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Erath Pinot Gris

Stemmari Moscato

Panko Crusted Chicken

bacon, lettuce, tomato, lemon caper aioli, parmesan herb fries

Blackened Chicken / Shrimp Tacos

VODKA, SALTED CARAMEL KAHLUA, VANILLA CHAI

Vanilla Chai White Russian

Magician's Latte

Gypsy Girl 2.0

Tequila Sunrise Mimosa

Pomegranate Italian 75

Aperol Spritz Mimosa

BLOOD ORANGE SAN PELLEGRINO, LIME, ORANGE

Blood Orange Mimosa

Paloma Mimosa

HANSONS CUCUMBER VODKA, KIMCHI BRINE, MSG, CUCUMBER

The Sunday Scorcher

HENDRICKS GIN, PEPPER SYRUP, SMOKED SEA SALT RIM

Bloody Margaret

Hot Mez

Bloody Maria

Bistro Mimosa

Bistro Bloody

Biscuit & Sausage Gravy

Sausage

Brunch Potatoes

Cheese Grits

In a large pot, bring salted water to a boil.

Boil Water

Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Sauté Garlic

Add the cherry tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally until they soften and burst.

Add Tomatoes

Add salt, black pepper, and optional red pepper flakes to taste. Stir to combine.

Season the Sauce

Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta well.

Mix Pasta and Sauce

Remove the skillet from heat and stir in fresh basil and grated Parmesan cheese.

Add Basil and Cheese

Serve immediately, drizzling with lemon juice to taste if desired.

Serve

Pasta

Olive Oil

Garlic

Cherry Tomatoes

Basil

Parmesan Cheese

Salt

Black Pepper

Red Pepper Flakes

Lemon Juice

Begin by carefully harvesting 100 kg of ripe Pinot Gris grapes from the vineyard, ensuring that they are free from rot and disease.

Harvesting the Grapes

Place the harvested grapes into a crushing machine to extract the juice. This process should be done gently to avoid breaking the seeds which can impart bitterness.

Crushing the Grapes

Transfer the crushed grapes into a wine press and press them gently to separate the juice from the skins and seeds. Collect the juice in a clean fermentation tank.

Pressing the Juice

Add 10 liters of clean water to the collected juice to adjust the sugar concentration if necessary.

Adding Water

Sprinkle 5 grams of wine yeast over the surface of the juice and gently stir to incorporate it. This will start the fermentation process.

Inoculating with Yeast

Dissolve 2 grams of sulfur dioxide in a small amount of water and add it to the fermentation tank to prevent unwanted bacteria and wild yeast from developing.

Adding Sulfur Dioxide

Cover the fermentation tank with a clean cloth and allow the mixture to ferment in a temperature-controlled environment (around 18-20°C) for about 2 weeks.

Fermentation

After fermentation, siphon the wine off the sediment into a clean vessel, leaving the sediment behind. This process is called racking.

Racking

Allow the wine to age in a cool, dark place for at least 3-6 months to develop its flavors.

Aging

Once the aging process is complete, carefully bottle the wine into sanitized bottles and cork them. Store the bottles upright for a few days, then lay them on their sides.

Bottling

Pinot Gris grapes

Water

Yeast (wine yeast)

Sulfur dioxide (as potassium metabisulfite)

Harvest 6 cups of ripe Moscato grapes. Remove stems and wash the grapes thoroughly under cool running water.

Harvest and Prepare Grapes

In a large bowl, crush the grapes gently to release their juice. You can use a potato masher or your hands for this step.

Crush Grapes

In a large pot, combine the crushed grapes with 4 cups of water. Add 1 cup of sugar, 1 tsp of acid blend, and 1 tsp of pectic enzyme. Stir well to dissolve the sugar.

Make Must

Crush 2 Campden tablets and add them to the mixture. Stir well. Let it sit for 24 hours to kill any wild yeast and bacteria.

Add Campden Tablets

After 24 hours, sprinkle 1 tsp of yeast over the must. Do not stir; let it sit for another 15 minutes to hydrate before mixing gently.

Pitch Yeast

Cover the pot with a clean cloth and let it ferment for about 5-7 days. Stir the must daily and check for bubbling, which indicates active fermentation.

After 5-7 days, strain the mixture through a fine mesh strainer or cheesecloth into a clean fermentation vessel, leaving behind the solids.

Strain and Transfer

Seal the fermentation vessel with an airlock and let it ferment for an additional 2-4 weeks, or until bubbling stops.

Secondary Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal with corks.

Store the bottles in a cool, dark place for at least 3 months to allow the flavors to mature before tasting.

Moscato Grapes

Sugar

Yeast

Acid blend

Pectic enzyme

Campden tablets

Preheat your oven to 400°F (200°C). Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1 inch. This helps them cook evenly.

Prepare the Chicken

In a small bowl, mix together salt, black pepper, garlic powder, and paprika. Rub this seasoning mixture evenly over both sides of the chicken breasts.

Season the Chicken

In three separate shallow bowls, set up your breading station: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, and dried Italian herbs.

Set Up Breading Station

Dip each seasoned chicken breast first into the flour, shaking off any excess, then into the beaten eggs, and finally into the panko mixture. Press the breadcrumbs onto the chicken to ensure they adhere well.

Bread the Chicken

In a large oven-proof skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts in a single layer. Sear for about 3-4 minutes on each side until golden brown.

Bake the Chicken

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

Finish Cooking in Oven

Remove the skillet from the oven, let the chicken rest for a few minutes, then serve hot with your choice of sides.

Boneless, skinless chicken breasts

Black pepper

Garlic powder

Paprika

All-purpose flour

Eggs

Panko breadcrumbs

Parmesan cheese, grated

Dried Italian herbs (oregano, basil, thyme)

Olive oil

In a large skillet over medium heat, cook the bacon slices until they are crispy, about 6-8 minutes, turning occasionally. Remove them from the skillet and place on a paper towel to drain excess grease.

Cook the Bacon

While the bacon cooks, slice the tomato into even slices. Set aside.

Prepare the Tomato

In the same skillet, lightly toast the bread slices in the rendered bacon fat until golden brown, about 1-2 minutes on each side.

Toast the Bread

On two slices of toasted bread, spread a generous amount of lemon caper aioli. Layer with lettuce leaves, crispy bacon, and tomato slices. Top with the remaining slices of toasted bread. Cut in half and serve.

Assemble the Sandwich

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Preheat the Oven

Wash and cut the russet potatoes into thin strips (about 1/4 inch thick) to create fries.

Prepare the Potatoes

In a large bowl, toss the cut potatoes with olive oil, oregano, basil, salt, and black pepper until evenly coated.

Season the Fries

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.

Bake the Fries

Remove the fries from the oven and immediately sprinkle with grated Parmesan cheese. Toss gently to combine and allow the cheese to melt slightly.

Add Parmesan

Bacon

Lettuce

Tomato

Bread

Lemon Caper Aioli

Russet Potatoes

Dried Oregano

Dried Basil

If using chicken, pound the breasts to an even thickness. Coat the chicken or shrimp with olive oil and sprinkle evenly with blackening seasoning. Ensure all sides are coated.

Prepare Chicken/Shrimp

In a skillet over medium-high heat, add a little olive oil. Once hot, add the seasoned chicken or shrimp. Cook chicken for 6-7 minutes on each side until cooked through, or shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let rest.

Cook Chicken/Shrimp

In a large bowl, combine shredded cabbage, shredded carrot, chopped cilantro, lime juice, and salt. Toss together until well mixed. Set aside to let flavors meld.

Mix Slaw Ingredients

In a bowl, combine diced mango, diced tomato, diced red onion, diced jalapeño, lime juice, and salt. Stir well and let sit for 10 minutes for flavors to develop.

Prepare Pico de Gallo

In a small bowl, mix together mayonnaise, ketchup, Sriracha, garlic powder, sugar, and water until smooth. Adjust seasoning if necessary.

Make Yum Yum Sauce

Warm the corn tortillas in a dry skillet or microwave. Layer blackened chicken or shrimp, cabbage slaw, and mango pico de gallo on each tortilla. Drizzle with yum yum sauce and serve immediately.

Assemble Tacos

Chicken breasts

Shrimp (peeled and deveined)

Blackening seasoning

Green cabbage (shredded)

Carrot (shredded)

Cilantro (chopped)

Lime juice

Mango (diced)

Tomato (diced)

Red onion (diced)

Jalapeño (diced)

Mayonnaise

Ketchup

Sriracha

Corn tortillas

Brew 4 oz of vanilla chai tea according to package instructions. Allow it to steep for about 5 minutes before removing the tea bag or strainer.

Brew Vanilla Chai Tea

In a cocktail shaker, combine 2 oz of vodka and 1 oz of salted caramel Kahlua.

Mix the Spirits

Add the brewed vanilla chai tea to the cocktail shaker with the vodka and Kahlua mixture. Fill the shaker with ice and shake gently until well combined and chilled.

Combine Ingredients

Strain the mixture into a glass filled with ice. Top with whipped cream, drizzle with caramel sauce, and sprinkle with cinnamon powder to taste.

Vodka

Salted Caramel Kahlua

Vanilla Chai Tea

Whipped Cream

Caramel Sauce

Cinnamon Powder

Start by brewing a cup of your favorite coffee. You can use a coffee maker, French press, or any method you prefer. Make sure it's hot and fresh.

Brew Coffee

In a large mug, add 2 tablespoons of Kahlua and 2 tablespoons of Baileys Irish Cream. Stir well to combine.

Mix Liqueurs

Pour the freshly brewed coffee into the mug with the liqueurs. Stir gently to mix the ingredients together.

Add Coffee

Carefully spoon or pipe the whipped cream on top of the coffee mixture. You can add as much or as little as you like, but a generous layer makes it extra indulgent.

Top with Whipped Cream

Serve immediately while hot. Optionally, you can sprinkle some cocoa powder or chocolate shavings on top of the whipped cream for an extra touch.