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Celebrate The 4Th In Style!

Celebrate Fourth of July with a Memorable Grilling and Cookout

Experience !


As the Fourth of July approaches, it's time to dust off your grills and get ready for a fantastic cookout celebration. This year, why not take the opportunity to support local farmers and highlight the farm-to-table concept by organizing a grill-centric event? In this blog, we will explore the essence of grilling, share some mouthwatering recipes, and provide tips for hosting a memorable Fourth of July cookout with a locally grown- locally sourced twist and embrace the Farm-to-table Philosophy.

True North Catering  is all about sourcing fresh, locally-grown ingredients to create delicious meals. This Fourth of July, make it a point to include farm-fresh produce, meats, and dairy products in your cookout menu.

Supporting local farmers not only ensures the quality of your ingredients but also strengthens your community.

Grilling Must-Haves:

Before diving into the recipes, let's ensure you have the essential grilling tools on hand. Make sure you have a reliable grill, charcoal or propane, grilling utensils, thermometers, and enough fuel to keep the fire going throughout the day. Safety first!

Mouthwatering Recipes:

True North Pimento Cheese Burger:

Choose locally-sourced,  grass-fed beef patties for a juicy and sustainable burger.

  • Season the patties with salt,  pepper, and your favorite herbs and spices.

  • Grill to your desired level of doneness.

  • Serve on freshly-baked buns and top with pimento cheese, farm-fresh lettuce, tomato slices, and homemade condiments.

  • Farm-to-Table Side Dishes:

  • Complement your grilled main dishes with flavorful and farm-fresh side dishes. Consider serving a refreshing Watermelon salad tossed with Feta, Cucumber, fresh mint and Basil, all drizzled with a honey- lime dressing.

  • Finish off your Fourth of July cookout with delectable desserts. How about a Pina Colada  Cake! The possibilities are endless when you embrace the farm-to-table philosophy.

  • Entertainment and Decor:

  • Enhance the ambiance of your cookout with patriotic decorations and lively music. Set up outdoor games like cornhole or badminton to keep guests entertained. Encourage guests to bring a blanket or picnic chairs to create a cozy and relaxed atmosphere.

  • Conclusion:

  • This Fourth of July, let's celebrate America's independence while also supporting local farmers and embracing the farm-to-table concept. By incorporating fresh, locally-sourced ingredients into your grilling and cookout experience, you'll not only treat your taste buds but also contribute to a more sustainable food system. So fire up the grill, gather your loved ones, and enjoy a memorable Fourth of July filled with delicious flavors and community spirit.

  • Happy grilling!





Watermelon Salad Recipe with Feta and Cucumber

This simple and refreshing watermelon salad is made of sweet watermelon, cucumbers, creamy salty feta, fresh mint and basil. The lime-honey dressing brings this salad together, adding tang and a little extra punch. This watermelon feta salad is best prepared and served right away, but you can make the dressing up to 3 days in advance and save it in the fridge.

Prep Time:

15 mins

Total Time:

15 mins

Course: Salad Cuisine: Mediterranean Diet: Gluten Free, Vegetarian

Servings: 8


For the Honey-Lime Dressing

  •   2 tablespoons honey.

  •   2 tablespoons lime juice

  •   1 to 2 tablespoons quality extra virgin olive oil I used Greek Early Harvest

  •   pinch of salt

For the Watermelon Salad

  •   ½ watermelon peeled, cut into cubes

  •   1 English or Hot House cucumber, cubed (about 2 cupfuls of cubed cucumbers)

  •   15 fresh mint leaves, chopped

  •   15 fresh basil leaves, chopped

  •   ½ cup crumbled feta cheese, more to your liking


  1.    Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment.

  2.    Make the Salad: In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.

  3.    Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!


• Variations: you can add shallots or red onions, avocado cubes, or hot peppers. You can also season the salad with a dash of Aleppo-style pepper flakes which adds a little bit of

heat with sweet undertones.

• Tips for Leftovers: Because this is a super watery salad, with watermelon and cucumber being the star ingredients, it is best to finish it on the same day you prepare it. However, if you have some leftovers, you can store in a tight-lid glass container for a night or two (best before serving.)

Pina Colada Cake

It's best to use tinned pineapple here as you will need the juice in the cake batter. It adds a great pineapple aroma to the cake so it's best not to opt for fresh fruit in this case. This is a fantastic cake to make or bring along to a summer barbecue.



210g plain/spelt flour, sifted

2 teaspoon baking powder

200g ground almonds

50g desiccated coconut

50 ml coconut cream

1 lemon, zest and juice

150ml pineapple juice

200g soft butter

170g icing sugar

Pinch of salt

4 eggs

260g chopped pineapple

Gluten free version

Use gluten free baking powder

Replace 210g plain flour with:

150g rice flour

60g cornflour

½ teaspoon of xanthan gum


4-5 tablespoons coconut liquor

170g icing sugar

2 tablespoons of desiccated coconut for decoration


26 cm round cm baking tin lined with parchment paper


Preheat the oven to 170° C


  •   Place flour, baking powder, almonds and coconut in a bowl, set aside (dry).

  •   Mix coconut cream, lemon zest and juice, and pineapple juice together, set aside (wet).

  •   In a mixer, whip butter with icing sugar to light and fluffy consistency, about 6 minutes. Add salt and then eggs, one by one, mixing well after each addition.

  •   Turn the mixer down to low speed and add a thira of dry mixture alternating with wet mixing until just combined. Gently fold in pineapple and transfer to a baking tin.

  •   Bake for 45-50 minutes until cake tester comes out dry.


* Once the cake has cooled, prepare icing by mixing the coconut liquor and icing sugar. Drizzle over the cake ana sprinkle with fresh coconut.

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