If you’ve been following my blog, you’ll know that my past two posts included recipes for a no-bake lemon cheesecake and lemon ricotta cake. Last week between voluntary lockdown (I live in Florida, the COVID-19 epicenter,) the Hurricane Isaias threat and heat, I just didn’t feel like baking. So, today’s post is about an unexpected surprise and tasty Upside-Down Lemon Cheesecake made by Pots & Co. that has made its Southern U.S. debut.
Pots & Co. bakes their delicious desserts in ceramic pots because it gives them depth and creaminess, plus doubles their fridge life. Once you’ve tasted one though, I doubt that they’ll be in your fridge for long! In addition, the pots are reusable and besides using them to bake something new, try something decorative. For example, check out this nice display of plants using Pots & Co. pots.
For anyone watching their weight, no dessert is guilt free. However, in times like we’re now living, I am the first person to advocate for indulging your sweet cravings! Rest assured, the portions are small enough to satisfy them without breaking the calorie-counting bank.
Most importantly, the pots and packaging are eco-friendly. Even if you don’t reuse the pots, they are recyclable. Moreover, if you add them to the regular trash by mistake, they are biodegradable and release only the Spanish clay in which they’re made of, back into the earth.
I received a box of four Upside-Down Lemon Cheesecakes, but as you know I love chocolate (check out next week’s blog for a new recipe.) I think I’ll next try either the Chocolate Fudge Lave Cake, Chocolate & Salted Caramel Lava Cake, or 70% Chocolate Ganache. You can find the complete range of flavors and heating instructions (if needed) here.
Good news! Since June 15th, Pots & Co. desserts can be found in the U.S. They’ll be sold at Costco in Alabama, Georgia, Florida, North Carolina, South Carolina and Tennessee. Yes, Florida! 🙋🏻♀️
In Pots We Trust
In 2014, founder Julian Dyer had a dream with determination. Having grown tired of the restaurant world, he wanted to bring proper desserts to people at home. Julian explains, “I was standing in a lemon dessert factory and there wasn’t a fresh lemon in sight. I’m a chef – this didn’t make sense. So I started making potted desserts using top ingredients.”
There’s something very nice about guilt-free consumption. In Pots & Co., we trust that quality with conscience can be a regular, if not a daily addition to our table and home. I hope you can try them and if you do, let me know in a comment below!
I’m so antsy, aren’t you? South Florida summers aren’t pleasant, so since I won’t be hopping on a plane any time soon, I need to find ways to bring travel to the table.
Take me back to Spain! It’s time relive vacation memories by making two classic Spanish recipes: Huevos Rotas (Potatoes with Broken Eggs,) Espinacas con Garbanzos (Chickpeas with Spinach,) and drink a Rioja Gran Reserva (Tempranillo.)
I’ll get to the WSET 2 studying part near the bottom of this blog 👇🏼. It’s important too, so keep reading…
Traditionally, this is a Tapas dish and not a side or breakfast!
⅓ cup extra-virgin olive oil, plus more as needed
2 teaspoons smoked paprika
½ teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
Kosher salt and black pepper
2 pounds new potatoes, cut into 1-inch pieces if necessary
1 medium onion, finely chopped
4 garlic cloves, finely chopped
4 eggs
Lemon wedges, for serving
Flaky sea salt, for serving
In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Then, bring the potatoes to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Next, arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Finally, cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper and then, cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.
1/2 cup prosciutto cut into strips (optional) – I skipped this part and substituted baby spinach
Salt and black pepper to taste
In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned. Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.
Taste the mixture and correct the seasoning with salt and pepper. If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both. Serve lukewarm with a green salad and good bread and butter or garlic oil.
Note: Since I was serving Serrano ham and Manchego cheese on the side, I skipped that part and substituted baby spinach instead. Simply stir in about 2-3 cups into the chickpea mix until the spinach wilts, but still keeps a bright green color.
I love Spanish wines, but the majority that I’ve tried are quite powerful. They work well with Spanish and Latin food that’s not spicy, but seldom would I think to drink one without food. However, the 2004 Viña Olabarri Gran Reserva is definitely a Rioja wine that I’d sip while reading a good book. I’ve never had a Gran Reserva wine before, so it was a treat to experience a wine that had been aged for 36 months in French and American oak barrels, plus cellar aged for another 36 months!
Here are the tasting notes provided by Viña Olabarri:
Color: Deep ruby red color with subtle brick red hues on the rim from the ageing process.
Bouquet: Intense aromas of black fruit and spices, with a mineral hint.
Mouthfeel: Medium bodied, integrating beautifully the rich ripe fruit with the sweet spices provided by the oak.
A pleasant, clean aftertaste of remarkable harmony.
A Little History
Viña Olabarri was founded by Pablo Olabarri Bikandi, who since 1958 spent long periods of time in Haro; due to his love of Rioja wines, in 1985 he decided to buy an old 19th century winery in Calle las Bodegas, in Anguciana.
As a result, the need for bigger, more modern facilities to make the wines took him to build a new winery in the outskirts of Haro in 1989, with capacity to hold 4,000 barrels and up to 800,000 bottles.
His son, Luis Olabarri is currently in charge of the winery.
If you’ve been following my blog, you’ll know that I’ve had my nose in a glass and a pile of wine books for some time. I started the Society of Wine Educators Certified Specialist of Wine (CSW) course, but was finding it difficult. Although I can master self-study, I really needed to begin my wine journey with some guidance.
One good thing that’s come from the COVID-19 pandemic, is that there has been a plethora of new opportunities to learn online. I’ve wanted to take a Wine & Spirits Education Trust (WSET) course for some time, but found it difficult to find the time. Also, since Florida Wine Academy is located in Downtown Miami, getting there once I finished my workday would have been a challenge. Shortly after participating in a couple Florida Wine Academy’s free Zoom webinars, they announced that the WSET 2 would be offered online. I immediately registered!
Registrants have the option to purchase the wine packs through them, but I found the required wines either near my home or at Wine by the Bay in Miami.
The course is six weeks and I’ve completed that part and now am studying for the exam. It’s been an exciting journey so far and the most important thing I’ve discovered, is that I’m still a Wine Newbie and loving it. This trip will take a lifetime and just when I’ve mastered one part, I realized that there’s so much more to discover.
This education is brain stimulation and tasty and I look forward to many more food and wine pairing weekends!
Wine Newbie Resources
Here are some additional resources that I found useful to enhance the WSET text and workbooks:
“The discovery of a wine is of greater moment than the discovery of a constellation. The universe is too full of stars.”
― Benjamin Franklin
If you have a useful wine education resource to share, feel free to post it in a comment below. Plus, if you have your own Spanish tapas recipes or a Rioja wine to share, tag me in your photos on Instagram! Or, let me know how you bring travel to your table.
Wake me up because I’m tired of dreaming. It’s Week 9 of the stay-at-home order, although some of you may have started quarantine either later or earlier than me. I typically never recall my dreams, but for the past few weeks, I’ve been able to vividly retell what took place during REM before I’ve had my morning espresso. Some nights I’m being screamed at by someone because I forgot my mask, or I’m lost in a supermarket, or living back in Canada (I’ll get to that next week.)
Lockdown Dreams
I wondered if I was the only one who was having weird dreams, so after doing some searching, I discovered that scientists have documented why and how the coronavirus is affecting our dreams. There’s even a website called Lockdown Dreams and you can share your experiences with others. I’m sure that’s therapeutic for some people, but frankly, I’m tired of remembering. Why would I want to read about other people’s life-like nightmares?
Running
I began running around five years ago, but really started taking it more seriously and working on a mind-body regimen about a year ago. Where getting in a car to go basically nowhere hardly gives me pleasure, running now gives me a sense of freedom and purpose to weekends with nowhere to go. Running is my superpower. What’s yours?
For a week I daydreamed about making Risotto with Sausage, drinking Barbaresco (see below,) and most importantly, taking a virtual trip to Italy. Thanks to Wine by the Bay in Miami, a Saturday tour of Pier Paolo Grasso’s Azienda Vitivinicola Pier (located in Treiso, Piemonte) gave me a chance to forget those stressful trips to the supermarket and an inbox filled with work requests mixed with a barrage of breaking news headlines.
The Zoom event was perfectly orchestrated by Wine by the Bay’s owner, Stefano Campanini. After signing up, a small group of “travelers” received a bottle of Barbaresco and video link to a pre-recorded demo by Sara, Pier Paolo Grasso’s wife who explained step-by-step how to prepare the dish. While we had lunch in our kitchens, the Grasso’s enjoyed dinner overlooking their vineyard! The video tour was divided into three parts starting with a 360° look of the estate; followed by the cellars; and concluding with the bottling and packaging areas. In between, we chatted, ate lunch and drank the wine pensively, but filled with excitement because we could hear insights from the winemaker himself!
Possibly it was the 14% ABV, but by glass number two, I felt like I was sitting in the same room with everyone. Imagine, guests from Washington, Texas, Florida, Quebec, and Piemonte enjoying this great experience together!
The Wine: Azienda Pier by Pier Paolo Grasso – Barbaresco Riserva Piccola Emma 2007
The Nebbiolo grapes used for this Riserva come from La Fenice vineyards. After vinification in steel, Piccola Emma 2007 was matured for ten years in 50hl oak barrels. Bottling took place in December 2018.
The wine sports a charming garnet color, a rich and elegant olfactory emerges, initially dominated by notes of red currant and morello cherry jams which, in a short time, reveal hints of dried violet and undergrowth as well as a slight blood tinge; a vertical balsamic vein runs through the bouquet giving it an intriguing olfactory three-dimensionality.
Note: I didn’t write this description. You can read the full review here and run it through Google translator if you don’t speak Italian. You can find some more history of the winery and a nice photo of Pier Paolo and Sara here.
If you hadn’t read this far, you would have missed out on the best part, or maybe the second best part, or equal parts. Alright, the wine and recipe tie for first place!
While it was not the first time that I’ve made risotto, it was the first time that I’ve made it with a newly opened bottle of Riserva red wine. Trust me, those tears shed from losing a half cup of Pier Paolo’s Barbaresco to this dish will quickly dry up when you taste your perfect pairing!
1 c arborio rice
4 – 6 cups of hot chicken stock
1 small onion
1 tsp of Thyme
¾ c of chopped Baby Portobello mushrooms
Olive Oil
1/2 c of Piccola Emma (or quality red wine)
4 sausages each cut into thirds (I simmered the sausage in a bit of water until almost cooked and had acquired a little bit of color.)
2 tbsp butter
1 c of grated Parmesan cheese (save some for topping the dish or shred some more and reserve until the end)
1 tbsp chopped Parsley
Using a wooden spoon, gently sauté the onions in olive oil and a dash of salt until translucent.
Add the mushrooms and Thyme and stir until soft adding more olive oil if needed.
Stir in the Arborio rice and coat with oil and lightly toast.
Add the wine, stir and simmer until it evaporates.
Add the first 3 or 4 ladles of stock until the rice is just covered with broth. Let the rice gently simmer, stirring frequently.
Repeat this step a few more times until the rice is “al dente.” When you run your spoon down the bottom of the pot, the rice will separate and you see a clear line.
Remove from heat and stir in first the butter until it is melted and combined, followed by the Parmesan cheese.
Cover for a 5-10 minutes before serving.
Note: Since I had prepared this ahead of time because I had a work commitment before the trip, I left the rice warming over another pot filled with some steamy, hot water. If your rice dries up, you can add a splash of broth (or cream) to make it creamier.
This pandemic has thwarted our sense of purpose and to work without the reward of time off or a vacation is extremely hard. However, dreams help us prepare for adversity. So when you wake up, keep remembering that where the bad dream ends, there’s still a day filled with possibilities, plus a daydream or two to keep us going — This too shall pass.
“I have had dreams, and I’ve had nightmares. I overcame the nightmares because of my dreams.” – Jonas Salk
@AllegoryPR #MyArtEscape
Note:Dr. JonasSalk first tested his vaccine against the polio virus in 1952 before announcing to the world in 1955 that a viable vaccine against the feared virus was now a reality. Albert Sabin followed Dr. Salk a few short years later by licensing an oral version of the polio vaccine in 1962.
Resource: Talking about your dreams may be a good idea if you are feeling anxious. Read more here.
Because of my mother, I suffer from an extreme case of the travel bug. Long before the internet, my mom learned how to travel on a budget. She’d check out Fodors Travel Guides from the local library and before committing to a reservation, spent plenty of time on the phone or telex with potential hotels, airlines and tour operators. “Telex,” you ask? You’ll need to consult an encyclopedia for the answer!
I was six years old when my fearless, single mother took my brother and I on our first trip to Europe. My fondest memories include a boat ride down the Rhine, exploring the Swiss Alps by cable car, and riding a tricycle around the Eiffel Tower. (The latter was probably a reward for making us climb the stairs up the Eiffel Tower. At each level, she’d give us a candy because I am guessing we complained all of the way up!)
We had many travel adventures together until I could afford to take my own and because of her, I learned to travel on a budget and discover what fun you can have too when venturing off the beaten path.
Fast Forward
I’m now into Week 6 of the voluntary, stay-at-home order (although some people started later than me.) Never mind that I miss taking a plane–I’d give anything to go more than 10 miles in a car! Whether in the recent past or the very soon future, we will always rely on the internet to continue travelling and do so both easily and affordably.
Why I Went To Spain
There’s a few reasons why I went to Spain last year: 1) the Alhambra was on my Bucket List because I fell in love with its history after taking a Spanish Art and Architecture course at the University of Toronto; 2) a non-stop British Airways flight deal was an offer too good to pass up; and 3) Spain Revealed – James Blick.
YouTube
When it comes to travel, I do like and find TripAdvisor very useful. However, when I’m tired of reading, there’s no better place to investigate places to go than YouTube. There’s a lot of people who make travel videos and we have that one “no names mentioned,” older guy who’s been making travel video for years. However, if you are a food lover wanting to visit Spain, I suggest that you subscribe to James’ channel. Besides the knowledge that you’ll gain, it’s great fun!
I can credit his videos for discovering places to eat in Madrid and clues to live like a local, plus tips to understanding Spanish culture. Living like a local is key for me and the first thing I typically do when arriving in a new city is visit a local market.
James is the co-founder of Devour Tours that began offering food and wine-focused walking tours in 2012. Their mission (found on the Devour Tours website) is to connect curious travelers with local food and communities in a way that helps culture thrive. What began in just Madrid has expanded to include other cities in Spain, Paris, Rome and London.
James’ wife Yoly runs Flamenco Guide for anyone interested in the best place to experience flamenco.
Madrid Lockdown
Because I subscribe to Spain Revealed, I received a notification that James had posted a new video. Since returning from Spain, I had not watched any recent videos. However, this one caught my eye because there wasn’t a thumbnail, but just a still shot of unshaven James waving from, what I later learned, is their apartment’s patio.
I was so moved by his uncut announcement. “An Update from Madrid” was posted when we, in South Florida, were at the, “how bad can it really get” stage. Fear would quickly intensify as life as we knew it, changed by the minute.
Just watch the video. From both a business and personal level, James’ plea was telling and for all of us very relatable.
A New Message
As a communications and marketing professional, I’ve been fortunately swamped with work. Many businesses have had to change their marketing plan and, for example, switch in-person events to virtual ones and foot traffic to online sales and delivery.
It’s as if the sand is running faster through the hourglass as our livelihood is at stake. Since James posted the video on March 14th, I’ve kept up with his Instagram and have been so impressed how quickly they have provided a new experience for their audience. Although probably not enough, they have found a way to raise some money to help out the business and employees.
Zoomed Out
By now a lot of us might be tired of Zoom after spending a work or school day online. Devour Tours now offers some entertaining alternatives: cooking classes live demos; cool merch to add some fun to the stay-at-home wardrobe; and my favorite one, a downloadable cooking book, “Recipes from the Devour Tours Kitchen.”
I’ve already made a couple of the dishes and although my past blog posts have included recipes, I’m encouraging you to buy the cookbook to help support a Devour Tours experience that you may have taken in the past or one that you’ll take in the future.
A Different Kind of Back-to-Business
This week, Spain has begun easing some of its restrictions and many non-essential workers can return to work. However, it will take quite a bit of time before tourism returns to where it had been.
Remember that the travel industry needs our help. While you might not be ready to travel, continue to engage and support the restaurants, stores and businesses that you’ve come to know while on holiday. A like, share and review can go a long way.
If you’ve made it to the bottom of this article, here are some of my favorite Spanish spots to eat and drink or buy wine. It is these memories and new connections why I miss Spain less.
It’s a sunny and warm day in South Florida and the
streets are empty. I ran 4.11 miles and I saw about six people and a few cars.
(Please cars, watch out for pedestrians and runners – red light still means
stop.)
Beaches are closed in South Florida.
Many people are struggling to live with the new norm, “working
from home.” Plus, homeschooling the kids too?
Although I’ve worked remotely for years, it’s still
strange to think that I won’t be driving south to Miami for meetings any time
soon. I’m starting to regret all of the times that I complained about traffic. Seriously, who misses traffic? I do.
Work Day Breakfast: One or two oatmeal bars, fresh fruit and a homemade Tumeric Shot.
Everyone needs a fast breakfast even when working from home, because no one wants to start the day with a full inbox and a sink full of dirty dishes. Because we’re experiencing a shortage of certain food items, I’ve created a Feeding Five Under Twenty-Five $blog series designed to give ideas on how to make food on a budget and with what is (hopefully) available in both your pantry and the grocery store.
Today’s recipe is Oatmeal Breakfast Bars. One bar along with fresh fruit and yogurt make a complete and nutritious breakfast. It’s also vegan-friendly. I adapted a chocolate oatmeal cookie recipe as follows:
Use an egg substitute and gluten-free flour if desired.
Preheat oven to 350°
1 c Crisco
½ c brown sugar
½ c cane sugar
2 tbsp of egg substitute dissolved in 3 tbsp of water
1 ½ tsp of vanilla extract
1 ¼ c all-purpose flour; ¼ c whole wheat flour
2 tsp cornstarch
½ tsp baking powder
¾ tsp salt
½ tsp cinnamon
3 c of old fashioned rolled oats
¼ c of Chia seeds
1 ¼ cup of raisins or dried fruit or combo (I used just raisins the first time and then raisins and chopped dates the second time. Craisins would be good too.)
You can mix this by hand if you don’t have an electric mixer.
With a mixer, combine the Crisco and sugars.
Combine the dry ingredients in a small bowl.
Combine the oats and Chia seeds.
Dissolve the egg substitute in the water and
whisk until smooth.
Combine the sugar/Crisco mix with the egg mix
and Vanilla.
Once combined, slowly add the dry ingredients
into the Crisco/sugar/egg/vanilla mix.
Stop the mixer and stir in the oats and dried
fruit until combined.
Lightly grease a 9×13 non-stick pan or line a
pan with parchment paper.
Press the mix into the pan so even on all sides.
Bake at 350° for about 30 minutes or until
golden.
Notes:
Someone asked me on Twitter if this recipe is gluten
free. Since flour is used more like a binder, I think any gluten free flour
would do. I’ll give it a try sometime.
Oatmeal breakfast bar(s) with fresh fruit and a tumeric shot mixed with seltzer.
If your bars crumble, save the crumbs to add to yogurt
as a topping or eat them on the spot!
From someone who works from home, I know that finding free time is just as hard as when you work from an office. I put in more hours per day than I should and take the laptop from room to room thinking that I’ll just use it to read or watch videos at night. However, I end up answering emails. If you’re like me, try to leave the laptop “at the office” and spend time reading an actual book, rather than the tablet.
Find time for this recipe knowing that you’ll have a
quick and nutritious breakfast for at least the next few days. Good luck and
stay strong!
“Hope makes a good breakfast. Eat plenty of it.” ~ Ian Fleming
Top Art Fairs: The A-Z of Where #MyArtEscape Will Be.
It’s my favorite time of the year! I have all of my press credentials in place, am reading voraciously about art, art installations, events and VIP soirees. The trickle of incoming press releases has become a flood, and I’ll soon be swimming through miles of art. Hooray, Art Basel aka Miami Art Week is (almost) here!
Without delay, below is the A-Z of where I’ll be. Read all the way to the end because I’ll recall a couple of the past VIP events that I’ve had the good fortune to attend. You may also wish to follow my daily, Art Basel Instagram stories for highlights of each fair and a couple of special events.
Note: I’ve scaled down my art fair trekking from last year’s 10 fairs. As much as I’d like to see it all, I was art oversaturated and no shoes or running prep could condition me for that much walking.
I really don’t understand people who say that they won’t go to Art Basel like it’s some kind of art fair boycott against the 1%. Sorry, but Art Basel is the OG of international art fairs. Maybe you can’t afford to buy anything, but why would you pass on an opportunity to see a new work by huge artists like Anish Kapoor, Yayoi Kusama or my favorite American artist, Nick Cave?
Dates:
December 5-8 at the Miami Beach Convention Center
Global
focus: 269 leading galleries from across the world to exhibit, with 20
galleries joining the fair for the first time
18th
edition and 500,000 square feet of exhibition space
Meridians:
A new sector located in the Grand Ballroom of the Miami Beach Convention
Center. Curated by Magalí Arriola will bring together around 30 projects that
push the boundaries of a traditional art fair layout.
Day
Ticket: $65.00; Students and Seniors $45.00
Miami Beach Convention Center, 1901 Convention Center Drive, Miami Beach, FL 33139 | www.artbasel.com/miami-beach
I said it last year and I’ll remind you again, Art Miami came first! It’s a sophisticated and intellectually stimulating art fair. You’ll find just about all of the highly collectible and blue chip artists’ work sought by wealthy collectors that you would find at Art Basel. Art Miami also makes great efforts to spotlight Miami galleries, museums and artists. Support local!
Dates:
December 3-8 at the Art Miami pavilion in Downtown Miami
Milestones:
Returning for its 30th edition, Art Miami is recognized as one of the preeminent international
modern and contemporary art fairs, Art Miami will showcase an array of iconic
and important art works, dynamic projects and special installations from more
than 170 international galleries from nearly 22 countries representing 69
cities.
The
Platinum VIP Preview on December 3rd will benefit the Perez Art
Museum Miami.
Adult
Admission $55.00; Seniors $35.00; Students (12-18) $35.00
The Art Miami Pavilion, One Herald Plaza @ NE 14th Street, Downtown Miami. On Biscayne Bay between the Venetian & MacArthur Causeways | www.artmiami.com
Sister to Art Miami, here’s the perfect example of supporting local and emerging artists. I love this fair and most of the art is affordable for people like you and me. They offer some great programming too and I’ve enjoyed in the past, sitting down and listening to one of their talks. Looks like this year guests can enjoy visual performance art.
Dates:
December 5-8
Held
at the Aqua Hotel in South Beach, the unique setting (open courtyard and rooms
transformed into art exhibition spaces) has become a favorite gathering
spot for collectors, curators and art lovers to discover fresh talent and
acquire new works while exchanging cultural ideas and forming meaningful
connections.
Milestones:
Presenting its 15th year and last year recorded the strongest sales
and attendance to date.
Adult
Admission $25.00; Seniors and Students $20.00
Aqua Art Miami at the Aqua Hotel, 1530 Collins Ave., Miami Beach, FL 33139 | www.aquaartmiami.com
If I’m not staring at new works by Porky Hefer
at Southern Guild, you’ll find me swooning over very expensive ceramics or an
Armani Casa living room. A girl can dream right? Since I love sculpture,
functional art (and I know artists and designers hate that term) makes so much
sense. I want to fill my house with objects that I can touch and maybe use now
and then.
Dates:
December 4-8
Updates: Design Miami will take place
for the first time in the newly completed Pride Park with its entrance directly
facing Art Basel at the Miami Beach Convention Center. The reconfigured fair
tent will have a glass façade at the entrance to house the new Design Forum
presented by SCAD (Savannah College of Art and Design.) Occurring alongside Art
Basel in Miami and Switzerland, Design Miami/ has become the premier venue for
collecting, exhibiting, discussing, and creating collectible design.
Now
in its 15th edition, Design Miami 33 galleries and 14 Curio presentations from
13 countries, including three galleries exhibiting for the first time.
I really love NADA (New Art Dealers Alliance)
too. Maybe’s it’s the Ice Palace’s interior black walls and curated gallery
spaces that make me feel like I’m walking through Soho on an autumn day. These
curated spaces appeal to the intellect, but don’t feel shy to ask questions.
There are millions of artists and you can’t know them all.
Dates:
December 5-8
Presenting
its 17th edition, NADA will showcase a
diverse selection of local, national, and international galleries with 136 exhibitors
representing 56 cities from 25 countries. The
fair continues to grow in the 17th edition, welcoming 28 first-time
exhibitors and 71 NADA Member galleries.
Adult
Admission $20.00; Seniors and Students $10.00
Last year was my first year at PULSE. I must
admit, it’s a little out of the way and parking is not easy. Yes, you can do valet
at the Eden Roc if you’re okay with the fee. However, don’t let that stop you.
You have options: shuttles run between the main fairs and you can park further
south and take a rideshare. The galleries are worth any little inconvenience.
Dates:
December 5-8
Milestones:
Celebrating its 15th anniversary and announced its new fair
director, Cristina Salmastrelli. Visit over 60 globally-renowned galleries and
artists. New this year is PULSE Perspectives, a dual language programming
series presenting talks and tours in English and Spanish. Find a variety of
programming and also a wellness lounge and restaurant in partnership with Eden
Roc/NOBU Hotel Group.
Here’s a great fair for young collectors and who can resist the location right on the South Beach sand? You’ll find works that are bold and gutsy, rich in statements about society and the many complications that we face today.
Dates:
December 4-8
Returning to Miami Beach for its 19th
edition, SCOPE will welcome 134 diverse contemporary exhibitors featuring The New
Contemporary, a genre that stands as a critical contribution to both global
politics and local community engagement. New to the pavilion this year is
OASIS, an experiential multidisciplinary program located in our expanded
Atrium. OASIS will present daily programming featuring large scale
installations, music performances, and panel discussions while continuing our
long-standing commitment to wellness.
If I had to choose a favorite art fair, UNTITLED, ART would be it. I really enjoy visiting galleries that focus on curation. The Untitled team is made up of curators, designers and architects providing not only an overall cohesiveness in the quality of galleries it selects, but in the fair design itself. It’s a pleasant and stimulating place to be. The natural light flows in through the skylights. I just love how each gallery is set back differently and the concept is open – not boxy like other fairs.
Dates:
December 4-8
Find a collection of 126 international
galleries and nonprofit spaces from 28 countries and 57 cities make up the 2019
roster, carefully selected by Artistic Director and Curator Omar López-Chahoud.
Here’s a look back at some of the events I’ve attended in past years.
Albedo by Tomas Saraceno for Aerocene Opening Brunch | Art Miami 2018Pharrell Williams Private Concert at 1 Hotel South Beach 2019Perrier Jouet Champagne Dinner at Leynia, Delano Hotel (South Beach)Jeff Koons Unveils Ballerina and Pluto andProserpina at Oceana Bal Harbour
Put on your comfy and stylish shoes and I’ll see you there!
Read my past and future published articles here and follow @AllegoryPR #MyArtEscape for daily Art Basel, Miami Art Week updates.
It’s Foodie Friday and unlike last week, I’ve eased back
into routine ready to tackle deadlines and a long ‘To Do’ list. Although the
memory is far from my taste buds, through the joy of social media I can savor
and share with you another yummy experience.
Speaking of social media, I have a love/hate relationship
with it. While for years I’ve valued its marketing potential, affordability and
used it long before many others did (and nah nah to all of those people who
thought I had nothing else to do with my time), I feel it imposes on private
me.
Our decision making in so many ways, is formed by social media, whether you’re a: ‘I’ve got nothing to hide’ user like me who likes, comments, follows and unfollows every day: or those silent stalkers (what I like to call them), who claim they don’t have time or like social media, but have an active account and silently watch what everyone is doing all of the time. Which one are you?
While preparing for the trip to Spain, I turned to YouTube rather than reading travel blogs because after spending a whole day reading and writing, it was nice to just let pictures and sound fill me with information. Plus, how great is it to know that there’s so much more to watch about travel than Rick Steve’s Europe? A lot of my travel decisions were influenced by Devour Tours co-founder James Blick and wife Yoly. The two of them are so cute, so if you are not familiar with their YouTube channel, Spain Revealed, check them out!
Because of all the hype, I was debating whether or not to visit tourist infiltrated, Mercado de San Miguel. If you read my last blog post, you’ll know that I greatly enjoyed visiting the humble, Mercado Anton Martin. However, since I planned to visit the Royal Palace of Madrid and Plaza Mayor anyway, I figured that a good lunch stop would be nearby, Mercado de San Miguel.
Note: For me, Google Maps did not work in Madrid. Whether, it was tech ignorant me or because everything in Madrid is an abundance of circles (or maybe squares,) using my phone for directions seemed to get me where I needed to be, four times longer than it should have. After two days of trying, I just parked the phone and relied on remembering landmarks and talking to people. Besides, the old fashioned way is so much nicer. Get your face away from the phone and enjoy getting a little lost because asking for help in Madrid, seems to always turn into a nice, five minute conversation.
Like I said in my last blog post, it’s good to enjoy getting comfortable with standing room only and that’s all you’ll get when you visit Mercado de San Miguel. However, that is a large part of the experience. Food and social gatherings are synonymous in Madrid. And while millions of us share our food experiences on social media to connect with others, here is the ultimate, in person, communal opportunity. The energy is impressive and contagious. Although they must answer the same questions every few minutes, the vendors treat each customer courteously and share their joy of food with speed and efficiency.
And when eating in Madrid, as the travel experts also claim, you can find great quality food and better prices elsewhere. Unless it’s something you really can’t do without, I suggest you avoid those 15 Euro tapas. However, to not go would be a shame. Plus, here’s a place where it’s totally okay to pull out your camera and capture every moment — just be courteous of others who want to get up to the counter just as much as you because they’re hungry. Things move very quickly and I greatly enjoyed this rhythm and pace. Don’t miss it!
Amaiketako
Tip: You can buy a glass of wine (or another libation) and walk around with it to as many stops as you like. Just don’t linger and eat at a stand where you didn’t buy any food. The outer perimeter of the market is lined with a glass counter with enough space for your small plate and glass. Again, elbow room only makes for a great social experience and ‘yum’ is the international language!
Here’s some of the highlights:
La Hora del Vermut
La Hora del Vermút: If you know me, you know that I don’t really drink. Ha, you may exclaim after checking out my Instagram. Me and alcohol don’t really get a long, so I limit even the amount of wine I drink and it’s consumed almost always with a meal.
I must thank James Blick for having me try something new. Spanish Vermouth is a must-try when in Spain and I had a dry option with some delectable olive tapas at La Hora del Vermut. Make it your first stop.
La Casa del Bacalao: Unless you hate fish, you must visit La Casa del Bacalao. Aesthetically pleasing and flavorful, try a variety and you’ll be satisfied with a nice selection of tapas for about 10 euros total.
Morris
Mariscos Morris: I know the next time that I return to Spain, I’ll be visiting Galicia. If for some reason, you can’t make it there either at least you can get a little taste of what can be expected of Green Spain’s culinary landscape at Mariscos Morris. The plates shown above (which are more like a meal portion, rather than a tapa) are 12-15 Euros each.
El 19 de San Miguel
El 19 de San Miguel: Speaking about Galicia, my glass of Vermut is long gone and it’s time for wine! Less than elbow room only, it amazed me how the nice folks at El 19 de San Miguel were able to still keep a lively conversation going on, while serving up glasses of wine and Cava. I loved the Albariño from Rias Baixas (Galicia.) It was a bit more than the other whites at 4.50 Euro, but worth the extra (and wine is still much cheaper by the glass than it is in the US.)
Tip: Buy a bottle for no more than 40 Euro (and most offered are much less) and split it with your friends or make new ones! Remember that you can carry the bottle and your glass around with you.
Amaiketako
Amaiketako: Yes, there is much more at Mercado de San Miguel than seafood, but that day I was indulging my pescatarian doppelgänger. Amaiketako began three years ago as an online store specializing in artisanal products from the Basque country. Try the Gazpacho with Ahi Tuna bits and garnished with watercress. I’ve forgotten the prices of each tapa, but I’d say about $3.50 average.
Horno de San Onofre
Horno de San Onofre: For just 2.50 Euro you can end (or begin) your San Miguel experience with a rich and creamy meringue. You’ll never go back to those crunchy and messy blobs of egg whites again. Or for 1 Euro more, find happiness on a plate with one of their Milhojas.
Café Negro: Your last stop should be a coffee to get you through the next part of your uphill and downhill day in Madrid. You’ll enjoy and value the choices at Café Negro because it’s no secret: it’s hard to find a good cup of coffee in Spain.
Tip: Save one of your receipts to get you into the restroom, otherwise you’ll have to pay.
“Ask not what you can do for your country. Ask what’s for lunch.” ― Orson Welles
Until next time, know that it’s okay to eat ‘for the gram’ because you’re part of a worldwide community united in one of life’s greatest past times. However, find balance and opt more to enjoy the day’s unrecorded and flavorful moments with friends, family or even strangers – standing room only.
@AllegoryPR #MyArtEscape
About Mercado
de San Miguel: More than 100 years have gone by since the Mercado de
San Miguel opened its doors as a wholesale food market. Today, this historical
building stands out as one of the world’s main gastronomic markets. It allows
visitors to experience the essence and most significant flavors of every corner
of Spain.
If you’ve been following my Blog or are connected with me on social (@AllegoryPR #MyArtEscape,) you’ll know that I’m slowly making my way through the Society of Wine Educators (SWE) Certified Specialist of Wine Guide. I’m on Chapter 11. Don’t ask me when I’ll be done, because I don’t know. I spend my whole professional life a slave to deadlines so, I’m in no hurry and enjoy getting lost in the process.
It’s been a long time since I’ve applied myself to studying
and I’m not sure even when in University, if I ever studied correctly. However,
at this stage of life it just doesn’t seem good enough to memorize facts and
strategize on how to pass a test. I want
to really learn wine, so going beyond the textbook is a satisfying journey.
There’s so much out there: YouTube, podcasts, the internet at large, and of
course, “applied” studies – Cheers!
Photo | Creative Commons
I’m fascinated by soil and climate conditions and, in the case of Spain, time spent studying Spanish film and art has become so much more meaningful. For example, in the films of Carlos Saura or Victor Erice, the use of metaphor was a means to project ideas about life under the Franco dictatorship without being censored. A desolate landscape (La Meseta,) the countryside and the forest, are symbols of Spain’s isolation from the rest of the world and a sociological emotional state. Now, there’s really no connection to Spanish wine here, but to me every time I read about a region, a scene from a movie pops into my head!
2017 Bodega Javier Sanz Verdejo Photo Credit | Author
The Wine: 2017 Bodega Javier Sanz Verdejo
This delicious white wine is made from 100% Verdejo grapes
from the Rueda DO ( Denominación de Origen.) Rueda was formed on a former
riverbed of El Ebro river. As part of Castille y Léon
encompasses the northern part of La Meseta Central. Whereas, Ribera del Duero
is known to produce some of the best Tempranillo wines in the country, Rueda
produces the region’s best white wines. Many of the Javier Sanz’s vines are 40
years old.
The Rueda region is characterized by extreme weather
conditions — hot in the day and cold at night. The vines grow like bushes,
close to the ground allowing the grapes to ripen at night in soil that has
retained heat, but are protected by extreme heat during the day.
Isn’t nature grand?
Tasting Notes: Javier Sanz Verdejo is the best expression of Rueda and its terroir: Youthful and bright, with light shades of green. In the nose, its shows fresh and lively varietal notes of sweet grapefruit and pineapple, combined with anise and fennel as well as floral aromas. Bone-dry in the palate, its medium body is coupled with a crisp, refreshing acidity that make it perfect to drink at all times. Read more here.
The Javier Sanz Viticultor “philosophy is
based on the conservation of pre-phylloxera vineyards, local grape varieties,
and the recovery of varieties that have almost become extinct.”
Baked Red Snapper with tomatoes, olives, pine nuts, red pepper, asparagus and potatoes. Photo | Author
The Dish: Baked Red Snapper
I paired the Verdejo with baked Red Snapper
with pine nuts, garlic, slices of fresh tomatoes, lime zest and olive oil. On
the side were roast baby potatoes and sautéed asparagus. A little bit of
research, spontaneity and cooking instincts was my recipe. Oh yummy!
Some Thoughts on Modern Spanish Winemaking
In Spain, modern winemaking is focusing more
on its origins such as cultivating indigenous grapes, revitalizing varieties
beyond Tempranillo and showcasing regions other than Jerez and Rioja. There is
a growing confidence among winemakers to produce wines that have a unique
Spanish character, but moving away from traditions of being fermented for long
periods in oak. Balance, freshness and quality…read more here.
During my stay in Spain, I hope to discover more modern wines and taste some that are made specifically by indigenous Spanish grapes whether that be a varietal or blend.
Just as it is important to preserve culture
and traditions, I think these new ideas of creating a truly Spanish wine
characteristic is exciting!
The Metaphor
It is common knowledge that grapes do well in
the poorest soil conditions where they have worked hard to find water and
nutrients. The growers cultivate the plants, making sure that the right type of
pruning and vine training systems correspond to the climate and conditions.
Some of the most outstanding people have come from dire conditions. If things come too easy, we can take life’s opportunities for granted. It’s cliché I know, but we should give it some deeper thought every now and then.
Man takes root at his feet, and at best he is no more than a potted plant in his house or carriage till he has established communication with the soil by the loving and magnetic touch of his soles to it.
― John Burroughs
Until next time, keep your feet on the ground and glass full of wine. There’s a tradition to keep and a life lesson to be told.
Stefano Campanini
is one of twelve people to receive the Italian Wine Ambassador pin of the
thirty-nine people who wrote the exam in New York this past Sunday.
Miami, FL…July 2, 2019…On Sunday, June 30th,
Miami-based wine educator and Wine by the Bay owner, Stefano Campanini
received the prestigious, Italian Wine Ambassador pin and certification,
at the New York City presentation of the Vinitaly International Academy
(VIA) Ambassador Course.
With the support of the ICE – Italian Trade Agency, VIA staged
the Italian Wine Ambassador course at the 3 West Club from June 26th
to 30th, concluding with a four-part vigorous examination: multiple
choice test; a video presentation describing an assigned native grape’s history
and territory; a blind tasting; and a two essay, written portion. Students are
encouraged to prepare for the course with text book and tasting studies, at
least two months ahead of the actual course and during the course receive
theory classes, as well as taste approximately 250 wines.
“It’s an honor to be among 200 people from all over the
world sharing the mission to instill passion and education to new and seasoned
wine lovers,” says Campanini.
Campanini is one of twelve people to receive the Italian
Wine Ambassador pin of the thirty-nine people who wrote the exam in New York
this past Sunday. Not including the most recent recipients, VIA has trained 204
Wine Ambassadors from 33 countries, making Campanini one of only three
educators to have received this prestigious title in South Florida.
A native of Parma, Italy, Campanini began his career in the
United States as an art dealer in New York. Foreseeing the demand for collectible,
contemporary and Latin American art in South Florida with the emergence of Art
Basel (Miami), he would become one of the first gallerists to open a space in
the Miami Design District in 2004, followed by two moves: Wynwood and now in
its current location, Little Haiti.
In 2011, he decided to merge his passion for wine, food and
art by opening a boutique, retail wine store in Downtown Miami. He envisioned an
intimate space where both wine enthusiasts and experts could meet socially
while exploring both the lesser known and most commonly known wine regions of
the world, plus learn food and wine pairings and tips on cellar management.
Today, he continues classes and services from his gallery, Etra Fine Art and at
other locations offering both private and public events.
With his most recent title (he also holds the Wine and
Spirits Education Trust, WSET Level 2), Campanini hopes to be South Florida’s
first voice in Italian wine knowledge.
“Many people don’t know that there are 590 indigenous
Italian grape varieties! I strive to represent wines that are lesser known, but
much higher in quality than what most people get to experience based on the
limited selection available in big-box stores,” concludes Campanini. “With each
bottle that you open, there’s a story to be told. I’d like to introduce people
to this narrative and help them learn more about the territory, history,
cultivation and culture that adds to the uniqueness of Italian wines.”
About Wine by the Bay
Established in 2011, Wine by the Bay is an award-winning
wine retail store specializing in rare and collectible wines and Champagne.
Named Best Wine Store in New Times (2015); One of the Five Best New Wine Stores
in the Nation by Details Magazine (2012) and most recently recipient of the
Wine-Searcher Gold Awards for best European, French and Overall Lists in Miami
(2018.) Wine by the Bay prides itself on presenting educational events for both
the wine connoisseur and neophyte. Other services offered are: staff training
or strategic wine list design for restaurants; cellar curatorship and
management; private cellar selection purchasing; private and corporate events.
The grand Vinitaly 2019 was held from April 7th to the 10th.
Every year, Vinitaly counts more than 4,000 exhibitors on a 100,000+ square
meter area and 130,000 visitors from over 140 different countries with more
than 30,000 top international buyers. The premier event to Vinitaly, OperaWine
“Finest Italian Wines: 100 Great Producers,” which will be held on the 6th of
April, one day prior to Vinitaly will unite international wine professionals in
the heart of Verona, offering them the unique opportunity to discover and taste
the wines of the 100 Best Italian Producers, as selected by Wine Spectator.
Since 1998 Vinitaly International travels to several countries such as Russia,
China, USA and Hong Kong thanks to its strategic arm abroad, Vinitaly
International. In February 2014, Vinitaly International launched an educational
project, the Vinitaly International Academy (VIA) with the aim of divulging and
broadcasting the excellence and diversity of Italian wine around the globe. VIA
this year launched the fourteenth edition of its Certification Course and today
counts 204 Italian Wine Ambassadors and 14 Italian Wine Experts. For more
information, visit www.vinitalyinternational.com.
There’s no connection really between the rom-com and wine. Just word nerd, wine newbie (hopeless romantic) me playing. I suppose we could make up some far-fetched, metaphorical association like, look beyond the superficial…but still, there’s no connection.
Just when I thought I knew something about rosé, I realized I wasn’t even close after attending Winebow’s #RosebytheBay held at Smith & Wollensky, South Pointe Park. Members of the wine trade were invited to discover over 100 rosé wines from Europe, South America, North America, Australia and South Africa.
How does a wine newbie like me choose what to taste with over 100, various shades of pink? With such sleek branding, it’s very tempting to be drawn to beautiful labels and bottle design. However, that’s like choosing a car for its color. So, I tried to select between old world and new world; a region or grape variety that I may have read about, but had not tried; and what was easiest to reach because at times, there wasn’t much elbow room. In fact, I totally missed seeing the wines from Australia and South Africa.
Some Wine
Highlights
The fun part was that evening when I took a chance to learn more about what I drank and search for a good story. (If only I had each wine in front of me while reading and taking notes!)
France
As I had mentioned before, Côtes de Provence is France’s oldest wine region and rosé, although different from what we know it as today, was the first type of wine produced there by Greeks who had brought the vines to the area. At the Winebow event, there were rosé wines from at least eight other regions of France.
2017 Domaine de Fontsainte Corbières Gris de Gris: I chose this wine because I was attracted to its golden color and knew nothing about “Gris de Gris.” Corbières is an important appellation of the Languedoc-Roussillon region of southern France. It is made up of five grape varieties: 50% Grenache Gris; 40% Grenache Noir and Carignan; 10% Cinsault and Mourvèdre. Yves Laboucarié established Fontsainte in its current incarnation in 1971 and is one among the first to use “carbonic maceration” which simply put, is when whole grapes are gently placed in an enclosed fermentation vessel and blanketed with carbon dioxide (Ch 5 of the CSW.) If you’re curious about Grenache Gris or Noir, see this article. Read more about Domaine de Fontsainte here.
2017 Henri Bourgeois Sancerre Rosé Jeunes Vigne: While still only ankle deep into the CSW textbook, I’ve learned that Sancerre is not a grape (and I can now avoid a future soirée faux pas), but an appellation (see the link above) located in the Loire Valley. The grape BTW is Pinot Noir — indigenous to France, but grown elsewhere too. You can read all about the wine at this link.
2018 Raffault Chinon Rosé: When the Wine Therapist (see note at the end) tells you, “drink this one,” you do. Chinon like Sancerre is an appellation and Domaine Olga Raffault is stated as being, “one of the long-time reference points for top-quality, traditional Chinon wines.” Left widowed when her children were very young, Olga would operate the wine estate with a German WWII prisoner who would eventually become the winemaker. If you enjoy a good story like me, click here. 100% Cabernet Franc. If you’re new to wine like me, you may also wish to review, Saignée (“bled”) rosé and the twoother methods: maceration and blending.
Spain
2018 Viña Real Rosado: I am not very familiar with Spanish wines, so I chose to try one from Rioja and another from Ribera del Duero. The Viña Real is made from Viura: 75%, Tempranillo: 15%, and 10% Garnacha (Grenache in French.) Viura is the most important grape from Rioja. In Catalonia it is called Macabeo and in Southern France, Macabeu. Read more about this grape here and the winery here.
2018 Cepa 21 Hito Rosado: Made from 100% Tempranillo, Cepa 21 (Ribera del Duero) aims to get the most out of the grape’s characteristics and of the unique environment where they are created. They use traditional methods, but customize them to modern trends. You can find out more about this young winery led by brothers José and Javier Moro at this link.
(Side Note: Future Spanish Wine
and Blog posts to come, as I’ve just booked myself a trip to Spain!)
USA
2018 Wölffer Estate Rosé: Long Island (Sagaponack) is the appellation and it is made up of: 52% Merlot, 20% Chardonnay, 13% Cabernet Franc, 11% Cabernet Sauvignon, 2% Sauvignon Blanc, 1% Riesling and 1% Pinot Noir. Read more about the estate here. This was the first time I’ve tried a wine from New York and I really liked it!
Italy
2018 Argiolas Serra Lori Rosato: Founded in 1938 by Antonio Argiolas, Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. Serra Lori is a dry rosato blended from Cannonau, Monica, Carignano, and Bovale Sardo. Read more here.
2019 Pico Maccario Rosé Lavignone Rosato Piemonte: The rose (flower) on the bottle symbolizes the estate where there are 4,500 rosebushes all from the same clone and there’s one planted at the end of each vine row. Read the full story and details about this 100% Barbera wine here.
2011 Contratto For England Brut Rosé: Who can resist pink bubbles and surely, this wine must have been one of the best ones there! I think this says it all: old vine, 100% Pinot Noir, Metodo Classico aka Traditional Method, Méthode Champenoise, etc. Read more here. Someone spoil me: I’ll take ten!
2018 GD Vajra Rosabella: “Tasting the wine is like seeing a star. If you only see a star, you’ve lost the beauty of the universe,” says Aldo Vaira who made his first vintage when only 19 years old. From there, I encourage you to explore the rest. Here is the video and website at this link. Nebbiolo 85%, Barbera 5%, Dolcetto 10%
Winebow had someone making cocktails too, showcasing some of their liqueurs and spirits. Delicious!
On that delightful note, it’s best to wine-down this post.
Now two months into the CSW textbook, I’m finding that learning about wine gives me the same sensation as understanding a work of art. It begins with a visceral response, but then the true beauty reveals itself when an investigation begins. The pursuit of knowledge is infinite, or in the great words of Albert Einstein:
Two things are infinite: the universe and human stupidity; and I’m not sure about the universe.
Until next time, raise your glass and listen to what it tells you and know that at least when it comes to rosé, Summer is with you for as long as you want! (Oops, strike out paragraph 1!!)
@AllegoryPR
#MyArtEscape
My wine journey would never have begun or continue without The Wine Therapist’s (aka Stefano at Wine by the Bay) guidance. No wine passes from his hand to mine (or any of his loyal clients and friends) without an anecdote and a smile. Follow him at @WinebytheBay
Rosé from Argentina
Postscript: There’s no such thing as Rosé Season apart from marketing! Grapes (like any other fruit or vegetable) follow a growth and harvest season as it relates to its region’s climate timeline. What differentiates wines are all of the other winemaking variables like fermentation. As you can see by the release years, most probably spent more time getting from their place of origin to your table, than in a bottle! What makes Summer a Rosé season is comparable to why you’d choose an iced latté over a hot one. It’s poolside chill that pairs well with typical summer weather dishes.
