Roasted mushrooms, crispy onions, YaYa's cheese blend, dijon horseradish, tomato jam

Smoked Beef Tenderloin Sandwich *

Roasted chicken, sweet peas, caramelized onions, crispy bacon, parmesan, garlic cream

Penne Carbonara (GM)

Local free-range, crispy potatoes, roasted garlic, olives, chilies, caper berries, pan jus

YaYa's Roasted Chicken

Michelob Ultra

Goat cheese creme, oven dried tomato, truffle oil, arugula, fried capers, piadini crisps

Beef Carpaccio *

Wood-fired goat cheese, basil, tomatoes, roasted garlic, basil pesto, baguette

Bruschetta (VG)

Grilled pita, house-made hummus, feta cheese, kalamata olives, chili oil

Hummus & Pita (VG)

Dewar's White Label Scotch

Tanqueray Gin

Concierge Tequila

Miller Lite

Coors Light

Budweiser

Peachy Lemonade

Pineapple Press

YaYa's Lemon Drop Martini

Wedding Paloma

House Wine

Castle Rock Pinot Noir

Trapiche "Oak Cask" Cabernet

4 Bears Sauvignon Blanc

Sean Minor Chardonnay

Noble Vines Pinot Grigio

Bread N Butter Prosecco

Preheat smoker to 225°F (107°C). Season the beef tenderloin generously with salt and black pepper. Rub olive oil over the entire surface of the tenderloin. Place the tenderloin in the smoker and smoke for about 1.5 to 2 hours, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Remove from smoker and let rest for 10 minutes before slicing.

Prepare and Smoke the Beef Tenderloin

Preheat the oven to 400°F (200°C). In a bowl, toss the mushrooms with minced garlic, fresh thyme, salt, and olive oil until well coated. Spread them out on a baking sheet in a single layer. Roast in the oven for about 20 minutes, or until tender and slightly browned, stirring halfway through.

Roast the Mushrooms

Soak the thinly sliced onions in buttermilk for at least 30 minutes. In a separate bowl, mix flour and salt. Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Dredge the soaked onions in the flour mixture and fry in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and set aside.

Prepare the Crispy Onions

In a small bowl, mix together Dijon mustard, prepared horseradish, and mayonnaise until well combined. Set aside.

Make the Sauce

In a saucepan, combine diced tomatoes, sugar, apple cider vinegar, and salt. Cook over medium heat, stirring frequently until the mixture thickens, about 20-25 minutes. Let it cool before using.

Prepare the Tomato Jam

Slice the smoked beef tenderloin into thin pieces. Toast the sandwich rolls if desired. Spread a layer of dijon horseradish sauce on the bottom half of each roll. Layer with sliced beef tenderloin, roasted mushrooms, YaYa's cheese blend, and crispy onions. Top with a spoonful of tomato jam and finish with the top half of the roll. Serve immediately.

Assemble the Sandwich

Beef Tenderloin

Salt

Black Pepper

Olive Oil

Mushrooms (e.g., cremini or shiitake)

Garlic, minced

Thyme, fresh

Onion, thinly sliced

Buttermilk

All-Purpose Flour

Vegetable Oil (for frying)

Dijon Mustard

Prepared Horseradish

Mayonnaise

Tomatoes, diced

Sugar

Apple Cider Vinegar

YaYa's Cheese Blend (or your favorite cheese)

Sandwich Rolls or Buns

In a large pot of boiling salted water, add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.

Cook the Pasta

In a large skillet over medium heat, add a drizzle of olive oil. Add the sliced onion and cook until caramelized, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté Onions and Garlic

Stir in the shredded roasted chicken and sweet peas. Cook for 3-4 minutes, stirring occasionally, until the peas are tender and heated through.

Add Chicken and Peas

In a separate saucepan over medium heat, combine the heavy cream, salt, and black pepper. Bring to a simmer, then add the grated Parmesan cheese and whisk until melted and smooth.

Prepare the Cream Sauce

Add the cooked penne to the skillet with the chicken, onions, and peas. Pour the cream sauce over the pasta and toss everything together. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Ingredients

In a separate skillet, cook the diced bacon over medium heat until crispy. Drain on paper towels.

Cook the Bacon

Plate the Penne Carbonara, topping with crispy bacon bits. Optionally, garnish with extra Parmesan cheese and freshly cracked black pepper before serving.

Serve

Penne pasta

Roasted chicken, shredded

Sweet peas

Heavy cream

Parmesan cheese, grated

Black pepper

Bacon, diced

Preheat the Oven

Pat the whole chicken dry with paper towels. Rub the outside and inside of the chicken with olive oil, salt, and black pepper. Stuff the cavity with fresh herbs.

Prepare the Chicken

Wash and cut the potatoes into quarters. Toss them with olive oil, salt, and black pepper in a large bowl until evenly coated.

Prepare the Potatoes

Cut the tops off the garlic bulbs, exposing the cloves. Drizzle with olive oil and wrap each bulb in aluminum foil.

Prepare the Garlic

Chop the fresh chilies and set aside. Rinse the olives and caper berries under cold water.

Prepare the Veggies

Place the chicken in a roasting pan and surround it with the quartered potatoes, chopped chilies, and wrapped garlic bulbs. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.

Roasting

Every 30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.

Basting

Once cooked, remove the chicken from the oven and allow it to rest for 15 minutes before carving. This helps retain the juices.

Resting

Carve the chicken and serve it with roasted potatoes, garlic bulbs, olives, chilies, and caper berries. Drizzle pan jus over the top for added flavor.

Serving

Whole free-range chicken

Potatoes (Yukon Gold or Red)

Garlic bulbs

Olives (Kalamata or green)

Fresh chilies (jalapeño or serrano)

Caper berries

Olive oil

Fresh herbs (thyme, rosemary or parsley)

Gather all the ingredients needed for brewing. Ensure that the barley malt is crushed and the rice is cooked and cooled.

Prepare the Ingredients

In a large pot, combine the crushed barley malt and cooked rice with 2 liters of water. Heat the mixture to 65°C (149°F) and maintain this temperature for 1 hour to allow the starches to convert into sugars.

Mash the Grains

After 1 hour, sparge the grains by rinsing with 2 liters of hot water. Collect the liquid (wort) in a separate pot.

Sparging

Bring the collected wort to a boil. Add the hops and continue boiling for 60 minutes. Stir occasionally to prevent sticking.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel. Allow it to ferment at room temperature for 1-2 weeks.

Fermentation

If desired, add the lemon and lime zest to the fermentation vessel during the last few days of fermentation for added citrus flavor.

Add Flavoring (Optional)

After fermentation is complete, siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles and allow them to carbonate for about 1-2 weeks.

Bottling

Once carbonated, chill the bottles in the refrigerator. Serve cold and enjoy your homemade Michelob Ultra!

Chill and Serve

Water

Barley malt

Rice

Hops

Yeast

Lemon zest

Lime zest

Wrap the beef tenderloin in plastic wrap and freeze it for about 30 minutes until firm, but not frozen solid. This will make it easier to slice thinly.

Slice the Beef

Once firm, unwrap the beef and slice it as thinly as possible using a sharp knife or a meat slicer. Arrange the slices on a large serving platter, slightly overlapping them.

Prepare the Carpaccio

Drizzle the truffle oil evenly over the arranged beef slices.

Drizzle with Truffle Oil

Add Arugula

Scatter the fried capers and oven-dried tomatoes over the arugula.

Add Fried Capers and Oven-Dried Tomatoes

Serve the carpaccio with piadini crisps on the side.

Serve with Piadini Crisps

In a medium bowl, combine goat cheese, heavy cream, lemon juice, salt, and black pepper.

Blend the Ingredients

Using a hand mixer or a whisk, blend the mixture until it is smooth and creamy.

Whip until Smooth

Place dollops of the goat cheese crème on top of the carpaccio or serve it on the side.

Serve the Goat Cheese Crème

beef tenderloin

truffle oil

arugula

fried capers

oven-dried tomatoes

piadini crisps

goat cheese

heavy cream

lemon juice

salt

black pepper

Preheat the oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft. Let it cool, then squeeze the cloves out into a bowl.

Roast the Garlic

While the garlic is roasting, dice the Roma tomatoes into small pieces. Place them in a mixing bowl.

Prepare the Tomatoes

To the bowl of diced tomatoes, add the roasted garlic, chopped fresh basil leaves, and basil pesto. Mix well to combine all the flavors.

Crumble the goat cheese into the tomato mixture and gently fold it in, being careful not to break it down too much.

Add Goat Cheese

Slice the baguette into ½-inch thick slices diagonally.

Slice the Baguette

Preheat the grill or a grill pan over medium heat. Brush each side of the baguette slices with olive oil. Grill the slices for 1-2 minutes on each side until they are golden brown and crispy.

Toast the Bread

Once the bread is toasted, remove it from the grill and let it cool slightly. Spoon a generous amount of the tomato and goat cheese mixture onto each slice of toasted baguette.

Top the Toasts

Arrange the bruschetta on a serving platter and garnish with extra basil leaves if desired. Serve immediately.

Roma tomatoes

Roasted garlic

Fresh basil leaves

Basil pesto

Goat cheese

Baguette

Rinse and drain the canned chickpeas. Peel the garlic cloves.

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, salt, and water. Blend until smooth. Adjust the consistency with more water if needed.

Blend the Hummus

Preheat your grill or grill pan over medium heat.

Preheat the Grill

Brush both sides of the pita bread with olive oil and sprinkle with salt.

Prepare the Pita

Place the pita on the grill and cook for about 2-3 minutes on each side, or until grill marks appear and the pita is warm.

Grill the Pita

Scoop the prepared hummus into a serving bowl.

Plate the Hummus

Top the hummus with crumbled feta cheese, kalamata olives, and a drizzle of chili oil.