toasted masa ice cream, cherry sauce, plums, vanilla cream

Toasted Masa Ice Cream

Black Sesame Almond Cake

Peach Salad

SEASONAL IPA

Cabernet Sauvignon TRIG POINT, DIAMOND DUST

Cabernet Franc VIGNA DEL LAURO

Pinot Noir THE EYRIE VINEYARDS, TRIFOLIUM

Vermintino DAY, ISLA

Chenin Blanc MAURICE BONNAMY, CRÉMANT DE LOIRE

Mighty Kind

Nero d'Avola CARUSO & MININI, NATURALMENTE

Zinfandel TINTO AMORIO, JAJAJA – GLOU GLOU

Chardonnay LAMELLE

Bordeaux Blanc, France

Frappato CARUSO & MININI

Saumur, France NV

TURNING POINT

kansas city club bourbon, demerara, smoked bitters

T.C. OLD – FASH

Grenache / Mouvedre DOMAINE JÉRÔME GRADASSI, CHATEAUNEUF – DU – PAPE

Bordeaux Blend CHÂTEAU HAUT SÉGOTTES GRAND CRU

Pinot Noir SEA SMOKE, SOUTHING

Frappato CARUSO Y MININI

Tsolikauri ANDRIA'S GVINO, ORANGE WINE

Cabernet Sauvignon CHAPPELLET, SIGNATURE

In a dry skillet over medium heat, toast the masa harina, stirring frequently, until it is golden and fragrant, about 5-7 minutes. Remove from heat and let cool.

Toast the Masa Harina

In a saucepan, combine the toasted masa harina, whole milk, heavy cream, sugar, vanilla extract, and salt. Whisk together until well combined.

Combine Ingredients

Place the saucepan over medium heat and cook, stirring occasionally, until the mixture is hot but not boiling.

Heat the Mixture

In a separate bowl, whisk the egg yolks. Gradually add a bit of the hot mixture to the yolks to temper them, then whisk the yolks back into the saucepan.

Whisk in Egg Yolks

Continue cooking the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.

Thicken the Ice Cream Base

Remove from heat and let cool to room temperature. Then refrigerate until chilled. Churn the mixture in an ice cream maker according to the manufacturer's instructions.

Chill and Churn

Transfer the churned ice cream to an airtight container and freeze until firm, at least 4 hours.

Freeze

In a saucepan over medium heat, combine the pitted cherries, sugar, and lemon juice. Stir to combine.

Prepare the Sauce

Cook the mixture, stirring occasionally, until the cherries have softened and the sauce has thickened slightly, about 10-15 minutes. Remove from heat and let cool.

Cook the Sauce

While the cherry sauce is cooling, slice the plums into wedges and set aside for serving.

Slice the Plums

In a mixing bowl, combine the heavy cream, sugar, and vanilla extract. Whip until soft peaks form.

Whip the Cream

masa harina

whole milk

heavy cream

sugar

vanilla extract

salt

egg yolks

fresh cherries, pitted

lemon juice

plums, sliced

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Preheat the Oven

In a large bowl, combine almond flour, black sesame seeds, granulated sugar, baking powder, and salt. Whisk until evenly mixed.

Mix Dry Ingredients

In another bowl, beat the eggs and then add melted unsalted butter and vanilla extract. Mix well.

Prepare Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until fully combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cool the Cake

Rinse the fresh figs and strawberries. Cut the figs into quarters and the strawberries into slices.

Prepare the Fruit

In a bowl, combine the prepared figs, strawberries, honey, and lemon juice. Stir gently to coat the fruit.

Mix Topping Ingredients

In a large bowl, mix the plain yogurt, honey or maple syrup, and vanilla extract until smooth.

Mix Yogurt Base

Pour the yogurt mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Chill the Mixture

Transfer the churned yogurt ice cream into an airtight container and freeze for at least 3-4 hours until firm.

Freeze the Ice Cream

almond flour

black sesame seeds

granulated sugar

baking powder

eggs

unsalted butter

fresh figs

fresh strawberries

honey

plain yogurt

honey or maple syrup

Wash the peaches thoroughly, then slice them into wedges or bite-sized pieces. Remove the pits.

Prepare the Peaches

Wash the celery stalks, then chop them into small, bite-sized pieces.

Chop the Celery

Rinse the cilantro under cold water, shake off excess water, and chop finely.

Prepare the Cilantro

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-12 minutes, or until golden brown. Let cool and roughly chop.

Toast the Hazelnuts

In a large mixing bowl, combine the sliced peaches, chopped celery, and cilantro.

Combine Salad Ingredients

In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad mixture and toss gently to ensure everything is coated.

Dress the Salad

Sprinkle the toasted hazelnuts over the top of the salad.

Add Toppings

Serve the peach salad immediately for the best flavor and freshness. Enjoy!

Serve Immediately

Peaches

Celery

Fresh Cilantro

Hazelnuts

Olive Oil

Honey

Lemon Juice

Salt

Black Pepper

In a large brew kettle, heat 5 gallons of filtered water to 165°F (74°C). Add the Pale Malt, Caramel Malt, and Pilsner Malt to the water. Maintain the temperature and let the grains steep for 60 minutes.

Mashing Process

After mashing, sparge the grains with hot water (around 170°F or 77°C) to collect about 6 gallons of wort.

Sparging

Bring the collected wort to a boil. Once boiling, add the Citra Hops and Mosaic Hops. Boil for 60 minutes.

Boil the Wort

With 15 minutes remaining in the boil, add the Simcoe Hops and Amarillo Hops to the wort.

Add Flavor Hops

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

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American Ale Yeast on top of the wort and seal with an airlock.

Pitching the Yeast

After fermentation is complete (about 2 weeks), dissolve the priming sugar in a small amount of boiling water. Add this solution to the beer and bottle it in sanitized bottles.

Priming and Bottling

Cap the bottles and let them carbonate at room temperature for another 2 weeks before refrigerating and enjoying your Seasonal IPA.

Carbonation

Pale Malt

Caramel Malt

Pilsner Malt

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

American Ale Yeast

Priming Sugar

Filtered Water

Wash and remove any stems or leaves from the Cabernet Sauvignon grapes. Crush the grapes in a clean fermentation vessel to release the juice.

Prepare the Grapes

In a separate container, dissolve the sugar in the 500 ml of water. Pour this mixture over the crushed grapes in the fermentation vessel.

Add Water and Sugar

Sprinkle the wine yeast evenly over the grape and water mixture. Allow it to rehydrate for about 15 minutes before stirring gently to incorporate.

Inoculate with Yeast

Dissolve the acid blend in a small amount of water and add it to the mixture. Crush the Campden tablets and add them to the fermentation vessel to kill any wild yeast or bacteria.

Add Acid Blend and Campden Tablets

Cover the fermentation vessel with a clean cloth or airlock to allow gases to escape while keeping out contaminants. Let it ferment at room temperature for 5-7 days, stirring daily.

Cover and Ferment

After fermentation, strain the liquid from the solids using a fine mesh sieve or cheesecloth. Transfer the liquid into a clean carboy or fermentation vessel.

Strain and Transfer

If desired, add oak chips and a split vanilla bean to the wine for added complexity and flavor. Seal the carboy with an airlock.

Add Optional Flavorings

Allow the wine to age in a cool, dark place for at least 6 months to develop its flavors. Check periodically and rack the wine if sediment builds up.

Age the Wine

After aging, siphon the wine into clean bottles, ensuring no sediment is transferred. Seal with corks and label your bottles.

Bottling

Cabernet Sauvignon Grapes

Water

Sugar

Yeast (Wine Yeast)

Acid Blend

Campden Tablets

Oak Chips

Vanilla Bean

Carefully harvest the Cabernet Franc grapes, ensuring they are ripe and free from pests or rot. Place them in clean baskets for transport.

Harvesting the Grapes

In a clean fermentation container, crush the harvested grapes to release their juice. You can use a grape crusher or do this by hand, ensuring to keep the skins intact.

Crushing the Grapes

Add 2 liters of water to the crushed grapes. Sprinkle the 10g of wine yeast evenly over the mixture. Stir gently to incorporate.

Adding Water and Yeast

Cover the fermentation container with a clean cloth and let it sit in a dark, warm place (around 20-25°C) for about 7-14 days. Stir the mixture daily and monitor the fermentation process.

Fermentation Process

Once fermentation is complete, press the mixture to separate the wine from the skins. You can use a wine press or a clean cloth to extract as much liquid as possible.

Pressing the Wine

Add 200g of sugar to the pressed wine and stir until fully dissolved. This will help balance the acidity and enhance the flavor.

Sweetening the Wine

To prevent oxidation and spoilage, add 1 tsp of potassium metabisulfite to the wine. Stir gently to mix.

Adding Sulfites

Transfer the wine to a clean fermentation vessel and add 100g of oak chips for flavor. Seal the vessel and let the wine age for at least 6 months in a cool, dark place.

Aging the Wine

After aging, carefully siphon the wine into clean bottles, avoiding sediment at the bottom. Seal the bottles with corks and label them.

Bottling the Wine

Allow the wine to rest for a few weeks before enjoying. Serve chilled and savor the unique flavors of your Cabernet Franc VIGNA DEL LAURO.

Enjoy Your Wine

Cabernet Franc Grapes

Sulfites (Potassium Metabisulfite)

Place the bottle of Pinot Noir THE EYRIE VINEYARDS, TRIFOLIUM in the refrigerator for at least 30 minutes prior to serving. This will ensure that the wine is at the ideal temperature for sipping.

Chill the Wine

Arrange assorted meats and cheeses on a large wooden board. Include a variety of textures and flavors to complement the wine. Consider using prosciutto, salami, brie, cheddar, and goat cheese.

Prepare the Charcuterie Board

Fill small bowls with olives and place them on the board. Add an assortment of crackers around the meats and cheeses for a crunchy texture.

Add Accompaniments

Wash and slice the fresh fruits. Scatter them on the board, ensuring a colorful display that pairs beautifully with the wine.

Incorporate Fresh Fruits

Once the wine is chilled and the charcuterie board is prepared, pour a glass of Pinot Noir and enjoy. Pair bites from the charcuterie board with sips of wine to enhance the flavors.

Toasted Masa Ice Cream

Black Sesame Almond Cake

Peach Salad

Seasonal Ipa

Cabernet Sauvignon Trig Point, Diamond Dust

Cabernet Franc Vigna Del Lauro

Pinot Noir The Eyrie Vineyards, Trifolium

Vermintino Day, Isla

Chenin Blanc Maurice Bonnamy, Crémant De Loire

Mighty Kind

Nero D'avola Caruso & Minini, Naturalmente

Zinfandel Tinto Amorio, Jajaja – Glou Glou

Chardonnay Lamelle

Bordeaux Blanc, France

Frappato Caruso & Minini

Saumur, France Nv

Turning Point

T.c. Old – Fash

Grenache / Mouvedre Domaine Jérôme Gradassi, Chateauneuf – Du – Pape

Bordeaux Blend Château Haut Ségottes Grand Cru

Pinot Noir Sea Smoke, Southing

Frappato Caruso Y Minini

Tsolikauri Andria's Gvino, Orange Wine

Cabernet Sauvignon Chappellet, Signature