Maybe your summer was already jam-packed with road-tripping and wanderlust. But nothing is quite like a warm August night when you let it give way to something simpler and closer to home. I’m talking about a vinyl record listening party, played out in a private corner of a backyard. Waiting in the wings is a pretty platter piled with grilled steak, chicken, sausage, and corn, along with a peachy caprese salad, blackberry parfaits, and a throwback sip aptly named The Hemingway. So, slip the LP out of its sleeve, set the needle, and wait for the classic crackle. Sometimes, the best place to wander is with your memories relaxing at home.

I love the combination of grilled beef tenderloin coated in an Herbes de Provence marinade, lemon rosemary chicken, spicy sausage, and corn on the cob, especially when the corn is slathered with butter, lime, and ground cumin and charred a bit on the barbecue grates. To serve, just slice the meat, cut the corn in thirds, and arrange it all on a big platter garnished with olive branches, fresh basil, and rosemary. Whip up a quick caprese salad, and you are ready to enjoy.

Create a casual listening corner with a hint of Havana, and bit of a speakeasy vibe. Lush ferns, small citrus trees, fruit bowls, and palms dot the sheltered outdoor room. Bamboo and cane folding tables and trays make great perches for plates, platters, and the turntable. Comfy downfilled striped pillows add a layer of luxury, and cozy throws and lanterns add warmth. A midcentury wood tray, pitcher, glassware, and cocktail picks add that cool, retro speakeasy ambience we all crave.

Crumble the Herbes de Provence between your fingertips to release the oils. Whisk together all of the marinade ingredients.

Marinate the tenderloin filets for several hours in the refrigerator, or overnight. Bring the steaks to room temperature before grilling.

Heat the grill to medium-high. Once it’s hot, place the tenderloin filets directly over the heat, and cook for about 2 minutes per side on the long sides, and 1 minute per side of the short sides to create criss-cross grill marks. Let rest for 5 minutes before slicing and serving.

Whisk together the marinade ingredients, coat the chicken, and marinate in the refrigerator for one hour. Bring the chicken to room temperature. Grill directly over medium heat for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees. Remove from grill, and cool for a few minutes before slicing.

Grill 4 spicy sausages over medium heat for about 15 minutes, turning occasionally. Cool for a few minutes, then slice.

Preheat the grill to high. Combine the butter, lime, cumin, and salt and pepper. Slather the corn with the butter mixture. Place on the grill, turning often for approximately 10 minutes, until lightly charred all over. Cool and cut into thirds.

(Recipe adapted from one of Hemingway’s favorite cocktails, or so the story goes)

Add a few generous handfuls of ice to a cocktail pitcher. Top with the rum, Luxardo, juices, and simple syrup. Stir for 1 minute. Strain into footed (vintage) cocktail glasses. Garnish with a lime wheel.

Slice the peaches and tear the Burrata into bite-size pieces, and set aside. Place the olive oil, lemon juice, basil, parsley, cilantro, and salt and pepper into a food processor, and pulse until combined and it forms a nice sauce. Add more olive oil if necessary. Arrange the peaches and about half of the mozzarella and torn Burrata on a platter, drizzle with the fresh herb sauce, balsamic vinegar, a bit more olive oil, and top with the lemon zest and a sprinkling of salt and freshly ground pepper.

TIP: Garnish your favorite store-bought ice cream with fresh blueberries and cherries after layering with the sauce.

Bring the ingredients to a boil in a stovetop pan. Turn down the heat to medium-low, and simmer for 20 minutes, stirring frequently. Cool. Press the blackberry mixture through a fine mesh strainer, and chill in the fridge. Grab some vintage parfait glasses, and layer in the sauce and your favorite vanilla ice cream.

Monica Hart is a columnist at 425.

Email notifications are only sent once a day, and only if there are new matching items.