We're Giving away a Tuscan Grill!

Yep, you heard it right!  Just in time for summer, we're giving away a grill. Not just any grill, mind you. It's our original wood fire Tuscan Grill
They're handforged in Tuscany, Italy by artisan metalsmiths. Use outdoors in a firepit or indoors in your fireplace.

We've got Alice Waters blessing and local Whole Foods stocking. 

Don't miss this chance to win one of your own. 
Here's how to enter to win {and spread the word}:

1.  Sign up as as subscriber {ok, it also means that you'll get occasional emails,  but  if you love the Art of Food, I think you'll love what we send your way.}

2.  Leave a comment on this site with a favorite grilling recipe. 

3.    We need a minimum of 100 new subscribers, so tell all of your favorite friends, family and fellow foodies what were up and how they can get in the game. 

*  We'll choose a winner on June 30th, 2010. Good luck!  There's no purchase necessary, but we'd love it if you did.

And for more exciting news.........

   We've got a special promotion for Father's day. 
                                      {Reminder, Father's Day is June 20th}

Order or buy a grill before June 20th and get a FREE autographed signed copy of my cookbookLa Bella Vita {$30 value}, a selection savory salt  samples {$24 value} and a bundle of hickory and oak hard wood . 

 That's $50 worth of FREE goodies when you order a grill !

You can also call us to order at 800.580.5674. Mention the Father's Day promotion.

Buon appetito! copyright 2010 Alisa Barry


Judy Shreve said...

2 cornish hens

Mix together:
1 16 oz Italilan dressing
1 red bell pepper sliced
1 sweet onion sliced
1/4 soy sauce
3/4 cup brown sugar

Cover & marinate 8 hours or overnight

Drain - but reserve for basting

Grill for about an hour or hour & half (covered) or until done or use a rotisserie for about the same amount of time. If using an open grill turn frequently to brown evenly.

I usually serve these with a pear & arugula salad with sugared walnuts & shaved Parmesan cheese and a simple balsamic olive oil dressing.

And of course a great crusted bread.

Judy Shreve said...

I just posted the cornish hen recipe & not clear on how to subscribe. I have a blog (mountainhousestudios.blogspot.com) & you are on my blog roll --

Alisa Barry said...

HI Judy,

thanks for your post! I am so sorry, the subscriber link was not up- but it is now. Please sign up!

thank you + good luck!

Alisa Barry said...


The recipe for the cornish hens sounds delicious! And I love your idea to serve it with the Arugula & Pear salad. Thanks for your contribution.

buon appetito!

Becka said...

Good morning from California.

My favorite thing to grill is Kabobs.
On a skewer I put yellow & green zucchini, tomatoes, garlic, onion,(all of which are grown in my garden)red potatoes, pineapple and pieces of marinated rib-eye cut into bite size pieces. The Rib-eye can be marinated in anything you like- I love an Italian dressing mixture.
I brush all the vegetables with olive oil after they are on the skewer.
Grill over medium heat, until fork tender.
A MUST to serve with Kabobs is what our family calls "Bad Bread" The Bad Bread spread is a mixture of softened butter, grated parmesan cheese (has to be fresh parmesan), minced fresh garlic and mayonaise. Slice a loaf of your favorite bread lengthwise, spread "bad" mixture to cover the entire surface of the bread, wrap in foil and grill, about 10ish minutes. (my favorite bread is the recipe for Basic Bread in your cookbook.
Toss in a BIG garden salad (fresh from the field) and you can't go wrong. Yum.............
Kabobs are great for company. The entire dinner is on a skewer, super easy to grill and serve.
Your Tuscan Grill would be perfect for such an occasion.
"A tavola non s'invecchia"
Thank you

Alisa Barry said...

Thanks for your entry, Becka! Sounds scumptious. We made spiedini yesterday. The Italian version of your kabobs.

Paula - bell'alimento said...

This time of year we love to grill & we especially love grilled eggplant! Here's the recipe!


What a great giveaway! THANK YOU for the opportunity! Incrociamo le dita ; )

Paula - bell'alimento said...

I subscribed in my google reader : )

Alisa Barry said...

Hello Paula!

Thank you so much for your recipe. It looks absolutely scrumptious!!

love your Italian ...."let's keep our fingers crossed"
I had to look that one up! :)

buon appetito!

Madeleine said...

Grilled pizza, for sure!

niabassett said...

I’d LOVE one of these Tuscan grills! I’ve never owned a grill but I love grilled food. It really lends itself to healthy and delicious eating.

One of my favorite things to eat off the grill is grilled peaches. They are so flavorful. You cut the peach in half, take the seed out, and sprinkle with granulated sugar. Then you cook, cut side down, for 10-15 or until the sugar caramelizes and they are tender. Fill the empty centers with goat cheese, drizzle with honey, sprinkle with cinnamon and serve. Fantastic!

Alisa Barry said...


I LOVE grilled peaches...especially drizzled with saba and a bit of toma fresh cheese, oh and argula and proscuitto, and...come to think of it I love grilled peaches with just about anything.
You might enjoy this post:

niabassett said...

Okay, Alisa, my mouth is watering!! Those look delicious.

3AM Chef said...

How wonderful,
We are moving to Atlanta in a month about a mile from you, I look forward to it. I just subscribed..
One of our favorite grilled recipes lately is grilled portabella sandwiches.

Portabella Caps whole
Olive Oil
zest (lemon or orange)
Cherry Tomatoes
Mozzarella di bufala
your choice of delicious Greens (arugula, mizuna, dandelion)

Lovingly Olive oil the portabellas
add minced garlic, lemon or orange zest, some herbs (such as rosemary, oregano) (optional red chille flakes) S&P
Grill Cap top down until water begins to rise to top of "gills".
Remove, Rest, Slice thin and at an angle (similiar to steak)
Throw some cherry tomatoes on the grill and baguette (sliced open)
then place portabellas on baguette with cherry tomatoes and sliced bufalo mozz.
place on grille to warm cheese & serve with a side of mizuna or rocket (tossed with vincotto and olive oil)
or sticking with the grilling theme
grille for a moment some dandelion greens and serve tossed and chopped with vincotto and olive oil
We love a locally made grainy mustard on this as well.

Kate said...

A favorite for many years...shrimp marinated in white wine, olive oil, dijon and basil. Each large shrimp is then wrapped in a whole fresh basil leaf and a thin slice of procuitto and grilled over a mesquite charcoal fire...it's not only mouth watering to think about and eat, it's a great memory from our early days of marriage when we were discovering things we liked to cook together.

bunkycooks said...

I have a grilled honey chicken recipe that is wonderful! That just might be my favorite!

Alisa Barry said...

HI Gwen,

Are you trying to tempt us? You gotta give us the recipe now that you've got me hooked :)

Alisa Barry said...

Thanks, everyone for your wonderful posts. Only 2 more weeks, so spread the word and soon, a winner. In the meantime, Lot's of delicious recipes to try out!!

amore said...

Take large Peeled and deveined shrimp thread them on skewers...Lightly salt and pepper..Brush them with Coco Lopez coconut drink mix..then grill...Lovely!

chip said...

Good Morning All

I pried this recipe from the chef at a wedding in Napa CA years ago and have made it ever since. My kids call them Tiger Carrots because of the way they come off the grill. They are the tastiest and tenderest carrots you will ever taste.

2-3 lbs large carrots, the larger and thicker the better.
1 - 1.5 cups of your favorite vinaigrette
Mine is a simple balsamic vinaigrette:
3 parts olive oil
1 part balsamic
teaspoon of dijon mustard
salt pepper to taste.

Preparation: 4 - 8 hours before grilling
• Peal the carrots
• Place whole carrots in a steamer and steam for 30 min or until very tender.
• Let cool
• Meanwhile make vinaigrette
• Take cooled carrots and slice them lengthwise into 1/2" thick "planks" or "steaks"
• place carrots in a ziplock bag or a non reactive baking dish.
• cover carrots with vinaigrette and let marinate for 2 - 4 hours.
• When ready to cook prepare grill
• remove carrots from marinade and grill for 2-3 min a side until lightly charred and caramelized.
• Server immediately.

These are good both warm or at room temperature.

chip said...

I just wrote out my recipe hit the publish you comment button and I do not see it in the comments here. Wondering if I did something wrong.
Want to see if this shows up before I rewrite the whole thing again.

@SassyTinATL said...

I'm on a skirt steak kick right now...kroger puts it on sale regularly! :)
I make a rub with ground espresso coffee, brown sugar, dried mustard, thyme, garlic powder, cumin. Cook it on a well-oiled grill for about 4-5 mins on each side and then let it rest for 5 minutes. Easy and delicious!!

sommer said...

Grilled Summer Veggies with Tuscan Marinade

Slice up your favorite in-season veggies such as:
Red, Green, Yellow & Orange Bell Peppers
Yellow Squash

Grill the veggies individually in olive oil using a cast iron or grill skillet.

Meanwhile, prepare a marinade mixture of olive oil, balsamic vinegar, fresh minced garlic, about a tsp of chopped fresh rosemary & about a tsp of chopped fresh basil, salt & pepper to taste.

Arrange the grilled veggies onto a plater and pour over the marinade & buon appetito!

Alisa Barry said...

and the winner is........

lucky local girl gets the grill.
Congratulations to @sassytinATL for winning a Tuscan Grill!!!
{you have my husband to thank for picking your name out of a mixing bowl!}

And, thanks to all of you who entered to win and contributed recipes. It was fun to hear about how you grill in the summertime.

And, if you didn't win, but still want a grill, I would like to offer 20% off when you order online at www.bellacucina.com. Use promo code: MARTHA
{as in Martha Stewart who so generously had a feature of our Tuscan Grill in her magazine.}

Enjoy the summer and tell me what's cooking at your house!

buon appetito!