Hosting a dinner party is so much fun. From conceiving of the menu…to farmer’s market shopping for it…to table scaping…to carefully arranging seating,it is one of my favorite ways to entertain. I especially love dinner parties that are outside. This past weekend the weather in Seattle was actually somewhat cooperative and we were able to host some guests in our yard. Note: my oldest helping herself to the cheese board before being whisked off to bed, by our most dear sitter.

As the meal is the main event of the evening, we plan multiple courses designed for lingering and let the guests know what they are in for,like this heads-up via the chalkboard (we have an enormous chalk board wall when you first walk into our house, you can buy this paint at your local Sherwin Williams that is both magnetic and tintable, if you want something other than black–how cool!).

All menu props and execution(recipes available below) go to my husband here, though I help to conceptualize, my request was “summery!”. I take the lead role with the table and decor.As mentioned, I love being outside as everything feels a bit more free. Expectations of perfection and precision are so much more mellow when outdoors.

Simply choose a color palette and have fun. Sunflowers and a Mediterranean look were the inspiration here. Aren’t those vibrant cushions cool? I picked those a few other fun items at World Market.I also find this to be a  great spot to pick up reasonable wine and bubbly.

Of course temps in the good ole Pacific Northwest can get a little cool/nippy at night, so remember a few pashminas for your friends to throw around their shoulders. And a heat lamp is a nice and frankly necessary.touch too.

Enjoy!

RECIPES

I. Roasted Olives, Cheese & Charcuterie

Choose an assortment of Italian olives, then roast in oven for about 45 mins. prior to serving. We selected 3 cheeses: Parano, Point Reyes Blue, and semi soft truffle cheese. We selected mole salami from Salumi and a hard salami. Serve with bread sticks and a touch of quince.

Serve on cutting board

II. Crostinis (french bread cut on the bias, grilled and rubbed with garlic)

Olive tapenade with goat cheese and honey

Borata with red chili, arugula, olive oil and salt

III. Beet Carpaccio

Peel and place in foil packet with touch of olive oil and roast at 350 degrees until fork tender

Use mandolin to thinly slice, arrange on platter, drizzle with olive oil, salt, pepper, top with goat cheese, arugula and candied hazelnuts

Serve family style

IV. Watermelon Salad (this was my favorite!) Recipe from Chef Larry Monaco of Queen City Grill in Seattle

4 thin slices of pancetta

2 slices of yellow watermelon and 3/4 thick

2 slice red watermelon 3/4 thick

1 cup moderately packed frisee

8 oz. of Humbolt Fog goat cheese cut into 4 pieces

Champagne Vinaigrette

1 Tb minced shallot

2 Tb champagne vinegar

salt & pepper

1/2 cup grape seed oil or olive oil

(for dressing: combine all ingredients in small bowl and whisk constantly gradually adding the oil)

Preheat oven to 350, Crisp pancetta.

Cut rind from melon, cut into wedges. put 1 slice in center of plate, discard seeds, toss lettuce with few TB of vinaigrette and arrange on top of melon. Set goat cheese alongside and pancetta on top of salad

Plate individually

IV. Pasta Carbonara (from Sauveur, but my Mom makes one and secretly I like hers more and can never reveal that recipe!)

recipe for pasta carbonara

Serve in a huge pasta bowl

V. Strawberry Granita with Beaujolais (from Bon Apetit)

1 cup of water

1 cup of sugar

2 pounds of fresh strawberry, halved

1 cup of Beaujolais or other fruity dry red wine

Stir water and sugar in saucepan over med. heat until sugar dissolves. cool syrup. put strawberries, wine and cooled syrup in processor until puree is smooth. strain into 13x9x2 inch metal pan, pressing on solids to extract as much liquid as possible. Discard straw. solids in strainer. Cover and freeze 1 hr. Using fork, stir granita, mashing any solid parts with back of fork. Freeze until firm, scraping mixture with fork every 30 minutes to form icy crystals. (can make 3 days ahead–keep covered and frozen)

Serve in Martini glasses with a sprig of mint and some store bought Italian cookies.

Among Seattle’s prime time bragging rights is being home to lovely Nordstrom. Today I was lucky enough to attend a fashion luncheon that Nordstrom hosted for local charity. 30 of us gathered to soak up some fall designer couture (even though summer just seemed to start today, ahhh the irony, but I am so not complaining).Check out the photos by Team Photogenic (password: lunch) Think classic looks and lines, military, perfectly tailored pants, sweaters, jackets, lacy floral dresses and of course, boots.

What an inspiration. There were so many looks that I loved, by such long-standing designers as Emilio Pucci, Burberry (like the black dress above!), Prada and more. But I was most impressed by the notion that fashion really does come full circle, as I proudly wore my Grandmother’s charm bracelet, my prized possession, and felt 100% current yet and classic. So many looks rocked evoked the fashion of 50+ years ago, think Mad Men!

Our parting gift was former Editor at Large for Vogue, Andre Leon Talley’s new book

A.L.T. 365+

I've always been intrigued by beautiful powder rooms. They are such good places to make strong decorative statements as every little choice has the power to make a big impact…like a vintage mirror…some cool wallpaper (this is the spot to go for it)…beautiful linens… etc. If there is ever a chance to have a jewel box of sorts in your home decor, this is the opportunity.

I'll never forget a friend's one of a kind woven ribbon treatment on the walls of her powder room. This treatment was really like a work of art. And there have been several hand painted trellis and other Tromp L'Oiel treatments I have just adored over the years.

They don't call it a powder room for nothin', so I believe this gives us a full license to go really girly, like these examples below from Elle Decor

Love love love the marble, the big piles of fluffy white towels and the subway tile in that Tiffany Box Blue.

Are you intrigued by the wallpaper suggestion? Then check out this super cute black and white graphic print.

I also love this example from Charlotte Moss Interiors featured in Veranda

Be Bold! Be Fun…go powder your nose.

Rules are meant to be broken and we all know by now that the 'white after Memorial Day' thing is really passe. But if you are a rule follower, behold it is official wear-lots-of-white time.

I cannot get enough in my wardrobe (though I do have a firm no white shoes rule, as they are just too Cousin Eddy or too bridal for me).

Some of my fav. looks right now are:

Can't go wrong with a good casual white shift like this cute one from Free People plus I love the styling with natural colored shoes shown here

Glam it up a bit with this cutie from French Connection for your next big night out.

And back to cas. White jeans rolled up like these Joes Jeans, which again, I wear all year long. Plus a cropped style just feels more modern and sassy and you can rock cute shoes.

Love this Juicy Couture tunic, which I would wear with my arms stacked with as many bangles as I could gather

And finally, what about a nice long maxi dress or skirt like this one from The Gap with dainty details like eyelet styled with either your favorite Lacoste shirt or a beat up chambray shirt

I can officially report back that I survived non-profit event season (oh and helped to raise $915,000 towards the Seattle Art Community at the latest one on Sat….ahhh, smile) and I’m-ma back to bloggin!’

I have to admit some guilty indulgences got me through. Like food obsession du jour, salt and caramel. My fav. are local Seattle company Fran’s Chocolates Gray & smoked salt Caramels. P.S. I learned these are also Barrack Obama’s favorites.

Salted caramel is a new emerging food trend. Trust me, tasting is believing. And if summer is actually happening where you live (we are anxiously awaiting it here in Seattle, sorry sundresses, hope to bring you out soon), you may enjoy some salted caramel ice cream, like that we enjoyed last night from our favorite local artisanal ice creamery, Molly Moons. Hagan Daz produces this flavor as well. How about serving some at your next dinner party with a pretzel and dark spear of chocolate as a garnish in a pretty little dish?
And finally if you’re not necessarily so into caramel, but are a bona fide chocoholic and enjoy your share of chocolate tarts, ganache, etc. Sprinkle a touch of high end fleur de sel on a favorite rich dessert for a fun contrast and little party for your palette.

Salt is the new black…:)