4 boneless skinless chicken thighs, seasoned with za’atar, harissa, cumin, paprika, cinnamon, garlic powder, sea salt, and honey or maple syrup.

Spiced Chicken

AVINYO RESERVA

PERONI

STELLA ARTOIS

JAI ALAI

Kikori, Ancho Reyes Verde, pho-syrup, lime

THE PHOQUIRI

STANDARD

CILANTRO VOLTA

Grey Goose Vodka, Bumbu, Averna, cold brew coffee, toasted coconut syrup

EXECUTIVE OLD FASHIONED

roasted apple jam, burnt cinnamon cream, smoked salt, thyme

VANILLA SWEET CREAM CAKE

FLUFFER NUTTER

crispy fingerling potatoes, sweet drop peppers, pearl onions, old bay butter

CREEKSTONE FARMS RIBEYE FILET

WILD LINE CAUGHT WALU

ADOBO-SCENTED CHICKEN BREAST

crispy potatoes, candied bacon, compressed apple, mustards

GRILLED SEA SCALLOPS

fried garlic cultured coconut, "bacon" spices, golden raisins, mushroom glaze, thyme

LOCAL BLUE OYSTER MUSHROOMS

black forest ham, roasted turkey, onion, green olives, freeze dried swiss, swiss

MAURICE GNOCCHI

toasted sourdough, red wine & cherry jam, whipped coconut 'schmaltz'

MICHIGAN MUSHROOM PATE

Humboldt Fog, goat-CA, Marin Petite, cow-CA, Thomasville Tomme, raw cow-GA jerk spiced, dried mango, coconut, cilantro

ARTISAN CHEESES

bacon-whipped goat cheese, hot honey vinaigrette

ROASTED & CHILLED BABY CARROTS

DRIED STRAWBERRY CORNBREAD

CHICKPEAS

Spanish serrano jamon, Brooklyn cured bresaola, "Gin&Juice" Salami

CURED MEATS

CHARCUTERIE

Pat the 4 chicken thighs dry with paper towels. Trim any excess fat so thighs are roughly even thickness (about 3/4 to 1 inch).

Prep chicken

In a medium bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tbs honey or maple syrup, 1 tsp za'atar, 1 tsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/2 tsp garlic powder, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper until homogeneous.

Make marinade

Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, massaging it into the meat so each piece is well coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor; bring to room temperature for 20 minutes before cooking if marinated longer).

Marinate

If pan-searing, heat a large skillet (preferably cast-iron) over medium-high heat and add 1 tbs olive oil. If grilling, preheat grill to medium-high (about 400°F / 200°C) and oil the grates.

Preheat

Remove chicken from marinade, letting excess drip off (reserve any remaining marinade but do not use raw marinade unless boiled). Place thighs in the hot pan or on the grill, presentation side down first. Cook without moving for 4–5 minutes until a deep golden crust forms. Flip and cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). If the outside is browning too quickly, lower the heat to medium and cover loosely.

Sear/Cook

If you reserved marinade, bring it to a vigorous simmer in a small saucepan and cook 2–3 minutes to kill bacteria and reduce slightly. In the last 30–60 seconds brush a little of the reduced marinade or an extra 1 tsp honey over the cooked thighs for a glossy finish.

Optional glaze

Transfer chicken to a cutting board and let rest 5 minutes to redistribute juices. Slice or serve whole. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over the top.

Rest & garnish

boneless skinless chicken thighs

extra-virgin olive oil

lemon juice

honey or maple syrup

za'atar

harissa paste

ground cumin

smoked paprika

ground cinnamon

garlic powder

fine sea salt

freshly ground black pepper

lemon wedges

fresh parsley, chopped

extra olive oil (for pan or grill)

Fill an ice bucket about two-thirds full with ice and add approximately 500 ml cold water to accelerate chilling. Submerge the bottle of Avinyó Reserva in the ice-water slurry for 12–15 minutes. If you prefer a gentler chill, place the bottle in the refrigerator for 3–4 hours. Target serving temperature: 6–8°C (43–46°F). Use a serve thermometer if available to confirm temperature.

Rapid chill (if bottle is not precooled)

Set out clean champagne flutes. Ensure glasses are free of detergent residue or grease — rinse briefly in cold water and dry with a lint-free cloth or let air-dry in a glass rack. Chilled glasses are optional; avoid freezing.

Prepare glassware

With the bottle upright, cut and remove the foil collar around the neck. Keep the bottle angled slightly away from people. Untwist the wire cage (usually six half-turns) while maintaining a thumb over the cork to prevent a sudden pop.

Remove foil and loosen cage

Hold the cork and cage firmly with one hand and grip the base of the bottle with the other. While keeping the bottle at a 30–45° angle, gently twist the bottle (not the cork) to ease the cork out slowly until you hear a soft sigh rather than a loud pop. If using a sabre, follow safe sabrage technique and ensure no one is in the sabrage arc.

Ease out the cork

Pour a small amount (about 30–45 ml) into the first flute to allow the mousse (initial foam) to settle. This reduces excessive foaming when filling the remaining glasses.

Initial pour

Hold each flute by the stem and pour gently down the side of the glass to preserve bubbles, filling each glass to about two-thirds full (~110–125 ml per glass for 6 glasses from a 750 ml bottle). Rotate between glasses as needed to keep the pour even.

Fill glasses

If desired, add a lemon twist at the rim or drop a fresh raspberry into each flute for a touch of aroma and visual appeal. Serve immediately with small plates of tapas, cheese, olives, or cured meats for complementary flavors.

Garnish and pair

If wine remains, reseal the bottle using the original cork (inserted upside down, if it fits) or a sparkling wine stopper. Store upright in the refrigerator. Consume within 2–3 days for best effervescence and flavor; expect some loss of carbonation after the first day.

Recorking and storing leftover wine

Rinse and wash glasses in warm soapy water or in a dishwasher on a gentle glass cycle. Dry with a lint-free cloth to avoid water spots. Clean the ice bucket and utensils.

Cleaning

Cava Brut (AVINYO RESERVA)

Cold water

Ice tongs or scoop

Wine key (waiter's corkscrew) or sabre (optional)

Clean champagne flutes

Serve thermometer (optional)

Lemon twists

Fresh raspberries

Assorted tapas / small bites (cheese, olives, cured meats)

Refrigerate the Peroni until it reaches 3–6°C (38–43°F). If you need to chill quickly, place the bottle or can in an ice-water bath for 15–20 minutes. Avoid putting beer in the freezer where it can freeze and alter flavor or burst the container.

Chill (if beer not already cold)

Place the pilsner glass in the refrigerator or freezer for 5–10 minutes to chill. Alternatively, fill the glass with ice cubes for 1–2 minutes, then discard the ice and water before pouring.

Chill glass

If serving Peroni in a very warm environment and guests prefer, add 2–4 ice cubes to the bottom of the glass. Note: adding ice dilutes beer as it melts and changes aroma/flavor; traditionally Peroni is served without ice.

Optional ice

Hold the chilled glass at a 45° angle. Open the bottle or can and pour the Peroni gently down the side of the glass until it's about two-thirds full. Gradually tilt the glass upright as you finish pouring to create a 1–2 cm (¼–¾ in) creamy head. Aim for a moderate foam head that preserves carbonation and aroma.

Proper pour

If desired, serve with a lemon wedge on the rim for guests who like a faint citrus accent. Do not squeeze the lemon into the beer unless requested, as this will significantly alter the intended flavor.

Garnish (optional)

Place the glass on a coaster and serve immediately while cold and effervescent.

Present

Reseal and refrigerate any leftover beer in an airtight bottle stopper or transfer to a smaller container to limit oxidation. Consume within 24–48 hours for best flavor, recognizing that carbonation and aroma will diminish over time.

Peroni (bottle or can)

Lemon wedge (optional)

Ice (optional)

Chilled pilsner glass

Serving coaster (optional)

Heat 3.5 gallons (13.2 L) of water to about 152°F (67°C). If using base pilsner and specialty malts (not extracts), add crushed grains (pilsner malt, Munich, CaraPils) and flaked rice in a mesh bag or directly to the mash tun. Hold at 150–152°F (65–67°C) for 60 minutes to achieve a light, fermentable wort with a clean profile. Perform a 10–15 minute mashout at 168°F (76°C) if desired, then vorlauf and sparge with enough water to collect about 6.5 gallons (24.6 L) of wort. If using malt extracts, skip mash and dissolve extracts into the boil as noted below.

Mash (if using all-grain)

Bring the collected wort to a rolling boil. Add 1.0 oz Saaz hops at the beginning of the 60-minute boil for bittering. With 15 minutes left in the boil add the Irish moss or Whirlfloc and 1 tsp yeast nutrient. At 5 minutes remaining add 0.5 oz Hallertau or Saaz for aroma. If using light dry extract, add it around 15 minutes left to avoid scorching and preserve hop character. Add 0.5 tsp brewing salt early in the boil to help mouthfeel and minerality if desired. Total boil time: 60 minutes.

Boil

After the boil, chill the wort quickly to about 50°F (10°C) using an immersion chiller, counterflow chiller, or an ice bath. Transfer chilled wort to a sanitized fermenter, leaving behind trub when possible. Top up with clean water to reach 5 gallons (19 L) if needed, aiming for an original gravity around 1.045–1.050 (typical for Stella Artois style draft lager).

Cool Wort

Aerate the chilled wort well (shake, splash, or use pure oxygen ~8–10 ppm). Rehydrate or prepare the lager yeast according to manufacturer instructions (or make a starter if using liquid yeast). Pitch yeast when wort temperature is about 48–52°F (9–11°C).

Pitch Yeast

Ferment at 48–52°F (9–11°C) for 10–14 days. Monitor gravity; expect most attenuation in this period. Keep the environment stable and free from temperature swings to promote a clean lager profile with minimal esters.

Primary Fermentation

After primary fermentation reaches terminal gravity, raise temperature slowly to 60–65°F (15–18°C) over 24–48 hours and hold for 48 hours to allow yeast to reabsorb diacetyl and finish fermentation.

Diacetyl Rest

After the diacetyl rest, chill the beer gradually to near-freezing (32–35°F / 0–2°C) over 24–48 hours. Lager (cold condition) the beer at 32–35°F (0–2°C) for 4–8 weeks to clarify, mellow flavors, and develop the clean, crisp profile expected of a Belgian-style draft lager.

Cold Crash and Lagering

If bottling: prepare priming sugar (3.5 oz corn sugar) by boiling in 2 cups (475 ml) water for 5 minutes; cool. Rack beer gently into a bottling bucket, mix in cooled priming solution evenly, and bottle into sanitized bottles. Cap and condition at room temperature for 10–14 days, then cold condition for another week. If kegging: transfer to a sanitized keg and carbonate to ~2.5–2.8 volumes CO2 (force carbonate at cold temperatures or naturally prime).

Packaging

Chill the finished beer to 38–45°F (3–7°C) for serving. Use a clean, chilled glass. Pour gently down the center for a modest head, or tilt the glass and pour to achieve a 1/2–1 inch head depending on preference. Stella Artois is served with a restrained white head and crisp carbonation. Serve with simple foods; the beer is best enjoyed cold and fresh.

Pilsner (light) malt extract (or pale pilsner malt, mashed)

Light dry malt extract (if needed to reach gravity)

Flaked rice (adjunct for a crisp, dry body)

Munich malt (for subtle maltiness and color)

CaraPils / dextrin malt (for head retention)

Saaz hops (bittering, low AA)

Hallertau Mittelfrüh or Saaz hops (aroma/finish)

Irish moss or Whirlfloc (optional, for clarity)

Brewing (table) salt (optional, for mouthfeel)

Yeast nutrient

Water

Priming sugar (corn sugar) for bottling

Lager yeast (clean, bottom-fermenting strain, e.g., Wyeast 2124 Bohemian Lager or White Labs WLP830 German Lager)

Filtered, chilled water (for topping up)

Campden tablet (optional, if using tap water)

Heat 4.5 gallons of brewing water to about 165°F (74°C) to account for grain temperature so the mash will rest around 152°F (67°C).

Heat strike water

Add crushed grains (Pale 2-row, Crystal 40L, Carapils) to mash tun and pour in strike water. Stir to ensure no dough balls. Aim for a mash temperature of 152°F (67°C). Hold for 60 minutes, stirring gently once during the rest.

Mash-in

Raise the mash to 168°F (76°C) for 10 minutes (mash out) then sparge with enough 170°F (77°C) water to collect ~6.5 gallons of wort in the boil kettle.

Mash out and sparge

Bring wort to a rolling boil. At the start of a 60-minute boil, add 1 oz Citra and 0.5 oz Centennial (bittering). Boil for 45 minutes.

Boil and bittering hops

With 15 minutes left in the boil add 1 oz Amarillo and Irish moss/Whirlfloc and yeast nutrient. At flameout (end of 60 min) add 2 oz Mosaic and 1 oz Citra. Steep for 10 minutes then begin chilling.

Flavor/aroma hop additions

Chill the wort quickly to 68°F (20°C) using an immersion or plate chiller. Transfer cooled wort to sanitized fermenter, leaving trub behind.

Cool wort

Aerate or oxygenate the wort well (1-2 minutes pure O2 or vigorous shaking). Rehydrate or acclimate US-05 per package directions and pitch at 66-68°F (19-20°C).

Pitch yeast

Ferment at 66-68°F (19-20°C) for about 5-7 days until active fermentation slows (specific gravity drop). Total primary time ~7 days. Optional: perform a diacetyl rest at 68-70°F for 24-48 hours if needed.

Primary fermentation

When fermentation has slowed (around day 4-7, when krausen has fallen), add dry hops: 2 oz Mosaic and 1 oz Citra directly to the fermenter or into a sanitized hop bag. Leave on for 3-5 days for maximum aroma without excessive grassy character.

Dry hop addition

After dry hopping, cold crash to 35-40°F (2-4°C) for 24-48 hours to drop out hops and yeast. Rack to keg or prepare for bottling once clear enough.

Cold crash & clearing

If kegging: transfer beer to a sanitized keg, purge with CO2 and carbonate to 2.4-2.6 volumes CO2 at serving temperature. Force carbonate or set CO2 pressure and let sit 24-48 hours.

Kegging

If bottling: gently heat and dissolve 0.5 lb corn sugar in 1 cup water, cool and add to bottling bucket. Rack beer onto priming solution, gently mix, and bottle into sanitized bottles. Condition at room temp for 10-14 days, then chill before serving.

Bottling

Serve cold in a clean glass. Best appreciated as a New England-style / hazy IPA with bright Mosaic and Citra characteristics. Expect original gravity around 1.062 and final around 1.012 for ~6.3% ABV (approximate).

Serve

Pale 2-row malt

Caramel/Crystal 40L

Carapils/Dextrine

Corn sugar (priming/finish if kegging use none)

Brewing water

Citra (pellet)

Centennial (pellet)

Amarillo (pellet)

Mosaic (pellet)

Dry hop: Mosaic

Dry hop: Citra

US-05 (or clean American ale yeast)

Yeast nutrient (optional)

Irish moss (for clarity) or Whirlfloc

Sanitizer (Star San or similar)

CO2 for kegging (if kegging)

Combine 1 cup of concentrated pho broth and 1/2 cup sugar in a small saucepan over medium heat.

Add star anise, cinnamon stick, cloves, black peppercorns and smashed ginger to the pan.

Bring to a gentle simmer, stirring until the sugar dissolves. Reduce heat and simmer uncovered for 8–12 minutes until slightly reduced and aromatic.

Remove from heat and let steep for 15 minutes to extract aromatics.

Strain through a fine sieve or cheesecloth into a clean container, pressing solids to extract flavor. Cool to room temperature, then refrigerate. Keeps 1 week.

If using, rinse the serving glass with a single drop of toasted sesame oil: add one drop to the glass, swirl, then discard excess. This creates a subtle savory sesame note. Alternatively, skip for a cleaner profile.

Prepare glass (optional)

Add 1.5 oz Kikori Whiskey, 0.5 oz Ancho Reyes Verde, 0.75 oz pho syrup, 0.5 oz fresh lime juice and 0.25 oz dry vermouth (optional) to a cocktail shaker.

Fill the shaker with ice (enough to nearly fill) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double strain into a chilled coupe or rocks glass over one large ice cube (or neat in a coupe if preferred). Use a fine strainer to remove any small solids or ice chips.

Garnish with a lime wheel and a sprig of Thai basil (or cilantro). Express the basil over the drink to release aromatics before placing it on the rim.

Spiced Chicken

Avinyo Reserva

Peroni

Stella Artois

Jai Alai

The Phoquiri

Standard

Cilantro Volta

Executive Old Fashioned

Vanilla Sweet Cream Cake

Fluffer Nutter

Creekstone Farms Ribeye Filet

Wild Line Caught Walu

Adobo-scented Chicken Breast

Grilled Sea Scallops

Local Blue Oyster Mushrooms

Maurice Gnocchi

Michigan Mushroom Pate

Artisan Cheeses

Roasted & Chilled Baby Carrots

Dried Strawberry Cornbread

Chickpeas

Cured Meats

Charcuterie