Hi friends,

Summer is upon us and it's time to put in motion that al fresco gathering you've had in the works. You know the one that all your friends look forward to every summer?! Whether we are headed to the beaches, packing up and heading out of town for a quick rendezvous, or calling the gang over for an impromptu dinner soiree in the yard, the time is now.

When it comes to a gathering, my go-to is a long afternoon in the backyard centered around grilling and family! In my opinion, there are certain must-haves that can make it extra special.  Let's start with the drinks. Nothing makes a bigger impact than having a beverage station with fresh visual appeal with options for guests to help themselves and plenty of ice to keep things cool. I like to have a bucket with some sparkling water, bottles of Modelo with cut up limes, and some light and juicy bottles of wine. I've been enjoying Broc Cellars' new summer vino, the Grenache Gris Rosé, or their soft spice Koukou Cabernet Franc is a chef's kiss. Don't forget wine glasses and pretty, flavor-enhancing garnishes like sliced citrus.

When it comes to the food: snacks snacks snacks. Hit up the farmers market or Specialty Produce and get your hands on some donut peaches... or better yet, Flavor Rosa pluots. I like to drizzle them with olive oil and give them a nice grill char, lay them next to some burrata, splash with balsamic and a sprinkle of hazelnuts. It makes for an easy, snackable salad. For the meats, I like to stock up from The Wise Ox. Grab some andouille sausages and serve those up with mustard and a grilled baguette, that way no one is hungry while you all hang out and enjoy the company for a bit. For the main, I'm a big fan of garden greens in foil pocket bags along with some buttered Russian Fingerling skillet potatoes from Weiser Farms. For steaks, I suggest grabbing some skirt steak, it's such a well-loved cut and very diverse. If it's a special occasion and you want to splurge, go for that Tomahawk, but be sure to keep your eyes on it and to not overcook it. Get it to the perfect temp, let it rest, slice it up, present it with the bone (be sure to grill that fat that's left over after slicing). For a finishing touch sprinkle Maldon salt, set some tortillas out, and serve with a red chimichurri.

And last but not least, we can’t forget about setting the perfect ambiance. When it comes to tunes, it’s all about that smooth flow. I suggest creating a playlist with those songs that will make someone look over and give you that nod of "right on." Check out the summer al fresco playlist I put together. It’s a mix that will keep the good vibes going all day long.

NEWS & SEASONAL TRENDS: EMBRACING HEIRLOOM DELIGHTS

Heirloom tomatoes are at peak season, and we can’t seem to get enough of them. Have you ever wondered what makes them heirloom? They’re prettier, but do they taste better? We see them pop up at the farmers markets and on our friends IG pages (ehem, Lindsey). In order to be considered an heirloom, the tomato lineage needs to date back at least to 1950, that means the seeds have been passed year after year by the farmers. They save the seeds from the best tomatoes after each season and open-pollinate them (the seeds will grow plants similar to their parent plants). These are not genetically modified to look like the bright red tomatoes we see all the time that may lack true distinct flavor. Yellow heirlooms tend to be milder than the tart, sharp reds and the green heirlooms have a light, zesty bite. The darker varieties have more savory qualities than that of the sweet. Heirlooms are "natural" per se, so they come in all colors, shapes, sizes, and perfect imperfections- kinda like us humans, right?!

Some of our favorites; Beylik Farms has plump orange yellow Bolzano and red Japanese Momotaro and Tutti Frutti from Santa Ynez who have an incredible assortment of Cherokee Purple, Marvel Stripe, Black Krim, Golden Jubilee, and Brandywine. Hyper local Dassi Family Farms grow certified non-GMO cherry, beefsteak, and heirloom tomatoes. Pair these heirlooms up with some Chino Farms corn and stone fruit and make this delicious Panzanella salad from Chef Rocio. Other honorable mentions- don't snooze on the Mara des Bois strawberries from Chino Farms. These strawberries were created in 1991 by French botanist Andre Marionett and they're scarlet red with subtle sweetness and excellent aroma. In France they are commercially grown but only small farms grow them in the States. Keep an eye out for the pixie tangerines grown only in Ojai, and peaches and cherries from Regier Farms are starting to trickle in for those pies you’ve been thinking about making for a while.

Now, let's talk about heirloom beans! We have been fans of Rancho Gordo for a bit now and it also seems they keep making their way to our menu more and more lately! Our culinary visionary Rocio recently created an exquisite dish with Anson Mills heirloom rice, Rancho Gordo's Rio Zape beans, spring onion, arugula, watercress, and a nasturtium emulsion. Rancho Gordo is based in Napa and was established in 2000 by Steve Sando, an avid home cook who became frustrated with the lack of quality beans. And now, they are the largest heirloom bean grower in the world! They work with growers in Central California, Oregon, Washington, and New Mexico. They also work with small farms in Mexico for their really rare crops through the Rancho Gordo-Xoxoc Project. Similar to Anson Mill's love for heirloom grains, Rancho Gordo focuses on beans, corn, chiles, and spices from the Americas. Some of the items we work with are the Santa Maria Pinquito Beans, Rio Zape Beans, Super Lucky Black Eyes Peas and their California Wild Rice. Next time you are looking for that next level chili be sure to order some of the Vaquero, Santa Maria Pinquitos, or mix in some Midnight Black or Ayocote Negro.

FARM WORTH READING ABOUT

Based in Leucadia right of the 5 freeway you'll find some of the finest non-GMO, sustainable, and hydroponic farming from Dassi Family Farms. It is owned and operated by Patrick and Jennifer, who met while skydiving and have accumulated 17,000 jumps together. Needless to say, they are adventurous thrill-seekers (who, shortly after becoming pregnant with their daughter) shifted to another passion- growing nutritious and high-quality food. Patrick has always been a sort of green thumb and had been experimenting with hydroponics over the years. Hydroponic systems can grow far more produce per acre than field crops, while reducing water usage by 80-99%, depending on the crop. They started in 2013 with a half-acre and now are up to a full acre. If you drive down Urania Street, you can get a glimpse of their greenhouses. The Dassi's grow Persian cucumbers, chives, basil, peppers, luscious lettuces, and bright and juicy tomatoes (cherry, beefsteak and over 5+ heirloom varieties). You can normally find their produce at Whole Foods, Specialty Produce, or direct message them and join their community supported agriculture (CSA) box. 

 Well folks, here's to the sunny days that are showering us with vitamin D. It's summertime and the livin's easy... So, gather your loved ones, fire up that grill, and create memories that'll last a lifetime. Embrace the flavors of the season, set the perfect vibes, and let the good times roll. Cheers to an unforgettable summer!