80 | CITISCAPES | JUNE 2019 E AT S & D R I N K S TECHNIQUE: Pat salmon fillet dry. Combine remaining ingredients (except for orange wheels and thyme sprigs) and mix well. Pour glaze over salmon, coating both sides. Marinate for at least 30 minutes. Set grill to medium-high heat and then place salmon skin side down on hot grates. Grill salmon on one side for approximately 10 minutes or until medium rare. Place salmon on serving platter with orange wheels and thyme sprigs. PAIRING: BREAD & BUTTER ROSÉ 2018, CALIFORNIA. Aromas of fresh strawberry and green melon with hints of hibiscus and rose petal. Entering the palate with layered flavors of strawberry and melon. Complemented with balanced acidity leading to a refreshing and supple finish. PLAMPLUNE ROSÉ 2018, FRANCE. Flavored with natural grapefruit aromas and light alcohol content. Its crispness gives a feeling of freshness and refinement. Burnt Oranges with Rosemary INGREDIENTS: u 4 oranges, halved u 5 sprigs fresh rosemary u 1/2 cup sugar u Vanilla ice cream (optional)   TECHNIQUE:   Arrange oranges cut side up on a plate and cover with rosemary, carefully pressing into the fruit. Top with half the sugar. Place cast iron skillet over medium heat grill until hot. Add remaining sugar onto hot skillet; when it begins to turn brown and caramelize, place oranges cut- side down atop sugar. Allow to cook for approximately 5 to 7 minutes, until oranges become scorched and soft. To serve, place orange halves in a bowl with a scoop of vanilla ice cream and drizzle of the burnt sugar from the skillet. PAIRING: GRAN CASTILLO ROCIO CAVA BRUT, SPAIN. Fine and persistent bubbles with a pleasant, intense aroma of rich buttery croissants, creating a mild and well balanced cava. It closes with dry white- fruit flavors and peppery notes. The Mount Sequoyah INGREDIENTS: u 1 1/2 ounces FAIR. Quinoa Vodka u 3/4 ounce Campari u 1 1/2 ounces fresh pineapple juice u 1/2 ounce fresh squeezed lime juice u 1/2 oounce ginger simple syrup u Pinch of salt u Splash of Chronic Cellars “Spritz and Giggles” California Sparkling u Garnish: Grilled pineapple wedge, pineapple leaf  TECHNIQUE:   Combine all ingredients in shaker; mix until combined, but take care not to bruise the Campari. Pour over ice in rocks or highball glass. Top with “Spritz and Giggles;” garnish with grilled pineapple wedge and pineapple leaf. ■   80 | CITISCAPES | JUNE 2019 The family dog, Freckles, could not resist opportunities for ear scratching and dropped morsels of tasty treats.