Category Archives: Scottsdale

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

The world is full of great food and chefs – we only need to open our tastebuds to them. For instance, at Scottsdale’s J&G Steakhouse, at The Phoenician, a Starwood property, French-born Executive Chef Jacques Qualin may be the area’s only stove helmer to have worked at four Michelin restaurants – two in France and two in New York – a very rare distinction. If you are a sports fan, it’s like saying you played soccer with Manchester United and Real Madrid; then moved to the United States, and played baseball with the Yankees and Mets.

Qualin, like many chefs, started cooking with his mother, tying his apron strings and sticking close to her, learning about food from the region of his birthplace, Franche-Comté, home to Comte and Emmenthaler cheeses. As a young cook, he traveled to Paris, where he studied under Michelin-rated chef Michel de Matteis, working at his three-star Restaurant Taillevent, defined by The New York Times as “the best in Paris, if not all of France.” Several other kitchens later, including working for Daniel Boulud in New York at the world famous Le Cirque, Qualin worked again in Paris as at the cosmopolitan Restaurant La Marée, before working with his friend Jean-Georges Vongerichten at Jojo’s on East 58th Street as the culinary great’s first sous chef.

After closing his seventy seat restaurant in upstate New York, The French Corner, The New York Times reviewer said, “(Qualin) created a unique and wonderful restaurant…delightfully rustic and complex all at once.” Vongerichten asked him about working together again, this time in Phoenix. He says, “I had been in France and New York City for fourteen years and I was looking for opportunities to come to the West Coast.”

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu SauceWorking in the Valley of the Sun, Qualin now defines himself as a “Frenchman who cooks with an Asian flair,” speaking to Vongerichten’s penchant for European and Asian cuisine. He says about working at J& G Steakhouse, a long distance from European Michelin restaurants, “I like good food and I like the brasserie-style we have at J&G. It’s a different restaurant than before, but it’s a steakhouse. I like that.”

Chef’s Questionnaire (with a nod to Proust):

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

How long have you been cooking?
I have been cooking as far back as I can remember, I have loved cooking my whole life.

What is your favorite food to cook?
I get very excited when I see or find a product that looks pristine in quality and freshness, and that’s the way the flavors will come out the best. French cooking is my soul, Italian my guilty pleasure, and I like all Asian types of cooking.

What do you always have in your fridge at home?
I love hot sauce, so I always have good selections from wacky hot to mild. French mustard is a must too and fresh herbs.

What do you cook at home?
Everything from a six course tasting for my friends, to a simply grilled fresh fish. I do like to do some classical French dishes that remind me my childhood or some Asian dishes, like a Pad Thai.

What marked characteristic do you love in a customer?
To be open to try new things and flavors.

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

What marked characteristic do you find unappealing in a customer?

Tupperware, Rubbermaid, or Pyrex?
I used all of them, but I tend to go back to Pyrex as it’s PBA free and can take extreme heat or cold, such as liquid nitrogen.

Beer, wine, or cocktail?
All of them! Depending on the mood and the occasion or the food. I love to start with a ginger margarita or a crafted beer and wine (red or white), with a preference to the old world.

Your favorite cookbook author?
Many of them! I do have quite a extensive collection, from old traditional French cookbooks to the latest trends in cooking.

Your favorite kitchen tool?
Cake tasters are very helpful for checking the food.

Your favorite ingredient?
Hard to say; there are too many I like, from yuzu to ginger or mint.

Your least favorite ingredient?
Fish sauce.

Least favorite thing to do in a kitchen?
Not doing anything in the kitchen.

Favorite types of cuisine to cook?

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu SauceBeef, chicken, pork, or tofu?
All, I like a nice Prime beef grilled to perfection, Milk feed Chicken roasted whole, Smoked and Braise Pulled pork sandwich with Habanero sauce, or seared tofu with a cilantro pesto.

Favorite vegetable?

Chef you most admire?
Hard to pick because there are so many. Maybe Francis Mallman, as I like his philosophy of cooking and being genuine to the product.

Food you like the most to eat?
I like perfectly cooked pastas, Miruguai sashimi, fresh line-caught fish, and flavorful soups.

Food you dislike the most?

How many tattoos? And if so, how many are of food?
None, not into that at all.

Recipe: Roasted Whole Snapper Citrus and Garlic with Yuzu sauce

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

For the Yuzu Mayonnaise
3 each Egg yolks
1 tsp Salt
2 oz Yuzu juice
1 oz Lemon juice
1 oz Orange juice
1/2 qt Grape seed oil

Combine all but the oil in the robot coupe and drizzle in the oil to emulsify. Put in a siphon and charge with 2 cartridges.(soda)

Roasted Snapper:
1 pc Snapper 1.2# deboned from the inside and still attached and scored.
3 slices of Yuzu
3 slices of oranges
6 slices of fresh Ginger
1 tbsp. cilantro picked and chiffonade
1 tbsp. mint picked and chiffonade
6 slices of Serrano peppers
15 g garlic sliced ¾ inch
½ cup Olive oil

Season the fish with salt on all sides, arrange all the slices and the herbs evenly inside the fish. In a Dover plate, pour the oil and the garlic in the bottom then lay the fish on it, baste with the olive oil. Cook in the oven at 375 F for 10 min, basting it often. When almost cooked, finish under the broiler to get a nice brown color while basting. Drain ¾ of the oil, leaving the garlic inside.

To serve:
1 pc of fancy lemon
1 small bunch of cilantro
On a big black plate, fold a white napkin squared, put the hot plate on it. Add the lemon and cilantro and cover with the lid, serve the Yuzu mayonnaise on the side.
– The End. Go Eat. –

i8tonite: BBQ Ribs and Four Seasons Scottsdale

20151019_075052Honestly, I have no idea what I’m doing, but I’m going with it. I created a food blog/website about food, recipes and travel. Writing about people I admire, places I’ve been and food I’ve enjoyed and can share with individuals – hopefully, a takeaway recipe for the reader to cook. That’s it. That’s all I want to do.

At the end of the day, that’s what I’m thinking. Cooking, eating and being with people you love. Three simple things. I worked a wine tasting over the weekend, and I kept thinking to myself, “Who are these people? What stories do they have?” as I plied them with an inexpensive sparkling.

I think the question isn’t so much who they are but who I’m becoming?

I know I’m different than I was five years ago when the dam broke. It was a self-imposed structure that stayed turbulent emotions, eventually needing some navigating. I erected it for survival – we all do it – the edifice kept feelings in-check. Although, like any man-made constructions it cracks, needing a variety of sealants but the façade always breaks down. Once it’s down, erecting a new dam is possible but it will never be the same.

With my journey, the one constant is food and looking for it. Having it, not having it. Will it ever be enough? Am I enough?  I have to remember that I have enough today and all those questions need not apply… if ever again. With my work for i8tonite, my food clients, and other culinary on-line experiences, I was invited with Nick to have an experience at the Four Seasons Scottsdale at Troon North. We ate exceptional food and gawked at the vistas that only Mother Nature could make. From the lobby of the hotel, the view is breathtaking. Undulating mountain ranges blanketed by the blue Arizona skies. The earth’s dusky rose color flecked with prickly cactus and foremost amongst them, the mighty saguaros. Much like the California redwoods, these plants are resilient and massive. Invincible, like The Hulk, with arms reaching out asking for nothing but the elements and solitude. Yep, that was my view this morning. It was enough for today.

I was planning on cooking a delicious dish from Carolyn Jung’s San Francisco Chef’s Table: The City by The Bay (Lyon’s Press, ISBN 978-0-7627-9226-9). Carolyn is one of my favorite food journalists working today I want to support her as she has supported my food and hotel clients over the years.  Unfortunately, the days got away from me, and I wasn’t able to cook. Next week, though. Last week, I made an incredible beet and apple salad from the noted food memoirist and award-winning writer, Kim Sunee, whom I’ve also had the pleasure of knowing and working with over the years. Her book, Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels, is mesmerizing as it trips effortlessly from Asia to Europe to Louisiana. I made her BBQ ribs to accompany last week’s salad to share at a later date. I guess this is the later date. I made it with some small tweaks that I always do to a recipe. It’s delicious and enough for today.


You Will Need (Feeds 3 – 4):

About 9 pounds of Baby Back ribs or pork ribs.


Kim Sunee’s Spicy Tangy Sauce

¾ cup apple cider vinegar

¾ cup Frank’s RedHot Sauce

½ cup of fresh OJ

½ cup of ketchup

Several dashes of Worcestershire sauce

5 cloves of garlic

1 tablespoon New Mexico red chile powder (Sprout’s carries this in bulk.)

1 tablespoon ground cumin

1 ½ teaspoons sea salt


Dry Rub: This is the reason I loved this recipe.

1/3 cup of New Mexico Chile powder

3 tablespoons ground cumin

1 tablespoon coriander

1 teaspoons ground cinnamon

½ teaspoon cayenne pepper


Let’s Make This Puppy:

Preheat the oven 300 degrees and then line baking sheets or low rimmed pans with aluminum foil. While, the oven gets toasty, make the rub in a bowl and combining all the ingredients. Once made, work onto the meat, getting into the fibers. Roast it uncovered for about 2 hours. (You could stop here.)


Place all the ingredients for the barbecue sauce in a medium saucepan. Stir over medium heat for approximately 10 to 15 minutes. Once the ribs have cooked for their first two hours, brush with the sauce and cover tightly in more foil. Bake for another hour and serve with sauce on the side.


The End. Go Eat.



i8tonite with Chef Mel Mecinas: Executive Chef, Four Seasons Scottsdale and Chicken Posole, Oaxacan-style

Chef MelFour Seasons Executive Chef Mel (full name Meliton) Mecina’s story is the stuff of American dreams. Currently, overseeing the five kitchens of the Four Seasons Resort Scottsdale at Troon North and its culinary staff, Mecinas is a self-taught chef. He unwittingly followed in the footsteps of many well-known kitchen individuals who never attended a formal cooking school; internationally known chefs such as LA’s Suzanne Goin (Lucques, AOC), Tom Colicchio (Craft, judge on “Top Chef”), and British cooking phenomenon Jamie Oliver and the late Charlie Trotter.

Talavera. Photo courtesy of Four Seasons.
Talavera. Photo courtesy of Four Seasons.

In 1987, an 18-year-old Mecinas followed his father from Oaxacaand worked in the prep area of a Los Angeles chain restaurant, washing dishes.  Graduating to kitchen prep (i.e. chopping lettuce) after several years, Mecinas applied for a kitchen position at famed chef’s Joachim Spilchal’s Patina prior to opening. It was paying out another fifty cents more per hour than his current employment.

After being hired, Mecinas quickly realized his personal desire to beTomato Salad a chef, not just another worker chopping mise-en-place. And so, he pursued the calling with vigor under the tutelage of Splichal, known as one of North America’s great French culinary technicians.  Mecinas apprenticed and soaked up food information. He was so eager to learn the craft of cookery that Mecinas often came to work two to three hours ahead of schedule, getting his station in order. Once he finished, he would watch and learn from other chefs in Splichal’s kitchen as well.

Proof. Photo courtesy of Four Seasons.

It was truly an auspicious start and for almost a decade Patina taught him well. Other opportunities began to arise for Mecinas which included the Four Seasons. He started working with the luxury hotelier in Los Angeles and eventually headed to Santa Barbara.  It was at the latter where Mecinas cooked one of the courses for the late Julia Child on her 90th birthday, a very special career moment.

TalaveraOver the past nine years, Mecinas has become the culinary spokesperson for Four Seasons Resorts Scottsdale at Troon North. It’s difficult for even the most accomplished chefs to highlight one gastronomic character of their restaurant. With finesse, Mecinas manages to discuss several epicurean personalities from an al fresco poolside dining stage, a casual American fare complete with pretzel knots to a signature steakhouse that brings in the area’s residents. His cooking and affable personality are highlighted in food stories from the Arizona Republic,  Phoenix New Times and Phoenix Magazine. Lastly, in August, he returned from a whirlwind media tour cooking in New York City and at the famed James Beard House. Mecinas kitchen skills are not only a showcase for the resort but also for Phoenix’s food scene.  As Mecinas star gains momentum, so will Arizona on our nation’s stage about great food.

Chef’s Questionnaire: 

PRINT -- USE Proof! (183 of 305)How long have you been cooking? 28 Years.

What is your favorite food to cook? Gnocchi, you can add almost any herb or spice to it – I love that it is a blank canvas.

What do you always have in your fridge at home? OJ, haricot vert, pickles, Greek yogurt, tortillas, tomatoes, cilantro, onions, garlic — all the items needed to spice up a dish.

Image result for greek yogurt

What do you cook at home? Everything! I am not a chef who only cooks at work. I love to cook everything even when I am home with my family. I’m in the kitchen, and my wife does all the things around the house —  I am so thankful for that type of teamwork. I wouldn’t be successful without her.

For breakfast, I’ll make chilaquiles, huevos rancheros, enfrijoladas or French toast, but I’ll admit that when I’m tired, the family eats cereal!

I’ve made lunch for my son since first grade, so I still love to do that. It has sentimental value to me.

What marked characteristic do you love in a customer? I love when guests come in the door excited to try something new and have an open mind to their dining experience. When guests order our 6-course “Taste of Talavera,” and say, “I’ll let the chef decide what I eat tonight” – that is what I love.

What marked characteristic do you find unappealing in a customer? Customers are all unique and have different needs and expectations, which I always strive to exceed. It is disappointing when guests feel like we did not try to give them the best dining experience. A lot of hard work and passion goes into each dish and sometimes guests don’t see that. But it does provide good motivation – we just try harder next time!

Tupperware, Rubbermaid, or Pyrex?  Pyrex

Beer, wine or cocktail?  Most of the time, I drink wine. Every now and again, I drink a Negroni.

Your favorite cookbook author? Michel Bras from Laguiole, France.


Your favorite kitchen tool?  A sharp knife and my heart (you have to cook with your heart).

Your favorite ingredient? Salt (if the food has no salt there is often no flavor) – it is a delicate balance.

Your least favorite ingredient? Turmeric.

 Least favorite thing to do in a kitchen? Sit in my office doing office work. I want to be on my feet in the kitchen with my team.

Favorite types of cuisine to cook? Besides Mexican, I love Spanish, French, Italian and anything with Asian flavor.

Beef, chicken, pork or tofu?  All of it!

Favorite vegetable?  Avocado.

Chef you most admire?  Charlie Trotter.

Food you like the most to eat?  Salami, cheese, olives – I prefer salty and savory over sweet.

Food you dislike the most?  Brain (Mostly used in tacos, luckily very few places use it!)

How many tattoos? And if so, how many are of food? None, which is rare among chefs these days! I would like to get one in the future, but I’ll have to personally design it.

Mel Mecina’s Chicken Pozole, Oaxacan Style Yield: 8 servings


  • 4  Large diced chicken breast
  • 2 lbs tomatoes
  • 1 quart of water
  • ½ medium white onion
  • 3 each of dried gualillo chiles
  • 5 each of chile de arbol,  toasted
  • 6 garlic cloves
  • 3 cups hominy
  • 2 cups green cabbage, finely julienne
  • 2 cups thinly slice radish
  • 1 cup chopped cilantro
  • 2 cup minced red onions
  • 2 limes cut into wedges
  • 1/2 cup of oil
  • Salt and Pepper

 Broth. Put the tomatoes, seeded guajillo and chile de arbol into sauce pot with some water to cover. Cook over medium heat until soft. Transfer to a blender. Add the onions and garlic. Puree to a textured sauce.

 Chicken. Heat the oil in a large sauce pot. Add the chicken and sear for a few minutes. Add the tomato-chile puree and the remaining water. Bring to a boil. Add the hominy. Season with salt and pepper. Let simmer for about 20 to 25 minutes.

Serving. Pozole is a traditional Mexican dish that will be a showcase on any festive occasion. The recipe and ingredients differ according to Mexican regions and states. The garnish might be the same as traditional condiments served on the side: julienned cabbage, radishes, cilantro, onions, and lime.

The End. Go Eat.


i8tonite: with Chef Thomas Gosney featuring Kale Pesto Chicken and Zucchini Pasta


One day in 1994, former Los Angeles Laker Shaquille O’Neal – then with the Orlando Magic — found instant gratification in a hotel club sandwich.  It was Chef Thomas Gosney who made that double-decker and on the spot O’Neal hired him as his personal chef. The first thing Gosney implemented on O’Neal’s diet was a change to a diet of athletic performance, high-carb and protein, so the basketball player had the energy and thought processes to stay in the game. Throughout their time which included winning several championships, Gosney was able to keep Shaq away from his fast food fix. While working for the basketballer, Gosney become such a staple to the Lakers and  O’Neal that he was given his own NBA championships rings to prove his time working with the mighty “Shaq”.  At one time, they had planned on writing a cookbook together.

Red Thai Curry Shrimp

After O’Neal, along with too many flights and hotels – Gosney stayed in Scottsdale to raise a family. His next and second client had 26 different food allergies. “Cooking for him”, stated Gosney, “was not a lesson in micro-gastronomy but in foods that would taste good without creating a reaction.” Hence, food became science which was incredibly low in processing and high sugar carbs, but prodigious in natural ingredients; essentially, it was Paleo without naming it as such. Gosney liked the term nutritional cutting edge cuisine.  He felt that these words conveyed eating well and deliciously without stigmatizing the specialized menu or making people fear healthy-eating.

With only two clients over 22 years, Gosney wanted to create a thought-provoking cookbook on eating and cooking. He came up with a Method of Procedure, a term about the process of cooking well. These are the recipes he designed with both of his clients in mind.  Smart guy.

How long have you been cooking? Thirty years.

What is your favorite food to cook? Nutritional cutting edge cuisine.

What do you always have in your fridge at home? Kim chi, fresh pickles, coconut cream, a ton of vegetables and flax milk.

What do you cook at home? All kind of ethnic foods, depending on my mood.

What marked characteristic do you love in a customer? Someone who is open to try new things, experienced in cuisine, and shows a passion for what they like.

What marked characteristic do you find unappealing in a customer? Boring, closed minded and just likes boneless chicken breast.

Tupperware, Rubbermaid, or Pyrex? Definitely, Pyrex. No plastic, please!!

Beer, wine or cocktail? A good micro-brew like Telluride Face Down Brown.

Face Down Brown

Your favorite cookbook author? James Beard, both in theory and practice.

Your favorite kitchen tool? Kitchen Aid with all the attachments. Very versatile.

Your favorite ingredient? Onions. They are needed in almost any savory dish.

Onions, Pierre-Auguste Renoir, 1840 – 1919 (Kimball Museum of Art)

Your least favorite ingredient? Caviar. Simple to serve and you really don’t need a chef to enjoy eating it.

Least favorite thing to do in a kitchen? Haven’t found one yet.

Favorite types of cuisine to cook? Korean, French, Italian. Healthy. No high-sugar carbs.

Beef, chicken, pork or tofu? Beef, definitely, or bison

Painting by Nancy Glazer

Favorite vegetable? Fennel.

Chef you most admire? Thomas Keller.

Food you like the most to eat? Comfort food.

Food you dislike the most? Sushi, so easy to make, hate eating it out.  I think it is a rip-off. All you need is fresh fish.

How many tattoos? And if so, how many are of food? None. You got the wrong guy for that or maybe it just wasn’t my era.

Kale Pesto Chicken with Zucchini Pasta

Kale Pesto Chicken w/ Zucchini Pasta (excerpted from Method of Procedure by Thomas Gosney)

“Kale pesto can be used for many different things. If you’re not a kale person, I urge you to try this recipe. You might be surprised. This is one way to eat kale without making salad. The spiral cutters (for the pasta) are easily obtainable and are really fun to use. Once you get one you will use it all the time. There is also a vegetable peeler that creates the same result. The zucchini pasta is excellent and you’ll never miss the traditional, but you can use the real stuff as well. I love them both.”


4  boneless, skinless chicken breasts, leave whole

1 tbsp. vegetable oil


2 cups kale, stems removed

1 cup fresh basil

2 cloves garlic

1 tbsp. pine nuts, can substitute walnuts

¼ cup olive oil

¼ cup water

2 tbsp. grated pecorino romano cheese, can substitute vegan rice parmesan cheese

½ tsp. kosher salt

½ tsp. fresh ground black pepper


3med. Zucchini, cut into spiral pasta shape, or julienne cut into long lengthwise slices

1 onion, julienne, cut

1 red bell pepper, julienne cut

10  sugar Snap Peas, stringed and cut in half lengthwise

1 tbsp. olive oil

2 tbsp. fresh chopped garlic

½ tsp. kosher salt or to taste

½ tsp. fresh ground Black Pepper

1 tbsp. fresh chopped chives or green onion

Place kale, basil, garlic, pine nuts, olive oil, water, cheese, salt and pepper in blender. Blend on high until everything is pureed smooth and creamy. You might need to stop blender once or twice to get the basil and kale to incorporate. Take ½ cup of pesto and place into mixing bowl. Add chicken breast and marinate for 1 hour in the refrigerator while you chop the vegetables. Preheat oven to 375 degrees. Heat vegetable oil in sauté pan over medium high heat. Sear chicken breast for 2 minutes and turn over. Place into preheated oven. Bake for 5 minutes depending on the thickness of the chicken. While the breasts are in the oven, heat olive oil in another sauté pan over medium high heat. Sauté onions until browned. Add red bell pepper, sugar snap peas, and zucchini. Sauté for 2 minutes. Add garlic, salt and pepper, Pour remaining kale pesto and toss lightly, place onto serving dish. When chicken is cooked remove from pan and let rest 4-5 minutes. Slice chicken on an angle and place over top zucchini pasta. Sprinkle chives over top. You can grate additional romano cheese for our liking. Serves 4 pp.

 – The End. Go Eat. –

Next week: Chef Joey Companaro, New York City’s The Little Owl

I8tonite: Aromatic Chicken and Goodbye to Hollywood

Old Town Scottsdale Central Scottsdale

I’ve feel I’ve discovered something about myself; as much as I love the idea of being a steady beacon in a sea of waves, I might be incapable of it.  I mean being that stay-in-one-spot type of person.  I think that’s what a parent is, someone that you know will be there. I see that in my friends who are parents…hell, I see it in my friends who aren’t parents. They wake up, they drink their tea and go to work, some with kids in tow.

Me? I wake up. I drink my coffee. Manage my clients. Pitch the media. Cook. Write. Love my dogs and boyfriend. Then when it gets too quiet…in my life…I feel the need to shake it up which is what I’m going to do.  (We are going to do.) Life is supposed to be an adventure, right? Therefore, I’m up for the challenge and the adventure. No one has said that I’ve ever been held back by fear… admittedly, I’m scared shitless.

It’s really not goodbye to Hollywood; it’s saying hello to Scottsdale and beyond.

Billy Joel sang it well, “So many faces in and out of my life. Some will last. Some will just be now and then. Life is a series of hellos and goodbyes. I’m afraid it’s time to say goodbye again. Say goodbye to Hollywood.”

Oh and by the way, this spice rub for chicken is delicious and easy home-cooking.  At least one thing is easy.

Aromatic Roasted Chicken Thighs (adapted from Primal Palate)


1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1  teaspoon tumeric

1/2 teaspoon chili powder

1/2 teaspoon paprika

1 teaspoon of olive oil.

Note: I don’t even measure. I just eyeball it.

8 bone-in, skin-on chicken thighs

Preheat the oven to 375 degrees. Mix all the spices together in a large bowl. Rinse and dry all the chicken; then toss all of it into the bowl with  olive oil. Rub all the chicken around in the spice mixture. Let sit for about ten minutes while the oven continues to get hot. Take all the chicken and spread it out into an even layer in a large roasting pan. Cook for about 30 minutes until the juices run clear. (If you want, throw some veggies around it like cauliflower, small potatoes, wedges of zucchini.)
The original recipe says to grill as well. That’s up to you.