Simmzy's Wave Tee in Peach

Simmzy's HB Surf Bear

Simmzy's Beer Club Subscription

Simmzy's Beach Eats V-Neck in Peach

Simmzy's Black Hat

Simmzy's Beach Eats V-Neck in White

Simmzy's Wave Short Sleeve Navy

Beach Eats Navy V-Neck

FWD’s 4th of July Lobstah’ Roll Picnic Kit

Fishing With Dynamite Shrimp Cocktail

FWD’s Labor Day Lobstah’ Roll Picnic Kit

Manhattan Beach Bike Tee in Offwhite

Long Beach Bike Tee in Offwhite

Simmzy's Beach Eats Tee in Offwhite

Simmzy's MB Surf Club Trucker Hat in Khaki

Beach Eats Black Short Sleeve Tee

Simmzy's Surf Mobile Tee in Dusty Blue

Simmzy's Wave Surfer Tee in Navy

AttaGirl Gift Card

Simmzy's Beach Eats Long Sleeve in White

Simmzy's Beach Eats Zip Hoodie in Navy

Simms Restaurants E-Gift Cards

RYLA Gift Card

Simmzy's Sun and Surf Tee in Navy

Preheat oven to 350°F (175°C). Lightly butter a 9-inch round cake pan (or 8x8 square) and line the bottom with parchment paper for easy removal. Brush melted butter along the sides.

Preheat and prepare pan

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 0.75 cup granulated sugar, 2 tsp baking powder, and 0.5 tsp fine sea salt until evenly distributed.

Combine dry ingredients

In a separate bowl, whisk together 0.5 cup melted butter, 1 cup whole milk, 2 large eggs, 1 tsp vanilla extract, 1 cup ripe peach purée, and 0.25 tsp peach extract (if using) until smooth and homogenous.

Mix wet ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — the batter should be smooth with no large streaks of flour. Do not overmix to keep the cake tender.

Combine wet and dry

If the batter seems very thick, add up to 1–2 tbsp milk to reach a pourable but thick cake-batter consistency. Scrape batter into the prepared pan and level the top gently with an offset spatula.

Adjust consistency

Combine 2 cups diced fresh peaches, 3 tbs granulated sugar, and 1 tbs lemon juice in a small saucepan over medium heat. Stir frequently and bring to a gentle simmer until the peaches release juices, about 6–8 minutes.

Cook peach compote

Mix 1 tsp cornstarch with 1 tsp water to make a slurry, then stir it into the simmering peaches. Cook 1–2 more minutes until the mixture thickens slightly and becomes glossy. Remove from heat and let cool 5–10 minutes.

Thicken

Drop 6–8 tablespoons of the warm (not hot) peach compote in dollops across the top of the batter in the pan. Using a butter knife or skewer, swirl the compote gently through the batter in a loose figure-eight or circular motion to create a marbled pattern. Avoid over-swiring; distinct peach ribbons should remain.

Create swirl

Bake in the preheated 350°F (175°C) oven for 28–36 minutes until the top is golden and a toothpick inserted into the center (avoiding the peach swirls) comes out with a few moist crumbs but not wet batter. Rotate the pan halfway through baking for even color. If using a darker pan, reduce time by 3–5 minutes and check earlier.

Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, then invert onto the rack, peel off parchment, and right the cake onto the rack to cool completely (about 45–60 minutes) before glazing.

Whisk together 1.5 cups powdered sugar, 3 tbs peach purée, 1 tbs milk or cream, 0.25 tsp vanilla extract, and a pinch (0.25 tsp) salt in a small bowl until smooth and pourable. If too thick, add milk 1/4 tsp at a time; if too thin, add a little more powdered sugar.

Make the glaze

Place the cooled cake on a serving plate or rack with a tray beneath to catch drips. Spoon the glaze over the center and gently push it outward to create a thin, even coating. Allow glaze to set for 10–15 minutes.

Glaze the cake

Brush the cake rim lightly with 1 tbs melted butter (optional) and sprinkle 2 tbs coarse sugar around the edge if you like sparkle. Top with 1/2 cup thin peach slices and arrange fresh mint leaves as desired. Chill briefly (10–15 minutes) if you want a firmer glaze before serving.

Garnish

all-purpose flour

granulated sugar

baking powder

fine sea salt

unsalted butter, melted and slightly cooled

whole milk

large eggs

vanilla extract

ripe peach purée (fresh peaches blended)

natural peach oil or peach extract (optional, for brighter peach aroma)

fresh peaches, peeled and diced

fresh lemon juice

cornstarch (slurry)

water (for slurry)

powdered sugar

peach purée (from batter or extra)

milk or cream

pinch of salt

unsalted butter, melted (for pan)

coarse sugar or sanding sugar (optional)

thin peach slices (for garnish)

fresh mint leaves (optional)

In a small bowl combine 1/2 cup mayonnaise, finely chopped 1 tsp chipotle in adobo, 1 tbsp lime juice, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust lime, chipotle or honey to preference. Chill in refrigerator while preparing other components (at least 15 minutes) to let flavors meld.

Pat 10 large shrimp dry with paper towels. In a medium bowl toss shrimp with 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper until evenly coated. Let sit 5 minutes to marinate.

Heat a grill pan or skillet over medium-high heat until hot. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque with light char marks. Remove from heat, toss with 1 tbsp chopped fresh cilantro and a squeeze of lemon juice from the lemon wedges. Keep warm. Reserve any pan juices to drizzle if desired.

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose 3/4-inch-thick patty slightly wider than the bun. Do not overwork the meat. Season both sides of each patty with 1/2 tsp salt and 1/4 tsp black pepper.

Form Patties

Preheat a cast-iron skillet or griddle over medium-high heat and add 1 tbsp canola oil, spreading to coat.

Place patties on the hot skillet and cook 3-4 minutes on the first side without pressing. Flip and cook 2-3 minutes for medium (adjust to desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.

While patties rest for 2 minutes off heat, spread a thin layer of softened butter on the cut sides of 2 brioche buns and toast buttered sides in a dry skillet or on the griddle until golden, about 1-2 minutes.

Warm the grilled shrimp briefly in the pan for 30 seconds if needed, then divide the shrimp evenly between the two burgers (about 5 shrimp per burger).

Assemble each burger: spread about 1.5 tbsp of the chipotle-lime mayo on the bottom bun, add a leaf of lettuce, add the cheddar-topped beef patty, top with the warm grilled shrimp, scatter 1 tbsp pickled jalapeños, add 2 slices tomato and a few thin slices of red onion. Spread remaining sauce on the top bun and close the burger.

Serve immediately with lemon wedges on the side for squeezing over the shrimp.

ground beef (80/20)

salt

black pepper

canola oil

cheddar cheese slices

brioche burger buns

unsalted butter (softened)

pickled jalapeños (sliced)

red onion (thinly sliced)

leaf lettuce

ripe tomato (sliced)

mayonnaise

chipotle in adobo (finely chopped)

lime juice

honey

garlic (minced)

smoked paprika

large shrimp (peeled, deveined, tail-on)

olive oil

fresh cilantro (chopped)

lemon wedges

Decide the monthly fee for the subscription and set up a recurring billing cycle in your payment processor. Define billing cadence (monthly, quarterly) and any discounts for prepaid plans.

Set pricing & billing

Create a clear registration form that captures name, delivery address, contact info, date of birth for age verification, and beer preferences (styles liked/disliked, allergies).

Draft terms & conditions detailing cancellation, holds, shipping policies, and age verification process. Ensure compliance with local alcohol shipping laws and integrate an ID verification step before first shipment.

Prepare member communications templates: welcome email with account details and next shipment date, shipping notifications with tracking, and monthly tasting notes or event invites.

Plan each monthly box profile: choose 6 beers combining staple styles (IPA, lager), one featured brewery spotlight, seasonal choices, and 1–2 limited-release or reserve bottles. Maintain diversity across hops, malt, and fermentation styles.

Coordinate with breweries for allocations and tasting samples. Reserve a small batch for member-exclusive offerings and maintain a record in your inventory tracking system of incoming stock, ETA, and quantities.

Update a style rotation calendar so members don’t receive the same beer types repeatedly. Note tasting notes for each selected beer to include on the insert.

Select sturdy boxes sized for your beer count and protective dividers or sleeves to prevent breakage during transit. For hot months or long transit times, include cooling packs to protect beer quality.

Assemble each box: place cooling packs (if needed) at the bottom, arrange protective dividers, insert the 6 beers with sleeves, include a packing slip and tasting notes insert describing each beer, brewery spotlight, and serving recommendations.

Affix shipping labels and any required branding stickers. Weigh package and verify postage based on carrier rates and service level selected (ground, 2-day, signature required).

Set up carrier accounts and negotiate rates for regular shipments. Choose services that support adult signature and trackability in your delivery areas to meet legal requirements for alcohol shipping.

Implement an adult signature and ID verification process at pickup or delivery where required. Train fulfillment staff on how to check IDs and how to handle refused deliveries or incorrect addresses.

Decide on shipping insurance options for lost or damaged packages. Create a concise returns and holds policy for members (e.g., skip a month, suspend for vacation) and publish it in the member portal and T&Cs.

Plan monthly member events: either an in-person tasting at the taproom with a featured brewer or a virtual tasting pairing the monthly box beers with guided notes. Schedule events and send calendar invites with RSVP options.

Set up member discounts in your POS for taproom pours and merch. Communicate priority-release windows for members when limited beers become available.

Design a referral program: define reward (discount, free beer, merch) and a tracking mechanism to apply rewards automatically to member accounts once referrals convert.

Monthly fee (per member)

Billing cycle setup

Member registration form

Terms & conditions / age verification process

Member communications template (welcome, shipping, events)

Assorted beers per box (e.g., cans/bottles)

Curated styles list (IPA, lager, sour, seasonal, taproom special)

Featured brewery spotlight (monthly)

Reserve/limited-release allocation

Inventory tracking system

Sturdy shipping box or insulated tote

Protective dividers or bottle/can sleeves

Cooling packs (seasonal / hot-weather months)

Labels (address/shipping and branding)

Packing slip and tasting notes insert

Shipping carrier account and rates

Adult signature/ID verification procedure

Shipping insurance (optional)

Returns / hold policy documentation

Monthly tasting event (in-person or virtual)

Exclusive member discounts (food, merch, taproom pours)

Priority access to limited releases

Referral reward structure

Halve, pit, and thinly slice the peaches to yield approximately 2 cups. Place slices in a bowl and gently toss with 0.5 tablespoon lemon juice and a pinch (about 1/8 tsp) of salt to brighten flavor and prevent browning. Set aside for 5 minutes to macerate.

Prepare the peaches

Reserve 3–4 small peach slices and finely dice them. In a small bowl whisk together reserved diced peach, 1 tablespoon olive oil, 1 tablespoon white balsamic vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika until emulsified. Taste and adjust salt (add up to 1/4 tsp more if needed). This will be used as both dressing for arugula and a finishing drizzle for the sandwich.

Make the peach vinaigrette

Thinly slice 1/4 red onion into rings. Halve, pit and slice or fan the avocado; toss avocado slices lightly with remaining 1/2 tablespoon lemon juice to prevent browning.

Prepare other produce

Heat a skillet over medium heat and add 1 tablespoon unsalted butter. Split ciabatta rolls and place cut-side down in the skillet until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Toast the rolls

In the same skillet over low-medium heat, arrange two slices of smoked turkey per sandwich, top each stack with a slice of provolone (or havarti). Cover briefly with a lid for 30–45 seconds to help the cheese melt, then remove.

Warm the turkey and melt cheese

In a medium bowl toss the 2 cups baby arugula with 1 teaspoon of the peach vinaigrette (reserve remainder for drizzle). Season lightly with a pinch of salt and pepper.

Dress the arugula

On the bottom halves of the toasted rolls layer: a handful of dressed arugula, turkey with melted cheese, 1/2 of the macerated peach slices, a few avocado slices, and a couple of thin red onion rings. If using, add 1 tablespoon pickled jalapeños per sandwich for a bright spicy note. Drizzle about 1/2 tablespoon of the reserved peach vinaigrette over the fruit and avocado.

Assemble the sandwiches

Top with the other roll half, press gently, and cut sandwiches in half on the diagonal. Serve immediately while the bread is warm and the cheese is melty. Makes 4 sandwiches.

Finish and serve

ripe peaches

soft ciabatta rolls (or brioche buns)

thin-sliced smoked turkey breast

provolone or havarti cheese

baby arugula

ripe avocado

red onion

olive oil (divided)

white balsamic vinegar

Dijon mustard

lemon juice

unsalted butter

optional: pickled jalapeños

Chill a coupe or Nick & Nora glass in the freezer or by filling it with ice water. Measure 2 oz bourbon, 1/2 oz dark rum, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, 1/4 oz Campari, 1/4 oz blackstrap or very dark rum (for float), 1/2 oz egg white (optional), and 2 dashes Angostura bitters. Have plenty of ice for shaking.

Prepare and measure

If using the egg white for a frothy texture, add the bourbon, 1/2 oz dark rum, lemon juice, simple syrup, Campari, egg white, and bitters to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build froth.

Dry shake (if using egg white)

Add a generous amount of ice to the shaker (about 3/4 full). Shake vigorously for 10–15 seconds until the outside of the shaker is very cold (if you did the dry shake, this becomes the second shake). This chills and dilutes the drink to the proper balance.

Wet shake

Dump the ice or water from the chilled glass. Double-strain the shaken mix into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove ice shards and any large ice or protein bits, producing a silky texture and clear presentation.

Strain

Carefully pour 1/4 oz blackstrap or very dark rum over the back of a bar spoon so it floats on the surface of the cocktail, creating a dark 'hat' layer. Pour slowly and steadily to maintain separation.

Add the float

Express a lemon twist over the glass to release oils, rub it around the rim if desired, then drop it into or lay across the glass. Optionally add one additional dash of Angostura bitters on the foam for aroma and visual contrast.

Garnish and finish

Serve immediately while chilled. Enjoy responsibly.

bourbon

dark rum (aged, 80–100 proof)

simple syrup (1:1)

Campari

blackstrap (or dark) rum float

egg white (optional for texture)

Angostura bitters

lemon twist (garnish)

In a large mixing bowl whisk together the all-purpose flour (2.5 cups), granulated sugar (1/2 cup), baking powder (2 tsp), and salt (1/2 tsp) until evenly combined.

Prep dry ingredients

In a separate bowl or large measuring cup, whisk the whole milk (1 1/4 cups), eggs (2), melted unsalted butter (4 tbs), and vanilla extract (1 tsp) until smooth.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients and fold gently with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes while you make the filling.

Make batter

In a small saucepan over medium heat combine the blueberries (2 cups), granulated sugar (1/4 cup), lemon zest (1 tbs), and lemon juice (2 tbs). Stir frequently until the mixture begins to bubble and release juices, about 3–4 minutes.

Cook blueberries

Mix the cornstarch (1 tsp) with the water (1 tbs) to make a slurry. Pour the slurry into the bubbling blueberry mixture and continue to cook, stirring, until the mixture thickens and becomes glossy, about 1–2 minutes. Remove from heat and let cool slightly while you cook the batter.

Simmzy's Wave Tee In Peach

Simmzy's Hb Surf Bear

Simmzy's Beer Club Subscription

Simmzy's Beach Eats V-neck In Peach

Simmzy's Black Hat

Simmzy's Beach Eats V-neck In White

Simmzy's Wave Short Sleeve Navy

Beach Eats Navy V-neck

Fwd’s 4th Of July Lobstah’ Roll Picnic Kit

Fishing With Dynamite Shrimp Cocktail

Fwd’s Labor Day Lobstah’ Roll Picnic Kit

Manhattan Beach Bike Tee In Offwhite

Long Beach Bike Tee In Offwhite

Simmzy's Beach Eats Tee In Offwhite

Simmzy's Mb Surf Club Trucker Hat In Khaki

Beach Eats Black Short Sleeve Tee

Simmzy's Surf Mobile Tee In Dusty Blue

Simmzy's Wave Surfer Tee In Navy

Attagirl Gift Card

Simmzy's Beach Eats Long Sleeve In White

Simmzy's Beach Eats Zip Hoodie In Navy

Simms Restaurants E-gift Cards

Ryla Gift Card

Simmzy's Sun And Surf Tee In Navy