The team will create a cocktail based on spirit and flavor preferences.

Specialty Cocktail

Coconut-Pineapple Curd Pavlova

Rhubarb Clafoutis

roasted rhubarb, malted milk, lemon chantilly

Strawberry & Sorrel "Mille Feuille"

lavender blackberries, honey meringues, beeswax ice cream

Honey and Cream Cake

herb-crusted rack, braised neck, nettles, chickpeas, fava beans, salsa verde

Lamb Two Ways

Yukon gold potato, pleasant ridge, black pepper

Nettle Gnocchi

au poivre, cream of corn, confit tomato, summer squash, garleeks

Wagyu Flat Iron

broccolini, baby kale, fermented peppers, crispy garlic

Tamarind Glazed Pork Chop

Dry-Aged Duck Breast

Casarecce

Ricotta Cavatelli

Bonanto

roasted beet, pickled black walnut, amaranth, seeded rye

Chilled Foie Gras

bergamino di bufala, pumpernickel, lovage, banyuls vinaigrette

Heirloom Tomato Salad

grilled pluot, smoked marcona almonds, pickled shallots, goat cheese, dill

Green Salad

pickled green strawberries, spearmint, fava beans, jalapeño curry

Chilled Pea Soup

Xila Agave Aperitif

Saler's Gentiane

Kapriol

Campari

Aperol

Blandy's 5 Year Madeira Bual

Quinto dos Pesos Carcavelos

Select one of the base spirits (Vodka, Gin, Rum, Tequila, or Whiskey) based on your preference.

Choose Your Base Spirit

Measure out the fresh lime juice, simple syrup, and orange liqueur using a jigger. Set aside.

Prepare Flavor Enhancers

Wash and prepare fresh mint leaves, lime wedge, and cocktail cherry for garnish. Keep them ready.

Gather Garnishes

In a cocktail shaker, add the chosen base spirit, fresh lime juice, simple syrup, orange liqueur, and bitters.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake It Up

Using a strainer, pour the mixture into a chilled cocktail glass.

Strain Into Glass

Garnish the cocktail with fresh mint leaves, a lime wedge, and a cocktail cherry on top.

Add Garnishes

Serve immediately and enjoy your specialty cocktail!

Serve

Vodka

Tequila

Whiskey

Fresh Lime Juice

Simple Syrup

Orange Liqueur

Bitters

Fresh Mint Leaves

Lime Wedge

Cocktail Cherry

Cocktail Shaker

Strainer

Jigger

Glassware (Cocktail Glass)

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle about 8 inches in diameter as a guide.

Preheat the Oven

In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

Whip Egg Whites

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until the mixture is glossy and forms stiff peaks.

Add Sugar

Sprinkle the cornstarch and drizzle the vinegar into the meringue and gently fold with a spatula until just combined.

Incorporate Cornstarch and Vinegar

Spoon the meringue into the circle on the parchment paper, creating a slight well in the center for the filling. Smooth the edges.

Shape the Pavlova

Bake the pavlova for 1 hour, then turn off the oven and leave it inside for an additional hour to cool completely.

Bake

In a medium saucepan, whisk together the coconut milk, pineapple juice, granulated sugar, and egg yolks until smooth.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.

Cook the Curd

Remove from heat and stir in the butter and grated coconut until fully combined and smooth.

Add Butter and Coconut

Transfer the curd to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.

Cool the Curd

Whip the cream until soft peaks form. Prepare fresh pineapple chunks and toasted coconut flakes.

Prepare Toppings

Once the pavlova is completely cooled, spoon the coconut-pineapple curd into the center. Top with whipped cream, pineapple chunks, and toasted coconut flakes.

Assemble Pavlova

Slice and serve immediately or refrigerate for up to an hour before serving.

egg whites

granulated sugar

cornstarch

white vinegar

vanilla extract

canned coconut milk

fresh pineapple juice

egg yolks

unsalted butter

grated coconut

whipped cream

fresh pineapple chunks

toasted coconut flakes

Preheat your oven to 350°F (175°C). In a bowl, toss the chopped rhubarb with 1 tablespoon of sugar and set aside to macerate for 10 minutes.

Prepare the Rhubarb

In a mixing bowl, combine flour, remaining sugar, milk, eggs, vanilla extract, and a pinch of salt. Whisk until smooth.

Make the Batter

Grease a pie dish with melted butter. Pour in half of the batter, then evenly distribute the rhubarb mixture over it. Pour the remaining batter on top. Bake for 35-40 minutes, until golden and set.

Combine and Bake

In a saucepan, combine malted barley powder, heavy cream, whole milk, sugar, and a pinch of salt. Heat over medium heat until sugar dissolves.

Prepare the Ice Cream Base

In a bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper them.

Temper the Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat, add vanilla extract, and let cool.

Cook the Mixture

Chill the mixture in the fridge for at least 4 hours, then churn it in an ice cream maker according to the manufacturer's instructions.

Chill and Churn

Rinse the rice under cold water and drain well. Spread it out on a clean towel and let it dry completely.

Rinse and Dry the Rice

In a deep pan, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Add the dried rice in small batches to the hot oil. Fry until the rice pops and turns golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.

Puff the Rice

Fresh rhubarb, chopped

Granulated sugar

All-purpose flour

Milk

Eggs

Vanilla extract

Salt

Butter, melted

Malted barley powder

Heavy cream

Whole milk

Egg yolks

Rice

Vegetable oil

Roll out the puff pastry sheets to about 1/8 inch thickness and cut them into rectangles about 4x6 inches. Place them on a baking sheet lined with parchment paper.

Prepare Puff Pastry

Sprinkle the tops of the pastry rectangles with powdered sugar and bake in the preheated oven for about 15-20 minutes or until golden and puffed. Allow to cool.

Bake the Pastry

Trim and chop the rhubarb stalks into 1-inch pieces.

Prepare Rhubarb

In a bowl, toss the rhubarb with granulated sugar, vanilla extract, and lemon juice.

Spread the rhubarb mixture on a baking sheet and roast in the oven (you can use the same oven as the pastry) for about 15-20 minutes until tender.

Roast the Rhubarb

In a large mixing bowl, pour the heavy cream and add the malted milk powder. Using an electric mixer, whip until soft peaks form.

Whip the Cream

In another bowl, combine heavy cream, powdered sugar, lemon zest, and vanilla extract. Whip until soft peaks form.

Whip the Lemon Cream

On a serving plate, place one layer of puff pastry, followed by a layer of roasted rhubarb, then a layer of malted milk cream. Repeat with another layer of puff pastry, more rhubarb, and malted milk cream.

Layer the Ingredients

Finish with a final layer of puff pastry and top generously with lemon chantilly.

Top with Chantilly

Slice fresh strawberries and arrange them decoratively around the Mille Feuille. Add sorrel leaves for an additional touch.

Add Garnish

Slice into portions and serve immediately.

Puff pastry sheets

Powdered sugar

Rhubarb stalks

Lemon juice

Malted milk powder

Lemon zest

Fresh strawberries

Sorrel leaves

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.

In a medium bowl, sift together the flour, baking powder, salt, and lavender buds.

Mix Dry Ingredients

In a large bowl, cream the butter and granulated sugar together until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then mix in the honey until well combined.

Add Eggs and Honey

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

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool the Cake

Preheat the oven to 200°F (90°C). Line a baking sheet with parchment paper.

Prepare the Meringues

In a clean bowl, beat the egg whites until soft peaks form.

Gradually add the honey while continuing to beat until stiff peaks form.

Add Honey

Beat in the vanilla extract until fully incorporated.

Add Vanilla

Spoon or pipe the meringue mixture onto the prepared baking sheet.

Pipe Meringues

Bake for 1.5 to 2 hours, until the meringues are crisp and can be easily lifted off the parchment.

Bake Meringues

In a saucepan, combine heavy cream, whole milk, honey, and a pinch of salt. Heat over medium heat until warm.

Stir in the beeswax until melted and fully incorporated into the mixture.

Add Beeswax

Remove from heat and let the mixture cool to room temperature. Then refrigerate for at least 2 hours.

Chill the Mixture

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

Churn Ice Cream

Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

Freeze

In a bowl, combine blackberries with lavender syrup, gently tossing to coat. Let sit for 10 minutes.