Steven Raichlen's Project Fire

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We reinvent the cocktail party, with the power of live fire to take finger food over the top with rum and citrus-glazed jumbo shrimp grilled on sugarcane, “finger-burner” lamb chops from Spain and Smoked Nectarine Bellinis to keep conversation flowing. Sommelier Kristine Bocchino shares suggestions for three great wines to serve at the party. Rum-Spiced Shrimp, Finger Burner Lamb Chops, Tomato Bread, Smoked Nectarine Bellinis.

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