At the peak of summer, alfresco dining becomes
a way of life, a way to really make those long warm
nights last. A relaxed dinner relies on make-ahead
salads so there’s no fussing in the kitchen for the
host. To begin, greet guests with cool soup that’s
sipped straight from little bowls. Summery-tasting
fresh sugar-snap peas are served as a first course,
followed by a whole salmon fillet, grill-roasted on the
barbecue on a bed of hot, dry coarse sea salt — because it’s
never flipped, the fish is lovely enough to be presented on the
table as a spectacular centerpiece. To finish, ice cream sandwiches
with luscious blackberries capture the playfulness of summertime.
Set up a chilling station
for this Spanish-style
gazpacho by layering
a nest of ice between
two serving bowls.
cocktail picks, adds
a satisfying saltiness
when nibbled alongside
the creamy soup.
Marble, Ciot; Jennifer
Graham black bowls,
Made; ladle, Cynthia
La Merceria; House
& Home champagne
flute, The Bay.