Created by Auguste Escoffier Medal of Merit winner Chef Marcel Bonetti, CEC, AAC. sautéed shrimp, garlic, white wine, combination of parmesan cream sauce and herbed tomato sauce, fettucine.

Shrimp Bonetti

Pinot Grigio

Chardonnay

Cabernet Sauvignon

Stout

Pale Ale

Local IPA

Hemingway's Craft Beer

Hemingway's Stout

Hemingway's IPA

Hemingway's Lager

Fudgy brownie with pecans freshly baked topped with toasted marshmallows, vanilla ice cream and chocolate sauce.

Rocky Road Brownie Skillet

Freshly baked chocolate chip cookie cooked in a cast iron skillet and topped with vanilla ice cream & chocolate sauce.

Cookie Skillet

Warm homemade Peach Blackberry Cobbler, topped with vanilla ice cream & whipped cream.

Peachberry Cobbler

Tart and creamy pie with a zesty lime flavor.

Key Lime Pie

Iced Tea

Dr. Pepper

Diet Coke

Sprite

Coke

Pork Ribs, hickory smoked, BBQ sauce, fresh vegetable, French Fries.

Fall of the Bone BBQ Ribs

Blackened Grouper topped with jumbo lump crab blend basted and baked with Key Lime Butter, fresh vegetable mashed potatoes.

Crab Crusted Grouper

Kansas City Strip cooked to your liking, crab cake, fresh vegetable and mashed potatoes.

Kansas City Strip & Crab Cake

Tender bison meatloaf, full of rich flavor.

Bison Meatloaf

Boil a large pot of salted water. Add the fettucine and cook according to the package instructions until al dente. Drain and set aside.

Cook the Fettucine

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until they turn pink, about 3-5 minutes. Remove the shrimp from the skillet and set aside.

Sauté Shrimp

In the same skillet, pour in the white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer for 2-3 minutes until reduced slightly.

Deglaze with Wine

Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and mix until melted and smooth. Season with salt and black pepper to taste.

Make the Cream Sauce

Add the herbed tomato sauce to the cream sauce and stir well to combine. Return the sautéed shrimp to the skillet and coat them in the sauce, heating through for another 2 minutes.

Combine Sauces

In a large serving bowl, add the cooked fettucine. Pour the shrimp and sauce mixture over the pasta, tossing gently to combine. Garnish with fresh parsley.

Combine Pasta and Sauce

Shrimp, peeled and deveined

Fettucine pasta

Olive oil

Garlic, minced

White wine

Heavy cream

Parmesan cheese, grated

Herbed tomato sauce

Salt

Black pepper

Fresh parsley, chopped

Select ripe Pinot Grigio grapes and harvest them. Remove any stems and leaves, ensuring only the grapes are used.

Harvesting Grapes

In a clean container, crush the grapes gently to release their juice. This process can be done by hand or with a wine press.

Crushing the Grapes

Add 2 liters of water to the crushed grape mixture. This will help in extracting more juice and balance the acidity.

Adding Water

Sprinkle 5 grams of wine yeast over the mixture. Stir gently to ensure even distribution.

Adding Yeast

Dissolve 200 grams of sugar in a small amount of water and add it to the mixture. This will help in fermentation and enhance sweetness.

Adding Sugar

Cover the container with a clean cloth and allow the mixture to ferment at a controlled temperature (18-22°C) for about 10-14 days.

Fermentation

After fermentation, add 50 grams of sulfur dioxide to stabilize the wine and prevent spoilage.

Adding Sulfur Dioxide

Once fermentation is complete, filter the wine through a fine mesh or cheesecloth to remove solids and clarify the liquid.

Filtering

Transfer the filtered wine into sterilized bottles. Seal them with corks and label for storage.

Bottling

Store the bottled wine in a cool, dark place for at least 6 months to allow flavors to develop.

Aging

Pinot Grigio Grapes

Water

Yeast

Sugar

Sulfur Dioxide

Select ripe Chardonnay grapes and harvest them. Ensure that the grapes are free from rot and pests.

Place the harvested grapes into a fermentation vessel. Crush the grapes to release their juice, but do not overly crush the seeds to avoid bitterness.

Crushing Grapes

Sprinkle the yeast evenly over the crushed grapes and gently stir to combine, ensuring the yeast is well integrated into the juice.

Add Yeast

Cover the fermentation vessel with a clean cloth and let it sit at a controlled temperature (around 18-22°C). Check the specific gravity with a hydrometer over the next 1-2 weeks to monitor fermentation progress.

Monitor Fermentation

After the primary fermentation is complete (specific gravity stabilizes), add 50 mg of sulfur dioxide to the mixture to prevent oxidation and spoilage.

Add Sulfur Dioxide

Transfer the fermented wine to a clean aging vessel and let it age for at least 6 months. This allows the flavors to develop and mature.

Age the Wine

Once aging is complete, prepare your bottling equipment. Siphon the wine into bottles, leaving space at the top, and seal them with corks.

Chardonnay grapes

Sulfur dioxide (SO2)

Fermentation vessel

Hydrometer

Bottling equipment

Harvest ripe Cabernet Sauvignon grapes. Remove any stems and leaves, then wash the grapes thoroughly to remove dirt.

Prepare the Grapes

In a clean fermentation vessel, crush the grapes to release the juice, ensuring that the skins remain intact for color and tannin extraction.

Crush the Grapes

Add 200 ml of water and 50 g of sugar to the crushed grapes in the fermentation vessel. Stir well to combine.

Add Water and Sugar

Sprinkle 5 g of wine yeast over the grape mixture. Do not stir; let it sit for 10 minutes to allow the yeast to activate.

Seal the fermentation vessel with an airlock. Store the vessel in a cool, dark place. Allow the mixture to ferment for 1 to 2 weeks, checking daily for bubbling.

Seal and Ferment

Once fermentation is complete, use a siphon to transfer the wine into a clean container, leaving sediment behind.

Siphon the Wine

Add 1 tsp of potassium metabisulfite to the wine to prevent oxidation. Stir gently.

Add Sulfites

Fill the bottles with wine, leaving a small space at the top. Cork the bottles tightly.

Bottle the Wine

Cabernet Sauvignon Grapes

Yeast (Wine Yeast recommended)

Sulfites (Potassium Metabisulfite)

Fermentation Vessel

Airlock

Siphon

Bottles

Cork

In a large saucepan, pour the 12 oz of stout beer and add 1 cup of water. Stir gently to combine.

Combine Stout and Water

Add 1 tablespoon of brown sugar, 1 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, and 1 teaspoon of ground cinnamon to the mixture. Stir well to ensure all ingredients are dissolved.

Add Flavorings

Place the saucepan on medium heat and bring the mixture to a simmer. Do not let it boil. Stir occasionally for about 5 minutes to blend the flavors.

Heat the Mixture

Once the mixture has simmered and the flavors are well combined, remove the saucepan from heat. Let it cool slightly for about 2 minutes.

Remove from Heat

Pour the stout mixture into serving glasses, filling each about three-quarters full.

Serve in Glasses

Top each glass with a dollop of whipped cream and sprinkle 2 tablespoons of chocolate shavings on top for garnish.

Add Garnish

Serve immediately and enjoy your rich and flavorful stout beverage!

Enjoy

Stout beer

Brown sugar

Vanilla extract

Cocoa powder

Ground cinnamon

Whipped cream

Chocolate shavings

In a large pot, heat 3 liters of filtered water to about 70°C (158°F). Add the pale malt, crystal malt, and caramel malt to the pot.

Prepare the Mash

Allow the grains to steep in the heated water for 60 minutes, maintaining a temperature between 65°C (149°F) to 70°C (158°F). Stir occasionally.

Steep the Grains

After steeping, remove the grains from the pot. Allow them to drain back into the pot.

Remove the Grains

Bring the liquid (now called wort) to a boil. Once boiling, add the Cascade hops and boil for 60 minutes.

Boil the Wort

After 45 minutes of boiling, add the Centennial hops. At the 55-minute mark, add the Amarillo hops.

Add Additional Hops

After the 60 minutes of boiling, cool the wort quickly using an immersion chiller or by placing the pot in an ice bath.

Cool the Wort

Once cooled, transfer the wort into a sanitized fermentation vessel. Add the remaining 2 liters of filtered water to reach a total volume of 5 liters.

Transfer to Fermentation Vessel

Sprinkle the ale yeast on top of the wort. Seal the fermentation vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment at a temperature of around 20°C (68°F) for 1 to 2 weeks.

Ferment

Sanitize your bottles and caps. Prepare a priming solution using 3/4 cup of corn sugar dissolved in 2 cups of boiling water. Let it cool.

Prepare Bottles

Once fermentation is complete, gently siphon the beer into the bottles, leaving about an inch of headspace. Add 1 ounce of priming solution to each bottle before capping.

Bottle the Beer

Cap the bottles securely and store them in a dark, cool place for carbonation, approximately 1-2 weeks.

Cap and Store

Pale Malt

Crystal Malt

Caramel Malt

Cascade Hops

Centennial Hops

Amarillo Hops

Ale Yeast

Filtered Water

In a large brew kettle, heat 5 gallons of water to around 165°F (74°C). Add the pale malt, caramel malt, and crystal malt to the water.

Allow the grains to steep at a temperature of 152°F (67°C) for 60 minutes. Stir occasionally to ensure even extraction of sugars.

Mash the Grains

After 60 minutes, drain the liquid (wort) from the grains into a secondary vessel. Rinse the grains with additional hot water to extract more sugars.

Drain and Sparge

Bring the wort to a boil and maintain a rolling boil for 60 minutes.

At the start of the boil, add 1 oz of Cascade hops. After 30 minutes, add 1 oz of Centennial hops and after 45 minutes, add 0.5 oz of Amarillo hops.

Add Hops

After boiling, cool the wort quickly using a wort chiller or an ice bath until the temperature drops to around 70°F (21°C).

Transfer the cooled wort to a fermentation vessel and add the yeast. Seal the vessel with an airlock.

Allow the beer to ferment in a dark, temperature-controlled environment for 1-2 weeks.

After fermentation is complete, mix the priming sugar with a small amount of boiled water and add it to the beer.

Prepare for Bottling

Transfer the beer into sanitized bottles and cap them. Store the bottles in a cool, dark place for carbonation.

After 2 weeks, chill the bottles and enjoy your homemade Local IPA!

Priming Sugar

In a large pot, bring 6 gallons of filtered water to a boil. This is the base for your beer.

Boil the Water

Once the water is boiling, add 5 cups of pale malt and 1 cup of crystal malt. Stir well to avoid clumping.

Add Base Malts

Reduce the heat and let the mixture sit at around 150-155°F (65-68°C) for 60 minutes. This process converts the starches in the malt into sugars.

Mashing

After mashing, bring the mixture back to a boil. Add 1 oz of Cascade hops and 0.5 oz of Centennial hops, then boil for an additional 60 minutes.

During the last 10 minutes of the boil, add 1 tbsp of orange zest and 1 tsp of crushed coriander seeds to enhance the flavor.

Add Flavoring

After boiling, cool the wort rapidly using an immersion chiller or an ice bath. Once cooled, transfer the wort to a sanitized fermentation vessel.