Chrissy's Pizza

Villa's Tacos

Cafe Telegrama

Taku Sando

Salt & Straw

Bonbon

Hamburger America

Langer's Delicatessen

Carnitas Ramirez

Pinot Noir, Fisher "Unity"

Tuna chili, tortilla chips, cheddar, pico de gallo, lime crema

Yellowfin Tuna Nachos

Brown Bag Sandwich Co.

Badash Bakes

Wine

Grouper cheek, jerk spice, sauce gribiche, lettuce, pickle, hawaiian roll

Grouper Slider

STELLA Lager, UNTITLED ART Florida Seltzer

Beer

Gin, orgeat, chinola, velvet falernum, lemon

Saturn

Pinot Noir, Chacra "Barda"

Pinot Noir, Pierre Arnold "Droit Comme Un I"

Pinot Noir, Ovum "EZTYGR"

Manseng Noir, Plaimont

Cedar Ranch Vineyard, Rogue Valley, Oregon 2021

Riesling, Ovum "Off the Grid"

Chenin Blanc, Champalou

Greco, Cantina del Taburno "Era"

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate the Yeast

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

Mix Dry Ingredients

Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Let the Dough Rise

Preheat your oven to 475°F (245°C) with a pizza stone inside, if you have one.

Preheat the Oven

Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion into a 12-inch circle on a floured surface.

Shape the Dough

Spread half of the tomato sauce evenly over each pizza base, leaving a small border around the edges. Sprinkle with shredded mozzarella cheese.

Add Sauce and Cheese

Evenly distribute the pepperoni slices over the cheese. Sprinkle with oregano and red pepper flakes to taste.

Add Toppings

Carefully transfer the pizza onto the preheated pizza stone or a baking sheet. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, add fresh basil leaves on top, slice, and serve hot.

Garnish and Serve

All-purpose flour

Active dry yeast

Warm water

Sugar

Salt

Olive oil

Tomato sauce

Shredded mozzarella cheese

Pepperoni slices

Fresh basil leaves

Oregano

Red pepper flakes

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.

Cook the Ground Beef

Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes, until the onion is translucent.

Add Onion and Garlic

Stir in the taco seasoning, tomato sauce, salt, and black pepper. Mix well and let simmer for another 5 minutes until heated through.

Season the Meat

In a dry skillet or on a grill pan, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, place a generous amount of the taco filling. Top with shredded lettuce, chopped tomatoes, shredded cheese, sour cream, sliced avocado, and fresh cilantro.

Assemble the Tacos

Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Serve

Ground beef

Onion, chopped

Garlic, minced

Taco seasoning

Black pepper

Corn tortillas

Shredded lettuce

Chopped tomatoes

Shredded cheese (cheddar or Mexican blend)

Sour cream

Avocado, sliced

Fresh cilantro, chopped

Lime wedges

Brew 2 shots of espresso using an espresso machine or stovetop espresso maker. Set aside.

Brew the Espresso

In a small saucepan, heat 1 cup of milk over low heat until warm but not boiling. Use a milk frother or whisk to froth the milk until it doubles in volume and has a creamy texture.

Froth the Milk

In a large cup or mug, combine the brewed espresso and 2 tablespoons of vanilla syrup. Stir well to combine.

Mix Espresso and Syrup

Gently pour the frothed milk over the espresso-syrup mixture, allowing the foam to sit on top.

Add Frothed Milk

Sprinkle 1 tablespoon of cocoa powder on top of the frothed milk for added flavor.

Dust with Cocoa Powder

Top the drink with 1 cup of whipped cream. Garnish with 2 tablespoons of chocolate shavings and a sprinkle of cinnamon powder.

Add Whipped Cream and Garnish

Espresso

Milk

Vanilla Syrup

Cocoa Powder

Whipped Cream

Chocolate Shavings

Cinnamon Powder

In a bowl, combine the boneless chicken thighs with salt, black pepper, and half of the Taku Sauce. Let it marinate for at least 30 minutes.

Marinate Chicken

Heat vegetable oil in a frying pan over medium heat. Once hot, remove the chicken from the marinade, coat in panko breadcrumbs, and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry Chicken

In a small bowl, whisk together the soy sauce, mirin, sugar, and sesame oil until well combined.

Prepare Taku Sauce

Spread mayonnaise on one side of each slice of Japanese milk bread. Place the fried chicken on one slice, add the shredded cabbage, pickled ginger, and drizzle with the Taku Sauce. Top with the second slice of bread, mayonnaise side down.

Assemble Sandwich

Slice the sandwich in half and serve immediately. Enjoy your Taku Sando!

Japanese milk bread

Panko breadcrumbs

Boneless chicken thighs

Mayonnaise

Shredded cabbage

Pickled ginger

Vegetable oil

Soy sauce

Mirin

Sesame oil

In a large mixing bowl, whisk together the whole milk and heavy cream until well combined.

Combine Milk and Cream

Add the granulated sugar and salt to the milk and cream mixture. Whisk until the sugar is fully dissolved.

Add Sugar and Salt

Stir in the vanilla extract to the mixture, ensuring it is evenly distributed.

Incorporate Vanilla

Refrigerate the mixture for at least 1 hour to chill thoroughly.

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 the Ice Cream

During the last few minutes of churning, add in the caramel sauce, chocolate chips, and crushed pretzels to the ice cream mixture.

Add Flavor Add-ins

Sprinkle the sea salt over the churned ice cream and gently fold it in.

Finish with Sea Salt

Transfer the ice cream to an airtight container and smooth the top with a spatula.

Transfer to Container

Cover the container and freeze the ice cream for at least 4 hours, or until firm.

Freeze until Firm

Whole Milk

Heavy Cream

Granulated Sugar

Vanilla Extract

Caramel Sauce

Chocolate Chips

Sea Salt

Crushed Pretzels

In a heatproof bowl, combine the dark chocolate and coconut oil. Place the bowl over a pot of simmering water (double boiler method) and stir continuously until melted and smooth.

Melt the Dark Chocolate

Using a spoon or a brush, coat the inside of silicone bonbon molds with the melted chocolate mixture. Make sure to cover the sides thoroughly. Place the molds in the refrigerator for about 10 minutes to set.

Coat the Molds

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the milk chocolate, stirring until fully melted. Stir in the vanilla extract and sea salt until well combined.

Make the Ganache Filling

Once the chocolate shell has set, carefully remove the molds from the refrigerator. Spoon the ganache filling into each chocolate shell, filling it about 3/4 full.

Fill the Chocolate Shells

Reheat any remaining melted chocolate if necessary, and drizzle or coat the top of each filled mold with more melted chocolate to seal the bonbons. Smooth the surface with a spatula if needed.

Seal the Bonbons

Place the filled molds back in the refrigerator for another 15-20 minutes to set. Once set, gently pop the bonbons out of the molds.

Chill and Unmold

Dust the bonbons with cocoa powder and sprinkle with chopped nuts, if using, for added texture and presentation.

Garnish the Bonbons

Dark chocolate

Coconut oil

Heavy cream

Milk chocolate

Vanilla extract

Sea salt

Cocoa powder

Chopped nuts (optional)

In a mixing bowl, combine the ground beef, salt, black pepper, and garlic powder. Mix gently until just combined; avoid overworking the meat.

Mix the Ingredients

Divide the mixture into two equal portions, shaping each into a patty about ¾ inch thick. Make a small indentation in the center of each patty to prevent puffing during cooking.

Form the Patties

Preheat your grill or a skillet over medium-high heat. If using a skillet, add a small amount of oil to prevent sticking.

Preheat the Grill or Skillet

Place the patties on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for an additional 3-4 minutes for medium doneness. Add a slice of cheddar cheese to each patty in the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, slice the burger buns in half and optionally toast them on the grill or in the skillet for a minute until golden.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf. Then, add the cooked patty with melted cheese, followed by slices of tomato, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Ground beef (80% lean)

Garlic powder

Burger buns

Cheddar cheese

Lettuce

Tomato

Pickles

Ketchup

Mustard

Lightly toast the rye and pumpernickel bread slices until golden brown.

Toast Bread

Layer the pastrami and corned beef on a plate, allowing them to come to room temperature for best flavor.

Prepare Meat

Wash and slice the lettuce and tomato. Set aside.