Food & Wine
Grilling Italiano
Cindy and Steve Patton toss an “Italian-style” barbecue at their lakeside home.
BY
J. Elinor Lerch
PHOTOGRAPHY
Greg Rannells


A centerpiece of stone fruit kabobs toped off the evening as a sweet summertime treat.


A Dacor Epicure 36” outdoor grill & cart with Sear Burner will inspire anyone to become a grillmaster. Innsbrook neighbor Paul Harris joins the Pattons at the lakeside barbecue.


A fresh Italian-inspired buffet was sprinkled with accessories from the Art Gallery of Hog Hollow.


Executive Chef Dan Thomas of Innsbrook Resort & Conference Center

What elevates a summer barbecue from pork steaks and potato salad to a scrumptious Italian-inspired buffet?  Just ask the delighted guests who gathered for a lakeside party at the Innsbrook home of Cindy, Steve and their daughter, Stephanie Patton. Set against the natural splendor of Innsbrook Resort, the celebration welcomed summer in superb alfresco style.  And with several of the guests arriving by boat, parking was as simple as a rope tossed onto the dock.

With Cindy’s Sicilian heritage as the inspiration for the summertime buffet, friends were treated to a delicious, Italian-themed menu. Asked if she had any signature Sicilian dishes, Cindy described her three favorites. “One of my Italian grandmothers gave us a recipe for grilled chicken spiedini that’s easy and delicious – always a great combination for any hostess. We usually serve it with grilled peppers, prepared with a “paper bag” technique that I learned from my dad and grandmother.  And the meal wouldn’t be complete without Canola cake for dessert!”

The Pattons called Innsbrook Executive Chef Dan Thomas, who created an Italian-inspired menu for the evening, beginning with a classic Caprese salad with heirloom tomatoes, infused with basil and roasted garlic and presented on grilled focaccia bread. Dan, a classically trained chef from Los Angeles, said the focaccia added an unexpected flavor to the salad, reminiscent of a “traditional Italian bruschetta.” The Caprese was a big hit with the guests and also with the party hosts.  Cindy and Steve both declared it was, “the best Caprese we’ve ever served” – the ultimate compliment for any chef.

An engaging hostess with a special talent for making her guests feel welcome, Cindy also has a knack for memorable, fun details.  Unique individual menus gave everyone an opportunity to read all the mouth-watering details before beginning their meal.  The hand-lettered menus were rolled and tucked into manicotti shells, decorated with bow-tie pasta and arranged in a centerpiece basket. “It’s always fun to have a little something ‘extra’ for guests – something unexpected and fun,” said Cindy.

The creative presentation continued with Cindy’s colorful collection of Fiesta® dinnerware. Designed by Frederick Hurten Rhead in 1936, the bright, bold colors are fun and party-perfect. “When you serve yellow and green peppers on Fiesta® dishes, it’s a very colorful and festive presentation!” Cindy said. Unique buffet table accessories with a hint of Italy inspired plenty of compliments from party guests. And an apropos “summer wind” drifted in from Alpine Lake (and the stereo), as tunes from the Pattons’ collection of Frank Sinatra and Dean Martin albums provided the appropriately themed party soundtrack. (An appreciation of music runs in the family. Daughter Stephanie, 13, is a rising star with Muny Kids.) 

The evening’s finale was marked with summery stone fruit kabobs. Described by Chef Thomas as his “favorite dish” on the party menu, the colorful kabobs were gathered in a vase and used as a buffet centerpiece. More than just a delectable treat, the kabobs are an “interactive dessert” that allow everyone to grill their own fruit on the new Dacor® grill, place it over vanilla ice cream and drizzle on an apricot glaze. It was a perfect ending to a perfectly “delicious” day at the lake.

 

Lakeside Cuisine

Prepared by Dan Thomas of Innsbrook Resort
•    Caprese Salad: Vine-ripened tomatoes tossed with roasted garlic, extra-virgin olive oil, fresh basil and fresh mozzarella.
•    Cannellini Bean Salad: Italian white beans served chilled in light vinaigrette with marinated artichoke hearts, fresh bell peppers and red onion.
•    Balsamic Seared Pork Tenderloin with Summer Greens: Baby greens with dried cherries and pine nuts topped with balsamic glazed pork tenderloin
•    Chicken Spiedini: Chicken breast skewers with garlic, thyme and rosemary, grill-seared and finished with olive oil and citrus.
•    Stone Fruit Kabobs: Skewered stone fruit grill-seared and served over ice cream with apricot glaze.
•    Blond Sangria: A refreshing drink for adults to enjoy at a summer party – made with a combination of fruit juice, wine, and liquor served with fruit over ice.

Summertime Hostess Tips

•    Be Prepared with Familiar Favorites. Like most great hostesses, Cindy Patton has “signature dishes” that make frequent appearances on her party menus.  Cindy credits her Sicilian grandmothers for many of her favorite recipes, including the classic “Patton family dish”, chicken spiedini. 
•    Utilize Color for an Appealing Table. Presentation may not be “everything,” but great meals appeal to all of the senses. Colorful foods like peppers can spice up a meal for the eyes and the taste buds. Festive tableware can jazz up the simplest of menus. 
•    Send Your Guests Home with a Party Memory. Simple parting gifts, such as flavored oils, or individual packages of specialty teas, coffees or chocolates are a fun, inexpensive reminder of a great evening.

Try this quick and easy gourmet olive oil recipe:
Per 6-ounce bottle:
2 cloves of garlic
1 sprig of rosemary, 2 sprigs of thyme
rind of 1 lemon wedge
5 ounces of extra-virgin olive oil

Note: Do not refrigerate; oil will cloud.