Simply Tuscan

Summer practically begs to be celebrated by bringing friends together to enjoy hassle free outdoor dining that's full of flavor, full of color and full of fun. Sometimes there's nothing better than throwing some burgers on the grill, mixing up a tried-and-true recipe for potato salad and cutting open a ripe, juicy watermelon...all of which Derika and Todd Mercer do throughout the lazy, hazy days of summer.

           

The Mercers' busy lifestyle doesn't leave a lot of time for detailed party planning so when they were planning a summer get together I suggested they host a Tuscan theme dinner party. Tuscan cuisine is one of Italy's most illustrious. Its techniques and characteristics are notable for their simplicity and purity. Instead of the rich sauces and cream laden dishes of other regions, Tuscan cooking is all about fresh, clean flavors that come alive on their own. Italy: The Beautiful Cookbook has a prominent place among my cookbooks because I refer to it so often. It's full of wonderful recipes and fascinating narrative. The book offers a quote by Giuseppe Prezzolini that I believe perfectly describes Tuscan cuisine: "...it is light, lean, tasty and full of character and fragrance, created for people of lively intellect who do not wish to sit around and grow fat; a cuisine that never thought of a risotto, did not create macaroni, and has kept fatty foods at a distance, one that has retained spit and grill."

When Chef Dallas McGarity heard about the Mercers' Tuscan party, he wasn't content with merely offering menu suggestions and offered to be the guest chef. "Coming up with the menu is great, but the real fun is cooking an incredible Tuscan dinner," he says. When guests found him in the kitchen and followed him to the outside grill, they peppered him with questions and nibbled as he worked.

           

Once Dallas was immersed in menu planning, I got to work designing the tablescape. I used natural colors found in the Tuscan landscape to create the décor for two tables. Neutral green plates and napkins were offset by the bright color of single sunflowers placed in blue and green vases at each place setting. Menu cards featured scenic Tuscan photographs from a book of postcards. A cluster of olives affixed to the top corner of each menu card added a textural element. Baskets filled with fresh fruits and vegetables provided vibrant color and a slightly rustic touch in the center of the table.

First Course
Insalata Caprese
Grilled Asparagus topped with Parmesan and Lemon

Entrée
Spiedino alla Toscana
Skewers of sausage, chicken, veal and vegetables
served over a baby arugula salad
with diced tomatoes and a lemon-garlic citronette

Dessert
Grilled peaches with a sweet mascarpone and orange cream