Does lunch get any more fabulous when this is where you’re sitting?

Yes, it does. Enter melon-infused wine.

And gazpacho made with fresh green grapes, alongside tomato and mozzarella sandwiches.

Leave it to my fabulous Aunt Sandy to serve this up on a beautiful Saturday afternoon. Honestly – she is the most wonderful aunt (friend, mentor, and woman, really) anyone could ask for – and I know I’m biased, but it’s the truth. She has inspired me since I was a little girl, and the recent discovery of my own passion for cooking has taken it to the next level. She’s a true gourmet chef, the hostess of all hostesses, and SO much more.

I have to say – my favorite part of the day was the discovery of this new way to enjoy white wine. All you do is take a melon baller and scoop your melon into balls (you can really use any melon here, but we did cantaloupe), place them into a carafe or pitcher, then pour your wine in (we used a pinot grigio) and let it soak for a day or so. The melon balls are like little sponges for the wine, you will be surprised at how much they absorb! We also added several fresh sprigs of mint, which was a perfect addition. The end result is so crisp and refreshing, and just *screams* to be drank on a beautiful spring day.

Then there was a little caprese sandwich station where she had set up beautifully thick tomatoes, fresh mozzarella, arugula, prosciutto, and turkey all on a stand, complete with mayonnaise,  sun-dried tomato spread, and french bread, of course. The presentation was simple but made it so much more special than serving the sandwiches on a plate.

And what other way is there to eat a gazpacho other than out of a martini glass? This is what it’s all about – a simple change in serveware to make things fun and elegant. The gazpacho was a chilled, puréed mixture of green grapes, almonds, lowfat buttermilk, garlic, and scallions; it was so delicious and unique, and the garlic really took it to the next level.

{Note: This gazpacho was born from some extra grapes and buttermilk that my aunt needed to use – and that is my definition of a true chef. When you understand ingredients and how they work together, something as simple as leftovers in your fridge have the ability to form a perfect dish.}