Outdoor Entertaining: Put the ‘Great’ in Your Party on the Lake

Sophisticated recipes, guides, and tips for a nautical brunch


(page 1 of 6)

Straw bag and hat, $115 & $120, at Lori Karbal; 248-258-1959; lorikarbal.com. Vintage indigo textiles, $98-$115, Jayson Home; 800-472-1885; jaysonhome.com. Oliver Peoples cat eye sunglasses, $395, Shades Optical; 248-645-0075; shadesoptical.com


Michigan summers are so fleeting, but they are worth every second. The cool summer nights, the sun smiling down upon you as you savor an ice cream cone — it’s moments like these that tether you to reality during the dead of winter when the skin on your face burns from the biting winds and you’re sweating after shoveling snow off your driveway for the 10th time.

One summer tradition we Michiganians fully embrace is any outing that involves a boat, which is the inspiration for this boozy brunch party. Dishes and silverware are optional with this menu, which features hand-held items such as mini tarts and quiches and a toast bar with ingredients that you can mix and match to make your own or try one of our favorite combos.

There are a lot of steps to this fete, but we have a game plan for you to make sure you spend maximum time relaxing on the boat and making the most out of those precious summer moments.

The Menu

Yogurt Parfaits

Fresh fruit
+ Cardamom-ginger granola

Toast Bar

Salmon Toast:
Gin-cured salmon
+ Scallion cream cheese
+ Pickled red onion
+ Everything seasoning

The Obligatory Avocado Toast: Guacamole
+ Smashed black beans
+ Queso fresco
+ Radish
+ Cilantro
+ Pickled jalapeño

B.A.T. Toast:
Pesto mayo
+ Maple-glazed bacon
+ Heirloom tomatoes
+ Shredded arugula

Fig Out Toast:
Fig jam
+ Whipped ricotta
+ Candied togarashi walnuts

Spicy Honey Almond Toast:
Almond butter
+ Banana
+ Chili-infused honey

Golden Yogurt and Mango Toast:
Lime yogurt
+ Chili mango slices
+ Pistachios

Mini Quiches

Feta Cheese and Spinach
Spicy Bacon Cheddar
Crab and Asparagus

Tart Trio

Strawberry-Rosé Jam and Whipped Mascarpone
Sweet Corn and Blueberry
White Chocolate Matcha Coconut

The Drinks

Blueberry Lavender Mimosas
Smoky Red Snapper


Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

A Long Day's Coney Into Night

What’s a typical Friday like at Detroit’s iconic Lafayette Coney Island? A tag team crew of Hour Detroit staffers finds out.

So You Wanna Be A Chef (Or Just Cook Like One)

Local culinary classes range from making doughnuts to earning degrees.

Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.

Fresh Fare

Treetops Resort's Farm2Fork events tap the bounty of local producers.

Shared Plates: December 2018 Winner

Recipe: Lebanese Okra Stew
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  4. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  5. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food
  6. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...
  7. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  8. Precious Metals
    Layering necklaces, stacking rings, and placing bangle upon glitzy bangle: a definitive guide to...
  9. Food Recipe: Braised Beef Brisket
    Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes
  10. An Hour with ... Ricki Friedman
    Founder, Break the Weight