Mother’s Day Brunch

First course
5-fruit citrus salad drizzled with tarragon-infused wildflower honey and a dollop of labneh

Second course
Seared salmon patty on a bed of herbs and butter lettuce topped with a poached egg and drizzled with a lemon-caper sauce

Third course
Pan-fried slice of blueberry cornmeal cake topped with bramble-soaked blueberry jam and rum whipped cream

Fall Dinner Party

Entree
Prosciutto-wrapped pork loin stuffed with a rich mixture of sautéed onions, apples, and mushrooms with brandy

Sides
Apple cider stewed apples
Roasted rosemary potatoes
Sautéed garlicky kale

Dessert
Flourless chocolate cake made with Cardinal Spirits coffee liqueur topped with orange-zest whipped cream and farmers market jam

Summer Cook Out

Appetizers
Grilled toasts topped with a mix of caramelized onions and white-wine braised bell peppers and a ribbon of parmesan

Entree
Whole fish cooked on the grill, stuffed with lemon and herbs and spritzed with grilled lemon

Sides
Charred corn on the cob tossed in an herblicious brown butter sauce and poached shrimp

Watermelon salad with spears of baby cucumber, feta, toasted hazelnuts, and basil vinaigrette

Rainbow potatoes boiled in a bay leaf brine