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Whether beneath the stars or under an awning in the mid-day sun, I love dining outdoors on the boat ! My years of al fresco dining experience have taught me what works. Here are tips I want to share with you to maximize your outdoor dining experience!

FOOD

• Plan on a menu that requires little last minute preparation. Keep it simple so you can enjoy your guests.

• Avoid sauces that will solidify as they cool down. In addition to being unattractive looking the flavor will vary throughout the dish.

• Don’t pre-assemble individual sandwiches with wet ingredients like tomato or lettuce or condiments like mayonnaise or the bread will likely get soggy. When you are ready to eat let everyone make their own sandwiches or assemble then serve!

• Vinegar-based dishes are terrific for Al Fresco dining. They intensify in flavor throughout the day, so they can be prepared ahead of time and you won’t end up with a bland, tasteless meal. And the vinegar acts as a preservative enhancing food safety.

• Tailor your beverages to the meal. Think about the wine, beer or drinks you will l serve. Offer sparkling water with lemon, lime or orange slices or flavored ice water with ginger, mint, cucumber or lemon. Serve lemonade or limeade or flavored iced tea or fruit juices mixed with seltzer.

• Updating the recipes with the change of the seasons – use early delicate vegetables and meats for Spring (Spring lamb, peas, spring onions and mushrooms), lush ripe seasonal fruits and veggies for summer with fish and seafood and welcome the cool of Fall with warmer, richer dishes that include hearty stews, soups, root vegetables and warm salads.

• Because eating outside requires moving food and drink from the galley to another location, consider gathering what you use outdoors and keep it in one spot—a basket or bin that can be easily transported. Your Al Fresco basket could include: plastic or stainless steel cutlery in a caddy, paper or cloth napkins, paper or plastic plates, glasses, placemats, or a tablecloth, salt and pepper, corkscrew and bottle opener. And you can use it to carry used items and leftover food back to the galley.

• Cutlery, including the napkins, can be placed in a caddy, at the center of the table, secured to avoid blowing away , yet accessible so people can help themselves.

.LOCATION

• Figure out the size of your guest list before choosing a configuration or location for alfresco dining on your boat, or if you only have one outdoor area, such as the aft deck, open your inside to the outdoors (e.g. main saloon to aft deck) to create the sense of a larger space.

• For a larger group, try using multiple locations for “buffet courses” to keep everyone circulating throughout the boat. At a recent party for 20 people, we served drinks in the main saloon; starters on the bow; main course buffet on the aft deck and dessert and coffee on the flybridge.

• When choosing to dine alfresco on the boat, consider the weather, bug situation, breeze and boat exhaust (especially at a crowded mooring field or marina). Have a back up plan if weather changes or breezes become too strong. Use insect repellent and cintronella candles to keep bugs away. And take advantage of the view by moving the party to a higher spot or a location with a view of the water (rather than the marina).

• Remember to protect yourself from the sun: bring sunscreen, hats, and sunglasses. If your boat doesn’t have an awning or cover for your outdoor area, bring a pop-up shade for maximum comfort and protection from the sun. When it gets too hot, it’s nice to relax under the shade away from the hot direct rays of the sun

• Beware of mixing alcohol and sun exposure. Both dehydrate your body, which can lead to heat exhaustion. Symptoms include a temperature of 104 degrees, dizziness, vomiting, clamminess, flushed skin and fainting. Heat exhaustion can hit quickly and without warning, and left untreated, can lead to heat stroke. You don’t have to completely give up those margaritas on the flybridge, but stay hydrated by drinking plenty of water and eating foods with a high water content like watermelon. Take regular breaks from the sun.

DECOR

• Keep the décor fresh and modern by simplifying. Use a colored solid or patterned tablecloth as an eye-catching backdrop. Plain white plates highlight the foods served and match with nearly any color or pattern.

• Colors - For your color scheme, take a cue from nature – shades of green, blue, yellow and pink are beautiful when dining outdoors. Bring your chosen color scheme into most of your decorative elements including the table linens and centerpieces. Use contrasting colors (pink and green) or consider one color family in a series of gradations (blue white, baby blue, denim blue, marine blue, royal blue and navy) and mix bold strips with florals for a romantic, old world look.

• Use napkins as décor. Simply roll up white cloth napkins and tie them with some ribbon for easy elegance and contrast against the tablecloth. Or roll colored napkins into a cone (narrow on one end and wide on the other) and stuff the narrow end into a wine glass. I like wrapping silverware in cloth or paper napkins, tying it with a ribbon and placing on plates.

• For centerpieces, you could use simple accents such as candles or votives floating in clear glass bowls, or cut some blooming branches or a few flowers from your yard and place them in tall narrow vases. Hang a few oil lamps or fairy lights for a festive ambiance. If it is windy or you don’t want an open flame on your boat, consider using battery operated candles/votives available at kitchen and home décor stores such as http://www.smarthome.com/46457.html

• Most of all, have fun and enjoy your guests!