There's a time and a place for burgers, ketchup, and paper plates. But there are also warm summer nights when the backyard grill has to anchor something more ambitious; when even the most accomplished pitmasters need to step it up and orchestrate a great outdoor dinner party with style. And that's where Michael Chiarello comes in – the Northern California chef behind the grill-centric Napa restaurant Bottega and the new cookbook 'Live Fire: 125 Recipes for Cooking Outdoors.' "The trick to throwing a terrific outdoor dinner," says Chiarello, who entertains regularly around the open fire pit in his backyard in Napa, "is getting everything set up so you can be a guest at your own party." You want to be drinking beer and talking to friends while calmly delivering a great spread to a well-laid table. Friends come to hang out with you, to enjoy your company, not just to watch you bolt back and forth between the Weber and the kitchen.
The key to a Chiarello-style cookout lies in chef's tricks like offering just one great, self-serve cocktail to set the mood without stressing yourself out; creating an easy-to-execute menu that still feels impressive and generous; and turning the grill itself into a social hub, to anchor the whole party. Most of all, it's about making everything look easy: Chiarello breaks the evening down, with an easy-to-follow action plan that takes you from marinating the beef to sitting down with your own plateful.
Red Beer Grilled-Tomato Bloody Mary Mix.
Red Beer Grilled-Tomato Bloody Mary Mix
• 4 lb ripe tomatoes
• Coarse sea salt
• Freshly ground black pepper
• 1 juicy lemon, halved
• 2 cups celery, in 1-inch lengths
• 2 tsp Worcestershire sauce
• 4 dashes Tabasco sauce
Core each tomato and season lightly with salt and pepper. (Optional step: Grill tomatoes by cutting an X into the base of each, place on grill, X-side up and away from direct heat. Cover and cook for 8 to 10 minutes. Turn and cook for another 3 to 5 minutes. Remove from heat, let cool.)
Put the tomatoes (grilled or not) into a blender with the lemon juice and celery pieces. Purée and then push through a fine-mesh strainer to remove pulp. Stir in Worcestershire and Tabasco. Chill.
Credit: Photograph by Cedric Angeles
Before serving, stir one more time and taste, adding ingredients, as needed. Mix using a 2-to-1 beer-to-mix ratio.