Messina’s very own Stacey Messina, CPCE, and Chef Matthew Bordelon share their favorite tips for outdoor summer parties al fresco with The Scout Guide.
Chef Matthew Bordelon, Messina’s Commissary Manager, likes to turn an outdoor summer party pizza night into a full-blown activity with DIY grilled flatbreads that allow guests to get creative with their own gourmet toppings.
Chef Bordelon’s Grilled Flatbreads: Using your favorite homemade or store-bought dough, brush with olive oil and cook on the grill for 1 minute on each side. Then, allow guests to get creative with interesting new sauces and toppings (think figs, chutneys, pineapple, and jalapeños). Place each pizza on a pan and grill for five minutes, until brown and bubbly.
Stacey Messina, Owner of Messina’s, cited her go-to’s like chicken satay with peanut sauce and teriyaki pork loin kabobs with red onion, sweet pepper, and pineapple cubes. For Louisiana flair, she recommends alligator strips with blackened seasonings and fresh lemon.
Stacey also recommends making a fun and flavorful lemonade by adding fresh herbs, fruit, and spices. Some winning combinations to try include muddled jalapenos, lavender, hibiscus, and watermelon basil.
