With more people opting to stay home — or close to home — this summer, the question is how to create that vacation feel, just a little escape from the every day, and maybe a hint of luxury.

Chef Nicolas Montañez, Villagio Inn & Spa

Napa’s Cuvée Restaurant is hosting a “backyard Fourth of July party” in the lounge Friday night following the traditional fireworks display in downtown Napa.

Masonic Lodge No. 12 is hosting a prime rib dinner at 6 p.m. July 12 at the Yount Lodge in Napa.

Chef Nicolas Montañez, Villagio Inn & Spa

Chef Nicolas Montañez, Villagio Inn & Spa

A form of insanity runs in my family. My parents exhibited signs of it, and my sisters show the symptoms as well. It didn’t skip a generation when it came to me, either. Apparently we all have a particularly quirky genetic mutation that results in a strange, compulsive activity.

Creamy-chunky, spicy-tangy — everybody loves dips. Hot-cold, spooned or dipped — the possibilities are endless. As a cook, I find dips a slam dunk because there’s nothing easier to prepare for impromptu summer barbecues. But my favorite part is that they can be made well ahead of time so I can enjoy my parties with my guests.