A garden for entertaining: refresh, relax, recharge

Sunset, June, 2003 by Lauren Bonar Swezey, Kate Washington

Some gardens, like some hosts, really know how to throw a party. With the right mix of recreation areas, conversation nooks, and inviting plantings, a great party garden invites guests to play, relax, and dine--and it's no worse for wear after they depart. Offer an easy, flavorful buffet (see page 90) and friends and family will enjoy lingering outdoors for hours.

The casual, welcoming backyard of Joyce and Warren Hackbarth in Northern California is just such a garden. Its bocce court, water features, vine-covered arbors, and aromatic, low-maintenance plants are the main attractions during the couple's spontaneous summer gatherings. David LeRoy, who designed the landscape with David Warren, describes it as an Italian garden that went wild."

Beyond the manicured bocce court, a mown green path (shown on page 90) leads visitors up a hill through a meadow of lavender, salvia, yarrow, and other Mediterranean-climate plants. In late spring and summer, the lavender's heady fragrance fills the air along the way. Farther up the path, partygoers encounter groves of fruit trees and olive trees, a chamomile and thyme lawn, a secret garden with a bench for relaxing or intimate conversation, and a natural-looking swimming hole. The path ends at a large entertainment patio with stunning views of the golden south San Jose hills.

Several arbors and a garden swing all constructed from ceramic flue tiles and wood decorate the property. Trees scattered throughout the landscape provide escape from the hot summer sun.

DESIGN: David LeRoy, Santa Cruz, GA (831/462-1828) and David Warren, Oakland, CA (510/531-7144)

Simple summer menu

Entertaining in the garden calls for informal, stylish food. in our Italian menu, guests assemble their own crostini and sip pretty Campari-orange sodas (for kids, make Italian sodas with flavored syrup and club soda). Chocolate-pistachio meringues, easily made ahead, are a sweet ending.

Cherry Tomato and Mozzarella Salad

PREP TIME: About 20 minutes

MAKES: 8 appetizer servings

  4 cups (1 1/4 lb.) Sweet 100
    or Sungold cherry tomatoes (or a mixture),
    rinsed and stemmed
  8 ounces small balls fresh
    mozzarella cheese (often
    labeled bocconcini),
    drained
1/2 cup loosely packed fresh basil leaves, rinsed
    About 2 tablespoons
    extra-virgin olive oil
    Coarse sea salt

Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.

Per serving: 140 cal., 71% (99 cal.) from fat; 6.9 g protein; 11 g fat (5 g sat.); 4.3 g carbo (1.4 g fiber); 123 mg sodium; 26 mg chol.

Marinated Artichokes

PREP AND COOK TIME: About 1 hour, plus 30 minutes to cool

MAKES: 8 appetizer servings

  1 lemon (about 4 oz.)
  4 pounds regular or baby artichokes
1/4 cup extra-virgin olive oil
  3 cloves garlic, peeled and coarsely chopped
  1 tablespoon grated orange peel
1/2 teaspoon hot chili flakes
    About 1/2 teaspoon salt
  1 teaspoon cracked
    black peppercorns
  2 tablespoons sherry vinegar
  2 tablespoons chopped Italian parsley

1. Grate peel from lemon and reserve; you should have about 1 tablespoon. Cut lemon in half and squeeze juice into a large bowl, discarding any seeds; fill bowl halfway with water.

2. Break off artichokes' coarse green outer leaves down to tender yellow inner leaves (easily pierced with your fingernail). Cut off thorny tips and pare away fibrous green layers from bottoms. Cut each artichoke into quarters lengthwise; with a spoon, scoop out and discard fuzzy centers. Cut quarters into 1/2-inch wedges (if using baby artichokes, leave quarters whole). As you work, drop pieces into bowl with water and lemon juice.

3. Drain artichokes. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir 2 tablespoons olive oil, garlic, grated lemon and orange peel, and chili flakes until mixture is fragrant, about 2 minutes. Stir in artichokes, 1/2 teaspoon salt, and cracked pepper. Reduce heat to medium and pour in 1/2 cup water; cover and cook until water has been absorbed and artichokes are tender when pierced, about 15 minutes.

4. Remove from heat and stir in vinegar and remaining 2 tablespoons olive oil. Pour into a shallow bowl and let cool to room temperature. Before serving, stir in parsley and add more salt to taste.

Per serving: 107 cal., 60% (64 cal.) from fat; 3.1 g protein; 7.1 g fat (1 g sat.); 11 g carbo (4.9 g fiber); 231 mg sodium; 0 mg chol.

Crostini

PREP TIME: About 15 minutes

NOTES: Look for long loaves of Italian country-style bread, about 4 inches across, for making these toasts, or substitute large batards or baguettes of French bread.

MAKES: About 32 toasts; 6 to 8 servings

Slice 1 loaf Italian-style bread (1 lb.; see notes) crosswise about 3/4 inch thick. Brush one side of each slice with extra-virgin olive oil and place, oiled side up, on a 10- by 15-inch baking sheet. Broil 4 to 6 inches from heat until golden, about 2 minutes.