Pizza

Lemon Parmesan Wings

three, provolone, marinara, pesto aioli, focaccia

Meatball Sliders

White Wine

Red Wine

All Spritzes

caramel cream cheese frosting, caramel drizzle, caramel crisp pearls

Caramel Apple Cupcake

pumpkin cream cheese mousse, graham cracker streusel, whipped cream

Pumpkin Pie Parfait

Herb Roasted Turkey Porchetta sage, rosemary and thyme cured turkey breast with gravy

Turkey Porchetta Package

Roasted Tuscan Chicken Breast creamy sun-dried tomatoes and white wine lemon, garlic, parmesan, chili flakes greens, shaved fennel, red onion, green onion, parsley, available all December. pre-order now

Tuscan Chicken Package

Short Rib Package

Cheese & Charcuterie, Roasted Lemon Marinated Prawn Platter, Beet & Mozzarella Skewers, Mini Turkey Porchetta Sandwiches, Truffled Mushroom Flatbread, Sage & Walnut Pesto Stuffed Mushrooms

Holiday Cocktail Party

Juice

Aranciata Rossa, Limonata, Blood Orange Zero, Lemonade Zero, Strawberry Vanilla, Grape, Root Beer

Italian Soda

Soda

Acqua Panna

S. Pellegrino Sparkling

Olipop

Temple Cold Brew

Temple Hot Coffee

Passion Tea Lemonade

Passion Iced Tea (Herbal)

Black Iced Tea

Arnold Palmer

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes or until frothy.

Mix the Dough Ingredients

Add in the flour, olive oil, and salt. Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth.

Combine and Knead

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Let the Dough Rise

Preheat your oven to 475°F (245°C) with a pizza stone inside, if available.

Preheat the Oven

Once the dough has risen, punch it down and divide it into two equal portions. Roll out one portion into a circle on a floured surface.

Shape the Dough

Spread 1/2 cup of tomato sauce over the dough. Tear the mozzarella cheese into pieces and scatter them over the sauce. Add fresh basil leaves, drizzle with olive oil, and sprinkle with salt.

Add Toppings

Transfer the pizza to the preheated oven (or pizza stone) and bake for 10-12 minutes until the crust is golden and cheese is bubbling.

Bake the Pizza

Spread 1/2 cup of tomato sauce over the dough. Sprinkle mozzarella cheese evenly over the sauce. Lay down pepperoni slices, drizzle with olive oil, and sprinkle with oregano.

All-purpose flour

Active dry yeast

Warm water

Olive oil

Sugar

Salt

Tomato sauce

Fresh mozzarella cheese

Fresh basil leaves

Mozzarella cheese

Pepperoni slices

Oregano

In a bowl, combine lemon juice, minced garlic (4 cloves), olive oil, chili flakes, salt, and black pepper. Whisk until well combined.

Prepare the Marinade

Add the chicken wings to the marinade. Toss to ensure they are evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Marinate the Wings

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Remove the wings from the marinade and let any excess drip off. Place the wings in a single layer on the wire rack.

Arrange the Wings

Bake in the preheated oven for 25-30 minutes, or until the wings are golden brown and crispy.

Bake the Wings

Remove the wings from the oven and sprinkle the Parmesan cheese evenly over the top. Return to the oven for an additional 5 minutes to melt the cheese.

Add Parmesan

Remove the wings from the oven and let them cool for a few minutes. Serve warm with extra lemon wedges and enjoy!

Serve

Chicken Wings

Lemon Juice

Parmesan Cheese

Garlic Cloves

Chili Flakes

Olive Oil

Black Pepper

In a large bowl, combine ground beef, ground pork, breadcrumbs, parmesan cheese, minced garlic, egg, chopped parsley, salt, and black pepper. Mix until just combined.

Prepare the Meatball Mixture

Using your hands, form the mixture into 1-inch meatballs and place them on a baking sheet.

Form the Meatballs

Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes or until they are cooked through and golden brown.

Bake the Meatballs

In a small bowl, whisk together mayonnaise, pesto, and lemon juice until smooth. Set aside.

Mix the Aioli

Slice the focaccia bread in half to create a top and bottom for each slider. Place a meatball on the bottom half, add a slice of provolone cheese, spoon over marinara sauce, and spread a layer of pesto aioli on the top half of the focaccia.

Assemble the Sliders

Close the sliders and serve immediately, or place them under the broiler for a few minutes to melt the cheese before serving.

ground beef

ground pork

breadcrumbs

parmesan cheese

garlic, minced

parsley, chopped

salt

black pepper

mayonnaise

pesto

lemon juice

focaccia bread

provolone cheese

marinara sauce

Wash the white grapes thoroughly under running water to remove any dirt or pesticides. Remove the stems and place the grapes in a large fermentation vessel.

Prepare the Grapes

Using your hands or a grape crusher, crush the grapes to release their juice. Ensure that you create a mash of grape skins, seeds, and juice for fermentation.

Crush the Grapes

Add the sugar to the grape mash. Stir well to ensure it dissolves completely in the released grape juice.

Add Sugar

Pour in the water to dilute the mixture. Stir gently to combine all ingredients.

Add Water

Sprinkle the yeast over the top of the mixture. Allow it to sit for about 15 minutes to activate before stirring it into the mash.

Add Yeast

Cover the fermentation vessel with a clean cloth and let it sit in a warm, dark place for about 1 week. After 3 days, you may notice bubbling, indicating fermentation.

Set Up Fermentation

Use a hydrometer to measure the specific gravity of the wine every few days. When the specific gravity stabilizes and is around 1.0, fermentation is complete.

Monitor Fermentation

Once fermentation is complete, carefully siphon the wine off the sediment into a clean fermentation vessel, leaving the sediment behind.

Rack the Wine

Clean and sterilize the bottles and caps by boiling them in water or using a sanitizing solution.

Prepare Bottles

Using a siphon, fill the bottles with wine, leaving about an inch of space at the top. Seal the bottles tightly with caps.

Bottle the Wine

Store the bottles in a cool, dark place for at least 1 month to allow the flavors to mature before tasting.

Store the Bottles

White Grapes

Yeast

Water

Fermentation Vessel

Hydrometer

Bottles

Airlock

Wash the red grapes thoroughly to remove any dirt or pesticides. Remove the stems and leaves.

In a large bowl or fermentation vessel, crush the grapes by hand or with a tool to extract the juice. Ensure that the skins are also included in the mixture.

Add the sugar and water to the crushed grapes, stirring gently until the sugar is fully dissolved.

Combine Ingredients

Sprinkle the yeast over the grape mixture and stir to combine. Cover the fermentation vessel with a clean cloth to allow airflow while preventing contaminants.

Allow the mixture to sit at room temperature for 7-14 days. Stir daily and check for bubbles indicating fermentation. Use a hydrometer to monitor the specific gravity.

Let Ferment

After fermentation is complete, use the siphoning tube to transfer the wine into clean bottles, leaving sediment behind. Fill each bottle, leaving a little space at the top.

Siphon the Wine

Seal the bottles with corks or caps. Store them in a cool, dark place for aging.

Seal the Bottles

Red Grapes

Siphoning Tube

In a large pitcher, combine the Prosecco, Club Soda, Aperol, and Fresh Orange Juice. Stir gently to mix the ingredients without losing too much carbonation.

Mixing the Base

Place the pitcher in the refrigerator for about 10-15 minutes to chill the spritz mixture before serving.

Chilling

Fill each glass with ice cubes to keep the spritz cold.

Glass Preparation

Using a ladle, pour the spritz mixture over the ice until the glass is about three-quarters full.

Pouring

Garnish each spritz with a slice of orange and a few mint leaves for a refreshing touch.

Garnishing

Prosecco

Club Soda

Aperol

Fresh Orange Juice

Orange Slices

Fresh Mint Leaves

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.

Mix Dry Ingredients

In a separate bowl, beat the softened butter until creamy, then gradually add the granulated sugar and beat until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Combine Mixtures

Gently fold in the grated apples until evenly distributed.

Fold in Apples

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.

Fill Cupcake Liners

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Bake

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Cool the Cupcakes

In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy.

Beat Cream Cheese and Butter

Gradually add the powdered sugar, mixing on low speed until combined. Then add the caramel sauce and vanilla extract.

Add Sugar and Caramel

Increase the speed and beat until the frosting is smooth and creamy. Adjust the consistency with more powdered sugar if necessary.

Mix Until Smooth

Once the cupcakes are completely cooled, use a piping bag or a knife to frost each cupcake generously with the caramel cream cheese frosting.

Frost the Cupcakes

Drizzle each frosted cupcake with caramel drizzle and sprinkle caramel crisp pearls on top for an extra crunch.