ancho-chocolate ganache, chocolate porter-infused marshmallow, graham cracker soil, smoked sea salt

gourmet s'more

spring field pea succotash, sauteed ginger collards, tamarind & lychee gastrique

achiote braised pork belly

smokey adobo, melon, calamansi, blood orange yuzu kosho vinaigrette

yellowfin tuna tataki carpaccio

juggernaut sauvignon blanc

heirloom carrots, lemon-whipped labneh, toasted pistachio, mint

harissa honey roasted spring carrots

shiitake mushroom farce, crispy dirty rice cake, black garlic puree

miso-glazed alabama quail

goldschmidt charming creek cab

le grande courtage brut rose

domaine de la petite roche cab franc

lustaou amontillado sherry

maddalena chardonnay

trivento white malbec

scarpetta ridge pinot grigio

le paradis viognier

radley & finch cabernet

chemistry pinot gris

free lander district 1 cabernet

molly dooker "scooter mclauren vale" merlot

parducci "small lot" merlot

blue rock "baby blue" pinot noir

heineken zero

wandering stone pinot noir

lemon soda simple syrup, lemon, soda, butterfly-pea tea

bluebellvine

devils foot sparkling peach lemonade

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

Place graham crackers in a food processor and pulse until very fine crumbs form (about 1–2 minutes).

Transfer crumbs to a bowl, add melted butter, granulated sugar, and fine sea salt. Stir until evenly moistened and resembling wet sand.

Spread crumb mixture in an even layer on the prepared baking sheet and bake for 8–10 minutes, stirring once halfway, until crisp and slightly toasted. Remove and cool completely. Reserve 1/2 cup for garnish.

Chop chocolate finely and place in a heatproof bowl.

In a small saucepan, combine heavy cream and ancho chile powder. Heat gently over medium-low until it just begins to simmer and the ancho is aromatic, about 2–3 minutes. Do not boil.

Pour the hot spiced cream over the chopped chocolate. Let sit undisturbed for 1 minute to melt, then whisk gently from center outward until smooth and glossy.

Whisk in the cold cubed butter, vanilla extract, and a pinch of kosher salt until fully incorporated and silky. If ganache is too thin, let it cool slightly to thicken to a spreadable consistency. Keep warm (or rewarm very gently) before assembling.

Prepare gelatin: sprinkle 1 tablespoon cold water over the gelatin in a small bowl and let bloom for 5–10 minutes.

If you haven't already concentrated porter: simmer about 1/2 cup porter in a small saucepan until reduced to roughly 2 tablespoons and slightly syrupy (about 10–15 minutes). Cool slightly. Use 1 tablespoon of this reduction for flavor.

In a small saucepan combine 2 tablespoons water, 3 tablespoons granulated sugar, and 2 tablespoons light corn syrup. Stir over medium heat until sugar dissolves, then bring to a boil without stirring. Clip a candy thermometer to the pan and cook syrup to 240°F (115°C; soft-ball stage).

Once syrup reaches 240°F, remove from heat. Add the bloomed gelatin and the porter reduction, stirring until dissolved and homogeneous.

Using a stand mixer fitted with the whisk attachment (or a large bowl and electric beaters), start whisking the gelatin-syrup mixture on low, then increase to high. Whisk until thick, glossy and nearly tripled in volume, and the mixture holds stiff peaks (7–10 minutes).

Add vanilla extract and a pinch of salt during the last 30 seconds of whipping and mix briefly to incorporate.

Transfer the marshmallow to a piping bag fitted with a round tip (or spoon into lightly oiled mini molds). Pipe or spoon into 12 even portions on a tray dusted with a little graham soil to prevent sticking. Let set at room temperature until firm, about 2 hours (or refrigerate briefly to speed up).

If you prefer a toasted exterior, carefully toast the prepared porter-infused marshmallows over a flame (kitchen torch or open flame) until golden and slightly charred. Alternatively, use store-bought marshmallows and toast them.

On a serving plate or in a shallow bowl, spread a thin layer of the graham cracker soil to create a bed.

Place a toasted marshmallow on top of a small smear (about 1 tablespoon) of ancho-chocolate ganache so the ganache adheres to the bottom of the marshmallow. Spoon or pipe an additional dollop (about 1 tablespoon) of ganache over the top of each marshmallow if desired for contrast.

Sprinkle a pinch (about 1/8 teaspoon) of smoked sea salt over the ganache on each s'more. Scatter extra graham cracker soil around for texture.

Serve immediately so marshmallow is warm and ganache slightly melty. For a plated dessert, add an extra drizzle of cooled ganache and a small pinch of smoked sea salt to finish.

graham crackers (or digestive biscuits)

unsalted butter, melted

granulated sugar

fine sea salt

semisweet or bittersweet chocolate, finely chopped

heavy cream

unsalted butter, cold and cubed

ancho chile powder

vanilla extract

kosher salt

cold water (for bloomed gelatin)

unflavored powdered gelatin

light corn syrup (or glucose syrup)

water (for syrup)

dark chocolate porter beer (or stout), reduced to concentrate

fine salt

large marshmallows or prepared porter marshmallow (see above), cut or shaped

smoked sea salt (or smoked Maldon)

extra graham cracker soil

optional: toasted marshmallow for assembly

Pat the pork belly pieces dry with paper towels. Season all sides with 1 tbs kosher salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a heavy Dutch oven or deep ovenproof skillet over medium-high heat until shimmering. Sear the pork belly pieces in batches, rendering some fat and browning all sides, about 3–4 minutes per side. Transfer seared pieces to a plate.

Season and Sear

Reduce heat to medium. Add sliced onion to the pot and cook in the pork fat until translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in achiote paste and cook 1 minute to bloom the spice. Pour in orange juice and scrape up browned bits with a wooden spoon. Add chicken stock and bay leaves; bring to a gentle simmer.

Build Braising Liquid

Return pork belly to the pot, submerging pieces partially in the liquid. Cover tightly and transfer to a 300°F (150°C) oven. Braise until pork is very tender and knife slides easily through, 2 to 2.5 hours.

Braise

When pork is tender, remove pork pieces to a tray and skim excess fat from the braising liquid if desired. Place the pot over medium-high heat and reduce the braising liquid until slightly thickened, about 8–12 minutes. Taste and adjust seasoning with remaining 1/2 tbs kosher salt and remaining 1/2 tsp black pepper if needed. Spoon some sauce over pork pieces and keep warm (cover loosely).

Reduce Sauce

In a medium sauté pan over medium heat, melt 2 tbs unsalted butter. Add minced shallot and cook until soft and aromatic, about 2 minutes. Add diced red bell pepper and cook 2–3 minutes until slightly softened.

Add the peas and corn to the pan and cook until heated through and bright, 3–4 minutes for frozen, 2–3 for fresh. Stir in fresh thyme leaves. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with 1 tbs lemon juice, toss to combine, and remove from heat. Keep warm until plating.

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Add the julienned ginger and sliced garlic; sauté briefly until fragrant, about 30 seconds, taking care not to burn.

Add chopped collard greens in batches, tossing and wilting each batch before adding more. Once all greens are in the pan and mostly wilted, add 1 tbs low-sodium soy sauce, 1 tsp rice vinegar, 1/4 tsp red pepper flakes (if using), and 1/2 tsp salt. Sauté until greens are tender-crisp, about 4–6 minutes total. Adjust seasoning to taste and remove from heat.

In a small saucepan over medium heat, combine 3/4 cup granulated sugar with 2 tbs water and stir until sugar dissolves. Increase heat and simmer without stirring until the mixture turns an amber caramel color, about 6–8 minutes (watch closely to avoid burning).

Carefully deglaze the caramel with 1/4 cup white wine vinegar — it will steam and bubble. Stir to dissolve any hardened caramel bits. Reduce heat to medium-low and whisk in 2 tsp tamarind paste and 1/4 cup lychee syrup. Simmer gently for 3–5 minutes until glossy and slightly thickened.

If the gastrique is too thick, whisk in up to 2 tbs water to reach a saucy consistency. Season with 1/8 tsp salt and taste; adjust acidity or sweetness by adding a little more vinegar or lychee syrup if needed. Keep warm; the sauce will thicken as it cools.

Reheat pork pieces briefly in the reduced braising liquid if needed. Spoon a smear of warm tamarind-lychee gastrique onto each plate.

Place a portion of spring field pea succotash on the plate, a nest of sautéed ginger collards beside it, and top with 1–2 pieces of achiote-braised pork belly. Spoon additional reduced braising sauce over the pork, then drizzle with the gastrique for contrast.

Garnish with chopped cilantro, sliced scallions, toasted sesame seeds and optional fresh lychees on the side. Serve immediately.

pork belly, skin removed, cut into 2" pieces

black pepper, freshly ground

achiote paste

garlic, minced

yellow onion, thinly sliced

orange juice

chicken stock, low sodium

bay leaves

vegetable oil

frozen or fresh field peas (or shelled fresh peas)

fresh or frozen corn kernels

red bell pepper, small dice

shallot, minced

unsalted butter

fresh thyme leaves

lemon juice

salt

black pepper

collard greens, thick stems removed, leaves chopped

fresh ginger, julienned or minced

garlic, thinly sliced

neutral oil (canola or vegetable)

low-sodium soy sauce

rice vinegar

red pepper flakes (optional)

white wine vinegar

tamarind paste

lychee syrup (from canned lychees) or lychee juice

fresh lychees, peeled and pitted (optional, for garnish)

water (to adjust consistency)

fresh cilantro leaves, chopped

scallions, thinly sliced

toasted sesame seeds

Pat the yellowfin tuna dry with paper towels. Trim any sinew and shape into a neat rectangular or oval loin if needed. Lightly season all sides with kosher salt and freshly ground black pepper, then gently press the smoked adobo powder evenly over the exterior so it adheres.

Trim and season

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the neutral oil and swirl to coat. Sear the tuna 20–30 seconds per side, turning with tongs so all faces get a quick crust — you want a pronounced sear but a rare center (about 120–125°F / 49–52°C). Remove immediately and transfer to a plate. Let rest 5 minutes at room temperature.

Sear to tataki

After resting, place the seared tuna on a rack on a plate and refrigerate 10–15 minutes to firm slightly; chilling makes it easier to slice paper-thin for carpaccio.

Chill briefly

In a small bowl or jar combine calamansi juice, blood orange juice, yuzu kosho, rice vinegar, light soy sauce, honey, and grated garlic. Whisk until honey dissolves. Slowly stream in the extra-virgin olive oil while whisking to form a loose emulsion. Taste and adjust: add salt and pepper as needed. The dressing should be bright, tangy, slightly spicy from yuzu kosho, and a touch sweet.

Emulsify dressing

If the vinaigrette is too sharp, add an extra 1/2 teaspoon honey or a few drops more olive oil. Keep refrigerated until ready; whisk again before using.

Using a small melon baller or a sharp knife, cut cantaloupe (and optional honeydew) into small balls or 1/4-inch dice. Place in a bowl and toss gently with 1 teaspoon of the vinaigrette to lightly dress and bring out the flavor. Chill briefly if desired.

Prepare melon

Soak the thinly sliced shallot in ice water for 5 minutes to mellow the bite, then drain well and pat dry. Keep microgreens dry and refrigerate until plating.

Prepare shallot and microgreens

Using a very sharp chef's knife (dipped in hot water and wiped dry between passes for clean cuts), slice the chilled tuna across the grain into paper-thin slices (about 1–2 mm). Arrange slices in an overlapping single layer on chilled plates to make a carpaccio base.

Slice tuna thin

Lightly drizzle the blood orange–calamansi yuzu kosho vinaigrette over the arranged tuna — aim for about 1/2 to 1 tablespoon of vinaigrette per plate depending on size. Scatter the melon balls/dice around and atop the tuna slices, distributing sweetness and texture evenly. Add a few shallot slices and microgreens for aroma and color.

Dress and arrange

Finish with a sprinkle of toasted sesame seeds, crispy fried garlic or shallot, and the finely snipped chives. Dot a few tiny pea-sized amounts of extra yuzu kosho around the plate for concentrated heat (use sparingly). Sprinkle a small pinch of smoked sea salt as finishing salt to enhance the smoky adobo note.

Garnish

Serve immediately while tuna is cool and fresh. Provide lemon or calamansi wedges at the side for additional brightening if guests want. Each plate should present balanced flavors: smokey-adobo crust, bright citrus vinaigrette, sweet melon, and spicy yuzu kosho accents.

Serve

fresh yellowfin tuna loin

freshly ground black pepper

neutral oil (grapeseed or vegetable)

smoked adobo powder

fresh calamansi juice (or lime if unavailable)

fresh blood orange juice

yuzu kosho (green)

extra-virgin olive oil

light soy sauce

honey

finely grated garlic

seedless cantaloupe or sweet melon

persian melon or honeydew (optional for color contrast)

microgreens (shiso, basil, or mizuna)

thinly sliced shallot

toasted sesame seeds (black and/or white)

crispy fried garlic or shallot (optional)

fine chives, finely snipped

extra yuzu kosho (for dots)

smoked sea salt or finishing salt

lemon or calamansi wedges (optional)

Sort and de-stem Sauvignon Blanc grapes, removing any underripe or damaged fruit. Crush the grapes gently and press to collect free-run juice and lightly pressed juice. Target about 15–20 liters of juice from 18 kg fruit (adjust based on press efficiency).

Crush and Press

Dissolve potassium metabisulfite in a small amount of warm water and add to the freshly pressed juice to achieve ~30 ppm free SO2 (approximately 1.5 tsp for the batch size specified). Stir gently to distribute. Let the must rest for 12–24 hours to allow SO2 to protect the juice and allow solids to settle slightly.

Sanitize and SO2 Addition

Add pectic enzyme to the juice to help break down pectins and increase juice yield and clarity (1 tsp). Add yeast nutrient (2 tsp) to provide nitrogen and minerals for a healthy fermentation. Mix gently.

Pectic Enzyme and Nutrient

Measure sugar (Brix or specific gravity), titratable acidity (TA), and pH. For Sauvignon Blanc aim for a starting Brix around 21–22 (for ~12.5–13% ABV). Adjust acidity with tartaric acid if TA is low (add up to 2 tsp, dissolving and mixing thoroughly). Use calcium carbonate only if TA is too high and pH very low. If using DAP, plan staggered nutrient additions during fermentation.

Measure and Adjust

Warm 100 ml water to 35–40°C. Rehydrate the chosen Sauvignon Blanc yeast with Go-Ferm per manufacturer instructions (typically sprinkle yeast into rehydration solution containing Go-Ferm). Let sit 15 minutes, then gently stir to fully incorporate.

Rehydrate Yeast

Pitch rehydrated yeast into the juice at a wine temperature of 15–18°C. Keep fermentation temperature cool (12–18°C optimal for aromatic Sauvignon Blanc) to preserve varietal aromas. Fermentation should begin within 24–48 hours. Monitor daily: check specific gravity, temperature, and aroma. If needed, add DAP in small increments after fermentation has started (follow yeast nutrient schedule).

Inoculate and Begin Fermentation

Perform light punch-downs or stirring if fermenting on skins (if made as skin-contact) otherwise maintain gentle CO2 cap and allow primary fermentation to complete. Keep temperature steady; cooler temps preserve tropical/citrus aromatics and herbaceous characters typical of Marlborough Sauvignon Blanc. Fermentation should run 10–21 days depending on temperature and yeast.

Manage Lees and Temperature

When fermentation is complete (stable specific gravity around 0.992–0.998 depending on desired dryness), rack the wine off gross lees into a clean carboy. Malolactic fermentation is typically discouraged for Marlborough-style Sauvignon Blanc (to retain bright acidity and varietal aromatics). If you accidentally get MLF, cool the wine and consider sterile filtration.

Racking and Malolactic (optional)

Cold-stabilize the wine by chilling near 0°C for 1–2 weeks to precipitate tartrates. If protein haze is a concern, treat with bentonite (rehydrate and add as directed, ~1 tbs scaled for batch) and allow to settle. If herbaceous (green) flavors are excessive, consider PVPP or silica/gelatin fining trials on small samples before treating the whole batch.

Cold Stabilization and Fining

Test free SO2 and adjust to a protected level for wine of this pH (commonly 25–35 ppm free SO2). If you plan to sweeten after stabilization and fermentation is complete, add potassium sorbate to prevent re-fermentation (1 tsp for the batch) and stabilize with SO2 accordingly.

SO2, Sorbate and Final Preparations

Rack the clarified wine into a bottling vessel, top up to minimize headspace, and optionally sterile-filter the wine (0.45–0.65 µm) for stability. Bottle into clean, sanitized bottles and seal with corks or screwcaps. This batch yields about 12 standard 750 ml bottles. Age briefly (2–6 months) to allow integration of aromas, though Marlborough Sauvignon Blanc is best enjoyed young and fresh.

Bottling

Marlborough Sauvignon Blanc grapes (or high-quality Sauvignon Blanc juice concentrate)

Potassium metabisulfite (for SO2)

Pectic enzyme

Yeast nutrient

Sauvignon Blanc wine yeast (e.g., Lalvin QA23 or EC-1118)

Go-Ferm or yeast rehydration nutrient

Diammonium phosphate (DAP, optional)

Tartaric acid (to adjust TA, if needed)

Calcium carbonate (only if TA is too high; optional)

Cold stabilizing (allow to chill to near 0°C) — no added ingredient

Bentonite (for protein stabilization, optional)

Fining agent (e.g., silica sol + gelatin or PVPP for herbaceous reduction) optional

Potassium sorbate (if sweetening or stopping fermentation)

Bottles and closures

Preheat the oven to 425°F (220°C). Trim carrot greens, leaving a little stem if desired for presentation. If carrots vary in thickness, halve or quarter the thicker ones lengthwise so all pieces are similar in size.

Gourmet S'more

Achiote Braised Pork Belly

Yellowfin Tuna Tataki Carpaccio

Juggernaut Sauvignon Blanc

Harissa Honey Roasted Spring Carrots

Miso-glazed Alabama Quail

Goldschmidt Charming Creek Cab

Le Grande Courtage Brut Rose

Domaine De La Petite Roche Cab Franc

Lustaou Amontillado Sherry

Maddalena Chardonnay

Trivento White Malbec

Scarpetta Ridge Pinot Grigio

Le Paradis Viognier

Radley & Finch Cabernet

Chemistry Pinot Gris

Free Lander District 1 Cabernet

Molly Dooker "scooter Mclauren Vale" Merlot

Parducci "small Lot" Merlot

Blue Rock "baby Blue" Pinot Noir

Heineken Zero

Wandering Stone Pinot Noir

Bluebellvine

Devils Foot Sparkling Peach Lemonade