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INGREDIENTS

• 500 grams cooked fettuccine
• 1 tablespoon unsalted Maven butter
• 1 pc onion, chopped fine
• ½ cup mushrooms of choice
• ¾ cup heavy cream
• ¼ cup water (or reserved pasta water)
• Freshly ground black pepper
• Kosher salt
• 1 tablespoon chopped fresh parsley
• 12 slices Artysan Serrano Ham Reserva

PROCEDURE

1. In a large deep skillet, melt the butter over medium heat.
2. Add the onion and cook, stirring occasionally, until tender, around 3 minutes.
3. Add in the mushrooms and sauté for 1 minute.
4. Add the cream and bring to a simmer. Add the pasta and ¼ cup of  water, and cook, stirring until the pasta is coated with a light creamy sauce.
5. Season lightly with salt and pepper and stir in the parsley.
6. Off the heat, gently fold in the Serrano ham reserva. 
7. Serve the pasta in plates. Garnish with your desired fresh herbs.

INGREDIENTS

• ½ pc white onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup  Cream cheese
• ½ cup Maven Butter, unsalted, softened to room temperature
• 1 tablespoon Extra Virgin Olive Oil
• Salt and pepper to taste
• 1 can Polanco Caviar
• 12 pcs toasted French baguettes
• 12 slices smoked salmon
• Desired fresh garnish

PROCEDURE

1. Sauté the onions and garlic in olive oil until soft. Remove from the heat and set aside.
2. Beat the cream cheese until smooth. Add the butter, then mix well.
3. Incorporate the sautéed onions and garlic. Season with salt and pepper.
4. Spread the cream mixture over the toasted baguettes. 
5. Top with the caviar and salmon slices. Garnish with  your chosen fresh vegetables or herbs.

INGREDIENTS

• ½ pc white onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup Cream cheese
• ½ cup Maven Butter, unsalted, softened to room temperature
• 1 tablespoon Extra Virgin Olive Oil
• Salt and pepper to taste
• 1 can Polanco Caviar

Accompaniment of choice like potato crisps or crackers and assorted mesclun leaves.

PROCEDURE

1. Sauté the onions and garlic in olive oil until soft. Remove from the heat and set aside.
2. Beat the cream cheese until smooth. Add the butter, then mix well. Incorporate the sautéed onions and garlic.
3. Season with salt and pepper. 
4. Plate caviar with the cream mixture with your desired accompaniment.

INGREDIENTS

FOR THE SUKIYAKI BROTH:

• 2 tablespoons sake
• ¼ cup mirin
• 1 tablespoon brown sugar
• ¼ cup soy sauce
• 2 cups dashi stock (mushroom soaking liquid, or chicken stock)

TO PREPARE THE SUKIYAKI:

• 250 grams Kurobuta Pork Sukiyaki Cut
• ½ block firm tofu (sliced into ½ inch thick slices)
• 5  shiitake mushrooms
• 1 package enoki mushrooms, trimmed
• 1/2 pc napa cabbage (cut into quarters)
• 2 pcs bokchoy (cut in half)
• 1 bundle dried mung bean vermicelli noodles
• 1 pc carrot (Sliced)

OTHER GARNISH

• 2 cups steamed rice
• 2 eggs(pasteurized, optional
• 2 scallions (sliced thin)

PROCEDURES

1. Mix and heat up the broth ingredients in a large pot. 
2. Add in the pork and your desired vegetable garnish into the pot. 
3. Remove the items from the pot once fully cooked.  Add eggs if desired.
4. Enjoy your sukiyaki with some rice and scallions on top.

INGREDIENTS

• 500 grams cooked fettuccine
• 1 tablespoon unsalted Maven butter
• 1 small leek, white and tender green parts, thinly sliced (about 1 cup)
• ¾ cup heavy cream
• ¼ cup water (or reserved pasta water)
• Freshly ground black pepper
• Kosher salt
• 1 tablespoon chopped fresh parsley
• 1 ½ teaspoons chopped chives
• 8 slices smoked salmon
• 4 teaspoons Polanco Caviar 
• ½ teaspoon finely grated lemon zest

PROCEDURE

1. In a large deep skillet, melt the butter over medium heat.
2. Add the leek and cook, stirring occasionally, until tender, 5 to 7 minutes.
3. Add the cream and bring to a simmer.
4. Add the pasta and ¼ cup of  water, and cook, stirring until the pasta is coated with a light creamy sauce. Season lightly with salt and pepper and stir in the parsley and chives.
5. Off the heat, gently fold in the smoked salmon and half of the caviar. Add the lemon zest and some water if necessary to loosen the sauce. 
6. Serve the pasta in bowls and top with the remaining salmon caviar and chives.

INGREDIENTS

• 1 piece    WX Dry Aged Striploin
• 30g         Maven Butter, unsalted, melted
• 1/2 tsp    Iodized Fine Salt
• 1/2 tsp    Black Pepper
• 2 tbsp     Olive Oil
• 150g       Red Onion, Chopped
• 3 tbsp     Campo Verde Balsamic Vinegar
• Beef Stock

PROCEDURE

1. On a skillet, pour olive oil and butter, cook dry aged striploin according to desired doneness and set aside.
2. In a pan, heat olive oil, saute shallots/ red onion on moderate heat, keep stirring until soft and brown.
3. Add balsamic vinegar and beef stock, bring to a boil.
4. Simmer until thick for about 5mins. Season w/ salt and pepper.
5. Plate the steak and pour the balsamic jam sauce on top and serve.

INGREDIENTS

• 1 piece WX Dry Aged Ribeye
• 2 tbsp Peppercorns, crushed
• 1/2 tsp Iodized Fine Salt
• 1/2 cup Maven Butter, unsalted
• 1/4 cup Red Wine Jus

PROCEDURE

1. Season beef with peppercorns and salt. Cook according to preferred doneness.
2. In a sauce pan, melt butter and add red wine jus. Simmer to reduce.

Tip/s: pair this dish with Larnaudie Bloc De Foie Gras De Canard and Mount Brown Estates 2019 Pinot Noir

Note/s: allow your steak to rest before cutting.

INGREDIENTS

• 1 pc WX Dry Aged Ribeye
• 2 tbsp + 1/4 cup Maven Butter, unsalted
• 1 pc Shallots, chopped
• 2 cloves Garlic, chopped
• 1/2 cup Brandy
• 2 tbsp Lime Juice
• Zest of 1 lime
• 1/2 tsp Iodized Fine Salt
• 1 tsp Crushed Pepper
• 1/2 Cup Heavy Cream
• 2 tsp Habanero
• 1/2 cup Roasted Sweet Mashed Potato
• 50 g Grilled French Beans
• 1 tsp Smoked Paprika

Sweet Mashed Potato

• 400 g Sweet Potato
• 40 ml Maven Butter, melted
• 2 g Iodized Fine Salt
• 1 g Pepper

PROCEDURE

1. In a skillet, at a high heat melt butter and cook steak until golden brown on each side. Cook steak according to desired doneness.
2. In the same pan, melt butter and sautee onions and garlic until soft.
3. Deglaze pan with tequilla and lime juice, simmer for 1 minute.
4. Add cilantro and season with salt and pepper.
5. Add cream and habanero. Mix well until smooth and thick.
6. To assemble, create a bed of sweet mashed potato in a plate, add steak and drizzle with desired amount of sauce. Side steak with grilled French beans.
7. Sprinkle with paprika before serving.

Tip/s: Finish sauce with butter enriches the sauce. It also provides sheen and smoothness to sauce. For acidic sauce, finishing with butter will smoothen its taste.

Sweet Mashed Potato

1. Preheat oven to 216 degree celcius
2. Bake sweet potatoes for 45 minutes or until fork tender.
3. Remove from oven, and let it cool before peeling skin off.
4. In a medium size bowl using a fork mash sweet potato until smooth and fluffy.
5. Add melted butter and season with salt and pepper. Mix well.

INGREDIENTS

• 2 pcs Red Tomatoes
• 1/2 cup Extra Virgin Olive Oil
• 1/2 tsp Iodized Fine Salt
• Batard Bread, sliced, warmed and toasted
• 1 pack Cinco Jotas Iberico Shoulder Ham

PROCEDURE

1. In a medium size pan, grate tomatoes using a grater.
2. Add oil and season with salt. Mix well and set aside.
3. To serve, top each bread with a spoonful of tomate then top with iberico.

Tip/s: best serve with VEGA MANCHA- MANCHEGO ANEJO CHEESE

INGREDIENTS

• 1 can La Belle Iloise Lobster Bisque
• 60g Maven Butter, Salted
• 6 cloves Garlic, Chopped
• 2g Pepper, crushed
• 500g Cooked Spaghetti Noodles
• 60ml Reserved Pasta Water
• 2g Iodized Fine Salt
• 10g Basil, chopped
• 30g Parmesan Cheese, grated

PROCEDURE

1. In a medium size pan, melt butter and saute garlic with chili for 2-3 minutes.
2. Add bisque and heat for 1 minute until simmering.
3. Add noodles and reserved pasta water. Mix well until pasta is evenly coated with bisque.
4. Season with salt and basil. Mix well.
5. Remove from heat and toss in basil.
6. Sprinkle with grated parmesan cheese before serving.

Tip/s: best serve with garlic bread using Maven Pure Butter.
Option to add other type of seafoods for a more fuller dish.

INGREDIENTS

• 1 can La Belle Iloise Shellfish Veloute Soup
•  3 pcs Potato, Peeled and Sliced
• 60g Parmesan Cheese, Grated
• 500g Chicken Breast, cut- butterfly style
• 5g Iodized fine salt
• 2g Black Pepper
• 15g Smoked Paprika
• 60g Maven Pure Butter, Salted
• 10g Flat Leaf Parsley, Chopped

PROCEDURE

1. Preheat oven to 200 degree celsius.
2. Layer casserole with veloute sauce, sliced potatoes and parmesan cheese alternately. Bake for 30 minutes.
3. Season chicken with salt, pepper, and paprika.
4. In a medium size pan, melt butter and pan grill chicken until golden brown or fully cooked.
5. Serve chicken in bed of lyonnaise potatoes.

Tip/s: if using an medium size oven toaster, cover baking pan with aluminum foil to prevent potatoes from burning.

Whether capping off the week or celebrating a special occasion, your wine night can be made extra fancy by a well curated charcuterie board. Charcuterie (pronounced as “shar-koo-tuh-ree”) came from the French words chair (“flesh”) and cuit (“cooked”) and refers to the arrangement of various cured meats from hard, thin-sliced cuts, to soft spreads. It’s also used to describe the shops in France that sell these kinds of meats.  

Believe it or not, preparing a charcuterie board is not that hard. The key is to create balance between your board’s components: your soft and hard cheeses, your cured meats and salamis, your crackers and breads, your dips and spreads, and your other finger foods. 

Sounds simple, right? But actually choosing your own additions and pairings while considering their distinct flavors and textures, can still be overwhelming. That’s why we’re here to give you the ultimate cheat sheet for your charcuterie board! 

Let’s start with your board’s components.

Cheese 

The golden rule is to offer the classic tag team of soft or semi-soft and firm or hard cheeses.

Remember to serve your soft or semi-soft cheeses with a cheese knife and only unwrap them just before serving. Cut your firm or hard cheeses into ¼-inch slices and crumble your solid cheeses into bite sizes.

Cold Cuts

Salami, ham, pepperoni, and Iberico ham work well with hard cheeses. Salchichón, chorizo, prosciutto, and Fuet sausages, on the other hand, are perfect with semi-soft cheeses. 

Crackers and Breads

Crackers and breads are your board’s neutralizers to offset the strong flavors of different cheeses and meats. Grain crackers work well with soft cheeses while breads are perfect with fresh, soft, and spreadable cheeses.  

Add ons

Spreads and dips also bring out the flavor of cheeses and cold cuts. Serve a dollop of honey or pesto sauce, or add a small bowl of balsamic vinegar and olive oil for your breads. 

Fruits like apples, oranges, and strawberries can balance the richness of cheeses and the saltiness of cold cuts.  

Don’t forget to use this handy guide for your portions!

• 2 types of cold cuts (not exceeding to 1 cup) 
• 3-4 types of cheeses (½ cup each)
• 10 pieces of crackers or 12 slices of baguette (toasted)
• 1 small bowl of dip
• 1 small bowl of spread or jam
• 1-2 types of seasonal fruits  

Crisp, white wines are perfect for any charcuterie. The bright acidity of our red wines washes away the saltiness and fats of the cold cuts and provides a refreshing after taste.