The Acre Summer Substack Dinner Parties

It is officially summer–sun ripened fruit, sleepy hammock afternoons, ice cold sips–the best of warm days. This month I am curating not one but three dinner parties to make the most of summer.

The first dinner party is inspired by the vibrant blue of a summer sky. A perfect setting for this gathering would be beside the sea, the water reflecting more of the brilliant blue. This could be set onto seaside stone steps or a table, either spread with a brilliant green picnic blanket. This would be a casual affair for 4 to 6 guests.

The aesthetic for this sky blue dinner plays in the cool tones of the season. I love the combo of green and blue hues, like Roséline blue striped towel with green tomatoes, Jenna O'Brien summer colors, and Laura Jackson colours of Marrrakech. I have added table elements that dabble in this tonal world, balancing with a touch of browns and creams. The tableware is a mix of vintage and purchased–I love the blue rimmed plates found by Gabriela Kulesza, they bring a touch of vintage charm to the spread. I added a hint of seaside with a fish lemon squeezer, for adding citrus to pasta salad or anchovy toasts (See menu below).

I selected a menu that was easy bites to assemble and could be served room temp alla seaside. I would serve Melina Hammer Anchovy Toasts as a briny bite to start the meal, followed by both Anna Jones Herby Courgette & Tomato Pasta and alba maría elena Cherry, Mint & Burrata–I love the idea of enjoying these two vibrant dishes side by side.

Glasses would be filled with Jeri Mobley Arugula Gimlet – a stunning revelation of a peppery green turned perfect beverage. I love the mix of produce in this spread, slightly unexpected, fresh and fun. I would finish the meal with Aran Goyoaga No-Churn Pistachio, Honey and Cardamom Ice Cream for a cool and creamy finish.

How I love summer trees in bloom. In our neighborhood it is Linden Trees, their scent is light and so inviting, I would love to sit beneath them for hours. I love this STYLED BY AC white floral setting for this dinner, like a quiet corner of the garden for a gathering of dear friends. This would be a spread for six to eight guests, using alba maría elena mini veggie placecards to bring a bit more structure to the table. I also love Sarah Jannetti idea of leaves as decor, using it as a layer between the silverware and napkin to bring even more nature into the spread.

Jenna O'Brien summer colors, Baskets for Breakfast pink and green basket, and Sara Covey face in floral shot inspired the color palette for this table. I loved calling this a floral theme, where the table is set more in blush and deep greens that cue floral and leaves, with the menu and food including actual petals and blooms (see menu below).

I was most excited about the idea of celebrating the french classic of radishes and butter in a totally new twist with this spread. I love the idea of pairing alba maría elena Pickled Radishes with Kenesha Walcott Butter Tower for a vibrant, pickled summer take.

The event would not be complete without a cocktail, and I couldn’t image a better option than Hilliary Bianca Salamanca Rhubarb Rosemary Martinis. A blushing pink beverage brings us back to floral, and the herby, sweet and punchy flavors evoke summer.

I love the idea of serving Sporckly Squash Blossom & Ricotta Pizza with Chive Blossoms, a true savory floral main.

Lastly, I was stunned by Sammy Rees Olive Oil, Lilac Soak & Lemon Curd Cake decked out in tulips - GASP. A perfect cake for a floral dinner party.

A table set on the green of the lawn beside the sprawling plants of the garden feels fitting for this sunny affair. Madeleine Pearse garden picnic table is perfect, seating four to six guests. I see this being an evening coursed meal, slowly pacing the food to enjoy and savor each dish.

I wanted this spread to feel most like a European picnic, playing with golden gingham, shades of tomato inspired by THE CITY SELECT tomato macro, and orange hues inspired by Laura Jackson colours of Marrrakech. A touch of terracotta grounds these vibrant colors nicely.

A lovely coursed feast to savor. I loved the pure celebration of tomatoes across this menu in all their vibrant hues. I also loved bringing together the end of strawberry season with the beginning of tomato for a true celebration of end of spring/early summer.

Sarah Jannetti Aperol Spritz - the brilliant red sip fit for a summer spread.

Jack Hughes Cantaloupe, Tomatoes, Pancetta & Halloumi - a stunning dish highlighting melon and tomatoes, a perfect sunny start.

BA Bake Club Handheld Tomato Tarts - these adorable tarts are a show stopper, and just the right size to enjoy during a coursed meal.

Sophia Simota Bucatini with Sungold Tomato Sauce - you cannot go wrong with a Sungold pasta!

Nutrient Dense Roasted Carrots - I love bringing a vegetable back after pasta, one in the same color palette but with new flavors to round out the meal.

Sarah Stanback-Young Strawberry sumac olive oil cake - this cake is a stunner, and gives end of season strawberries a place to shine.

Thank you for joining me for this three part party. I hope you are inspired by your own summer gatherings.