My Labor Day All-Grill Menu

Beach to Beacon is over and what a good run it was! We moved to Fort Williams for all the events and it worked out well. The new tent was amazing an we got all 500 people through the buffet lines in approximately 20 minutes!

When I think of Memorial Day, I think of the beginning of summer. When I think of Labor Day, I think of the end of summer—the last opportunity to have a party centered around the grill.

Here are a few fun facts about Labor Day that I found:

  • 67% of Americans will be barbequing on Labor Day according to a Budweiser study performed in 2016. That’s 214 million people! 150 million Americans expect to bite into a juicy burger, compared to 109 million hot dog eaters.
  • Barbecue chicken (40%) now edges out steak (37%) and ribs (32%) on Labor Day plates.
  • The total number of hot dogs eaten between Memorial Day and Labor Day is 7 billion, about 818 per second!

Now, I have never been traditional—I even wear white after Labor Day. So, for my holiday get-together, I am going with an all-grill event featuring Grilled Chicken and Grilled Salmon. Here is my menu:

Grilled Watermelon Cubes with Grilled General Tso’s Pork Belly
Grilled Spicy Jump Shrimp with Shoshito Peppers

Hot Shot Grilled Salmon (recipe follows)
Greek Tzatziki Grilled Chicken Thighs (recipe follows)

Grilled Potato Salad with Nancy’s Sherry Honey Vinaigrette
Grilled Asparagus
Grilled Peaches with Gino and French Vanilla Ice Cream (recipe follows)
*Gino is a Swedish dessert consisting of chopped fresh fruit and melted chocolate. 


Hot Shot Grilled Salmon
Serves 4


  • 1 cup Sriracha
  • 2 lemons, juiced
  • 1/4 cup orange marmalade
  • 4 – 6 oz. salmon fillets, skin-on and seasoned with salt and pepper
  • Chopped fresh chives, for garnish


  1. Make marinade: In a large bowl, whisk together Sriracha, lemon juice, and orange marmalade.
  2. Add salmon to a large Ziplock bag or baking dish and pour marinade over. Let marinate in the refrigerator for at least three hours, or overnight.
  3. When ready to grill, heat grill to high. Pat the salmon dry. Oil grates and add salmon. Grill until cooked through, about 5 minutes per side.
  4. Garnish with chives.


Greek Tzatziki Grilled Chicken Thighs
Serves 4


  • 2 tbs extra virgin olive oil
  • 2 lemons, juiced
  • 2 garlic cloves, minced
  • Greek Seasoning (any brand, can be found in the seasoning aisle of your local grocery store)
  • 4 – 6 oz. skin-on chicken thighs
  • Chopped Salad
    • 1 European cucumber, chopped
    • 20+ olives, pitted
    • 4 tomatoes, chopped
    • 1 small red onion, chopped
    • 2 oz. feta cheese
  • Tzatziki Sauce
    • 2 cups Greek Yogurt
    • 1/2 European cucumber, peeled and diced
    • 3 garlic cloves, grated
    • 1 1/2 tbs extra virgin olive oil
    • 1/2 tsp lemon juice
    • Salt and Pepper


  1. Make marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, and greek seasonings.
  2. Season chicken with salt and pepper and add to a large Ziploc bag or baking dish. Pour over marinade and let sit in the refrigerator for at least three hours, up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and add chicken. Grill until no longer pink. Set aside on a plate under tented foil to rest for 10 minutes.
  4. Prepare the chopped salad of cucumbers, pitted olives, red onion, tomatoes, and feta cheese.
  5. Prepare tzatziki sauce by combining the yogurt, cucumber, garlic, olive oil, lemon juice, salt, and pepper in a small bowl.
  6. Plate meal starting with tzatziki on the bottom, add the chicken thighs, and top with the chopped salad.


Grilled Peach with Gino and French Vanilla Ice Cream
Serves 4


  • 4 peaches, pitted and cut into half
  • Chopped strawberries, kiwi, and bananas
  • 1 tbs lemon juice
  • Honey water – 1 tbs honey mixed with 2 tbs hot water
  • 4 tbs white chocolate, grated
  • French Vanilla ice cream
  • Chopped fresh mint, for garnish


  1. Mix together strawberries, kiwi, and bananas with lemon juice.
  2. Brush the cut side of the peach with honey water and place cut side down on a hot grill for 2-3 minutes.
  3. Turn peaches over and placed chopped fruit on the top of the peach. Garnish with white chocolate. Close the top of the grill to melt the chocolate. Check the peaches periodically; it will only take a few minutes for the chocolate to melt.
  4. Remove and serve in a martini glass with french vanilla ice cream and garnish with chopped mint.