Puff pastry, layered potato, preserved lemon, green chermoula, chicken sausage, herb salad

Potato Galette

Hard cured pork loin with sea salt & garlic

Lomo de Cerdo

Grey Goose

Chocolate Cake

Shrimp & Grits

Southern Fried Chicken

Pimento Cheese

Cerejeiras Vinho Tinto

Sottal Vinho Leve

J. Roget Brut

Old Forester, lemon, simple, pineapple, mint leaves

Minted Ember

Just Peachy

Bare Bone Vodka, lemon, simple, strawberry liqueur, sparkling

Seville Sunset

Blackberry Mule

Moroccan Spiced Lamb Flatbread

Serrano Ham & Cantaloupe Flatbread

Rotating white, red, rose & sparkling selections

Curated

Arrabbiata sauce, goat cheese, fresh herbs, grilled chicken, balsamic glaze, on grilled flatbread

Grilled Chicken Flatbread

Harissa grilled eggplant, chive oil, fresh dill, pickled shallots, on grilled flatbread

Labneh Flatbread

Kalamata olives, eggplant, feta cheese, balsamic

Local Mushroom & Roasted Tomato Flatbread

Gin Tonic

Cappuccino

Roasted tomatoes, basil, olives, sunflower pesto, hummus, on grilled flatbread

Hummus Flatbread

Spiced fried chicken strips, almond romesco

Chicken Lagrimitas

Preheat the Oven

On a lightly floured surface, roll out the puff pastry sheets to fit your baking dish. Place one sheet in the dish and set aside the other.

Roll Out the Puff Pastry

Peel and thinly slice the Yukon Gold potatoes, about 1/8-inch thick.

Prepare the Potatoes

In a mixing bowl, combine the sliced potatoes with olive oil, salt, black pepper, and preserved lemon. Toss to coat evenly.

Season the Potatoes

Arrange the seasoned potato slices evenly over the puff pastry in the baking dish, overlapping them slightly.

Layer the Potatoes

In a food processor, combine parsley, cilantro, garlic, cumin seeds, paprika, lemon juice, olive oil, and salt. Blend until smooth. Adjust seasoning as necessary.

Make the Chermoula

In a skillet over medium heat, cook the chicken sausages until browned and fully cooked, about 8-10 minutes. Slice them into bite-sized pieces.

Cook the Sausage

Evenly distribute the sliced chicken sausage over the potato layer.

Layer the Chicken Sausage

Cover with the second sheet of puff pastry, sealing the edges by pinching them together. Cut a few slits in the top pastry to allow steam to escape.

Add Additional Puff Pastry

Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the potatoes are tender.

Bake the Galette

In a mixing bowl, combine mixed salad greens, olive oil, lemon juice, salt, and black pepper. Toss gently to combine.

Prepare the Salad

Once the galette is baked, let it cool slightly before slicing. Serve warm with the herb salad on the side and drizzle the green chermoula over the galette.

Serve the Dish

Puff pastry sheets

Yukon Gold potatoes

Olive oil

Salt

Black pepper

Preserved lemon, finely chopped

Fresh parsley, chopped

Fresh cilantro, chopped

Garlic, minced

Cumin seeds

Paprika

Lemon juice

Chicken sausage

Mixed salad greens

Trim any excess fat from the pork loin using a sharp knife, ensuring a leaner cut.

Prepare the Pork

In a bowl, mix together the sea salt, minced garlic cloves, black pepper, and dried thyme to create the curing mixture.

Make the Cure

Rub the curing mixture generously over the entire surface of the pork loin, ensuring it's well-coated.

Apply the Cure

Wrap the seasoned pork loin tightly in plastic wrap, ensuring no air pockets are present.

Wrap the Pork

Place the wrapped pork loin in the refrigerator for a minimum of 7 days. Flip the pork every couple of days to ensure an even cure.

Refrigerate

After the curing period, remove the pork from the refrigerator, unwrap it, and rinse off the curing mixture under cold water.

Rinse and Dry

Use paper towels to pat the pork loin dry completely.

Pat Dry

Lightly drizzle the pork loin with olive oil, ensuring an even coating.

Drizzle with Olive Oil

Using a sharp knife, slice the cured pork loin thinly and serve as desired.

Slice and Serve

Pork loin

Sea salt

Garlic cloves

Dried thyme

Chill a martini glass by filling it with ice water. Set aside while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker, add 2 oz of Grey Goose Vodka, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup.

Mix the Drink

Fill the shaker with ice, seal it, and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Empty the ice water from the chilled martini glass. Strain the cocktail mixture into the glass.

Strain and Serve

Garnish with a lemon twist by twisting it over the drink to release its oils and then placing it in the glass. Add 3 fresh mint leaves for an aromatic touch.

Garnish

Serve immediately and enjoy your refreshing Grey Goose cocktail!

Enjoy

Grey Goose Vodka

Fresh Lemon Juice

Simple Syrup

Lemon Twist

Fresh Mint Leaves

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

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.

Add Wet Ingredients

Stir in the boiling water until the batter is smooth (the batter will be thin).

Add Boiling Water

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Cool the Cakes

In a medium bowl, beat the unsalted butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk, and beat until the frosting is smooth and fluffy. Stir in the vanilla extract.

Make the Frosting

Once the cakes have cooled completely, place one layer on a serving plate. Spread frosting over the top, then place the second layer on top and frost the top and sides of the cake.

Frost the Cake

Slice the chocolate cake and serve each slice with a scoop of vanilla ice cream on the side.

Serve the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

milk

vegetable oil

vanilla extract

boiling water

unsalted butter

powdered sugar

vanilla ice cream

In a medium saucepan, bring 4 cups of water to a boil. Add 1 cup of grits and 1 tsp of salt. Stir well.

Cook the Grits

Reduce heat to low and cover. Cook the grits for about 20-25 minutes, stirring occasionally until thick and creamy.

Simmer the Grits

Once the grits are cooked, stir in 2 tbsp of butter and 1 cup of cheddar cheese until melted and well combined. Set aside.

Add Butter and Cheese

In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 8 oz of sliced Andouille sausage and cook until browned, about 3-4 minutes.

Sauté the Sausage

Add 3 minced cloves of garlic to the skillet and sauté for an additional 1 minute until fragrant.

Add Garlic

Add 1 lb of peeled and deveined shrimp to the skillet. Sprinkle with 1 tsp paprika, 1 tsp cayenne pepper, and 1 tsp black pepper. Cook for 3-4 minutes or until shrimp are pink and opaque.

Cook the Shrimp

Stir in the chopped scallions and 2 tbsp of lemon juice. Cook for an additional 1-2 minutes, then remove from heat.

Finish with Scallions and Lemon Juice

Grits

Water

Butter

Cheddar cheese

Andouille sausage

Garlic

Shrimp, peeled and deveined

Cayenne pepper

Scallions, chopped

In a large bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.

Marinate the Chicken

In a separate shallow dish, mix the all-purpose flour with additional salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Prepare the Coating

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

Heat the Oil

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour, shaking off the excess flour.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil. Fry in batches if necessary to avoid overcrowding. Cook for about 10-15 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.

Drain and Rest

In a large pot, heat a splash of vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Sauté the Aromatics

Add the chopped collard greens to the pot and stir to combine. Pour in the chicken broth, vinegar, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to low and cover. Simmer for 30-45 minutes until the greens are tender.

Cook the Greens

Place the peeled and diced potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

Boil the Potatoes

Drain the cooked potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

whole chicken, cut into pieces

buttermilk

paprika

garlic powder

onion powder

black pepper

cayenne pepper

collard greens, chopped

onion, diced

garlic, minced

chicken broth

apple cider vinegar

red pepper flakes

potatoes, peeled and diced

butter

In a large mixing bowl, combine the sharp cheddar cheese and cream cheese. Use a hand mixer or a spatula to blend them together until smooth and creamy.

Add the mayonnaise, pimentos (drained and chopped), garlic powder, onion powder, Worcestershire sauce, black pepper, and salt to the cheese mixture.