Personally: Summer Patio Party

With the summer season well underway, we asked our designers to envision their dream patio tablescape, complete with a favourite recipe!

Which vibe would you choose for your next gathering?

1. Shannon: Poolside Patio Party

Picture a lively poolside gathering bathed in bright sunshine and shaded by swaying palm trees. An outdoor kitchen and drink station accompany a long table, perfect for bringing friends and family together.

Music plays gently in the background while guests savor drinks and appetizers in the warm air. As evening approaches, a nearby firepit and lounge area offer a cozy spot for conversation, and patio games like cornhole keep the fun going.

The spread features a variety of cold and warm appetizers, arranged in simple, tiered displays. The party begins in the late afternoon and continues into the night, all while I enjoy the relaxed vibe in a sundress and flip flops.

The Juiciest Grilled Chicken Kabobs

Ingredients:

• 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)

• 1 Tablespoon melted butter or olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly-cracked black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika (I prefer smoked paprika)

• optional: fresh lemon wedges

Steps:

1. To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this brining step completely.)

2. Preheat the grill to medium-high heat.  If using wooden skewers, soak them in water for 15 minutes before using.

3. Cut the chicken breasts into 1-inch pieces.  Add them to a large mixing bowl and drizzle evenly with the olive oil.  Toss to combine.

4. In a separate small bowl, whisk together the salt, pepper, garlic powder and paprika until combined.  Sprinkle the seasoning mixture evenly over the chicken.  Then toss for 1 minute, or until the chicken is evenly coated with the seasoning.  Thread the chicken evenly onto the skewers.

5. Once the grill is hot, place the chicken kabobs evenly on the grill.  Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).

6. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.

7. Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Source:

The Juiciest Grilled Chicken Kabobs - Gimme Some Oven

2. sara: Cali cool

My dream patio party would be with with my best friend at a luxe BNB nestled in the hills of California. Overlooking the coastal sunset, we would enjoy a tapas style dinner we made with great conversation and plenty of laughs.

For dinner, we would enjoy freshly grilled seafood, local veggies and refreshing coconut water at a large dinner table beneath a wood pergola. Cozy coastal cotton-linen textures would cover the table and wildflowers would add a simple splash of colour. After some local white wine, we would take a dip in the infinity pool and enjoy the rest of the sunset while having bite sized shell shaped macarons from a local bakery.

Salmon Rice Bowl with Cucumber

Ingredients:

• 4 Persian cucumbers, very thinly sliced

• ½ tsp salt

• ½ c unseasoned rice vinegar

• ¼ red onion, very thinly sliced

• ½ tsp sugar

• 1 Tbsp neutral oil, such as avocado or canola

• 1 lb salmon, cut into 4 fillets

• 2 ½ c cooked white rice, for serving

• Shichimi togarashi or toasted sesame seeds (optional)

Steps:

1. If you haven’t already, cook the white rice according to the directions on the package. We recommend a water to rice ratio of 2:1.

2. Place the cucumbers and salt in a medium bowl and stir to combine. Let sit for 10 minutes.

3. Add the rice vinegar, red onion and sugar to bowl and stir to combine. Let sit at room temperature while you cook the salmon.

4. Heat the oil in a large skillet over medium-high heat. Place salmon fillets in pan, and cook until golden brown, 2-3 minutes. Flip and cook until other side is golden brown and salmon is cooked through, 1-2 minutes.

5. Divide rice between 4 bowls. Top each bowl with cucumber salad and salmon fillet. Sprinkle with shichimi togarashi and/or sesame seeds and serve immediately.

Source:

Salmon Rice Bowl with Cucumber - Imperfect Blog (imperfectfoods.com)

3. Cheryl: Spicy Classic Picnic

I LOVE the Youtube show “Hot Ones”, and I want to host a “Hot Ones” patio party of my own. I think it would be wildly entertaining! Family and friends need to get through 10 sauces, so food prep of the wings will play a big part in the party planning. I’ll have plenty of milk, water, ice cubes, and Spicy Margaritas for the occasion. Coming up with really good questions for the guests will require some thought prior to the party.

I would go with a simple, classic, picnic style decor, with blue/white checkered tablecloths, mason jar glasses, and plenty of finger dipping bowls to clean their spicy fingers. Who’s in!?

Spicy Margarita

Ingredients:

• 1 lime wedge

• 2 jalapeno coins, seeds removed

• 2 ounces blanco tequila

• 1/2 ounce orange liqueur

• 1 ounce lime juice, freshly squeezed

• 1/2 ounce agave syrup

• Garnish: salt rim

• Garnish: jalapeno coin

Steps:

1. Rub the rim of a rocks glass with a lime wedge, dip the rim in salt to coat, and set aside.

2. Add the jalapeño coins to a shaker and gently muddle.

3. Add the blanco tequila, orange liqueur, lime juice, and agave syrup, plus ice, and shake until well-chilled.

4. Strain into the prepared glass over fresh ice.

5. Garnish with a jalapeño coin.

Source:

Tequila Spicy Margarita Cocktail Recipe (cancuntequilatasting.com)

4. Aina: Charming cul-de-sac party

Since moving into our cul-de-sac I have imagined having a huge housewarming/ block party with all our family, friends and neighbours. 

• Front yard/ driveway and cul-de-sac, spilling into the house and backyard

• Late afternoon, early evening so people are starting to get hungry

• I’d love to have a live singer with his guitar singing soft tunes that don’t interfere with conversations, but those who want to can also dance and sing along

• There would be a kids and an adults section, so we can keep an eye on the littles, but still know they are contained and not have to give them our full attention ;) I imagine renting a mobile bar and a slip and slide or bouncy castle for appropriate both adults and kids

There’d be lots of seating placed throughout, mostly patio furniture borrowed from friends and neighbours, making it look a bit eclectic and casual. Lighting would mostly be from the sun and twinkle lights once it starts to get dark. We’d use the plain, brown biodegradable plates to make clean-up easy, but glassware would be reused and a bit more sophisticated (read no red solo cups. It’s not a frat party ;) ) Small vases with flowers from all our gardens would be placed here and there to add a bit of decor.

Lots of finger food would be served, to encourage mingling and reiterate the casual feel of the event. One of my fave summer appies is Mozzarella, Prosciutto, and Pickled Peach Appetiser Skewers.

I love trying new cocktails and mocktails. This summer I have joined a wine club, so with all the wine I have, I have started making sangria everytime we have guests. 

Mozzarella, Prosciutto, and Pickled Peach Appetizer Skewers

Ingredients:

Pickled Peaches:

• 6 small crisp ripe peaches, pitted and quartered

• 1 sprig rosemary

• 3 sprigs thyme

• 1 cup white balsamic vinegar

• 1/2 cup white vinegar

• 1 cup water

• 2 teaspoons kosher salt

• 2 tablespoons honey

Skewers:

• 8 oz mozzarella pearls

• 4 oz prosciutto

• 12 basil leaves

• 12 cocktail skewers

Dressing:

• 3 tablespoons pickling liquid

• 1/4 cup olive oil

• 2 cloves garlic, minced

• herbs from pickling liquid, minced

• salt and pepper to taste

Steps:

1. Place peaches and herb in a large jar or container with a lid.

2. In a medium saucepan combine balsamic vinegar, white vinegar, kosher salt, and honey. Heat over medium heat and stir until salt and honey have dissolved.

3. Add cold water to the vinegar mixture and stir.

4. Pour the pickling liquid over the peach slices. Make sure the peaches are submerged in the pickling liquid. Set aside for 30 minutes.

5. Remove the peach slices from the pickling liquid. Reserving the liquid and the herbs.

6. Wrap the peach slices with prosciutto and skewer with basil and mozzarella pearl.

7. In a small bowl combine dressing ingredients and whisk until emulsified.

8. Drizzle dressing over skewers and serve.

Source:

Mozzarella, Prosciutto, and Pickled Peach Appetizer Skewers - The Noshery

5. Becky: Tuscan Garden Girls Night

In our backyard, I love hosting gatherings, especially in the early evening. I've always dreamed of creating a cozy setting with a cute low wood table surrounded by cushioned seats in the grass.

The tablescape would have orange wildflowers and linens draped across the table and a rug thrown down to enhance the cozy vibe. Adequate bug protection would be a must!

I’d love to have a girls' night or a mom's night out, where we could relax while being kid-free.

We would enjoy activities like games, lounging by the pool, or soaking in the hot tub, but mostly it's about uninterrupted, kid-free conversation and quality time together.

For food, I love serving pasta or pasta salad, fresh fruits like cherries for snacking, and a variety of appetizers with lots of dips, accompanied by fresh or toasted baguette with oil and balsamic for dipping. Using fresh basil from my planter, which is a feature on our new deck, adds a special touch to some of my favorite flavors and foods.

For drinks, I like to serve fresh, fruity, and sparkly ciders poured into cute glasses, adding to the festive and refreshing atmosphere.

Layered Grilled Chicken Caprese Pasta Salad

Ingredients:

• 1 pound boneless, skinless chicken breasts

• 3/4 cup extra virgin olive oil

• 1/3 cup balsamic vinegar

• 4 garlic cloves, minced

• 1 teaspoon dried basil

• kosher salt and pepper

• 1 pound spiral pasta, cooked (or your favorite cut, like penne, etc)

• 12 to 16 ounces grape or cherry tomatoes, cut in half

• 8 ounces fresh mozzarella, I like ciliegine, balls cut in half if you wish

• 1 large handful fresh basil, about ⅔ cup

  basil leaves, chopped or chiffonade

Steps:

1. Prep the chicken first! You can make this a day or two before - even just marinating it or marinating it and grilling it. Place the chicken into a baking dish or resealable bag. Whisk together the olive oil, vinegar, garlic, dried basil and a big pinch of salt and pepper. Measure out about ¼ cup of the dressing and pour it over the chicken. Reserve the rest and store it in a sealed container in the fridge. This is your pasta salad dressing!

2. Marinate the chicken for at least 30 minutes, or even overnight. When ready to grill, preheat your grill to the highest setting. Once the grill is hot, add the chicken (let the marinade run off into the dish) and grill for about 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F. Once the chicken is done, let it rest for 5 to 10 minutes. Then cut it into chunks.

3. While the chicken is cooking, you can cook your pasta! You can also cook it the day before and store it in the fridge. You can also chop the tomatoes and the basil!

4. Now it’s time to layer or assemble the pasta salad. I like to do layers of the pasta, chunked chicken, tomatoes, mozzarella and basil, then repeat. But of course, you can also just toss everything together!

5. Once it is layer or tossed, drizzle it with the remaining dressing. Toss to serve and serve immediately, or store in the fridge until ready to serve.

6. Note: if you assemble the pasta ahead of time, I would wait to add the fresh basil until right before serving!

Source:

Chicken Caprese Pasta Salad - Grilled Chicken Caprese Pasta Salad (howsweeteats.com)

6. Shima: Backyard Besties “BYO” Pizza

I would love to host lunch with my best friends in a backyard farm, creating a fun and vibrant picnic vibe. We would enjoy fresh pizza paired with Middle Eastern limonana, adding a refreshing touch to the meal.

The atmosphere will be lively and creative, with bold red decorations and an emphasis on handmade, organic, and fresh elements. We'll have a "build your own pizza" station where everyone can design their own pizza box and paint on the canvas tablecloth, making the experience interactive and memorable.

Jalapeño Pineapple Popper Pizza

Ingredients:

• Pizza Flour: Find ’00’ flour at most grocery stores or online. All-purpose flour can be used, but your crust will have a chewy texture.

• Cold Water: Cold water is best to help mix the pizza dough because it helps prevent the flour from clumping.

• Salt: Regular table salt works great.

• Yeast: I used active dry yeast but you can also use rapid dry yeast.

• Sourdough Starter: I have a great recipe if you choose to use sourdough starter in your pizza dough, but it is completely optional!

Steps:

1. Combine: Add the flour, yeast, salt, and sourdough starter (if using) to a large bowl then stir to combine. Create a “well” in the center of the flour and pour in the water.

2. Add the Water and Mix the Dough: Pour the water into the flour mixture then mix using your hands until a dough forms. Knead the dough a few times before you cover and rest it!

3. Let it Rest: Cover the dough with the bowl and let it rest for 20 minutes.

4. Make Dough Balls: Divide the dough evenly into 6 balls, about 200 grams each then cover and refrigerate the dough overnight or for up to 3 days.

5. Remove from Fridge: Remove the dough from the refrigerator 2 hours before using.

Source:

Wood-Fired Pizza Dough | The Recipe Critic

7. Taylor: Penthouse Pool Party

My dream patio party would be a lively and unforgettable event, featuring twinkle lights and a personal DJ to set the perfect mood. The space would be decorated with fun-coloured lights, disco balls and themed decor, creating a vibrant atmosphere. Guests would dress up to match the occasion, adding to the festive spirit.

A casual snack station would offer mini panini pressed sandwiches in a variety of flavors, along with finger foods reminiscent of high tea. The cocktail bar would serve a fun, special drink that fits the theme, with sangria or spiked lemonade presented in super cute glasses.

Comfy lounge chairs and benches with fluffy pillows would surround the area, ensuring everyone feels cozy and able to mingle easily. All my friends are invited, with family welcome if they bring snacks and good vibes.

Entertainment would include classic games like cup pong, a foosball table, and oversized board games. The pool, complete with disco lights for a nighttime glow, would be the perfect finishing touch to a fantastic evening.

Pink Gin & Tonic Cocktail

Ingredients:

• 2 ounces pink gin – I use Gin Lane 1751

• 4 ounces tonic water

• ½ ounce fresh lime juice

Steps:

Add your pink gin and lime juice to a shaker with ice. Shake vigorously. Pour in tonic and stir. Pour cocktail with ice into a glass. You can garnish with lime, herbs and pretty flowers.

Source:

The Prettiest Pink Cocktails! Pink Gin & Tonics - She Keeps a Lovely Home

8. Victoria: Romantic Spanish Villa

My dream patio party would be a romantic evening in a Spanish villa with my fiancé. The atmosphere would be set by the gentle melodies of flamenco music, adding to the cozy and intimate vibe. The villa would be beautifully decorated with candles and red floral arrangements, creating a warm and inviting glow.

We’d savour delicious paella, perfectly paired with vibrant red sangria. The setting, brimming with Spanish charm and romantic details, would make for an unforgettable night in Spain.

Image Source: Paelja sa morskim plodovima - So i biber blog

Spanish Paella

Ingredients:

• 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)

• 1 Onion , diced

• 1 bell pepper , diced (I like to use ½ red and ½ green)

• 4 cloves Garlic

• 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)

• Bay leaf

• 1 teaspoon paprika , sweet or smoked

• 1 pinch saffron threads*

• Salt and pepper

• ¼ cup white wine

• 4 boneless , skinless chicken thighs , cut into pieces*

• ¼ cup fresh chopped parsley chopped, divided

• 2 cups Spanish Rice*

• 5 cups Chicken Broth*

• 1/2 cup frozen peas

• ½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on

• 1/2 lb Mussels (about 10-12), cleaned properly (beards off)

• 8 oz calamari rings

• Lemons , for garnish

Steps:

1. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.

2. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.

3. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).

4. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).

5. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).

6. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

7. Garnish with fresh parsley and lemon slices. Serve.

Recipe Source:

Spanish Paella Recipe - Tastes Better from Scratch (see for additional notes)

We hope your summer is filled with many pretty patio parties with family and friends!

Happy Thursday!