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Summer entertaining — it’s not just about standing grillside with an oversized spatula in hand, flipping burgers with a perfected turn of the wrist.
In today’s al fresco gatherings, grilling is only one aspect of the ultimate summer gathering, bringing together friends in a relaxing, stylish setting, while enjoying one another’s company and the beauty of the season’s offerings.
While we can thank our cavemen ancestors of some 500,000 years ago for first cooking meat over fire, a zeal for backyard grilling and entertaining didn’t come about until the 1950s, when suburbs began to appear.
Since then, grilling has morphed from barbequing a simple patty of meat eaten on a Wonder bread bun, to cooking marinated vegetables or dry rubbed pork loin paired with a fruity cocktail, complementary wine or lemony summer beer.
Add to that background music for ambiance, a candle-lined table and fabulous friends, and the result is a memorable gathering that will leave guests anticipating the next affair.
Women throughout the area have created their own specialties when it comes to entertaining. There’s Diana Schmidt, who has mastered the art of inexpensive decorating, whether entertaining girlfriends on her front porch or couples in her back yard.
Then you have Amy Pfefferle, who stands behind her eco-conscious lifestyle when entertaining on her outdoor patio, and Barbara Jacobson, whose friends take full advantage of her golf course view while enjoying her grilled vegetable specialty.
Whatever your personal tastes in entertaining, read further for creative ideas and tried and true tips from women who have found their niche in entertaining in true summer fashion.
Outdoor entertaining and decorating: Diana Schmidt
An interior decorator by trade, Diana Schmidt of Owatonna has mastered the art of outdoor decorating as well, repurposing items she already has for setting an outdoor table when entertaining friends. But she doesn’t stop at the decor — it’s all about enjoying time with friends in a lighthearted manner at the Schmidt house.
“The best thing about summer parties is being outside, keeping it fun,” Schmidt said. “Some entertain formally; I like to make it relaxing, enjoy the weather and have fun finding things to put together.”
Schmidt suggests the following tips for décor, diversion and dining:
• Gather pebbles, river rock or cocoa beans (deep brown in color with a lovely chocolaty scent) from your landscaping and spread them on a decorative bowl or platter from the house. Add a candle or Fourth of July flags to use as a centerpiece. If you lack landscaping materials, simply cut a branch from a tree and place it in the center of the table with flowers on it.
• Host a theme party, like Schmidt’s “Sandals and Sangria” — ask girlfriends to wear their funkiest sandals and serve fruity sangrias. Or, play up the fun with a funky apron for the man or woman at the grill, and add a fun chef’s hat, available at kitchen supply stores.
• Have specialty drinks available, like margaritas or daiquiris. Be sure to have non-alcoholic beverages on hand also, and keep on the table a pitcher of refreshing cucumber water: sliced cucumbers, ice and a small amount of seltzer water added to a pitcher of water.
• Dress up plain hamburgers by blending onions, cheese and Worstershire sauce in with the meat before forming patties. If grilling steak or prime rib, season the meat beforehand and let it marinate to infuse the flavor.
Eco-conscious entertaining: Amy Pfefferle
Sometimes outdoor gatherings are small — a few girlfriends from a book club or the neighborhood — and sometimes they are large, say an end-of-the-year staff party of 100 or more people. No matter what the size, Amy Pfefferle has found a way to entertain for a variety of crowds and to do so with eco-consciousness.
“I’m not afraid of having a crowd,” said Pfefferle, who makes a concerted effort to provide amusement for every age group, including Bingo and an outdoor movie screen.
Pfefferle has created the ultimate outdoor venue in a well-established neighborhood of Northfield. Shortly after moving into their home several years ago, she and her husband, Bob, built a sports court that doubles as a patio. With a trampoline, basketball area, outdoor ping pong table and fire pit, the backdrop is always there — Pfefferle just adds the fillers, like table settings, flowers, food and music. When the weather is uncooperative, her large screen porch provides shelter.
For large gatherings, Pfefferle relies on local restaurateurs for the main course — usually chicken wings or pulled pork sandwiches — then adds her own specialties like a stir fry made from green beans taken from her community supported agriculture shares.
“Keep it simple,” Pfefferle recommends. “Choose a few different foods and have plenty of each, and never turn down offerings by other. The key to any party is not slaving away the whole time.”
By using an iPod connected to outdoor speakers, the music can vary with the mix, but be respectful of your neighbors, Pfefferle said, who herself brings the party indoors or wraps it up by 10 p.m.
Pfefferly’s eco-friendly ideas:
• For unique tablecloths, use colorful or floral sheets purchased secondhand, layer them on tables and tie the ends together.
• Avoid paper waste by using mismatched glasses, salad plates and flatware that can be picked up secondhand. Set out a bin for guests to deposit used dishes into.
• Purchase bundles of fresh flowers from the farmers market and place them in vases picked up at thrift stores or garage sales.
• Use what’s in your garden, like fresh mint for mojitos or mint lemonade, or basil for a summery pasta salad.
• Repurpose items to create a theme: Old globes, halved, can be used as bowls for an Earth Day gathering, for example.
Grilling with ease: Barbara Jacobsen
In a condo on the 18th fairway of the Owatonna Country Club, Barbara Jacobson and her friends are often found relaxing on her deck, enjoying the stunning view of the greens while anticipating a summer favorite — grilled vegetables.
For this specialty dish, Jacobson takes whatever vegetables are on hand, like green peppers, tomatoes, mushrooms and potatoes; places them into a foil pan and seasons them with salad dressing; then covers the pan with foil and grills for about 30 minutes. The result is a flavorful, healthy dish that “everybody loves.”
Add to that a simple grilled meat and ice cream cones for dessert, and an easy meal practically prepares itself while Jacobson and friends enjoy a refreshing gin and tonic or glass of wine.
It’s all about keeping it uncomplicated for Jacobson, owner of Travel Headquarters in Owatonna.
“I live alone, so I don’t want it to be labor intensive,” she said.
Grilling tips:
• Gas vs. charcoal grill: While gas grills are quicker and easier to control the temperature of, charcoal grills provide a rich, smoky flavor and are less expensive.
• Whatever your preference, clean the grill before using it to remove leftover grease or charcoal dust that can leave an off flavor.
• Always preheat the grill — gas: 15 minutes; charcoal: 30 minutes.
• Oil the grate by grasping several paper towels in tongs, dip them in oil, and wipe over the grate just before cooking.
• Sweet, sticky sauces should be applied to food during the last few minutes of cooking so the sugars in the sauce don’t burn.
• Test the wellness of meat with an instant-read thermometer inserted through the side of the meat, without touching bone.
• Set out appetizers like cheese or olives for hungry guests to enjoy while grilling, and to avoid feeling rushed while cooking.
Tailgating: Ann Miller
In Owatonna, mothers of the high school marching band and their families bring outdoor entertaining to a different level, gathering parade-side to cheer on their student marchers and share food and refreshments for a true “on-the-go” gathering.
While one woman brings a canopy and another a grill, each of the three to four women brings food, chairs and a cooler of drinks for this “fend for yourself” event.
“It’s a family thing,” said Ann Miller, who has a child in the Owatonna Marching Band and this year helped organize the June 26 festival held in Owatonna.
Entertaining on the go or tailgating can be great ways to share the company of others without being solely responsible for hosting a gathering.
Entertaining.about.com recommends the following tips for any tailgate gathering:
• Select food that can either be cooked ahead of time and transported to the event, or cooked there on a grill.
• Follow food safety precautions when it comes to transporting food. Keep cold food cold (40 degrees or lower) and hot food hot (140 degrees and above) to avoid food poisoning.
• If you plan to bring alcohol, check the venue to ensure it is permitted. Don't forget the bottle openers and corkscrews, if necessary.
• Have a large, heavy cloth or foldaway tables on which to spread the food.
• Pack disposable plates and cups.
• Be prepared to clean up afterwards, using available trashcans or bags that you've brought along, and safely dispose of hot coals from the grill.
• Bring paper towels or wet wipes to help with clean-up before, during and after the gathering.
Summer drinks
Frosty beer, fruity Chardonnay, cool cocktails — it’s hard to go wrong when serving refreshing beverages like these. Local drink experts share their recommendations for some of the best in summer entertaining. Remember, too, that many cocktails can be made virgin by eliminating the alcohol.
Wine
Girlfriends wine friend Mary Beth Hagen has a wine pairing for most any grilled entrees:
• Beef — Try a blended red wine like the wonderful petite sirah/zinfandel/mourvedre blend by Bogle called "Phantom" that makes the perfect partner if beef is "what’s for dinner."
• Chicken — Truly, chicken is so versatile that you can drink whatever color of wine you like and it will usually complement grilled chicken. To bring out that smoky taste of barbeque chicken, try an Oregon pinot noir like A to Z or Argyle.
• Fish — The flavors of different kinds of fish vary so much that you might have to experiment a bit to find your favorite combination. For starters, try any sauvignon blanc from the Marlborough region of New Zealand. Marinated salmon brims with flavor when paired with a buttery chardonnay like La Crema.
• Vegetarian — Seasoned vegetables will be even more flavorful if you grab a light pinot grigio to balance the taste. Chateau Ste. Michelle makes a great pinot gris, but I also suggest the Red Rock merlot if you prefer a subtle red to complement the veggies.
Can't decide on just one wine? Ask your guests to bring a bottle of wine and then open them all. Pour each guest a two-ounce glass of three different wines and let them compare the flavors as they enjoy the meal.
Personal preference should always guide your wine choices, so the more you try, the more you'll discover what is right for you. This "wine flight" idea will generate great discussion as you compare favorites.
Beer
As a general rule, ale typically pairs better with robust flavors, while lager complements lighter fare.
• Goose Island India Pale Ale — Loads of fresh hops; pairs well with burgers.
• Pyramid Apricot Weizen Ale — A wheat beer with the subtle flavor of apricots; pairs well with a spicy barbecue sauce.
• Buffalo Bill's Orange Blossom Cream Ale — Tastes just like the soda-pop Orange Crush; pairs well with light summer salads or a cold picnic.
Surly CynicAle – Brewed here in Minnesota, this is a brassy amber with lots of flavor and complexity and quenches a thirst.
Cocktails
John Krogmann, bartender at Patrick’s on Third in St. Peter, said these drinks have been popular at Patrick’s as summer weather has set in:
• Hendrick’s tonic: Place a slice of cucumber in a mix of Hendrick’s gin (designed to use with cucumber) and tonic.
• Jameson Ginger Brew: Jameson Ginger beer with a slice of lemon and slice of lime added. It’s like ginger ale but with more of the spicy ginger flavor and less sweetness.
Other cocktail ideas:
California Lemonade
Fill a 16 oz. cocktail glass with ice
Add 1 oz. of vodka
Add 1 oz. of gin
Add 1 oz. of rum
Fill with pink lemonade
Garnish with a lemon wedge
Melon Ball
Fill a 10 oz. cocktail glass with ice
Add 1 1/4 oz. melon liqueur
Add 1/2 oz. vodka
Fill with orange juice
Garnish with a triangle of honeydew melon
Mother’s Ruin Punch
1/2 cup granulated sugar
3/4 cup chilled club soda
1 1/2 cups gin
1 1/2 cups fresh grapefruit juice, plus 3 thinly sliced grapefruit wheels, for garnish
3/4 cup fresh lemon juice
3/4 cup sweet vermouth
2 1/4 cups chilled Champagne or sparkling wine
Directions: In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour. Transfer the punch to a large bowl. Gently stir in the Champagne and float the grapefruit wheels on top. Serve in punch glasses over ice.
Redhead in Bed
3 pounds strawberries, hulled and coarsely chopped
2/3 cup sugar
1/2 cup plus 2 tablespoons citrus vodka
1/4 cup fresh lime juice
1/3 cup chilled Riesling
Directions: In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes. In a blender, combine half each of the strawberries and their juices, the vodka and lime juice with 1 cup of ice and puree. Pour into a pitcher. Repeat with the remaining strawberries and juices, vodka and lime juice and 1 more cup of ice. Fill 10 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1/2 tablespoon of Riesling and serve.