WENDY ROSEN
PRESIDENT, FRIENDS OF RITTENHOUSE SQUARE
“The most important ingredients for a fabulous party are the people, the setting, the décor, the atmosphere and, of course, the food. For Philadelphians, nothing kicks off the official summer season like a party at the beach. The décor takes care of itself.”

PETER CALLAHAN
PRESIDENT, CALLAHAN CATERING
“Always have a seasonal specialty drink. I like a watermelon margarita with watermelon wedges on the rim of the glass. Also, serve roomtemperature food and things that can be prepared ahead—it makes life much easier.”

NORMA MICHAELS
PRESIDENT, NORMA MICHAELS ENTERTAINMENT
“Memorial Day represents the unofficial beginning of summer, so why not celebrate it with a barbecue and a steel band? Throw a party by the pool, a picnic in the park or a bonfire on the beach—but don’t forget the permit!”

MARTY GRIMS
MANAGING PARTNER, BIG RED MANAGEMENT
“A great reggae band always gets the party started, but you really need a guest list that includes different [ages and personalities], a lot of small hors d’oeuvres and a gigantic barbecueroasted whole pig.”

LISA K. ROTH
CHIEF OPERATING OFFICER, ROBERTSON’S FLOWERS
“Any soiree should reflect the season through color. Whether you choose bright yellow sunflowers, rich red gerberas or fiery orange snapdragons, use flowers to elicit memories of summers past and excitement about the season to come.”

SCOTT BARNES
SALES CONSULTANT, STEPHEN STARR EVENTS
“Throw a retro barbecue. Serve classic cocktails like whiskey sours and gimlets along with throwback foods such as deviled eggs, a pimento cheese ball with Ritz crackers and banana pudding with Nilla wafers.”

BRIAN KAPPRA
PRESIDENT, EVANTINE DESIGN
“I love to pair a simple tomato salad with grilled New York strips or tuna steaks, and top it off with chilled bottles of Château Calissanne Cuvée du Château rosé (from my favorite place in the world, Aix-en-Provence).”

LESLIE ROSEN
PRESIDENT, LESLIE ROSEN CATERING
“Grill burgers earlier in the day and finish them off in the oven just before serving. Choose side dishes that can be premade or purchased, and wrap utensils in red, white and blue bandanas, which can double as napkins.”

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