La La Land Kind Cafe Matcha

Dom Pérignon, Brut

Lanson, 'Black Label,' Brut

Sandy Blonde Pilsner

Santa Monica Brewing 310 Blonde Ale

Eureka Brewing Co. Beverly Hills Hoppy Pilsner

RAMONA SPRITZ

CALIDAD Mexican Lager

Heitz Cellars, Chardonnay, 'Quartz Vineyard'

Antonella Corda, Vermentino

Domaine Vocoret, Chardonnay, Vaillon le Cru

Pascal Jolivet, Sauvignon Blanc

Torres, Albariño Pazo das Bruxas

Scarpetta, Pinot Grigio

Château D'Aqueria

Côtes de Provence, Provence, France 2023

Château Leoube, 'Secret de Leoube'

Domaine Vacheron, Sauvignon Blanc

Gary Farrell, Chardonnay

Château D'epiré, Chenin Blanc

Presqu'ile, Chardonnay

Robert Weil, Riesling Trocken

Saint Clair, Sauvignon Blanc

Domane Wachau, Grüner Veltliner

Echo De Lunch Bages, Cabernet Blend

Sift 2 teaspoons ceremonial-grade matcha powder into a mug or small bowl. Pour 60 ml of hot water (about 70-80°C) over the matcha and whisk vigorously with a bamboo chasen or whisk until a smooth, vibrant green paste forms with no lumps.

Bloom and whisk the matcha

Stir in 1 teaspoon of vanilla syrup into the matcha paste, ensuring it is fully integrated. If using additional sugar, add 1 teaspoon now or to taste.

Sweeten the base

Warm 200 ml of milk of choice in a small saucepan over medium heat until just steaming, or steam with a milk frother until foamy. Do not boil. Remove from heat.

Heat and steam the milk

Pour the steamed milk into the matcha mixture. Whisk vigorously or use a frother to create a creamy, velvety latte with a light layer of microfoam on top.

Combine and froth

Taste and adjust sweetness with extra sugar if desired. Pour into a warm mug and enjoy your La La Land-inspired Matcha latte.

Finish and serve

Ceremonial-grade matcha powder

Hot water

Milk (dairy or plant-based, steamed)

Vanilla syrup

Sugar or sweetener (optional)

Chill the Dom Pérignon Brut Champagne to 6–8°C (43–46°F) by placing the bottle in an ice bath with water for 20–30 minutes.

Prepare six champagne flutes by rinsing with cold water and drying, ensuring they are clean and dry to preserve bubbles.

Carefully remove the foil, untwist the cage, and slowly ease the cork loose, using a towel to protect your hand and prevent sprays.

Hold the bottle at a slight angle and pour a small amount (about 30–60 ml) into each flute to prime the aroma and monitor the flow of bubbles.

Fill each flute to about two-thirds full, tilting the glass slightly and letting the champagne rise along the side of the glass to preserve effervescence.

Serve immediately. Hold the glass by the stem to keep the champagne cold and allow aromas to develop as you swirl gently.

Offer pairing ideas such as oysters, smoked salmon, or light canapés, or simply celebrate a moment with a toast.

Dom Pérignon Brut Champagne

Chill champagne flutes in the refrigerator for 5 minutes to ensure the drink stays cold.

Pour 15 ml crème de cassis into the bottom of each flute.

Slowly top each flute with 120 ml Lanson Black Label Brut Champagne to preserve the bubbles.

Garnish with a fresh raspberry on a skewer or drop one into the glass, if desired.

Crème de Cassis

Champagne (Lanson Black Label Brut)

Clean and sanitize all equipment. Heat strike water to about 75°C (167°F). Slowly add milled grains to water to achieve a mash temperature of 64–66°C (147–151°F). Stir to evenly distribute heat.

Mash at 64–66°C (147–151°F) for 60 minutes. Optional: perform a 10-minute protein rest at ~52°C (125°F) if desired.

Raise mash to 76°C (169°F) for mashout, then vorlauf and lautert to collect wort. Target volume: ~6.5–7 gallons (25–26 L) of wort for a 5 gallon batch after boil losses.

Bring wort to a vigorous boil and maintain for 60 minutes. Add hops according to schedule: 28 g Saaz at 60 minutes (bittering), 14 g Saaz at 15 minutes (flavor), 14 g Saaz at 5 minutes (aroma).

Cool the wort rapidly after the boil to 10–12°C (50–54°F) using a wort chiller or immersion chiller.

Transfer cooled wort to a sanitized fermenter. Pitch 1 pack of Saflager W-34/70 yeast (rehydrated per package instructions).

Ferment at 10–12°C (50–54°F) until attenuation reaches target FG around 1.010 (7–14 days).

Cold crash and lager at 0–2°C (32–36°F) for 1–3 weeks to improve clarity and conditioning.

Prepare priming sugar to reach approximately 2.2 volumes CO2 for 5 gallons. Prime and bottle or keg accordingly.

Condition at cold temperatures for 1–2 weeks before serving. Serve at 3–7°C (37–45°F) for best clarity and flavor.

Pilsner malt (German)

Munich malt, light

Carapils/Dextrine malt

Water for 5 gallon batch

Saaz hops

Saflager W-34/70 Lager yeast

Sanitize all equipment: fermenter, airlock, kettle, siphon, tubing, bottles or kegs, and any utensils that will contact the wort. Have all ingredients weighed and ready.

Mash-in: Heat 3.0 gallons (11.4 L) of water to 165°F (74°C). Add milled grains (8.0 lb Pale Malt, 1.0 lb Munich Malt, 0.5 lb Crystal 20L) to reach a target mash temperature around 152°F (67°C). Maintain for 60 minutes to convert starches.

Mash-out and lautering: Raise the mash to ~168°F (76°C) for 5 minutes, then vorlauf. Recirculate and drain the wort from the mash tun into the kettle.

Sparge to reach a pre-boil volume of roughly 6.0 gallons (22.7 L). Use approximately 2.5 gallons (9.5 L) of sparge water to rinse the grain bed and collect the runoff.

Boil and hops additions: Bring the wort to a rolling boil and add 1.0 oz Cascade hops at the start (60 minutes). With 15 minutes remaining, add 0.5 oz Cascade hops. At flameout (0 minutes), add 0.5 oz Cascade hops. Boil for a total of 60 minutes.

Chill and oxygenate: After the boil, rapidly chill the wort to 68°F (20°C). Oxygenate the wort for 45–60 seconds to improve yeast health and fermentation start.

Fermentation: Transfer the wort to a sanitized fermenter. Pitch one packet of Safale US-05 yeast. Hold fermentation at ~68°F (20°C) for 7–10 days, allowing gravity to drop toward 1.010–1.012 when complete.

Packaging and conditioning: Once fermentation is complete, either transfer to a keg or bottle. Target around 2.5 volumes of CO2 for carbonation. Condition for 1–2 weeks at 68°F (20°C) if bottling; refrigerate before serving.

Pale Malt (2-row)

Munich Malt

Crystal Malt 20L

Cascade hops (60 min - bittering)

Cascade hops (15 min - flavor)

Cascade hops (0 min - aroma)

Safale US-05 yeast

Water for mash and sparge

Mash in 9.0 lb Pilsner malt and 0.5 lb Munich malt with 3.0–3.5 gallons of water at 152°F (66°C). Hold for 60 minutes to convert starches to fermentable sugars.

Malt milling and mashing

Sparge to collect ~6.0–6.5 gallons of wort. Transfer to boil kettle and bring to a rolling boil.

Lautering and boil prep

Add 1.0 oz Saaz hops at the start of the 60-minute boil for bitterness (target ~28 IBU). Maintain a steady boil for 60 minutes.

Bittering hop addition

With 20 minutes remaining, add 0.5 oz Saaz hops for flavor.

Mid-boil hop addition

With 5 minutes remaining or at flameout, add 0.5 oz Saaz hops for aroma.

Flameout aroma hop

Cool wort to 50–55°F (10–13°C). Oxygenate well and pitch 1 package of lager yeast.

Chill and pitch yeast

Ferment at 50–55°F (10–13°C) for 7–10 days. Then transfer to a lagering environment at 32–35°F (0–2°C) for 4 weeks to smooth and clarify.

Fermentation and lagering

Keg or bottle with priming sugar to reach 2.4–2.6 volumes CO2. Condition cold for 1–2 weeks before serving.

Packaging and carbonation

Pilsner malt

Water for mash and boil

Saaz hops (bittering)

Saaz hops (flavor/aroma)

Saaz hops (aroma at end)

Lager yeast

Chill two tall wine glasses in the freezer or with ice to ensure a crisp, cold drink.

In a small pitcher, combine ruby red grapefruit juice (120 ml), Meyer lemon juice (60 ml), and simple syrup (30 ml). Stir until fully mixed and the flavors are balanced.

Fill each glass with ice. Divide the citrus base between the two glasses.

Pour Prosecco (360 ml total, about 180 ml per glass) into each glass, then top with club soda (180 ml total, about 90 ml per glass). Give a gentle stir to blend without losing too much fizz.

Garnish each spritz with two grapefruit slices and one Meyer lemon twist. Express the oils over the drink by twisting the rind over the glass before dropping it in, if desired.

Prosecco (Sparkling Wine)

Ruby Red Grapefruit Juice

Meyer Lemon Juice

Simple Syrup

Club Soda

Grapefruit Garnish

Meyer Lemon Zest Twist

Sanitize all brewing equipment (kettle, fermenter, airlock, spoons, thermometer, and bottles). Gather all ingredients and plan the workflow.

Sanitation and mise en place

Heat 15 L of water to 66 C. Add the milled pale malt and maize to the mash tun. Stir to ensure a uniform bed. Hold at 66 C for 60 minutes to convert starches to sugars.

Mash

Increase to 75 C for 10 minutes (mash-out). Drain the mash tun and sparge with hot water to collect ~19 L of wort.

Mash-out and lautering

Bring wort to a boil. Add 28 g Saaz hops at the start of the 60-minute boil.

Boil and bittering hop addition

With 15 minutes remaining in the boil, add 14 g Saaz hops for aroma and flavor.

Aroma hop addition

Cool the wort quickly to 12 C using a wort chiller or ice bath. Transfer to sanitized fermenter, oxygenate briefly, then pitch 11 g of Saflager W-34/70 yeast.

Cool, oxygenate, and pitch yeast

Ferment at 12 C (54 F) for 7–14 days until final gravity is reached. Maintain steady temperature and avoid contamination.

Primary fermentation

Once primary fermentation completes, lager at 2–4 C for 2–4 weeks to clarify and mature flavors.

Lagering and maturation

Package by bottling or kegging. Prime with sugar to achieve ~2.5 volumes of CO2, then seal. Age for 1–2 weeks before serving.

Pale malt (2-row)

Flaked maize (corn)

Water

Hops, Saaz (bittering)

Hops, Saaz (aroma)

Saflager W-34/70 yeast

Pat dry the sea scallops with paper towels. Season both sides with salt and pepper. Mince shallots and garlic. Measure Chardonnay, lemon juice, cream, and cheese. Rinse and trim asparagus. Prepare polenta station by having a whisk ready.

Mise en place and prep

In a medium saucepan, bring water and milk to a gentle boil. Slowly whisk in polenta; reduce heat to a simmer. Cook, stirring frequently, until the polenta thickens and is tender, about 18-22 minutes. Stir in 4 tablespoons unsalted butter and Parmesan cheese. Season with salt to taste and keep warm.

Prepare polenta base

In a small saucepan, melt 2 tablespoons butter. Add minced shallots and cook until translucent. Deglaze with Chardonnay and simmer until reduced by about half. Stir in heavy cream and simmer another minute. With the pan off heat, whisk in the remaining 2 tablespoons butter to emulsify. Finish with lemon juice and season to taste.

Chardonnay beurre blanc

Heat olive oil and the remaining 2 tablespoons butter in a large skillet over high heat. When the fat is shimmering, add scallops in a single layer (don’t crowd). Sear 1.5-2 minutes per side until a golden crust forms and they are just opaque inside. Remove and keep warm.

Sear scallops

Toss asparagus with a drizzle of olive oil and a pinch of salt. Roast in a preheated oven at 425 degrees F for 8-10 minutes until crisp-tender.

Roast asparagus

Spoon creamy polenta onto plates. Top with seared scallops. Spoon Chardonnay beurre blanc over and around the scallops. Scatter roasted asparagus and chopped chives over the dish. Serve immediately, optionally alongside the Heitz Cellars Chardonnay, Quartz Vineyard as a pairing.

Plating and finish

Sea scallops

Unsalted butter

Olive oil

Salt

Black pepper

Shallots

Garlic

Chardonnay

Lemon juice

Heavy cream

Parmesan cheese, grated

Polenta (fine cornmeal)

Milk

Asparagus spears

Chives

Pat dry the branzino fillets. Season both sides with sea salt (0.5 tsp) and black pepper (0.25 tsp). Brush the fillets with extra-virgin olive oil (3 tbs) to lightly coat.

Season and oil the fish

In a small saucepan, combine Vermentino wine (0.5 cup), minced garlic (2 cloves), and shallot (1 small). Add lemon zest (1 tsp). Simmer over medium heat until reduced by about half. Off heat, whisk in lemon juice (1 tbs) and olive oil for glaze (1 tbs) to finish a glossy glaze.

Make Vermentino glaze

Heat a skillet over medium-high. Add the branzino fillets, skin side down, and cook for 3-4 minutes until the skin is crisp. Flip and baste with the glaze; cook another 2-3 minutes until just cooked through.

Sear the fish

In a separate skillet, warm olive oil for tomatoes (1 tbs) over medium heat. Add cherry tomatoes and sauté until blistered and lightly caramelized, 4-6 minutes. Stir in capers (1 tbs) and black olives (0.25 cup). Season with salt and pepper to taste.

Prepare tomato-olive relish

Spread tomato-olive relish on each plate. Place the branzino fillet on top and drizzle with Vermentino glaze. Sprinkle fresh parsley (2 tbs) over the dish and finish with lemon zest if desired.

Plate and finish

Branzino fillets, skin on

Extra-virgin olive oil

Sea salt

Black pepper, freshly ground

Vermentino wine

Lemon zest

Garlic, minced

Shallot, finely chopped

Fresh parsley, chopped

Cherry tomatoes, halved

Olive oil, for tomatoes

Capers, drained

Black olives, chopped

Olive oil, for glaze

Open the Domaine Vocoret, Chardonnay, Vaillon le Cru bottle and, if possible, decant or pour into a glass decanter. Allow the wine to breathe for about 15 minutes to help release the citrus, white peach, and mineral notes characteristic of Vaillon.

Prepare and aerate

Pour approximately 150 ml (about 5 oz) of Domaine Vocoret, Chardonnay, Vaillon le Cru into each of four clean white wine glasses, reserving the remaining wine for a fifth tasting if desired.

Portion and presentation

Swirl each glass gently to release aromas, then nose for notes of green apple, lemon zest, and chalky minerality.

First nosing

Take a small sip to assess acidity, body, and balance. Expect a crisp, mineral-driven mid-palate with bright citrus and orchard fruit flavors typical of Chablis.

La La Land Kind Cafe Matcha

Dom Pérignon, Brut

Lanson, 'black Label,' Brut

Sandy Blonde Pilsner

Santa Monica Brewing 310 Blonde Ale

Eureka Brewing Co. Beverly Hills Hoppy Pilsner

Ramona Spritz

Calidad Mexican Lager

Heitz Cellars, Chardonnay, 'quartz Vineyard'