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Founder of RAMONA Wine Shares her Summer Hosting Tips

By Christina Najjar | June 26, 2018 | Food & Drink Lifestyle

Jordan Salcito knows a thing or two about food, wine, and fun. The pioneering winemaker worked as a chef, sommelier and manager at some of New York’s hottest restaurants (DANIEL, Eleven Madison Park... the list goes on!) before founding RAMONA, an organic Italian grapefruit wine spritz, and Bellus Wines. Despite being uber busy and running the most Instagrammable beverage of the moment, Jordan still finds time to spend with her family and friends. We sat down with the wine expert to talk all things summer!

Where is your favorite place to drink RAMONA outside?
JORDAN SALCITO:
It's hard not to say the EMP Summer House backyard. They've just nailed the outdoor, backyard experience! If I have to get more specific I'd say on that beautiful tree swing.

What are you reading this summer by the beach or pool?
JS:
There There, by Tommy Orange. I'm part of an incredible book club that my friend Lauren started eight years ago, and this is our summer read. I'll also be reading, intermittently, Tovah Klein's How Toddler's Thrive.

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What’s your best hosting tip?
JS:
Do all of the daunting work in advance! Know who has allergies, what they are, and the group dynamics before planning your seating chart. Also, get a drink into your guests' hands as soon as they arrive.

What’s a typical dinner party menu at your place, aside from RAMONA of course?
JS: During the summer, I am all about fresh fish, meats, and vegetables. To start, fresh breakfast radishes served alongside great butter and fleur de sel, followed by crudo dressed simply with lemon juice, olive oil, Maldon salt and fresh herbs. In addition, I make roasted tomato bruschetta with yellow and red cherry tomatoes (great olive oil is a must!). My favorite recipe in the world is Charlie Bird's Farro Salad so that's always on the menu. I'm a salad fiend so I'll make at least one additional salad as well, usually involving fresh peaches or nectarines and baby lettuces. For dessert, Creme Fraiche ice cream with plums macerated with vanilla. And dark chocolate squares as a final bite!

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Say you have one too many RAMONA's one night (we’ve all been there!), what’s your best tip for a foggy head the next morning?JS: Two Advil, Harmless Harvest coconut water and a Tracy Anderson 'atTAin' class.

Finally, what’s your favorite RAMONA recipe?
JS:
Currently, the RAMONA Explosion, available at the EMP Summer House!



Photography by: Photography Courtesy RAMONA