A summer solstice dinner party is the perfect way to gather friends and celebrate the longest summer day of the year! Also its the perfect celebration to launch the first part of summer. We had so much fun hosting a summer solstice dinner party this past June. This was a great excuse to throw an elegant backyard celebration of midsummer. The evening was the perfect temperature and the moon was shiny and bright…when they did finally come out! We asked guests to wear garden attire and be ready to enjoy an evening under the stars.

DECOR

We created an intimate table setting for the summer solstice dinner party with numerous white candles that were scattered down the length of the table and mingled in between seasonal cut flowers placed in mason jars. Many of the flowers came from the property’s garden. I made flower crowns for each of the guest, which they wore throughout the evening. The flower crowns also make for a beautiful table decoration, which we placed on each of the guest’s table place.

FOOD

The inspiration of the dinner party was to create a farm-to-table communal atmosphere of fresh herbs, meats, seasonal fruit and vegetables. We wanted to showcase summer produce and use them in all of the different food course. To create a communal eating atmosphere, we decided to serve all the food on charcuterie boards. The guests loved this and it encouraged conversation as they enjoyed the variety of food, dips, colors and flavors. Charcuterie boards are just so beautiful to look at and to eat!

To save money we decided to make the boards! We just cut two birch boards the length we wanted. We cleaned them and then once dried, used food grade mineral oil and rubbed on both sides. Then we applied olive oil on both sides. To keep the food course going, we would flip the boards to serve the next course. We used a separate board for the desserts.

Here’s the Summer Solstice Menu, which was so amazing and all made by my friend Ashley. No store bought dips or sauce! Most of the food was grilled. For the appetizer we served three different kinds of grilled flatbread, which was probably my favorite course. Then we served a fresh light salad, with the best salad dressing. For the main course, we served lemon salmon and grilled chicken with a variety of in-season roasted vegetables. Then a cucumber melon soup and finally an assortment of miniature desserts like lemon curd with berries, dulce leche cake and molten chocolate cake. So yummy!

Before the evening ended we wanted to do a send off with the large chinese lanterns to send well wishes. But it was windy, so we decided to send each guest home with a lantern to do with their family.