Classic cheesecake with a graham cracker crust.

Cheesecake

Char-grilled ribeye with garlic mashed potatoes.

Ribeye Steak

A selection of cured meats, cheeses, and accompaniments.

Charcuterie Board

Sweet cocktail made with rum, coconut cream, and pineapple juice

Pina Colada

Margherita Pizza

Classic Italian pasta with eggs, cheese, pancetta, and pepper

Spaghetti Carbonara

Garlic Bread

Tiramisu

Steak Frites

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Grilled Salmon

Margarita

Stuffed Mushrooms

Grilled bread topped with tomatoes and basil.

Bruschetta

Cocktails

Don’t worry no Green Tea was harmed in the making of these shots

Green Tea Shot

Mojito

Spicy Lemoncello Spritz

Blue Tea Lemonade + Gin

Melon Mango Daiquiri

Aperol Spritz

Whispering Angel Rose

Victory Sour Monkey Draft Beer

Fried Onions

Preheat the oven

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined.

Mix the crust ingredients

Press the crumb mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.

Form the crust

Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let cool slightly.

Bake the crust

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Prepare the filling

Gradually add the granulated sugar and beat until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.

Add sugar and sour cream

Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Incorporate eggs

Gently fold in the all-purpose flour until just combined.

Add flour

Pour the cream cheese filling into the prepared crust, smoothing the top with a spatula.

Pour filling into crust

Bake in the preheated oven for 50-60 minutes or until the center is set and a slight jiggle remains. The edges should be lightly browned.

Bake the cheesecake

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.

Cool and chill

Graham cracker crumbs

Granulated sugar

Unsalted butter

Cream cheese

Sour cream

Vanilla extract

Large eggs

All-purpose flour

Remove ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub the steaks with olive oil and season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Preheat your grill to high heat, approximately 450°F (232°C).

Preheat the Grill

Place the seasoned ribeye steaks on the grill. Cook for about 4-5 minutes on one side, then flip and cook for an additional 3-4 minutes for medium-rare, or until desired doneness.

Grill the Steak

During the last minute of cooking, add fresh rosemary sprigs on top of the steaks for flavor.

Add Rosemary

Remove the steaks from the grill and let them rest for about 5-10 minutes before slicing.

Rest the Steak

Peel and chop the potatoes into quarters. Place them in a large pot and cover with cold water.

Prepare the Potatoes

Bring the pot of water to a boil over high heat. Add salt and cook the potatoes for about 15-20 minutes or until they are fork-tender.

Boil the Potatoes

In the last 5 minutes of boiling, add the peeled garlic cloves to the pot.

Cook the Garlic

Drain the potatoes and garlic. In the same pot, add butter and milk. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy.

Drain and Mash

Season the mashed potatoes with salt and black pepper to taste and mix well.

Season the Mashed Potatoes

Ribeye steak

Olive oil

Salt

Black pepper

Garlic powder

Fresh rosemary

Potatoes

Butter

Garlic cloves

Milk

Using a sharp knife, slice the prosciutto, salami, and chorizo into thin, even pieces. Arrange them on a large serving board in a circular or fan shape.

Slice the Meats

Cut the Brie into wedges, cube the cheddar, and crumble the gorgonzola. Place each type of cheese on the board, ensuring they are spaced out for visual appeal.

Cut the Cheeses

Intersperse the olives, mixed nuts, and dried fruits around the meats and cheeses. This will create a colorful and inviting display.

Arrange Accompaniments

Place a small bowl of honey on the board, ideally near the cheeses for easy access. Arrange the crackers in a fan shape or a pile next to the cheese and meats.

Add Honey and Crackers

Finish the board with any fresh herbs like rosemary or thyme for added color and aroma. Serve immediately or refrigerate until ready to serve.

Garnish

Prosciutto

Salami

Chorizo

Brie Cheese

Cheddar Cheese

Gorgonzola Cheese

Olives

Mixed Nuts

Dried Fruits (e.g., Apricots, Figs)

Honey

Crackers

In a blender, combine the white rum, coconut cream, pineapple juice, and crushed ice. Blend on high until the mixture is smooth and creamy.

Blend the Ingredients

Select a chilled glass (preferably a hurricane glass). You may rim the glass with shredded coconut if desired.

Prepare the Glass

Pour the blended mixture into the prepared glass, filling it to the top.

Pour the Cocktail

Garnish the cocktail with a slice of pineapple, a maraschino cherry, and sprinkle some shredded coconut on top.

Add Garnishes

Serve immediately with a straw and enjoy your refreshing Pina Colada!

Serve and Enjoy

White Rum

Coconut Cream

Pineapple Juice

Crushed Ice

Pineapple Slice

Maraschino Cherry

Shredded Coconut

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Once the yeast is activated, add it to the flour mixture along with olive oil. Mix until a dough begins to form.

Combine Ingredients

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.

Let Dough Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or your desired shape.

Shape the Dough

Spread the tomato sauce evenly over the surface of the dough, leaving a small border around the edges.

Add Tomato Sauce

Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Add fresh basil leaves on top.

Add Cheese and Basil

Drizzle a tablespoon of olive oil over the pizza and sprinkle with salt to taste.

Drizzle Olive Oil

Transfer the pizza onto the preheated pizza stone or a baking sheet and bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a minute, slice it into wedges, and serve hot.

Slice and Serve

Active dry yeast

Warm water

Sugar

Tomato sauce

Fresh mozzarella cheese

Fresh basil leaves

Olive oil (for drizzling)

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Cook the Pasta

In a large skillet over medium heat, add the pancetta and cook until it is crispy and golden, about 4-5 minutes. Remove from heat and set aside.

Prepare the Pancetta

In a mixing bowl, whisk together the eggs, Parmesan cheese, Pecorino Romano cheese, and black pepper until well combined. Set aside.

Mix the Eggs and Cheese

Add the drained spaghetti to the skillet with the pancetta and toss to combine, ensuring the pasta is well coated with the pancetta fat.

Combine Pasta and Pancetta

Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing vigorously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add the Egg Mixture

Serve immediately, garnished with additional grated cheese, black pepper, and chopped fresh parsley.

Plate the Dish

Spaghetti

Eggs

Parmesan cheese

Pecorino Romano cheese

Pancetta

Fresh parsley

Chop the fresh parsley and basil leaves finely.

In a medium bowl, combine the softened unsalted butter, chopped garlic, parsley, basil, salt, and black pepper. Mix until well combined.

Slice the French baguette in half lengthwise.

Spread the garlic butter mixture generously over the cut sides of the baguette.

Place the prepared baguette halves on a baking sheet, cut side up.

Bake in the preheated oven for 10-15 minutes, or until the edges are golden brown and crispy.

Remove the garlic bread from the oven and let it cool for a few minutes before slicing into individual pieces.

French baguette

Fresh basil

Brew 1 cup of espresso coffee and let it cool to room temperature.

Brew the Espresso

Add the sugar to the cooled espresso and stir until fully dissolved.

Sweeten the Coffee

In a mixing bowl, beat the egg yolks with sugar until pale and creamy.

Prepare Egg Mixture

Add the mascarpone cheese and vanilla extract to the egg mixture, and mix until smooth.