We started off with oysters warmed on the grill, lavender flowers, and gewurztraminer gelee. The pairing was a floral, spicy gewurztraminer, and it was perfect!
We pureed up some sweet honeydew with mint, and topped it with grilled speck crumbles.
Next up was a torchon topped with a grilled apricot.
Fritz Haag 'Brauneberger Juffer- Sonnenuhr' Auslese 1985
We made fresh miniature hot dog buns, and served bites of Niman Ranch dogs topped with whole grain mustard and shallots.
Maine Beer Company "Peeper Ale" (Portland, Maine)
This was so simple yet so delicious. We made homemade dill pickles a couple days before, and their acidity and crunch went great with the richness of the grilled scallop.
Here we grilled a nice fish from the market and garnished it with parsley cut fresh from our garden.
The day before we smoked some hummus on the grill, and we served this with fresh veggies and grilled pita bread.
Simple grilled tuna with a slice of heirloom tomato from our garden and fresh cut oregano.
Here we played off the simple combination of pineapple and ham.
This was a very cool dish. Instead of putting BBQ sauce on the chicken we made a crunchy tuille out of the sauce, and it gave this simple dish a nice crunch.
The day before we picked up some fresh mozzarella from an Italian market and smoked it on the grill. We mixed this with fresh peas and stuffed it into fresh pasta. It's garnished with olive oil and pea shoots.
We grilled a whole slab of bacon then served it with grilled onion and fresh tarragon slices.
Corn Tacos! We grilled the corn and the pork, then warmed up the tortillas over the flames.
We served this with:
Kistler "Hudson Vineyards" 2001 (Carneros, California)
The richness of the chardonnay went great with the fattiness of the pork and the intensity of the corn.
There is nothing quite as intoxicating as the aroma of a grilled maitake mushroom. We touched it up with an herbaceous pesto and a few drops of sweet saba.
We made fresh buns, then grilled them with the burgers. The mint yogurt is made with fresh mint from our garden.
Someone brought a magnum of Barolo & we opened that right about now.
So simple, but grilled asparagus is one of life's sweet pleasures.
We grew baby lettuce in our window box, and cut it at the last minute to garnish this bite of steak.
Pan Con Tomate- one of the greatest foods ever invented, and made for the grill. We added slices of gouda-like cheese, Midnight Moon, made by Cowgirl Creamery.
We smoked these cherries the night before and it gave a great smokey depth to the cheese.
I grew up having ambrosia at every picnic-- it's marshmallows, sour cream, fruit and coconut. Overnight, the marshmallows set with the sour cream into a pudding. We grilled the coconut inside, and topped them with blueberry slices.
For the dessert courses we opened up a bottle of:
Barboursville "Phileo"(Monticello, Virginia)
We grilled some fennel a few days prior to the dinner, then we spun this grilled fennel into a sorbet and stuffed it into hollowed out grapefruit shells. We topped this with grilled fennel and grapefruit segments. At the last second we torched the grapefruit for a great aroma.
Mango and Sticky Rice is one of my favorite foods, but grilling it was difficult. We decided to wrap this dessert in grape leaves and grill those. The grape leaves are from the vines in our backyard.
Baked goods on the grill proved challenging, but I took a cue from an old camping trick I learned a while back. You can bake over grills and fires by putting your dough into citrus shells. The shells withstand the heat nicely and keep you dough moist, plus they add a pleasant aroma.
Homemade graham crackers, homemade marshmallows, and chocolate- the best S'more I have ever had!