Best-Ever Backyard Barbecue Supper

Wednesday, August 5, 2026 6:30-8:30 PM 

In-Person Demonstration Cooking Class

Betty Rosbottom, as most of you know, loves to entertain outdoors when the weather turns warm. So once again she’s planned a delicious summer meal to enjoy al fresco. For openers, she’ll show you how easily you can assemble in advance colorful skewers of diced watermelon, feta cubes, and fresh mint leaves. The star of the meal will be grilled sirloin steaks rubbed with garlic and rosemary, then grilled and topped with pats of blue cheese butter plus a generous spoonful of homemade red onion marmalade. Sides will include seasonal fresh produce, including a golden gratin of fresh corn, tomato, and chard plus tender young green beans sprinkled with bacon and crispy garlic. A warm peach and almond crumble garnished with scoops of purchased ginger ice cream will be the delectable finale. As always, Betty will share tips for the where to buy the best ingredients and provide make-ahead directions. 

Skewers of Watermelon, Feta, and Fresh Mint
These appetizers call for only three ingredients, take only about ten minutes to assemble, and require no cooking. Simple, quick, and fresh, these nibbles are perfect when entertaining during the hot days of summer and you want to minimize your time in the kitchen.

Grilled Sirloins with Blue Cheese Butter, and Red Onion Marmalade
Boneless sirloin steaks, enhanced with a rosemary and garlic rub, are grilled on a stovetop grill pan or outdoor grill, then topped with pats of blue cheese butter and spoonfuls of red onion marmalade. When the seasoned butter is spooned over the piping hot steaks, it melts and becomes a delicious sauce for the meat.

Gratin of Fresh Corn, Tomatoes, and Chard
Sautéed corn, leeks, and julienned chard are combined with a savory custard mixture of half-and-half, eggs, and grated white cheddar. Sliced tomatoes and more cheese top this mélange before it is baked.

Summer Green Beans Sprinkled with Bacon and Crispy Garlic
Tender young green beans (or haricots verts) are blanched ahead and reheated. Some crumbled bacon and thin slices of garlic (sautéed in some of the bacon drippings) make simple garnishes.

Warm Peach and Almond Crumble with Ginger Ice Cream
This is a classic crumble that can be prepared with either peaches or nectarines. Servings of the warm crumble are topped with scoops of purchased ginger ice cream or with good quality vanilla ice cream.

Instructor: Betty Rosbottom

In-Person Fee: $90.00