Better Out Back

Don't let a minute of glorious Summer weather go to waste. Let Executive Chef Sarah Steffan of The Dogwood help you set course for the season's very best al fresco dining and entertaining.

WHAT TO SERVE?
My favorite Summer suppers are simple, delicious and easy to prep and execute—which leaves more time to party! They usually consist of heavily herb-marinated steaks or lamb and broccolini, cooked on a wood grill and served with Summer squash, heirloom tomato, ricotta and herb casserole. Macerated strawberries and whipped cream on vanilla ice cream make the perfect finish.

SO WHAT ARE WE DRINKING?
Rosé all day! Or, I like to serve a refreshing gin cocktail that isn’t too sweet. For kids, I stir up iced chamomile, rooibos and lavender tea, sweetenedwith honey and garnished with fresh mint.

BEST TIP FOR OUTDOOR ENTERTAINING?
Music, lawn games, lighting and Aromaflage bug spray—it’s a perfume and bug spray in one, and it smells amazing!

MUST HAVE KITCHEN TOOLS?
Good tongs, big platters and beautiful serving spoons. A sous chef isn’t a bad idea either.

WHAT’S THE SECRET TO AN UNFORGETTABLE NIGHT?
The right company. Put together a group of friends that love to eat, drink, dance and laugh. You’ll know it’s a good time when the air guitars come out.

Serve Chef Steffan's backyard meal!

Entree
For steaks and broccolini I use the same marinade. 2 tablespoons of equal parts chopped rosemary, thyme, parsley and garlic. Top it off with 1 cup mildolive oil and 1 cup canola oil.

For lamb or beef, pull the meat from the cooler 2 hours before you want to cook it. Season liberally with salt, pepper and marinade. Cook until desired temperature. For the broccolini, blanch and shock it. Drop in salted boiling water, and then pull it once the water starts to boil again. Place immediately into ice water. Let dry completely before seasoning with a little bit more salt, pepper and marinade. Then char on the grill.

Squash Casserole
You'll need a Japanese mandolin! Use 2 small yellow squash, 2 heirloom tomatoes and 2 small zucchini. Slice squash and zucchini thin on the mandolin and place one layer in a baking dish - you will alternate layers of vegetables with the ricotta custard. Mix 1/2 cup cream, 2 cups full fat ricotta cheese, 1 cup shredded Parmesan or Blackberry Farm Singing Brook cheese, 2 eggs, fresh thyme, dried oregano, salt, pepper and dried chilis - I use Aleppo chilis. Mix your ricotta custard together and alternate layers over the squash.

Dessert
2 pints fresh, perfect summer strawberries, 1/4 cup sugar, 2 T vanilla paste. Slice the strawberries and mix in the sugar and vanilla at least 20 minutesbefore serving. The sugar helps the strawberries release their juice and creates its own sauce. Buy your favorite vanilla ice cream!

You will want to makeyour own whipped cream - there's no comparison! 1 pint fresh cream, 1/3 sugar and 2 T vanilla paste. Place all ingredients into a mixing bowl with a whiskand whip until medium peaks.