This past weekend we had 21 close friends and family over for lunch at our house. This time of year the garden is beaming with produce and begging for simple dishes that exploit the flavors of the summer sun. I made an awesome Asian slaw and used Vietnamese cilantro from the garden (very unique flavor) to give it that je ne sais quoi (most didn’t know quoi) to the salad. I roasted a 15lb. beef strip loin from my friend Mike Callicrate on the grill and I served the Caprese salad pictured above made with tomatoes and basil from my garden. I drizzled some Domaine les Bastidettes Extra Virgin olive oil from les Baux de Provence, spinkled some fleur de sel and drizzled some amazing Campari aged Balsamic vinegar. The salad zinged with flavor and bold colors.
We feasted and enjoyed the heat of the day and great company.