3 off Glasses of Wine

2 off 12oz Draft Pours

Wine Flights

Halloumi Fries

Smoked French

Big Dipper

Pretzel Sliders

Charcuterie Board

Cheese Board

ham, swiss, local bacon, local eggs, romaine, tomato, rooster mayo, on sourdough

Ham & Cheese B.E.L.T.

PB&J Burger

Zucchini Brunch Burger

Apple Pie

Donut Holes

choice of breakfast sausage, chicken sausage, or vegan sausage

Original Pancakes

chocolate sauce, chocolate chips, black beans, scrambled eggs, peppers, cheddar, salsa verde

Chocolate Chip Breakfast Burrito

Iced Tea/Sweet Tea

Bottomless Coffee

Hot Tea

fresh orange juice, champagne, splash of raspberry

Sunset Mimosa

fresh grapefruit, champagne, strawberry, vodka

Tipsie Nonnie

French 75

beef broth, smoked salt, grapefruit, agave nectar, soda

Bloody Bull

Bloody 'Ell

Select your preferred varieties of red, white, and sparkling wine. Ensure they are chilled if required, especially for the white and sparkling wines.

Gather Your Wines

Select three clean wine glasses. For red wine, use a larger glass to enhance the aroma; for white and sparkling, use appropriate glasses to maintain the best temperature and bubbles.

Choose Glassware

Pour approximately 5 ounces (150 ml) of red wine into the first glass, 5 ounces (150 ml) of white wine into the second glass, and 5 ounces (150 ml) of sparkling wine into the third glass.

Pour the Wines

Serve the glasses to your guests or enjoy them yourself. Take a moment to appreciate the colors and aromas of each wine before tasting.

Taste and Enjoy

Red Wine

White Wine

Sparkling Wine

Wine Glasses

Take two pint glasses and ensure they are clean and dry.

Prepare the Glasses

Hold the Pale Ale draft handle and tilt the glass at a 45-degree angle. Begin pouring the beer slowly into the glass, allowing it to fill gradually. Straighten the glass as you pour to create a nice head of foam on top.

Pour the Pale Ale

Repeat the same process with the Stout. Pour slowly into the second glass, starting with the glass tilted and then straightening it. Aim for a creamy head on the stout.

Pour the Stout

If desired, take a lemon wedge and place it on the rim of the Pale Ale glass for added flavor.

Add Lemon Wedge

Take the mint leaves and gently crush them to release their aroma. Place them in the Stout glass for a refreshing touch.

Add Mint Leaves

Pale Ale

Stout

Pint Glasses

Lemon Wedge

Mint Leaves

Choose three different types of wine (red, white, and rosé) to create a diverse wine flight experience. Ensure that each wine has distinct flavor profiles.

Select Your Wines

Place the white and rosé wines in the refrigerator for at least 30 minutes prior to serving. This will enhance their refreshing qualities.

Chill the White and Rosé

Arrange a cheese platter, charcuterie selection, fruit platter, olives, and nuts on a large serving board or table. Ensure that the accompaniments complement the chosen wines.

Prepare Accompaniments

Pour a small amount (about 2-3 ounces) of each wine into a wine glass. You can use a flight tray or individual glasses for each guest.

Serve the wine flight alongside the prepared accompaniments. Encourage guests to sample the wines with different foods to explore flavor pairings.

Present the Flight

As your guests enjoy their wine flight, engage them in conversation about the flavors, aromas, and experiences with each wine. This enhances the tasting experience.

Engage the Guests

Rosé Wine

Cheese Platter

Charcuterie Selection

Fruit Selection

Olives

Nuts (e.g. almonds, walnuts)

Slice the Halloumi cheese into sticks about 1-2 inches long and 1/2 inch thick. This will create the 'fries' shape.

Cutting the Halloumi

In three separate shallow bowls, place the flour in the first bowl, whisk the eggs in the second bowl, and place the breadcrumbs mixed with salt and black pepper in the third bowl.

Setting Up Breading Station

Take each Halloumi stick and first dredge it in flour, making sure to coat all sides. Next, dip it into the whisked eggs, allowing any excess to drip off. Finally, coat the stick in the breadcrumb mixture, pressing gently to ensure it adheres well.

Coating the Halloumi

Place the coated Halloumi sticks on a baking sheet lined with parchment paper. Once all sticks are coated, place them in the refrigerator for about 30 minutes. This helps the coating to set.

Chilling the Coated Halloumi

In a large, deep skillet, heat the olive oil over medium-high heat until hot but not smoking. You can test the oil by dropping a small piece of bread into it; if it sizzles, it’s ready.

Heating the Oil

Carefully add the coated Halloumi sticks in batches to the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.

Frying the Halloumi

Once fried, use a slotted spoon to transfer the Halloumi fries onto a plate lined with paper towels to absorb any excess oil.

Draining Excess Oil

Serve the Halloumi fries immediately while hot, with the optional dipping sauce on the side.

Serving

In a small bowl, combine Greek yogurt, minced garlic, lemon juice, chopped dill, and salt. Stir until well mixed. Adjust seasoning to taste.

Mixing the Sauce

Cover and refrigerate the dipping sauce for at least 15 minutes to allow the flavors to meld before serving.

Chilling the Sauce

Halloumi cheese

All-purpose flour

Cornstarch

Eggs

Breadcrumbs

Salt

Black pepper

Olive oil

Greek yogurt

Garlic, minced

Lemon juice

Fresh dill, chopped

In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and coat them well with the marinade. Cover and let them marinate for at least 1 hour in the refrigerator.

Marinate the Chicken

Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).

Prepare the Smoker

Once the smoker is ready, place the marinated chicken thighs on the grill grates. Add the soaked wood chips to the smoker box and close the lid. Smoke the chicken for 2 to 2.5 hours or until the internal temperature reaches 165°F (74°C).

Smoke the Chicken

In a bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and black pepper until smooth and well combined. Adjust seasoning to taste and set aside.

Mix the Sauce Ingredients

Slice the baguette in half lengthwise and toast lightly if desired.

Prepare the Baguette

Spread a generous amount of the French sauce on both sides of the baguette. Layer the smoked chicken, fresh arugula, and pickled red onions on top.

Add the Ingredients

Close the baguette, slice it into individual servings, and enjoy your Smoked French!

Serve

Chicken thighs

Smoked paprika

Garlic powder

Onion powder

Wood chips (hickory or apple)

Mayonnaise

Dijon mustard

Honey

Baguette

Fresh arugula

Pickled red onions

Preheat your oven to 350°F (175°C). This will ensure the cake bakes evenly.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs and then add the whole milk and melted butter. Mix until fully combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Combine Ingredients

Fold in the chocolate chips, chopped nuts, and marshmallows into the batter.

Add Toppings

Pour the batter into a greased 9x13 inch baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Pour and Bake

Once baked, remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

Cut the cake into squares and serve warm or at room temperature with whipped cream on top.

Serve with Whipped Cream

Granulated sugar

Baking powder

Whole milk

Unsalted butter, melted

Chocolate chips

Chopped nuts (e.g., walnuts or pecans)

Marshmallows

Whipped cream

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large bowl, combine all-purpose flour, sugar, and salt. Add the melted butter and the activated yeast mixture. Mix until a dough forms.

Mix Dough Ingredients

Transfer the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm area for about 1 hour or until doubled in size.

Let Dough Rise

In a large pot, bring 10 cups of water to a boil. Add 1 cup of baking soda to the boiling water.

Prepare Baking Solution

Once the dough has risen, punch it down and divide it into 16 equal pieces. Shape each piece into a small ball.

Shape the Sliders

Carefully drop each ball into the boiling baking soda solution for about 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.

Boil the Sliders

Brush each pretzel ball with melted butter and sprinkle with coarse sea salt.

Preheat the oven to 425°F (220°C) and bake the pretzel sliders for 12-15 minutes or until golden brown.

Bake

Once baked, slice each pretzel slider in half. Layer each bottom half with a slice of cheese, chopped bacon, a few pickle slices, and a dollop of mustard. Top with the other half of the slider.

Add Filling

warm water

active dry yeast

all-purpose flour

sugar

salt

unsalted butter

baking soda

water

sliced cheese (cheddar or your choice)

cooked bacon, chopped

pickles, sliced

mustard

coarse sea salt

melted butter

Slice the Brie cheese into wedges, cut the Cheddar into cubes, and crumble the Gorgonzola cheese into small pieces. Arrange them on a serving board.

Prepare the Cheeses

Layer the Prosciutto, Salami, and Chorizo on one side of the cheese section on the board, folding the slices for a nice presentation.

Arrange the Meats

Wash the grapes and strawberries, and place them in small clusters around the cheese and meats. Slice the apple into thin wedges and arrange them nicely on the board.

Add the Fruits

Scatter the almonds and walnuts in small bowls or directly on the board for crunch.

Include the Nuts

Place small bowls of honey and Dijon mustard on the board. Drizzle olive oil over the cheeses if desired.

Add Condiments

Arrange the assorted crackers and baguette slices on a separate section of the board.

Crackers and Bread

Once everything is arranged, make sure to have cheese knives and small forks available for easy serving.

3 Off Glasses Of Wine

2 Off 12oz Draft Pours