M. Chapoutier Banyuls 2012

Castello di Volpaia Vin Santo del Chianti Classico 2017

Château Fontaine Sauterns 2019

Royal Tokaji "Red Lable" Tokaji Aszú 5 Puttonyos 2017

French Fries

French Onion Mac-N-Cheese

Creamed Spinach

Charred Broccolini

Asparagus & Béarnaise

A-5 Japanese Wagyu*

skirt steak frites cognac-green peppercorn sauce · garlic aioli

6oz Creekstone Farms Steak Frites*

new school american cheese garlic aioli · grilled onion jam french fries hawaiian bun

Mel's Smash Burger*

45 shaved truffle rosemary watercress. fried caper pickled shallot cereal bread crisp · truffle mushroom vinaigrette

Wagyu Beef Carpaccio*

GF+VG pickled onion-parsley salad sel gris · baguette eggplant purée pickled fresno & red onion. spiced pepita · chimichurri

Cauliflower Steak

Bone Marrow Brûlée

Jumbo Shrimp Cocktail

chili-marinated · lemon · fennel salad · calabrian chili cereal bread crisp

Mussel Conserva

half dozen 24. dozen 48 grapefruit white ponzu · yuzu mayo

Hamachi Crudo*

Oysters*

Hennessy VS

Salt & Vinegar Pork Rinds & Waffle Chips

Martell Blue Swift

Calvados Du Pays d'Auge

Martell VS

Before serving, chill the M. Chapoutier Banyuls 2012 in the refrigerator for at least 30 minutes to enhance its flavors.

Chilling the Wine

Select appropriate glasses for serving the Banyuls. Traditionally, a dessert wine glass is recommended.

Preparing Glassware

Once the wine is chilled, open the bottle and pour approximately 5 ounces (150 ml) of wine into each glass.

Pouring the Wine

Serve the wine with dessert or as an aperitif. Encourage guests to savor the rich flavors and aromas.

Enjoying the Wine

Refrigerate the Vin Santo for at least 1 hour before serving. This enhances the flavor and makes it more refreshing.

Chill the Wine

Arrange the cantucci, dried figs, and walnuts on a serving platter. Make sure to chop the walnuts coarsely for an appealing presentation.

Prepare Accompaniments

Pour the chilled Vin Santo into small dessert wine glasses. Each guest should have their own glass for a proper tasting experience.

Serve the Wine

Encourage guests to dip the cantucci into the Vin Santo before eating. The sweetness of the wine pairs beautifully with the crunchy biscotti.

Pairing

Vin Santo del Chianti Classico

Cantucci (Almond Biscotti)

Dried Figs

Walnuts

Select ripe Sémillon and Sauvignon Blanc grapes, ensuring they have developed noble rot. This is crucial for creating the unique flavor profile.

Grape Selection

Crush the selected grapes gently and press them to extract the juice. Aim for a yield of high-quality juice.

Crushing and Pressing

Add yeast to the juice to initiate fermentation. Maintain the temperature between 18°C to 20°C for optimal results.

Fermentation Process

Monitor fermentation closely, adjusting temperature and sulfur dioxide levels as needed.

Monitoring Fermentation

Transfer the fermented wine into French oak barrels for aging. Allow the wine to age for a minimum of 12 months, regularly checking for flavor development.

Barrel Aging

After aging, carefully transfer the wine into bottles, ensuring minimal oxygen exposure. Seal the bottles using corks.

Bottling Process

Label the bottles and store them in a cool, dark place for further aging before release.

Labeling and Storage

Sémillon Grapes

Sauvignon Blanc Grapes

Noble Rot (Botrytis cinerea)

Yeast

Sulfur Dioxide

French Oak Barrels

Select high-quality Tokaji Aszú grapes that are well-ripened, particularly focusing on those affected by noble rot (Botrytis cinerea) for optimal sweetness and flavor.

In a clean and sanitized area, crush the Tokaji Aszú, Furmint, and Hárslevelü grapes together to release their juices. Use a grape crusher or simply your hands.

Grape Crushing

Transfer the crushed grapes into a fermentation vessel. Add the natural yeast to the grape mixture and stir gently. Cover the vessel with a clean cloth and let it ferment at a controlled temperature of around 18-20°C (64-68°F) for about 2-3 weeks.

During the fermentation, check the sugar levels regularly. Once the sugar content drops to desired levels, proceed to the next step.

After fermentation, dissolve the 200g of sugar in 500ml of water and add it to the wine mixture. Stir gently to combine.

Adding Sugar and Water

To stabilize the wine and prevent unwanted bacteria, add 50mg of sulfites to the mixture. Stir gently to ensure even distribution.

Sulfite Addition

Transfer the wine into oak barrels for aging, allowing it to develop its complex flavors and aromas for at least 18 months.

Aging

Once aged, filter the wine to remove any sediment and transfer it into clean, sterilized bottles. Seal with corks and label appropriately.

Bottling

Serve chilled in a suitable wine glass, and enjoy the rich flavors of the Royal Tokaji Aszú!

Serving

Tokaji Aszú Grapes

Furmint Grapes

Hárslevelü Grapes

Natural Yeast

Water

Sugar

Sulfites

Wash and peel the Russet potatoes. Cut them into even strips, about 1/4 inch thick.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch. This helps in achieving a crispy texture.

Soak the Potatoes

After soaking, drain the water and spread the potatoes on a clean kitchen towel. Pat them dry to ensure they are moisture-free before frying.

Dry the Potatoes

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Carefully add the dried potato strips to the hot oil in batches. Fry for about 5-7 minutes until golden brown and crispy. Avoid overcrowding the pot.

Fry the Potatoes

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt immediately while hot.

Drain and Season

In a mixing bowl, combine the mayonnaise, minced garlic, lemon juice, and olive oil.

Combine Ingredients

Stir the mixture until all ingredients are well incorporated. Use a whisk or fork for a smooth consistency.

Mix Well

Add salt and pepper to taste, adjusting as necessary according to your preference.

Season the Aioli

Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

Chill

Russet potatoes

Vegetable oil

Salt

Mayonnaise

Garlic cloves, minced

Lemon juice

Olive oil

Pepper

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the butter and olive oil over medium heat. Add the chopped yellow onions, salt, and sugar. Cook for about 20-25 minutes, stirring frequently, until the onions become golden and caramelized. Season with black pepper to taste. Remove from heat and set aside.

Caramelize the Onions

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously to avoid lumps. Bring to a simmer and cook until thickened, about 3-5 minutes. Remove from heat and stir in the sharp cheddar cheese, Gruyère cheese, Dijon mustard, and Worcestershire sauce until smooth.

Make the Cheese Sauce

In a large mixing bowl, combine the cooked pasta, caramelized onions, and cheese sauce. Mix until evenly coated.

Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased 9x13-inch baking dish.

Prepare for Baking

In a small bowl, mix the breadcrumbs and Parmesan cheese together. Sprinkle this mixture evenly over the mac and cheese. If desired, sprinkle fresh parsley on top.

Add Topping

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the mac and cheese is bubbly.

Bake

Elbow macaroni

Yellow onions

Butter

Black pepper

All-purpose flour

Milk

Sharp cheddar cheese

Gruyère cheese

Dijon mustard

Worcestershire sauce

Breadcrumbs

Parmesan cheese

Parsley

Thoroughly wash the fresh spinach leaves under cold water. Drain and remove any tough stems. Chop the leaves roughly and set aside.

Wash and Chop Spinach

Peel and finely chop the garlic cloves and onion.

Prepare Aromatics

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté Aromatics

Add the chopped spinach to the skillet. Stir occasionally and cook until wilted, about 5 minutes. Season with salt, black pepper, and nutmeg.

Cook Spinach

Reduce heat to low. Stir in the cream cheese and sour cream until fully combined and smooth. Gradually add the grated Parmesan cheese, stirring continuously until melted and creamy.

Add Creamy Mixture

Allow the mixture to cook on low heat for an additional 3-5 minutes, stirring occasionally until heated through.

Heat Through

Remove from heat and transfer the creamed spinach to a serving dish. Enjoy warm as a side dish or as part of your favorite meal.

Serve Creamed Spinach

Fresh Spinach

Garlic

Onion

Cream Cheese

Sour Cream

Parmesan Cheese

Black Pepper

Nutmeg

Olive Oil

Rinse the broccolini under cold water to remove any dirt. Trim the ends of the broccolini, cutting off about 1 inch from the bottom of the stems.

Prepare the Broccolini

If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 425°F (220°C).

Preheat the Grill or Oven

In a large bowl, combine the broccolini with olive oil, salt, black pepper, and red pepper flakes. Toss until the broccolini is evenly coated.

Season the Broccolini

If grilling, place the broccolini directly on the grill grates and cook for about 5-7 minutes, turning occasionally, until charred and tender. If roasting, spread the broccolini on a baking sheet in a single layer and roast in the oven for 15-20 minutes, or until charred and tender.

Char the Broccolini

Once the broccolini is cooked, remove it from the grill or oven and drizzle with lemon juice before serving.

Add Lemon Juice

Broccolini

Red pepper flakes

Wash the asparagus under cold water and trim the tough ends. Pat them dry with a paper towel.

Prepare the Asparagus

Preheat your oven to 200°C (400°F). Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the oven for 15-20 minutes until tender and slightly crispy.

Season and Roast

In a small saucepan, combine white wine vinegar, finely chopped shallots, and half of the tarragon. Simmer over medium heat until the mixture reduces by half. Strain and set aside.

Make the Reduction

In a heatproof bowl, whisk together the egg yolks and the vinegar reduction. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is pale and thickened.

Prepare the Sauce

Gradually add the melted unsalted butter while whisking continuously until emulsified. Stir in the remaining tarragon, salt, and black pepper. Keep warm until serving.

Add Butter and Season

In a bowl, combine bread crumbs, paprika, garlic powder, and salt. Drizzle with olive oil and mix until the breadcrumbs are evenly coated.

Prepare the Crumb

Spread the crumb mixture on a baking sheet and toast in the oven for about 10 minutes, or until golden brown, stirring halfway through to ensure even toasting.

Toast the Crumb

On a serving plate, arrange the roasted asparagus. Drizzle the warm Béarnaise sauce over the asparagus and sprinkle the crispy paprika-garlic crumb on top. Serve immediately.