Written by Tamberlyn Dobrowski
Photography by Taylor Mathis
When spring rolls around each year, I like to lighten and brighten the menu with a touch of citrus. One of my favorite go-to meals is a bourbon-glazed salmon with a citrus rice salad. Add a side of roasted asparagus, haricots verts, or a simple green salad to complete the meal.
Another spring favorite is a simple arugula salad topped with zucchini pappardelle and roasted tomatoes.
And to finish the meal, I like to go all out for dessert with a lemon-blueberry cake frosted with a white chocolate icing. Delicious!
Bourbon Glazed Salmon
Citrus Rice Salad
Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula, and Feta Cheese
Lemon-Blueberry Cake with White Chocolate Frosting
The Wine List
Piero Busso Langhe Bianco 2013
This wine, which is 50 percent Chardonnay and 50 percent Sauvignon Blanc, is made in 100 percent steel for 10 months before being moved to the bottle. Pale yellow color with golden highlights. It has a fine nose, pleasant and elegant with deep intensity. Intense, fresh and fruity.
Orlando Abrigo Nebbiolo Settevie 2012
Settevie, meeting place of seven roads, is the ancient name of the village where the winery is located. It’s a modern wine; ruby red color, good intensity, elegant aromas of raspberry in the young wine, but aging in wood makes it more harmonious and elegant. We recommend drinking it from the second to the sixth year, although it can be stored for longer.
