ginger & turmeric or coconut curry +1 fingerling potatoes, parsley, leeks, red kale, caramelized onion & rosemary jus

Organic Pasture-raised Chicken

Holidaily Brewing favorite blonde ale golden, colorado, 5% abv

DRAFT BEER

hibiscus, coconut cream, rose, vanilla-cinnamon honey, aquafaba

Pillow Talk (zero proof)

matcha, coconut, lemon, vanilla agave, basil

Matcha Fizz (zero proof)

Espresso Martini

house-made vegan sour cream, petite herbs

Sweet Potato Fries

seasonal vegetables, petite herbs, baba ganoush, cashew citrus herb

Seasonal Crudite

crispy house-brined pickles, garlic aioli, petite herbs

Housemade Pickles

Hydrogen Water

carrot, pineapple, ginger, turmeric, lemon

High 5

All Green + Lemon

green apple, cucumber, lemon, ginger, cayenne

Kickstarter

Reset

o two tacos with red & green cabbage, red bell peppers, salsa macha, cilantro, lime, 'Tozi' tortilla

Shrimp Asada Tacos

4oz grass-fed texas wagyu beef, lettuce, house pickles, heirloom tomato, garlic aioli lettuce wrap

Texas Wagyu Burger

Caruso e Minini

Sancerre

Lingua Franca Avni

Terlato pinot grigio

White

Rumor 64 champagne, france grenache, cinsault, syrah cotes de provence, france

Bernard Lonclas 95 brut

Princesa

Amphora Sin Filtros penedes, spain grenache blanc valencia, spain

Raventos De Nit Sparkling Rose

Pat chicken pieces dry with paper towels. In a large bowl whisk grated ginger, turmeric, minced garlic, kosher salt, black pepper, coconut milk, oil and lime juice until emulsified. Add chicken, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–6 hours (up to overnight).

Marinate the chicken

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tbsp olive oil and 1/2 tsp salt and spread on a rimmed baking sheet cut-side down. Roast for 20–25 minutes until tender and golden; they will finish in the pan later. Meanwhile, in a large skillet heat 1 tbsp olive oil over medium heat. Add sliced leeks and a pinch of salt and cook, stirring occasionally, until soft and just beginning to brown, about 6–8 minutes. Remove and set aside.

Prepare potatoes and leeks

In the same skillet used for leeks, add 1 tbsp olive oil and heat over medium-high. Add torn red kale with a pinch of salt and sauté 2–3 minutes until wilted but still bright. Add cooked leeks back to the skillet and toss to combine. Keep warm.

Prepare red kale

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add remaining 1 tbsp oil. Remove excess marinade from chicken (reserve marinade) and place chicken skin-side down in the hot pan, working in batches if necessary. Sear 4–5 minutes until skin is deeply golden and releases easily. Flip and sear the other side 2 minutes. Transfer seared chicken to a plate.

Sear the chicken

Reduce heat to medium. Pour off excess fat leaving about 1 tbsp. Add butter and the thinly sliced yellow onion to the pan and cook, stirring, until onion softens and begins to caramelize, about 8–10 minutes. Add curry powder, ground coriander, ground cumin and reserved turmeric (from marinade if any), stirring 1 minute until fragrant. Stir in tomato paste and cook 1 minute. Pour in reserved marinade and chicken stock, scraping up browned bits from the pan. Add brown sugar and black pepper. Bring to a gentle simmer.

Build the curry sauce

Return seared chicken to the skillet, skin-side up, nestling pieces into the sauce. Add roasted fingerling potatoes to the pan among the chicken. Partially cover and simmer gently for 20–25 minutes, or until chicken reaches 165°F (74°C) internal and sauce slightly thickens. During the last 5 minutes, add sautéed leeks and kale to warm through so they retain some texture.

Simmer the chicken

While chicken simmers, in a small saucepan heat 1 tbsp extra virgin olive oil over medium heat. Add thinly sliced red onion and a pinch of salt and cook, stirring, until deeply caramelized, about 12–15 minutes. Sprinkle 1/2 tsp sugar halfway through to assist browning. Add chopped rosemary and stir 30 seconds. Deglaze the pan with red wine (or 1 cup stock) and scrape up fond; simmer until reduced by half and slightly syrupy, about 6–8 minutes. Stir in balsamic vinegar and adjust seasoning with 1/2 tsp salt. Keep warm.

Make the jus

If the curry sauce needs brightening, stir in 1 tbsp lime juice. Taste and adjust salt or sugar as needed. Spoon a couple of tablespoons of the caramelized onion & rosemary jus into the curry for an infused finish, reserving the rest to spoon over plated portions.

Finish sauce

Plate: Spoon a bed of kale, leeks and roasted fingerling potatoes onto each plate. Place 1–2 pieces of chicken on top, spooning curry sauce around and over the chicken. Drizzle a little of the caramelized onion & rosemary jus over the chicken and potatoes for concentrated flavor. Scatter chopped parsley and toasted coconut flakes (if using) over the dish. Finish with sea salt flakes and cracked black pepper to taste and serve with lime wedges on the side.

Leftovers & storage: Cool to room temperature and refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock to loosen the sauce.

organic pasture-raised bone-in, skin-on chicken thighs (or a mix of thigh + drumstick)

fresh ginger, finely grated

ground turmeric

garlic cloves, minced

kosher salt

freshly ground black pepper

plain full-fat coconut milk

neutral oil (avocado or light olive oil)

fresh lime juice

fingerling potatoes, halved lengthwise (medium)

leeks (white + light green parts), cleaned and sliced 1/4" rounds

red kale, stems removed and leaves torn into bite-size pieces

flat-leaf parsley, roughly chopped

yellow onion, thinly sliced

fresh rosemary, stems removed and finely chopped

unsalted butter

olive oil

yellow curry powder (or a mild curry blend)

ground coriander

ground cumin

ground black pepper

low-sodium chicken stock

tomato paste

light brown sugar or palm sugar

lime wedges (for serving)

red wine (or additional chicken stock if avoiding alcohol)

extra virgin olive oil

balsamic vinegar

sugar (to help caramelize onions)

salt

fresh parsley, finely chopped (additional)

toasted coconut flakes (optional)

sea salt flakes

freshly cracked black pepper

Heat 18 L of brewing water to about 74°C (165°F). This will yield a mash temperature around 66°C (151°F) after adding the grains.

Heat strike water

Add the crushed pale 2-row, pilsner, light Munich, CaraVienna, and flaked oats to your mash tun. Stir to evenly distribute and avoid dough balls.

Mix grains

Pour strike water over the grain and hold at 66°C (151°F) for 60 minutes. Maintain temperature within ±1°C. Gentle recirculation (vorlauf) for the first 10 minutes will help clarify the wort.

Mash

Raise mash temperature to 75°C (167°F) for 10 minutes by adding 2–3 L near-boiling water or direct heat. This stops enzymatic activity and makes lautering easier.

Mash out

Sparge with ~10 L of water at 76–78°C (169–172°F) until you collect about 24 L of wort in the kettle (pre-boil). Collect enough to reach ~12 °P (1.048) pre-boil gravity for a 20 L batch.

Sparge

Bring collected wort to a vigorous boil. Watch for boilovers and reduce heat as needed.

Bring to boil

At the start of the 60-minute boil, add 18 g Northern Brewer hops. Boil for 60 minutes total.

Bittering hop addition (60 min)

With 5 minutes left in the boil add 20 g Cascade hops and the Irish Moss or Whirlfloc (5 ml). With flameout, add 10 g Saaz hops for delicate noble-like aroma and steep for 10 minutes.

Flameout/Aroma hops

At the end of the hop steep, turn off the heat and whirlpool or gently stir the wort to concentrate hop particles in the center. Chill wort quickly to ~20°C (68°F) using an immersion chiller or plate chiller. Transfer to sanitized fermenter, trying to leave most trub behind.

Cool and whirlpool

Aerate the cooled wort well (oxygen is important for clean fermentation). Pitch the entire package of yeast (rehydrate dry yeast per instructions if using dry). Target pitching temperature: 18–20°C (64–68°F).

Pitch yeast

Ferment at 18–20°C for 5–7 days until vigorous fermentation subsides (gravity drop). Aim for final gravity around 1.010–1.012 to achieve ~5.0% ABV.

Primary fermentation

After primary fermentation slows (usually day 5–7), raise temperature to 20–22°C for 24–48 hours to allow yeast to clean up fermentation byproducts. Then lower to 12–14°C for 48–72 hours if you want extra clarity.

Diacetyl rest & conditioning

Cold crash the fermenter to 2–4°C for 48 hours to help yeast and haze particles settle if you have the capability.

Cold crash

Sanitize bottles/keg and all equipment. If bottling, dissolve 120 g (0.12 kg) corn sugar in 300 ml boiling water, cool and add to bottling bucket to achieve ~2.3 volumes CO2 for a blonde ale. If kegging, prepare CO2 tank and check seals.

Prepare for packaging

Siphon or pump beer off the trub into your bottling bucket or keg, minimizing oxygen pickup. For kegging, fill and seal keg; set CO2 to 10–12 psi and carbonate at 3–4°C for 5–7 days or force carbonate as desired.

Transfer

If bottled, bottle and store at 18–20°C for 10–14 days to carbonate, then cold condition at 4°C for 48 hours before serving. If kegged, carbonate and chill to serving temperature (2–4°C).

Condition

Serve cold on draft (2–4°C) with moderate carbonation. Pour with a steady tilt and straighten at the last third to present a 1–1.5 cm head. Expect a light golden color, soft malt backbone, gentle floral/citrus hop notes, and a clean finish at ~5% ABV.

Serve

Pale 2-Row Malt

Pilsner Malt

Light Munich Malt

CaraVienna / Light Caramel Malt (10L)

Flaked Oats

Corn Sugar (Dextrose) - for priming (if bottling)

Northern Brewer Hops (bittering, 8.5% AA)

Cascade Hops (floral/citrus, 6.5% AA)

Saaz Hops (aroma, 3.5% AA) or Subdued Noble

Liquid Irish Moss or Whirlfloc

Wyeast 1056 / White Labs WLP001 / Safale US-05 (American ale yeast)

Water (brewing liquor) - strike + sparge

Water Adjustments: Gypsum (CaSO4)

Water Adjustments: Calcium Chloride (CaCl2)

Salt (for final mineral balance, optional)

Campden tablet (optional to kill chlorine/chloramine)

Sanitizer (no-rinse)

Priming sugar (if bottling) - included above

If desired, chill a rocks glass or coupe by filling it with ice water while you build the drink, or place it in the freezer for a few minutes.

Chill glass

If you want a subtle contrasting edge, rub the orange peel around the glass rim and lightly dip into salt or fine sugar. Alternatively, express the orange peel over the glass and wipe the interior with the peel for an aromatic rinse.

Optional rim or rinse

Add 2 oz Lalo tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz Campari, 1 oz fresh blood-orange (or orange) juice, and 2 dashes orange bitters into a cocktail shaker.

Fill the shaker with ice to just above the liquid level (about 4–6 large cubes).

Shake vigorously for 12–15 seconds until the shaker is very cold and well-aerated. This balances the citrus/agave with the bitter Campari and chills the drink quickly.

Discard ice or water from the chilled glass. Double-strain (use a Hawthorne and fine mesh strainer) into the chilled rocks glass over one large ice cube or into a chilled coupe without ice, depending on preference.

Garnish with a thin wheel of blood orange perched on the rim or a lime twist expressed over the drink and dropped in.

Serve immediately. Sip to experience the tequila-forward base, bright citrus, gentle agave sweetness and the bitter-red note from Campari — together forming the cocktail 'Red.'

Lalo (or other blanco) tequila

Fresh lime juice

Agave syrup

Campari

Fresh blood orange juice (or regular orange if unavailable)

Orange bitters

Garnish: thin blood orange wheel or lime twist

Orange peel (for glass rinse)

Salt or fine sugar (optional glass rim)

Bring 2 cups water to a gentle boil in a small saucepan.

Add the dried hibiscus flowers (or 3–4 hibiscus tea bags) and remove from heat. Steep, covered, for 8 minutes for bright flavor and color.

Strain the hibiscus liquid into a heatproof container, pressing to extract liquid. Discard solids. Stir in 1 tsp vanilla extract and 1/4 tsp ground cinnamon. Chill until cool (about 20–30 minutes) or speed-cool in an ice bath.

Combine 3 tbs honey and 3 tbs water in a small saucepan over medium-low heat. Stir until honey fully dissolves and mixture just comes to a simmer (about 2–3 minutes).

Remove from heat and stir in 1/2 tsp rose water. Taste and adjust: add up to another 1/4 tsp rose water if you prefer a stronger floral note. Let cool to room temperature.

Chill the coconut cream can overnight if possible. Scoop 3/4 cup thick coconut cream into a mixing bowl; reserve any thin liquid for another use.

In a separate bowl, use an electric hand mixer to whip 3 tbs aquafaba on medium-high until soft peaks form (about 1.5–3 minutes).

Gradually add the whipped aquafaba to the coconut cream while continuing to whip on medium speed. Add 1 tbs powdered sugar, 1/4 tsp vanilla, and a pinch of salt. Whip until light and slightly billowy but still stable (about 1–2 more minutes). Chill the foam while you assemble the drink.

Chill two coupe glasses or short stemmed glasses in the freezer for 5–10 minutes to keep the foam stable.

Prepare glassware

Divide the chilled hibiscus-vanilla base evenly between the two glasses (about 3/4 cup each).

Stir 1.5 tbs of the rose-honey syrup into each glass (adjust to taste for sweetness/rose intensity). Gently stir once to combine without disturbing the chill.

Spoon generous dollops of the chilled coconut-aquafaba foam on top of each drink, creating a cloud-like cap. Use the back of the spoon to shape peaks if desired.

Garnish each drink with a light dusting of ground cinnamon, a few crushed hibiscus bits and 1/2 tsp dried edible rose petals per glass.

Serve immediately with a small cocktail spoon; advise guests to break through the foam to enjoy the layered flavors.

dried hibiscus flowers (or hibiscus tea)

water

vanilla extract

ground cinnamon

honey

rose water

full-fat canned coconut cream

aquafaba (liquid from a can of chickpeas)

powdered sugar

dried edible rose petals

edible hibiscus/crushed

cinnamon (ground) for dusting

Sift the matcha powder into a small bowl to remove lumps. Add 1/4 cup (60 ml) of hot (not boiling, about 175°F / 80°C) water and whisk vigorously in a zig-zag motion with a bamboo whisk or small whisk until smooth and frothy, about 20–30 seconds.

Bloom matcha

In a separate jar or shaker, combine the frothed matcha with 1/2 cup canned coconut milk and 1/2 cup cold water. Shake or whisk until fully integrated and slightly frothy. Taste for body — the coconut milk should make the base creamy but still pourable.

Combine with coconut

Add 1 1/2 tablespoons vanilla agave nectar, 1/2 oz fresh lemon juice, and 1/4 teaspoon finely grated lemon zest to the matcha-coconut mixture. Stir or shake vigorously to evenly combine. Adjust sweetness: add up to 1/2 tablespoon more agave if you prefer sweeter.

Lightly muddle 4 of the basil leaves in the bottom of the serving glass (or in the shaker if you prefer more herb flavor) to release aroma and oils. Do not over-muddle — just press gently 3–4 times.

Fill the serving glass with 1 cup of ice. Pour the prepared matcha-coconut-agave mixture over the ice, leaving room for soda (about 1–1.5 inches at the top).

Slowly top with 6 oz chilled club soda or sparkling water to preserve the carbonation and create a layered look. Give the drink one gentle stir (1–2 turns) to integrate without flattening it.

Taste and finish: if the drink needs more brightness, add another 1/4 tsp lemon juice. If more sweetness is desired, add 1/2 tsp agave and stir gently.

Garnish with the remaining 2 basil leaves (slap them between your palms to release aromatics before placing), and a lemon wheel or twist on the rim.

To make a smoother, more emulsified version: blend the matcha, coconut milk, cold water, agave, and lemon juice with 3–4 ice cubes for 5–8 seconds and then pour into a glass and top with club soda.

For a slightly creamier, richer cocktail-style mouthfeel, use full canned coconut milk; for lighter calory count, use thin coconut milk or increase cold water to 3/4 cup.