From: Bluestem Brasserie, San Francisco. Yield: 1 serving.
2 oz. Maker’s Mark
½ oz. American honey bourbon
½ oz. peach schnapps
2 oz. iced tea
as needed for garnish, lemon wheel
Create the drink in a pint glass. Shake and strain over f...
From: Owner/beverage director Jenny Schwarz, Hopscotch, Oakland, CA. Yield: 1 serving...
From: Flora, Oakland, CA. Yield: 24 ¾-cup servings...
Photo courtesy of Apeiro Kitchen From: Executive chef David Blonsky, Apeiro Kitchen & Bar, Delray Beach, FL. Yield: 4 servings.
2 lb. fresh Florida shrimp, cleaned and deveined
4 ears fresh Florida corn, shucked, kernels cut off the cob
6 vi...
From: Chef Jack Gilmore, Jack Allen’s Kitchen, Austin, TX. Yield: 1 pie...
From: MK The Restaurant, Chicago. Yield: 1 serving...
