Grilled steak served with fries and garlic butter.

Steak Frites

Mixed greens, cherry tomatoes, cucumbers, and balsamic vinaigrette.

House Salad

Familia Mayol, Malbec

Bodega Cateña, Malbec

Altesino, Brunello di Montalcino

Feudi del Pisciotto Nero d'Avola/Frappato

Baroli Cerequio, Barolo

Quivira Vineyard, Zinfandel

Brown Estate, Zinfandel

Vinum, Cabernet Sauvignon

Ridge, Cabernet Sauvignon

Silver Oak, Cabernet Sauvignon

RdV/Lost Mountain Vineyards, Friends & Family

Tentua di Collosorbo Lula, Super Tuscan

Freemark Abbey, Merlot

Clos Figueras, 'Serras'

La Rioja Alta, Viña Alberdi Rioja Reserva

Chateau de Rouanne, Vinsobres

Muller, Gruner Veltliner

Tablas Creek, Patelin de Tablas Rouge

Chateau Les Arrowmans, Prestige Bordeaux

Tenute Silvio Nardi, Brunello di Montalcino

Chateau de Saint Cosme, Gigondas

Beaux Frères, Pinot Noir

Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch wide.

Cut the Potatoes

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes. This helps remove excess starch and makes for crispier fries.

Soak the Potatoes

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Drain and dry the soaked potatoes. Carefully add them to the hot oil in batches, frying for about 5-7 minutes until golden brown. Remove and place on paper towels to drain excess oil. Season with salt.

Fry the Potatoes

Rub the ribeye steaks with olive oil, salt, black pepper, and garlic powder. Let them marinate for about 15 minutes at room temperature.

Season the Steak

Preheat your grill or grill pan over high heat.

Preheat the Grill

Once the grill is hot, place the steaks on it. Grill for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

Grill the Steak

Remove the steaks from the grill and let them rest for 5 minutes before slicing.

Rest the Steak

In a small saucepan over low heat, melt the unsalted butter.

Melt the Butter

Once the butter is melted, add minced garlic and chopped parsley. Stir for about 1-2 minutes until fragrant. Add a pinch of salt.

Add Garlic and Parsley

Slice the rested steak against the grain and arrange it on a plate alongside a generous serving of fries.

Plate the Dish

Drizzle the garlic butter over the steak and fries before serving.

Drizzle with Garlic Butter

Serve immediately and enjoy your delicious steak frites!

Enjoy!

Ribeye steak

Olive oil

Salt

Black pepper

Garlic powder

Russet potatoes

Vegetable oil

Unsalted butter

Garlic

Parsley

In a large salad bowl, add 4 cups of mixed greens. You can use a mix of lettuce varieties such as romaine, arugula, and spinach.

Prepare the Mixed Greens

Rinse 1 cup of cherry tomatoes under cold water. Slice them in half and add to the bowl with the mixed greens.

Add Cherry Tomatoes

Wash the cucumber thoroughly. Cut it into thin slices or half-moons, depending on your preference, and add to the salad bowl.

Prepare the Cucumber

In a small bowl or jar, combine 3 tablespoons of balsamic vinegar, 5 tablespoons of olive oil, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey.

Combine Vinaigrette Ingredients

Add salt and black pepper to taste. Whisk or shake the mixture until thoroughly combined and emulsified.

Season the Dressing

Pour the prepared balsamic vinaigrette over the salad mixture. Toss gently to ensure all ingredients are evenly coated.

Dress the Salad

Serve immediately as a side dish or a light main course. Enjoy your fresh house salad!

Serve

Mixed Greens

Cherry Tomatoes

Cucumber

Balsamic Vinegar

Olive Oil

Dijon Mustard

Honey

Black Pepper

Select ripe Malbec grapes from the vineyard, ensuring they are free from rot or disease. Carefully hand-pick the grapes to maintain their integrity.

Harvesting Grapes

Once harvested, crush the grapes using a grape crusher to release the juice. Ensure that the skins remain intact to add color and flavor.

Crushing Grapes

Transfer the crushed grapes to a fermentation vessel. Add the yeast to the grape juice to initiate fermentation. Maintain a temperature between 20-30°C (68-86°F).

Fermentation Process

After the fermentation has reached its peak (approximately 7-10 days), add sulfites to the wine to stabilize it and prevent spoilage.

Adding Sulfites

Once fermentation is complete, press the mixture to separate the liquid wine from the grape skins and seeds. Collect the wine in a clean container.

Pressing

Transfer the wine to oak barrels for aging. Allow it to mature for at least 6-12 months, depending on the desired flavor profile.

Aging

Once aged, bottle the wine in glass bottles. Seal the bottles with cork stoppers to maintain freshness.

Bottling

Malbec Grapes

Yeast

Sulfites

Water

Glass bottles

Cork stoppers

Place the bottle of Bodega Cateña Malbec in the refrigerator for at least 30 minutes before serving. This will ensure that the wine is at the optimal temperature to enhance its flavors.

Chilling the Wine

In a small bowl, mix together the olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Rub this mixture all over the steak pieces and let them marinate for at least 30 minutes at room temperature.

Marinating the Steak

Preheat your grill to medium-high heat. Grill the marinated steak for about 4-5 minutes on each side, or until they reach your desired level of doneness. Remove from the grill and let them rest for 5 minutes before slicing.

Grilling the Steak

While the steak is grilling, prepare the vegetables. Toss the zucchini, bell peppers, and mushrooms in olive oil, salt, and pepper. Grill them for about 5-7 minutes until they are tender and slightly charred.

Grilling the Vegetables

Slice the grilled steak and serve it alongside the grilled vegetables. Add slices of crusty bread on the side and pour the chilled Bodega Cateña Malbec in wine glasses. Enjoy your meal!

Plating the Dish

Bodega Cateña Malbec

Grilled Steak

Fresh Rosemary

Grilled Vegetables (Zucchini, Bell Peppers, and Mushrooms)

Crusty Bread

Place the bottle of Brunello di Montalcino in the refrigerator or an ice bucket for at least 30 minutes before serving to achieve the ideal serving temperature of around 60°F (15°C).

Chill the Wine

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well. Coat the lamb chops with the marinade and let them sit for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.

Marinate the Lamb

Preheat your grill to medium-high heat. Once hot, place the marinated lamb chops on the grill. Cook for about 4-5 minutes on each side for medium-rare doneness. Adjust cooking time according to your preference.

Grill the Lamb

Remove the lamb chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a juicy and flavorful bite.

Rest the Lamb

Brunello di Montalcino

Grilled Lamb Chops

Rosemary

Place the bottles of Feudi del Pisciotto Nero d'Avola and Frappato in the refrigerator for at least 30 minutes before serving to ensure they are at the optimal drinking temperature.

Chill the Wines

In a bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub the mixture over the lamb chops, ensuring they are well-coated. Let marinate for at least 30 minutes at room temperature.

Marinate the Lamb Chops

Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.

Prepare the Grill

Place the marinated lamb chops on the preheated grill. Grill for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Grill the Lamb Chops

While the lamb chops are grilling, slice zucchini, bell peppers, and eggplant. Toss them in olive oil, salt, and pepper, then grill them alongside the lamb for about 3-4 minutes until tender and slightly charred.

Prepare Grilled Vegetables

Once the lamb chops and vegetables are ready, serve them on a platter. Pour glasses of the chilled Feudi del Pisciotto Nero d'Avola and Frappato for a delightful pairing.

Feudi del Pisciotto Nero d'Avola

Feudi del Pisciotto Frappato

Grilled Vegetables (Zucchini, Bell Peppers, Eggplant)

Place the bottle of Baroli Cerequio, Barolo in the refrigerator for at least 30 minutes before serving to enhance its flavor profile.

Generously season the ribeye steaks with salt and black pepper on both sides. Let them rest at room temperature for about 20 minutes.

Preheat the grill to high heat. Grill the steaks for about 5-7 minutes on each side for medium-rare, adjusting the time to your preferred doneness.

Remove the steaks from the grill and let them rest for about 5 minutes before slicing.

Peel and chop the potatoes, then boil them in salted water until tender. Drain and mash them with roasted garlic, butter, cream, salt, and pepper to taste.

Prepare Mashed Potatoes

In a skillet, heat olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper to taste.

Sauté Asparagus

On a large plate, serve the grilled ribeye steak alongside a generous scoop of roasted garlic mashed potatoes and sautéed asparagus. Pour a glass of chilled Baroli Cerequio, Barolo to complement the meal.

Plate and Serve

Grilled Ribeye Steak

Roasted Garlic Mashed Potatoes

Sautéed Asparagus

Select ripe Zinfandel grapes and harvest them. Ensure the grapes are free from rot or pests.

Crush the harvested grapes to release the juice. You can use a grape crusher or do it manually.

Transfer the crushed grapes (must) into a fermentation vessel, leaving some space at the top.

Preparing Must

Add 5 gallons of water to the must to dilute the mixture slightly, allowing for better fermentation.

Adding Water

Dissolve 2 lbs of sugar in a small amount of warm water and add it to the must to increase the alcohol content.

Adding Sugar

Crush 4 Campden tablets and add them to the must to prevent spoilage and oxidation.

Adding Sulfur Dioxide

Sprinkle the yeast over the must, ensuring even distribution. Stir gently to mix.

Pitching Yeast

Cover the fermentation vessel with a cloth and let it sit in a warm area (around 70-75°F) for 7-14 days, stirring daily.

Fermentation

After fermentation is complete, siphon the wine off the sediment into a clean secondary fermentation vessel.

Racking

If desired, add oak chips for aging flavor. Seal the vessel and let it age for at least 6 months.

Once aged, siphon the wine into clean bottles, seal them with corks, and label them.

Zinfandel Grapes

Sugar

Yeast (Red Wine Yeast)

Sulfur Dioxide (Campden tablets)

Oak Chips (optional)

Place the Brown Estate Zinfandel bottle in the refrigerator for about 30 minutes to chill. This enhances the flavors and aromas of the wine.

When ready to serve, remove the bottle from the refrigerator. Use a corkscrew to gently open the bottle, ensuring not to break the cork.

Opening the Wine

Arrange a selection of cured meats, cheeses, olives, nuts, and crackers on a wooden board. Ensure to include a variety of flavors and textures to complement the Zinfandel.

Preparing the Charcuterie Board

Slice the chocolate cake into portions and place on individual plates. This dessert pairs wonderfully with the fruity notes of the Zinfandel.

Serving the Chocolate Cake

Brown Estate Zinfandel

Charcuterie Board

Chocolate Cake

Select ripe Cabernet Sauvignon grapes from the vineyard, ensuring they are free of rot and disease. Harvest approximately 100 kg of grapes.

Harvesting the Grapes

Place the harvested grapes into a grape crusher. Crush the grapes to release the juice while keeping the skins intact for optimal flavor extraction.

Crushing the Grapes

Transfer the crushed grapes into a fermentation vessel. Add approximately 0.5 kg of yeast to initiate fermentation. Stir gently to mix.

Adding Yeast

Allow the mixture to ferment at a controlled temperature of around 24°C (75°F) for about 7-10 days. Monitor fermentation activity daily.

Monitoring Fermentation

Once fermentation is complete, press the mixture to separate the wine from the grape skins and solids. Use a wine press to extract as much liquid as possible.

Add 20 g of sulfur dioxide to the pressed wine to prevent oxidation and spoilage. Stir gently.

Transfer the wine into a clean fermentation vessel, leaving sediment behind. This process is called racking and may be repeated several times over the next few months.

Steak Frites

House Salad

Familia Mayol, Malbec

Bodega Cateña, Malbec

Altesino, Brunello Di Montalcino

Feudi Del Pisciotto Nero D'avola/frappato

Baroli Cerequio, Barolo

Quivira Vineyard, Zinfandel

Brown Estate, Zinfandel

Vinum, Cabernet Sauvignon

Ridge, Cabernet Sauvignon

Silver Oak, Cabernet Sauvignon

Rdv/lost Mountain Vineyards, Friends & Family

Tentua Di Collosorbo Lula, Super Tuscan

Freemark Abbey, Merlot

Clos Figueras, 'serras'

La Rioja Alta, Viña Alberdi Rioja Reserva

Chateau De Rouanne, Vinsobres

Muller, Gruner Veltliner

Tablas Creek, Patelin De Tablas Rouge

Chateau Les Arrowmans, Prestige Bordeaux

Tenute Silvio Nardi, Brunello Di Montalcino

Chateau De Saint Cosme, Gigondas

Beaux Frères, Pinot Noir