Perfect Plates for an End-of-Summer Party

As the summer draws to a close, there is no better time to bring the flavors of the season to your table. Whether you're hosting a relaxed gathering with friends or an intimate family barbecue, the right dishes can make all the difference. 

At Convene, our culinary team produces menus that highlight fresh, vibrant ingredients and innovative flavors. As Labor Day Weekend approaches in the U.S., discover two standout recipes from our 2024 Spring-Summer Menu that are sure to elevate any occasion. This fare not only reflects our commitment to excellent food but also brings the essence of summer to your home.

Watermelon & Halloumi Salad

By Michael Reddin, executive chef at Convene One Boston Place

Yields a large salad for 4-5 people

Nothing says “height of summer” like perfectly ripe watermelon. Michael Reddin, executive chef at Convene One Boston Place notes this salad is a tribute to the simplicity and freshness of the season. Inspired by the wisdom of culinary greats like Escoffier, Chef Reddin believes that "the greatest dishes are very simple," a belief that shines through in this creation. 

Featuring juicy watermelon, crisp baby arugula, and lightly roasted halloumi, all brought together with a tangy white balsamic vinaigrette, this salad is a harmonious blend of salt, fat, and acidity. The roasted halloumi adds a savory depth that balances the sweetness of the fruit, making it the perfect plate for a hot summer day. True to the Convene food philosophy, this salad is light yet satisfying, offering a healthy, elegant option that’s both approachable and full of vibrant flavors.

Ingredients:

For the Salad:

• 1 roasted halloumi cheese, cut into ¼-inch batons
• 2 cups watermelon, cubed
• ½ cucumber, deseeded and cut on the bias
• 4 oz white balsamic vinaigrette (recipe below)
• 1 lb baby arugula
• 1 peach, thinly sliced

Fo the White Balsamic Vinaigrette:

• ½ cup white balsamic vinegar
• 2 oz shallots, peeled
• 1.5 oz garlic, peeled
• ¼ cup maple syrup
• 1 tbsp dried oregano
• ½ tbsp sugar
• ½ tbsp kosher salt
• ½ tsp black pepper
• 2 oz whole grain mustard
• 1 cup canola oil
• ½ cup extra virgin olive oil

Instructions:

Preparing the White Balsamic Vinaigrette:

• In a high-powered blender, combine the white balsamic vinegar, shallots, garlic, maple syrup, dried oregano, sugar, salt, black pepper, and whole grain mustard. Blend the ingredients until they are smooth and well combined, creating a balanced base with a hint of sweetness from the maple syrup and a touch of sharpness from the mustard.
• With the blender running on low speed, slowly drizzle in the canola oil and extra virgin olive oil. This gradual incorporation of the oils helps to emulsify the vinaigrette into a creamy and cohesive dressing. Continue blending until the vinaigrette is fully emulsified and has a silky texture.
• Transfer the vinaigrette to a sealed container and refrigerate. Shake well before each use. The vinaigrette will keep for up to a week, allowing the flavors to develop further over time.

Preparing the Watermelon & Halloumi Salad:

• Begin by preheating an oven to 425°F/210°C. 
• Slice the halloumi cheese into ¼-inch batons and arrange them on a parchment-lined sheet tray for easy cleanup. Roast the halloumi for about 20 minutes, flipping halfway through, until it turns golden and slightly crisp on the outside while remaining soft and warm inside.
• Remove the rind of the watermelon before cutting into chunks, ensuring a consistent size for even distribution throughout the salad.
• Deseed the cucumber by slicing it lengthwise and scooping out the center with a spoon. Slice the deseeded cucumber on the bias for a more visually appealing presentation.
• After removing the stone from the center of a peach, slice the fruit into thin wedges, maintaining the natural shape of the fruit.

Assemble the Salad:

• We recommend assembling the salad just before serving to enjoy the contrast between the juicy watermelon, crisp cucumbers, sweet peaches, and savory halloumi. 
• In a large mixing bowl, combine the baby arugula, watermelon, cucumber, and sliced peaches.
• Add the roasted halloumi to the bowl.
• Drizzle the White Balsamic Vinaigrette over the salad ingredients. Start with half the vinaigrette, then toss the salad gently to coat the ingredients evenly. Add more vinaigrette as needed to achieve your desired level of flavor. Season with salt and freshly ground black pepper to taste.

Roast Turkey Sandwich with Pumpkin Seed & Tomato Chutney

By Michael Franey, taskforce chef for Convene in New York City

Yields 10 sandwiches

A classic turkey sandwich is the ultimate seasonal delight, and this one elevates it to gourmet status. Chef Michael Franey, taskforce chef for Convene in New York City, has infused layers of complexity and summer freshness that set this sandwich apart. The star of the dish is the pumpkin seed and tomato chutney, Chef Franey’s innovative take on ezme, a traditional Turkish dip made from finely chopped tomatoes, peppers, and herbs. The chutney not only showcases the vibrancy of ripe tomatoes but also adds a bold twist to a familiar sandwich. Paired with lemon-marinated cucumbers, baby arugula, and served on fresh ciabatta, this bite is a delightful blend of textures and flavors. It perfectly aligns with the Convene philosophy of creating food that is both approachable and adventurous, offering a novel perspective on a crowd favorite.

Ingredients:

For the Sandwich: 

• 1.5 lbs deli turkey, thinly sliced
• 4 oz tomato and pumpkin seed chutney (ingredients and recipe below)
• 1 pint lemon marinated cucumbers (ingredients and recipe below)
• 2 oz baby arugula
• Ciabatta bread

For the Tomato and Pumpkin Seed Chutney:

• 2 lbs roma tomatoes, roughly chopped (include seeds and flesh)
• 1 lb green bell pepper, seeded and roughly chopped
• 1 lb red bell pepper, seeded and roughly chopped
• 4 oz pumpkin seeds
• 1 oz garlic, peeled
• 2 oz shallots, peeled and roughly chopped
• Juice of 3 lemons
• 2 oz extra virgin olive oil
• 1 tsp smoked pepper flakes
• 2 tsp aleppo pepper
• 1 tsp sumac
• 1 tbsp kosher salt
• 9 oz tomato paste
• ½ tsp cayenne pepper
• 1 tsp chipotle powder
• 1 tsp smoked paprika

For the Lemon Marinated Cucumbers:

• 2 english cucumbers, sliced ¼ inch thick
• Zest of 1 lemon
• Zest of 1 lime
• 2 oz fresh lemon juice
• ½ oz agave syrup
• Salt, to taste

Instructions:

Preparing the Lemon Marinated Cucumbers:

1. Slice the cucumbers into ¼-inch thick rounds using a mandoline or a sharp knife. 
2. In a large mixing bowl, combine lemon zest, lime zest, fresh lemon juice, agave syrup, and a pinch of salt. Toss the sliced cucumbers until they are evenly coated with the marinade.
3. Let the cucumbers marinate for at least 2 hours, allowing the flavors to meld. The citrus notes will brighten the cucumbers, making them a refreshing addition to the sandwich. 
4. Keep the marinated cucumbers in the refrigerator until ready to use. They will retain their crispness and flavor for up to 2 days.

Preparing the Tomato and Pumpkin Seed Chutney:

1. Roughly chop the tomatoes, and the green and red bell peppers. No need to remove the seeds from the tomatoes; they will add texture and depth to the chutney.
2. Place all the prepped ingredients, along with everything else on the chutney ingredient list, into a food processor and blend the mixture until the ingredients are finely chopped and well combined. This should create a thick, textured chutney.
3. Taste the chutney and adjust the seasoning to your taste. Adding more salt or spices as needed.
4. Transfer the chutney to an airtight container and refrigerate. It will keep well for up to a week, allowing the flavors to deepen over time.

Preparing the Roast Turkey Sandwich with Pumpkin Seed & Tomato Chutney

1. Begin by splitting the ciabatta bread lengthwise. Generously spread the Tomato and Pumpkin Seed Chutney on both halves of the bread, ensuring even coverage for full flavor in every bite.
2. Layer the thinly sliced turkey on the bottom half of the ciabatta, followed by the marinated cucumbers. The cucumbers provide a crisp contrast to the tender turkey.
3. Top with a handful of fresh baby arugula, adding a peppery finish to the sandwich.
4. Place the top half of the ciabatta over the fillings, pressing down gently to hold everything together.