There's nothing better than a sunny day spent outdoors cooking on the barbecue. On weekends, I often find myself at the cottage rummaging around the fridge for anything I can throw on the grill. And because there is less pomp and circumstance around meals based on the grill, you get more time to savour with your guests.
A great spring dish is grilled asparagus salad with morels. Early spring will give you a quick crop of things like baby lettuce, asparagus and strawberries. Wild mushrooms also come into play -- as soon as we get the warm rains in April, you'll find morels popping up in the woods, followed closely by chanterelles.
Ray has managed to turn her passion for travel into a pretty cool gig -- she's the global brand ambassador for Insight Vacations, which has numerous high-end properties in India and elsewhere -- and that's not by accident. Born and raised in Toronto, she has wanted to explore the world for as long as she can remember.
For red wine, open the bottle about an hour before your guests arrive so the wine can breathe, or serve it in a decanter. Either way, you won't have to worry about opening the bottle in front of your guests or any potential spills. Stoneleigh Pinot Noir is a great option for a medium-bodied red wine that is a real crowd-pleaser and a great match for many different types of food.