Cheesecake

Mineral Water

Veggie

Vegetarian Pizza

Italian Beer

Kids Gelato

Kids Sausage Pizza

Kids Pepperoni Pizza

Kids Cheese Pizza

Kids Pasta

Kids Mac & Cheese

Kids Chicken Tenders And Fries

(Gluten-Free) // creamy caramel cheesecake, sweet & salty almond crust

Salted Caramel Cheesecake

(Vegan & Gluten-Free) // tiramisu & choc-caramel belgian raw cakes made w/ cashew, coffee, cocoa powder, madagascar vanilla, agave

Choc Full Of It (Vegan)

sicilian lemon infused sponge cake, italian mascarpone, white chocolate

Roma Limoncello

espresso dipped ladyfingers, caramel, sweet italian mascarpone, chocolate

Homemade Tiramisu

vanilla gelato, whipped cream, chocolate drizzle

Chocolate Lava Cake

Vegan Spinach and Artichoke Dip, Bruschetta Mix, Spinach & Vegan Mozzarella

Unbeleafable (Vegan)

Roasted Garlic, Fresh Spinach, Marinated Artichoke & Goat Cheese

Roasted Garlic Pizza

Imported Mozzarella, Fontina, Provolone & Parmigiano

Quattro Formaggie Pizza

Prosciutto, Imported Mozzarella, Arugula & Parmigiano Romano & Asiago

Prosciutto & Arugula Pizza

Bacon Marmalade, Leek, Truffle Aioli, Havarti Cheese, Oven Roasted Tomato & Aged Cheddar Cheese

Boujee BLT

Pancetta, Fennel Sausage, Prosciutto Di Parma, Soppressata & Imported Mozzarella

The Butcher Pizza

Bacon Marmalade, Chipotle Honey Glaze, Garlic, Roasted Red Pepper, Soppressata & Imported Mozzarella

Bacon Marmalade Pizza

Preheat the Oven

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all the crumbs are evenly coated with the butter.

Mix the Crust Ingredients

Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure it is evenly distributed and compacted.

Form the Crust

Bake the crust in the preheated oven for about 10 minutes. Remove and let cool while preparing the filling.

Bake the Crust

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

Prepare the Cream Cheese

Gradually add granulated sugar and sour cream to the cream cheese, mixing until well combined.

Add Sugar and Sour Cream

Mix in the vanilla extract and lemon juice until fully incorporated.

Incorporate the Flavorings

Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.

Add the Eggs

Pour the cheesecake filling over the cooled crust in the springform pan.

Pour Filling into Crust

Bake the cheesecake in the oven at 325°F (160°C) for about 50-60 minutes, or until the center is set and slightly jiggles when shaken.

Bake the Cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.

Cool and Chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Lemon juice

Select either sparkling mineral water or still mineral water based on your preference.

Choose Your Water Type

If you prefer your water cold, chill the selected mineral water in the refrigerator for at least 30 minutes before serving.

Chill (Optional)

Wash the lemon, mint, and cucumber thoroughly. Cut the lemon and cucumber into slices.

Prepare Flavorings

Add the lemon slices, mint leaves, and cucumber slices to the water. Allow it to infuse for about 15 minutes for enhanced flavor.

Infuse the Water

Pour the mineral water into glasses. If infused, you can strain the solids or serve them directly in the water.

Serve Chilled

Savor your refreshing mineral water, either still or sparkling, with or without the added flavors.

Enjoy!

Sparkling Mineral Water

Still Mineral Water

Lemon Slices

Mint Leaves

Cucumber Slices

Wash all the vegetables thoroughly. Slice the zucchini into round pieces, dice the bell pepper, slice the carrot into thin rounds, and cut the broccoli into small florets. Halve the cherry tomatoes.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini, diced bell pepper, sliced carrot, and broccoli florets. Sauté for about 5 minutes, stirring occasionally.

Sauté the Vegetables

Sprinkle the garlic powder, salt, black pepper, and Italian seasoning over the sautéed vegetables. Stir well to combine and cook for an additional 5-7 minutes until the vegetables are tender but still crisp.

Add Seasonings

Finally, add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they are warmed through and slightly softened.

Add Cherry Tomatoes

Remove the skillet from heat. Serve the sautéed veggies hot as a main dish or as a side. Enjoy!

Serve the Dish

Zucchini

Bell pepper (any color)

Carrot

Broccoli florets

Cherry tomatoes

Olive oil

Garlic powder

Salt

Black pepper

Italian seasoning

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.

Mix the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a greased pizza stone or baking sheet.

Prepare the Base

Spread the tomato sauce evenly over the pizza base. Sprinkle the shredded mozzarella cheese on top.

Add Sauce and Cheese

Layer the sliced bell peppers, red onion, mushrooms, zucchini, and fresh spinach evenly over the cheese. Sprinkle oregano and basil on top, and add salt and pepper to taste.

Add Vegetables

Place the assembled pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a few minutes, slice it, and serve hot.

Serve

All-purpose flour

Active dry yeast

Warm water

Sugar

Tomato sauce

Mozzarella cheese, shredded

Bell peppers, sliced

Red onion, sliced

Mushrooms, sliced

Zucchini, sliced

Spinach, fresh

Oregano, dried

Basil, dried

Salt and pepper

In a large mash tun, heat 5 gallons of filtered water to 165°F (74°C). Add the Pilsner, Munich, and Carapils malts. Stir thoroughly and maintain the temperature at 150°F (65°C) for 60 minutes.

Mash the Grains

After mashing, sparge the grains with an additional 3 gallons of water heated to 170°F (77°C) to extract the sugars. Collect the wort in a brew kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Saaz hops for flavor.

Add Flavor Hops

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches 65°F (18°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the Italian Lager yeast on top and seal with an airlock.

Pitch the Yeast

Allow the beer to ferment at a constant temperature of 50°F to 55°F (10°C to 13°C) for about 2 weeks.

Ferment the Beer

Once fermentation is complete, transfer the beer to a bottling bucket, add priming sugar (if desired), and bottle the beer in sanitized bottles.

Bottle the Beer

Cap the bottles and allow them to carbonate at room temperature for 1-2 weeks before refrigerating.

Carbonate the Beer

Pilsner Malt

Munich Malt

Carapils Malt

Hallertau Hops

Saaz Hops

Italian Lager Yeast

Filtered Water

In a large mixing bowl, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Whisk together until the sugar is fully dissolved.

Mix the Base Ingredients

Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour to chill. This step is essential for achieving a smooth texture.

Chill the Mixture

After the mixture has chilled, remove it from the refrigerator. Divide the base mixture into two separate bowls. In one bowl, add the chocolate syrup and mix well. In the other bowl, add your choice of fruit puree and mix until fully combined.

Add Flavors

If desired, stir in chocolate chips or sprinkles into both bowls for added texture and fun.

Add Toppings

Pour the chocolate-flavored mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes. Once it reaches a soft-serve consistency, transfer it to an airtight container.

Freeze the Mixture

Repeat the churning process with the fruit-flavored mixture. Once both mixtures are churned, place them in the freezer for at least 2-4 hours to firm up.

Repeat for Fruit Gelato

After the gelato has firmed up, scoop into bowls or cones and serve immediately. Enjoy your homemade kids gelato with friends and family!

Scoop and Serve

Whole Milk

Heavy Cream

Granulated Sugar

Vanilla Extract

Chocolate Syrup

Fruit Puree (strawberry, mango, or any preferred fruit)

Chocolate Chips or Sprinkles

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the frothy yeast mixture and olive oil. Mix until a dough forms.

Make Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for 1 hour or until doubled in size.

Let Dough Rise

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Roll Out Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread pizza sauce evenly over the dough, then sprinkle shredded mozzarella cheese on top.

Scatter cooked and crumbled Italian sausage, pepperoni slices, diced bell pepper, and sliced black olives over the cheese.

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake Pizza

Once baked, remove the pizza from the oven, allow it to cool for a few minutes, then slice and serve.