St S

Plea Main

Vie de Romans Dessimi Pinot Grigio Friuli Isonzo DOC Italy

Broglia Bruno Broglia Gavi DOCG Italy

Mount Eden Vineyards Pinot Noir California

Lawson's Little Sip IPA

Cloudline Pinot Noir Oregon

Budweiser

Guinness

Ritual Zero Proof N/A rum, passionfruit lime, pineapple, oj, grenadine

Rum NO-run

Sierra Nevada Celebration

NEBCO Sea Hag IPA

Vina Robles Paso Robles Cabernet Sauvignon California

Peroni Nastro Azzurro

Lyeth Cabernet Sauvignon California

Banfi Chianti Classico DOCG Italy

Chiarli Vecchia Modena Lambrusco Italy

Charles Heidsieck Brut Reserve Champagne France

La Marca Prosecco DOC Italy

Ruffino Prosecco DOC Italy

Seedlip Spice, hibiscus syrup lime, orange juice

Hibiscus Marg-NO-rita

No Booze, No Problem!

Seedlip Grove 42, lemon, sugar lavender syrup

French NO-tini

Amaro Sibona, Ruffino prosecco, orange cream soda, rhubarb bitters

Sorella Winter Spritz

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Beat until well mixed.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.

Combine Mixtures

Grease a 9x13 inch baking pan and pour the batter into the prepared pan, spreading it evenly.

Prepare Baking Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove the pan from the oven and let it cool on a wire rack for at least 15 minutes.

Cool

In a small bowl, whisk together powdered sugar, 2 tablespoons of milk, and 0.5 teaspoons of vanilla extract until smooth and creamy.

Mix Topping Ingredients

Prepare Cherries

Once the cake has cooled, drizzle the icing over the top and arrange the cherries on top for decoration.

Top the Base

Cut into squares and serve at room temperature.

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Vegetable oil

Vanilla extract

Eggs

Powdered sugar

Cherries

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Add the halved cherry tomatoes to the skillet and cook for about 5 minutes until they start to soften and release their juices.

Add Tomatoes

Add the fresh spinach to the skillet and stir until wilted, about 2-3 minutes.

Incorporate Spinach

Add the cooked pasta to the skillet. Toss everything together to combine, seasoning with salt, black pepper, and red pepper flakes to taste.

Combine with Pasta

Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss again until the cheese is melted and evenly distributed.

Add Cheese

Divide the pasta among plates and serve immediately, garnished with additional Parmesan cheese if desired.

Pasta

Olive Oil

Garlic, minced

Cherry Tomatoes, halved

Spinach, fresh

Parmesan cheese, grated

Black Pepper

Red Pepper Flakes

Before serving, place the Vie de Romans Dessimi Pinot Grigio in the refrigerator for at least 2 hours to chill it to the perfect serving temperature, which is typically between 45°F and 50°F.

Chill the Wine

Pour the chilled wine into a clean wine glass, allowing it to breathe for a few minutes before sipping. Enjoy the aromas and flavors that this Pinot Grigio has to offer.

Serve the Wine

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let marinate in the fridge for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Prepare the Grill

Remove the chicken from the marinade and place it on the preheated grill. Grill each piece for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through.

Grill the Chicken

While the chicken is marinating, rinse the asparagus under cold water. Trim the tough ends off the asparagus.

Prepare the Asparagus

Place the asparagus on the grill alongside the chicken for the last 5 minutes of cooking. Drizzle with olive oil and sprinkle with salt and pepper. Grill until tender and slightly charred.

Grill the Asparagus

Once the chicken and asparagus are cooked, arrange them on a serving platter. Pair with the chilled Vie de Romans Dessimi Pinot Grigio for a delightful meal.

Plate and Serve

Vie de Romans Dessimi Pinot Grigio

Grilled Lemon Herb Chicken

Asparagus

Lemon Juice

Garlic Cloves

Place the bottle of Broglia Bruno Broglia Gavi DOCG in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Pour the chilled wine into a wine glass and serve alongside the prepared appetizer.

Slice the fresh mozzarella into bite-sized pieces and arrange on a serving platter.

Prepare the Mozzarella

Wash the cherry tomatoes and cut them in half. Scatter them over the mozzarella on the platter.

Prepare the Tomatoes

Tear fresh basil leaves and sprinkle them over the mozzarella and tomatoes.

Add Fresh Basil

Drizzle the olive oil evenly over the mozzarella, tomatoes, and basil.

Drizzle with Olive Oil

Sprinkle the balsamic vinegar over the salad for a touch of acidity.

Add Balsamic Vinegar

Sprinkle salt and black pepper to taste over the salad.

Season

Serve the appetizer immediately with the chilled Broglia Bruno Broglia Gavi DOCG wine.

Broglia Bruno Broglia Gavi DOCG

Fresh Mozzarella

Cherry Tomatoes

Fresh Basil Leaves

Balsamic Vinegar

Harvest the Pinot Noir grapes when they are ripe, ensuring to select only high-quality grapes for optimal flavor.

Harvesting Grapes

Crush the grapes to release the juice and destem them to remove the stems. This should be done gently to avoid extracting too much bitterness from the seeds.

Crushing and Destemming

Transfer the crushed grapes into a fermentation vessel. Add the yeast to the grape juice. Allow fermentation to occur at a controlled temperature (around 22-24°C) for about 7-10 days.

Fermentation

Once fermentation is complete, press the mixture to separate the wine from the grape skins. This can be done using a wine press.

Pressing

Add sulfur dioxide to the pressed wine to prevent oxidation and spoilage. The amount added should be around 0.5 g for every liter of wine.

Sulfur Addition

Transfer the wine to an oak barrel or add oak chips to the wine for aging. Allow it to age for at least 6 months to develop its flavors.

Aging

Once aging is complete, carefully bottle the wine. Ensure that bottles are clean and sterilized to maintain wine quality.

Bottling

Serve the Mount Eden Vineyards Pinot Noir alongside Brie or Camembert cheese. The creaminess of the cheese enhances the wine's smooth texture.

Pairing with Cheese

Enjoy the wine with dark chocolate (70% cocoa). The rich flavors of the chocolate complement the fruity notes of the Pinot Noir.

Chocolate Pairing

Pair the wine with roasted chicken for a delightful meal. The wine's acidity balances the richness of the chicken.

Roasted Chicken

Consider serving fresh raspberries or strawberries alongside the wine for a refreshing palate cleanser.

Berry Garnish

Pinot Noir Grapes

Yeast (Saccharomyces cerevisiae)

Sulfur Dioxide (SO2)

Water

Oak Chips (French Oak)

Cheese (Brie or Camembert)

Dark Chocolate (70% Cocoa)

Berries (Raspberries or Strawberries)

In a large pot, heat 5 gallons of filtered water to 165°F (74°C). Add the pale malt, caramel malt, and crystal malt to the water, stirring gently to avoid clumping. Maintain the temperature between 150°F (65°C) and 155°F (68°C) for 60 minutes.

Prepare the Mash

After mashing, remove the grains and bring the liquid (wort) to a boil. Once boiling, add the Citra hops and boil for 60 minutes. After 30 minutes, add the Cascade hops, and at the last 5 minutes of the boil, add the Amarillo hops.

Boil the Wort

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

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American ale yeast over the surface of the wort and seal the vessel with an airlock.

Pitch the Yeast

After fermentation (about 1-2 weeks), mix the corn sugar with a small amount of water to create a syrup. Boil for 5 minutes and cool.

Prepare for Bottling

Add the cooled corn sugar syrup to the fermented beer, then transfer the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles and allow them to carbonate at room temperature for another 1-2 weeks.

Bottle the Beer

Chill the bottles in the refrigerator before serving. Enjoy Lawson's Little Sip IPA in a clean glass, and savor the hoppy flavors!

Pale Malt

Caramel Malt

Crystal Malt

Citra Hops

Cascade Hops

Amarillo Hops

American Ale Yeast

Filtered Water

Corn Sugar

Place the Cloudline Pinot Noir bottle in the refrigerator for about 30 minutes before serving to achieve the ideal serving temperature of 55-60°F (13-16°C).

Arrange a selection of cured meats, cheeses, olives, nuts, and crackers on a large serving board. Ensure a variety of textures and flavors to complement the wine.

Prepare the Charcuterie Board

Break the dark chocolate into small pieces and place them in a small bowl or directly on the charcuterie board for easy access.

Serve the Dark Chocolate

Once the wine is chilled, pour the Cloudline Pinot Noir into wine glasses, filling each glass about one-third full. Serve alongside the charcuterie board and dark chocolate. Enjoy the delightful pairing of flavors.

Pour and Enjoy

Cloudline Pinot Noir

Charcuterie Board

Dark Chocolate

Place the Budweiser beer bottle in the refrigerator for at least 2 hours before serving to ensure it's served cold.

Chill the Beer

Open the chilled Budweiser beer bottle. Pour the beer into a glass at a 45-degree angle to minimize foam.

Pour the Beer

If desired, serve the beer with a lime wedge on the rim of the glass and sprinkle a pinch of salt on the top for added flavor.

Garnish (Optional)

Budweiser Beer

Lime Wedge

Place a pint glass in the freezer for about 10 minutes to chill.

Chill the Glass

If you prefer your Guinness extra cold, fill the chilled pint glass with ice cubes.

Add Ice (Optional)

Slowly pour the Guinness Stout into the chilled pint glass at an angle, filling it about three-quarters full.

Pour the Guinness

Allow the beer to settle for a moment, then top off the glass to the rim with more Guinness.

Finishing Touch

If desired, add a lime wedge on the rim of the glass or sprinkle a pinch of salt on top for extra flavor.

St S

Plea Main

Vie De Romans Dessimi Pinot Grigio Friuli Isonzo Doc Italy

Broglia Bruno Broglia Gavi Docg Italy

Mount Eden Vineyards Pinot Noir California

Lawson's Little Sip Ipa

Cloudline Pinot Noir Oregon

Budweiser

Guinness

Rum No-run

Sierra Nevada Celebration

Nebco Sea Hag Ipa

Vina Robles Paso Robles Cabernet Sauvignon California

Peroni Nastro Azzurro

Lyeth Cabernet Sauvignon California

Banfi Chianti Classico Docg Italy

Chiarli Vecchia Modena Lambrusco Italy

Charles Heidsieck Brut Reserve Champagne France

La Marca Prosecco Doc Italy

Ruffino Prosecco Doc Italy

Hibiscus Marg-no-rita

No Booze, No Problem!

French No-tini

Sorella Winter Spritz