Bache Gabrielsen VSOP

AN AMERICAN BRASSERIE

Whipped chèvre, shaved Brussels sprouts, champagne vinaigrette

Roasted Eggplant & Squash Wrap

Cheddar, sun dried tomato aioli, baby kale

Grilled Chicken Wrap

Provolone, roasted red peppers, arugula, tiger sauce

Roast Beef Wrap

Turkey Cheddar Wrap

Triple Chocolate Torte

Brownie Platter

Assorted Cookie Platter

Grilled or Roasted Whole Beef Tenderloin

Grilled or Roasted Sirloin Steak

Grilled or Roasted Shrimp

Grilled or Roasted Lamb

Grilled or Roasted Chicken Breasts

Chicken Tenders

Local burrata, grilled stone fruit, shaved prosciutto, arugula, extra virgin olive oil, aged balsamic, fresh cracked pepper, Maldon salt

Burrata & Fruit

Local burrata, vine ripened tomatoes, extra virgin olive oil, sea salt, cracked black pepper

Tomato & Burrata

Assorted lettuces, red onion, tomato, provolone, olives, carrots, cucumbers, salami, Italian vinaigrette

Antipasto

Red & green lettuces, blue cheese crumbles, smoked bacon, red onion, roasted tomatoes, Hass avocado

Cobb Salad

Baby field greens, port wine poached pears, pecans, local chèvre, champagne vinaigrette

Pear, Pecan & Chevre Salad

Roasted Garlic Hummus

Guacamole

Spring Rolls

Shrimp Saté

Start by chilling a cognac glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

Chill the Glass

Once the glass is chilled, discard the ice water. Pour 2 oz of Bache Gabrielsen VSOP Cognac into the glass.

Add Cognac

Add 4 ice cubes to the glass. This will slightly chill the cognac while maintaining its rich flavors.

Add Ice

Twist a lemon slice over the drink to release its oils, then drop it into the glass as a garnish.

Garnish

Enjoy your Bache Gabrielsen VSOP neat or on the rocks!

Serve

Bache Gabrielsen VSOP Cognac

Ice cubes

Lemon twist

In a large bowl, combine the ground beef with salt and black pepper. Mix gently and form into 4 equal-sized patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness, or until desired doneness is reached.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Melt the Cheese

While the patties are cooking, slice the brioche buns in half. Toast them lightly on the grill or in a toaster if desired.

Prepare the Buns

On the bottom half of each bun, layer lettuce, a cooked patty with melted cheese, a slice of tomato, onion rings, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers hot with your favorite side dishes.

Ground beef

Brioche hamburger buns

Cheddar cheese

Lettuce leaves

Tomato

Red onion

Pickles

Ketchup

Mustard

Salt

Black pepper

Preheat your oven to 400°F (200°C). Cut the eggplant, zucchini, and yellow squash into thin slices. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

Roast the Vegetables

While the vegetables are roasting, thinly shave the Brussels sprouts using a mandoline or a sharp knife. Place them in a bowl and toss with champagne vinaigrette. Set aside to marinate.

Prepare the Brussels Sprouts

Spread a generous amount of whipped chèvre onto each wrap. Layer the roasted eggplant, zucchini, and yellow squash on top of the cheese. Add a handful of the marinated Brussels sprouts for crunch.

Assemble the Wraps

Fold the sides of the wrap in and then roll it tightly from the bottom up to enclose the filling. Slice in half and serve.

Wrap It Up

Eggplant

Zucchini

Yellow Squash

Olive Oil

Black Pepper

Chèvre (goat cheese)

Brussels Sprouts

Champagne Vinaigrette

Wraps (tortillas or flatbreads)

Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and black pepper. Grill chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and let it rest before slicing.

Grill the Chicken

Lay out the large tortillas on a clean surface. Spread a generous amount of sun dried tomato aioli on each tortilla.

Prepare the Wraps

Evenly distribute the sliced grilled chicken, shredded cheddar cheese, and baby kale over the aioli-covered tortillas.

Add Fillings

Fold in the sides of the tortillas and then roll them tightly from the bottom up to create a wrap.

Roll the Wraps

Cut each wrap in half and serve immediately, or wrap in foil for taking on the go.

Grilled Chicken Breast

Cheddar Cheese

Sun Dried Tomato Aioli

Baby Kale

Large Tortillas

Lay the large wrap or tortilla flat on a clean surface.

Prepare the Wrap

Spread the tiger sauce evenly over the surface of the wrap.

Layer the roast beef slices evenly on top of the sauce.

Place the provolone cheese slices over the roast beef.

Add the roasted red peppers and arugula on top of the cheese.

Starting from one edge, roll the wrap tightly to secure all the fillings.

Cut the wrap in half diagonally and serve immediately.

Roast beef

Provolone cheese

Roasted red peppers

Arugula

Tiger sauce

Large wrap/tortilla

Lay the whole wheat tortilla flat on a clean surface.

Assemble the Wrap

On the center of the tortilla, layer the sliced turkey breast, cheddar cheese, and a handful of arugula.

Layer Ingredients

Drizzle the green goddess dressing over the layered ingredients.

Add Dressing

Fold the sides of the tortilla inward and then roll it up tightly from the bottom to the top.

Cut the wrap in half if desired and serve immediately.

Whole wheat tortilla

Sliced turkey breast

Cheddar cheese, sliced

Green goddess dressing

Preheat your oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.

Preheat the Oven

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt the Chocolate and Butter

In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy. Slowly add the melted chocolate mixture and vanilla extract, mixing until well combined. Sift in the flour, cocoa powder, and salt. Gently fold the mixture until just combined.

Mix the Batter

Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Torte

Remove the torte from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or cocoa powder before serving, if desired.

Cool and Serve

dark chocolate

unsalted butter

granulated sugar

large eggs

all-purpose flour

cocoa powder

vanilla extract

salt

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

Prepare the Oven and Pan

In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and let cool slightly.

Melt Butter

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Sugars and Eggs

In a separate bowl, whisk together the flour, cocoa powder, and salt until evenly mixed.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Combine Wet and Dry Ingredients

Fold in the chocolate chips and walnuts (if using) until evenly distributed.

Add Chocolate Chips and Walnuts

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing into squares.

Cool and Slice

brown sugar

chocolate chips

walnuts (optional)

In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; gradually mix into the creamed mixture.

Mix the Cookie Base

Stir in the chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheets and bake for 10-12 minutes.

Chocolate Chip Cookies

Stir in the rolled oats and raisins. Drop by rounded tablespoons onto ungreased cookie sheets and bake for 10-12 minutes.

Oatmeal Raisin Cookies

Mix in the peanut butter until well combined. Roll into balls and flatten slightly on the cookie sheets. Bake for 10-12 minutes.

Peanut Butter Cookies

Once baked, let cookies cool on wire racks. Arrange assorted cookies on a platter and serve.

Arrange the Platter

All-purpose flour

Granulated sugar

Brown sugar

Unsalted butter

Eggs

Vanilla extract

Baking soda

Semi-sweet chocolate chips

Rolled oats

Raisins

Peanut butter

Chopped nuts

Sprinkles

In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a marinade.

Prepare the Marinade

Rub the marinade all over the whole beef tenderloin, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Beef

If grilling, preheat the grill to medium-high heat. If roasting, preheat the oven to 425°F (220°C).

Preheat the Grill or Oven

For grilling, place the tenderloin on the grill and cook for about 20-25 minutes, turning occasionally, until it reaches desired doneness. For roasting, place the tenderloin in a roasting pan and roast for about 25-30 minutes or until it reaches the desired internal temperature.

Cook the Tenderloin

Once cooked, remove the tenderloin from the grill or oven and let it rest for 10-15 minutes before slicing.

Rest the Meat

Slice the beef tenderloin and serve with a drizzle of red wine reduction or your favorite sauce.

Bache Gabrielsen Vsop

An American Brasserie