AUBURN - Get out the grill. Labor Day, summer's last hurrah, is almost here.
If you decide last-minute to have a party and haven't done enough planning for the event, don't fret. There's still time to ensure your party comes off successfully.
Supermarkets often have products and services that make it easier to prepare for a large gathering.
"Wegmans is pretty good at planning last-minute," said Bob Langkammerer, regional executive chef for that chain in the Syracuse and Auburn area.
He advises selecting a theme or motif for your party. The best way to ensure success is to plan a menu and stick to it; don't complicate things by trying to serve specialized food for vegetarians or those with dietary restrictions.
Also, go for easy preparation and clean-up: Sturdy paper products work best. Be sure to provide containers for people to take food home if needed.
Plan on 1.25 to 1.5 pounds of meat per person and the same amount for salads, Langkammerer says.
Food safety is paramount. Keep cold foods cold and hot foods hot. Don't let the temperature of salads get above 40 degrees.
"Wegmans believes in food safety, and we try to appeal to our customers to use thermometers," Langkammerer said.
For an easy recipe, he recommends mixing chicken in a balsamic vinaigrette with garlic, herbs and olive oil. Marinate for two to four hours, then grill.
More recipes are available at www.wegmans.com.
P & C Foods, Tops Friendly Markets and Wal-Mart did not respond to phone calls or e-mails.
Mike Orofino of the Downtown Deli in Auburn recommends avoiding mayonnaise-based salads.
"You have to have them properly cooled," he said. "It's a dangerous proposition for picnics - they sit out."
Orofino advises going for fruit or green or vegetable salads, especially vegetables available fresh locally. Try grilling vegetables, including whole corn. Toss vegetables with olive oil, balsamic vinaigrette, fresh mint and garlic. If using corn, scrape kernels from cob before marinating. Another option is fresh tomato tossed with mozzarella, balsamic vinaigrette and spices, for a quick caprese salad.
For the main course, try grilled meat and vegetables on skewers. Expect area parks to be busy, but last-minute planning is not disastrous. At Emerson Park, picnic tables likely will be available. As of earlier this week, shelters were still available. The pavilion will be occupied, said Gary Duckett, park director.
To get a shelter, Duckett recommends coming early, because if a shelter is not rented, it's free on a first-come, first-served basis.
Just remember that without reservations, you may have to share your shelter with others. Only rentals in advance ensure exclusive use of a shelter, with power provided.
Also, beaches at the park will be closed because there are no lifeguards on duty.
Another option is to rent a tent for your backyard. Several area rental companies said tents likely would be available if you call as late as Saturday. Tent rental companies plan to get last-minute calls.
"People try to wait until the last day so they can see the weather reports," said Charitee Scott, Auburn rental manager for Auburn Party Rental.
Supermarkets often have products and services that make it easier to prepare for a large gathering.
"Wegmans is pretty good at planning last-minute," said Bob Langkammerer, regional executive chef for that chain in the Syracuse and Auburn area.
He advises selecting a theme or motif for your party. The best way to ensure success is to plan a menu and stick to it; don't complicate things by trying to serve specialized food for vegetarians or those with dietary restrictions.
Also, go for easy preparation and clean-up: Sturdy paper products work best. Be sure to provide containers for people to take food home if needed.
Plan on 1.25 to 1.5 pounds of meat per person and the same amount for salads, Langkammerer says.
Food safety is paramount. Keep cold foods cold and hot foods hot. Don't let the temperature of salads get above 40 degrees.
"Wegmans believes in food safety, and we try to appeal to our customers to use thermometers," Langkammerer said.
For an easy recipe, he recommends mixing chicken in a balsamic vinaigrette with garlic, herbs and olive oil. Marinate for two to four hours, then grill.
More recipes are available at www.wegmans.com.
P & C Foods, Tops Friendly Markets and Wal-Mart did not respond to phone calls or e-mails.
Mike Orofino of the Downtown Deli in Auburn recommends avoiding mayonnaise-based salads.
"You have to have them properly cooled," he said. "It's a dangerous proposition for picnics - they sit out."
Orofino advises going for fruit or green or vegetable salads, especially vegetables available fresh locally. Try grilling vegetables, including whole corn. Toss vegetables with olive oil, balsamic vinaigrette, fresh mint and garlic. If using corn, scrape kernels from cob before marinating. Another option is fresh tomato tossed with mozzarella, balsamic vinaigrette and spices, for a quick caprese salad.
For the main course, try grilled meat and vegetables on skewers. Expect area parks to be busy, but last-minute planning is not disastrous. At Emerson Park, picnic tables likely will be available. As of earlier this week, shelters were still available. The pavilion will be occupied, said Gary Duckett, park director.
To get a shelter, Duckett recommends coming early, because if a shelter is not rented, it's free on a first-come, first-served basis.
Just remember that without reservations, you may have to share your shelter with others. Only rentals in advance ensure exclusive use of a shelter, with power provided.
Also, beaches at the park will be closed because there are no lifeguards on duty.
Another option is to rent a tent for your backyard. Several area rental companies said tents likely would be available if you call as late as Saturday. Tent rental companies plan to get last-minute calls.
"People try to wait until the last day so they can see the weather reports," said Charitee Scott, Auburn rental manager for Auburn Party Rental.
