Beverage director Will Thompson created this tropical-with-an-edge punch recipe, then jazzed up the presentation with assorted lemon slices, herbs, and coconuts—feel free to play around with your own garnishes.
“In Spain you see a lot of green sauces at tapas restaurants. Green mojo is inspired by the Canary Islands,” culinary director Tom Berry says. “It’s a sauce I like to do with shellfish and squid.” Berry recommends using wild shrimp for their quality and flavor.
“This is my go-to marinade for grilling in the summer,” culinary director Tom Berry says. “You don’t need much more than that to get a lot of flavor and caramelization.” In the salad, farro adds nuttiness and texture, earthy blue cheese plays off peppery arugula, and lemon thyme lends bright notes.