John Miller & Fran Vitolo were born and raised in Bergen County, New Jersey. Children of rather large families cooking for either of the immediate families would equate to 13+ people on a daily basis. Throw a couple of neighborhood kids in and you have an army. Cooking and entertaining for a crowd is and has been a “way of life our entire lives.”
We have always been passionate about great food and are always on the hunt for great restaurants, catering halls and we follow our friend’s recommendations for the best places to eat. On most occasions, we are disappointed and let down. There is no WOW factor—this is what we would call “marginal” food. Not bad--Not Great... Marginal... Is this the standard that people rave about?
John has many years of barbequing and grilling expertise. “Gourmet” grilling and bbq is a culinary art form in itself. Most of us associate grilling with charcoal briquettes and lighter fluid, flipping and pressing burgers on a grate with a spatula, right?? John’s talent in outdoor cuisine is truly so much more.
John and I were invited to our friends Tony and Jackie’s very special event. They were celebrating the closing of their house and also celebrating the completion of their brand new house they built next door on their beautiful lakefront property. This was a “grand” event. They provided valet parking for their 200+ guests, 2 floating trampolines on the lake, multiple motor boats for sightseeing and fishing, evening fireworks and a service staff to supervise and entertain the children.
John had spoken to Tony about providing the BBQ and Grilling service for this party. Unfortunately, Jackie had already contracted and committed to another catering service known for its “on site” grilling parties. We went to the party as guests, anticipating a wonderful time and an exciting array of bbq and grilled items. It was a beautiful day, Jackie and Tony went “Above and Beyond” and they executed a magnificent party of entertaining events.
Then the food was served: The bbq ribs were pre- cooked then warmed on the grill for service. (This is not true bbq.) The grilled items were over marinated and dried out. The fish lost its texture, the salads were marginal. Marginal again??? It just wasn’t good!! Yet we were amazed---everyone raved about the food!!!
John and I looked at each other and knew that we must make the Gourmet Grill a reality. Thirty days later “The Gourmet Grill" was.
Warning! All dishes are prepared over natural charcoal and aromatic woods. Once you experience the method, you're hooked!