To celebrate her birthday this month, Justine Dungo of the food and fashion blog Pretty in Pistachio hosted a BBQ.
The same rules of thumb that apply to personal style, come in handy when decorating and cooking for your own summertime cookout: balance bold hues with neutral tones, add texture (in the form of hardware or sprinkles) to break up big swaths of color and pick accents with care.
Swapping out the quintessential red and white gingham table cloths, Justine opted for a palette of brilliant and summery colors. Of her yellow, green and blue color scheme, Justine explains, “For parties, I usually like to pick two to three main colors and create everything around that… Focusing on a few colors helps to keep things cohesive.” The cyan table cloth and saffron and lime tissue flowers dotting the wooden fence are anchored by the neutral serving trays.
The menu also plays into the décor. Forgoing the standard grilling goods, Justine served up cute finger-foods: air-popped popcorn, melon and mozzarella kebabs, chocolate covered strawberries and peach and pistachio crostini (recipe below). The same sprinkles dot the cake, chocolate covered strawberries and drinking glass rims. The melon kebabs and crostini’s orangey hues complement each other. The polka-dot popcorn boxes play back into the table linens. Fuchsia straws and napkins add a distinctive accent to keep the table from feeling too matchy-matchy.
To mirror her sweet party set up, Justine sported the Vince Camuto Grommet Embellished Blouse in honey bee yellow. “I love mixing bright colors and, to make sure the outfit is not too busy, I stick with solid pieces that have subtle details. The blouse has grommets on the bottom to add a little bit of texture,” says Justine.
Altogether, the food, decorations and outfit come together for an adorable summer BBQ that is so suiting of the celebratory occasion. Happy birthday Justine!
Peach & Pistachio Crostini Ingredients 1 loaf Italian bread 1 Tablespoon olive oil 6 ounces ricotta cheese 2 peaches, cut into slices 1/4 cup unsalted pistachios, chopped 1 Tablespoon honey
Directions Pre-heat oven to 400 degrees F.
Thinly slice the Italian bread and arrange slices onto a baking sheet so that they lay flat. Drizzle the olive oil evenly over the bread. Place in oven and bake for 10-12 minutes or until the edges start to brown. Remove from oven and let cool completely.
Spread ricotta cheese evenly over each of the toasts. Top each with a peach and then chopped pistachios. Finally, drizzle a little bit of honey over each of the crostini and enjoy!