Inside or outside? Plated and served? Casual or family or fancy? Hot, cold or room temp food? Total number of people?

Sounds like it would be a great reunion.

I've been looking for ideas, too, and these ideas have caught my eye for something different. My go-to is always seafood, as it is abundant and fresh here, but I think you don't prefer that?

Gazpacho as a starter- can be as spicy as you want and is great on a hot day. I've been looking at white gazpacho recipes, but that would fit in your too bland column, so maybe a spicy red.

Grilled stuffed flank steak roulades...this recipe looks good:

https://www.seriouseats.com/grilled-stuffed-flank-steak-pesto-mozzarella-prosciutto-recipe

Or grilled stuffed pork tenderloins. I've not settled on one, as I don't want a bread type stuffing....maybe this: https://www.foodnetwork.com/recipes/food-network-kitchen/grilled-stuffed-pork-tenderloin-5313039

or this:

https://www.askchefdennis.com/grilled-stuffed-pork-tenderloin/#recipe

Lots of starch options with any of these but new potatoes are so yummy this time of year, I might do a potato and green bean salad.

Inside or outside? Outside

Plated and served? buffet

Casual or family or fancy? Somewhere in between. They've seen us host many times, and know we take a lot of care when we do; I want to show the same care but since I don't know their tastes that well it has to have broad appeal

Hot, cold or room temp food? flexible

Total number of people? 16

Annie, Our former housekeepers started working for me when I bought my first house, then married, then 3 kids! The nannies were there from when my first was born until we moved, when he was about 10 and his sisters 7 and 8 iirc. We send cards and texts and such but haven't seen them in all this time!

No suggestions for the menu but what a wonderful gathering!!

What a great plan for a gathering! It will be so much fun for all of you!

My first thought was a cuban meal -- roasted pork shoulder with mojo (i can share my recipe if you are interested), adobo chicken, cuban black beans, tostones, etc

I think another fun summer meal is grilled paella-- yes, it is often made with seafood, but there are plenty of recipes without. You could serve a range of spanish tapas if you wanted and of course Sangria! I really enjoy the tapas at Amada -- not sure if Jose Garces has published his recipes but I fell in love with a number of the small plates there -- many of which wouldn't require a recipe.. like the manchego cheese with truffled lavender honey!

Funky beat me to it. I was going to suggest Paella because that's what I've decided on for an upcoming friends reunion. A couple of salads and some good bread - to me it's a perfect summer meal and not terribly difficult.

I would do a basic BBQ with filet mignon and chicken as the entree and lots of cold salads to choose from.

I would do few hot hors d’oeuves, as well as some nibbles to leave about.

I wouldn’t necessarily gear it toward latin choices.

Then, one ot two of your fabulous deserts.

Maybe one signature cocktail, but basically wine, beer etc.

I'd throw some salmon on eld's grill....

Make at least one corn-based salad with the way the corn is tasting this year.

And also something that makes use of the fresh garden tomatoes coming in now...maybe a tomato/cucumber salad with dill.

Grilled lobsters, porchetta, grilled mahi mahi, smoked brisket are a few things that come to mind in the special category.

If you have some outdoor pizza ovens you can borrow or rent, that can be special too. But then I have been eyeballing ooni's forever!

What Eld6161 said, above, steer clear of obviously ethnic fare. I would grill both marinated chicken (no bbq sauce or smoked anything) and a filet of beef, accompanied by cold salads—pasta salad, green salad, dilled potato salad, your good farrow and dried cherry salad, etc. French bread, and for dessert something you like to make like Eton mess and also something chocolate, perhaps a gluten free chocolate cake from bakery? I’m not sure I would do a cocktail, maybe serve a glass of champagne to toast the occasion once everyone arrives, then continue beer and wine with dinner? There are so many good hors d’oeuvres… but with the dinner menu i suggest I wouldn’t do a cheese or charcuterie tray, but lighter fare like a veggie tray and skewers of grilled (or not) fruit.

Whatever you serve they will enjoy—what a fun party it will be!

I‘m doing a dinner with 6 guests next weekend, and mostly will have a lot of citrus involved. Everything will be plated. One guest does not eat any beef, pork, etc, so having a shrimp fettucine entre with a little creole seasoning. Salad will be a spinach and orange section salad with honey citrus vinaigretre. Dessert is Cook’s Country North Carolina lemon pie which has a saltine crust.

I’m still waffling a bit on appetizers but one will probably be phyllo with brie and a couple of toppings which i can pop in the oven and serve warm. Another may be a small cheese plate with some fruit. I still have some fresh red and yellow cherry tomatoes in my garden so may do tomato mozz skewers.

My thoughts for a cuban feast or paella was not to go latin-- Brazilian food has so many influences from europe, africa and south america I don't put it in the "latin food" bucket. I wanted to suggest something fun, flavorful and easy for a summer gathering... and something other than the traditional brazilian grilled meats.

That said, august is surely the time to celebrate tomatoes and corn! Everyone will have such a fun time no matter what you serve-- but I do think a special menu lets your guests know that you put some thought and effort into their experience!

One more thought-- what about a celebration of greek & mediterranean foods. My suggestions won't likely be yours because I don't eat feta, haloumi or olives lol.. but the flavors and preparations are all so perfect for summer temps and a summer vibe. You could have each of family member choose a favorite dish from your travels!

A champagne toast! lovely idea. : ) The guest list has expanded to ~20 so I can offer more variety.

I think I am going to serve:

for when they arrive

fresh fruit plate

tzatziki

hummus

veggies

pita chips or similar

Champagne

White Sangria

for dinner:

grilled beef skewers w chimichurri sauce

room temp fried chicken (we have a specialty market that sells excellent fried chicken)

Black bean corn and mango salad

macaroni salad

a green salad w garden cukes, tomatoes, etc.

fresh fruit, mini key lime pies, and brownies

Wide appeal, a nod to some things I know they will like.

Ps

Outside, can you post these recipes? Salad will be a spinach and orange section salad with honey citrus vinaigrette. Dessert is Cook’s Country North Carolina lemon pie which has a saltine crust.

And Funky, yes, I'd love your Cubane recipes

Sounds like a perfect occasion for an old-fashioned New England Clambake. You likely know that there are catering companies who specialize in these clambakes. They come in with all the equipment, clam chowder, lobsters, corn on the cob, and service accessories. You could set up a big tent (perfect for keeping the activities outdoors), then focus your own efforts on special apps and desserts. A clambake like that would be memorable for your guests, and you could tell the caterer to steam up enough lobsters for every guest to have one to take home, too. Casual, fun, several courses to keep things moving along. Don't forget the sparklers when it gets dark!

Sounds like a great menu. Only comment is think about if you want fruit for both app and dessert...maybe just dessert and have something else as an appetizer such as

https://www.thecreativebite.com/blueberry-balsamic-goat-cheese-appetizer/

That was just a mistake, i moved fruit to the app and forgot to delete. But oh yum! That app wil be perfect to serve in Maine!

Smiling, DH and I are both allergic to shellfish. Our kids aren't, but since they didn't grow up eating it, we have to twist their arm to try it and it doesn't send them. They eat in sushi and that's about it.

That sounds good. Especially the key lime pies. One of my very favorites!

Sounds like a tasty, something for everyone menu, Mtn.

I’m interested to hear Outside’s salad dressing recipe. i make a similar salad of baby spinach, orange or clementine segments and small dice red onion, dressed with a bottled poppy seed dressing I purchase at the grocery. When a more piquant flavor is desired I add orange zest to the dressing (Brianna’s brand). It comes out in blobs so I transfer it to a squeeze bottle and do lines across each salad.

Funky, not sure where you asked me the question about the Aneto imported broth, but I took note yesterday at the store. The chicken and the veggie are $6.99 a quart, the seafood was $8.49 and they did not have the beef in stock.

Thanks, Mtn.. and thanks for reminding me to actually submit my order! I didn't notice that the seafood broth was more but i wasn't looking for it. I did note that the beef was out of stock. I use much more chicken and vegetable broth so I was good with that.

Sounds like a great menu-- and very easy to prepare and serve so you can enjoy the time with your guests!

I will follow up with cuban recipes for you-- since you don't need it ASAP, I hope you don't mind if i take a few days to respond. It may not take that long but buying myself a little breathing room :)

no worries! no rush! and thanks in advance

The grill is always great. However, I have been "quiching" this week for a friend. I made two quiches with fresh garden vegetable fillings. One was spinach and the other tomato. There are many combinations. I took these to a friend's house and she was serving them to guests after a funeral. So maybe a little too subdued for a dinner party, but perhaps a good appetizer. Pre-made pizza crust with various fresh garden veggie toppings would also be good.

This time of year, I often just serve chopped marinated whatever looks fresh and good from the garden, over lettuce. Fresh fruit for dessert, ice cream if you want to guild the lily.

I agree, PinkMtn, quiche is always good. Recently DD2 made one, with crust which I usually omit, and I'd forgot how sublime it can be!

I'm so happy to see fried chicken on the menu, I love it and think most people do too. It's rare for me to actually eat it so that makes it special!

Bumblebee, I was trying to think of something almost *everyone* likes and I thought: pizza and fried chicken.

I had a good friend who was literally an heiress and she loved to serve fried chicken (from KFC!) at summer parties. Everything else was gourmet and fresh and fancy ... but the buckets. LOL. Glad our local specialty market makes it (with boneless breasts btw, and I don't mean tenders ... looks like a regular breast)

I made quiche when I spent a week with my mother-- it's one of her favorites and she always complains that she can't purchase a quiche as good as mine (this may seem like a compliment, but it's more a complaint that i don't make them often enough lolol). I made the same as yours, Pink-- except I added some rosemary ham to the spinach quiche because she is on coumadin and i had to keep the quantity of spinach limited.

Mtn, I am pretty sure mom would cry if I made a crustless quiche lol.

I may be the only person alive who does not like fried chicken. I can't even explain it-- other than maybe I need to have GOOD fried chicken. That said, I'd not have an issue indulging in all the other menu items. I think it is a great menu!

Mtn, here here are the recipes requested.

Honey Lime Vinaigrette

Yield: 8 servings

1/4 cup lime juice (i have also used lemon)

2 Tbsp honey

1 tsp sugar

1 tsp Dijon mustard

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp ground cumin

1/4 cup olive oil

1/4 cup canola oil

Blend lime juice, honey, sugar, mustard, garlic powder, salt, pepper, and cumin in a blender. Stream olive oil and canola oil into the juice mixture to emulsify. Refrigerate until ready to use.

Perfect on any salad but i like it with spinach and greens with orange sections and any other things you might want to add.

North Carolina Lemon Pie

I’m using photos because its painful to try to type all this. I garnish with a few fresh mint leaves and sometimes blueberries if i have them.

BTW your menu for the group sounds great.

This site is just about non functional on my iphone. I pasted a recipe from the NYT cooking app for Margarita Bars similar to the pie Outside posted above and it appeared briefly, then completely disappeared. I posted the entire recipe bc links from certain websites like the Times cannot even be posted to this site any longer. It’s annoying and seems as if the mother site is allowing GW to decay by neglecting tech updates.

Anyway, if you like the idea of a saltine crust and want a handheld adult option of the beach pie look for it on the NYT.

I was going to say…North Carolina Lemon Pie looks like what we call Beach Pie.

Here is the Beach Pie Bar recipe that we use.

Vegetable-oil cooking spray

7 ounces saltine crackers (about 54)

1 stick plus 5 tablespoons unsalted butter, melted

3/4 cup granulated sugar

2 large egg yolks plus 1 large egg

1 can (14 ounces) sweetened condensed milk (1 1/4 cups)

1 cup fresh lemon juice (from 4 to 6 lemons)

1/4 teaspoon kosher salt

Confectioners' sugar, for serving

Step 1

Preheat oven to 350 degrees. Spray two 14-by-4-inch fluted-edge tart pans with removable bottoms with cooking spray. I use one 9x 13 pan with Parchment paper because I am not Martha Stewart.

In a food processor, pulse crackers until finely ground (you should have 2 1/4 cups). Add butter and granulated sugar; pulse to combine. Divide mixture between pans and firmly press into bottoms and up sides. Bake until golden brown, 15 to 20 minutes.

Step 2

Just before removing crusts, whisk together eggs and yolks, then whisk in condensed milk, lemon juice, and salt. Remove baked crusts from oven and carefully divide filling between pans. Return to oven and bake until set, 12 to 15 minutes.

Step 3

Transfer to a wire rack and let cool completely. Refrigerate until cold, at least 2 hours and up to overnight. Remove from pans; dust with confectioners' sugar. Cut into fingers or squares; serve.

Cook's Notes

This recipe can also be made in one 9-by-13-inch rimmed baking sheet. Line the sheet with parchment after spraying, leaving a 2-inch overhang on the long sides, and use the overhangs to lift the tart out once cold to cut into squares.

The menu will depend on how many people are going to gather together, how much money you have for organisation, how much space you will have. Finger sandwiches and bruschettas will help you a lot if there are different kinds of invited people.

When I think about any event planning I think about drinks too. I know one service which bailed me a lot in such situations. More details you can find here. I am sure you will enjoy your event and your guests will be quite glad. Good luck and try to relax for having more fun