Grilling From the Garden

     What a great night the Stay At Home Winos had last night at O’Fallon Parks and Recreation’s first ever Grilling From The Garden event. The food was prepared by Chef Brian Taborski from the Regency Hilton Garden Inn in O’Fallon, Illinois with some of the fresh produce coming straight from O’Fallon Garden Club’s community garden. We were lucky enough to pair the wines for not one, but three entrees that came straight off the grill. The Chef had grills set up so everyone had a chance to put some of their newly learned grilling tips to the test. Let’s just say no one went away hungry.

     It was almost like watching a cooking show on television. The chef worked from a raised platform with a large screen behind him which displayed a video close-up of the techniques he was demonstrating. Everyone enjoyed the Watermelon Gazpacho while the chef and his team prepared the meal. When it came time to grill the meat, everyone had the opportunity to grab a steak and/or swordfish to grill with all the new techniques learned from Chef Brian. The chef and his assistant chef had prepared all the BBQ chicken prior to the event. The fun part for the Winos was the opportunity to pair wines with the three entrees. This is what we chose:

·         Grilled Swordfish with Roasted Polbano, Strawberry, and Peach Salsa – 2010 Loredona Riesling from California

·         Grilled Chicken with Kansas City BBQ Sauce – 2007 Consilience Syrah

·         Grilled Ribeye steak with Red Wine Shallot Butter – 2009 Silver Palm Cabernet Sauvignon

     The rest of the menu included Grilled Romaine Salad with Balsamic Caesar Dressing, Potato a la Lyonnais, Grilled Asparagus with Roasted Red Pepper, Grilled Corn on the Cob, Grilled Biscuits, and for dessert-Grilled Peaches with Vanilla Yogurt or Ice Cream.

     Despite the warm temperatures, it was a wonderful evening and we look forward to participating in future dinner events with the Parks and Recreation. If you are looking for a place to eat, you can find Chef Brian at the restaurant in the Hilton Garden Inn in O’Fallon, IL.  He specializes in using fresh ingredients.  Last, but not least, a thank you to Andrew Dallner from O’Fallon Parks and Recreation for making the evening possible.

Cheers,

Lisa, Mary Jo, and Beth

P.S.  Wine serving temperatures

·         White:  45-55° Rieslings should be on the colder end of the range with Chardonnay and Pinot Grigio at the higher end

·         Chianti, Pinot Noir, Zinfandel: 60°

·         Bordeaux, Cabernet Sauvignon, Merlot, Syrah/Shiraz: 63-65°