Belle Glos Eulenloch Pinot Noir, Napa Valley

Pomegranate vodka, rum, pomegranate syrup, pineapple, & a splash of soda

Island Blush

2024 Choice Best

FIRE & ICE

Casamigos Jalapeño Tequila, watermelon puree, triple sec, and club soda

Jalapeño Watermelon Margarita

Rum, Strawberry, Cake vodka, blue Curacao, pineapple, & cream of coconut

The Fire & Ice

Coconut Rum, Strawberry liqueur, banana liqueur, pineapple juice, activated charcoal

Midnight Oasis

Coconut Rum, Peach Schnapps, pineapple juice, orange juice, grenadine

Liquid Oasis

Fried Ice Cream

Italian Lemon Cream Cake

Crème Brulee Cheesecake

Opus 1, Napa Valley 2017

Caymus Cabernet Sauvignon, Napa Valley 2020

Domaine Drouhin Pinot Noir, Oregon

Red Schooner Malbec, Andes

TPC The Prisoner, Napa Valley 2019

Stella Pinot Grigio, Italy

Newton Unfiltered Chardonnay, Napa Valley

Trinity Oaks Chardonnay, California

Cakebread Chardonnay, Napa Valley

Beringer White Zinfandel, California

6 oz. certified Angus beef burger with choice of American, pepper jack, Swiss, or cheddar cheese on a brioche bun.

American Classic Burger

Five cheese spinach & artichoke dip with baby leaf spinach, artichoke hearts, five cheese blend, & tortilla chips.

The Spark

Five spice rubbed salmon fillet topped with miso herb butter served over vegetable fried rice

Asian Seared Salmon Fillet

Place the bottle of Belle Glos Eulenloch Pinot Noir in the refrigerator for about 30 minutes before serving to achieve the ideal serving temperature of around 55-60°F (13-16°C).

Chill the Wine

Take the Brie cheese out of the packaging and place it on a serving board. You can slice it into wedges or leave it whole for guests to cut themselves.

Prepare the Cheese

Wash the fresh figs gently under running water. Cut a small 'X' at the top of each fig to allow for easier eating and to enhance presentation.

Prepare the Figs

In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.

Toast the Walnuts

Once the walnuts are cooled, scatter them over the Brie cheese. Drizzle honey over the cheese and walnuts to add a touch of sweetness.

Drizzle with Honey

Place the sprig of fresh rosemary on the serving board for a fragrant garnish and additional flavor pairing.

Garnish with Rosemary

Belle Glos Eulenloch Pinot Noir

Brie cheese

Fresh figs

Walnuts

Honey

Fresh rosemary

Cut the pineapple into small cubes or wedges, measuring out approximately 3 oz for the cocktail.

Prepare the Pineapple

Place your cocktail glass in the freezer or fill it with ice water to chill while you prepare the drink.

Chill the Glass

In a cocktail shaker, combine 2 oz of pomegranate vodka, 1 oz of rum, and 1 oz of pomegranate syrup.

Combine the Ingredients

Add ice to the shaker and shake vigorously for about 15 seconds to ensure all ingredients are well mixed and chilled.

Shake with Ice

Remove the cocktail glass from the freezer or discard the ice water. Strain the mixture into the glass.

Strain and Pour

Top the cocktail with 2 oz of soda water. Garnish with a tablespoon of pomegranate seeds and a slice of pineapple on the rim.

Add Soda and Garnish

Serve immediately and enjoy your refreshing Island Blush cocktail!

Serve

Pomegranate vodka

Pomegranate syrup

Pineapple

Soda water

Pomegranate seeds

Pineapple slice

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

Sauté Garlic

Add the halved cherry tomatoes to the skillet and cook for about 3-4 minutes until softened. Stir in the fresh spinach and cook until wilted, about 2 minutes.

Add Vegetables

Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water a little at a time until the desired sauce consistency is achieved.

Mix Pasta and Sauce

Season with salt, black pepper, and optional red pepper flakes to taste. Stir in the grated Parmesan cheese until melted and evenly distributed.

Season the Dish

Serve the pasta warm, garnished with fresh chopped basil if desired. Enjoy your 2024 Choice Best pasta dish!

Plate and Garnish

Pasta

Olive Oil

Garlic, minced

Cherry Tomatoes, halved

Spinach, fresh

Parmesan Cheese, grated

Salt

Black Pepper

Red Pepper Flakes

Basil, fresh, chopped

Begin by chilling your cocktail glass. You can do this by filling it with ice water while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 2 oz of vodka, 1 oz of blue curacao, 0.5 oz of fresh lime juice, and 0.5 oz of simple syrup. Fill the shaker with crushed ice.

Mix the Base Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Remove the ice water from your cocktail glass and strain the mixture from the shaker into the chilled glass.

Strain the Mixture

Slowly pour 0.5 oz of grenadine into the glass. It will sink and create a 'fire' effect at the bottom.

Add Grenadine

Garnish your cocktail with a few mint leaves and a lime wedge on the rim of the glass.

Garnish

Serve immediately with a straw, and enjoy the refreshing contrast of flavors.

Vodka

Blue Curacao

Fresh Lime Juice

Simple Syrup

Grenadine

Crushed Ice

Mint Leaves

Lime Wedge

Start by rimming your glass with salt. To do this, run a lime wedge around the rim of the glass, then dip the rim into a plate of salt.

If you don’t have watermelon puree, blend fresh watermelon chunks in a blender until smooth. Strain through a fine-mesh sieve to remove pulp, if desired.

Make Watermelon Puree

In a cocktail shaker, combine the Casamigos Jalapeño Tequila, watermelon puree, and triple sec.

Combine Ingredients

Add ice to the shaker, cover, and shake well for about 15 seconds until the mixture is chilled.

Strain the mixture into the prepared glass filled with fresh ice. Top with club soda and stir gently.

Strain and Serve

Garnish the drink with fresh jalapeño slices and a watermelon wedge on the rim. Optionally, add a lime wedge for extra flavor.

Add Garnishes

Casamigos Jalapeño Tequila

Watermelon Puree

Triple Sec

Club Soda

Fresh Jalapeño Slices

Watermelon Wedge

Salt (for rimming glass)

Wash the fresh strawberries thoroughly under cold water. Remove the stems and slice the strawberries into halves or quarters, depending on their size. Set aside in a medium bowl. Next, prepare the pineapple by cutting it into bite-sized chunks and adding it to the bowl with strawberries.

Prepare the Fruits

In a large cocktail shaker, add the rum, cake vodka, blue curacao, and cream of coconut. Fill the shaker with ice and shake vigorously for about 15 seconds until well combined and chilled.

Remove the shaker from the ice and strain the mixture into a large pitcher. Gently fold in the prepared strawberries and pineapple chunks, allowing the fruits to be evenly distributed throughout the cocktail.

Add Fruits

Fill tall glasses with ice and pour the cocktail mixture over the ice. Garnish each glass with additional strawberry slices and pineapple chunks if desired. Enjoy your refreshing Fire & Ice cocktail!

Serve the Cocktail

Cake Vodka

Cream of Coconut

Fresh Strawberries

Pineapple Chunks

Gather all the ingredients and ensure that the pineapple juice is chilled.

Prepare the Ingredients

In a cocktail shaker, combine the coconut rum, strawberry liqueur, banana liqueur, and pineapple juice.

Mix the Liquid Ingredients

Add the activated charcoal to the shaker. This will give the drink a unique color and also contribute to its detoxifying properties.

Add Activated Charcoal

Add ice cubes to the shaker, cover it, and shake vigorously for about 15-20 seconds to mix everything well and chill the drink.

Shake it Up

Strain the mixture into a chilled cocktail glass or a highball glass filled with ice.

Garnish with fresh strawberries on top for a pop of color and added flavor.

Serve immediately and enjoy your Midnight Oasis cocktail!

Enjoy

Coconut Rum

Strawberry Liqueur

Banana Liqueur

Pineapple Juice

Activated Charcoal

Ice Cubes

Fresh Strawberries (for garnish)

Collect all the ingredients: coconut rum, peach schnapps, pineapple juice, orange juice, and grenadine.

Gather Ingredients

Place a cocktail glass in the freezer or fill it with ice water to chill while preparing the drink.

In a cocktail shaker, add 2 ounces of coconut rum and 1 ounce of peach schnapps.

Combine the Liquors

Pour in 3 ounces of pineapple juice and 3 ounces of orange juice into the shaker with the liquors.

Add Juices

Fill the shaker with ice, cover it, and shake vigorously for about 15 seconds.

Shake the Mixture

Remove the cocktail glass from the freezer or discard the ice water. Strain the mixture into the chilled glass.

Slowly pour 0.5 ounces of grenadine into the center of the drink. It will sink to the bottom, creating a layered effect.

Optionally, garnish with a slice of orange or a cherry on top. Serve immediately and enjoy your Liquid Oasis!

Garnish and Serve

Peach Schnapps

Orange Juice

Scoop the vanilla ice cream into 8 equal balls using an ice cream scooper. Place them on a baking sheet and freeze for at least 2 hours to firm up.

Scoop Ice Cream

In a bowl, crush the cornflakes into smaller pieces. Mix in the cinnamon and sugar until well combined. Set aside.

Prepare Coating

In a mixing bowl, whisk together the eggs, milk, and flour until smooth. The batter should be thick enough to coat the ice cream balls.

Make Batter

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Take ice cream balls out of the freezer. Dip each ball into the batter, ensuring it is fully coated, then roll it in the cornflake mixture until well coated.

Coat Ice Cream Balls

Carefully place the coated ice cream balls into the hot oil, frying them for about 15-30 seconds until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry Ice Cream

Place the fried ice cream on serving plates. Top with chocolate sauce, whipped cream, and cherries as desired. Enjoy immediately!

Vanilla Ice Cream

Cornflakes

Cinnamon

Sugar

Eggs

Milk

Flour

Vegetable Oil

Chocolate Sauce

Whipped Cream

Cherries

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.