This is an exquisite seafood dish featuring Chilean Sea Bass, steamed in a lavender and garlic rub.
lemon juice
Auburn Evening Cocktail
You’ve yet to meet an evening quite like this. Paramour’s Auburn Evening cocktail just in time for fall. Cognac fans, this one’s for you!
Quick Applesauce
No food mill required for this quick applesauce recipe! Best made the day before you plan to enjoy. Ingredients include peeled and diced apples, honey, water, lemon juice and ground cinnamon.
Charlie Bird NYC’s Bloody Mary Mix
We had an incredible meal and Bloody Mary at Charlie Bird in SoHo in NYC. The food here is fantastic (loved the Farro Salad) and the wine list wonderful.
Bohanan’s Red Ryder Cocktail
From Bohanan’s Prime Steaks and Seafood. As seen at the 2014 San Antonio Cocktail Conference!
A Grog’s Purpose
Clive’s cocktail takes inspiration from the New York Times bestseller A Dog’s Purpose — a riff on a classic Navy Grog! Introducing bourbon to the mix, and blending it with a lighter fruit juice flavor profile with the addition of lemon juice, creates a light and refreshing drink.
Mongers BBQ Shrimp
Head on BBQ Gulf shrimp tossed with tasso (ham) from my friends at Mongers Market + Kitchen in Austin! Served with a toasted baguette and charred lemon half.
American Flag Pies
Tiny Pies is known for its mini creations of big-sliced desserts. You name it, this place can make it bite-sized! For July 4th, we were lucky enough to snag the recipe for these iconic American flag berry pies. Say "Happy birthday, America!" with these delicious desserts.
French 77
You’ve heard of the French 75. This ’77 from the Toulouse Cafe and Bar in ATX calls for gin, elderflower liqueur, plus grapefruit and lemon juice, shaken and strained into a coupe glass — topped with prosecco. Parisian perfection!
Roasted Gulf Oysters on the Half Shell
Roasted Gulf Oysters plated
 with sweet pepper, provolone & spicy bourbon butter from the State Fare Kitchen & Bar.
Spicy Clam Soup with Basturma
Clam soup with a kick! This thick, tomato-based broth is amazing with the Basturma (Turkish beef). Pastrami is also a good substitute.
Shrimp Ceviche
This shrimp ceviche from Chef John Lichtenberger (Isla Austin) screams summer! Light ingredients that are super easy to toss together. Enjoy!
Marinated Zucchini with Tonnato and Blistered Tomato
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
Ritual’s Cadbury Egg Cocktail
It’s all over our Easter fantasies come true! This Cadbury Egg Cocktail is an absolute dream from Ritual in Houston. Bottoms up for one of the best holiday themed cocktails we’ve encountered!
Silver Oak Bistro Salad
The classic bistro salad traditionally consists of a fried egg, bacon, crispy potatoes, and lettuce. Staying within this framework, try changing the way the egg and potatoes are prepared, even substituting smoked salmon or duck prosciutto instead of bacon.