Linguini, sauteed mushrooms, roasted corn, bacon, holy trinity, shaved parmesan, chives, spiced fumet cream sauce, blackened grilled shrimp

Grilled Shrimp Pasta

pan seared atlantic salmon, sauteed pickled okra and tomatoes, creamed corn, garnished with orange zest

Bourbon Glazed Salmon

Storm Point, Swartland, South Africa 2023

Syrah Blend

Pinot Noir

Cabernet Sauvignon

Ercole 1L, Barbera del Monferatto, Italy 2023

House Red

Mary Taylor, Lot-et-Garonne, France, 2024

Rose

Sparkling Rose

Prosecco

Les Deux Moulins, Loire Valley, France, 2023

Sauvignon Blanc

Pinot Grigio

Ercole 1L, Barbera del Monferatto, Italy 2024

House White

Chardonnay

Lyre’s Non-Alcoholic Italian Orange, Simple, Soda

APEROL SPRITZ

CUCUMBER LIMEADE SODA

Lyre’s Non-Alcoholic Agave Blanco, Lyre’s Orange Aperitivo, Lime, Agave, Your Choice of Rim: Sugar, Salt, or Tajin

MARGARITA

White Rum, Dark Rum, Velvet Falernum, Chinola Passionfruit, Lime, Pineapple, Cucumber, Angostura Bitters Floater

THE BOTANIST

Rittenhouse Rye, Hartley & Gibson Amontillado Sherry, House-Made Rhubarb & Strawberry Syrup, Rhubarb & Orange Bitters

IF SHE WERE A DRINK

Creature Comforts’ Sapelo Aperitivo, Bubbles, Soda

SAPELO SPRITZ

Hibiscus Infused Tequila, Mezcal, Casoni 1814 Bitter Aperitivo, Strega, Lime

NAKED AND FAMOUS Nº2

Vodka, Baldoria Umami Dry Vermouth, Clarified Tomato Juice, Olive Brine, Filthy Blue Cheese Stuffed Olives

TEMPLE GARDEN

Pork belly, hickory smoked bacon, Vidalia onions, bell peppers, sharp cheddar. Served with white cheddar grits.

Diner Omelette

Pimento cheese, hickory smoked bacon, green onions. Served with white cheddar grits.

Pimento-Bacon Omelette

Chèvre, wilted arugula, marinated tomato, basil. Served with white cheddar grits.

Goat Cheese Omelette

Bring a large pot of salted water to a boil. Add linguini and cook until al dente according to package directions (about 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook linguini

In a large skillet or sauté pan over medium heat, add 2 tbsp unsalted butter and 1 tbsp olive oil. Once butter is melted and foamy, sprinkle in 1 tbsp flour and whisk continuously for 1 minute to cook the raw flour taste.

Make roux

Slowly whisk in 1 cup chicken or seafood stock (fumet) until smooth. Bring to a gentle simmer, then stir in 1 cup heavy cream. Add 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tbsp lemon juice, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Simmer gently for 4–6 minutes until sauce thickens slightly. Taste and adjust seasoning. If sauce is too thick, whisk in reserved pasta water, 1–2 tbsp at a time, to reach desired consistency.

Build fumet cream sauce

Add drained linguini to the sauce and toss over low heat until well coated, 1–2 minutes. If needed, add more reserved pasta water to loosen sauce so it clings to the pasta. Keep warm while assembling remaining components.

Finish pasta in sauce

While pasta cooks, heat a separate large skillet over medium-high heat. Add a drizzle of olive oil if needed. Add the diced yellow onion, green bell pepper, and celery (holy trinity) and sauté until softened and translucent, about 5–7 minutes.

Add 8 oz sliced mushrooms to the pan and cook until they release their liquid and begin to brown, about 4–5 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Add 1 cup roasted or fresh corn kernels to the skillet and cook 2–3 minutes to warm and get a little color. Season the vegetable mixture lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Transfer vegetables to a bowl and keep warm.

In a medium skillet over medium heat, cook 4 slices bacon until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate, drain, then chop into bite-sized pieces.

Reserve a tablespoon of bacon fat and add to the pasta/sauce pan if you like extra smoky flavor; mix into the pasta and vegetables. Stir in half of the shaved Parmesan (about 1/2 cup) into the pasta to melt slightly, reserving the rest for garnish. Fold in the sautéed vegetables and chopped bacon into the pasta, tossing gently to combine.

In a small bowl combine 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp cayenne (optional), 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Pat 1 lb large peeled and deveined shrimp dry, toss with 1 tbsp olive oil, then coat evenly with the blackening spice mixture.

Make blackening spice and season shrimp

Preheat a grill or grill pan over high heat until very hot and lightly oiled. Grill shrimp 1–2 minutes per side until blackened and just opaque (total about 3–4 minutes depending on size). Avoid overcooking. Remove shrimp from heat and let rest 1 minute.

Grill shrimp

If using an indoor skillet instead: heat a cast-iron skillet until smoking hot, add a thin film of oil, then sear shrimp 1–2 minutes per side until nicely charred and cooked through.

Divide the sauced linguini among 4 plates or bowls. Top each portion with a quarter of the blackened grilled shrimp (4–5 shrimp per serving).

Scatter remaining shaved Parmesan and chopped crisp bacon over the top. Sprinkle 2 tbsp sliced chives evenly across all plates.

Finish each plate with a light drizzle of any reserved bacon fat or a small drizzle of olive oil if desired, and a lemon wedge on the side to squeeze over the shrimp. Serve immediately while hot.

linguini

unsalted butter

olive oil

all-purpose flour

chicken or seafood stock (fumet)

heavy cream

smoked paprika

Cayenne pepper

lemon juice

kosher salt

freshly ground black pepper

yellow onion

green bell pepper

celery

mushrooms, sliced (cremini or button)

corn kernels (fresh or roasted/frozen, thawed)

garlic, minced

chives, thinly sliced

bacon, sliced

shaved Parmesan

lemon wedges (for serving)

large shrimp, peeled and deveined (16-20 count)

olive oil (for shrimp)

paprika

onion powder

garlic powder

dried thyme

dried oregano

cayenne (optional, for heat)

kosher salt (for shrimp)

freshly ground black pepper (for shrimp)

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. If desired, lightly dust the flesh side with 2 tbs flour to help form a thin crust; shake off excess.

Prepare salmon

Heat a large heavy skillet (cast iron recommended) over medium-high heat until hot. Add 2 tbs vegetable oil and swirl. Place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the fillet is cooked about two-thirds of the way up. Flip carefully and cook the flesh side 1–2 minutes until just cooked through (internal temperature ~125–130°F / 52–54°C for medium). Remove salmon to a warm plate and tent loosely with foil.

Sear salmon

Lower heat to medium. Wipe the skillet lightly with a paper towel leaving any fond. Add 1 tbs unsalted butter and 1 tbs finely minced shallot; sweat for 30–45 seconds until fragrant (do not brown). Add 1 tsp minced garlic and 0.25 tsp red pepper flakes, cook 15 seconds. Carefully add 3 tbs bourbon to deglaze (if flambéing, do so cautiously and away from flammable overheads) and scrape up brown bits. Stir in 3 tbs brown sugar, 1 tbs soy sauce, 2 tbs fresh orange juice and 1 tsp vinegar. Simmer gently 2–3 minutes until syrupy and reduced by about one-third. Taste and adjust salt or acidity as needed. Stir in remaining 1 tbs butter to gloss the sauce.

Make bourbon glaze

Return salmon to the skillet briefly, spoon the glaze over each fillet 2–3 times for 20–30 seconds to coat and warm through. Remove to serving plates and reserve remaining glaze to spoon over the plated fish. Garnish with 1 tsp orange zest.

Glaze salmon

While salmon rests or during the last 5 minutes of glaze reduction, heat a separate medium skillet over medium heat and add 1 tbs extra-virgin olive oil. Add 1 clove thinly sliced garlic and cook 15–20 seconds until fragrant.

Add 1 cup halved cherry tomatoes and sauté 2 minutes until they begin to soften and release juices. Add 1 cup sliced pickled okra and cook another 1–2 minutes just to heat through and allow some pickled brine to mingle with the tomatoes. Season with 0.25 tsp salt, 0.125 tsp black pepper and 1 tsp fresh thyme leaves (or parsley). Stir gently and remove from heat. Taste and adjust seasoning—pickled okra adds acidity, so add a pinch of sugar only if too tart.

Keep warm and spoon a portion alongside each salmon fillet when plating.

In a small saucepan over medium heat, melt 1 tbs unsalted butter. Add 2 cups corn kernels and sauté 1–2 minutes.

Sprinkle 1 tsp flour over the corn and stir to coat for 30 seconds to remove raw flour taste. Add 0.5 cup heavy cream and 0.25 cup half-and-half (or milk), stir to combine.

Bring to a gentle simmer and cook 3–5 minutes, stirring occasionally, until mixture thickens slightly and corn is tender. If you prefer a creamier texture, partially mash about one-third of the corn with the back of a spoon or use an immersion blender for a few pulses.

Season with 0.5 tsp sugar (optional), 0.25 tsp salt and 0.125 tsp black pepper. Stir in 1 tsp chopped chives or parsley. Keep warm until plating.

Divide creamed corn among 4 plates (or spoon in the center of the plate). Place a glazed salmon fillet on top or beside the corn. Spoon a generous portion of sautéed pickled okra and tomatoes alongside the salmon.

Drizzle any remaining bourbon glaze over the salmon and around the plate for extra flavor. Garnish each fillet with 1 tsp orange zest and optional microgreens or parsley. Serve with lemon or lime wedge on the side.

Atlantic salmon fillets, skin-on

Kosher salt

Freshly ground black pepper

All-purpose flour (for light dusting, optional)

Vegetable oil or canola oil

Unsalted butter

Bourbon

Brown sugar, packed (light or dark)

Soy sauce (low-sodium preferred)

Fresh orange juice

Rice vinegar or apple cider vinegar

Garlic, minced

Shallot, finely minced

Red pepper flakes

Orange zest (for garnish)

Pickled okra (sliced lengthwise or halved)

Cherry tomatoes, halved

Extra-virgin olive oil

Garlic, thinly sliced

Fresh thyme leaves or chopped parsley

Salt

Frozen corn kernels (thawed) or fresh corn cut from 2 ears

Heavy cream

Half-and-half or milk

All-purpose flour

Sugar (optional, to taste)

Fresh chives or parsley, chopped (optional)

Lemon or lime wedges (optional, for serving)

Microgreens or additional parsley (optional)

Store the bottle upright in a cool place. For a Syrah from Swartland, serve slightly below room temperature: chill the bottle in the refrigerator for 20–30 minutes before serving so it reaches roughly 14–16°C (57–61°F). Remove from fridge 5 minutes before opening to avoid being too cold.

Chill and open

Examine the bottle for sediment (unlikely in a 2023 Syrah blend but possible). If present or if you want to aerate, open the bottle and pour slowly into a decanter in a single steady stream, allowing the wine to breathe for 20–40 minutes. If not decanting, simply open and let sit in the glass for 10–15 minutes to open up.

Decanting (optional)

Use large-bowled red wine glasses to concentrate aromas. Pour 120–150 ml per serving. Offer water on the table for palate cleansing. If guests prefer cooler wine, place the bottle back in an ice bucket for a few minutes between pours.

Glassware and serving

Arrange the Manchego and cured chorizo/salami on a small board. Fan thin slices of cheese and charcuterie for easy picking. If the salami is oily, blot lightly with a paper towel to keep the board tidy.

Prepare cheese and charcuterie

If your Marcona almonds are raw and you prefer them warm, preheat oven to 170°C (340°F). Spread almonds on a baking sheet and warm 6–8 minutes until fragrant; watch closely to avoid burning. Toss with a light sprinkle of sea salt while warm.

Roast and season almonds

Place mixed olives in a small bowl and let come to room temperature. Slice the baguette or country bread on a slight bias into 1–1.5 cm slices. If desired, warm the bread in a low oven (150°C / 300°F) for 5–7 minutes to refresh.

Prep olives and bread

On a serving board or platter, place the cheese, charcuterie, warmed almonds, olives, and a small bowl of fig jam or quince paste. Add the sliced baguette. Finish the cheese with a quick grind of fresh black pepper to complement the Syrah's peppery notes.

Assemble board

Place the decanted or opened bottle and glasses with the assembled board. Recommend tasting the wine first on its own, then paired with a small piece of cheese and charcuterie to appreciate how the Syrah’s dark-fruit, pepper, and savory elements interact with the food.

Serve alongside wine

Storm Point Syrah Blend — bottle

Filtered water

Wine decanter (optional — not an ingredient)

Aged Manchego or hard sheep cheese, thinly sliced

Cured chorizo or salami, thinly sliced

Marcona almonds, roasted, lightly salted

Mixed olives (e.g., Kalamata, Nyon), pit removed

Crusty baguette or country bread, sliced

Fig jam or quince paste (membrillo)

Fresh black pepper (for finishing)

Place the bottle in the refrigerator for 30–45 minutes before serving to bring the Pinot Noir to an ideal serving temperature of about 55–60°F (13–16°C). If you need to chill faster, place the bottle in an ice bucket filled with equal parts ice and water for 12–15 minutes.

Chill to serving temperature

If the wine is young and tightly wound, decant for 20–60 minutes to allow aromas to open. Hold the bottle upright for a few hours before opening if it’s recently shipped to allow any sediment to settle. Pour into a decanter slowly and stop if you see sediment approaching the neck.

Use a clean waiter’s corkscrew to remove the cork cleanly. Wipe the bottle mouth with a napkin. Pour a small tasting pour into your glass, swirl gently, smell, and taste to confirm the wine is sound (no obvious oxidation or cork taint).

Opening

Pour about 4–6 ounces (120–180 ml) per glass into Burgundy-style glasses, filling to the widest part of the bowl to allow swirl and aroma concentration. Hold the glass by the stem to avoid warming the wine.

Pouring

Arrange the cheeses: set the Brie/Camembert at room temperature (remove from refrigerator 20–30 minutes before serving) so it’s soft and aromatic. Slice the aged cheddar into thin slices or small chunks.

Prepare bread and fruit: slice the baguette into 1/2-inch slices and lightly toast if desired. Rinse and arrange fresh fruit (fig halves, grape clusters, or apple slices) on a board.

Nuts and olives: place mixed olives in a small bowl, and scatter walnuts or Marcona almonds on the board. These savory-salty elements complement the wine’s acidity and red-fruit notes.

Serve: present the wine with the prepared accompaniments. Encourage guests to taste the wine first, then try with different bites to explore pairing contrasts (cheese for creaminess, nuts for texture, fruit for brightness).

Tasting guidance: evaluate appearance (ruby to garnet), swirl to release aromas (red cherry, raspberry, earth, spice), take a small sip and let it coat the palate to assess acidity, tannin, fruit intensity and finish.

Storage after opening: re-cork the bottle (use original cork or wine stopper) and refrigerate upright. Consume within 2–4 days for best quality; small oxidation is expected after the first day.

Pinot Noir (Delta, California, USA, 2024)

Crusty baguette or bread

Soft cheese (Brie or Camembert)

Aged cheddar

Mixed olives

Walnuts or Marcona almonds

Fresh fruit (figs, apple slices, or grapes)

Wine glasses (Burgundy-style, large bowl)

Decanter (optional)

Bring the bottle to serving temperature: place the bottle in a cool place for 30–60 minutes if it is warmer than 68°F (20°C). Ideal serving temperature for a Napa Cabernet is 60–65°F (15–18°C). If too warm, refrigerate upright for 20–30 minutes; if too cold, let sit at room temperature for 15–20 minutes.

Select appropriate glassware: use Bordeaux-style glasses with a taller bowl to concentrate aromas and allow fuller-bodied structure to open.

Gather tools: have a clean corkscrew, decanter (optional), and a wine thermometer if available.

Check the bottle for sediment or a damaged cork. A 2023 Napa Cabernet may have minimal sediment but inspect the neck and feel the cork for firmness.

Inspect the Bottle

Use the knife on your corkscrew or a foil cutter to remove the foil just below the lip of the bottle. Wipe the top of the bottle with a clean cloth.

Cut and Remove Foil

Center the screw on the cork and twist in until one spiral remains visible. Pull straight up with a smooth motion to avoid crumbling the cork. Wipe the bottle lip again if any cork dust appears.

Insert Corkscrew and Extract Cork

Pour the wine slowly into a decanter in one steady stream until about an inch from the bottom of the bottle; this helps separate any sediment. Let the wine sit in the decanter for 30–60 minutes to open up flavors and soften tannins. For a particularly tannic bottle, up to 90 minutes of decanting may be beneficial.

Decanting (optional but recommended for young Napa Cabernet)

Pouring: fill each glass to about one-third full (approx. 4–6 oz / 120–180 ml) to allow room for swirling and aroma concentration.

Swirl and Smell: hold the glass by the stem, gently swirl to release aromas, then take a few short sniffs to appreciate notes typical of Napa Cabernet (dark fruit, cassis, black cherry, cedar, vanilla, and spice depending on oak influence).

Taste: take a moderate sip, let it coat your palate, and note structure: tannins, acidity, fruit intensity, and finish. If decanted, observe how the wine opens and softens over 30–90 minutes.

Grilled Shrimp Pasta

Bourbon Glazed Salmon

Syrah Blend

Pinot Noir

Cabernet Sauvignon

House Red

Rose

Sparkling Rose

Prosecco

Sauvignon Blanc

Pinot Grigio

House White

Chardonnay

Aperol Spritz

Cucumber Limeade Soda

Margarita

The Botanist

If She Were A Drink

Sapelo Spritz

Naked And Famous Nº2

Temple Garden

Diner Omelette

Pimento-bacon Omelette

Goat Cheese Omelette