Rustic Canyon

fennel, coriander, orange

Garden Of's gems, 'lemon' cucumbers, sunflower seeds & dill

Anson Mills kasha, quinoa, 'raspberry radish, pistachio

Munak Ranch tomato & Terry Ranch plum panzanella with ricotta & basil

'sonora' flour spaghetti alla puttanesca

Stemple Creek Ranch Sirloin Steak with avocado mash, charred corn & Romano Beans.

Peads and Barnettes Pork Chop, Ratatouille, Pickled Summer Squash.

Waldorf Style. Walnut & Celery Gremolata.

with seasonal compote

1960’s style rye old fashioned

mezcal, hibiscus, mango, tajin, fresh lime, habanero shrub

tequila, elderflower, cucumber, mint, lime, RC spicy phlegathon bitters

vodka, seasonal berries, fresh lemon juice, lemon oleo

Erding, Germany

Boonville, California

Placentia, California

Los Angeles, California

fort bragg, ca

Los Angeles, California

Jeremy Fox's first cookbook was a James Beard finalist in the “Restaurant & Professional” category. Pretty nifty, huh? It features 150 recipes that elevate vegetarian cooking and showcases Jeremy’s philosophy of “seed-to-stalk” cooking. He demonstrates how to use the smallest “scraps” to eliminate food waste, all while making cooking with vegetables accessible and exciting!

"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

The greenish hues present in its youth evolve into vibrant shades of intense straw yellow. The vineyards' different orientations - North, South, and Southeast - provide a broad olfactory spectrum. The South-facing orientation and prolonged afternoon sun exposure bring forth distinct warm and fruity notes of yellow peach and melon; meanwhile, cooler climates contribute the classic elegant and vegetal aromas like elderflower. On the palate, it confirms its elegance. The sip is fresh, rich in salinity, with intriguing floral and fruity undertones. It is substantial, well-structured, and possesses a good taste-olfactory persistence.

A bright, crisp, mineral white wine to get the party started! Move aside New Zealand Sauvignon Blanc, there's a new wine in town. Selected by our sommelier, all of our wines to go are sure to be a hit with dinner tonight.

There is a play between savory versus fresh and subtlety versus power that make this wine very intriguing. The aromas are wound up around orange peel, celery salt, grapefruit, alpine herbs, wildflowers, blood orange, and sea spray.