4 epic dinner boards
Monday, Sep. 6, 2021
Big appetites? The whole family waiting eagerly around the table? You need a dinner board! These impressive-looking spreads feature a variety of foods that work in perfect harmony, and they can focus on all sorts of themes. Simply set out a platter with a few sets of tongs, and diners can help themselves to whatever tickles their fancy. (Or skip the platter and use a serving tray or a clean baking sheet for a super low-key presentation.) Here, we’ve whipped up four inspiring takes to get your creative juices flowing.
This one’s a meat lover’s dream. Start off by grilling up a Boneless Beef Rib Steak. This AAA, abundantly marbled cut is juicy, tender and full of flavour — and weighs in at a hefty 10 ounces, so it’s plenty for sharing. Then try out our New York Striploins, which are hand-trimmed and aged a minimum of 21 days so they stay incredibly tender and juicy on the barbecue. If you’re feeling a little fancy, Chateaubriand is another delicious addition. This exceptionally flavoured, 14-ounce steak is cut from the centre of the tenderloin and seasoned to perfection. Fill the spaces on your board with tender-crisp, savoury Herb and Garlic Asparagus, our signature recipe of asparagus spears and diced red peppers in a bright garlic-and-herb sauce; fluffy Grilled Mini Potatoes; and warm sliced Petite Baguettes. Tuck in grilled wedges of radicchio (the barbecue really brings out this vegetable’s sweet side), thick slices of local heirloom tomatoes sprinkled with flaky sea salt, and a few handfuls of arugula or other salad greens. For a steak-house-style finish, top steaks with pats of plain or DIY garlic-herb butter.
Surf n' surf board
For a land-and-sea feast, you’ll absolutely need some Lobster Tail Skewers. These succulent, sustainably sourced North Atlantic lobster tail halves are hand-skewered and marinated in a savoury lemon-herb sauce. Pair them up with Canadian-Raised AAA Beef Top Sirloin Steak, a household favourite that’s lean and boneless, with the perfect robust taste and texture. Next, add a hit of green with toothsome Bistro-style Green Beans, which are picked at peak ripeness and flash-frozen so you can enjoy them at their prime. Spoon on sweet corn kernels cut fresh from grilled cobs or cooked frozen corn for a pop of bright, sunny yellow. As your surf and turf sizzles on the barbecue, grill up whole heads of garlic: Cut the top ¼ inch off, drizzle with olive oil and wrap in foil. Grill for roughly 40 minutes and spread the soft, sweet cloves onto sliced Petite Baguettes.