Lamb Risotto with Chanterelles
(recipe developed by Corey Beck, Director of Winemaking at Francis Ford Coppola Winery)
(Serves four)

Ingredients

2 T. olive oil
2 6 oz. boneless lamb loins
½ c. yellow onion, diced
½ lb. chanterelle mushroom, sliced
1 c. Arborio rice
¼ c. Francis Ford Coppola Winery Diamond Collection Claret wine
4 c. water or chicken stock, simmering
2 T. parmesan cheese, grated
1 T. butter, unsalted

1. Cut lamb loin into one inch pieces.
2. Place a wide bottomed pot over high heat and preheat for several minutes.
3. Add one tablespoon olive oil to pot, carefully add the lamb pieces to it, and sear on all sides.
4. Remove lamb from pot when all sides are nicely browned.
5. Turn heat down to medium, add another tablespoon of olive oil, and add the onions.
6. Cook the onions over medium heat until translucent, approximately 3 minutes, and then add the mushrooms and cook until tender.
7. Add the rice to the pot with the onions and mushrooms and stir for two minutes.
8. Add wine and reduce the liquid until the pot is dry.
9. Add one cup of water or stock to the pot, stirring constantly.
10. Reduce the water or stock by half before adding another cup, stirring the whole time, until all the liquid is used up.
11. Test the doneness of the rice and add more liquid if needed.
12. Finish the rice by adding the butter, parmesan cheese, and lamb pieces.
13. Season to taste with salt and pepper. Enjoy with a nice bottle of Claret and three friends.

Duck in Porchetta Ragu
(Recipe courtesy of Chef Sara Jenkins, Porsena and Porchetta Restaurants in New York City)
Wine Pairing: Montefalco Rosso DOC by Arnaldo Caprai
(Serves 6-8)

Ingredients for the sauce
1 Small onion diced
1 Large carrot diced
2 Stalks of celery diced
1 Small leek diced
2 Cloves of garlic diced
4 Sprigs sage
2 Tablespoons fresh thyme leaves
2 Tablespoons chopped flat leaf parsley
2 Tablespoons wild fennel pollen
¼ Pound prosciutto fat, guanciale or pancetta finely diced
2 Pounds ground duck meat
2 Tablespoons extra virgin olive oil
2 Tablespoons Italian tomato double concentrate
1 Cup of water
Salt and pepper

Ingredients for the pasta
1 Pound dried artisanal maccheroncini
¼ Cup freshly grated Parmigiano Reggiano

Directions
1. Slowly render out the prosciutto fat in olive oil over low heat in the bottom of a large, heavy bottomed pan.
2. When the fat begins to render clear, add the vegetables, herbs and fennel pollen.
3. Cook gently over low heat until the onions are translucent for about five minutes.
4. Dissolve the tomato concentrate in the cup of warm water and pour over the cooking vegetables.
5. Slowly simmer until the water evaporates for about ten minutes.
6. Add the ground meat and a healthy pinch of salt.
7. Stir vigorously until the duck meat is totally broken up and no longer raw.
8. Braise in its own liquid on low heat stirring occasionally for 45 minute to an hour.
9. Cook pasta in boiling, salted water according to package instructions.
10. Drain water.
11. Toss pasta immediately with sauce and dress with Parmigiano Reggiano.
12. Adjust the seasoning and serve immediately.

Heated Affair
(Recipe courtesy of Partida Brand Ambassador Jacques Bezuidenhout)

Ingredients
2 oz Partida Anejo Tequila
6 oz Hot Spiced Apple Cider
Heavy Cream

Apple Cider Preparation
1. In a pot add Organic Apple Juice.
2. Add winter spices like Cloves, Cinnamon Stick, All Spice, and Orange Peel.
3. Start of by adding a few cloves one cinnamon stick etc so as to find the right-spiced apple cider flavor. You can always add more spice later.
4. Bring everything to a low heat for about 15 minutes.
5. Taste for flavor.
6. When the desired flavor is reached then take off stove.
7. Strain out all the spices and orange peel.
8. Serve warm and enjoy!

Preparation
1. In a small warm wine glass add Tequila and hot apple cider.
2. Float heavy cream.
3. Garnish: Grate fresh Nutmeg over cream.

Ingredients
1 1/2 ounces Ketel One Oranje
1 1/2 ounces Pumpkin Spice Nectar
1/4 ounce Light Cream

Preparation
1. Combine Ketel One Oranje, pumpkin spice nectar, and light cream in a cocktail shaker filled with ice.
2. Shake vigorously and strain into a rocks glass filled with fresh ice.
3. Garnish with orange peel.

Van Goghst Punch
(serves 12 /Created by The Cocktail Guru Jonathan Pogash)

Ingredients
1 bottle Van Gogh Rich Dark Chocolate Vodka
12 oz orange juice
12 oz pomegranate juice
12 oz club soda or lemon-lime soda

Preparation
1. Pour ingredients into large punch bowl or pitcher filled with ice.
2. Stir to chill and dilute.
3. Ladle or pour out into small punch glasses.
4. Garnish several sliced orange wheels

“I love marinating a nice flank or tri-tip steak and slicing thin,” Lieberman says. “One big piece serves a lot of people. Make sandwiches with that chipotle bbq sauce and you’ve got yourself some awesome pre-game grub. A big, flavorful steak has no better match than the bold taste profile found in the St. Francis Cabernet Sauvignon. Seriously!”

Marinated Flank or Tri-Tip Steak
1 flank steak (about 2 pounds) or 1 medium tri-tip (about 3 pounds)
1 tablespoon freshly ground black pepper
1 tablespoon Dijon mustard
3 tablespoons steak sauce
2 tablespoons soy sauce
3 cloves garlic, peeled and smashed

Before You Leave Preparation:
Place the steak in a resealable plastic bag. Whisk together remaining ingredients in a small bowl then pour into the bag with the steak. Marinate at least 30 minutes and up to overnight in the refrigerator.

After You Arrive Preparation:
Grill over medium-high temperature, about 6 minutes each side for medium for the flanks steak and about 10 minutes each side for the trip tip. Let rest 5 minutes before slicing thin to serve.

Fruity Yogurt Parfait
(Makes 4 servings)

If you make this recipe with stevia and sugar instead of just sugar, you save 35 calories which equates to 10 grams of sugar and 9 grams of carbohydrates.

Ingredients:
1 Cup part skim ricotta cheese
2 Tablespoons stevia tabletop sweetener
2 Tablespoons sugar
2 Cups plain non fat Greek yogurt
2 ½ Cups mixed fruit such as raspberries, cubed peaches, sliced bananas
1 Tablespoon toasted slivered almonds

1. In a food processor, process the ricotta, stevia and sugar until smooth. Transfer to a bowl and mix in the Greek yogurt.

2. Spoon one third of the yogurt mixture into 4 tall parfait or dessert glasses. Divide half the fruit among the glasses on top of the yogurt mixture. Spoon another third of the yogurt mixture on top of the fruit. Add another layer of fruit and spoon the remaining yogurt on top of each glass. Sprinkle with slivered almonds.

Strawberry Tea
(Makes about 3 quarts)

Fruit Mixture:
2 pints fresh strawberries, wash, hulled and halved
2 Tbsp fresh lemon juice
1 Tbsp stevia (or to taste)
Pinch salt

Tea:
1 1/4 cups cold water
6 regular sized decaffeinated tea bags
1/4 cup sugar
2 Tbsp stevia (or to taste)
6 cups cold water

Garnish:
Whole strawberries

1. Prepare the fruit mixture: Puree the strawberries, lemon juice, stevia and pinch of salt in a food processor or blender until smooth. Pour it into a container, refrigerate until needed.

2. Bring the 2 1/4 cups of cold water to a gentle boil in a medium saucepot. Add the tea bags, let the tea bag strings fall outside the pot for easy removal. Cover the pot, turn off the heat and let the bags steep for 15 minutes.

3. Add the sugar and 2 Tbsp stevia to a large covered container that will fit in the refrigerator. Remove the tea bags from the water. Do not squeeze the tea bags as this give the final tea a bitter taste. Discard the tea bags. Add the tea to the sugar-stevia mixture. Add in the 6 cups cold water, stir well. Set the container of tea in the refrigerator to completely chill.

4. When ready to serve, mix in the strawberry puree. Serve each glass with a whole strawberry for garnish.

Strawberry Margarita
1 part Bols Strawberry Liqueur
2 parts Milagro silver tequila
1 part fresh squeezed lime juice
¼ part simple syrup or agave nectar
Shake all ingredients with ice and strain into an ice-filled, chilled glass. Garnish with a lime wedge.

Classic Margarita
1 part Bols Triple Sec
2 parts Milagro silver tequila
½ part fresh squeezed lime juice
¼ part simple syrup or agave nectar
Shake all ingredients with ice and strain into an ice-filled, chilled glass. Garnish with a lime wedge.

Blue Margarita
1 ½ parts Milagro silver tequila
¾ part Bols Blue Curaçao
1 ½ parts sour mix
Shake all ingredients with ice and strain into an ice-filled, chilled glass. Garnish with an orange wedge.

Try this beautiful green-hued rice salad with soy-glazed salmon or tofu, teriyaki chicken or steak. “The seasoned rice vinegar, pickled ginger, and texture of our Bamboo Rice make me think of sushi rice when I eat this,” Zoitas says.

Bamboo-Ginger Rice Salad
(Makes 6 servings or about 7 cups)

1 1/3 cups TAK Bamboo Rice (about ½ package)
2 2/3 cups water
TAK Pacific Ocean Sea Salt & freshly-ground pepper
3 tablespoons seasoned rice vinegar
2 tablespoons TAK Three Olives™ Extra Virgin Olive Oil
1 cup frozen shelled edamame soybeans or peas, cooked according to package directions
1 carrot, shredded
4 radishes, cut in half and thinly-sliced, optional
¼ cup pickled ginger, drained and coarsely-chopped
¼ cup sliced scallions or chives

1. In a saucepan, heat bamboo rice, water and 1 teaspoon salt to boiling. Cover and simmer 20 minutes. Let stand 5 minutes.
2. Gently spread rice on large rimmed baking sheet. Sprinkle with seasoned rice vinegar and olive oil; toss gently to coat. Cool to room temperature.
3. In a large bowl, gently toss rice with edamame, carrot, radishes, pickled ginger, scallions and salt & pepper, to taste.

Visit The Artisanal Kitchen for more information on Three Olives Extra Virgin Olive Oils.

Bebida de Puebla
(Created by Eric Alperin / The Varnish, Los Angeles)

Ingredients:
2 oz. Espolón Tequila Reposado
.25 oz. Benedictine Liqueur
.25 oz. Coffee Liqueur
.5 oz. Lustau Dry Amontillado Sherry – Los Arcos
Lemon Peel

Directions:
Stir all ingredients with ice in a chilled mixing glass. Strain into a chilled coupe glass. Spray and garnish with a lemon peel.

Pollo Asado Tacos
(El Tonayense Taco Truck / San Francisco, CA)

Ingredients:
2 lbs. boneless chicken breast, cut into cubes
½ cup fresh squeezed orange juice
2 tbs. black pepper
2 tbs. garlic salt
Salt to taste
Hard taco shells
Toppings to taste

Directions:
1. Combine chicken, orange juice, pepper, garlic salt and salt in a bowl.
2. Refrigerate and let marinate overnight.
3. Sauté chicken in a hot pan until cooked through.
4. Dish into taco shells and garnish with your favorite toppings.

Bucking Borracho
(Created by Adam Schuman, Beverage Director / Fatty Crew, New York)

Ingredients:
2 oz. Espolón Tequila Reposado
.25 oz. Ginger Syrup
.5 oz. Lemon Juice
.5 oz. Lime Juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger Beer
Lemon Slice
Mint Sprig

Directions:
In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

Slow-Cooked Pulled Pork Tacos
(Los Angeles, CA)

Ingredients:
(Makes 6 servings)
2 ½ lbs. boneless pork tenderloin
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. ground cumin
1 tsp. chili powder
¼ cup brown sugar
2 jalapeños, sliced into rings
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Directions:
1. Heat oven to 300° F.
2. Place the pork in the center of 2 large sheets of aluminum foil and season meat on all sides with the salt, pepper, cumin and chili powder.
3. Spoon the sugar over the pork, turning to coat.
4. Scatter the jalapeños and onion around the pork.
5. Fold the double layer of foil around the pork and seal edges tightly.
6. Place in a baking dish and roast until fork-tender, about 4 hours.
7. Let cool.
8. Unwrap the pork, and pour juices into separate container.
9. Use a fork to shred the pork, placing shredded pieces in a large bowl.
10. Pour the cooking juices, onion, and jalapeños over the pork and toss. Squeeze lime over pork mixture.
11. Spoon pork mixture onto individual tacos and wrap.
12. Garnish with cilantro leaves and lime.

The Atomic Daiquiri
2 oz. Flor de Caña 7 Year Grand Reserve
0.5 oz. Lime Juice
1 oz. Coco Lopez
Splash Lucid Absinthe
Teal Elixir #5

Combine Flor de Caña, lime juice, Coco Lopez, and Teal Elixir in a shaker with ice. Strain into a tall rocks glass with ice and top with Lucid Absinthe. Garnish with a lemon, lime, and maraschino cherry.

Sex on the Beach 2.0
1.5 Flor de Caña 7 Year Grand Reserve
1 oz. Cranberry Juice
0.5 oz Peach Schnapps
0.5 oz. Lime Juice
Pink Elixir #69

Combine Flor de Caña, lime juice, Coco Lopez, and Pink Elixir in a shaker with ice. Strain into a coupe style glass. Garnish with raspberry, lemon, and lime.

Bangin’ Blue Lagoon
2 oz. Russian Standard Vodka
0.5 oz. Pineapple Juice
0.5 oz. Lime Juice
Grenadine
Blue Elixir #9

Combine Russian Standard, pineapple juice, lime juice, and Blue Elixir in a shaker with ice. Strain into a martini glass and pour grenadine so it sinks to the bottom. Garnish with orange, cherry, and sprig of mint.

Lucky Lime
1.5 oz Russian Standard Vodka
3 pieces of Kumquat
0.5 oz Lime Juice
0.5 oz Simple Syrup
Top with Amstel Light Beer

Burnt Oranges
1.5 oz Flor de Caña Rum
0.5 oz Blood Orange Puree
0.5 oz Lemon Juice
Top with Guinness Beer

The Spicy Irishman
1 oz Russian Standard Vodka
1.5 oz Lucid Absinthe
¼ oz Siracha Hot Sauce
Topped with Killian’s Irish Red Beer