>Begin by starting grill (hook up and turn on propane; turn grill knobs to medium heat, light burners)
>Appetizer: Place cheese tray and crackers out for initial appetizer
>Unwrap brie wedge and place in a piece of foil, wrap gently and place on grill; After a couple of minutes, or when cheese is softened and warm, remove from heat
>Sprinkle some walnuts and cranberries on the brie wedge, add grapes on the side
>Onions & Mushrooms: Heat a skillet over medium heat, add a drizzle of olive oil; slice onion and add to hot skillet; mushrooms can be sliced and added to same skillet or cooked separately
>Season with salt and pepper; cover and stir occasionally until cooked
>Steak & Chicken: Pour marinade into bag of chicken tenders and marinate for about 10 minutes, then add steak and chicken to grill
>Cook steak, chicken to desired temperature (be sure to cook thoroughly, chicken should not have any pink on the inside and steak should be light-pink)
>Slice steak against the grain, i.e. perpendicular to striations, to create a more tender steak
>Vegan Sausage & Portobello Caps: add sausage to grill and turn to cook on all sides; mushrooms can be added to grill on a layer of foil with olive oil or cooked in a skillet with olive oil; season with salt and pepper
>Asparagus: Trim woody ends off asparagus; depending on preference or skillet availability, you can cook in skillet with balsamic vinegar OR add to grill and drizzle balsamic over them
>Cook until bright green and softened, but not mushy
>Salad: Combine salad, sliced cherry tomatoes, diced avocado, and diced red bell pepper and toss in dressing
>Put everything in serving bowls or on platters