Our best friend, Chad, recently had a birthday. It seems like the older people get, the less they want to celebrate, but Andre and I decided to throw a BLAT’S & BEER dinner party anyway. I kept the menu simple. BLAT’s on sourdough bread stacked high with homemade garlic and basil aioli, Applewood smoked bacon, crispy romaine lettuce, avocados, and heirloom tomatoes, along side Corn on the Cob covered in herb butter. The meal felt like a real summer celebration and was surprisingly easy to make for a dinner party.


Serves 4-6 (simply multiply for larger parties)

8-12 pieces of sourdough bread
2-3 heirloom tomatoes, thinly sliced
1 head of romaine lettuce, washed, leaves removed and cut in half
1-2 lbs of apple smoked bacon or bacon of your choice
2 ripe avocados, pit and skin removed, and thinly sliced
1 lemon, juiced
Homemade garlic and basil aioli (recipe to follow)

Start by preheating your oven to 400 degrees. Arrange your bacon strips in a single layer across a baking sheet and place on the center oven rack. Bake until crispy and browned, approximately 15 -18 minutes. Remove the baking sheet from the oven and place the strips on a plate covered in paper towel. Set to the side, allowing the paper towel to absorb some of the bacon grease.

Next, make sure all of your other ingredients are ready to go and prepare an assembly line. Toss the avocado with the lemon juice to help it keep its bright green color.

Once your ingredients have been set up, place your bread slices on a baking sheet and put them into the oven for 4-5 minutes. Keep an eye on them. Flip them over and bake for 1 more minute. Once they are finished, remove the baking sheet from the oven and start to assemble the BLAT’S. I usually start with a layer of aioli on each slice of bread, then the bacon strips, avocado, tomato, salt and pepper, and lettuce. Feel free to play around with the order to find out what works best for you. Once your sandwiches have been assembled, slice them in half and place them on a large wood cutting board to serve.


6 pieces of corn on the cob, husked, and split in half
1 cube of unsalted butter
1/2 cup chopped herbs such as basil and parsley
Maldon salt (or your favorite sea salt)
Fresh cracked black pepper

Fill a large stock pot with water and bring to a boil. Generously salt the boiling water and add the corn on the cob. Cook for 5 minutes. While the corn is cooking, melt the butter in a small saucepan. Once melted, stir in the chopped herbs. When the corn is finished, remove the cobs and place them on your serving platter. Drizzle them with the herb butter. Finish with Maldon salt and cracked black pepper. Serve.


1 garlic clove
1 egg yolk
1 cup olive oil
1/4 finely chopped fresh basil

In a mortar and pestle, add the garlic clove and a pinch of salt. Pound the garlic until smooth. Once the garlic has become a paste, remove it and place in a larger bowl. Add the egg yolk, and a splash of water. Whisk together. Once combined, start to drizzle in the olive oil, slowly, whisking constantly. The sauce will start to thicken as the egg yolk begins to absorb the olive oil. It can be exhausting but don’t give up! Keep whisking and slowly adding the oil. Continue until all the oil has been incorporated. If the aioli is too thick, simply add a little water and whisk it in. Taste. Add salt as desired. Once the aioli is finished, add the chopped herbs and stir to combine. Serve.