As summer slowly draws down, those leisurely days of waking to the sounds of chirping birds have instead been replaced by the sharp buzzing of the alarm clock. I'm already seeing the length of the days shrink, a slight crispness in the evening air, and the end of Twenty/20's Summer BBQ Series fast approaching.
|Cookbook author Chef Steven Patrick|
Arriving a tad late to the popular event, Claudine and I unexpectedly met 3 additional couples from our neighborhood and joined them in the included glass of wine as we watched the Chef and his helper put the final touches on the prep for the grill. With the seats packed, I was impressed at the many audience members carrying notebooks and cameras at the ready with eager faces observing the prepped ingredients.
Chef Patrick took the stage and our attention was drawn to oranges and lemons put directly onto the grill. Clear, concise instructions and tips from the chef had me mentally taking notes and earnestly planning menus of my own. Tossing together a salad filled with the charred citrus, fresh, local herbs, a few splashes of this and a few splashes of that, he had portions served up for us on small reusable wooden bowls and the guests had a taste of a salad teeming with bright flavors and textures.
|Grilled Peppers and Charred Oranges dressed with Fresh Mozzarella and Local Press Olive Oil|
|Grilled Artichokes with a most delicious Roasted Hummus Aioli (loved the garlic!)|
I unfortunately was only able to squeeze this one visit to the BBQ Series into my summer plans, but with prior event titles of Summer Thanksgiving (including Spice Rubbed Turkey Steaks, Grill Top Focaccia Stuffing and Maple Charred Sweet Potatoes), Texas Barbeque (featuring Texas Scampi stuffed with Blue Crab) and San Diego Backyard Grill (how can we resist Tortilla Pizzas and Grilled Avocado Summer Crab Salad?) I will be planning my schedule accordingly next summer.
|Chef Patrick surprised us with a side of Grilled Mini Corn|