Sizzle Into Summer: Your Guide to the Ultimate Magical Bash

A Note from Teri

Today I’m inviting you into my inner circle to share the beautiful holiday weekend I had with friends. But first things first: if you’re coming to my house for dinner, please arrive hungry. I always start with a tiny appetizer to nibble while guests enjoy their first drink. When a great meal is coming, simple is best. This time, I served two dips: one with a cracker and one with a cucumber. Many of you already know and love my friend Jason’s Pimento Cheese dip, and the other was a smoked whitefish dip from a local shop.

My friends knew the main course recipes were legendary and that dinner would be full of love, so they appreciated the lighter appetizers. I like to start festivities early—say, around 5pm—and by the way, Roy would much prefer starting at 7. But I like 5 so that by 9, we’re ready for a second round of gourmet ice cream.

Sure, it’s indulgent to serve two lobster rolls in one meal. A beautiful pot of lobster poaching in butter is glorious. But I’m a lily-guilder extraordinaire, so I was inspired to prepare lobster two ways. I know it’s not for everyone, but for me, lobster poached in warm butter is a true “wow” moment. Even the cooking sound is mouthwatering. I also served a classic lobster roll on a soft brioche roll with mayo, chives, and finely chopped celery—over-the-top delicious. And to add to the feast, Roy slow-grilled some delectable Iberico pork ribs. My friend Valentine said, “Iberico ribs and dueling lobster rolls? The Maine-style (with mayo) and Connecticut-style (with warm butter) were both incredible. Who doesn’t love lobster that took a butter bath?” Brian said, “This dinner was summa goodness filled with so many laughs, so much love and too much lobsta. It was the pickup I needed.”

I’m also a firm believer in “no side dish left behind.” More is more when it comes to sides. We made a really special Ottolenghi super-fresh rice salad, which paired beautifully with the mains. It featured Persian lime, vegetables, and edamame—it was so good that during dinner, I kept imagining what a fantastic fried rice it would make the next day. Valentine loved it so much, she later recreated it with fresh peas instead of edamame. Mind you, this is not a simple salad; it’s a real Instagram-worthy moment.

We cut the corn off the cob and sautéed it, and it’s the perfect party side: you can prep it earlier in the day, so your hands are free when the guests arrive. Pro tip: instead of tossing your corn cobs, save them for my incredible Summer Chowder! 

I set a bright, floral, inviting table that just looked like summer. Matching is not required—in fact, I’m kind of against it. You don’t need to spend a fortune to make a table special. Some of my favorite items were Pottery Barn sale finds, and others came from Goodwill. I don’t have a set of silver at the cabin, so I mix and match, which gives everything a beautiful, rustic look. I collect old hotel silver, which is not sterling silver, but rather silver plated. It often has a base of nickel, making it more durable. It used to be used at hotels, restaurants, trains, and ships. You just collect one piece at a time…it’s the kind of antique I simply love!  The one thing I do have a full set of? Napkin rings. I love them! They’re just so festive.

Since the dishes and tablecloth were floral prints, I skipped flowers on the table. And while my plates weren’t all the same color, I had pairs—two, two, and two. Like a little art project, I just built the look as I went.

A summer menu is the perfect opportunity to serve gin and tonics. Roy loves a botanical gin, and Valentine makes guildas with pickles, anchovies, Spanish pepper, and olives. You roll the anchovy around the pepper and olive, skewer it, and voilà: one-bite umami brilliance, perfect for gin. 

That reminds me: if you don’t enjoy multitasking, my parties may not be for you! Roy and I were so busy cooking that my friends took all the photos. That’s the kind of crew to invite: people who join in the fun. The vibe is always a bit chaotic with water glasses being filled, someone at the grill, someone else filming. But eventually we sit down, exhale, and take in the beauty of the table and each other. This dinner landed right on the summer solstice, the longest day of the year, and it felt so meaningful to fold that magic into our evening. My friend Aaron said, “Only at Teri’s table can you feel like you belong so quickly. The food, hospitality, and company were sublime.” His partner Eric said, “I helped myself to seconds. It’s not easy to make lobster feel like comfort food, but Teri’s entertaining feels effortless.”

Our beautiful summer menu included: