Pan seared lamb chops cooked in a dash of salt and olive oil.
Grilled “salt-and pepper” beef rib eye with a sprig of parsley.
Cornish hen prepared with heirloom tomatoes and rosemary.
Fired grilled beef kabobs prepared with tomatoes and onions.
Free-range chicken roasted with Yukon potatoes and thyme.
Andouille, chorizo, and hot dogs grilled up with red peppers.