Toast the arrival of spring with a Mimosa Cocktail made with Prosecco instead of Champagne. Reserve a cup and a half of the Prosecco to make Chicken Mimosa; it’s quick, easy, and “Deliziosa.” Serve with steamed broccoli rabe drizzled with balsamic vinegar and a saffron risotto.
Featuring Alaskan Copper River Chinook (King) Salmon, which is only available from the middle of May until the middle of June, this recipe combines the elements of land and sea. The unique texture and rich flavor of the salmon is balanced by the earthy flavors of the truffles. The caviar and prosciutto provide a salty balance to the dish, which is countered by the Gremolata & the Yuzu, contributing a fresh bright citrus flavor.