Summer is all about fun, food and friends. Caterer Laurence Craig of Laurence Craig Catering in Maplewood says the success of any summer soiree begins with the food. “Food is the focal point of any great party,” says Craig. “Then you can center your decorating ideas around the table.” So how does Craig recommend kicking off your party? “I always like to have a signature cocktail—it’s festive and gets the crowd going.”

Try pre-mixing a large quantity in advance. Craig’s suggestion: Serve sangria in glasses large enough to hold plenty of seasoned fruit and decorative picks or skewers handy for your guests to spear slices with. “I also like to create a signature bar snack for parties,” says Craig. “A little nibble that guests can munch while getting a drink. I usually make them a combination of sweet and spicy.” A curried-banana-macadamia crunch provides a little heat that is more nuanced and exotic than a shot of black pepper.

For the main menu, Craig recommends “a global fusion of taste incorporating a diversity and intensity of flavors.” To start, a sophisticated tapas of unexpected ingredients—sweet, plump scallops, tangy beets, and refreshing dill—are brought together with a dollop of sour cream and served on a fried-noodle chip. “I guarantee even the beet-wary will enjoy this combination of sweet, bright, and savory flavors,” he says. Or how about his green-bean-corn-and-avocado salad with a secret ingredient—chopped tomatillos, which add a refreshing tartness? “They’re look like little green tomatoes encased in a papery shell. And if you like, buy extra to use as a décor element.”

Craig suggests adding a beef dish to your menu, because beef “is extremely versatile and can be served at any temperature.” Marinate the beef overnight to make it more flavorful. Spiceitup in Montclair (973-744-3344), which carries and gathers spices from round the globe, has the marinating basics, from hot and zesty to mild and sweet. Craig recommends spices such as ginger, garlic, lemongrass, chilies, cilantro, curry and cardamom in fusion dishes. A fish dish with rich and hearty salmon can be offset by a sweet, slightly spicy marinade, and a lively slaw is the perfect foil for the dish, which gets its kick from pickled ginger. For sides, the beauty of the brilliantly colored paella rice salad is its versatility. A compliment to any seafood or for a vegetarian rendition.

The perfect ending? Coconut-chocolate chimichangas become unforgettable when paired with mango ice cream. Yum.

Ideas for Outdoor Floral Decorating

Deciding on how to style your party is a critical decision and should always complement the menu. “It’s not just about a centerpiece anymore,” says Glenn Wolski, floral designer and owner of Stem and Co., in Upper Montclair. “It’s really about creating a tablescape that enhances your theme and embellishes the food environment.  Both Wolski and Craig suggest monochromatic palettes, but also feel the season can dictate color choices, such as cool whites and apple greens for summer. Wolski also recommends “layering” your table, a concept that allows for multiple items to stack and wit along the buffet—items like candlesticks, vases and other various décor elements presented in varying heights. To keep it modern, Wolski suggests using a series of multiple beaker vases with single flowers pulled from your garden, or using extra fruit or vegetables from your buffet. “Don’t be afraid to mix fruit and flowers into your tablescape. It’s refreshing to create an organic environment that feels natural and clean”.

golden pineapple white sangrias

Ingredients:
1 cup sugar
2 ripe golden pineapples, peeled, cored, cut into 8 wedges, sliced crosswise 1/2-inch-thick
4 bottles white wine
3 cups pineapple juice
Fruits for Serving:
2 red or green apples, cored and sliced
2 oranges, unpeeled,
quartered and sliced
1 pint strawberries, hulled

Serve the sangria in glasses large enough to hold plenty of the soused fruit, and have handy some decorative picks or skewers for your guests to spear the slices with. Use better quality pineapple juice for a fresher taste.

Picking a menu

For a summer dinner gathering of friends, Craig recommends a global fusion menu incorporating a diversity and intensity of flavors. Create a menu that’s colorful, balanced and full of flavor, offering a variety of texture and temperature with fresh, seasonal ingredients. Serve a selection of meat, fish and vegetable dishes so that there’s something for everyone.

CRAIG’S IDEAL SUMMER MENU:
Crispy noodles with scallops, dill, and
pickled beets
Green bean, corn, and avocado salad
Cilantro-lime beef filet with Chili Roasted
potatoes
Plum-lacquered salmon with baby bok choy
and ginger slaw
Paella rice salad
Bar snack: curried banana macadamia crunch
Cocktail: golden pineapple white sangria
Store-Bought Timesaver: Assorted Maki Sushi
Coconut-Chocolate Chimichangas with
Mango Ice Cream

Party of five

Timing and organization is key when planning a party. To perfect the timing, make a chart listing all party menu items, how they will be cooked, and how much time they will need at what temperature before serving.

For a buffet dinner party be sure to have on hand 9- or 10-inch plates so guests can take a nice selection of food. Some guests may go back for seconds, so you should count on at least 1.5 plates per person.

PLAN AHEAD

Absolutely everything that can be prepared before a guest arrives should be. Make sure specialty items are ordered in advance and avoid any deliveries the day of the party. To save prep time have your butcher or fishmonger cut your meat or fish to your exact specifications.

EXTRAS

Lighting is crucial in planning an outdoor party. Buffets and bars need to be properly lit in order for guests to see what is being served.

PAELLA RICE SALAD

You can prepare the rice up to 1 day in advance. The sefood can be prepared up to 1 day ahead and kept in the refrigerator until just before serving time.

Ingredients:
2 1/4 cups chicken stock or canned low-sodium broth
1/4 teaspoon saffron threads
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
2 green bell peppers, seeded and finely chopped
2 tablespoons chopped garlic
1 cup long grain white rice
1/2 teaspoon salt
Pinch ground white pepper
8 ounces cooked (Mexican) chorizo, sliced 1/8-inch-thick
12 black mussels
12 cherrystone clams (optional)
1 1/2 pounds bay scallops (about 24), or other size scallops
18 ounces jumbo peeled, tail-on shrimp (about 18)
1/2 pound cleaned squid, sliced into rings,
blanched for 30 seconds in boiling salted water, shocked.
8 ounces diced cooked lobster meat (optional)
8 ounces lump crabmeat (optional)
1 tablespoon diced flat leaf parsley

The brilliantly colored salad was inspired by leftover paella from a local Portuguese restaurant. Basically it is a rice-based seafood salad. The beauty of the dish is its versatility. You can use any seafood or, for a vegetarian rendition, none at all. Served with a green salad and some CRUSTY bread, this is a great lunch.