This summer, I’ve decided to share my culinary adventures with you on the blog as I learn how to grill. With my trusty Weber Q by my side, I’ve used it countless times in my backyard over the last few months and even brought it up to the cottage with my in Prince Edward County. One of the greatest parts of cooking your meats on a barbecue, is that you really don’t have to do much to them to have them taste good. Usually a light salt or seasoning is all you need. But it is important to know where the meat you’re buying is coming from. Beretta Farms ensures each and every one of their customers that all of their grass fed beef, organic free-range chickens or antibiotic free pork are organic, natural, grass fed and humane products. It is so important to understand where your food is coming from to help you make informed decisions about what you’re eating.
So today Beretta Farms has challenged me to “Raise the Steaks” by entering in their culinary competition! If you enter before midnight on July 31, 2014, you could win the the ultimate grand prize: a T-Fal OptiGrill and a Beretta summer inspired collection of their best proteins. Your winning photo will also be featured on Beretta’s Facebook, Twitter, Instagram, and Blog. Share your favourite foodie photo and include the hashtag #BerettaRaisesTheSteaks, and you’ll be entered to win!
Follow this link for more information on the contest rules.
But after all that grilling, you MUST be thirsty. And a little cocktail (or two) counldn’t hurt! So here are two recipes from great Toronto restaurants that are easy to make, but refreshing in taste! Let us know in the comments below which one is your favourite!
Booya-Cachaca from The Carbon Bar
- 2 oz of Leblon Cachaca
- 2 muddled lime wedges
- 2 muddled blood orange segments
- 1 oz of Vanilla Tincture
- Top with elderflower presse
Directions: Hard shake and dump all contents into a Collins glass. Serve almost like a Caipirinha.
Osgoode Grog by Nota Bene
- 2oz Bacardi 8-year Rum
- 0.75oz Simple Syrup
- Juice of an entire lime
- 4 drops of Vanilla Extract
- 2oz Goose Island Honkers Ale
Directions: Shake all ingredients except the beer. Dump into Collins glass. Top with the beer. Garnish with a lime wheel.