Summer is in full swing, and July is days away! I’ve kept an ear out for tips and tricks that could be helpful in the kitchen on these hot summer days. Here are the top five tidbits from the Philly chefs that entertained guests at COOK in June. Enjoy!

Tip #1: Do You Like Piña Coladas? 

Or getting caught in the rain? While I can’t help you with rain, I can give you some piña colada pointers. Adrian Estrada of Amada and Elizabeth Kozisek of Tinto and Village Whiskey came to COOK to share some Colombian cuisine. Elizabeth shook up some Colombian Piña Coladas consisting of tarragon lime cordial, fresh pineapple juice, coconut milk, lime juice and Peychaud’s float. Being married to Adrian, Elizabeth learned a thing or two about the love Colombia has for piña coladas. If you’re making piña coladas this summer, Elizabeth says fresh is best. Use freshly squeezed lime juice, not the bottled stuff; this will not only help the flavor, but it will also brighten up the beverage. Fresh pineapple juice will go a long way in developing natural sweetness. On that note, don’t make it too sweet, let the coconut milk and pineapple juice shine. If you’re feeling really creative, don’t be afraid to switch up the spirits! Tequila would be a great replacement for rum… especially if it’s a summer party!

Tip #2: Sea & Smoke

Fresh seafood on the grill just screams summer. Lucky for our guests, John Patterson of Fork smoked and grilled some trout right before their eyes. While our kitchen was swirling with smoke, we’re equipped with a commercial exhaust hood; we wouldn’t recommend smoking indoors at your house! When smoking (outdoors), make sure that the smoke from your wood chips turns from the initial green smoke into clear/blue smoke. Remove the skin (John said it is easiest to go from tail to head) and then add salt, lemon juice and olive oil.  John advised dragging the fish against the edge of your grill/smoker to remove the excess oil. Once the fish has been gently smoked for a few minutes, quickly finish it on the grill for a delicious summertime meal!

Tip #3: Lime, With A Twist

File this one under trick for sure! Matthew Gansert of Jaxon BYOB garnished his shrimp cocktail with these limes covered in a spice blend. Toast your whole spices (anise, fennel seed, salt and peppercorns), grind them in a spice mill and then combine with toasted white sesame seeds. The spice mix coats the limes and provides both acidity and spice to the shrimp, all with a simple squeeze.

Tip #4: Strawberry Fields For Summer

Strawberry season is underway, so visit your local farms and get picking! On a warm summer day strawberries and cream are a great light treat. Becca O’Brien of Two Birds Canning & Catering showed off her brunch skills at COOK. Her strawberry rhubarb shortcake in particular was a hit, thanks in large part to the fresh macerated strawberries that were on top. To macerate your fresh strawberries simply wash and slice them, then sprinkle them with a generous amount of sugar. Allow them to sit in the sugar mixture for about 30 minutes, and they are ready to serve. The sugar pulls out the natural pectin and sugars in the berries forming a jam-like syrup on the strawberries. Top your toast, muffins, or anything really for a quick sweet breakfast!

Tip #5: Knife + Plate = Sharp

Got a dull knife but no sharpener? Peter Woolsey of Bistrot La Minette and La Peg has you covered with a simple trick. Take a ceramic plate and turn it upside down. Now hold your knife at a slight angle (roughly 30 degrees) and pull it back towards you against the rough, non-glazed base in a swift motion. Having a sharp knife is important for carving those steaks and other meats you’ll be grilling up all summer long!