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

Grilled Corn on the Cob with Ancho Chili Lime Butter

 and top off the special day with this rich but delicious

 Grilled burger with Caramelized Onions Blue Cheese Spread



 for dessert I'll keep it light with

 Tipnut's homemade Popsicles

want more fun reading? 

Check out my recent article in Dan's Papers magazine: 

My Kitchen on Vacation -- thoughts on outdoor entertaining

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