FOOD

Not the Purple Haze you are probably thinking of! :) Thick Swordfish steaks marinated in Sangria until they turn purple, seared quickly on Oak lump and Spanish lavender fire, served with pearled Olive oil and warm Sangria/white wine garlic couscous, and a side of chunky Mango-Lime salsa. #swordfish #grill #summer #oak #lavender #mangosalsa #sangria #grill

Hot butter/garlic/fresh herb sauce slow over mesquite coal, Zucchini boats grilled slow with a fresh Chinese chive run, scorched lemon peel, baked cream cheese center, Panko-fried chicken tenders, fresh garlic, fresh lemon, fresh capers and rice, splash of white wine. #chickenpiccata #grill #smoked

Seasoned Picanha over the grill, served with simmered Birria black beans and onions. #picanha #steak #grill #birria #blackbeans

White button mushrooms grilled on skewers over Oak lump charcoal with fresh Sage and Thyme, Cumin powder and White Gold Canadian honey...

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

Quail and King Trumpet mushrooms marinated in a bottle of Pinot Noir, Rosemary-infused olive oil, garlic and fresh herbs and grilled with...

Napa cabbage split in half with inside scores, stuffed with chuck Flanken short ribs, minced garlic, Maldon Sea Salt, and an entire...