Crab Cake

Silver Raven Cab Sauvignon

Outter Bound Pinot Noir

Diora Pinot Noir

2017 Field Red Blend

House Red

Too Turndt Tea

Mango Hard Cider

Skyline Semi-Sweet Cider

Northwind Apple Cider

Midnight Sun Porter

Weihenstephan N / A

Bud Light

Hazy IPA

Twister Creek IPA

Denali Bachelor Brew Lager

Green Light Rice Lager

Alaskan Summer

Alaskan Amber

PULLED PORK BOWL

Alaskan Summer Ale batter served with coleslaw, cocktail sauce, & lemon.

BEER BATTERED SHRIMP

Closest relation to blue crab. A local favorite. Served with garlic rolls and butter.

DUNGENESS CRAB (LOCAL)

Caught in Southeast Alaska. Served with garlic rolls and butter.

GIANT SNOW CRAB (LOCAL)

FLAVORED BUTTER

In a large mixing bowl, combine fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Gently mix until all ingredients are evenly incorporated, being careful not to break up the crab meat too much.

Prepare the Crab Mixture

Add the beaten egg, bread crumbs, salt, and black pepper to the crab mixture. Stir gently until the mixture holds together, adjusting with additional breadcrumbs if necessary.

Add Bindings

Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the flavors meld and makes it easier to form cakes.

Chill the Mixture

After chilling, remove the mixture from the refrigerator. With your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick.

Form the Crab Cakes

Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes (do not overcrowd the skillet). Cook for about 4-5 minutes on each side, or until golden brown and crispy.

Cook the Crab Cakes

Once cooked, remove the crab cakes from the skillet and place on a paper towel to drain. Serve hot with your favorite dipping sauce or lemon wedges.

Serve

fresh lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onion, finely chopped

egg, beaten

bread crumbs

salt

black pepper

olive oil

Crush the Cabernet Sauvignon grapes in a clean container to release their juices. Ensure that the grapes are ripe and free from any mold or spoilage.

Prepare the Grapes

Dissolve the Campden tablets in a small amount of water and add it to the grape mixture to sterilize the equipment and kill off wild yeast. Let it sit for 24 hours.

Sterilize Equipment

After 24 hours, add the gallon of water and sugar to the crushed grapes. Stir well until the sugar is fully dissolved.

Add Water and Sugar

Sprinkle the yeast over the surface of the mixture. Do not stir it in; let it sit on top for about 15 minutes before gently stirring it into the mixture.

Add Yeast

Cover the container with a cloth and secure it with a rubber band. Allow the mixture to ferment in a cool, dark place for about 7-10 days, stirring daily. Look for bubbles to indicate fermentation.

Fermentation

After fermentation is active, transfer the mixture into a sanitized fermentation vessel, leaving behind the solids. If using oak chips, add them now.

Transfer to Fermentation Vessel

Seal the fermentation vessel with an airlock and allow it to ferment for about 4-6 weeks, or until bubbling stops.

Secondary Fermentation

Once fermentation is complete, siphon the wine into sanitized bottles, leaving a little space at the top. Cork the bottles and store them in a cool, dark place.

Bottling

Let the wine age in the bottle for at least 6 months for optimal flavor before tasting.

Aging

Cabernet Sauvignon grapes

Water

Sugar

Yeast (wine yeast recommended)

Campden tablets (for sterilization)

Oak chips (optional)

Start by washing the Pinot Noir grapes thoroughly under running water. Remove any stems and leaves, and ensure only the ripe grapes are used.

In a large bucket, crush the grapes with your hands or a grape crusher to release the juice. Aim for a mix of juice and skins for optimal flavor extraction.

Crush the Grapes

Dissolve the granulated sugar in 1 gallon of warm water. Once dissolved, pour this mixture over the crushed grapes in the bucket.

Add Sugar and Water

Sprinkle the acid blend and pectic enzyme over the grape mixture. Stir gently to combine. This will help balance the acidity and clarify the wine.

Add Acid and Enzymes

Crush the Campden tablets and add them to the mixture to sanitize. Allow the mixture to sit for 24 hours to allow the sulfites to dissipate.

Prepare for Fermentation

After 24 hours, sprinkle the yeast over the mixture. Stir gently to incorporate, then cover the bucket with a clean cloth and let it ferment at room temperature.

For the next 5-7 days, stir the mixture daily to help with fermentation and flavor extraction. You should see bubbles forming as fermentation occurs.

Daily Stirring

Once fermentation slows down (bubbles reduce), strain the mixture through a fine mesh strainer or cheesecloth into a clean fermentation vessel, leaving the solids behind.

Strain the Mixture

Mix the bentonite with a small amount of water to create a slurry, then add it to the wine. This helps clarify the wine by removing suspended particles.

Add Bentonite

Seal the fermentation vessel with an airlock and let it ferment for another 2-4 weeks until fermentation completely stops.

Once fermentation is complete, add potassium sorbate to stabilize the wine. This prevents any further fermentation before bottling.

Stabilize the Wine

Carefully siphon the wine into clean, sterilized bottles, leaving some space at the top. Seal the bottles with corks and label them.

Bottle the Wine

Allow the wine to age in a cool, dark place for at least 6 months before tasting. This will enhance the flavors and aromas.

Pinot Noir grapes

Granulated sugar

Acid blend

Pectic enzyme

Campden tablets

Bentonite

Potassium sorbate

Select ripe Pinot Noir grapes from the vineyard. Ensure they are free from rot and disease.

Harvesting the Grapes

Crush the harvested grapes to release the juice. This can be done by hand or using a grape crusher.

Crushing the Grapes

Add 50 mg/L of sulfur dioxide to the crushed grapes to prevent oxidation and spoilage.

Adding Sulfur Dioxide

Add 5 grams of wine yeast to the grape juice. Allow the mixture to ferment in a sanitized container for 7-14 days at a controlled temperature of 20-25°C (68-77°F).

After fermentation, press the mixture to separate the liquid wine from the solids (the skins and seeds).

Pressing

Transfer the wine to a clean container and add oak chips if desired. Allow it to mature for at least 6 months, checking periodically.

Maturation

Once maturation is complete, filter the wine and transfer it to sterilized bottles. Seal them with corks.

Let the bottled wine age for an additional 6-12 months before consuming for optimal flavor development.

Pinot Noir Grapes

Sulfur Dioxide (SO2)

Yeast (Wine Yeast)

Oak Chips (optional)

Wash the red wine grapes thoroughly to remove any dirt or pesticides. Remove the stems and place the grapes in a large bowl.

Using your hands or a potato masher, crush the grapes to release their juice. Ensure that the skins remain intact for color and flavor extraction.

Transfer the crushed grapes (must) to a fermentation container. Add 2 cups of water and 1 cup of sugar to the must and stir well until the sugar is dissolved.

Prepare the Must

Sprinkle the yeast over the surface of the must and gently stir it in. Cover the container with a clean cloth or fermentation lid to allow gases to escape while keeping contaminants out.

Allow the must to ferment at room temperature (around 70°F/21°C) for 7-14 days. Stir the mixture daily and monitor the fermentation process.

After primary fermentation, strain the liquid from the solids into another clean container. If you're using oak chips, add them now. Seal the container and let it ferment for an additional 2-4 weeks.

If desired, add sulfites to the wine for preservation. This step is optional but recommended to improve shelf life.

Sulfite Addition

Once fermentation is complete, transfer the wine into clean bottles, leaving some space at the top. Seal the bottles with corks or caps.

Store the bottles in a cool, dark place for at least 6 months to a year to allow the flavors to mature.

After aging, chill the wine slightly if desired and serve in wine glasses. Enjoy your homemade 2017 Field Red Blend!

Red Wine Grapes (e.g., Merlot, Cabernet Sauvignon, Syrah)

Oak Chips (optional, for aging)

Sulfites (for preservation, optional)

Wash the red grapes thoroughly under running water to remove any dirt or pesticides. Remove the stems and any damaged grapes.

Place the washed grapes in a large bowl or container. Use your hands or a potato masher to crush the grapes, releasing their juice. Make sure to break the skins to maximize juice extraction.

In a large fermentation vessel, add the crushed grapes along with sugar and water. Stir the mixture until the sugar is fully dissolved.

Combine Ingredients

Sprinkle the yeast over the grape mixture and stir gently to combine. This will initiate the fermentation process.

Cover the fermentation vessel with a clean cloth or fermentation lid. Allow the mixture to ferment in a dark, cool place for about 7-10 days, stirring daily.

If using oak chips, after the initial fermentation, transfer the liquid to a clean carboy or glass container and add oak chips for additional flavor. Allow to ferment for another 2-4 weeks.

Secondary Fermentation (optional)

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal with corks and store in a cool, dark place.

Let the bottled wine age for at least 6 months before tasting to allow the flavors to develop.

Red Grapes

Yeast (Wine Yeast recommended)

In a medium saucepan, bring 4 cups of water to a rolling boil over medium-high heat.

Boil the Water

Once the water is boiling, remove the saucepan from heat and add 4 teaspoons of black tea leaves. Stir gently.

Add Tea Leaves

Add 1 tablespoon of freshly grated ginger to the saucepan. Allow the mixture to steep for about 5 minutes.

Infuse with Ginger

After the steeping time is complete, strain the tea into a teapot or large pitcher to remove the tea leaves and ginger.

Strain the Tea

Stir in 2 tablespoons of honey until fully dissolved. Adjust sweetness to taste.

Sweeten the Tea

Add 1 tablespoon of fresh lemon juice to the tea for a refreshing zing.

Add Lemon Juice

To serve, pour the tea into cups and garnish with fresh mint leaves and a cinnamon stick in each cup.

Garnish with Mint

Black tea leaves

Fresh ginger, grated

Honey

Lemon juice

Mint leaves

Cinnamon stick

Peel and dice the fresh mangoes into small pieces. Measure out 4 cups and set aside.

Prepare the Mangoes

In a large fermentation container, combine the diced mangoes, apple juice, lemon juice, and sugar. Stir the mixture until the sugar is fully dissolved.

Mix the Base

In a small bowl, dissolve the cider yeast in 1/4 cup of warm water (about 100°F/38°C) and let it sit for about 10 minutes until it becomes frothy.

Prepare the Yeast

Add the dissolved yeast to the mango and apple juice mixture, and stir well. Then, add the remaining water and mix thoroughly.

Crush the Campden tablets and add them to the mixture. Stir well to ensure even distribution. This helps to sanitize the mixture.

Add Campden Tablets

Cover the fermentation container with a clean cloth or airlock. Let it sit in a cool, dark place for about 7-14 days. Check daily for bubbling, which indicates active fermentation.

Fermentation Process

Once fermentation is complete, siphon the cider into clean bottles, leaving some space at the top. Seal the bottles with caps or corks.

Bottling the Cider

Store the bottles in a cool, dark place for at least 2-4 weeks to allow the flavors to develop.

Chill the bottles in the refrigerator before serving. Pour into glasses and enjoy your homemade Mango Hard Cider!

Fresh Mangoes

Apple Juice

Cider Yeast

Lemon Juice

Campden Tablets

Wash and core the fresh apples, then chop them into small pieces. Measure out 10 cups of chopped apples.

Prepare the Apples

In a large pot, combine the chopped apples, water, and brown sugar. Stir well to ensure the sugar is evenly distributed.

Add cinnamon sticks, whole cloves, nutmeg, lemon juice, and vanilla extract to the pot. Stir to combine all ingredients.

Add Spices

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes, or until the apples are soft.

Cook the Mixture

Using a potato masher or a wooden spoon, mash the softened apples in the pot to release their juices.

Mash the Apples

Place a fine mesh strainer or cheesecloth over a large bowl. Pour the apple mixture into the strainer to separate the liquid from the solids. Press down to extract as much juice as possible.

Strain the Cider

Let the strained cider cool to room temperature. Serve it warm or chilled, as desired. Store any leftovers in the refrigerator.

Crab Cake

Silver Raven Cab Sauvignon

Outter Bound Pinot Noir

Diora Pinot Noir

2017 Field Red Blend

House Red

Too Turndt Tea

Mango Hard Cider

Skyline Semi-sweet Cider

Northwind Apple Cider

Midnight Sun Porter

Weihenstephan N / A

Bud Light

Hazy Ipa

Twister Creek Ipa

Denali Bachelor Brew Lager

Green Light Rice Lager

Alaskan Summer

Alaskan Amber

Pulled Pork Bowl

Beer Battered Shrimp

Dungeness Crab (local)

Giant Snow Crab (local)

Flavored Butter