In the Enchanted Table Catering outback, we’re lucky to have a big grill with hefty grates (great heat conduction and grill marks); we love to grill veggies for our Seasonal Grilled Vegetable Platter, our Antipasto Platter, Grilled Eggplant Caponata or Citrus Thyme Asparagus. We’re even luckier that it sits on a covered patio since we use it all year long! Grilling adds zing to so many of our dishes; it adds a nuanced smokiness to our Stacked Enchiladas with Grilled Chicken and Tomatillo Sauce. Our Grilled Argentinian Flank Steak with Chimichurri Sauce is a favorite at our regular BIAMP Systems dinners. It’s a really hot grill, too; a long set of tongs and a heat-resistant glove are de rigeur!
Grilling in the ETC outback
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