End-Of-Summer Design Tips: Make Your Labor Day Party A Smash
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As summer slowly bids us farewell, there's no better way to celebrate the end of the season than by bringing friends and family together for a memorable Labor Day feast. While the classic clambake has its charm, why not embrace a touch of elegance with a sumptuous cioppino gathering? The combination of mussels, clams, shrimp, and fish simmered in a tomato-based broth is a feast for the senses. You can create an unforgettable experience that captures the essence of summer.
While you're aiming for an elevated experience, there's no need to sacrifice the casual charm of a summer gathering. Create a cozy yet stylish ambiance by using natural and rustic elements. Opt for textured or slightly weathered tableware to maintain the casual vibe. Use mismatched plates and bowls to infuse a touch of personality into the setup. For serving the cioppino, consider using large, rustic bowls that can be placed in the center of the table, inviting everyone to serve themselves family-style.
For the centerpiece, keep it simple! Arrange a collection of mason jars or small vases with freshly picked wildflowers or beach grass. These understated floral arrangements evoke a sense of summer's simplicity and beauty.
As the day transitions into evening, create a magical atmosphere with string lights or lanterns. The soft glow will lend a cozy and inviting ambiance to your outdoor gathering.
So gather your loved ones, raise your glasses to a season well-spent, and savor the flavors of cioppino amidst the company of family and friends.
Show us your feast! Make sure to post your feast on Instagram and tag @lolatucker so we can see how amazing your cioppino gathering was!
Cioppino Recipe
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- 2 cups seafood broth or fish stock
- 1 cup dry white wine
- 1 bay leaf
- Salt and pepper to taste
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound firm white fish (such as cod or halibut), cut into chunks
- 1/2 pound calamari rings
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and diced bell peppers. Sauté until the vegetables are soft and the onions are translucent.
- Add the dried oregano, dried basil, and red pepper flakes to the pot. Sauté for another minute to release the flavors.
- Pour in the crushed tomatoes, seafood broth, and white wine. Add the bay leaf, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Once the base is well-flavored, carefully add the mussels and clams. Cover the pot and cook for about 5-7 minutes, or until the shells open. Discard any shells that remain closed.
- Gently add the shrimp, fish chunks, and calamari rings to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
- Taste the cioppino and adjust the seasoning if needed. Remove the bay leaf.
- Ladle the cioppino into serving bowls, making sure to distribute the seafood evenly. Garnish with chopped fresh parsley.
- Serve the cioppino with crusty bread, which is perfect for soaking up the flavorful broth.
End-Of-Summer Design Tips: Make Your Labor Day Party A Smash
As summer slowly bids us farewell, there's no better way to celebrate the end of the season than by bringing friends and family together for a memorable Labor Day feast. While the classic clambake has its charm, why not embrace a touch of elegance with a sumptuous cioppino gathering? The combination of mussels, clams, shrimp, and fish simmered in a tomato-based broth is a feast for the senses. You can create an unforgettable experience that captures the essence of summer.
While you're aiming for an elevated experience, there's no need to sacrifice the casual charm of a summer gathering. Create a cozy yet stylish ambiance by using natural and rustic elements. Opt for textured or slightly weathered tableware to maintain the casual vibe. Use mismatched plates and bowls to infuse a touch of personality into the setup. For serving the cioppino, consider using large, rustic bowls that can be placed in the center of the table, inviting everyone to serve themselves family-style.
For the centerpiece, keep it simple! Arrange a collection of mason jars or small vases with freshly picked wildflowers or beach grass. These understated floral arrangements evoke a sense of summer's simplicity and beauty.
As the day transitions into evening, create a magical atmosphere with string lights or lanterns. The soft glow will lend a cozy and inviting ambiance to your outdoor gathering.
So gather your loved ones, raise your glasses to a season well-spent, and savor the flavors of cioppino amidst the company of family and friends.
Show us your feast! Make sure to post your feast on Instagram and tag @lolatucker so we can see how amazing your cioppino gathering was!
Cioppino Recipe
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- 2 cups seafood broth or fish stock
- 1 cup dry white wine
- 1 bay leaf
- Salt and pepper to taste
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound firm white fish (such as cod or halibut), cut into chunks
- 1/2 pound calamari rings
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and diced bell peppers. Sauté until the vegetables are soft and the onions are translucent.
- Add the dried oregano, dried basil, and red pepper flakes to the pot. Sauté for another minute to release the flavors.
- Pour in the crushed tomatoes, seafood broth, and white wine. Add the bay leaf, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Once the base is well-flavored, carefully add the mussels and clams. Cover the pot and cook for about 5-7 minutes, or until the shells open. Discard any shells that remain closed.
- Gently add the shrimp, fish chunks, and calamari rings to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
- Taste the cioppino and adjust the seasoning if needed. Remove the bay leaf.
- Ladle the cioppino into serving bowls, making sure to distribute the seafood evenly. Garnish with chopped fresh parsley.
- Serve the cioppino with crusty bread, which is perfect for soaking up the flavorful broth.
End-Of-Summer Design Tips: Make Your Labor Day Party A Smash
As summer slowly bids us farewell, there's no better way to celebrate the end of the season than by bringing friends and family together for a memorable Labor Day feast. While the classic clambake has its charm, why not embrace a touch of elegance with a sumptuous cioppino gathering? The combination of mussels, clams, shrimp, and fish simmered in a tomato-based broth is a feast for the senses. You can create an unforgettable experience that captures the essence of summer.
While you're aiming for an elevated experience, there's no need to sacrifice the casual charm of a summer gathering. Create a cozy yet stylish ambiance by using natural and rustic elements. Opt for textured or slightly weathered tableware to maintain the casual vibe. Use mismatched plates and bowls to infuse a touch of personality into the setup. For serving the cioppino, consider using large, rustic bowls that can be placed in the center of the table, inviting everyone to serve themselves family-style.
For the centerpiece, keep it simple! Arrange a collection of mason jars or small vases with freshly picked wildflowers or beach grass. These understated floral arrangements evoke a sense of summer's simplicity and beauty.
As the day transitions into evening, create a magical atmosphere with string lights or lanterns. The soft glow will lend a cozy and inviting ambiance to your outdoor gathering.
So gather your loved ones, raise your glasses to a season well-spent, and savor the flavors of cioppino amidst the company of family and friends.
Show us your feast! Make sure to post your feast on Instagram and tag @lolatucker so we can see how amazing your cioppino gathering was!
Cioppino Recipe
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- 2 cups seafood broth or fish stock
- 1 cup dry white wine
- 1 bay leaf
- Salt and pepper to taste
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound firm white fish (such as cod or halibut), cut into chunks
- 1/2 pound calamari rings
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and diced bell peppers. Sauté until the vegetables are soft and the onions are translucent.
- Add the dried oregano, dried basil, and red pepper flakes to the pot. Sauté for another minute to release the flavors.
- Pour in the crushed tomatoes, seafood broth, and white wine. Add the bay leaf, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Once the base is well-flavored, carefully add the mussels and clams. Cover the pot and cook for about 5-7 minutes, or until the shells open. Discard any shells that remain closed.
- Gently add the shrimp, fish chunks, and calamari rings to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
- Taste the cioppino and adjust the seasoning if needed. Remove the bay leaf.
- Ladle the cioppino into serving bowls, making sure to distribute the seafood evenly. Garnish with chopped fresh parsley.
- Serve the cioppino with crusty bread, which is perfect for soaking up the flavorful broth.
End-Of-Summer Design Tips: Make Your Labor Day Party A Smash
As summer slowly bids us farewell, there's no better way to celebrate the end of the season than by bringing friends and family together for a memorable Labor Day feast. While the classic clambake has its charm, why not embrace a touch of elegance with a sumptuous cioppino gathering? The combination of mussels, clams, shrimp, and fish simmered in a tomato-based broth is a feast for the senses. You can create an unforgettable experience that captures the essence of summer.
While you're aiming for an elevated experience, there's no need to sacrifice the casual charm of a summer gathering. Create a cozy yet stylish ambiance by using natural and rustic elements. Opt for textured or slightly weathered tableware to maintain the casual vibe. Use mismatched plates and bowls to infuse a touch of personality into the setup. For serving the cioppino, consider using large, rustic bowls that can be placed in the center of the table, inviting everyone to serve themselves family-style.
For the centerpiece, keep it simple! Arrange a collection of mason jars or small vases with freshly picked wildflowers or beach grass. These understated floral arrangements evoke a sense of summer's simplicity and beauty.
As the day transitions into evening, create a magical atmosphere with string lights or lanterns. The soft glow will lend a cozy and inviting ambiance to your outdoor gathering.
So gather your loved ones, raise your glasses to a season well-spent, and savor the flavors of cioppino amidst the company of family and friends.
Show us your feast! Make sure to post your feast on Instagram and tag @lolatucker so we can see how amazing your cioppino gathering was!
Cioppino Recipe
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- 2 cups seafood broth or fish stock
- 1 cup dry white wine
- 1 bay leaf
- Salt and pepper to taste
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound firm white fish (such as cod or halibut), cut into chunks
- 1/2 pound calamari rings
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and diced bell peppers. Sauté until the vegetables are soft and the onions are translucent.
- Add the dried oregano, dried basil, and red pepper flakes to the pot. Sauté for another minute to release the flavors.
- Pour in the crushed tomatoes, seafood broth, and white wine. Add the bay leaf, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Once the base is well-flavored, carefully add the mussels and clams. Cover the pot and cook for about 5-7 minutes, or until the shells open. Discard any shells that remain closed.
- Gently add the shrimp, fish chunks, and calamari rings to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
- Taste the cioppino and adjust the seasoning if needed. Remove the bay leaf.
- Ladle the cioppino into serving bowls, making sure to distribute the seafood evenly. Garnish with chopped fresh parsley.
- Serve the cioppino with crusty bread, which is perfect for soaking up the flavorful broth.