Tried-and-true methods for creating festive environments outdoors

Courtesy The Art of Entertaining

“No one wants to eat hot food on a warm night,” says Anne Marie Lemcke, owner of The Art of Entertaining. She suggests keeping menus light by serving a plate of grilled vegetables, tomato-basil orzo, and chicken breast with a white wine sauce. Homeowners, she adds, are smart to serve fruits and vegetables that are in season. Not only is in-season produce fresher, but it's also more affordable. This time of year, think peaches, raspberries, blueberries, tomatoes, fresh corn, and asparagus.

“The service temperature of wine is the most important pleasure factor, and we tend to get it wrong in America,” says John Nash, owner of Starrs. “We drink red wine too warm and white wine too cold.” Nash recommends that party hosts follow the modern French rule, or what he calls the ‘1-2-3 rule.’ One hour in the refrigerator for red wine; two hours in the refrigerator for white wine; and three hours in the refrigerator for champagne or sparkling wine. “This works tremendously well and makes you look like a real expert,” he says. (The ‘1-2-3 rule’ is not applicable for use with a wine cooler.) When red wine is poured and served outside, Nash suggests filling a champagne bucket more than halfway with water and ice cubes to cool the wine. 

Nobody really wants to balance a plate of food on their lap, so make sure you have a dining table or a cafe-style table available for your guests to use, says Bailey Todd, principal at White Cliff Studio. Todd also likes to incorporate a credenza into her alfresco affairs to hold both food and beverages and to help elevate the look. Add a rug underfoot for a cozy feel.     

Courtesy St. Louis Cheese Boards

Cheese is always a favorite of summertime soirees, but it’s important to know how to pair it. Allison Schilling of St. Louis Cheese Boards, suggests a combination of goat cheese with rosé, pinot grigio, or bubbly Prosecco. (Manchego or any other quality Spanish cheese will also compliment a pinot grigio.) For gluten- and/or nut-free guests, Schilling will hold the cheese and serve an appetizer of asparagus wrapped in prosciutto or kebabs composed of watermelon, basil, and feta. “Food is a great way to bring your guests together,” says Schilling.

Don’t forget about outdoor lighting, including bistro lights, fairy lights, or a chandelier to impart a dramatic glow, says designer Jay Eiler, of  J. Eiler Interior Design. Another festive touch? Music delivered via outdoor wireless speakers. 

Choose flowers that will stand up to summer heat–such as lisianthus, zinnias, sunflowers, and celosia–and wait to arrange them until just before your guests arrive. There’s no need to fret over what flowers go together. “All flowers pair well,” says Karen Davis, co-owner of Urban Buds: City Grown Flowers. For homeowners who prefer a DIY approach, Davis suggests foraging for greenery, including branches, twigs, berries, and flowers, in one's own backyard. Just remember that a floral arrangement should never overpower the dinner table. “Usually, you’re looking at some type of lower arrangement so that it doesn’t interfere with the conversation or with people being able to see each other from all sides of the table,” says Davis.

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