Inspired by Market-Fresh Mixology, I decided to make a cocktail that features one of Spring's most popular fruits: strawberries. When I found this recipe while browsing cocktails on Food & Wine's website, I assumed it would be absolutely delightful.

My predictions were correct: this fruity concoction is light, refreshing, and easy drinking. The pureness of sweet strawberries is the defining flavor, but fresh lime juice provides a balancing tartness. Because the vodka is not overpowering, it's the perfect cocktail to enjoy on a hot day. If strawberries are in season at your farmers market, I strongly suggest you give this drink a try. Trust me, you won't be disappointed! To get the recipe please read more

After embittered battles this year over Roquefort, beef, and Coca-Cola, France has decided it needs to show the rest of the world some love. Concerned that outsiders perceive two of France's top exports, wine and cheese, to be unapproachable, the French government, with the help of local producers, has agreed to spend $2.1 million to sponsor cocktail parties in 19 different countries. While many events around the globe will take place in large convention centers, the program in the US will be different. In an effort to capitalize on the American trend of entertaining at home to save money, the stateside program will be a series of parties subsidized in private homes. On June 4, 1,000 Americans will hold wine and cheese parties, complements of the French Ministry of Agriculture and Fisheries.

The American effort is being organized by House Party, a marketing company that arranges sponsored parties. Hopeful hosts simply apply online; if selected, they'll receive 15 percent discounts on select French wines, a free gift when they order online at specialized cheese websites, and a box of French-themed party gear. In return, hosts are required to throw a party, photograph and blog the event, and answer a survey about the products they tasted.

Considering many parties already revolve around wine and cheese, this seems like a solid idea. Do you think this effort will have an impact on French wine and cheese sales in the US? Are you planning to apply?

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At this very moment in Los Angeles, NBC is hosting a press conference for its reality TV shows. While the upcoming Top Chef Masters was discussed, the most exciting information comes from a tweet by Kate Aurthur of the Los Angeles Times:

Confirmed: The next season of Top Chef will take place in Las Vegas and will begin filming next week.

There's been much speculation that Vegas might be the setting for season 6, but earlier this week when we wondered where the culinary competition would take place, most of you hoped it would be New Orleans. However, I'm thrilled that the show will be filmed in Sin City. What do you think of the news?

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Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.

Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you read more

To celebrate the publication of a new book, Change the World For Ten Bucks, my sister (who is on the cover!) has organized a day of volunteering and I'm setting up a picnic for the volunteers. The look is inspired by the colors on the book's cover.

The granola and cookies will be packed in a sturdy picnic basket. The sandwiches and chicken salads should chill in a cooler until just before eating. A turquoise tablecloth and matching napkins set a festive mood. Volunteers are invited to enjoy glasses of pink lemonade at their leisure.

The chicken salad is layered and served in reusable glass jars and the cookies will be placed in clear plastic baggies tied with pretty red ribbon.

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The last time I went to Mission Beach Cafe, Ryan Scott of Top Chef season 4, taught me how to make his amazing croutons. Since then, Scott has moved on (to work as a private chef) leaving the cafe in the capable hands of chef Thomas Martinez. At 22, Martinez is quite possibly San Francisco's youngest head chef. His food, however, tastes like something only a seasoned professional could make. While his dishes are classic, they're not without surprising flavors or interesting ingredients.

A mixed green salad expertly combines creamy avocado, sweet mango, and tangy feta cheese — components that I would never think to put together in the same dish. Instead of chicken, Martinez elevates his pot pie to the next level with rabbit. The oozing rich sauce is entirely encased in a flaky melt in your mouth pastry that's so flavorful I'm still dreaming about it. A burger is beyond gourmet with aged gouda and truffle dusted, thick-cut fries. With its laid back elegance, relaxed atmosphere, and intensely divine food, the cafe has quickly become one of my favorite spots in the city. Has anyone else dined there? What's your favorite cafe like?

To take a closer look at Martinez's food, click on one of the images below.

Rick Camargo Photography