marinated sirloin, dijon horseradish aioli

Steak Bites

woodford reserve bourbon, lemon juice, red wine float

AZ-10.08.25

vodka seltzer, peach or pineapple tequila seltzer, lime

High Noon

vodka spritz, grapefruit & rose, peach & orange blossom or cucumber & mint

Ketel One Botanicals

The Shop Beer Co. Church Music

Huss Scottsdale Blonde

Molson Canadian

Coors Light

Seasonal Vegetables

Garlic Butter Prawns

Bite of Brownie

Salted Caramel Cheesecake

Garlic Ciabatta

Fries

Mini Sticky Toffee Pudding

Crispy Chicken Sandwich

Blackened Shrimp Tacos

French Dip

Blackened Chicken Burger

Red Thai Curry

Loaded Cheeseburger

Miso Ramen - Pork Belly

Beef Vindaloo

Linguine Bolognese

In a bowl, combine soy sauce, olive oil, garlic powder, black pepper, and salt. Whisk together until well mixed.

Prepare the Marinade

Cut the sirloin steak into bite-sized cubes. Place the steak cubes in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Steak

Heat a skillet over medium-high heat. Add the marinated steak bites to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until they reach your desired level of doneness. Remove from heat and sprinkle with fresh parsley.

Cook the Steak Bites

In a bowl, combine mayonnaise, Dijon mustard, prepared horseradish, lemon juice, and minced garlic. Mix well until smooth.

Make the Aioli

Taste the aioli and season with salt and black pepper to your preference. Mix again to incorporate the seasoning.

Season the Aioli

sirloin steak

soy sauce

olive oil

garlic powder

black pepper

salt

fresh parsley

mayonnaise

Dijon mustard

prepared horseradish

lemon juice

garlic clove

In a cocktail shaker, combine 2 oz of Woodford Reserve Bourbon, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup.

Prepare the Cocktail Base

Fill the cocktail shaker with ice cubes (about 1 cup) to chill the mixture.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a chilled coupe or rocks glass.

Strain into Glass

Carefully float 1 oz of red wine on top of the cocktail by pouring it over the back of a spoon.

Add Red Wine Float

Garnish the drink with a slice of lemon wheel on the rim of the glass.

Garnish

Woodford Reserve Bourbon

Fresh Lemon Juice

Red Wine

Simple Syrup

Ice Cubes

Lemon Wheel (for garnish)

Fill a highball glass or a tall glass with ice cubes to chill.

Prepare Your Glass

In a cocktail shaker, combine 1.5 oz of vodka, 1.5 oz of peach or pineapple tequila, and 0.5 oz of lime juice. Shake well until all ingredients are thoroughly mixed.

Mix the Base Ingredients

Strain the mixture from the cocktail shaker into the prepared glass filled with ice. Carefully pour 4 oz of sparkling water (seltzer) over the mixture.

Combine with Seltzer

Garnish the drink with a lime wedge and add fresh mint leaves for added aroma and flavor. Stir gently to combine.

Garnish Your Drink

Vodka

Peach or Pineapple Tequila

Lime Juice

Sparkling Water (Seltzer)

Lime Wedge

Fresh Mint Leaves

Select one of the flavor options: grapefruit & rose, peach & orange blossom, or cucumber & mint.

Choose Your Flavor

Take a tall glass and fill it with ice cubes to keep your drink chilled.

Prepare the Glass

Pour 2 oz of Ketel One Botanical Vodka into the glass over the ice.

Add Vodka and Flavoring

If you chose grapefruit & rose, add 1 oz of fresh grapefruit juice and 0.5 oz of rose syrup. For peach & orange blossom, add 1 oz of peach nectar and 0.5 oz of orange blossom water. For cucumber & mint, add 3 slices of cucumber and 5 mint leaves.

Add Flavoring Ingredients

Pour 4 oz of soda water into the glass to fill it up, gently stir to combine the ingredients.

Top with Soda Water

Garnish your drink with a fresh grapefruit wedge and a sprig of mint if you chose grapefruit & rose or cucumber & mint. For peach & orange blossom, you can add a peach slice for extra flair.

Add Garnishes

Your Ketel One Botanical Vodka Spritz is ready to be served. Enjoy it chilled and refreshingly!

Serve and Enjoy

Ketel One Botanical Vodka

Soda Water

Fresh Grapefruit Juice

Rose Syrup

Peach Nectar

Orange Blossom Water

Cucumber, sliced

Fresh Grapefruit Wedge

Mint Sprig

In a large pot, heat 3 gallons of filtered water to approximately 165°F (74°C). Add the crushed Pale Malt, Caramel Malt, and Crystal Malt. Stir well and let the mixture steep for 60 minutes, maintaining the temperature around 150-155°F (65-68°C).

Mashing

After mashing, drain the liquid (wort) into another pot, sparging with an additional 2 gallons of hot water to extract as much sugar as possible from the grains.

Lautering

Bring the wort to a boil and add the Chinook hops. Boil for 60 minutes, adding the Citra hops with 15 minutes left in the boil and the Mosaic hops in the last 5 minutes.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel, pitch the American Ale yeast, and seal with an airlock. Allow it to ferment at room temperature for about 1-2 weeks.

Fermentation

Once fermentation is complete, prepare bottles and caps. Mix 3/4 cup of corn sugar with 2 cups of water, bring to a boil, and cool. Add this mixture to the beer before bottling to carbonate. Fill the bottles, cap them, and let them sit at room temperature for another week.

Bottling the Beer

After a week, chill the bottles in the fridge, and your homemade Church Music IPA is ready to enjoy!

Enjoy

Pale Malt

Caramel Malt

Crystal Malt

Chinook Hops

Citra Hops

Mosaic Hops

American Ale Yeast

Filtered Water

In a large mash tun, combine 5 gallons of filtered water with 6 cups of Pilsner malt and 0.5 cups of caramel malt. Heat the mixture to 152°F (67°C) and maintain this temperature for 60 minutes.

Prepare the Mash

After the mash process is complete, sparge the grains with additional hot water to collect around 6 gallons of wort in your brew kettle.

Sparging

Bring the wort to a boil. Once boiling, add 1 oz of Hallertau hops and boil for 60 minutes. Add 0.5 oz of Saaz hops for the last 15 minutes of the boil.

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the German Kölsch yeast and seal the vessel with an airlock. Allow it to ferment at 65-70°F (18-21°C) for about 2 weeks.

After fermentation, prepare your bottles and priming sugar. Siphon the beer into bottles, leaving about 1 inch of headspace. Cap the bottles and let them carbonate at room temperature for another 1-2 weeks.

Bottling

After carbonation, chill your bottles in the fridge. Pour and enjoy your homemade Huss Scottsdale Blonde Kölsch!

Chill and Enjoy

Pilsner Malt

Hallertau Hops

Saaz Hops

German Kölsch Yeast

In a large pot, heat 5 liters of water to 70°C (158°F). Add 4 cups of pale malt and 0.5 cups of caramel malt. Stir well and maintain the temperature for 60 minutes.

After mashing, separate the liquid wort from the solid grains by pouring the mixture through a fine mesh strainer or cheesecloth. Collect the wort in another pot.

Bring the wort to a boil and add 1 oz of hops. Boil for 60 minutes, stirring occasionally. Remove from heat and cool the wort down to about 20°C (68°F).

Boiling

Transfer the cooled wort to a fermentation vessel. Sprinkle the yeast packet on top of the wort and seal the vessel with an airlock. Allow it to ferment for 1 to 2 weeks at a temperature of around 10°C to 15°C (50°F to 59°F).

After fermentation is complete, dissolve 0.5 cups of corn sugar in a small amount of water and add it to the beer before bottling. This will help carbonate your lager. Bottle the beer and cap it.

Carbonation

Store the bottles in a cool, dark place for at least 2 weeks to allow carbonation and flavors to develop.

Aging

Chill the beer in the refrigerator before serving. Pour into a glass and enjoy your homemade Molson Canadian lager!

Serving

Hops (Hallertau or Saaz)

Yeast (Lager Yeast)

Water

Corn Sugar (for carbonation)

In a large pot, heat 5 liters of water to about 70°C. Add the pale malt and corn, stirring to combine. Allow the mixture to sit for about 60 minutes to convert the starches into sugars.

After mashing, sparge the grain with an additional 2 liters of hot water to rinse out the sugars. Collect the liquid, known as wort, in a separate pot.

Sparge the Grain

Bring the collected wort to a boil. Once boiling, add the hops and let it boil for 60 minutes. This step adds bitterness and flavor to the beer.

After boiling, quickly cool the wort using an immersion chiller or by placing the pot in an ice bath until it reaches room temperature.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal with an airlock. Allow it to ferment at around 18-20°C for 1-2 weeks.

After fermentation is complete, transfer the beer to another vessel, leaving sediment behind. Allow it to condition for an additional week.

Conditioning

Once conditioning is complete, bottle the beer using sanitized bottles and caps. Allow the beer to carbonate for another week at room temperature.

Chill the bottles in the fridge and enjoy your homemade light lager.

Corn (flaked)

Hops (Saaz)

Yeast (American Ale)

Wash all vegetables thoroughly. Chop the zucchini, bell peppers, carrots, and red onion into bite-sized pieces. Halve the cherry tomatoes. Mince the garlic cloves.

Chop Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and onions, and sauté for about 2 minutes until fragrant.

Sauté Vegetables

Add the zucchini, bell peppers, carrots, and cherry tomatoes into the skillet. Sprinkle with salt, black pepper, and dried oregano. Stir well to combine.

Add Remaining Vegetables

Cook the vegetables for about 8-10 minutes, stirring occasionally, until they are tender but still vibrant in color.

Cook Until Tender

Remove the skillet from heat. Stir in the fresh basil before serving.

Finishing Touch

Zucchini

Bell Peppers (mixed colors)

Carrots

Cherry Tomatoes

Red Onion

Garlic Cloves

Olive Oil

Salt

Black Pepper

Dried Oregano

Fresh Basil

Ensure that the prawns are peeled and deveined. Rinse them under cold water and pat dry with a paper towel.

Prepare the Prawns

Peel the garlic cloves and mince them finely using a knife or a garlic press.

Mince the Garlic

Wash the fresh parsley, dry it, and chop it finely.

Chop the Parsley

In a large skillet or frying pan, heat the olive oil over medium heat. Once hot, add the butter and allow it to melt completely.

Melt the Butter

Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant, but be careful not to burn it.