MINERAL WATER

SPRITE

GRAPEFRUIT, MINT

COKE / DIET COKE

NAI THAI

ROME, 2023

FRANCE, NV

NEW YORK, NV

WHITE OVUM WINES ' EZY TGR '

COPINET MARIE

LA PETIT MORT ' VMR QVEVRI 2019 '

FOLLE BLANCHE, GAMAY, PINOT NOIR

VEUVE CLICQUOT BRUT ROSE

SPARKLING ERATH ' LA LUMIERE MAGIQUE '

OREGON, 2022

FOLICELLO ' IL ROSATO '

CREME FRAICHE DIP, BASIL OIL, CITRUS TROUT ROE *

FINGERLING POTATOES

CANDY CAP CREME BRULEE

CALABRIAN CHILE BLASTER

LEMON, AHI TUNA *

VODKA, APPLE CIDER, LIME, GINGER BEER, CRANBERRY

PUMPKIN CORNBREAD

WINTER APPLE SALAD, KUMQUAT, BUTTERNUT SQUASH, RAS EL JASMINE, PERSIMMON BUTTERSCOTCH, MEZCAL, BELL PEPPER, HANOUT, HAZELNUTS, BROWN BUTTER SAGE, CITRUS VINAIGRETTE

MARIA TERESA

ESPRESSO, CRISPY SHALLOT, GARLIC, HAZELNUTS, APPLES, KEL'S ONIONS

CARMELIZED FIG

Collect all the necessary ingredients, including 1 liter of natural spring water and 0.5 grams of various mineral salts.

Step 1: Gather Ingredients

In a clean container, pour 1 liter of natural spring water. Slowly add 0.5 grams of mineral salts to the water.

Step 2: Combine Ingredients

Using a spoon, gently stir the water to dissolve the mineral salts completely. Ensure there are no undissolved particles left.

Step 3: Stir the Mixture

Taste the mineral water to ensure the flavor is balanced and enjoyable. Adjust mineral salts if desired.

Step 4: Taste Test

Refrigerate the mineral water for at least 30 minutes before serving. Enjoy your refreshing mineral water!

Step 5: Chill and Serve

Natural Spring Water

Mineral Salts (e.g., Calcium, Magnesium, Potassium, Sodium)

Roll the lemons and limes on a countertop to release their juices. Cut them in half and juice them using a citrus juicer or a reamer. Strain the juice into a measuring cup to remove seeds and excess pulp.

Juicing the Citrus

In a medium saucepan, combine the freshly squeezed lemon and lime juice with the granulated sugar. Heat over medium heat, stirring constantly until the sugar is fully dissolved. Remove from heat and let it cool.

Mixing the Syrup

In a large pitcher, combine the cooled citrus syrup with carbonated water. Stir gently to mix without losing too much carbonation.

Combining Ingredients

Fill glasses with ice cubes and pour the homemade sprite over the ice. Garnish with fresh mint leaves if desired. Serve immediately.

Serving

Fresh Lemons

Fresh Limes

Granulated Sugar

Carbonated Water

Ice Cubes

Mint Leaves (optional)

Cut the grapefruits in half and carefully segment the fruit, removing the bitter membranes. You can use a sharp knife or a grapefruit knife for this purpose. Once segmented, place the grapefruit pieces in a large mixing bowl.

Prepare the Grapefruit

Rinse the fresh mint leaves under cold water. Pat them dry with a kitchen towel and chop them finely. Add the chopped mint to the bowl with the grapefruit.

Chop the Mint

In a small bowl, whisk together the honey, lime juice, and a pinch of salt until well combined. Adjust the sweetness by adding more honey if desired.

Make the Dressing

Pour the honey-lime dressing over the grapefruit and mint mixture. Gently toss everything together to ensure the grapefruit is well coated with the dressing.

Combine Ingredients

Cover the bowl with plastic wrap and refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish or light dessert.

Chill and Serve

Grapefruit

Fresh Mint Leaves

Honey

Lime Juice

Salt

Take a tall glass and fill it with ice cubes to chill it. Let it sit for a couple of minutes.

Chill the Glass

After removing the ice from the glass, pour 1 litre of Coca-Cola into the chilled glass, filling it to about three-quarters full.

Pour the Coca-Cola

Squeeze a wedge of lemon into the Coca-Cola for added flavor, then drop the wedge into the drink.

Add Lemon Wedge

Serve immediately with a straw or stirrer for an enjoyable beverage experience.

Serve

Coca-Cola

Ice cubes

Lemon wedge

Start by soaking the rice noodles in warm water for about 10-15 minutes until they are softened. Drain and set aside.

Prepare the Noodles

While the noodles are soaking, slice the chicken breast into thin strips. Heat 1 tablespoon of peanut oil in a large pan over medium heat. Add the chicken and cook for about 5-7 minutes until fully cooked and golden. Remove from the pan and set aside.

Cook the Chicken

In the same pan, add another tablespoon of peanut oil. Add minced garlic and sauté for 1 minute until fragrant. Then, add sliced bell peppers and carrot. Cook for about 3-4 minutes until the vegetables are tender but still crisp.

Sauté the Vegetables

Return the cooked chicken to the pan with the vegetables. Add the soaked noodles, soy sauce, fish sauce, lime juice, and chili flakes. Toss everything together, cooking for an additional 2-3 minutes until heated through.

Remove the pan from heat and stir in the fresh basil. Ensure everything is well mixed.

Add Fresh Herbs

Serve the NAI THAI hot, garnished with additional basil and lime wedges if desired.

Rice Noodles

Chicken Breast

Bell Peppers (Red and Green)

Carrot

Garlic

Fresh Basil

Soy Sauce

Fish Sauce

Chili Flakes

Peanut Oil

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes.

Prepare the Pasta

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Halve the cherry tomatoes and add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Add Cherry Tomatoes

Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest. Add the drained pasta to the skillet with the tomatoes and garlic. If the mixture seems dry, add a bit of the reserved pasta water.

Combine the Ingredients

Chop the fresh basil and sprinkle it over the pasta. Grate the Parmesan cheese and add it to the mixture. Season with salt and black pepper to taste. Toss everything together until well combined.

Season and Garnish

Plate the pasta and garnish with extra basil and Parmesan if desired. Enjoy your ROME, 2023 dish!

Pasta

Olive Oil

Cherry Tomatoes

Basil

Parmesan Cheese

Black Pepper

Score the skin of the duck breasts in a crosshatch pattern, making sure not to cut into the meat. Season with salt and black pepper on both sides.

Prepare the Duck

In a large skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for an additional 4-5 minutes. Remove from skillet and let rest.

Sear the Duck

In the same skillet, add minced garlic and thyme, sautéing until fragrant. Pour in the white wine and scrape up any browned bits. Allow to reduce by half.

Make the Sauce

Add chicken stock to the skillet and let it simmer for about 5 minutes. Stir in the butter until melted and the sauce is glossy.

Add Stock and Butter

While the sauce is simmering, trim the asparagus and blanch them in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.

Prepare the Asparagus

Slice the duck breasts and arrange them on plates. Spoon the sauce over the duck and add the asparagus. Garnish with lemon zest and chopped parsley.

Plate the Dish

Duck Breast

Thyme

White Wine

Chicken Stock

Butter

Asparagus

Lemon Zest

Fresh Parsley

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This will ensure even distribution of the leavening agents and sweetness.

Prepare the Dry Ingredients

In another bowl, combine the milk, melted butter, vanilla extract, and eggs. Whisk together until the mixture is smooth and fully combined.

Mix the Wet Ingredients

Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold the mixtures together with a spatula until just combined. Be careful not to overmix; a few lumps are fine.

Combine Wet and Dry Ingredients

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easier removal.

Preheat and Prepare Baking Pan

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain or with your favorite frosting.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Unsalted butter, melted

Vanilla extract

Eggs

In a small saucepan, combine equal parts water and sugar (e.g., 1 cup of water and 1 cup of sugar). Heat over medium heat, stirring until the sugar is completely dissolved. Allow it to cool before use.

Prepare Simple Syrup

In a large cocktail shaker, combine the white wine, fresh lemon juice, and simple syrup. Fill the shaker with ice cubes.

Mix Ingredients

Seal the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake

Strain the mixture into a glass filled with ice cubes. Top off with club soda for a refreshing fizz.

Strain and Serve

Add fresh mint leaves and lemon slices for garnish. Stir gently to combine flavors.

Garnish

White wine

Fresh lemon juice

Simple syrup

Club soda

Fresh mint leaves

Lemon slices

In a bowl, crush the Marie biscuits into fine crumbs using a rolling pin or food processor.

Prepare the base

In a separate bowl, combine the condensed milk, cocoa powder, melted unsalted butter, and vanilla extract. Mix until smooth and well incorporated.

Mix the wet ingredients

Gradually add the crushed biscuit crumbs to the wet mixture. Stir well until the biscuits are fully coated and a thick mixture forms.

Combine ingredients

Slowly pour in the milk while mixing to achieve a smooth consistency. If desired, fold in chopped nuts for added texture.

Add milk

Transfer the mixture into a greased or lined rectangular dish, pressing it down firmly to create an even layer.

Set the mixture

Refrigerate for at least 2 hours, or until firm.

Chill

Once set, cut into squares and serve chilled. Enjoy your Copinet Marie!

Marie biscuits

Condensed milk

Cocoa powder

Unsalted butter

Chopped nuts (optional)

Select ripe grapes, wash them thoroughly, and remove stems. Crush the grapes to release the juice.

Prepare the Grapes

In a fermentation vessel, combine the crushed grapes with water and stir well to create the must.

Make the Must

Dissolve the sugar in a small amount of warm water and add it to the must. Sprinkle the yeast over the surface of the must and let it sit for about 10 minutes to activate.

Add Sugar and Yeast

Cover the fermentation vessel with a clean cloth and let it ferment at a temperature of around 20-25°C for 1-2 weeks, stirring daily.

Fermentation Process

After primary fermentation, add the oak chips to the must to impart flavor and aroma. Allow it to sit for an additional 2-3 weeks.

Add Oak Chips

After aging, strain the liquid into clean bottles, discarding the solids. Seal the bottles and store them in a cool, dark place.

Mineral Water

Sprite

Grapefruit, Mint

Coke / Diet Coke

Nai Thai

Rome, 2023

France, Nv

New York, Nv

White Ovum Wines ' Ezy Tgr '

Copinet Marie

La Petit Mort ' Vmr Qvevri 2019 '

Folle Blanche, Gamay, Pinot Noir

Veuve Clicquot Brut Rose

Sparkling Erath ' La Lumiere Magique '

Oregon, 2022

Folicello ' Il Rosato '

Fingerling Potatoes

Candy Cap Creme Brulee

Calabrian Chile Blaster

Lemon, Ahi Tuna *

Vodka, Apple Cider, Lime, Ginger Beer, Cranberry

Pumpkin Cornbread

Maria Teresa

Carmelized Fig