Open for the season: Diamond Catering Roadside Grill
by Margaret McCormick - Friday, April 18th, 2014
The grill will be open 11 a.m. to 6 p.m. or 7 p.m. Monday to Thursday (weather permitting)

As a caterer, Dan Seeley, executive chef and co-owner of Diamond Catering, will orchestrate many outdoor feasts and fetes this season — corporate picnics, graduation parties, weddings, class reunions, family reunions – you name it. But you don’t have to be on a guest list to sample some of Seeley’s signature spring and summertime fare.

On April 14, Seeley and company debuted the Roadside Grill at Diamond Catering, then promptly had to shut it down for two days thanks to heavy rain and a (hopefully) last blast of snow. ┬áIt’s a seasonal, outdoor kitchen and takeout operation at the Diamond home base and event center, at 4221 Fay Road, in the town of Onondaga.

The grill will be open 11 a.m. to 6 p.m. or 7 p.m. Monday to Thursday (weather permitting), offering fan favorites and an evolving list of summer specials as the season progresses.

The launch menu features lobster macaroni and cheese, a house-ground sirloin burger “Po’Boy” sandwich, bourbon beef, vidalia chicken (favorites from the summertime/seasonal menu) and a classic Central New York sausage, pepper and onion sandwich. These offerings are available on their own or as a platter, with two side dishes. Sides include salt potatoes, French fries, macaroni salad and honey garlic baked beans.

A signature salad, available on its own or with grilled chicken, spotlights the Seeleys’ homemade blueberry vinaigrette dressing, which they also have bottled and available for purchase. One of the more unusual items on the menu is Seeley’s deep-fried, “Cajun-dusted” pickle chips, served with ranch dressing.

Requests are always considered,” Seeley says.

Come hungry,” he adds.
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Picnic seating is available for those who want to eat on the premises. After something simple to grab and go? There are Hofmann hotdogs and coneys.Seeley plans to roll out other customer favorites as season rolls on: chicken Riggies, sauerbraten with gingersnap gravy, house-made kielbasa, chicken and biscuits, etc.Diamond Catering is located at the former Morey’s Mill, a historic cider mill that was also beloved for its Friday fish frys.

The Seeleys formerly operated a restaurant at the site, the Split Rock Grille. They have run the catering and event planning business together for more than 16 years. For more information, call 487-0647 or visit http://www.diamondcatering.us/.

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Margaret McCormickMargaret McCormick is a freelance writer and editor in Syracuse. She blogs about food at http://eatfirst.typepad.com. Follow her on Twitter at @mmccormickcny

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