The Story of My Spice Blend: A Fire Island Catering Essential
Sometimes the best recipes come out of a little trial, error, and a whole lot of heart. That’s exactly how my proprietary spice blend was born — at an anniversary party among friends in Fire Island Pines.
🌿 How It All Began
I offered to cook for the occasion, and I kept the menu simple:
Greek salad
Mini cheese and spinach pies
Grilled pita bread
And, of course, chicken and pork skewers from my Astoria butcher, Plaza Meat Market.
(By the way, if you’ve never been to Plaza, do yourself a favor. Their selection of meats will floor you! They even make their own leek sausage — which I’m still dreaming of serving to a client one day. Fingers crossed!)
It sounds straightforward now, but back then I was nervous. I worried about transporting everything out to Fire Island Pines — how would the ingredients survive the journey? I over-prepared: cooler, ice packs, even freezing the meats. In the end, I realized it wasn’t necessary. What I thought would be a stressful days-long trek was really just a two-hour ride. 🤣
🔥 The First Party
The first party was intimate — about 50 people. Modest, fun, full of friends. I wanted the skewers to shine, so I kept the cooking simple and built flavor in layers.
My butcher seasons lightly with just Greek oregano, so I decided to create something extra. I took sea salt, black pepper, paprika, red pepper flakes, oregano, thyme, garlic powder, and onion powder — blended it all together in a food processor — and GK’s Seasoning was born.
Here’s the method I still use to this day:
Apply spice rub to skewers at room temp.
Grill until golden and juicy.
Finish with basting and serve with tzatziki.
Simple, layered, and delicious.
🍋 The Basting Wisdom
Here’s the secret: I only baste after the cooking is complete, not while grilling. Why? Because I want the meat to cook undisturbed, letting the spice blend do its job and the natural juices stay locked in.
My basting liquid is a mix of:
Extra virgin olive oil
Dijon mustard
Dry thyme
Dry oregano
Fresh sprigs of rosemary
And only then, fresh lemon juice
I’ve learned over the years that acids like lemon juice or vinegar can toughen meat if added too early. That’s why I don’t frequently marinate beforehand, and if I do, I never add acid until after cooking is complete.
When brushed on right after grilling, the lemon juice brings brightness without compromising tenderness. The result? Skewers that are flavorful, juicy, and tender — the way they should be.
✨ The GK Spice Blend
Here’s the official recipe I use:
Ingredients:
2 tsp. sea salt & coarse ground black pepper (equal parts)
½ tsp. paprika
¼ tsp. red pepper flakes
2 tsp. dry oregano
1 tsp. dry thyme
½ tsp. garlic powder
½ tsp. onion powder
Directions:
Place all ingredients into a food processor and blend until fully combined.
Brush your meats, seafood, or even vegetables with olive oil, apply the spice rub, and grill or roast.
Once cooked, baste with the olive oil–lemon mixture and serve immediately.
💙 From Fire Island to Every Table
That first anniversary party was the beginning of something bigger than I realized at the time. Today, GK’s Seasoning is a staple at all my Fire Island catering events — a little mix of simplicity, tradition, and personal touch that brings people together over food.
Because at the end of the day, it’s not just about the spice blend. It’s about the laughter around the grill, the smell of oregano in the air, and the joy of sharing something that started as a humble idea among friends.
With love (olive oil and a little extra oregano),
GK
GK and some friends at his first Fire Island Pool Party
