The Dinner Party Guide: Mediterranean Island Edit
How to soak up the last drops of summer
the mood
unwind, immerse, nourish, ritual
The Inspiration
Corsica & Sardinia— two sun-drenched Mediterranean islands that we are using as inspiration to soak up the last bits of glorious summer with loved ones. Though separated by just seven miles, each island carries its own distinct cultural charm, both embracing the simple pleasures of life — good food, beautiful scenery, and a deep sense of community.
September's sun feels different—softer, more golden, the air a bit cooler. It mirrors the essence of these islands, where time slows down, and the beauty of the season lingers.
The Mood
laid-back, unstructured, messy, indulgent, simple pleasures, grandma’s napkins, long drawn-out dinners, lace, passing wine bottles, loud conversation
The Playlist
Our Autumn Playlist is perfect for any gathering throughout the season. If you want something a little more Italian, we’re also enjoying this one :)
“Excess on occasion is exhilarating. It prevents moderation from acquiring the deadening effect of a habit.”
—W. Somerset Maugham
what we’re cooking
Dinner begins with an amuse of refreshing tuna crudo. The vibrant apèro spread transports you to the Mediterranean with the warmth of Seadas, a sweet and savory pastry, that pairs delightfully with citrus salad and creamy white beans. Then dive into the comforting crab tagliatelle, and finish with the delicate sweetness of fiadone, the Corsican cheesecake.
Soak up the last drops of summer and linger in its embrace just a little longer.
The Cheese
This month we’re serving Fiore Sardo, a sheep’s milk cheese in the pecorino family made in Sardinia. It’s rich and nutty, spicy and bold, smoky and salty. It’s beautiful as a table cheese with traditional Sardinian accoutrement like salted meats, olives, and bread. Learn more.
to serve
Bring the cheese to room temperature 20-30 minutes before serving to allow the flavors to enhance. Fiore Sardo can be hard to find, so pecorino romano can be a good replacement.
“A tavola non si invecchia” — at the table, one does not grow old.
what you’re cooking
In case you missed the box, simple recipes to recreate the experience yourself
This salad is simple but so beautiful — and especially lovely when citrus is in its peak (the best part of winter, am i right?). You can use any variety of orange, but clementines have the perfect balance of sweet and mild tartness that provide a refreshing start to dinner.
A simple yet stunning dinner, perfect for a cozy date night at home or a dinner party main course.
Airy, citrusy, and crustless — could be considered a cross between flan and a New York-style cheesecake.
Turn your abundance of garden tomatoes into a summer compound butter.
“Every meal, regardless of how informal, is presented with a table cloth and appropriate glassware and cutlery. This beautiful pomp is a way of showing love for those who sit around that table – I love you, therefore I have made an extra effort for you – you are someone I love and value, so I have created this experience for you.”
— The Power of the Table
l’art de la table
Putting a little care into curating the moment, but not overly directing really makes a gathering special.
Tableware
I'm obsessed with this Grid Bottle Vase by Cym Warkov, a Minneapolis based ceramicist.
I don’t always feel the need to totally decorate the table, but I think this simple combination of Eucalyptus and Clementines is so easy and pretty this time of year.
To set the table
Find this month’s printable menu template here. Place conversation cards at each setting — it’s cute.
As the Host
Mini torchons* of tomato butter as take-home gifts, duh. The recipe is quick and easy; just portion it out and pop them in the freezer before your guests arrive. Give them out frozen, and they’ll travel well!
*log of butter wrapped in parchment & twisted at the ends
As the Guest
Bring your favorite bottle of amaro, digestif, or aperitif to share. This takes off the pressure of having to pick the “right” bottle of wine ;)
The Attire
Lean into the theme and encourage your guests to dress accordingly. Think Italian Uncle Chic — it’s ‘90s Armani, linen everything, shirt unbuttoned a little too low. He’s just back from the vineyard, unbothered, sophisticated. Be him, you are him.
“In Italy, food is not about food, or really about nourishment, but rather pleasure and hospitality. They understand that if you make time for eating at a table with loved ones, then everything else is worthwhile.”
— The Power of the Table
what to drink
The Cocktail — Tinto de Verano
Lemonade and red wine? Yeah, you heard me. It’s a loose version of sangria, the perfect sipper to greet guests while having apéro hour. Set out a pitcher of lemonade, a bottle of red wine, ice cubes, glasses, and soda water (if using) and have guests build their own.
The Wine
Our friends at France44 and North Loop Wines have made incredible selections for this Mediterranean menu. Explore both lists to find the wine that suits your table best :)
The Digestif
The lingering moments after dinner are my favorite. Set the table with a selection of Italian digestifs and an assortment of cordial glasses (if you don’t have cordials— pull tea cups, shot glasses from your travels, or lowballs.) Amari like: Fernet-Branca (Sarah’s favorite), Limoncello, Amaretto, Cynar.