There is a particular point near the end of summer when I never know which season I want my table to belong to. The afternoons can still be warm enough for chilled wine and juicy peaches, but the evenings start feeling cooler, grapes and figs suddenly look irresistible at the market, and I find myself wanting aged cheese, toasted nuts, and something a little richer than the watermelon-and-berries combinations I served in July. That in-between period is actually one of my favorite times to make a charcuterie board because I don’t have to choose between summer and fall. I can use ingredients from both and let the board reflect what is genuinely happening outside.
The trick is making the transition feel intentional rather than piling every seasonal ingredient onto one enormous platter. I like starting with a clear direction for each board—a late-summer fruit board, an apple-and-cheddar board, an Italian aperitivo spread, a harvest-style supper board—and then choosing cheeses, cured meats, fruit, crackers, bread, nuts, and condiments that support it. Good charcuterie also needs contrast: something creamy beside something crisp, something salty beside something sweet, and something acidic to keep richer ingredients from becoming tiring. With those principles in mind, these are 20 different ways I would take a charcuterie board from the final sunny gatherings of summer into the first cozy evenings of fall.
1. Peach, Prosciutto, and Burrata Board
I begin with one of the combinations that best captures late summer for me: ripe peaches, thin prosciutto, and burrata. I put the burrata in a shallow bowl or directly on a platter with enough room to cut into it without making a mess, then arrange peach wedges, folds of prosciutto, toasted baguette slices, and a few basil leaves around it. A little olive oil, flaky salt, and black pepper over the burrata are enough. If the peaches are particularly fragrant, I don’t add honey because I want their natural sweetness to remain obvious.
What makes this board useful during the seasonal transition is that it still feels summery but has enough richness for a cooler evening. Prosciutto gives the peaches salt, while burrata contributes creaminess without overwhelming them. I sometimes add Marcona almonds or regular toasted almonds for crunch and a handful of grapes if I need to make the board larger. I would serve this with crisp white wine or sparkling water and call it an easy patio supper rather than treating it only as an appetizer.
2. Apple and Chesse Board
The first really good apples always make me want sharp cheddar. For this board, I use a mature cheddar, crisp apple slices, a dry salami, seeded crackers, toasted walnuts, and a small bowl of grainy mustard. If I want a sweeter component, I add a spoonful of apple butter or fig preserves rather than covering the board with candy.
I cut the apples shortly before serving so they remain crisp, and I use more than one variety when possible. A tart apple beside a sweeter one makes the board noticeably more interesting. Cheddar and salami are both fairly assertive, so the fresh apple keeps every bite from feeling heavy. This is one of the easiest boards for an early football night, casual September gathering, or evening when everyone wants to snack rather than sit down to a formal meal.
3. Fig, Goat Cheese, and Walnut Board
Fresh figs are one of the ingredients I wait for all year because their season feels so brief. I halve some and leave a few whole for visual interest, then pair them with a soft goat cheese, toasted walnuts, prosciutto or another delicate cured meat, and thin slices of baguette. A small dish of honey goes on the side.
The board works because figs are sweet but not aggressively so. Goat cheese provides tang, walnuts bring bitterness and crunch, and prosciutto supplies salt. I don’t drizzle honey over the entire platter because not every bite needs it. Guests can add a little to goat cheese and fig if they want. This is especially beautiful for a late-August or September wine night when I want the food to feel seasonal without introducing pumpkins before anyone is ready for them.
4. Late-Summer Tomato Antipasto Board
Tomatoes deserve their own board before summer ends. I use cherry tomatoes, sliced heirlooms, marinated mozzarella, salami, prosciutto, roasted peppers, olives, basil, grissini, and toasted focaccia. Instead of arranging raw tomato slices directly against crackers, where their juices make everything soggy, I put the juiciest tomatoes on a small plate or shallow bowl.
This board has more acidity than a traditional meat-heavy charcuterie platter, which is exactly why I like it in warm weather. Tomatoes and marinated vegetables cut through salami and cheese naturally. It also works well as the opening course for an Italian-inspired dinner. Once September arrives and tomatoes begin disappearing, I replace them with roasted peppers and marinated artichokes, so the same general board can quietly move toward fall.
5. Pear, Brie, and Hazelnut Board
Pears are one of my favorite signs that the season is changing. I choose fruit that is ripe enough to be fragrant but still firm enough to slice cleanly, then pair it with Brie, toasted hazelnuts, crackers, prosciutto, and a small amount of honey or pear preserves.
I let the Brie come closer to room temperature before serving because cold Brie has very little of the texture that makes it appealing. The pear provides freshness while the hazelnuts make the whole board feel more autumnal. If I’m serving this after dinner rather than before it, I leave off the cured meat and add dark chocolate instead. The same combination can move easily between appetizer and dessert depending on what surrounds it.
6. Blackberry, Manchego, and Serrano Board
Blackberries give me a way to keep berries on the table while moving toward stronger fall flavors. I pair them with Manchego, Serrano ham, Marcona almonds, olives, and crisp crackers. A little fig jam can sit in a bowl nearby, although the berries often provide enough sweetness on their own.
Manchego’s firm texture is a useful contrast to soft fruit, and its nutty flavor feels warmer than the fresh cheeses I tend to use earlier in summer. I scatter blackberries in several small groups rather than creating one giant mound because they are delicate and can stain neighboring foods. This board is particularly good with Spanish wine or as part of a tapas-style evening.
7. Melon-to-Fig Transition Board
This board is designed specifically for that week when melons are still excellent and figs have started appearing. I use cantaloupe or honeydew, fresh figs, prosciutto, a mild soft cheese, almonds, olives, and crisp breadsticks. The colors alone show the change in season beautifully.
I don’t add many additional fruits because the melon and figs are supposed to tell the story. Melon is juicy, fresh, and unmistakably summery; figs are softer, darker, and suggest early fall. Prosciutto connects both because it pairs naturally with each. This is one of those boards where thoughtful ingredient selection does more than decorative leaves or seasonal props ever could.
8. Mediterranean Harvest Board
For this spread, I combine late-summer vegetables with ingredients that feel substantial enough for cooler evenings: roasted peppers, marinated artichokes, olives, hummus, feta, salami, stuffed grape leaves, cucumbers, toasted pita, and clusters of grapes.
I keep the wet ingredients in shallow bowls so the pita and meat stay dry. That practical detail makes an enormous difference when a board sits out during a party. The roasted peppers and artichokes give me a hint of autumn without making the board heavy, while cucumbers and grapes keep it fresh. This is one of my favorite choices for guests who want plenty to eat but don’t necessarily want a board dominated by meat.
9. Apple Butter and Smoked Gouda Board
Once evenings become cooler, I start reaching for smoked Gouda. I pair it with apple slices, apple butter, dry sausage, pretzel crisps, toasted pecans, and cornichons. The apple butter goes into a small bowl rather than being spread over the cheese beforehand.
The smoky cheese and sweet apple butter could become heavy together, so cornichons are essential for me. Their acidity resets the palate between richer bites. I also include plenty of fresh apple rather than relying entirely on preserves. This is an excellent September board because it introduces unmistakable fall flavor without turning into a cinnamon-and-pumpkin dessert display.
10. Italian Grape Harvest Board
Grapes are available much of the year, but I appreciate them differently as harvest season approaches. I build this board around generous clusters of red and green grapes, Parmigiano-Reggiano, pecorino, prosciutto, salami, olives, focaccia, and roasted almonds.
Instead of cutting every cheese into identical cubes, I break Parmesan into rough pieces and slice the pecorino. The irregular shapes make the board easier to distinguish and feel more natural. Grapes provide the juicy sweetness needed against aged, salty cheese. If I’m serving wine, this is the board I choose when I want the food to support the bottle rather than compete with it.
11. Roasted Grape and Brie Board
Roasting grapes completely changes their personality. I put small clusters on a sheet pan with a tiny amount of olive oil and roast them until they soften and begin releasing juice. Once cooled slightly, I serve them beside Brie, crackers, toasted walnuts, prosciutto, and fresh grapes.
Using both roasted and fresh grapes prevents the board from feeling one-dimensional. Fresh grapes are crisp and refreshing; roasted ones become jammy and almost sauce-like. I make sure the roasted grapes aren’t piping hot when they reach the cheese board because I don’t want the Brie melting into a puddle. This feels especially appropriate for those first evenings when eating outside suddenly requires a light sweater.
12. End-of-Summer Berry and Cheese Board
Before berries disappear from my regular shopping list, I give them one final board. Strawberries, raspberries, blackberries, and blueberries can surround Brie, goat cheese, a mild cheddar, almonds, crackers, and prosciutto. I use whatever berries actually taste good rather than buying all four simply for color.
I deliberately include one aged or firmer cheese so the platter doesn’t feel like a summer fruit tray. Cheddar provides salt and structure while Brie and goat cheese offer creamier bites. Toward the end of the season, I might replace strawberries with grapes or sliced pear. That small substitution is enough to make the board naturally evolve without rebuilding it from scratch.
13. Honeycrisp Apple and Blue Cheese Board
For guests who enjoy stronger cheese, I love the combination of crisp sweet apple and blue cheese. I add prosciutto, walnuts, honey, seeded crackers, and a few grapes to round out the platter.
Blue cheese can dominate a board quickly, so I don’t make it the only cheese unless I know everyone loves it. A small wedge provides plenty. I usually include a milder cheese such as aged cheddar as well. Honeycrisp-style apples bring enough sweetness and crunch to soften the intensity, while walnuts echo the earthy flavors in the cheese. This board feels distinctly autumnal without requiring any themed decoration.
14. Grilled Vegetable Charcuterie Board
September is an excellent time to use the grill one more time. I grill zucchini, eggplant, sweet peppers, and perhaps small onions, then let them cool to room temperature before arranging them with mozzarella, goat cheese, salami, olives, bread, and pesto.
The key is not placing steaming vegetables directly onto the board. I grill them ahead, season them well, and allow excess moisture to drain so they don’t make everything soggy. This is a particularly useful charcuterie idea when I want vegetables to occupy as much space as meat and cheese. It also turns whatever late-summer produce I have into something substantial enough for an evening meal.
15. Prosciutto, Plum, and Parmesan Board
Plums are one of the most overlooked charcuterie fruits. I slice ripe but firm plums and pair them with prosciutto, chunks of Parmesan, pistachios, crackers, and a small dish of balsamic glaze or thick balsamic vinegar.
Plums bring acidity as well as sweetness, which is why they work so well with salty aged cheese. I don’t pour balsamic over the fruit because it can quickly dominate everything. Instead, I leave a little on the side for dipping or drizzling onto individual bites. This board looks darker and richer than a peach board while still using fresh summer produce, making it perfect for the transition into September.
16. Early-Fall Picnic Charcuterie Board
I don’t stop picnicking just because summer is ending. For an early-fall version, I pack cheddar, salami, apples, pears, grapes, crackers, nuts, cornichons, and a small jar of mustard. Everything travels easily and can be eaten without complicated serving utensils.
I avoid soft cheeses if the board will be sitting outside without reliable cooling. I also choose whole fruit or sturdy slices rather than delicate berries that can be crushed in transit. The result is less decorative than a dinner-party board but much more practical. Add a thermos of something warm when the weather cools, and the picnic immediately feels like a celebration of the new season.
17. Warm Brie and Fig Preserve Board
When the evening is genuinely cool, I sometimes make one warm component. I bake a small wheel of Brie just until soft, then serve it with fig preserves, toasted walnuts, sliced pears, crackers, prosciutto, and grapes.
I don’t bury the Brie under a mountain of toppings. A spoonful of fig preserve and a few walnuts are enough, and I keep additional preserves beside the board. Warm Brie is rich, so fresh pear and grapes are important. This is the kind of board I put out when guests arrive for an early-fall dinner and I know everyone will want something comforting while the main meal finishes cooking.
18. Harvest Cheddar and Pear Board
This is my uncomplicated fall-leaning board. I use two cheddars—perhaps one sharp and one aged—along with pears, apples, grapes, toasted pecans, dry salami, whole-grain crackers, mustard, and a little chutney.
Using two versions of the same cheese family makes the board feel cohesive while still offering contrast. I label them verbally when guests arrive rather than covering the board with little signs. The pears and grapes keep everything from becoming dry and salty, while mustard and chutney give guests two very different condiment directions. It is straightforward, familiar, and usually one of the first boards to disappear.
19. Rustic Fall Antipasto Board
As the weather cools, my antipasto board becomes less dependent on raw summer produce. I use roasted peppers, marinated mushrooms, artichokes, olives, salami, prosciutto, aged provolone, Parmesan, focaccia, and grapes.
This is a good example of seasonal change happening through preparation rather than simply ingredients. In midsummer I might serve raw tomatoes and cucumbers; by fall I lean toward roasted and marinated vegetables. Those deeper flavors feel appropriate when evenings are cooler. I keep plenty of bread nearby because the oils and marinades left on the plate are far too good to waste.
20. The Ultimate Summer-to-Fall Grazing Board
When I really want the entire seasonal transition represented on one table, I start with three cheeses: something creamy such as Brie, something firm such as cheddar or Manchego, and something aged such as Parmesan. Then I add two cured meats, perhaps prosciutto and salami. Fresh peaches or late plums represent summer, while apples, pears, figs, and grapes bring the board toward fall. Toasted nuts, olives, cornichons, crackers, baguette, honey, and fig preserves fill the remaining practical gaps.
I don’t arrange every ingredient at once. I place the cheeses first, then bowls of olives and preserves, followed by meats, fruit, crackers, and finally nuts in the smaller spaces. More importantly, I don’t obsess over eliminating every inch of visible board. A little breathing room makes food easier to pick up and helps guests understand what they’re looking at. This is the board I would serve at a late-September gathering when the afternoon still feels like summer but the evening unmistakably belongs to fall.
How I Build a Charcuterie Board That Actually Tastes Balanced
I think about flavor before appearance. Cheese and cured meat provide fat, salt, and richness, so I need fresh fruit, pickles, mustard, olives, or another acidic ingredient to keep the board lively. Nuts and crackers provide crunch, while honey, preserves, or chutney can introduce sweetness.
Texture matters just as much. If I already have Brie and goat cheese, I don’t necessarily need a third very soft cheese. I would rather add aged cheddar, Manchego, Parmesan, or another firm cheese. Similarly, if the board contains juicy peaches and berries, I make sure there are crisp crackers or toasted nuts somewhere nearby.
How Many Cheeses I Put on a Board
For a smaller gathering, I usually choose three. One soft cheese, one firm or semi-firm cheese, and one more distinctive option give people enough variety without producing a refrigerator full of tiny leftovers.
For a larger grazing table, I might increase that to four or five, but I still make each cheese noticeably different. Brie, Camembert, and another triple-cream cheese may look like variety, but they perform very similar jobs. Brie, cheddar, Manchego, and blue cheese create much clearer contrast.
How Much Charcuterie I Serve Per Person
If the board is only an appetizer before dinner, I keep the portions modest because I don’t want guests filling themselves before the meal arrives. If the board is the meal, I increase the cheese, meat, bread, crackers, vegetables, and fruit significantly.
I also consider the length of the gathering. A board that sits out during a three-hour wine evening needs more food than something served for twenty minutes before dinner. I would rather have extra crackers, bread, nuts, and fruit ready in the kitchen than overload the board at the beginning.
My Favorite Summer-to-Fall Cheeses
Burrata and fresh mozzarella are wonderful while tomatoes and peaches are still at their best. Goat cheese also works beautifully with berries, figs, and late-summer vegetables.
As fall arrives, I naturally move toward cheddar, Gouda, Brie, Manchego, Parmesan, pecorino, and small amounts of blue cheese. I don’t believe certain cheeses are forbidden in certain seasons, of course. I simply find that aged, nutty, and richer cheeses become more appealing as the weather cools.
The Best Seasonal Fruit for Transition Boards
For the summer side, I reach for peaches, nectarines, late berries, melon, and plums. Figs and grapes sit beautifully in the middle because they naturally suggest late summer and harvest season.
Apples and pears then carry the board fully into fall. I particularly like using two fruits from different points in the season—for example, peach and fig or plum and pear. That contrast communicates the transition far more naturally than placing decorative pumpkins around food that still tastes completely like July.
Fresh Fruit Versus Dried Fruit
I use fresh fruit generously because it supplies moisture and acidity. Cheese, crackers, cured meat, and nuts can all be relatively dry, so a juicy pear or grape makes the board easier to eat.
Dried fruit is better as an accent. Dried apricots, cherries, figs, and dates are concentrated in sweetness, so a little goes a long way. As the weather cools, I might use slightly more dried fruit, but I rarely replace fresh fruit entirely.
How I Keep Apples and Pears Looking Fresh
I cut them as close to serving time as practical. If they need to sit longer, a small amount of diluted lemon juice can slow browning, but I use it carefully because I don’t want every apple tasting strongly of lemon.
Another option is simply cutting smaller batches. I put some slices on the board and keep whole fruit nearby or additional slices refrigerated. When the first group disappears, I refill it. The board looks fresher, and I waste less fruit.
Crackers and Bread I Like to Use
I usually include two textures rather than six different cracker flavors. A thin crisp cracker and a sturdier seeded cracker cover most situations. If the board includes burrata, roasted vegetables, or soft cheese, sliced baguette or toasted sourdough is particularly useful.
I avoid strongly flavored crackers unless they complement the board intentionally. Rosemary crackers can be wonderful with fall cheeses, but an intensely seasoned cracker can overwhelm delicate Brie or fresh goat cheese. Bread and crackers should support the toppings rather than becoming the loudest ingredient.
Condiments That Make the Seasonal Transition Work
Honey works particularly well with summer fruit and fresh cheese. Fig preserves, apple butter, pear chutney, and grainy mustard move the board naturally toward autumn.
I don’t put every condiment on every board. Two are usually enough. A peach-and-burrata platter might only need honey, while cheddar and salami benefit much more from mustard and apple butter. Choosing condiments according to the cheese makes the board feel intentional.
Nuts I Use from Summer Through Fall
Almonds are wonderful with peaches, Manchego, and Mediterranean ingredients. Pistachios work beautifully with plums, berries, goat cheese, and Italian-style boards.
As fall approaches, walnuts, pecans, and hazelnuts become some of my favorites. Toasting them briefly improves both aroma and texture. I let them cool completely before adding them to the board so they don’t warm nearby cheese.
How I Arrange a Board Without Making It Look Overdone
I start with the largest objects. Cheese goes down first, followed by small bowls for olives, mustard, honey, or preserves. I then fold or loosely arrange the cured meats and place fruit in several small clusters.
Crackers, bread, and nuts come last because they are useful for filling awkward spaces. I don’t deliberately cover every visible patch of wood. Pinterest has made extremely packed grazing boards popular, but guests still need somewhere to place a hand without crushing a blackberry.
How I Keep Crackers from Getting Soggy
I never place crackers directly against cut tomatoes, juicy melon, marinated vegetables, or very wet cheese. Those foods go into bowls or remain in their own section.
For a longer gathering, I put out only some of the crackers initially and refill them as needed. The same applies to bread. A fresh refill halfway through the party is much nicer than a huge pile that has been absorbing outdoor humidity for two hours.
Making the Board Ahead
I prepare cheeses, bowls, nuts, preserves, and many cured meats ahead of time, but I don’t necessarily assemble everything hours before serving. Fresh fruit, bread, crackers, and delicate herbs are better added closer to the party.
If I need to refrigerate a partially assembled board, I wrap it carefully and leave the dry components off. Then I finish the board shortly before guests arrive. That gives me the convenience of advance preparation without sacrificing texture.
Food Safety for Outdoor Charcuterie
Because charcuterie boards often contain meat and dairy, I don’t leave them sitting indefinitely in warm weather. USDA guidance follows the two-hour rule for perishable foods at normal room temperatures and reduces that window to one hour when temperatures are above 90°F.
For outdoor parties, I put out smaller amounts and replenish from the refrigerator instead of displaying everything at once. Shade also matters, but it doesn’t replace proper temperature control. If a gathering will last for hours, I would much rather bring out a fresh second board than wonder how long the Brie has been warming in the sun.
A Simple Board Formula I Use
When I don’t want to think too hard, I choose three cheeses, two cured meats, two fresh fruits, one nut, one pickle or olive, two types of crackers or bread, and one or two condiments.
That isn’t a strict rule; it is simply a starting point. A vegetarian board obviously doesn’t need cured meat, while a small board might only need two cheeses. The formula stops me from buying random ingredients that look appealing individually but don’t create a coherent spread together.
Summer-to-Fall Color Without Artificial Decorations
Food already gives me nearly every color I need. Peaches provide warm orange, figs bring deep purple, grapes add green and burgundy, apples contribute red and gold, and cheeses create cream and amber tones.
I might add a few edible herbs such as rosemary or sage where they make sense, but I keep non-food decorations separate from food. A beautiful wooden board surrounded by seasonal ingredients looks far more appetizing to me than one buried beneath artificial leaves.
What I Serve to Drink
With lighter late-summer boards, I like crisp white wine, dry rosé, sparkling wine, or sparkling water with citrus. Peach, burrata, tomatoes, and fresh cheeses all suit that lighter direction.
When the board shifts toward cheddar, Gouda, salami, walnuts, and apple butter, fuller white wines, lighter reds, cider, or other seasonal beverages can work nicely. I don’t obsess over perfect pairings. I mostly want the drink to refresh the palate rather than overpower everything on the board.
FAQs
What goes on a summer-to-fall charcuterie board?
I combine ingredients from both seasons: late peaches, plums, berries or melon alongside figs, grapes, apples, and pears. Then I add cheeses, cured meats, crackers, nuts, olives, pickles, and one or two condiments.
The exact ingredients depend on what actually looks good at the market. Seasonal transition boards are best when they follow the produce rather than a fixed calendar.
What cheeses are best for fall charcuterie?
Cheddar, Gouda, Brie, Manchego, Parmesan, pecorino, and blue cheese are all excellent choices.
I particularly like nutty and aged cheeses as temperatures cool because they work beautifully with apples, pears, figs, walnuts, and preserves.
What fruit goes well with charcuterie in September?
Figs, grapes, plums, late peaches, apples, pears, and blackberries are all wonderful depending on local availability.
September is exactly why I enjoy transition boards: summer fruit hasn’t necessarily disappeared, while early fall fruit has begun arriving.
How many cheeses should I serve?
Three cheeses are enough for many home gatherings. I choose different textures and flavor strengths rather than three very similar options.
For example, Brie, aged cheddar, and Manchego provide more useful variety than three soft bloomy-rind cheeses.
What meat works best on a fall charcuterie board?
Prosciutto, salami, soppressata, Serrano ham, and other cured meats all work well.
I choose the meat according to the cheese and fruit. Delicate prosciutto is lovely with peaches and figs, while a firmer salami stands up well to cheddar, Gouda, apples, and mustard.
Can I make a vegetarian summer-to-fall board?
Absolutely. I increase the cheese, hummus or other dips, roasted vegetables, olives, nuts, fruit, bread, and crackers.
Grilled eggplant, roasted peppers, artichokes, tomatoes, apples, pears, and figs provide enough variety that the board doesn’t feel as though something is missing.
What can I use instead of a wooden charcuterie board?
A large platter, baking sheet, marble slab, cutting board, or several smaller plates can all work.
I care more about having enough usable surface than owning a special charcuterie board. For larger gatherings, several platters are often easier for guests to reach anyway.
Can I prepare charcuterie the night before?
Some components can be prepared, but I wouldn’t completely assemble everything. Cheese and cured meats can be portioned, nuts toasted, and condiments prepared ahead.
I leave cut fruit, bread, crackers, and delicate fresh ingredients until closer to serving so they retain their texture.
How do I make a charcuterie board look fuller?
I use small clusters rather than one pile of each ingredient. Grapes can appear in two places, crackers can fan outward from the cheese, and nuts can fill genuinely awkward spaces.
I don’t chase fullness for its own sake, though. A board needs enough room for guests to pick up food comfortably.
How long can a charcuterie board stay out?
Perishable meat and dairy should generally follow USDA’s two-hour rule at ordinary room temperatures, or one hour when temperatures exceed 90°F.
For outdoor entertaining, I prefer smaller boards that can be replenished from refrigerated ingredients. It keeps everything looking and tasting fresher while also making food safety much easier.
Final Thoughts
The thing I enjoy most about a summer-to-fall charcuterie board is that it doesn’t ask me to rush into the next season. I don’t need to stop buying peaches simply because September is approaching, and I don’t need to ignore beautiful apples because the afternoon temperature still feels like August. I can put a late plum beside Parmesan, serve figs with goat cheese, add apples to cheddar, and let the food show that seasons overlap in real life.
I also think these boards are better when I stop treating them as decorating projects and start treating them as meals people genuinely want to eat. Good cheese, thoughtfully chosen meat, ripe fruit, crisp crackers, something pickled, a handful of toasted nuts, and one excellent condiment will always matter more than filling every empty space. If I can carry the board outside while the last warm sunlight is still on the table, then bring out candles when the evening cools down, I have exactly the kind of summer-to-fall gathering I want.