County Salad

Charred Shrimp

Barbecue Corn Meal

Iberico Burnt Ends

Fig Jam, Cured Meats, Charcuterie Cheese Crisp

House Farmhouse

Smoked Belly

Lump Crab

Quinta Noval Tawny Port

Taylor Fladgate 20 Yr. Port

Quinta Noval Ruby Port

Portal 29 Grapes Port

Blandy's Madeira Rich Malmsey 10 Yr.

D'oliveiras 5 Yr. Madeira

Tokaji

Beerenauslese

d'Incanto Vin Santo

Van Gogh Double Espresso Vodka, Coole Swan Irish Cream, Kahlua, Fresh Espresso; Served Chilled.

Espresso Martini

Kentucky Straight Bourbon, Rich Cream; Chilled or in Coffee.

Boone County Bourbon Cream

Coffee Infused Kentucky Bourbon & Sugar; Served Hot, Heavy Cream.

Bluegrass Sundown

Brenne French Whiskey, Lemon Juice, Local Honey, Hot Water.

Brenne Toddy

Tito's Vodka, Apple Juice, Cranberry Juice, Ginger Beer, Cinnamon Stick, Served Hot.

Alaskan Mule

Fluffy Shortcakes, Lemon Curs Mousse, Macerated Blueberries, Chiffonade Basil.

Lemon Blueberry Basil Shortcakes

Espresso Brownies, Vanilla Bean Ice Cream, Salted Caramel Sauce, Raspberry Coulis, Bourbon Whipped Cream.

The Springtide Sundae

Strawberry Rhubarb Cheesecake Rendezvous

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, peel and slice the cucumber, and thinly slice the red onion.

Prepare the Vegetables

Cut the avocado in half, remove the pit, scoop out the flesh, and cut it into cubes.

Prepare the Avocado

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, olives, and avocado.

Combine Salad Ingredients

In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all the ingredients.

Dress the Salad

Mixed greens

Cherry tomatoes

Cucumber

Red onion

Feta cheese

Olives (black or green)

Avocado

Olive oil

Balsamic vinegar

Honey

Mustard

Salt

Black pepper

In a bowl, combine the olive oil, minced garlic, paprika, salt, and black pepper. Add the shrimp and toss to coat well. Cover and let marinate in the refrigerator for at least 15 minutes.

Marinate the Shrimp

Preheat your grill or a skillet over medium-high heat.

Preheat Grill or Skillet

Once the grill or skillet is hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.

Cook the Shrimp

In a saucepan over medium heat, add the diced bacon. Cook until crispy, about 5-7 minutes. Remove the bacon and drain on paper towels, leaving the rendered fat in the pan.

Cook the Bacon

In the same pan with the bacon fat, add the finely chopped onion. Sauté until translucent and soft, about 3-4 minutes.

Sauté the Onion

Add the tomato sauce, brown sugar, apple cider vinegar, and red pepper flakes to the onions. Stir well and let simmer for about 10 minutes. Season with salt and black pepper to taste.

Combine Sauce Ingredients

Add the crispy bacon back into the sauce, stirring to combine. Allow to cook for an additional 2-3 minutes.

Finish the Sauce

Serve the charred shrimp on a plate and generously spoon the tomato bacon sauce over the top. Enjoy!

Plate the Dish

Large shrimp, peeled and deveined

Garlic, minced

Paprika

Bacon, diced

Tomato sauce

Onion, finely chopped

Brown sugar

Apple cider vinegar

Red pepper flakes

In a medium-sized pot, combine the cornmeal and water. Stir well to prevent lumps and bring the mixture to a boil over medium heat.

Prepare the Cornmeal Mixture

Once boiling, reduce the heat to low and stir continuously for about 5-7 minutes until the mixture thickens to a porridge-like consistency. Remove from heat and let it cool slightly.

Cook the Cornmeal

In a small bowl, combine the smoked paprika, chili powder, cayenne pepper, garlic powder, salt, and black pepper. Add this spice mix to the warm cornmeal mixture and stir until well incorporated.

Mix in the Spices

Preheat your grill to medium heat. Brush a grilling pan or aluminum foil with olive oil to prevent sticking.

Prepare for Grilling

Spoon the cornmeal mixture onto the prepared grilling pan, forming small patties. Grill for about 4-5 minutes on each side, or until golden brown and crispy.

Form and Grill the Cornmeal

Remove the grilled cornmeal from the grill. Drizzle with lime juice and garnish with fresh cilantro before serving.

Serve

Cornmeal

Water

Smoked Paprika

Chili Powder

Cayenne Pepper

Garlic Powder

Black Pepper

Olive Oil

Fresh Cilantro

Lime Juice

Trim any excess fat from the Iberico pork belly and cut it into 1-inch cubes.

Prepare the Pork Belly

In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to combine.

Make the Rub

Coat the pork belly cubes thoroughly with the rub mixture. Ensure every piece is well-covered. Let it marinate in the refrigerator for at least 2 hours, or preferably overnight.

Rub the Pork

Preheat your smoker or grill to 250°F (121°C). If using a charcoal grill, set it up for indirect cooking.

Prepare the Grill

Place the rubbed pork belly cubes on the grill or smoker. Smoke for about 3 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Pork

In a saucepan, combine apple cider vinegar, honey, soy sauce, Worcestershire sauce, and hot sauce. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally.

Prepare the Sauce

Remove the pork belly from the grill and toss it in the sauce. Return the glazed pork to the grill and cook for an additional 30 minutes to set the glaze.

Glaze the Pork

Once the Iberico burnt ends are caramelized and sticky, remove them from the grill. Let rest for a few minutes before serving.

Iberico pork belly

Garlic powder

Onion powder

Cayenne pepper

Soy sauce

Worcestershire sauce

Hot sauce

Wash and trim the stems off the fresh figs. Cut them into quarters and place in a medium saucepan.

Prepare the Figs

Add granulated sugar, lemon juice, and vanilla extract to the saucepan with figs. Cook over medium heat, stirring occasionally until the mixture starts to bubble.

Cook the Jam

Reduce heat to low and let the mixture simmer for about 30 minutes, stirring frequently until thickened.

Simmer

Once thickened, remove from heat and let cool. Transfer to a clean jar and store in the refrigerator.

Cool and Store

Choose your preferred cured meats (Salami, Prosciutto, Chorizo) and slice them into bite-sized pieces. Arrange them on a serving platter.

Select and Prepare

Fan out the slices of cured meats on the platter for an appealing presentation.

Presentation

Preheat Oven

In a bowl, mix together shredded cheddar cheese and grated parmesan cheese with black pepper and paprika.

Mix the Cheese

On a baking sheet lined with parchment paper, spoon small mounds of the cheese mixture, leaving space between each mound.

Form the Crisps

Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown.

Bake

Remove from the oven and let cool for a few minutes before serving as a crunchy accompaniment to the cured meats and fig jam.

Cool and Serve

Fresh Figs

Granulated Sugar

Lemon Juice

Vanilla Extract

Salami

Prosciutto

Chorizo

Cheddar Cheese

Parmesan Cheese

In a large bowl, combine kosher salt, brown sugar, black pepper, garlic powder, and onion powder. Mix well to create a dry rub.

Brining the Pork Belly

Rub the mixture generously all over the pork belly. Ensure it is well coated on all sides.

Applying the Dry Rub

Wrap the pork belly in plastic wrap and refrigerate for at least 24 hours, allowing it to brine in the rub.

Resting the Pork Belly

Soak the wood chips in water for at least 30 minutes. This will help to create smoke when added to the heat.

Preparing the Smoker

Preheat your smoker to 225°F (107°C). Once at temperature, add the soaked wood chips to the smoker box or directly onto the coals.

Setting Up the Smoker

Remove the pork belly from the refrigerator and discard the plastic wrap. Place the pork belly in the smoker, fat side up, and smoke for 4-6 hours or until the internal temperature reaches 190°F (88°C).

Smoking the Pork Belly

During the last 30 minutes of smoking, brush the pork belly with honey to create a sweet, sticky glaze.

Glazing with Honey

Once the pork belly reaches the desired temperature, remove it from the smoker and let it rest for at least 15 minutes before slicing.

Resting the Smoked Belly

Slice the smoked belly into thick pieces and serve warm. Garnish with fresh herbs and cracked black pepper if desired.

Slicing and Serving

Pork belly

Kosher salt

Smoked wood chips (e.g., hickory or applewood)

Fresh herbs (e.g., parsley or chives)

Cracked black pepper

In a medium bowl, gently fold together the lump crab meat, mayonnaise, Dijon mustard, lemon juice, hot sauce, finely chopped celery, green onions, salt, and black pepper until well combined. Be careful not to break up the crab meat too much.

Prepare the Crab Mixture

Cover the bowl with plastic wrap and refrigerate the crab mixture for at least 30 minutes. This allows the flavors to meld together.

Chill the Mixture

Once chilled, use a spoon to scoop the crab mixture into serving dishes or onto a platter.

Plate the Crab

Sprinkle paprika over the top for color, and add chopped fresh parsley for garnish. Serve with lemon wedges on the side.

Garnish

Lump crab meat

Mayonnaise

Dijon mustard

Lemon juice

Celery, finely chopped

Green onions, finely chopped

Fresh parsley, chopped

Lemon wedges

Place the bottle of Quinta Noval Tawny Port in the refrigerator for at least 30 minutes before serving to ensure it is nicely chilled.

Chill the Port

Select a suitable port glass or a small wine glass for serving the Tawny Port.

Prepare the Glass

Carefully pour 90 ml of the chilled Quinta Noval Tawny Port into each glass, allowing space for garnishes.

Pour the Port

Add a piece of orange peel to each glass, twisting it slightly to release the oils, and place a cinnamon stick in each glass for added flavor.