Creative class gathers around the grill

Tuesday, September 13, 2011

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Margaritas are made with Republic Tequila for the Chill 'n Grill meal, at the home of Anne Elizabeth Wynn.

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(Zach Ornitz AMERICAN-STATESMAN)

Margaritas are made with Republic Tequila for the Chill 'n Grill meal, at the home of Anne Elizabeth Wynn.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Marinated sweet peppers are prepared.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Marinated chicken breasts and zucchini are prepared.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

John Fitch (left), 23, and Randy Lim, 22, work the grill.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Marinated chicken breasts, sweet peppers and zucchini cook on the grill.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Marinated chicken breasts, sweet peppers and zucchini cook on the grill.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Marinated chicken breasts, sweet peppers and zucchini cook on the grill.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Marinated chicken breasts cook on the grill.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Marinated eggplant and chicken breasts.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Grill man John Fitch, 23, of Austin, presents plated grilled chicken breasts, zucchini, eggplant, sweet peppers and onions, topped off with a sampling of seared Dos Lunas raw cheese.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Grill man John Fitch, 23, of Austin, presents plated grilled chicken breasts, zucchini, eggplant, sweet peppers and onions, topped off with a sampling of seared Dos Lunas raw cheese.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Smiling guests toast to a meal consisting of grilled chicken breast, zucchini, eggplant, sweet peppers and onions, topped off with a sampling of seared Dos Lunas raw cheese.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Dinner guests dive in to a meal consisting of grilled chicken breast, zucchini, eggplant, sweet peppers and onions, topped off with a sampling of seared Dos Lunas raw cheese.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

From left: Javier Avellan, Randy Lim Elise Avellan, John Fitch and Joaquin Avellan enjoy a meal consisting of grilled chicken breast, zucchini, eggplant, sweet peppers and onions, topped off with a sampling of seared Dos Lunas raw cheese.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

Dessert consisted of seared Dos Lunas raw cheese, topped with nuts and honey, accented with seared peaches.

Story: Gathering Austin's creative class around the grill

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(Zach Ornitz AMERICAN-STATESMAN)

From left: Randy Lim, Javier Avellan and John Fitch present marinated zucchini, eggplant and chicken breasts.

Story: Gathering Austin's creative class around the grill

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