Bottled Gamies

Dider Eigh

Special accessories to complement your meal.

Grid Hustle Accessories

A selection of cured meats and accompaniments.

Charcuterie

Scotch Port & Liqueurs

Night Cap

Sweet Tooth

High Bloon Taquilla Line

High Noon Rotating Flavor

Draft Rost Beer

St. Agrestis Phony Hegroni

Roveting Tap Frye

Humble Forager Pedener

Danger Michelal

Blue Rition Cours Life

Crab Cakes

Shrimp Cocktail

A selection of fine wines to sample and enjoy.

Wine Tasting Experience

A festive feast featuring traditional holiday dishes.

Christmas Dinner

Rich chocolate mousse topped with whipped cream

Chocolate Mousse

A refreshing sorbet made with seasonal fruits.

Fruit Sorbet

A refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Classic cheesecake topped with fresh berries.

Cheesecake

Grilled ribeye steak served with French fries and garlic butter.

Steak Frites

In a large bowl, combine the game meat with olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix well to ensure the meat is evenly coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.

Marinate the Game Meat

Heat a large skillet or Dutch oven over medium-high heat. Add the marinated game meat and sear on all sides until browned (about 5-7 minutes).

Sear the Meat

Pour in the red wine and scrape the bottom of the pan to release any browned bits. Allow the wine to simmer for about 3-5 minutes.

Deglaze the Pan

Pour in the beef or game stock, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat is tender and fully cooked.

Add Stock

While the game meat is cooking, prepare your sterilized glass jars. Make sure they are completely dry and ready for filling.

Prepare the Jars

Once the meat is tender, use tongs to carefully transfer the game meat into the sterilized jars. Pour the cooking liquid over the meat, ensuring it is submerged.

Fill Jars with Game

Cover the jars with wax paper or lids. Ensure they are tightly sealed to avoid any air exposure.

Seal the Jars

Allow the jars to cool to room temperature before storing them in the refrigerator. They can be kept for up to 2 weeks.

Cooling and Storage

Game meat (venison, wild boar or rabbit)

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Fresh thyme, chopped

Salt

Black pepper

Red wine

Beef or game stock

Sterilized glass jars

Wax paper or lids

Preheat your oven to 350°F (175°C) to ensure it is ready for baking.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth.

Combine Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Combine Mixtures

Pour the batter into a greased 9x13 inch baking pan, spreading it evenly.

Pour Mixture into Pan

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove from the oven and allow to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar and sprinkle with ground cinnamon and nutmeg.

Cool and Dust

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Vanilla extract

Eggs

Ground cinnamon

Nutmeg

Powdered sugar

In a mixing bowl, mash ripe avocados until smooth. Stir in chopped onions, tomatoes, lime juice, salt, and pepper to taste. Mix well and set aside.

Making Guacamole

Simply place sour cream in a serving bowl. Optionally, add a sprinkle of lime juice and mix for added flavor.

Preparing Sour Cream

Combine diced tomatoes, onions, cilantro, lime juice, and salt in a bowl. Mix well and let it sit for 10 minutes to allow flavors to meld.

Making Pico de Gallo

In a bowl, combine diced mango, red onion, cilantro, lime juice, and a pinch of salt. Mix gently and set aside.

Preparing Mango Salsa

Rinse the cilantro under cold water, pat dry, and chop finely. Set aside for garnish and flavor.

Chopping Cilantro

In a small bowl, mix lime juice, salt, and pepper together. This will be used as a seasoning for the dips and salsas.

Mixing Seasonings

Open the bag of tortilla chips and pour them into a serving bowl.

Preparing Tortilla Chips

Sprinkle shredded cheese over the tortilla chips and serve immediately.

Adding Shredded Cheese

Guacamole

Sour Cream

Pico de Gallo

Mango Salsa

Cilantro

Lime Juice

Pepper

Tortilla Chips

Shredded Cheese

Arrange the prosciutto, salami, chorizo, and capicola on a large serving board or platter. Fold or roll the slices for an appealing presentation.

Prepare the Meats

Cut the brie, cheddar, and gorgonzola into wedges or cubes and place them near the meats on the serving board.

Add the Cheeses

Scatter the olives, mixed nuts, and dried fruits around the meats and cheeses, ensuring a colorful and varied display.

Include Accompaniments

Place the breadsticks upright in a jar or directly on the board. Add small bowls of honey and fig jam for dipping.

Finish with Breadsticks and Spreads

Prosciutto

Salami

Chorizo

Capicola

Brie

Cheddar

Gorgonzola

Olives

Mixed Nuts

Dried Fruits

Breadsticks

Honey

Fig Jam

Collect all the ingredients listed above including Scotch whisky, Ruby Port, Tawny Port, Orange liqueur, Coffee liqueur, and Herbal liqueur.

Step 1: Gather the Ingredients

Using a measuring cup, measure out 750ml of Scotch whisky, 375ml of Ruby Port, 375ml of Tawny Port, and 100ml each of Orange liqueur, Coffee liqueur, and Herbal liqueur.

Step 2: Measure the Ingredients

In a large mixing glass or pitcher, pour in the Scotch whisky followed by the Ruby Port and Tawny Port. Gently stir the mixture to combine.

Step 3: Combine the Liquids

Next, add the measured Orange liqueur, Coffee liqueur, and Herbal liqueur to the mixture. Stir gently to ensure all ingredients are well combined.

Step 4: Add the Liqueurs

Cover the mixture and place it in the refrigerator for at least 30 minutes to chill and allow the flavors to meld together.

Step 5: Chill the Mixture

Once chilled, pour the Scotch Port & Liqueurs mixture into serving glasses. Optionally, garnish with an orange twist or a cherry for presentation.

Step 6: Serve

Scotch whisky

Ruby Port

Tawny Port

Orange liqueur (e.g., Grand Marnier or Cointreau)

Coffee liqueur (e.g., Kahlua)

Herbal liqueur (e.g., Amaro or Chartreuse)

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

Chill the Glass

In a mixing glass filled with ice, combine 2 oz of bourbon, 1 oz of sweet vermouth, and 2 dashes of Angostura bitters.

Mix the Drink

Stir the mixture gently for about 30 seconds until well chilled and combined.

Stir

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

Strain

Express the oils from the orange peel over the drink by holding it over the glass and squeezing. Then drop the peel into the drink along with a maraschino cherry.

Garnish

Bourbon

Sweet Vermouth

Angostura Bitters

Orange Peel

Maraschino Cherry

Preheat your oven to 350°F (175°C) and grease 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.

Combine Dry Ingredients

In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients and mix until just combined. Stir in the boiling water until the batter is smooth.

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

Bake the Cakes

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

Cool the Cakes

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Heat the Cream

Remove the saucepan from heat and add the semi-sweet chocolate chips. Let it sit for a few minutes, then stir until the chocolate is completely melted and the mixture is smooth.

Melt the Chocolate

Allow the ganache to cool at room temperature until it thickens slightly, about 30 minutes.

Cool the Ganache

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of chocolate ganache on top.

Layer the Cakes

Place the second cake layer on top of the ganache and cover the entire cake with the remaining ganache.

Add Second Layer

Decorate the top of the cake with whipped cream, chocolate shavings, and fresh strawberries.

Add Toppings

Unsweetened cocoa powder

Baking soda

Boiling water

Heavy cream

Semi-sweet chocolate chips

Whipped cream

Chocolate shavings

Fresh strawberries

Start by preparing your glass. If you prefer a salted rim, rub a lime wedge around the rim of the glass and dip it into salt to coat the edge.

Prepare the Glass

In a cocktail shaker, add the tequila, blue curacao, fresh lime juice, and simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Mix the Cocktail

Strain the mixture into the prepared glass filled with fresh ice. This will create a vibrant blue cocktail.

Strain into Glass

Garnish your cocktail with a lime wheel placed on the rim of the glass and add fresh mint leaves for a refreshing aroma.