Summer is in full swing and with that comes the quintessential summer barbecue. And when it comes to sparking up the grill to entertain your friends and family, no one does it better than Loews Ventana Canyon‘s very own Executive Chef, Ken Harvey. Being the creative mastermind behind our Blues, Brews & BBQ Sunday Brunch, named one of OpenTable‘s Top 100 Brunches in America, Chef Ken has a formiddable BBQ playbook to take your summer barbecue soiree to the next level.
Think Outside the Veggies
Corn on the cob and asparagus are tried-and-true BBQ classics, but why not surprise your guests with grilled fruit? Our culinary team wows brunch guests with grill stations filled with fruits and veggies galore. Try throwing on some large slices of pineapple or watermelon to get some nice grill marks for a light and refreshing side dish.
Elevate the Classics
Give your guests a treat from the normal BBQ fare by stepping up classics like hamburgers and hotdogs with a few simple tricks. One Tucson staple that you’ll find grilling up at brunch is the Sonoran hot dog. If you’ve never heard of it don’t worry — most people haven’t, but once you tried this delectable dog wrapped in bacon you’ll never look at hot dogs the same again and neither will your guests!
Bring on the Beer
Barbecue and beer go together like… well, summers and grilling! So why not impress the pants off your guests by including your favorite beer in the menu? When it comes to dessert, Pastry Chef Krista Owens is the queen of all things sweet and you’ll often find her incorporating some of our favorite local beers into the brunch dessert selections. One of our favorites that you could add to your list of go-to showstoppers is her Bacon Cinnamon Rolls with IPA Caramel. One bite and your guests will be asking to move in!
I don’t know about you, but I think it’s time to get cooking…
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