It's not often that you have one of those meals that you'll remember for many days to come. You know the ones: delicious food, perfect setting, great friends. That's what good eating's all about.

A meal that will go down in my personal record books happened a couple of weeks ago during a recent trip to Michigan. Cooking with friends is an awesome social experience (although I've been accused of being a little too serious when wielding a knife). The meal was fresh, light, unbelievably quick and a great ending to a day of riding in this absolutely amazing vintage Mustang convertible (I use the word vintage loosely because I'm a year older than the car!).

Everything was thrown on the grill and preparation was minimal. The potato packets and asparagus have minimal ingredients. Use your imagination to create your own favorites. Experiment with different varieties of fresh herbs for the potatoes (parsley, rosemary, thyme) and use olive oil or garlic on the asparagus. You'll also like the dessert, a light fruity ending using all those in-season peaches.

But, the piece de la resistance was the salmon - a gorgeous filet of wild salmon, carefully chosen by the fishmonger! Although I've never tried cedar plank smoking, the directions on the package seemed simple enough (you can find the planks at any kitchen store).

But, as my friend, Brad, can attest, pay special attention to the grill and have the fire extinguisher handy. Although the charred piece of cedar we had so carefully soaked now graces my mantle, it is certainly a fond reminder of uncontrolled laughter and culinary improvising.

If all else fails, toss the board and place the salmon on a piece of aluminum foil with a few holes poked through for ventilation. Better luck next time, BB.

Happy eating!

Cedar Plank Grilled Salmon with Sweet Asian Glaze

4 T. vegetable oil 4 T. Bourbon 3 T. brown sugar 2 T. soy sauce 1 T. Worcestershire sauce 1 tsp. chopped fresh ginger 2 large cloves garlic, finely minced 2 T. lemon juice salt and freshly ground pepper to taste 2 lbs. good quality salmon filet, pin bones removed

To make the marinade, combine first nine ingredients in a bowl and set aside. Place salmon in a 9x13 baking dish and pour marinate over fish, turning to coat. Cover with plastic wrap and set aside for about half an hour. Meanwhile preheat plank, following manufacturer's directions (making sure you soak the plank for at least an hour and that your grill is no hotter than 375 degrees). When the plank is starting to smoke, place salmon, skin side down and smoke for about 10 minutes or until done. Fish should be flaky, but not over cooked. While someone's watching the fish, prepare the glaze by transferring the marinade into a small saucepan (normally, you would discard marinade, but in this case, the high heat will prevent any health issues). Bring the sauce to a boil, then remove from heat. Turn down heat and simmer until glaze is reduced by half. Squeeze in a little more lemon juice, then drizzle on salmon before serving. Hint: I like to brush a little of the glaze on the salmon while it's still on the grill. It's not a bad idea to double the sauce recipe. It's that good!

Grilled Tarragon Potato Packets

4 large potatoes (I like to use a mixture of russet and red) 1 very large Vidalia onion 1/2 tsp. garlic powder salt and pepper to taste 1-2 T. chopped fresh tarragon 2 T. butter

Scrub potatoes well and slice into quarter-inch slices, leaving skins on. Peel and thinly slice onion, separating into rings. Place potatoes and onions on a large sheet of heavy-duty aluminum foil. Sprinkle with seasonings and toss to coat. Dot butter over potatoes. Completely seal potatoes in foil, folding over on all sides to make a completely enclosed packet. Roast on the top rack of grill until potatoes are tender, usually half an hour or so. To speed the process, microwave potatoes and onions for five minutes before placing on foil.

Grilled Asparagus

1 lb. fresh asparagus 1 T olive oil Coarse salt to taste

Choose asparagus that is large enough to pierce with wooden skewers. Wash asparagus and pat dry. With wooden skewers, carefully thread each piece of asparagus over two 10- to 12-inch wooden skewers. Keep adding asparagus spears, making sure to leave at least half an inch between spears. Repeat with remaining asparagus. Brush very lightly on both sides with olive oil and sprinkle with salt. Grill over medium heat for about 3-4 minutes. Turn and cook for another two minutes. Asparagus should be crisp-tender, but not soggy.

Peaches Chardonnay

2 cups very ripe fresh white peach slices 4-8 T. Chardonnay or any sweet white wine 4 tsp. sugar

Divide peach slices in four wine glasses. Sprinkle one teaspoon sugar in each glass and let set for 10 minutes. Pour 1 to 2 tablespoons of wine over each glass and very gently stir. Chill for at least 2 hours, but no more than 4 hours. Before serving, add a dollop of whipped cream and a sprig of fresh mint.