Backyard Entertaining Tips

With Memorial Day parties coming up this weekend we should probably talk about some key Backyard Entertaining Tips!

Given the option, I always opt for an outdoor party! There’s something magical about being outside rather than inside – especially when there’s an outdoor pizza oven involved!! Here are a few Backyard Entertaining tips and tricks I’ve picked up over the last few years, some from my days as a private chef and some from my own parties!

 

1. It's all about a cheese board! I always start off any outdoor party with a board full of nibbles. It lets my guests have something to snack on and talk about before we start the main course! Pick a few different cheeses like a cheddar, brie and a blue. Or get crazy and have even more options. Serve the cheese alongside a few different kinds of crackers and let you guests go to town! It’s the best way to welcome your friends into your backyard party!

2. Flowers! Whether it's a gorgeous flower arrangement or a collection of fresh herbs in little pots, it's great to have a fun and colorful centerpiece when entertaining al fresco. When we’re entertaining outside, I like the keep the florals really simple since there is already so much greenery in the backyard. I pick a few flowers to give everything a pop of color and call it a day! Also – I’m all about little arrangements on the table, so you can still see your friends when you look across the table.

3. You don't have to make everything yourself! Give yourself a break and pick up your favorite dessert from a local bakery, so you can focus on the savory aspect of the meal. These days there are so many incredible bakeries that can lend a helping hand. I always opt for chocolate chip cookies (because who doesn’t love those!) and another option! Depending on the season you could get a fruit crisp, a crumble or the fool-proof option – rich chocolate brownies!!

This post was brought to you on behalf of yours truly and Better Homes and Gardens + Gold Peak 

Photo by Matt Armendariz / Food Styling by Adam Pearson / Tips from What’s Gaby Cooking