| Gazpacho Salad with Cucumber Ice and Cilantro Toast from DeLaCosta |
| Gazpacho Salad with Cucumber Ice and Cilantro Toast from DeLaCosta serve... |
| Cecina (Chickpea Crêpe)from Riccardo Michi of Riccardo Trattoria, Chicago |
| Cecina (Chickpea Crêpe)from Riccardo Michi of Riccardo Trattoria serves ... |
| Passionfruit Maracuja Melange |
| Passionfruit Maracuja Melange In a shaker filled with ice, combine 2 oun... |
| Honey Whipped Ricotta with Berries from Chef Sean Merchant of The Covey Restaurant & Brewery, Dallas |
| Honey Whipped Ricotta with Berries from Chef Sean Merchant of The Covey Res... |
| Sapphire Rose |
| Sapphire Rose Shake 1 part Bombay Sapphire Gin, 1/2 part maraschino liqu... |
| Flirtini |
| Flirtini Shake 1 ounce Finlandia vodka, 1 ounce Peachtree Schnapps, a sp... |
| Johnnie Walker Black Label Manhattan |
| Johnnie Walker Black Label Manhattan Combine 1 ounce Johnnie Walker Blac... |
| Absolut Perfection from Shula’s Steak House Miami Beach |
| Absolut Perfection from Shula’s Steak House Miami Beach Fill a mixing gl... |
| The Green Muse from Jolly Boy Saloon & Restaurant, San Deigo |
| The Green Muse from Jolly Boy Saloon & Restaurant, San Deigo Muddle 2 li... |
| Baked Stuffed Artichokes from James Beard’s American Cookery by James Beard |
| Baked Stuffed Artichokes from James Beard’s American Cookery by James Beard... |
| Persimmon Margarita from Hungry Cat, Los Angeles |
| Persimmon Margarita from Hungry Cat, Los Angeles Combine 1 3/4 ounces re... |
| Cask 16 Manhattan |
| Cask 16 Manhattan In a tumbler filled with ice, stir together 1oz Crown ... |
| Latkes from The Mensch Chef by Mitchell Davis |
| Latkes from The Mensch Chef by Mitchell Davis makes eight to 10 latkes ... |
| Roast Colorado Lamb Sirloin from Kevin Taylor, Denver |
| Roast Colorado Lamb Sirloin from Kevin Taylor, Denver serves four Ing... |
| Summer Grapefruit Salad from Yuzo Toyama of Piranha Killer Sushi, Dallas |
| Summer Grapefruit Salad from Yuzo Toyama of Piranha Killer Sushi, Dallas ... |
| Pastaless Lasagna from Chef James Mazzio of Via Modern Italian Trattoria, Denver |
| Pastaless Lasagna from Chef James Mazzio of Via Modern Italian Trattoria, D... |
| The Power Line |
| The Power Line In a shaker, mix 3 ounces Olo Silver Rum, 2 1/2 ounces of... |
| Ginger-Mint Martini from Bimbamboo, Denver |
| Ginger-Mint Martini from Bimbamboo, Denver In a shaker with ice, combine... |
| Baked Brie from Purple Café |
| Baked Brie from Purple Café (Seattle, Wa.) serves four as an appetizer ... |
| Pink Grapefruit Martini from The Rim Bar at Westin Kierland Resort and Spa, Phoenix |
| Pink Grapefruit Martini from The Rim Bar at Westin Kierland Resort and Spa,... |