Summer may be fading away with Labor Day just around the corner, but that doesn’t mean gathering and grilling needs to come to an end.
We’ve caught up with Michelin-starred chef and co-creator of ABC Kitchen, Jean-Georges Vongerichten to get some inspiration on how to give your grill flair all year round.
From the exotic tastes of the far east to the subtle delicate touch of France, and the main street USA love of BBQ, Jean Georges shares his Labor Day menu and insider tips.
With his true affinity for BBQ stemming from his travels in the far east, it is not a surprise that this Labor Day Jean-Georges will prepare a Korean BBQ feast. There’s not just one way to do BBQ, he advises, to make things interesting, adding a little Asian spice will do the trick.
His menu will include whole grilled fish, clams, lobster and thin cut meats. He recommends preparing the sauces on the side as condiments rather than incorporating them in the grilling process.
To compliment the proteins, he will include a fresh assortment of vegetables such as corn, asparagus, squash, eggplant, okra, and potatoes wrapped in foil with peppers and placed in the charcoal embers.
And the preparation?
When the opportunity presents itself in his summer home, Jean-Georges will smoke with wood from surrounding trees. Though, the Chef prefers charcoal nonetheless.
For those of us whom desire the enjoyment of BBQ without the effort, Jean-Georges recommends local NYC spots Hill Country and Blue Smoke.
Check back at Reveal next week, when we’ll have Jean-Georges go-to rub and marinade recipes with tips on how to grill like a pro.
See some of our choice selects for entertaining from inside ABC below.
-shari monique gab