Springtime With KitchenAid at the PGA Championship

What a perfect spring day to be outdoors in St. Louis, presenting a live cooking demonstration at the 74th Senior PGA Championship. The weather, the energy, and the crowd all made for an ideal setting to share seasonal ideas for cooking, grilling, and entertaining. I’m grateful to KitchenAid for sponsoring the demonstration and to everyone who stopped by to taste, ask questions, and exchange tips. Below you’ll find the recipes I prepared along with practical notes and suggestions to make them your own.

Recipes presented:

• Inspirational Herb-Infused Cocktail
• Grilled Leg of Lamb with Bacon Fat Scallion Tortillas and Tomatillo Salsa

Outdoor cooking at an event like this is about more than just technique — it’s about timing, flavor balance, and equipment that performs consistently in a busy environment. KitchenAid tools helped keep prep organized, from precise chopping and mixing to effortless blending. When you’re cooking for a group, invest a little extra attention into mise en place: prepped herbs and vegetables, measured spices, and a plan for staging each step so you can move smoothly from grill to plate.

Inspirational Herb-Infused Cocktail: This drink highlights the freshness of spring herbs and bright citrus. Herb-infused cocktails are versatile — use whatever fresh herbs you have on hand (mint, basil, tarragon, or thyme work well) and pair them with a spirit that complements the herb’s character. The key steps are gently bruising the herbs to release aromatics, balancing sweetness with fresh citrus or a light syrup, and serving chilled. For presentation, garnish with a small sprig of the herb used for infusion and a thin citrus twist. Consider preparing a simple herb syrup ahead of time when serving a crowd so you can assemble drinks quickly during a demonstration or party.

Grilled Leg of Lamb with Bacon Fat Scallion Tortillas and Tomatillo Salsa: This combination celebrates bold, smoky flavors and bright, acidic contrast. A leg of lamb benefits from a simple seasoning of salt, pepper, and fresh herbs, then a hot grill or spit to develop a caramelized crust while keeping the interior juicy. Resting the meat after grilling is essential; it allows juices to redistribute so slices stay moist.

The bacon fat scallion tortillas offer a rich, savory base that pairs beautifully with lamb. Using rendered bacon fat in a dough or brushed on the tortilla before cooking adds depth without overwhelming the other components. Scallions add fresh, onion-like brightness. The tomatillo salsa provides the necessary acidity and brightness to cut through the richness of both lamb and bacon fat — aim for a balance of roasted tomatillos, garlic, fresh chilies to taste, cilantro, lime juice, and salt. Roast or char the tomatillos and aromatics for an extra layer of flavor before blending or chopping to the desired texture.

Practical tips for assembling the plate: slice the lamb against the grain for tenderness, warm tortillas briefly on the grill or a flat top, and serve the salsa on the side so guests can adjust heat and acidity. If you’d like to keep the process streamlined for a demonstration, prep the salsa and tortillas ahead of time, and finish the lamb on-site to showcase techniques like checking doneness and achieving a proper sear.

During the demonstration, attendees asked great questions about timing for infused cocktails, how long to brine or marinate lamb, and alternatives for those who prefer milder flavors. My consistent advice is to taste as you go, rely on fresh ingredients for brightness, and don’t be afraid to simplify a dish so its core flavors can shine.

Thanks again to KitchenAid and everyone who attended the demo at the Senior PGA Championship. If you try these recipes at home, focus on clean, fresh ingredients and confident technique — a simple grilled leg of lamb and a bright tomatillo salsa can make an impressive, seasonal meal. Enjoy the flavors of spring, and keep experimenting with herbs, smoke, and vibrant accompaniments to make each dish your own.