MALBEC

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it begins to steam, but do not let it boil.

Heat Cream and Milk

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Whisk Egg Yolks and Sugar

Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.

Temper the Egg Mixture

Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir continuously with a wooden spoon over low heat until the mixture thickens and coats the back of the spoon (about 5-7 minutes).

Combine Mixtures

Remove the saucepan from the heat. Stir in the vanilla extract and brandy. Let cool to room temperature.

Add Flavorings

Strain the crème anglaise through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cover with plastic wrap and refrigerate until ready to serve.

Strain the Mixture

Prepare the Oven

Spread the pistachios in a single layer on a baking sheet. Toast them in the preheated oven for about 8-10 minutes, or until they are fragrant and slightly golden, stirring once halfway through.

Toast the Pistachios

Remove the pistachios from the oven and immediately sprinkle with salt. Let them cool completely before chopping coarsely.

Season with Salt

heavy cream

whole milk

granulated sugar

large egg yolks

vanilla extract

brandy

pistachios

salt

Brandy – Spiked Crème Anglaise, Toasted Pistachios

Enhanced Pairing: Fonseca 40 – Year Tawny Port

Orange – Scented Dark Chocolate en Croûte

Pairing: Delas Côtes – du – Rhône Rouge
Enhanced Pairing: Delas Haute Pierre Châteauneuf – du – Pape

Cheese Flight

Enhanced Pairing: Château Coutet Saint – Émilion Grand Cru, Bordeaux

Lamb Loin Wellington

Enhanced Pairing: Tommasi Rafaèl Valpolicella Classico Superiore, Veneto

Barbecued Squab

Ubriaco, Stilton, Taleggio, Accompaniments

Pairing: Jean – Marc Barthez Bordeaux Blanc
Enhanced Pairing: Robert Mondavi Fumé Blanc, Oakville, Napa

Scallop Boudin

Make Brandy – Spiked Crème Anglaise, Toasted Pistachios Recipe in just 30m. Pairing: Fonseca 20 – Year Tawny Port

Brandy – Spiked Crème Anglaise, Toasted Pistachios Recipe

Descriptors

Tasting Notes

Food Pairings

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