Get inspired with photos of some of the wonderful things cooked by professional chefs on the Evo grill. Your possibilities for outdoor entertaining just got larger! From breakfast for a crowd to searing fish and tortillas for a taco party, you are only limited by your imagination with an EVO grill on hand. No flare ups and even direct heat make everyone be able to create professional results on your own patio.
Chef Quagliata happily took questions and gave cooking tips to the guests at Charleston Wine and Food festival.
Chilled polenta cubes easily. Plain dental floss can be helpful in cutting.
Grilled Pork Belly and Polenta Skewers served hot off the evo grill.
Guests in the Grilling Area get up close question and answer time with Chef Todd Richards and enjoy served plated samples in a bistro setting.
The Kiawah Resort often serves breakfast alfresco from the evo tabletop model.
Check out the Sorghum Mollasses gelee’ being cooked right into each mini pancake.
Enjoy pancakes fromthe evo grill.
An Italian take on breakfast crepes hits the perfect balance.
- Chefs Cook on the Evo Grill
- Brennen Florie of The Granary sears Short Ribs
Chef Andy Henderson of Edmunds Oast sears Pork Shoulder.
Chef Neissner of Halls Chophouse sears Bison tenderloin
Find your favorite Chef and see what they are cooking on the EVO Grill. From dessert to Paella, the dishes we can prepare outdoors easily expand with Evo.
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- Wild Mushrooms get a sear before going into paella.
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- 40 Grilled Lamb Chops
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- Toasted Bread Pudding on the EVO
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- Grilled Halibut & Asparagus on the EVO
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- Grilled Crabcakes on the EVO
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- Grilled Tortilla filled and served straight off the EVO
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- Executive Chef David Viviano of The St. Regis Aspen sears at 750 degrees on the EVO
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- Chef Suvir on an Evo Grill
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- Executive Chef Tyler Dudley of the Daniel Island Club on the EVO grill.
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- Nancy Silverstein grlls the perfect sandwich on the EVO
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- Katie Button of Curate searing off mushrooms on the EVO Grill
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- Chris Hall gets friendly with the octopus he’ll be grilling on the EVO
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- Butcher and the Bee team provides VIP tent food at CHSWFF
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- Ted at work on the EVO
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- Mark Steuer of The Carriage House on the EVO.
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- Justin Burdett of Ruka’s table grills up Venison sausage
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- Tyler Williams cooking up Octopus on the EVO
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- Chef Blaine Staniford of Grace on the EVO
