Brock’s Backyard BBQ lunch series kicks off May 23

Brock University is firing up the grill for the weekly Backyard BBQ lunch series beginning Thursday, May 23.

Students and employees are invited to take a break from their daily routine each Thursday to recharge their batteries in picturesque Jubilee Court, socializing and enjoying lunch outside.

The weekly barbecue, which runs until September, takes place from 11:30 a.m. to 1:30 p.m. and features not only food, but also live music, games such as bean bag toss, and a handful of vendors selling fruits and vegetables, fresh baked goods and handcrafted items.

“The goal of Backyard BBQ is to give the Brock community a chance to gather during the lunch hour,” said Hospitality and Events Co-ordinator Damon Currie. “Sometimes it is great to get some fresh air, stretch our legs and socialize over a burger, sausage or something from our new rotating menu while listening to great live music.”

Previously known as the Farmers’ Market, the event was rebranded in order to provide more of a backyard barbecue vibe.

In addition to cookout classics, including burgers, veggie burgers, sausages and hot dogs, the barbecue will feature a rotating “chef’s special” menu with new options every week.

“We’re looking forward to everyone mingling across various departments and Faculties,” Currie said.

He also encouraged departments and Faculties to book a promotional booth should they want to showcase a new initiative or upcoming event.

For more information or to find out how to set up a booth at the Backyard BBQ, please contact Currie at or x5244.

Backyard BBQ lunch series rotating menu:

May 23 and July 11: Barbecue chicken drumsticks or barbecue chicken breast, grilled vegetables, naan bread and tzatziki.

May 30 and July 18: Peameal bacon on a hoagie, onion and peppers with provolone cheese. Served with parmesan kettle chips.

June 6 and July 25: Pork ribs, apple fennel slaw and corn on the cob. Served with an Ace Bakery focaccia bun and butter.

June 13 and Aug. 1: Barbecue pulled chicken nachos topped with nacho cheese, jalapenos, diced onion, black olives, diced tomato, black beans, sour cream and salsa. Guacamole is also available for an extra fee.

June 20 and Aug. 8: Portobello mushroom burger topped with arugula, sliced tomato, grilled onions and Swiss cheese, and served with black bean and corn salad, grilled peppers, zucchini, eggplant and mushrooms.

June 27 and Aug. 15: Grilled gyros with diced cucumber, chopped tomatoes, diced red and yellow peppers and thinly sliced onions topped with donair sauce or tzatziki. Served with Greek seasoned kettle chips.

July 4 and Aug. 22: Salmon salad, including a spring mix with grape tomatoes, cucumber slices, shredded carrot, red and yellow peppers, topped with a grilled maple salmon fillet with mango and pineapple salsa. Served with an Ace Bakery multigrain cluster bun and butter.

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