Matchatini

Martini Shots

Italian Chicken Strips

Calabrian Cheese Crisp

Hanny's Bar Plate

Classic Vodka or Gin Martini

Gorgonzola Slaw

Sidewinder Fries

Espresso

Latte

Shrimp Cocktail

Aviation

Negroni

Bee's Knees

Old Fashioned

Firestone 805

Stella Artois

Dos XX Lager

Pacifico Lager

Frank Family Vineyards

Black Stallion

Chamisal

Whispering Angel

Santa Margherita

In a small bowl, whisk 2 teaspoons of matcha powder with a splash of water to create a smooth paste. Ensure there are no lumps.

Prepare the Matcha

In a cocktail shaker, add the prepared matcha paste, 2 oz of vodka, 1 oz of simple syrup, and 1 oz of fresh lemon juice.

Combine Ingredients

Fill the cocktail shaker with 1 cup of ice cubes.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds to mix all the ingredients thoroughly and chill the mixture.

Shake Well

Strain the mixture into a chilled martini glass. Make sure to remove any clumps of matcha.

Strain and Serve

Add a lemon twist on the rim of the glass for garnish and serve immediately.

Garnish

Matcha powder

Vodka

Simple syrup

Fresh lemon juice

Ice cubes

Lemon twist (for garnish)

Start by placing your shot glasses in the freezer for about 10 minutes to chill them.

Chill the Glasses

In a cocktail shaker, combine 1 cup of vodka, 0.25 cup of dry vermouth, and 2 tablespoons of olive brine.

Mix the Ingredients

Add ice to the cocktail shaker and shake vigorously for about 15 seconds until well chilled.

Shake It Up

Remove the shot glasses from the freezer, and strain the mixture evenly into each glass.

Strain into Shot Glasses

Place one olive in each shot glass as a garnish.

Serve immediately and enjoy your Martini Shots!

Serve

Dry Vermouth

Olive Brine

Olives (for garnish)

Cut the chicken breasts into strips approximately 1 inch wide.

Prepare the Chicken

In three separate shallow bowls, place the flour, beaten eggs, and a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.

Set Up Breading Station

Dip each chicken strip first into the flour, then into the eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.

Coat the Chicken Strips

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken strips in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and place on a paper towel-lined plate to drain excess oil.

Fry the Chicken Strips

In a small bowl, combine the remaining grated Parmesan cheese, chopped basil, lemon juice, and a pinch of salt and pepper. Mix until well combined.

Make the Basil Parmesan Dipping Sauce

Serve the crispy chicken strips hot with the basil Parmesan dipping sauce on the side.

chicken breasts

all-purpose flour

eggs

breadcrumbs

grated Parmesan cheese

fresh basil, chopped

garlic powder

salt

black pepper

olive oil

lemon juice

In a mixing bowl, combine the grated Pecorino Romano cheese, all-purpose flour, cornmeal, olive oil, water, black pepper, and salt. Mix until a dough forms.

Prepare the Dough

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Divide the dough into small balls, about the size of a golf ball, and flatten them into discs on the prepared baking sheet.

Shape the Crisps

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool on a wire rack.

Bake the Crisps

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Cook the Sauce

Add the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Stir to combine.

Add Tomatoes and Seasonings

Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally until thickened.

Simmer the Sauce

Grated Pecorino Romano cheese

All-purpose flour

Cornmeal

Olive oil

Water

Black pepper

Salt

Canned crushed tomatoes

Garlic, minced

Dried oregano

Dried basil

Red pepper flakes

In a food processor, combine 1 cup of cooked chickpeas, 2 tablespoons of tahini, 2 tablespoons of olive oil, 1 garlic clove, and the juice of 1 lemon. Blend until smooth, adding water as needed to achieve desired consistency. Season with salt to taste.

Prepare Hummus

In a bowl, mash 2 ripe avocados with a fork. Stir in 1 diced tomato, 1/4 cup diced onion, 1 minced garlic clove, lime juice to taste, and salt to taste until well combined.

Make Guacamole

In a medium bowl, combine 2 diced tomatoes, 1/4 cup diced onion, 1 minced jalapeño (optional), 1 tablespoon of lime juice, and salt to taste. Mix well and set aside.

Prepare Salsa

Wash and peel the carrots and cucumbers. Cut into sticks and slices respectively. Place the carrot sticks, celery sticks, and cucumber slices neatly on a serving platter.

Prepare Vegetable Sticks

Place the pita chips and tortilla chips in separate bowls. Add mixed nuts to another bowl. Arrange all bowls on the serving platter along with the vegetable sticks and dips.

Serve Chips and Nuts

Hummus

Guacamole

Salsa

Carrot sticks

Celery sticks

Cucumber slices

Pita chips

Tortilla chips

Mixed nuts

Start by chilling your martini glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

Chill the Glass

In a mixing glass or cocktail shaker, combine 2 oz of Vodka or Gin with 0.5 oz of Dry Vermouth. Fill the mixing glass with ice.

If you prefer a shaken martini, cover the shaker and shake vigorously for about 15 seconds. For a stirred martini, use a bar spoon to stir the mixture gently for about 30 seconds. The goal is to chill the liquid and mix it well.

Shake or Stir

Empty the ice water from the chilled martini glass. Use a strainer to pour the mixed drink into the glass, ensuring a smooth pour without any ice.

Strain into Glass

Finally, garnish your martini with either an olive or a lemon twist. If using a lemon twist, express the oils over the drink by twisting the peel before placing it in the glass.

Vodka or Gin

Olive or Lemon Twist (for garnish)

In a large mixing bowl, combine the shredded cabbage, grated carrots, and thinly sliced red onion.

Prepare the Vegetables

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

Make the Dressing

Pour the dressing over the vegetable mixture and toss until all the vegetables are evenly coated.

Combine the Slaw

Gently fold in the crumbled Gorgonzola cheese into the slaw until evenly distributed.

Add Gorgonzola Cheese

Preheat your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet and roast for 8-10 minutes, or until fragrant and slightly golden.

Roast the Pistachios

Top the Gorgonzola slaw with the roasted pistachios just before serving for added crunch.

Serve the Slaw

green cabbage, shredded

carrots, grated

red onion, thinly sliced

Gorgonzola cheese, crumbled

pistachios, shelled

apple cider vinegar

honey

black pepper, freshly ground

Wash and peel the russet potatoes. Cut them into thin, long strips to create fries.

Prepare the Potatoes

Place the cut fries in a bowl of cold water for at least 30 minutes. This will help to remove excess starch and make the fries crispier.

Soak the Fries

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

Preheat the Oil

After soaking, drain the fries and pat them dry with paper towels to remove excess moisture.

Dry the Fries

Carefully add the dried fries to the hot oil in batches, frying until golden and crispy, about 5-7 minutes per batch. Remove the fries with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Fry the Fries

While the fries are still hot, sprinkle them with salt, paprika, garlic powder, and black pepper to taste. Toss to coat evenly.

Season the Fries

In a mixing bowl, combine mayonnaise, calabrese chili paste, lemon juice, and chopped parsley. Mix well until smooth.

Make the Calabrese Aioli

Serve the crispy sidewinder fries hot with the calabrese aioli dipping sauce on the side.

Russet potatoes

Vegetable oil

Paprika

Garlic powder

Calabrese chili paste

Mayonnaise

Lemon juice

Fresh parsley, chopped

Using a coffee grinder, grind 18 grams of freshly roasted coffee beans to a fine consistency. The grind should be finer than table salt but not powdery.

Grind the Coffee Beans

Turn on your espresso machine and allow it to heat up for about 15-20 minutes. This ensures the machine is at the optimal temperature for brewing.

Prepare the Espresso Machine

Carefully add the ground coffee into the portafilter basket. Use a tamper to press down evenly with moderate pressure to create a smooth and even coffee puck.

Tamp the Coffee Grounds

Lock the portafilter into the espresso machine’s group head. Start the brewing process and watch as the espresso begins to flow. Aim for a brew time of about 25-30 seconds to extract the perfect shot.

Brew the Espresso

Once brewed, serve the espresso immediately in a pre-warmed espresso cup to maintain its temperature and crema.

Serve the Espresso

Freshly Ground Coffee Beans

Filtered Water

Brew 2 shots of espresso using your preferred method, such as an espresso machine or Moka pot.

Brew Espresso

In a small saucepan or using a steam wand, heat 1 cup of milk until hot but not boiling. If using a saucepan, stir occasionally to prevent scalding.

Heat the Milk

Once heated, froth the milk using a frother or whisk until it has a creamy, velvety texture with a good amount of foam.

Froth the Milk

In a large mug, pour the brewed espresso shots, followed by the vanilla syrup. Stir well to combine.

Slowly pour the frothed milk over the espresso mixture, using a spoon to hold back the foam if desired. Once poured, top with the remaining foam.

Add the Milk

Sprinkle a dash of ground cinnamon on top and add whipped cream if desired. Serve immediately.