OR
Toll Free: 1-800-574-9991

BeCause

Mitch-Stuart Blog

Any questions?
Call our experts today.
1-800-574-9991
 

RSS FEED
Click here to access our RSS feed

ARCHIVES
December 2018
November 2018
October 2018
September 2018
August 2018
July 2018
June 2018
May 2018
April 2018
March 2018
February 2018
January 2018
2017
2016
2015
2014
2013
2012

TAG CLOUD
2013 2014 afp airports appreciation association of fundraising professionals auction auction fundraisers auction help auction ideas auction items auction planning auction travel packages award shows baby boomers blog canada case study charities charity auction charity auction fundraiser charity auction fundraisers charity auction ideas charity auction items charity auctions charity fundraising ideas cinema client referrals consignment cruise customer service destination spotlight destinations direct marketing disney donations donor recognition donors employee incentives employee motivation europe event planning event tips events exotic destinations facebook family vacations flickr food france fundraiser fundraiser auction ideas fundraiser auction packages fundraiser ideas fundraiser packages fundraiser venues fundraisers fundraising fundraising auctions fundraising events fundraising ideas fundraising packages fundraising professionals fundraising raffles fundraising tips fundraising trips galas getaways giving great fundraising opportunities holiday holidays incentive travel incentive travel packages incentive travel program increase auction bidding journal marketing mitch-stuart movies new orleans non profit auction non-profit non-profit fundraising ideas non-profit organization nonprofit times npt oscars paris philanthropy raffles repeat business social media sports packages success story successful auctions summer vacations tags: auction ideas technology things to do things to eat tips tours travel travel experience travel incentives travel packages travel tips travel trends twitter vacation vacation packages veteran's day volunteers youtube

Travel with a … Grill?

July 19, 2017
Picture, if you will, a big plate of barbecue. Depending on where you’re from, you might have an image in your head of a chicken leg doused in a dark red sauce, or maybe a tangy pulled pork sandwich with a side of almost-translucent dressing. Either of those are correct, of course. And barbecue fans will go back and forth all day as to which style of ‘cue is the most “authentic.”

But to limit barbecue, the unofficial foodstuff of summer, to a binary choice is to ignore grilling traditions from not only all over the country, but all over the world.

Mitch-Stuart has non-profit fundraising auction travel packages to use for any number of reasons, and many of them have culinary twists, whether it’s food tours or in-residence cooking lessons. If you’ve got donors who are connected at the hip to their grills, the type who like to look over the shoulder of the chef at every cookout, some of these alternative barbecue destinations may garner big bids at an auction.

Anyone who has seen Hawaii portrayed on television is likely familiar with the luau, where the party often barbecues a full pig. But that’s not the only way that Hawaiians prepare meat over an open flame. When on the island of Oahu, ask around for a good purveyor of huli-huli, which is chicken done rotisserie-style and, as one might expect, seasoned with a pineapple-forward marinade. While a full luau can be hard to find (and costly to attend), huli-huli is sometimes found even at stands or food trucks.

Really good ‘cue is likely a little too heavy for the health-conscious residents of Los Angeles. But head up the coast a couple of hours – closer to Santa Barbara – and you hit Santa Maria, the home of tri-tip barbecue. A Santa Maria-style plate of barbecue is likely to closely resemble a steak as served in a restaurant; seasoning is sparse, and the taste of the meat (and the smoke created by the oak-powered fire) is the star. The supporting cast, though, can steal the show; most Santa Maria-style barbecue joints will serve it alongside grilled French bread that’s been decadently dipped in butter.

And America does not have a monopoly on great grilling, of course. In Barcelona, the art of barbacoa involves a heavier emphasis on pork over cow or chicken, but it still tastes delicious all the same. And barbacoa in Barcelona is often done in a very communal atmosphere; festivals are prevalent, maybe as common as private, backyard affairs. And in Tuscany, like Santa Maria, there’s no sauce used (except for a finishing drizzle of olive oil), but the flavor that comes from the all-wood fire is plenty for most barbecue fans. With an emphasis on fresh elements (especially vegetables), European grilling is both healthy and flavorful.