Fire Up the Grill!
Set the Table and the Mood
for Summer Outdoor Entertaining
(ARA) - 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.
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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.
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