Saffron rice, shrimp, mussels, carrots, bell pepper, fish sauce, garlic, onion

Spanish Seafood Paella

Lemonade (rotating flavors)

Summit Nialis IPA

Diet Coca Cola

Tikal Amorio Malbec

Mexican Coca Cola Bottle

Bura – Mrgudić Pelsesac

Mr. Brightside Gamay Noir

Viña Sastre ' Rafael '

Chateau Cambon Carbonic Gamay

Lambert de Seyssel Sparkling

Domaine Emmanuel Giboulot Pinot Noir

New Found Still Rosé

The Chook Sparkling Shiraz

Bojo do Luar ' Luiza '

Avinyó Brut Reserva

João Pato Quaaaq Quaaaq

Domaine Mosse, Chenin Blanc

Miller High Life

Domaine Andre Kientzler Pinot Gris

Kind Stranger Chardonnay

Christina Grüner Veltliner

Peter Lauer ' Barrel X '

Populis Macerated Chardonnay

Bloom saffron: place saffron threads in a small bowl and cover with 2 tablespoons hot water. Let sit 10 minutes to extract color and aroma.

Heat a wide, shallow paella pan or large skillet over medium heat. Add 3 tablespoons olive oil and warm until shimmering.

Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the diced red bell pepper and carrot and cook another 4–5 minutes until softened.

Stir in the minced garlic and smoked paprika and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the rice to the pan, stirring to coat each grain in the oil and sofrito. Toast the rice 1–2 minutes until edges look translucent.

Pour in the white wine and let it simmer 1–2 minutes until mostly absorbed.

Stir in the hot stock, including the saffron with its soaking water, the fish sauce, salt, and pepper. Spread the rice evenly across the pan but do not stir after this point.

Bring to a steady simmer over medium-high heat. Reduce heat to medium-low so the surface is gently bubbling. Cook uncovered for 12 minutes; during this time do not stir. If using a paella pan, occasionally rotate the pan on the burner so rice cooks evenly.

After 12 minutes, nestle the pieces of white fish into the rice and press the shrimp lightly into the rice surface, spaced evenly. Tuck the cleaned mussels, hinge-side down, into the rice so they can steam open.

Scatter the frozen peas over the top if using. Increase heat briefly to medium for 1–2 minutes to encourage socarrat (the crisp bottom) then reduce to low. Cover loosely with foil or a lid and steam gently for 6–8 minutes more until shrimp are opaque and mussels have opened. Discard any mussels that remain closed.

Remove from heat and let the paella rest, covered, for 5 minutes to finish cooking and let flavors meld.

Uncover, sprinkle chopped parsley over the top and arrange lemon wedges around the pan. Taste and adjust seasoning with a pinch more salt or a few drops of lemon if desired.

Serve directly from the pan, passing lemon wedges for squeezing. Enjoy warm.

extra-virgin olive oil

yellow onion, finely chopped

garlic cloves, minced

red bell pepper, diced

carrot, small dice

smoked paprika (pimentón)

short-grain Spanish rice (Bomba) or Arborio

low-sodium chicken or fish stock, hot

saffron threads

hot water (for blooming saffron)

dry white wine

fish sauce

sea salt

freshly ground black pepper

large shrimp, peeled and deveined (tails on or off)

mussels, cleaned and debearded

firm white fish (e.g., cod or halibut), cut into 1-inch pieces

fresh parsley, chopped

lemon, cut into wedges

frozen peas (optional)

Cut the lemons in half and use a citrus juicer or reamer to extract the juice. You should have about 1 cup of lemon juice.

Juicing the Lemons

In a small saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat over medium heat until the sugar is completely dissolved. Remove from heat and let it cool.

Making the Simple Syrup

In a large pitcher, combine the freshly squeezed lemon juice, the cooled simple syrup, and the remaining 3 cups of cold water. Stir well until mixed.

Combining Ingredients

Puree 1 cup of fresh strawberries in a blender until smooth. Strain through a fine mesh sieve if desired. Add the strawberry puree to the prepared lemonade and stir well.

Strawberry Lemonade

Muddle 1 cup of fresh mint leaves in the bottom of the pitcher before adding the lemonade base. Allow it to steep for at least 30 minutes before serving.

Mint Lemonade

Muddle 1 cup of fresh basil leaves in the bottom of the pitcher. Add the lemonade base and stir well for a fragrant basil-infused lemonade.

Basil Lemonade

Grate 2 tablespoons of fresh ginger and add it to the lemonade base. Stir well and let it sit for 15-20 minutes for the flavors to meld.

Ginger Lemonade

Slice 1 cucumber and add it to the pitcher of lemonade. Let it infuse for at least 30 minutes in the fridge before serving for a refreshing twist.

Cucumber Lemonade

Fresh Lemons

Granulated Sugar

Water

Fresh Strawberries

Fresh Mint Leaves

Fresh Basil Leaves

Fresh Ginger

Cucumber

In a large mash tun, heat 5 liters of filtered water to 75°C (167°F). Add the pale malt, crystal malt, and carapils malt to the water. Stir well to ensure all grains are saturated.

Prepare the Mash

Maintain the temperature at 65°C (149°F) for 60 minutes. Stir occasionally to prevent dough balls from forming.

Mashing Process

After 60 minutes, sparge the grains with additional hot water at 75°C (167°F) until you collect about 20 liters of wort.

Sparging

Transfer the wort to a large kettle and bring it to a boil over high heat.

Bring to a Boil

Once boiling, add 0.5 cups of Cascade hops. Boil for 60 minutes, adding 0.25 cups of Citra hops with 15 minutes left in the boil and 0.25 cups of Simcoe hops with 5 minutes left.

Add Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath to around 20-22°C (68-72°F).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the American ale yeast and seal with an airlock. Allow to ferment for 1-2 weeks at room temperature.

Fermentation

After fermentation is complete, sanitize bottles and caps. Prepare a priming solution with 3/4 cup of corn sugar dissolved in 2 cups of boiling water.

Prepare for Bottling

Add the priming solution to the bottling bucket, then siphon the beer into the bottles, leaving about an inch of space at the top. Cap the bottles securely.

Bottle the Beer

Allow the bottles to carbonate at room temperature for 1-2 weeks.

Carbonation

Pale Malt

Crystal Malt (60L)

Carapils Malt

Cascade Hops

Citra Hops

Simcoe Hops

American Ale Yeast

Filtered Water

Take a tall glass and place it in the freezer for about 10 minutes to chill.

Chill the Glass

Remove the glass from the freezer and fill it with ice cubes until it is about three-quarters full.

Add Ice

Open the Diet Coca-Cola bottle or can, and carefully pour it over the ice in the glass, filling it to the top.

Pour Diet Coca-Cola

Take a lemon wedge and squeeze it gently over the drink, then drop it into the glass for garnish.

Garnish with Lemon

Serve immediately with a straw or stirrer for easy sipping.

Serve

Diet Coca-Cola

Ice cubes

Lemon wedge

Place the bottle of Tikal Amorio Malbec in the refrigerator at least 30 minutes before serving to achieve the ideal serving temperature of around 60-65°F (15-18°C).

Chill the Wine

Once chilled, remove the bottle from the refrigerator and open it. Allow the wine to breathe for about 15 minutes before serving.

Open the Wine

Preheat your grill to medium-high heat. Season both sides of the steak with salt and pepper. Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

Grill the Steak

Peel and chop 4 large potatoes. Boil in salted water for about 15-20 minutes until tender. Drain and mash with 4 tablespoons of butter, 1/2 cup of milk, and 2 minced garlic cloves. Season with salt and pepper to taste.

Prepare Garlic Mashed Potatoes

Preheat oven to 425°F (220°C). Chop your choice of vegetables (like bell peppers, zucchini, and carrots). Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

Roast the Vegetables

In a large bowl, mix together a variety of fresh greens (like romaine, spinach, and arugula), sliced tomatoes, cucumbers, and any other desired salad toppings. Dress with olive oil, balsamic vinegar, salt, and pepper to taste.

Prepare Fresh Garden Salad

Grilled Steak

Garlic Mashed Potatoes

Roasted Vegetables

Fresh Garden Salad

Collect all the ingredients listed above, ensuring you have a chilled bottle of Mexican Coca Cola, a fresh lime, and ice cubes.

Gather Ingredients

Cut the lime in half. Squeeze the juice from one half into a glass and set the other half aside for garnish.

Prepare the Lime

Add ice cubes to the glass with the lime juice until it is about three-quarters full.

Fill the Glass

Open the bottle of Mexican Coca Cola and slowly pour it into the glass over the ice and lime juice.

Pour the Coca Cola

If desired, add mint leaves on top for a refreshing touch and sprinkle a pinch of salt over the drink to enhance the flavors.

Add Optional Garnishes

Place the lime half on the rim of the glass and serve immediately with a straw or stirrer.

Mexican Coca Cola

Lime

Mint leaves

Salt

Carefully pick Plavac Mali grapes from the vineyard ensuring only ripe, healthy grapes are selected. Remove any leaves or debris.

Harvest the Grapes

Crush the grapes in a clean container to extract the juice. Press the crushed grapes to separate the juice from the skins.

Crush and Press

Transfer the grape juice to a fermentation vessel and add yeast. Stir gently to incorporate the yeast and allow it to ferment at a controlled temperature (around 20-25°C) for about 2 weeks.

After fermentation, add sugar to the wine to balance acidity and sulfites to stabilize the wine, mixing well.

Add Sugar and Sulfites

Transfer the wine to oak barrels or stainless steel tanks for aging. Allow the wine to age for 6-12 months, depending on desired flavor profile.

Aging

After aging, filter the wine and bottle it in clean, sterilized bottles. Seal the bottles and label them.

Bottling

Arrange the dark chocolate, cheese platter, and charcuterie on a serving board to accompany the wine.

Prepare the Tasting Pairings

Pour the Bura – Mrgudić Pelsesac into a wine glass and serve alongside the prepared tasting pairings. Enjoy the rich flavors and aromas.

Plavac Mali grapes

Sugar

Yeast

Sulfites

Dark chocolate

Cheese platter (assorted)

Charcuterie (cured meats)

Harvest the Gamay Noir grapes when they are ripe, typically at the end of summer. Aim for a sugar level of around 22-25 Brix.

Harvesting

Once harvested, crush the grapes to release the juice. This can be done using a wine press or by foot crushing in a sanitized container.

Crushing

In a sanitized fermentation vessel, add the crushed grapes along with 2 cups of water. Mix well.

Fermentation Setup

Add 1 cup of sugar to the mixture, stirring until completely dissolved. Sprinkle the yeast over the top without stirring.

Adding Ingredients

Cover the fermentation vessel with a clean cloth and let it sit at room temperature (around 70°F) for 5-10 days. Stir daily to integrate the yeast.

If using sulfites for preservation, add 1 tsp after fermentation starts, but before the fermentation finishes.

Sulfites Addition (Optional)

After 5-10 days, check for the desired fermentation level. Once ready, press the mixture to separate the liquid from the solids.

Pressing

Transfer the wine into another vessel for secondary fermentation. Allow it to ferment for another 2-4 weeks until bubbling stops.

Secondary Fermentation

Once fermentation is complete, siphon the wine into sanitized bottles, leaving some space at the top. Seal with corks.

Store the bottles in a cool, dark place for at least 3-6 months to allow flavors to develop before tasting.

Gamay Noir grapes

Yeast (wine yeast preferred)

Sulfites (optional, for preservation)

Place the Viña Sastre 'Rafael' Tempranillo in the refrigerator for at least 30 minutes before serving to ensure it is served at the optimal temperature of around 16-18°C (60-65°F).

In a bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Coat the lamb chops with the marinade and let them sit for at least 30 minutes to absorb the flavors.

Marinate the Lamb

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

Prepare the Grill

Place the marinated lamb chops on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Once cooked, remove from the grill and let them rest for a few minutes before serving.