Summer is fast approaching and with Cinquo de Mayo and Mother’s Day getting the party vibe in full swing, now is the perfect time to plan a summer barbeque. Whether you are hosting your son’s baseball team, your daughter’s volleyball team or just some friends and family, you’ll want to tap into the latest menu trends for the best summer barbeque EVER.
Here are our top 5 2015 trends in summer barbeque “cuisineilicious“:
Trend #1: What’s in season this summer?
Picking a theme for your menu around in season produce allows you to broadcast to your guests that you are both in tune with delicious local foods, fresh from the garden and in the spirit of the summer season.
Trend #2: Food allergies: Menu planners beware!
These days gluten-free requirements, celiac disease and other nut and food allergies are incredibly important to take into account in any menu which you will be offering to folks you don’t know incredibly well.
Trend #3 Vegetarian is very IN
If you live in the Bay Area, you’ve undoubtedly noticed the increase in many meat eaters gradually shifting to eating less meat and more vegetarian dishes.
Trend #4: Sexy Salads
There is simply nothing which will get more compliments at a summer barbeque than an unusual, complex and colorful salad. Salads as a main course or as an accompanying side dish can and should be the star of any summer bbq menu.
Trend #5: Decadent (but delicious) desserts.
You can have lots of fun these days with untraditional desserts which take popular standouts like chocolate and juxtapose it with a completely different taste sensation. Ginger slices dipped in chocolate anyone? Zucchini cake cup cakes?
So to take advantage of these new directions in barbeque planning, here’s a great Summer barbeque menu to start those creative juices flowing…
Summer 2015 BBQ Menu
Boquerone and butter bean crostini
Cured anchovy on crostini with pureed butter beans
Devilled Eggs with Horseradish and Black Pepper
Dungeness crab and citrus lettuce cups
Dungeness crab salad with citrus and coriander served in individual lettuce cups
Fried Rosemary Thyme Mixed Nuts
Marinated Olive Platter
Variety of local and imported olives marinated with citrus, cumin, sage and thyme.
Selection of Artisinal English Cheeses
Cotswald, Triple Cream, Double Gloucester
Cheddar Biscuits. Home made crackers
Grilled Flat Iron Steak with Charred Sweet Onions
served with balsamic and Point Reyes blue
Grilled Tuscan Chicken with Lemon and Rosemary
Herb marinated leg of lamb
With cherry tomato chutney, mint, pearl cous cous and fresh garbanzo beans
Rosemary skewered Alaskan Halibut cheeks
grilled and served with arugula, preserved lemon, and green olives
Spicy Pulled Pork Sandwiches
Tender slow cooked pork shoulder drowning in toasted cumin-smoked paprika scented sauce. With garlic aioli and arugula on a mini hoagie roll
Charred Haricot Verts
sauteed with shallots, soy/sake sauce, and Bonito Flakes.
Delfina Grilled Corn
kewpie mayo, cotija cheese, lime juice
Fresh Summer Tomato Penne
with Lemon, Garlic, and Capers
Roasted tomato tart with fresh house made riccotta
and micro herbs
Seasonal roasted vegetable assortment
Josh’s Creamy Cole Slaw
Candied Beet and Heirloom Tomato Salad
mache, alla panna burrata, and black mint pesto
Gem Caesar Salad
with bagna cauda croutons , and shaved grana padano
Grilled potato salad
Crispy skinned new and butterball potatoes grilled over apple wood coals. Tossed withshaved red onion and sherry-thyme vinaigrette
It’s It Ice Cream Sandwich Bar
Homemade It’s its. House made ice cream and home baked cookies assembled on demand
An assortment of seasonal fruit as well as some old favorites….
Rice Crispy Treat Trio
Chocolate Peanut Butter, Sea Salt Caramel, Traditional (with or without golden raisins)