David A. Mazujian's "The Front Burner": The Summer Party Primer

Photo: Gazpacho/Amy Selleck, Flickr Creative Commons

Written by David A. Mazujian

Summer is the best season to have dinner guests. If the weather cooperates, the Weber flames on and simplifies entertaining. There’s less reason to fire up the oven. Who doesn’t enjoy drinking a citrusy vodka cooler poolside, noshing on fresh apps and slicing through marinated grilled protein with traditional all American BBQ sides?

My first grilling memory is helping my Dad as a kid, lighting the starter charcoal briquettes and piling Kingsford charcoal on top. Our family didn’t believe in lighter fluid – my Dad was a BBQ purist, but got a jump start with the briquettes. How far we’ve come since the 60’s! Sure the old fashioned Weber kettle shaped grill still commands the emeritus grill position and stirs the savage soul. But shiny stainless steel kitchens have sprouted outdoors, charcoal grills have become more elaborate with gas igniters, and for many of us, the gas grill is the easiest way to enjoy fire kissed protein on multiple burners. Refilling the gas tank is a tiresome chore. I connected the grill’s gas line to the house years ago to avoid running out of fuel in the middle of grilling the perfect chicken.

But some things haven’t changed since the BBQ’s of my youth. People still enjoy dining al fresco and eating standby summer dishes. This weekend, I hosted a party for 12, which coincidentally is the number of people who can sit around my dining table. While I’ve hosted much larger cocktail parties, I look forward to graduating to larger more casual dinners. Heck, my culinary school graduation assignment was cooking a banquet for 75! I see guests sitting on the deck stairs, crisscrossed legs in the pool, and wherever they can find a seat. Grab a plate, fill it up and don’t worry if there’s a spill. It’s outside.

Regardless of season, there is the same party manual to follow. Sure there’s the menu, but there’s so much more from the invitations to cleanup. Read on for the Hamptons hosts’ dinner party manual:

Theme – Is there one? Summer outdoor parties east of the Shinnecock Canal are often termed Garden Parties. It sounds so much more genteel, no? Show off those blooming hydrangeas and unless you have bats, have your pest company spray before the guests are swatting and scratching. Beware - open sandals in the lush green grass feels great until you arrive home with chiggers. Use repellant.

Invitations – Get them out early, especially for the overscheduled. Email, Paperless Post or Evite all work. August is usually a good month since you‘re not competing with as many fundraisers.

Set the Mood – Lanterns, candles and more candles. Outdoor and indoor lighting make a difference as does great music and fresh cut flowers. Pandora or Cable music (70s for me) hit the right notes.

Shopping – Finalize your menu first and group like items together on your list. Bring a pen to cross everything off. It sounds obvious, but you will forget if you bought the mayo without it.

Guest List – Do you schnorr invitations and never reciprocate? Remember where you’ve been and return the favor, or enjoy dining alone! And if you don’t cook, cater. And if you don’t have the space, treat your friends to a meal now and then to reciprocate.

Seating – Keep it casual. I have only two (seating) rules. The cook sits closest to the kitchen and couples can’t sit together. Otherwise, let the guests fall where they may.

Menu – Or should I say menu gymnastics! Some don’t eat seafood. Some don’t eat anything that swims. Some are Kosher Light (in this case, that’s no pork but bring on the shellfish.) This one can’t eat garlic. That one equates all cuts of lamb with mutton. Then there’s the gluten free crowd. Vegans have never eaten at my home. Ok, enough! I realize there are legitimate food allergies, but haven’t we gone too far as a society? When I was an adolescent, I didn’t eat at all if I didn’t eat what was placed in front of me. I can still hear my Dad bellowing, “This is not a restaurant!” How many are serving their kids chicken fingers and pizza because that’s what they want??

How does a well meaning host prepare a menu for the ever narrowing American palate? There are times I’m tempted to just put out bowls of Corn Flakes with a pitcher of milk. Eat up. Oh wait, you wanted Lactaid or was that Soy Milk?

Ok, I will now stop. Rather than dilute an otherwise fabulous menu to the lowest common denominator, offer variety, remember what is in season and locally available and make as much ahead of time as possible. For appetizers, I grilled the most flavorful pork sausages with kale and asiago. I also grilled chicken sausages (at a respectable distance from the pork), sliced them up and served with Dijon mustard. These pigs had no blankets. It’s summer after all. A simple red pepper dip with chips, and colossal peanuts paired well with good vodka and freshly made lemonade. Top this summer refresher with some sparkling water, lots of ice and a lemon slice. Wolffers Rose and Sparkling Water complemented the signature drink.

Guests enjoyed fresh gazpacho with olive rosemary toasts smeared with an herbed chevre before the buffet dinner. Everyone loves sides and sides can be made in advance. For this gathering, homemade coleslaw, corn salad, and mac ‘n cheese were served alongside grilled marinated flank steak. Everything was made or prepped ahead of time. The mac ‘n cheese went in the oven shortly after the guests arrived and the flank steak took about 10 minutes of grilling time during the last moments of cocktails. After resting it was ready for slicing. The farmers’ market (for me East Hampton) still has the best and most reasonable produce. I chose the 50 cent corn (another stand was selling at 75 cents each) which was picked the day before and was still wet with dew. The kernels burst with natures sugar.

A blueberry peach cobbler with homemade French vanilla ice cream completed the meal. There’s nothing like eggy, custardy vanilla ice cream, but store bought is just fine over a warmed cobbler. Allow your guests to help clean up a little, put leftovers away and above all, enjoy the party!