Stack steaks (Organic, local, grass fed) in tin foil with olive oil and minced garlic. Put on a medium flame grill, sealed up in this foil pouch for the first 15 minutes. Then open the pouch and lay the steaks on the grill, turning the flame down low. Grill, turning two or three times until the internal temperature reaches 160 degrees.
Pouch grill fingerling potatoes with lemons, celery salt, and a drizzle of olive oil. Cheese Cauliflower: Steam cauliflower till florets are tender, mash and mix with cream, butter and four cheese (Asiago, Fontina, Parmesan, and Provolone). Parsley and a pat of butter on whatever you'd like. Serve with Chateau Musar's Cuvee Rouge 2008 from Lebanaon's Bekaa Valley.