Spiked Brunch. 1.5 oz. Tito s Handmade Vodka 6 oz. Ocean Spray Bloody Mary mix 1 oz. Phillips Seafood Seasoning 1 stalk celery

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1 Yield 1 Serving 1.5 oz. Tito s Handmade Vodka 6 oz. Ocean Spray Bloody Mary mix 1 oz. Phillips Seafood Seasoning 1 stalk celery Skewer for Garnish: 1 cooked shrimp, 1 sliced pepperoni, blue cheese stuffed olive, pepperoncini pepper & cubed cheese. To make the skewer, slide all the ingredients onto skewer. Mix Tito s Handmade vodka and Bloody Mary mix in shaker with ice. Rim the glass with seafood seasoning, pour into glass. Garnish with skewer by placing across the top of glass. Additionally, garnish drink with celery stalk, lemon wedge & lime wedge.

2 4 4oz. pieces of tile fish (also can use cod) 2 potatoes sliced thin approx slices ½ cup all purpose flour 1 tbsp. garlic powder 1 tbsp. paprika 1 tsp. salt 1 tsp. pepper 1 egg beaten 6 oz. Evolution Craft Brewing Company Summer Ale 1 qt. vegetable oil for frying Heat oil to 365. Rinse fish and pat dry. Combine flour, garlic powder, paprika, salt & pepper. Stir egg into dry ingredients; gradually mix in beer until a thin batter is formed. Peel the potatoes & slice very thin length wise. Place slices in water to avoid browning. Gently wrap the potatoes around each piece of fish. Dip fish into batter then drop one at a time into hot oil, turning once until both sides are golden brown. Drain on paper towels, serve warm.

3 6 cups watermelon (seedless) 1 ea. cucumber (peeled & seeded) 1 yellow pepper (chopped) ½ bunch green onions (chopped) ¼ cup mint leaves 2 limes juiced salt & pepper 1-2 garlic cloves (dep. on size) ¼ oz. Tabasco 6 oz. lump crabmeat 1 avocado (diced) 1 lime juiced 2 oz. Mache lettuce Combine all ingredients except watermelon, salt, pepper & Tabasco in Food processor or blender. Run machine until chopped very well. Clean watermelon, either peel & chop or scoop out the middle, reserving the shell as a bowl to serve the gazpacho in. Add half the watermelon to machine and pulse 3-4 times leaving it somewhat chunky. Place mixture in a bowl. Puree the rest of the watermelon and add to bowl. Season to taste with salt, pepper and Tabasco. Gently combine the crabmeat & avocado with the lime juice. Place gazpacho into bowl, garnish with Mache lettuce, place crab/ avocado salad in center.

4 8 beef short ribs 2 tbsp. olive oil 1 oz. salt 1 oz. pepper 1 lg. onion chopped 2 carrots chopped 3 ribs celery chopped 3 garlic cloves sliced 4 thyme sprigs 2 rosemary sprigs 6 oz. Amador bourbon 3 cups beef stock In a large skillet, heat the oil. Add ribs to the skillet, season with salt & pepper & cook over moderate heat, turning once until browned and crusty, about 18 minutes transfer the ribs to a shallow pan, single layer. Into the same skillet, add onion, carrots & celery cook over medium heat, until soft and browned. Add the Amador bourbon & herbs and bring to a boil. Pour hot marinade over the ribs and let cool. Turn the ribs once, refrigerate overnight. Preheat oven to 350, transfer the ribs and marinade to a larger baking dish. Add the beef stock cover and cook in oven for 1 ½ hours until tender, but not falling apart. Uncover and braise for another 30 to 45 minutes until very tender. Raise the oven to broil. Transfer ribs to a clean pan. Strain the sauce and remove any excess fat. Pour sauce over the ribs. Place in broiler for about 10 min until glazed and sizzling. Spoon sauce over the top and serve.

5 4 6 oz. pieces of Chilean Sea Bass (could also use salmon) 2 tbsp. olive oil; season with salt & pepper Heat oil over medium heat in a sauté pan; season fish with salt & pepper. Place fish in pan, with skin side up. Cook approximately 3-5 minutes. Depending on the thickness of the fish. Finish in oven at 350. If you like squeeze lemon or lime over the fish. For the Corn & Pepper Salad: 6 ears of Jersey corn; peeled and left whole 2oz. of olive oil ¼ cup chopped garlic 3 each red peppers 3 each green peppers 1 red onion ½ cup white balsamic ½ cup olive or salad oil salt & pepper ¼ cup sugar Peel & clean the corn. Slice the peppers in large pieces, larger pieces make it easier to handle on the grill. Rub the corn and both sides of the peppers with the oil and garlic, season with salt & pepper. Place all on a very hot grill or grill pan.

6 Yields 18 Servings 2 lb. brioche/sandwich bread/texas toast 2 qt. half & half 12 eggs 1 cup sugar 1 tsp. salt 1 cup brown sugar 2 tsp. vanilla extract 16 oz. Hershey s cinnamon chips butter, for greasing dish White Chocolate Glaze: 12 oz. Hershey s white chocolate chips 1 cup butter 2 cups confectioners sugar 1/4 cup milk Preheat oven to 325 F. Whisk together half & half, eggs, sugar, salt, brown sugar & vanilla extract. Lightly coat a large deep baking pan with butter. Cut brioche into chunks and add to pan. Pour egg mixture and cinnamon chips over brioche and toss to evenly mix in chips. Cover pan with aluminum foil and bake at 325 F for minutes or until a fork comes out clean. Remove the cover for the last 5 minutes to allow bread pudding to brown. Meanwhile, prepare White Chocolate Glaze: Heat butter and white chocolate chips in microwave for 20 seconds, then stir to blend. Add confectioners sugar and mix. Add milk and mix until smooth. Drizzle individual portions with White Chocolate Glaze when serving.