1903 Lager, Half

blistered pita, fried pita, black sesame buckwheat toast, or laffa

Additional Bread

fermented mushroom cream, marinated cucumbers, dill

32oz Grilled Australian Wagyu Ribeye

carob halva, chili oil, feta, sage za'atar, rose petals

Fried Quail

pinenut - graham crust, roasted blueberries

Labneh Cheesecake

Skyduster Brewery, Los Angeles, California

West Coast IPA, Full

borage za'atar, savory, olive oil, black sesame buckwheat toast

Farm Cheese

green amba rub, garlic yogurt, celeriac, nigella seed, za'atar

Whole Lumina Lamb Rack

lovage & avocado purée, sumac, meyer lemon, cilantro

Oyster Mushroom Kebab

fried shallots, herbs, cinnamon, koshari rice, pine nuts

Pomegranate Glazed Oxtail

smoked whole seed chermoula, capers, cilantro, lime, turnips

Grilled Dorade

honey pomegranate reduction, tarragon, pickled blueberry, urfa, black sesame buckwheat toast

Chicken Liver Pate

Blackberry Ale, Half

dungeness crab, ginger, sofrito, serrano herb puree, sesame

Fried Zucchini Flower

onion confit, amba oil, pine nuts, lime, cilantro, pita

Hummus Avocado Tahini

dark pecan caramel, chocolate butter cake, chocolate shell

Nougat Ice Cream bar

black currant & raspberry orange blossom white chocolate

Persian Mulberry Ice Cream

tahini, grated tomato, ajika, pickled vegetables, laffa

Slow Roasted Lamb Neck Shawarma

malted milk chocolate ice cream, fermented strawberry glaze

Chocolate Lavender Donuts

whipped feta, gaviota strawberries, arabic coffee chili oil, sprouting cilantro

Cherry Tomato

tarragon cream, sonora crust, nectarine caramel

Fresh Nectarine Tart

West Coast IPA, Half

sautéed pluots, almond cake, farm cheese ice cream, baharat spice dust

Flavor King Cobbler

minced beef, bulgur, chilis, shallot, ginger labneh, mint, buckwheat sourdough

* Kibbeh Nayyeh

In a large brew kettle, heat 10 liters of water to 160°F (71°C). Add the Pilsner and Munich malts. Hold the temperature for 60 minutes, stirring occasionally.

Mashing

After mashing, drain the wort from the grains into a kettle. Rinse the grains with an additional 2 liters of water at 170°F (77°C).

Lautering

Bring the wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes. Add the Saaz hops in the last 15 minutes of the boil.

Boiling

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Ferment for 2 weeks at 50°F (10°C).

Fermentation

After fermentation is complete, dissolve the priming sugar in 1 cup of boiling water and add it to the beer before bottling. Bottle the beer and seal with caps.

Bottling

Let the bottled beer condition at room temperature for 1-2 weeks before refrigerating and enjoying your 1903 Lager.

Conditioning

Pilsner Malt

Munich Malt

Hallertau Hops

Saaz Hops

Water

Yeast (Lager Yeast)

Priming Sugar

Brush pita with olive oil and sprinkle with salt.

Prepare Pita

Heat a skillet over medium-high heat and place the pita in the skillet. Cook for 2-3 minutes on each side until blistered.

Blister Pita

In a deep skillet, heat vegetable oil over medium heat.

Heat Oil

Cut the pita into triangles and fry in hot oil until golden and crispy, about 2-3 minutes. Drain on paper towels and sprinkle with salt.

Fry Pita

In a bowl, combine buckwheat flour, water, black sesame seeds, salt, and olive oil. Mix until smooth.

Mix Ingredients

Preheat a skillet over medium heat. Pour batter into the skillet, spreading it evenly. Cook for 4-5 minutes on each side until golden brown.

Cook Toast

In a bowl, mix flour, yeast, and salt. Gradually add water and olive oil, kneading until smooth. Let rise for 1 hour.

Make Dough

Preheat a skillet over high heat. Divide dough into balls, roll out, and cook each on the skillet for 1-2 minutes on each side.

Cook Laffa

Pita bread

Olive oil

Salt

Vegetable oil

Buckwheat flour

Black sesame seeds

All-purpose flour

Yeast

Generously season the Australian Wagyu Ribeye with salt and black pepper. Let it sit at room temperature for about 30 minutes before grilling.

Seasoning the Ribeye

Preheat the grill to high heat. Grill the ribeye for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from the grill and let it rest for 10 minutes before slicing.

Grilling the Ribeye

In a skillet, sauté the mushrooms and garlic in a bit of oil until they are golden brown. Season with salt and black pepper.

Cooking the Mushrooms

Transfer the sautéed mushrooms to a blender, add the cream, and blend until smooth. Adjust seasoning if necessary.

Blending the Cream

Thinly slice the cucumbers and place them in a bowl.

Slicing the Cucumbers

In a separate bowl, mix the rice vinegar, sugar, salt, and dill until the sugar dissolves. Pour the marinade over the cucumbers and let them sit for at least 30 minutes.

Making the Marinade

On a serving plate, place the sliced ribeye, top with the fermented mushroom cream, and serve the marinated cucumbers on the side. Garnish with fresh dill.

Plating the Dish

Australian Wagyu Ribeye

Mushrooms (shiitake or cremini)

Cream

Garlic cloves

Black pepper

Cucumbers

Rice vinegar

Sugar

Dill (fresh)

Fresh dill

Clean and season the quail with salt and black pepper. Dredge each quail in flour, dip in beaten eggs, and then coat with breadcrumbs.

Prepare the Quail

Heat vegetable oil in a deep skillet over medium heat. Fry the quail for about 3-4 minutes on each side until they are golden brown and cooked through. Remove and drain on paper towels.

Fry the Quail

In a bowl, mix carob powder, tahini, honey, and vanilla extract until smooth. Pour into a lined dish and refrigerate until set.

Make the Carob Halva

In a small saucepan, heat olive oil over low heat. Add red chili flakes and simmer for 10 minutes. Remove from heat and let cool.

Prepare the Chili Oil

Place a fried quail on each plate, drizzle with chili oil, and serve with a side of carob halva. Garnish with crumbled feta, sage leaves, za'atar, and dried rose petals.

Plate the Dish

Quail

Flour

Eggs

Breadcrumbs

Carob powder

Tahini

Honey

Vanilla extract

Red chili flakes

Feta cheese

Fresh sage leaves

Za'atar spice mix

Dried rose petals

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, pine nuts, and sugar. Mix until well combined.

Make the crust

Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

Bake the crust

In a large bowl, beat together labneh, softened cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.

Prepare the filling

Pour the filling over the cooled crust. Bake for 40-45 minutes or until the center is set. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

Bake the cheesecake

In a small baking dish, combine blueberries, sugar, and lemon juice. Roast in the oven at 350°F (175°C) for 15-20 minutes until the blueberries are soft and bubbly.

Roast the blueberries

Remove the cheesecake from the springform pan and top with roasted blueberries before serving.

Serve

graham cracker crumbs

unsalted butter, melted

pine nuts, toasted

sugar

labneh

cream cheese, softened

vanilla extract

eggs

blueberries

lemon juice

In a large pot, heat 5 liters of water to 165°F (74°C). Add the Pale Malt and Crystal Malt to the water, maintaining the temperature for 60 minutes.

After mashing, sparge the grains with hot water until you collect around 6 liters of wort.

Sparging

Bring the wort to a boil, then add Cascade and Centennial Hops. Boil for 60 minutes. Add Simcoe Hops in the last 15 minutes of the boil.

After the boil, cool the wort quickly using a wort chiller or ice bath until it reaches 70°F (21°C).

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal with an airlock and ferment for 1-2 weeks at room temperature.

Once fermentation is complete, dissolve the priming sugar in boiling water and add it to the beer while bottling. Fill the bottles and cap them.

Allow the bottles to condition at room temperature for 1-2 weeks before chilling and enjoying your West Coast IPA.

Pale Malt

Crystal Malt

Cascade Hops

Centennial Hops

Simcoe Hops

Yeast (American Ale)

In a mixing bowl, combine the fresh ricotta cheese, chopped borage leaves, za'atar spice blend, chopped savory, olive oil, and salt. Mix until well combined and creamy.

In a bowl, whisk together buckwheat flour, water, black sesame seeds, olive oil, and salt until smooth.

Preheat a non-stick skillet over medium heat. Pour a ladle of the batter into the skillet and spread it out evenly. Cook for about 2-3 minutes on each side or until golden brown and cooked through.

Repeat until all the batter is used, then allow the toasts to cool slightly.

Spread the farm cheese mixture generously on the black sesame buckwheat toast and drizzle with additional olive oil if desired. Serve immediately.

Fresh ricotta cheese

Borage leaves, chopped

Za'atar spice blend

Savory, chopped

Preheat your oven to 400°F (200°C). In a small bowl, mix the green amba, za'atar, olive oil, salt, and black pepper to create a marinade. Rub this mixture all over the lamb rack.

Prepare the Lamb

Let the lamb rack marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

Marinate

While the lamb is marinating, mince the garlic cloves and mix them into the plain yogurt. Add salt to taste and set aside.

Prepare Garlic Yogurt

Peel the celeriac and cut it into small cubes. Boil in salted water for about 10-15 minutes until tender, then drain.

Prepare Celeriac

Place the marinated lamb rack on a roasting pan and roast in the preheated oven for about 25-30 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy.

Roast the Lamb

Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual chops.

Rest the Lamb

On a serving platter, arrange the roasted lamb chops, serve with the garlic yogurt drizzled over, and the boiled celeriac on the side. Sprinkle with nigella seeds for garnish.