Simple side dishes for your next BBQ

Mediterranean Style Orzo Pasta Salad

  • 4 cups cooked orzo pasta
  • 1 cup chopped taggiasca or kalamata olives
  • 1 cup diced piquillo peppers
  • 1 cup crumbled feta cheese
  • ½ cup chopped finely chopped cilantro leaves
  • ½ cup picked fresh oregano leaves
  • ½ cup finely chopped Italian parsley
  • ¼ cup banyuls vinegar
  • ½ cup extra virgin olive oil

    Salt and pepper to taste

    Roasted Potato Salad

  • 3 Pounds Yukon "C" Potatoes (cut into wedges)
  • ½ cup mayonnaise
  • ½ cup crème fraiche or sour cream
  • ½ cup finely chopped red onion
  • ½ cup chopped fines herbs (parsley, chive, chervil, tarragon)
  • ¼ cup sherry vinegar

    Salt and pepper to taste

    Toss potatoes with ½ cup olive oil, salt and pepper, roast in a 375 degree oven until golden brown, cool completely.

    Black Bean and Roasted Corn Salad

  • 4 cups cooked black beans
  • 2 cups roasted corn (removed from cob)
  • ½ cup finely chopped red onion
  • 1 T toasted ground cumin
  • ½ cup chopped finely chopped cilantro leaves
  • 2 T lime juice
  • ½ cup diced roasted red peppers
  • ¼ cup extra virgin olive oil

    Salt and pepper to taste

    About Michael Ellis:
    Michael Ellis is the Chef de Cuisine at Dry Creek Kitchen at Hotel Healdsburg. According to Executive Chef Charlie Palmer, Ellis has played an instrumental role in Dry Creek Kitchen's success including the restaurant receiving a Michelin star in the publication's first-ever ranking of Bay Area restaurants.

    Ellis delivers the most authentic rustic wine country menu with hearty portions, simple concepts and emphasis on local cuisine.

    Ellis has enjoyed a long association with Chef Palmer and the Charlie Palmer Group. Prior to his role as chef de cuisine (since 2006), Ellis served as sous chef at Dry Creek Kitchen. He also worked as the sous chef at Charlie Palmer Steak in Washington D.C. Ellis's strong relationship and collaboration with Palmer in the kitchen has shaped Dry Creek Kitchen into an award winning restaurant.

    About BBQ Wednesdays:
    Chef de cuisine Michael Ellis has created scrumptious grilled dishes and sides, served around the outdoor grill in Hotel Healdsburg's courtyard and screened porch. The BBQ dinner is served every Wednesday Night from May through September with a weekly changing menu featuring three-courses created from local fresh ingredients. Tantalizing deserts prepared with farmers' market fruits top off each meal. The experience is perfect for a family outing or a casual evening for two. Guests are welcome to bring their own favorite wine or sample weekly featured wines and cocktail creations.

    The three-course, family-style BBQ Wednesday meal is $32 per guest. Walk-ins are welcome and reservations can be made for groups of six or more by calling (707) 431-0330 or

    About Dry Creek Kitchen:
    Internationally acclaimed Dry Creek Kitchen, a restaurant by renowned Chef Charlie Palmer, opened in 2001 and is adjacent to Hotel Healdsburg in Sonoma County Wine Country. Dry Creek Kitchen is open for dinner from 5:30 to 9:30 p.m. Sunday - Thursday and from 5:30 to 10 p.m. Friday and Saturday. Dry Creek Kitchen is open for lunch from 11:30 a.m. to 2:30 p.m. Friday - Sunday. The restaurant can be reached by calling (707) 431-0330.
    Website: Dry Creek Kitchen

  • Copyright © 2023 KGO-TV. All Rights Reserved.