Salted Rum Caramel with Grilled Peaches & Ice Cream is my kind of summer dessert! Rebecca's sister and I share a deep love of homemade rum-spiked caramel. Many a night has been spent together eating gobs of the stuff poured over everything from bananas to apples to ice cream...or, when no one is looking eating it by the spoonful straight from the pan. In preparation for family dinner tonight (a weekly tradition), I decided to go all out with a new version I've been making with a local rum-style spirit made from buckwheat honey (Wigle Whisky's amazingly delicious Aged Landlocked). The caramel is rich, smooth, and sumptuous with a salty rum finish. The grilled peaches melt in your mouth with the unexpected smoky taste of summer grilling. While the caramel sauce might sound intimidating, you can go as slow as you like over a lower flame. Once you master the technique of dry caramel, you can try other crowd favorites like our Caramel Corn.  

Food is one of the most powerful ways that we connect with people, places, and cultures. This weekend we had a festive gathering of old and new friends: a perfect venue to debut Paul's new sandwich. Our Scratch-Made Cubano starts with mojo marinated pork, slow smoked to moist tenderness.  This citrus and smoke laced pork is then thinly sliced, and piled high on fresh baked sourdough and topped with garlicky pickle slices, Swiss cheese, mustard and our house cilantro sauce. This Scratch-Made Cubano builds on the classic Cuban sandwich, with amped up flavor and unique home-made ingredients. Try this sandwich, and you may never go back.