First Grilling of The Year

There’s nothing like a little sunshine and a rise in temperature to make it feel like it’s really summer (almost!). And what’s more summery than grilling on the deck? Inspired by the delicious looking bratwurst at New Seasons, I finally fired up the grill. To accompany the Hefeweizen brats, there was stone ground mustard and slivered onions. To stick with the theme, I whipped up a German-style potato salad, with sautéed potatoes and onions, diced center- cut bacon, and a warm sweet -and- sour cider vinaigrette. A light salad of sliced cucumbers with minced parsley and olive oil, and the table was set. Now that I’ve unearthed the grill, I’m already planning more summer menus. (Like Father’s day for example, which is just two weeks away….)

But, if a traditional father’s day menu for you is centered around burgers on the grill and basic potato salad, consider mixing it up a bit this year. Join Barb Randall for a delicious and interesting Father’s Day Feast. Nothing ordinary will be served here: we’ll be learning how to prepare Roasted Trout with Lemon Sage Mayonnaise, Grilled Fingerling Potato Salad, and a Cherry Tomato and Fava Bean Salad. For dessert: a luscious Summer Bread Pudding with Oregon Strawberries. An added bonus: Everything in the class can be found within 100 miles of In Good Taste. The class will be held Sunday, June 1, at 2:00 pm.

-Josie