Sure, every gathering he hosts is impossibly chic, but designer Nathan Turner is all about making entertaining easy and, dare we say it, fun! His new book, Nathan Turner’s I Love California: Live, Eat, and Entertain the West Coast Way, focuses on the things that, for him, define entertaining in his home state: “A stylish table with fresh, delicious food, and a welcoming, laid-back attitude.” While the book is packed with genius ideas and scrumptious recipes, we’re sharing six of our favorite bits of entertaining wisdom, gleaned from its pages, along with one of Nathan’s menus (complete with recipes!), perfect for your next summer get-together. And whatever you do, don’t miss the stunners in our collection of Nathan’s picks, all guaranteed to upgrade your hosting game.
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Tip #1: The Essential Self-Serve Bar
It’s tempting to think you’re going to mix up a special libation for each and every guest, but Nathan is all about the self-serve station. “To me, they mean everyone gets what they want and you’re not running back and forth taking orders like a bartender. They are also more interactive and fun, with people chatting while they help themselves.” His basic bar setup includes Vodka, Gin, Light Rum, Bourbon, Scotch, Tequilla, Vermouth (dry and sweet), along with red and white wines. Extra points for Red Vermouth, Cointreau or Triple Sec. As for accoutrements, cocktail napkins, a bucket of ice, trays for organizing the various elements, and bowls of snacks all made his essentials list.
Tip #2: The Deal With Placecards
“I think there is a time and place for them,” Nathan says of using placecards on the table. Although they are too fussy for Nathan’s usual laid-back entertaining style, “they feel right as part of a slightly fancier table. And they are great for encouraging new friendships,” he says. Nathan also finds them useful for doing a bit of purposeful guest placement, making sure the chattier ones in the group are evenly dispersed.
Tip #3: The Art of Effortless Arrangements
Nathan is quick to debunk the assumption that arrangements always mean flowers. “I love and often use greens, grasses, herbs, fruits, vegetables, branches, leaves, and nuts,” Nathan says. If flowers are your jam, then Nathan suggests focusing your energy. “One flower, one arrangement. Or use several varieties of flowers in one color palette,” he says. His other suggestions include using bud vases as an inexpensive alternative to pricier large arrangements, and keeping things on the table low. “There’s nothing more annoying than trying to talk to someone across the table behind a massive arrangement.”
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Tip #4: The ‘Don’t Make It All’ Approach
“I really believe you should give yourself a break and supplement homemade dishes with things you buy,” says Nathan. One example is when he hosts his signature fiesta for a large crowd. “I stop in a dulcería, or Latin bakery, for some sweets to add to my buffet. It’s unexpected, and everyone always loves to see lots of things on a table, especially dessert.” So, if you’re a star baker, put you energy into dessert and leave that perfect roast chicken to your favorite prepared foods spot.
Tip #5: The Thing About Paper Plates
We’re the first to admit that paper plates have come a long way, but for Nathan, there’s still nothing like the real deal. “No more paper plates, please. I love convenience and simplicity, but I think they’re a total waste.” There’s no convincing him that food tastes as good on paper as it does on actual plates. “Instead, I use camp tinware or anything that’s lightweight and stackable. You’ll save money, and the food will be more delicious. Promise.”
Tip #6: The Way to Entertain Outdoors
An alfresco event can sometimes feel complicated, but for Nathan, “There’s no difference between setting up a party inside or outside. My same philosophy applies. Good planning and preparation is half the battle.” For entertaining pro, planning starts with a walk-through. “I pretend I’m a guest and walk through the space to figure out where to place the bar, the food, the dessert.” His take on an outdoor “room” can be elaborate, or as simple as “a blanket and cushions on the grass…people will feel more welcomed and relaxed.” Some of his other outdoor touches include hurricane lanterns for a bit of magical glow, foraging around the area for free foliage, and filling a basket with things guests might need like sunscreen, throws, bug spray, or even flashlights.
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A Lady’s Garden Lunch Menu
Nathan’s menu for this alfresco lunch, inspired by his English great-grandmother Dora, is the perfect mix of old and new, and totally delicious. Consider the menu for your next party sorted.
Pimm’s Cup
Serves 6 to 8
1 ½ Cups Pimm’s No. 1
1 ½ Cups Ginger Beer
½ Cup Fresh Grapefruit Juice
1 Lemon, sliced
1 Small Grapefruit, sliced
2 Persian Cucumbers, cut into spears
Mint for Garnish
In a large pitcher, combine Pimm’s No. 1, ginger beer, grapefruit juice, lemon slices, and grapefruit slices and stir well. Add ice and let chill for 10 minutes. Garnish each serving with a cumber spear and a sprig of mint.
Pesto-Crusted Lamb Chops
Serves 8
For the pesto:
½ Cup Fresh Flat-Leaf Parsley Leaves
½ Cup Fresh Basil Leaves, torn
¼ Cup Toasted Walnuts
¼ Cup Grated Parmesan Cheese
2 Cloves Garlic, smashed
½ Teaspoon Salt
½ Teaspoon Ground Black Pepper
½ Cup Olive Oil
For the lamb:
2 Tablespoons Olive Oil
2 French Racks of Lamb (1 ½ Pounds Each), at room temperature
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
1 Cup Breach Crumbs
Preheat oven to 425ºF [220ºC].
To make the pesto: In a food processor, pulse parsley, basil, walnuts, cheese, garlic, salt, and pepper until coarsely chopped. With the machine running, slowly drizzle olive oil into the mixture and process until finely chopped but with some chunks still visible. Set aside.
To make the lamb: Heat a large skillet over high heat and add olive oil. Season the racks of lamb with salt and pepper and sear in hot pan for 2 minutes per side. Transfer to a greased baking dish or sheet pan and let cool for a few minutes. Brush the racks all over with pesto, coating evenly, and then coat with bread crumbs by pressing them firmly onto the meat.
Roast lamb for 12 to 15 minutes, or until internal temperature reaches 145ºF for medium-rare. Let rest for 5 minutes before carving.
Sidna’s Pea Salad
Serves 8
½ Cup Mayonnaise
½ Cup Sour Cream
1 Tablespoon Hot Pepper Sauce
1 Teaspoon Lemon Juice
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
1 (10-ounce) Bags, Frozen Peas, thawed and drained
3 Green Onions, Sliced
1 (8-ounce) Can Water Chestnuts, drained and chopped
½ Cup Spanish Peanuts
4 Strips Cooked Bacon, crumbled (optional)
In a large bowl, whisk together mayonnaise, sour cream, hot pepper sauce, lemon juice, salt, and pepper until combined. Add peas, green onions, and water chestnuts and mix well. Garnish with peanuts and crumbled bacon, if desired.
Smashed Red Potatoes With Asiago
Serves 6
3 Pounds Medium Red Potatoes, scrubbed
¼ Cup Olive Oil
4 Shallots, peeled and thinly sliced
½ Cup Butter, melted
1½ Cups Grated Asiago Cheese
2 Cloves Garlic, minced
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
Preheat broiler.
Bring a large pot of water to a boil and cook potatoes for 20 minutes or until just tender when pierced with a fork. Drain well.
While potatoes are cooking, make crispy shallots: Combine olive oil and shallots in a sauté pan and bring to a simmer over medium heat. Cook for 15 to 20 minutes, stirring frequently, until shallots turn golden brown. Transfer with a slotted spoon to a paper towel to drain and let cool.
Transfer potatoes to a rimmed baking sheet in a single layer. Smash each potato with a large spatula or a small skillet until about ½ to ¾ inch thick. Drizzle all over with melted butter and sprinkle with cheese, garlic, salt, and pepper. Broil for 4 to 8 minutes or until cheese is melted. Transfer to a serving platter and garnish with crispy shallots.
Lemon Bundt Cake
Serves 12 to 16
1 Cup Unsalted Butter, at room temperature
2 1/3 Cups Granulated Sugar
6 Large Eggs
¾ Cup plus 5 Tablespoons Lemon Juice (about 6 lemons), divided
3 Tablespoons Freshly Grated Lemon Zest
3 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Sour Cream
2 Cups Confectioners’ Sugar, sifted
Preheat oven to 350ºF and thoroughly grease a nonstick 12-cup Bundt pan.
With an electric mixer, cream together butter and granulated sugar for 3 minutes or until fluffy. Add eggs one at a time, beating well after each addition. Mix in ¾ cup of the lemon juice and the lemon zest.
In a large bowl, stir together flour, baking soda, and salt. Alternately add flour mixture and sour cream to the butter mixture, starting and ending with flour, and mix until just combined.
Pour batter into prepared pan and smooth top. Bake for 55 to 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool on a wire rack for 12 minutes. Invert to remove from pan, and cool completely on rack before glazing.
In a small bowl, whisk together the remaining 5 tablespoons of lemon juice and confectioners’ sugar until smooth. Drizzle over cooled cake and let sit for 15 minutes before serving.
For more of Nathan’s tips and tons more delicious recipes, get your very own copy of his book, Nathan Turner’s I Love California: Live, Eat, and Entertain the West Coast Way.
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Lead photo by Victoria Pearson
