Kent District Library goes beyond books to celebrate bands, beer, bikes and BBQ

Partygoers can expect the unexpected as Kent District Library rolls out a new annual event that invites the public to experience the best of the diverse community programs it has to offer.

SuperPartyWonderDay is a free community celebration that brings together bands, beer, bikes and BBQ—all things that patrons of the award-winning

KDL system can explore through its programs and services. On Saturday, Aug. 12 from noon to 8 p.m. at the Meadows of Millennium Park, located at 1415 Maynard Ave. SW in Walker, the event goes “Beyond Books” to celebrate the breadth of offerings that KDL provides—and the area communities that makes it a success.

“We are beyond excited to host our first ever SuperPartyWonderDay,” said KDL Executive Director Lance Werner. “We have a whole smorgasbord full of excellent activities that will celebrate how KDL takes our patrons beyond books. Whether you’re a fan of bands, beer, bikes or BBQ, this is sure to be a day of unexpected fun.

“It also gives us a great chance to showcase the many unique programs and services we provide that you wouldn’t expect from a library. Patrons are surprised when they learn they can check out a bike. Or an iPad or wireless hotspot. Or download free video games and ebooks.

Or take grilling lessons, learn to brew beer or get help creating a movie or podcast. At KDL, our goal is to connect people with new ideas and new ways of exploring their community and the world around us.”

Highlights include:

• KDaLe program partners Railtown Brewing Co., Cedar Springs Brewing Co., Kayla Rae Cellars, Gravel Bottom Craft Brewery and Cascade Cellars Winery will be on tap to provide beer, cider and wine to eventgoers.
• Performances by KDL local indie bands Jesse Ray and the Carolina Catfish, CønradShøck + The Nøise and Brother Adams will provide musical entertainment throughout the day.
• The SuperPartyWonderRide will offer participants an opportunity to hop on their bikes and cruise through the park led by a squadron of KDL Cruisers. Bicycle parking and support provided by Bike KDL and Greater Grand Rapids Bicycle Coalition.
• The Rib CookOff will give grilling aficionados the opportunity to put their skills to the test. The event is sponsored by the Grilling Company. Participants will be judged on taste, visual appearance and tenderness. The public will be allowed to get in the action and sample tastes of the participants’ entries.
• Food trucks, including Patty Matters, A Moveable Feast and Moochies Dream Cream, will be on hand to serve up goodies like ice cream, popcorn, slushies, patties of all sorts and locally sourced fresh, seasonal food.
• Partygoers will have a chance to play KDL’s most popular kid-friendly games, such as giant checkers, beanbag toss, a top-secret STEAM activity and more.

While seating is available throughout the venue, ample lawn space is available to partygoers who wish to bring lawn chairs or blankets. Both “human” and “furry” kids are welcome.

For more information on the event, visit www.kdl.org/superparty. Connect with KDL on Instagram, Facebook and Twitter with #KDLSuperParty.

(StatePoint) The seasoned griller commands an arsenal of experience and recipes, all having been painstakingly passed through the generations and perfected over time and temperature. The origin of these tasty traditions usually can be found in family, and the one often deserving the credit is dear old Dad.

Southern grilling guru Fred Thompson, author of the new book “Williams-Sonoma Grill Master” a collection of back-to-basics tips and recipes, recalls the influence of his father as early as nine years old. “Every Saturday night my father grilled rib-eye steaks. I wanted to keep up with daddy so I hung out at the grill,” he says. “I was fascinated with what my father could do.”

This Father’s Day and BBQ season, try honoring the Old Man with delicious tradition.  So light that fire!

Take a page out of Thompson’s book and learn the secrets to grilling the perfect steak:

• Buy good meat: Grass-fed and grass-finished beef tastes better and has a bolder flavor that holds up particularly well against the lick of the grill’s flames.

• Simple seasoning: Sprinkle steak liberally on both sides with salt and pepper when you take it out of the refrigerator. Brush steaks on both sides with a little olive oil (not extra virgin). This facilitates the heat transfer, so you can get an evenly browned crust and a delicious steak house flavor.

• Timing is important: There’s nothing worse than a rubbery, tasteless overcooked steak. Professionals use touch to gauge doneness, and so can you. Touch your index finger to your cheek. When the meat feels this way, the steak is rare. Touch the tip of your nose. That firmness equates to medium. Your forehead is well done. “But please don’t go there,” says Thompson.

• Let it rest: If you cut into a piece of beef as soon as it comes off the grill, you will lose precious juices. Give the proteins in the steak the opportunity to unwind a little bit from the heat they have just experienced. Let most steaks rest at least five to 10 minutes to give the juices time to redistribute evenly throughout the meat.

• Goes great with: Skip the steak sauce. A pat of plain or compound butter is the perfect finish.

Even experienced grillers need new tips, tools and tricks to perfect their steaks, ribs and dry rub techniques. Consider gifting dad a successful grilling season with “Grill Master.” Grill tips, BBQ recipes and information about the book can be found at www.WeldonOwen.com.

“There’s a mystique that happens with smoke and flame that you just can’t get any way else, and it’s pretty simple to create,” says Thompson.