CANADA 150

BY SUZANNE MOUTIS PHOTOGRAPHY BY RAINA + WILSON

WHEN CANADIAN LIVING THROWS A PARTY, it’s an affair to remember. And when our bash is in honour of our country’s big birthday, well, then all bets are off. Happily, we’re willing to share our entertaining secrets—from easy food and decorating ideas to flower choices and hints for party prep. Even better? Our favourite partygoers (TV personalities Colin McAllister and Justin Ryan, chef Roger Mooking and culinary guru Camille Moore) have chimed in as well to offer the information you need to be crowned this year’s hostess with the mostest.

IN GOOD COMPANY

We believe wholeheartedly that the best party favour anyone could possibly offer is fabulous friends and great conversation, so we carefully curated our guest list to include talkers, listeners and like-minded individuals for simple stress-free fun.

BAR SMART

An indoor bar cart was deputized as our outdoor self-serve station with fruity red beverages (both alcoholic and non) and matching skewered garnishes. We then amped up the Cancon with a faux antler, Canada goose wall ornaments and decorative paddles to keep the decor True North strong.

PARTY PORTAGE

The only thing better than ice-cold beer shared among friends on a hot summer day? When said beer is served out of a bed of ice in a big red canoe for the most perfectly patriotic party touch.

Food expert Camille Moore’s party-perfect tips

1. Choose foods that are great at room temperature (creamy sauces and hot weather do not mix). 2. Create a “drink zone,” where bottles of wine and beer are readily available on ice and guests can serve themselves. 3. Rent a canopy to protect everyone from the sun. Having sunscreen on hand is also a good idea. 4. Shield food with mesh covers to deter bugs, and place citronella and bug repellent nearby for guests to grab as needed. 5. Bring out yard games! They’re great icebreakers and keep partygoers entertained. Bocce ball is my go-to.

the table

AN ALFRESCO FÊTE IS JUST AS DESERVING OF ATTENTION TO DETAIL AS IS A FORMAL DINNER.

TV personalities Colin McAllister and Justin Ryan’s party-perfect tips

1. Give your outdoor space an identity with a cohesive decorating scheme. 2. Offer outdoor cushions and thick, fluffy throws so guests can be comfortable long into the evening. 3. Soften up your deck or patio with lush plantings that offer a tropical vibe. 4. Invest in solarpowered lights to make your outdoor area sparkle. From path stakes to silk-shade pendants, there are options for every budget and style. 5. Install an outdoor fireplace, fire pit or patio heater to warm things up as the sun goes down.

DREAM THEME

Sticking to a classic Canadiana style code, our table setting features refined hits of red, natural materials and a touch of humour that calls to mind a moose-crossing sign.

WILD POWERS

In lieu of a fancy centrepiece, we foraged field and forest (or, well, our local flower store) for white blooms and grouped them in vessels along the table runner to effortlessly elegant effect.

TESTED TILL PERFECT

the menu THESE EASY ENTERTAINING DISHES ARE JUST RIGHT FOR FEEDING A HUNGRY CROWD.

BY THE TEST KITCHEN

GREEN BEAN AND RADISH SALAD

Hands-on time: 15 minutes Total time: 15 minutes Makes: 4 servings

This speedy dish isn’t your typical salad. Made with crunchy green beans, creamy avocado and zingy radishes tossed in an Asian-inspired dressing, it’s the kind of side that steals the show.

5 cups green beans, trimmed 1 cup shelled fresh or frozen peas 2 tbsp sodium-reduced soy sauce 2 tsp sesame oil 2 tsp seasoned rice vinegar 1½ tsp Dijon mustard ¾ tsp grated fresh ginger 4 radishes, thinly sliced 1 avocado, sliced 2 tsp sesame seeds, toasted

In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes; add peas during last 2 minutes of cooking. Drain green beans and peas. Place in bowl of ice water; chill for 10 minutes. Drain again and pat dry. In small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger. In serving bowl, combine green beans, peas, radishes and avocado. Drizzle with dressing, tossing to coat. Sprinkle with sesame seeds.

PER SERVING: about 150 cal, 5 g pro, 9 g total fat (1 g sat. fat), 18 g carb (7 g dietary fibre, 4 g sugar), 0 mg chol, 717 mg sodium, 438 mg potassium. % RDI: 6% calcium, 12% iron, 14% vit A, 33% vit C, 40% folate.

SPICED GRILLED MAPLE LIME CHICKEN

Hands-on time: 30 minutes Total time: 4¾ hours Makes: 6 to 8 servings Marinating the chicken in a spiced buttermilk keeps it moist and tender. We love this marinade for juicy chicken thighs and thick pork chops.

1 cup buttermilk 3 tbsp chopped fresh cilantro 1 tsp garam masala 1 tsp garlic powder ½ tsp salt ½ tsp pepper pinch cayenne pepper 8 pieces bone-in chicken ¼ cup maple syrup ½ tsp lime zest 1 tbsp lime juice

In large bowl, whisk together buttermilk, 2 tbsp of the cilantro, the garam masala, garlic powder, half of the salt, the pepper and cayenne pepper. Add chicken, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) Remove chicken from marinade; discard marinade. Sprinkle with remaining salt. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until instant-read thermometer inserted in thickest part reads 165°F, about 35 minutes. Meanwhile, in small bowl, stir together maple syrup, lime zest and lime juice. Brush chicken all over with maple syrup mixture; grill until glossy and coated, about 3 minutes. Sprinkle with remaining cilantro.

PER EACH OF 8 SERVINGS: about 211 cal, 23 g pro, 9 g total fat (3 g sat. fat), 8 g carb (0 g dietary fibre, 7g sugar), 75 mg chol, 188 mg sodium, 304 mg potassium. % RDI: 4% calcium, 6% iron, 3% vit A, 2% vit C, 3% folate.

LAYERED RASPBERRY MINI TRIFLES

Hands-on time: 1 hour Total time: 7½ hours Makes: 6 servings

These pretty little trifles are a summery deconstructed take on traditional tiramisu.

1½ cups fresh raspberries ½ cup granulated sugar 4 tsp lemon juice 1 tbsp cornstarch ¼ cup amaretto 1 cup mascarpone cheese ⅔ cup icing sugar dash almond extract ⅔ cup whipping cream (35%) 3 cups ladyfinger cookies (about 12), chopped In blender, purée together 1¼ cups of the raspberries, the granulated sugar and lemon juice. In saucepan, bring raspberry mixture to boil over medium heat; cook, stirring, until mixture is reduced to ¾ cup, about 5 minutes. Whisk cornstarch with 4 tsp water; stir into raspberry mixture. Bring to boil; cook, stirring, until thickened, about 1 minute. Transfer to bowl; cover and refrigerate until chilled, about 45 minutes. Stir in 2 tbsp of the amaretto. (Make-ahead: Cover and refrigerate for up to 1 week.) In large bowl, beat together mascarpone, icing sugar and almond extract until fluffy. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into mascarpone mixture. In each of six 1-cup glasses, evenly divide ladyfingers, remaining amaretto, raspberry mixture and mascarpone cream; repeat layers. Top with remaining raspberries. Cover and refrigerate for 6 hours. (Makeahead: Refrigerate for up to 1 day.)

PER SERVING: about 465 cal, 7 g pro, 24 g total fat (15 g sat. fat), 53 g carb (3 g dietary fibre, 44 g sugar), 83 mg chol, 51 mg sodium, 76 mg potassium. % RDI: 10% calcium, 3% iron, 18% vit A, 10% vit C, 2% folate.

RED AND WHITE SUMMER SANGRIA

Hands-on time: 10 minutes Total time: 1¼ hours Makes: 10 to 12 servings Our national colours blend together in this refreshing sangria.

3 cups sliced fresh strawberries 1 large navel orange, thinly sliced 1 lemon, thinly sliced ½ cup granulated sugar pinch salt 750 mL red wine (such as Cabernet Sauvignon) 750 mL white wine (such as Sauvignon Blanc) 2 cups ice cubes

In large pitcher, stir together strawberries, orange, lemon, sugar and salt. Let stand at room temperature for 1 hour. Stir in red wine, white wine and ice.

PER EACH OF 12 SERVINGS: about 162 cal, 1 g pro, 0 g total fat (0 g sat. fat), 18 g carb (2 g dietary fibre, 13 g sugar), 0 mg chol, 7 mg sodium, 264 mg potassium. % RDI: 2% calcium, 2% iron, 63% vit C, 8% folate.

Chef Roger Mooking’s party-perfect tips

1. Serve food family-style. Keep it casual and you’ll keep ’em coming back for more. 2. Use real china and cutlery—no plastic. Casual can still be sophisticated! 3. Prep as much as you can the day before— marinate the meat, chop the veggies, whisk the dressings—so you have more time to spend with guests. 4. Always make more than you need and have takeout containers handy. Partygoers can relive the glory the next day— at their own houses. 5. Consider your guests first. There is always a range of dietary concerns, so it’s best to ask ahead of time.

the new living room

Summer’s the time to expand your space. Take advantage of the season’s long days and warm weather to stretch your decorating flair beyond your home’s four walls. Your backyard is your new best friend!