Sonoma, CA; fresh, wild berries, herbs generous fruit flavors of lavender, rose and quince

Coturri Grenache 2019

Roussillon, France; red fruit, spice, dried rose, grapefruit acidity

Lampyres-'Margot' 2019

Casa Belfi - Rosso 2020

Sicily, Italy; 70% Frappato/30% Nero d'Avola grapes

Arianna Occhipinti - 'SP 68' - Rosso 2021

Sangiovese, Cilliegiolo, Foglia Tonda - Tuscany, Italy; refreshing, juicy sensory profile - agile, relaxed, heady perfume

Sequerciani-'Libello' 2021

Alsace, France; bright, acid-driven, wild strawberry

Pierre Arnold - 'L'Amour Glou' 2021

Loire, France; red raspberry, rainier cherry, touch of pepper, minerality

Roussely - 'Temps Danse' 2021

Catarratto Sicily, Italy; pithy stone fruit, cantaloupe, dried citrus rind, long salty finish

Dario Serrentino - 'CALA' Macerato 2021

Grüner Veltliner, Welschriesling, Muskat - Burgenland, Austria; fresh & delicious food wine, aromatic, dry, biodynamic

Meinklang-Österreich' 2021

Marioni Seas & Desist' 2021 - Chardonnay

Burgenland, Austria; apricot, apple, meadow flowers, herbal, pleasant acidity

Früg-Grüner Veltliner 2020

Chateau Laubarit - 'Entre Deux Mers' 2020

lemon, peach, pineapple, citrus blossoms, chalk

Domaine Brazilier 'Méthode Trad' Brut Blanc NV

Mercat Cava Brut Nature NV + fresh local grapefruit juice

Mercat Cava Brut Nature NV + fresh local orange juice

Co-ferment of apples, pears, & grapes. Bright & fruity

Coturri Nouveau 2021

Catalonia, Spain; quintessential sparkling brunch wine

Mercat Cava Brut Nature NV

Coturri-Pet-Nat Cider 2020

Don Amado, Arroqueño Mezcal

Banhez Joven Mezcal

Half-Acre Daisy Cutter

Monterosa Vermouth, Lemon, Ginger Beer cola-esque, perfect brunch pre-game bev

Klondyke

Future Gin, Grenadine, Lemon, Salt Flake Rim a bright kiss of citrus and pomegranate

Gin Daisy

Banhez Mezcal, Nebbiolo Vermouth, Absinthe, Workhorse Rye Bitters herbaceous and earthy with hints of dried fruit and smoke

Improved Mezcal Cocktail

In a medium bowl, whisk together almond flour, powdered sugar, and salt until evenly combined.

Stir in the melted butter until the mixture resembles a sandy, cohesive dough.

Add ice water, 1 tablespoon at a time, mixing until a cohesive dough forms.

Press dough into a 9-inch tart pan with a removable bottom, forming a 1/4-inch thick crust around the bottom and up the sides.

Chill the crust in the freezer for 15 minutes, then blind bake at 350°F (175°C) for 15–18 minutes until edges are golden. Let cool completely before filling.

In a small saucepan, combine quince jam, lemon juice, and granulated sugar. Warm over medium heat until smooth.

Whisk cornstarch with water to make a slurry; set aside.

Add the mixed berries to the jam mixture and simmer 3–5 minutes until berries just begin to soften.

Add lavender buds and rosewater, then whisk in the cornstarch slurry. Simmer 1–2 minutes until the mixture thickens to a glossy glaze.

Remove from heat, stir in vanilla extract, and allow to cool to room temperature before filling the crust.

Gently heat the heavy cream with dried lavender until steaming. Remove from heat and let the lavender steep for 5 minutes to infuse.

Strain out the lavender, then whip the cream with powdered sugar and vanilla to soft peaks.

Chill briefly to help the cream hold its shape if desired.

Spread the cooled quince-berry filling in the crust, then pipe or dollop the lavender cream on top.

Garnish with fresh berries and edible rose petals to echo the lavender and rose notes.

Almond flour

Unsalted butter, melted

Powdered sugar

Salt

Ice water

Quince jam

Fresh mixed berries (raspberries, blueberries, strawberries)

Lemon juice

Granulated sugar

Cornstarch

Water

Vanilla extract

Dried lavender buds

Rosewater

Heavy cream

Edible rose petals

Fresh berries for garnish

Pat dry the duck breasts. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1/2 tsp coarse sea salt and 1/2 tsp black pepper.

Prepare the duck

Heat a heavy skillet over medium-high heat and add 1 tablespoon olive oil. Place duck breasts skin-side down and cook until the fat renders and the skin is crisp, about 6–8 minutes. Flip and sear the flesh side 2–3 minutes. Remove from the pan and let rest.

Sear the duck

In the same pan, pour off excess fat, leaving about 1–2 tablespoons. Add the berries, 40 g sugar, 1 teaspoon balsamic vinegar, and 60 ml water. Simmer 8–10 minutes until thick and glossy. Stir in 0.25 teaspoon dried rose petals. Remove from heat and whisk in 0.25 teaspoon rosewater.

Make red berry-rose compote

In a small saucepan, simmer 60 ml pink grapefruit juice with 0.5 teaspoon grapefruit zest until reduced by half and glossy. Whisk in 1 tablespoon butter to emulsify and finish with a gentle sheen.

Prepare grapefruit reduction

Slice rested duck and arrange on plates. Spoon a generous amount of red berry-rose compote beside the slices. Drizzle grapefruit reduction over the duck and compote. Garnish with a sprig of fresh rosemary.

Plate and finish

Duck breast, skin-on

Coarse sea salt

Black pepper

Olive oil

Mixed red berries (raspberries and blackberries)

Sugar

Balsamic vinegar

Dried rose petals

Pink grapefruit juice

Grapefruit zest

Butter

Fresh rosemary

In a heavy saucepan, bring 4 cups water to a boil with a pinch of salt. Slowly whisk in 1.5 cups polenta, then reduce heat to low and simmer, stirring constantly, for 20-25 minutes until thick and creamy. Stir in 1 tablespoon butter and 1/4 cup grated Parmesan; keep warm.

Polenta base

Heat 2 tablespoons olive oil in a large skillet or pot over medium heat. Add chopped onion, then after 2 minutes add minced garlic and diced red bell pepper. Cook until translucent and fragrant, about 6-8 minutes.

Sauté vegetables

Add ground pork and optional ground beef to the vegetables. Break apart and cook until fully browned, about 8-10 minutes.

Brown meat

Pour in Casa Belfi Rosso 2020. Scrape up fond from the bottom and simmer until reduced by about half, 5-7 minutes.

Deglaze with wine

Stir in tomato paste, crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Bring to a gentle simmer and cook uncovered for 40-50 minutes, stirring occasionally until thick and flavorful.

Build ragù

Stir in beef broth to loosen if needed and adjust seasoning.

Finish sauce

Spoon warm polenta into bowls, ladle ragù over the polenta, and garnish with fresh basil leaves and extra Parmesan.

Serve

Polenta (coarse cornmeal)

Parmesan cheese, grated

Yellow onion, finely chopped

Garlic cloves, minced

Red bell pepper, diced

Ground pork

Ground beef (optional)

Crushed tomatoes

Casa Belfi Rosso 2020 wine

Tomato paste

Beef broth

Dried oregano

Red pepper flakes

Sea salt

Black pepper, freshly ground

Fresh basil leaves

Preheat oven to 200°C (400°F). Toss the eggplants with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking sheet and roast until golden and tender, about 25–30 minutes, turning once for even browning.

Roast the eggplants

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper; sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook for 1 more minute.

Sauté aromatics

Pour in the canned tomatoes and simmer to reduce slightly, about 10–12 minutes. Stir in 0.75 teaspoon salt and 0.5 teaspoon black pepper as the sauce thickens.

Build the tomato base

Pour in the SP 68 Rosso 2021 wine and the red wine vinegar; simmer for 5–6 minutes to meld the flavors and reduce a bit.

Fold the roasted eggplant into the sauce along with capers and olives. Simmer 6–8 minutes to let flavors mingle. Taste and adjust seasoning with a touch more salt or pepper if needed. Remove from heat and stir in chopped parsley.

Combine and finish

Serve warm as a side dish or as a topping for crusty bread, grilled fish, or pasta. The dish pairs well with a glass of SP 68 Rosso 2021.

Eggplants

Extra virgin olive oil

Red bell pepper

Small onion

Garlic

Canned diced tomatoes

SP 68 Rosso 2021 wine

Red wine vinegar

Capers

Green olives, pitted

Fresh parsley

Preheat the oven to 400°F (200°C). Arrange bread slices on a baking sheet and brush lightly with 1 tablespoon olive oil. Toast until golden and crisp, about 5–7 minutes. While warm, rub the cut side of the garlic over each slice to impart a gentle garlicky aroma.

Toast the bread

In a bowl, combine the diced tomatoes, chopped basil, and lemon juice. Drizzle with 0.5 teaspoon more olive oil if desired, and season with 0.25 teaspoon salt and 0.25 teaspoon black pepper. Optionally whisk in 1 tablespoon Sequerciani Libello 2021 wine to brighten the mixture.

Make the tomato-basil mixture

Top each warm bread slice with burrata, then spoon the tomato-basil mixture on top. Finish with a light crack of black pepper.

Assemble

Serve immediately as an antipasto that beautifully complements Sequerciani Libello 2021. This makes about 12 crostini and serves 4 as an antipasto course.

Rustic bread (ciabatta or baguette), sliced

Extra-virgin olive oil

Ripe tomatoes, diced

Fresh basil leaves, chopped

Burrata or fresh mozzarella, torn

Fresh lemon juice

Sequerciani Libello 2021 wine

In a large bowl, whisk together all-purpose flour, almond flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Add cold butter and cut it into the dry mix with a pastry blender or fingertips until the mixture resembles coarse crumbs with pea-sized pieces.

Make crust

Drizzle in ice water, 1 tablespoon at a time, mixing until the dough just comes together. If it feels dry, add a touch more water, a teaspoon at a time. Gather into a disk, wrap tightly, and refrigerate for 30 minutes.

Add water and form dough

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a circle about 12–13 inches (30–33 cm) in diameter. Transfer to a parchment-lined baking sheet.

Preheat and roll crust

Chill the rolled dough on the sheet for 15 minutes to help hold its shape during baking.

Chill dough

In a bowl, combine the fresh wild strawberries with lemon zest, lemon juice, fresh thyme, and 2 tablespoons granulated sugar. Toss gently and let macerate for 10–15 minutes to release juices.

Macera strawberries

Spoon the macerated strawberry mixture into the center of the dough, leaving a 2-inch border. Fold the edges inward to create a rustic galette, pleating as needed. Lightly moisten the folded edge with water to help it bake evenly.

Assemble galette

Bake in the preheated oven for 35–40 minutes, or until the crust is golden and the juices are bubbling. If the edges brown too quickly, tent with foil during the last 10 minutes.

Bake galette

While galette bakes, in a small saucepan simmer the Riesling with 1 tablespoon granulated sugar until reduced by about half and syrupy, 8–10 minutes. Remove from heat and set aside to cool slightly.

Make Riesling glaze

Brush the warm galette with the Riesling glaze. Allow to cool for 15–20 minutes to set the glaze.

Glaze and finish

Dust with powdered sugar and serve with a dollop of crème fraîche on the side if desired.

All-purpose flour

Cold unsalted butter

Fresh wild strawberries

Lemon zest

Fresh thyme leaves

Granulated sugar (for glaze)

Riesling wine (Alsace)

Crème fraîche

Pat dry the duck breasts. Score the skin in a cross-hatch pattern being careful not to cut into the meat. Season both sides with 0.5 tsp sea salt (and a pinch of black pepper if desired). Heat a heavy skillet over medium heat and add 1 tablespoon olive oil. Place the duck breasts skin-side down, and cook for 6-8 minutes until the fat renders and the skin is crisp. Flip to finish briefly on the meat side and then transfer to a warm plate to rest.

Prepare duck and pan-sear

In the same skillet, remove most of the rendered fat, leaving about 1 tablespoon. Add the minced shallot and sauté until translucent. Add the sugar and let it melt, watching for a light caramel color. Carefully pour in the red wine, scraping up any browned bits, then add red wine vinegar and reduce by half. Stir in raspberries and Rainier cherries; simmer until fruit softens and releases juices. Add chicken stock and thyme; simmer until the mixture thickens into a glossy gastrique. Remove from heat and whisk in butter until silky. Finish with lemon juice and adjust salt and pepper if needed.

Make the raspberry-rainier cherry gastrique

Keep the gastrique warm over very low heat. Return the duck briefly to the pan juices to rewarm, then remove and let rest for 5 minutes before slicing.

Finish sauce and rest the meat

Slice the duck breasts into medallions and fan onto plates. Spoon generous ribbons of gastrique around and over the meat. Finish with a light sprinkle of finishing salt flakes and crushed pink peppercorns. Garnish with a few extra raspberries or cherry halves if desired.

Coturri Grenache 2019

Lampyres-'margot' 2019

Casa Belfi - Rosso 2020

Arianna Occhipinti - 'sp 68' - Rosso 2021

Sequerciani-'libello' 2021

Pierre Arnold - 'l'amour Glou' 2021

Roussely - 'temps Danse' 2021

Dario Serrentino - 'cala' Macerato 2021

Meinklang-österreich' 2021

Marioni Seas & Desist' 2021 - Chardonnay

Früg-grüner Veltliner 2020

Chateau Laubarit - 'entre Deux Mers' 2020

Domaine Brazilier 'méthode Trad' Brut Blanc Nv

Mercat Cava Brut Nature Nv + Fresh Local Grapefruit Juice

Mercat Cava Brut Nature Nv + Fresh Local Orange Juice

Coturri Nouveau 2021

Mercat Cava Brut Nature Nv

Coturri-pet-nat Cider 2020

Don Amado, Arroqueño Mezcal

Banhez Joven Mezcal

Half-acre Daisy Cutter

Klondyke

Gin Daisy

Improved Mezcal Cocktail