Outdoor Entertaining Guide

Welcome to your debriefing, Agent 417. The agency (417 Magazine) is thrilled to have you on our team. But before we begin, it must be known that we have spared no expense and left no stone unturned in our quest for the best. Your mission, should you choose to accept it: Throwing the outdoor party that will leave a legacy of elegance and style in your honor. Your guests will be left stammering, chefs envious of your ingredients and the maître d' impressed with the planning and execution. And in the end, the night will be yours and the hardest question for you to answer will be "Shaken?" or "Stirred?" 
Let the festivities begin.
 

Advance briefing

Planning, with a splash of imagination, is the key to any worthwhile rendezvous, says Martha Wright (theweddingplanner.com,  417-869-2019 ). Code Name M says experienced field agents start by deciding what they want the guests to say after the party is over. The atmosphere, the dress code, whom to invite, what to put on the menu, what you need to get for the menu and any unusual odd jobs that may come with the outdoors all take months of planning.

M says the simplest way to set the mood is with invitations. Take time, and get creative with them. They should be sent out three weeks to a month before the event. Sending the invitations too early means guests will likely discard the invite or forget about the party. You should list the dress code, entertainment and drink and food menus. For an original take on invitations check invitesrus.com or contact local firm PaperWorld (2726 S. Glenstone Ave.,  417-887-2884 ). You can find interesting ways to say "your presence is requested." And don't forget directions and parking information (preferably valet). If adult beverages are on the list, plan for having a designated driver to get intoxicated guests home. Never joke about the work, Agent 417, this is serious business. Tomfoolery is a precursor to wrecked nerves and host meltdowns.

Get the party started by greeting your guests at the door with a colorful martini, James Clary suggests. Nobody wants to begin the party experience by standing in line at the bar.

Agent 417, there are some things that just aren't done, such as drinking Dom Pérignon '53 above the temperature of 42 degrees Fahrenheit or not calling a caterer. Caterer James Clary (Clary's American Grill,  417-886-1940 ) says when the guests arrive, greet them by having a multicolored martini waiting for them. This allows everyone to immediately enjoy a drink without the fuss of waiting at the bar. It also smooths out any pre-party anxiety in your guests.

Code Name J (Clary) is one of the masterminds constantly coming up with new ideas on food and drink that will inspire gasps of awe from guests. J says the new wave of ultimate outdoor dining begins with multiple stations with chefs. The stations are an effort to get away from the cliché of buffets littering outdoor events. These cause the "herding effect" of guests, says J. The guests arrive, go straight to the food and make for a long line of party shtick.  The stations are like new worlds for guests to discover and allow a greater sampling of high-end cuisine without the feel of a fast-food drive-through. The aim of these stations is also to allow the guest to not want for anything. Chefs at each station should know about the food they're serving and can interact with guests-which is more inviting than a quiet server with an apron.

The first station J recommends is a raw bar. This station has seafood that everyone wants: prawns, oysters and wasabi. The wasabi is flown in from Japan, which only helps to bolster the dramatic presentation of the squid and lobster at the raw bar. When you work with J, try to find an ice carving for the seafood station.

The mile-long pasta station is a must for the next option. J says to start with the ingredients and work your way from there-and don't forget wine pairings. Truffles from Italy are a delicacy and sure to impress. Let the chef put out the best cheese, gnocchi, Parma hams and varieties of pasta.

Sushi. Says. Style. Though some guests might skip this station, that doesn't mean to forget about it. This where you really get to show off your stuff by flying in the "it" meat of the moment: Kobe beef. But it is also where your guests get to try tasty many samplings from the Honolulu Fish Co. (honolulufish.com) such as toro (Japanese fatty tuna) and squid.

Add variety and professional flare  to your party by substituting food stations (complete with chefs) for the typical trough-like buffet. It keeps guests interested and impressed with everything from a raw bar to exotic meats to sushi and more.

Lick your lips and whet your appetite. Oh yes, Agent 417, you are a carnivore. And no amount of stations would be complete without the savory meat station. Here, you can show off a variety of native game you staked while the rest of us were hibernating all winter. You can have J make smoked quail, roasted whole lamb and elk.

Before making it the grand finale, make the guests cognizant of the season with a salad station featuring 10 salads that scream summer fresh.

 

For your ears only
 (okay, feet too)

Know what it means to put on a show? Here, Agent 417, your challenge is to book the hottest bands to add the rest of the atmosphere to the party. Depending on your style and guest list, choose the band that best suits the event's theme. Then start searching for one as soon as you know when you want to host your party. This is an outdoor party, presumably during summer or early fall, so perhaps pass on the chamber orchestra ensemble until next time. You want a band that can keep your guests rocking all night long, so listen to word-of-mouth recommendations from your friends. Or consider booking musicians through Steiner Talent ( 417-889-9909 ; steinertalent.com).

What kind of party doesn't have good music? Not yours! Forego your homemade mix tapes, and hire a band to play a private poolside concert.

Bands such as M-Dock, What's Next? and Lost Highway are your best bet for the money (not that you're agonizing about it, but it pays to get a good deal). They all play at Cartoons and know the ins and outs of keeping the music in sync.

Another aspect needing caution is band requirements. It is essential for you to know what the band needs (how much electricity they will need to put on a show, a stage or level area for performance, song lists, etc.) and how to get their needs. Plus make sure you talk to the band about their playlist and any special requests you have. Seal the band with a contract that states how long they will play, how much they cost (most band fees start at around $1,000), etc.
 

A view to a thrill

Agent 417, we hope you're beginning to understand the game plan for our little festivity, but how much has been left out? A lot. The good news though is, if you get a caterer and plan well in advance, it will take the guesswork out of the party, leaving you with just a few oddments at the end. For example, did you know J recommends spraying your grounds 72 hours before your party to alleviate any worry about bugs and flies? We are going to be out of doors, you know. Do you know how to get grills, tents and dance floors? J does. M does too. Trust them; they are your friends in the field.

Keep the schmoozing moving, and help your guests get to know one another by providing cocktail tables where they can set their drinks. Also, consider serving food family-style, so guests can share and chat.
 

4 Hot Trends

• Get 1-day insurance. A little effort behind the scenes can save you from a lot of problems incurred after the fact.

• Outdoor cocktail tables. Allows guests to set a drink down while they mingle. Get these 42-inch-high tables in addition to a regular table and chairs within a tent if you're having a dinner party.

• More decoration and prep at the venue site. This means planning in advance (especially if your party is on your house's grounds) and working with the planner and caterer to optimize the area. Also, this helps to keep the food preparation behind the scenes and out of sight.

• Family-style serving. It helps guests get to know one another.
 

Good Food, Bad Food: Dos and don'ts for the high-end party.

Good Food: Anything with a Mediterranean theme. Any outdoor dining needs light foods. We're talking thinly sliced and lightly seared meats and fish. Summer = light and fresh.

Bad Food: Chicken skewers. They won't boost your rep anymore. Neither will anything too heavy. Example: Buffet-baked toasted ravioli. Save those bar foods for a casual, cold-weather shindig. No bad list would be complete without heavily sauced foods like wings. They are too messy for the summer.

Beer & barbecue done right

A hands-on guide for a standout American cookout.
You may have an image of an outdoor barbecue-and-beer get-together as something involving one of those enormous frozen plastic stacks of preformed, perfectly disk-shaped hamburger patties, sold in bulk at a supercenter alongside off-brand wieners.

That's not necessarily how it has to be. Even when fun and comfort are at the top of your list, you can build your barbecue from the best possible materials.
 

Heading to Marga...uh, Beerville?

Entertaining outdoors means beer. The Best Beer Selection winner of this magazine's annual Best of 417 poll is Patton Alley Pub (313 S. Patton Ave.,  417-865-1188 ). It has the best beer kegs, with a selection that covers many imports from Germany, Belgium and England. Typical high-end kegs usually run around $250. For larger parties, head to the main central-Springfield Brown Derby (506 S. National Ave.,  417-874-7024 ) with its massive selection of popular imports and domestic beers. Coor's, Budweiser, and Miller range between $70 and $100. Other specialties-which require about a week's notice-start at $100 and go as high as $165 for Guinness and Bass. Perhaps the hardest part, besides the actual selection of beer, is figuring your extra cost into the tab. The deposit is standard at $50 and refundable, but other fees will leave your tab, minus the keg, at $185.

Just because you are breaking out the grill doesn't mean you need to lose any elegance at your party. You can still do barbecue and beer... just choose wisely.

Don't leave out wines this season, either. Brown Derby International Wine Center (2023 S. Glenstone Ave.,  417-883-4066 ) and WineStyles (1362 E. Republic Rd., 417- 882-4499) have the best in pinot grigio, sauvignon blanc, pinot noir and reds from the Mediterranean countries that are popular in the summer. If you prefer a more casual approach to wine-drinking, head to Heather Hill Farms in Ozark (255 N. 17th St.,  417-581-7665 ), were you can also purchase Osceola cheese and other snacks to set up your appetizer platter for the barbecue.

Non-alcoholic drinks such as soda, water and flavored iced-teas need to as accessible as the alcohol, too. Get crazy with virgin margaritas and daiquiris to round out the drink menu for teetotalers and designated drivers.
 

Mmm...mmm... the grill is here

This is time to shut up and let your appetite do the talking. Martha Wright (theweddingplanner.com,  417-869-2019 ) says that even guests who are picky about their barbecue will appreciate the effort you put into the party when you take the time to cook yourself.

Pick your meats well. Harter House (1500 East Republic Road and other locations,
 417-886-4410 , harterhouse.com) is the place. The selection and packing options are a grill enthusiast's dream. The 6-ounce filet mignon combo packs come with either chicken cordon bleu or lobster tails ($26 or $43). For the best steaks, try the classic steak packs ($349), which contain 20 filets mignons, 20 ribeyes and 20 T-bones. Is this the ultimate in getting something to sink your teeth into? Now that you know what to get, it's time for a quick refresher course on meat safety. Cleaning your grill is the first step. Be sure and remove all old meat and carbon buildup from the grill. This will also help make those distinctive grill marks criss-crossing that steak. And be sure you know what types are food preparation is required with different meats, poultry and pork. (Hint: Cook thoroughly to destroy harmful bacteria.) Other basics: keep cold food cold and hot food hot, at least 40°F for cold foods and 145° to 180°F for hot foods.

Harter House also has party platters ($39.50) with Southern ham, Iowa loaf, turkey breast, cheddar and Jarlsberg cheese  that can serve up to 25. Another popular party tray called the "Celebration" has ham, turkey, roast beef, pepperoni, big eye Swiss and American cheese ($26-$63).

Chef Sam Hudgins (Mikayla's Grille, 3700 E. Millwood Dr.,  417-889-1898 ), suggests staying away from sloppy foods, especially if the party is of the stand-up variety. Hudgins says the problem is in the utensils because it is hard to eat with a knife and fork while standing up. He recommends drizzling barbecue and other sauces onto meats to enhance cleanliness.

Supplement your selection of meats with summer side dishes. Think down-home comfort foods like potato salad to complete the outdoor experience. A simple recipe: Start with 2 pounds of small red potatoes, scrubbed, boiled and quartered, plus 3 to 4 hard-cooked, diced eggs and 3⁄4 cup light mayonnaise. Combine them in a bowl with a couple ribs of diced celery, half a diced red onion. Season to taste with salt and pepper, and add other flavoring according to your whim (examples: tarragon vinegar, fresh dill, Dijon mustard).

And of course, no summer party would be right without watermelons and fruit.
 

Set a mood & set it early

Event planner Martha Wright says a little outdoor lighting with some karaoke or a DJ can bring a low-key casual affair to its feet on atmosphere alone. She recommends Hits and Grins Sound Shows ( 417-753-3630 ) or Travel Tunes (714 S. National Ave.,  417-862-1399 ) to help with sound needs. If you have a theme with your barbecue, then ask the DJ to have music similar in sound.

She says do what you can to the environment of the party with what you have, such as stringing lights on your patio table umbrellas. Tiki torches can add mood, and so can paper lanterns with candles. Use scented citronella candles to fight off insects. But you can also do easier set up points like arranging walkways between food and beverage areas to allow for guest comfort. Be sure to test the lighting beforehand for functionality and effectiveness. And adding color to your outdoor furniture with vibrantly colored linens or fabric also helps.

Another overlooked area is yard and party area maintenance. Party experts say giving the yard a 1-inch cut will allow for fewer flies and level ground for guests, barbecue grills and any entertainment. Treating bodies of water for mosquitoes is a must. Try getting outdoor pots, plants and patio furniture into like-new condition. And look for natural landscape seating on walls and steps and make sure they are clean.

Most of all, Wright says, the best parties are typically the ones with the right mix of young and old, guys and girls and hospitality and fun.
 

The best in grills

For the absolute best, look no further than Maschino's Home Express (1715 S. Campbell Ave.,  417-869-1513 , maschinos.com). Begin and end your search with the $16,500 outdoor monster. This 7-piece cabinet system has it all. The cabinet is constructed with a cherry wood, Jatoba, and is available with matching Jatoba or granite countertop cover. It has the capacity to store multiple grills and cooking surfaces. Because grilling is the name of the outdoor game, you may have trouble deciding which one is right for you. For a higher-end model, try Fire Magic's Elite 50 Gourmet package. It features 1,056 square inches of cooking surfaces, eight cast stainless steel burners and a heavy-duty rotisserie kit. The best way to choose is to go online at Maschino's and decide which grill best suits your needs.

Outdoor Home (3107 E. Chestnut Expwy.,  417-859-0174 , outdoorhome.com) also offers up lots of  grilling solutions with the Big Green Egg. The Egg is great for everything from "high temperature searing of steaks, low-and-slow cooking or even brick-oven baking." It is available in sizes mini through large.

Metro Builder's Supply (3252 N. Glenstone Ave.,  417-833-1113 ) features a wide selection of outdoor wine coolers, refrigerators and kegerators. If you can't find your fix here, try beveragefactory.com. You can easily hide the last beer in the keg with the Sanyo BC-12062 Kegerator ($575). It comes complete with wheels and a built in tap for easy drinking.

Outdoor Rooms by Design (11966 Highway 13,  417-739-1019 , outdoorrooms.net) Kimberling City, offers a wide selection of outdoor furniture as well as grills galore.
 

Pass the O'Doul's

Not drinking?
Flavored lemonades made fresh are good bets, as are Italian sodas (at the Target stores in Branson and Springfield).

Fruit juice punches also will help youngsters blend into the scene. Mix one 46-ounce can of pineapple juice with cans of frozen orange juice and lemonade. Add two quarts ginger ale and float some fresh fruit on the punch bowl.