Cabernet Sauvignon

Hand-selected & flawlessly broiled on our large, open charcoal broilers.

Steak

Italian ice cream available in various flavors.

Gelato

Malbec

Classic Italian pasta dish with a rich meat sauce.

Spaghetti Bolognese

Sauvignon Blanc

Cooked to perfection with a side of fries

Ribeye Steak

Merlot

Tropical cocktail with pineapple and coconut.

Pina Colada

Chardonnay

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Prosecco

Item 3

Creamy dessert topped with fresh berries.

Panna Cotta

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Item 2

Minestrone Soup

Classic Italian pasta dish with pancetta and creamy sauce.

Spaghetti Carbonara

Tomato sauce, mozzarella cheese, and fresh basil.

Margherita Pizza

Freshly baked bread with garlic and herbs.

Garlic Bread

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Mojito

Tequila, lime juice, and triple sec served in a salt-rimmed glass.

Margarita

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Salmon fillet grilled to perfection with a lemon butter sauce.

Grilled Salmon

Ensure you have all the ingredients ready before starting the winemaking process. This includes 10 kg of Cabernet Sauvignon grapes, 10 g of wine yeast, 200 g of sugar, 5 L of water, and 1 g of potassium metabisulfite.

Gather the Ingredients

In a clean and sanitized winemaking container, crush the Cabernet Sauvignon grapes to release their juice. This can be done by hand or with a grape crusher. Make sure the skins remain in the mixture for flavor extraction.

Crush the Grapes

Add 5 liters of water to the crushed grapes. Then, dissolve 200 g of sugar in a small amount of warm water and add it to the mixture to help with fermentation.

Add Water and Sugar

Dissolve 1 g of potassium metabisulfite in a small amount of water and add it to the mixture to prevent unwanted bacteria from forming.

Add Sulfites

Sprinkle 10 g of wine yeast evenly over the surface of the grape mixture. Allow it to sit for about 15 minutes before stirring it in.

Pitch the Yeast

Cover the fermentation container with a clean cloth or airlock and store it in a cool, dark place. Allow the mixture to ferment for about 7-10 days, stirring daily, until bubbling slows down.

Ferment the Mixture

After fermentation, press the mixture to separate the liquid from the solids. Use a wine press or a fine mesh bag to extract as much liquid as possible.

Press the Wine

Transfer the pressed wine into a clean, sanitized aging barrel or glass carboy. Ensure that the wine is filled to the top to minimize oxygen exposure.

Transfer to Aging Container

Let the wine age for a minimum of 6 months in a cool, dark place. Taste periodically to monitor flavor development.

Age the Wine

Clean and sanitize wine bottles and corks in preparation for bottling the wine.

Prepare Bottles

Using a siphon or funnel, carefully transfer the wine into the bottles, leaving a small space at the top. Cork the bottles and store upright in a cool, dark place.

Bottle the Wine

After aging for at least a few months in the bottle, your homemade Cabernet Sauvignon is ready to be enjoyed! Chill if desired and serve.

Enjoy Your Wine

Cabernet Sauvignon Grapes

Yeast (Wine Yeast)

Sugar

Water

Sulfites (Potassium Metabisulfite)

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking. This helps them cook evenly.

Prepare the Steak

Pat the steaks dry with paper towels. Rub both sides of each steak with olive oil, then generously season with kosher salt and black pepper. Make sure to cover the edges of the steak as well.

Season the Steaks

Preheat your charcoal grill to high heat. Allow the charcoal to become covered with white ash, which indicates it's ready for cooking.

Prepare the Grill

Once the grill is ready, place the sprigs of fresh rosemary and crushed garlic cloves directly on the grill grates to infuse the steak with flavor.

Add Aromatics

Place the seasoned steaks on the grill. For medium-rare, grill for about 4-5 minutes on each side, adjusting time as necessary for your desired doneness.

Grill the Steaks

After grilling, remove the steaks from the grill and let them rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat.

Rest the Steak

Slice the steaks against the grain and serve immediately. Enjoy the perfectly broiled flavor enhanced by the aromatic rosemary and garlic.

Serve

Ribeye steak

Kosher salt

Black pepper

Olive oil

Fresh rosemary

Garlic cloves

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to simmer, stirring occasionally to prevent scorching.

Heat the Milk and Cream

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

Whisk the Egg Yolks and Sugar

Slowly pour about a cup of the hot milk mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.

Temper the Egg Mixture

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Combine and Cook

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Cool and Add Vanilla

Once the base is chilled, divide it into portions if you want to create different flavors. For fruit gelato, blend the fruit into a puree and mix it into the chilled base. For chocolate gelato, melt the chocolate and stir it into the base. For coffee gelato, mix in the brewed coffee.

Incorporate Flavors

Pour the flavored mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.

Churn the Gelato

Transfer the churned gelato to a container and freeze for at least 2 hours to firm up before serving. Serve in bowls or cones.

Freeze and Serve

Whole milk

Heavy cream

Granulated sugar

Egg yolks

Vanilla extract

Fresh fruit puree (e.g., strawberry, mango)

Chocolate (for chocolate gelato)

Coffee (for coffee gelato)

Begin by washing the Malbec grapes thoroughly to remove any impurities. Once cleaned, crush the grapes using a grape crusher or your hands in a sanitized container to release the juices.

Crushing the Grapes

Add the crushed grapes and the released juice into a fermentation vessel. Pour in 1 litre of water. Dissolve 200 grams of sugar in a small amount of warm water and add it to the mixture. Finally, sprinkle 10 grams of wine yeast over the top and stir gently.

Fermentation

Cover the fermentation vessel with a clean cloth and let it sit in a dark, warm place for about 7-10 days. Stir the mixture gently once a day to aerate and help the fermentation process.

Primary Fermentation

After 7-10 days, when fermentation slows down, press the mixture using a wine press to separate the liquid from the solids. Collect the juice in a clean container.

Pressing the Wine

Transfer the pressed wine into an oak barrel for aging. If desired, add 50 grams of sulfites to prevent spoilage. Allow the wine to age for at least 6 months for optimal flavor development.

Aging the Wine

After aging, siphon the wine into clean bottles, ensuring no sediment is transferred. Seal the bottles with corks and store them in a cool, dark place.

Bottling

Malbec grapes

Yeast (wine yeast preferred)

Oak barrels

Sulfites (optional)

Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.

Boil Water

Add the spaghetti to the boiling water and cook according to package instructions (usually about 8-10 minutes) until al dente.

Cook Spaghetti

Once cooked, drain the spaghetti in a colander and set aside, reserving a small cup of pasta water.

Drain Pasta

In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add the finely chopped onion, carrot, and celery to the skillet. Sauté for about 5 minutes until the vegetables are softened.

Sauté Vegetables

Stir in the minced garlic and cook for an additional minute until fragrant.

Add Garlic

Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon until browned, about 5-7 minutes.

Brown the Meat

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. If using, add the red wine at this stage.

Add Tomatoes and Seasonings

Reduce the heat to low and let the sauce simmer for at least 20-30 minutes, stirring occasionally. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Simmer Sauce

Add the drained spaghetti directly into the Bolognese sauce and toss well to combine. Cook for an additional 2 minutes on low heat.

Combine Pasta and Sauce

Serve the spaghetti Bolognese hot, garnished with grated Parmesan cheese on top.

Spaghetti

Salt

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Ground beef

Canned tomatoes, crushed

Tomato paste

Dried oregano

Dried basil

Black pepper, ground

Red wine (optional)

Parmesan cheese, grated

Select ripe Sauvignon Blanc grapes from the vineyard. Ensure they are free from rot and disease. Wash the grapes thoroughly.

Harvesting the Grapes

Place the cleaned grapes in a crusher or a clean container and crush them to release the juice. This can also be done by hand.

Transfer the crushed grapes (must) into a fermentation vessel. Add the sugar, yeast, acid blend, and potassium metabisulfite to the must. Ensure the mixture is well combined.

Preparing the Must

Cover the fermentation vessel with a clean cloth or airlock. Allow the must to ferment for 7-14 days at a temperature of 18-24°C (64-75°F). Stir daily.

After fermentation, press the mixture to separate the liquid wine from the grape skins. Use a wine press or a fine mesh strainer.

Transfer the pressed wine to a clean fermentation vessel, leaving sediment behind. Allow it to undergo secondary fermentation for 2-4 weeks.

Secondary Fermentation

Once secondary fermentation is complete, siphon the wine off the sediment into a clean vessel. This process is called racking.

Racking

Once the wine is clear and stable, bottle it in clean, sterilized bottles. Seal with corks or caps.

Store the bottles in a cool, dark place to age for at least 3 months before tasting.

Aging

Sauvignon Blanc grapes

Yeast (wine or champagne)

Acid blend

Potassium metabisulfite

Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 30 minutes before cooking. This ensures even cooking.

Generously season both sides of each steak with salt, black pepper, and garlic powder.

Season the Steak

In a large skillet or frying pan, heat the olive oil over medium-high heat until it's shimmering.

Heat the Pan

Place the steaks in the hot skillet. Sear for about 4-5 minutes on one side until a nice crust forms. Flip the steaks and add the butter and rosemary to the pan.

Cook the Steak

Using a spoon, baste the melted butter over the steaks while they cook for another 4-5 minutes for medium-rare, or longer if desired.

Baste the Steak

Remove the steaks from the skillet and let them rest for about 5 minutes before slicing. This allows the juices to redistribute.

Wash and peel the russet potatoes. Cut them into thin strips for fries.

Prepare the Potatoes

Soak the potato strips in a bowl of cold water for at least 30 minutes to remove excess starch.

Soak the Potatoes

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Drain the potato strips and pat them dry with a paper towel. Carefully add them to the hot oil in batches. Fry until golden brown, about 5-7 minutes.

Fry the Potatoes

Remove the fries with a slotted spoon and drain on paper towels. Immediately season with salt to taste.