Bon Appétit

This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin. Offer buttered peas and carrots with the goose, and pour a Pinot Noir. A pear tart would end the evening in style.

If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Plum wine is a traditional Japanese aperitif that's wonderful straight or with a splash of soda.

Spritzes use mixers and ice, so skip pricey Champagne.

Vinegar and strawberries become best friends in this flavorful infusion.

Our warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.