Michael Lomonaco, chef/partner
Center Bar (address and info)
New York, NY
"We do a thing where we grill fruits to make fruit-based BBQ sauces. I grill peaches until their sugars caramelize, simmer them with jalapeño peppers and other spices, and then make a grilled peach BBQ sauce, which I use to marinate or baste grilled seafood, lamb, or poultry. It makes for an excellent table condiment, too."
Michael Psilakis, chef
MP Taverna (address and info)
Long Island City, NY
“Take Summer vegetables from the garden and season them with salt and pepper, coat them with good olive oil, and put them on the grill. A favorite of mine is grilled watermelon with grilled manouri cheese served with mint leaves, dill sprigs, and some sea salt, and then drizzled with olive oil.”
Josiah Citrin, chef
Melisse (address and info)
Santa Monica, CA
“Wrap a whole fennel bulb with the fennel fronds in aluminum foil, packaging it with garlic, salt, olive oil, coriander seeds, and orange zest. Throw the package on top of the coals -- right on the coals -- for a few minutes, until the bulb is tender. This is a way to cook veggies while you’re grilling meat if you don’t necessarily want those veggies grilled/charred.”
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Adam Lapetina is the Partnerships Editor at Thrillist, and the only way he can grill in his Brooklyn apartment is with a George Foreman. Read his musings on Twitter at @adamlapetina.