menu and invitation for the DINING FOR SMILES 6 COURSE DINNER EVENT



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Alliance For Smiles began in 2004 with the mission to repair cleft palate and lip deformities in under-served areas of the world.  In fact, over the years, various fund-raising concepts were instituted to offset the costs for highly expensive missions.  Most missions are easily over the $300,000 level in donated surgical and treatment protocols.

Why Portville, NY

Chef Carl Vahl, Board of Directors member for Alliance For Smiles, brought attention to his local community of the efforts for this organization by presenting the Dining For Smiles event, an event which featured a six course gourmet dinner for 18 privileged guests.  SmokinLicious® had the honor of preparing many of the components of the meal over a wood fire.

When hosting an intimate event like the Dining For Smiles dinner, organization and assignment of duties are key.  As such, Chef Vahl utilized the full volunteer staff regardless if the members had experience in a kitchen or not.   The event featured a wonderful six course dining experience with the following featured:

  • Tuna Crudo- Course One
  • Butternut Squash Soup- Course Two
  • Seasonal Salad- Course Three
  • Handmade Lobster Ravioli with Brown Butter Sage Sauce- Course Four
  • Wood Fired Lamb & Canadian Salmon served with Jasmine Rice and Wood Fired Brussels Sprouts- Course Five
  • Panna Cotta with Fresh Mango- Course Six

Additionally, wine pairings were presented with each course revealing an assortment of sparkling, rosé, red and white wines.

The Courses

The formal table is set for about to be pampered 18 guests!

As the 18 guests arrived and were seated at one of two tables, the first course is served – a Tuna Crudo featuring Sushi-grade tuna nestled in a Wasabi avocado cream, topped with pickled onion and finished with candied lemon peel.  This course was served in a martini glass and accompanied by Prosecco, an Italian sparkling wine considered the Italian champagne.

The second course of the Dining For Smiles dinner featured roasted organic butternut squash with the subtle flavor of White Gords was the serving bowl for the Butternut Squash Soup. The chef prepared the soup and the support team cut the tops on the gords. nutmeg and topped with a crisped sage leave and touch of maple syrup.  My favorite part of this dish was its serving bowl – a charred mini white gourd.  By retaining the top of the gourd, you can ensure that the soup stays hot until its placed in front of the guest.  Each gourd was hand cut and charred to ensure no off flavors transferred from the gourd to the soup.  Just a perfect vessel for this scrumptious soup.

Following the first two courses of Tuna Crudo and Butternut Squash Soup, the third course was the salad course featuring mixed greens of green and red leaf lettuce, spinach, and frisee; apple slices; candied walnuts; ember cooked red pepper slices; and a fresh vinaigrette.  This course helped to balance the stomach in preparation for the upcoming courses that would be richer and more substantial.  Paired with our salad course was a full-bodied chardonnay.

Chef prepared homemade lobster ravioli for the fourth course.  This was a decadently rich dish featuring a brown butter sage sauce and fresh grated Parmigiano-Reggiano cheese on top.  This course was paired with a beautiful Rosé, with both items being well received.  As a matter of fact, I don’t recall a plate coming back to the kitchen that wasn’t completely clean!


Halal leg of Lamb seasoned with garlic, rosemary, thyme and roasted over cherry wood for 2 hours then rested before slicing. Served medium rare Now, it’s time for the main course – course number five!  First came the proteins.  We produced a wood-fired leg of lamb and lamb rib loins cooked over charwood, ash, sugar maple, and wild cherry wood chunks.  The wood-fired cooking offered a fabulous color to the meat.

Our Canadian salmon enjoyed cooking over charwood and sugar maple and wild cherry wood chunks.  A combination of orange butter, olive oil, and smoke vapor produced that beautiful golden skin.  After resting a while, the lamb and salmon were sliced in preparation for full plating.

We start with Jasmine rice topped with wood-fired brussels sprouts and carrot.  Next to the plate, a slice of wood-fired lamb and a filet of salmon.  Served with a custom mixed wine of Sangiovese and Syrah.  Simply a perfect course!

Finally, we’ve reached the end of a fabulous meal – the final course – dessert.  Panna cotta with fresh mango, served with a German Reisling,Chef Cal lay’ home made Panna Cotta (italian cooked cream) topped with macedoine fresh Mango the perfect end to a fantastic evening.




A Meal that Stays in Memory

Chef Vahl’s vision for a flavorful, entertaining evening proved to be a realty as these 18 guests can attest to.  We are so thankful and honored to have been a part of it.

If you want to donate to the Alliance For Smiles mission, visit www.allianceforsmiles.org and view all the lives that have been touched by the commitment of so many.  Always remember to help others in need in any way you or your company can, just as SmokinLicious® was able to do with this Dining For Smiles event!


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Wood Chunks- Double & Single Filet

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Dr Smoke- "This charity event was wonderful to do because it's such a great cause and makes a tremendous difference in people's lives around the world."

Dr Smoke- “This charity event was wonderful to do because it’s such a great cause and makes a tremendous difference in people’s lives around the world.”

In Smokinlicious customers’ houses, not a creature was stirring, not even a mouse. The stockings were hung and filled with charwood with visions of great barbecue to come.

In Smokinlicious® customers’ houses, not a creature was stirring, not even a mouse. The stocking was hung and filled with charwood with visions of great barbecue to come.

When it comes to Santa’s ‘Nice & Naughty List,’ Dr. Smoke of SmokinLicious® Gourmet Wood Products has this explanation for those that cook with wood- “If you’re fortunate to get Charwood® in your Christmas stocking, it’s a great cooking wood product and shouldn’t be confused with the message being sent by a stocking filled with coal!”


Whether you prefer a wood-fired oven, grill, or smoker, efficiency should be the key consideration. Higher quality materials, insulation, heat retention, and radiant heat, result in more efficient function of the appliance. Likely the most important consideration though, is the type of fuel you plan to use in the appliance. That is where efficiency takes on a whole new meaning.

So why do we call our product Charwood? In short, because our product is not standard charcoal. Our method of production is based on the Japanese direct method which removes pyroligneous acid during the charcoal making process. The difference is, when burning, there are almost no stimulating smells or smoke. We produce our Charwood in small batches, carbonizing at temperatures between 400 and 700 degrees Celsius. The Charwood is then smothered using a non-chemical procedure to cool it down. Plus, we produce a wood specific charwood for those that understand that every component used in wood-fired grilling, smoking, and cooking affects the outcome of overall taste in the food. As with ALL our products, we manufacture our Charwood with premium, heartwood that is 100% bark-free, not from recycled or waste wood by-products.

Happy Holidays from all of us at SmokinLicious®!!

Dr Smoke- "You better watch out, you better not cry, you better not pout, if Santa puts charwood in your stocking."

Dr Smoke- “You better watch out, you better not cry, you better not pout, if Santa puts charwood in your stocking.”

Cameron’s Brewery Cask Night

Dr. Smoke and the Culinary team traveled to Oakville, ON, Canada on August 26, 2010, to assist the great people of Whole Foods Market – Oakville in feeding the guests of Cameron’s Brewery’s Cask Night. The Good Dr. was selected to “crack the cask”; a lager plus lime brew that was affectionately referenced as the “Lageritta”. What a fabulous night of exceptional food tasting including Wild Cherry Smoked Mini Jalapeno and Cheddar Sausage, Sugar Maple smoked Buffalo-Style Chicken Wings, and Hickory finished Pulled Pork. There was even freshly grilled organic corn on the cob with a lime-chive butter and two delicious sides prepared by Whole Foods own Chef Ron.

Many thanks to France, Steve, Chef Ron, and the whole Team at Whole Foods Market for inviting us to be a part of this fantastic event!


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Paris Canada’s Amateur Event

Listen to Dr. Smoke interview the Paris Canada’s Amateur Sunday event with the amateur teams!  This event is equivalent to the “Shade” Tree events in the US.


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Join Dr Smoke and the Culinary crew as we visit teams that competed in the Jack Daniels competition! Dr Smoke discusses Barbecue, smoking wood chunks and chips, how teams qualified for the competion!  Overall just a great time during the competition.


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Dr Smoke and the Culinary crew (Donna, Aaron and Adrienne- Big John[out hunting wild game]) went to Whole Foods Market (Oakville Ontario) for a demonstration of their BBQ products.  They have been using Smokinlicious products on their two Southern Pride smokers.   Stephen and his crew have been perfecting their smoking techniques and have been improving for the past 4 months.

Well!  they had a little surprise for the Dr and crew!  They made up a BBQ chile for the “Gray” Cup weekend!  It was a texas sytle chile!   It was wonderful!   Yes Wonderful!  The Dr and Aaron were doing the sampling- one for the public and two for us!

Stephen says that it will be a standard feature in the store.  So if you are close to Oakville Ontario,  Take the Trafalager exit off the QEW go south one block and stop into the Whole Foods Market!  Try the BBQ chili for sure, plus their other BBQ items!   Say hello to Stephen, Patrick, Melody and the rest of the BBQ crew!

Please send the Dr an E mail on what items you liked!  Look on the events schedule for the next time we will be doing a Whole Foods demonstration in Oakville.


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Well, Dr. Smoke, thre’s another great road trip behind us! Oh, the stories we could tell! But as we’ve all agreed . . . ‘what happens on the road, stays on the road’ . . . LOL

What a fun time we have helping to spread the word about the array of products offered by Smokinlicious! Answering the many questions asked about the different flavour profiles offered by using the various Smokinlicious products, is great. I still get a kick  watching the expression on the face of the folks tasting our samples when they are told that the wonderful taste they are enjoying comes from the flavors imparted by the wood product used to smoke the food!  It brings a smile to my face each time!

My thoughts of good smoking to you  througout the winter, Dr. Smoke!



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As always, the Smokinlicious Culinary Team is pleased to include the talents of our good friends, Aaron and Adrienne Ross and Kevin McKeown, of the “Smokin’ in the Igloo” BBQ Team.  These folks are always willing to lend us a hand and speak directly to their own experiences with the Smokinlicious Gourmet Wood Products.  Despite up to 20 hours of travel time to and from Canada to Georgia, all three team members are always ready to help in way they can.  We are gratiful for their contributions!

Donna and Terry Grant


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Dr Smoke and the culinary crew, Donna, Aaron, Addrienne are on the road to the 19th Annual Jack Daniel”s World Championship Invitational Barbecue.   We will be doing seminars on selecting the correct wood type, culinary demonstrations on how different woods smoke,  Of course good sampling and just plain old Barbecue Talk!  We will be doing a Pod cast of the event!

Then we are continuing our journey In the “BBQBuggy” to Douglas Georgia for the National Barbecue Championship the following weekend!  We will do more culinary seminars along with good sampling. We hope to see all those who can make it!

We hope to see old friends and meet new one’s at both these events!

Bon Bar B Q

Dr Smoke!!


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“Dr Smoke” and the culinary crew are on the road again this weekend!  We are off to New Paltz New york for the Hudson Valley Rib Festival.  We are taking the “new” barbecue “buggy”.  Hope to see all our friends that will be competing in the contest.  Head Culinary Team member-Donna will be doing culinary demonstrations during the weekend!  Come visit us at our booth


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Please see the winning edge for team results regarding the Lake Placid “I love Barbecue” championship and the “Canadian Open Championship”!  These are the results that have been revealed to us so far.  If we have missed your team results and you have used a Smokinlicious product please send your information to Info@smokinlicious.com and we will post it. 

A special congratulations to the grand champions “The Purple Turtle Catering Company-Lake Placid and “Team Cedar Grilling” Canadian Open Championship both teams used some of our products!

We just returned from the Pigs in the Park BBQ event in Danville Va.  What a great event!  The park setting is wonderful!  There were under 50 teams competing this year, therefore the event was not supper large but large enough to feel like a competition.  Bill McMann is the organizer for the event and to say he does a terrific job- is an understatement!  Smokinlicious supported the competition on Saturday and on Sunday we did a culinary class for the public.  Some of the teams either stayed and the local teams returned to view the demonstration.  Our class was about non-traditional items that could be smoked and grilled etc.  It was more along the lines of “anything but” type foods.  Adrianne and Aaron Ross from the Smokin in the Igloo made the trip from Canada to assist us for the weekend. What a great help they were on the food and levitty over the weekend.  We thank them for their assistance.  Unfortunately, Aaron and Donna’s pictures were on the front cover of the local newspaper, now we cannot talk to them without bowing our heads! ( see the winning edge)

We’re off to Lake Placid New York- I love Barbecue Festival- see everyone there! 




We had a great time at the “National BBQ Festival” in Douglas, GA.  The hospitality was excellent and we send our best to Myra at the Hampton Inn.  Our Educational Series on how to smoke not only the expected food items (ribs, butt, etc.) but also unique food items (pizza, mushrooms, bananas, eggs, etc.) continued.   The local PBS crew was great in filming our preparation of the pork butt on Friday and then preparation of the pork loin and finished banana tartlets on Saturday.  This will be part of a 13- part series on  Barbecue.  Thank you,  Amanda and crew, of Kef Media Associates(more…)

Smokinlicious®.com is on the move. After a quick break post-Jack, we are dropping off gift packages at the Sweetwater Festival in Milledgeville, GA http://www.sweetwaterfestival.com/. Then tomorrow we will be arriving at the National BBQ Festival  http://www.nationalbbqfestival.com/index.asp in Douglas, GA. Stop by and see us!

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