The perfect way to celebrate a summer of love is a magnificently prepared meal, paired with the right wine, and enjoyed on the patio at home.

Summer Chicken Mushroom Risotto

2 tbsp. Butter
1/2 lb Porcini mushrooms, thinly sliced or chopped
1 lb Boneless, skinless chicken breast pieces
1 tsp Salt
1/4 tsp Pepper
6 cups Chicken broth or stock
2 tbsp Olive oil
1/2 cup Onions, chopped
1 1/2 cups arborio rice
1/2 cup Chardonnay or other dry white wine
1/2 cup Freshly grated parmesan cheese (Don't forget to leave some for when it's done!)
2 tbsp Parsley, fresh and chopped

1. Heat the butter in a large pot over moderate heat. Add the mushrooms and stir until browned. (Approx 4-5 min.) Add chicken and 1/4 teaspoon of salt and pepper and cook approx 2-3 minutes-per-side. Remove mixture and put aside in saucepan. The broth should be brought to a simmer.
2. Heat the oil in a large pot over moderately low heat. Add onion and stir occasionally until translucent-this should take 5 minutes. Add rice and stir for approximately 2 minutes, or until it turns opaque.
3. Add remainder of salt and white wine. Stir frequently until the wine is absorbed. Add 1/2 a cup of the simmering broth and stir frequently until absorbed. The rice and broth will gently bubble; adjust the heat as needed. Allow the rice to continue cooking and add broth, 1/2 a cup at a time. Allow the rice to absorb the broth before adding another 1/2 cup. Give the rice 25-30 minutes to cook; until rice is tender. The starch from the rice will thicken the broth that hasn't been absorbed. It's possible that you may not need to use all the liquid, or you may need to add broth or water.
4. Stir in the chicken, the mushrooms, Parmesan cheese, and the parsley and heat through. Serve the risotto with additional Parmesan.
   PAIR WITH: Yellow Tail Riesling '08 or '09. Cheese and cream dishes can get a little sticky in the summer without the right crisp, clean wine to complement the table. This Riesling, especially when matured just a little more than a year, has flavor to burn but a very dry and clear finish.

Love-B-B-Q Ribs

1-2 Small-to-medium sized racks of ribs
1 1/2 c. Root Beer (or Pepsi®)
1 c. Ketchup
1/2c Frozen orange juice concentrate
2 tbsp. Molasses
2 tbsp. Worcestershire sauce
2 Garlic cloves, minced
3 tbsp. Minced onion
1/2 tsp. paprika
1/4 tsp. ginger
Dash of hot sauce
2 tbsp. Corn starch
Salt and pepper, to taste

Root beer, ketchup, orange juice, molasses, Worcestershire sauce, garlic, onion, paprika, ginger and hot sauce are to be mixed in a medium sauce pan. Whisk in 2 tbsp cornstarch and bring to a boil. Allow it to boil for a few minutes until slightly thickened.
Cut off fatty membrane from underside of ribs and season with salt and pepper.
Cover and cook on low for 4-5 hours in crock pot, turning occasionally.

PAIR WITH:

A light White Zinfandel goes a long way in balancing the tangy syrup flavors in the ribs – giving it a light contrast that's perfect for summer. My recommendation would be Beringer – who really seem to get the sweetness without it becoming Kool-Aid.

Summer Spring Rolls

1 pkg. Cellophane (Bean Thread) Noodles
1 tbsp. Rice Wine Vinegar
4 Rice-paper Rounds (Plus extras, they tear!)
2 Bibb lettuce leaves, halved
1/4 c Fresh mint leaves
1/4 c Fresh purple thai basil leaves
1/2 c Thinly sliced Napa cabbage
1/4 c Fresh cilantro leaves
1 Carrot, shredded

1. Pour boiling water over noodles and allow them to soak for 15 minutes. Drain well in a strainer and pat them until dry between paper towels. Toss the noodles with vinegar and salt to taste.
2. Put a thick layer of paper towels onto a work surface and fill a shallow baking pan with warm water. First make sure there are no holes, and then soak 1 rice-paper round in warm water for 30 seconds to a minute (or until pliable). Then transfer to paper towels.
3. Put 1 piece of lettuce on bottom half of soaked rice paper. Fold or tear it to fit and leave a 1 inch border along the edge. Spread 1/4 of peanut sauce over lettuce and top with 1/4 of mint, 1/4 basil, 1/4 cabbage, and noodles. Roll rice paper tightly around filling. After rolling halfway, arrange 1/4 of cilantro and carrot along crease. Fold in sides and continue rolling and transfer summer roll to a plate. Cover with dampened paper towels.

PAIR WITH:

Zenato Pinot Grigio 2010. The light bouquet will set off the more delicate vegetable notes in this dish and compliment the evening perfectly.

Grilled Tilapia With Basmati Rice

1 lb Tilapia fillets
1 tsp Olive Oil
1 tsp Cajun Seasoning
1 tsp Old Bay Seasoning

For the Aioli

1 c Mayonnaise
6 Garlic Cloves, minced
1 1/2 tbsp Lemon Juice
1 1/2 tbsp Dijon mustard
3/4 tsp Dried tarragon

1. Preheat grill.
2. Coat both sides of the filets with oil.
3. Sprinkle seasoning as you see fit.
4. Place filets on the grill once at medium high heat. Cook for 4-5 minutes and make sure to turn once while on the grill.
5. Serve with Aioli.
6. To prepare aioli, combine listed ingredients in a bowl, mix them, and then refrigerate until ready for use.
7. Serve with freshly cooked basmati rice
8. Suggestion: Use low fat mayonnaise and seasoning of your choice to add flavor.

PAIR WITH: William Hill Chardonnay '08. You'll absolutely love the way this less-oaky chardonnay can accentuate the delicate taste of the fish, while not fighting the citrus notes of the aioli.