Be the Life of the Party

Be the Life of the Party

Summer Get Together Ideas

By Fresh YQR Staff

Parties are coming back, and we think it’s safe to say we’re ready for it. Now that we’re getting closer to getting together, here are some party menu ideas to celebrate another Saskatchewan summer.

1.       Burger Bar. Now that BBQ season is here, invite the gang over for some delicious hamburger good times. Toss the burger patties on the grill, and don’t forget to toast the buns, too. Add a tray of condiments and a selection of toppings. Don’t be afraid to get creative. Sriracha mayo, cilantro, avocado, and jalapeno Havarti are great ways to jazz up the humble burger. We also highly recommend brioche buns, too!

2.       Ice Cream Social. Nothing says summer like a cold bowl of ice cream. Set up an ice cream bar with waffle cones and bowls, sprinkles, and an assortment of sauces and toppings. It’s the perfect way to cap off a long day in the sun.

3.       Charcuterie for the season. Summer is a fantastic time for charcuterie boards. Use in-season fruit like strawberries, peaches and melons; garden veggies such as cherry tomatoes and sliced cucumber; cheeses like bocconcini, goat, smoked gouda and brie; sliced meats—prosciutto, soppressata, chorizo, serrano ham; crackers; nuts; sliced baguette and pita; and dips like spinach, hummus and baba ganoush.

4.       Summer subs and salad. On those days when it’s too hot to cook, fresh subs and cold salads are the perfect dinner idea. Top fresh buns (go traditional sub style or something different like ciabatta) with thinly sliced ham, turkey and salami, lettuce, tomatoes, red onion, pickles and cheese (we recommend Monterey jack, swiss or Havarti for something more fun that traditional cheddar). Pair with salads such as macaroni, potato, three bean, and corn salad and lemonade to drink. Finish the meal with fresh fruit kabobs.

5.       You can’t go wrong with kabobs. Marinate two pounds boneless, skinless chicken thighs (cut into chunks) overnight with this fabulous marinade – four cloves of garlic, juice from two lemons, 1 tbsp. dried oregano, 2 tbsp. honey, 1 tsp. black pepper, 2 tsp. kosher salt, 2 tbsp. olive oil, 2 tbsp. red wine vinegar and 1 c. of Greek yogurt (this recipe easily doubles for serving more). Place on bamboo skewers with chunks of onion and barbecue. Serve with Greek salad, tabbouleh, tzatziki and pita bread.

No party is complete without a cocktail. Here’s three of our favourite summer libations.

Pimm’s Cup

This is a classic British summer drink. It’s the perfect accompaniment for watching tennis at Wimbledon but we also like it after a day of yard work. And, it’s best when it’s made by the pitcher (because trust us, it goes down fast).

1 glass pitcher or a tall glass


Lemon-lime soda or ginger ale

Pimm’s Original No. 1 Cup

Thin slices of orange, lemon and strawberries.

In a tall glass or pitcher, mix Pimm’s with soda—two parts soda to one part Pimm’s. Add ice and fruit, stir.

Pink Lemonade Moscato Punch

1 glass pitcher

Lemon-lime soda

A bottle of your favourite Moscato

Frozen pink lemonade

Fresh strawberries, raspberries or blackberries

Combine Moscato, lemonade concentrate and soda in pitcher. Add fruit. Chill until serving. Serve over ice.

Blue Hawaiian

This one requires a blender and it’s worth it.

1 oz. white rum

1 oz. blue Curacao

2 oz. pineapple juice

1 oz. coconut cream

1 c. crushed ice

Fresh pineapple chunks

In a blender, add rum, curacao, pineapple juice, coconut cream and ice. Pulse to a creamy consistency and pour into a glass. Garnish with pineapple chunks.