Three Themes for a Summer Outdoor Dinner Party

Let's Party...Outside please!  June and July are the prime time for outdoor parties.  In northern Michigan, we have an especially short period of time to make the most of the beautiful weather, so I love to live it up.  If you want to host a party, but perhaps feel a little less than inspired, allow me to help you past the slippery macaroni salad slope.   There are so many ways you can have a beautiful setting, healthy food and not bust the budget.  Here are three themes, menu idea and decor descriptions for your next outdoor party.   1.  FRENCH BISTRO Feature a menu using lots of fresh herbs, baguettes, olive oil dips, grilled meats and salads.  The decor would include small tables, wrought iron or long wood tables covered in checked table cloths, little jars filled with a variety of wild flowers and string lights through the trees.   2.  SUMMER IN ITALY Feature a menu of simple foods that speak for themselves like fresh mozzarella, basil, grilled vegetables mixed with olive oil, vinegar and herbs like rosemary and chives, pizza cooked on the grill, polenta (see recipe below) and anything lemon. The decor can include white linens, rustic pieces, informal seating arrangements, mismatched silverware and china and perhaps a little yellow as your highlight color.   3.  CALIFORNIA DREAMING Feature a menu with seasonal foods including local seafood, lightly steamed vegetables and berries in sweetened yogurt.  Pairing this with a decor that reminds one of the days at the beach is a sure fire hit.  Combine green and blue sea glass as a table confetti with old Mason jars filled with sand and votive candles.  Keep the focus on the food and conversation by having other elements in neutral blues, beige and cream.

MY GIFT TO YOU!  I am always looking to add variety to my dinner party menus and love to elevate above the norm of potatoes and rice.  This week I cooked Polenta, which is a simple, rustic Italian dish.  It can be served hot or cold, reheated on the grill or served fresh after cooking.  Incorporate this dish into your menu rotation and benefit from the variety of ingredients that can be added to change the texture and flavor.  It's simply delish.  Enjoy! Gorgonzola Spinach Polenta Ingredients: -6 cups of water -2 tsp of sea salt -1 3/4 cups yellow cornmeal -4 cups of spinach, chopped fine -3 TBSP fresh rosemary -1/4 cup crumbled gorgonzola cheese (optional but recommended)   Directions: Bring 6 cups of water to a boil in a heavy large sauce.  Add the salt.  Gradually whisk in the cornmeal.  Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring constantly with a wooden spoon, about 15 minutes.  Turn off the heat.  Add the spinach, rosemary and gorgonzola and stir until wilted. Turn out into a lightly oiled bowl and serve immediately or wait 10 minutes and slice it like a pie.  These slices can be quickly (and deviously) reheated on the grill at high heat for 3 minutes per side.

Kelly Bowlin Administration Director & BAC Foodie :)  Bay Athletic Club 989.356.5600