GATE 25

Eats DOORDASH

Stout

Chardonnay

Beverages

Cocktails

Wine

Flatbreads

Shared Plates

Steak Burgers

Sandwiches

Salads

Vegan Bowl

Grilled Chicken

Creamy cheesecake served with a berry coulis.

Cheesecake

Chocolate Cake

Mixed seasonal vegetables stir-fried with soy sauce.

Vegetable Stir Fry

Fresh salmon fillet grilled to perfection.

Grilled Salmon

Toasted bread topped with garlic and herbs.

Garlic Bread

Grilled bread with tomatoes, basil, and mozzarella.

Bruschetta

A tropical mix of rum, coconut cream, and pineapple juice.

Pina Colada

A refreshing blend of rum, mint, lime, and soda.

Mojito

In a large bowl, combine the halved cherry tomatoes, minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and black pepper. Toss to combine.

Prepare the Tomato Salad

Let the mixture sit for at least 15 minutes at room temperature to allow the flavors to meld. Serve fresh.

Chill and Serve

In a bowl, combine olive oil, lemon juice, honey, garlic powder, Italian seasoning, salt, and black pepper. Add the chicken breasts and coat well. Let them marinate for at least 30 minutes.

Marinate the Chicken

Heat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until cooked through and juices run clear.

Cook the Chicken

Remove the chicken from heat and let it rest for 5 minutes before slicing and serving.

Rest and Serve

Preheat your oven to 350°F (175°C). In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix well. In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Prepare the Batter

Pour the batter into a greased 9-inch round cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Cool and Serve

Olive Oil

Garlic Cloves, minced

Cherry Tomatoes, halved

Fresh Basil, chopped

Balsamic Vinegar

Salt

Black Pepper

Chicken Breasts, boneless and skinless

Italian Seasoning

Lemon Juice

Honey

Garlic Powder

All-Purpose Flour

Granulated Sugar

Unsweetened Cocoa Powder

Baking Powder

Milk

Vegetable Oil

Eggs

Vanilla Extract

Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, paprika, and minced garlic.

Prepare the Chicken

Slice the bell peppers, onion, and zucchini into bite-sized pieces.

Chop the Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through.

Sear the Chicken

Remove the chicken from the skillet and set aside. In the same skillet, add the chopped vegetables and sauté for about 5 minutes until they are tender.

Cook the Vegetables

Return the chicken to the skillet with the vegetables and cook for an additional 2-3 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.

Combine and Serve

Chicken Breast

Garlic

Paprika

Bell Peppers

Onion

Zucchini

Fresh Parsley

Lemon

Preheat your oven to 375°F (190°C). In a mixing bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breast to the bowl and coat it evenly with the seasoning mixture.

Place the seasoned chicken breast on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Once done, remove from the oven and let it rest for 5 minutes.

Bake the Chicken

While the chicken is baking, wash and chop the lettuce, tomato, and avocado. Slice the tomato and avocado into thin pieces.

Prep the Vegetables

Once the chicken has rested, slice it into thin strips. Take a whole wheat tortilla and layer with lettuce, sliced chicken, tomato, avocado, cheddar cheese, and a dollop of sour cream. Roll the tortilla tightly to form a wrap.

Assemble the Wraps

Lettuce

Tomato

Whole Wheat Tortillas

Cheddar Cheese

Sour Cream

Avocado

In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C).

Prepare the Mash

Once the water reaches the desired temperature, add the pale malt, roasted barley, crystal malt, and chocolate malt. Stir well.

Add Grains

Maintain the mash temperature at around 152°F (67°C) for 60 minutes.

Maintain Temperature

After 60 minutes, sparge the grains with hot water (around 170°F / 77°C) to collect the wort.

Sparging

Bring the collected wort to a boil and add the bittering hops. Boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the aroma hops.

Add Aroma Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter. Make sure to leave behind any sediment.

Transfer to Fermenter

Sprinkle the ale yeast on top of the wort in the fermenter.

Pitch Yeast

Seal the fermenter with an airlock and allow it to ferment for about 1-2 weeks at room temperature.

Fermentation

Once fermentation is complete, gently mix in the cold brew coffee and brown sugar.

Add Cold Brew Coffee

Bottle the stout, ensuring to leave some headspace in each bottle.

Bottle the Beer

Allow the bottles to carbonate at room temperature for another week before refrigerating.

Carbonation

Pale Malt

Roasted Barley

Crystal Malt

Chocolate Malt

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Fuggle)

Ale Yeast (e.g., Irish Ale Yeast)

Water

Cold Brew Coffee

Brown Sugar

In a large brew kettle, heat 6 gallons of water to approximately 160°F (71°C). Add the pale malt and crystal malt, stirring well to avoid clumps. Maintain the temperature at around 150-155°F (65-68°C) for 60 minutes.

After mashing, sparge the grains with hot water (around 170°F or 77°C) to collect the wort. This should yield about 6 gallons of wort.

Sparge the Grains

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

With 15 minutes left in the boil, add the flavor hops. With 5 minutes left, add the aroma hops to enhance the citrus notes.

Add Flavor and Aroma Hops

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American ale yeast on top of the wort and seal the vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment in a dark, cool place (around 68-72°F or 20-22°C) for about 1-2 weeks, or until fermentation is complete.

Ferment

Dissolve the corn sugar in 2 cups of boiling water. Allow it to cool slightly.

Prepare Priming Sugar

Siphon the beer into sanitized bottles, leaving about an inch of headspace. Add a measured amount of the priming sugar solution to each bottle before capping.

Cap the bottles and let them sit at room temperature for about 1-2 weeks to carbonate before refrigeration.

Carbonate

Bittering Hops (e.g., Columbus)

Flavor Hops (e.g., Cascade)

Aroma Hops (e.g., Citra)

American Ale Yeast

Corn Sugar

Select ripe Chardonnay grapes, wash them thoroughly, and remove stems. Crush the grapes to release the juice.

Prepare the Grapes

In a large fermentation bucket, combine the crushed grapes, water, and sugar. Stir until the sugar is fully dissolved.

Mix Ingredients

Sprinkle the yeast over the mixture and gently stir to incorporate. Cover the bucket with a clean cloth and let it sit in a warm area for 5-7 days.

Add Yeast

Check the fermentation daily. When bubbling slows, it indicates that fermentation is nearing completion.

Monitor Fermentation

Once fermentation slows, add apple juice and pear juice to the mixture. Stir well to combine.

Add Flavor Enhancements

Sprinkle malolactic bacteria into the mixture to enhance flavor and smoothness. Stir gently.

Add Malolactic Bacteria

Transfer the mixture to a clean glass carboy or barrel. Add oak chips for flavor complexity and seal with an airlock. Allow it to age for at least 6 months.

Aging Process

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

Bottling

Chardonnay grapes

Yeast (wine yeast)

Sugar

Malolactic bacteria

Apple juice

Pear juice

Oak chips (for aging)

Wash the fresh strawberries thoroughly and remove the stems. Slice them into halves or quarters, depending on your preference.

Prepare the Strawberries

In a blender, combine the sliced strawberries, fresh orange juice, and sugar. Blend until smooth.

Mix the Ingredients

In a large pitcher, mix the strawberry-orange blend with sparkling water. Stir gently to combine.

Combine with Sparkling Water

Add mint leaves for garnish. Pour into glasses and enjoy your refreshing fruity beverage!

Garnish and Serve

Cut the fresh lemons in half and juice them using a lemon squeezer or reamer. You should have about 1 cup of lemon juice.

Juice the Lemons

In a small saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat, stirring until the sugar is dissolved. Allow it to cool.

Prepare the Syrup

In a large pitcher, combine the lemon juice, sugar syrup, and 3 cups of cold water. Stir until well mixed.

Mix the Lemonade

Add ice cubes to glasses and pour the lemonade over the ice. Garnish with lemon slices if desired.

Serve

In a pot, bring 4 cups of water to a boil.

Boil the Water

Once the water is boiling, remove it from heat and add the tea bags. Let steep for about 5-7 minutes.

Steep the Tea

Remove the tea bags and stir in the honey until fully dissolved. Allow the tea to cool to room temperature.

Sweeten the Tea

Once cooled, add fresh mint leaves and lemon slices to the tea. Refrigerate for at least 1 hour before serving.

Add Mint and Lemon

Pour the iced tea into glasses filled with ice. Enjoy your refreshing herbal iced tea!

Gate 25

2

Eats Doordash