DINOSOUR STONE FRUIT SOUR

2oz Luksusowa vodka , Baileys, Kahlua, Tofino Roasting Co. espresso & ice milk

SHED SHAFT

TUFF SESSION ALE

ETHEREAL IPA

Chocolate pot de créme with dulce de leche

DARK CHOCOLATE POT DE CRéME

BLONDE ALE

FOOTHILL'S VANILLA SOFT SERVE ICE CREAM

ROTATING TAP

IMPLOSION PILSNER

SK'MORE COOKIE

Mixed greens, carrot, cucumber & radish, red apple & toasted almonds, honey lime vinaigrette

SHED SALAD

2oz El Jimador Reposado with mango & morita chili

MANGO DIABLO

PHILLIPS BREWING IOTA Hazy non-alcoholic IPA

Blackberry puree, 2oz Wisers whiskey, lemon & mint

BLACKBERRY WHISKEY SODA

BSA Non-alcoholic Beer Tropical Sour

TINY BUBBLES

LONETREE CIDER

TINY BUBBLES ROSE

In collaboration w. Tofino Brew Co. 355ml can

SHED BEER

NOBLE BLEND WHITE

MIMOSA

TOFINO BREW CO. TUFF SESSION ALE

VILLA SANDI PROSECCO

Albacore tuna tartare, avocado, cucumber & wakame, rice, miso mustard, pickled ginger & nori

POKE BOWL

Wash and slice the peaches, plums, and cherries. Remove any pits and chop the fruit into bite-sized pieces.

Prepare the Fruit

In a saucepan, combine the chopped fruit, sugar, lemon juice, and water. Bring to a boil over medium heat, stirring occasionally until the sugar has dissolved. Reduce heat and let simmer for 10 minutes.

Make the Syrup

Remove the saucepan from heat and let the mixture cool slightly. Transfer the mixture to a blender and blend until smooth.

Blend the Mixture

Pour the blended mixture through a fine mesh strainer into a clean bowl or jar, discarding any solids. This will create a syrupy base for your drink.

Strain the Mixture

To serve, mix 1 part of the stone fruit syrup with 2 parts of your choice of soda or sparkling water. Serve over ice and enjoy!

Serve

Fresh peaches

Fresh plums

Fresh cherries, pitted

Granulated sugar

Lemon juice

Water

In a cocktail shaker, combine 2 oz of Luksusowa vodka, 1 oz of Baileys Irish Cream, 1 oz of Kahlua, and 1 oz of freshly brewed Tofino Roasting Co. espresso. Fill the shaker with ice and shake well until chilled.

Mixing the Drink

Strain the mixture into a glass filled with ice milk (4 oz). Stir gently to combine and serve immediately.

Serving

Luksusowa vodka

Baileys Irish Cream

Kahlua

Espresso

Ice milk

In a brew kettle, heat 3 gallons of filtered water to 165°F (74°C). Add the crushed grains and hold the temperature at 152°F (67°C) for 60 minutes, stirring occasionally.

Mashing

After mashing, sparge the grains with 2 gallons of water heated to 170°F (77°C) to extract the sugars.

Sparging

Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. In the last 10 minutes of the boil, add the aroma hops.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Add the ale yeast and seal with an airlock. Allow fermentation to occur in a dark, cool place for about 2 weeks.

Fermentation

After fermentation, bottle the ale with priming sugar and let it carbonate for another 2 weeks at room temperature.

Bottling

Chill the bottles and enjoy your homemade TUFF SESSION ALE!

Enjoy!

Pale Malt

Crystal Malt

Carapils Malt

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Cascade)

Ale Yeast

Filtered Water

In a large brew kettle, heat 3 liters of water to 70°C (158°F). Add the pale malt and caramel malt, stirring to combine. Maintain the temperature for 60 minutes.

Mash the Grains

After the mash, sparge the grains with an additional 2 liters of hot water to extract sugars.

Bring the wort to a boil. Add Citra hops at the beginning of the boil, boil for 60 minutes. Add Mosaic hops with 15 minutes remaining.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath.

Transfer the cooled wort to a sanitized fermenter. Add yeast and seal with an airlock. Allow fermentation at room temperature for 1-2 weeks.

Once fermentation is complete, dissolve priming sugar in a small amount of water and add to the beer. Bottle and cap the beer, then let it carbonate for another week.

Chill the bottles and enjoy your homemade Ethereal IPA!

Enjoy

Caramel Malt

Hops (Citra)

Hops (Mosaic)

Yeast (American Ale)

Priming Sugar

Chop the dark chocolate into small pieces and place it in a heatproof bowl.

Prepare the Chocolate

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is just about to boil, stirring occasionally.

Heat the Cream and Milk

Once the cream mixture is hot, pour it over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.

Combine and Mix

In a separate bowl, whisk the egg yolks with the vanilla extract until well combined.

Whisk the Egg Yolks

Slowly add a small amount of the warm chocolate mixture to the egg yolks while whisking continuously to temper them. Gradually add the rest of the chocolate mixture, whisking until smooth.

Temper the Egg Yolks

Strain the mixture through a fine-mesh sieve into another bowl to remove any cooked egg bits.

Divide the chocolate mixture among individual ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Pour into Ramekins

Bake in a preheated oven at 325°F (160°C) for about 25-30 minutes, or until the edges are set but the center is still slightly jiggly.

Bake

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.

Cool and Chill

Before serving, top each pot de crème with a dollop of dulce de leche and a sprinkle of sea salt.

Dark chocolate (70% cocoa or higher)

Egg yolks

Heavy cream

Whole milk

Vanilla extract

Dulce de leche

Sea salt

Heat 3 liters of water to 70°C (158°F). Add the pale malt and caramel malt, and maintain the temperature for 60 minutes. Stir occasionally.

After mashing, drain the liquid (wort) into a kettle. Sparge the grains with an additional 3 liters of water heated to 75°C (167°F) to extract more sugars.

Lautering

Bring the wort to a boil. Once boiling, add hops and boil for 60 minutes, stirring occasionally.

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Transfer the cooled wort to a sanitized fermenter. Pitch the yeast and seal with an airlock. Allow to ferment at room temperature for 1-2 weeks.

After fermentation is complete, dissolve corn sugar in a small amount of water and add to the beer before bottling. Fill bottles and cap them. Allow to carbonate for another 1-2 weeks.

Chill the bottles and enjoy your homemade Blonde Ale!

Hops (Cascade)

Corn Sugar (Priming Sugar)

In a mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, and salt until the sugar is fully dissolved.

Mix the Base

Stir in the vanilla extract. If using a vanilla bean, split it lengthwise and scrape the seeds into the mixture, then add the pod as well.

Add Vanilla

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight for best results.

Chill the Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Serve immediately in cups or cones, or transfer to a container and freeze for a firmer texture.

whole milk

heavy cream

granulated sugar

vanilla extract

vanilla bean (optional)

salt

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

Mix the Dry Ingredients

In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Stir until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

Fold in the fresh blueberries and lemon zest until evenly distributed.

Add Flavor Enhancements

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Preheat the Oven

Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Mixture

Allow to cool for a few minutes before cutting into squares and serving. Enjoy your Rotating Tap!

Cool and Serve

All-purpose flour

Baking powder

Salt

Eggs

Milk

Unsalted butter

Fresh blueberries

Lemon zest

In a large pot, heat 20 cups of water to about 165°F (74°C). Add the Pilsner and Carapils malts to the water and stir well. Maintain this temperature for 60 minutes.

After mashing, sparge the grains with hot water to collect about 12 cups of wort.

Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes, adding the Saaz hops in the last 15 minutes.

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal the vessel and allow it to ferment at around 50°F (10°C) for 2 weeks.

After fermentation, siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles and let them carbonate at room temperature for another 2 weeks.

Refrigerate the bottles and enjoy your homemade Implosion Pilsner!

Pilsner Malt

Hallertau Hops

Saaz Hops

Yeast (Lager)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Preheat the oven

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

Mix dry ingredients

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.

Cream butter and sugars

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add eggs and vanilla

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

Combine mixtures

Gently fold in the chopped Skor chocolate and mini marshmallows.

Fold in mix-ins

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Scoop onto baking sheet

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Bake the cookies

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cool and serve

Baking soda

Brown sugar

Unsalted butter, softened

Skor chocolate bars, chopped

Mini marshmallows

In a large bowl, combine the mixed greens, grated carrot, sliced cucumber, sliced radish, diced apple, and toasted almonds.

Prepare the Vegetables

In a small bowl, whisk together honey, lime juice, olive oil, salt, and black pepper until well combined.

Dinosour Stone Fruit Sour

Shed Shaft

Tuff Session Ale

Ethereal Ipa

Dark Chocolate Pot De Créme

Blonde Ale

Foothill's Vanilla Soft Serve Ice Cream

Rotating Tap

Implosion Pilsner

Sk'more Cookie

Shed Salad

Mango Diablo

Phillips Brewing Iota Hazy Non-alcoholic Ipa

Blackberry Whiskey Soda

Bsa Non-alcoholic Beer Tropical Sour

Tiny Bubbles

Lonetree Cider

Tiny Bubbles Rose

Shed Beer

Noble Blend White

Mimosa

Tofino Brew Co. Tuff Session Ale

Villa Sandi Prosecco

Poke Bowl