Shrimp Ceviche Shooters

BAIGNOIRES ORCHESTRE

BAIGNOPES ORCHESTRE

Batch brew flash-chilled | hot/iced tea assortment of sweeteners and creamers

Power Hour

Brunch Buffet

Build your own assortment of market fruit, walnut granola, local honey

Greek Yogurt Parfait

Crispy Pork Belly Skewers

Way Bird Hazy IPA

Host selection of one, share for the table

Desserts

Host selection of one served family style

Lunch Plated

Lolita

Industry Lager

Talis

Pisco Sour

Seasonal tea infused citrus vodka, lemon, soda

Twisted Collins

Mas Fe

Loaded Potato Croquettes

Chicken Biscuit

Daily selection, served with cream cheese

Bagel

Greek yogurt, seasonal fruit, walnut granola

Parfait

Seasonal Pastry

Croissant

Jupiter Rice Grits

Maple Pork Belly

Start by preparing the shrimp. If using raw shrimp, peel and devein them, then cut into small bite-sized pieces.

Prepare the Shrimp

In a mixing bowl, combine the shrimp with lime juice. Ensure the shrimp is fully submerged in the lime juice. Cover and refrigerate for 30 minutes to 'cook' the shrimp in the acid.

Marinate the Shrimp

After 30 minutes, remove the shrimp from the refrigerator. Add chopped cilantro, jalapeño, red onion, diced tomato, salt, and black pepper to the shrimp. Mix well until all ingredients are evenly combined.

Combine Ingredients

In small shot glasses or appetizer cups, layer the ceviche mixture with diced avocado. Start with a layer of ceviche, followed by a layer of avocado, and repeat until the glass is filled.

Prepare the Shooters

Top each shooter with a sprinkle of additional cilantro if desired, and serve with tortilla chips and lime wedges on the side for garnish.

Garnish and Serve

Shrimp

Lime juice

Cilantro, chopped

Jalapeño, finely diced

Red onion, finely chopped

Tomato, diced

Salt

Black pepper

Avocado, diced

Tortilla chips, for garnish

Lime wedges, for garnish

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix the Dough

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Form the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Chill the Dough

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Prepare the Filling

Gently fold in the fresh berries, being careful not to crush them.

Add Fresh Berries

Preheat the Oven

Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes. Place half of the shapes on a baking sheet and add a spoonful of the cream cheese filling on each. Top with another dough shape and press edges to seal.

Form and Fill the Baignoires

Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and let cool.

Bake the Baignoires

Once cooled, top each baignore with a dollop of whipped cream, sprinkle with chocolate shavings, and garnish with fresh mint leaves.

Top the Baignoires

All-purpose flour

Butter, softened

Granulated sugar

Eggs

Vanilla extract

Baking powder

Cream cheese, softened

Powdered sugar

Fresh berries (strawberries, blueberries, raspberries)

Whipped cream

Chocolate shavings

Fresh mint leaves

In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well.

Mix Dry Ingredients

Make a well in the center and add warm water and olive oil. Stir with a wooden spoon until the dough begins to come together.

Combine Wet Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Cover the dough with a damp cloth and let it rest for 30 minutes.

Rest the Dough

In a skillet over medium heat, add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Cook the Beef

Add chopped onion, garlic, and bell pepper to the skillet. Sauté for another 5 minutes until softened.

Sauté Vegetables

Stir in cumin powder, paprika, salt, black pepper, and fresh parsley. Mix well and cook for an additional 2 minutes.

Add Spices

Remove from heat and let the filling cool slightly.

Cool the Filling

Preheat Oven

Divide the dough into small balls. Roll each ball into a circle about 6 inches in diameter.

Shape Dough

Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Fill and Seal

Place the filled dough on a baking sheet lined with parchment paper.

Prepare for Baking

Bake in the preheated oven for 20-25 minutes or until golden brown.

Bake

While the baignopes are baking, prepare the toppings by mixing sour cream and chopped green onions in a bowl.

Prepare Toppings

Once baked, serve the baignopes hot, topped with sour cream mixture and shredded cheese.

Serve

Warm water

Olive oil

Ground beef

Onion, finely chopped

Garlic, minced

Bell pepper, finely chopped

Cumin powder

Paprika

Fresh parsley, chopped

Sour cream

Chopped green onions

Shredded cheese

In a large pot, bring 8 cups of fresh water to a rolling boil.

Prepare the Water

Once the water is boiling, remove from heat and add the black, green, and herbal tea bags. Allow them to steep for 5-7 minutes.

Steep the Tea

After steeping, remove the tea bags and discard them. Let the brewed tea cool to room temperature.

Remove Tea Bags

Once the tea has cooled, pour it over ice in a large pitcher or container filled with ice cubes to flash chill it quickly.

Flash Chill

In small bowls, set out granulated sugar, honey, agave syrup, and stevia for guests to choose from.

Gather Sweeteners

In separate containers, pour the whole milk, almond milk, coconut milk, and heavy cream for guests to add to their tea.

Prepare Creamers

Serve the flash-chilled tea into glasses filled with ice.

Pour the Tea

Allow guests to customize their tea by adding their choice of sweeteners and creamers.

Customize

Black Tea Bags

Green Tea Bags

Herbal Tea Bags

Water

Granulated Sugar

Honey

Agave Syrup

Stevia

Whole Milk

Almond Milk

Coconut Milk

Heavy Cream

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

Stir in the diced bell peppers, sliced green onions, and shredded cheddar cheese into the egg mixture.

Add Vegetables and Cheese

Heat olive oil in a large skillet over medium heat. Pour in the egg mixture and cook, without stirring, until the edges begin to set (about 5 minutes).

Cook the Egg Mixture

Using a spatula, gently stir the mixture, cooking until the eggs are fully set (about 3-4 minutes). Remove from heat.

Finish Cooking

Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.

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

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

Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the blueberries.

Combine Mixtures

Pour the batter into the prepared baking dish and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.

Brew 8 cups of coffee using your preferred method.

Brew the Coffee

In a pitcher, combine milk, sugar, and vanilla extract. Stir until the sugar dissolves.

Prepare the Creamer

Serve coffee hot with the prepared creamer on the side.

Milk

Cheddar cheese, shredded

Bell peppers, diced

Green onions, sliced

Sugar

Butter, melted

Blueberries

Coffee

Wash all fruits thoroughly. Slice the strawberries and banana into bite-sized pieces. Peel and slice the kiwi.

Prepare the Fruits

In a glass or bowl, start with a layer of Greek yogurt at the bottom. Add a layer of your chosen fruits on top of the yogurt.

Layer the Ingredients

Sprinkle a generous layer of walnut granola over the fruits. Drizzle local honey on top of the granola.

Add Granola and Honey

Repeat the layers of yogurt, fruits, granola, and honey until all ingredients are used, finishing with a final layer of granola and a drizzle of honey.

Repeat Layers

Serve immediately for the best texture, or refrigerate for a short while if needed.

Strawberries

Banana

Kiwi

Walnut Granola

Greek Yogurt

Local Honey

Preheat your oven to 300°F (150°C). Cut the pork belly into 1-inch cubes and place them in a mixing bowl. Season with salt, black pepper, garlic powder, and onion powder. Toss to coat evenly.

Prepare the Pork Belly

Arrange the seasoned pork belly cubes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 2 hours, or until tender and the fat has rendered. Increase the oven temperature to 400°F (200°C) and bake for an additional 20-30 minutes until crispy.

Cook the Pork Belly

In a saucepan over medium heat, combine Cheerwine soda, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and salt. Stir well.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until it thickens slightly. Remove from heat and set aside.