Heather of Ontario, Canada says:

We celebrated quietly this year with just the two of us, and the dog eagerly awaiting leftovers! We had a delicious barbecued beef top sirloin grilling steak thinly sliced on a bed of greens (from our garden), with yellow beans (from our garden), local corn on the cob and local baby potatoes - it was a fantastic meal. Thank you Canada for such great food!

Joy Lorette of Manitoba, Canada says:

36 members of our family gatherd at Clear Lake in Riding Mountain National Park for annual August long weekend vacation spot - this year was extra special as my Dad celebrated his 80th birthday!

We kept it simple, as we were out in a cook shack -smokies were on the menu with all the picnic trimmings and of course birthday cake!

We just realized that "smokies" are a Manitoba thing, as our Ontario cousins that were joining us...didn't know what we were referring to when we said we were having smokies!

Anne DesBrisay of Ontario, Canada says:

We had a mess of kids we were feeding, cousins galore, and our menu was a please-em-all ain't-August-grand affair of burgers fashioned with Fitzroy Farms beef, Mennonite sausages, Art-is-in Bakery buns, local corn on the cob and homemade peach pie with Kawartha Dairy ice cream.
It was a Happy Day.
Anne

Chef Suman of Ontario, Canada says:

What a day !!!! The clouds departed right in time for the BBQs to be lit. The early evening air filled up with the aroma of culinary delicacies ....
I have started this thing that every Saturday I do not eat meat so, when preparing the menu, I had to keep in mind of a vegetarian menu - as I promised my friend and his family, that a vegetarian BBQ meal can be interesting..and I had to prove it to them.
Here is the menu:
1. Balsamic-marinated grilled Portobello caps with bruschetta and feta.
2. Tandoori-grilled sweet peppers.
3. Grilled summer fresh vegetables (eggplant, zucchini, bell peppers) and bocconcini towers.
4. Indian-spiced corn on the cob
5.Grilled eggplant in a Thai basil vinaigrette
6. Bacardi, Smirnoff marinated fresh figs and pears over maple walnut ice cream.

Joan Airey of Manitoba, Canada says:

It was great to read the Winnipeg Free Press article to remind us to join in the World's Longest Barbecue. We'd planned to barbecue hamburgers at home when one of our children phoned asking us to join them at Lake Wahtopanah to barbecue. Six of us enjoyed truly Canadian cuisine barbecued over an open fire.   New baby potatoes straight from the garden, garlic bread, broccoli and cauliflower salad, corn, and delicious rib-eye Charolais steaks raised by our family. Complimented with a bottle of late harvest wine from Grey Monk winery near Vernon, B.C. Can't forget desert homemade Butter Tarts. Keep the longest barbecue going we need to encourage people to eat Canadian foods they are the best in the world. Just thinking of the melt in the mouth steaks we enjoyed makes my mouth water. Have marked your website so I don't forget 2009's BBQ.

Margaret Sherk and Elmer Wideman of Ontario, Canada says:

For the second year in a row we had our BBQ alone because we were harvesting wheat. So no invited guests, just the two of us.
We planned the BBQ'd pork tenderloin, but the vegetable choice became apparent only as I worked in the garden that afternoon. There were a few peas, some tiny carrots, and many beans. The result was one of my favourite summer comfort foods from my childhood: creamed peas, beans (yellow beans look prettiest) and carrots. I like to add a little parmesan, this time used Peron's grated Montasio.

For dessert ice cream and fresh raspberries from the garden. Lots of them!!

Vera Godwin and Family of Ontario, Canada says:

We're on the lovely Southampton beach together making dinner! Almost everything is local, that is the beauty of our menu!

- Ontario green and yellow beans

- Lovely colourful salad, Ontario lettuce with roasted vegetables bell peppers, onions, green and yellow zucchini with asparagus and parmesan cheese all seasoned with salt, pepper and olive oil. Garnished with feta cheese!

- Ontario baby red potatoes roasted in the oven with salt, pepper, rosemary, garlic, and olive oil.

- Butterflied Ontario lamb with cumin, curry, Maldon salt, pepper and olive oil, smoked on the barbeque then put on toasted sourdough bread (with olive oil) onions and the roasted veggie salad.

- Served with Angel's Gate Chardonnay from Niagara

- For dessert we're having cupcakes made by the grandchildren with love! (they even have special sprinkles on them!) (okay, these are not local...)

Ruth Robertson of Ontario, Canada says:

What a great celebration and a wonderful night with friends!
Our menu consisted of falling-off-the-bone pork ribs slow cooked on the b-b-q for hours (my husband's specialty) sauced at the end with a hot-smoky-sweet barbecue sauce that caramelizes into even more amazing flavours.
Fresh scallops topped with homemade peach-jalapeño salsa made with ingredients from our garden added some heat.
Warm garlic roasted potatoes straight from the b-b-q melted in our mouths.
Spinach salad with local cheese and berries topped with a champagne vinaigrette added some crunch.
Fresh corn from a road-side stand - right off the cob - helped create a wonderful fire-roasted salad, mixed with fresh herbs from our garden.
Home made ice cream for dessert - topped with sprinkles of course and some chocolate ganache to keep things a bit grown up... we regressed later when s'mores topped out the evening and had such a great time, we did it again on Sunday night! Cheers!

Gary McLelan of British Columbia, Canada says:

Simple burgers on the barbie!

Tom and Sharron of Quebec, Canada says:

We marinated and grilled fawn mushrooms, boletes, and other mushrooms we found in our back yard. Thanks to a rainy summer: a plethora of mushrooms shared with 9 people!

The Dick Family of Ontario, Canada says:

Steak with Montreal Smoke meat spice. Cooked carrots, cause that's what my daughter wanted. & buns with butter. And of course beer!

Amanda Barnsley-Cann of Yukon Territory, Canada says:

On this day, we attended a wedding of a close friend of ours. The meal was potluck. The meat included sheep, raised and butchered locally, with some salmon that was also caught locally.
Many of the salads were prepared from peoples gardens and there were homemade pies with locally picked berries (raspberries, blueberries and cranberries).
Wine was made by the bride and groom and a keg of beer was provided by our local brewing company.
Good times were had by all

Inta & Larry Gifford of Ontario, Canada says:

A postscript to our submitted menu. The salmon turned out so well we wish to share the recipe. In a food processor, blend two handfuls of (in our case home-grown) raspberries, the juice of one lemon with equal quantities of white wine vinegar, olive oil, and sesame oil, a dash of worcestershire, pepper. Strain through a sieve to yield a bright pink marinade. Use half to marinate the salmon and cook in foil packets on a hot grill about 12 minutes. When serving, spoon the remainder of the raspberry mixture over the salmon imparting an arresting pink on pink colouring, and a unique and delicious taste. Serves 4.

Rhonda McCarron of Nova Scotia, Canada says:

Year 6 and counting!!! A group of sheep, dairy and beef farmers from Antigonish and Guysborough Counties make the time to celebrate and enjoy our local bounty during each World's Longest BBQ. This year our menu went full circle, back to the ingredients which brought us together in 2003.....


Appetizers of regional cheeses and St. Mary's River Smokehouse salmon.

Angus and Limosin beef roasts, marinated and slowly roasted on the bbq
New, Annapolis Valley potatoes, mashed
Local turnip
Fresh green and yellow beans purchased fresh from the Antigonish Farmers Market

Regional wines

Inverness County blueberry pies

And a lot of laughs! Along with plans for our annual get together next August! Thanks Anita!!!

Serge Simard of Quebec, Canada says:

Due to torrential rains, only part of the menu was on a BBQ.
All of the produce was brought in to our local market form Ste. Eusatche, Deux Montagnes & Mascouche,

Appetizer:
Pate of rabbit and hazelnut served with roasted red onion chutney.
Yellow beets on a bed of baby rocket salad sprinkled with a soft "Tournevant" goat cheese from Laval.

Main Course:
Grillade of Canadian fish - wild caught Atlantic halibut filet, speckled trout and small mouth bass from Mastigouche Park.
All served with fresh tarragon butter, along with yellow carrots, new potatoes, fresh Quebec garlic.

Cheese:
Migneron de Charlevoix

Dessert:
My mother's raspberry pie.

Emily Bridgehouse of Nova Scotia, Canada says:

I am writing to tell you about our menu for The Longest Barbecue.
I am fifteen years old and live with my family in Saudi Arabia and we are visiting some good friends- Alec McNeil and Geraldine Beaton in Cape Breton. We spent the day today preparing ourselves for a feast we planned to share with some of our (and our friends') closest friends and family. In the morning we woke up bright and early to visit the local farmers' market in Mabou (Cape Breton). There we ate breakfast and purchased a variety of veggies and such that were produced locally. While some of us prepared these vegetables- chopping them for salads and such- the rest sat outside and prepared and washed the fresh snow crabs that we purchased, again from a local fisherman, yesterday. For many of us this was a new and slightly adventurous experience as the crabs' preparation was a fairly hands-on process. And ridding area of the smell was another ordeal in itself! As the day turned to the evening, the kitchen brightened with all manner of chatter as we prepared the food together. The hands of all ages and generations included themselves in contributing to the process. Our table - set for fifteen! - featured a mountain (quite literally) of fresh crab on a large platter, as well as a freshly chopped salad in a large cooking pot. Dinner was consumed in a slow but lively matter as crab has proven to be one of the more tricky foods to eat. The evening wound itself down with capuccinos and pie. The evening was fun- lively and offered new faces (and old of course) and so, conversations. The day leading up to, and, the grand event was truly a demonstration of people brought together by food and a/their love for it. Being someone coming from overseas, it proved to be a new and wonderful experience. A lot was learned and a lot was gained by -speaking on their behalf of course- all who attended.

Mary Williamson of Ontario, Canada says:

Home-made cheese cookies with drinks.

Tomato aspic with chopped vegetables in individual moulds from the 1920s, accompanied by boiled dressing (1940s-50s style), on a bed of romaine and rocket.

Salmon barbecued on a cedar plank in the style of the Salish First Nations as recorded by 18th-19th century explorers, with the addition of maple syrup. Oven roasted potatoes with garlic and fresh Ontario peas.

Lemon curd tarts.

Enjoyed by hosts and guests on Saturday, August 2, the Simcoe Day weekend in Ontario.

Judy Brisson of Ontario, Canada says:

We had a great potluck with St Ignatius CSA!

Veggie crudites
Tomato, peach and cucumber salsa
Cheddar Cheese Ball
Vinta crackers (made in K-W)
Wellngton County Beef Steak
New Potatoes
Local Sweet Corn
Local Fresh Peas, Fennel, Summer Sguash
Apple and Celery Salad
Mixed Greens Salad (Home grown)
Peach, Red Currant and Gooseberry Clafouti
Honey and Oat Squares
Yellow Plums
Wellington County Beer
Wellington County Wine (Cox Creek)
Niagara Ice Wine

Great time with good friends who shared the bounty of their gardens in addition to food from local farms. Almost everything we ate was from Guelph or Wellington county. Local honey and maple syrup used in desserts, home grown basil, parsley, bay leaves, hot peppers as spices; even local garlic.

I read about Anita's challenge late this week and quickly assembled 7 friends for a "Eat Local. Eat Fresh" potluck. It was the first sweet corn of the season, first week for Niagara peaches and local new potatoes, tomatoes just starting, while peas, and greens are still available. Great Timing!

Bonnie Winchester of Ontario, Canada says:

Dear Anita:

Since I had just returned from vacation and had a minor medical problem to deal with, I did not get organized enough to invite guests to a BBQ. Back at work on Friday, however, I was feeling that I was being left out of a special opportunity.

As a "foodie" and a champion for Pick Ontario Freshness, I decided to take some action.

With a general idea of a menu, I went to the Guelph Farmers' Market on Saturday morning and then proceeded to Rowe Farms to buy some meat for the BBQ.

Here is my menu (you will notice that I cannot give up my olive oil and lemon juice in the interests of buying local):

Garden Carpaccio
(thinly sliced yellow and green zucchini, dressed with olive oil and lemon juice and topped with shaved Monforte Dairy Sheep Cheddar with Garlic Scapes)

Rowe Farms BBQ Chicken Breasts
(marinated in olive oil, lemon juice, fresh organic sage, Board's Wildflower Honey -Restoule, Ontario, Tracey's Hot Red Pepper Chardonnay Jelly -Niagara-on-the-Lake, Ontario and a dash of Ontario wine)

Boiled New Baby Potatoes
(dressed with homemade basil pesto)

Yellow and Red Swiss Chard
(sautéed with olive oil and garlic)

Fruit and Cheese Plate
(local peaches, sweet cherries and blueberries served with Monforte Dairy Vigaroso -a cheese aged in Pointe Pelee red wine- and a Chevrai from Woolwich Dairy)

Enjoyed with a wine from a small Ontario winery - Lailey Vineyard's 2007 VQA Riesling.

Complemented by a vase of deep rose Ontario grown Asters.

Heaven!!!

Joan Airey of Alberta, Canada says:

We had a barbecue over a open fire at Lake Wahtopanah near Rivers,MB. Six families members enjoyed supper together. Menu was Barbecued Charolais Rib-Eye Steaks raised by a family member, new garden potatoes grown also by a family member along with Manitoba grown mushrooms, broccoli and cauliflower salad, and corn. Dessert was homemade butter tarts. All cooking was done over an open pit fire on a grate---even warmed the delicious garlic bread over the fire.
The barbecue by the lake was spur of the moment we were going to barbecue hamburgers when a family member phoned to see if we wanted to join them at the lake. Heavy rain earlier in the day prevented baling hay when the sun appeared what better idea than a barbecue with friends.

Jennifer MacKenzie of Ontario, Canada says:

My afternoon started by picking and eating wild blueberries on Kashabog Lake then a dessert buffet of strawberry-rhubarb pie, Ontario Peach, Blueberry and Raspberry Cobbler and butter tarts. Then onto dinner....In the village of Lakefield on a rooftop deck my husband, sister-in-law and I enjoyed succulent Ontario pork back ribs, corn on the cob from Jackson's farm around the corner from our house in Buckhorn slathered in Kawartha Dairy butter and Dill-Pickled Green and Yellow beans (the beans also from Jackson's) then we celebrated the wonderful country of Canada by going to watch a movie under the stars at Isabel Morris Park.
I love Canada!

Bruce & Wendy Schau of Ontario, Canada says:

Prime Rib Roast on the BBQ
Potato Salad
Zesty Cucumber Salad
Roasted Peppers & Greens Salad

Ontario Wine & Beer

Saskatoon Berry Crisp

Wayne and Bev Gariepy of Ontario, Canada says:

"Barbecuing in the Rain" (on our soon to be torn down backyard deck in Belleville)....but it was tasty. My husband braved the elements, while I stayed where it was warm and dry- in the kitchen.
Our menu...
.barbecue-roasted baby potatoes ( from your book "Anita Stewart's Canada .") The potatoes were purchased at our local market.
.barbecued chicken- marinated with home-made chili sauce made last year with my own tomatoes.
plus sliced tomatoes purchased at the local market and for dessert blueberry crumble- blueberries from British Columbia
Good luck on "The World's Longest Barbecue."

John Gillespie of Ontario, Canada says:

We had half our family over for New York steaks, potatoes and salads. The hit for the barb was the sweet corn acquired from a local farmer, the cobs were filled perfectly and the sweetness was outstanding, We ate outside in our new screened hut and watched the sun set into a clear sky, (good weather tomorrow for hay baling and wheat harvest) Thanks Anita

Christine Chapman of Ontario, Canada says:

Tonight was the beginning of what we hope to be an annual tradition with our friends and family.

We started our search for local food this morning at the Guelph Farmer's Market in Ontario. On the menu was wine dipped vigaroso sheep cheese accompanied with Rootham's Mango Chutney. Our main dish was found at various producers' tables which included onions, small white potatoes, 5 delicious steaks and one of the largest zucchinis I have ever seen. Isobel's Home Baking helped up out with some whole wheat buns and a strawberry-rhubarb pie for dessert (which had to wait until our stomachs had fully digested the rest of the wonderful dinner).

One of our guests had contributed an awesome Greek salad made up of Ontario cucumbers, tomatoes, onions and feta cheese. Finally, to complement the meal refreshments were provided by Wellington Brewery and Niagara VIntners.

Our night started off with a bit of a surprise when the BBQ decided to stop working, however once our problem was fixed, the cooking was timed perfectly and we enjoyed the rest of our evening in the company of our friends. We will participate again next year for sure and look forward to topping this year's dinner.

MaryLou of Alberta, Canada says:

Rib steak/Alberta Serling Beef
Orzo sakad with herbs abd shrimp etc.
Garden peas and a fresh Garden Salad
Red wine (Canadian made)
Fresh fruit salad with ice cream and sun tea

We had a friend over so there were 3 present. Had a lovely BBQ and visit. All proud to be Canadian and loving it in High River Alberta.

Jeffrey Bright & Mom Sandy of Ontario, Canada says:

My Mom made Sloppy Joes (using Ontario beef & pork; local peppers & onions & garlic scapes); locally grown potatoes fried in butter with garlic scapes; local red leaf lettuce salad with local carrots & cucumbers:; and for dessert we had local yellow plums, cherries & strawberries.
The buns came from our neighbourhood bakery using flour from the local mill.
It was Awesome!

Louise of Ontario, Canada says:

Here's what our indoor barbecue was (we do not have a barbecue, but we did want to participate and have a local meal for this great event!)

Brickworks Market potato-dill salad
Fresh from the farm cucumber-tomato salad
Eramosa elk burger with fresh from the farm back bacon
Niagara apricot clafouti

verne chant of Ontario, Canada says:

Barbecued Ontario pork loin; Niagara corn on the cob
broccoli; Niagara blueberries with whipped cream.

Roberta Luciani of Ontario, Canada says:

BBQ chicken (from Brantford) done on the rotisserie
Nona Rosie's Salad (cucumber, onion and tomato all from Niagara)
Corn on the Cob (from Niagara)

Our day started with an early morning visit to the Welland Market, well known in Niagara for it's local venders. We weren't sure about what our menu would be until we saw what the market had to offer. We picked out a fresh chicken and beautiful produce for our evening banquet.

We shared our feast with our youngest daughter.

Ryan and Nancy of British Columbia, Canada says:

This menu is inspired by all the fresh organic food available to us in Vancouver. It's our sister-in-law's birthday too! We've included the food growers and suppliers if anyone wants to try it themselves.

Appetizer

• Spot prawn & Organic razor back pork meat ball with asian inspired dipping sauce – Yarrow, BC Organa Farms
• Pan roasted organic Crimini mushrooms – Richmond Specialty Mushrooms, BC

Main

• Charcoal barbequed wild BC salmon with fresh dill mayo sauce – Granville Island, and Burnaby BC home grown dill with Avalon Dairy in Vancouver, BC

Sides
• Garden lettuce salad with fresh organic blueberries and saskatoon berry vinaigrette – Burnaby, BC home grown lettuce; Formosa Nurseries Maple Ridge, BC blueberries; Saskatchewan Saskatoon berry vinaigrette
• Organic white nugget potatoes with fresh dill cream sauce – Permberton, BC Across the Creek Organics, Burnaby, BC home grown dill

Dessert

• Fruit cup – apricots, blueberries, cherries from Nature’s First Fruits, Cawston, BC, whipped cream from Dairyland

Wine

• Pinot Blanc, Cedar Creek, BC

Sharon Galvin of Ontario, Canada says:

Grilled Steaks
Potato Salad
Lettuce Salad
Tomatoes
Cucumbers
Carrots
Celery
Cherries for Dessert

Dorothy Henderson of Quebec, Canada says:

When the town of Newmarket redid our curbs last summer and gave us new sod, the drought that followed killed the grass. It has been interesting to see how various neighbours coped with this situation--next door is newly seeded lawn, the next neighbour is fighting with the town and let weeds so crazy. My husband, John, and I rototilled ours and planted a (beautiful!) square foot garden with oodles of veggies and flowers. (It's the talk...scandel?? of the neighbourhood.) The basis of our BBQ will be produce from 10 steps away--peas, green beans, onions, new potatoes coated in basil butter. Today we went to three local markets and supplemented our meal with local produce--cowboy steaks which will be grilled with blue cheese butter and served with a local foccacia. We'll end the meal with the quintessential Canadian warm butter tart made by Rebecca's Sweet Shop here in town, topped with a dollop of ice cream, drizzled with black currant and yellow plum compote from nearby St. Albert. Gotta' go. I'm hungry.

Cathy & Mark Scissons of Ontario, Canada says:

Barbecued Rainbow Trout fillets grown at Aqua Cage Fisheries right here in Parry Sound (actually, Depot Harbour on Parry Island) I love being able to support a local food producer!
Also having home-grown cucumber salad, and snow peas from a friend's garden in Collingwood, ON
Our wine is also produced in Ontario from Ontario grapes (Vinoteca).

Mmmmmm!

Katy Mackay and Ruth Fridhandler of Alberta, Canada says:

Bison burgers (local bison), poutine, carrots, and cucumber slices. Freezies for dessert. Just a regular Saturday night dinner with the kids, but nom nom nom.

Louise of Ontario, Canada says:

BBQ chicken halfs
green beans from our garden
farm fresh new potatoes with onions from our garden
blueberries and raspberries for dessert

Just the 2 of us, relaxing after a day of gardening, looking out on Lake Ontario on a beautiful summer's day.

Michele Nelson of Ontario, Canada says:

Grilled marinated quail with quail and mushroom gravy. The quail is from a farm in St Anns, ON. Used herbs from the garden. Made a stock with the backs and wing tips to make the gravy.
BBQ potatoes with carrot, onion and pepper. All from the local farmers market
Yellow beans from our garden
Grilled zucchini from a co-worker's garden
Will be taking pictures. We like taking pictures of food.
Don't ask for the recipe. I never measure.

Paul Stiles of Ontario, Canada says:

Ontario corn-fed beef hot dogs
Ontario cauliflower
Corn on the cob from Simcoe, Ontario
Cucumbers from our garden
Niagara wine and Wellington County Trailhead beer

Mohawk Racetrack of Ontario, Canada says:

Located at 9420 Guelph Line in Campbellville, Ontario, Mohawk Racetrack is offering a BBQ on the apron, overlooking the racetrack.

The BBQ is taking place during the live race card and guests have the opportunity to enjoy the summer BBQ, along with a night of exciting horse racing.

Inta & Larry Gifford of Ontario, Canada says:

Backyard barbecue fun in Ajax, ON.
Menu:
Atlantic salmon portions (cooked in foil on grill) with home-grown raspberry vinaigrette,
Vegetable skewer - zucchini, mushroom, red pepper, onion, Ontario vine-ripened tomatoes,
Fresh Ontario corn in garlic butter
Baked PEI russet with sour cream, onions,
Blueberry and apple tartins.
Beverage - homemade red wine & natural tap water (Lake Ontario)
All ingredients checked to be local, regional, national

Jennifer Hunter of Ontario, Canada says:

We live in Claremont, Ontario. We are hosting a BBQ this weekend using local field tomatoes, Ontario corn on the cob, Canadian pasta with rose chicken sauce, and local Italian sausage. Tossed salad using ingredients from the farm down the road. East Dell wine from Niagara on the Lake to accompany. Enjoy!

David Charlton of Ontario, Canada says:

Guelph Ontario

Coriander rubbed Flank Steak,
Grilled corn on the cob,
Tomato basil vinaigrette salad,
Green and yellow beans,
Grilled potato and onions,
All local - fresh from the farmer (except for the coriander)

Jeff Stewart of Ontario, Canada says:

We are having some friends over to our newly renovated farmhouse in Niagara-on-the-Lake. The foods are all local (and we mean 100% local) from our garden and surrounding farms. Went to the Niagara-on-the-Lake farmers market first thing this morning and figured out the menu after that. Looks like its going to be Chicken BBQ with New Potato Salad, Green Beans, Corn-on-the-Cob and Garlic Bread. Probably some fresh plums, apricots and/or peaches for dessert....depends on what the kids pick from orchard next door. Toasting with some vino from Strewn, and beers from Niagara's Best.

Lore Dick of Ontario, Canada says:

Lake Erie pickerel,
Beamsville 3 minute corn,
Kitchener jalopena and cheddar sausage,
cucumbers with dill and sour cream,
tomatoes,
steamed new potatoes with chive oil coating barbequed

sausage is the appetizer. Grilled for 6 minutes served with Niagara's Best Blonde Beer. Pickerel is grilled with skin for 4 minutes and served with lemon, dill butter on top, and corn is boiled for 3 minutes only and served with salt, pepper and butter (too special to add anything else). Vegetables from our garden and served as simply as possbile.

Amy Proulx of Ontario, Canada says:

It's quite amazing how fast the scrap metal collectors work these days. In less than ten minutes, the decrepit barbecue went from the garage, to the curb, to the back of a scrap collector's van. Here's to recycling, but what to do?

Agh! How and what and where shall we cook? Having just moved from an apartment to a house on August 1, our entire kitchen is in boxes, our fridge is empty, our energy is sapped. We could improvise any number of grand schemes, if we had the energy and the supplies.

We can instead dream about our favorite barbecues of the past. We can instead scheme up our next plan....

The whole 150lb rotisseried sheep, prepared Iranian-style, start to finish (complete with boiled trotters!) by my husband and his friend...

The fresh caught lake trout, wrapped in a wet newspaper, and grilled, with corn, potatoes, garden salad, and tarte au fraises des bois in the Gaspesie...

First summer Moroccan style tagine, with the first tomatoes, peppers and fava beans, cooked over charcoal...

A bucket of fresh mussels boiled over a campfire in a tin can, along with a generous amount of beer (!!!) on the shore of Baie Ste. Marie...

Our barbecue in Moosonee with moose stew and bannock, made oh so complete with a pizza delivery canoe...
-----------------------------------

Today, we will be lucky to prepare a meal at all. We are completely with all the barbecuers in spirit, and will raise our glasses to the air with you. Perhaps we will have some fresh bread from the Iranian bakery down the street. Some cheese, some peaches, and of course a beer, or two from our favorite Toronto craft brewers (or let's not count how many beer until we see how the unpacking goes!!)

We shall survive, we shall celebrate with a belated barbecue (to thank the volunteer movers) and we shall celebrate local as much as we can, not just one day a year. Isn't that the real idea after all? Eat and savour local flavour any day and every day.

Anita, Brad, Magda, Martin and many friends! of Ontario, Canada says:

Am with my son, Brad and his family, Magda and wee Martin (6 mo.) on the banks of the Gatineau River.
Like most, this menu has evolved over the past week.
We're having burgers -- lamb with oregano and very well peppered; organic beef from near Wakefield, Quebec that we're mixing up with goats milk cheese and Venosta cranberries. Bread's from an artisan in Wakefield and from Kingston's Pan Chancho Bakery where I was also able to buy Highland Blue cheese to top off the beef burgers and some Bonnechere, another cheese from Back Forty Artisan Cheese-makers (formerly Back Forty Sheep Camp). Vanessa Currie of U of Guelph's potato research program brought newly dug spuds last week so I'm using Red Norlands in a potato salad with crumbled, oven-crisped prosciutto . Dessert is Ile d'Orleans strawberry Pavlova and whatever else others bring (There'll be about 20). Drinks are Wellington County beer; Alchimiste beer; Niagara College and Peninsula Ridge wines; "Decadence", a chocolate-strawberry wine from Rush Creek.
Even in the rain that continues to sweep through the region, the party is going to be great. A big tarp is being held up with paddles. Resilient? Yep...this, after all, is Canada!

kevin rivers of Ontario, Canada says:

Kevin Rivers here from our farm in South West Oxford Twp, near Woodstock Ontario. I'm on my own tonight as my wife, Allyson is taking the long wkd to visit her mother in PEI, hopefully having a local steak or chop. I'll be having a Black Bow Farms Berkshire pork chop along with freshly dug potatoes from our garden and carrots and peas.Along with that I'll throw some eggs,milk and chocolate ice cream in the blender to make the best shakes anywhere.(Full disclosure,I'm a member of the Black Bow co-op and raise the Berkshires here on this farm) Happy Canada Food Day!

Rick Gayda of Ontario, Canada says:

Family reunion day.Lots of Canadian beef and pork.Potluck sides and salad,local produce of course.Hope you all have a great day wherever you are!
Rick

April of Nova Scotia, Canada says:

We will and have BBq'd pretty much anything and everything. I use what my parent's have used, which is soya sauce and zesty Italian dressing and spices to marinate the meat, then put Hickory Smoke BBQ sauce on the meat(you can get that from SuperValu).

We will usually have 2-3 BBQ's going, because we have a large family. So a little swimming in the pool, some drinks(non-alcoholic and alcoholic alike), and some awesome BBQ, a bonfire, is truly and really is a great day for all, but most importantly, it's a family day together.

Unfortunately, my parents are away this weekend, but I am sure that they will be BBQ'ing where they are at, as will my family. Bon Appetit!

Bruce Archer of British Columbia, Canada says:

Here on Heritage Drive, Nanaimo, our closest neighbours are also many of our closest friends. Quite a multicultural mix as well, and we like to celebrate and savour our ethnic flavours .

This year we are having a special Canada Day pot luck/barbecue - each family drew two letters out of a hat (we used Scrabble tiles) and will prepare and share 2 dishes - one for each letter chosen.

I drew the letters B and C - and so will be contributing a homemade Baklava made with fireweed honey from Sooke, BC and walnuts harvested last fall from trees that line our wonderful street.

For the C I will be making a Cheesecake - made from strawberries harvested from our back yard patch, and Island Farms cream cheese and sour cream from the dairy in Victoria. The eggs are from a family owned free range chicken farm in Cedar BC, just south of Nanaimo. Even the butter is local - Island Farms - and I used a lot of it in the Baklava and the Arrowroot crumb crust for the cheesecake.

Also on the menu --

P is for Potato salad, a special German recipe made from freshly dug Alberni Valley new potatoes - a dish that is legendary in our neighbourhood - and a closely guarded secret by our 75 year old neighbour who came to Canada from Germany in the late 1950s.

S - is for salmon - fresh Pacific Sockeye - now plentiful in season and purchased at out local fish market - ready to be wrapped in foil and barbecued.

L is for Lamb sausages, perfectly seasoned Saltspring Island lamb - made fresh locally by a butcher near Coombs, a tiny village made famous in these parts by the family of goats that live on the sod roof of the local marketplace.

Finally, T is for a Tomato/Cucumber salad, made from fresh tomatoes grown in our neighbours backyard, cucumbers produced in greenhouses in the Cowichan Valley and flavoured with Feta cheese from the Little Qualicum Cheeseworks, in Qualicum, BC.

On Heritage Drive, we celebrate cultural diversity with friendship and food!

dave of Ontario, Canada says:

10 wild venison chops,
salt, pepper and little olive oil,
grill until med.
grill onion, garlic, green and red peppers with oil, salt, pepper and oregano on them,
serve with some beer and or wine

Paul, Rosie, Maddie and Joey Hill of Ontario, Canada says:

Our menu is grilled balsalmic boneless pork loin chops, baby new potatoes, and lettuce salad (fresh from the garden) with sour cream dressing and Ontario peach pie for dessert. The chops are from hogs raised on our farm, which are antibiotic free and enriched with Omega 3 DHA EPA and organic selenium. There are incredible health benefits to our pork, and it tastes great too!! Tender and moist. Making my mouth water just writing this story.
Hopefully more and more people will start to realize how much good (and safe) food is being produced at their back doors.
Please check out our website at www.willowgrovehill.com
And I hope everyone has a great bbq.
Rosie Hill

Cindy Lunau of Ontario, Canada says:

Ontario Pork Sausages/Beef on local buns,
Ontario Potato Salad,
Locally grown Corn on the Cob.

The balance of menu to be supplied by guests...
so will be a surprise - local encouraged.

About 35 expected for the "Knatchbull Community Picnic" - Knatchbull (now defunct) is an historic hamlet in Nassagaweya (North Milton) that rec'd mail delivery TWICE A DAY in the `1800-1900s.' One of the guests lives in the old postmistress' home.

Cindy

Abbey Densmore of Ontario, Canada says:

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!

Elizabeth & Patrick McKitrick of British Columbia, Canada says:

Menu:
Alberta Beef -Strip Loin Steaks,
PEI Potatoes,
Grilled Local Corn & Sweet peppers.


Local Fruit Salad (Stawberries, Blueberries, Blackberries with Grilled Peaches) over homemade shortcake with whipped cream.

Sharon Elaine Janes of Ontario, Canada says:

To make my story short and sweet, I made this and enjoyed it with my children and friends at a Church Barbecue Cook Your Own Meal Picnic. We all enjoyed it. Hope you try it and enjoy it too.

Barbecued Hot Vegetable Salad in Foil

2 tomatoes (cut in large pieces)
1 green pepper (cut in large pieces)
1 lb. mushrooms (whole)
1 large onion (cut in large pieces)
3 cloves of garlic (crushed)
1/2 lemon (squeeze enough juice for your taste)
A Little extra virgin olive oil or butter / margarine to mingle flavours
Salt and pepper to your taste

Combine all ingredients in two or three layers of foil wrap and cook on barbecue turning frequently. Open and enjoy with your favorite barbecued chicken (choose your own sauce if you like) or steak (made with Montreal Steak Spice). Tastes great when shared with friends at church, family picnic or anytime. Enjoy.

don ganney of Manitoba, Canada says:

Just a few people, but here is one recipe that I like:
corn on the cob, husk it back but don't take it off,
sprinkle some soy sauce on it, pepper,,,wrap it back up, oh, make sure you wet it first under the sink, then wrap it back up with tinfoil,,,bbq some rib-eyes, nice and juicy, and put both on same time, rib-eyes will take approx. 12 minutes, so will the corn,,,while you do that, melt some butter and add a tablespoon of sugar to the butter and have that to either dip, or pour over the corn, and the rest you can swish the steak in,,,make it for 2 or 20,,,it's great.
oh yes, salt to taste.

Ian Dale of Ontario, Canada says:

Spicy beer can chicken on the barbie with roasted spuds and beans. Niagara wines and local cheeses.

Lee Arden Lewis of Ontario, Canada says:

Hello Anita, I fondly remember the World's Longest BBQ #1 here in the County.... I was with Taste the County then, and, we hosted the BBQ @ the Waring House Inn... It was awesome! We had farmers and Museums working together to show support in the Beef industry by giving hamburgers out at events, Lyle Van Clief was the Agricultural Minister at the time and he came to the events along with local Cattle farmers and residents....

I now reside on a magnificent Elk farm in the County with my family and am managing the marketing and recipe development for our Elk Meat - Please stop in when you come this way; it would be great to reconnect!

Tonight, I am serving to family and friends the following County BBQ. I served ths at our annual Countypalooza - Slow Food event last Saturday @ Karlo Winery:

BBQ'd Buck Burgers on a Pastry House "Buck Bun" and Graham Farms Elk Burger. Served with Cherryvale Organic Farm greens and either Fifth Town Lemon Thyme & Cracked Pepper Chevre or Black River Cheese Company 5 yr old cheddar. Crowned with Hagerman's white onion & Graham Farms "County Heat Game Sauce" made from County Maple Syrup & Barley Days - Wind Sail Dark Ale - YUMMY!!!

Glad to see you keeping it going!

Gail Gordon Oliver of Ontario, Canada says:

In my typical fashion, I'll head out to one of my local farmers' markets first thing in the morning and plan my menu based on what catches my eye.

My list of ingredients will likely include some cheese from one of Ontario's growing number of artisanal cheesemakers, some fresh or smoked Georgian Bay whitefish from Andrew Akiwenzie, naturally raised poultry, elk or beef, loads of fresh, local vegetables and likely a dessert made with local peaches. And a fruit plate with wonderfully fragrant muskmelon and watermelon -- all locally grown, of course.

This is my favourite way to cook: head out to the farmers' market, support our local growers and producers, and whip up something based on the freshest and tastiest foods around.

Happy 2008 World's Longest BBQ!!!

Gail Gordon Oliver, Toronto
Edible Toronto magazine
www.edibletoronto.com

JIM Watson of Ontario, Canada says:

BBQed Tomato Pie and Sausages

All ingredients from the garden or from the Hamilton Farmers Mkt.

Gloria Kovach Campaign of Ontario, Canada says:

We're holding a BBQ featuring Ontario Pork, and locally grown sweet corn and garden vegetables on Saturday Aug 2 at noon.

Joining us will be the Hon Gerry Ritz, Minister of Agriculture for Canada. Minister Ritz will be meeting with local leaders in the agricultural industry.

Jane Bottomley of Ontario, Canada says:

Striploins with home made mushroom BBQ sauce
baked potatoes and corn on the cob.

Nancy Campbell of Ontario, Canada says:

As a newcomer to the Temagami region, I have spent the last 6 weeks cooking at Smoothwater Lodge and getting acquainted with the bounty of local products, including locally milled flours, great lamb, and cheese, and, of course, the fresh, wild fish caught in Lake Temiskaming. Now, almost at the height of the growing season, we have great vegetables and wild fruit available. A perfect time for a barbecue with friends and guests.

The main event will be a marinated and spit-roasted Chantecler chicken basted with a wild raspberry (just picked) and honey vinaigrette and garnished with wild bergamot.
The Chantecler chicken is the first truly Canadian chicken and was first bred in Quebec, but has been here in New LIskeard a long-time. The highly respected poultry man, Jim Hopkins, has been raising Chanteclers for many years. We are lucky to this tasty grass-fed poultry.

To accompany our barbecued chicken we will have roasted new potatoes with wild mint, corn on the cob fresh from Craighaven farm, green bean and radish salad, herb crostini ( bread made from locally grown and milled Terza flours - buckwheat, wholewheat) with roasted tomatoes drizzled with Board's buckwheat honey and a salad with greens from the garden and some beautiful edible flowers - the magenta bergamot, orange and yellow nasturniums and the lavender mallow. For dessert, a wild blueberry sundae made with homemade rose ice cream. Delicious.

Caryn Colman / Smoothwater of Temagami of Ontario, Canada says:

CELEBRATING NORTHERN ONTARIO
Smoothwater of Temagami is a wilderness lodge that straddles Canadian Shield country and the Little Clay belt in northeastern Ontario.

Guests come here to canoe, cross country ski and snowshoe, but also to eat authentic cuisine. Smoothwater’s culinary style celebrates wild foods of Temagami and the agricultural bounty of Temiskaming.

Over the Canada Day weekend we’re hosting guests from Toronto, Belgium, and Italy. What better way for everyone to take the region home than by consuming its terroir?


Smoothwater House Drink:
• Wild mint slushie
• Ontario strawberry homebrew

Amuse Bouche:
• Smoothwater house pate made with organic chicken gizzard confit served on beer marm points

Bread:
• Fireweed cheese pinwheel bread (Terza farms flours) stuffed with Thornloe cheese curds (the orange variety)

Salad:
• Field and flower salad with arugula, daisies, French sorrel, baby dandelion, nasturtiums, pansies and raspberries, dressed with raspberry vinaigrette

Entrée:
• Temiskaming wild Sturgeon BBQ-braised with balsam fir, apple cider and birch syrup, topped with wild boletes (found under my backyard white pines) and orange day lily garnish

Sides:
• Corn (Craig Haven Farm) grilled and smoked on the husk
• Grilled cherry tomatoes, green tomatillos and onion spears (Wildflower Farm) dressed with red basil-goat feta crumble (Dion Fromagerie)
• Grilled purple potato fingerlings (Smoothwater garden) and red onion wedges with chive-mayonnaise dip
• BBQ garlic heads (Garlic King of Temiskaming) drizzled with Smoothwater honey (our first crop)

Dessert:
• Wild sugar plum (aka service or Sakakatoon berries) kuchen with homemade wild rose ice cream
• Organic coffee & sweet fern tea

Ehsan Sairally of Ontario, Canada says:

HALAL BARBEQUE
Hearing about your barbeque tradition inspired us to have a halal barbeque. We are involved with developing halal food awareness in Canada. We do this in several ways. On the one hand, we inform the halal consumer community about the availability of locally grown and processed Canadian foods. On the other hand, we help producers and processors understand the opportunities in the Canadian halal marketplace as it moves from niche to mainstream.

We will be getting together in Guelph this year with a couple dozen community friends from the Guelph/Oakville area. While our family roots and cuisine traditions are diverse, our barbeque menu will include "locally grown" wherever possible... but with an international flavour.

Meat course: We'll be grilling two different halal meats obtained from local stores. Ontario Halal beef marinated for two days using thyme, garlic, basil, red pepper flakes, salt and vegetable oil.
Ontario halal chicken marinated overnight in a marinade consisting of salt, freshly ground pepper, green chillies (Mauritius touch), ground onion, rosemary, thyme, garlic and vegetable oil.

Local flat bread

Ontario grown veggie salad: Cabbage, carrot, green pepper and cucumber salad with a dressing of fresh lemon juice and olive oil. Also a broccoli salad consisting of broccoli florets, chopped red onions, plus warm water soaked raisins; lemon juice and salad oil dressing. Ontario grated cheddar on top.

Desserts: Strawberry yogurt sundae (for the kids) made from plain yogurt, strawberries and honey... topped with grated vanilla & chocolate plus chopped pistachios. Also seasonal Ontario fruit and ice cream.

Drinks: Ontario fruit juices as well as wholesome Ontario water.

That's our halal barbeque menu for this year. Thank you for providing the opportunity to share our story. Next year we plan to invite our community of friends across Canada to join in and share their own halal barbeque stories.

Katie Wilman of Ontario, Canada says:

We have a dairy goat farm so produce most of our own food. Our menu consists of:

Spicy goat sausage,
grilled vegetables with River's Edge Chevre,
potatoes roasted on the BBQ with butter and garlic,
corn on the cob soaked in water and grilled

Richard Cooper of Ontario, Canada says:

My soon-to-be famous honey-garlic pork back ribs and spicy chicken breasts served with various salads, crusty rolls, locally-made pie and cold libations.

This will be only the second time that our new deluxe twin hood barbeque has been used, and I anticipate some unsolicited help and advice from the family, especially my son-in-law, Bob, the semi-pro year-round daily barbequer.
R. Cooper

Susan Benson of Ontario, Canada says:

We share a family cottage near Fenelon Falls and, for Civic Holiday, we never miss getting our two families together. The Anita Stewart bug bit and this year and we are going for it. Our menu will have an Ontario focus and will evolve depending upon who brings what/forgot what but in general this is the plan.

To drink:

Fielding Cabernet Franc – Reserve 2005 from Niagara on the Lake
Archibald Sparking Cider from north of Bowmanville
Fresh Ontario Milk

Starters:

Red Pepper Jelly from Big Ass Garlic in Muskoka – on crackers and cream cheese
Guacamoli Salad and chips from Costco (hey a little cost conscious fusion never hurts!)

Salad:
Hearty Ontario potato salad, made with Yukon Gold (University of Guelph invented) potatoes, Ontario bacon from the Rosseau General Store (cut to order), and boiled Ontario eggs (we hope as I have a hard time figuring this out at the grocery store).

Main:
On the BBQ….
Cabernet Lamb Rissole –for this Mark Walpole recipe (former Exec Chef of Vintage Inns and TV personality) made with flour that he mills from grape skins that are available from the Niagara region wine making process. Check out www.viniferaforlife.com It’s loaded with iron and fibre and a great Canadian innovation story. I will be using the Carbernet powder in this recipe as well as mint, chive, and parsley from my Ufford, Ontario garden. .
Auntie Wilkie Chicken Thighs made with Ontario chicken
Ontario Corn on the Cob and Green Beans
Fenelon Falls Field Tomatoes
Manitoulin Chokecherry Jelly made by Charles and Linda Wilson just because it’s soooo tasty.

Dessert:

Vanilla Kawartha Dairy Icecream from Bobcaygen and fresh Niagara peaches. We may also opt for the Moose Paws flavour icecream– very decadent brownie bits and such.

Anna-Jean Olson of Alberta, Canada says:

We live in rural south east Alberta,60 miles north west of Medicine Hat. We have a barbecue pit (open fire). Our family enjoys roasting skewers of "cubed" rib-eye steaks that have cubed vegetables i.e. peppers, new potatoes, red or white onions, and tomatoes on our hot dog sticks. The meat is succulent and the vegetables are blackened. Life is good!!! We also like to cut up fresh corn into 2" slices and place over the flame or set on indirect heat on the barbecue.
We do enjoy red potato salad or macaroni salad(creamy). Lots of fresh in season vegetables and fruits such as cubed melons. We also enjoy blueberry buckle or blueberry crisp on the barbecue.

Ruth Newmann of Manitoba, Canada says:

My hubby and I are planning to head to the Farmers' Market early Saturday morning to rustle up some Manitoba Bison steaks for the BBQ, a quick dry rub and an afternoon in the fridge will be all that is needed to make them totally great.
Sides will be:
-potato skins finished on the grill with New Bothwell cheese, Manitoba Bacon, and homegrown onions.
-dilly tomato and cucumber salad (from the garden/market)
-fresh corn on the cob (if we can find it at the market)
Dessert is still to be decided but something homebaked will probably be on the table, or possibly fresh Manitoba strawberries with vanilla ice cream to keep it simple.

Wishing you all a happy, safe, and delicious August Long Weekend!!

Bernadette MacKay of Ontario, Canada says:

This Saturday at 6:00, I will be putting on the BBQ beer-can chicken with free range chicken from Fenwood Farms in Ancaster, the largest free range chicken farm in Ontario. Definitely local corn. I will make a pesto pasta from the basil "bush" in my garden as well as grilled Ontario eggplant and zucchini. Then, on my side burner, I will flambe some fresh peaches with butter, brown sugar, probably rum and finely chopped lavender leaves. Served with fresh whipped cream or Hagersville Hewitts Dairy vanilla ice cream. Cheers!

Dorothy Moszynski of Ontario, Canada says:

Steaks,
corn,
local grilled vegetables, and
pasta salad

Tom of United States of America says:

We're going to have some Pacific salmon and Molson Ice down here in Virginia,
I've also posted a link to this on the Washington DC expat. group's message board to see if we can get some more participation down here.

Marg and Allison Weeks of Prince Edward Island, Canada says:

It’s the World’s Longest BQQ time again and we’re ready and waiting! This year we are hosting the ‘young people’ of the family – our daughter and her husband and several cousins. We’ll start by nibbling on a variety of local fresh veggies with dip, whipped up from PEI dairy sour cream and a flavourful spice blend from a local company called the Prince Edward Island Spice Merchants. The grill will hold marinated boneless pork, local sausages and foil roasted baby red potatoes coated in butter and garden dill. If there is room, we will roast corn on the cob. If not, it will come out of the steaming pot on the stove. A big salad of romaine and curly lettuce, fresh from our neighbours’s garden (they can’t keep up with their produce) will round out the main course. Dessert will be PEI raspberries slightly sweetened and dumped over biscuits with lots of whipped cream... PEI agricultural products all round. Congrats Anita for your energy and true Canadian spirit in helping us all celebrate bountiful locally grown food.

Ella LeGresley of Yukon Territory, Canada says:

Caribou or Bison Steaks!

The special ingredient is simply the heathy wild game. Steam vegies, boil some new potatoes, toss a salad and you have a feast! Finish with a rhubarb crumble and life is truly wonderful!!

I usually use a store bought spice mix or marinade on the meat. My one BBQ cooking tip is to re-use tin foil take-out or pie plates. Punch holes through the tins and spray with non-stick oil, then cook the meat in the tin rather then directly on the BBQ racks.

donna florence of Quebec, Canada says:

We are a group of cottagers on a lake north of Montréal. Most of us have water access only and if we have any electricity, it is via solar power. No food processors or mixers or microwaves for us. We frequently have pot luck get-togethers and decided to try our hand at the World's Longest Barbecue-Canada 2.
We will be 8(although usually the number grows when neighbours drop in).For hors d'oeuvres we have a pear and ham concoction, duck pate and cheeses. We then will have PEI mussels with pesto for starters then stuffed pork tenderloin with roasted potatoes, carrots and beets. Our salad is greens with apples and a maple dressing. For dessert we will have a berry croustade. Bon Appetit Canada!

Jules Mailloux of Ontario, Canada says:

Ribs , corn on the cob , Baked sweet potatoes , Baked beans and ABT's

Orchalaw Farms - Heather and Larry Laidlaw of Ontario, Canada says:

We will be heading to the cottage with some of our fall Pick Your Own Employees to enjoy a great BBQ to celebrate the end of wheat harvest. Menu will include BBQ Ontario pork ribs, lovely green salad with /local poppy seed dressing, grilled vegetables , Ontario corn on the cob, and baby new potatoes. Topped off with homemade peach pie from Niagara peaches and Kawartha vanilla ice cream. Looking forward to having some local beer on the dock.

Randy Stoyko of Manitoba, Canada says:

Our menu will feature sizzling barbecued T-bone steaks from locally raised Manitoba beef aged to perfection for 28 days. We will be accompanying the main course with an old-fashioned potato salad, and home made baked beans made with dark molasses and Manitoba bacon finished off with the best strawberry shortcake made from juicy strawberries from a local u-pick farm.

Ranjani Munasinghe of Ontario, Canada says:

Vegetarians:
mushroom burgers, salad, blueberry cake (blueberries from Andrews Scenic Acres)
The salad and non-vegetarian menu will depend on what I can find on the Etobicoke civic centre market and fresh from the farm store.

Jacqui Laporte of Ontario, Canada says:

BBQd beef and chicken, locally raised and butchered and then
marinated in locally produced maple syrup,
baked potatoes from a local farmers' market
and fresh cut herbs from our garden!
Then cut fresh fruit from local orchards

La la la Lori of Manitoba, Canada says:

Our August long weekend will be spent at our family cottage on Lake Winnipeg. The trip is less than an hour from door to door. We will enjoy our lake front outdoor bar-b-que with friends and family.
The menu for our August holiday weekend will be made of many locally grown products,and a few added to reflect the flavours of Canada. A local organic vegetable market is opening today and it's only steps away from my workplace . I love the idea of using and supporting the local farming community.
My menu for the weekend will include:
* Pork loin roast marinated in maple syrup, dry mustard and saskatoon berries. I picked these saskatoons last weekend and think this will compliment the pork quite nicely.
*A medley of roasted new potatoes with green string beans mixed with feta and sea salt. I have made this vegetable mixture many times and we love it. A wee sprinkling of balsamic also goes well with the potato mix..
* I plan to make a fresh green salad made from rocket and baby greens picked from my friend's garden...Yum. I will add a few tiny tomatoes and a light vinaigrette of lemon juice , garlic maple syrup, salt and pepper.
+ One of my favourite ( and easiest) dessert recipes for using the locally grown strawberries which are so plentiful this year is a strawberry shortcake. The cake or rather large biscuit is laced with dark chocolate with the strawberries sandwiched between whipped cream and a chocolate sauce. Oh so yummy. This dessert is both tasty to the eye and the palette. At one of my parties, friends started eating it uncut from the center of the table.
Have a great bar-b-que everyone!

Candace Butler of Manitoba, Canada says:

I will be spending the weekend with my mom having a quiet BBQ with baked potatoes, salad, BBQ vegetables and steak.

My niece is coming over for a sleepover, watching movies, going for a walk, playing play station and just spending time with her.

Sunday - having friends over for a fire, and drinks.

Sandy Forbes of Ontario, Canada says:

Shortly after buying my first gas BBQ many years ago, I decided to BBQ one of my favourite meals: a roasted duck basted with lemon juice and white wine. This was meant to be an end of week romantic dinner on the back porch. I thought grilling it would be the best way to cook and baste it. All went well for the first 10 minutes until the fat began to drip on to the burner unit. Within minutes, I had flames shooting three feet up into the air. Fearing that the duck would be too burned to savour and that a fibreglass roof was covering the porch, I quickly lowered the burners and ran inside to grab some tin foil to place under the duck. This seemed to work for a few seconds until the fat finally created enough heat to melt the foil. That was the end of duck-al-la-BBQ for many years. Now I only roast duck with a rear rotisserie burner and a drip pan underneath...and even then, only occasionally.

ljubica pelletier of Ontario, Canada says:

Ontario salads - cucumber, red leaf, green onions, and mushroom,

bbq Ontario lamb,

Ontario potatoes, and

Ontario peaches

Jane Pritchard of China says:

I will be in Xi'an on August 2nd. The BBQ will be at a street vendor's in the Moslem Market. Featured will be Mutton and Chicken kebobs, (Yang Rou, Ji Rou), cucumbers, and cherry tomatoes, and, of course, beef and vegetable noodles (Niu Rou SAo Zi Mian). The beverage will be the local date drink (Suan Mei Tang)

Claudette Thibert of Manitoba, Canada says:

My family will be at my father's cottage this long weekend and I thought I'd try something I've never tried before. I'm bbquing bison. I hear it's really good and more lean than beef. Bison is raised locally in Manitoba and I will be having some Manitoba bison, along with home grown yellow beans and garden potatoes. Throw in grilled mushrooms (grilled with garlic, oregano and soya sauce) and it's a done deal. For dessert, it will be something made with rhubarb out of my father's garden. I'm really looking forward to it. It should be good.

Claudette

Jennifer of Alberta, Canada says:

The produce from our Community Shared Agriculture (CSA) program arrived today, as it has every Wednesday for the past month, so now we can plan what to have for our BBQ on Saturday. It looks as though we'll be having new potatoes, baby carrots, and a green salad with our venison sausage. Dessert will be a saskatoon berry - rhubarb crisp. The potatoes, carrots, and lettuce from our CSA share as well as the tomatoes, cucumber, and bell pepper from the farmers' market were produced on farms just outside Edmonton. The venison sausage is from an Alberta deer. The saskatoon berries are from a local U-pick farm and the rhubarb is from our backyard.

Margot of Manitoba, Canada says:

Grandpa's beef,
Veggies from my garden,
Raspberries from Granny's garden,
Uncle Jim's chicken

Martin Sills of British Columbia, Canada says:

As the Kids are all coming home (Williams Lake) for the long weekend, the BBQ will replace the stove for 3 straight days. Friday - Cedar Plank Salmon, Saturday - Mesquite Baby Back Ribs, and Sunday will be Beer Can Chicken. If you've never done chicken this way, Google it - incredible!! And ,of course ,corn on the cob everyday. All wonderful BC products!!!!

gisele horvath of Manitoba, Canada says:

Aug 03 is our 45th wedding anniversary and the children and grandchildren will be coming over to celebrate. We will be having a barbecue.
The menu will be:
Canadian beef{T-bone steak]
From our garden new potatoes, fresh yellow beans,, fresh baby carrots fresh, beets.
All vegetables will be roasted with fresh basil, thyme, and rosemary from the garden and rolled in extra virgin olive oil.
Garden red lettuce will be tossed with sour cream, vinegar a little honey[ from Manitoba producers ]and fresh chives from the garden .
For dessert there will be fresh Manitoba wild blueberries, fresh strawberries from the garden and whipping cream.
We will be serving Canadian wine with the meal.
This is one of our favourite meals . Being with the children and grandkids on this very special day will make this a very memorable experience.

Sandy & Fred Archibald of Ontario, Canada says:

We're so excited to be a part of the "World's Longest BBQ" again! And we're excited about this year's menu. Ullrich's butcher shop, has long been our #1 choice for specialty cuts, smoked sausage, kielbasa, smoked ham, liverwurst (when the Mennonite craving comes out in me!)... However, we recently discovered that they also have the very best smoked pork chops & "schinken", their version of prosciutto. Here's the menu line up: Appetizers will be schinken rollups, stuffed with Empire's onion cheese & cucumbers. Main course will be smoked pork chops lathered with apple butter BBQ sauce & served with grilled corn on the cob, along with BBQ'd sweet potatoes. Dessert will be Sour Cream Peach Pie. Veggies are from our local Price's Market, 12 km away. Peaches are from Niagara, of course. Which wines to serve? Ontario boasts many great grape & fruit wines but we will be sticking with the tried & true Archibald House Brands. Cheers to all the farmers, fishermen, butchers, specialty food producers... across Canada! Cheers to those supporting us!

Alison Speirs of British Columbia, Canada says:

We will be BBQing Langely, BC leg of lamb with rosemary from our garden. We will also be serving broccoli and snow peas that we have grown and harvested that day, as well as a mixed greens salad including our own raspberries and blueberries for sweetness. Still working on what to make for dessert...........

Kim Sutherland of British Columbia, Canada says:

In honour of my son's successful entry into the film industry, we had a celebratory BBQ July 27th with close family and the main people who have helped him along.
Served was local fresh food in the style of my grandmother who always cooked right from her own garden. Starting with Artisan cheeses from Agassiz Farmhouse Natural Cheese (local) and butter from Guernsey cows same farm. Main meal was Local sweet corn, yellow beans, courgettes, carrots all from local farmer, purple and green broccoli and cauliflower (from same local farmer--Bruce Wisbey) served with a goat milk and goat cheese (Farmhouse Natural Cheeses) Béchamel sauce with herbs from my back garden, salad from ingredients from a local greenhouse direct market, picked up the day before. Meat was t bone steak and rib eye steak, bone in, dry aged for 21 days from local direct farm market--house of Q BBQ sauce. Dessert was my own homemade blueberry pie --blueberries local picked day before--get an extra flakey crust with a secret ingredient and chocolate cake and raspberries from my own garden. Ice cream from Coast Mountain Ice Cream (local) Everyone loved the food --different people commented on different parts of the meal--one who doesn't eat meat, said I don't like the meat from the store, but this is delicious, my brother said the veggies were like Nana's. Another said she never ate dessert, but this was terrific. It was quite gratifying. There was lots of wine, that people brought, but I can't comment on that because I don't drink any alcohol.

Joanne and Paul Harrison of Ontario, Canada says:

What a wonderful opportunity for a special BBQ and family dinner!

We live in Guelph and have just had our first two grandchildren: Jana Helen, born in Ottawa, June 18, to our daughter, Megan, and her husband, Asif; and Jack Alexander, born in Burlington, July 4, to our other daughter, Martha, and her husband, Sean. Our daughters and their babies will see each other for the first time since the arrival of the babies, this Saturday, August 2.

The BBQ is in Burlington. The food, prepared by us in Guelph, will incorporate recipes from my Grandmother, born in Harrow in Essex County. The local food is from Rowe Farm, the Guelph Market, With the Grain, and the Corn Stand.

Our dinner will include barbequed steak and rosemary chicken, devilled eggs with chive and Dijon mustard served on my Grandmother's devilled egg plate, cucumbers marinated in a vinaigrette, new potato salad with dill, and decorated with radish roses, sliced Essex County tomatoes with fresh basil, peaches and cream corn, breads, and a seasonal fruit crisp with ice cream. To drink, we will enjoy Sleeman beer and Planet Bean coffee, both from Guelph, and Colio wine from Harrow.

The babies will both enjoy their 'dinners' a couple of hours after their moms enjoy theirs. We are really looking forward to having our expanded family together for the first time on Saturday.

Sherri Smith of Manitoba, Canada says:

Chapter 350 of Parents Without Partners will be hosting a potluck BBQ at exactly 6 pm on August 2nd!

We hold BBQ's every week or two throughout the summer with between 12 and 30 people attending each party.

As for the food......well........lots of local veggies and meats for sure.......but as for the specifics, I can't really say.......it’s a potluck dinner.......so we don't really know what anyone is bringing until they show up carrying a bowl!

Sherri Smith
Newsletter Editor
Chapter 350 Parents Without Partners- Winnipeg

Janice Cournoyer of Manitoba, Canada says:

Every year, we celebrate everyone's birthday with a BBQ. We try to vary the menu each year, but always have local produce and meat on the BBQ. This year it is fresh strawberries with pound cake and whipped cream. Also locally grown carrots, beans, peas and potatoes. Meat includes fresh pickerel from the fishermen in Gimli, and fresh Pork from Manitoban pork producers. Last year it was beef. There is no better food in the world as far as we are concerned. Salads will be brought by family and include mostly locally grown produce.

Mark Yawney of British Columbia, Canada says:

BBQ Pork Ribs ala Prince George with a spicy rub - a spicy concoction of assorted ingredients that is the best!
Grilled in-season vegetables and maybe a potato or two...but we really want to fill up on ribs.

...oh, and local beer...to counter the spice!

For the kids...BBQ Black Angus burgers from a local producer and milk.

Karen Pattinson of Ontario, Canada says:

AAA Grade Strip Loin- Beef
Corn on the Cob
Cauliflower
Fresh Salad, with tomatoes, onion, lettuce.

All dishes will be enhanced with fresh herbs, butter, fresh baked bread and pastries.

All ingredients are products from our farm, will be purchased from the Frontenac Farmers' Market or Local Family Food Store, both located in Verona Ontario.

All products are either locally produced or created within a 100 mile radius of Kingston, ON.


Of course....a nice crisp bottle of wine, locally produced from Prince Edward County!

Karen Isenor of British Columbia, Canada says:

All items on the following menu have not only been BC grown, but, more specifically, Vancouver Island grown (my back yard).

We will have a lovely salmon BBQ'd lovingly on a cedar plank (from a tree on our property). A double-baked potato with sour cream and Comox Valley Natural Pastures cheese. Peaches and Cream corn on the cob rounds out this simple yet hardy main course.

Dessert is an explosion of flavours brought about by combining local fresh berries (strawberry, blueberry, and raspberry) served on home baked sponge cakes and topped with fresh whip cream.

Complimenting this meal is a Comox Valley vine, beafort ’07 grigio.

The perfect way to spend a perfect day with friends and family in the paradise of the Comox Valley.

Sue Wilkie of British Columbia, Canada says:

My sister and nieces will be coming to visit from Calgary this weekend. Two of our sons will be at the house with their girlfriends and with all of us together we will be enjoying a backyard barbecue.

The menu will probably be something like barbecued steak, roasted potatoes from the garden, veggies from the garden and salad...

Happy barbecuing everyone and have a great summer!

Lori McIntosh of British Columbia, Canada says:

Smoked salmon with asparagus.

Smoked shaved beef that has been marinated for over 48 hours.

Assortment of salads, including my famous creamy, not dry, potato salad.

Strawberry shortcake with strawberries picked fresh from the field.

Sarah Ewanyshyn of British Columbia, Canada says:

This will be a family reunion BBQ in conjunction with celebrating Chase,B.C.'s 100th anniversary. BBQ will include a complete range, including fresh vegetables (straight from the family garden), wild sockeye salmon (from the West Coast), beef and chicken.

Uncle Bill' of Manitoba, Canada says:

This weekend, I will be Home Alone but that will not stop the back yard BBQ Event. On Saturday I will be heading out on my scooter to the local Farmer's Markets to try and get some fresh Corn on the Cob {DON'T PEEK'} Just cut off the tip and take off the outside layer of cob and grill till the cobs are a light brown. Pull off the leaves and the angel hair as I call it comes with it. You can save the leaves for a handle. Get out that canola spray bottle and hit the corn and add just a touch of sea salt and a grind of fresh black pepper.
The main part of the meal will be some MANITOBA Baby Back Ribs slow - slow cooked in the smoker and finished with a light bourbon sauce on the gas grill some 4 hours later.
On the back of the grill shelf we will warm some locally made Korean Veggie Wraps from the Farmer's Market and a foil pouch of Fresh spinach from our own garden.
For dessert I will be warming a slice of locally made Blueberry pie and topped off with a bit of Homemade Vanilla Ice Cream [if I get the energy]

Don't forget - barbeque'n is not a seasonal thing, It just takes longer in January!

Uncle Bill'

Cynthia Peters of Ontario, Canada says:

"BBQ in The County....with an Indian flair"

Gathering of local and Toronto friends at our farmhouse in Price Edward County.

On the BBQ....(all prepared at our home, except for Naan bread)

Naan Bread grilled with Fifthtown Goat Cheese (local) with grilled vegetables. (starter)

Tandoori Chicken (Ontario grain fed) -BBQ
Lamb Kebobs (Vaders local lamb)- BBQ
Landry's Sweet Corn (local)
Grilled Zucchini and Red Onions (local)- BBQ
Spiced Basmati Rice
Raita with local cucumbers
Mango and Raisin Chutney (locally made)

Brigitte Zeiger of Ontario, Canada says:

My menu is still to be determined; however, I will be buying local produce for our barbecue on Aug. 2nd while we are camping at Pinery Provincial Park.

Eve Perrott of Ontario, Canada says:

Spending the weekend with extended family visiting
Will be picking up some local sweet corn and visiting the Orillia farmers' market Saturday morning to pick up some Ontario Pork or Beef.
Fresh berries
Salad greens & green beans fresh from the garden
Creemore Springs Lager
Ontario wines

St. Thomas Horton Farmers' Market of Ontario, Canada says:

A local charity, Pets/Friends 4 Life, will hold a BBQ at the market from 10-12. Not fancy- just hamburgs and hotdogs. Meat is local, buns are provided by Sparta Bakery, one of our market vendors.
Across the aisle, RGrow Farms will be cooking their own sweet corn and making "melon kabobs" from their melons.
McSmith's organics will be taste testing some of their heritage tomatoes.
Other vendors may have special promotions, too.

Our weekly newsletter has been promoting this for the past couple of weeks, so although the market BBQ proper is not at 6 pm... many of our customers will be celebrating Canada Day 2 with products from our farmers.

Melanie McLennan of Ontario, Canada says:

It's my birthday on Saturday and my daughters, family and friends are planning a barbeque for about 30 people! We will be serving Dry Rubbed Pork Spareribs and BBQ chicken thighs (locally raised) along with a number of vegetable and salad items (some of which come from our Community Shared Agriculture share), and my favorite - a dessert made from local raspberries and local organic whipped cream. Wines are from Niagara and if the local corn is ready we will definitely be adding that as well.
Happy Birthday to me!

Sheran Barker of Ontario, Canada says:

We will be celebrating my twin sons' 30th birthday in Presqu'ile. We will be barbecueing hamburgers, hotdogs, chicken, and steak all locally raised. We will have fresh veggies and dips from local farmers and of course local wines to toast the occasion. Local bountiful harvest will be shared at this special celebration. 30 guests are confirmed with more a possibility. That's 30 for 30.

Candice Kish - Promotional Manager of the Covent Garden Outdoor Farmers' Market of Ontario, Canada says:

Here at the Covent Garden Outdoor Farmers' Market in London, Ontario, we are preparing a massive celebration of our local bounty. We are planning a barbeque for 200 people, and will serve up a $5 meal complete with:
local bison burgers OR local, organic pork sausages,
corn salad,
bean salad,
potato salad,
raspberry lemonade to drink,
and blueberry coffeecake for dessert.
It promises to be a great day!

JW Stulp of Ontario, Canada says:

Anita,
This fits right into our repertoire, as you know. I have challenged my culinary team to come up with a feature item, which will be placed prominently. Not only will it bring attention to the idea, many guests will have a chance to participate! (albeit from our grill.)
I will let you know the results, and thanks for keeping up the local food movement.!
Many greetings, and success!
Cheers!
Jan-Willem Stulp, Vineland Estates Winery Restaurant

Bev Dubek of British Columbia, Canada says:

We will be at Shawnigan Lake for our annual long weekend get together with about 20 friends.
Saturday's dinner is always a potluck BBQ. We typically (this year is no exception) bring Quesadillas which are grilled on a griddle set on the BBQ as an appy. The Quesadillas are loaded with a variety of cheeses, and spicy peppers from our 'window - box' garden.

Wayne MacKinnon of Prince Edward Island, Canada says:

PEI potatoes, Atlantic beef, local vegetables and berries.

thom fisher of United Kingdom says:

Duck breast,
sweet potato,
grilled corn on the cob,
grilled onions,
venison sausage,
cabernet franc,
grilled porcini mushrooms,
grilled red/yellow peppers.

Cathy Gunn of Ontario, Canada says:

To celebrate and honour my mother's 80th birthday, we will have a family reunion/bbq at my parents' cottage on Saturday, August 2nd. There will be approx 50 people in attendance including all of her grandchildren.

The menu includes:
Traditional hamburger/hot dogs - made from Canadian beef,
Chicken kabobs - local chicken,
Ontario fresh corn and other local vegetables, and what party would be complete without some great desserts including Ontario fruit and a big cake!

David Aiton of Prince Edward Island, Canada says:

Steak, hamburgers, salmon, potato salad, coleslaw, rolls, dessert.
Family gathering of 12 people

Ruth Hull of Ontario, Canada says:

This is our first time participating in the World's Longest BBQ. We are looking forward to it. The menu will include: burgers (incl mushroom burgers), corn on the cob, salad, local berries, Ontario wine and beer.

Jud Simpson of Ontario, Canada says:

Back from Norway just in time to participate in the World’s Largest BBQ. Again this year, my brother and his family will join us for some good eats. There are so many great food products happening around my fair city – elk, bison, beef, a cornucopia of vegetables and fruits – but I am staying true to the original intent of this bbq – BEEF!

We will prepare simple gourmet beef burgers - garnished with charred king oyster mushrooms, Balderson 3 year old cheddar, Québec raw milk brie, Canadian back bacon, shrimp, sweet peppers and onions. In front, we will enjoy some wonderful hot smoked salmon from a local smoke house and some veggies from the Thursday farmers’ market. To finish, we will enjoy some seasonal berries over luscious ice cream.

So, whatever your fancy, fire up the grill and have some family or friends (or both) over in support of this annual bbq.

Joanne Sasvari of British Columbia, Canada says:

Joanne and Lionel's BC Day BBQ

As it turns out, this is also the B.C. Day long weekend, so it made sense to make this a celebration of all the amazing bounty of our province. It was tough narrowing it down. We debated about serving organic Fraser Valley pork or free range Maple Hill chicken, going with a West Coast tiki theme or doing an all-retro, Mad Men-inspired vintage feast. In the end we decided to keep it classically West Coast with local seafood, berries, wine and herbs from our garden. Simple, but succulent!

Here's the menu:

To nibble:
Local crudités and gourmet potato chips with Poplar Grove blue cheese dip
Wendy’s cucumber rounds with smoked B.C. salmon.

To sip:
BC Bellinis: Sumac Ridge Stellar’s Jay sparkling wine
with BC raspberry or peach puree
Selection of B.C. craft beers.

To begin:
Spinach salad with Oyama bacon lardons, local wild mushrooms and grilled skewered Fanny Bay scallops.

To continue:
Cedar-planked wild BC salmon with mustard and garden herb sauce
Grilled Pemberton potatoes with fresh rosemary.

To drink:
Quail’s Gate Family Reserve Pinot Noir
Burrowing Owl Chardonnay.

To finish:
Spiced shortcakes with BC berries and Avalon Dairy’s organic whipped cream
Okanagan Spirits eau de vie.

Jerry Gavin of Prince Edward Island, Canada says:

I will be hosting a BBQ with friends. My menu will include Island Beef, sliced Island Russet potatoes, boiled Island carrots and broccoli.
I will be offering Islands Rossignol wine, Gahon Beer and Prince Edward Island moon shine.

Vanessa Currie, along with Tim, Millie and Sadie. of Ontario, Canada says:

Our menu this year will blend the International Year of the Potato with the Olympic games. Therefore, we will have potatoes prepared in a Chinese style to honour the host country, a Canadian style to support our own athletes, and an English style to pass the torch for 2012. The Chinese and English recipes can be found at the International Year of the Potato website, http://www.potato2008.org/en/index.html and the Canadian potato salad is the classic recipe from Anita Stewart herself, demonstrated in 2006 on the other Canadian classic, CBC's FreshAir. The potatoes will be freshly harvested from the Elora Research Station, and there will be many local accompaniments. Ontario potatoes are available now, so be sure to include them in all your menus!

Kerry Schinck of Ontario, Canada says:

We will be a group of 10-12 people for our back yard bar-b-q. We will have pork sausages from Ontario, fresh chicken and beef that we purchase from an area farmer known to our family in Belmore, Ontario. Everyone will be bringing a salad or dessert for all to enjoy. We will start around 3pm, bar-b-q at 6pm and relax and enjoy the rest of the evening. Photos will be taken, children will be playing, and fun to be had by all. Looking forward to it all.

Chef Suman of Ontario, Canada says:

Anita,
Thank you for this opportunity. As you know, BBQ and grilling has always been my passion, and like every year, this year, on August 2, we will light up the BBQ as any other summer weekend.
To be very honest, I do not have any menu planned out as of yet. Generally, I take a stroll down the Brickworks Farmers' market on Saturday mornings with my dog, Roxy, and pick up the fresh picks. Of course, I have peppers, tomatoes, and fresh herbs in my backyard to cater to my needs.
Hence, the Farmer's market at the Brickworks will dictate my menu for dinner.
After the weekend, I will certainly log back in and let you know what I ended up with... SO WATCH OUT FOR MY NEXT LITTLE BLOG WITH THE MENU, and in case anyone reading this likes my menu, please feel free to drop me a line and I will be more than happy to share the recipe.

Clover Valley Farmers' Market of Ontario, Canada says:

We will be having a BBQ Buffet at the local farmers' market in Fort Frances, Ontario.

The Buffet will include the following menu items:

* Salad made from locally grown vegetables,
* Sundogs (like hot dogs) made by a local pork processor,
* Elk smokies made from local
* Wild rice patties made from local beef

Profits will be donated to a local charity to support project for children in foster care.

Will Proctor of Prince Edward Island, Canada says:

Local beef. Round roasts cut into 1"x1" by 8 to 12" strips of meat like a kabob.

Can be marinated with in season fresh strawberries and raspberries replacing the vinegar component of the marinade.

Meat is from Shaw Family Farms, Lorne Valley, PE where they also cut their own meat.

Pierre Chauvin of Ontario, Canada says:

On Saturday July 26, 2008 we entertained newlyweds of 44 years at an outdoor anniversary BBQ party. Special guests from PEI and grand-children were on hand.

The local food menu featured:
- Fresh Ontario chicken, slow cooked on a rotisserie;
- Fresh Ontario sweet corn;
- Elmira Tomatoes drizzled with olive oil, balsamic vinegar, garlic and basil;
- Ontario new potato salad with a light dressing consisting of plain yogurt, cider vinegar, mustard seed, fresh parsley and rosemary;
- Fresh Ontario bread;
- Lots of Pelee Island wine; and,
- Fresh Ontario blueberries for dessert.

The Ontario culinary experience was enjoyed by all as the plates were clean and there were no left-overs. The celebration concluded with wine around a campfire (and marshmallows, of course). All left with smiles on their faces and locally grown food in their tummies.

Jeff O'Farrell of Alberta, Canada says:

Locally harvested bison

Charlene Jardine of Ontario, Canada says:

Appetitizer:
Roasted Red Pepper and Peach Bruschetta with Goat Cheese,
Salad:
Beet Salad,
Main Course:
BBQ Pork Tenderloin,
BBQ'd Sweet Potato,
Corn on the Cob.

All fresh ingredients (peaches, tomatoes, beets, dill, sweet potatoes and corn on the cob) are purchased from local farmers markets in the London area.

Ron Strong of Ontario, Canada says:

1 inch thick T-bones steaks with sauteed mushrooms in garlic butter and white wine with baked potatoes and a salad. Followed by dessert, which is to be decided.

Barry Thompson of Prince Edward Island, Canada says:

Steak, potatoes sliced covered in butter wrapped in foil cooked on the barbecue, baby carrots covered in butter wrapped in foil cooked on the barbecue.

anthony Walsh of Ontario, Canada says:

Thanks again Anita for the opportunity , this truly the cooking that makes me tick.... and gives me inspiration for my professional cooking.
We'll spend our time at the Family farm in Northumberland County , the better looking sister of Prince Edward County!!!
Part of the family hails from Argentina... the land of BBQ. That said, the building of the fire is one of the best things about a special occasion food celebration. Fruit woods (Apple,Cherry and Walnut)are the woods of choice for long glowing embers, the critical uneven heat best suited for long cooking, and of course the mellow smoke.
We'll cook Lavers Potatoes in the Embers, Charred Green Tomatoes will end up with Mothers wild Rocket, Garlic cooked in the Embers will be paired with killer Grilled Eggplant... in the form of Caviar.
We'll Hang a dozen or so Local Quail(My Brothers own stock) and cook them on a string... or "a la Ficelle". They cook from the gentle smoke and billowing heat while the Main event slowly does its business in the corner away from the other activity.
The Main event is a piglet finished on the whey of Ruth's cheeses from the Monforte Dairy. All of the dishes will get a mess of different condiments ...Fruit Mustards, Salsa Verde , Salsa Rossa, Pico and a bunch more. Dessert will be a throwback to the previous Strawberry season... Crepes with Mulled Strawberries and Peppered Ice Cream.
Good Day EH.

Charmian Christie of Ontario, Canada says:

The menu is from items found within Ontario and it's all homemade. The meat is raised locally, the veggies come from the farmers' market, and the herbs come from the backyard.

We will be serving: Rosemary chicken, homemade beef burgers. fresh farmer's market vegetables, locally grown spinach salad, cucumber salad, a platter of Ontario cheeses, my mom's soon-to-be famous butter tarts and homemade ice cream with fresh berries. We'll wash it all down with locally brewed beer and VQA Ontario wines. As a special treat, we'll have a wine tasting featuring a series of Niagara fruit wines.

Bev and Donna Rawn of Ontario, Canada says:

We'll be at Conway's Echo Bay Cottages on beautiful East Lake in Prince Edward County. We will be enjoying local vegetables along with our barbequed steak!

Deborah & Don of Ontario, Canada says:

We will be grilling delicious lean & tasty Ostrich Burgers here at the farm. Hopefully will have some super fresh tomatoes right out of our garden. Add some buttercrunch lettuce, again from our garden, plus all the other toppings!

To make your own:
1 lb of ostrich ground, 2 tablespoons chili sauce, garlic powder to taste, 1/4 cup finely chopped onion, Form into 4 burgers, grill till juices run clear and enjoy!

Yves Antaya of British Columbia, Canada says:

Tofino-farmed fresh Chinook salmon, marinated in my own teriyaki marinade, garlic, soy sauce, ginger, sake and maple syrup, cut in cubes and skewered, served with rice and Asian vegetables.

Pam Kelley of Ontario, Canada says:

I am hosting a bbq for friends. I am going to my local farmers market on Saturday morning to purchase local grown corn on the cob; tomatoes, eggs, potatoes, radishes, onions for potatoe salad; devilled eggs; fresh fruit for a fruit salad; fresh blueberries & strawberries for dessert and the main dish - fresh beef - steaks.

I enjoy going to the market as I can buy most of the items I need and I am supporting the local farmers.

Lelsie Brown of Ontario, Canada says:

Beef Tenderloin - marinated in soy sauce,red wine viniger, sea salt pepper and local crushed garlic - Scewers with Erieau onions, tomatoes and mushrooms all grown in the Blenheim Ontario Area - grilled on the BBQ .
Lake Erie Perch grilled in butter on the BBQ - lightly floured, salt and pepper. Foil packets of local onion, red pepper and potatoes with canola oil sea salt and pepper.
Fresh boiled corn on the cob
Dessert - Pie Irons - fresh bread from the bakery - fillings - cream cheese, and your choice of fresh berries or peach slices. Serve with Whipped cream.

Jeff Gill of Manitoba, Canada says:

Here is my menu for my upcoming BBQ, just hoping for great weather!


LOCAL WHOLE GRAIN BUNS AND HERB BUTTER

BOSTON BIB AND SPINACH SALAD WITH A MIMOSA DRESSING & SWEET PORTAGE STRAWBERRIES

MANITOBA POTATO SALAD WITH ROASTED CORN

GRILLED CHICKEN WITH
CUCUMBER, TOMATO & CILANTRO SALSA

B.B.Q. ALBERTA BEEF TENDERLOIN, PICKLED RED ONION, GRAINY MUSTARD & WINNIPEG'S ELMANS HORSERADISH

GRILLED BC SALMON WITH MINTED VEGETABLE COUSCOUS

ICE CREAM SUNDAES

Sunny Patch of Yukon Territory, Canada