Father’s Day is a special time to celebrate the men in our lives, and lets face it, there’s no better way to a man’s heart than through his stomach! This year we are sharing our best ever Father’s Day menu to help you spoil your dad rotten!
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It’s the time of year where summer is peeking around the corner, the kids are almost done school, and BBQ season begins. We entertain A LOT, especially during the hot summer months, and it’s usually some sort of a BBQ theme. It gets so hot in Kelowna that it’s hard to even think of turning on the oven!
So my friends, this entertaining guide is designed to help you pull together an epic party with little effort for your best BBQ ever! And what dad doesn’t like a barbecue, right? We went with a bit of a Cape Cod feel with the hydrangeas and seafood, and don’t get me started on these Cedar Plank Salmon Burgers with Tartar Sauce… honestly one of the best recipes we’ve ever created (thank you Charles).
You can print the menu at the bottom – just choose the option to fit 4 to a page with your printer settings and we recommend printing on a heavier paper stock! Such a simple way to make your table extra special!
Here’s the full guide my friends!
While Father’s Day might not scream flowers, they add such a beautiful touch to your table that even Dad will appreciate. Hydrangea’s are the perfect addition to add a little brightness to your dinner table and are so showy: you really don’t need many of them to make a statement. We visited our friends at Byland’s in West Kelowna and went with white and blue hydrangeas with a bit of white ranunculus (one of my favs). That’s it! Simple and elegant and 100% classy.
This backyard BBQ is casual and laid back. I love layering textures; we started with a white table cloth and added these stunning round natural place mats that we found at The Cross. We added in some silver lanterns (from Canadian Tire, as is my patio set and the dining table and chairs), and some sliver cutlery, blue napkins and a pop of navy thanks to these Kate Spade plates.
Appetizer: Okanagan Cheese Board
Wine Pairing: Summerhill Cipes Brut Rosé NV
Salad: Creamy Dill Potato Salad & Blueberry Spinach Salad
Wine Pairing: Haywire Free Form Vin Gris 2016
Wine Pairing: Tantalus Pinot Noir 2017
Dessert: Rum Soaked Grilled Pineapple
Wine Pairing: Wild Goose Stony Slope Riesling 2017
The Hostess Schedule
Two Days Before
- Buy flowers and make arrangements
- Purchase wine – chill white
- Grocery shopping (download list here)
- Iron linens
- Pick outfit!
- Make Potato Salad – cover and refrigerate
- Set table
- Marinate pineapple slices
- Soak cedar planks
- Brine salmon
- Mix ingredients for salad, prepare the dressing but leave on the side – refrigerate
- Cut and prepare toppings for burgers (tomato, lettuce, red onion, etc.) – refrigerate
- Make tartar sauce and refrigerate
- Arrange cheese board (1 hour prior to guests arriving)
- Guests Arrive:
- Toss salad
- Cook salmon on BBQ
- When finished dinner, grill pineapple slices