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Alpine Spritz Cocktail
Yield: One Cocktail
1 heavy dash Grapefruit bitters – we recommend Fee Brothers
1 heavy dash Eucalyptus bitters – we recommend Hella Bitters
1 oz Fords Gin
½ oz Zirbenz
½ oz Rosemary Syrup (recipe below)
3.5 oz Castellroig Rosat
Garnish: 1 sprig rosemary
2 sprigs fresh rosemary, destemmed
1 cup granulated white sugar
1 cup water
For the Rosemary Syrup:
Bring water to a boil and then quickly remove from heat.
Salt Cod Fritters
At eighteen, I started my first fine-dining apprenticeship at Can Gaig, a storied Michelin-starred Barcelona restaurant with a history dating back to the 1800s. While there, I noticed that many of the dishes on the menu could have been lifted right from the daily lunch specials at Bar Roca, the little bar-restaurant my mother ran near the Sagrada Família.
…A BLANKET STATEMENT
Picnic food—there really is no better way to eat outdoors. There’s a certain magic to taking simple ingredients best enjoyed in the sunshine and setting them down against a picture-perfect backdrop. And whether you’re sitting down to feast on vibrant tomatoes paired with summer plums, a refreshing cucumber salad, or a board stacked high with crusty bread and artisan cheeses – we can promise you one thing: a picnic is not a truly successful occasion unless you have a huge mess to shake off of the blanket afterwards!
Roasted corn, scallions, Manchego cheese, Calabrian chili, mint
Since corn, while not commonly eaten in Spain, is so plentiful and delicious in North America in the summer, we love serving it up with a Spanish twist. For this dish, we turned to some of our incredible line cooks and drew inspiration from their Mexican heritage.