Four tableside favorites, alfresco
When the last days of summer allow for eating outdoors, a pinch of drama leading into dinner feels appropriate. After hours filled with sunshine, there’s something special about keeping friends and family exactly where they want to be: outside, around the table, and very much ready to put back a meal. Without trolleys, uniforms, or any grand gimmicks (though if you’ve got any of those up your sleeve, they can be fun, too), informal tableside dining takes shape with a sense of play and silliness, personalized plates put together moments before they’re enjoyed, and uninterrupted conversations that carry on into the night.
Served in the most laid-back environments, the following recipes make the season feel less fleeting and more invigorating. Salads, sides, and starters loaded with vegetables and fresh takes on classic dishes come with a show that’s as pleasing as a warm August breeze.
Cilantro-Mint Chutney Guacamole with Baked Naan Crisps
While this recipe might call for a long list of ingredients, it’s remarkably fast and easy to put together. Garlic naan with a dusting of savory-sweet heat becomes the perfect vehicle for big scoops of creamy, citrusy, and chutney-infused avocado. Crumbled cheese and extra fresh herbs and raw red onions add a nice balance to every bite. Loads of lime juice helps prevent oxidation and allows for leftovers if sealed well and refrigerated, though guacamole made right at the table rarely lasts long enough to do so.
Beet Tartare and Grilled Crostinis
Paired with the decadent flavors of tartare, homemade crostinis provide a wonderful charred crunch, but they aren’t necessary here. Beloved store-bought crackers or fresh lettuce cups would work just as well with these dressed-up beets. What’s most important is tableside preparation—freshly combined and instantly transformed into the most striking shade of pink, this bright and briny delight packs a big punch…alongside a performance.
Vibrant Vegetables en Papillote
Theatric, rustic, and packed with steaming aromatics, it’s hard to beat the excitement that comes with cutting open a parchment package of seasonal, tasty vegetables. Par-cooked peewee or baby Dutch potatoes are ideal for an even cook time, but any variety can be cut into small enough pieces in order to achieve a nice contrast of creaminess. In terms of garnish, ikura can sometimes be found in smaller, more affordable amounts at sushi counters. Otherwise, something salty and briny like capers will do the trick, or seasoned crème fraîche with chives (or other herbs), lemon zest, and salt will make this dish feel just as special.
Miso-Parmesan Caesar Salad with Shaved Mushrooms and Panko-Sesame Sprinkle
This might not be a recipe for caesar salad purists, but it’s one that fans of umami can certainly stand behind. Featuring mushrooms, parmesan, and a spiced crumb topping (with more parmesan), this lettuce swaps Worcestershire for ponzu or shoyu, croutons for toasted panko, and anchovies for milder and sweeter white miso. With everything emulsified and mixed together at the tableside, plating up piles of the classic and creamy salad feels as classic as ever.
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