When you combine a warm evening with cool company and a lineup of fresh summer recipes, happy memories are basically guaranteed. We recently made some of our own, co-hosting a summery outdoor dinner party at a gorgeous home on the Venice Canals.

The evening celebrated Cheeky‘s new line of adorable porcelain dinnerware for Target, and the important cause each cup, bowl and plate contributes to. For every item sold, Cheeky makes a donation to help provide meals for hungry families here in the U.S. This one-for-one model means filling a table with Cheeky’s dinnerware can also help fill the table of someone in need.

We used jars of wildflowers and Cheeky’s playful designs to add a touch of charm to the beach-inspired decor. Our guests – including Whitney Port and an upcoming celeb Guest Editor (stay tuned!) – enjoyed One Hope wines and grapefruit-mint mimosas (our favorite summer Pressed Juicery cocktail!), as well as an incredible seasonal menu by Urban Palate.

To give you a (literal) taste of the evening, we’ve included two amazing summer recipes – one to sip on, one to munch on. Get the details below!

Grapefruit + Mint Mimosa


Pressed Juicery citrus 3, grapefruit mint juice
sparkling wine or champagne
fresh mint sprigs


Fill a glass about halfway with grapefruit mint juice. Top off with sparking wine, to taste. Garnish with a sprig of mint and serve!


Urban Palate’s Rainbow Cauliflower + Farro Salad


For the salad:
4 cups cooked farro
1/2 head each of green, yellow and orange cauliflower (broken down into florets and roasted with extra virgin and salt and pepper at 425 degrees)
8 mini sweet peppers (seeded, halved and charred on the grill)
1/2 red onion (cut into quarters and charred on the grill)
1 cup mint, roughly chopped
1/2 cup parsley, roughly chopped
1 cup shaved manchego

For the dressing:
1/2 cup sherry vinegar
1/2 cup fresh squeezed orange juice
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tsp salt
1 tsp pepper


Combine all dressing ingredients together in a large bowl. Add the salad ingredients to the same bowl. Toss to evenly coat the salad with dressing.

Allow the mixture to macerate for an hour or two before serving.

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