. She craved something that would foster her creativity and relentless curiosity, and her home was the perfect stage to play around with different hobbies. “I started seeing what I could do to tap into my creative side,” she says. “I’d paint or plant a flower while the kids took a nap, and that energized me more than sleeping did. It made me use that part of my brain.”
She discovered during an era of widespread isolation that hosting gatherings brought her a deep sense of fulfillment. “I started entertaining a little bit during the pandemic because people weren’t eating out as much, and it was easier to entertain with all our kids at my house because everybody could just run around together,” she says. “Over time, we started doing a lot more dinners, and every time we would do it, we would have the best feeling when people left. Your heart is so full when you serve people and welcome them into your home.”
The more she hosted, the more she realized what excited her most was curating an experience that brought people together over common interests. “I started a little mixology group called the Cocktail Club that met once a month and learned a cocktail. By the end of it, I knew I needed to do something with it — something that gave me that spark of imagination,” she says. “I wanted to try hosting classes to teach people how to do some things or explore some different topics, but I didn’t know if there would be any interest in that. So, that’s when we started the Clubhouse, and I thought I could get maybe seven friends to come try it, but I just put myself out there to see what would happen.”
Graham wasn’t sure what to expect when she opened registration for her classes, but she hadn’t originally planned on doing it from a foreign country. She realized too late that her launch date coincided with her vacation in France, and with spotty service, she posted her signup link in the middle of the night in Fairhope. Hours later, every slot in every class had been claimed.
What started as a series of small gatherings soon became Graham’s fully-realized vision of The Clubhouse, a space for experiences where people could engage, explore and create. “I feel like, when we do these events in a group, it removes some of that pressure for people who are intimidated to try things on their own. It demystifies them,” she says. “I want everyone to leave and feel inspired — to feel empowered to take what they’ve learned and make it theirs. Not to do it in my way, but in their own way.”
“I want everyone to leave and feel inspired — to feel empowered to take what they’ve learned and make it theirs.” – Julialake Graham
The Clubhouse is a space where everyday living becomes art. Hands-on workshops on baking homemade bread, planting herb gardens, stitching embroidery, and other domestic talents teach people to slow down and find joy in learning timeless skills.
With every class, The Clubhouse revealed itself to be something more than a place to learn and create. It was where people found each other. “We’ve had people show up who didn’t know anyone. They came by themselves, but they left with friends,” she says. “You see these common threads come together between people even in a single class, which is amazing. I do think that having semesters builds a community. You’re seeing the same people you didn’t know at the beginning, and by the third class, you’ve really gotten to know each other.”
Hosting events and sharing meals are more than acts of hospitality for Graham. They’re traditions that connect people across centuries and cultures. “Throughout the Bible — throughout human history — you can see that people have always shared meals together. It’s a fundamentally human thing,” she says. “I love being a part of something people have done forever. I think we’re in an age where people are doing it less than they ever have, but now there is a resurgence of people wanting to entertain and recapture feelings of connection with the people around them.”
Like gatherings at The Clubhouse, Graham’s home is a warm, eclectic reflection of her life’s seasons and stories. “I’m not an interior designer, but I’ve always liked antiques and European styles. I’m just an old soul,” she says. “I’ve collected things over the years by thrifting and going to estate sales, and so much of what I have came from just getting what I needed in a particular moment. I need a chair? I’ll go find a chair. Bringing things in as I find them has brought texture and color into the house. And I like having things that come with a story. I may never know what the story is, but I like being a part of it.”
Graham sees decorating and entertaining as opportunities to create immersive, unforgettable experiences — whether it’s draping an entire porch in white taffeta, creating a ceilingscape above a tablescape or having Santa pass Fasttime chicken hors d’oeuvres while a second-line band plays. Her inspiration springs from many places, but her concepts often leap off the pages of her favorite books. “I want people to feel transported,” she says. “I’m an avid reader, and I get a lot of my inspiration from books. There’s nothing like losing yourself in a story, and I try to capture that same feeling when I’m hosting.”
The best gatherings aren’t about perfection — they’re about presence. A host’s geniality and willingness to embrace the moment matter far more than meticulous details and sophisticated, fussy food. “I think the most important thing about entertaining is just having fun and enjoying yourself. A great party is one where everyone is relaxed,” Graham says. “I had a dinner party, and I did this beautiful beef tenderloin that I ended up overcooking. I just mixed up a Dijon sauce and it was great, but it was overcooked. Not everything is going to be perfect all the time, and people don’t expect that. They are at your house to be with you. Focus on being there with them too.”
Graham doesn’t see a reason to save special gestures for rare, grand moments. She finds a way to celebrate everyday life every day. “There are things you can do every day that don’t cost a lot of money or time that elevate the ordinary. I can light a candle, or we can use the good china on a regular Tuesday,” she says. “We’re not guaranteed any amount of time here on Earth. What’s the point of having special things if we don’t enjoy them with the people we love the most?”
A Celebration of Spring Dinner Party Menu by Julialake Graham
The best dinner party menus are the ones with dishes that can be prepped beforehand so you are spending your time with your guests – not stuck in the kitchen all night! The recipes below will serve 4 – 6 people but can easily be doubled to accommodate larger parties, and can, for the most part, be prepped the night before and either warmed or assembled for your party the following day.
On the Menu
Tomato & Burrata Dip
Roasted Clementine Chicken
Potato-Fennel Gratin
Strawberry-Basil Crumble
Garden Party Punch
Tomato & Burrata Dip
A deliciously fresh and simple appetizer for spring and summer that can be prepped in less than 15 minutes. Pairs perfectly with a greeting glass of champagne.
SERVES 4 – 6
2 tablespoons olive oil
16 oz cherry tomatoes
1 garlic clove minced
Kosher salt and pepper to taste
1⁄4 cup fresh basil roughly chopped, plus a few whole leaves for garnish
1 medium Burrata ball
Bread (preferably sourdough or baguette)
1. Add olive oil to a small skillet and sauté cherry tomatoes, garlic, salt and pepper over medium heat until tomatoes begin to pop and liquid begins to reduce.
2. Remove skillet from heat and stir in fresh basil.
3. Transfer to small serving bowl and nestle burrata in the center of the tomato mixture.
4. Garnish with fresh basil leaves and serve with bread for dipping.
Roasted Clementine Chicken
Roasted chicken is often touted as a dinner party hero, but I often find it a bit lackluster at times while also cumbersome to divide the whole chicken once cooked. This recipe is simpler in that you can purchase the parts of the chicken you think your guests will enjoy most, and it is also unique in taste and presentation with the addition of fennel, Dijon mustard, and the pops of orange clementines. I like to serve this with chimichurri sauce on the side for an extra pop of color and flavor.
SERVES 4 – 6
2 leeks
1⁄2 cup dry white wine, such as Pinot Grigio
4 clementines, unpeeled and sliced thin
4 garlic cloves, diced
1 yellow onion, sliced
4 tablespoons olive oil
1⁄4 cup fresh orange juice
1⁄4 cup lemon juice
3 tablespoons Dijon mustard
3 tablespoons honey
2 generous tablespoons coarse salt
2 tablespoons fennel seeds
1 tablespoon garlic powder
Fresh thyme
1 whole chicken (around 4 lb) divided, or your preferred bone-in, skin-on pieces
2 tablespoons butter, melted
1. Trim the tops off leaks and wash well to remove sand. Slice leek bottoms crossways and transfer to a large bowl. Add all remaining ingredients except chicken and butter and whisk until combined. Add chicken and stir until it is well coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Preheat oven to 425 degrees. Place chicken in large baking dish in a single layer, skin side up. Cover with foil and bake for 35 minutes (chicken will not be completely cooked through – it will finish cooking in the next step).
3. Remove foil and brush top of chicken with melted butter. Turn oven up to 500 degrees and watch carefully until tops of chicken are golden. Remove from oven.
4. Place chicken, leeks, clementines and onion on serving dish and garnish with fresh thyme. Serve on its own or with fresh chimichurri sauce.
Potato-Fennel Gratin
This gratin is inspired by Ina Garten’s recipe – with a few adjustments. Instead of fennel bulbs, I use leeks which are more readily available in south Alabama. I add 2 tablespoons of fennel seeds for flavor. I also prefer to use Yukon Gold potatoes instead of the original recipe’s russet potatoes. This is an absolute comfort dish without being too heavy for even a very warm spring day. It can be completely cooked the night before your party and warmed for 30 minutes in a 250 degree oven before your guests arrive.
SERVES 4 – 6
2 leeks
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
5 large Yukon gold potatoes
2 cups heavy cream
2 cups grated gruyere cheese
2 tablespoons fennel seeds
1 teaspoon coarse salt
1⁄2 teaspoon fresh black pepper
1⁄2 cup grated parmesan
1. Preheat oven to 350 degrees. Butter a large casserole or au gratin dish and set aside.
2. Trim the tops off leaks and wash well to remove sand. Slice leek bottoms crossways.
3. Heat a medium pan over medium heat and sautee leeks, onions and garlic for about 10 minutes, or until tender.
4. Peel potatoes and slice crosswise very thinly. Place in a large bowl with cream, gruyere, fennel seeds, salt and pepper. Add sautéed leek mixture to bowl and mix well.
5. Pour the potato mixture into the prepared baking dish. Sprinkle parmesan evenly over the top. Bake for 1 hour, or until the potatoes are very tender and top is browned. Allow to cool for ten minutes before serving.
Tip from Julialake: I prefer to arrange my potato slices in rows with leek/cream mixture in between – a prettier presentation in my opinion!
Strawberry Basil Crumble
April is the month of strawberry season here, and my family loves this berry in all the ways. I have searched for a strawberry pie that was not too sweet. Many recipes use rhubarb to balance the sweetness, but it is not readily available in our area. I used basil in this crumble, and it adds the perfect bit of depth without being too loud. I also switched to a crumble instead of a pie crust – to make it extra easy for entertaining. You can make it the night before your party, stick it in the fridge overnight and then warm in the oven after dinner. I prefer to bake this in a cast iron skillet and even love the way it starts to bubble over the sides at the end of baking. It smells like heaven coming out of the oven and is best enjoyed with a big scoop of Blue Bell vanilla ice cream on top!
SERVES 6 – 8
FILLING:
1⁄2 cup fresh basil leaves, plus more for garnish
2/3 cup sugar
1 teaspoon lemon zest
2 teaspoon lemon juice
2 tablespoons vanilla
1⁄2 teaspoon salt
2 tablespoons cornstarch
2 lbs fresh strawberries, quartered
TOPPING:
1 cup all-purpose flour
3⁄4 cup granulated sugar
3⁄4 cup light brown sugar
1 teaspoon kosher salt
1 cup oatmeal
1⁄2 lb cold butter, diced
1. Preheat oven to 350 degrees. Butter cast iron skillet or baking dish and set aside.
2. Add basil, sugar, lemon zest, lemon juice and vanilla to the bowl of a food processor and pulse until smooth. Transfer to a large mixing bowl and add the salt, cornstarch and strawberries. Toss gently and set aside.
3. In a separate mixing bowl, combine all the topping ingredients and mix until crumbly. Set aside.
4. Spoon strawberry filling into the prepared skillet or dish and sprinkle the topping evenly over the filling. Place on a baking sheet to catch any drips and bake about 1 hour until top is brown and filling is bubbly.
5. Serve warm, topped with vanilla ice cream and garnished with a sprig of fresh basil.
Garden Party Punch
Batch cocktails are a wonderful option when you are serving a thirsty crowd, and there are few things as nostalgic as a lovely pink punch served from a vintage silver punch bowl. This punch is feminine and fresh and lovely with a spring of rosemary as a garnish, but don’t let it fool you – it’s also a lot of fun! Make it the night before and stick it in the fridge overnight so it’s ready to go the next evening.
SERVES 8 – 10
1 cup vodka
1⁄2 cup elderflower liqueur such as St. Germain
2 cups grapefruit juice*
1⁄4 cup lemon juice
Rosemary sprigs
Clementines, unpeeled and sliced crosswise
Prosecco for topping
Rosemary sprigs and clementine slices for garnish
1. Combine everything except prosecco in large pitcher. Refrigerate until serving.
2. When ready to serve, pour in punch bowl or serving pitcher.
3. Ladle or pour into coupe glasses or punch cups for serving, and top with chilled Prosecco. Garnish with fresh rosemary and clementine slice.
*Note: Make sure the grapefruit juice is pure juice, not grapefruit juice cocktail that has added sugar!
Julialake Graham // IG: @julialake // The Clubhouse waitlist
