Fresh Calmyrna figs with black cherry balsamic vinegar, whipped thyme goat cheese, and Niman Ranch bacon crumbles. Served with a touch of bubbly.

Puffy pillows of gnocchi (the first potato gnocchi I’ve ever made!).

Topped with fresh summer corn, summer squash, and zucchini from my garden, and served with Testarossa’s Fogstone Vineyard Chardonnay.

The world’s tiniest grapes, from my vines, and a couple of my strawberries for good measure, served with Point Reyes blue cheese and Cowgirl Creamery’s Mt. Tam. To drink: Fleming Jenkins 2006 desert wine.

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Dinner, Drink time by Courtney