Labor Day weekend is around the corner and entertaining expert and Clos du Bois wine ambassador Katie Lee has some end of summer stress-free easy tips to follow in order to make the most out of the three-day weekend.
Follow her tips and you are sure to enjoy and impress. If you need suggestions on what to serve, check out Katie Lee’s many summer barbecue recipes here: http://www.katieleehome.com/category/seasonal-dishes/summer-barbecue/
TIPS:
1. Have a “house wine.” Choose a white wine and a red wine, I stock up on Clos du Bois Chardonnay and Clos du Bois Cabernet Sauvignon, that pair well with summer fare and purchase a case of each. When entertaining, it will be one less element of the party to think about, and you’ll always have wine on hand for an impromptu barbecue. Most wine stores offer a discount on wine by the case, so it’s a budget-friendly option as well.
2. Lighting is so important for creating a warm party atmosphere. Get creative and hang paper lanterns from a tree for an outdoor dinner party, or even try hanging an old chandelier attached to an extension chord. White Christmas tree lights are always nice; I add a twist to the traditional twinkle lights by attaching starfish to the chord with raffia ribbon. Different size candles are always a plus, and be sure to use unscented so as not to attract bugs, or detract from the smell of the food and the taste of the wine.
3. Choose a theme and go from there, it will give direction when deciding the menu, wine, décor, and even the music. For example, have a modernized barbecue with a twist on the usual cheeseburger grill fare by adding sliced heirloom tomatoes, artisanal cheeses, and spicy pickles, and dress the table with a red and white check tablecloth. Have a beach theme and serve lobster rolls, fill hurricane lamps with sand and candles, and write guests names on seashells for place cards. Or, one of my favorites, rock the Kasbah, and go Moroccan with tagines, a variety of spreads and salads, and buy colorful fabrics to use as a tablecloth.
4. When the mercury rises on the thermometer, craft a menu of chilled dishes for the hot summer night. Prepare the food earlier in the day and refrigerate until serving time. Serve a chilled soup, a salad of shaved vegetables, and a poached salmon with a light dill sauce. Add a bottle of ice cold Clos du Bois Pinot Grigio and everyone will feel cool as a cucumber. Preparing chilled food earlier in the day also takes the pressure off when your guests start to arrive. I never like missing out on the party and feeling “stuck” in the kitchen.
5. Set up a self-serve bar for guests. A large tin bucket from the gardening store suddenly looks elegant when filled with ice and bottles of wine. Put out cocktail napkins, glasses, and a small platter of bite-size hors d’oeuvres. Also be sure to include a non-alcoholic drink option, like a bottle of sparkling lemonade, for guests who are not drinking.
(Katie also has an amazing meatloaf recipe that I make and it’s divine.)