Sunday, June 12

Grilling and Chilling for Father's Day with SubzeroWolf recipes

What's Cooking for Father's Day?

Grilling season is finally here
and just in time for  
Father's Day

 Let's celebrate the
"man of the house"
with barbecue tools, hot pads and
platters of grilled food. 

Take a look...

How about fresh make-on-the-spot easy
tomato Bruschetta to start the festivities?
In summer I make this appetizer to begin many meals -- fresh tomato (I use a combination of red and yellow cherry and cut in quarters discarding most of the seeds by squeezing), basil, good quality olive oil & a whisper of aged balsamic vinegar.  Let it meld together for a half hour.  Toast french bread in the oven:  thickly sliced and topped with olive oil, thinly sliced garlic and sprinkled with parmigiana.  Put all together with a side of baby mozzarella, small plates and lots of napkins  -- you have appetizers that all will love.

Kabobs are a Father's Day favorite: 
Our 2010 Father's Day - marinated steak, zucchini, onion and mushroom kabobs

don't forget to marinate your meat with fresh herbs

You may remember a few weeks back when SubZero Wolf (the premier refrigerator and stove company) sponsored me for an all expense paid week to their headquarters in Madison, Wisconsin.  I had the opportunity to take part in their coveted designer training program.  We were wined and dined in their custom designed expansive headquarters which includes spectacular details such as Bugatti lighting and state of the art cooking appliances.  The beautiful space was decorated by some of the country's finest designers.  New York City designer Jamie Drake was on-hand and shared with us his inspirations and thoughts about the headquarters named the Bakke Center. 

I came away ready to cook!  You may already know I love to cook and entertain if you have stopped over here on Nest to view my culinary club parties.  What a pleasure to cook on top of the line products like Wolf -- I learned more about French Top, steamers, gas burners, convection, dehydration techniques and more.

In a few days it will be Father's Day and I'm planning our celebration menu here today. Did I tell you we have had the same grill for ten years, hobbling along?  A new shiny chrome grill may be in order and wrapped in a red bow could make quite a gift, huh? 

our last year's Father's Day barbecue with two dipping sauces

While at Subzero our group took two different factory tours; the fridges and the stoves --
are you feeling the FIRE AND ICE theme yet?

fellow design blogger Cassandra LaValle of Coco+Kelley
as we prepared for our factory tour, donning protective goggles

 We enjoyed watching SubZero Wolf's talented in-house chefs prepare us
cream puffs, homemade pizzas and more delicious food
 We had many opportunities to eat, drink good wine and bond
 but learning about the Wolf products and the close knit family behind the brand was important to me.

 What a treat to cook dinner for ourselves
on their state of the art ovens,
stoves and French Top grill

So, in honor of Father's Day let's tap into some easy to make recipes and take a look at the menu I have planned: 
Make it fresh, but grill it please for Dad!

2011 Father's Day menu:

Think I'll start with my favorite Tomato Bruschetta with mozzarella
(see recipe above)

Next we'll make Subzero's

 and top off the special day with this rich but delicious

 for dessert I'll keep it light with

want more fun reading? 
Check out my recent article in Dan's Papers magazine: 

Have a Happy Chilling and Grilling Dad's Day 2011

me and my hubby (world's greatest dad to my two lucky kids!)

Stop back next week
for a look at 
how to throw a stress-free 
summer party


deborah said...

congratulations on your column in Dan's!!! summer is here!!!

Anonymous said...

Great recipes and I think my family would love the burgers. I may just have to tab this and fathers day will be done. Thank You T,

Melissah said...

Hi there! I just discovered your lovely blog. I'm just new into blogging this year & have just finished off my own blog on fashion, food, travel & interior design.
I had a lot of fun putting it together maybe you would like to check it out if you have a spare minute.

Anonymous said...

Great job Tamara! I love the recipes, your recap of your Madison trip and the picture of you and your hubby! Have a great weekend!

Anonymous said...

you lucky duck and to be part of this program at Wolf sounds like a chef's dream. I have often drooled over the stoves and now will take a closer look. Thanks for the story my friend. yours truly, James D.