BBQ Season

There is always an auction or fundraiser going on in the Wine Country, from the Montessori  School  Sun and Stars wine tasting at the CIA, to the Fire Department Lobster Boil, to the Chili Ball for Clinic Ole at Charles Krug, and we are always being asked and are always happy to participate, donate wine, or help cook or pour wines at the event. Being asked to fund local needs is a responsibility of all of us in the community, and we are fortunate to have wines that are in demand that can help the community prosper.
Several years ago, we were asked to donate a “lifestyle event”, and a simple BBQ for 30 turned into a true money-maker for the organization. Just by opening our house to our neighbors and putting on a little meat and music, we helped raise over $5,000. How could we say no? This summer, we have 6 different BBQs scheduled from donations we’ve made, and thus we are always trying something different with the menu; pizzas, ribs, pulled pork, carnitas, brisket, fresh fruit and veggies and, of course, wine.

But for the last few years, my go-to recipe that always garners accolades has been Elaine’s Blue Cheese Coleslaw. Tweaking the recipe to add apple cider vinegar and lots of local Pt. Reyes Original Blue Cheese, this receipt is a hit whether you’re making it for 6 or 60!

Another hit (by way of friend Joice and Martha Stewart) is the Watermelon Salad with Mint and Rum, so light and refreshing and easy to prepare, it easily can stand as a quick fix for dessert.