MOLSON CANADIAN is a crisp and refreshing lager brewed with the finest ingredients for a true taste of Canada.

MOLSON CANADIAN

Braised pork & beef, Vault red sauce, ricotta salata, crispy prosciutto

SUNDAY SAUCE

Braised short rib, egg, parmesan, Pecorino Romano

SHORT RIB CARBONARA

Rainbow quinoa, chimichurri, preserved lemon oil

GRILLED CAULIFLOWER STEAK (VG)

SALTED CARAMEL CUSTARD

4 MILE ALLEGHENY IPA

BLUE MOON

BIG DITCH BREWING CO. HAYBURNER IPA

PURPLE LIZARD “LOGANBERRY”

SURFSIDE

LALO Tequila, Bauchant, Lime, Simple Syrup, Jalapeño

SPICY MARGARITA

HAMBURG BREWING CO. LAKEVIEW LAGER

SAMUEL ADAMS

BLACKBIRD CIDER

HAYMAKER

VILLA ROSA

DOGAJOLO

Enjoy the crisp, refreshing taste of Coors Light, a perfectly brewed light lager that's ideal for any occasion.

COORS LIGHT

Chopin Vodka, Lemon Sorbet, Chambord, Prosecco

LEMON SORBET MARTINI

TRAPICHE

SUMMER WATER

Enjoy a refreshing and light lager with MICHELOB ULTRA, crafted for those who seek a balanced taste without the extra calories.

MICHELOB ULTRA

COLIMORO

STATESIDE

Fill a tall glass with ice cubes to keep your drink cold.

Prepare the Glass

Open the can of Molson Canadian Lager and pour it slowly into the glass over the ice.

Pour the Beer

Squeeze a lime wedge over the top of the beer and drop it into the glass for added flavor.

Garnish

Enjoy your refreshing Molson Canadian Lager immediately.

Serve

Molson Canadian Lager

Lime wedge

Ice cubes

In a large Dutch oven, heat olive oil over medium-high heat. Season the pork shoulder and beef chuck roast with salt and black pepper. Add the meats to the pot and brown on all sides, about 5-7 minutes per side. Remove from the pot and set aside.

Brown the Meats

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Sauté Vegetables

Pour in the red wine, scraping the bottom of the pot to deglaze. Add the crushed tomatoes, dried oregano, and return the browned meats to the pot. Bring to a simmer.

Deglaze and Simmer

Cover the pot and reduce heat to low. Let it cook for 2-3 hours, or until the meats are tender and easily shredded.

Slow Cook

While the sauce is cooking, preheat the oven to 400°F (200°C). Lay the prosciutto slices on a baking sheet and bake until crispy, about 10-15 minutes. Remove and let cool.

Prepare Prosciutto

Once the meats are tender, shred them and mix them into the sauce. Serve the sauce over pasta, garnished with crumbled ricotta salata and crispy prosciutto.

Pork shoulder

Beef chuck roast

Olive oil

Onion, chopped

Garlic, minced

Crushed tomatoes

Red wine

Dried oregano

Salt

Black pepper

Ricotta salata, crumbled

Prosciutto, sliced

In a large pot, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned. Remove the short ribs and set aside.

Braise the Short Ribs

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.

Sauté Aromatics

Return the short ribs to the pot, add the beef broth, and bring to a simmer. Cover and reduce the heat to low, braising for about 2-3 hours, or until the meat is tender and easily falls off the bone.

Braise the Ribs

Once the short ribs are done, remove them from the pot and shred the meat, discarding bones. Meanwhile, cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Cook Pasta

In a large bowl, whisk together the egg yolks, Parmesan cheese, and Pecorino Romano. Slowly add reserved pasta water, mixing until you have a creamy sauce.

Prepare Carbonara Sauce

In a large skillet, combine the cooked pasta, shredded short rib meat, and the egg and cheese mixture. Toss quickly to coat, adding more reserved pasta water if needed to reach the desired consistency.

Combine Everything

Serve immediately, garnishing with additional grated cheese and cracked black pepper to taste.

short ribs

olive oil

onion, chopped

garlic, minced

beef broth

spaghetti or fettuccine

egg yolks

Parmesan cheese, grated

Pecorino Romano cheese, grated

black pepper, freshly cracked

salt

Preheat the grill to medium-high. Cut the cauliflower head into thick slices (steaks). Brush both sides with olive oil and season with salt and black pepper.

Prepare the Cauliflower

Place the cauliflower steaks on the grill and cook for about 5-7 minutes on each side until tender and charred. Remove from the grill and set aside.

Grill the Cauliflower

In a saucepan, bring vegetable broth to a boil. Add the rainbow quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Cook the Quinoa

In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, preserved lemon, and water. Blend until smooth. Adjust seasoning with salt if necessary.

Make the Chimichurri

On a plate, arrange the grilled cauliflower steak, add a serving of rainbow quinoa, and drizzle with chimichurri. Finish with a drizzle of preserved lemon oil if desired.

Cauliflower

Rainbow quinoa

Vegetable broth

Fresh parsley

Fresh cilantro

Garlic cloves

Red wine vinegar

Preserved lemon

Water

In a saucepan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently until the sugar dissolves. Once it starts to boil, stop stirring and let it turn golden brown. Remove from heat and carefully add 1/2 cup of heavy cream (it will bubble up). Stir until smooth and set aside to cool.

Make the Caramel

In a mixing bowl, whisk together the eggs, 2 tablespoons of granulated sugar, maple syrup, bourbon, and vanilla extract until well combined. Slowly add the milk and remaining heavy cream, whisking until smooth.

Prepare the Custard Mixture

Once the caramel has cooled slightly, whisk it into the custard mixture until well blended. Add sea salt to taste, adjusting based on preference.

Combine Mixtures

Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until the custard has set but still slightly jiggles in the center.

Bake the Custard

Remove the ramekins from the water bath and let them cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours before serving. Optionally, sprinkle a pinch of sea salt on top before serving.

Cool and Serve

whole milk

heavy cream

granulated sugar

large eggs

pure vanilla extract

bourbon

maple syrup

sea salt

Heat 5 gallons of water to 165°F (74°C). Add the crushed grains and hold at 152°F (67°C) for 60 minutes.

Mash Process

Sparge with enough water to collect 6.5 gallons of wort.

Sparging

Bring the wort to a boil and add Cascade hops. Boil for 60 minutes, adding Centennial hops at 15 minutes and Chinook and Simcoe hops at 5 minutes.

Boil

Cool the wort quickly to 70°F (21°C) using a wort chiller.

Cooling

Transfer the cooled wort to a fermenter, pitch the yeast, and ferment at 68-72°F (20-22°C) for 2 weeks.

Fermentation

Dissolve priming sugar in 2 cups of water and add to the bottling bucket. Transfer beer to the bottling bucket and bottle.

Bottling

Let the bottles condition at room temperature for 2 weeks before refrigerating.

Conditioning

Chill the beer and enjoy your homemade 4 Mile Allegheny IPA!

Enjoy

Pale Malt

Caramel Malt (40L)

Crystal Malt (10L)

Cascade Hops

Centennial Hops

Chinook Hops

Simcoe Hops

American Ale Yeast

Priming Sugar

In a large pot, heat 5 liters of water to 70°C (158°F). Add the Pilsner malt, wheat malt, and Munich malt to the pot. Maintain the temperature at 66°C (150°F) for 60 minutes.

Mashing

After mashing, sparge the grains with hot water to collect the wort. Aim for about 5 liters of wort.

Bring the wort to a boil. Add the Nugget hops at the start of the boil and the Saaz hops with 15 minutes left in the boil.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Belgian Wit yeast and seal the vessel with an airlock. Allow fermentation at around 18-22°C (64-72°F) for 1-2 weeks.

After primary fermentation, add the dried orange peel and crushed coriander to the fermentation vessel. Allow to steep for an additional week.

Flavoring

After flavoring, siphon the beer into sanitized bottles and cap them. Allow the bottles to carbonate at room temperature for 1-2 weeks.

Chill the bottles and enjoy your homemade Blue Moon beer!

Pilsner Malt

Wheat Malt

Munich Malt

Hops (Nugget)

Hops (Saaz)

Yeast (Belgian Wit)

Orange Peel (dried)

Coriander (crushed)

Heat 5 liters of water to 160°F (71°C) and add the pale malt and caramel malt. Hold the temperature for 60 minutes.

After mashing, sparge the grains with hot water to collect the wort, aiming for about 6 liters of liquid.

Bring the wort to a boil. Add the Citra hops at the start of the boil and the Simcoe hops with 15 minutes remaining. Boil for 60 minutes.

Cool the wort quickly using a wort chiller or an ice bath until it's below 70°F (21°C).

Transfer the cooled wort to a fermentation vessel and pitch the yeast. Seal with an airlock and ferment for 1-2 weeks at 68°F (20°C).

Once fermentation is complete, dissolve the priming sugar in a small amount of water, add to the beer, and transfer to bottles. Cap the bottles and let them condition for 1-2 weeks.

Chill your beer and enjoy the Big Ditch Brewing Co. Hayburner IPA!

Caramel Malt

Hops (Citra)

Hops (Simcoe)

Yeast (American Ale)

In a large pitcher, combine the loganberry juice, vodka, lemon juice, and simple syrup. Stir well to combine all the ingredients.

Mix the Base

Add the mint leaves and ice cubes to the pitcher. Stir gently to release the mint flavor without tearing the leaves.

Add Mint and Ice

Pour in the sparkling water and give it a gentle stir to mix everything together.

Top with Sparkling Water

Pour the mixture into glasses filled with additional ice, if desired, and garnish with fresh loganberries or blackberries. Serve immediately.

Loganberry juice

Vodka

Lemon juice

Simple syrup

Mint leaves

Sparkling water

Fresh loganberries or blackberries (for garnish)

In a shaker, combine vodka, coconut cream, pineapple juice, lime juice, and simple syrup.

Mix Ingredients

Add ice to the shaker and shake vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass.

Molson Canadian

Sunday Sauce

Short Rib Carbonara

Grilled Cauliflower Steak (vg)

Salted Caramel Custard

4 Mile Allegheny Ipa

Blue Moon

Big Ditch Brewing Co. Hayburner Ipa

Purple Lizard “loganberry”

Surfside

Spicy Margarita

Hamburg Brewing Co. Lakeview Lager

Samuel Adams

Blackbird Cider

Haymaker

Villa Rosa

Dogajolo

Coors Light

Lemon Sorbet Martini

Trapiche

Summer Water

Michelob Ultra

Colimoro

Stateside