cover story | summer entertainment

MOVE THE PARTY
OUTDOORS

By SUZANNE SPROUL

WITH TEMPERATURES heating up, it’s time toleave the dining room and treat guests to a truly al fresco dining experience in the backyard —a popular activity at the Ontario home of Frank Ramme and Maggie Latimer.

"I have always loved to entertain,"Latimer said. "That is one of the reasons we moved into this house. It has a great flow for parties. Frank is a great and adventurous cook, so he has always loved to have dinner parties."Ramme and Latimer are terrific at entertaining their guests, but it wasn’teasy at first.

"It used to strike fear in my heart because I wanted everything to be perfect," Latimer said. "As I’ve gotten older, I realize it’s about the people and I have become more spontaneous.

Being relaxed and even last-minute makes for a better time for all."As the saying goes, practice does make perfect, even when you’re talking about culinary exploits.

"The more we entertain, the easier it gets," she said. "We make a great team.

We usually plan the menu together.

If we’re going to be outside, Frank handles the barbecue, and I takecare of everything else."Years of experience have taught the husband and wife some lessons to live by. Inviting the right mix of people is important. The guest list should include couples that don’t know one another in addition to "the regulars."Also, make sure you have the right mood and atmosphere.

"We have created a very private outside area that leads to a wonderful atmosphere," Latimer said. "It’s a little oasis that has evolved over time and reveals itself as guests enter the yard.

"Lighting is very important, even outside. I like to set the tone for the party with table settings — linen, china versus paper plates. ... Music is also key. Ours is usually a little more understated than the kids’ choices!"

ENTERTAINING should be about three things: "fun, family and frolic," said Ruth Chafin, who has partied both professionally and personally for 30 years. She is the founding principal of Interior Network Inc. in Loma Linda, a full-service design center from concept to completion. Her first secret to success is to turn all those casual and well-meant "let’s get together" pledges into reality.

"I make a list of all these people and then I put together people who share common interests, usually in groups of six or eight," she said. "Then I do a party once a month and I put it on the calendar."

Saturdays and Sundays are the party days of choice, but hosts should also consider Thursdays.

"I know it’s different, but if you plan ahead you can entertain when you get home from work, have a great time and still be able to get up and go to work the next day and you’ll have your weekends free," Chafin said.

When it comes to the invites, a phone call is best. "That way you have an immediate response and know who is coming, you have an emotional engagement," she said. "I work all week, so I set aside Sundays to plan the parties."

And since Chafin entertains a lot, she has getting ready down to a science.

When possible, she sets the table or tables in advance, getting the ambience moving by matching colors and shapes.

She’s a big fan of using different kinds of chargers (large decorative under plates used in place setttings) on the table. She also has several set menus and then repeats them.

Lighting is crucial. Chafin prefers votive candles and has quite a collection of them plus candleholders.

Seasonal twinkling lights and even Tiki torches can also set a fun, relaxing mood.

"There’s that magic element to the party," she said.

Chafin enjoys being creative with the hors d’oeuvres.

"I’ve gotten away from the big overwhelming events," she said. "Entertaining really is all about connecting with people you love and putting the importance on them."

Chafin also likes theme parties. "Not everyone does, but I think it’s just fun," she said. "I ask guests to bring stories about their last vacations with them. Another time, everyone brought their baby photos. These are icebreakers and make for great conversations, especially if you’re inviting people who don’t know each other well."

ANN JOSLIN AND BOB TENER of Claremont host an annual holiday party, often inviting 100 guests.

Entertaining comes naturally to Joslin, at home or at work. She oversees visitor services at the gorgeous Rancho Santa Ana Botanic Garden in Claremont. Her duties include helping plan the annual Garden With a View party fundraiser. She also served brunch and lunch to 225 people for a recent Mother’s Day event, and was instrumental in the success of the Art in the Garden program. She has developed her own tips for entertaining (right).

A recipe for outdoor entertaining
Some ideas from Ann Joslin, of the Rancho Santa Ana Botanic Garden, on how to make the most of your al fresco affair:

-- Plan ahead regardless of the group size, but particularly when entertaining 20 or more guests.

-- It helps to develop a theme. "A theme provides a frame on which you can hang all your ideas, like invitations, food selection, colors and especially decorations and favors," Joslin says. "Entertaining is a highly personal endeavor. Your parties directly reflect your personality, style and feelings for your guests. When everything comes together, then your guests naturally feel the warmth of your sincere hospitality."

-- Buffets are best. Print the menu and place it framed on the table. "We also create personal names for food items, like Claraboya Key Lime Pie, because we live in (the) Claraboya (section of Claremont) and the limes used in the pie come from our lime tree. Or, Devilish Sweet Deviled Eggs because I add a little sweet pickle juice to the mix for a distinctive flavor.

I’m from the South and Bob’s from Indiana, so we mix our family traditions in whenever possible. This has been a favorite and fun aspect for the guests," she said.

-- Nothing says "hospitable" like home cooking. "I cook all the food served at my home parties because this is my gift to those who attend," says Joslin.

-- If there will be 16 or more guests, have at least one waiter or waitress.

Barbcues usually just need a personable bartender, professional or not.

-- Know who is coming. Invitations with RSVP requests should be honored.

To make it easier, Joslin includes not only her home phone number but her email address as well.

-- Put it on the list. "I make extensive lists, and I live by my lists from the ini- tial planning through the day of the party," she says. "It’s hugely rewarding to mark through all the steps as the days progress. This can be a great con- fidence builder for beginners."

-- Plan for the next party. After the festivities are over, take a few minutes to jot down notes about went well and what you might change next time. This simple practice can eliminate potential problems in the future and also help create new ideas, which keep parties fresh.