At Casa Zuma, we're major fans of what we like to call the "long lunch." The sort of summer, midday meal that stretches beyond what everyone would agree is actually lunch and comes upon the edge of dinner—as long as the light holds. It calls for simplicity: fresh ingredients, colorful components reflecting the season, and conversation that meanders, arrives, and returns.
That's the spirit behind our Summer Campaign—The Long Lunch is a state of mind as much as a meal. We built it around our new CLAY serving pieces: the Canyon Platter, the San Miguel Pitcher, and the Canyon Dinnerware in a new matte grey colorway, alongside the Topanga Mug and Topanga Salt Cellar. Objects that belong on this table because they were made for exactly this kind of afternoon.
Setting the table
The goal is a table that invites people to settle in for the afternoon. Start with a wide platter at the center—something flat enough to pass easily and substantial enough to anchor everything around it. Layer in the textures: matte ceramics, recycled glass that catches the light differently as the afternoon shifts, linen that softens with use. Keep the salt within reach, the pitcher on the table, and the board close enough that nobody has to ask for anything. The best long lunch tables look more generous at the end than they did at the start—the food gets worked through, the glasses stay full, and nothing gets cleared until the last person leaves.
Shop the table:
Canyon Serving Platter — Wide and flat, with enough surface area for a full spread that gets passed family-style.
Canyon Dinnerware in Stone — The new matte grey colorway is handcrafted with natural variation in every piece—no two are exactly alike.
San Miguel Pitcher — Holds enough for a full table and goes from kitchen to table without a second thought.
Recycled Wine Glasses — Mouth-blown recycled glass, with slight variation in each set that makes them feel collected rather than matched.
Linen Table Throw — Pre-washed and softened, it gets better with every use.
Topanga Mug — Handmade in Topanga Canyon, it holds a generous pour and moves easily from morning coffee to an afternoon digestif.
Topanga Salt Cellar — Handmade in Topanga Canyon by ceramicist Limor Pinz, with a wood spoon and enough room for both kosher and flaky salt.
Everything Board — Large enough to hold the stone fruit caprese and still have room for bread and a wedge of cheese.
The summer menu
Summer is simplicity—and that extends to the food. Good ingredients, with little done to them other than anything that makes them taste more like themselves. Everything here is meant to be shared: passed around, returned to, and left on the table long after it's been picked through.
Salt, honey, and something worth tearing bread for—this one sets the tone for everything that follows. Serve it on the Canyon Platter and let people work through it at their own pace.
Stone Fruit Caprese with Burrata
We love serving this one on the Everything Board. How to make it:
- 2–3 cups of whatever stone fruit looks best at the market—peaches, plums, figs, cherries, or a mix. Slice it up and embrace the juiciness.
- Tear two balls of burrata over the top, then scatter fresh basil, drizzle generously with olive oil, and finish with flaky salt.
- Serve with warm pita or baguette alongside.
Blueberry Cornmeal Cake
Something sweet to close—recipe is coming soon to the Journal.
Ending the long lunch
At some point, you'll have to get up from the table and transition to whatever's next. Your day will carry forward—it always does. But with a long lunch behind you, you'll walk away feeling nourished, body and soul.
