The new studio has a wonderful outdoor area I’ve been eager to use, especially while our rooftop deck at home is out of commission until the pavers are fixed. To kick off summer, we hosted a small gathering at the studio in partnership with Duraflame.
I’m a big fan of summer bonfires and campfires—there’s something special about guests cooking or roasting food over the fire, and it always makes a party feel relaxed and interactive.
We kept things casual and simple: a three-ingredient cocktail, flavorful shrimp kabobs, and a bright corn and asparagus pasta salad. Below are ideas for outdoor summer entertaining plus the recipes we served.
Decor
I like to keep summer entertaining decor effortless and casual. For this gathering I layered patterned tablecloths and large colorful tea towels and used bright bowls to add pops of color along a long weathered table. A few potted plants added greenery, but mostly I let the food do the decorating—varying heights and platters keep the spread visually appealing without fuss.
Campfire
I used Duraflame roasting logs for the fire and recommend them for easy, controllable flames that are also safe for cooking. The logs come individually wrapped so you can build a fire in any size. They make roasting s’mores simple and also work perfectly for hot dogs, kabobs, or anything you want to finish over an open flame.
Food
Food is usually my favorite part of any get-together, and this one offered a mix of easy, crowd-pleasing dishes. Here are the details on what we served.
Shrimp Kabobs
I made pineapple-mango shrimp kabobs based on a favorite grilled recipe. I grilled them briefly, then finished cooking over the fire so they picked up a touch of smoky char. They’re sweet, tangy, and perfect for casual summer entertaining.
Corn and Asparagus Pasta Salad
This pasta salad is bright, seasonal, and easy to prepare in advance. It pairs well with grilled or campfire dishes and keeps nicely chilled.
Pasta Ingredients: 16 oz package of your favorite pasta (or homemade if you prefer) // 2 ears of corn, cooked and kernels cut off the cob // 1 package heirloom tomatoes or 3 medium tomatoes, diced // 1 bunch asparagus, cut into 1-inch pieces // fresh basil, chopped // 1 red onion, thinly sliced
Vinaigrette Dressing Ingredients: 2 tbsp Dijon mustard // 1 tbsp honey // 1 tbsp balsamic or red wine vinegar // 1/2 cup extra virgin olive oil // 1 tsp garlic powder // 1 tsp cracked black pepper // salt to taste
Instructions:
Cook the pasta, aiming to slightly undercook it so it keeps a firm texture after chilling. Toss it with a little olive oil to prevent sticking and refrigerate for 1–2 hours to cool. Steam the asparagus until tender, then plunge into ice water to stop the cooking and preserve color; drain well. Cook the corn, let it cool, and cut the kernels off the cobs.
When the pasta and vegetables are completely cool, combine them in a large bowl. Prepare the vinaigrette by combining all dressing ingredients in a jar with a lid and shaking until well emulsified. Adjust the flavors with more mustard or vinegar for tang, or more honey for sweetness.
Toss the pasta and vegetables with the vinaigrette, then chill for 1–3 hours before serving. Garnish with chopped basil and a crack of fresh black pepper.
Lemon-Lime Vanilla Twist Cocktail
A light, refreshing cocktail that’s easy to batch: mix one part vanilla vodka with two parts lemon-lime soda and add fresh lime juice to taste. Serve in glass bottles or simple highball glasses for an old-school summer vibe.
Photography and recipe by Amelia Tatnall
Styling by Brittni Mehlhoff
What’s your favorite part of summer outdoor parties—the warm weather, the food, or the campfire? Share your thoughts in the comments.