Maize Pizza
Childhood summers and grown-up indulgence all in one bite. With a chef’s touch and a deep love of seasonal ingredients, Taylor Madden transforms those simple flavors into something extraordinary. Maize Pizza by Chef Taylor Madden of Oenotri, Napa Makes...
High Summer Shrub for Cocktails and Mocktails
Wait–What’s a Shrub? Before “shrub” meant something leafy and low to the ground, it was a clever (and delicious) way to preserve fruit in early America. Traditionally made with fruit, sugar, and vinegar, these sweet-tart syrups were used in...
Spring Fattoush Salad
Chef Cristina Topham layers texture and bold flavor in this springtime take on Fattoush—crisp za’atar-dusted pita chips, shaved fennel and radish, peppery arugula, and a vinaigrette that sings with pomegranate molasses and sumac. It’s herbaceous, tangy, and wildly...
Herbed “Beggar’s Purses” with Asparagus & Goat Cheese
Straight from the gardens of Sonoma and the heart of wine country hospitality—this fresh, seasonal dish from Executive Chef David Frakes of Lynmar Estate is pure springtime on a plate. It’s vibrant, elegant, and rooted in the kind of farm-to-table authenticity that...
