Here is Chef Kevin Long Eighth Summer BBQ tip…
Here is Chef Kevin Long eighth Summer BBQ tip…
BBQ Tip #8:
Chef Long’s Cucumber and chick pea salad:
This is a much less traditional salad recipe, however it is one of my summer favorites and sure to impress your barbeque guests. Take cucumbers and chick peas and mix with oregano and agave nectar for an inventive salad for your guests.
You can find Chef Long BBQ Tip #1 here – Chef Long BBQ Tip #2 here – Chef Long BBQ Tip #3 here, – Chef Long BBQ Tip #4 here, – Chef Long BBQ Tip #5 here – Chef Long BBQ Tip #6 here and Chef Long BBQ Tip #7 here.
Chef Kevin Long is Executive Chef of Shrine Restaurant, Lounge and Nightclub at MGM Foxwoods.
Next BBQ tip in one weeks time.
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About Shrine Asian Kitchen, Lounge and Nightclub
Owned and operated by Big Night Entertainment, the company behind some of Boston’s hottest nightlife venues including The Estate, Suite and Marina Bay Beach Club (formerly WaterWorks), the 21,000-square-foot nightclub, lounge and stylized dining venue offers a Las Vegas-style nightlife experience with an Asian flair.
The space is a powerful blend of Asian inspiration and style with a touch of smoldering decadence. The 21,000 square-foot, two-story venue accommodates up to 1,200 guests and features two outdoor fire-pit terrace spaces overlooking MGM Grand’s luxurious, fan-shaped pool.
Shrine also boasts an open kitchen, a 225-seat restaurant and two private dining rooms, which can accommodate groups as large as 12 to 40 people. Shrine also boasts the only state-of-the art custom Funktion One Sound System and DJ booth in New England, 40 VIP bottle service tables, 2 full-service bars and a frozen vodka and champagne bar.
We’ll be posting BBQ tips from Chef Kevin Long throughout the season so let us know how you enjoy them in the comments section below, and tell your friends to stop by and pick up the recipes themselves.
And why not take a trip to MGM Grand at Foxwoods and sample the Shrine Restaurant first hand.
The Mystic Country region of Connecticut has many places of interest and to discover them check out our special East Connecticut destinations page here.
Cliff Calderwood
Publisher
New England Online Magazine
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Comment by Matt Kay on 1 October 2010:
I’m intrigued by the agave and chickpea combination. Very interesting and unique but very simple.
I’ll have to give it a spin. Thanks for sharing!
Matt Kay
Comment by Gerald Stidham on 16 March 2011:
Hi Cliff,
Great traditional salad recipe, my wife and I have been trying to eat less meat and this recipe will be a great addition to our BBQ-recipes.
Thanks…Chef Kevin Long appears to know his stuff