FOOD

Big grillin' shout out to my Moroccan and Turkish friends from back in the day, who taught me how they cook their chicken on coals by the beach while children play in the water and you take your time with it until they are hungry! My Cali version: slow-smoked Baharat spiced drumsticks, fresh garlic, Sumac oil, California Meyer lemons, yellow lemons, Himalayan Pink salt, and homegrown Spanish lavender over hickory coal. #middleeastern #grilled #chicken #coal

Hickory coal sear and oven finished Duck breast glazed with a homemade blueberry-sage jam (and a tiny touch of Black port). Serve with...