Stephanie MacDonald of Prince Edward Island, Canada

My partner, Gary, and I will be building a new deck this week, and the barbeque will be on the lawn, waiting for its new home to be completed. To celebrate the construction of the deck and the world’s longest barbeque, we will be cooking up something delicious. Because I’m a vegetarian, I will be focusing on fresh local produce: new potatoes, pod peas, button mushrooms, yellow and green beans. I like my veggies steamed in tinfoil with butter, salt, pepper and garlic. I’ll also barbeque a couple of fresh mackerel stuffed with onions and seasoned with salt and pepper. Gary will enjoy locally made sausage from the farmers market, served on barbeque-toasted, fresh sausage buns. We will complement the feast with a spinach salad, hearty with mushrooms, hard boiled eggs and shredded cheese ~ all local, of course! Food will be paired with a chilled bottle of Rossignol’s Ortega Chardonnay. For dessert, we will savour cheesecake topped with fresh local raspberries and paired with a local fruit wine, perhaps Rossignol’s Blueberry Wine or Blackberry Mead.

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Author: Anita

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