An Intimate Summer Dinner Party For Four By Jorj Morgan When the sun goes down and the cool summer breezes blow, you want to be outside - surrounded by candle flames dancing in hurricane lanterns, breathing in fragrant summer blooms, while sipping an ice cold cocktail. The butler serves a gourmet supper, while the houseman arranges the fans. You and your best friends leave the busy work week behind while you slither into a luxurious weekend. Perfect! Except where did the butler and houseman come from?? Okay, so everyone doesn't have the luxury of a full staff on duty ready to meet his or her every need. But, that doesn't mean you cannot enjoy a wonderful summer evening dinner party with friends. With just a little pre-planning, your meal will come together quickly, simply and elegantly. And everyone will think - the butler did it!! TIP 1 - Menu Preparation Plan a menu that can be prepared in advance leaving only the main course for the last moment. Our intimate summer dinner party menu starts with crostini topped with either chopped plum tomatoes and fresh basil, or a dark paste made from anchovies and Calamata olives. Chilled assorted greens tossed with a lemon vinaigrette, and roasted herb potatoes accompany the main attraction Seared Tuna in Oriental Marinade. A fresh fruit cobbler topped with cinnamon vanilla ice cream completes the summer fare. TIP 2 - Shop ahead of time Make a grocery list a day or two in advance and shop the day before your party. Remember to include flowers or a green plant for a centerpiece, colorful cocktail napkins, candles and other festive touches that will add to the summer atmosphere. TIP 3 - Prepare most of the menu in advance Combine the chopped tomatoes and basil, make the anchovy/olive paste and bake the crostini in the morning. Wash and dry the lettuce leaves and mix the lemon vinaigrette. Marinate the tuna and prepare the cobbler for baking. TIP 4 - As your guests arrive, offer a specialty cocktail Have chilled wine, beer and sodas available in an ice filled tub so that they can help themselves as the evening progresses. An hour before you plan to serve supper, roast quartered small potatoes tossed with fresh herbs and olive oil in a 350 degree oven. Bake the cobbler in the same oven for the same amount of time. When you are ready to serve, invite your guests to join you at the grill while you quickly cook the tuna. Reduce the extra marinade in a small pan on top of the grill for a terrific garnishing sauce. Bring the salad, roasted potatoes and seared tuna to the table and have everyone dig in! Keep the cobbler warm for a late night sweet ending. Also see: • Seared Tuna in Oriental Marinade • More dinner party suggestions Jorj Morgan is the Lifestyle Director of BlueSuitMom.com and the author of At Home In The Kitchen, a cookbook due in spring 2001. Send an email to Jorj at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .