okay, perfect #22: an almost spring, gin punch

Is it caprese season yet?

I find myself waxing poetic about the lack of summer and simultaneously being devastated that winter has come to an end. It’s not so much that winter is my favorite season, at least not where cooking is concerned, but it is very much my favorite season because…skiing.

But this year? Skiing, once again, took a slight backseat. Because there was FILMING! Renovations! (at our restaurant in Grasse, at our personal home, AND at La Peetch SIMULTANEOUSLY!) And if that wasn’t enough, two of our teammates are living in construction zones too. We’ve been…very much under construction as a team and as a business.

(That’s the storefront of our future restaurant. There’s still a lot of work to do, but its’ coming along. We’ve moved into the restaurant formally called Le Pique-Nique)

I guess that is the point of winter though. Pulling back and seeing what is possible and playing with that possibility of the unknown.

We spent a BIG week with our full team. In-person. For the first time, face-to-face. Ever. Considering we went from a small, scrappy team of 4-5, to a team of 14 (!!!!!!!!) over the winter, meeting up was in order. (And by the end of spring we’ll be around 20-24 people. Growth is real, y’all).

During that time, I played host to people for FOUR WEEKS straight. Between team and filming crews and ALL THE PEOPLE. It was a lot. But worth it. All of which gave me an idea for a winter/spring punch that is worth sharing.

Pomegranate, Raspberry Winter Gin Punch to be precise. (You know the drill, have to be subscribed to read anymore)