(2) 11 oz. center cut, white wine, garlic, oregano, Vesuvio potatoes

Pork Chops Vesuvio

Sweet cocktail made with rum, coconut cream, and pineapple juice.

Pina Colada

Refreshing cocktail made with rum, mint, and lime.

Mojito

Coffee-flavored Italian dessert made with mascarpone cheese.

Tiramisu

Classic Italian pasta with pancetta, egg, and cheese.

Spaghetti Carbonara

Pizza topped with fresh mozzarella, tomatoes, and basil.

Margherita Pizza

Garlic Bread

Gluten Free Bread Basket

Gluten Free Baked Garlic Bread

Gluten Free Potato Skins

Gluten Free Fried Calamari

Gluten Free P.E.I. Mussels

Gluten Free Shrimp Scampi

Gluten Free Buffalo Wings

Gluten Free Char-Broiled Lemon Wings

Gluten Free Boneless Chicken Tenders

Gluten Free Bruschetta

Gluten Free Sausage & Peppers

Lemon Drop

Apple Martini

French Martini

Dirty Martini

Chocolate Martini

The Classic

Rub the pork chops with salt and black pepper evenly on both sides.

Season the Pork Chops

In a large skillet, heat olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes per side until golden brown. Remove from skillet and set aside.

Sear the Pork Chops

In the same skillet used for the pork chops, add minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Pour in the white wine and sprinkle in the dried oregano. Stir well, scraping the bottom of the skillet to release any browned bits. Bring the sauce to a simmer.

Deglaze with White Wine

Return the seared pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and let simmer for about 10-15 minutes.

Add Pork Chops Back

Peel and cut the potatoes into wedges. Place them in a pot of salted water and bring to a boil. Cook for about 10 minutes until slightly tender, then drain.

Prepare the Potatoes

In a separate skillet, melt butter over medium heat. Add minced garlic and chopped rosemary, sauté for 1 minute.

Sauté the Potatoes

Add the boiled potato wedges to the skillet and toss to coat in the butter mixture. Pour in the chicken broth and bring to a simmer. Cover and cook for about 10 minutes until the potatoes are tender and the broth has mostly evaporated.

Cook the Potatoes

Serve the pork chops topped with the wine sauce alongside the Vesuvio potatoes. Garnish with additional fresh rosemary if desired.

Plate the Dish

Pork Chops (center cut)

Salt

Black Pepper

Olive Oil

White Wine

Garlic (minced)

Dried Oregano

Potatoes (Yukon Gold or similar)

Butter

Fresh Rosemary (chopped)

Chicken Broth

In a blender, combine the white rum, coconut cream, pineapple juice, and crushed ice.

Blend the Ingredients

Blend the mixture on high speed until smooth and creamy, approximately 30-45 seconds.

Blend Until Smooth

Taste the mixture and adjust sweetness or creaminess by adding more coconut cream or pineapple juice if desired.

Taste and Adjust

Take a chilled hurricane glass or any cocktail glass of your choice.

Prepare the Glass

Pour the blended mixture into the prepared glass.

Pour the Mixture

Garnish the cocktail with a pineapple wedge, a maraschino cherry, and a sprinkle of coconut flakes on top.

Garnish

Serve immediately with a straw and enjoy your refreshing Pina Colada!

Serve and Enjoy

White Rum

Coconut Cream

Pineapple Juice

Crushed Ice

Pineapple Wedge

Maraschino Cherry

Coconut Flakes

In a sturdy glass, add the fresh mint leaves and lime juice. Use a muddler or the back of a spoon to gently crush the mint leaves to release their oils and flavor. Do not shred the leaves; just bruise them lightly.

Muddle the Mint

Pour in the white rum and simple syrup into the muddled mint and lime mixture. Stir gently to combine the ingredients.

Add Ingredients

Fill the glass with ice cubes to nearly full. This will help chill the drink and combine the flavors.

Add Ice

Slowly pour the club soda over the ice-filled glass. This will add some fizz to the cocktail. Adjust the amount of club soda based on your preferred level of sweetness and dilution.

Top with Club Soda

Garnish the drink with a lime wedge and a sprig of mint. Serve immediately with a straw for sipping.

Garnish and Serve

White rum

Fresh mint leaves

Fresh lime juice

Simple syrup

Club soda

Ice cubes

Lime wedge

Mint sprig

Brew 300 ml of strong espresso coffee. Allow it to cool to room temperature before proceeding. If using coffee liqueur, mix it with the espresso.

Prepare the Coffee

In a large mixing bowl, whisk together the mascarpone cheese and granulated sugar until smooth and creamy.

Make the Mascarpone Mixture

Carefully separate the egg yolks from the egg whites. Add the yolks to the mascarpone mixture and whisk until well combined.

Separate the Eggs

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully incorporated.

Whip the Cream

In another clean bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture until no streaks remain.

Whip the Egg Whites

Quickly dip each ladyfinger into the cooled espresso coffee (and coffee liqueur if using), ensuring they are soaked but not soggy.

Dip the Ladyfingers

In a rectangular dish, create a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers.

Layer the Dessert

Add another layer of soaked ladyfingers on top of the mascarpone layer, followed by the remaining mascarpone mixture.

Repeat the Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld.

Chill the Tiramisu

Before serving, sift cocoa powder over the top of the tiramisu. Cut into squares and serve chilled.

Serve

Mascarpone cheese

Heavy cream

Granulated sugar

Eggs

Espresso coffee

Ladyfinger cookies (Savoiardi)

Cocoa powder

Coffee liqueur (optional)

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti.

Cook the Spaghetti

While the spaghetti is cooking, chop the pancetta into small pieces. In a large skillet over medium heat, cook the pancetta until crispy, about 4-5 minutes. Remove from heat and set aside.

In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Add a generous amount of black pepper and mix again.

Mix Eggs and Cheese

Once the spaghetti is cooked and drained, add it to the skillet with the cooked pancetta. Toss well to combine over low heat.

Combine Everything

Remove the skillet from heat and quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously to coat the spaghetti, adding reserved pasta water a little at a time until you reach the desired creamy consistency.

Add Egg Mixture

Taste and adjust seasoning with salt and more black pepper if needed. Serve immediately, garnished with extra Parmesan cheese if desired.

Season and Serve

Spaghetti

Pancetta

Parmesan cheese

Black pepper

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.

Mix Ingredients

Mix the ingredients until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth.

Knead the Dough

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

Let Dough Rise

Wash and slice the Roma tomatoes into thin rounds.

Slice Tomatoes

Slice the fresh mozzarella cheese into thin rounds as well.

Prepare Cheese

Rinse the fresh basil leaves under cold water and pat dry.

Wash Basil

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a circle, about 12 inches in diameter.

Shape the Dough

Transfer the rolled-out dough onto a parchment paper. Brush the surface with extra virgin olive oil, and layer with mozzarella slices, tomato slices, and fresh basil leaves. Season with salt and black pepper to taste.

Add Toppings

Carefully slide the pizza (with parchment) onto the hot pizza stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and the cheese is melted.

Bake Pizza

Remove the pizza from the oven, allow it to cool for a few minutes, slice, and serve hot.

Cool and Serve

all-purpose flour

active dry yeast

warm water

olive oil

salt

sugar

fresh mozzarella cheese

Roma tomatoes

fresh basil leaves

extra virgin olive oil

black pepper

Remove the unsalted butter from the refrigerator and let it sit at room temperature for about 15-20 minutes until it becomes soft and spreadable.

Soften the Butter

Peel the garlic cloves and finely mince them using a knife or a garlic press.

Mince the Garlic

Rinse the fresh parsley under cold water, pat dry, and then chop it finely.

Chop the Parsley

In a medium mixing bowl, combine the softened butter, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Mix the Garlic Butter

Preheat the Oven

Take the loaf of French bread and slice it in half lengthwise. Place the halves on a baking sheet with the cut side facing up.

Prepare the Bread

Using a butter knife, generously spread the garlic butter mixture evenly over the cut sides of the bread halves.

Spread the Garlic Butter

Place the baking sheet in the preheated oven and toast the bread for 10-12 minutes or until the edges are golden brown and the butter is melted.

Toast the Bread

Remove the garlic bread from the oven, let it cool for a minute, then slice into pieces and serve warm.

French bread

Unsalted butter

Garlic cloves

Fresh parsley

Preheat your oven to 375°F (190°C). This allows the bread to bake evenly.

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, salt, and sugar. Whisk them together until well blended.

Mix Dry Ingredients

In another bowl, mix the warm water, olive oil, honey, and eggs. Beat them together until the mixture is smooth and uniform.