Vodka, peach schnapps, peach nectar, topped with champagne.

Bellinitini

Capriva, Italy

California

South Eastern Australia, Aus

Sonoma County, CA

Santa Lucia Highlands, CA

Marlborough, New Zealand

Campania, Italy

Columbia Valley, WA

Delle Venezie, Italy

Grapefruit vodka, Aperol, sparkling blood orange, rosemary sugar.

Italian Greyhound

Acinum Prosecco Extra Dry

19 Crimes Hard Chardonnay

Cunundrum Sparkling Rose

Ferrari Carano Chardonnay

Mer Soleil "Reserve Chardonnay"

Kim Crawford Sauvignon Blanc

Feudi Di San Gregorio Falanghina

Kung Fu Girl Riesling

Santa Cristina Pinot Grigio

Heineken Non Alcoholic

Lagunitas

Corona

Estrella Jalisco

Place a coupe or flute in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to ensure the final cocktail is nicely chilled.

Chill glass

Fill a cocktail shaker with the ice. Add 2 oz vodka, 1 oz peach schnapps, and 2 oz peach nectar. Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold (this chills and lightly dilutes the mixture).

Build and shake

Discard the ice or water from the chilled glass if you used it to chill. Double-strain the shaken mixture into the chilled coupe or flute to remove small ice shards and any pulp from the peach nectar.

Strain

Carefully top the cocktail with about 3 oz chilled champagne (sparkling wine). Pour slowly down the side of the glass so it mixes gently and retains some effervescence.

Top with bubbles

Garnish with a fresh peach slice on the rim or floated in the glass if desired. Serve immediately so the champagne remains bubbly.

Garnish and serve

vodka

peach schnapps

peach nectar

champagne or sparkling wine (chilled)

fresh peach slice (optional, for garnish)

Proof the yeast: In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir gently and let sit until frothy, about 5–8 minutes.

Mix dough: In a large bowl combine flour and fine sea salt. Make a well, add the proofed yeast and 2 tbs olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead: Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add flour 1 tbs at a time. Alternatively, use a stand mixer with dough hook on medium for 6–7 minutes.

First rise: Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled, about 1–1.5 hours.

Shape: After rising, gently deflate the dough and divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Form rounds, cover and rest 15 minutes to relax the gluten.

Prepare sauce: Drain canned San Marzano tomatoes slightly and crush by hand or pass through a sieve for a rustic texture. In a small saucepan, warm 1 tbs olive oil over medium heat and add minced garlic; cook 30–45 seconds until fragrant but not browned.

Combine and simmer: Add crushed tomatoes, chopped basil, salt and pepper. Simmer gently 8–10 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Place a pizza stone in the oven (if using) and preheat to 500°F (260°C) for at least 45 minutes. If you don't have a stone, preheat a baking sheet upside down. Scatter semolina or cornmeal on a peel or baking sheet to prevent sticking.

Preheat and prepare

Stretch dough: On a lightly floured surface, press and stretch one dough round into a 10–12 inch disk, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a puffier rim.

Sauce and cheese: Lightly brush the dough’s edge with 1 tbs olive oil. Spoon a thin layer of the cooled tomato basil sauce onto the center of the dough, leaving the rim bare. Distribute half of the buffalo mozzarella pieces evenly over the sauce.

Bake: Slide the pizza onto the preheated stone or inverted baking sheet and bake at 500°F (260°C) for 7–9 minutes, until crust is golden and cheese has melted and bubbled. Rotate once halfway through for even browning. Repeat with the second pizza.

Add fresh toppings: As soon as the pizza comes out of the oven, arrange slices of prosciutto over the hot pizza so it warms but doesn’t fully cook. Scatter halved cherry tomatoes and a handful of fresh arugula on top.

Dress and season: Drizzle 1 tbs extra-virgin olive oil and 1 tsp aged balsamic over each pizza. Tear fresh basil leaves and scatter them. Finish with sea salt flakes and freshly ground black pepper to taste (about 1/2 tsp salt flakes and 1/4 tsp pepper divided between pizzas).

Rest and serve: Let the pizza rest 2 minutes to allow flavors to settle, slice and serve immediately.

all-purpose flour

warm water

active dry yeast

extra-virgin olive oil

fine sea salt

sugar

canned San Marzano tomatoes

garlic cloves, minced

fresh basil leaves, chopped

black pepper

fresh buffalo mozzarella, sliced or torn

prosciutto crudo, thinly sliced

ripe cherry tomatoes, halved

italian arugula

aged balsamic vinegar

fresh basil leaves (to finish)

sea salt flakes

freshly ground black pepper

semolina flour or cornmeal (for dusting)

olive oil (for brushing crust)

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring lightly, until the water runs mostly clear (about 2–3 minutes). Drain 10–15 minutes. Combine the rinsed rice and 1.7 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Rinse and cook the rice

While the rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp fine sea salt in a small saucepan or microwave just until the sugar and salt dissolve (do not boil). Transfer the cooked rice to a large shallow bowl or hangiri, spread evenly, and gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and folding motions to avoid smashing the grains. Fan the rice as you fold to cool it quickly to near room temperature (about 10–15 minutes). Cover with a damp towel to keep moist while assembling.

Season the sushi rice

While rice cools, shred or pull apart 8 oz imitation crab into long thin strips. Halve, pit and peel 1 ripe avocado, then slice into long strips about 1/4" thick. Trim 1/2 English cucumber, slice lengthwise into quarters, remove seeds if watery, and cut into long thin batons. If using real crab, gently flake and mix with 1 tbs mayonnaise for extra flavor.

Prepare fillings

Place a bamboo mat on a clean surface and cover it with plastic wrap. Put 1 full nori sheet, shiny side down, on the plastic. Wet your hands with a bowl of water (keeps rice from sticking). Take about 3/4 to 1 cup of seasoned sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) uncovered strip at the far edge. The rice layer should be thin — about 1/4". Sprinkle 1/4 tbs toasted sesame seeds evenly over the rice if you like a sesame-coated outside (optional).

Lay out nori and rice

Carefully flip the nori/rice so the rice is down on the plastic and the bare nori is facing up (or keep rice outside if preferred). On the nori, arrange a line of crab strips across the bottom third, then a line of cucumber batons, then avocado strips. If you prefer the classic inside-out style (rice on outside), spread rice on the nori, then flip and place fillings on the nori side. Spread a thin line (about 1 tsp) of mayonnaise on top of the crab if desired.

Assemble inside-out (California) roll

Lift the edge of the mat and begin to roll away from you, pressing gently but firmly to create a tight cylinder. Use the mat to shape and compress the roll evenly as you go. Once rolled, wrap the roll in the plastic and press gently with the mat for 20–30 seconds to set the shape.

Roll and shape

If you want sesame seeds on the outside, unwrap the plastic, lightly moisten the rice side with a few drops of water, then sprinkle and press 1 tbs toasted sesame seeds onto the rice surface evenly. Re-wrap briefly in the mat to set.

Coat with sesame (optional)

Using a very sharp long knife, moisten the blade with water and wipe between cuts. Slice each roll into 6–8 equal pieces: wet the knife, cut halfway through, then clean and re-wet the blade as needed to make clean cuts. For 4 nori sheets prepared this way you will yield about 24–32 pieces depending on slice count.

Slice the roll

Arrange California roll pieces on a platter. Serve with soy sauce to taste, pickled ginger (2 tbs), and wasabi if desired.

Serve

Use plastic wrap under the bamboo mat to keep the mat clean and to help shape the roll tightly. Keep a small bowl of water nearby to wet your hands and the knife between cuts. Provide soy sauce, pickled ginger and wasabi at the table for individual seasoning.

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

granulated sugar

imitation crab sticks (or real crab meat, shredded)

ripe avocado

English cucumber

toasted sesame seeds (white or mixed)

mayonnaise (preferably Japanese Kewpie)

sushi nori sheets (full size, 8.5 x 7.5 in or similar)

wasabi (optional)

pickled ginger (gari) for serving

soy sauce for serving

plastic wrap

bamboo sushi mat

In a shallow dish combine 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 2 tsp chopped rosemary, 3 minced garlic cloves, 1.5 tsp sea salt and 1 tsp freshly ground black pepper. Whisk to emulsify.

Prepare marinade

Pat 8 lamb loin chops dry with paper towel. Add chops to the dish and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Marinate lamb

Preheat a grill or heavy frying pan over medium-high heat. If using a pan, add 1 tbs oil and heat until shimmering. Cook lamb chops 3–4 minutes per side for medium-rare (internal temperature about 57°C/135°F), or longer for desired doneness. Transfer to a plate and loosely tent with foil; rest 5 minutes before serving.

Grill or pan-sear

Preheat oven to 220°C (425°F). On a baking tray toss 600 g halved baby potatoes, 3 carrots cut into 2.5 cm pieces and 2 parsnips cut similarly with 2 tbs olive oil, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper and 1 tsp honey until evenly coated.

Preheat oven & prep veg

Spread vegetables in a single layer on the tray. Roast for 30–35 minutes, turning once halfway, until golden and tender. If potatoes are browning too quickly, reduce temperature to 200°C (390°F) and continue roasting until cooked through.

Roast

In a small bowl whisk together 2 tbs extra-virgin olive oil, 2 tbs freshly squeezed orange juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper until slightly thickened and emulsified.

Make vinaigrette

In a large bowl combine 120 g mixed salad leaves, 200 g halved cherry tomatoes and 1/2 thinly sliced cucumber. Pour dressing over salad and toss gently to coat just before serving.

Assemble salad

Arrange roasted root vegetables and salad on individual plates. Place 2 lamb chops per person over the vegetables. Sprinkle 2 tbs chopped fresh parsley over the lamb and vegetables and serve with lemon wedges on the side to squeeze over the lamb.

Serve immediately while lamb is warm and vegetables are hot.

lamb loin chops

lemon juice

fresh rosemary, finely chopped

garlic, minced

sea salt

black pepper, freshly ground

baby potatoes, halved if large

carrots, cut into 2.5 cm pieces

parsnips, cut into 2.5 cm pieces

olive oil

honey

dried thyme

salt

mixed salad leaves (rocket/lettuce/leafy greens)

cherry tomatoes, halved

cucumber, thinly sliced

extra-virgin olive oil (for dressing)

orange juice, freshly squeezed

white wine vinegar

Dijon mustard

fresh parsley, chopped

lemon wedges

Wash and thoroughly dry the mixed baby greens using a salad spinner or clean kitchen towels. Dice heirloom tomatoes into 1/2-inch pieces, thinly slice the English cucumber and red onion. Place the prepared vegetables in a large bowl and set aside. Crumble the goat cheese and keep ready.

Prep vegetables and cheese

Preheat the oven to 400°F (200°C). Toss halved grapes with a light drizzle (about 1 teaspoon) of olive oil and a pinch of salt on a small rimmed baking sheet. Roast 12–15 minutes until grapes soften, begin to blister and release juices. Remove from oven and cool slightly — they will concentrate in flavor and add a sweet-tart component to the salad.

Roast grapes

In a small dry skillet over medium heat, toast Marcona almonds 3–5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and roughly chop once slightly cooled.

Toast almonds

Add the roasted grapes, toasted almonds, diced tomatoes, cucumber, and red onion to the bowl with the baby greens. Gently toss to combine so ingredients are evenly distributed. Hold for dressing step.

In a small bowl or jar combine fresh lemon juice, local honey, Dijon mustard, sherry or white wine vinegar, sea salt, and black pepper. Whisk or shake vigorously while slowly streaming in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness, more lemon for brightness, or a pinch more salt if needed.

Emulsify dressing

Right before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad (you may not need all the dressing). Gently toss to coat leaves and components evenly. Sprinkle crumbled goat cheese over the top and toss lightly once more, reserving a few crumbs for garnish if desired.

Dress salad

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of sourdough slices lightly with olive oil. Place slices on the hot grill or pan and grill 1.5–2 minutes per side until crisp and char marks appear. Remove from heat and rub the warm slices with the cut side of the garlic clove for a subtle garlic note.

Prepare and grill crostini

Arrange crostini on a platter alongside the salad. Optionally top a few crostini with a small spoonful of salad and a final sprinkle of goat cheese for an appetizer-style presentation.

Serve crostini

mixed baby greens (spring mix, arugula, baby spinach)

diced heirloom tomatoes

thinly sliced English cucumber

thinly sliced red onion

halved roasted grapes (red or green)

toasted Marcona almonds, roughly chopped

crumbled goat cheese

extra-virgin olive oil (preferably local Sonoma)

fresh lemon juice

local honey

sherry or white wine vinegar

sourdough baguette or country loaf, sliced 1/2-inch

olive oil (for brushing)

garlic clove, halved (for rubbing)

Pat the salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you preheat and prepare vegetables.

Season and rest

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let shimmer. Place salmon fillets skin-side down in the pan, spacing them so they don’t crowd. Press gently for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way through. Flip carefully and cook an additional 1–2 minutes depending on thickness for medium doneness (internal temp ~125–130°F / 52–54°C). Transfer salmon to a warm plate and tent loosely with foil while you make the sauce.

Sear the salmon

Wipe the skillet lightly if heavily browned, leaving fond (brown bits) for flavor. Return to medium heat and add 1 tablespoon butter. When melted, add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Sauté the shallot

Add 1/2 cup dry white wine to the pan to deglaze, scraping up browned bits with a wooden spoon. Allow the wine to simmer briskly for 2–3 minutes until reduced by about half.

Deglaze and reduce

Add 1/2 cup low-sodium stock, 2 tablespoons fresh lemon juice, and 1 tablespoon capers. Simmer gently for 2–3 minutes to meld flavors. Remove pan from heat and whisk in the remaining 1 tablespoon butter, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep sauce warm.

Finish the sauce

Place halved baby potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until just tender when pierced with a fork, about 10–12 minutes depending on size. Drain well and return to the pot.

Cook the baby potatoes

While potatoes cook, preheat a large skillet or grill pan over medium-high. Toss drained potatoes with 1 tablespoon olive oil, 1 tablespoon thyme leaves, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add potatoes to the hot pan cut-side down and sear 3–4 minutes until golden. Add the trimmed asparagus and the remaining 1/2 tablespoon olive oil; toss and cook until asparagus is bright green and just tender, about 3–4 minutes more. If some asparagus is thicker, give those pieces a little longer. Adjust seasoning to taste.

Sear potatoes and asparagus

Transfer potatoes and asparagus to a warmed serving platter and tent lightly with foil while you plate the salmon.

Keep warm

Place a portion of warm asparagus and baby potatoes on each plate. Set a salmon fillet over the vegetables, skin-side down or up per preference. Spoon 2–3 tablespoons of the warm white wine & lemon pan sauce over each fillet and some around the vegetables.

Garnish each plate with a sprinkle of chopped parsley, a few capers from the sauce if desired, a small handful (about 1/4 cup) of microgreens or baby arugula, a lemon wedge, and an optional light drizzle (about 1 teaspoon) of olive oil over the greens.

Serve immediately so the salmon remains crisp at the skin and the sauce is warm.