Holiday Hosting with Jenni Kayne + Bodega Los Alamos for Sunset Magazine
A perfect cocktail menu was brought together for the Winter Issue of Sunset Magazine featured Bodega Los Alamos at the Jenni Kayne ranch in Santa Ynez.
Featuring food styling + recipe development, it was a very fun moment to see my work in print. See the full menu in the Winter Issue of Sunset Magazine or online for all of the hosting tips!
Image by Thomas J. Story. Tabletop prop and food styling by Alana Stipech and Brooke Stupar.
On the menu:
Tartines Two Ways:
Whipped Goat Cheese, Honeycomb, + Crispy Sage & Whipped Ricotta, Garlic, + Zesty Herb Oil
Winter Beet Soup
Tinned Fish Tray
with a garlic aioli
Winter Panzanella Salad
with radicchio, rye, and fennel.
View the full recipe on Sunset Magazine here.
1 loaf day-old rye bread
2 tbsp extra-virgin olive oil
kosher salt and fresh black pepper, to taste
1 ½ tsp Dijon mustard
1 ½ tbsp balsamic vinegar
2 tsp honey
2 tbsp extra-virgin olive oil
kosher salt to taste
fresh black pepper to taste
½ medium red onion, thinly sliced
6 medium radishes, thinly sliced
1 medium head radicchio, chopped into approximately 2-inch pieces
1 medium fennel bulb, sliced thinly or shaved on a mandolin, with tops set aside for garnish
Parmigiano Reggiano, for shaving
8 fresh mint leaves, torn into small pieces
Preheat oven to 400°F. Break rye bread into bite-size pieces and toss with olive oil, salt, and pepper on a baking sheet. Spread into one layer. Bake 10–15 minutes, until golden and slightly crunchy. Let cool.
Combine mustard, vinegar, honey, olive oil, salt, and pepper in a medium bowl and whisk until smooth. Add the red onion to the dressing, letting it soak while the croutons bake.
Gently combine radishes, radicchio, and fennel slices in a large bowl, along with the croutons, dressing, and onions. Shave Parmigiano Reggiano over top and garnish with the fennel tops and mint leaves.
Read the full recipe here.