FOOD & BEVERAGE

CEDAR PLANK SALMON

Serves 4

Ingredients:
4 salmon fillets (6 oz each)
1 cedar plank (soaked in water for 1 hour)
¼ cup honey
2 tbsp Dijon mustard
1 tbsp soy sauce
1 tbsp olive oil
1 tsp lemon zest
Salt and pepper to taste

Directions:
Preheat the grill to medium heat (about 375°F). In a small bowl, whisk together honey, Dijon
mustard, soy sauce, olive oil, and lemon zest. Place the soaked cedar plank on the grill for 2
minutes, then flip and place the salmon fillets skin-side down on top. Brush salmon generously
with the glaze and season with salt and pepper. Cover the grill and cook for 12-15 minutes, until
the salmon is flaky and opaque. Serve hot with extra glaze drizzled on top.

BOURBON-GLAZED PORK CHOP

Serves 6

Ingredients:
4 bone-in pork chops (about 1-inch thick)
½ cup bourbon
¼ cup brown sugar
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper

Directions:

In a medium bowl, whisk together bourbon, brown sugar, Dijon mustard, apple cider vinegar, garlic,
paprika, salt, and pepper. Place pork chops in a shallow dish or zip-top bag and pour the marinade
over them. Refrigerate for at least 2 hours (or overnight for deeper flavor). Preheat the grill to
medium-high heat. Remove chops from the marinade and pat dry. Grill for 4-5 minutes per side,
brushing with extra marinade, until the internal temperature reaches 145°F. Let rest for 5 minutes
before serving.

CAMPFIRE SKILLET S'MORES

Serves 6

Ingredients:
8 oz dark chocolate, chopped
1 cup mini marshmallows
1 sleeve graham crackers, broken into pieces
½ tsp flaky sea salt

Directions

Preheat the grill to medium heat. Place the cast iron skillet on the grill and add the chocolate. Let it melt slightly, then top with mini marshmallows. Cover the grill and let cook for 3-5 minutes, until marshmallows are toasted. Sprinkle with flaky sea salt and serve immediately with graham crackers for dipping.

SMOKY MAPLE OLD FASHIONED

Serves 4

Ingredients:
2 oz bourbon
¼ oz pure maple syrup
2 dashes Angostura bitters
1 large ice cube

Directions

In a rocks glass, combine bourbon, maple syrup, and bitters. Stir gently to mix. Add a large ice cube
and stir again to chill.

CHARRED STREET CORN

Serves 4-6

Ingredients:

• 4 ears of corn, husked
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp smoked paprika
• ½ cup sour cream or Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 small garlic clove, minced
• ¼ cup chopped cilantro
• ¼ cup crumbled Cotija or feta cheese

Directions:

Preheat the grill to high heat. Brush corn with olive oil and sprinkle with salt and smoked
paprika. Grill corn for about 8-10 minutes, turning occasionally, until lightly charred. In a small
bowl, mix sour cream, mayonnaise, lime juice, lime zest, garlic, and half of the chopped cilantro.
Brush or drizzle the crema over the grilled corn. Sprinkle with Cotija cheese and remaining
cilantro before serving.

CITRUS HERB SHRIMP SKEWERS

Serves 4

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Zest and juice of 1 lemon & 1 lime
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• Salt and black pepper, to taste
• Lemon wedges, for serving

Directions:

In a bowl, whisk together olive oil, lemon and lime zest and juice, garlic, honey, Dijon mustard,
smoked paprika, red pepper flakes (if using), salt, and black pepper. Add shrimp to the marinade,
toss to coat, and let sit for 15-20 minutes. Meanwhile, soak wooden skewers in water if using. Thread
shrimp onto skewers, alternating with lemon slices if desired. Grill over medium-high heat for 2-3
minutes per side until opaque and slightly charred. Garnish with fresh parsley and cilantro, and serve
with extra lemon wedges.

WATERMELON & FETA SALAD

Serves 6

Ingredients:

• 4 cups seedless watermelon, cubed
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• ½ tsp flaky sea salt
• ¼ tsp black pepper

Directions:

In a large bowl, combine watermelon cubes and torn mint leaves. Drizzle with olive oil and gently toss
to combine. Top with crumbled feta, balsamic glaze, sea salt, and black pepper. Serve chilled or at
room temperature.

CUCUMBER MINT SPRITZ

Serves 2

Ingredients:

• ½ cup cucumber juice (blended and strained cucumber)
• ½ cup fresh lemon juice
• ¼ cup honey syrup (1:1 honey and water)
• ½ cup sparkling water
• 4-5 fresh mint leaves
• Cucumber slices, for garnish
• Ice cubes

Directions:

In a shaker, combine cucumber juice, lemon juice, honey syrup, and a few mint leaves. Muddle
gently to release the mint’s flavor. Shake with ice, then strain into two glasses filled with ice.
Top with sparkling water, stir lightly, and garnish with cucumber slices and a fresh mint sprig.
This bright and refreshing mocktail perfectly offsets the rich, grilled flavors of Mediterranean
kebabs.

SMOKY SPICED APPLE TODDY

Serves 1

Ingredients:

• 2 oz bourbon (smoky or peated options work well)
• 4 oz warm apple cider
• ½ oz fresh lemon juice
• ½ oz pure maple syrup
• 3-4 thin slices of fresh ginger
• 1 cinnamon stick
• 1 star anise (optional)
• 2 dashes Angostura bitters
• Apple slice and cinnamon stick, for garnish

Directions:

In a small saucepan, gently warm the apple cider with the fresh ginger slices, cinnamon stick, and
star anise for about 5 minutes, allowing the flavors to infuse. Remove from heat and strain into a
heatproof mug. Stir in the bourbon, lemon juice, maple syrup, and bitters. Garnish with a thin apple
slice and a cinnamon stick. Serve warm and enjoy fireside.