THE WHEEL

Rich chocolate cake served with vanilla ice cream.

Chocolate Cake

Margarita

Village Growler

Classic cheesecake with a graham cracker crust.

Cheesecake

Red Cocktail

House-made pasta served with seasonal sauce

Pasta

Juicy beef burger with house-made pickles

Burger

Seared scallops with a lemon butter sauce

Scallops

Fresh burrata served with seasonal vegetables

Burrata

Refreshing cocktail with rum, mint, and lime.

Mojito

In a small bowl, mix warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

Activate the Yeast

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

Mix the Dough

Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Let the Dough Rise

In a large skillet, sauté the minced garlic in a little olive oil until fragrant. Add the chopped spinach and cook until wilted. Season with nutmeg, salt, and pepper.

Prepare the Spinach

In a bowl, combine the ricotta cheese, sautéed spinach, mozzarella cheese, and parmesan cheese. Mix well until all ingredients are combined.

Mix the Filling

Preheat the Oven

Once the dough has risen, punch it down and turn it onto a floured surface. Roll it out into a large circle, about 1/4 inch thick.

Shape the Dough

Cut the dough into wedges (like a pizza). Place a generous spoonful of the filling at the wide end of each wedge and roll it towards the point to form a crescent shape.

Fill the Dough

Place the filled crescents on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with sesame seeds.

Prepare for Baking

Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly.

Bake

Sprinkle with chopped fresh parsley before serving. Enjoy your delectable 'The Wheel'!

Garnish and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Salt

Olive oil

Ricotta cheese

Spinach, chopped

Mozzarella cheese, shredded

Parmesan cheese, grated

Garlic, minced

Nutmeg

Pepper

Egg, beaten

Sesame seeds

Fresh parsley, chopped

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.

Add Wet Ingredients

Stir in the boiling water carefully; the batter will be thin. Make sure everything is well mixed.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Cool the Cakes

Once the cakes are completely cooled, layer them as desired. Slice the cake and serve each slice with a scoop of vanilla ice cream on the side.

Serve the Cake

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Eggs

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Vanilla ice cream

Take a lime wedge and run it around the rim of a chilled glass. Dip the rim into a plate of salt to coat it lightly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, and 1 oz of triple sec. Fill the shaker with ice.

Mix the Ingredients

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

Shake Well

Strain the mixture into the prepared glass filled with fresh ice. Optionally, you can serve it straight up without ice.

Strain and Serve

Garnish with a lime wedge on the rim of the glass. Serve immediately and enjoy!

Garnish

Tequila

Lime juice

Triple sec

Lime wedge

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, beat the eggs and then mix in the milk and melted butter until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

Gently fold in the fresh herbs, minced garlic, and cheese into the batter.

Incorporate Flavor Ingredients

Prepare Baking Dish

Spoon the batter into the prepared baking dish, spreading it evenly.

Transfer Batter

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

Once baked, remove from the oven and sprinkle with sea salt and black pepper to taste.

Let it cool for a few minutes before slicing and serving warm.

Serve

Milk

Unsalted butter

Fresh herbs (e.g., rosemary, thyme, basil)

Cheese (e.g., cheddar, feta)

Sea salt

Black pepper, ground

In a medium bowl, combine the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Mix Crust Ingredients

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to press it down evenly.

Form the Crust

Bake the crust in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.

Pre-bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Beat Cream Cheese

Gradually add the 1 cup of granulated sugar and sour cream to the cream cheese. Mix until well combined.

Add Sugar and Sour Cream

Add the vanilla extract and mix until incorporated.

Incorporate Vanilla

One at a time, add the eggs, mixing on low speed after each addition until just combined. Do not overmix.

Add Eggs

Pour the cream cheese filling into the cooled graham cracker crust, spreading it evenly.

Pour Filling into Crust

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly wobbly.

Bake the Cheesecake

Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. Then, refrigerate for at least 4 hours or overnight before serving.

Cool and Chill

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Sour cream

Large eggs

In a cocktail shaker, combine the vodka, cranberry juice, and lime juice.

Mix the Base Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Strain the mixture into a chilled cocktail glass.

Garnish the cocktail with a fresh lime wedge, drop in the fresh cranberries, and add mint leaves for an aromatic touch.

Add Garnishes

Vodka

Cranberry Juice

Lime Juice

Fresh Lime Wedge

Fresh Cranberries

Mint Leaves

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add the olive oil.

Make the Dough

Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well until a shaggy dough forms.

Mix Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

After resting, divide the dough into quarters. Roll out each piece using a pasta machine or rolling pin to your desired thickness. Cut into your preferred pasta shape.

Roll Out the Dough

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Cook the Sauce

Add the halved cherry tomatoes to the skillet. Cook until the tomatoes soften and release their juices, about 5-7 minutes.

Add Tomatoes

Stir in the chopped fresh basil, and season with salt and black pepper to taste. Simmer for an additional 2 minutes.

Season the Sauce

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes or until al dente.

Boil the Pasta

Drain the pasta, reserving a bit of pasta water. Add the pasta to the skillet with the sauce and toss to combine. If needed, add reserved pasta water to loosen the sauce.

Combine Pasta and Sauce

Plate the pasta, garnish with grated Parmesan cheese, and enjoy your house-made pasta with seasonal sauce!

Cherry tomatoes, halved

Fresh basil, chopped

Black pepper

In a saucepan, combine white vinegar, water, sugar, salt, and dill weed. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.

Prepare the Brine

Slice the cucumbers into thin rounds or spears, depending on your preference.

Prepare the Cucumbers

Place the sliced cucumbers in a jar and pour the hot brine over them. Add garlic cloves. Let it cool to room temperature, then refrigerate for at least 2 hours or overnight for the best flavor.

Combine and Cool

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined; avoid overworking the meat.

Mix the Patty Ingredients

Divide the mixture into two equal portions and form each portion into a patty, about ¾ inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Form the Patties

Preheat a grill or skillet over medium-high heat. Lightly oil the grill grates or pan.

Preheat the Grill or Pan

Place the patties on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 3-4 minutes for medium doneness. Add cheese slices during the last minute of cooking to melt.

Cook the Patties

On the bottom half of each burger bun, layer lettuce, a cooked patty, a slice of tomato, house-made pickles, ketchup, and mustard. Top with the other half of the bun.