Strawberry and Fennel Salad
Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.
Pasta Salad
Busiate with cherry tomatoes, artichokes, olives, salami and provolone. Better after a night in the fridge, which makes it ideal for a crowd.
Smoked Balsamic Gin Sour
London dry gin with lemon, Campari and smoked balsamic glaze, shaken with egg white for a silky head.
Panzanella Salad
The Tuscan answer to stale bread. Torn ciabatta soaked in tomato juices with cherry tomatoes, artichokes, mozzarella and basil.
Oranges with Vanilla Gelato and Balsamic Vinegar
Blood oranges macerated with sugar, mint and vanilla, spooned over vanilla gelato with Gold Label balsamic and olive oil.
Pumpkin Pie
Roasted pie pumpkin or butternut pureed with condensed milk and warm spices, including a little black pepper for lift.
Apple Pie
Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.
Pecan Whiskey Pie
Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.
Italian Gazpacho
Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.
Candied Nuts
Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.
Spring Salad
Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.
Spiked White Balsamic and Honey Lemonade
Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.