We started our long stretch in Trout Lake with a creative meal entirely on sticks / skewers, thanks to Rob. Get this.
Caprese Salad on a stick (not grilled): alternating tomato, mozzarella and basil leaf, then drizzle good balsamic vinegar. Why don’t vendors hawk that at baseball games? “Cold Beer! Cold Beer! Caprese Salad!”
Next course: Sectioned corn on the cob with red bell pepper in between, seasoned with olive oil, salt and pepper and grilled.
Next: Grilled Brussels sprouts on a skewer.
Main course on a stick: Grilled chicken, onion, and pepper.
Dessert on a stick (not grilled): soft fudge brownie, with raspberries with a drizzle of a raspberry, sugar and Grand Marnier reduction sauce on top.