Wasabi Melon Mignonette

Recipe by Blackstone Catering

½ honeydew melon, diced

2 ounces wasabi paste

¼ cup rice wine vinegar

1 teaspoon sugar

Combine all ingredients. Blend until smooth. Serve as an accompaniment to freshly shucked oysters and littlenecks.

PASSING THE PLATE: WHEN TO DIY OR HIRE A PROFESSIONAL CATERER?

The first thing Messina asks his clients to think about when considering catering services is the kind of experience they hope to have. He urges hosts to consider “specifics instead of hypotheticals.

“We try to paint a picture based on the details of the event. If a host is inviting 24 people over for Thanksgiving dinner, we encourage her to think about everything from china to flatware to stovetop space,” Messina says. “We also remind her that she may be running back and forth to the kitchen when she really wants to be socializing with family. Just having that conversation can be a wakeup call.”

Through her family business, Pranzi Catering & Events, located in Providence, Nicole Mattiello has helped thousands of clients find a balance between DIY and catering services. Mattiello, who works as Pranzi’s marketing and development coordinator, says clients often opt to take on some hosting responsibilities while hiring catering staff for simple tasks like clearing dishes and working the bar.

“Clients sometimes don’t understand how much hosting can cut into their time with friends and family,” she points out. “Party planners should remember that catering services include things like providing a personal chef, entrée drop-off service to an inhouse event or even just theme development and setup. There are endless possibilities and service combinations that can help streamline a party or family get-together.”

Heirloom Caprese Salad Platter

Recipe by Russell Morin Catering & Events

9 pounds red heirloom tomatoes

6 pounds yellow heirloom tomatoes

8 pounds fresh mozzarella

2 cups fresh basil, coarsely chopped

2 cups balsamic reduction

2 cups olive oil sea salt and freshly cracked black pepper to taste

Slice the two types of tomatoes and mozzarella into ½-inch-thick slices and then alternate them in layers on a platter. Coarsely cut fresh basil and sprinkle over the top. Then drizzle the balsamic followed by the olive oil (feel free to use less or more based on your desired taste). Sprinkle sea salt and freshly cracked black pepper to taste. Serves 50 guests.

TIPS AND TRICKS THAT PUT THE “SUMMER” IN SUMMER PARTY

When it comes to summer party planning, owner and general manager of Blackstone Caterers, John Edick, recently took his own advice and executed a flawless family reunion for 40 at the Norman Bird Sanctuary in Middletown, R.I.

Working with a “New England summer living” theme, he chose to be conscious of what the season had to offer, including views of the Atlantic, harvest-fresh vegetables and the region’s best seafood.

“By focusing on what summer means to New Englanders, it was easy to pull together a menu that featured a raw bar of lobster claws, oysters, clams and delectable shrimp,” describes Edick. “And instead of cocktail sauce we put together a fun mignonette made from fresh honeydew melon and wasabi mustard. For dinner, we decided to stay casual with a buffet featuring steak, sliced and served cold with creamy horseradish sauce; a summer salad of tomato, cucumbers and seasonal vegetables; and a green bean salad tossed with just a hint of garlic and olive oil,” he continues.

As his theme evolved, Edick was also mindful of drink selections. “We chose a rosé, a light Sauvignon Blanc, a Chardonnay and a light red wine to serve with dinner. We also offered an assortment of local beers and crisp cucumber water throughout the day.” When guests arrived, they were given little beehives filled with freshly squeezed lemonade and garnished with regional fruits. The dinner table was decorated with garden-fresh flowers down its entire length.

It’s important to factor in summer’s heat and humidity when planning a menu, asserts Mattiello, who advises clients to stick with fresh and light options like grilled summer squash or vine-ripened tomato and mozzarella salad. “You might want to stay away from heavy meat options and instead offer grilled salmon or chicken kebabs,” she contends. “It’s not hard to distinguish a summertime feel; you just need to think of what makes you feel good and refreshed on a hot summer day.”