Abbey Densmore of Ontario, Canada
My brother-in-law, Wayne, and I have taken this challenge, brought to us by our (lovely) wives. We have taken the torch and held it high.
First ,of course, for any barbecue, we need to consider the beverage, and while Sleeman’s is a favourite, this time, after a considerable amount of self-sacrifice and testing, Wellington County Brewery’s SPA has won. The main entree is yellow perch, on skewers, with a mushroom duxelle accompaniment; the fish is purchased from the Fish Market at Port Dover. There will be grilled corn on the cob, with a chipotle butter, as a side; the corn purchased from the farmer’s offspring, near Paris, Ont. Corn maque choux – a treat when the corn is in season, will be another side. The tomatoes and onion which are part of this were purchased from a road side vendor, featuring local produce, near Simcoe, Ontario.
And the final treat, hand-picked blueberries from a farm near Simcoe, gaining their final resting place glory as part of a blueberry pie. May the coals glow!