food
I chill and grill
Join the
Outdoor F u n
G A LE G A N D ’ S
G R ILLED B U T T E R M IL K
BR EAD PU DD IN G
Learn the latest grilling secrets,
taste food from wonderful restaurants,
and relax with live music at our
festival, May 21 and 22 in Chicago.
BY RICHARD SWEARINGER
G ale G and
1
PHOTOS ANDY LYONS
FOOD STYLING JILL LUST
Get ready for a delicious
Summer
w i t h c l a s s e s f r o m s o m e o f A m e r i c a ' s
m o s t g i f t e d —
a n d m o s t e n t h u s i a s t i c —
g r i l l i n g
e x p e r t s a t
B e t t e r H o m e s a n d G a r d e n s
® m a g a z i n e ' s
a n d W e b e r ' s C h i l l a n d G r i l l F e s t i v a l ™ i n
C h i c a g o ' s L i n c o l n P a r k , M a y 2 1 a n d 2 2 .
A m
o n g t h e a u t h o r s a n d c h e f s s h a r i n g
t h e i r t i p s f o r g r e a t o u t d o o r c o o k i n g w i l l b e
r i s i n g C h i c a g o s t a r c h e f S t e p h a n i e I z a r d o f
G i r l & T h e G o a t r e s t a u r a n t ; t h e “ B r e a k f a s t
Q u e e n ” a n d c h e f - o w n e r o f I n a ' s r e s t a u r a n t ,
I n a P i n k n e y ; r e s t a u r a t e u r s a n d c a t e r e r s
t h e H e a r t y B o y s ; t h e t e e n a g e S p a t u l a t t a
S i s t e r s ; a n d b e e f e x p e r t D a v e Z i n o .
B e t t e r
H o m e s a n d G a r d e n s
m a g a z i n e c o n t r i b u t o r s
E l i z a b e t h K a r m e l , J a m i e P u r v i a n c e , a n d
K a r i U n d e r l y w i l l a l s o b e o n h a n d t o
d e m o n s t r a t e s o m e o f t h e i r r e c i p e s .
P R E P A R E
D E S S E R T
ON
T H E
D E C K
C l a s s e s w i l l c o v e r m o r e t h a n j u s t s t e a k s
a n d b u r g e r s . C e l e b r i t y p a s t r y c h e f G a l e
G a n d ,
l e f t y
p a r t n e r i n C h i c a g o ' s a c c l a i m e d
T r u r e s t a u r a n t , w i l l d e m o n s t r a t e h e r
t e c h n i q u e f o r b r e a d p u d d i n g o n t h e g r i l l ,
r e c i p e
r i g h t
“ G u e s t s r e a l l y l o v e i t w h e n
I s e r v e t h i s r i g h t o f f t h e g r i l l ” G a l e s a y s . “ A n d i t
w o r k s a s e i t h e r b r u n c h o r d e s s e r t . ”
C R E A T E
F A M IL Y M E M O R IE S
A n o t h e r h i g h l i g h t : a c l a s s f o r k i d s f e a t u r i n g L i v
a n d B e l l e G e r a s o l e , t h e J a m e s B e a r d A w a r d -
w i n n i n g S p a t u l a t t a G i r l s . T h e y ’l l p r e p a r e
K o r e a n s h o r t r i b s u s i n g a r e c i p e p a s s e d d o w n
f r o m t h e i r g r a n d f a t h e r i n H a w a i i .
“ I t ' s g r e a t f o r c o o k o u t s b e c a u s e i t c a n b e
m a r i n a t e d t h e n i g h t b e f o r e . T h e n t h e r e ' s n o
w o r k w h e n f r i e n d s a r e t h e r e , ” s a y s B e l l e , 1 5 .
G ale G and’s G rilled
B u tterm ilk B read P u d d in g
w ith R hu barb-P ear C om pote
p r e
;
2 2
m in .
g r i l
:
4
m in .
3
eggs
V2
cup g ra n u la ted su g ar
Vz
tsp . p u re v a n illa e x tra c t
1
cup b u tterm ilk
1
cup cream
6
thick slices b rioch e, challah, or so ft w h ite bread
1
recip e P ear-R hubarb C om p ote,
below
1
. For a gas grill, preheat w ith outer burner(s) on
m edium , center burner on low. (For a charcoal grill,
set up for indirect cooking.) C lean grill well. In bowl
w hisk eggs; w hisk in sugar, vanilla, and a pinch o f
salt.
G radually w hisk in butterm ilk and cream . T ransfer
m ixture to shallow baking dish. W orking in batches if
necessary, soak bread slices 1 to 2 m inutes per side.
2
. W ith ton gs, oil grill w ith a paper tow el dipped in
co o kin g oil. Lay soaked bread slices on cooler part o f
grill; grill about
2
m inutes until golden brow n. T u rn
and repeat on oth er side. Serve right oft'the grill
w ith Pear-Rhubarb C om pote. M akes 6 servin gs.
R h u b a rb -P e a r C o m p o te Preheat oven to
4 0 0
°F. In
a large bow l stir to geth er
Vz
cup
orange ju icey
2
T bsp.
honey, 2
T bsp.
light-bodied red w ine
,
Vz
cup
light brown sugar
,
1
vanilla bean,
split and scraped
(option al), 2 tsp.
cornstarch
, and
Vz
tsp.
cinnam on.
Add
4
m edium -ripe pears, seeded and cut into quarters,
and
4
stalks
rhubarb
(washed, trim m ed and cut into
1-inch sections) or one 8- to 10-oz. ba
g frozen rhubarb.
Pour into a
3
-quart baking dish and bake until tender,
2 5
to
3 0
m inutes. Serve w arm or at room tem perature.
1 7 2
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