A Labor Day Celebration on the Patio
A Labor of Love
I was going to call this an ‘Easy Labor Day Celebration’. Anyone who has ever hosted a holiday party knows that nothing about it is truly easy. There are groceries to buy, watermelon to chop, tables to set and dishes that somehow appear in the sink before the party has even started.
But I do it because feeding people is my love language. Hosting may require a little labor, but it is most definitely a labor of love.
And since this is Labor Day, a well-deserved tip of the hat to all of us who work hard every day, doing whatever we do. May we all enjoy a good meal, a cold drink and a chance to put our feet up.
Now, let’s make dinner.
The Menu: A Little Lemon in Everything
While trimming our lemon tree after the monsoon tore through, it hit me: a little lemon in everything. With that bit of genius, the rest of the menu began to take shape. Lemon leaves make the charcuterie board look beautiful, while the juice adds plenty of flavor to the grilled chicken and makes the simplest dressing for our watermelon salad.
We’ll carry the lemon through to the drinks and dessert, with enough mint to keep anyone from thinking about furniture polish. It is just enough to make the entire meal feel connected.
Our Labor Day Menu
Charcuterie Board with Italian Marinated Olives
Grilled Lemon-Herb Chicken
Watermelon, Cucumber and Tomato Salad with Lemon Dressing
Grilled Corn with Garlic Butter
Little Italy Spritz
Lemon Celebration Cake
The Day-Before Plan: Divide and Conquer
Labor Day
Thaw, spread filling and ice cake
Finish the salad
Grill chicken and corn
Pour the spritz
The Day Before
Bake the cake, make the puree, and icing. Hide from Johnny
Cut watermelon and cucumber
Shuck corn
Chill spritz ingredients
Start with a Charcuterie Board
A charcuterie board gives everyone something to nibble while the chicken is on the grill, and it does not require another recipe. Add a couple of cheeses, salami, crackers, a small bowl of italian marinated olives, grapes and whatever nuts are already in the pantry. I tuck in a few leaves from the lemon tree, and suddenly the whole thing looks beautifully put together.
Get the recipe: Italian Marinated Olives →
A Little Italy Spritz
A lemon-themed meal calls for a cold, bubbly drink, and the Little Italy Spritz fits the bill. It’s light, citrusy and just right for sipping on the patio while Johnny B tends the grill. Make a pitcher—or put the ingredients out and let everyone build their own.
Get the recipe: Little Italy Spritz →
Linda’s Watermelon Salad
This is one of my sister Linda’s recipes, and I admit I had my doubts. Cherry tomatoes and watermelon? Really? But add cucumber, green onion, mint (she uses parsley, but I prefer mint) and a light lemon/olive oil dressing, and somehow, it works. It’s sweet, savory, crisp and exactly right beside grilled chicken.
Get the recipe: Watermelon, Cucumber and Tomato Salad →
Grilled Lemon-Herb Chicken
For dinner, Johnny B is in charge of the grill. This is where “divide and conquer” becomes more than an inspirational phrase.
The chicken marinates in lemon, olive oil, garlic and fresh herbs, then cooks outside—where September cooking in Arizona belongs. It is bright, savory and substantial enough to anchor the menu without overpowering the fresh sides.
Get the recipe: Grilled Lemon-Herb Chicken →
A Lemon Cake Worth the Labor
The Lemon Celebration Cake earns its place on a Labor Day menu because it is, admittedly, a little labor-intensive. The trick is to make the cake a few days ahead and freeze the layers. On the morning of the party, I take them out to thaw, then add the icing. Most of the work is already done, and the cake stays beautifully moist.
A little note: I added a layer of raspberry jam between the cake layers. I warmed the jam with a little water to thin it, then let it cool before spreading. It sweetens the lemon flavor and adds a pretty pop of color.
Get the recipe: Lemon Celebration Cake
Our Patio Favorites
A few things that made this party easier (and prettier):
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The serving board that holds the charcuterie — Wooden Serving Board →
Little bowls for olives, nuts and other good things — Small Stoneware Bowls →
The pitcher we mixed the spritz in — Acrylic Pitcher →
The cake stand doing the heavy lifting for the lemon cake — Ruffled Cake Stand →
Because “I think it’s done” is not a temperature, Johnny B — Meat Thermometer →
Worth the Work
Here’s to all of us who work hard every day, whatever it is we do. This Labor Day, may someone pass you a Little Italy Spritz and save you a generous slice of lemon cake.
Happy Labor Day from our table to yours.
Coming up Next:
We’re heading to Queen Creek Olive Mill to see what’s worth eating, shopping for and bringing home.
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