PERRYSBURG – Summer can mean a lot of things: warm and sunny days, opportunities for baseball games and
swimming – and, for many, the appetizing aroma of the grill.
And when it comes to grilling, Walt Churchill, president of Walt Churchill’s Market, with locations in
Perrysburg and Maumee, advises to step away from the ordinary – switching up not only the meats you
decide to grill, but also the produce that you might decide to sear along with your meat.
"I prefer eating at home. Being in the grocery business, it probably doesn’t come as a surprise to
anybody," said Churchill. An avid griller, he typically cooks out two to three times weekly, saying
it’s not only an easy way to prepare a meal, but also a simple way for a man to do the cooking.
While most people may stick to the usual hamburgers and steaks for the grill, Churchill advocates for
trying a more adventurous variety of meats – from veal, lamb and kabobs, to seafood.
Originally from Toledo, Churchill has been involved in the world of food from an early age. His family
began their long involvement in the grocery business in 1917 with a store at Detroit and Woodruff in
Toledo.
"And I jokingly say I missed the first 12 years," he said. Instead of being baby-sat as a
child, Churchill accompanied family members to work, getting an early look at the trade.
"The thing that I enjoy is that I started back in the old days, where things have been always
changing," he said. He enjoys the challenge of seeing "what the new changes are and not stick
in the past."
A 1947 graduate of DeViblis High School, he attended the University of Toledo, where he studied marketing
and management, and also later attended a 13-week advanced management program at Harvard University in
the mid-1970s. Churchill served nine months in Korea during the Korean War, and additionally spent 30
years in the Marine Corps Reserves, earning the rank of master gunnery sergeant.
With his current wife of 37 years, Lois, he has a blended family of five surviving children, 10
grandchildren, and a number of great-grandchildren.
When it comes to grilling meat, Churchill advocates choosing a high-quality cut to start with, noting
"your finished product isn’t going to be any better than what you start out with."
With steaks, Churchill likes to have the meat at room temperature before grilling, as it will cook
better, he says. Otherwise, the outside can be overcooked while the chef tries to get the inside grilled
to perfection. Though some do enjoy seasonings or marinades for their steak, he said with a good piece
of meat there is no need to hide the flavor. Simply putting kosher or sea salt on the steak adds flavor
and will help seal in moisture; he also prefers to add cracked black pepper.
Fruits and vegetables are companions at Churchill’s grill – he often grills them first and enjoys them as
a snack while grilling the meat. On a recent grilling night, he even added strawberries to the mix,
something he said few people might consider. Churchill also enjoys grilling pineapple slices, which he
says are quite simple to cook. Grilling, he said, intensifies the sweetness of the fruits.
Another fruit that he has grilled is the mango. To prepare it for grilling, first, leaving the peel on,
the fruit’s flat seed should be removed, and then the flesh can be filleted and added to the grill.
Mangoes can be grilled to taste, as the fruit itself can already be enjoyed raw.
Zucchini, summer squash, sweet onions, yams, sweet corn, mushrooms and asparagus are among the veggies
seen on Churchill’s grill, as is another savory choice: the eggplant.
For grilling, Churchill said that the thickness of the eggplant slices is important: a thicker cut will
have more moisture in the finished product, while a thinner cut will end up being crispier. After
peeling and grilling the eggplant slices, Churchill enjoys dicing them and adding them to a
regular-sized can of seasoned diced tomatoes.

Walt’s tips for good grilling
CHICKEN
¥ Consider pounding chicken breast before grilling, allowing the meat to be finished inside more easily
without drying the outside.
STEAK
¥ Have the steak at room temperature before cooking, allowing for the steak to cook more evenly.
¥ Put kosher or sea salt on the steak before grilling, helping to lock in moisture in the cells of the
meat.
¥ Cracked black pepper also makes a good additional seasoning while grilling.
VEGETABLES
¥ While some prefer to use olive oil when grilling veggies, Churchill often either uses a little
seasoning salt on vegetables, or leaves them plain.
¥ When grilling eggplant, the thickness of the slices will determine the crispness of the finished
product.
¥ Consider cooking green beans on the grill in a foil package with butter, salt and pepper.
FRUITS
¥ Consider pineapple, mango, and even strawberries as options for grilled fruits.