Outside. But make it better.

The argument for moving every gathering into the open air, and how to do it without losing the plot.

01 — The Take.

June, one might argue the best month all year. The light stays till 9pm, the air is warm but not punishingly so, and outdoor tables reign supreme regardless of what city you’re in. We’d argue that hosting a party indoors during this time is almost criminal. Take advantage of the garden while it lasts.

An outdoor party, though, should be just as considered as one indoors. Considerations provided below.

02 — The Table. Think abundance and texture, no need for perfectly spaced dinnerware. Heap fresh fruit down the center — figs, cherries, halved citrus, whatever looks good — among loose greenery pulled from the garden or a farmers market. Toss a wrinkled linen fabric underneath it all. Nothing arranged, everything placed. The tablescape should look like it arrived that way.

Whereabouts tip | Crudité in individual silver saucers. Not a platter, not a bowl. Each guest receives their own — it elevates without pretension.

Silver saucers, the kind used for butter, salt, or forgotten ceremonies — are unexpected and lend an elegant aire without pretension. Source them at estate sales, antique markets, or online here & here. They’ll do the aesthetic heavy lifting a cutting board could never.

03 — Light. Daytime is fun, but for a real mood try timing the event to kick off an hour or two before dusk. Incorporate tapers onto the tablescape, let them drip. The drip is basically the whole point — it marks time, it accumulates, it gives the table a history by the end of the evening. Set them in simple holders or straight into emptied wine bottles. The higher, the better.

04 — What to Pour.

Natural wine, and specifically something with low intervention and high drinkability. June calls for a chilled red, a skin-contact white, or a pét-nat that doesn’t demand explanation. The outdoor party is not the moment for something that requires a speech.

Some Languedoc-Roussillon region light reds, perhaps. We recommend something from Les Cigales dans La Fourmilière or Matin Calme wineries.

Interesting enough to mention once and easy enough to drink twice.

Cocktail- keep it simple with a vermouth spritz. We love Cocchi Vermouth di Torino best, it’s from Italy’s Piedmont region. It’s balanced and bittersweet. Rich dark fruit and chocolate notes undercut by warm baking spices, cinchona bark, and rhubarb. As easy as equal parts Cocchi, Prosecco and Sparkling water over ice. The most discerning palates liken it to an adult CocaCola.

Chicago based? Check out All Together Now for other fun libations + charcuterie board treats.

Be sure to have a fun non-alcoholic option, perhaps a plum basil shrub? For those unfamiliar, a shrub is basically a vinegar based sweetened fruit syrup that dates back to 15th century English medicinal cordials. They are decidedly delicious and in more recent history had a resurgence at bars/coffee shops in the mid 2010s. Pick one up at specialty shops or stop by the farmers market and make your own.

Sferico glasses by Joe Colombo 1968

Vintage glassware adds the cherry on top!

05 — A (non) Recipe.

An Endive Appetizer

2 to 3 endive heads
12 ounces blackberries, you may have some extra
4 ounces goat cheese
2 tablespoons yogurt, milk or cream
3 tablespoons chopped chives
finely chopped dill, parsley, basil or mint for garnish
drizzle of balsamic vinegar

Directions

Whipped goat cheese- mix the cheese with two tablespoons of yogurt, milk or cream (whatever you have on hand) use more as needed to get a nice spreadable consistency. Add the chopped chives. Cut the leaves off the endive heads and arrange on a platter. Give each leaf a light smear of cheese. Top with blackberries and then sprinkle the whole thing with chopped fresh herbs. Maybe some chopped pistachios, too? Finish with a generous drizzle of good balsamic vinegar.

06 — The Activity

Not officially planned. Never announced on the invitation. But the host has thought about it, which is the whole difference. We like having one of these in our pocket for every hosted event, big or small.

Our recommendation for June: a garden karaoke moment, but done with some restraint. Not a machine, not a stage — a Bluetooth speaker, a phone or ipad with a lyrics app, and someone brave enough to go first. The outdoor setting does the work that a living room can’t; letting off-key notes dissipate into the night air and everyone is better for it.

The host’s job is to go first. Once one person has committed, the evening belongs to everyone.

If karaoke reads as too much for your crowd, a single deck of cards left on the table with no explanation. Someone will pick it up. What follows is rarely the game on the box but always a fun time.

07 — What We’re Thinking About.

The best outdoor parties stop being yours about an hour in. The table migrates, the music gets handed off, someone disappears and comes back with a bottle they’d been saving. You planned the conditions. What happens inside them is the evening’s to decide.

08 — Whereabouts This Month. Upcoming: Lake Michigan Hangs, Tea Tastings, and Studio Visits. Stay up to date at whereabouts.us