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Dirty Cherry Martini

Ft Hotel Starlino Maraschino Cherries. Somewhere between a cherry kissed lemon drop and a dirty martini- the brine preserved lemons replaces olive brine for a summery, nostalgic and refreshing martini. Ingredients: 2.5 oz vodka 1.5 oz lemonade .5 oz preserved lemon brine .5 oz cherry syrup Method: add all ingredients to a cocktail shaker with ice. Shake and pour. Garnish with skewered maraschino cherries.

Olio Santo Olive Oil

MY FAVORITE “AFFORDABLE” OLIVE OIL. smooth, grassy and a little funky on the nose. perfect for lower heat cooking, dressings, marinades and drizzling on salad!

Anne Burrell’s Bolognese

I also call this room service bolognese because it’s the only recipe i’ve used that replicates the deeply rich, savory and saucy bolognese from the room service orders of my childhood.the recipe is truly perfect as is but here as some fun tweaks and additions i’ve made. -a fennel bulb to my soffrito -a dollop of nduja -pureed pancetta -using a mix of pork and beef or hot italian sausage -subbing a pound of pork belly for the ground beef -adding a parm rind and rosemary

Swiddles Cocktail Shaker + Other Accessories

Anything that reminds me of California Pizza Kitchen in 1999 has a place in my home.

Dirty Cherry Martini

Ft Hotel Starlino Maraschino Cherries. Somewhere between a cherry kissed lemon drop and a dirty martini- the brine preserved lemons replaces olive brine for a summery, nostalgic and refreshing martini. Ingredients: 2.5 oz vodka 1.5 oz lemonade .5 oz preserved lemon brine .5 oz cherry syrup Method: add all ingredients to a cocktail shaker with ice. Shake and pour. Garnish with skewered maraschino cherries.

Olio Santo Olive Oil

MY FAVORITE “AFFORDABLE” OLIVE OIL. smooth, grassy and a little funky on the nose. perfect for lower heat cooking, dressings, marinades and drizzling on salad!

Anne Burrell’s Bolognese

I also call this room service bolognese because it’s the only recipe i’ve used that replicates the deeply rich, savory and saucy bolognese from the room service orders of my childhood.the recipe is truly perfect as is but here as some fun tweaks and additions i’ve made. -a fennel bulb to my soffrito -a dollop of nduja -pureed pancetta -using a mix of pork and beef or hot italian sausage -subbing a pound of pork belly for the ground beef -adding a parm rind and rosemary

Swiddles Cocktail Shaker + Other Accessories

Anything that reminds me of California Pizza Kitchen in 1999 has a place in my home.