W. VINZANT

NATURAL FOOD

VinZant Wines, ‘Sentinel on the Ridge’, Cabernet Sauvignon

VinZant Wines, Cabernet Sauvignon, 'Whit's End'

avocado, tomato, chipotle mayo, vegan chao cheese, Boston lettuce, tobacco onions

Black Bean Burger

cheese blend, fresh chives, truffle honey

Formaggio

basil pesto, cherry tomatoes, fresh mozzarella

Margherita

crispy bacon, caramelized onion, Tillamook cheddar, fresh thyme

Bacon

Short Rib

Vegan Chorizo

pickled cabbage, chipotle aioli, mango salsa

Achiote Chicken

candied fresno chili, avocado foam, micro cilantro

Shrimp

VinZant Wines, Red Blend, 'But I Am I'

Pas de Probleme Pinot Noir

Pairing Wine Co., Red Blend, ‘BP’

Courvoisier XO

Hennessy VS

Vermouth di Torino

Rothman & Winter’s Creme de Violet

Revelton Whiskey & Cream

Mathilde Peche Liqueur

Lucid Absinthe

Luxardo Maraschino

Lazzaroni Amaretto

Preheat the Oven

Grease a 9x13 inch baking dish with butter or cooking spray.

Prepare Baking Dish

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, whisk together the whole milk, eggs, melted unsalted butter, and vanilla extract until smooth.

Whisk Wet Ingredients

Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined. Be careful not to overmix.

Combine Wet and Dry Mixtures

If desired, fold in chopped nuts and chocolate chips.

Add Optional Ingredients

Pour the batter into the prepared baking dish and spread it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow to cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool completely.

Cool the Bake

Slice into squares and serve warm or at room temperature.

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Whole milk

Eggs

Unsalted butter

Vanilla extract

Chopped nuts

Chocolate chips

Wash and chop the spinach, carrots, red bell pepper, and cucumber into bite-sized pieces.

Prepare the Vegetables

Slice the avocado and halve the cherry tomatoes. Set aside.

Prepare the Fruits

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

Mix the Dressing

In a large bowl, combine the chopped vegetables, sliced avocado, and cherry tomatoes.

Combine Ingredients

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

Dress the Salad

Squeeze fresh lemon juice over the salad before serving for added flavor.

Spinach

Carrots

Red Bell Pepper

Cucumber

Avocado

Cherry Tomatoes

Lemon

Olive Oil

Balsamic Vinegar

Honey

Black Pepper

Choose high-quality Cabernet Sauvignon grapes. The flavor profile should have notes of dark fruit, spice, and earthiness that will complement the wine.

Select Quality Grapes

Crush the grapes and allow them to ferment in a controlled environment for about 1 to 2 weeks, ensuring the temperature is maintained between 20-25°C (68-77°F).

Crush and Ferment

Once fermentation is complete, press the mixture to separate the juice from the skins. Transfer the wine into barrels for aging.

Pressing

Age the wine in oak barrels for 12 to 24 months to develop rich flavors and complexity.

Aging

After aging, filter and bottle the wine. Allow it to rest in the bottle for an additional 6 months before serving.

Bottling

Select an aged cheddar cheese with a rich, nutty flavor. Cut it into small cubes or slices for serving.

Cheese Selection

Season the grilled steak with salt and pepper to taste. Grill over high heat for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Let it rest for a few minutes before slicing.

Steak Grilling

Break dark chocolate into small pieces for easy pairing. Make sure the chocolate is at least 70% cacao for best flavor pairing.

Chocolate Preparation

Rinse olives if brined, and place them in a serving bowl. Chop walnuts coarsely and add to the bowl with olives.

Olives and Walnuts

Cabernet Sauvignon grapes

Aged cheddar cheese

Grilled steak

Dark chocolate (70% cacao or higher)

Olives (green or black)

Walnuts

Place the bottle of VinZant Wines Cabernet Sauvignon 'Whit's End' in the refrigerator for at least 30 minutes before serving to ensure it is at the ideal drinking temperature.

Chilling the Wine

Carefully open the bottle of Cabernet Sauvignon using a corkscrew. Allow the wine to breathe for about 15 minutes before pouring.

Opening the Wine

Season the ribeye steaks generously with salt and pepper. Preheat a grill to medium-high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Let the steaks rest for 5 minutes before serving.

Preparing the Ribeye Steak

Boil 4 cups of peeled and diced potatoes in salted water until fork-tender. Drain and return to the pot. Add 4 cloves of roasted garlic, 1/2 cup of butter, and 1/2 cup of heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Making the Roasted Garlic Mashed Potatoes

Trim the ends of the asparagus and heat 1 tablespoon of olive oil in a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes until tender-crisp. Season with salt and pepper to taste.

Cooking the Sautéed Asparagus

Cabernet Sauvignon

Grilled Ribeye Steak

Roasted Garlic Mashed Potatoes

Sautéed Asparagus

Drain and rinse the canned black beans. In a large bowl, mash the beans with a fork or potato masher until mostly smooth but still slightly chunky.

Prepare the Black Beans

Finely chop the onion and garlic. Add the chopped onion, garlic, oats, cumin, smoked paprika, salt, and pepper to the mashed beans. Mix until well combined.

Mix Ingredients

Divide the mixture into four equal parts and form into burger patties. If the mixture is too wet, add a little more oats to help bind it.

Form Patties

Heat olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side or until golden brown and heated through.

Cook Patties

Cut the avocado in half, remove the pit, and slice it into thin pieces. Slice the tomato into rounds.

Slice the Avocado and Tomato

If you do not have pre-made tobacco onions, thinly slice an onion and fry in hot oil until crispy and golden brown. Drain on paper towels.

Prepare the Tobacco Onions

Place a cooked black bean patty on the bottom half of each burger bun. Layer with a slice of vegan Chao cheese, avocado slices, tomato slices, chipotle mayo, Boston lettuce, and top with crispy tobacco onions. Place the other half of the bun on top.

Assemble the Burger

canned black beans

oats

onion

garlic cloves

cumin

smoked paprika

salt

pepper

olive oil

avocado

tomato

chipotle mayo

vegan Chao cheese

Boston lettuce

tobacco onions

burger buns

In a mixing bowl, combine the mozzarella, parmesan, and gorgonzola cheeses. Mix well until all cheeses are evenly combined.

Prepare the Cheese Blend

Using a sharp knife, finely chop the fresh chives. Set aside.

Chop the Chives

In a serving dish, spread the cheese blend evenly. Sprinkle the chopped chives over the top of the cheese blend.

Using a spoon, drizzle the truffle honey generously over the cheese and chives for added flavor.

Drizzle with Truffle Honey

Serve immediately at room temperature with crackers, bread, or as an accompaniment to a charcuterie board.

Mozzarella Cheese

Parmesan Cheese

Gorgonzola Cheese

Fresh Chives

Truffle Honey

In a food processor, combine the fresh basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.

Blend the Basil

Add the grated Parmesan cheese and blend again. Slowly stream in the olive oil while the processor is running until the mixture is smooth and creamy.

Add Cheese and Oil

Add salt and black pepper to taste. Blend again briefly to mix. Set aside.

Season the Pesto

Roll out your pizza dough on a floured surface to your desired thickness.

Prepare the Dough

Spread a generous layer of the basil pesto evenly over the rolled-out dough.

Spread the Pesto

Distribute the halved cherry tomatoes and slices of fresh mozzarella evenly over the pesto.

Add Toppings

Place the assembled pizza on a baking sheet or pizza stone and bake in the preheated oven for about 12-15 minutes, until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove from the oven, garnish with fresh basil leaves, slice, and serve hot.

Garnish and Serve

Fresh basil leaves

Pine nuts

Garlic cloves

Parmesan cheese, grated

Olive oil

Black pepper

Cherry tomatoes, halved

Fresh mozzarella, sliced

Fresh basil leaves, for garnish

In a large skillet over medium heat, add the bacon strips. Cook until crispy, about 4-5 minutes on each side. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease.

Fry the Bacon

In the same skillet used for the bacon (drain excess grease, leaving about 1 tbs), add the olive oil and sliced onion. Cook over medium-low heat, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes.

Caramelize the Onion

Once the bacon is crispy and the onions are caramelized, layer the bacon on a serving platter. Top with the caramelized onions and sprinkle the shredded Tillamook cheddar cheese over the top. Finish with fresh thyme leaves for added flavor.

Bacon strips

Onion, thinly sliced

Tillamook cheddar cheese, shredded

Fresh thyme leaves

Season the beef short ribs with salt, black pepper, garlic powder, and onion powder.

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.

Remove the short ribs from the pot and set aside. Add the beef broth and red wine to the pot, scraping up any brown bits from the bottom.

Return the short ribs to the pot, add fresh thyme, and cover with a lid.

Transfer the pot to the preheated oven and cook for 3 hours, or until the meat is tender and falling off the bone.

W. Vinzant

Natural Food

Vinzant Wines, ‘sentinel On The Ridge’, Cabernet Sauvignon

Vinzant Wines, Cabernet Sauvignon, 'whit's End'

Black Bean Burger

Formaggio

Margherita

Bacon

Short Rib

Vegan Chorizo

Achiote Chicken

Shrimp

Vinzant Wines, Red Blend, 'but I Am I'

Pas De Probleme Pinot Noir

Pairing Wine Co., Red Blend, ‘bp’

Courvoisier Xo

Hennessy Vs

Vermouth Di Torino

Rothman & Winter’s Creme De Violet

Revelton Whiskey & Cream

Mathilde Peche Liqueur

Lucid Absinthe

Luxardo Maraschino

Lazzaroni Amaretto