R Templeton Rye

Templeton Rye

Tropical cocktail made with rum and coconut cream.

Pina Colada

Classic cocktail with whiskey, bitters, and sugar.

Old Fashioned

Fried calamari served with marinara sauce.

Calamari

Steak Frites

Classic cocktail made with tequila, lime, and salt.

Margarita

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Pasta tossed with fresh vegetables in a light sauce.

Pasta Primavera

Salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Stuffed Mushrooms

Grilled bread topped with tomatoes, basil, and mozzarella.

Bruschetta

Fries "A-La Truffle"

Roasted Garlic Smashed

Griddled Corn Tortillas. Slow Roasted Marinated Pork. Cilantro-Lime Rice. Pico de Gallo. Salsa Verde.

Hands-Y Al Pastor Tacos

Homemade Ice Cream

Always Spectacular

Skillet Potatoes

Mushroom Risotto

Fries

Cilantro-Lime Rice

Broccolini

Capital of Belgium (BRUSSELS)

Begin by chilling your cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

Chill the Glass

In a mixing glass, add the Templeton Rye Whiskey, Sweet Vermouth, and Angostura Bitters.

Mix the Drink

Fill the mixing glass with ice and stir the mixture for about 30 seconds to chill and dilute the drink properly.

Stir with Ice

Empty the ice water from your chilled cocktail glass. Using a strainer, pour the mixed ingredients into the glass.

Strain into Glass

Garnish your drink with a maraschino cherry and a twist of orange peel. To release the oils, twist the orange peel over the drink before placing it on the rim.

Garnish

Templeton Rye Whiskey

Sweet Vermouth

Angostura Bitters

Maraschino Cherry

Orange Peel

Begin by chilling your cocktail glass. You can do this by placing it in the freezer or filling it with ice water for a few minutes.

In a cocktail shaker, combine 2 oz of Templeton Rye whiskey, 0.5 oz of simple syrup, and 0.5 oz of fresh lemon juice.

Mix the Ingredients

Fill the shaker with ice, cover it, and shake vigorously for about 15 seconds until well chilled.

Shake

Remove the ice from the chilled glass and strain the mixture from the shaker into the glass.

Garnish the cocktail with a lemon twist and a maraschino cherry on top.

Templeton Rye whiskey

Simple syrup

Fresh lemon juice

Lemon twist

Maraschino cherry

In a blender, combine 2 oz of white rum, 1 oz of coconut cream, 6 oz of pineapple juice, and 1 cup of crushed ice.

Combine Ingredients

Blend the mixture on high speed until smooth and creamy, about 30 seconds.

Blend

Taste the cocktail and adjust the sweetness or creaminess by adding more coconut cream or pineapple juice as desired.

Taste and Adjust

Pour the blended mixture into a chilled glass.

Serve

Garnish the drink with a slice of pineapple, a maraschino cherry on top, and sprinkle with 1 tsp of coconut flakes for added texture and decoration.

Add Garnish

Serve immediately and enjoy your refreshing Pina Colada!

Enjoy

White Rum

Coconut Cream

Pineapple Juice

Crushed Ice

Pineapple Slice

Coconut Flakes

Begin by chilling an old fashioned glass (or rocks glass) by placing it in the freezer or filling it with ice water while you prepare the drink.

Prepare the Glass

In a mixing glass, combine the simple syrup and Angostura bitters. Stir gently to mix.

Mix Ingredients

Pour the bourbon or rye whiskey into the mixing glass with the syrup and bitters mixture.

Add Whiskey

Add ice cubes to the mixing glass and stir gently for about 20-30 seconds until well-chilled and slightly diluted.

Stir and Chill

Remove the old fashioned glass from the freezer or discard the ice water. Strain the mixed drink from the mixing glass into the old fashioned glass filled with fresh ice cubes.

Express the oils from the orange peel over the drink by holding it over the glass and giving it a quick twist, then drop the peel into the glass. Garnish with a maraschino cherry.

Serve immediately and enjoy your classic Old Fashioned cocktail.

Bourbon or Rye Whiskey

Simple Syrup

Ice Cubes

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

Make the Coating

In another bowl, whisk together the egg and milk until well combined.

Prepare the Wet Mixture

Dip each calamari ring first into the wet mixture and then into the flour mixture to coat evenly.

Coat the Calamari

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated calamari rings to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown.

Fry the Calamari

Remove the fried calamari from the oil and drain on paper towels. Serve hot.

Drain and Serve

In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.

Sauté Garlic

Stir in the canned crushed tomatoes, dried oregano, salt, black pepper, and sugar. Bring to a simmer.

Add Tomatoes and Seasonings

Let the sauce simmer on low heat for about 15-20 minutes, stirring occasionally.

Cook the Sauce

Just before serving, stir in the fresh basil leaves and cook for an additional 2 minutes.

Add Fresh Basil

Serve the marinara sauce alongside the fried calamari.

calamari rings

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

milk

vegetable oil

canned crushed tomatoes

olive oil

garlic cloves

dried oregano

fresh basil leaves

sugar

Wash and peel the russet potatoes. Cut them into long strips to form fries.

Cut the Potatoes

Place the cut fries into a bowl of cold water and soak for at least 30 minutes to remove excess starch.

Soak the Fries

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Preheat the Oil

Carefully add the soaked fries to the hot oil in batches, frying each batch for about 5-7 minutes or until golden brown. Remove and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle them with salt and paprika to taste.

Season the Fries

Rub the ribeye steaks with olive oil, then season both sides with garlic powder, salt, and black pepper. Sprinkle fresh rosemary on top.

Prepare the Steak

Preheat your grill to high heat (about 450°F to 500°F or 230°C to 260°C).

Preheat the Grill

Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust based on your preferred doneness.

Grill the Steak

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.

Rest the Steak

Ribeye steak

Olive oil

Garlic powder

Salt

Black pepper

Fresh rosemary

Russet potatoes

Vegetable oil

Paprika

Take a lime wedge and run it along the rim of your glass. Dip the rim into a small plate of salt to coat it evenly. Set the glass aside.

In a cocktail shaker, combine the tequila, fresh lime juice, and triple sec. Fill the shaker with ice.

Secure the lid on the shaker and shake vigorously for about 15 seconds until the mixture is well chilled.

Remove the lid from the shaker and strain the mixture into the prepared glass filled with ice. If you prefer it straight up, you can strain it into the glass without ice.

Strain and Serve

Garnish with a lime wedge on the rim of the glass for an added touch.

Tequila

Fresh lime juice

Triple sec

Lime wedge

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and pour it into the crumb mixture. Mix until well combined.

Prepare the Crust

Press the mixture evenly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool.

Form the Crust

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue to mix until well combined and fluffy.

Prepare the Filling

Add the sour cream and vanilla extract to the cream cheese mixture, mixing until smooth. Next, add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Add Remaining Ingredients

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Pour into Crust

Bake the cheesecake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Bake the Cheesecake

After 1 hour, remove the cheesecake from the oven and let it cool at room temperature for another hour. Then, refrigerate for at least 4 hours, or overnight, before serving.

Chill the Cheesecake

Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve it as is or with your favorite fruit topping.

Graham cracker crumbs

Granulated sugar

Unsalted butter

Cream cheese

Sour cream

Vanilla extract

Eggs

Brew 1 cup of strong espresso coffee. Allow it to cool slightly, and then stir in 1 tablespoon of granulated sugar until dissolved. Set aside.

Brew Espresso

In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of granulated sugar until the mixture is pale and creamy.

Whisk Egg Yolks and Sugar

Add 16 oz of mascarpone cheese to the egg yolk mixture and mix until smooth and well combined.

Incorporate Mascarpone

In a separate bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until soft peaks form.

Whip Heavy Cream

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Fold Whipped Cream

Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy.