Hey there friends, I’m popping in from vacation to share a simple summer dinner menu. I know it’s late in the summer and kids are back to school, but good weather will be hanging around another month or two and there’s still plenty of time to have people over.
I’ve confessed time and again that I’m not an effortless entertainer. What is effortless entertaining anyway? Inviting people over involves effort. It also involves anxiety, stress and panic. What effortless entertaining really means is being free from these feelings during the process of exerting effort. And, of course, creating a relaxed and enjoyable experience for you and your guests.
This article includes affiliate links; if you click on a shopping link and make a purchase I may receive a commission. As an Amazon Associate, I earn from qualifying purchases.
COME OVER FOR DINNER
How easily those words roll off the tongue. And then … panic sets in. What the heck was I thinking? Or (I’m talking to you, Jim) what the heck were YOU thinking? But an invitation has been extended and accepted and the show must go on.
We don’t have an indoor dining room so most of our entertaining happens during the summer and outdoors. August is Snowberry’s time to shine. The weather is usually reliable and we can seat up to 10 at our patio table. This year there are five weekends in August and our table is fully booked.
I like to keep things simple and manageable so at the beginning of summer I create a template for our table setting – and menu – that I use on repeat. Things may vary slightly from weekend to weekend, but it stays pretty consistent. And when we host our last summer dinner over Labor Day weekend we’ll be a well oiled machine.
THE TABLE
A few months ago I shared my summer table setting along with entertaining tips and tricks from interior stylist, Ali Bentz. Our summer table revolves around this pretty green and white tablecloth. Yes, I cut a hole in the center to accommodate the umbrella pole. I know.
PRE-DINNER DRINKS & NIBBLES
The golden rule of entertaining at Snowberry is get a beverage into guests’ hands as soon as possible after they walk in the door. And have nibbles prepared and ready to go as we usher guest out to the patio.
When it comes to pre-dinner cocktails, Jim and I have a difference of opinion. He feels that guests should be able to order their preferred drinks as if they’re at a bar. This method works fine when hosting a small group … and if being a bartender is your thing. Jim enjoys it.
I prefer to set up a bar table with a signature cocktail that’s easy to mix or batch … alongside an ice-filled beverage tub of white wine and bubbles.
Who wins the battle of the bar depends on who extended the dinner invitation and how many guests are expected. For instance, last weekend we hosted four of Jim’s friends, so he took charge of the pre-dinner cocktails and that included mixing Negronis, Margaritas and Martinis.
Jim loves to use large format ice cubes and after lots of experimenting he thinks these molds are the best. They also come in a sphere. They take up a good amount of room in the freezer, but it’s worth it.
I also use our acrylic drink dispenser (on a rattan stand) for spa water, or a batch mock or cocktail. One of my favorite mocks is a yummy Cucumber Lime Mint Press (recipe in this post). Place bottles of bottles vodka and rum on the tray and your guests can turn it into a cocktail. If we’re hosting a larger group, and kids, we set out an ice-filled beverage tub for flavored waters, soft drinks, seltzers and beer. We also deploy our Yeti cooler to hold extra ice and to keep white, rose and sparking wines chilled. And, of course, we have plenty of cocktail napkins on hand.
When it comes to pre-dinner nibbles, my mini charcuterie is always a hit. This summer I’m trying some new things like these Pear & Brie Salad Skewers (I add prosciutto) or these Golden Fig Bruschetta.
SIMPLE SUMMER DINNER MENU
Dinner parties aren’t the time I want to try out new recipes. I stick with the tried and true. And I follow Ina Garten’s sage entertaining advice … make a few things, buy and assemble a few things. Ina never steers us wrong.
Here’s my simple – but delicious – summer dinner party menu ~
- Cocktails & Pear, Brie, Prosciutto Salad Skewers (I added the prosciutto)
- Grilled Ribeye, marinated with Ina’s dry rub
- Sweet Corn, Asparagus, Tomato Salad (recipe follows)
- Garlic Lemon Potatoes (purchased at Diablo Foods & heated in 350 oven, covered with foil, for 30 minutes)
- Garlic Bread (purchased at Diablo Foods … because it’s the best garlic bread ever)
- Ice Cream Sandwiches (my super easy method follows)
Sweet Corn, Asparagus, Tomato Salad
Ingredients
- 4-6 Ears of sweet, white corn removed from the cob
- 1 Large bunch of asparagus, cut into 2" pieces
- 1 cup Tear drop & cherry tomatoes, cut in half
- 1/4 cup Basil, cut into ribbons
- 3 Tbsp Red onion, minced
- 1 Tbsp Lemon juice
- 3 Tbsp Olive oil
- Salt & pepper to taste
Instructions
- In a large saucepan filled with heavily salted boiling water, cook corn kernels for 4 minutes.
- Add asparagus pieces to corn and continue cooking for 3 minutes.
- Drain into colander and immediately plunge into a large bowl of ice water. Once cooled, strain, shake off excess water and place in large bowl.
- Toss in tomatoes and basil.
- In a measuring cup or small bowl, whisk together red onion, lemon juice, olive oil and a pinch of salt.
- Pour dressing over veggies and season with salt and pepper.
- Serve at room temperature or refrigerate until ready to use.
Make at Home Ice Cream Sandwiches ~
Ice cream sandwiches bring a smile to everyone’s face and are super easy to make. I opt for Ina’s ‘buy and assemble’ method using a variety of Tate’s Bake Shop cookie flavors and French Vanilla ice cream. I love homemade ice cream, but my vanilla ice cream recipe is too soft to form a firm ice cream sandwich.
Place one rounded scoop of ice cream between two cookies, gently press down until the ice cream expands to the size of the cookie. I make the cookies a day or two ahead, so I wrap them in spastic wrap and put in the freezer. On the day of the dinner, wrap the cookies in half-sheets of parchment and tie with twine. Just before serving I slide a sprig of something from my garden under the twine.
Preparation timeline ~
Don’t try to do everything all in one day. Break it up, if possible … I like to start a couple of days ahead. Also, a la Ina, I make lists … to do lists, shopping lists, and a day-of timeline. Here’s my typical plan of attack.
Two-days before – shop for ingredients
Day before – Prep everything possible. Mix the dry rub, wash the veggies, cut corn off the Cobb, chop the asparagus and make ice cream sandwiches. Do a quick dust and vacuum of the house and give the powder room a once over laying out fresh hand towels and a bud vase of flowers from the yard. Buy (or pick) flowers to make table arrangements. Maybe set the table. Make or select playlists, charge cordless lamps, pull out all the stuff you’ll need … serving platters and utensils, ice bucket, etc.
Day of – buy fresh bread and crushed ice. Set the table, lay-out the buffet table and var. Make corn salad to marinate in fridge, prep stead with olive oil and dry rub and allow them to marinate all day in the fridge. Assemble appetizer skewers (drizzle with balsamic glaze just before guests arrive – Gia Russa is my favorite.
Just before guests arrive – set out Yellowjacket deterrent (hot dog on skewer suspended over shallow bowl of warm soapy water), turn on the music and outdoor lights, apologize to your spouse for anything you said, but didn’t mean, in the heat of battle leading up to your guests arrival. Take a deep breath and smile knowing that something will NOT go according to your carefully laid plan … and it’s okay.
Serving tips ~
Serving buffet style is our go-to. Family style is also nice if you have a wide enough table to accommodate food platters. We don’t. Also, passing platters around the table can be more challenging than herding cats.
We set up our buffet inside at our dining table. It’s very close proximity to the patio table making it easy for guests to get up and help themselves to second and third portions. Another advantage to the food being inside is it’s less likely to attract uninvited guests of the flying variety. If necessary, I deploy these bug repellent fans. If I were to set up an outside buffet, I’d invest in screened domes like these.
Several years ago I decided to invest in an assortment of white porcelain serving platters and bowls. The kind that caterers use. I found them at Target and they’re reasonably priced … I use them over and over again. Also, we have a ton of appetizer plates like these and these that come in very handy.
Dinner is served … super simple and delish!
THE AFTERMATH
Do you clean your kitchen immediate following a dinner or wait until the next day? My Auntie Cookie insists it be done before going to bed. She likes to wake up to a clean kitchen. So do I, but how? I mean, after a dinner for six I have to run the dishwasher three times in addition to handwashing wine glasses, decanters, pitchers and other not-dishwasher-safe pieces like our Laguiole steak knives. I typically bring everything inside, load and start the dishwasher and rinse and stack everything else to tackle the next day.
A word about wine decanters. They create a beautiful presentation for the table and are necessary for really good – and older – wines. Jim loves these decanters. The downside is they’re challenging to wash … and dry. A bottle brush of some sort is needed; something like this specifically for delicate decanters. We had one of these drying contraptions but lost track of it in our last move. I plan to order another one, but in the meantime Jim got creative with paper towel holders. Clever.
HOSTESSING WITH THE MOSTESTING
What to wear when you’re the hostess with the mostest? Anything really … I reach for something loose, comfy and breathable. And … something that won’t get ruined (or ruin me) if there’s a spill. Yes, an apron goes a long way to preventing this, but I always forget to put mine on. A floor length dress or caftan is elegant, but I worry about tripping over the hem on one of the many trips to and from the kitchen. I also don’t want to feel hot. Knee or midi length works best for me. I also love the look and ease of a linen pant or matching set.
This summer I’m welcoming guests in my Quince linen shirt dresses. I thought the long sleeves might be a bother, but they’re not. The dress is loose, breezy and the linen keeps me cool … and it washes nicely. This linen swing dress is another good option, I’m wearing it this weekend.
So there you have it, my super simple summer dinner party menu and a few tips.
Anyone who says that hosting a dinner party is easy or effortless is telling a lie. A big fat lie. But we can make it easier on ourselves by keeping it simple and remembering that our guests aren’t expecting a state dinner at Versailles. They’re happy to be invited and excited to raise a glass and share a few laughs with friends.
It’s as simple as that.
Reader Interactions