4.6% ABV, Shogun Shandy is our globally inspired take on a classic refresher. Drawing from Japanese influence, this yuzu lemon rice lager delivers a crisp, delicate body with bright citrus notes and a clean, refreshing finish. Light, zesty, and endlessly drinkable, an East-meets-West twist fit for any occasion.

SHOGUN SHANDY

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Before serving, place the Sonoma Cutrer Chardonnay in the refrigerator for at least 1 hour to chill. This enhances its bright acidity and allows the flavors to shine.

Chill the Wine

In a small bowl, mix together the olive oil, juice of half the lemon, salt, and black pepper. This will be used to marinate the salmon.

Prepare the Marinade

Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, cover, and let it marinate in the refrigerator for 30 minutes.

Marinate the Salmon

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Prepare the Grill

Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork. During the last minute of grilling, squeeze the remaining half of the lemon over the salmon and sprinkle with fresh dill.

Grill the Salmon

Wash the asparagus and trim the tough ends. Toss them in a little olive oil, salt, and pepper.

Prepare the Asparagus

Place the asparagus on the grill alongside the salmon and cook for about 3-4 minutes, turning occasionally until they are tender and slightly charred.

Grill the Asparagus

Once the salmon and asparagus are cooked, plate them together. Pour a glass of chilled Sonoma Cutrer Chardonnay to enjoy with your meal.

Plate the Dish

Sonoma Cutrer Chardonnay

Grilled Salmon

Lemon

Fresh Dill

Olive Oil

Salt

Black Pepper

Asparagus

Sonoma Cutrer, Russian River

Bumbu Rum, with hints of vanilla, caramel, & banana. Creamy & delicious, it's a Doc Ford's favorite!

Doc's Bumbu Colada

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes and jalapeños. Served with corn tortilla chips.

Bayamo Black Bean Dip

Grouper crusted with macadamia nuts and served with a citrus sauce.

Macadamia Grouper

Our perfected Piña Colada with Hard Truth Toasted Coconut Rum served with a toasted coconut rim.

Toasted Coconut Colada

A Paradise delight, sautéed grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a 'Toasted Coconut' rum sauce.

Sautéed Grouper

Rum Ford's

Make Sonoma Cutrer, Russian River Recipe in just 1h 30m. Rich, Bright Acidity, Long Finish

Sonoma Cutrer, Russian River Recipe

Descriptors

Tasting Notes

Food Pairings

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