Name: Fall Outdoor Dining and a Party for Eight
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Fall Outdoor Dining and a Party for Eight

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Skip to contentWould you like to receive an email when I write a new blog post?Jump to RecipeLast week, my husband Dave and I hosted an outdoor dining party in our backyard, all in the spirit of charity. It was amazing!The event was a result of an auction where we donated a gourmet and wine dinner experience. The highest bidder brought seven of his closest friends and it turned out to be an unforgettable evening filled with delightful connections, scrumptious dishes, and the joy of giving back.Order my book, A HOME to SHARE, here!The idea of hosting a dinner party for charity originated from a local event auction.As we brainstormed unique ways to contribute, the concept of sharing a beautiful meal with others resonated deeply with my husband and me.. Little did we know that this simple idea would soon transform into an inspiring event that would bring people together.The heart of any dinner party lies in the menu, and ours was carefully curated to evoke the flavors of fall while providing a diverse culinary experience. We wanted to create a symphony of tastes that would resonate with the season’s charm.When our guests arrived this was how our island looked. Since we were serving a five-course meal, I had five stacks of plates stacked ready for each course and I was prepared to serve a wonderful meal.On this blog, I may sometimes use affiliate links, which means a small commission is earned if you purchase via the link. The price will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.As the sun began to set, our outdoor dinner party commenced. The appetizers were met with appreciative murmurs, and the conversation flowed effortlessly. Sharing anecdotes about their lives, our guests created an atmosphere of intimacy and connection.With the main courses served, we watched as our guests savored every bite. The flavors of the lemon dill salmon and the maple soy flank steak seemed to embody the essence of fall, eliciting smiles and satisfied sighs. The lemon rice provided a delightful contrast, balancing the richness of the meats with its vibrant, tangy notes.And then, the moment of truth arrived—the chocolate lava cakes. These delectable desserts were met with awe and anticipation. As the guests dug their spoons into the velvety chocolate centers, the symphony of contented sighs echoed through the night.We welcomed our guests with indulgent crab cakes, a blend of succulent crab meat, herbs, and spices that set the tone for the culinary journey ahead.Continue to ContentLightly chop the crab meat in the food processor and set aside.Melt one TBL of the butter in a large skillet and saute the scallion, garlic and red bell pepper until wilted, about 2 minutes.Add the ground red pepper, cream and mustard.Cool slightly. Add the egg, basil, parsley, 1/2 cup of the bread crumbs, and the crabmeat.Mix lightly. Mold into 25 one-inch wide patties.Combine the remaining 1/2 cup of bread crumbs and the parmesan cheese in a shallow dish.Roll the patties in the crumb and cheese mixture.Chill for at least one hour. (The crab cakes can be made one day prior and refrigerated, covered, up to this point.)Combine the oil and the remaining 2 TBL of butter over moderate heat in a large skillet.Saute the crab cakes 3 minutes on each side.Combine all ingredients in a medium bowl.Chill until the mixture thickens.The Lemon Dill Sauce in this recipe is also really great with salmon (baked or smoked).The green salad with pears, dried cranberries, gorgonzola cheese, and candied walnuts added a refreshing touch to the meal. The crispness of the greens, the sweetness of the pears, and the crunch of the walnuts harmonized beautifully.Continue to ContentAdd baby lettuce to the bottom of a large serving bowl.Sprinkle edamame on top of lettuce.If you purchased pre-cooked chicken just slice it. Otherwise, grill and slice the marinated chicken breasts. Add to bowl.Place the bag of chopped pecans in a skillet and add the sugar. Heat on medium-high heat, stirring constantly. Continue stirring until the pecans are coated with the melted sugar, about three minutes. Place pecans on aluminum foil and cool. Add to salad.Add asparagus to bowl.Add Honeycrisp apples to the bowl.Add pumpkin seeds and sugared pecans.Finish by sprinkling pomegranate seeds over the salad.Toss with the amount of salad dressing to your taste.Enjoy!For the main course, we chose a delightful duo: salmon and flank steak. The dishes were prepared with a delicate balance of flavors, featuring a zesty lemon dill marinade for the salmon and a rich maple soy glaze for the flank steak. The combination was a testament to fall’s ability to blend freshness with heartiness.Continue to ContentPreheat your Coyote Pellet Grill to 350°F using Cedar or Alder pellets. These pellets are ideal for cooking fish and will infuse your salmon with a delicious smoky flavor.In a small bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, thyme, salt, and black pepper.Place the salmon fillets, skin-side down, on a piece of aluminum foil. Brush the olive oil mixture generously over the top of the salmon fillets.Place the aluminum foil with the salmon directly on the grill grates, and close the lid. Cook the salmon for 15-20 minutes, or until the internal temperature of the salmon reaches 145°F.While the salmon is cooking, prepare the sauce. In a small bowl, whisk together the mayonnaise, buttermilk, dill, lemon juice, zest, garlic, salt, and pepper until well combined.When the salmon is done, remove it from the grill and serve it immediately, topped with the sauce.Continue to ContentCombine the marinade ingredients. Place the flank steak in a ziplock bag and add the marinade. Chill and marinate for at least 4 hours, or best it marinate overnight.Turn the grill on high heat. Remove the steak from the marinade and sprinkle with salt and pepper. Place on hot grill and sear for about one minute on each side. Turn the grill on low and cook until the doneness you want is ready. I highly recommend you use a grill thermometer and take the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium.Cover the steak for about five minutes to rest and then slice it across the grain.Here is the Lemon Rice recipe.The grand finale arrived in the form of individual Chocolate Lava Cakes. The decadent, molten chocolate centers captured the essence of indulgence, providing a sweet conclusion to our gastronomic adventure.You can find the Chocolate Lava Cake recipe here.Our backyard served as the ideal canvas for this memorable evening. The trees, adorned with leaves, formed a picturesque backdrop.The table was elegantly arranged with fall-themed décor, creating an inviting atmosphere that transported our guests into the heart of autumn.As you can see, I made place cards and printed menus for this outdoor dining experience.The flowers were from Trader Joe’s and I used orange roses and carnations, pink tulips, and eucalyptus.The evening arrived, and with it, eight wonderful individuals who had participated in the auction. Although Dave and I had never met our guests before, there was an immediate sense of camaraderie. It was heartwarming to witness friends coming together under the banner of charity, sharing stories and laughter as old friends.As the evening wound down, our backyard was lit by the soft glow of string lights.Amid the laughter, the stories, and the clinking of glasses, it was clear that this night was not just about the food; it was about the connections forged and the hearts touched.Reflecting on the event, Dave and I felt a profound sense of fulfillment. We had brought together strangers who, for a few hours, became a part of our lives.The beauty of fall, the joy of sharing a meal, and the spirit of giving had converged to create an unforgettable experience.Hosting a fall outdoor dinner party for charity was a journey that revealed the power of coming together. It showcased the ability of food to transcend its role as nourishment and become a conduit for shared moments and genuine connections.As we bid our guests farewell, the stars above seemed to shine a little brighter as if acknowledging the warmth that had been exchanged beneath them.As we turned in for the night, our hearts were full, knowing that the magic of that evening would forever remain in our memories—a testament to the beauty of fall, the spirit of giving, and the bonds we can create with those around us.If you are enjoying my blog, you can sign up to receive my blog updates here. .Click here to watch any of my Amazon Live shows. All shows are recorded.I want to share this show with you, titled More September Deals and Let’s Help Teachers.Click here to watch the show.Shop My HomeFavorite Finds on AmazonPin the image below to your boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!For more real-time updates, follow me on Instagram @My100YearOldHomeOn Saturday, we hosted a dinner in our backyard. I am so passionate about the art of entertaining even when we have never met our guests! Wait, what? It’s true! We hosted a five-course dinner in our backyard for eight people. And we did not know any of our guests. Keep reading to learn more!Lately, I have been a bit obsessed with Charcuterie boards. There are so many different boards you can create as I have seen them range from cookies to cheese to lots of great appetizers. Today I am going to share how to make a charcuterie board. I have also joined some of my blogger friends…For this year’s Christmas party I was inspired to try something a little different and create a Christmas centerpiece with hanging flowers. I love it when ideas come to life and they turn out even better than you expect! This Christmas Centerpiece was made from hanging flowers and I absolutely love how it looks in…My kitchen is all set and I have already started my Christmas baking. My first project is to make Christmas treats and cookies. I love the hustle and bustle of Christmas in the kitchen. It is funny that whenever I am making Christmas sweets, the kitchen seems a little more crowded! I love Christmas baking….Today I am sharing three Thanksgiving flower arrangements, one fresh, one faux, and one mixed! I think you are going to like the results. This year I am planning out my Thanksgiving flower arrangements in advance. I need a lot of arrangements for the four tables I will be setting and I am not sure…I hosted my sisters for breakfast and I wanted a pancake breakfast featuring their names. I can’t wait to share how I made these easy pancakes! Aren’t these pancakes amazing? They were so easy to make as I made a pattern and traced the names with Krusteaz Protein pancake mix in a squirt bottle! These…What a fun night for the guests. All the recipes are making my mouth water!!ReplyHaving eaten your crab cakes and dined in your backyard, what memories my husband and I have of the occasion. You are a fantastic cook and amazing hostess. So glad to have all the recipes and happy to know you and your husband are so fulfilled from an evening of entertainment and charity. Well done, Leslie.ReplyBELLA! BELLA! Simply Beautiful, ALL OF IT♥️If we ignore beauty,we will soon find ourselveswithout it…But if we invest in beauty,It will remain with usall the days of our lives♥️🌹Frank Loyd WrightReplyThis is wonderful! I love the idea of doing a dinner for charity. Your tablescape and centerpiece is stunning and the menu sounds amazing. Blessings to you, my friend.ReplyIt looks absolutely INCREDIBLE!! By chance do you have a recipe for the rice? I think I can duplicate this menu for a family dinner. Between the food and the setting I’m certain your guests thought they were in heaven!ReplyDid you join the guests for dinner, or did you cook/serve? Did you have help serving? Also wondering if using some upper case and some lower case letters for the placecards was intentional? (Love that idea!)ReplyWhat an amazing dinner! Thank you for sharing the event and the recipes.How much crab meat do you use for the crab cakes? I live in the Pacific NW and this sounds like a perfect way to use our local Dungeness crab.ReplyNow I see the answer to my question in the recipe!ReplyLooked lovely. Did I miss somewhere which charity this was for?ReplyA beautiful table, menu, and evening Leslie! (Of course you noticed, the “Table” came first!) 🤣 Love it all!ReplyLeslie is the author of the book, A Home to Share, and the popular blog and Instagram, My 100 Year Old Home, where she shares her passion for entertaining, décor, cooking, and crafts.AFFILIATE LINKSOn my blog at My 100 Year Old Home, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.AS SEEN INWould you like to receive an email when I write a new blog post? Sign up here and you will also have access to all of my ebooks, tips and even my Christmas Party menus.HOME PAGEMEET LESLIEHOME TOURSHOP MY HOMEREAD THE BLOGSENTERTAININGDECORAT HOMECRAFTSRECIPESTHE BIZ OF BLOGGINGMY ENTERTAINING SECRETSCOLLABORATEPRIVACY POLICYSHOP ON MY AMAZONBOOK THE WACO AIRBNBINSTAGRAMFACEBOOKPINTERESTARTIST WEBSITE© 2020 My 100 Year Old HomeDesigned By: Gillian SarahSkip to Recipe

Skip to contentWould you like to receive an email when I write a new blog post?Jump to RecipeLast week, my husband Dave and I hosted an outdoor dining party in our backyard, all in the spirit of charity. It was amazing!The event was a result of an auction where we donated a gourmet and wine dinner experience. The highest bidder brought seven of his closest friends and it turned out to be an unforgettable evening filled with delightful connections, scrumptious dishes, and the joy of giving back.Order my book, A HOME to SHARE, here!The idea of hosting a dinner party for charity originated...

Fall Outdoor Dining and a Party for Eight

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