Summer in the city means enjoying festivals, sipping drinks on the patio and, of course, getting together with friends for a rooftop or balcony soiree, solving the world’s problems around a succulent meal on the grill and a good glass of wine. Below are a few things to remember for a successful urban barbecue.
Attractive lighting can be the difference between a pleasing space and a magical space, so don’t skimp when hosting al fresco events! Jardin de ville, for example, offers a sleek range of outdoor lamps. Flameless candles are also a nice option if your urban patio isn’t sheltered from the wind. A number of businesses manufacture beautiful wax versions.
Elegant outdoor tableware
Using regular dinnerware outdoors can be a hassle, but there are chic plastic options available for patio tableware. We love the wooden designs from Quebec company Justenbois. They’re easy on both the eyes and the environment!
A survival kit for guests
An outdoor meal can lead to its share of surprises. Be prepared! Keep a basket of blankets and shawls on hand in case the temperature drops, as well as some insect repellent lotion.
This might sound obvious, but a barbecue just isn't a barbecue without music. Get your hands on a quality Bluetooth speaker, like this one from Bang & Olufsen.
The best barbecue sauce in the city
We asked Lanny Macleod, the chef at Victor Restaurant + Bar at Le Germain Hotel Toronto, to share the secret to his famous barbecue sauce. It goes beautifully with chicken, poultry, pork, fish, tofu and vegetables.
Lanny's Barbecue Sauce
(Makes 1.5 L)
- 2 onions, finely chopped
- 15 garlic cloves, minced
- 2 tablespoons of blackened spices
- 2 tablespoons of smoked paprika
- 1 cup of tomato paste
- 1 cup of brown sugar
- ½ cup of molasses
- 2 cups of red wine vinegar
- 1 Granny Smith apple, peeled and cut into pieces
- ½ cup of dried apricots
- Caramelize the onions;
- Add the garlic and spices, mix well and cook until the garlic has softened;
- Add the tomato paste, molasses and sugar;
- Add the vinegar and deglaze;
- Add the apple and apricots until they are cooked through and soft;
- Puree the sauce and strain it for a smooth consistency.