Celebrate Father’s Day | Day Trips, Weekends and Recipes

This post may contain affiliate links which means I receive a small commission at no cost to you when you make a purchase.

Father’s Day is fast approaching! Plan now to celebrate Dad with a day trip, a weekend away, or just make him a delicious dinner at home.

Boston Historic Sightseeing Harbor Cruise with Up-Close View of USS Constitution

See the sights. Experience the history. Boston’s inner and outer harbors are awash in legend and lore, not to mention beauty. On this fully narrated 60-minute Historic Sightseeing Cruise of Boston Harbor, we’ll regale you with hero tales of the Revolutionary War, local legends of the sea, and stories of characters past and present. You’ll learn how the harbor was transformed into one of the cleanest in the country. Other highlights include the nation’s oldest continuously manned lighthouse, the Harbor Islands National Park Area, Boston’s working port and examples of extravagant waterfront living. See stunning panoramic views of the Boston Skyline as you sail past Boston’s waterfront. Guarantee your spot on this popular cruise by booking ahead today!

1 Long Wharf

Dog Day of Summer Harbor Cruise in Boston

Beat the Boston heat and get out on the water on this dog-friendly harbor cruise. With your group and your canine companion, board the cruise boat and set sail. Learn about the city’s history from live narration onboard and relax during Boston’s long summer days in the company of your dog.

60 Rowes Wharf

Fathers Day at a spa

Mirbeau Inn & Spa Plymouth

Situated on the Village Square in the award-winning community of The Pinehills in Plymouth, MA, Mirbeau Inn & Spa Plymouth is a 50-room luxury boutique hotel combining the amenities of a gracious French manor house, a world-class spa and nationally acclaimed fine dining, all with the elegant comforts and residential feel of a private estate. Mirbeau is a great place to stay for a weekend and pamper Dad… and yourself!

35 Landmark Dr off Rt 3, exit 7 , to Clark Road

Steak on the grill

Staying home? Here’s a whole meal for Dad’s favorite cooking utensil, the grill: Grilled Steak with Chimichurri Sauce, Roasted Potatoes, Grilled Vegetables and even dessert: Grilled Pineapple with Caramel Sauce.

Grilled Steak with Chimichurri Sauce


  • 2 lbs (900g) steak (such as ribeye, striploin, or flank steak)
  • Salt and pepper, to taste
  • For the Chimichurri Sauce:
    • 1 cup fresh parsley, chopped
    • 1/4 cup fresh cilantro, chopped
    • 3 cloves garlic, minced
    • 1/4 cup red wine vinegar
    • 1/2 cup olive oil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon red pepper flakes (adjust according to your spice preference)
    • Salt and pepper, to taste


  1. Preheat your grill to medium-high heat.
  2. Season the steak generously with salt and pepper on both sides. Let it sit at room temperature for about 20-30 minutes to allow the flavors to penetrate the meat.
  3. In the meantime, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper. Stir well to combine. Taste and adjust the seasoning as needed. Set aside.
  4. Place the seasoned steak on the preheated grill. Grill for about 4-6 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches your preferred level (135°F/57°C for medium-rare, 145°F/63°C for medium).
  5. Once cooked, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute and ensures a tender steak.
  6. Slice the grilled steak against the grain into thin slices. Serve it hot with a generous drizzle of chimichurri sauce on top.
  7. You can also serve the steak with grilled vegetables, roasted potatoes, or a fresh salad on the side for a complete meal.

Grilled Vegetables


  • Assorted vegetables of your choice (such as bell peppers, zucchini, eggplant, mushrooms, onions, cherry tomatoes)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
  • Salt and pepper, to taste
  • Optional toppings: fresh herbs (such as parsley or basil), grated Parmesan cheese


  1. Preheat your grill to medium-high heat.
  2. Prepare the vegetables by washing and cutting them into evenly sized pieces. For bell peppers, remove the seeds and cut them into quarters. Slice zucchini and eggplant into rounds, and halve the mushrooms. If using onions, slice them into thick rounds. Keep cherry tomatoes whole.
  3. In a bowl, whisk together the olive oil, minced garlic, balsamic vinegar, dried herbs, salt, and pepper to make the marinade.
  4. Place the prepared vegetables in a large bowl and pour the marinade over them. Toss well to ensure all the vegetables are coated evenly.
  5. Allow the vegetables to marinate for about 15-20 minutes, allowing the flavors to infuse.
  6. Grease the grill grates lightly with oil to prevent sticking. Place the marinated vegetables on the preheated grill.
  7. Grill the vegetables for about 8-10 minutes, flipping them occasionally, until they are tender and have nice grill marks. Cooking times may vary depending on the size and type of vegetables, so keep an eye on them.
  8. Once grilled to your desired level of doneness, remove the vegetables from the grill and transfer them to a serving platter.
  9. Optional: Garnish the grilled vegetables with fresh herbs, such as parsley or basil, and sprinkle some grated Parmesan cheese on top for added flavor.
  10. Serve the grilled vegetables as a side dish alongside grilled meats or as a vegetarian main course. They can also be enjoyed in salads, wraps, or sandwiches.

Grilled Roasted Potatoes


  • 2 lbs (900g) potatoes (such as Yukon Gold or baby potatoes)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried herbs (such as rosemary, thyme, or oregano)
  • Salt and pepper, to taste
  • Optional toppings: chopped fresh parsley or grated Parmesan cheese


  1. Preheat your grill to medium heat.
  2. Wash the potatoes thoroughly and cut them into bite-sized pieces. If using baby potatoes, you can leave them whole or halve them for quicker cooking.
  3. In a large bowl, combine the olive oil, minced garlic, dried herbs, salt, and pepper. Mix well to create a flavorful oil mixture.
  4. Add the potatoes to the bowl with the oil mixture. Toss the potatoes until they are evenly coated with the oil and herb mixture.
  5. Prepare a foil packet by folding a large piece of aluminum foil in half and crimping the edges to create a sealed packet. This will help prevent the potatoes from falling through the grill grates.
  6. Place the coated potatoes in the foil packet and spread them out in a single layer. Fold the foil over the potatoes to create a sealed packet.
  7. Place the foil packet of potatoes on the preheated grill. Close the grill lid and cook for about 20-25 minutes, or until the potatoes are tender and golden brown, flipping the packet occasionally for even cooking.
  8. Once the potatoes are cooked through and nicely grilled, carefully remove the foil packet from the grill.
  9. Optional: Sprinkle the grilled potatoes with freshly chopped parsley or grated Parmesan cheese for added flavor.
  10. Transfer the grilled roasted potatoes to a serving dish and serve them hot as a delicious side dish with grilled meats, vegetables, or any main course of your choice.

Enjoy the smoky and flavorful Grilled Roasted Potatoes with your father on Father’s Day!

Grilled Pineapple with Caramel Sauce


  • 1 ripe pineapple
  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • Vanilla ice cream, for serving

For the Caramel Sauce:

  • ½ cup granulated sugar
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • Pinch of salt


  1. Preheat your grill to medium heat.
  2. Prepare the pineapple by cutting off the top and bottom, and then slicing off the outer skin. Slice the pineapple into rings, about ½ inch thick. Remove the core from each slice.
  3. In a small bowl, combine the brown sugar, melted butter, and ground cinnamon. Stir well to create a glaze.
  4. Dip each pineapple slice into the glaze, coating both sides evenly.
  5. Place the glazed pineapple slices directly on the preheated grill. Grill for about 3-4 minutes per side, or until grill marks form and the pineapple is slightly caramelized.
  6. While the pineapple is grilling, prepare the caramel sauce. In a small saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon until it turns into a golden brown caramel. Be careful not to burn it.
  7. Once the sugar has melted and caramelized, add the butter to the saucepan and stir until melted. Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up, so be cautious. Stir in a pinch of salt and continue cooking for another minute until the sauce is smooth and creamy. Remove from heat and let it cool slightly.
  8. Remove the grilled pineapple slices from the grill and place them on a serving platter.
  9. Drizzle the warm caramel sauce over the grilled pineapple slices.
  10. Serve the Grilled Pineapple with Caramel Sauce while still warm, with a scoop of vanilla ice cream on top.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *