The Annual Summer BBQ

A time for peace, relaxation, and many libations.

The event reminded me why I love to throw events like this.

From the creation of the menu to the shopping and lastly, the execution every part is pure bliss for me.

The 12+ hour day, honestly felt like a vacation from normalcy for me since from the moment I woke up, until the time I got home and cracked my first beer I thrived on the pressure of the clock and the expectation of the clients.

Being given this opportunity to try my food on new people and experiment with dishes and ingredients I’ve never tried before is an added perk to the job.

Menu:

Buffalo Mozzarella with Heirloom Tomato Salad, extra virgin olive oil (EVOO, nod to RR), Coarse sea salt and a chiffonade of Bi-color Basil

Grilled Chicken Breasts with a Bistro Sauce

Sauteed Crab Cakes in Brown Butter

Grilled Vegetable Platter

Marinated mixed berries with fresh vanilla whipped cream and dark chocolate shards

In my opinion Buffalo and Heirloom are two elements that can really elevate a normal “Caprese” salad to something unforgettable.

I was taught the Bistro sauce by my dad and use it almost exclusively when someone asks me to make a BBQ-esque sauce

I think browning the butter before adding the crab cakes makes them a little earthier

I have been on a kick of grilling asparagus and just started trying different ways of using red onions (pickling, grilling, raw…)

This dessert was something that literally came out of my idea of utilizing pitted cherries because we just got a pitter and I swear it is one of the best tools in a kitchen that most people don’t have. It’s really surprising how just removing the pits can really change the flavor and texture of cherries. next up, making my own brandy cherries and maraschino cherries for cocktails…