Summer is made for fresh flavours. Herbs and citrus, local fruits and vegetables, and Valley-raised meats are all ideal for the barbecue.

For even more foodie-favourites, the invites you to explore Fork & Finger, Aug. 26. In addition to a host of delicious bites from downtown restaurants, executive chef Sean Bone, owner of Osso Lunchroom, will be on hand throughout the day with cooking demonstrations and summer-friendly suggestions.

Expect to hear a lot about Bone鈥檚 own go-to solution for the dog-days of summer: the grill. Here鈥檚 a taste of what you can expect this weekend.

Get grilling: For a simple, light dinner, try a rotisserie chicken on the barbecue paired with corn, grilled zucchini and a fresh salad. From meat to vegetables, the Red Seal-certified private chef recommends enjoying the richer flavours of fresh, local ingredients. When the mercury rises, chicken is a lighter protein than many other meats. Pair with zucchini, especially plentiful this time of the year, and 鈥渁nything that you can grow on your own patio for an easy addition to your meal.鈥�

Add freshness and depth with the good-for-you herb rosemary lightened up with lemon. 鈥淩osemary is a deeper, sort of wintery spice, (but) when mixed with lemon it freshens it up.鈥�

Summer sippers: Cool down with mint cucumber water. 鈥淵ou can make your own with either still or sparkling water, and it鈥檚 always refreshing,鈥� Bone says. Or, sip a little mint tea. 鈥淎 lot of people think that mint tea is kind of weird in the summertime, but it actually cools you down.鈥�

For a drink with a kick, sample Prosecco with muddled local raspberries, blackberries or blueberries. Delicious!

Iced dessert. For dessert, lighten up with a super-simple grapefruit ice. Pour fresh grapefruit juice into a large shallow pan and freeze. After about 30 minutes, scrape it out. 鈥淕rapefruit ice and gin with a little bit of mint is a great dessert. It鈥檚 refreshing and you can always add your favourite cookie to it,鈥� Bone suggests.

For more sensational summer ideas, head to the 鈥檚 fifth annual Fork & Finger event, 11 a.m. to 4 p.m. Aug. 26. Watch free cooking demonstrations from Bone, sharing culinary tips on everything from dressings to handmade pasta, and enjoy live music in McBurney Plaza.

Pick up your Fork & Finger Passport from the plaza, then visit participating restaurants. To collect passport stamps, purchase a $5 Sampler from a participating restaurant. Collect at least three stamps and enter the Downtown Dollar Draw Giveaways for the chance to win more than $1,000 Downtown Dollars.

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