Roasted Half Chicken

sheep's milk cheese, walnuts + pickled jimmy nardellos

Tardivo + Castelfranco Radicchio

Cocktails

Desserts

Mains

Starters

pierre ferrand 1840 1er cru cognanc

r. lópez de heredia 2011 tempranillo

guímaro 2023 mencía

envinate 2023 garnacha

la togata 2017 brunello di montalcino

radikon 2010 pignolo

tenuta la volta 2020 barolo

ciro picariello 2022 fiano avellino

nals margreid 2023 pinot bianco

giacometto bruno 2023 erbaluce di caluso

di lenardo 2024 pinot grigio

fontanabianca 2024 arneis

domaine du pelican 2023 chardonnay

thibaud boudignon 2022 chenin blanc

jonathan didier pabiot 2023 sauvignon blanc

armand-heitz 2023 chardonnay

immich-batterieberg 2022 trocken riesling

veyder-malberg 2023 riesling

Preheat the Oven

Pat the chicken halves dry with paper towels. This will help achieve a crispy skin.

Prepare the Chicken

In a small bowl, combine olive oil, salt, black pepper, minced garlic, fresh thyme, lemon zest, and lemon juice. Rub this mixture all over the chicken halves, making sure to get under the skin for maximum flavor.

Season the Chicken

Place the chicken halves skin side up on a roasting pan. Roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.

Roast the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Rest the Chicken

In a large bowl, add the mixed bitter greens.

Prepare the Greens

In a small bowl, whisk together the PX sherry vinegar, extra virgin olive oil, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the mixed greens and toss gently to coat the leaves evenly.

Dress the Salad

Serve the roasted chicken alongside the dressed bitter greens salad for a delicious and balanced meal.

Serve

Whole chicken (cut in half)

Olive oil

Salt

Black pepper

Garlic cloves (minced)

Fresh thyme (chopped)

Lemon (zested and juiced)

Mixed bitter greens (such as arugula, radicchio, and dandelion greens)

PX sherry vinegar

Extra virgin olive oil

Remove any damaged outer leaves from the Tardivo and Castelfranco radicchios. Rinse them under cold water and pat dry with a clean kitchen towel.

Prepare the Radicchios

Cut the Tardivo radicchio into thin strips and the Castelfranco into wedges. Place both types of radicchio in a large salad bowl.

Chop the Radicchios

Crumble the sheep's milk cheese over the radicchio. Roughly chop the walnuts and sprinkle them on top of the salad.

Add Cheese and Walnuts

Slice the pickled Jimmy Nardellos into bite-sized pieces and add them to the salad bowl.

Add Pickled Jimmy Nardellos

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

Serve the salad immediately, garnished with additional walnuts if desired.

Tardivo Radicchio

Castelfranco Radicchio

Sheep's milk cheese

Walnuts

Pickled Jimmy Nardellos

Balsamic vinegar

Honey

Collect all ingredients: vodka, triple sec, cranberry juice, lime juice, garnishes, and ice.

Gather Ingredients

Choose a cocktail glass and chill it if desired by placing it in the freezer for a few minutes.

Prepare the Glass

In a cocktail shaker, add vodka, triple sec, cranberry juice, and lime juice.

Combine Ingredients

Fill the shaker with ice cubes, approximately 1 cup, to chill the mixture.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds to mix and chill the ingredients.

Shake Well

Using a strainer, pour the mixture into the chilled cocktail glass.

Strain and Pour

Garnish the cocktail with a lime wedge and fresh mint leaves for an aromatic touch.

Garnish

Enjoy your refreshing cocktail right away, preferably with friends or as a delightful treat!

Serve Immediately

Vodka

Triple Sec

Cranberry Juice

Lime Juice

Lime Wedge

Fresh Mint Leaves

Ice Cubes

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.

Combine Mixtures

Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cool

In a medium bowl, beat the softened unsalted butter until creamy.

Beat Butter

Gradually add the powdered sugar and cocoa powder, mixing well until fully incorporated.

Add Sugar and Cocoa

Add the milk and vanilla extract, beating until the frosting is light and fluffy. Adjust consistency with more milk if necessary.

Add Milk and Vanilla

Once the cake is completely cool, spread the frosting evenly over the top of the cake.

Frost the Cake

Top with chocolate shavings and fresh berries as desired.

Add Decorations

Slice the dessert into squares and serve. Enjoy!

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Eggs

Milk

Vegetable oil

Vanilla extract

Unsalted butter

Powdered sugar

Chocolate shavings

Fresh berries

Pat the chicken breasts dry with a paper towel. Season both sides with salt, black pepper, paprika, and Italian seasoning.

Dice the bell peppers, onion, zucchini, and mince the garlic.

Chop the Vegetables

In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked. Remove from skillet and set aside.

Sear the Chicken

In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Then add the bell peppers and zucchini. Continue to cook for 5-7 minutes until the vegetables are tender.

Cook the Vegetables

In a small bowl, mix soy sauce and honey. Pour this mixture over the cooked vegetables, stirring to combine. Allow to simmer for 2 minutes.

Add the Sauce

Slice the seared chicken and place it over the sautéed vegetables. Drizzle any remaining sauce over the top and serve hot.

Combine and Serve

Chicken Breast

Bell Peppers (mixed colors)

Onion

Garlic

Zucchini

Olive Oil

Black Pepper

Paprika

Italian Seasoning

Soy Sauce

Wash and julienne the carrot, cucumber, and red bell pepper into thin strips. Set aside.

Prepare the Vegetables

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Remove and lay it flat on a clean surface.

Soften Rice Paper Wraps

Place a lettuce leaf on the softened rice paper, followed by a small amount of julienned carrot, cucumber, and red bell pepper. Add a few mint and cilantro leaves. Fold the sides of the rice paper over the filling and roll tightly from the bottom to the top. Repeat for all wrappers.

Assemble the Rolls

In a small bowl, combine peanut butter, soy sauce, honey, lime juice, and water. Whisk until smooth and well combined.

Mix the Sauce Ingredients

Rice paper wrappers

Carrot, julienned

Cucumber, julienned

Red bell pepper, julienned

Fresh mint leaves

Fresh cilantro leaves

Lettuce leaves

Soy sauce

Peanut butter

Lime juice

Water

Collect all ingredients needed for the cocktail: Pierre Ferrand 1840 Cognac, fresh lemon juice, simple syrup, and a lemon twist for garnish.

Gather Your Ingredients

Using a jigger, measure out 2 oz of Pierre Ferrand 1840 Cognac, 0.5 oz of fresh lemon juice, and 0.5 oz of simple syrup.

Measure Ingredients

In a cocktail shaker, add the measured cognac, fresh lemon juice, and simple syrup.

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

Shake the Mixture

Strain the mixture into a chilled cocktail glass to remove ice.

Strain and Serve

Twist a lemon peel over the drink to release oils and drop it into the glass as a garnish.

Pierre Ferrand 1840 1er Cru Cognac

Fresh Lemon Juice

Simple Syrup

Lemon Twist

Place the R. López de Heredia 2011 Tempranillo in the refrigerator for about 30 minutes before serving to achieve the ideal temperature of around 16-18°C (60-65°F).

Chill the Wine

Choose appropriate red wine glasses to enhance the tasting experience. Ensure they are clean and dry.

Prepare Glassware

Open the bottle carefully and pour the wine into each glass, filling it to about one-third full to allow for proper aeration.

Pour the Wine

Slice the aged Manchego cheese into thin wedges and arrange it on a serving platter.

Prepare the Cheese

Cut the chorizo sausage into bite-sized pieces or thin rounds and add them to the platter.

Slice the Chorizo

Place the Marcona almonds in a small bowl and set it on the platter or next to the cheese and chorizo.

Arrange the Nuts

Rinse the olives if necessary and place them in a serving dish alongside the other items on the platter.

Prepare the Olives

R. López de Heredia 2011 Tempranillo

Aged Manchego Cheese

Chorizo Sausage

Marcona Almonds

Olives

Select ripe Mencía grapes from the Ribiera Sacra region, ensuring they are free of rot and blemishes.

Roasted Half Chicken

Tardivo + Castelfranco Radicchio

Cocktails

Desserts

Mains

Starters

Pierre Ferrand 1840 1er Cru Cognanc

R. López De Heredia 2011 Tempranillo

Guímaro 2023 Mencía

Envinate 2023 Garnacha

La Togata 2017 Brunello Di Montalcino

Radikon 2010 Pignolo

Tenuta La Volta 2020 Barolo

Ciro Picariello 2022 Fiano Avellino

Nals Margreid 2023 Pinot Bianco

Giacometto Bruno 2023 Erbaluce Di Caluso

Di Lenardo 2024 Pinot Grigio

Fontanabianca 2024 Arneis

Domaine Du Pelican 2023 Chardonnay

Thibaud Boudignon 2022 Chenin Blanc

Jonathan Didier Pabiot 2023 Sauvignon Blanc

Armand-heitz 2023 Chardonnay

Immich-batterieberg 2022 Trocken Riesling

Veyder-malberg 2023 Riesling