Antoni Porowski is officially rolling out the red carpet for the holidays — literally.
The Queer Eye star has teamed up with Carnation for a limited-edition Red Carpet Recipe Collection, a festive kit of kitchen and dining accessories that puts the spotlight on the dishes that make the season special. The $18.99 collection — which drops October 21, November 5, and November 19 at 12 p.m. ET exclusively at CarnationMilk.com/RedCarpetRecipes — includes a table runner and placemats made from real red carpet (from the same supplier who provides to Hollywood’s biggest award shows), plus Carnation classics like evaporated and sweetened condensed milk and a lineup of A-list-worthy recipes, all packaged in a glossy gift box.
“It really piqued my curiosity when I learned it’s called the Red Carpet Recipe Collection,” Antoni tells Life & Style exclusively. “You go on a red carpet to highlight something really special — and that’s exactly what this does for family dishes. It’s about shining a light on the meals that mean something to us and the traditions that connect us.”
For Antoni, the collaboration is a nostalgic full-circle moment. “Carnation is deeply nostalgic. My mother used the evaporated milk for sauces growing up, and my auntie used the sweetened condensed milk in caramel-centric desserts during Easter,” he shares. “Anytime we can share the dishes that shaped us, we learn about people’s cultures and histories. It’s such a lovely initiative.”
Home Entertaining Tricks: Stars Share Their Holiday Hosting Tips
The collection also comes with a touch of Antoni’s signature minimalist style. “It’s simple and bright — you have a beautiful runner, place mats, and ingredients to make sweet and savory dishes. It’s a fun little kit that has everything you need,” he says. “All you have to do is provide the dish.”
And if you’re the type to stress over hosting? Antoni gets it. “Start simple,” he advises. “Get some red flowers or poinsettias — but make sure your animals stay away from them, they’re toxic! — and focus on the food because that’s the star of the show.”
His biggest hosting mistake to avoid? “People often do too much,” Antoni admits. “Yes, Thanksgiving is about abundance, but it ends up being like a Michael Bay movie — overwhelming. Focus on making the best mashed potatoes. Figure out your turkey. Your guests want to spend time with you — that’s what matters most.”
He’s all about balancing quality time with a few creative touches. “If you’re going to pick something experimental, make it a side dish or a dessert you can make ahead of time,” he suggests. “That way you can actually sit down and relax a little and spend time with your guests.”
Of course, this season isn’t just about entertaining for Antoni — it’s also a big moment professionally. With Queer Eye’s 10th and final season on the horizon, fans can expect some emotional goodbyes. “It was emotional for us, not only because of the stories of the people we met in the Maryland–DC–Virginia area, but because we knew it was coming to an end,” Antoni shares. “We wanted to create the best show possible to leave fans fulfilled as we say goodbye to this chapter — for now.”
Still, he’s not ruling out a future reunion. “Who knows what the future holds? We always try to, you know, to quote Maggie Rogers, ‘leave a light on.’”
Reflecting on the show’s decade-long run, Antoni admits he never could have predicted where life would take him. “I’d tell my past self, ‘Don’t worry. You may not be getting the answers you think you should, but there’s a higher power that’s got everything figured out,’” he says. “Everything I did — studying psychology, working as Ted Allen’s assistant, learning how to write about food — it all led me here.”
And for anyone heading to his hometown of Montreal, Antoni has one last recommendation: skip the fancy dinner reservations. “Go to La Banquise — the most amazing poutine,” he insists. “They even have a chicken pot pie one! Then in the morning, head to St-Viateur Bagels. I’ve been going since I was five years old. They hand them to you fresh — they’re exquisite.”
