The Allison's spa services are designed to provide the ultimate in comfort and relaxation for men and women alike.  With 15,000 square feet dedicated to health, wellness, pampering and a touch of indulgence, neither stress nor worry can survive this environment. Click Here for more details.

Cabana Blue Jersey Maxi Dress by Hale Bob.   Click Here to peruse Hale Bob's online catalog.

The oceanfront Stephanie Inn embodies all you seek in a getaway to the beach. It’s simply more of what you’re looking for. It’s your choice - ramp it up with hiking, biking, surfing and bonfires, or luxuriate in restorative relaxation, privacy and pampered service... or choose a hybrid, giving you the best of both worlds ...and more. Click Here for more details.

 

Noble Rot’s highly regarded, locally-sourced, seasonal menu evolves daily, but menu standards include an endive, beet, blue cheese &  hazelnut salad, an onion tart, celebrated macaroni & cheese and a wicked crème brulee. The Rot has a 3000 square foot roof top garden which supplies most of the vegetables and herbs during the long, warm summer months.  Click Here for more details.

 

Product # 09 281 1050

Remember that childhood neighbor, the one who spoiled you with home-baked treats and stories equally as sweet? Well, she’s back, charming as ever, immortalized in the Mrs. Powers Garden Gate. Wrought of forged iron in a rich black-brown finish and surrounded by blooming flowers, swooping curlicues, and bells, this grand dame of the garden perches on a sunflower swing, sprightly as the spring chicken she’s always been at heart. Click Here for more details on this treasure from Mackenzie Childs and many others!

Pendant inspired by Carrie's crescent moon necklace in Sex in the City 2 (SATC --Carrie Bradshaw), features a crescent moon with twinkling cubic zirconia diamonds that run along the crescent. Click Here for more details.

 

Sammy's Flowers Arrangement Name: Davis Street / Garden Roses, Ranunculus and Sweet William. Approximate dimensions for arrangement shown: 8"x9".  Please note that some flowers and colors may vary due to seasonality. Click Here for more detailed info.

 

INGREDIENTS
1 grapefruit
1/4 pound jumbo lump crabmeat
1 avocado
2 tbsp extra virgin olive oil
Sea Salt
Ground Pepper
Parsley, watercress, or chives, as a garnish

DIRECTIONS
Cut the grapefruit in half, and section it horizontally.  Peel or cut away the rind.  Reserve 1 tbsp grapefruit juice.  Cut the avocado into thin slices.

Whisk together the grapefruit juice, olive oil, a pinch of salt and some freshly ground pepper.  Arrange the avocado slices on two plates, top with the grapefruit sections, and then the crabmeat.  Drizzle with the dressing, and serve.

Serves two.

Duck with plum sauce is a classic combination - there’s something about the gamey meat with a sweet and tangy sauce. Cook the skin until it’s nice and crispy, while the meat should still be pink on the inside. Duck is best served medium rare as it isn’t as susceptible to bacteria like salmonella as chicken. For a sinful treat, reserve the rendered duck fat for frying potatoes - this makes the most delicious fries ever!

Makes enough for 2

2 duck breasts, skin on
Handful of garlic cloves, unpeeled
2 Tablespoons olive oil
1 shallot, minced
Half glass of sherry or brandy
2 Tablespoon plum jam or jelly
2 Tablespoon good quality balsamic vinegar
Sugar (to taste)
Salt & pepper 

1kg roasting potatoes, cut into half inch cubes

 

Use a knife to score skin on duck breast in a crisscross pattern, making sure to cut into the fat but not the meat. This will help the fat to render. Season with salt & pepper.

Heat oil in fry pan on medium-high until hot, add garlic and duck skin-side down. Cook for about 5mins until skin is crispy and brown. Turn duck over and sear for 1min.

Transfer duck to oven-proof dish and roast for 8 to 10mins until medium rare. Drain the excess fat from pan and set aside. 

Add shallots to same fry pan and sauté for about 5mins until soft. Add sherry to deglaze the pan, scraping up all the caramelised bits, and cook for about 1min. Add plum, vinegar, sugar and simmer until sauce has reduced and thickened.

Remove duck from oven and rest for at least 5mins before serving with a few spoonfuls of sauce on top.

 

For potatoes, heat duck fat in heavy-bottomed saucepan on medium-high until hot.

Add potatoes in single layer and cook for 10 to 15mins until tender. Turn a few times until crispy and brown on all sides. 

Remove with slotted spoon and set aside to drain on paper towels. Sprinkle generously with sea salt.