10). Just because the sun goes down doesn’t mean the party has to end! Glowing lanterns, tiki torches, solar lights, candles (real or battery operated) and twinkling strands are all fun ways to light up the party area long after sunset.

9). Just because you didn’t invite mosquitos to the party doesn’t mean they aren’t going to show up… Prepare your space with citronella candles, and keep lightly or non-scented bug spray handy for your guests. If it’s a hot day or steamy night, plug in an oscilating fan near the party space. It won’t just keep your guests cool, it’ll keep the mosquitos at bay.

8). Don’t let the wind blow your party! Make sure to have large garbage cans placed throughout the party space to avoid chasing paper plates and empty cups around the backyard. If you can’t bypass the tablecloth all together, make sure to secure the cloth to the table with clips or magnets.

7). Get up and have some fun! If you have the space for it, try setting up a few outdoor games for your guests to participate in. Badmitton and corn hole are my two favorites, but other games such as croquet, horseshoes and volleyball are other fun pastimes that are an especially great ice breaker for parties where all the guests don’t know each other.

6). Keep it light. If it’s a hot day, take special care to avoid heavy foods or foods that won’t hold up to the elements. Green salads, fresh fruit, and grilled items are great choices to offer your guests. Save the Fettucine Alfredo and heavy stews for your fall dinner parties!

5).  Pick a theme, any theme! Picking a theme can make it super simple to plan a menu and pick out decorations. A beach theme lends itself to a menu of grilled fish and scallops, and you can decorate with inexpensive touchs like hurricane glasses filled with sand and seashells. Another fun theme (and one that is super appropriate for this time of year) is a backyard tailgate. Throw some brats and hot dogs on the grill and offer peanuts and crackerjacks to guests just like they are at the ball park. the possibilities are endless!

4). Choose a shade in any shade. Depending on what time of day the party is being held at, a patio umbrella is the perfect way to offer guests relief from the hot summer sun. It also creates a great spot to serve food by keeping it out of the direct sunlight. It also serves double duty, as umbrellas come in practically any color and can be coordinated to match the colors you’ve decorated with.

3). Refresh with plenty of refreshments! Heaven forbid you send your guests home thirsty! Make sure you have plenty of bottled water on hand, as well as an assortment of soda pop (both regular and diet) and beer. If you plan on serving mixed drinks, make sure to have plenty of the standards on hand, such as club soda, sliced lemons and limes and stir sticks.

2). Celebrate summer with a summer beer. Here in Wisconsin, we know it’s getting warm out when Wisconsin-based brewer Leinenkugels starts offering it’s Summer Shandy beer. Treat guests to summer time brew for an extra special touch to your soiree!

1). Party with Perlick! Perlick is proud to offer the industries widest selection of outdoor refrigeration to make any backyard entertainment-ready! Available in 15-, 24- and 48-inch models in Freezers, Refrigerators, Beverage Centers, Wine Reserves, Beer Dispensers and Clear Ice Makers, Perlicks line of outdoor products feature all the incredible features of our indoor lines. All models are rated for 110°F and many of them are Energy Star rated. Our forced-Air Refrigeration and powerful compresor allows our products to perform even in the harshest environments. Perlick’s outdoor line boasts the industry’s only 15″ Refrigerator Drawers, 15″ Beer Dispenser and 24″ Freezers, making Perlick the only choice when it comes to full outdoor packages. The best part? Perlick also offers the Industry’s best warranty, making Perlick the smart choice. Visit perlick.com for more information on this incredible collection of outdoor products, as well as our full line of indoor undercounter refrigeration!

Turns out there is somewhat of an artform to pairing certain wines with particular foods. With Perlick celebrating all things wine during the month of March, I decided to do a digging on the topic, and try out some of the pairings I found so that I could report back to my fellow wine novices. I must say, I would be a much bigger fan of research if it all involved food and wine!

I found two fool-proof wine pairing charts to serve as my roadmap through this delicious journey (which you can find here and here), which was perfect for someone like myself who isn’t well versed in which wines go best with what foods.

My first pairing of the weekend was sushi and a beautiful white wine called Viognier. I ordered a rainbow roll, spicy crab roll and a tuna roll, and the variety of Viognier I chose was Yalumba Y Viognier. It’s a very delicate white wine that hails from Yalumba, Australia that features subtle notes of citrus and honeysuckle. It was perfect for sushi because it didn’t overwhelm my pallete, yet it delivered tons of flavor.

I made my famous lasagna on Saturday night, but this time, I left the Sangria in the wine cabinet and opted for two varieties I found on my wine pairing chart (one white and one red). First up, a full-bodied Tuscan wine called Chianti Classico Riserva. According to Castello Banfi’s website, this red Chianti is made up of almost all Sangiovese grapes. Alongside the bold fruit flavors, the wine had hints of vanilla and cocoa, giving it a sweet finish. It complimented the hearty marinara sauce, and wasn’t as brash as some red wines i’ve been served at Italian restaurants.

After trying the Chianti, I reverted back to white wine, but this time I went with a Chardonnay. I use a lot of fresh basil when I make my lasagna, and according to the wine chart, Chardonnay is a perfect pairing for tarragon and basil. The variety I chose was Edna Valley Reserve Chardonnay out of San Luis Obispo, California. It’s absolutely delicious, and is a wine that pairs well with not only pasta, but also with roasted chicken, fish and pork dishes. I can definetely see Chardonnay becoming a staple in my wine cabinet!

Last but certainly not least, I ordered a glass of Shiraz last night at dinner alongside my pulled pork sandwich. Normally I’d order a hefeweizen or other pale ale beer with my sandwich, but I referred to my handy dandy wine pairing chart to find out what wine would compliment my meal best (ah, the things we do in the name of research…) I had a glass of Zaca Mesa Black Bear Block Syrah, and it certainly impressed me. I didn’t think I would like this wine, as I was told it was extremely full-bodied and I thought it would be far too heavy for my meal. However, the rich blackberry flavor complimented the spicy barbeque sauce just perfectly.

Hopefully my weekend whirlwind of wine pairing inspired you to order something new off the wine menu. The Pinot will always be my standby, but I certainly look forward to trying out more combinations from the wine pairing charts I linked above. Also, ask your server for suggestions as well, because sometimes the chef has a recommended wine to pair dishes with, which is exactly how I was lead to the Black Bear Block Syrah.

Have a favorite wine and food pairing in mind? Stop by our facebook page and post it on our wall! We’d love to hear your recommendations! And don’t forget, Perlick offers a wide range of Wine Reserves for the home so that you can keep your wine collection perfectly preserved. Available in 15-, 24- and 48-inch Signature Series, as well as C-Series, ADA-Compliant Series and our Industry Exclusive 18-inch Shallow-Depth models, we’re sure to have a the perfect Wine Reserve for your needs and space!

“Going green” is becoming a culture that is regarded as hip, forward-thinking, inclusive, and socially conscious. If you’re not part of this culture already, let’s explore some simple ways you can be a contributor to a greener, cleaner environment that promotes efficiencies, ethics, and excellence in reducing waste.

Going Green at Work

• Think Before You Print: save paper and store most information online.
• Recycle: place unneeded papers, boxes, and magazines in a paper recycling bin.
• Reusable Dishes: have reusable dishes on hand for your morning coffee, afternoon lunch, and late day snack.
• Transportation: reconsider the way you get to work every day if you drive. Consider carpooling or taking public transit.
• Turn off the Lights: whenever you are the last person to leave your office, the restroom or a conference room, don’t forget to turn off the lights.

Going Green at the Grocery Store

• Buy Organic: it may not always be feasible due to the price hike, but prioritize your shopping list according to what is most important to buy green.
• Bring Your Own Bag: customers are now supplying their own reusable bag at the checkout line which is a smarter, greener choice.
• Farmers’ Markets: support your local farmers’ markets when purchasing produce. It not only allows you to support your local community, but also independent entrepreneurs and perhaps organic farming.
• Buy in Bulk: it saves on resources, and money.
• Skip the Bottled Water: instead, filter your water at home and drink it from reusable drink ware.

Going Green At Home

• Let there be Light: switch all the light bulbs in the home to energy efficient bulbs.
• Wash in Cold Water: when you wash your laundry in cold water you use less energy.
• Five Minute Showers: let this be the standard and max you are in the shower to preserve hot water.
• Recycle, Recycle, Recycle: there are so many things in the home that can be recycled when you are done using them. Always check the labels and recycle accordingly.
• Appliances: appliances in the home utilize the most energy. Exchange your appliances for those that have the Energy Star label, such as your washer and dryer, and your refrigerator. Perlick’s refrigerators carry the eco-minded status; hence, saving customers money on energy expenses. Our line of undercounter refrigeration features the quietest and most energy-efficient compressor on the market, allowing all Perlick products to use less energy than a 44 watt light bulb. Perlick is also a green tier participant.

As you can see, there are several easy, smart, inexpensive ways you can begin the journey to green. Implementing some simple lifestyle changes, such as the ones mentioned above, will help you eat healthier, save on energy cost, and practice environmental stewardship.

By Scott Schloerke

Today I remain a die-hard charcoal man, no wimpy gas grill cooking for me.  And, as you might expect, I have the complete opposite technique of charcoal grilling than my dad had (see chapter one). As time passed, my grilling talents have increased as I have now developed the perfect charcoal grilling process. I would like to share a few of my grilling tips with you which will enhance your grilling experience; tips that only two or three men in the world are aware of.

1)      Whether grilling for two or ten, always pile dozens of charcoal briquettes on the grill so that when spread out, they cover the entire surface of the grill. This will provide even heat, and a lot of it. Don’t worry about unused charcoal, they can be reused.

2)      Pile briquettes in a pyramid shape. I’m not sure why but it works better.

3)      Pour at least ½ quart of quality lighter fluid onto the coals, making sure that each and every briquette is thoroughly saturated.

4)      Wait approximately 30 seconds, then throw a lit match on the coals and dive out of the way. (Note; you may want to alert your neighbors prior to lighting the grill so they don’t call the fire department).

5)      In less than 20 minutes you will have pure white briquettes. Spread them out with a long stick. The hair on the back of your hand and wrist will eventually grow back. If you are a sissy, you may want to use an oven mitt.

6)      Results: You will cook just about anything in a span of seconds to a few minutes. Intense HEAT is the key.

Remember, lots of coals and massive doses of lighter fluid are crucial to successful charcoal grilling. That is why I chose to share my key tips so that you too can experience the ultimate in charcoal grilling.

By the way, if you read chapter one you will understand why my dad refuses to come to our house for dinner….unless my wife is cooking in the oven. What’s his problem???

Cooking a T-Bone Steak on a Charcoal Grill

(From: TheMeatSource.com)

About 30 -60 minutes before grilling a 1 ½” thick t-bone steak, remove it from the refrigerator to bring to room temperature allowing the steak to cook more evenly and faster. Trim off any excess fat but leave at least ¼” of fat to keep juices from escaping. Season both sides of the steak with salt and pepper, t-bones have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub or marinade just before cooking.

Build a two-level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. Sear the steak(s) for two minutes on each side over the high coals then slide them to the lower height to finish. Leave the lid off the grill for the entire process. For rare 5-6 min., medium rare 6-7 min., medium 8-9 min., medium well 10-11 min., well done 11-12 min.

Remove the steak(s) from the grill, cover with foil and let rest for five minutes. This helps to redistribute and retain more juices when sliced and promote more even color throughout the meat. The temperature of the steaks will rise 5° before desired doneness.

It seemed to take forever for all the coals to light each other but it was well worth the wait. When all the coals got gray, that indicated that we were ready to cook. Of course, by this time mom was done cooking all the inside stuff. Now, the one rule my dad had about charcoal grilling was this; all chicken and pork products MUST cook on the grill for a minimum of one hour. Not a minute less. Dad said that this would assure that the food would not be undercooked. He was adamant about this policy. It probably didn’t help that he had a Perlick draft beer dispenser in the garage, just a few feet from the grill. Needless to say, in my youth, I came to enjoy chicken, pork, brats, hot dogs, and everything else that dad grilled, with thick, black crunchy skin. It’s all I knew. I think I was well into my twenties before I had the guts to experience meat that was actually tender and juicy. A few years later Dad modified his grilling technique to the number of martini’s he consumed. I often had to go to bed before dinner was ready.

Stay tuned for chapter two; The True Art of Barbecuing on a Charcoal Grill.

Happy grilling! -Scott Schloerke

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Here is a simple recipe for cooking Wisconsin bratwurst on a charcoal grill; (From Allrecipies.com)

Ingredients: 2 pounds of fresh bratwurst sausages, 2 onions thinly sliced, 1 cup butter, 72 ounces of beer drawn from your Perlick draft beer dispenser (or 6 12oz cans), 1 ½ teaspoons ground black pepper, 10 hoagie rolls.

Directions: Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter and beer. Place pot over medium heat and simmer for 15 to 20 minutes. Spread coals out on grill providing even, medium heat.

Lightly oil the grate. Cook bratwurst on grill for 10 to 14 minutes often turning them to brown evenly. Serve hot off the grill with onions or sauerkraut on hoagie rolls.

SERVES 10 (6 in Wisconsin)