Mill’s Dinner with Friends series made its way to Los Angeles this summer, with an intimate gathering at the home of Brie Larson. Together with best friend and chef Courtney McBroom, who last year launched Party People, the duo celebrated a shared ethos for approachable entertaining that's also kind to our planet.

At Mill, our mission is simple: keep food out of landfills and put it back to good use. For Academy Award-winning actress and filmmaker, Brie Larson, this ethos comes as naturally as throwing a great dinner party. Warm, welcoming, and genuinely invested in the health of our planet, Brie was one of Mill's first customers and remains one of our most enthusiastic advocates.

It was a natural fit, then, for Mill to come together with Brie and her co-host, Courtney McBroom, to host an evening that welcomed friends to celebrate good times, tasty bites, zero fuss – and no food wasted.

A Warm Welcome

The evening began in Brie's front garden, lush with fragrant plants and a trickling fountain, where guests arrived to snacks and signature cocktails, including a Tiki Sun Tea, garnished with edible flowers.

Brie and Courtney's hosting philosophy – don't overthink it, just throw the party! – was palpable throughout the night. Chef Josh Scherer of Mythical Kitchen enthusiastically arrived carrying a mezcal drink made from his own charred vegetable scraps. Courtney immediately grabbed the bottle and took a swig!

Under the Oak Tree

Guests moved to the back garden for a family-style dinner at a serpentine table underneath a sweeping oak tree. The tablescape highlighted bright florals, colorful produce woven into the decor and lights strung in the branches above. Blending old, new and, as Brie reinforced, “nothing too matchy matchy,” the table was vibrant, playful, and cozy.

Rooted in Courtney’s Texas upbringing, the meal celebrated recipe favorites from the Party People: Shrimp en Brochette, a Mixed Grill with the cookbook's signature Swayze sauce (a cookbook favorite!), and a standout green salad made with lettuces and radishes harvested straight from Brie's own garden. For dessert: Pop Tart peach pie and Dr. Pepper floats with vanilla soft serve.

People Who Love To Party And Hate to Waste Food

The evening was a reminder that you can host beautifully, cook seasonally, fill a table with people who make you laugh, and do all of it without leaving a mess for the planet to clean up.

As Brie put it: "My bestie is my Mill. From scraps while I'm prepping to tossing out party leftovers, it's given me such peace of mind that I can host and be kind to the planet."

A toast to this lovely evening with wonderful company. We can’t wait for the next party.

Want to host like this? Learn more about Mill here and get your own copy of the Party People cookbook here.