A Spring Sunset Gathering: Celebrate Winter’s End with Strombolis, S’mores, Hot Toddies
By Jean Miersch
Friends, we’ve finally made it. After a relentless winter that brought wind chills rivaling Minnesota’s, frigid temperatures that turned our bays into a giant bowl of concrete soup, and snowstorms that buried beach chairs no one bothered to bring indoors, early spring has arrived like a long-lost friend.
The air is still a little nippy, but the sun is actually trying now, and the days are stretching longer. This is the perfect moment for outdoor entertaining because nothing says “I’m over winter” quite like gathering with family and friends to sit outside in 60-degree weather, pretending it’s refreshing as we light the fire pit, and celebrate outside simply because we can.
With the sun lingering until nearly 7pm, we now actually have an evening. Let’s mark the occasion with a Spring Sunset gathering: homemade sourdough stromboli grilled to golden, cheesy perfection; gooey s’mores around the fire pit; and a warming spring hot toddy to chase away any lingering chill as the sky turns every stunning shade of pink and gold.
To keep the evening cozy as the temperature dips, set up a simple warmth station on the deck, porch, or yard. Spread out thick, oversized blankets – soft fleece or wool throws in beachy neutrals or gentle pastels – to layer over chairs. Add a few lightweight throws or shawls so guests can wrap up when the breeze picks up. Toss in extra cushions or pillows, and keep a small basket nearby stocked with cozy socks (for anyone who regretfully wore flip-flops), and a spare hoodie or two (because someone always underestimates early spring). Position everything close to the fire pit so the gentle heat radiates outward, creating a toasty, inviting circle where everyone can linger.
The menu starts with sourdough stromboli. Making a tangy, chewy base is easier than it sounds. If you haven’t jumped on the sourdough train yet, now’s the time. You can build your own starter or borrow some from a friend with an active batch. Mix your starter with warm water, olive oil, salt, and bread flour, knead until smooth, and let it rise for that perfect texture. (Detailed instructions are below.) For this gathering, offer two fillings: a classic pepperoni and mozzarella, and a heartier steak, mushroom, and provolone. Grill them as directed for that irresistible smoky char – though if you need to bake ahead in the oven, a quick warm-up on the grill still works.
As the sun dips, pull up chairs around the fire pit. The stromboli disappears fast as the guests compete for the crispy ends, and then it’s s’mores time. The classic s’more is a must: graham crackers, milk chocolate squares (Hershey’s still rules for that), and a marshmallow toasted to golden perfection (or gloriously charred, depending on who’s holding the skewer). But early spring calls for a little fun, so set up a s’mores station on a big wooden board or tray near the fire pit. Arrange everything in labeled bowls for easy access: graham crackers, chocolate bars, marshmallows on longer skewers, plus extras like peanut butter, Reese’s cups, Thin Mint cookies, and a jar of Nutella or caramel. Add tongs, spoons for spreads, and plenty of napkins (trust me, you’ll need them). The chaos is part of the charm – melty, chocolaty, peanut-buttery creations, laughter over dropped marshmallows, and the crackle of the fire. Finish (or start) with a spring hot toddy to warm everyone from the inside: whiskey (bourbon for sweetness, Irish for smoothness), a generous spoonful of honey, juice of half a lemon, topped with hot water. Stir until the honey dissolves, garnish with a lemon slice, cinnamon stick, and fresh mint sprig. It steams gently against the evening air, bright and soothing.
Early spring on Seven Mile Beach isn’t peak-season glamour – no crowds, no pressure – but that quiet thrill of being outside again without frostbite warnings makes it special. The island is waking up, the grill is hot, and these little sunset gatherings are the perfect way to toast the season and welcome the promise of Summer ’26. Welcome back, sunshine. Let’s make spring cozy and delicious.
Spring Hot Toddy
(makes 1 serving)
Ingredients:
1½-2 ounces whiskey (bourbon for sweetness, Irish whiskey for smoothness, or your favorite)
1-2 tablespoons honey (to taste; start with 1 and adjust for sweetness.
¾-1 cup hot water (use herbal tea like chamomile for extra lightness if you want)
Juice of ½ fresh lemon (about 1 tablespoon)
Optional:
A few fresh mint leaves (muddled lightly), a thin slice of lemon or orange, a cinnamon stick or sprig of thyme for garnish
Instructions:
Warm the mug first: Pour in a bit of hot water, swirl, and dump it out (this keeps the drink hot longer). Add the honey to the empty mug. Squeeze in the fresh lemon juice. Pour in the whiskey. Top with the hot water (or hot tea). Stir gently until the honey fully dissolves – give it a good mix so everything blends smoothly. Garnish: Float a lemon slice, add a mint sprig or tuck in a cinnamon stick.
S'mores Station
Base: Stick with classic graham crackers, but add variety: chocolate graham crackers, cinnamon graham crackers, or even thin waffle cookies.
Marshmallows: Regular jumbo ones are essential, but stock flavored varieties too: vanilla, strawberry, toasted coconut. Tip: Have skewers or long roasting forks ready (metal ones from the grill work great).
Chocolate +: Milk chocolate bars are the baseline, but elevate with dark chocolate squares, peanut butter cups, caramel-filled chocolate, marshmallow fluff or hazelnut spread (Nutella).
Sourdough Stromboli Dough
Ingredients:
200 grams active sourdough starter (fed and bubbly; or discard for milder flavor)
300 grams warm water (about 100-110°F)
500 grams bread flour (or all-purpose)
10 grams salt
20 grams olive oil (plus extra for brushing)
Instructions for dough:
In a large bowl, mix the starter, water, and olive oil until combined. Add the flour and salt, mixing until a shaggy dough forms. Knead by hand or with a stand mixer for 8-10 minutes until smooth and elastic (it'll be soft and slightly sticky). Cover and let bulk ferment at room temperature for 6-8 hours (or overnight in the fridge for deeper sourdough tang and better handling). Once doubled and puffy, divide into two equal portions. On a lightly floured surface, roll each into a rectangle about 12x16 inches.
Stromboli Fillings
Pepperoni & Cheese Stromboli
2 cups shredded mozzarella
8-10 ounces sliced pepperoni
½ cup grated Parmesan, dried oregano, or garlic powder
Steak, Cheese & Mushroom Stromboli
1½-2 cups shredded provolone or mozzarella
8-10-ounce thinly sliced ribeye or sirloin steak (precooked: season with salt/pepper, quick grill or pan-sear until medium-rare, slice thin)
8 ounces mushrooms (cremini or baby bella), sliced and sautéed in butter/olive oil with garlic until golden and moisture evaporated (drain well!)
Optional: ½ cup caramelized onions, black pepper
Assembly for both:
Preheat your gas grill to medium (400-450°F) for indirect heat (one side on, the other off/low). Lightly oil a pizza stone, baking sheet, or foil if using (helps prevent sticking). Layer fillings: cheese first (to help melt and seal), then meats/veggies, more cheese on top. Fold the sides over the filling like a letter, pinch seams tightly, roll ends up and seal then place seam side down. Cut 3-4 slits on top for steam escape. Brush with olive oil, sprinkle with Parmesan, oregano, or garlic salt.
Grilling:
Place on the indirect heat side (or on preheated stone/sheet). Close lid and grill 15-25 minutes, rotating halfway for even cooking. It's done when the crust is golden with char spots, cheese bubbly, and it sounds hollow when tapped (internal ~200°F if checking). Let rest 5-10 minutes before slicing (cheese will be hot).
Tips for success:
Indirect heat is key – direct flame burns the bottom before the inside cooks.
If the outside browns too fast, lower heat or move further from flames. Grill wind can be tricky; position to block if possible.
Make ahead: Assemble, wrap, and refrigerate up to 24 hours before grilling.
