gruyère, spinach, egg, cream (vegetarian, milk, wheat)

QUICHE FLORENTINE

poached egg, hollandaise, english muffin (milk, egg, fish)

SMOKED SALMON BENEDICT

FRENCH TOAST BREAD PUDDING

WINE

MICHEL OB ULTRA

CORONA

STELLA

STONE IPA

PACIFICO CLARA

PERONI

LEINENKUGEL SUMMER SHANDY

DRAFT MAIN LUNCH IPA

VAULT TELLER PILSNER

COCONUT GINGER FIZZ

light strawberry, citrus, peach peach purée, mint, lime soda

ORANGE & ROSÉ PEACH NOJITO

bourbon, brown sugar, allspice, orange bitters

BROWN SUGAR SPICED OLD FASHIONED

house – infused pineapple rum, Burgandy, France coconut purée, lime

GOLDEN GIRL

vodka, passionfruit, lime, egg white white peach, clementine

FERVOR DREAM

tequila, lime, watermelon, jalapeño saline, wisps of lemon

SPICY WATERMELON MARGARITA

gin, strawberry, lemon, soda dry, stone fruit aromas

RED LADY

red berries, soft bubbles vodka, fresh lemon, basil

GREEN THUMB

SUMMER'S SANGRIA

Champagne, France mezcal, campari, citrus, orange bitters

BURNT CITRUS

In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 tsp salt. Cut 0.5 cup cold unsalted butter (cubed) into the flour with a pastry cutter or two forks until pea-sized crumbs remain.

Make dough

Add 2 tbs cold water, one tablespoon at a time, tossing lightly until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

On a lightly floured surface, roll dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch tart pan or 9-inch pie dish, pressing into corners. Trim excess and flute edges. Refrigerate crust while oven preheats.

Preheat oven to 375°F (190°C). Line chilled crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove parchment and weights and bake 8–10 more minutes until lightly golden. Let cool slightly.

While crust chills, prepare spinach. In a large skillet, melt 1 tbs unsalted butter over medium heat. Add 6 cups fresh packed spinach in batches, stirring until wilted. Cook until all spinach is wilted and most liquid has evaporated, about 4–6 minutes.

Add 1 tsp minced garlic during the last minute of cooking. Season with 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper. Transfer spinach to a fine-mesh sieve or bowl and press firmly with the back of a spoon to remove excess moisture. Let cool and then roughly chop. Taste and adjust seasoning if needed.

Reduce oven temperature to 350°F (175°C). In a mixing bowl, whisk together 4 large eggs, 1 cup heavy cream, 0.5 cup whole milk, and 0.125 tsp ground nutmeg until smooth and slightly frothy. Season lightly with additional black pepper if desired.

Evenly spread the chopped, drained spinach over the prebaked crust. Sprinkle 1 cup grated gruyère cheese over the spinach. Pour the egg and cream mixture slowly into the crust so it distributes evenly without overflowing (leave about 1/4-inch headspace). If using, top with 0.25 cup extra grated gruyère.

Place quiche on a baking sheet and bake at 350°F (175°C) for 30–35 minutes, or until the custard is set but still slightly jiggly in the center and the top is golden. An instant-read thermometer inserted near the center should read 165°F (74°C).

Remove quiche from oven and let rest on a wire rack for at least 15 minutes to finish setting. Run a knife around the edge before unmolding if using a tart pan. Serve warm or at room temperature.

all-purpose flour

unsalted butter

cold water

salt

fresh spinach (packed)

garlic, minced

kosher salt

freshly ground black pepper

large eggs

heavy cream

whole milk

gruyère cheese, grated

ground nutmeg

extra grated gruyère for topping (optional)

Split the English muffins and toast them until golden. Spread about 1 tablespoon unsalted butter across the cut sides while warm (approximately 2–3 minutes). Keep warm in a low oven (90–100°C / 200°F) if desired.

Toast and butter muffins

Place a generous 60 g (about half of the smoked salmon portion) on each toasted muffin half, arranging slices so they slightly overhang the edge for presentation.

Arrange smoked salmon

Reserve lemon wedges and snipped chives for finishing. If using microgreens, keep them chilled until plating.

Fill a wide shallow saucepan with about 1.5–2 liters of water. Add 1 teaspoon salt and 1 tablespoon white vinegar. Bring water to a gentle simmer (small bubbles rising, not a rolling boil). Reduce heat so surface is barely moving.

Prepare poaching water

Using a spoon, stir the water to create a mild vortex in the center; this helps eggs keep a compact shape but is optional when poaching multiple eggs.

Create a gentle whirlpool (optional)

Crack each egg into a small ramekin or cup. Carefully slide each egg into the simmering water (one at a time), positioning them apart. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolks. If poaching four eggs, you can gently ladle water over each to ensure even cooking.

Crack and poach eggs

Use a slotted spoon to lift eggs, briefly blot on paper towel to remove excess water. Keep eggs warm by resting them on a plate in a low oven or cover loosely with foil.

Remove and drain eggs

Choose a bowl (metal or heatproof) that fits over a saucepan without touching the water. Add about 2–3 cm of simmering water to the pan; keep it at a gentle simmer (not boiling).

Set up a double boiler

In the bowl, combine 3 egg yolks and 1 teaspoon cold water. Whisk vigorously until slightly thickened and pale, about 30–45 seconds.

Whisk yolks

Place the bowl over the simmering water and continue whisking constantly. After 30–60 seconds the yolks will warm and thicken slightly. Slowly drizzle in the hot melted butter in a thin, steady stream while whisking continuously to emulsify. If sauce becomes too thick, whisk in a teaspoon or two of warm water to reach desired consistency.

Temper and cook

Once all butter is incorporated and the sauce is smooth and glossy, remove from heat. Whisk in 1½ tablespoons lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon salt, and 1/8 teaspoon white pepper or a pinch of cayenne. Taste and adjust seasoning or lemon if needed. Keep the hollandaise warm over very low heat or in a warm spot; avoid overheating or it may break.

Finish flavoring

Place two toasted and buttered English muffin halves (with smoked salmon already arranged) on each plate. Gently set one poached egg on top of the salmon for each half (two eggs per serving if serving two people).

Assemble benedicts

Spoon 2–3 generous tablespoons of warm hollandaise over each poached egg so it coats yolk and drips slightly down the sides. Sprinkle snipped chives and a few microgreens or baby watercress on top. Serve immediately with a lemon wedge for squeezing.

Sauce and finish

If desired, season lightly with freshly ground black pepper. Serve hot.

English muffins

smoked salmon (thinly sliced)

fresh chives, finely snipped

lemon wedges (for serving)

white vinegar

water (for poaching, in pot)

egg yolks

fresh lemon juice

unsalted butter (melted, hot)

Dijon mustard

white pepper or cayenne

microgreens or baby watercress

extra chopped chives

Preheat oven to 350°F (175°C). Generously butter a 9x13-inch (or similar) baking dish. Toss the 1-inch bread cubes with the 2 tbs melted butter in a large bowl to coat; this helps create crisp edges and richer flavor.

Prepare the bread

Spread the buttered bread evenly in the prepared baking dish. If using raisins or dried cranberries, sprinkle them and the orange zest evenly over the bread cubes so they are distributed through the pudding.

In a large mixing bowl or a large liquid measuring cup, whisk together 2 cups whole milk, 1 cup heavy cream, and 5 large eggs until smooth. Add 1 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tsp salt. Whisk until sugar is mostly dissolved and the mixture is homogeneous.

Make the custard

Pour the custard evenly over the bread cubes in the baking dish. Press the bread gently with the back of a spoon or your hands so the cubes absorb the custard; allow to sit for 15 minutes so the liquid soaks in. For a more set pudding, cover and refrigerate for 1–2 hours or overnight (increase estimated time if you chill).

When ready to bake, sprinkle 2 tbs brown sugar evenly over the top of the pudding. Place the baking dish on a middle rack and bake at 350°F (175°C) for 40–50 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.

Bake the pudding

Remove from oven and let cool for 10–15 minutes to set. Dust with 1 tbs powdered sugar if desired and serve warm with maple syrup passed alongside. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warm.

stale brioche or challah bread, cut into 1-inch cubes

unsalted butter, melted (for tossing the bread)

granulated sugar

vanilla extract

ground cinnamon

golden raisins or dried cranberries (optional)

orange zest (fresh)

brown sugar (for topping)

powdered sugar (for dusting, optional)

maple syrup (for serving)

Store the bottle in the refrigerator for 20–30 minutes before serving if you prefer a slightly cooler red (about 55–60°F / 13–16°C). If bottle is too cold, let it sit at room temperature for 10–20 minutes. Aim for 60–65°F (15–18°C) for optimal expression of a Cabernet Sauvignon.

Chill or bring to serving temperature

Wipe the neck of the bottle with a clean cloth. Cut and remove the foil capsule just below the lip. Use a waiter’s corkscrew or wine key: insert the screw into the center of the cork and pull steadily to remove the cork. If the bottle is sealed with a twist cap, twist and remove the cap.

Inspect and open

Hold the opened bottle up to a light to check for sediment. If you see sediment or if you want to aerate the wine, decant: pour slowly into a decanter in one steady stream until you see sediment reach the bottle neck. For aeration without decanting, pour a small glass and swirl it for 30–60 seconds. Decanting time for a 2022 Cabernet Sauvignon: 30–60 minutes to open aromas; up to 2 hours for fuller aeration depending on tannin structure.

Evaluate and decant (optional)

Select appropriate glasses: choose large-bowled red wine glasses to concentrate aromas. Pour about 4–6 ounces (120–180 ml) per glass to allow room for swirling.

Present and taste: Serve to guests or enjoy yourself. Swirl gently to release aromas, smell, then taste. Note primary characteristics such as black fruit (blackcurrant, blackberry), oak/vanilla, structure (tannins), acidity, and finish.

Pairing suggestion: Serve with grilled or roasted red meats, aged cheeses, or a charcuterie board. Offer water and palate cleansers between sips if sampling multiple wines.

Storage of opened bottle: Reseat cork or use a wine stopper and refrigerate. Consume within 3–5 days for best quality; fuller-bodied reds may keep 4–7 days depending on preservation and storage temperature.

2022 Priest Ranch Cabernet Sauvignon (bottle)

Decanter (optional)

Wine glasses

Water (for glass rinse or palate cleanse)

Cheese and/or charcuterie (optional pairing)

Chill a pint or 16-oz glass in the refrigerator for 10–15 minutes. Run the lime wedge around the rim of the glass, then dip the rim into coarse salt or Tajín if desired.

Chill and rim (optional)

If using ice, add 1 cup of ice to the chilled glass. Pour the 12 oz bottle or can of cold light lager (Michelob Ultra or a similar beer) slowly into the glass at a slight angle to preserve carbonation and minimize foaming.

Cut the remaining half lime into a wedge. Squeeze the half lime lightly over the beer to add fresh citrus, then drop the wedge into the glass as a garnish. If you prefer a brighter citrus flavor, add 0.5 oz (about 1 tbsp) fresh lime juice before pouring the beer.

Serve immediately while cold. Drink straight from the glass or slide the lime wedge along the rim and enjoy.

Light lager or Mexican pale lager (e.g., Michelob Ultra)

Lime

Lime wedge (for glass rim)

Coarse salt or Tajín (optional)

Fresh lime juice (if you prefer more acidity)

Ensure the Corona is well chilled (recommended 35–45°F / 2–7°C). Place bottle in the refrigerator for several hours or in an ice bucket for 20–30 minutes before serving.

Chill beer

Wash the lime, cut one lime into wedges. Reserve one wedge per bottle to serve.

Prepare lime

Decide whether to serve the beer directly from the bottle or poured into a chilled glass with a few ice cubes. If using a glass, chill it beforehand to keep the beer colder longer.

Optional ice and glass

Use a bottle opener to remove the cap. If the bottle is twist-off, twist the cap off by hand.

Open the bottle

If you prefer, pour the beer gently into the chilled glass at a 45° angle to preserve carbonation, then straighten the glass as it nears the top to form a moderate head.

Optional pour

Take the prepared lime wedge and, if desired, run its rind around the bottle rim or glass rim to impart aroma. Then insert the wedge into the neck of the bottle or squeeze lightly into the beer and drop it in.

Add lime wedge

Serve right away while cold. If using ice in a glass, note that melting will dilute the beer—use ice only if preferred.

Serve immediately

Corona (lager beer)

Lime wedge

Ice (optional)

Bottle opener or beer key (if using a non-twist-off)

Cutting board and knife

Glass (optional)

Heat 16 liters of water in your mash tun or kettle to 74°C (165°F) to account for grain absorption and target mash temperature. If using campden tablet to remove chlorine, add it to the water while cooling to mash temp.

Heat strike water

Add the crushed Pilsner, Munich, and Carapils malts to the mash tun and pour the heated water to reach a mash temperature of 64°C (147°F). Stir thoroughly to eliminate dry pockets and stabilize temperature.

Mash in

Hold the mash at 64°C (147°F) for 60 minutes to allow full conversion of starches to fermentable sugars. Check temperature at 15–20 minute intervals and stir gently if a layer forms.

Hold mash

Raise the mash temperature to 75°C (167°F) by adding 2–3 liters of 78–80°C (172–176°F) water or directly heating, and hold for 10 minutes. This stops enzymatic activity and improves lautering.

Mash out

Sparge with 6–7 liters of 75°C (167°F) water until you collect about 23 liters of wort in the kettle (pre-boil volume). Aim for clear runnings and a pre-boil gravity around 1.044–1.048 (approx.).

Sparge

Bring the wort to a rolling boil. Once boiling, start a 60 minute timer for the total boil time.

Bring to a boil

Add 30 g Saaz hops at the start of the 60 minute boil for bittering.

Bittering hops (60 min)

With 15 minutes left in the boil, add 1 tsp Irish moss (optional) to help kettle clearing and add 20 g Saaz hops for flavor/aroma development.

Irish moss (15 min)

At flameout or with 0–5 minutes remaining add the final 15 g Saaz hops for fresh hop aroma. Turn off heat at the end of 60 minutes.

Late hops (0–5 min)

Cool the wort quickly to 12°C (54°F) using an immersion chiller, counterflow chiller or an ice bath. Rapid cooling reduces the chance of off-flavors and prepares the wort for lager yeast pitching.

Cool wort

Transfer the cooled wort to a sanitized fermenter. Top up with water if necessary to reach 20 liters total. Aerate vigorously by shaking, splashing or using sterile aeration for 60–90 seconds to introduce oxygen for yeast health.

Transfer and aerate

Rehydrate or prepare the dry lager yeast per manufacturer instructions. Pitch the yeast when wort is 10–12°C (50–54°F). Seal fermenter with an airlock.

Pitch yeast

Ferment at 10–13°C (50–55°F) for 10–14 days. Gravity should drop substantially. Monitor temperature closely to keep it lager-cool and steady.

Primary fermentation

After primary attenuation (about 7–10 days), raise temperature to 16–18°C (61–64°F) for 48 hours to allow any diacetyl produced to be reabsorbed by the yeast.

Diacetyl rest

Lower the temperature gradually to 0–2°C (32–36°F) and lager for 3–6 weeks to clarify and smooth the beer. If you want a brighter beer, extend lagering up to 8 weeks.

Lagering / Cold conditioning

Dissolve 85 g priming sugar in 200 ml boiling water, cool to room temperature and sanitize. This amount is for bottling approximately 20 liters to achieve ~2.4–2.6 volumes CO2 (typical for a Stella-like lager).

Prepare priming sugar

Rack the lager beer off trub into a sanitized bottling bucket, gently stir in the cooled priming solution to evenly distribute. Fill and cap bottles, or transfer to a sanitized keg and carbonate to ~2.4–2.6 volumes CO2.

Bottle or keg

If bottled, condition at 18–22°C for 10–14 days to carbonate, then cold condition for another week. If kegged, serve after carbonation is reached and beer has rested for a few days at serving temperature.

Condition

Serve Stella-style lager very cold (around 4°C / 39°F) in a tall pilsner glass. Pour gently at first to produce a small head, then top up to create a 1–2 cm foam head if desired.

Quiche Florentine

Smoked Salmon Benedict

French Toast Bread Pudding

Wine

Michel Ob Ultra

Corona

Stella

Stone Ipa

Pacifico Clara

Peroni

Leinenkugel Summer Shandy

Draft Main Lunch Ipa

Vault Teller Pilsner

Coconut Ginger Fizz

Orange & Rosé Peach Nojito

Brown Sugar Spiced Old Fashioned

Golden Girl

Fervor Dream

Spicy Watermelon Margarita

Red Lady

Green Thumb

Summer's Sangria

Burnt Citrus

Tea