Welcome Cocktail: Cherry Spritzer

Pour 1 oz of cherry gin or similar over ice

Top with prosecco or sparkling rose

Garnish with frozen cherries

Negroni Sorbet

• 1 L fresh squeezed orange juice

• 360 g sugar

• 350 g water

• 1 large red beet

• 100g gin

• 150 g campari

• 80 g red vermouth

Boil sugar, water, and grated raw beets until sugar is melted and syrup is bright red. Strain and cool.

Combine chilled syrup with remaining ingredients and chill overnight.

Churn in ice cream maker until frozen. Serve with an orange zest twist.

Blue Cheese Pate

• 300 g blue cheese

• 25 g butter, soft

• 1 shallot, finely chopped

• 100 g brandy

• 100 g water

• 25 g pecans, toasted and crumbled

Simmer the shallots, water, and brandy in a pan until almost evaporated and the shallots are soft. Chill, then combine with remaining ingredients in a stand mixer. Mix until evenly distributed, but try to leave some chunks of blue cheese (not a smooth puree.)

Roll into a cylinder with plastic wrap, chill overnight, then slice and serve.

Roast Beef

• Beef Striploin (or your preferred roasting cut of beef)

  3 Sprigs Rosemary

  6 Sprigs Thyme

  2-3 Cloves of Garlic

  2 Tbsp Dijon Mustard

  2 Tbsp Olive Oil

• Clean and Tie the roast.

  Finely chop herbs and garlic. Mix with dijon and olive oil to make a paste. Season heavily with salt and pepper and rub all over the roast. Place on a roasting pan, fat side up.

  Cook in 400 degree oven for 7-8 mins and then reduce heat down to 325 and cook until an internal temp of 130 degrees for medium rare. Rest at least ten minutes before slicing.

• Mushroom Risotto

• 1lb Mushrooms

• 1 stick (½ cup) butter

• 1 Cup Arborio Rice

• 1 large shallot

• 250ml White Wine

• 2 Sprigs Thyme

• 1L Poultry Stock

• 2 Cups Parmesan Cheese

• 2 Tbsp Butter

  Saute the mushrooms in 1/2 the butter, season, and set aside for later.

  Sweat the shallots in 1/2 of the remaining butter until soft and translucent. Add the rice, toasting for several minutes and stirring constantly.

  Deglaze with white wine and simmer, allowing the wine to reduce by at least half. Begin adding the hot stock one large ladle-full at a time, stirring continuously. Allow the stock to cook into the rice before adding the next ladle. This process will take about 20 minutes.

  Once the rice has reached your desired tenderness, mix in the mushrooms, parmesan, and remaining butter. Season to taste and serve.

• Basil Chimichurri

  Combine the following in a blender or food processor:

• 2 Cups Basil

• 1/2 Cup Orenago

• ½ Cup Italian Parsley

• ¼ cup Red wine vinegar

• 1/2c Olive Oil

• 1 Medium Shallot, chopped

• 2 Garlic CLoves

• Pinch of chili flakes

• Salt and Pepper to taste

  Salted Caramel Pots de Creme

  First, make the caramel:

• 200g Sugar

  60g Water

  80g Butter

  125ml Cream

  1 Tsp Sea Salt

  Cook Water and Sugar until a deep caramel. Add cream while whisking slowly to prevent burns.

  Then whisk in butter until all incorporated. Finish with salt. 

  Store in the refrigerator until ready to use.

  
  For the Pots de Creme:

• 14 Egg Yolks

  140g Salted Caramel

  60g Sugar

  5g Vanilla Paste

  250ml Whole Milk

  750ml Cream

  
  Pre-heat oven to 300F.

  Combine the sugar, salted caramel, vanilla, and egg yolks in a mixing bowl.

  Heat milk and cream to a simmer. Temper into the egg mixture to prevent curdling.

  Pour into your ramekins or jars - bake in a water bath (water should come halfway up the sides of the ramekins) at 300F for 40-50 minutes - the custard should appear set, but still slightly jiggly in the middle. Chill before serving.