because we love dad
Olympic Provisions Charcuterie Olympic Provisions – Rooted in family and tradition, setting the standard for Charcuterie of the future.
a classic never goes out of style Laguiole Knives According to legend, it was the Aveyron born Jaques Calmels, son of an innkeeper from Laguiole village who invented the knife after an apprenticeship in cutlery production 168 years ago. Today Laguiole knives are among the most famous knives in the world, and an item that appeals to collectors and hobbyists as well.
DEAN & DELUCA Diner Mug Five-Star Rated, a true DEAN & DELUCA icon.
There are certain items that are essential to defining a man’s style, a good set of knives; crafting the perfect cocktail; greeting someone with a firm handshake. Like the artful ability to sear a filet over open flame, Classic Gifts from DEAN & DELUCA for Dad this Father’s Day are essential for the classically-modern man.
The Cocktail Gift The art of the cocktail has come back to its full glory with our Culinary Cocktail Gift.
because your dad is “a peach” peaches are sweet and sensitive just like your can-do-it-all dad. this june try these easy and seasonal recipes.
summer grilled peaches June we celebrate the new & seasonal flavor of the peach. Just like dad, though he may not ever admit it, the peach is sweet and sensitive, incredibly versatile and the perfect partner for your summer barbeque.
RECIPE • 4 freestone peaches • Olive oil
1 Halve and pit peaches. 2 Preheat grill to high. Dip cut side of peaches in olive oil. Place peaches, cut side down, on grill until warmed through; release from grill. 3 Serve in any variety of ways. We love them accompanying our Summer Wagyu Beef Grilling Collection, or simply topped with crème fraiche and drizzled with high quality balsamic vinegar, topped sparsely with sprigs of fresh mint.
peach-infused bourbon Another brilliant use for summer’s peaches are to use them to infuse the spirit of your choice. This June we choose bourbon. A little peach bourbon on the rocks is pretty quintessentially summer.
PREPARE grill for medium-high heat. Grill peaches until lightly charred, about 4 minutes per side. Combine peaches and bourbon in a 1-qt. jar. Cover and let sit at room temperature 3 days. Strain into a medium bowl (do not press on solids or syrup will be cloudy); discard peaches. Transfer syrup to a large jar, cover, and chill.
DO AHEAD Grilled Peach–Bourbon can be made 1 month ahead. Keep chilled.
seared scallops with peach vinaigrette
Scallops are perfect for any meal in any season, but they are especially delectable in summer. Light, lean and with a clean mild flavor, they are quick and easy to cook (grill, sear or even skewer) and pair perfectly with seasonal fruits like our featured flavor for June, the peach.
INGREDIENTS • 5 Tbsp. extra-virgin olive oil, divided • 1 Tbsp. (or more) Champagne vinegar or white wine vinegar • 1 Tbsp. chopped fresh chives • Kosher salt, freshly ground pepper • 8 large sea scallops (about 9 oz.), side muscle removed • 1 Tbsp. unsalted butter • 2 sprigs thyme • 2 Tbsp. peach preserves • Fresh herbs, baby arugula, or microgreens
DIRECTIONS Scallops: Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add to skillet. Cook until deep golden and caramelized, 2–3 minutes. Turn scallops; add butter and thyme. Cook, frequently tilting skillet and spooning butter over, until scallops are deep golden and just cooked through, 2–3 minutes longer. (Basting adds extra flavor.)
VINAIGRETTE • 1 medium yellow peach pureed until smooth • 3 Tbsp. extra virgin olive oil • 3 Tbsp.red wine or sherry vinegar • 1/2 tsp. salt • 1/4 tsp. cayenne pepper (optional) Mix Ingredients. PLATING Stir preserves and 1/2 tsp. water in a small bowl to loosen. For an appetizer, smear about 1/2 Tbsp. of preserve mixture in center of each plate. For an entrée, smear 1 Tbsp. preserve mixture. Top with 2–4 scallops each. Drizzle some vinaigrette over. Garnish with herbs.
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