Menus · Outdoor dinner
The Late-Summer Grill Table
A menu that keeps the heat outdoors and the mood loose.
The grill is useful because it moves the cooking outside, where guests can gather without being asked to help. Keep the menu simple enough that you can stand there too.
Choose one protein or large vegetable, two room-temperature salads, grilled bread, and a cold dessert. Prep marinades and salads early; grill only what benefits from the fire.
The approach
Make the useful parts easy.
01
Make the grill visible
Put tongs, a clean platter, and a side towel nearby so you are not running inside.
02
Cook in a sequence
Start with vegetables and bread; they can wait while protein needs your attention.
03
Use room-temperature sides
They eliminate the rush between grill and table.
04
Light the table early
Outdoor dinners move quickly after sunset; candles and lamps should be ready before the food is.
Timing
A little rhythm goes a long way.
- Morning
- Marinate protein, make dressings, and wash vegetables.
- 2 hours before
- Prepare salads and set up a drink station.
- 45 minutes before
- Heat grill and grill bread or vegetables first.
- Dinner
- Cook protein last, rest it, then slice at the table.