Keep these in mind for every outdoor party and tailgate you host.
And yet, we still long to be outdoors in the late summer and early fall.
Heres what they had to say.
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pre-chill a cooler before filling it with food and drinks?
Its true, and its easy to do.
Start by filling your cooler about halfway with ice, and then cover the ice with cold water.
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Let it sit for several hours or even overnight.
When youre ready to fill it, drain the water and pack it accordingly.
Use alternatives like reusable ice packs or ice cubes to keep food chilled, or create a do-it-yourself option.
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Once frozen, I double-bag them so they dont leak.
They fit perfectly in the bottom and top of an ice chest.
Charboneaus trick is low energy and low maintenance.
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Lay ice packs on the table, and then set the food on top.
It will keep your food cold while also giving your table some dimension.
Trust us, we know its hard, but Charboneau has advice for what to use instead.
When preparing food for outdoor events, vinaigrettes are my friend.
I do a roasted Mediterranean potato salad with olives and a vinaigrette.
My deviled eggs whipped with Boursin cheese are a bit safer than mayonnaise base, she explains.
you might also serve menu items that are just as good at room temperature as they are chilled.
Theres a reason the higher the hair, the closer to God, is a saying in these parts.
But there is an advantage to keeping things compact.
