This weekend at Sunset: Learn to make a big salmon salad

Salmon Niçoise Salad. (Photograph by Annabelle Breakey.)

In summer, I love food I can make ahead and serve to guests outside. This lovely salmon niçoise salad, created for us years ago by Jessica Battilana,  is exactly that.

It’s one of the recipes I’ll be cooking this weekend at our final open house here at our Menlo Park campus. In December, we’re moving to Jack London Square, in Oakland—with our main gardens and outdoor kitchen at Cornerstone, in Sonoma.

So you can bet that our last hurrah will be memorable. We’ve invited our favorite chefs, gardeners, and makers of all things Western, and we are especially looking forward to seeing  you, our readers, without whom Sunset magazine wouldn’t exist.

Besides this beautiful salmon recipe, I’ll be making a thick grilled porterhouse steak with arugula salad. Stop by the cooking stage Saturday at 10:30 or Sunday at 3 p.m. if you’d like to see the recipes unfold, plus tips and techniques (and your cooking questions answered).

Hope to see you there! Help us say a fitting goodbye to this lovely place.