How to Host a High-Seas Dinner Party

Welcome! You’re At Isabelle’s—home to all things tasteful and tasty.

July is my favourite month of the year to host, and perhaps my favourite month generally. For me, a July dinner party will always make me want to grill. Last year, I hosted a Western themed barbecue, Think big, thick-cut pork chops, sweet potatoes with chipotle sour cream, salsas, cornbread and peach crumble. You get the vibe. So this July, I wanted to host the opposite kind of barbecue. Enter this month’s theme: The High-Seas.

You can read the dinner party break down below, or watch it in full (planning, decorating, DIYing, Cooking and Hosting) in my 45 min long YouTube Video!

I think a coastal-inspired dinner party is one of the easiest themes to land because there are so many fun ways to incorporate it. Of course, there are the more obvious elements: anything with fish, shells or really just the colour blue. But what I find more fun are the subtler ways to play with the theme.

Instead of thinking only about the “symbols” associated with a theme, like fish, shells, sand and lighthouses, also consider materials, colours and textures. Here are some of the things I think about when creating a nautical vibe:

• Blues, specifically navy OR a more ocean-like greeny-blue

• Sandy beige

• Crisp white

• Stripes

• Linen

• Wood (because boats)

• Brass and chunky silver (again think boat hardware)

• Chunky glassware

• Hammered glass, which almost looks like water

There are also tons of fun DIYs you can try, depending on how crafty you want to get. I’ve listed a few of the ones I made below!

Rope is, of course, used extensively in boating. Not only is it one of the easiest and most affordable ways to add a nautical element to the table, but I also think it’s one of the chicest. It’s subtle, adds texture and feels like an obvious personal touch.

The thicker, the better here. I found mine at Dollarama and used it both to tie around the glassware and to make napkin rings. I am no Girl Scout, and I struggled harder than I would like to admit to learn actual sailing knots. Ultimately, I accepted defeat and resorted to a simple but pretty figure-eight knot. I then used a match to singe the ends of the rope. Because it was synthetic, the ends melted and sealed themselves.

I also loved the idea of using some kind of netting as a table runner or draping it over the drink bar. At one point, I felt ambitious enough to teach myself how to macramé it, but, to no one’s surprise, I did not have time for that.

In my opinion, this is not the theme for your beautiful pillar candles. Think a little more industrial! I was very lucky that my mom had some white metal lanterns that felt quite nautical, but hurricane lanterns would also be a great option. Look for something that feels a little more robust.

I also DIY’d some shell tea lights. I am not actually very crafty, but these are incredibly easy to make. The main caveat is practicality. They look great, but if your shells are anything like mine, they will be quite shallow, which means the candles burn quickly. Because the shells do not have flat bases, be prepared for some melted wax to spill onto your table and possibly ruin your favourite table runner. Some things are better left on Pinterest.

Okay, so I was really proud of this idea, lol. Simple, effective and self-explanatory.

And before you ask, yes, I did individually stamp every single letter. Shockingly, I did not mess up the spelling or spacing once, which feels like an accomplishment in itself.

With a nautical theme, the world is your oyster. A lot of people suggested I go the lobster-and-oyster route, and while you definitely can, it’s just not really my style.

I always start planning my menu by thinking about the main, and whole grilled fish just felt right to me. It’s special, a little dramatic and, best of all, easy. For appetizers, I served grilled miso-marinated shrimp because head-on shrimp also felt right for the theme, along with ceviche for a fresh element and shell-shaped nori compound butter for an unexpected nod to the ocean vibe.

Since I did not grow up near the ocean, cooking seafood is still a skill I am developing and learning more about. I purchased this book to help me understand how to buy, store and prepare seafood. I also used a few recipes from it, including the miso-marinated shrimp and ceviche. If you are interested in becoming more confident cooking fish and other seafood, I found it to be an incredible resource for both practical guidance and inspiration. If you are interested here is the US Link for the book and here is the Canadian Link!

When choosing flavours and ingredients for the rest of the menu, I think seafood benefits from fresh, bright and spicy elements that help lift it. I used a ton of citrus, spicy ingredients like fresh ginger, jalapeño and Thai chillies, and brought in freshness with cilantro, mint and Thai basil.

To Drink:

• Scurvy Cure, aka Salted Citrus Margaritas

• Cold-Steeped Jasmine Tea

To Start:

• Bread with Nori Compound Butter

• Miso-Marinated Grilled Head-On Shrimp

• Citrus and Sesame Blistered Shishito Peppers

• Snapper Ceviche with Sungolds

The Mains:

• Whole Grilled Branzino with Lemongrass and Lemon

• Pickled Ginger, Cucumber and Melon Salad

• Grilled Zucchini with Green Marinade

• Crispy Rice with Thai Basil

Dessert:

• Melon & Jasmine Granita

• Sheep’s Milk and Honey Frozen Yogurt