Menu:
Apps:
Herb and lemon goat cheese spread with baguette
Prosciutto wrapped shrimp with red pepper aioli
Dinner:
Salad with honey lemon vinaigrette
Quinoa salad with corn and fresh herbs
Grilled lemon-oregano chicken drumsticks
Santa maria tri-tip roast
Dessert: Homemade Strawberry Ice Cream Push Pops (kept frozen with dry ice which you can get at your local grocery store)
Embelishments:
- Dinner al Fresco chalkboard sign
- A painted black and white stripe table runner
- Mason jar vases wrapped with black burlap and brown twine
- Flowers- I bought from our grocery store and assembled them into the mason jars
- Mason jars with candles
- Battery operated lights strung over the table
- Speciality Drink with a decorative label
- A green plastic table cloth I purchased at our local fabric store
Details:
- BYOC - We asked all of our guest to bring their own chair
- We choose a location that was public property so we didn't have to reserve it. I did take a few chairs out earlier in the day to silently reserve a spot.
- We used bamboo plates that I bought at our local organic grocery store. My husband can't stand paper plates so for me to get him to agree on these instead of ceramic plates was huge but it lightened our load.
- We made sure to tell our guests that there wouldn't be a bathroom on site. Hello nature toilet.
- Headlamps were also very handy during clean up when it was really dark
- Bought ice on way to site
What we learned for next summer:
- Bring large bins to throw everything in when its too dark to organize and deal with the next day at home
- Consider hosting it with another couple.