Summer Grilling Tips from Saugatuck Craft Butchery Ingredients Features Butcher Chef Talk Education Grilling Ryan Fibiger July 03, 2014 Craft Butchery is an old-fashioned shop with modern-day ideals (not to mention beautiful new digs). It carries only pasture-raised, organic meat from small farms located within a 150-mile radius of Westport. They sell premium beef, pork, lamb and poultry from animals that have never been given antibiotics, hormones, steroids or animal by-products. These guys know a thing or two...or three...(well, actually Ryan has 5 tips here), about grilling. Owner and head butcher Ryan Fibiger helps us make the most of his offerings with tips on grilling perfectly. 1. Keep it simple. When it comes to grilling high-quality, pasture-raised meats, less is more. Stick with just a salt rub on our steaks and burgers. Pepper, garlic, spice rubs and oils can burn, so use only if you’re cooking at a lower temperature. Read More
Dad’s & Grad’s Ultimate Grilled Pizza Party w/ Recipes from Marcia Selden Ingredients Features Grilling Holiday Recipe Kid Friendly Marcia Selden Catering June 10, 2014 Time to celebrate your special Dad (June 15th ~ Father’s Day) or your fabulous Grad! There’s no better time to fire up the grill and throw a party. We've got a great salad to start… our grilled romaine with a blue cheese and bacon vinaigrette. Another one of our favorites things to make, at Marcia Selden Catering, are grilled pizzas. The varieties are endless. It’s a little different and who doesn’t love pizza! This is a rare treat. As for the pizza, if you don’t want to make your own dough, most stores sell great pre-made dough to make it real simple. Buy (from a good salad bar) or make lots of the toppings. The best way to set yourself up for success is to arrange all of the toppings in bowls on a table by the grill. Guests can simply choose their toppings and grill up the pizzas on the spot. Read More
