Caprice salad - Slice 12 fresh tomatoes. Combine balsamic vinegar, extra virgin olive oil, a fresh, whole leaf of basil, kosher salt, fresh cracked pepper and fresh mozzarella - all to taste. Grill tomatoes for 2 minutes on each side over medium heat and assemble. Cooked on gas grill by Mike Schneider

Pineapple boat - Cut 1 whole, fresh pineapple in half, then cube the inside. Add butter, brown sugar and splashes of Captain Morgan’s Light and Dark Spiced Rum. Cook for 15-20 minutes over medium heat with skin side down. Cooked on charcoal grill by Derek Yobst

3 lbs. of 35 count freshwater shrimp with prosciutto ham rolled up in between on skewers - Take a pinch of smoked paprika, 2 tbs. of Jack Daniels Southwestern Mustard, fresh chopped parsley, 6 cloves of minced garlic, 4 tbs. of olive oil, ½ tsp. each of kosher salt and pepper and mix together. Roll thinly sliced prosciutto and skewer in between shrimp. Roll entire skewer in panko breadcrumbs. Grill for 4 minutes per side over medium heat. Cooked on gas grill by Steve Konlian

Main Course

5-7 lb. tuna loin - Encrusted with fresh cracked pepper, lemon juice and sea salt. Served over fresh arugula greens with lemon slices accompanied with an avocado, wasabi and soy sauce. Grilled on high heat for 2 minutes per side. Prepared and cooked on charcoal grill by Bill Mengason

7 lb. beef tenderloin - Create marinade made of olive oil, balsamic vinegar, kosher salt, cracked pepper, Worcestershire sauce and minced garlic. Marinate and grill for 7-10 minutes per side on high heat to sear, then over low heat for 20-25 minutes for medium rare loin. Meat should marinade for 8-12 hours. Marinade prepared by Mike Schneider / Cooked on charcoal grill by Derek Yobst

Baby lamb chops (9 racks) - Combine a mixture of fresh sage, rosemary, oregano, mint, parsley, black pepper, and salt - all to taste. Add olive oil, ground coriander, cumin, paprika and lemon juice to create a marinade. Place chops in marinade for at least 4 hours, but much better if left in overnight. Cook on grill over low heat for 20-25 minutes. Cooked on gas grill by Steve Konlian

Vegetables Asparagus with tarragon butter - Combine a melted stick of butter with freshly chopped tarragon. Brush onto asparagus and place onto grill for 6-8 minutes over medium heat. Cooked on gas grill Steve Konlian

Corn-on-the-cob - Soak in water, milk and a little sugar for at least 3 hours. Husk and wrap back up by tying ends with water soaked twine and place on grill for 25-30 minutes over medium heat. Cooked on gas grill Steve Konlian

Sweet potato salad - Six 1-inch thick sliced sweet potato wedges seasoned to taste with smoked paprika, ½ tbs. of kosher salt, 1 tsp. of pepper with chopped sage and 2 tbs. of brown sugar. Cook on grill for 25-30 minutes, flipping often. Soften potatoes by sautéing quickly in olive oil. Dice and cube and let cool in refrigerator. Mix with light mayonnaise, chopped dill pickle and thinly sliced red cabbage. Cooked on charcoal grill by Steve Konlian

Dessert

Peaches and brown sugar, halved bananas on pound cake and finished with a scoop of vanilla ice cream - Halve fresh peaches and core, then brush with butter and brown sugar and grill meat down for 2-3 minutes. Flip and grill on skin side for 3-5 minutes. Add butter and brown sugar that will soak into peach while skin side is down. Leaving skin on so the banana will keep its shape, cut in half the long way and cook meat side down 3-4 minutes or until the ends of the skin start to turn black. Place buttered pound cake on grill and cook for about 3 minutes on each side over medium heat and assemble. Cooked on charcoal grill by Steve Konlian and Mike Schneider

Original content from Coastal Style Magazine July - August 2008