eorges De La Tour

Now Fearing

Antinori Marchese

Sauvignon Blanc

Pinot Noir

Chardonnay

Margarita

Refreshing cocktail with rum, mint, and lime.

Mojito

Creamy cheesecake with a graham cracker crust.

Cheesecake

Warm chocolate cake with a molten center.

Chocolate Lava Cake

12 oz ribeye steak, grilled to perfection.

Ribeye Steak

Served with seasonal vegetables and lemon butter sauce.

Grilled Salmon

Crispy fried calamari served with marinara sauce.

Calamari

Grilled bread topped with fresh tomatoes, basil, and balsamic glaze.

Bruschetta

Cabernet Sauvignon

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a marinade. Add the pork tenderloin, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Pork

Preheat your oven to 375°F (190°C). Heat a skillet over medium-high heat and add the marinated pork tenderloin. Sear on all sides until golden brown, approximately 3-4 minutes per side.

Sear the Pork

Once the pork is seared, pour in the red wine, scraping the bottom of the skillet to deglaze. Bring to a simmer and then transfer the skillet to the preheated oven.

Add the Wine

Bake in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 5 minutes before slicing.

Bake the Pork

While the pork is baking, toss the trimmed asparagus and halved cherry tomatoes with balsamic vinegar, salt, and pepper in a bowl. Spread them on a baking sheet.

Roast the Asparagus and Tomatoes

Place the baking sheet in the oven (you can do this alongside the pork if there's space) and roast for 15-20 minutes, until the asparagus is tender and the tomatoes are slightly blistered.

Bake the Vegetables

Pork tenderloin

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Salt

Black pepper

Red wine

Asparagus, trimmed

Cherry tomatoes, halved

Balsamic vinegar

Salt and pepper, to taste

Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.

Preheat the Oven

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, 1 tsp of salt, 1 cup of cocoa powder, 1 tsp of ground cinnamon, and 1 tsp of chili powder. Whisk together until well combined.

Mix Dry Ingredients

In a separate bowl, beat 1 cup of softened butter until creamy. Gradually add the dry mixture and continue mixing until well blended.

Cream Butter and Sugar

Add the 2 large eggs, 1 cup of milk, and 1 tsp of vanilla extract to the mixture. Mix until the batter is smooth.

Add Wet Ingredients

Gently fold in 1 cup of dark chocolate chips to the batter until evenly distributed.

Fold in Chocolate Chips

Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.

Prepare Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Pour Batter and Bake

Once baked, remove from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cool Down

Once cooled, slice into squares and serve. Enjoy your Now Fearing dessert, which combines a rich chocolate flavor with a hint of spice.

Slice and Serve

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Vanilla extract

Cocoa powder

Dark chocolate chips

Ground cinnamon

Chili powder

Butter

In a bowl, combine red wine, olive oil, balsamic vinegar, minced garlic, and chopped rosemary. Mix well until fully combined.

Prepare the Marinade

Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Marinate the Chicken

Remove the chicken from the marinade, allowing excess to drip off. Season both sides with salt and black pepper.

Season the Chicken

In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Add the chicken thighs and sear for about 5 minutes on each side until golden brown.

Sear the Chicken

Drizzle honey over the chicken thighs. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Add Honey and Bake

Once cooked, remove the chicken from the oven. Let it rest for a few minutes. Garnish with chopped parsley and serve with lemon wedges on the side.

Garnish and Serve

Red wine (preferably Sangiovese)

Garlic, minced

Chicken thighs, boneless and skinless

Honey

Fresh parsley, chopped

Lemon wedges

Select ripe Sauvignon Blanc grapes, ensuring they are sweet and have a good balance of acidity. Harvest approximately 10 kg of grapes.

Harvesting Grapes

Wash the grapes thoroughly under cold water. Crush the grapes using a fruit press or by hand in a sanitized container to extract the juice.

Cleaning and Crushing

Transfer the crushed grapes to a fermentation vessel, leaving behind any solids. Add approximately 5 liters of clean water to the juice to dilute it slightly.

Juicing

Sprinkle 15 g of wine yeast over the juice and stir gently to combine. This will kickstart the fermentation process.

Adding Yeast

Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow the juice to ferment at room temperature for 2 to 3 weeks, stirring daily.

Fermentation Process

If desired, add 100 g of oak chips to the fermenting wine for added flavor. Allow the wine to age for an additional 1 to 2 months, stirring occasionally.

Aging (Optional)

Before bottling, add 1 g of sulfites to the wine to preserve it and prevent spoilage.

Sulfite Addition

Sterilize wine bottles and pour the wine into them using a funnel. Seal the bottles with corks and store them in a cool, dark place.

Bottling

Sauvignon Blanc grapes

Water

Yeast (Wine Yeast)

Oak chips

Sulfites (for preservation)

Select ripe Pinot Noir grapes, ensuring they are free from rot. Harvest approximately 10 lbs of grapes.

In a clean winemaking vessel, crush the harvested grapes to release their juice. This can be done by hand or using a grape crusher.

Crushing Grapes

Add 1 gallon of water and 2 cups of sugar to the crushed grapes. Stir the mixture until the sugar is completely dissolved.

Adding Water and Sugar

Crush 5 Campden tablets into a fine powder and add it to the mixture. This will help to sanitize the must (grape juice mixture) and eliminate wild yeast.

Adding Campden Tablets

After letting the must sit for 24 hours, add 1 packet of wine yeast to the mixture. Stir gently to incorporate the yeast.

Fermentation Starter

Cover the fermentation vessel with a clean cloth or airlock and allow the mixture to ferment at a controlled temperature (around 70°F) for 1-2 weeks, stirring daily.

Primary Fermentation

Once fermentation has slowed (bubbles are few), siphon the wine off the sediment into a clean fermentation vessel, leaving the sediment behind.

Racking the Wine

Allow the wine to undergo secondary fermentation for 4-6 weeks, again at a controlled temperature. Check periodically.

Secondary Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal with corks.

Bottling the Wine

Store the bottles in a cool, dark place for at least 6 months to allow the flavors to mature before serving.

Aging the Wine

Pinot Noir Grapes

Sugar

Campden Tablets

Start by selecting ripe Chardonnay grapes. Remove any stems and leaves. Wash the grapes thoroughly to remove any dirt or pesticides.

Prepare the Grapes

Place the washed grapes in a fermentation vessel and crush them gently using your hands or a grape crusher to release the juice.

Crush the Grapes

In the fermentation vessel, add 1 litre of water and the 10 grams of yeast to the crushed grapes. Stir well to mix.

Add Water and Yeast

Dissolve the 100 grams of sugar in a small amount of warm water and add it to the fermentation vessel. Mix thoroughly.

Add Sugar

Seal the fermentation vessel with an airlock to allow gases to escape while preventing contamination. Place the vessel in a cool, dark area for about 1 to 2 weeks.

Seal and Ferment

After 1 to 2 weeks, use a hydrometer to check the specific gravity of the wine. If it has stabilized, fermentation is complete.

Check Fermentation

Carefully siphon the wine into clean bottles, leaving some space at the top. Seal the bottles with corks or caps.

Bottle the Wine

Store the bottled Chardonnay in a cool, dark place for at least 3 to 6 months before consuming to allow the flavors to develop.

Age the Wine

Chardonnay grapes

Yeast

Fermentation vessel

Hydrometer

Bottles

Airlock

If desired, rub a lime wedge around the rim of a glass and dip the rim into salt to coat it.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, 1 oz of triple sec, and 0.5 oz of simple syrup.

Mix the Ingredients

Add Ice

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

Shake

Strain the mixture into the prepared glass filled with fresh ice.

Strain and Serve

Garnish with a lime wedge on the rim of the glass.

Garnish

Tequila

Lime juice

Triple sec

Simple syrup

Lime wedge

In a sturdy glass or cocktail shaker, add the fresh mint leaves and muddle gently with a muddler or the back of a spoon. This releases the mint oils without tearing the leaves into small pieces.

Muddle the Mint

Pour in the fresh lime juice and simple syrup over the muddled mint. Stir gently to combine the flavors.

Add Lime Juice and Simple Syrup

Pour in the white rum and stir gently again to mix all the ingredients together.

Add Rum

Fill the glass with ice cubes to the top, ensuring it’s well chilled.

Pour club soda over the ice until the glass is full. This adds fizz and balances the sweetness of the cocktail.

Top with Club Soda

Garnish with a sprig of fresh mint and a lime wedge on the rim of the glass. Serve immediately with a straw or stirrer.

White Rum

Fresh Mint Leaves

Fresh Lime Juice

Simple Syrup

Club Soda

Ice Cubes

Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.

Mix Crust Ingredients

Press the mixture into the bottom of a 9-inch springform pan evenly, making sure it is packed tightly.

Form the Crust

Bake the crust in the preheated oven for about 10 minutes, then remove and allow to cool slightly.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Prepare the Filling

Gradually add granulated sugar and continue to beat until well combined and creamy.

Add Sugar and Mix

Mix in sour cream and vanilla extract until fully incorporated.

Eorges De La Tour