Pilsner Laughing Monk, Mexican Lager 21st Amendment, Pale Ale Original Pattern Brewing, Blonde East Brother Brewing, Blind Pig IPA Russian River Brewing

Beer

Tempura Green Beans

Parrots of the Caribbean

STOLI vanilla, orange juice, passionfruit, vanilla, simple

Vanilla Sky

Southpaw

Solstice vodka, elderflower, earl grey, lemon

Cocktails

Bubbles

All Other 5 oz Wine by the Glass

White

adobo chicken, pumpkin mole, queso fresco

Brick Chicken Taco

Fries

Ahi Tuna Tostada

cabbage slaw, swiss cheese, jalapeno, mayonnaise

Fried Chicken Slider

cabbage-carrot slaw, yuzu vinaigrette, toasted seeds

Shrimp Lettuce Wrap

Diet Coke, Coke, Sprite, Fanta, Ginger Ale

Fountain Drinks

San Pellegrino

Arnold Palmer

Iced Tea

Pale Ale

Lemonade

Best Day Brewing

Mexican Lager

Collect the following beers: Pilsner Laughing Monk, Mexican Lager 21st Amendment, Pale Ale Original Pattern Brewing, Blonde East Brother Brewing, and Blind Pig IPA Russian River Brewing.

Gather the Beers

Place all the collected beers in the refrigerator or an ice bath for at least 30 minutes to ensure they are served cold.

Chill the Beers

Select appropriate beer glasses for each type of beer (e.g., pilsner glass for Pilsner, pint glass for ales).

Prepare Glassware

Open each beer and pour into the respective glass, filling each glass to about two-thirds full.

Pour the Beers

Invite guests to taste each beer, discussing their flavors and characteristics. Enjoy responsibly!

Taste and Enjoy

Pilsner Laughing Monk

Mexican Lager 21st Amendment

Pale Ale Original Pattern Brewing

Blind Pig IPA Russian River Brewing

Blonde East Brother Brewing

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined. Gradually add the ice water, stirring gently until just combined. Be careful not to overmix; some lumps are okay.

Make the Batter

Wash the fresh green beans under running water. Trim the ends of the green beans by snapping off the woody ends.

Prepare the Green Beans

In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the green beans.

Heat the Oil

Dip each green bean into the tempura batter, allowing any excess batter to drip off. Carefully place the coated green beans into the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Coat and Fry

In a small bowl, mix together the mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt until smooth. Adjust salt and sriracha to taste.

Make the Aioli

All-purpose flour

Cornstarch

Baking powder

Ice water

Salt

Fresh green beans

Mayonnaise

Sriracha sauce

Lemon juice

Garlic (minced)

Collect all the ingredients listed for the cocktail.

Gather Ingredients

Choose a chilled cocktail glass or a hurricane glass for serving.

Prepare Glass

In a cocktail shaker, add 2 oz of white rum, 1 oz of orange juice, 1 oz of pineapple juice, and 1 oz of coconut cream.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well mixed and chilled.

Shake Well

Strain the mixture into the prepared glass filled with ice.

Strain and Serve

Top the cocktail with a fresh pineapple slice, a maraschino cherry, and a few mint leaves for decoration.

Garnish

Serve immediately and enjoy your 'Parrots of the Caribbean' cocktail!

Enjoy

White Rum

Orange Juice

Pineapple Juice

Coconut Cream

Fresh Pineapple Slice

Maraschino Cherry

Mint Leaves

Collect all the ingredients listed above to ensure you have everything ready for mixing.

Chill a cocktail glass by filling it with ice water. Set aside while you mix the drink.

In a cocktail shaker, add the STOLI Vanilla Vodka, fresh orange juice, passionfruit puree, and simple syrup.

Fill the shaker with ice and shake vigorously for about 15 seconds to chill and combine the ingredients thoroughly.

Shake Mixture

Remove the ice water from the cocktail glass. Strain the mixture from the shaker into the chilled glass.

Garnish the cocktail with an orange slice on the rim and add a passionfruit seed on top for decoration.

Serve immediately and enjoy your refreshing Vanilla Sky cocktail!

STOLI Vanilla Vodka

Fresh Orange Juice

Passionfruit Puree

Simple Syrup

Orange Slice

Passionfruit Seed

In a cocktail shaker, add the whole kumquats. Use a muddler or the back of a spoon to gently crush the kumquats, releasing their juices and oils. Be careful not to over-muddle, as you want to maintain some of the fruit's texture.

Muddle Kumquats

To the shaker with the muddled kumquats, add 2 ounces of bourbon, 1 ounce of fresh lemon juice, and 2 dashes of Angostura bitters.

Add Liquid Ingredients

Fill the shaker with ice and secure the lid. Shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a rocks glass filled with fresh ice. You can use a fine mesh strainer for a smoother texture or a regular strainer for a more rustic presentation.

Garnish with a slice of kumquat or a lemon twist for added flair. Serve immediately and enjoy your Southpaw cocktail!

Bourbon

Kumquat

Fresh Lemon Juice

Angostura Bitters

Boil water and steep 1-2 Earl Grey tea bags in 8 oz of hot water for 5 minutes. Remove the tea bags and let the tea cool completely.

Brew the Earl Grey Tea

In a cocktail shaker filled with ice, combine 2 oz of Solstice vodka, 1 oz of elderflower liqueur, 3 oz of cooled Earl Grey tea, and 0.5 oz of fresh lemon juice.

Mix the Ingredients

Shake the mixture vigorously for about 15 seconds until well chilled.

Shake the Cocktail

Strain the cocktail into a chilled martini glass or coupe glass.

Garnish with a twist of lemon peel on top of the cocktail.

Solstice Vodka

Elderflower Liqueur

Earl Grey Tea (brewed and cooled)

Lemon Twist (for garnish)

Preheat your oven to 350°F (175°C). This ensures that your Bubbles will bake evenly.

Preheat Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Combine Mixtures

Gently fold in the sparkling water until the batter is light and airy.

Add Sparkling Water

Pour the batter into a greased baking dish and bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow the Bubbles to cool for a few minutes before cutting into squares. Dust with powdered sugar and serve with fresh berries and whipped cream on the side.

Cool and Serve

Granulated sugar

Whole milk

Large eggs

Unsalted butter

Vanilla extract

Lemon zest

Sparkling water

Powdered sugar

Fresh berries (strawberries, blueberries, etc.)

Whipped cream

Select one of the following wines: Red, White, or Rosé.

Choose Your Wine

Pour 5 oz of your chosen wine into a wine glass.

Pour Wine

If desired, add 2 ice cubes to the wine for a chilled experience.

Add Ice Cubes

Place a lemon slice on the rim of the glass for added flavor.

Garnish with Lemon

Drop 3 mint leaves into the wine for a refreshing touch.

Add Mint Leaves

Red Wine

White Wine

Rosé Wine

Ice Cubes

Lemon Slice

Place the bottles of Pinot Noir and Cabernet Sauvignon in the refrigerator for about 30 minutes before serving to ensure they are at the optimal temperature.

Chill the Wines

Using a corkscrew, carefully open the bottles of Pinot Noir and Cabernet Sauvignon just before serving. Pour a little into each glass to aerate.

Open the Bottles

Arrange the assorted cheeses and charcuterie on a large platter. Make sure to include a variety of textures and flavors.

Prepare the Cheese and Charcuterie Platter

Place olives in a small bowl and set them on the platter. Open the package of crackers or breadsticks and arrange them around the cheese and meat.

Add Accompaniments

Pour the wines into glasses and serve alongside the prepared platter. Encourage guests to pair the wines with the cheeses and meats.

Serve

Pinot Noir

Cabernet Sauvignon

Cheese platter (assorted cheeses)

Charcuterie (assorted meats)

Olives

Crackers or breadsticks

Begin by chilling both the Sauvignon Blanc and Chardonnay in the refrigerator for at least 2 hours before serving. Ideal serving temperature is around 45-50°F (7-10°C).

Select appropriate wine glasses for serving. Rinse them with cold water to ensure they are clean and chilled.

Prepare the Glasses

In a large pitcher, carefully combine 750 ml of Sauvignon Blanc and 750 ml of Chardonnay. Stir gently to mix the wines without aerating them.

Mix the Wines

Pour the mixed wine into the prepared wine glasses, filling each glass about two-thirds full.

Pour into Glasses

Garnish each glass with a twist of lemon and a few fresh mint leaves for added aroma and presentation.

Sauvignon Blanc

Chardonnay

Lemon Twist

Fresh Mint Leaves

In a bowl, combine the adobo sauce, olive oil, salt, and black pepper. Add the chicken thighs and ensure they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for best results.

Marinate the Chicken

Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.

Cook the Chicken

In a saucepan over medium heat, combine the pumpkin puree, chicken broth, chipotle peppers, cumin, cinnamon, brown sugar, and salt. Stir well and bring to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally, until the flavors meld.

Prepare the Mole Sauce

Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side. Place a generous amount of sliced chicken on each tortilla, drizzle with pumpkin mole sauce, and top with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side.