Wagyu Beef Zabuton Steak

Milk or Chocolate Milk

Your Neighborhood Kitchen.

Ossau Irary

Creamy tangy blue cheese with a slightly herbal note.

Blue Jay St Pete's Faribault Blue

Prairie Breeze Year Cheddar

Blu Gorgonzola

Smokey Pape Dolce Latte

Similar mild sharpness to double Gloucester.

Red Temper Aged Cow's Cheese

Dethbound Cheddar

Lucky Linda Honey Chipotle Rubbed Cheese

Old Challe Cheddar

Canned Soda

Juice

Goza Blanco, Black Currant, Lime, Ginger Beer, Tajin

El Diablo

Avuá Amburana Cachaça, VSOP Cognac, Orgeat, Lemon, Dried Apple

Apple Orchard

Luna Single Barrel Select Old Fashioned

Sông Cái Dry Gin, Fair Passion Fruit Liqueur

Saturn A-Side

by-the-glass or bottle on tap (Wednesday)

Half price bubbles

with reserve by-the-bottle purchase (Tuesday)

Free cheese plate

Service Industry Special

Reserve by-the-bottle wine

summer succotash, sauteed greens, tomato gastrique

Wild Acres Duck Confit

pea & corn pakora, corn crema, shishito, curry aioli.

Skuna Bay Salmon

Preheat the oven to 300°F (150°C). In a baking dish, combine cherry tomatoes, garlic cloves, thyme, and olive oil. Season with salt. Roast for about 1 hour or until the tomatoes are soft and bursting.

Roast the Tomatoes

In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, and olive oil. Add red pepper flakes and salt to taste. Mix well and let it sit for at least 30 minutes to allow the flavors to meld.

Mix the Ingredients

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add broccoli florets, season with salt and pepper, and cook for about 5-7 minutes until tender-crisp.

Sauté the Broccoli

Season the wagyu beef with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steak for about 3-4 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Sear the Steak

Plate the sliced wagyu beef zabuton steak alongside the sautéed broccoli and roasted tomato confit. Drizzle with chimichurri sauce before serving.

Serve

Wagyu beef zabuton steak

Salt

Black pepper

Olive oil

Broccoli florets

Garlic, minced

Cherry tomatoes

Garlic, whole cloves

Fresh thyme

Fresh parsley, chopped

Fresh oregano, chopped

Red wine vinegar

Red pepper flakes

In a small saucepan, combine cocoa powder, sugar, and salt. Add 2 tablespoons of milk and stir to create a smooth paste.

Prepare Chocolate Milk

Gradually add the remaining milk to the saucepan while stirring. Heat over medium heat until hot but not boiling.

Heat the Mixture

Remove from heat and stir in vanilla extract.

Add Vanilla

Pour into a glass and enjoy warm or chill in the refrigerator for a cold chocolate milk drink.

Milk

Cocoa powder

Sugar

Vanilla extract

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent.

Sauté the Vegetables

Stir in the chopped bell pepper, zucchini, and cherry tomatoes. Season with salt and black pepper. Cook for about 5-7 minutes until the vegetables are tender.

Add Remaining Vegetables

Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together to combine, and cook for an additional 2-3 minutes.

Combine Pasta and Vegetables

Remove from heat and stir in fresh basil and grated Parmesan cheese. Adjust seasoning if necessary.

Finish with Basil and Cheese

Serve immediately, garnished with extra basil and cheese if desired.

Olive Oil

Onion, chopped

Bell Pepper, chopped

Zucchini, chopped

Cherry Tomatoes, halved

Fresh Basil, chopped

Black Pepper

Pasta (spaghetti or your choice)

Parmesan Cheese, grated

Heat the sheep's milk in a large pot to around 32°C (90°F). Stir gently to ensure even heating.

Prepare the Milk

Sprinkle the mesophilic starter culture and calcium chloride over the milk and let it sit for 5 minutes. Stir gently to incorporate.

Add Cultures and Calcium Chloride

Add the rennet to the milk and stir gently for about 30 seconds. Stop stirring and let the milk sit undisturbed for 1 hour, until it forms a gel-like consistency.

Add Rennet

Cut the curd into small cubes (about 1-inch). Let it rest for 5 minutes to allow the curds to firm up.

Cut the Curd

Slowly heat the curds to 38°C (100°F) while gently stirring. Maintain this temperature for about 30 minutes, stirring occasionally.

Cook the Curd

Pour the curds into a cheesecloth-lined colander and let them drain for about 30 minutes. Gather the cheesecloth and hang it to drain further.

Drain the Curds

After about 1 hour, transfer the curds to a bowl and mix in the salt thoroughly.

Add Salt

Pack the curds into a cheese mold, pressing down to remove any remaining whey. Let it sit for 24 hours at room temperature.

Mold the Cheese

Remove the cheese from the mold and place it on a cheese mat. Age the cheese in a cool, humid environment for at least 2-3 months, turning it regularly.

Aging

Sheep's milk

Rennet

Cultures (Mesophilic Starter Culture)

Calcium Chloride

In a mixing bowl, combine the Faribault blue cheese, cream cheese, and sour cream. Use a fork or electric mixer to blend until smooth and creamy.

Prepare the Cheese Mixture

Add the chopped fresh chives, dried thyme, garlic powder, salt, and black pepper to the cheese mixture. Stir until well combined.

Add Herbs and Seasoning

Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled with crackers or vegetable sticks.

Chill and Serve

Faribault Blue Cheese

Cream Cheese

Sour Cream

Fresh Chives

Dried Thyme

Garlic Powder

Heat the milk in a large pot to 85°F (29°C) and hold for 30 minutes, stirring occasionally to prevent scorching.

Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 2 minutes, then stir gently. Add rennet and stir for about 30 seconds. Allow the milk to sit undisturbed for 30-45 minutes until it forms a gel-like curd.

Add Culture and Rennet

Cut the curd into small cubes (about 1/2 inch) and let it rest for 5-10 minutes. Then gently stir the curds while heating to 100°F (38°C) over 30 minutes.

Once the curds reach the desired firmness, pour them into a colander lined with cheesecloth to drain the whey. Gather the cheesecloth and hang to drain further.

Once drained, transfer the curds to a bowl, add salt and mix well. Pack the curds into a cheese mold and press with heavy weights for several hours.

Add Salt and Form

Remove from the mold and place the cheese on a wooden board or drying rack. Allow it to air dry for 1-2 days, then wrap in cheese paper or wax and age in a cool, humid environment for at least 3-6 months to develop flavors.

Mesophilic starter culture

Annatto (optional for color)

In a mixing bowl, combine the Gorgonzola cheese and cream cheese. Use a fork or a mixer to blend them together until smooth and creamy.

Gradually add the blue cheese dressing to the cheese mixture, stirring until fully incorporated and creamy.

Add Dressing

Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

After chilling, serve the Blu Gorgonzola as a spread on crackers or as a dip for veggies.

Gorgonzola cheese

Cream cheese

Blue cheese dressing

In a large pot, gently heat the double cream milk to about 30°C (86°F). Stir occasionally to prevent scorching.

Once the milk is heated, sprinkle the blue cheese culture over the surface and let it rehydrate for 5 minutes. Then stir it into the milk. After that, add the liquid rennet and stir gently for another 30 seconds.

Add Cultures and Rennet

Allow the milk to sit undisturbed for about 60 minutes, or until a clean break is achieved in the curd.

Curd Formation

Cut the curd into small cubes (about 1 inch) using a knife. Let it sit for 5-10 minutes to allow the curds to firm up.

Cutting the Curd

Slowly heat the curds to 40°C (104°F) over 30 minutes, stirring gently to prevent clumping.

Cooking the Curd

Once the curds have reached the desired temperature, pour them into a cheesecloth-lined colander to drain off the whey.

Draining the Curds

Once drained, sprinkle the salt over the curds and mix thoroughly. Transfer the curds into a mold and press gently to form the cheese.

Salting and Molding

Remove from the mold and place the cheese on a wooden board. Allow it to age in a cool, humid environment for at least 4 weeks, flipping it every few days.

Aging the Cheese

Double Cream Milk

Blue Cheese Culture

Liquid Rennet

Cheesecloth

In a large pot, heat the cow's milk to 32°C (90°F) over low heat. Stir gently to prevent scorching.

Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface and let it rehydrate for 5 minutes. Stir gently to incorporate. Add the rennet and stir for another 30 seconds, then let the mixture sit undisturbed for 60 minutes until it sets.

After the curd has set, cut it into small cubes (about 1 inch) using a long knife. Let it rest for 5 minutes.

Gently heat the curds to 38°C (100°F) over about 30 minutes, stirring gently to keep them from sticking together.

Once the curds have reached the desired temperature, pour them into a cheese cloth-lined colander to drain the whey. Let it sit for about 30 minutes.

Draining the Whey

Transfer the drained curds to a mixing bowl. Add cheese salt, red wine vinegar, and red pepper flakes. Mix well to incorporate all ingredients evenly.

Mix in Salt and Flavorings

Pack the curd mixture into a cheese mold and press down firmly. Cover with a lid and apply weight on top to help expel any remaining whey. Let it sit for 12 hours at room temperature.

Remove the cheese from the mold and place it on a cheese mat. Allow the cheese to age in a cool, humid environment (around 10-13°C or 50-55°F) for at least 2 months before consuming.

Cow's milk

Cheese salt

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

Add garlic powder, onion powder, smoked paprika, salt, and black pepper to the cheese mixture. Mix until all the ingredients are well combined.

Add Spices

Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.

Chill the Mixture

Once chilled, serve the Dethbound Cheddar with crackers, fresh veggies, or as a spread on sandwiches.

sharp cheddar cheese

cream cheese

garlic powder

onion powder

smoked paprika

salt

black pepper

In a small bowl, combine honey, chipotle powder, garlic powder, smoked paprika, salt, and black pepper. Stir well until all ingredients are blended into a smooth paste.

Mix the Rub

Choose a cheese wheel (such as cheddar, gouda, or mozzarella) and pat it dry with a paper towel. This helps the rub stick better.

Prepare the Cheese

Using a spatula or your hands, spread the honey-chipotle mixture evenly over the surface of the cheese, ensuring to cover all sides.

Apply the Rub

Wrap the rubbed cheese in plastic wrap and let it marinate in the refrigerator for at least 1 hour, or overnight for a more intense flavor.

Let it Marinate

Remove the cheese from the refrigerator, slice and serve with crackers, bread, or fresh fruit.

honey

chipotle powder

In a medium saucepan, melt the butter over medium heat. Stir in the flour, whisking constantly for about 1 minute to create a roux.

Make the Cheese Sauce

Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.

Add Milk

Reduce the heat to low and add the old cheddar cheese, Dijon mustard, salt, black pepper, paprika, and garlic powder. Stir until the cheese is fully melted and the sauce is smooth.