The Unexpected-Company Party
“Today? Well, sure, we can do that.”
That’s what I want to say when I unexpectedly run into old friends who happen to be enjoying some Seven Mile time when I am and they want to get together. That’s what I want to say when friends and relatives call and ask, “Are you busy today? It’s a beautiful day and we thought we’d take a ride to the beach to see you.”
Obviously, no matter how prepared I am, a flutter of panic arises. But once it passes, I like to know I can take a breath, and save both my sanity and my plans for the day.
So, keeping in mind our mission – spending good times and sharing good food with friends and family – let’s make it happen. We can pull together a cocktail party in a flash. While we probably don’t enjoy the staff of a Lilly Pulitzer that we can order into action, fortunately, resources for easy, impromptu entertaining abound here on Seven Mile Beach, and I have a plan ready for you.
Because any unexpected company on a nice day will certainly want to spend the afternoon on the beach, our last-minute gathering will be an after-the-beach cocktail party with apps that can surely suffice for dinner. Our goal is to have it all ready and still enjoy a few hours at the beach.
First things first: Scan your outdoor eating area and do a quick clean-up if necessary. Any less than thriving plants and flowers? Take care of that. A sweeping and a quick wiping of table and chairs should suffice. Grab what you can for a table runner. I’ve used a couple of linen curtains twisted gently or even a clean, pretty Turkish towel and placed it down the center of the table in a pinch; be creative. It will look like you’ve fussed a little or you’re just a naturally talented decorator.
Next, take stock of the platter situation. You’ll need a large platter or cheese board and some small bowls for cheese, dips, meat and crudité selections, which will be the anchor of our meal. Gather some baskets for additional crackers and breads.
Pull out an empty vase and give it a cleaning; we’ll fill it later. Check the wine and beverage glasses and the cocktail napkin supply. If you don’t have a nice rosé, you’ll need to get some. If you start early enough, think about serving the popular frozé. All you need is vodka, strawberries and sugar for a simple syrup and rosé, but you’ll need to pour the wine in a ziplock bag and sit it in a baking dish to freeze until you need it. If you do it first thing in the morning, you should be OK. You can also make ahead the simple syrup you’ll need for this drink. We’ll get to the recipe later.
Now for the shopping list. If you’re missing any of the aforementioned supplies (napkins, cheese board, beverage glasses, rosé), add them to your list. Add fresh flowers, too. For the cheese board you’ll be assembling, here’s what to include:
Cheese:
Brie
Cheddar
Pepper Jack
Stilton
Goat cheese
Meats:
Salami hard and soft
Prosciutto
Capocollo
Ham
Turkey
Other Ingredients:
2-3 varieties of crackers
Fresh vegetables – yellow and red peppers, celery, carrots, yellow and red cherry tomatoes
Grapes
Fresh berries (and strawberries for the frozé)
Nuts – I like to use pistachios, almonds and cashews
Pickles
Olives
Jams
Mustard
Dips: 1 or 2. Check what the market has available.
Baguettes sliced, buttered and broiled, they can be used for dipping and for mini sandwiches.
Dessert – key lime pie or a selection of cookies, or both!
Fresh flowers
Rosé and Vodka
To gather everything on the list, you’ll need to hit the road but not leave the island. I’ve prepared a Stone Harbor plan and an Avalon plan, both equally good and efficient, so you’ll get this done in no time. Don’t forget your list!
If you’re in Avalon, head first to Avalon Market at 2868 Dune Drive. Not only will you find most of what you need already prepared, but you’ll also find service with a helpful smile. The Deever family has been operating the market for more than 60 years, so you’re in good hands. Tracy and Jim are masterful at knowing just what they need to provide for their customers to make entertaining at the beach a breeze.
Pick up some nice baguettes on your way to the deli, and specialty items near the back of the store where you’ll find most all the cheeses, meats, jam (try the fig jam), olives, pickles, crackers, flatbreads and some nice mustards. The refrigerated case across from the cheese has some beautiful pies – usually key lime. For the gluten-free guests, Avalon Market carries an excellent collection of GF crackers, breads and other products. Make your way to the first aisle and find excellent produce for choosing veggies to slice and berries for your tray. Near the produce aisle, you’ll be delighted with a beautiful selection of fresh flowers delivered daily. Choose a bunch to complement your table runner, plates, and cocktail napkins, or just choose some that make you happy.
Avalon Plan B has you getting the groceries and produce at Avalon Market and then heading to Avalon Mouse Trap at 2301 Dune Drive for some specialty cheeses and other tasty items. When a store’s mission statement, reads, “The Mouse Trap operates with one goal in mind: to turn strangers and browsers into customers, and to turn customers into friends,” you know you’re in good hands. Impress your guests with something special like Wensleydale Blueberry Cheese, and check out their “Wine Freezers” – just add water and wine and freeze. Do it as soon as you get home and it will be ready in time. See, it’s still been less than an hour, and you’re well on your way. Next you will need to head a few blocks down to Fred’s Avalon Liquor Store (2258 Dune Drive) if you need Rose or any type of wine for that matter. Fred’s has been in town for decades and if anyone is well versed in wine, it’s the Hand family! Side note: If you need a recommendation for dinner Fred’s is a must stop. Use this trip to stock up to prevent an extra trip next time (You know there will be a next time.)
For the Stone Harbor crowd, your first stop will be Bud’s Fresh Market at 83rd St. and Third Ave. where manager Steve Douglass is happy to help you locate what you need. Half-way back you’ll find a beautiful selection of cheeses and meats, fresh breads, mustards, dips, nuts and specialty items for your platter. Fresh produce is a specialty here and you’ll have no trouble getting some nice stuff for your tray. In the front of the store, you’ll find an ample selection of Tates Bake Shop Cookies (gluten free too), which are probably the best, packaged cookies you can find. That was easy.
Now make your way to Fred’s Tavern and Liquor Store at 314 96th St. for the Rose and vodka. According to Jim Hand, an owner/operator of Fred’s, Whispering Angel is the best-selling Rose for a couple years in a row now, so let’s go with that and your favorite vodka. Remember, stock up to be prepared.
You will need to make one more stop for flowers unless you have something pretty growing in the yard. A few hydrangeas in a vase with a few more blooms scattered on the table will do just fine.
With all your supplies in hand, head home, trim and arrange the flowers, and store foods until later while you head to the beach. With plans complete, you’re ready to enjoy the day and look forward to your gathering.
A few hours later, dressed and looking summery fresh in your favorite Lilly, begin the set-up. About an hour before company is to arrive, set out the cheeses – cold mutes the flavor of cheese – and begin assembling the tray. Here’s how:
Place your crackers in the center.
Spread out salami and small meats, then fold the larger slices in thirds and pile them. Place meats at opposite ends of each other.
Fill in your cheeses next to your meats and have a few slices already cut. Place a cheese knife next to each selection of cheese offered.
Place bowls of nuts and olives opposite each other.
Add veggie sticks, groups of grapes or small tomatoes wherever there are holes on your tray. Spread them around rather than placing them all together.
Fill in with rosemary or other herb sprigs wherever there is space.
Place dips in separate dishes.
Slice, butter, and broil half of the baguettes for dipping while leaving the rest for mini sandwiches. Place all bread in baskets.
Done!
Now for the wine. If you’re serving froze, you’ll need your blender and a few minutes to make the simple syrup (unless you did that earlier). It’s a little more work but refreshing after a day on the beach.
Frozé
Makes 4 drinks
1 bottle rosé wine (the darker the color, the better)
¼ cup vodka
4-6 tablespoons strawberry simple syrup
For the strawberry simple syrup:
½ cup water
½ cup sugar
1 cup chopped strawberries
Directions:
Pour rosé wine into a gallon ziplock bag set inside a dish, then freeze. (Wine doesn't freeze solid, so don't be concerned if yours is a little slushy.)
For the strawberry simple syrup: Combine water and sugar in a mason jar, then microwave until boiling, 1½ minutes. Stir until sugar dissolves, then add strawberries and chill in the refrigerator. Strain into another jar or measuring cup.
Don’t forget dessert. Unless the cheese and meat tray is very empty, leave it out for continued picking, but take the key lime pie out of the fridge about 15 minutes before serving. Set the pie on a larger platter for catching spills and resting the pie server. Then line up the Tate’s cookies in a basket. Let guests serve themselves.
If you follow the plan, it really is easy to lay out an impressive spread that looks amazing and tastes just as good. With a little help from your Seven Mile friends, you’ve gathered a tasty and beautiful selection of products, and now, with it all artfully arranged, you’re ready to impress, and your wine is ready for sipping.
Here’s to good friends and Lilly! Let the party begin!
