Get the klieg lights, roll out the red carpet ‘cuz corn has arrived in Hollywood and this fan has big plans. That’s right, when the first summer corn starts to make its annual appearance I have one motto: ”Eat Corn Now!”

• Eat corn now– with friends.
• Eat corn now– alone.
• Eat corn now– on the cob.
• Eat corn now– in a salad.
• Eat corn now– from the grill.

And my favorite: Eat corn now– in a soup!

I am making a Creamy Corn Soup with Poached Lobster & Chive Oil

My version is a conglomeration of many recipes that I have collected over the years. That’s because making good soup is more of a process than a recipe. I did take copious notes as I was making this soup so if you care to try it yourself you can.

I like this soup quite a bit. I think that the sweet corn contrasts nicely with the smokiness of the bacon, it is a very satisfying sweet and savory combination. I drizzled the soup with a bit of chive oil. Nothing says summer to me like chives. The verdancy of its herbaceous flavor adds a very nice, bright element. It’s the perfect foil for the soup’s touch of cream and its luscious butter-poached lobster.

I have added a cookbook to Sup's! Shop at OpenSky for you today. Its focus is the California Wine Country. Which, on its face, may seem like a bit of publisher’s culinary shorthand, and an attempt to shove a bit more “casual elegance” down the throats of us gullible foodies.

But if you’ll stick with me I think you’ll see why I chose to bring to you this particular book. It’s called Seasons in the Wine Country, which might cause you to raise your eyebrows and wonder just which wine country I mean.

I'll give you a hint about that and say that the marketing manager of the Culinary Institute of America at Greystone, Cate Conniff, put this collection of recipes together. That’s right, I said marketing manager. But before you throw in your green and white striped side-towel and go running from my virtual kitchen, let me just say this book is way more than a promotional tool.

If you are at all familiar with the food scene in California then you probably have figured out that the wine country this book is celebrating is the well-traveled oeneophilic valley known as Napa.

The breadth and depth Napa’s reputation is growing; partly due to the success of the CIA campus that opened there in 1995. It could be argued that the early gastronomic pilgrims to the area (including great chefs like Thomas Keller) has helped the region become as well known for its culinary destinations as it has for the world-class wines that originally put this valley on our foodie radar.