The
grill is on, the stars are out and entertaining is about to
move outdoors. This summer, make your outdoor space an extension
of your living room by creating an inviting setting to entertain
family and friends.
David Sherman,
an interior design instructor with The Art Institute of California
-- San Francisco, suggests that for a successful party, guests
should be comfortable, “inside and outdoors.” Sherman
says by using various types of lighting, you can create moods,
as well as keep your guests moving freely -- and safely -- around
the party. When Sherman entertains, he likes to suspend paper
and metal accordion lanterns from trees or porch eaves, use
old lanterns from flea markets or antique stores to hold candles,
and light large citronella torches that can be stuck in the
ground for light and also repel bugs
He also
recommends putting a votive tree in the ground, in a pot, or
in the hole of an umbrella table to create an outdoor chandelier
of lights. Glass or mosaic hurricane lamps add a soft glow,
says Sherman, and also protect candles from the wind.
In cold
weather states like Minnesota, “Outdoor lighting is all
about fire,” says Dan Noyes, Interior Design Department
chair at The Art Institutes International Minnesota. “With
the advent of the many tiki torch designs out there, one can
readily and inexpensively create the outdoor room with a perimeter
of fire. The upside is not only a definition of space but a
controlled bug-less zone if one uses citronella in the torches.
Fire pits are another great way to add ambient light while creating
a focal point to gather around." he says.
Now that
the lighting is set, what about the food? First, start with
a very clean
grill says William Niemer, chef director, also from The Art
Institutes International Minnesota. “Make sure you remove
all of the cooked on meat and carbon. The importance of this
is two-fold; a clean grill will help to make sure none of your
food sticks to the grill and you can make those great grill
marks. Second, you don’t want any off flavors from the
carbon build-up on the grill rack,” says Chef Niemer.
When you
cook a large piece of meat, says the chef, use an indirect cooking
method in which you place the coals on either side of the grill.
Place the meat in the center of the grill, not directly over
the coals. This will provide even cooking and no burning meat.
For city
entertaining, whether it’s on a rooftop, or in a small
backyard garden, Chef Mark Hellermann of The Art Institute of
New York City likes to make grilled focaccia.
“I like to make the dough a day ahead and have it in the
fridge overnight because it’s easier to handle when it’s
cold,” says Chef Hellermann. He makes up a few irregular
pieces to rise slowly for a few hours in the afternoon. When
his friends arrive, Hellermann has a slow fire going on the
grill -- often with some bits of grapevine to add some smoke.
“I toss on the focaccia, cover the grill, and flip it with
tongs when it gets dark, golden brown. Finally, I turn out the
pieces onto a small cutting board, and serve everybody, usually
with a delicious southern Italian white or a Gavi di Gavi,”
he says.
Entertaining
experts recommend setting up food and drink stations in two
distinct areas. That way, guests will move around more and not
congregate next to one or the other in a big group. Tin washtubs,
available at most home centers, make great containers for beer
and soft drinks. Offer a selection of white or red wine, or
consider serving a white or red sangria
to make use of delicious summer fruits. If you decide to serve
mix drinks, keep it simple by selecting one or two “specialty”
drinks, like martinis or margaritas.
Remember
when you entertain guests, don’t try out fancy new recipes
that keep you in the kitchen -- or at the grill -- for hours.
Keep it easy and casual, and serve your friends and family what
you like to eat, because chances are, they’ll enjoy it
as well.
also
see Grilled
Salmon on a Bed of Roasted Peppers with Balsamic Vinegar Sauce,
Recipes from Chef Bill Niemer, The Art Institutes International
Minnesota
