cornmeal waffle/black pepper gravy/home fries

Chicken & Waffles

Bacon Waffles

Made Scrato

RAR Nanticoke Nectar

Riesling

Sauvignon Blanc

National Bohemian (can)

Michelob Ultra

Sun Cruiser

Guinness

Rumchata/butterscotch schnapps/hot chocolate/whipped cream

Chata Hot Chocolate

High Noon

Bellinis

pomegranate liqueur/vodka/apple cider/ginger beer

Pomegranate Apple Mule

amaretto/Jim Beam/lemon juice/blueberries/whites

Southern Blueberry Sour

Whistle Pig rye whiskey/maple syrup/bitters/mini waffle

Maple Old Fashioned

Fireball/Baileys/brown sugar simple syrup/iced coffee/whipped cream/cinnamon

Cinnamon Toast Crunch Iced Coffee

Baileys caramel/vanilla vodka/salt rim/caramel rim

Salted Caramel Martini

Jameson cold brew/Baileys/brown sugar vanilla simple syrup/iced coffee/whipped cream/cinnamon

Irish Wake-Up Call

tequila/strawberry puree/juice/coconut cream/Starry/strawberries

Breakfast at Tiffany's

jim beam apple/apple cider/juice/brown sugar simple syrup/Starry/caramel rim/cinnamon sugar rim

Apple Bourbon Crush

Cheddar grits/crab & corn salsa/asparagus/chipotle aioli

BLACKENED CATFISH

Strawberry Creamsicle Crush

spinach/tomato/roasted red pepper/lemon/garlic/scampi sauce/garlic crostini

SHRIMP LINGUINI

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

Prepare the Waffle Batter

In another bowl, mix the milk, eggs, and melted butter until smooth, then add to the dry ingredients. Stir until just combined, being careful not to overmix.

Mix Wet Ingredients

Preheat your waffle iron according to manufacturer's instructions. Pour enough batter into the hot waffle iron to cover the surface. Close the lid and cook until golden brown, typically 5-7 minutes. Repeat with remaining batter.

Cook the Waffles

In a skillet over medium heat, crumble and cook the sausage until browned and cooked through, about 5-7 minutes.

Cook the Sausage

Sprinkle the flour over the cooked sausage and stir to combine, cooking for another 2 minutes to form a roux.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the gravy thickens, about 5 minutes. Season with black pepper and salt to taste.

Add Milk and Season

Wash and dice the potatoes into small cubes. You can leave the skin on for extra texture.

Prepare the Potatoes

In a large skillet, heat olive oil over medium-high heat. Add the diced potatoes and season with salt and black pepper. Cook for about 10-12 minutes, stirring occasionally, until they are golden brown and tender.

Cook the Potatoes

Add the diced onion and bell pepper to the skillet during the last 5 minutes of cooking. Stir until the vegetables are tender and slightly caramelized.

Add Vegetables

all-purpose flour

cornmeal

baking powder

sugar

salt

milk

eggs

unsalted butter, melted

sausage (breakfast type)

black pepper

potatoes (Russet or Yukon Gold)

olive oil

onion, diced

bell pepper, diced

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

Mix Dry Ingredients

In a separate bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix until fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix.

Combine Wet and Dry Mixtures

Chop the cooked bacon into small pieces and fold them into the batter.

Add Bacon

Preheat your waffle iron according to the manufacturer’s instructions.

Preheat Waffle Iron

Pour the appropriate amount of batter onto the preheated waffle iron (about 1/2 to 3/4 cup depending on your waffle iron size). Close the lid and cook until the waffles are golden brown and crisp, typically around 5 minutes.

Carefully remove the waffles from the waffle iron and serve immediately, topped with additional bacon or maple syrup if desired.

Serve

All-purpose flour

Baking powder

Sugar

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Cooked bacon

Dice the bell pepper and onion into small pieces. Rinse and chop the spinach into bite-sized pieces.

Chop Vegetables

In a mixing bowl, crack the eggs and beat them until well mixed. Add salt and black pepper to taste.

Prepare Eggs

In a large skillet, melt the butter over medium heat. Add the diced bell pepper and onion. Sauté for about 3-4 minutes until they are softened.

Sauté Vegetables

Add the chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted.

Add Spinach

Pour the beaten eggs over the sautéed vegetables in the skillet. Stir gently to combine, cooking until the eggs are just set, about 4-5 minutes.

Cook Eggs

Sprinkle cheddar cheese over the eggs and stir until melted and evenly distributed.

Add Cheese

Spoon the scrambled egg mixture onto plates.

Plate the Scrato

Top with sour cream, chopped fresh herbs, and sliced avocado as desired.

Add Toppings

Scrambled Eggs

Cheddar Cheese

Bell Pepper

Onion

Spinach

Black Pepper

Butter

Sour Cream

Chopped Fresh Herbs

Avocado

Begin by heating 6 liters of water in a large pot until it reaches about 160°F (71°C).

Heat the Water

Once the water is heated, add 6 cups of pale malt, 1 cup of caramel malt, and 0.5 cup of crystal malt into the pot, stirring well to avoid clumping.

Add the Malts

Maintain the temperature at 150°F (65°C) for 60 minutes. Stir occasionally to ensure even temperature distribution.

Mash the Mixture

After mashing, sparge the grains with hot water to extract more sugars, collecting about 6 liters of wort.

Sparging

Bring to a Boil

Add 1 oz of Simcoe hops and 1 oz of Citra hops to the boiling wort and boil for 15 minutes.

Add Hops

After 15 minutes, add 1 oz of Mosaic hops and 0.5 oz of Amarillo hops, and continue boiling for an additional 10 minutes.

Add More Hops

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort into a sanitized fermenter.

Transfer to Fermenter

Sprinkle the American ale yeast on top of the wort in the fermenter.

Add Yeast

Seal the fermenter with an airlock and store it in a dark, cool place for about 1-2 weeks.

Fermentation

Sanitize the bottles and caps you will be using for bottling.

Prepare Bottles

Dissolve 3 oz of priming sugar in 1 cup of boiling water and let it cool.

Mix Priming Sugar

Add the cooled priming sugar solution to the fermenter and gently mix. Then, bottle the beer, leaving some space at the top of each bottle.

Bottle the Beer

Cap each bottle securely and store them upright in a dark, cool place for another 1-2 weeks for carbonation.

Cap the Bottles

Pale Malt

Caramel Malt

Crystal Malt

Simcoe Hops

Citra Hops

Mosaic Hops

Amarillo Hops

American Ale Yeast

Priming Sugar

Water

Begin by harvesting the Riesling grapes. Ensure that they are ripe and free from any damage or rot. Remove any stems and leaves, then rinse the grapes under cold water to clean them.

Harvesting Grapes

Place the cleaned grapes in a large fermentation vessel. Crush the grapes gently to release their juices. You can use a wine press or simply crush them with clean hands.

Crushing the Grapes

Dissolve the Campden tablet in a small amount of water and add it to the crushed grape mixture. This will help to kill any wild yeast and bacteria. Add the sugar and stir until dissolved. Then, add the wine yeast and the remaining water to the mixture.

Adding Ingredients

Cover the fermentation vessel with a clean cloth or airlock and let it sit in a cool, dark place for about 1-2 weeks. Stir the mixture daily to ensure even fermentation.

After fermentation is complete, you will notice the bubbling has stopped. Carefully siphon the liquid into a clean carboy, leaving the sediment behind. This process is called racking.

Racking the Wine

Seal the carboy with an airlock and store it in a cool, dark place for at least 6 months. The longer you age the wine, the more developed the flavors will become.

Aging the Wine

Once the aging process is complete, it's time to bottle the wine. Siphon the wine into clean bottles, leaving a little space at the top, then cork them securely. Label the bottles with the date and type of wine.

Bottling

After bottling, you can enjoy your homemade Riesling after a few weeks or months of bottle aging. Chill before serving and enjoy!

Enjoying Your Riesling

Riesling grapes

Yeast (wine yeast preferably)

Campden tablets

Carefully harvest 100 kg of Sauvignon Blanc grapes at their peak ripeness to ensure optimal flavor.

Harvest Grapes

Crush the harvested grapes to release the juice, taking care to minimize exposure to oxygen.

Crush Grapes

Add 10 g of yeast to the crushed grape juice to begin the fermentation process.

Allow the mixture to ferment in a controlled temperature environment for about 2-3 weeks.

After fermentation, add 50 mg/L of sulfur dioxide to stabilize the wine and prevent oxidation.

Add Sulfur Dioxide

Rack the wine into a clean container, leaving behind any sediment that has formed.

Racking

Age the wine in stainless steel or neutral oak barrels for 3-6 months to develop complexity.

Aging

Once aging is complete, bottle the wine in clean, sterilized bottles and seal with corks.

Select a clean wine glass for serving the Sauvignon Blanc.

Prepare Glass

If desired, add a tsp of lemon zest and a few fresh basil leaves into the glass for an aromatic twist.

Add Optional Ingredients

Pour 150-200 ml of chilled Sauvignon Blanc into the glass.

Pour Wine

For a refreshing spritz, top the glass with 200 ml of chilled sparkling water.

Top with Sparkling Water

Serve immediately and enjoy the wine chilled, preferably with seafood or light salads.