grilled focaccia, smashed avocado, watermelon radish, arugula, feta, spicy marcona almond

FOCACCIA STACK

Helix Vodka, Caravella Limoncello, cucumber, honey

TRÉ CUCUMBER

focaccia style french toast, secret batter soaked, cast iron baked, topped with pecans, caramel, ice cream scoop

WHAT THE FRENCH

Helix Vodka, Licor 43, Owen's Nitro-Infused Espresso

ESPRESSO MARTINI

LILITH

ALTA VISTA

ANSELMI

Preheat your grill to medium-high heat. Slice the focaccia loaf in half or into individual pieces if desired. Brush both sides lightly with olive oil.

Prepare the Focaccia

Place the oiled focaccia on the grill and cook for about 3-4 minutes on each side, or until golden brown and slightly crispy. Remove from the grill and set aside.

Grill the Focaccia

While the focaccia is grilling, scoop the flesh of the avocados into a bowl. Add salt and black pepper to taste. Mash the avocado with a fork until creamy, leaving some chunks for texture.

Smashed Avocado Preparation

Wash the watermelon radish and slice it thinly using a mandoline or sharp knife. Set aside.

Slice the Watermelon Radish

On the grilled focaccia, spread a generous amount of the smashed avocado. Top with sliced watermelon radish, a handful of fresh arugula, and crumbled feta cheese.

Assemble the Stack

Sprinkle a cup of spicy Marcona almonds on top of the assembled focaccia stack for added crunch and flavor.

Add the Almonds

Drizzle a little olive oil over the top if desired and season with additional salt and pepper to taste.

Final Touches

Cut the focaccia stack into manageable portions and serve immediately while warm.

Serve

Focaccia bread

Avocado

Watermelon radish

Fresh arugula

Feta cheese

Spicy Marcona almonds

Olive oil

Salt

Black pepper

Wash and slice the cucumber into thin rounds. Reserve a few slices for garnish.

Prepare the Cucumber

In a cocktail shaker, add the sliced cucumber and honey. Muddle gently to release the cucumber juice and mix with the honey.

Muddle the Ingredients

Add the Helix Vodka and Caravella Limoncello to the shaker. Fill the shaker with ice cubes, then shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the mixture into a tall glass filled with ice cubes, leaving some space at the top.

Strain the Mixture

Top the cocktail with club soda and stir gently to combine.

Add Club Soda

Garnish the drink with the reserved cucumber slices and fresh mint leaves. Serve immediately and enjoy!

Garnish and Serve

Helix Vodka

Caravella Limoncello

Fresh cucumber

Honey

Fresh mint leaves

Club soda

Ice cubes

In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Prepare the Batter

Place the thick sliced bread into the batter, allowing it to soak for at least 10 minutes, flipping occasionally to ensure even soaking.

Soak the Bread

Preheat your oven to 375°F (190°C) and place a cast iron skillet inside to heat up.

Preheat the Oven

Once the skillet is heated, add the butter and let it melt. Carefully place the soaked bread slices into the skillet and cook for about 3-4 minutes on each side until golden brown.

Cook the French Toast

After browning, transfer the skillet to the preheated oven and bake for an additional 10-15 minutes until the center is set.

Bake the French Toast

While the French toast is baking, toast the pecans in a dry pan over medium heat for about 5 minutes until fragrant.

Prepare the Toppings

Once the French toast is done baking, remove it from the oven. Top each slice with toasted pecans, drizzle generously with caramel sauce, and add a scoop of ice cream on top.

Assemble the Dish

Thick Sliced Bread

Eggs

Milk

Vanilla Extract

Cinnamon

Nutmeg

Butter

Pecans

Caramel Sauce

Ice Cream

Brew 1 oz of Owen's Nitro-Infused Espresso and let it cool slightly.

Prepare the Espresso

Fill the Shaker

Pour 2 oz of Helix Vodka, 1 oz of Licor 43, and the cooled 1 oz of Nitro-Infused Espresso into the shaker.

Add Ingredients

Secure the shaker lid and shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake Well

Strain the mixture into a chilled martini glass, ensuring a smooth pour.

Garnish the drink with 3 coffee beans placed on top of the foam.

Garnish

Licor 43

Owen's Nitro-Infused Espresso

Coffee Beans (for garnish)

Carefully harvest the ripe Pinot Noir grapes, ensuring that they are free from rot and disease. Place them in clean containers to prevent bruising.

Harvesting

Once harvested, crush the grapes gently to release the juice. You can do this by hand or with a grape crusher. Aim for a mix of juice and skins.

Crushing

Transfer the crushed grapes and juice to a fermentation vessel. Add the wine yeast to the mixture and stir well. Cover with an airlock to allow gases to escape while preventing contamination.

Fermentation

Allow the mixture to ferment for about 7 to 10 days. During this period, monitor the temperature and check for bubbles in the airlock to ensure fermentation is occurring.

Monitoring Fermentation

After fermentation is complete, press the mixture to separate the liquid wine from the solids. Use a wine press or cheesecloth to extract as much juice as possible.

Pressing

Add sulfites to the pressed wine to stabilize and prevent unwanted bacteria. Mix thoroughly to ensure even distribution.

Sulfiting

If using oak chips, add them to the wine for flavor. Transfer the wine to a clean aging vessel and seal. Age the wine for at least 6 months in a cool, dark place.

Aging

Once aging is complete, carefully transfer the wine into clean bottles, leaving some space at the top. Seal with corks and label appropriately.

Bottling

Let the wine rest for a few weeks before tasting. Serve chilled or at room temperature and enjoy the fruit-forward flavors characteristic of Oregon Pinot Noir.

Enjoying

Pinot Noir Grapes

Yeast (Wine Yeast)

Sulfites

Water

Oak Chips (optional)

Take a champagne flute and ensure it is clean and chilled.

Prepare the Glass

In a cocktail shaker, add the fresh lime juice, simple syrup, and fresh mint leaves. Muddle the mint leaves gently to release their flavor.

Mix Ingredients

Fill the shaker with ice cubes and shake the mixture vigorously for about 15 seconds.

Add Ice

Strain the cocktail mixture into the prepared champagne flute, leaving some space at the top.

Slowly pour the NV Brut Nature into the glass, allowing it to gently mix with the lime and mint mixture.

Top with Brut Nature

Garnish with a mint leaf on top or a twist of lime peel for added aroma.

Serve immediately and enjoy your refreshing Alta Vista cocktail!

NV Brut Nature

Fresh Lime Juice

Simple Syrup

Fresh Mint Leaves

Ice Cubes

Place the bottle of NV Prosecco in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Chill the Prosecco

Carefully remove the wire cage and cork from the Prosecco bottle. Be cautious as the cork may pop out quickly.

Open the Bottle

Pour the chilled Prosecco into champagne flutes or sparkling wine glasses, filling each glass about two-thirds full to allow for the bubbles to rise.

Serve in Glasses

Toast with friends and enjoy the refreshing taste of NV Prosecco. Pair with light appetizers or enjoy on its own.

Focaccia Stack

Tré Cucumber

What The French

Espresso Martini

Lilith

Alta Vista

Anselmi