Carol Bryns is having her party Yellow Grass, Saskatchewan and will feature BISON burgers, steak and sausage purchased from the local bison producer or grocery stores that sell bison meat.

John Kelly’s party (a.k.a. Dr. John Kelly of the University of Guelph’s MarsLanding project) will be held at a cottage on Rice Lake with perfect BBQ’d Sirloin, marinated 6 hours with Worcestershire sauce and garlic. There’ll be BBQ’d roasted potatoes, other veggies and if lucky, corn on the cob. Source of supply? Local grocery store!

Bob Calder of B.C is hosting a family gathering serving Canadian beef hamburgers.

Chef and author Bill Jones of Duncan, B.C. is into the spirit: We hold an annual party on the BC day weekend. The center piece is a whole animal from a local farm that is BBQ’d. This year it is heritage pork from a nearby farm. The guest list is a mix of farmers, chefs, producers, friends, family, dogs and the local Slow Food convivium. This year is will be a whole pig (75 lb) stuffed with chinese spices and glazed with honey, garlic and local apple cider. We also cook salmon in a local first nations style on cedar holders, cooked over grape and hazelnut cuttings. Guests bring salads and desserts and we supply the main dish and a keg of local artisan beer. People bring local wine and gems from the cellar and we have a great time. Several guests camp-out on the property and it has become an annual event. Suppliers? The farmers market, Local farmers, fishermen, food donated by chefs, salads and desserts from a wide range of backgrounds and flaovurs. Local food where ever possible!!!

From Southwestern Ontario, Nancy Anderson has joined. It’s our 10th Annual Family Golf Classic. My 8 brothers and sisters and their families, and their families — they come for the weekend and camp at our home. About 70 of us will enjoy a beef BBQ on July 31/04 - consisting of Bruce County beef. The menu is hamburgers, lots of salads and plenty of country fun!

Vancouverite Veronica McIlveen wrote: Well, lots of flags awaving…. and lots of friends and music… country of course…. make it lots of fun….The menu is full of good BC food. Marinated prawns on skewers; spicy crusted rolled flank steak;special bbq’d burgers (secret recipe); maui ribs; Veronica’s special potato salad; Deviled eggs (yum); grilled steak salad. Buying it from Safeway, Two EE’s Market.

In Ottawa Constantine Gournakis is partying: "The guest list is all friends and family in the National Capital Region and incoming from Montreal, New York (USA) and Carleton Place. The menu is Greek Souvlaki (Chicken, Pork and Lamb), Taziki, Lucaniko (Greek Sausage), Spanikopita (Greek Spinach Pie), Tiropita (Greek Cheese Pie) and Greek Village Salad.: The foods are from the homeland of Greece in a little village called Vasiliko where my father was born."

June Weber, film and documentary maker from Toronto’s Blue Moon Productions has joined. "This year we will celebrate at home in Toronto with a barbee on the bluffs … Our daughter will be home before heading to the Olympics. She is sailing in the only women’s Olympic class keel boat, which is called an Yngling (pronounce ingling). Their event begins the day after opening ceremonies, August 14 and their medal ceremonies will be on August 21st. Yes, this is the boat that was built on cakes! The team was in such debt that I cooked up the idea of a big bake sale. By the end of it I was hand-delivering special cakes to executives and corporations across the city. We’re purists, so it’s REAL charcoal grillin’ that leaves our guests and neighbours salivating. The menu will be "Canadian Eh!" BEEF, probably Porterhouse, the best anywhere. And local grilled veggies. Shopping… at St. Lawrence Market. First rate Meat from David’s and Ontario Produce from Cora and Murray Graziano."

Margo Embury, the Publisher at Centax Books, has edited, printed and distributed dozens of Canadian foodbooks. She writes from Regina: Anita, you are inspirational. I’ve got 10 family members meeting in Cavendish, PEI on July 31. We’ll bring some fabulous Saskatchewan beef to barbecue with equally fabulous PEI lobster. A toast to you with a glass of great Canadian red (and white)!

Penni Boxall,from a farming family near Milton, Ontario wrote: WE WILL PROBABLY BE HAYING THAT DAY TO FEED OUR HERD OF 70 HEREFORDS. BUT AS SOON AS WE’RE FINISHED WE’LL BE FIRING UP THE BBQ. THE MENU IS HEREFORD MARINATED BLADE STEAKS,BAKED POTATOES, GREEK SALAD and HOMEMADE PIE — IF TIME PERMITS AND RUM AND COKE. THE BEEF IS HEREFORD FOR SALE AT OUR FARM IN MILTON!

Jan Carter of Vancouver dropped us a line: Am having my family and friends over for a 50/50 summer party The 50 50 is because half of summer is gone by July 31! WELL, maybe NOT in Vancouver. hahaha I plan to do everything on BBQ including the dessert and appy. I will send pictures. The menu is warm crab dip; BC salmon; corn on the cob; grilled veggies; grilled tofu kebabs and some kind of dessert!

Calgarian Janet Henderson writes: I will be celebrating my husband’s grandmother’s 100 birthday with about 150 family members in Vancouver. Family is coming from across Canada and the US for this celebration.We are B-Q’ing all your favorite proteins from land and sea and seasonal vegetables at this big cookout. We will use local ingredients from Alberta ( where I am from) and BC, regionally produced sauces and condiments, like Brassica Alberta mustard.

From Alberta Carrie Butterwick writes: July 31 will be the first full day of our summer holidays and, now that I know about "THE BBQ", we’ll try to really celebrate it! We’ll be holding it in Elkwater Provincial Park (Cypress Hills, AB) It will be beef from our recently purchased 4H animals - always the best beef! Lots of Bull’s Eye Bold Original and beer and clam! WE ARE CANADIAN!

In beautiful Naniamo, Kim and Zelda Johnson are hosting a family of 4 and friends add 12 more. Have a small pool in backyard and let the kids go to it while adults enjoy the deck and refreshments. The menu? Barbecue asparagus rolled in sea salt, grilled red and orange peppers, with big cap mushrooms. T-bone steak with husbands special seasonings. Plus roasted potatoes, cucumber and onion salad with homemade dressing. (mayo,sugar, vinegar and salt/pepper). Source of supplies? we shop mostly at Quality Foods, Harewood, Nanaimo BC

In Vancouver, Ken Ballard and his family, are doing what they call "easy and traditional". I call it perfect! Here’s the menu: BBQ Salmon and Teriyaki Salmon, Fresh Corn (Peaches and Cream),Salad,New Potatoes, Blueberries. And here’s how they source it! Corn, lettuce, new potatoes roadside from the farmers. Blueberries from the farm my 14 year old daughter picks at / Salmon from whoever will catch it. BRAVO - YEAH CANADA

From Port Hope Ontario and after shopping at the Newfie Seafood Shop in OshawaDave McGinn will be cooking for "Us and 3 other couples, 3 of my brothers in-law and their wives." His menu is Grilled rib-eye steak, accented with grilled wild Atlantic salmon and Digby scallops. For vegetables: kabobs with zucchini, Vidalia onions, mushrooms, cherry tomatoes and tri-colour peppers." He adds that "The steaks are a secret, although if we win, I might be persuaded…" If he wins, the recipes will be posted!

Another Vancouverite, Alexandra Parr, is planning a great feast: I’ll gather 6 or 8 of my good friends from the advertising business (and friends of friends of course) at the beach. We’ll play frisbee and volleyball, enjoy the sunset and eat and drink until dark!My menu will include bruschetta with fresh basil, tomatoes and garlic (and chives from my garden), as well as some great cheeses and crackers to start; marinated flank steak on the BBQ, baked potatoes in foil with cheese and chives, a fresh green salad and strawberry shortcake for dessert. With lots of great red wine (probably from BC!)I try to buy from local producers - on Granville Island usually (because they have everything I need all in one place) or at the market produce stands and butcher shops.

From Metro Toronto, Paul Carlisi is planning a perfect and intimate evening with his wife. He’s doing Ribs,Chicken,Baked (Barbequed) potatoes and Red wine. His source of supply is The St. Jacob’s Farmers Market near Kitchener.

Moneca Price of Ottawa sends this note: "We are going to have a back yard barbeque with our first barbeque ever, in our first house ever, just days after moving in. What a way to christen the barbeque and the back yard! We’re having: Shishkebobs! beef, pork, chicken, onions, green peppers, red peppers, mushrooms, tomatoes and zucchini. And some fresh LOCAL peaches and cream corn soaked in water and then roasted on the barbeque. Local produce rules!"

Dave Frizzel is inviting over his neighbours for a "big bbq, a swim and backyard games." He’s serving asparagus, corn on the cob, potatoes, pasta salad,garlic bread, chocolate-covered strawberries and ice cream.

Charlie Simpson, transplanted from his native Saskatchewan to the oil sands of Saudi Arabia and its 48′C summer "dry heat""Will BBQ outside after 7 pm so it will only be about 40 C after the sun dips ; either beefsteak or ostrich if available; after dinner game - crokinole - a Canadian invention!!" He’s buying the ingredients "at the local ‘commisary’ - our term for supermarket in the oil company compound."

Steve Callahan’s menu is simple: "Brisket,Brisket, Brisket off a 1100 lb Canadian Steer". He lives in Red Deer, Alberta. In a separate email he explains his method. "I first plan to put it in a dry rub for 24 hrs. Then slow slow (200-225) smoke/roast cook it for 14hrs. Then mop it for the last hour with a sauce I make. If it turns out like the ones I have I made in the past it should be mouth watering. I serve it on a very fresh bun meat first then a good amount of sauce then heaped with coleslaw. along with a side of beans and some ice cold tall boys. The meat comes from a ranch in southern Alberta near High River.Cheers Steve"

In Eastern Ontario Travis Tedford is throwing a "big bash for about 20 people in my fiance’s back yard. I’ll be grilling up Alberta steaks, and BC salmon as some of our guests are from those provinces. For something from Ontario I’ll be grilling rainbow trout caught from our cottage. Add in some Ontario wines, and Canadian beer! You’ve got to get it all fresh, from the Alberta beef farmer, a person who lives near the fish market in Vancouver, our cottage north of Peterborough ON, and the good old LCBO.

From a military base in the Ottawa region, Jacqueline DeBruin writes: We will be having a group of neighbours over for our bbq; we live on a military base, so we have a lot of new neighbours every summer and thought this would be a great way to get to know each other.We’re keeping it simple and kid-friendly; burgers, hot dogs, assorted salads, and I expect a fair amount of beer (that part’s not so kid-friendly, I’ll admit!).My husband and I are from Alberta, so we always make sure we get Canadian beef. We buy buns baked at the local Independent Grocer (Bissonnette), and the salad ingredients and condiments like tomatoes, lettuce, and onions, come from the Farm Boy up the street; they get the freshest local produce, often picked the same day it’s sold. Delicious!

Joanne Cloutier from Longueuil, Québec wrote:I am moving and I will have a going away party for my neighbours and friends. My party is a mix celebrating all the cultures in our Montreal South Shore neighbourhood. The menu? "Good friends - Neighbours I will really miss–Italian sausage: the absolute best meat and flavour for the best sausage around. -Shish Taouk Chicken: marinated in yogurt and garlic -Jamaican/Malaysian inspired chicken wings: jerk sauce and soya sauce marinade-Greek pork chops: Mountain grown Greek oregano, garlic and olive oil-Grilled salmon: Lemon juice and pepper crust -Rice, potato foil pockets, tomato and feta salad, tsaziki, grilled vegetables.-Fresh Québec strawberries and maple sugar crunch ice cream -homemade wine: my husband’s -molson beer:Rickards Red Where to buy them? Italian sausage: made from scratch by a Montreal butcher in an Axep grocery store corner Fletcher and Hochelaga Street in Montreal. A small pocket of Italian families live around there, come early as they go very fast -Shish Taouk chicken: From Al Challal a Middle Eastern grocery on Taschereau Blvd in Brossard -chicken wings: from Kim Phat a Chinese grocery also on Taschereau in Brossard -Salmon: a on Tascherau in Laprairie -Vegetables and fruits from the farmers market on St-Jean blvd in Lapraire

Gerry.Therien in Aylmer, Québec writes that this is: A great opportunity to meet relatives and friends while having great time. The menu? Steaks (New York steak spice),Shrimps(marinated in a black bean and garlic sauce), Potatoes (sliced with garlic butter/onions and wrapped in foil)hamburgers, sausages, salads and drinks. For his ingredients he harvests "My garden, Family, Friends and our local supermarket."

Kevin Edwards of Oakville, Ontario is celebrating his "Daughter’s 6th Birthday Party in the afternoon, followed by a Street Party" The spices for his Kalbi (Korean Beef Short Ribs) are purchased at PAT Korean Market in Mississauga. He’s also serving grilled veggie sandwiches and maple lemon chicken wings.

In Edmonton, Norene Larson is inviting family and friends to celebrate and share wild salmon with lemon butter and fresh herbs. Garden greens and fresh fruit with pomegranate molasses and lemon dressing; garnished with sunflower seeds or pine nuts. She writes that pomegranate molasses is available at Middle Eastern stores.

Lynn Campbell of Guelph, Ontario will be at her cottage on "beautifal Lake Wahwashkesh in the Parry Sound area, nine of us will be celebratingBBq roast beef( direct from a local grower),new potatoes, and not sure about the rest."

Susan Jones of Vancouver writes: We’ll be on the beach somewhere in BC’s beautiful Okanagan Valley where the sun shines and the grapes ripen! The menu? appetizers- cucumber slices with cream cheese, prosciutto and fruit salsa Chicken souvlaki, Greek salad, rice and grilled Parmesan-covered pitas with tzaziki sauce

THIS IS A BIGGIE!!! 1500 people will be fed at the 2nd Rodeo during the day sponsered by Norwich-Otterville Lions Club and at night under the direction of Richard and Ron Heleniak a Big Bar-B-Que will feed these hungry cowboys and girls to there delite. The main menu will consist of Ontario Corn Feed Beef New York strip-loins and meaty potatoes. Salads to tantalize there palates and dessert to finish off the night. The preparation of the meat is a secret only known to the Heleniak family.All I can tell you that people come far and wide to this event for a great experence and fellowship.

From here BandB in Victoria, Joyce Kline writes: Because we run a small two room BandB and will have a full house, we’ll be too busy to do anything elaborate. Our barbeque will be very simple: wild sockeye salmon with either sundried tomatoes, garlic, parsley (from our garden) and coase salt, or my other favorite salmon seasoning combination: garlic, black bean sauce, fresh ginger and sesame oil. We’ll eat corn on the cob, and local organic green salad dressed with a vinagrette sweetened with my wild Oregon grape jelly. Dinner will be just for the two of us. Thrifty’s sells fabulous wild salmon and is excellent in supporting local farmers and fishers. I pick the Oregon grape at the base of our big stone retaining wall, mix it half and half with grapes from a friend’s greenhouse on Saltspring Island and make jelly from it. It’s like super intense grape jelly, but with a wild, vegetative note. Once you get used to it it’s utterly addictive. And it’s indigenous to this area.

It will be quite a dinner for Debra Clatworthy of Burlington, Ontario, her husband and a few friends. "We will use the old charcoal BBQ and the gas burner (used at other times for canning) for the corn.The menu is a stellar rendition of what local food is about. "Well this is giving me the excuse to try some new foods…We will start with a salad then wild boar and bison; grilled veggies; corn on the cob;grilled potatoes with fresh herbs;home made bread and cherry pie And of couse all served with Ontario VQA wine. The veggies from the Burlington Farmers Market.Bread will be made from fresh ground flour from the Balls Falls conservation area park in Vineland.The Wild Boar and Bison from Lake Land Game Meats in St. Catharines.Cherries from Niagara on the Lake.

Andrea Isaac, from Fergus, Ontario is having a get together with extended family at the cottage - Koshabog lake. Her menu includes: "Franz’s Beef Shishkabobs"; Grilled asparagus;Spinach salad with raspberries,carmelized pecans,raspberry vinaigrette; Grilled garlic bread;A red wine - from Ontario. The Beef - from Franz’s deli in Peterborough [p.s.Franz’s cut of Chateaubriand, cooked by my sister Judy, is the best treat in the world!]Raspberries - local if possible e.g. Hennenberg’s farm;The rest comes from Zehr’s.

For Ontario’s Sandra Lamb: "We’ll be celebrating on the beach on the shores of Lake Huron. It will involve my immediate family and we plan to prepare a firepit, lay a grill overtop and bbq some salmon and steaks and invite any passersby to enjoy. Nothing too elaborate, very rustic but yummy. We will watch the sunset (Lake Huron boasts some of the most gorgeous, breathtaking sunsets in Canada!) and raise our flag in tribute to our great country. Also, play a game of badminton. We will BBQ a whole salmon and also steaks.We will wrap up our potatoes and place on the coals and also will BBQ some corn.I will prepare a few salads mainly whole grains i.e. tabouleh.We’ll sip a chilled chardonnay and some imported beers.For dessert will be a simple berry salad and cream (local berries in season) and homemade shortbread cookies. The ingredients come from local fish market and the local market for the berries in the Grand Bend area. Cheers and Happy Canada Day 2!

Barbara Nymark writes from her home in the East. We live in a tiny village on the Northumberland Strait in PEI. It’s called, "Victoria-by-the-Sea." The local economy is driven by fishing, arts/tourism. During the summer a loosely knit group of neighbours and CFA’s (come-from-aways who summer in our village) get together and rotate gatherings at each others’ residences every Friday night. We usually nuimber between 6 and 10 people. Everyone brings something to drink and a snack. The host provides the "main event." As many in our group run local businesses, the party is a welcome break, little work, and a good chance to catch up with neighbours.Anyone in the village is welcome to attend, as long as their place is accessable. (My husband uses a wheelchair) It’s gratifying. Two friends have built ramps to their homes. The rest have places which are easy for us to access! For this (your) event, we’ll move our gathering to Saturday, at our home. The Menu?A barbequed side of salmon, braided, with a mustard, maple and rosemary glaze.Hot and spicey peanut noodle salad, Green salad (greens from our gardens, of course!)Barbequed vegetable medley (pearl onions, whole garlic cloves, peppers, whole mushrooms, and cauliflower florets), Citrus olive-oil cake (made with whole oranges and lemons), Drinks: TBA, but probably something tall, cold, and featuring lime. Mojitos, maybe? The fish is from our local fish pound in Victoria by the Sea. The vegetables are from our gardens, and from the Charlottetown Farmers’ Market.

François Magny of Regina, Saskatchewan is having a "birthday/get-together at my friend’s (I don’t own a BBQ)." The menu is truly pan-Canadian… Alberta Beef,P.E.I. Lobsters,Saskatoon berry pies and Home-made corn bread. I bought the beef at my local butcher, my pies at the Farmer’s market here in Regina and a board member here at FCC sent us the lobsters from P.E.I.

In Ottawa, Karl Koch is having "get-together after the get-together.Our friends host the party on July 1st and we reciprocate on July 31st. Steaks, Mennonite sausage, kielbassa and fun. Lots of libations too. Steaks marinated in Cattleboyz BBQ sauce. These guys are from Alberta, the home of good beef. Try their sauce. You won’t regret it. Mennonite sausage on the ‘Q,’ If youy haven’t tried this one ( from Alexandrai) you haven’t tried the best. iT’s almost as good as Mike Usik’s kielbassa (Koobassa) from Hamilton.Hot German potato Salad. Even on a hot day, the bacon flavours in this, blended with the meat, make for a teat that is hard to stop eating.Steaks from ‘Market Fresh.’ Only the best Alberta beef.

Lynda and George McGowan are traveling from their home in Stouffville. Ontario to party with their friends in Grate’s Cove, Newfoundland. What’s on the menu? "Something from the sea…"

Kevin Safinuk from Regina will will be camping in South East Saskatchwan. Everything will be cooked over camping equipment(propane stove, Bar-B-Q)or an open fire.To start it off, mussels bought at the grocery store from PEI and cooked in a home made choke cherry wine sauce.Home made bison burgers, with the meat bought at a local butcher and cooked over the small Bar-B-Q. Seasoning is a family secret. The buns will be home made by our sister-in-law. Baked potatoes from a local vendor cooked over the fire pit.Fresh Tabor Corn, bought from one of the many fruit and vegetable trucks around. These are cooked in a pot over the fire.For dessert, each person has a choice of a berry mud pie. Two pieces of bread, with fruit filling in the middle (Saskatoon berry, strawberry and or chocolate sauce) cooked over the fire pit. For drinks, home made red wine for the adults and a fruit punch for the kids.Mussels, strawberries, fresh potatoes, bison meat, corn we buy off the vegatable carts or from at a local grocery store or vendor.

Bryon Beeler, one of Canada’s leading agricultural thinkers (and do-ers) is having a family barbecue in the back yard of his Carlisle, Ontario home. The Beeler menu begins with steamed mussels from PEI and continues with grilled veggies, baked potatoes, strip steaks and local fruit. Most of the shopping will be done at the Milton Farmers Market but the beef is from AandP — the supplier is Better Beef, a Guelph area packer.

Dwight Drobig in Ontario writes: "Every year at the end of July, we head north to Killbear Provincial Park for a week of RandR. We reserve our campsite months ahead in anticipation of the week and the meal. My brother and his family join our family of 5 for a special steak dinner. We drive into town where they have an incredible collection of fresh cuts of meat. The kids build the fire and we cook on a grill placed over the glowing hardwood coals. The conversation builds, the laughter grows and the beverages flow. The anticipation is 1/2 of the meal. Last year we completed the task in a thunderstorm so the steaks tasted just that much better! We are looking forward to July 31st this year! The Menu will be 2" thick Canadian Beef Filet Mignon sprinkled with Montreal Steak Spice, PEI potatoes and Ontario vegetables. And to top it all off, S’mores, made by the kids, for dessert! Most of the ingredients will come frm the Parry Sound IGA.

In Edmonton, caterer Jasjit Singh will be with "my sister and 2 close dear family friends. We will have few games to play and after supper ,we plan to sit and watch Indian movie "HUM Tum" and enjoy delicious cold coffee. The menu is Tandoori Chicken, Sheesh Kabab,Rice Biryani,Raita (Yogurt)and Rasmalai(Indian Dessert).Indian stores will carry Tandoori masala,also prepackaged stuff comes ….anyone in Edmonton Canada looking for this stuff..they can contact me as I have my own catering business and stuff is avalible at Planet Organic Market under Jasjit’s cuisine.

From Kingston, Ontario, another culinary activist,Nancy James, writes: Heard you on CBC. Inviting about 25 people, organic farmer friends included (they DO NOT bring anything). Making a sewer toss game to bring the east coast to eastern Ontario. All ages. LOVE the idea!! Suburbia goes country! Putting signs on my lawn "support canadian farmers and anglers…buy canadian" "shopping is a political statement" Should raise a few eyebrows and hopefully a few questions amongst my neighbours. have to try the bread recipe. Local organic chickens on the BBQ, local ribs and hopefully some seafood on the grill as well. Fresh produce from guests’ gardens as well as the local farmer’s market. Sonset Farms certified organic chickens (and spelt flour!) as well as many other items (Orrie, Andrea and Charlie Cumpson, Inverary). Fish probably from Mike Mundell’s Surf and Turf Store, ribs from Brian Quinn’s Meats in Yarker. As for that yummy sounding bread on the grill recipe…probably and Ace’s organic baguette.

Suzanne Goyetche and family from "Saint John and Rothesay" New Brunswick are preparing a traditional Maritime meal for "a small gathering of friends on the patio. Intimate gatherings with close friends where always our way of celebrating at home." THe menu is Fresh Garden Hodge Podge with fresh cooked beets as a side dish, corn on the cob and blueberry grunt for dessert. She explained the dishes in a separate email. It read: "Good morning Anita: I heard your interview this morning on CBC Saint John, NB. and it had be dreaming of home when at this time of year and into August the fresh vegetables where getting ready to be eaten. Mom would prepare a Hodge Podge of vegetables, baby potatoes, fresh peas (which we had to shell), green beans and yellow beans, baby carrots, fresh beets (which always boiled over and made everything red). After all the vegetables where cooked in one pot and then drained fresh milk or cream was added with lots of butter, salt and pepper. (I know not all that healthy so I use 2 % milk and becel). Fresh corn was boiled and then the blueberry grunt prepared. Mom would cook the blueberries for about 10 minutes then add to the juice fat dough boys that would swell even larger as they stewed. The lid was put on the pot and we were warned not to lift the lid for 20 full minutes, but sometimes the dough boys would swell so large they would lift the lid and we would get blamed:). All of this was served picnic style outside if the weather was nice and in later years, we BBQ’d the corn in it’s husks along with home made biscuits to use to soak up the juices in the Hodge Podge. This is what I want to share with friends at my backyard BBQ." The ingredient list: potatoes, peas, carrots, green and yellow beans and beets from local vegetable stand as well as the blueberries and corn when in season is the best but corn and berries are available most times.

From Fredericton,New Brunswick, Stella and Gilles Lemay are joining the party with barbecued chicken, fresh veggies and Ceasar salad. She wrote: was not planning a party. However after listening to the interview on CBC radio this morning, I felt that this is a great idea. We will have a family BBQ.

Carolyn McIntosh in Edmonton is planning a quintessential happening! We have the most beautiful outdoor living room and we love to have parties there and share special events and fellowship with friends.I decorate in themes, (did a wonderful centerpiece arrangement with red and white hydrangeas, the Canadian Flag, red and white checked ribbon all in a white tin pitcher), red and white checked placemats, red napkins, matching napkin holders, white dishes, and a coloured co-ordinted dessert (stawberries and creme fraiche). We have soft music playing in the background, have tiny lights sparkling, the sound of a trickling waterfall, wonderful food and great conversation all help to make magical evenings!! Haven’t decided on my theme for August 1st yet, but it will be wonderful! trust me! (Ed.Note: I’ve asked her to keep us posted.) Her menu? Barbecued Marinated Pork Loin with Prune Sauce (MMMMM, good!!- actually to die for) Garlic Buttered Shrimp,Barbecued Sitr Fry Vegetables tossed with Italian Dressing, Tortellini Salad (using tri-coloured pasta for colour, cherry tomatoes, fresh parsley, finger shreds of zuchini and carrot and served with a ranch dressing),Strawberry and Spinach Salad with Poppy Seed Dressing,Curried Mushrooms, Fridge Pickles,Creamed Onion Rings,Fresh Fruit (Strawberries and Blueberries) served with Italian Amaretti and Creme Fraiche.

Susan Schwarz of Oshawa wrote a powerful commentary: "My dad is a cattle broker particularly hard hit by the BSE scare because all of his biggest customers were in the United States. We want to show Canada and the world that we are surviving and hopefully will one day again be thriving! It will be a small family fun evening of steaks, chops and cards… We’ll be playing that original game that lasts the whole night long called, "Hand and Foot"…" Her menu will be steak, veal chops, Ontario corn, Ontario tomatoes, Ontario beans and peas… Ontario fresh fruit salad for dessert!! Her ingredients come from "a wonderful local flea market in Courtice, Ontario where there are lots of fresh fruit and vegetable stands."

From Kelowna — Judie Steeves is having dear, old friends from Vancouver. They will be up for the weekend and we’ll watch the sailboats on Okanagan Lake while we dine on our deck and get caught up on each other’s news and celebrate the harvest. The menu? Spicy skewered prawns and ginger and sherry marinated steaks with grilled baby squash from the garden and spinach with wild rice and herbs.The prawns came from G.and H. and the steak from Coopers’ Foods; the wild rice is from Saskatchewan and the rest of the vegetables are from the garden.

Scott Taylor and Carolyn Sharp of lovely Elora, Ontario will be grilling spicy sausages topped with honey mustard and sauerkraut, juicy hamburgers with ripe tomatoes and onions, enjoying a fresh garden salad, drizzled with a special homemade Poppyseed dressing…all accompanied by more great Canadian beer! The Guelph Farmer’s Market is the best place I know! The Poppyseed dressing recipe can be found Ms. Stewart’s "Country Inn Cookbook"…We’ll be in Port Elgin that day with family, swimming in Lake Huron, lounging in front of the cottage, and enjoying our great Canadian beer!

What a great day to have a birthday, Congrats Heather! In her honour, Louis Cloutier of Ottawa is having 6 friends over and serving Alberta AAA filet mignon…and lots of red wine….

From Cambridge, Ontario, Clayton Vokey is keeping it simple with just a get together with friends. The Menu? The usual::steaks, chicken and ribs which he’s picking up at Zehrs, Dipeterios(local supermarkets).

In Calgary Kurt Kadatz is starting the party with a float down the Bow River with a group of friends and some Big Rock in our quasi construction site back yard (maybe they’ll help with landscaping…)Then they’re going to fire up the BBQ, cook up something simple but tasty and relax in front of the fire. He’s grilling upTenderloin w/ olive tapenade;grilled onions, eggplant. and peppers. Serving tossed greens and maybe, just maybe, crack a bottle of Nota Bene from Black Hills Winery. He shops at algary’s Bon Ton Meat Market - the place to get beautiful beef.

From Castlegar,B.C. Shawn Sutherland writes: My whole family and those visiting from the coast will have a bbq at our summer house on Kootenay Lake. There will be 10 of us. We will be serving T-bone and Rib steaks purchased directly from a local farm.

In Ottawa, Bill Muir is having A family affair with kids and grandkids. My son, Mike, in Kearney, Nebraska, will join us in spirit.We’re dining on steaks and hamburgers, salad, blueberries and cream.

Cheryl Barnes out in Alberta is having just a family bar b que with lots of hamburgers, hot dogs, potato salad, corn on the cob, watermelon.

Kevin Johnson from Atco Electric’s Stettler Tech Shop is grilling up an amazing local menu! Grade "A" 1/4lb Alberta beef burgers -Home grown Canadian sweet potatoes -Taber Alberta Peaches and Cream corn on the cob -Johnson’s famous garlic fried mushrooms He’s buying the Burgers-Rairdan’s Ranch (100% All Natural Alberta Beef)-Potatoes-Molly’s Ranch home garden -Corn on the Cob-Taber corn stands and the Mushrooms-Alberta’s finest.

In Loigueuil, Québec Peter Trutschmann is hosting his sons who are living abroad, spending vacation on the farm with family ( weekend farm - Simmental beef herd ) The Menu: BBQ marinated Sirloin " chunk ", cocktail shrimps with fresh horseradish before, blueberries, icecream, maple syrup after. And … Wine!

Dave Korpess of Bonnyville, Alberta is having a family gathering on the August Long weekend at Emma Lake, Saskatchewan. We will be having Grilled Veggies on the BBQ, BBQ chichen glazed with teriyaki or BBQ sauce, our Mom’s Caesar salad recipe and Corn on the cob.Most of the vegetables come from Safeway. The meats we buy from Prairie Meats in Saskatoon, SK.

There is only canadian beef in our freezer. I want to participate in this event to help farmers everywhere. My husband and I are just starting out with 6 head of Canadian Highland Rose Gravelle of Russell, Ontario writes: "There is only canadian beef in our freezer. I want to participate in this event to help farmers everywhere. My husband and I are just starting out with 6 head of Canadian Highland Cattle and from what I am told it is very tasty beef althought we have not yet tasted it. We will be getting some family together for a pot luck type BBQ some steaks of the BBQ, salads, deserts and some good family fun." The menu will be: "Steak, burgers, and sausage, salads, homemade bread and of course my homemade bread and butter pickles." She continues, "The beef comes from a local farmer in Russell, Ontario and the desserts and the bread I make myself and the bread and butter pickles are made directly from my garden. All 100% Canadian in my family."

Bruce Kretzschmar in Ottawa, Ontario sends this message: Our traditional family get together will be held in support of the Canadian Cattle Industry.The Menu: Steaks, sausages, burgers, and plenty of salad. Source: Farm Boy.

Todd McLaren of Alberta is justifiably proud of his son. He wrote they are having "Just a backyard bar-be-que, family and a few friends serving 4H beef raised by my son as his 2003-2004 4H project. The Menu? Sirloin steaks served with new/baby potatoes and corn on the cob and home made ice cream for dessert. The ingredient list: Home grown Alberta 4H Beef

A bit of background — Barbara Barnes of ATCO’s Blue Flame Kitchen spent last year’s Canada Day 2! celebration on her sailboat. This year she writes from her home in Edmonton: It will be a group of our old sailing gang. Last year we celebrated afloat Boho Bay on Lasqueti Island.As we are between boats this year a floating "Cue" was not an option. Next year, will be a floating party. All of the recipes will be from Romancing the Flame.The dessert will appropriatly be the "Admiral’s Coupe".The raspberries for the dessert are very regional. They are from my backyard!

"Every year for the August long weekend", writes Mike Fryer of Calgary"we gather our old friends and there kids for a big camping trip in the Rockies. This year is no exception. We’re having flank steak marinated for at least 24 hours in ginger, soya, brown sugar, garlic and a splash of vinegar. Grilled to medium rare and sliced like bacon strips to serve."

In Calgary, Kendra Haubrich is serving Elk and Buffalo Burgers(sourced from Saskatchewan);Taber corn on the cob and potato salad to her friends and family!

In Edmonton, Julie Wiwad shared her plans.I am heading out to the family farm for the long weekend and I look forward to having a barbecue with my family. It is always a welcomed treat, given that I am an apartment dweller without a barbecue in the city. Menu: The menu will include beef that is locally grown, garden-fresh salad, baked potatoes, sauteed mushrooms/onions, garlic bread and perhaps another vegetable. Dessert will likely be something spontaneous, prepared that day. The key to this meal will be the beef. It is locally grown and simply tender, no matter how well-done we cook it!

Caryn Colman of Smoothwater Outfitters and Ecolodge in Temagami, Northern, Ontario (That is the region of Temiskaming, where Ontario and Quebec borders disappear.) "We’re an ecolodge in Temagami and it’s a busy weekend. Most guests are here for our weekend Temagami Tree Hugger’s Weekend. This features a paddle hike into the famous ancient pine forests. Upon their return, guests will be feted with our cuisine, which always features regionally grown, mostly organic, and seasonally wild product. Our belief is that food from the area enhances one’s tourism experience. For example, one better understands the forest if one eats wild blueberries grown because there was a fire in that location. Or perhaps one appreciates black bears and our need to co-exist with them if we’re sharing their food source. It all comes down to that old adage –you are what you eat. I maintain not only physically, but spiritually as well. The menu? Blueberries of course! Temagami Wild Blueberry kuchen - (Eat your dessert first.) Belanger Bison Bobs - Smoothwater Field and flower salad - Seasonal grilled veggies marinated with wild sweet fern - Artisan Chevre stuffed lilies - Artisan raw milk cheddar (2 years old) encroute - Smoothwater rhubarb punch - That’s a start. I’ll see what inspires me the day of. Bring your own wine and beer!

Louise Regier in Southwestern, Ontario is serving up shishkabobs, corn on the cob, and steamed cauliflower, with fruit tray for dessert The boneless skinless chicken breasts are from Southern Pride Poultry, St. George ON (also have a booth at Cambridge Farmers’ Market, the fresh corn on the cob from the Cambridge Farmers Market, Cauliflower and assorted fresh fruits from Food Basics, Water St location, Cambridge ON

In Charlottetown, PEI, Marg and Allison Weeks wrote: "We love good food and so we can’t wait to have a group of family and friends over for a special PEI BBQ meal. This is the second year that we have eagerly participated in the WLB - what a great opportunity to share a meal with all of Canada! We will ‘pot luck’ our meal, with the only stipulation being that the main ingredient must be an Island product. We will provide the pork and beef for the bbq. We will sit and sip and savour all afternoon. Thanks Anita for your vision and passion.New PEI potatoes and herbs in foil; assorted fresh garden salads; Island cheese biscuits; Grilled PEI pork and beef; fresh strawberries and ice cream Many of us have gardens in our backyards or live minutes from a U-pick strawberry patch - that’s the beauty of living in PEI!"

Barry Fossbakken is grilling in St Albert, Alberta. He’s "having family over for a BBQ…of Steak - Chicken-Caesar Salad - Baked Potatoes -Stir Fried Bell Peppers, Mushrooms, Onions, Zucchini and Garlic Bread

In Oakville, Ross Gallinger is having a family get together with BBQ’D beef and grilled veggies.

Jessica Christensen from somewhere in Alberta is "BBQ’ing some beef from the family farm in SK."

From Northern Ontario, Sylvia Jaworski is creating a feast from the wilds and from her local farmers market Her party will be a "gathering of neighbours. Everyone is contributing something different or done a new way.Most of shopping will be done at our local farmers market. Hunters in our group are contributing deer moose partridgeand their methods of BBQ.Menu: As above and lots of veggies all purchased locally.Friends will bring their own contributions. We will also have some locally caught fish.It will be a real feast. YEAH CANADA!!!!!

Linda Pearson from Kelowna, B.C. is having "A family gathering In Kamloops so that we can all have a great visit with family members travelling from Alberta. There should be about 20 people.It is going to be pot luck which is great because at this time of year we can all pick up fresh produce,fresh breads and beautiful flowers from our local farmers market. The meal will probably include corn on the cob, maybe BBQ salmon, salads and fresh peaches which are just starting to be picked here in the interior of BC or blueberry pies with whipping cream.The corn on the cob is produced in the Chase,BC area and is the best in all of Canada. Pacific wild salmon is best marinated in Kraft Catalina dressing overnight."

Carol Ann writes: We are hosting a potluck for the residents of our northern King Township subdivision between Kettleby and Pottageville. Neighbours will bring whatever they want on the grill and something to share. Heard about the project on CBC last weekend and it sounded like an interesting ‘hook’ to get the community together over the summer. Posters are up, emails gone out and we will see who’s left ‘in town’ that weekend. We are surrounded by farming activity; Holland Marsh, corn and soy, mixed market produce farms, cattle, sheep,poultry, mushrooms and hay and grain for the horse farms, so this theme should be a ’slam dunk’!

World renowned culinary historians Eleanor and Terry Scully of Waterloo are are "having a family gathering (8 adults and 4 children age 4-14, at last count, on the Civic Holilday weekend at our family cottage on the shores of Paudash Lake near Bancroft, Ontario. We’ll be cooking on a propane gas oven indoors and timed so we can still all enjoy the water and countryside safely in a densely wooded area and hope that our bear cubs do not come around. The grandchildren would be thrilled to see them but G’ma likes to go down to the water safely. Our menu allows for easy long cooking which allows time for good fellowship. Scallops wrapped in bacon and asparagus rolls ups for appetisers. A large 8lb. roast of peameal cornmeal wrapped bacon (purchased at Waterloo Farmer’s Market), marinated in cidre and herbs and packed in a paste of cracker crumbs, dry mustard. brown susgar and sherry. Cooked and basted frequently in cidre and herbs. Scalloped potatoes, fresh beans. salad with fresh cauliflower, lettuce peppers, olives,Cdn Feta cheese etc. with a vinaigrette/herb dressing. Home made sweet bread rolls with the meal.Dessert will be chocolate crepes filled with ginger cream and fresh Ontario peaches (also from the market) topped with whipped cream. Various beer and wines of course and coffee and tea. Sources of supply? Waterloo County Market, St. Jacobs. and fresh veggies from roadside stalls wherever we happen to be passing, maybe from the parking lot at the LCBO in Bancroft. This time of year is precious, copious fresh foods are available almost everywhere."

Grace Lallemand a talented food processor from near Fonthill recounts her plans. Venue: chez moi in Fonthill, ON with family and friends…a 100% CANADIAN AFFAIRE! ‘CD/2′Everything we’re enjoying on CD/2 is Canadian. The salmon from BC, the pork, beef and chicken from Ontario, the peaches, rhubarb, blueberries, corn, potatoes,salad greens, hazelnuts are from Niagara. The cheese from Quebec, All of my BEETROOT DELIGHTS ingredients see <http://www.beetrootdelights.com>www.beetrootdelights.com are from Niagara. The beers from Ontario and the wines from Niagara. We live in a food paradise here and I love every bit of it! Cheers, a la votre! Her menu? Planked wild salmon with tequila and lime-Grilled pork tenderloin with rosemary, mustard and toasted hazelnuts-Grilled Chicken burgers and Beef hamburgers all served with Grace’s BEETROOT DELIGHTS, [Spiced Unbeetable Ketchup, Beet Chutney and Unbeetable Relish]-Pita bread buns-An amazing array of Quebec cheeses-new potato salad-Fresh corn with chive butter-mesclun greens with Beetroot Splash-Fresh blueberry tarts-Fresh peach and rhubarb crisp- Chardonnay Old Vines 2002, lailey vineyards[Niagara]-Cabernet Franc Canadian Oak 2002, lailey vineyards-Sleeman and Creemore beer!

In Lethbridge, Alberta Maxine Richards is hosting "Mostly family with a few close friends. Have a niece visiting from Halifax with her year old daughter, so will be using the barbeque as a welcome to her." Her eclectic menu includes " steaks (bought wholesale), Italian sausage (from Columbus Meat Market, an Italian meat shop on Renfrew in Vancouver–my son delivers fresh beef to them on a weekly basis), potatoes, carrots, onions, (home-grown) that will be grilled together with French-onion soup mix and a bit of olive oil. Sliced tomatoes, a green salad. Probably some marinated artichoke hearts and sweetgreen, red, and yellow peppers with dip for appetizers. Whatever peppers are left will end up grilled on the barbeque. Watermelon for dessert, and maybe some ice cream."

In Kelowna, B.C. Irene Fredin and her husband (of 50+ yrs) will be enjoying all this marvelous BC sunshine. Her menu is simple and perfect. "Strip loin steak (Western Canadian Beef) - baked B.C.potatoes -green bean and baby carrots (from our garden) -garden salad (locally grown leaf lettuce and zucchini and green onions and cherry tomatoes from our garden)"

In Edmonton, Keith McKinnon "had a garage sale earlier this year and the proceeds went towards a new natural gas BBQ. The party will be a few neighbors and family in our back yard.Its hard to please everyone. Half of the crowd is on Weightwatchers and there is a vegetarian in the crowd too. The grill is a great way to cook lean. We will be grilling steaks, shrimp, corn on the cob, zucchini, mushrooms and baked potatoes. Refreshments will include Molson Canadian, Rickards Red, and some some Jack Rabbit (light beer) brewed by Big Rock.The meat and shrimp will be coming from the local Save-On;they have great Alberta beef. Most of the vegetable produce comes from a local fruit and veggie stand called Bens. The zucchini will be coming from the Edmonton Downtown Farmers Market."

Eric Stackhouse, a Canada Day 2 / 2003 veteran, writes from Nova Scotia "After having a successful Canada Day party, its great to do it again. Planning on having a few relations over as well as some others in the community. Basically its sitting on the deck, cooking some great food and having a few cold refreshments, celebrating our country and it’s few fleeting months of warm weather!" The menu: "Cedar Planked Salmon and fresh peaches and cream corn - Atlantic salmon, with lemon, dill, ground pepper and maple syrup - Kettle BBQ with charcoal, heat soaked cedar plank up, then add salmon on plank, cook covered until crust forms - Corn, probably using NS Valley corn (our corn is not ready yet), boiled but with a few pieces of the husk for flavour. Lots of salt, pepper and butter" He sources his "fresh salmon from Sobeys and corn from the Green Thumb Farmer’s Market (Greenhill), but if it was a bit later it would be from Cristiansen’s Farm (Alma) (the best in the world)"

Barb Shopland of Whitby, Ontario sends this message: "Canada Day2! will be celebrated on "The Outer Banks"(Greg and Belinda Banks are hosting) of Paudash Lake, Ontario with friends and family gathered for our annual badminton/horseshoe throwing tournament. Picture this eh - waterfront cottage, white pines, natural flagstone paths, huge maple trees, a cool breeze, children, dogs and grownups laughing, drinking and celebrating Canada Day2! These creative, food and fun-loving cottagers have cooked up this menu:BBQ Beef Tenderloin, Medley of Ontario Vegetable salad,Heritage Potato Salad (circa 1915),Tossed (but never shaken) fresh leafy greens,Marinated and grilled baby portebella mushrooms,Fresh Berries and Kawartha Dairy Ice cream. The beef tenderloin was won at the Terry Fox Golf Tournament Silent Auction on July 21st (kindly donated by a butcher in Aurora), veggies and fresh berries will be bought enroute up highway 28 north of Peterborough at local roadside stands and the ice cream is directly from Kawartha Dairy in Bancroft Ontario. Recipes have kindly been donated or created by friends and families, past and present."

Heather Moffatt from London, Ontario writes "We are going to celebrate the purchase of my first home in London, Ontario! We plan to purchase Ontario Corn Fed beef for the Bar B Q.and serve creamy potato salad made courtesy of my fabulous cousin who moved to France a few years back (she is visiting) and top it off with a fresh Organic greens salad!" The ingredient list: "Ontario Corn Fed beef is a producer driven initiative in Ontario and can be purchased at many participating retail food outlets throughout Ontario…..just look for the symbol on the package!"

The Curries, Tim, Vanessa, Millie and Sadie of Guelph, Ontario are firing up their grill. "Tim’s sister Heather and her husband Peter, kids Abby and Durham are visiting from New Jersey for the weekend. They are joining us for a BBQ on Saturday and our kids can’t wait to see their cousins. They are doing a "Retro 50’s BBQ. Shrimp cocktail, fried oysters to start. Roast beef on a spit, 7 layered salad, fresh Yukon Gold potatoes and 5 bean salad. Dessert will be Heather’s favourite, Creme brulee. All produce will be harvested or bought locally. Meat will be purchased from Paisley Choice in Guelph."

Bob McClelland in Gatineau, Québec is grilling burgers at his back yard BBQ using home grown beef from his own farm!

Prince Edward Islanders have a lot to celebrate in culinary terms. Nancy Reeves of Charlottetown writes: "I will be hosting a BBQ on Saturday evening for friends and family. We will be spending the day at Crapaud Exhibition, as my son will be showing his 4-H calves in both the 4-H and open show. The BBQ will be a great way to wind down after a long but great and interesting day. The theme for our event will be "PEI Produced" this will include: eggs for the salad dressing, greens and vegatables for the salad, new PEI potatoes and select meats for the BBQ and to cool off with iced friut and milk based drinks. We will be using the Prince Edward Island "Fresh from our Farms" directory to source out the local producers. <http://www.peifarmfresh.ca>www.peifarmfresh.ca

Another Edmontonian, Anson Suchit is "having some close friends over for an evening of fine eating off the grill. A little slip and slide and some cold ale. The menu? Quesadilla and Personal Pizza on the BBQ for appetizers, then shrimp and beef kabobs in a garlic cream suace served with Thai long grain rice and a home made Greek Salad. On the side for my friends and I that love the heat some roasted jalapeno and habenero peppers stuffed with cream chesse and finely ground green onions."

Darlene Lakusta in Edmonton, Alberta is serving BBQ T-Bones Baked Potatoes and Corn on the Cob, Baked Beans, Ceasars Salad. Garlic Bread

In Vancouver Cheryl Hubbick is having a party of "Family, Friends, Food and Fun. She’s doing BBQ chicken stuffed with lemon and rosemary, BBQ sweet Chillawack corn, side salad with strawberries and blueberries with feta and walnuts."

Janet Meikle of Edmonton, Alberta is having "Out of town visitors from Victoria and Vancouver as well as my mother and 2 of my 4 children who live in town plus their dates" She’s serving "BBQ’d Alberta Buffalo Burgers — Veggies and dip –Potatoes, roasted — tossed green salad –raspberry pie (raspberries, my own back yard!)"

From Calgary, Ramona Bevans sends this note. "It will be my family. The four of us. Probably Sirlion steak wrapped in bacon, corn’n cob, barbequed potatoes and garlic bread."

Here’s a note from Ottawa’s own Judson Simpson, Executive Chef at the House of Commons: "Another wonderful excuse to have a summer party -celebrate our agri and aqua culture! Family members from Toronto and Brockville will join us in Ottawa for a BBQ - rain or shine it doesn’t matter!" The menu is a coast to coast odyssey from an Olympic Chef! * Wines from B.C. * Coffee and Pepper Spiced Alberta Skirt Steak * Maple Cured Cedar Planked Nova Scotia Salmon Chunks * Charcoal Grilled Ontario Organic Chicken and Charred Vegetable Salad * BBQ P.E.I. Potato Salad * Field Tomatoes with Crumbled Québec Goat Cheese * Niagara Fruits * Lisa’s Cupcakes

Radium seems to be the place to go for a number of folks from Edmonton. Janice H writes: will be spending the long weekend with 60 or so of my closest friends camping in Radium. Her menu:"Not too exciting… basic camping food with my portable grill. Probably hamburgers, potato chips and pop."

Ken Koenig of St Albert, Alberta is having a family BBQ of wild Cohos salmon steaks marinated in B.C. Salmon sauce, fresh green salad, and rice. The salmon is purchased from a vendor at the St Albert farmers market."

Nancy H from Calgary, Alberta is "Camping with friends in Radium BC, but taking along our portable BBQ. Menu: Hamburgers, vegetables, chips and pop."

Chef, cooking instructor and recipe tester for Flavours of Canada, Laura Buckley writes from her Markham, Ontario home. " A very casual affair this year. A few good friends in our backyard in the community of Cornell, Markham, ON. Hoping some of my heirloom tomatoes will be ripe for a salad with basil and goat cheese. Butterflied leg of lamb, roasted beets with garlic and marjoram, new potatoes wit mint, and peach and blueberry cake with homemade ice cream. We’ll be drinking Kawartha Lakes Brewery Raspberry Wheat beer and Henry of Pelham Baco Noir. The ingredient list? Rowe Farm for all my meat (St. Lawrence North Mkt.), my veggies are from my garden and from St. Lawrence north Mkt."

Chantal Fisher of Charlottetown, PEI sends this note: "Friends and family welcome, we’ll be serving a choice of the following menu items: See below. The BBQ will be held at noon on the 31st. The Menu: Hamburgers, hot dogs, sausage, sirloin and ham steaks. Potato, macaroni, and garden salads."