They say it’s Sardine summer, and well, that gives me a chuckle. If Portuguese, then sardine summer is every year, it’s our way of life. We’re born with the notion that summers revolve around grilled sardines. And come June the air is perfumed with the land and sea.
The scents of grilled sardines, peppers and febras fill the breeze, and we gather around a table sharing broa to soak up the salted olive oil. Glasses of wine and beer are raised with joy. Flowers are not fussy; tiny colorful blooms like the streamers hung above the cobblestone roads, while spice basil is very much the star and a must not only for decor, but also for luck and love. Most likely a piece of barro or heirloom linen adorns the tabletop. We indulge in cherries picked right from the tree, or melon as sweet as honey, while soaking up every bit of the lingering sun.
June is the most festive month in Portugal, as major cities like Lisbon, Porto and every small village all around, dress their streets in rainbows of streamers. Everyone gathers for whichever patron saint holiday their municipality celebrates, and the Arraiais which are non-stop, not only in June, but all summer long. An arraial is an open-air festival, with lots of food, drinks, and live music, with some featuring games and rides for young ages, or artisan displays and vendor stands. They are a quintessential Portuguese tradition and an integral part of the culture.
And this was very much the inspiration for this playful summer dinner party styling. A gathering of details and flavors that effortlessly look and celebrate the feeling of summer. Th joy of doing nothing in all the best ways and a carefree love for the simple pleasures in life,
But let’s go back to the whole design inspiration of Sardines, because in Portugal they are no trend, they’re very much a central role in our culture and economy. While in the country fresh is consumed more, especially during peak season of June to October — canning became an important and abundant export centuries ago, and still to this day. Plus, we know how to make the most humble of tinned fishes look appetizing when packaged in beautiful artful and designed cans.
Perhaps it’s because tourism has boomed exponentially in less than 10 years, that you’re seeing the trend stateside. With endless sun and stunning coastlines, fishing and beach life is very much a part of Portugal’s identity, and yet only a small part of what makes the country beautiful. And yet there are other European countries, like Spain and Croatia who love the Sardine too. I think the appeal and deep desire of escaping the fast-paced mindset, to the slower lifestyle of Europe only made it natural that we see a popularity in the idea of dinner parties, from elaborate or simple and fun just-because like these.
Junho é o mês mais belo…with nature in full bloom, fresh flavors picked from the garden and placed right onto the table to savor, it really is the sweetest. And more than ever, when the overall mood may not feel celebratory, we need the simple moments of joy to keep us going. So keep gathering with community. Keep making and supporting art, keep sharing love and advocating kindness even in the smallest of gestures like getting together for a meal.
A MENU TO INSPIRE YOUR OWN PORTUGUESE ARRAIAL GATHERING
Small Bites
- Olives :: Black, Green, whichever you prefer
- Cheeses :: we love a buttery Serra da Estrela, a firm Cured Cow or Goat’s Milk, a nice Spicy/Peppered Variety
- Bread :: A must! Arrange a basket with a mix of Soft, Crusty and some Broa {Portugal’s version of Cornbread}
- Optional :: Paté, typically Tuna is served
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Optional :: Pickled Mix of Cauliflower, Peppers and Carrots
Sides
- Grilled Pepper Salad :: Grilled Green and Red Peppers, sliced and seasoned with Salt, Pepper, Vinegar and Olive Oil. I like adding fresh Parsley
- Optional…add in sliced Onion. It’s quite popular in most Portuguese salads, since I can’t eat them, I avoid it
- Tomato or Cucumber Salad :: Simply Sliced and dressed in Salt, Olive Oil and Vinegar
- Boiled Potatoes, even better if they’re the first picked of the season!
- Caldo Verde Soup
- Optional :: Black Eyed Pea salad, made with the beans, sliced onion, salt, pepper, olive oil, vinegar and lots of fresh chopped parsley and cilantro.
Mains
Grilled Sardines! But feel free to swap in tinned Sardines or whichever fish you prefer, from Tuna to Cod to Octopus, and in an array of flavors like Olive Oil, with Peppers or Spicy Tomatoes
- A great way to serve up the grilled Sardines, are on a platter atop slices of Broa, Portuguese cornbread. The natural oils from the fish drip down soaking the bread, and it’s delicious!
- FOR MEAT EATERS :: since not everyone enjoys fish, or these varieties, Portuguese arraials will often serve Bifanas — Thinly sliced pork, or beef, cooked with wine and garlic served in a warm bread roll.
- The key is for grilled items to be as effortless and made quickly as possible, so keep that in mind when choosing your main protein.
Sweets
Grilled Sardines! But feel free to swap in tinned Sardines or whichever fish you prefer, from Tuna to Cod to Octopus, and in an array of flavors like Olive Oil, with Peppers or Spicy Tomatoes
- A great way to serve up the grilled Sardines, are on a platter atop slices of Broa, Portu
These are all merely suggestions based on the things you’d see on a summer table or town festival in Portugal. Feel free to serve whatever foods you enjoy, just remember to keep it laidback, but especially fresh and in season.
Have Fun with Table Details & Use What You Have
Here I used a variety of barro vases with different herbs like basil, flowering parsley and cilantro. A dish used for roasting chouriço was instead used to display tinned cans layered with basil leaves. Use what you already have, but make it fun, like this glass and ceramic ashtrays that have never served any use other than being souvenirs gifts by others from their travels, Now they’re the daintiest vessels for colorful mums arranged in flower frogs.
An antique silver dish was filled with sea salt to secure candles, a nod to a crucial ingredient in Portuguese cooking. When the season is bursting with fresh fruit, we can’t get enough especially when they’re cherries. And they were very much a focal point in this table design.
It’s all about having fun, seeing the design potential of items with a different perspective, and effortlessly incorporating varying items that tell a story.
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