Don't be surprised if you come across a grouchy San Franciscan. This month, the city has had record rain and low temperatures, eliciting something of a citywide groan from denizens eager for grilling weather.

Thankfully, we got a glimpse of Summer weather to come at Ghirardelli Square's Uncorked! Wine Festival over the weekend, where the skies were sunny and the bay was bright blue. There, I sampled some of Napa Valley's latest releases, like a brand-new 2009 Carneros Pinot Noir Rosé from Etude Wines.

I'm already a fan of Etude's Pinot Gris, and I was drawn to this bottle for its vivid pink color, which is reminiscent of wild salmon. One sip was all it took for me to conjure up visions of drinking this by the bottle at a picnic. The wine had notes of strawberries and florals on the nose, a medium body, and a mineral-driven finish. Have you spotted Etude's latest vintage in wine shops yet?

Is In-N-Out, the cult California burger chain lauded by the likes of David Chang and Peter Meehan, finally becoming a national standby? Well, while the hamburger chain isn't expanding to the Eastern Seaboard just yet — it has unveiled plans to open in Texas.

D Magazine first broke the news that In-N-Out would be opening its first Lone Star location in Garland, a suburb of Dallas. The Irvine, CA-based fast food chain is known for its not-so-secret basic menu and fresh, high-quality ingredients; it holds the cachet of Manhattan's famed Shake Shack, only with the efficiency of a McDonald's. Yet the family-owned business, which doesn't even accept franchisees, has been reluctant to expand beyond the West Coast. According to Carl Van Fleet, In-N-Out's Vice President of Planning and Development, the company is building a new meat facility to service its Texas locations.

Van Fleet also told Eater that while opening dates have yet to be determined, "We continue to work on a number of site opportunities in the DFW market." I'm shocked that the chain is expanding to Texas, although I think Whataburger could use some competition. What do you think of In-N-Out?

Source: Flickr User hellochris

I've never really been much of a burger person, but lately I can't stop thinking about burgers. Not stereotypical burgers from fast food joints, but homemade burgers with toasted buns and gourmet toppings. Burgers that are so sophisticated you can serve them at a dinner party. Burgers like this amazingly scrumptious salmon burger with pickled red onions and scallion cream cheese sauce.

I had never made a salmon burger before, and I couldn't help but wonder, as I took bite after glorious bite, why on earth did I wait so long? I suggest you don't let another minute pass without trying salmon burgers. They're delicious! To get the wonderful recipe that made me a burger lover, please read more

• How food companies are catering to an American hunger for more intense flavors. — Wall Street Journal
• Five weirdest candies to come out of the Sweets & Snacks Expo. — Chicago Tribune
• A simple, quick sesame noodle salad, sans the grease. — Washington Post
• Todd English is behind a European-style food hall that is set to open in the Plaza Hotel. — New York Times
• Broaden your berry repertoire with Pakistan mulberries. — Los Angeles Times
• Colorful gadgetry to add glamour to this year's Summer cookouts. — Boston Globe
• Is a preference for making reservations partly generational? — San Francisco Chronicle

As a child, one of my favorite ice cream truck treats was the Drumstick. I loved the classic combination of vanilla ice cream, hard chocolate shell, and crunchy waffle cone. The Drumstick has always reminded me of Summer, so when I came across this recipe for a homemade take on the frozen dessert, I decided it would be perfect to serve at a Memorial Day barbecue. To prevent the ice cream from seeping out of the bottom, the cones are stuffed with malt balls. How clever is that? Get the recipe, which must be made in advance, when you read more

It's raining in San Francisco right now, but when I found this picture of a plate of barbecued goodness in the Savory Sights group in the YumSugar Community, I could almost smell the grill. There's no denying that Summer and barbecue season are just around the corner! Senorita shared this photo of "ribs, kebabs, pasta salad, bbq cabbage and more!" Now that you've been inspired, tell me: what's on the menu for your first Summer BBQ?