Salume, Peppers and Olives- Photo Courtesy of David Estep

Rosé wines embody the essence of summer. They’re refreshing, easy to drink and best consumed well chilled. While they go well with food generally (in fact, many consider them the most food friendly of wines), they are the ideal accompaniment to rustic, well seasoned, sun kissed foods- the sort of foods that I love best.

In the south of France, the stronghold of Rosé wines, they are served with another summer treat, the Grand Aioli– a meal of meats, fish, and vegetables all served with that wonderfully pungent garlic mayonnaise, aioli. In France, the meats, fish and veggies are generally poached. Here in So Cal we like to grill things, so my version of the Grand Aioli included grilled lamb, made into little sandwiches, grilled and roasted vegetables,  grilled shrimp (I am the LA 2 LA Chef after all), Cedar Planked Salmon (my first time, but I’ll definitely be planking again, and while I was at that, I planked another quintessentially summery item- Figs, wrapped and stuffed with Pancetta and Blue Cheese. Another essence of summer dish- an Heirloom Tomato and Burratta Salad- to round things out. Thanks to Greg Henry at sippitysup.com for bringing a refreshing salad of Cannellini Beans and Baby Zucchini laced with slim slices of tender green beans for a bit of crunchy textrure, and my friend Paul Borden for bringing Orzo with Sun Dried Tomato Pesto. There was a bowl of Tapenade to spread on crostini, and plates of Salami, Prosciutto, Roasted Pequillo Peppers and Olives to munch on. And because I just happen to love tarts, both savory and sweet, a Swiss Chard and Pork Salume Tart made its way on to the menu, with a Fig Frangipane Tart and a lovely rustic Olive Oil Cake with Sautéed Peaches finishing up the meal.

Tomatoes and Burrata- Photo Courtesy of Dorothy Reinhold of ShockinglyDelicious.com

You can take a look at the menu (which I’ll be sharing recipes from over the next few posts) on the next page. And to begin- my recipe for Aioli, the starting point of the meal. I like to divide up a big batch, and flavor it with various herbs and spices- think rosemary, mint, thyme, and to go with those Ancho Marinated Grilled Shrimp, I mixed in chipotles en adobo. Menu and Aioli recipe on the next page: