Today Annie, Mary Ann and I are joining some blogging friends to share some outdoor entertaining ideas. Hosting Friends for Dinner on the patio or in the garden is a chance to tone down the formality and keep it simple. Let’s face it food tastes better and everyone is more relaxed while dining alfresco. We have great outdoor entertaining spaces in our new home. We have a large enclosed courtyard in the front and a huge patio that surrounds the pool. Even though the inside of our new home is far from finished, we decided it was time to invite some of our new neighbors over to enjoy the beautiful weather. Here are my Five Simple Tips for Hosting a Farm-to-Table Dinner.
PLAN THE MENU
We decided to go to our local farmstand Templeton Valley Farms and see what was fresh. We created the menu from what was available and farm fresh. We also have a fabulous Farmers Market in Templeton on Saturday where you can buy fresh produce, meat, seafood, bread, and anything else you can think of. We are so happy to live here.
DECIDE ON FLOWERS AND DINNERWARE
The flowers do not need to be fancy. I grabbed these sunflowers from Templeton Valley Farms the day before and added some grape leaves from our vines.
I recently purchased this faux bois melamine dinnerware on Amazon thanks to my pal designer Carla Aston. They were super reasonable and will work in both areas of my outdoor space. All of the items in my table setting will be linked in the shop the post at the bottom of the post. The napkins and rings came from Botanik in Summerland
PREPARE WHAT YOU CAN IN ADVANCE
I made all of the dressings and the brine in advance. The eggplant spread is better if you make it a couple of days ahead. The kale/brussel sprout salad can be assembled the day before. I have made this salad so many times I think it is better if you toss it early in the a.m of the party. Add the almonds and pecorino a couple of hours before serving. The table can be set early the day of.
KEEP IT SIMPLE
Outdoor entertaining lends itself to keeping the decor and menu simple. There are so many fresh items available, and you have the beautiful outdoors as a backdrop. Everyone feels more casual while outdoors.
We served the appetizers on the pool patio. There is a nice breeze there and it is almost always comfortable. Sorry, this picture is so bad. I snapped it in a hurry.
Dinner was served in the courtyard. Since one of our neighbors had to cancel due to a covid scare, we ate at the round table (which was formerly in our dining room in the rental). It is a cozy little spot under the overhang.
FARM-TO-TABLE MENU
CHARRED SHISHITO PEPPERS AND LEMON AIOLI
To Char or blister the shisheto peppers Cookie and Kate shows you how here. You can find the recipe for the lemon aioli from Martha Stewart here. I often substitute half greek yogurt.
INA GARTEN’S ROASTED EGGPLANT SPREAD
You can find Ina’s recipe for the eggplant spread here. I also add the juice and zest of 1/2 lemon (Meyer preferred) and 1/4 cup fresh basil.
RED WINE ROSEMARY BRINED TRI TIP
This was a new method/recipe for us. We also purchased the trip tips at our local meat market J & L Meats in Templeton. I am not sure if it was the recipe, the meat, or the fact that Steve cooked them perfectly. This recipe is worth a try. I could not find it anywhere on line but here is the recipe.
2 lb 2 1/4 lb tri tip
2 c red wine
2 T extra virgin olive oil
2 T fresh rosemary
1 T chopped shallot
1 t fresh ground pepper
Combine the ingredients in a gallon size bag. Marinate at least four hours or overnight.
INA GARTENS FRENCH POTATO SALAD
Here is the recipe to Ina’s French Potato Salad. I substituted 1/2 lb of fresh string beans for 1/2 lb of the potatoes for color and variety. I followed the recipe otherwise. Watch your potatoes mine were overcooked in the amount of time she alotted but mine were not uniform in size.
INA GARTEN’S TOMATO AND FENNEL SALAD
You can find the recipe for Ina’s tomato and fennel salad here. This is a very simple summer salad.
EPICURIOUS’ KALE AND SHAVED BRUSSEL SPROUT SALAD
This has been a favorite salad at our home ever since Anne Hori (our nephew’s mother in law who happens to be a great cook) brought it for Thanksgiving one year. This is actually a super simple salad. It can be prepared early in the day and actually tastes good as leftovers (very unusual for a salad) You can find the recipe for the Kale and Shaved Brussel Sprout Salad on Epicurious here.
SHOP FARM TO TABLE DINNER
We served (well can I admit I forgot?) homemade vanilla ice cream and fresh strawberries from Templeton Farms. I am not a dessert person. We were so busy drinking wine and chatting I forgot. Have you ever done that? If you want more outdoor entertaining ideas you might enjoy the articles below as well:
Four Simple Appetizers and the Wines that Love Them
New York Times How to Host a Memorable Outdoor Dinner Party
Homes and Gardens-Outdoor Entertaining- Eight Tips for Doing it Stylishly
Thank you for reading Five Simple Tips for Hosting a Farm-to-Table Dinner. You might also enjoy the post Four Simple Appetizers and the Wines that Love Them. Now pop over and visit our blogging friends for more stylish ideas.
Classic Casual Home (Mary Ann)
Most Lovely Things (Annie)
Crazy Wonderful Blog (Shelley)
Finding Lovely (Jackie)
Fabulous menu, table, patio, and ALL! I agree with Juliet – your new neighbors must be thrilled! 🙂 I laughed at forgetting the dessert. I once made a beautiful fruit platter for a big winter party and found it the next morning frozen solid in a snow drift on the porch where I’d put it to keep cool before the event! We chipped pieces off and used it to make fruit smoothies! 🤣 But honestly, who needs more than chatting with friends over glasses of wine? Congrats on entertaining in your wonderful new home!
Cindy the new home is so gorgeous. You are one who sets a beautiful table, but also makes amazing food. They sometimes don’t always go together.. This menu looks wonderful. I pinned it all. I see my friend Elaine’s sister. So glad you guys connected and live near each other. What a fantastic neighborhood. Also dying over our pretty porch! x Kim
Such a great menu you planned! I printed out the brussels sprout salad, looks healthy and also wonderful. I growShishito peppers so every night I can go down pick them and cut cook them for a quick appetizer! So fun and you are so right, everyone loves Shishito peppers! Your new home looks so lovely. I’m so glad you have neighbors that you enjoy. I know they enjoy having you as a neighbor! My tomatoes are coming in full force so I’m looking at all the new tomato recipes and deciding how to repair my bounty. My favorite way is just sliced with cucumbers and sliced avocado and salt and pepper!
I loved reading through your recipes! We recently moved into our forever home after downsizing. Can you tell us how and where you store your different dinnerware sets? I am currently setting up kitchen and pantry cupboards and would love to know some tips! Thank you!
Cindy,
Your new home looks ideal for outdoor (and indoor) entertaining. I love the casual feel of dining outside during the warmer months. You’re right! Everyone seems more relaxed. Your menu looks delicious. Who needs extra calories with dessert? Haha. I’ve forgotten before, not dessert but some other component of the meal.
xo,
Karen B.
Cindy! Your menu … OMG. So good. And your patio space is amazing. I love that you’re having the neighbors over already. They must be high-fiving their good luck at scoring you guys as neighbors. I’ve pinned everything. Jim’s a big fan of shishitos (and patrons) and will love the aioli … and your presentation. xo
Such lovely ideas here. Thanks for sharing your wonderful new space and the food sounds delish!
Happy summer to you dear,
Amanda
Cindy, so surprised you remembered the Kale/Brussels Sprout Salad from many
Thanksgivings ago. It’s a compliment coming from you, with so many great cooks in the Hattersley family!
Happy for you and Steve in your new home.
What a perfect setting and city for your
lifestyle. Love seeing the transformation.
Anne
Hi Cindy,
Well this evening looks like it was a hit! Perfect outdoor setting and a delicious menu, who could ask for more? s several have mentioned, having three salads makes it easy for anyone with food restrictions, I eat gluten free and have a shellfish allergy, I could have happily dug in to all of the dishes you served!
Those black chairs around your round table look great.
Xo Heidi
Cindy! Your colorful farm fresh dishes look amazing! Love how you used market sunflowers and mixed some vines with them. Your table setting, the chairs, all of your outdoor entertaining spaces are so gorgeous! Looks like everyone is having fun!
I’ll be trying some of these yummy sounding recipes, but it will be at least three months before the weather cools enough in Dallas for us to eat outside. We’re getting a break today from our 20+ days of over 100 degrees—its only 97! I miss dining Al fresco without misters! Love looking at your beautiful posts!
What a lovely dinner with friends. Everything looked so delicious. Farm to table is my very favorite way to eat.
Hi Cindy, and that meals sounds delicious! Brings back fond memories of the dinners we’ve shared together over the years!
Take care!
What a fantastic evening you must have all had! The food is GORGEOUS. Definitely going to have to try the Tri Tip!
Sounds like a lovely evening with new friends in your beautiful courtyard (love your (new?) black chairs). The menu looked delicious (can’t go wrong with Ina), and what a pretty table setting. You guys are perfect hosts!. So happy you are loving your new home! And yes – forgot to serve desert when meeting (our now daughter-in-law) family for the first time.
Hi Barb
The chairs I purchsed last year from World Market. They are great. I only have seven because they sold out quickly. They were very reasonable as well. Target had a version of the Malawi chair a couple years back as well. Love your dessert story!
Wonderful evening for new friends! I have so many friends that don’t eat beef anymore, do you check with your guests on dietary preferences/restrictions before you do menu planning?
Nancy, you are a thoughtful hostess to consider the growing number of us who do not eat meat. Some hostesses do ask (thank you, thank you!), but I’ve found I am always able to enjoy a meal even if the entree is animal-based. I just enjoy more of the appetizers and sides.
Hi Susan
We have many friends that don’t eat meat as well. I always try to offer plenty of other options if we are serving beef. My husband does such a good job with beef on the grill and he loves it so we often serve it as long as most of the guests are beef eaters. We rarely eat it during the week or when we aren’t entertaining. I find a lot of people like us appreciate it every once in awhile because none of us eat it very often anymore!
Hi Nancy
Yes I do.
Beautiful and inspiring post! Thank you for sharing your incredible talent with us.
Hi Lynn
Thank you so much. We love to entertain and are so enjoying our new outdoor space.
Hi Lynn
Thank you so much!
This is so inspiring, Cindy. It’s awesome that you are having friends over already.
Even though we are a country apart now, it’s interesting that you and I are on the same wavelength (charred peppers). Bet you had some great wine that night.
We love those shishito peppers! And they are such an easy appetizer that everyone loves!!
Hi Mary Ann
Your are definitely the “hostess with the mostest”. I couldn’t begin to be the hostess you are. You always make it look effortless.
Hi Cindy,
You (Steve too) put so much LOVE into everything and it shows. Who needs dessert after such a beautiful meal like what was served. Bravo!
Hi Katherine
Thank you so much! It is kind of embarrassing that I forgot dessert! My desserts are never all that interesting as I am not a baker!!
Hi Katherine
Thank you for your sweet comment. I am not a dessert person, but I am surprised Steve forgot!!