Ever wonder how a chef like Paul Kahan throws a garden party? With a lot of meat, natch. Kahan talks to David Tamarkin in this month's Bon Appetit about past parties, why he stopped hosting them and then getting back into the staff-party game once Publican Quality Meats came to be. What's on Kahan's grill? Feta- and mint-sprinkle lamb skewers and country ribs topped with tomatoes and watermelon. He even offers up a few grilling tips to ensure you have the best food at your bash. [Bon Appetit] (photo)
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