Memorial Day Tips From Danny Meyer and Wolfgang Puck

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Memorial Day Cooking Tips From Danny Meyer And Wolfgang Puck

by Mariella Mosthof 1:04 pm, May 26th

Be the celeb chef of your own Memorial Day party with these tips from Danny Meyer and Wolfgang Puck! First things first, your entree: the burger. We’ve heard a lot of tips from a lot of chefs this week about how to make the perf burg for summer, but from the owner of Shake Shack Danny Meyer, himself, comes this tidbit:

“Great flavor is about using charcoal, not lighter fluid. Make sure the grill is hot enough to get a nice sear but not too hot.”

Wolfgang Puck, however, advises a properly seasoned patty for maximum tastiness. “I always use lots of coarsely ground black pepper with some coriander mixed in,” he told The Daily Meal.

But a BBQ isn’t all about the protein. You gotta have some sides to cool down your meal. Wolfgang suggests serving room temp corn, bean, or potato salads, or a slaw to allay your accidentally-poisoning-your-guest fears, and saving the cold stuff for a frozen dessert. Chipwiches, anyone?

The Iron Chef also revealed his fave cocktail concoction, dishing, “Sangria is always a good drink to have. You can make it in advance. Naturally, I love champagne, and you can mix it with different fruit juices such as orange, peach, or raspberry, like a champagne cocktail. You can also use prosecco because it’s not too expensive.”

Happy Day Drinking!

[The Daily Meal]

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One thought on “Memorial Day Cooking Tips From Danny Meyer And Wolfgang Puck”

KWDragon on May 27, 2012 at 8:58 am said:

And for those of us going the hot dog route? The only acceptable use for Miller High Life (because drinking it sure is not one of them) is to cook your brats and onions. The corn syrup in the “beer” does a beautiful job caramelizing the onions.

Happy Memorial Day everyone, and a big thank you to those who serve or have served their country.

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