Godiva Chocolate

A delightful combination of flavors that represents our signature dish.

Walker's Special

DRIVE IN

There is no rental fee; however, there is a food and beverage minimum that must be met to reserve a room for a private function.

Rental Contract

Chateau D'Yquem Sauternes

Royal Tokaji 5 Puttonyos Aszu

Dr. Hermann Erdener Pralat Auslese

Warre's LBV Port (750 mL)

Elderton Golden Semillon

Domaine Bellegarde. Cuvee Tradition

Warre's Otima 20 Yr Tawny Port

W&J Graham's 10 Yr Tawny Port

Warre's Otima 10 Yr Tawny Port

Warre's Warrior Port

Heitz Cellars Ink Grade

Broadbent 'Rainwater' Madiera

Pierre Ferrand

Courvoisier VS

Jorge Ordonez Victoria Muscatel Dulce

Baglio Baiata Alagna/Crema Mandorla

Baglio Baiata Alagna/Cremovo

Remy Martin VS

Amaretto di Saronno

Tia Maria

Chop the dark chocolate into small pieces and place them in a heatproof bowl. Set this bowl over a saucepan of simmering water (double boiler method) and stir occasionally until completely melted and smooth.

Melt the Chocolate

In a small saucepan, heat the heavy cream over medium-low heat until it is just about to simmer. Remove from heat immediately once you see small bubbles forming at the edges.

Heat the Cream

Pour the hot heavy cream over the melted chocolate. Let it sit for a minute and then stir gently until fully combined and smooth.

Combine Ingredients

Add the butter and powdered sugar to the chocolate mixture. Stir until the butter has melted and the mixture is fully combined and glossy.

Add Butter and Sugar

Add the vanilla extract to the mixture and stir well to incorporate.

Flavoring

Pour the chocolate mixture into a lined square or rectangular baking dish. Smooth the top with a spatula and cover with plastic wrap. Refrigerate for at least 2 hours or until set.

Chill the Mixture

Once set, remove the chocolate from the refrigerator and lift it out of the baking dish using the edges of the lining. Cut into small squares or rectangles.

Cut into Pieces

Sprinkle the chopped nuts over half of the chocolate pieces and dust the other half with cocoa powder and a pinch of sea salt.

Add Toppings

Arrange the chocolate pieces on a serving platter and enjoy your homemade Godiva-style chocolate!

Serve

Dark chocolate

Heavy cream

Butter

Powdered sugar

Vanilla extract

Chopped nuts (almonds or hazelnuts)

Cocoa powder

Sea salt

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, black pepper, and paprika on both sides. In a skillet, cook the bacon over medium heat until crispy. Remove and set aside on paper towels.

Prepare Chicken and Bacon

In the same skillet with the bacon fat, add diced onions and bell peppers. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Cook Vegetables

In a baking dish, place the seasoned chicken breasts. Top with the sautéed vegetables, and then pour the tomato sauce over the top. Crumble the crispy bacon on top and sprinkle with Italian seasoning.

Finally, add a generous layer of shredded mozzarella cheese over the chicken and vegetables.

Add Cheese

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven and let it cool for a few minutes. Serve hot, garnished with fresh herbs if desired.

Chicken breast

Bacon

Bell pepper (red)

Onion

Garlic

Paprika

Salt

Black pepper

Italian seasoning

Olive oil

Tomato sauce

Cheese (mozzarella)

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.

Mix the Patty Ingredients

Divide the mixture into four equal portions and shape them into burger patties. Make a slight indentation in the center of each patty to help them cook evenly.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

Toast the burger buns on the grill or in a toaster until lightly golden.

Prepare the Buns

Place a slice of cheddar cheese on each patty during the last minute of cooking, allowing it to melt.

On the bottom half of each bun, layer lettuce, sliced tomato, and pickles. Place the cooked patty with melted cheese on top.

Layer Toppings

Add ketchup and mustard to taste, then place the top half of the bun on each burger.

Finish with Condiments

Heat the vegetable oil in a deep fryer or large pot over medium-high heat. Once hot, carefully add the French fries and fry until golden brown, about 5-7 minutes.

Prepare the Fries

Remove the fries from the oil and drain on paper towels. Sprinkle with salt while they are still hot.

Season the Fries

Ground beef

Garlic powder

Onion powder

Cheddar cheese

Lettuce

Tomato

Pickles

Ketchup

Mustard

Burger buns

French fries

Vegetable oil

Wash and cut assorted vegetables such as carrots, cucumbers, cherry tomatoes, and bell peppers. Arrange them neatly on a large platter.

Prepare the Vegetable Platter

Select a variety of seasonal fruits like melons, grapes, and berries. Wash and cut larger fruits into bite-sized pieces. Arrange them on a platter.

Prepare the Fruit Platter

Select a variety of cheeses (e.g., cheddar, brie, gouda) and an assortment of crackers. Arrange them on a serving board, mixing different textures and flavors.

Assemble the Cheese and Crackers

Prepare small sandwiches using different fillings such as ham and cheese, turkey and avocado, and veggie. Cut them into small, bite-sized pieces and arrange them on a platter.

Make Mini Sandwiches

Select a mix of cookies, brownies, and mini pastries. Arrange them attractively on a tray.

Prepare the Dessert Tray

Brew 2 liters of coffee in a coffee maker and keep it warm in a carafe.

Prepare Coffee

Boil water and steep various tea bags (black, green, herbal) in 2 liters of water. Serve with sugar and cream on the side.

Prepare Tea

Chill and arrange 30 water bottles in a cooler or on a table for easy access.

Arrange Water Bottles

Purchase a case of assorted sodas (cola, diet cola, lemon-lime, etc.) and place them in a cooler with ice.

Prepare Soda Assortment

Purchase a case of assorted juices (orange, apple, cranberry, etc.) and place them in a cooler for serving.

Prepare Juice Assortment

Vegetable Platter

Fruit Platter

Cheese and Crackers

Mini Sandwiches

Dessert Tray

Coffee

Water Bottles

Soda Assortment

Juice Assortment

Select and harvest the Sémillon and Sauvignon Blanc grapes, ensuring that they are affected by Noble Rot to enhance the sweetness and complexity.

Harvest the Grapes

Gently press the harvested grapes to extract the juice. The pressing should be done delicately to avoid extracting excessive tannins.

Press the Grapes

Add the yeast to the pressed juice to initiate fermentation. Stir gently to ensure even distribution.

Add Yeast

Allow the juice to ferment at a controlled temperature of around 18-20°C for about 3-4 weeks until fermentation is complete.

Ferment

After fermentation, add sulfites to stabilize the wine and prevent unwanted microbial growth.

Sulfite Addition

Transfer the wine into oak barrels for aging. Allow it to age for a minimum of 12 months to develop its unique flavors.

Aging Process

Once aged, carefully filter and bottle the wine. Seal the bottles and label them appropriately.

Bottling the Wine

Sémillon grapes

Sauvignon Blanc grapes

Noble Rot (Botrytis cinerea)

Yeast

Sulfites

Carefully harvest the Furmint and Hárslevelü grapes, ensuring to select only the best quality fruit. Include a proportion of Botrytis cinerea affected grapes for the distinct sweetness and character.

Harvesting

Wash the harvested grapes gently to remove any debris. Sort the grapes to eliminate any unripe or damaged fruits.

Washing and Sorting

Crush the prepared grapes to extract the juice. This can be done using a grape press or manually.

Crushing

Add 1 teaspoon of yeast to the grape juice to initiate fermentation. Stir gently to combine.

Adding Yeast

Allow the mixture to ferment for about 3-4 weeks at a controlled temperature, ensuring the fermentation process is monitored to prevent spoilage.

Fermentation Process

Once fermentation is complete, transfer the wine into oak barrels for aging. This process adds complexity and depth to the flavor.

Transferring to Oak Barrels

Allow the wine to age for a minimum of 3 years, regularly checking the taste and quality throughout the aging process.

Aging Duration

Once the aging process is complete, carefully bottle the wine in sterilized glass bottles. Seal tightly to preserve the quality.

Bottling

Serve chilled in small wine glasses, allowing the rich flavors and aromas to be fully appreciated. Pair with desserts or cheese for an exquisite tasting experience.

Serving

Furmint grapes

Hárslevelü grapes

Botrytis cinerea affected grapes

Sugar

Oak barrels for aging

Place the bottle of Dr. Hermann Erdener Pralat Auslese in the refrigerator or an ice bucket for approximately 30 minutes to an hour before serving to achieve an ideal serving temperature of 45-50°F (7-10°C).

Chill the Wine

Select appropriate wine glasses. For dessert wines like Auslese, opt for smaller glasses that allow for a concentrated aroma experience.

Prepare Glassware

Carefully pour a small amount (about 3-4 ounces) of Dr. Hermann Erdener Pralat Auslese into each glass, tilting the glass slightly to avoid splashing.

Pour the Wine

Savor the wine by taking small sips, allowing the complex flavors of apricot, honey, and floral notes to unfold on your palate. Pair with cheese or fruit-based desserts for an enhanced experience.

Enjoy the Wine

Before serving, chill the Warre's LBV Port in the refrigerator for about 30 minutes to enhance its flavors.

Chilling the Port

Choose appropriate glassware for serving, such as a port glass or a small wine glass.

Preparing the Glasses

Open the bottle of Warre's LBV Port and pour approximately 120 ml into each glass, allowing some space at the top.

Pouring the Port

Serve alongside cheese, nuts, or chocolate to complement the rich flavors of the port. Enjoy responsibly!

Enjoying the Port

Warre's LBV Port

Place the bottle of Elderton Golden Semillon in the refrigerator for at least 2 hours before serving to achieve the perfect chilled temperature.

Select appropriate wine glasses. Rinse them with cold water to ensure they are chilled and ready for serving.

Prepare the Glassware

Clean the fresh oysters under cold running water and shuck them carefully, placing them on a serving platter with ice to keep them fresh and chilled.

Prepare the Oysters

Cut the lemons into wedges and arrange them on the platter alongside the oysters for an added citrusy flavor.

Lemon Wedges

Slice the crusty baguette into thin pieces and lightly toast them if desired. Serve them warm or at room temperature.

Baguette Preparation

In a small bowl, mix the softened butter with finely chopped fresh herbs (dill or parsley). Serve this herb butter on the side for spreading on the toasted baguette slices.

Godiva Chocolate

Walker's Special

Drive In

Rental Contract

Chateau D'yquem Sauternes

Royal Tokaji 5 Puttonyos Aszu

Dr. Hermann Erdener Pralat Auslese

Warre's Lbv Port (750 Ml)

Elderton Golden Semillon

Domaine Bellegarde. Cuvee Tradition

Warre's Otima 20 Yr Tawny Port

W&j Graham's 10 Yr Tawny Port

Warre's Otima 10 Yr Tawny Port

Warre's Warrior Port

Heitz Cellars Ink Grade

Broadbent 'rainwater' Madiera

Pierre Ferrand

Courvoisier Vs

Jorge Ordonez Victoria Muscatel Dulce

Baglio Baiata Alagna/crema Mandorla

Baglio Baiata Alagna/cremovo

Remy Martin Vs

Amaretto Di Saronno

Tia Maria