Saying Goodbye to Summer
Katelyn Sander
/ Categories: Food & Drink, Lifestyle

Saying Goodbye to Summer

Spice of Life


The final long weekend of the summer is just around the corner, and it's almost time to say goodbye to summer. Curated by our teams at the Oak Room and Stratus Restaurant, these recipes will help you celebrate this long weekend in style! Enjoy our amazing recipes for Charred Peach Panzanella Salad and El Diablo Cocktail.

Charred Peach Panzanella Salad

A spin on the classic Italian bread salad, this charred peach panzanella salad is a delicious option featuring tomatoes and fresh peaches. The foolproof side dish for your long weekend picnic or backyard barbecue. Impress your guests with an absolutely perfect bite!

  • 2 garlic cloves, finely chopped
  • 1/2 cup hot pickled peppers
  • 2 tbsp white wine vinegar
  • 1 tbsp whole grain mustard
  • 1 1/2 tsp kosher salt
  • 1 1/2 lb plum tomatoes, sliced 1/2" thick
  • 8 oz thick-cut bacon, cut into 1 1/2" pieces
  • 1 loaf crusty multigrain bread or any loaf of bread that's your favourite, sliced 3/4" thick
  • 3 large slightly firm peaches, halved, pitted
  • Whisk garlic, white wine vinegar, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
  • Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
  • Heat 2 tbsp reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
  • Heat another 1 tbsp bacon fat (if you've run out, use vegetable or olive oil) in same skilley and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1" - 1 1/2" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
  • Transfer panzanella to a platter or individual bowls to serve.
  • Feel free to add your fave cheese to it, burrata, bocconcini sound like great choices!

El Diablo Cocktail

The El Diablo is a phenomenal cocktail. When made correctly, it is the richer, spicier counter to a margarita. Balance, of course, is key to this incredible long drink. The drink was invented by Trader Vic in 1946, who is considered as the godfather of Tiki drinks.

  • 1.5 oz Tequila Blanco
  • 0.5 oz Crème de Cassis
  • 0.75 oz Lime Juice
  • 2.75 oz Ginger Beer
  • In a cocktail shaker filled with ice, pour the tequila, crème de cassis, and lime juice.
  • Shake well, strain into a Collins glass filled with fresh ice. Top with ginger beer.
  • Garnish with lime wedge.
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