Grand Marnier, Orange Juice, Sparkling Wine

Royal Mimosa

Côte de Boeuf

Selection of Juices

Bourbon, Calvados, Benedictine, Maple, Bitters

1913

Garden Party

San Tropez

Tomato, Cornichon Brine, Horseradish, Spices

Perseid Bloody Mary

Shrimp and Grits

Eggs Any Way Breakfast Plate

Creamed Spinach

Pommes Puree

Stuffing, Brussel Sprouts, Gravy, Cranberry Sauce

Turkey Roulade

Pumpkin Pie

Chocolate Entremet

Butter Cake

Romano Beans, Persillade, Sauce Almondine

Steelhead Trout

Tomato Confit, Stracciatella, Basil Pesto

Tomato Risotto

Peaches, Hazelnuts, Pecorino Romano, Roasted Shallot Vinaigrette

Baby Lettuce Salad

White Gazpacho

Dessert Wines

Blackberry Basil, Spiced Pear, Orange Vanilla

Sorbet Trio

Honey Parsnip, Lemon Rosemary, Hazelnut Fudge

Ice Cream Trio

Caramel, Coffee, Toasted Meringue, Milk Sorbet

Pot de Creme

Chocolate Mousse, Praline, Hazelnut Fudge Ice Cream

Eclair

If using fresh oranges, juice them until you have 4 cups of orange juice. Strain to remove pulp if desired.

Juicing Oranges

Before preparing the mimosa, chill the sparkling wine in the refrigerator for at least 2 hours.

Chill Sparkling Wine

In a large pitcher, combine 2 tablespoons of Grand Marnier and 4 cups of freshly squeezed orange juice.

Combine Ingredients

Gently pour in 2 cups of chilled sparkling wine into the pitcher with the orange juice and Grand Marnier mixture. Stir gently to combine without losing too much carbonation.

Add Sparkling Wine

Take champagne flutes or desired glasses and optionally rim them with sugar for added sweetness.

Prepare Glasses

Pour the mimosa mixture into each glass, filling them about three-quarters full. Garnish with a slice of orange and a sprig of mint.

Pour and Garnish

Grand Marnier

Orange Juice

Sparkling Wine

Orange Slices

Mint Leaves

Remove the Côte de Boeuf from the refrigerator and let it sit at room temperature for about 30 minutes. Generously season both sides of the steak with kosher salt and black pepper. Allow it to rest with the seasoning as you prepare the other ingredients.

Season the Meat

Peel and crush the garlic cloves. Set aside. Rinse the fresh rosemary and set aside. If you are using fresh thyme for the optional sides, rinse and set aside as well.

Prepare Garlic and Herbs

If using a grill, preheat it to high heat. If using an oven, preheat to 220°C (428°F).

Preheat the Grill or Oven

In a large skillet over medium-high heat, add olive oil. Once the oil is hot, carefully place the Côte de Boeuf in the skillet. Sear for about 3-4 minutes on each side until it forms a golden-brown crust.

Sear the Steak

In the last minute of searing, add the crushed garlic and rosemary to the skillet, spooning some of the oil over the steak.

Add Garlic and Herbs

Transfer the Côte de Boeuf to the preheated grill or oven. Cook for another 15-20 minutes for medium-rare, depending on the thickness of the steak. Use a meat thermometer to check for doneness (55-60°C or 130-140°F for medium-rare).

Finish Cooking

Once cooked to your desired doneness, remove the steak from heat and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.

Rest the Meat

While the steak is resting, wash and cut the potatoes into wedges. Toss them with olive oil, fresh thyme, and a sprinkle of salt. Spread them on a baking sheet and roast in the same oven for about 20-25 minutes until golden and crispy.

Prepare Roasted Potatoes

Slice the Côte de Boeuf against the grain and serve on a platter. Optionally, serve with the roasted potatoes and garnish with additional fresh herbs if desired.

Slice and Serve

Côte de Boeuf (Rib Steak)

Kosher Salt

Black Pepper

Garlic cloves

Fresh Rosemary

Olive Oil

Potatoes (for roasting)

Fresh Thyme

Wash all fruits and vegetables thoroughly under running water. Peel the oranges and carrots, and core the apples.

Prepare the Ingredients

Cut the peeled oranges in half and extract the juice using a citrus juicer. Strain to remove pulp if desired.

Juicing the Oranges

Cut the cored apples into quarters and feed them into a juicer. Collect the juice in a separate container.

Juicing the Apples

Chop the peeled carrots into smaller pieces and feed them into the juicer along with the spinach. Collect the juice.

Juicing the Carrots and Spinach

In a large pitcher, combine the orange juice, apple juice, carrot juice, and spinach juice. Stir well to mix the flavors.

Mixing the Juices

Finely grate the ginger and squeeze the lemon juice into the mixture. Add honey to sweeten, and mix thoroughly.

Add Additional Ingredients

Pour the juice into glasses and garnish with fresh mint leaves for an aromatic touch.

Garnishing

Oranges

Apples

Carrots

Spinach

Ginger

Lemon

Honey

Mint leaves

Collect all the ingredients: bourbon, calvados, Benedictine, maple syrup, bitters, and an apple slice for garnish.

Gather Ingredients

Fill a mixing glass with ice to chill while you prepare the drink.

Prepare Mixing Glass

In the chilled mixing glass, pour in the bourbon, calvados, Benedictine, and maple syrup.

Add two dashes of bitters to the mixture in the mixing glass.

Add Bitters

Using a bar spoon, stir the mixture for about 30 seconds until well chilled and combined.

Stir

Strain the mixture into a chilled coupe or rocks glass.

Strain into Glass

Garnish with an apple slice or twist on the rim of the glass.

Garnish

Serve immediately and enjoy your 1913 cocktail.

Enjoy

Bourbon

Calvados (apple brandy)

Benedictine

Maple syrup

Bitters

Apple slice or twist

Peel and finely grate the fresh ginger root. Measure 2 tablespoons and set aside.

Prepare the Ginger

Wash and slice the cucumber, strawberries, and orange. Cut the lemon into wedges. Set all the sliced fruits aside.

Prepare the Fruits

Rinse the mint leaves under cold water. Pat dry and set aside.

Prepare the Mint

In a large pitcher, combine 2 cups of Pimm's No. 1, 1 cup of Pisco, and the 2 tablespoons of grated ginger.

Add the sliced cucumber, strawberries, orange, lemon wedges, and mint leaves to the pitcher.

Add Fruits

Gently stir all the ingredients together to combine. Let the mixture chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Mix and Chill

Fill glasses with ice cubes. Pour the chilled Pimm's mixture over the ice, filling each glass halfway.

Serve the Drink

Top each glass with club soda for a refreshing fizz. Garnish with additional mint leaves if desired.

Top with Soda

Serve immediately and enjoy your refreshing Garden Party drink!

Pimm's No. 1

Pisco

Fresh Ginger Root

Cucumber

Strawberries

Orange

Club Soda

Ice Cubes

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

Prepare the Glass

In a cocktail shaker, add 2 oz of Earl Grey Tequila, 1 oz of Bergamot Syrup, and 1 oz of fresh lime juice.

Fill the shaker with ice cubes (about 1 cup) to ensure the cocktail is well chilled.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds until the mixture is well combined and chilled.

Shake the Mixture

Remove the ice from your chilled cocktail glass and strain the mixture from the shaker into the glass.

Garnish your cocktail with 2 pieces of lime leaf placed gently on top.

Earl Grey Tequila

Bergamot Syrup

Fresh Lime Juice

Lime Leaf (for garnish)

In a shaker, combine the tomato juice and cornichon brine. Stir gently to mix.

Mix the Base

Add the prepared horseradish, Worcestershire sauce, hot sauce, and fresh lemon juice to the shaker with the tomato mixture. Stir gently.

Add Flavor Enhancers

Sprinkle in the celery salt, black pepper, and smoked paprika. Stir the mixture until well combined.

Season the Mixture

Strain the mixture from the shaker into the prepared glass over the ice.

Pour the Bloody Mary

Garnish the drink with a celery stalk, a lemon wedge, and cornichons.

Tomato Juice

Cornichon Brine

Prepared Horseradish

Worcestershire Sauce

Hot Sauce

Fresh Lemon Juice

Celery Salt

Smoked Paprika

Celery Stalk

Lemon Wedge

Cornichons

Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil and salt in a bowl.

Prepare the Tomatoes

Spread the tomatoes on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until they are blistered and charred. Set aside.

Roast the Tomatoes

In a large skillet, heat olive oil over medium heat. Add the diced red and green bell peppers, onion, and garlic. Sauté until softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the diced tomatoes, salt, and black pepper. Cook for an additional 10-15 minutes until the mixture thickens and flavors meld. Set aside.

Add Tomatoes

In a pot, bring water to a boil. Add salt and grits, stirring constantly to avoid lumps. Reduce heat to low and cook for 20-25 minutes until grits are thick and creamy.

Cook the Grits

Stir in butter and Parmesan cheese until fully melted and combined. Remove from heat and keep warm.

Finish the Grits

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds.

Sauté the Shrimp

Add the shrimp, paprika, salt, and black pepper. Cook for 3-4 minutes, turning occasionally, until shrimp are pink and opaque.