OK. I can't help it. I am not sure it's the positive feedback received or the fact that I am SOOOO ready for summer. Whatever the reason, I am doing another "entertaining" themed post - now inspired by the warm weather. I thought I would break down some of the elements to plan and execute a perfect summer dinner party. (The main reason it's labeled "summer" is that it's al fresco. Most everything would remain for an indoor event except building in some weather contingency options.) So here goes...
1. Plan the stage - the visual experience
Start with an idea that will act as the "umbrella" theme to your planning. Is it a color? Is it a menu? Is it simply that you want to use your mother's china that already has a color palate/formality already built in? Whatever it is. Identify it. Own it. Build everything around it. Every thought. Every idea. Capture them in your notebook.
Our party was going to celebrate the summer. The inspiration was the color blue. From the sky. From my china. Not much more than that. I then went about the house, searching for anything that had a shade of blue in it (or would coordinate with blue e.g. silver, black, white...) Vases, bowls, planting pots, coasters. Like I've suggested before, all was eventually laid out on a table. Saw what worked together. What felt off. What vibe was given. What quantity was available.* Invitations, place cards and individual menus were then selected/
designed to reflect this direction.
I know some people would recommend starting party planning first with the number of guests in mind. In fact, a couple we know only host gatherings of either 6 or 12. Not 7. Not 13. They clearly know what works for them!. Anyway, I choose to let the "theme" be my key driver. For example, if it's a relaxed, old fashioned BBQ, then numbers really don't matter. Actually, the more the merrier. But if you are looking to elevate the experience a little, larger numbers become more of an issue. Seating. Place settings. Menu complexity. You see what I mean. In my world, I may choose an odd number, like say 7, if maybe that's the total number of china/plates I have of one pattern or outside chairs available.
2. Outline the menu - the taste experience
Some people again might start with menu planning first. That's totally OK. I agree food IS the most critical element to a successful dinner party and it could even drive an overall theme (e.g. your world's famous ribs). For me though, starting with a theme helps establish a overarching framework. It works as a filter to help narrow down and simplify your planning options. Most obviously, it's better to create a menu once you've agreed to a couple of things: the degree of formality and the number of people.
There's a little hidden benefit of summer entertaining - more options can be made ahead of time and served chilled. Then again, no matter what time of year it is, I always recommend menu items for dinner parties that have little to no last minute prep. Select recipes where much of it can be done a day or two before - to better enjoy your party. But in the summer, the options expand. Appetizers, salads, soups, even entrees. Makes things so much easier. It becomes mostly an exercise in plating not hovering over a hot stove. Outdoor grilling also becomes more accessible. Stay outside, closer to you guests, during preparation. There's also a strong likelihood one of your guest is also a "griller" and would willingly step in should you be need to be pulled away.
For this particular evening, we chose: Course 1: chilled melon soup, Course 2: masala grilled shrimp skewers, Course 3: grilled hoisin-marinated pork medallions over chilled 3 pea salad, Course 4: panna cotta with balsamic berries
Crisp Sauvignon Blancs and light Pinot Noirs were paired with the courses.
3. Mix up the mix
4. Consider ice breakers
OK. This idea was first introduced to us by our close friends in Chicago. (Shout out to L&S!) It has now become standard operating practice for all our get-togethers. It's a simple as this - what better way to get people talking/mingling than to give them "team assignments". No these are not anything complicated or needing a degree in physics. It can be something as easy as assigning teams who help plate each of the courses. (Hum...an extra set of hands? An added benefit to you!)
Works every time!
The key is to announce/establish the icebreakers during the opening cocktail hour. Have "stations/assignments" preprinted for people to read. Folks now have something to talk about other than the standard opening "what do you do?" or "how do you know the hosts?" Some may break into terror - "I'm not a designer!!" but even THAT is a more fun conversation starter....
5. Signature cocktail
Many entertaining books recommend a signature cocktail. I totally embrace this. For me it operates on a couple of levels. First, it identifies the evening as special. "Wow. You selected a specific drink for this evening? You clearly put a lot of thought into this." It possibly might break your guests out of their routine and have them try something new, exciting.
Next, a signature cocktail can begin to set the stage for the evening. You have a theme. It was captured in the invitation. Now, they might get exposed to another aspect of it. Right as they walk in the door! For example: Yummy Pomegranate margaritas. Hummm...something special from the Southwest tonight?
Finally, a signature cocktail actually helps out the hosts. Preferably, it again should be prepped and chilled ahead of time. All you need are glasses and pitchers. It also cuts down on the need for a fully stocked bar since most people will opt for it. There may be some die-hards, but finding drink solutions for a few is far easier than trying to anticipate the entire crowd.
For this particular event, we chose a ginger mojito - light, summer, refreshing with fresh mint and an Asian influence.
6. Go with the flow
This is an understatement. Never mind what can sometimes happen during even the the best of parties, when working with weather, you need to be totally flexible. Always build in contingency plans. These plans are not just for rain, either.
Wind and humidity also need to be considered. One year, it was so humid that on the day of the party, we moved the table inside, in our foyer. (Luckily, we live in an 1920's house where foyers were designed to be overscale.) Everyone loved the "surprise location" but I think, more importantly, the air conditioning!!
A nice breeze can make a night outside glorious. Strong winds? Not so much. There's nothing worse than having to scramble to keep things from flying off the table or getting knocked over. Never mind having candles being unable to stay lit! Once we set up dinner on a deck overlooking the ocean. Picturesque, yes. But the winds made it impossible. We dined mostly in the dark! (Darn candles!) Should have "bit the bullet" and moved inside...
The weather for this featured party was a little humid, but we knew that in advance. Therefore we set up fans outside, out of view from the table, to provide some enhanced air movement throughout the night. One guest commented later "The weather was just perfect. There was a steady breeze the entire night!" I just smiled...
So begin planning your summer 2011 soiree! The warm weather is right around the corner. And have some fun with it. Try something new. Express your creativity. Plan it all ahead. Your friends will love it!
Till next time....
