TDSB Newcomer Services Community BBQ at Centennial College...

Last week was probably the busiest for me this summer, but certainly not short of exciting and rewarding! BIG back-to-back events over two days that not only involved a lot of logistics planning but the first-- a Community BBQ venue to promote our TDSB refugee summer program for youths (predominantly to newcomer Nigerians who are currently living in hotels) also entailed arranging for food product donations and their pick up. Held at Centennial College in the east end, the hovering and threatening grey clouds cleared right before guests arrived and we all ended up sweltering under the hot sun and over the hot grill. And what a turn out indeed (~ 130+)!

With Bobby, TDSB Welcoming Communities Orientation Assistant

My friends over at Black River Juice kindly donated cases of their bottled real juices made with locally pressed fruit-- Classic Lemonade, Pure Red Grapefruit Juice and Sweet Apple Cider. Thank you to the lovely Laura Aziz! My favourites of their extensive product line are pure blueberry juice, apple mango juice blend, pure tart cherry juice and classic lemonade with a hint of lime. 

Past Demo of Black River Juice products for LiveWell Marketing

The main attraction was the thrills on the grill with chicken breasts and veggie patties that turned into burgers between buns. That huge THANK U goes to my man- the Godfather of the Grill, and friend Chef Ted Reader @tedgrills for his generosity as well for the cases of each three flavour burger line he developed for Wholly Veggie- Southwest beet, sweet curry carrot and herby garlic greens!

At Chef Ted Reader's BBQ stomping grounds- his backyard!

Well over 60+ BBQs, Grills, Smokers and whatever else you can fire up, Chef Ted tells me he has lost count lol. When asked which one is his favourite-- he says without hesitation his fire pits, old school-style! I absolutely agree after attending with my fam his over-the-top delish BBQ event in the country.  If you want to see the real deal and what we're talking about, you have to check out my recent post Q-ing Fun with Chef Ted Reader.

Yes, it was A LOT of chicken breasts (halal), about 100 if you count me splitting up the super large ones. Marinated in Cajun spices, dried thyme, balsamic vinegar, Dijon mustard, garlic, onions, fresh parsley, lime juice and olive oil overnight, then grilled over the hot BBQ until done and slathered in BBQ sauce to finish. 

The combined ingredients created a heavenly slight sweet and savoury aroma with garlic and hints of spices. Marinated overnight or even two days, the breasts cooked up super tender-moist and flavourful! Believe me, good-bye, good riddance to hard and dry chicken breasts...never ever again!

Over at Centennial College on Markham/Progress getting registration set up!

This occasion made me remember when I first started working at food events. As a student volunteer, I would often pause to admire the chefs heading and organizing them. I don't think I imagined then that I would one day be doing the same-- leading a brigade of student volunteers and assistants, and holding my own as the head. It was an incredible feeling!

Prepping for salads with student volunteers.

Gorgeous fresh colours and textures!

Gorgeous bright shirts and smiles!

I had just taught a class on BBQ and picnic food safety, highlighting using citrus or vinegar-based dressings vs. mayonnaise-based salads for longer storage in summer outdoor weather. This simple coleslaw vinaigrette uses acidic apple cider vinegar, honey for sweetness, Dijon mustard for body and piquancy, celery salt, and ground black pepper. 

Here's our King of the Grill for the day!

Chickens' looking mighty plump and succulent!

Burger condiments and toppings, along with coleslaw in vinaigrette, and garden salad.

Yes, we had refreshing slices of watermelon too!

Families joined us in intervals over the two hours until the burgers ran out.

Too bad I didn't get any shots of me slicing chicken and serving the burgers. It was pretty much all hands on deck the entire time and there was no one to spare for being camera happy. I was just glad to slip out near the end to walk around and talk to families and pass out Black River Juice bottles to the eager kids. I love those engaging moments!

What started as a grey day turned out to be a super hot one!

Back home that night, I served some odds and ends marinated chicken breast pieces (reserved enough to try) and Chef Ted Reader's Wholly Veggies Herby Garlic Greens burger. So succulent the chicken meat- my kids threw in some hickory sticks for smoky flavour and crunch-- YUM! And no one missed the meat with those scrumptious veggie patties-- loved the garlic flavour and hearty texture! Can't wait to try the other two flavours! 

Check out Wholly Veggies for a store near you!

Up next, my first of four weeks culinary series- The Neighbourhood Table family cooking program (for kids 6-12 years old) with the Arab Community in partnerships with St.Philip's Lutheran Church and the Arab Community Centre of Toronto (ACCT). It was simply incredible, successful and heart-warming! 

Can't wait to share all the wonderful details and photos...