Toast the Start of Summer With This Perfect Seasonal Pairing

Rip & Tan: Tell us about these two recipes. What inspired them?

Melissa Norton: Walking through the farmer’s market at the beginning of summer makes it really easy to come up with all kinds of recipe ideas. I saw glossy stone fruit and plump summer berries and knew an elevated summer crumble would be a perfect recipe for this shoot. I wanted to give the crumble a more elevated twist by adding hazelnuts, which pair beautifully with summer berries. Adding a dollop of orange blossom whipped cream makes the crumble over the top delicious.

Nothing screams summer like an ice-cold herby cocktail. The garden has been overflowing with flowering herbs and I wanted to incorporate the herby freshness of basil and mint with cucumber. Cucumber feels really fresh and hydrating in the summertime.

Rip & Tan: How do you typically celebrate the onset of the summer? What are some of your favorite ways to bring people together?

Melissa Norton: I love lighting up my charcoal grill as soon as it starts to get warm out. There’s no better way to celebrate the beginning of summer with family and friends than having them over for a sunset BBQ. I’ll stop by my local fishmonger and grab some fresh-caught fish to grill with colorful summer veggies. A long family-style outdoor table is a must. I love drawn-out dinners with a great playlist and empty wine bottles scattered along the table.

Rip & Tan: Are there any specific ingredients you’re most excited to work with this season?

Melissa Norton: Nothing excites me more than vibrant summer produce. Spicy chilies, super sweet stone fruit, spot prawns caught fresh in the morning, juicy black mission figs to cook into a tarte tatin, plump melon with flake salt and olive oil, bright green basil for pesto, and fresh tomatoes for passata di Pomodoro to bottle up for the winter.

Rip & Tan: Whether it’s versatile ingredients always at the ready or a specific type of tableware, what are some of your summer hosting must-haves?

Melissa Norton: I always have votives and candles ready to go. I prefer using plain white dinner plates or neutral ceramic plates so the food shines on the table. Simple plates allow you to play with the tablescape. I keep my entertaining cupboard full with woven chargers, several palettes of linen napkins, a few simple placemats, and linen table runners. Having these basics organized makes it really fun to mix and match with flowers and foraged greens.

Rip & Tan: What’s your general ethos around entertaining? Do you have any advice for approaching more spontaneous gatherings versus planned-out dinner parties?

Melissa Norton: Guests pick up on stress very easily. If the host is stressed the guests can feel it. I like to involve guests in the entertaining process. Whether it’s asking someone to open a bottle of wine or to help arrange vegetables on a platter, it keeps things light, fun, and casual.

For spontaneous gatherings, I always have small things in my refrigerator, pantry, and freezer. I’ll make some fresh tortellini during the week to batch in the freezer for a quick dinner with a friend. In the summer, I keep my bar stocked with really good wine and non-alcoholic beverages so I’m always ready to host. Another thing I love to do is to make a batch of dehydrated blood oranges for garnish on a cocktail or spritz. Guests really appreciate little details like that; the details make a gathering feel extra special.

To make: preheat your oven to 180°F. Slice blood oranges really thin and lay on parchment on a sheet tray. Let them bake for 4 hours, flipping halfway through.

Music is everything for any kind of gathering. I like having different playlists prepped in advance. Coordinate your menu with the music.

Having gourmet crackers, great cheese, fresh cut fruit and vegetables on hand is a great way to prepare for impromptu guests.

Rip & Tan: For those overwhelmed by the thought of hosting a gathering and enjoying it too, can you share some secrets for creating stress-free festivities?

Melissa Norton: Choosing a menu that can be prepped ahead of time is a great way to keep a gathering stress-free. The wonderful thing about summer is that the ingredients available don’t need to be complicated to be delicious.

Great heirloom tomatoes sprinkled with sea salt, olive oil, chopped basil, and burrata is an easy appetizer.

Cooking grains ahead of time is a great way to prep in advance. You can pull your grains out of the fridge and toss with arugula, summer veggies, and an easy vinaigrette.

Keeping dessert simple in the summer is another key. Sweet summer berries with great gelato always a winner. I also love grilling peaches and serving them with mint, honey, and whipped cream.

Rip & Tan: Do you have any go-to strategies for setting an al fresco tablescape?

Melissa Norton: I love using anything natural that feels fresh and effortless. Something as simple as lemons with the leaves still attached and eucalyptus can elevate any tablescape. Unfussy flowers for summer are perfect—stick with two colors to keep things polished and uncomplicated.  I also love to use single stem flower vases and vintage bottles to give the table a delicate look.

Rip & Tan: What does living well mean to you this season?

Melissa Norton: I’ve been leaning into taking pauses to appreciate the moment. Summer is a revitalizing time and I love stopping to appreciate the extra daylight we have during this season. I’ve been taking long walks in my neighborhood and spontaneous dips in the ocean throughout the week.