Serves: 2-4
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: none

CHEF’S NOTE
There is a time in summer when both tomatoes and peaches reach their finest moment. This salad is perfect for that time. The sweetness of the peaches and the acid from the tomatoes make this salad pop. This is something that every summer I look forward to making—and more importantly, eating. No summer picnic is complete without tomato salad.

INGREDIENTS

• 2 peaches (medium size)
• 1 heirloom tomato (large)
• ½ cup olive oil
• 3 tablespoons tomato vinegar or red wine vinegar
• 2 scallions
• 3 tablespoons white sesame seeds
• 6 leaves of basil
   

PROCEDURE

1. Cut tomato and peach into large dices.
2. Slice the scallions thin, using both the white and the green parts.
3. Tear the basil into large shards so it almost eats like lettuce.
4. Mix all ingredients together and season to taste with sea salt.

Serves: 2-4
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes

CHEF’S NOTE
This is a simple sandwich that really holds up well when traveling someplace to have a picnic. Wrap them loosely in wax paper for transportation to the Bowl. The avocado chunks bring a great fattiness while the celery in the remoulade provides a nice crunch.

FOR THE AVOCADO REMOULADE:

INGREDIENTS

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• 1 dash Tabasco sauce
• 2 stalks celery
• 1 avocado
• 2 teaspoons salt

PROCEDURE

1. Finely dice the celery stalks.
2. Cut avocado in large chunks, about ½-inch.
3. Gently fold all ingredients together, trying to leave the avocado in large chunks.

FOR THE CHICKEN:

INGREDIENTS

• 3 chicken thighs, skin-on and bone-out
• 1 lemon
• 1 teaspoon mustard powder
• 1 teaspoon coriander powder
• 1 tablespoon salt
• ¼ cup olive oil

PROCEDURE

1. Set grill to medium-high heat.
2. Toss chicken with spices, lemon juice and zest from the lemon and olive oil. Let sit for 30 minutes to marinate.
3. Grill chicken until cooked through, approximately 4 minutes on each side.

FOR SANDWICH:

INGREDIENTS

• 1 6-inch ciabatta roll (cut in half)
• 2 tablesppons avocado remoulade
• 3 grilled chicken thighs
• 1 lemon
• 1 ounce arugula
• To taste Maldon sea salt

PROCEDURE

1. Slice chicken thighs and lay out on bread.
2. Top with avocado remoulade as well as arugula.
3. Squeeze lemon juice over sandwich filling.
4. Season with sea salt.
5. Wrap in wax paper, and enjoy with your music!

Serves: 2-4
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes

CHEF’S NOTE
Strawberry shortcake is always a great dessert during strawberry season. We always have bacon fat around the restaurant and this biscuit uses that and takes on a slight smoke flavor that works so well with the sweet strawberries and whipped crème fraîche.

FOR THE WHIPPED CRÈME FRAÎCHE:

INGREDIENTS

• 1 cup heavy cream
• ½ cup crème fraîche
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon vanilla

PROCEDURE

1. Combine all ingredients in a mixer and whip with whisk attachment until soft peaks.

FOR THE STRAWBERRIES:

INGREDIENTS

• 1 pint strawberries, washed and stemmed and cut in half
• 2 tablespoons granulated sugar
• 1 pinch salt

PROCEDURE

1. Wash strawberries in water, remove stems and cut in half.
2. Sprinkle strawberries with sugar and salt and toss.
3. Let strawberries sit for at least 10 minutes until they become juicy and saucy.

SHORTCAKE BACON FAT BISCUITS

INGREDIENTS

• 4 cups all-purpose flour
• ¼ cup baking powder
• 1 tablespoon kosher salt
• ¼ cup granulated sugar
• ¼ cup + 2 tablespoons cold bacon fat
• 2½ cups heavy cream + a little extra for brushing

PROCEDURE

1. In a large mixing bowl whisk together dry ingredients.
2. Using your hands, cut the bacon fat into the dry ingredients until it is pea-sized and you can still see some chunks.
3. Add half the cream and gently fluff it into the mixture.
4. Add rest of the cream and continue to mix just until dough comes together.
5. Scoop out dough on to a sheet tray with a 3-ounce ice cream scoop.
6. Brush biscuits with heavy cream.
7. Bake at 375°F until golden brown, about 15 minutes.