I asked some of my favorite winemakers and the people behind several family-run wineries two simple questions: Which wine from their own label do they reach for in the summertime, and what do they like to cook alongside it?

Which of your wines is your favorite to drink in the summer?

2025 WHITE PRESSED PINOT NOIR. Just has so much purity, salinity, elegance. Pinot Noir fruit tones, but the vibrancy of a zippy white wine, Very refreshing.

What’s your favorite dish to pair with that wine?

A plate of fritto misto and a cold glass of Sylvaner transport me straight to the seaside. You can use this recipe all year, substituting whatever vegetables are in season. You can omit fish all together and do a full vegetable fritto, or vice versa to make fried calamari.

(Andrew included a recipe for fritto misto from his amazing sister Chef Kelly at the end)

Which of your wines is your favorite to drink in the summer?

My wine of the summer isn’t one bottle. It’s Massican’s style. Personally, I find myself returning again and again to coastal white wines from Italy that seem perfectly suited to warm weather and the Mediterranean table. Professionally, I would have to select my southern Italian-inspired white blend Gemina, a blend of Greco, Falanghina, and Fiano. These grapes, and this wine combine freshness, texture, and minerality in a way that has energy but feels effortless. Drinking Gemina reminds me that the best summer wines are not just refreshing, they make you want to linger at the table.

What’s your favorite dish to pair with that wine?

My favorite pairing at the moment for this white wine, and hopefully all summer long, Linguine and Clams.

Which of your wines is your favorite to drink in the summer?

I’m biased, and since we just released this wine, I just can’t get enough of it, so the honest answer is Table Wine. It’s a Beaujolais-style, so it’s light and fresh and fruity. For summer, I’m throwing it on ice to give it a quick cool down which just it a refreshing lift that hits the spot in the heat of summer.

What’s your favorite dish to pair with that wine?

Summer in our house is a hilarious confluence of chaotic and lazy. On any given day, we’re either doing everything (a mountain bike ride followed by a hike and a swim in the river and a spontaneous BBQ in the backyard with 10 friends), or we’re reading books, building forts, doing some crafts, and having a quiet family movie night. If I’m being completely honest, there isn’t a dish that I’m pairing with this wine as much as it is shared time. But, that being said, the dish that I find meets the same energy also happens to pair perfectly with the freshness of this wine: pizza.

Which of your wines is your favorite to drink in the summer?

Our summer time favorite is definitely Hers Vermentino!

What’s your favorite dish to pair with that wine?

With fresh oysters from the coast! It’s simple and perfect.

Which of your wines is your favorite to drink in the summer?

Our current release Rosé. We started to make Rosé a handful of years ago, made from 100% Pinot Noir grapes from Stanly Ranch in Carneros, notes of watermelon, rose petal, refreshing and bright.

What’s your favorite dish to pair with that wine?

With Rosé, it’s been perfect with a classic summer BBQ. Corn salad, potato salad (my favorite dish), burrata and peaches, grilled chicken, etc! It’s a wine I like to share with others and have everyone bring something to the table.

Fritto Misto and Lemon Aioli

Fritto

1/2 pound squid, cleaned, bodies cut into rounds

10 whole fresh anchovies, sardines, or bait fish

1 bunch of asparagus, ends snapped off and cut into halves or thirds

5 small artichokes cut into wedges

2 lemons: 1 sliced thinly into round to fry, 1 to squeeze over finished fritto

1 1/2 cups all-purpose flour

1 1/2 cups rice flour

1 tablespoon salt

3 egg whites

1 cup cold sparkling water

High heat oil for frying, such as bran, vegetable, or canola

Fill a pot about 1/3 of the way up with oil and heat to 375 degrees. In a medium size bowl, whisk together the egg whites and sparkling water. Combine the flours and salt in another medium bowl. Fry the vegetables first, because they will hold their crunch longer. Working in small batches, add them to the wet bowl, and gently toss to coat. Transfer to the flour and toss until they are well covered. Shake off the excess flour before placing them gently into the oil. Fry for about a minute until they have turned slightly golden and crispy. Remove from oil, allowing access oil to drip off before placing on a paper towel lined sheet tray. Season with salt. Continue this process until all the ingredients are fried. Use the second lemon to squeeze fresh juice on top.

Lemon Aioli

This is a classic, simple recipe that is delicious on a sandwich, used as a dip for vegetables or as the base of a salad.

1 garlic clove, pounded

1/2 teaspoon salt

1 egg yolk

1 cup mild olive oil or ½ cup olive oil and ½ cup neutral oil

1 teaspoon lemon juice

Put the egg yolk, garlic and salt in a bowl. Use a whisk to vigorously mix the yolk while slowly, slowly pouring in the oil, to create an emulsion. Be patient! If the emulsification feels like it’s getting too thick, thin out with some lemon juice. Once all the oil is incorporated, adjust seasoning with salt, lemon or garlic.

Savor and relish these final weeks of summer—there is still a full month left, despite what the world may have us believe. Raise a glass, prepare a beautiful meal, and gather together in celebration of the season.

Talk soon, Caitlin

The farmers market at Healdsburg.

I picked up a bucket of gorgeous local blooms from Full Bloom Flower Farm and arranged them in my new Italian vase.

Shirt | Shorts | Bag | Sandals | CAITLINC10

I shot a some new work for Jenni Kayne, along with a few other brands. I love this matching striped set for summer along with this perfect bag that I have worn everyday since. I also just got this new one.

I launched my latest product, Sonoma Wildflower Honey. It sold out in a few hours! It will be back in stock soon.

Views of the Mendocino coastline.

A really delightful meal at Maritime Cafe in Elk. Highly recommend along with a bottle of Dorsal wine.

Another meal worth noting is Izakaya Gama in Point Arena. I loved every bite of this whole meal and can’t wait to get back there. The end of the meal was a toasted rice panna cotta with strawberries and it was so delicious.

A stop to Andys Orchards to pick up apricots for jam!

I have been wearing these cotton pants nonstop. They are an investment, but I have been loving them. This pair is similar at a great price point. My sister has a pair of these and they are very cute.

I ended the month shooting a campaign for Evolve Together in SYV. I am so happy with how it came out, so if you haven’t see it, take a look here. This is an example of a brand allowing me to really explore the storytelling aspect of a product. This is my favorite kind of job to dive deep into.

More soon, Caitlin

Subscribe now

I am never one to rush the seasons, but looking ahead to summer, here a list of things I am finding chic.

Tell me what you think of my list and add yours below.

Eating Outside

Summer is for eating outside. A simple lunch of a crusty baguette, a soft ripened cheese, thin slices of prosciutto cotto, and a simple green salad make for a gorgeous lunch. Use your best silver and dishes, prettiest glasses, and summer linens — make every day an occasion all summer long. This is how I would set the table.

Glasses | Salad Set | Plates | Carafe | Knives | Linen Napkins

Chic Swimwear

Nobody is more chic than Romy Schneider in La Piscine. She demonstrates that a black bathing suit is always the way. I love a classic Eres bikini or this one piece— paired with this cream towel, canvas tote, and tanned summer skin.

Black Bikini | Cream Towel | Tote Bag

Simple Summer Skin

Summer skin means less makeup and more sunscreen. I love this tinted mineral sunscreen along with some tinted bronzing drops. For more coverage, this moisture foundation looks like your skin in filtered and you need very little. Refresh post swim skin with this facial spray and body butter for a glow.

Tanning Drops | Body Butter | Tortoise Comb

Elevated Flip Flops

This season I invested in these leather flip flops and have worn every day since.

Leather Flip Flops | Cream Flip Flops | Clear Flip Flops

A go-to summer recipe

Find a dish you love and learn how to make it. I love a big bowl of Spaghetti alle Vongole with lots of lemon and herbs. Here is my recipe for Summer Vongole.

Summer Uniform

I love having a few simple summer uniforms that look polished and out together like simple tanks and T-shirts with a cotton pant or relaxed summer jean. I think a slip skirt can look really pretty, as well a light button down that looks great anywhere and over a bathing suit. Shop my complete summer edit here.

Tank | Necklace | Sunglasses | Hair Clip | Tee | Leather Bag | Slip Skirt | Vintage Watch | Pants

Be Playful

A reminder to be playful. The world, technology, an emphasis on work and money, has gotten in the way of spontaneity. Life has felt serious and like maintaining the status quo. How to inject a little more playfulness into your life? Start with curiosity. Learn something new, take a drive an hour away, go to a new restaurant, find a class on a subject you have always wanted to learn or make something with your hands like pasta.

Being playful is allowing for possibility. I want to be open to possibility this summer.

Go Analog

In my work, I have developed a real love for film photography. There is something about the richness of the photo that can’t be matched on digital. What film photography has taught me is delayed gratification. It also has taught me how to be more discerning in what you snap since you have limited shots on a roll of film. I am taking that mindset into the summer. Being more mindful, capture with discernment, and less screen time in general.

A look into my routine and the rituals that make me feel my best - externally and internally. As for products, these are ones I have used for years and years and don’t often switch. Let’s start with skincare.

Skincare

My skincare routine mainly stays the same and I am loyal to the products that have served me well. I like to use gentle, barrier supporting products as I have sensitive and redness-prone skin. I try to avoid perfumes, dyes, etc. and stick to simplicity.

Pre-Wash: Remove all makeup with this.

Face Wash : This gentle cleanser daily is great and I rotate with this glycolic cleanser to keep skin deeply cleaned.

Toner : Spray with hypochlorous acid after cleansing.

Actives : I use 15% prescription azelaic acid twice a day. At night, I will use a prescription retinoid a couple of times a week.

Eye Cream : I always come back to this one.

Moisturizer : Depending on how dry my skin is, I may use this hydrating serum and layer with this moisturizer (great under makeup) or this whipped one I use at night.

Sunscreen : I use this sunscreen everyday and then layer with this tinted one which gives you a flawless finish.

Neck : Prescription retinol alternating with this peptide serum.

Lips: Nothing else compares to this lip balm. It’s thick and hydrating, no scent.

Extras : These peel pads weekly, an LED mask, regular facials with Shani Darden, and the only face mask I buy over and over again that purifies and revives.

Body

While I may be more high maintenance with my face, it is the opposite for the body. But here is my regular routine.

Pre- Shower : Dry Brush

Cleanse : I love a simple bar soap like this olive oil one.

Moisturizer : This really is a great moisturizer for somebody who hates to moisturize. It sinks in really nicely and lasts a long time. I think this is their best product.

Extras : For a shoot, I will get a spray tan at Sugared and Bronzed. I like this gradual tan and natural body lotion, this CBD stick saves my neck, and these silicone pads for the chest.

Supplements

For hair, I have taken these supplements for the last couple of years after a particularly stressful time where I felt like I was shedding some hair.

For skin, I have been taking these sea buckthorn oil supplements.

For general well being, I like these encapsulated vitamin C, Magnesium, Vitamin D, and hormone balance supplement. I also like to add trace minerals to my water.

Makeup

This could be an entirely separate post, but a few honorable mentions for a glowy natural face. I like this tinted moisturizer, bronzing drops, this nude blush, and forever and always the lip liner.

Hair

As mentioned previously, I went through a time where I felt like my hair was shedding a lot and I have been religious repairing it since. “Hair is everything,” in the famous words of Phoebe Waller-Bridge’s Fleabag.

Shampoo: I switch often, but I am using this revitalizing shampoo currently.

Conditioner: I never switch. This conditioner just makes your hair look and feel transformed, almost like you have had a gloss.

Blow Dry Essentials: I like to use this leave in hair conditioner on ends and spray this volumizing spray at the roots. I have been using this blow out spray all over which adds a nice lightweight shine and hold and I set with this hairspray.

Brushes: I think this is the best detangling brush that no-one has ever heard of and this boar bristle round brush is the only one I will use. The natural bristles grip and add shine.

Styling : If I am blowing out my hair, I like to use the round brush and then I set in velcro curlers for at least 10 minutes. If I want to add a little more wave, I use this big barrel curling iron. For touch ups the next day or on a photoshoot, I have been using this thermal brush.

Treatments: For hair growth, I have been using this scalp serum at night and this bonding oil on the ends. For hair growth, I use a microneedling roller and apply this hair serum at night.

Mental

External beauty routines are one thing, but I have found that counts for nothing if you don’t have some things you can count on to get you through hard times. Whether it’s exercise, therapy, or breath work, finding what works for you is key. Here are a few things that help me:

1. Meditation - I specifically love this guide on Insight timer. He has a gentle and re-affirming voice that I like to start my day with.

2. Walking - I wear ankle weights for this.

3. Acupuncture - For me, this has changed the way I see balance in the body. The woman I have been working with has taught me so much. (If you want her information, message me and I will share.)

4. Olive Oil - I like to use really good quality olive oil whether it’s a morning shot or in the dressing of a salad. I have a few bottles left- Certified organic and the first press of the season- shop here.

5. Prioritizing sleep.

6. Being in nature is number one.

I hope you enjoyed a look into my routine. Comment any questions below.

Photography by Maddy Pease Creative

Hello everyone, today I wanted to do a deeper dive into Scribe Winery and why they get it so right.

The world and experience they have cultivated are uniquely its own and it is worth discussing. As somebody who visits wineries a good amount for work and play, I find myself often saying, “Nobody does it quite like Scribe.” It’s the first place I recommend, period. Here is why.

The Story

In 1858, Emil Dresel arrived in Sonoma bringing cuttings (specifically Riesling and Sylvaner) from his family’s vineyard in Germany. He planted the first vines and was making wine until prohibition in 1919.

After turning into a turkey farm years later and falling into a state of neglect, fourth-generation farmers Andrew and Adam Mariani purchased the property in 2007. They restored the original hacienda, updating it all the while preserving its patina and planted their first vines in 2008.

Most recently, they have acquired the 150-acre Arrowhead Vineyard adjacent to Scribe Winery in their first increase in land holdings since purchasing the property.

The Setting

Set in Sonoma, this property feels like old world California. The Hacienda is set back on a hillside against the vines. Nothing feels too tinkered with or disturbed. Unlike so many of these overly sleek, new design wineries that look so unnatural in the environment, this feels like it belongs. There are olive trees, California native plants, a vegetable garden where they source some of their ingredients, and a flower cutting garden. There is also a lovely hillside knoll where they host one of their tastings.

Sitting on the patio at the Hacienda, overlooking the vines, wine in hand, you feel as if you could be in a different time.

The Tastings

Scribe Winery offers two tastings : The Hacienda experience or The Knoll Picnic. The Hacienda Tasting is a more structured but casual tasting that is paired along with seasonal garden snacks. The word snacks is not doing it justice since at a typical tasting it could be one of two things - an overly contrived fancy pairing or, on the other end of the spectrum, a few stale breadsticks.

Kelly Mariani, sister to the Mariani brothers, and formerly of Chez Panisse, is the Culinary Director of Scribe. Her focus is centered on using in-season ingredients sourced locally or straight from their garden. It is always exactly what you want to eat, showing off the best of what California has to offer. You see and taste the attention to detail and thoughtfulness in every dish. A few years ago, Scribe did a series of cooking videos featuring Kelly and some of the recipes she made were Grilled Oysters with Verjus Mignonette and Calabrian Chili Butter, Meyer Lemon Meringue Tart, and Grilled Dungeness Crab with Aioli. Clearly the dishes are inspired by the ingredients special to Northern California and what pairs well with the wines. I recreated quite a few of them and I hope they bring these videos back in the future.

Another unique aspect to Scribe that is worth mentioning is that they tailor the wines at the tasting to you. Perhaps it’s a hot day and you would like more white wines. They will happily customize your preferences and come back to your table with a beautiful handwritten menu of the wines you will be tasting.

The other offering at Scribe is The Knoll Tasting. It is a casual and enjoyable way to spend a few hours. After selecting a bottle of wine to drink, you settle in on the dreamy hillside sipping wine. You will be delivered a picnic basket filled with cheese, a baguette, garden salad, strawberries, and shortbread cookies. I have been there on the hottest of summer days and also on cool California winter afternoons and it is always lovely.

The Wines and Membership

Now for the wines! In a time when drinking wine is supposedly declining, especially among young people, another thing Scribe gets right is their approach to winemaking. They embrace and honor their history and land, growing grape varietals such as Riesling and Sylvaner as well as Chardonnay, Pinot Noir, etc, but using modern wine-making techniques that make these wines fresh, refined and deliciously drinkable.

The concept of a wine membership was one I didn’t wholly understand when I first started coming to wine country. It always sounded lofty, exclusive and potentially expensive. I soon learned if you are a wine drinker or even somebody who buys a few wines a month, having a membership to your favorite winery is a fun and rewarding thing. When you join Scribe’s membership, you will choose how many bottles (4, 6, or 12) you want with each quarterly allocation. You can also decide if you want all whites, all reds, or a mix. The membership gives you access to tastings at the estate, invitations to member dinner events that often times features a chef collaboration, along with special member pricing.

The Details

Some final thoughts:

It’s all in the details. For example-

• Seasonal Flowers. Why is it hard for wineries to do this? There are so many incredible flower growers in the area - @drycreekflowers, @fullbloomflowerfarm, @longertablefarm, not to mention individual farmers at the farmers markets. Being greeted by a seasonal bouquet of flowers often picked on the property is special and immediately sets the tone. The Resident Floral Designer of Scribe is Via Selva and she really gets them right.

• A great playlist. There is always a great selection of music playing- a mix of old and new curated by music director and singer song-writer Lia Ices.

• Creative Direction. Norah Sibley Sanders has been the Creative Director since the inception of Scribe. She is also a wonderful illustrator who does the drawings for all of Scribes wine membership inserts (they are beautiful and I always save them) as well on social media. She has been a key person in adding all the little creative details that makes you feel like you are absorbed into the world of Scribe.

I hope this was interesting to read through. If you have any additional thoughts, leave them below and I would love to hear them.

Caitlin

Photography by Caitlin Chapman

Whenever I see a basque cheesecake it strikes me as an intimidating thing to make. My thoughts are - “I need to have wood fire oven to get the great color that gives its’ signature burnished look.” But while exploring this recipe I have discovered it takes less time than any cheesecake with a crust. The ingredients come together quickly in one bowl before being poured into the prepared spring form pan (a must here.) Another helpful tip is to have an oven thermometer. My oven runs a little low and I ended up cooking it longer to achieve the desired color. Ideally you don’t want to cook it much longer so it can maintain its’ jiggle and as it cools and sets it will remain smooth. I have paired mine with a passionfruit curd (any excuse to make this to be honest) but it would be just as nice with a passionfruit split open and its tangy pulp scooped over the top. Now onto the recipe :

Basque Cheesecake

• Unsalted butter, for greasing the pan

• 1½ pounds cream cheese, at room temperature

• 1¼ cups granulated sugar

• ½ teaspoon kosher salt

• 1 Tbs. lemon zest

• 4 large eggs

• 1½ cups heavy cream

• 1 Tbs. vanilla extract

• ¼ cup all-purpose flour, sifted

1. Preheat the oven to 400 degrees. Line a greased 9-inch springform pan with parchment paper, pressing it into the bottom and up the sides. Place another piece of parchment paper and do the same thing. Put the pan on a baking sheet.

2. In the bowl of a stand mixer, cream together the cream cheese, lemon zest, sugar, and salt until smooth. Add the eggs, one by one, until just combined. Scrape down the sides of the bowl before adding the heavy cream and vanilla extract slowly. Sift the flour and mix until just combined on low speed.

3. Pour the mixture into the prepared pan.

4. Bake for 50 minutes (or up to 65) until the top is deep golden brown but the center is still jiggly. Allow to cool in the pan for at least 2 hours. It will have risen and then sink as it cools.

5. When ready to serve, release the sides of the springform pan and carefully peel away the sides of the parchment. Slice the cake (see note) and serve with a generous dollop of passionfruit curd over the top.

Note: When serving the cake, I found it helpful to run a knife under hot water and dry before cutting into the cake to get neat slices.

Subscribe now

Passionfruit Curd

Ingredients:

• 10 passionfruit or 1/2 cup passionfruit juice

• 2 large eggs

• 2 large egg yolks

• ¾ cups granulated sugar

• 1 stick unsalted butter

Directions:

1. Cut the passionfruit in half and scrape the seeded pulp into a food processor. Pulse to loosen the seeds from the pulp and strain into a bowl, reserving the juice.

2. In a bowl, whisk the eggs, egg yolks, and sugar together.

3. In a small heavy based non-reactive pan, melt the butter over low heat. When melted, add the sugar-egg mixture and passionfruit juice and continue to cook, while stirring until it has thickened, around 3-5 minutes. You will know it done when it coats the back of a spoon.

4. Strain the mixture to remove any cooked egg bits and allow to cool.

There is something about Ojai that took awhile to grow on me. It’s hippy-dippy reputation always preceded itself and I never quite understood it. But now, in the spirit of accepting things for what they are, (how very Ojai of me), I really see the beauty of all it has to offer along with its newer and exciting food scene.

Winter is my favorite time to visit here - citrus trees are heavy with fruit, the mountains are back to green, and the winter sun is warm and welcome. As it is a 1 and half hour drive from Los Angeles (which can practically be the same amount of time as driving to downtown Los Angeles in traffic), it makes for a very easy trip. I often drive up just for the day and go to their fantastic farmers market. If you are looking to spend more time, it makes for a perfect relaxing weekend.

Stay

Hotel El Roblar - El Roblar has really changed the game in Ojai. After it’s highly anticipated opening, visitors and locals have welcomed it eagerly. As you enter the stylish lobby there is a flickering fire ready to greet you. The rooms are scattered throught the property and I recently stayed in newly opened Sycamore House Rooms where they really have perfected all the details. There are two restaurantson the pproperty and the food and drinks are excellent (I am always skeptical when it comes to hotel food, but they nailed it.) Lastly, the pool area is a quiet and nice place to relax, read, swim, and order a margarita and some tacos.

Ojai Valley Inn - Gorgeous property with beautiful views of the mountains. They also have a great spa, and lots of new offerings with The Farmhouse, including hosting the Ojai Food Festival.

Eat

Ojai has become a food lovers destination, here are my favorite spots and what to order!

Rory’s Place - Every meal here has made an impression on me. The menu consists of the best of what California has to offer. Seasonal dishes inspired by its surroundings. It has great energy, lots of great cocktails and wines. This is THE SPOT to go to in Ojai and it is best to make a reservation ahead of time, but you can get lucky with bar spots.

My order : Oysters (they carefully select these and even update weekly which ones they haveon their website. Do not miss how fresh these are.) Broiled Oysters (fermented chili butter) , Hearth Bread with Whipped Feta, a seasonal salad (Dungness crab with citrus and beets was the current offering and it was outstanding), Japanese sweet potato with miso butter (Normally this would not necessarily excite me, but they use small local sweet potatoes with the combination of miso, it is an absolute delight.) Lastly, don’t miss a dessert - the Passionfruit Pavlova was chef’s kiss.

Rory’ s Other Place - This cute coffee/lunch spot is is next door to Rory’s Place. They have a small selection of delicious lunch dishes. They also are known for their soft serve.

The Dutchess - This Burmese California restaurant has a few offerings. It always has a line at their coffee/pastry counter (I never without a loaf of their sourdough bread!) It offers lunch and dinner and I have always enjoyed my meals there. The menu has dishes like Coconut Chickpea Curry, Tandoori Half Chicken, along with slots easonal vegetables dishes.

Pinyon Ojai - Delicious wood-fired pizza, sourdough bakery and natural wines.

Ojai Tortilla House - This is a tiny place on a side street in Ojai that I have been coming to for your years. It is known for their oversized burritos in their homeade flour tortillas, but they have other options like tacos and nachos. Go early as they always have a line. My order : Vegetarian Burrito (mixed beans- refried and black) with spicy salsa on the side.

Condor Bar - The newest offering at Hotel El Roblar, it is a modern California-Mexican cuisine.

Ojai Roots - Sit outside for a pre-dinner drink, try the Ojai Pixie Spritz. They also have little bites like marinated olives and almonds.

Do

Visit the Ojai Farmers Market - If you happen to find yourself in town on a Sunday, stop by the farmers market. It is small but phenomenal, with some of the best farms around. Earthtrine Farm always has incredible produce and a unique selection of herbs. If it is citrus season, be sure to pick up some of the famous Ojai Pixie Tangerines (coming in March this year!)

Shop in Town - Ojai Roots (fresh juices, curated pantry and gift items) Bart’s Books, Rainbow Bridge for natural beauty profucts and local ingredients.

Ojai Playhouse - After 10 years, this historic independent arthouse has re-opened.

BeeKeeping Class at the Ojai Valley Inn

Leather Jacket | T-Shirt (another option) | Denim | Boots | Sunglasses

Pack

The vibe in Ojai is casual and weather dependant. In the winter it can be cool in the mornings and evenings. Pack a good jacket, sweater, t-shirts, denim, some cowboy boots, and don’t forget a swimsuit.

I hope you enjoyed and can bookmark this for your next trip!

Happy almost New Year! I am currently in Napa enjoying those quiet days after Christmas. I just finished my final job of the year, so I officially am relishing in having a couple of days off. When it comes to fashion, I have become incredibly intentional with what I add to my closet because once I find something I like I wear it again and again. I will be sharing more in 2026 what my tried-and-true staples are along with some investment items. Lets dive into what I am wearing this winter:

• My most worn jeans of the moment- these low rise barrel leg (below), they look chic cuffed or straight. I also have loved these dark brown pants (above), that people have stopped and asked me who they were by.

• This timeless wool coat I added to my collection. It is so elegant with the sleeves and the neckline.

• Leather gloves have become my whole personality- these chocolate brown ones elevate a simple look (also available here in more sizes.)

• The most perfect classic boot you will have forever ( also these are a good option.)

• A classic scarf you will have forever.

• Utilitarian favorites include this puffer jacket for cold days, these sweatpants are my favorite, and the neutral socks I repurchase every 6 months.

  

  

  ---

  A few things I have my eyes on -

• These well priced earrings are chic.

• A pair of winter white jeans that will wear well into spring.

• I love the color of this cashmere cardigan.

• This shearling slide is tempting me in its effortless chicness.

• I like the idea of this belted leather jacket with a trouser pant or casual with a vintage Levi.

Things I travel with that are essentials -

• Victoria Beckham Foundation Drops are lovely and you only need a few drops for coverage.

• This gentle cleanser is great for all skin types.

• MPH Underpainting Contour Kit is great and easy to use. Watch one of her tutorials to see her method.

• This lip balm is the only one I will use or travel with.

• I have been using this hair oil the night before I was my hair. It has been protecting my hair on days I have to blow dry.

• My favorite hair clips of all time.

• I re-discovered this creamy lip liner and I love how it looks.

• I travel with vitamins and always take these packets with me especially during the winter.

  ---

That is all for this little round up of winter closet staples. Let me know if you like this sort of post and if you are so inclined, join my subscription below. Until then wishing you the happiest of new years and I will see you in 2026 with lots of updates.

I was invited to eat at Ro Caviar Lounge + Restaurant. It is under the Thomas Keller restaurant group umbrella and it really was a delight. It is in downtown Yountville steps away from The French Laundry. The menu consists of asian-inspired dishes with seasonal California ingredients. It has a great cocktail menu including an “Oysters and Pearls Martini,” served with 3 grams of caviar on a mother of pearl spoon (see below). The Caviar Tasting is an indulgent treat. Other favorites were Hokkaido Uni Toast, Hokkaido Scallop Cured in Kombu, and the The French Laundry Culinary Garden Tempura. Everything was really great and I will be back.

Downtown St. Helena was bustling with busy shoppers and weekend visitors. I always like to stop into a few shops with my favorite being Carter and Co. They always do beautiful seasonal window that is unexpected.

Frogs Leap Vineyard was a place I stumbled upon on a drive one time. I have visited a few times but never have had an official tasting. It is a really beautiful property with organic gardens and fruiting trees. The owners really care about sustainability and their employees. It is an incredibly pleasant to sit out on the farmhouse porch. Come summer, I would like to join their wine club to sit out in the garden.

For this quick trip, I stayed at the new Le Petit Pali in St.Helena. It was very cute with all of the charming details that the Pali hotels are known through. It also is a great location if you are visiting the area.

Shoot Day with my girl Maddy Pease behind the camera.

Lastly, a sneak peak at our January launch. I am very excited to share more.

I hope you enjoy your holidays and get some time to see the people you love, do something you love, take a rest, be outside, have something delicious, and I will see you in the year. Thank you for all of your support you have shown me over the years!

All my love, Caitlin

I don’t know about you but I am linked out this year and I say this as somebody who is fully aware that I am sending some more to your inbox. For some reason I feel the need to share that these items are not affiliate links, just an assortment of genuinely nice things I really like and thought could be helpful.

The List

1. Underwater Weaving Studio Basket | This company is new to me this year after I ordered a sweet little basket. This beautiful piece would be a statement piece to have in the home. I appreciate it is handmade in Maine.

2. The King Cookbook | For the food person in your life, this cookbook is full of recipes that are delightful and heartwarming. I have already made the pumpkin filled pasta.

3. Dinner Plates in Oat | These are some of my most beloved plates that I have had for many years. They are beautiful, handmade, but substantial enough to be your daily dinnerware.

4. Scribe Winery Membership | Having a wine membership can seem daunting, but all it entails is having some impeccable wines you won’t find at your grocery store delivered right to your house a few times a year. I highly recommend Scribe wines, because they suit every occasion, and if you are in the area you can visit their gorgeous property.

5. Heywood Hill Book Subscription | This beautiful bookstore in London is set in a Georgian townhouse filled with new and antique books along with knowledgeable experts. After visiting in the spring, I haven’t been able to get it off my mind and I love that they offer book subscriptions of all different kinds. Their New Fiction Subscription, for example, is where the lucky person will receive 12 new fiction books over the course of the year. They also have one tailored for children’s books.

6. English Silver Luncheon Forks | A chic gift for the host or baker in your life.

7. Rose Uniacke Horn Comb Set | A gorgeous set of combs to be used and be kept on display.

8. Kitazawa Chef’s Seed Packets | Not only for the gardener in your life, include a packet of these sweet seed packets on a gift or in a stocking. Encourage a green thumb come spring!

9. andSons Chocolatiers Holiday Collection | This will make you the most popular person around the holidays if you bring a box of these chocolates. This years holiday collection includes : Gingerbread, Mint Cocoa Cookie, Eggnog, Mixed Berry Pavlova, Kir Royale, Walnut Raisin, Chestnut, Cinnamon Caramel, Sticky Toffee Pudding, and Marzipan. Sounds like a dream! The Signature Collection is also a perfect gift.

10. Undo Hair Clips | These are my favorite hair clips of all time. They are made in Italy and in beautiful sophisticated colors. My favorite size is the Number 2.

11. Create Academy Courses | For the avid learner and curious mind. These are digital lessons highlighting British experts in gardening, interior design, food etc. This really is a fantastic gift with invaluable information.

12. Biologique Recherche Lip Balm | This is my all time favorite lip balm and nothing else compares. It is a quiet luxury item at its finest.

A thoughtful gift is a lovely thing, but not the most important thing. I hope you get some time to slow down, disconnect from technology, learn something new, or just simply be.

Love from California, Caitlin

We are half way through November? I am just getting my bearings into the fall season. After wrapping up some client projects and working on some of my own, it will be busy until the end of the year.

I have been enjoying taking days offline here and there to reconnect with what is inspiring me. Here are a few things :

• The art of pairing down - Sorting through clothes and taking a realistic look at what I actually wear and donating the rest.

• andSons Chocolatiers - I have known the brothers behind this Beverly Hills chocolate shop for a few years now. I recently went downtown to see their new kitchen and talk to their Chef, Sandy Tran (formerly of The French Laundry.) It is hard to overemphasize how delicious and different their chocolates are, they basically have ruined all others for me now. Chef Sandy seeks out ingredients from the farmers market and somehow gets the true essence of the fruit and flavors into these tiny works of art. A perfect gift for Thanksgiving or as we head into the holidays.

• A recent visit to the Norton Simon Museum in Pasadena. I love their permanent collection, but they also had an interesting exhibition on the history of gold.

• Live Auctioneers - I have had a very pricey Italian neoclassic walnut dresser on my 1stdibs wishlist for years. While scouring Live Auctioneers there was one exactly like it, I bid and won! Even with the shipping it came out to less than a quarter of the original one I had bookmarked. I just got it this week and it is a lesson in patience for waiting to find something you love.

  ---

Things of Note

Trench Coat | Victoria Morris Lamp | Book Brush | Rose Uniacke Pouch | Around the Table by Diana Henry | Victoria Beckham Makeup Drops

Apple Crisp Recipe

A golden, buttery, oat-y crumble topping with fruit served warm with ice cream may be my favorite of all desserts. This is a recipe I have made a hundred times and could not be easier. I make a batch and freeze half. Combine all the topping ingredients and work the butter through so it all becomes even dispersed and a crumbly texture. Allow the top to get golden and bubbly. Ice cream is a requirement.

Subscribe now

Happy November! As some of you may know I have a jam business which means making many batches. I always keep a jar out of each batch as my taste tester jar, which means I have A LOT of extra jam.

This recipe is satisfying in a few different ways. It looks impressive, but is more forgiving then a typical pie dough. This sweet pastry dough is easy to patch if any tears occur, it is also flaky and delicious. While a slice of this is perfect with some whipped creme fraiche as a post-meal treat, my favorite way to enjoy is with my morning cup of coffee. Any flavor of jam would be nice, but a nice bright flavored jam is ideal here. Including this link for how to make a lattice-top for pies (here.)

Also I have restocked a few more jars of jam in my shop - Raspberry Jam for Purchase

I hope you make! — Caitlin

Few things satisfy like linguine and clams. The briny, buttery, garlicky sauce is the answer to all of life’s problems (when eaten next to a glass of cold white wine of your choosing- may I suggest a Vermentino?)

It is a dish that comes together quickly with just a little bit of effort in the preparation. Find some nice clams and you are off to the races.

Three tips that make my pasta dishes infinitely better:

1. Cooking your pasta in the sauce for the final minutes is a ‘pro move.’ Not only does the flavor infuse into the pasta, but it releases starch. As the sauce thickens and they marry, it creates that glossy unctuous sauce worthy of applause. If the sauce feels too tight, adding splashes of reserved pasta water will help as well.

2. Warm your bowls. A final finicky step, I know, but it really makes a difference here. Adding your gorgeous pasta to a cold bowl isn’t the vibe.

3. A final drizzle of olive oil is key. After adding your perfect pasta to your warmed bowl, make it all sing using a very good quality cold-pressed extra virgin olive oil. This is a good one I purchase again and again.

Things of Note

A nice olive oil | John Julian shallow bowls -my favorite dishes for pasta | Still life drawn by Ellsworth Kelly on the back of a River Cafe menu, 1991 | Pasta: The Spirit and Craft of Italy's Greatest Food by Missy Robbins - aka the Bible

I hope you make and enjoy, happy cooking!

I cannot dress for summer. Less clothes, less things to think about, this should be easy! And yet, I can’t quite grasp a summer uniform. It is too hot for my usual “cool girl” additions of a leather jacket or an effortless cashmere sweater. I feel overly girly in dresses, so I have resigned to a summer of elevated basics.

An elevated t-shirt and splurge-worthy pants

This tee is a new style to Jenni Kayne. Let me tell you why I like it. It is made of a nice weight cotton, but the key here is the arm length. It feels a little more chic and stylish. I have it in black as well.

Now for the pants that I have worn basically every day this summer. They are made of this soft lightweight cotton and cashmere blend. They have a little cargo detail that I show in the video below. They are pricey, but these have been my investment of the summer and it has paid off. I also have been wearing this similar and well-priced pair of pants as well.

T-Shirt | Pants | Sandals -CAITLINC10 (for tee and sandals)

The Perfect Black Swimsuit

Ever since I found this black one piece, I have stopped looking. It is made of a compression material that really supports. The thin straps add a sexy detail.

Black one-piece swimsuit

The Summer-to-Fall transition Piece

Dare I say fall yet? But I feel the need to discuss this sweater. It is the perfect shade of brown and is it light enough to wear in an air-conditioned room or on cool summer evening, but I can see it being a great layering piece heading into the autumn months.

Cashmere Sweater - CAITLIN15

Summer Stripes

Something about summer and stripes feels right. Maybe its my New England roots showing, but it is a simple way to break up a neutral look. I love this classic cotton sweater with a navy stripe, as well as this lightweight striped shirt in Taupe.

Sweater | Shirt | Pant | Hat | Bag - CAITLINC10

Things of Note

Things of Note

• Undo Hair Clip in Espresso - I am obsessed with these hair clips and this is my next shade!

• Rose Uniacke Linen Pajamas - Nothing is more chic.

• Josef Sudek Photography- I have recently become interested in the Czech photographer whose best-known series of black and white images was through his studio window. They are an expression of his tentative relationship with the external world.

• Cy Twombly Amalfi Lemons, 2005 - A few years ago there was a Cy Twombly exhibition at The Getty in Los Angeles. I remember being struck by two photographs of amalfi lemons and frequently think back on them.

• The Row Mesh Tote - Cute for everyday, I like adding in a different texture to a summer look.

• California Incline Linen Pants - These are so lightweight and comfortable and come in brown and oat. CODE IS CAITLIN15

• Stripe Hand Towels - On the theme of stripes, I love these hand towels!

• Scribe 2023 Skin Fermented Chardonnay - With notes of white peach, orange blossom, and tarragon, this is a modern chardonnay.

• Dinner Plates in Oat - I have had these for a few years and slowly have been adding to my collection. They are handmade ceramics and exquisite.

  Subscribe now

One of life’s pleasures : oysters. An hour’s drive away from Sonoma is Tomales Bay, where a few delightful oyster spots are situated right on the water. I have always wanted to do “a crawl” of sorts and with a game audience in tow, we were on our way.

First Stop : The Marshall Store

The Order : 1/2 dozen raw , 1/2 dozen barbecue, Dungeness Crab Sandwich, IPA

The fresh oysters were great with a zingy-parsley heavy mignonette. The barbecue ones are grilled and topped with a house-made barbecue sauce and garlic butter served with a crusty garlic bread.

Second Stop : Hog Island Oysters

The Order : Shuck-Your-Own Oysters (Only on Thursdays)

The star of the show! After a lovely gentleman at Hog Island gave us a demonstration (see below) where he made it look effortless, we were left to our own devices. The first several oysters were a little dicey. Too little pressure and nothing, too much pressure and I found myself with some cracked shells. One of the most helpful tips was imagining a key going into a car admission and turning it to hear a click. But after getting the hang of it, it was quite addictive. After the first twelve we looked at each other and said “Another round?” There is nothing quite like shucking your own oysters on the bay on a summer day.

Third Stop : Nick’s Cove

After many rounds of oysters, we ended

our crawl with some french fries and a beer sitting out on the patio of Nick’s Cove satisfied after learning a new skill.

I hope this inspires you to try something new - go for drive, pick some berries, make a new recipe, and relish in August

Sending Love, Caitlin

Hog Island teaching us all the angles of oysters :

Subscribe now

June came and went quickly. Summer is in full swing now and I am writing to you from a beautiful view overlooking the grapevines in Healdsburg.

At the beginning of this month, I was working on a job for the historic winery Clos du Val. I am excited to share more from this project. It really is a lovely spot and they offer wines by the glass, so if you find yourself in the area, stop by!

Next I headed to Santa Ynez with a car full of flowers, produce, and props; it was a sight to behold and quite the task to load and unload. My creative collaborator Maddy Pease and I were there for the week to shoot the summer launch for Year and Day, a company that sells beautiful dinnerware and table settings. I styled the shoot and made all the food including fresh pasta which ended up coming out just how we envisioned.

Next stop: Ojai! We ended up staying at Hotel El Roblar which is brand new and had just opened. The hospitality, food, and charm of the place was unmatched and I will definitely be returning! Try the Best Friends Cocktail and the Tuna Tostada by the pool.

I finally made it to Rory’s Place for dinner! I had only been to Rory’s Other Place, next door. It was truly delicious. The corn chowder, broiled oysters, hearth bread (a must!) and homemade pastas were all really great.

After a day of rest between projects, we geared up for the final job of the week: A Summer Garden Party for Evite. The menu was simple and seasonal: Cherry Tomatoes with Burrata, Zucchini Pasta with Lemon, Little Gem Salad, and the best crusty bread from The Dutchess with Basil Butter. Our host, Tess, made an incredible cake with apricot jam and decorated with green plums.

Photo by Carly Hildebrant

It was a creatively rewarding month. This morning I am off to Andy’s Orchard to gather ingredients for my for my next release of jam. Any guesses on what flavor is coming next?

Sending all my love, Caitlin

Just in the knick of time before Spring officially turns to Summer (tomorrow), I wanted to share my recipe for my Garden Gimlet. Snap peas are still in season and this is a delightfully refreshing cocktail.

This beautiful painting named The Lustre Bowl with Green Peas is by Sir William Nicholson at the National Gallery in Scotland. I love how the peas are captured in the reflection of the bowl.

To make it NA: Add a little more zesty lemon!

Pea Varieties (found at the Santa Monica Farmers market)

English

Sugar Snap

Beauregarde Snow

Last month, I went to the English countryside to explore many a garden. There were so many kitchen gardens bursting with rhubarb, peas, and summer fruit ready to ripen.

These chive blossoms are part of the kitchen garden at Barnsley House, the former home of English gardener and writer Rosemary Verey. It has now been turned into a hotel that is lovely to visit for a cup of tea and stroll around the garden.

Thank you for reading! I have been working on this Substack behind the scenes and will be releasing more frequently! If there is anything you would like to see, send me a note.

Thanks for reading Caitlin’s Substack! Subscribe for free to receive new posts and support my work. If this connects, consider becoming a paid subscriber for $5 a month.

Subscribe now

A holiday gift guide that I hope is aimed at being inspiring and thoughtful. Some things are beautiful, some are useful, and some are very delicious. I hope you enjoy!

For the Home Enthusiast

• John Julian Mortar and Pestle | A beautiful addition to a kitchen, anything made by this pottery studio is beautiful. I love their dinnerware and they recently released this limited edition Simple Mortar and Pestle, only 15 available.

• Match Pewter Pedestal Egg Cup | Made by artisans in northern Italy, the chicest egg cup for the breakfast lover in your life. Include a carton of farmers market eggs and loaf of bread would make this gift extra thoughtful.

• David Austin English Rose | I love a gift that keeps on giving. Choose one of these fragrant bare root roses and enjoy the most beautiful blooms for years to come! My favorites are Sweet Juliet and Abraham Darby.

• Lobmeyer Hand-Blown Stem Vase | A timeless design using an archival drawing from 1917. This beautiful fluted glass vase is incredibly stunning.

• Nickey Kehoe Ice Bucket | For the chic host, this glass ice bucket is charming.

• Vintage Checker Set | A one-of-a-kind checker set that has a beautiful patina!

• Jenni Kayne Fisherman Throw | This wool throw is cozy and perfect. I love the textured knit.

For the Food Lover

• Medlock Ames Sparkling Wine | One of my favorite winemakers hailing from the Alexander Valley, a bottle of their sparkling wine is a festive treat. For the true wine lover, gift a wine club membership that comes three times a year or if you are ever in the area a tasting at their Bell Mountain property is truly special.

• Hog Island Oyster Sweetwaters | How fun would it be to receive a bag of delicious sweet and briny Pacific oysters on ice?

• Regiis Ova Caviar Tin | Founded by Thomas Keller, a big beautiful tin of caviar is never a miss. My favorite is one of their hybrids.

• Flamingo Estate Personalized Olive Oil | I love the look of this beautiful bottle with calligraphy on it. A perfect gift to bring as a gift to someone’s home. (See my version below!)

• Katz 2024 Olio Nuovo | Harvested in November, this vibrant green California olive oil is delicious with grilled bread and a sprinkling of flaky salt. Also Katz Vinegars are my absolute favorites for salad dressings, etc.

• Caviar Server | This may seem frivolous, but as I have taken to serving caviar on special occasions I wanted to find a simple and elegant server that covers the ice. This is my Black Friday gift to me, currently 25 percent off.

• Mauviel Copper Cookware Set | For the true home cook, nothing is better than cooking with copper. This 7 piece set is swoon-worthy.

Small Gifts

• Nickey Kehoe Swedish Dish Towel | I have been meaning to talk about these for a long time. They are the best drying dish towel because of their elevated waffle pattern. I use them for drying special handmade ceramics or wine glasses. I also wash produce and allow them to dry on the towel as well. A cute idea for a stocking stuffer or as a gift-wrapped with some farmers market citrus.

• Apricot King Chocolate-Dipped Apricots | I ordered these after seeing them in Ruth Reichl’s Substack last year. While my intention was to GIFT them, did I eat them myself? Yes yes I did. Hence me placing a double order this year.

• Baldwins Vanilla Extract 4 oz | Established in 1888, hand crafted from Bourbon Madagascar vanilla beans and aged in oak casks, I have purchased from this Massachusetts-based brand for many years.

• Joyce Chen Scissors | Perfect for kitchen tasks as well as snipping blooms. A practical gift but they truly are the best scissors of all time.

• Blackwing Matte Pencils | My grandfather used these as an ad executive in the 70s of Chapman & Sons and I have continued on the tradition using these as my exclusive tool for writing. Once you try one it is hard to use anything else. Perfect for a stocking stuffer as they come in a chic vintage box.

• Frantoio Grove Superfat Olive Oil Soap | A 100 percent olive oil soap made from California olive oil.

September 22, the first day of fall.

I was thinking about the seasons. I get that summer is about sun and fun and long days at the beach. But alas, it is not for me. There is a depth to Autumn that I long for.

I attribute it to my New England upbringing. September was the best month. The light changed to gold and the air smelled like fermenting Concord grapes. The leaves were tinged with color and by the end of the month, the familiar scent of wood burning had returned once again and settled in for the season.

Below, I share some ways to make your home cozy for fall, what’s in season at the market, and some thing’s of note!

A Cozy Home

A few of my favorites to transition the game from summer to fall.

Velvet Pillows | Around this time, I start to switching out my linen pillows to velvet. This year I bought some green Rose Uniacke velvet fabric I had been lusting after and am going to have some of it made into pillows. This version has a lot of great colors.

Soft Blankets | I have had some of my cozy knit blankets from Jenni Kayne for years. My favorite style is the Wool Fisherman Throw.

Firewood Basket | Using my fireplace is my favorite thing at this time of year. I recently got this basket from Nickey Kehoe and filled it with firewood. This version is perfect!

Candles | Candlelight instantly makes everything better. I prefer beeswax because they are clean burning, last longer and have no added scents. I also love the deep amber color as they glow. These are my favorite tapers. I also love some of the Jenni Kayne glass candles - specifically Topanga and Ash. (CAITLINC15 is my code.)

What’s In Season

Apples - lots of varieties, excited to explore some of the heirlooms

Warren Pears - delicious on their own or with cheese and honey

Passionfruit - I bought some for curd, try my recipe (here)

Dates - Barhi and Khadrawy are my favorites, they taste like a deep caramel

Honeynut Squash

Things of Note

• Grinding my own coffee beans has me wondering what I have been doing all this time, this burr grinder is easy to use.

• I am eagerly anticipating Nigel Slater’s new book, A Thousand Feasts: Small Moments of Joy, Pre-Order for October 1 (here.)

• Eagerly anticipating Chef Travis Lett’s new restaurant, read about it here.

• My favorite Cooper Cardigan from Jenni Kayne comes in chocolate now.

• Eyeing these new long jeans from Toteme in dark blue as my fall staple.

  

  See you next week with a new recipe!

Peak summer figs are upon us. They should be jammy and plump and taste like strawberry jam or raspberry or even tropical like the green panache fig I had last week. They can be purple, green, brown, or striped. My most prized ways to eat them are simply on their own, with a slice of cheese, roasted to bring out deep notes of honey, as a complementary side to pork, or with a scoop of vanilla ice cream and flaky sea salt.

It is late summer and the farmers markets in California are still bursting with exceptional produce. This recipe is an ode to that and would be delightful served alongside a grilled piece of a fish, a simple marinated pork loin, on its own with a crusty piece of bread (and some soft gooey cheese perhaps?)

This recipe is simple and forgiving. The secret is to seek out the best ingredients possible and all will be well (and fantastically flavorful.)

Summer Fig and Cucumber Salad

Ingredients

4-6 figs , sliced in half or quartered

3 heirloom cucumbers, sliced on mandolin, see notes

1 melon seeded and sliced, see notes

1 bunch basil and mint, torn or whole

2 tablespoons vinegar (rice wine or champagne)

3 tablespoons extra virgin olive oil 

Zest from 1 lemon  

1/2 teaspoon kosher salt

Flaky sea salt

Directions

1. Make the dressing: Combine the rice wine vinegar, extra virgin olive oil, lemon zest, and kosher salt.

2. Assemble the salad on the plate. 

3. Drizzle the dressing over the salad and season with flaky salt. 

Notes 

This salad is all about the ingredients. Find the best produce you can. I like to use a mix of cucumber varieties for this such as Persian, Italian and Lemon. 

For the melon, I used a green melon variety called Arava, but any ripe summer melon would be delicious here. 

Fig Varieties (found at the Santa Monica Farmers market)

Mission

Panache

Tiger Stripe

Brown Turkey

Kadota

Violette de Bordeaux

Wine Pairing

Scribe 2023 Estate Riesling

Nectarine, Cactus Flower, Sea Salt

This wine is alive and humming with vibrant acidity and deeply perfumed in the uniquely delicate way only Riesling can be. | Purchase Here