Atilia Montepulciano

Bottled Iced Tea

Fennel tomatoes, silliaccia – Olive oil, cabernet vinegar, and greens

Poblanos

Mexican Coke

Topo Chico

Navarro Bowl

Cucumbers, cannellini beans, extra virgin fennel cucumbers, tomatoes

Wild Shrimp Salad

Spanish Manchego

Poblanos Fennel Peppers

Picholine Olives

Mildly sweet scent with notes of vanilla followed by flavors of coconut, currant, cream and spice with a velvety, lingering finish. Layered and bold, round, robust.

Nigori, genshu

Junmai Daiginjo; surprisingly sweet and fruity, subtle aromatics, delicate plum, peach and lychee. Silky and creamy texture, crisp finish, dash of citrus.

Wakatake Onikoroshi, "Demon Slayer"

Ginjo; light and dry, sharp and refreshing from Yamadanishiki rice, made with deep ocean water, traditional Ginjo aroma, very clean, low mineral flavor.

Tosatsuru, "Azure"

Pinot Noir and Pinot Meunier; big, toasty and yeasty, bright acidity, ripe apple and pear.

Champagne, Poilvert-Jacques NV

Blend of Macabeo, Xarel-lo and Parellada; medium-body, green apples, lemon peel, apricot pie and hints of thyme on the nose. Gentle with soft bubbles and a clean, balanced finish.

Cava, Castell de Sant Pau, Brut, Aragon DOP

Spanish piquillo peppers

Glera; dried flower and citrus aromas, stone fruit, and apple.

Prosecco, Santome, Treviso, DOC NV

Crispy pink shrimp tempura

Japanese sweet potatoes cilantro + Aleppo chile

Crispy Brussels sprouts

1/2 price oysters

Warm triple cream French brie

Sweet potato chips

AZ Copper State beef tartare*

Salt and Pepper squid

Select ripe Montepulciano grapes and remove any stems and leaves. Rinse the grapes under cool running water to clean off any dirt or pesticides.

Prepare the Grapes

In a large fermentation vessel, crush the grapes by hand or with a grape crusher until the juice is released. Ensure to maintain the skins in the mixture for better flavor extraction.

Crush the Grapes

Pour 500 ml of water into the crushed grapes. Add 200 g of sugar to the mixture and stir well until fully dissolved.

Add Water and Sugar

Sprinkle 5 g of yeast over the top of the grape mixture. Allow it to hydrate for a few minutes, then gently mix it into the grape must.

Add Yeast

Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow the mixture to ferment at room temperature for about 7-10 days, stirring daily to promote fermentation.

Fermentation Process

After the primary fermentation is complete, add 50 g of oak chips to the mixture for aging. This will enhance the flavor profile of the wine.

Add Oak Chips

Add 1 tsp of sulfites to the mixture to prevent unwanted bacteria and spoilage. Stir gently to combine.

Sulfite Addition

Transfer the mixture into a clean glass carboy or fermentation vessel, leaving sediment behind. Seal with an airlock and allow it to undergo secondary fermentation for 4-6 weeks.

Secondary Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal the bottles with corks and store them in a cool, dark place.

Bottling

Let the wine age for at least 6 months before tasting. The flavors will develop and mature over time.

Aging

Montepulciano grapes

Sugar

Yeast

Water

Oak chips

Sulfites

In a medium pot, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, remove it from the heat and add 4 tea bags. Let them steep for about 5 minutes.

Steep Tea

After 5 minutes, remove the tea bags from the pot and discard them.

Remove Tea Bags

Add 1 cup of sugar to the hot tea. Stir well until the sugar is completely dissolved.

Sweeten the Tea

Stir in 1 cup of freshly squeezed lemon juice into the sweetened tea.

Add Lemon Juice

Let the tea cool to room temperature, then refrigerate until chilled, about 1 hour.

Cool the Tea

Fill a glass with ice cubes (about 3 cups) and pour the chilled tea over the ice.

Serve

Add a few mint leaves for garnish and serve immediately.

Garnish

Tea bags (black or green)

Lemon juice (freshly squeezed)

Ice cubes

Mint leaves (for garnish)

Preheat your oven to 400°F (200°C). Wash the poblano peppers and make a slit down one side of each pepper. Remove the seeds and membranes carefully.

Prepare the Poblano Peppers

Slice the fennel bulb thinly and halve the cherry tomatoes. In a bowl, combine the sliced fennel and halved tomatoes.

Prepare the Fennel and Tomatoes

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

Mix the Dressing

Pour the dressing over the fennel and tomatoes mixture and toss gently to coat all the ingredients evenly.

Combine Ingredients

Fill each poblano pepper with the fennel and tomato mixture, pressing down slightly to fit as much filling as possible.

Stuff the Peppers

Place the stuffed poblano peppers on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred.

Roast the Peppers

While the peppers are roasting, wash and drain the mixed greens. In a serving bowl, add the greens.

Prepare the Greens

Once the peppers are done, remove them from the oven and let them cool slightly. Place the roasted peppers on top of the mixed greens and garnish with fennel fronds. Serve warm.

Poblano peppers

Fennel bulb

Cherry tomatoes

Olive oil

Cabernet vinegar

Mixed greens (arugula, spinach, etc.)

Salt

Black pepper

Fennel fronds (for garnish)

Start by filling a glass with ice cubes to your desired level. This will keep your drink chilled and refreshing.

Prepare the Glass

Pour 2 cups of Coca-Cola over the ice in the glass. Allow the soda to chill further as it mixes with the ice.

Add Coca-Cola

Add 2 tablespoons of freshly squeezed lime juice to the Coca-Cola. This will enhance the flavor with a zesty twist.

Mix in Lime Juice

Stir in 1 tablespoon of simple syrup to add a touch of sweetness. Adjust the quantity based on your taste preference.

Sweeten the Drink

Finish by garnishing your drink with a lime wedge on the rim of the glass. This adds a decorative touch and a hint of additional lime flavor.

Serve immediately and enjoy your refreshing Mexican Coke!

Coca-Cola

Lime Juice (freshly squeezed)

Simple Syrup

Ice Cubes

Lime Wedge (for garnish)

Start by chilling your glass. Place it in the freezer for about 10 minutes while you prepare the rest of the ingredients.

Chill the Glass

While the glass is chilling, take the lime and cut it in half. Squeeze the juice from one half into a small bowl, and save the other half for garnish.

Prepare the Lime

On a small plate, spread out the salt. Take the rim of the chilled glass and dip it into the lime juice, then immediately dip the rim into the salt to coat it evenly.

Mix the Salt

Fill the prepared glass with ice cubes until it’s nearly full.

Add Ice

Carefully pour the Topo Chico mineral water into the glass over the ice, filling it to the top.

Pour Topo Chico

Take the reserved half lime and place it on the rim of the glass as a garnish. Serve immediately and enjoy your refreshing Topo Chico!

Garnish and Serve

Topo Chico Mineral Water

Lime

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

Cook the Quinoa

While the quinoa is cooking, season the 200 grams of fresh salmon fillet with 1 teaspoon of salt and 1 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the salmon and cook for about 4-5 minutes on each side, or until fully cooked and flaky. Remove from skillet and let it cool slightly before flaking into bite-sized pieces.

Prepare the Salmon

In a large bowl, combine the fluffed quinoa, diced cucumbers, halved cherry tomatoes, sliced avocado, and chopped cilantro. Drizzle 1 tablespoon of olive oil and the juice of 1 lime over the salad. Toss gently to combine all ingredients.

Assemble the Bowl

Top the assembled bowl with the flaked salmon. Serve with 1 cup of Valley Lager on the side, or pour directly over the bowl for an infused flavor.

Add the Salmon and Lager

Valley Lager

Fresh Salmon Fillet

Quinoa

Cucumbers, diced

Cherry Tomatoes, halved

Avocado, sliced

Fresh Cilantro, chopped

Lime, juiced

Olive Oil

Black Pepper

In a large pot, bring salted water to a boil. Add the wild shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat, drain, and place in a bowl to cool.

Prepare the Shrimp

While the shrimp are cooling, chop the cucumbers into bite-sized pieces. Thinly slice the fennel bulb and halve the cherry tomatoes.

Chop the Vegetables

Open the can of cannellini beans, drain, and rinse under cold water to remove excess sodium.

Rinse the Beans

In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to create a dressing.

In a large mixing bowl, combine the cooled shrimp, chopped cucumbers, sliced fennel, halved cherry tomatoes, and rinsed cannellini beans.

Combine the Ingredients

Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.

Dress the Salad

Chop the fresh parsley and sprinkle it over the salad for garnish. Serve immediately or chill in the fridge for 30 minutes before serving.

Wild shrimp

Cucumbers

Cannellini beans

Extra virgin olive oil

Fresh fennel bulb

Lemon juice

Fresh parsley

In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well to ensure the dry ingredients are evenly distributed.

Add olive oil to the dry mixture and mix until the mixture resembles coarse crumbs.

Gradually add water to the mixture, stirring continuously until a dough forms. You may need to adjust the amount of water slightly depending on humidity.

Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

After resting, preheat your oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/4 inch thick.

Sprinkle the grated Manchego cheese, dried oregano, paprika, and black pepper evenly over the rolled-out dough.

Fold the dough over itself to encase the cheese and spices, and then roll out again to 1/4 inch thickness.

Cut the dough into small shapes, such as circles or squares, using a cookie cutter or knife.

Place the shaped crackers on a baking sheet lined with parchment paper, leaving space between each cracker.

Sprinkle sea salt over the top of each cracker.

Bake in the preheated oven for 15-20 minutes or until golden brown and crisp. Keep an eye on them to prevent burning.

Remove from the oven and let cool on a wire rack before serving.

All-purpose flour

Baking powder

Manchego cheese, grated

Dried oregano

Paprika

Sea salt

Roast the peppers in the preheated oven for about 20-25 minutes, or until the skin is blistered and charred. Remove them from the oven and place them in a paper bag to steam for 10 minutes.

Prepare the Peppers

Heat the olive oil in a large skillet over medium heat. Add the sliced fennel and onion, sautéing for about 5-7 minutes until they are soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.

Prepare the Fennel and Aromatics

Add the chopped poblano peppers to the skillet with the fennel mixture. Stir in the vegetable broth, cumin, salt, and black pepper. Bring to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.

Serve the poblanos fennel mixture warm, either as a side dish or stuffed into tacos, burritos, or over rice.

Finish and Serve

Garlic cloves

Onion

Vegetable broth

Cumin

Fresh cilantro

Preheat your oven to 350°F (175°C). This will ensure that the almonds roast evenly.

Atilia Montepulciano

Bottled Iced Tea

Poblanos

Mexican Coke

Topo Chico

Navarro Bowl

Wild Shrimp Salad

Spanish Manchego

Poblanos Fennel Peppers

Picholine Olives

Nigori, Genshu

Wakatake Onikoroshi, "demon Slayer"

Tosatsuru, "azure"

Champagne, Poilvert-jacques Nv

Cava, Castell De Sant Pau, Brut, Aragon Dop

Spanish Piquillo Peppers

Prosecco, Santome, Treviso, Doc Nv

Crispy Pink Shrimp Tempura

Crispy Brussels Sprouts

1/2 Price Oysters

Warm Triple Cream French Brie

Sweet Potato Chips

Az Copper State Beef Tartare*

Salt And Pepper Squid