Pool Party for 30

By Food & Wine
Updated August 13, 2018
Tina Rupp
This refreshing summer menu features bacon-and-romaine skewers and a concord grape granita.
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Cucumber Cocktail with Chamomile Tonic

Credit: Photo © David Malosh
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"A lot of cultures start meals with an aperitif or end with a digestif," says Jovial King. "Having a bitter drink before or after a meal is just a way to slow down, which is always great for digestion." Her chamomile tonic, with vodka and dandelion greens, is delicious in Marcia Kiesel's refreshing, unsweetened cocktail.

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Salsa Verde

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In a simple sauce like this, be sure to use great-tasting olive oil—the flavor really comes through.

Tip: Almost the entire menu—including this refreshing salsa—is meant to be served at room temperature, taking pressure off the host and keeping the mood easy and breezy.

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Shrimp Cakes

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These chunky little shrimp cakes from F&W’s Justin Chapple are spiked with scallions, lemon and smoked paprika, and served with an almost-instant spicy mayo.

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Bacon-and-Romaine Skewers with Blue Cheese Dressing

Credit: Jody Horton
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Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin's Olivia restaurant, reconfigures it as a playful cocktail snack.

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Concord Grape Granita

Credit: Tina Rupp
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This icy dessert gets its sweet, tangy taste from Concord grape juice, which has three times the antioxidant power of orange and grapefruit juices.

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