Mornings can be hectic, but that doesn’t mean you need to skip a nutritious breakfast. A balanced meal in the morning can set the tone for your entire day, providing the energy and nutrients your body needs. Here are five simple breakfast recipes that are not only quick to prepare but also rich in healthy carbs and proteins to keep you full and energized.

Whole-Grain Avocado Toast with Cottage Cheese and Egg

Upgrade the classic avocado toast by adding cottage cheese and an egg for a protein boost. The whole-grain bread provides complex carbohydrates, while the avocado and cottage cheese offer healthy fats and protein. Top it off with a fried or poached egg for even more protein.

Ingredients:

• 1 slice of whole-grain bread
• 1/2 avocado
• 2 tbsp cottage cheese
• 1 egg
• Salt, pepper, and chives (optional)

Instructions:

1. Toast the bread to your liking.
2. Mash the avocado and mix with cottage cheese, then spread it onto the toast.
3. Cook the egg to your preferred doneness and place it on top.
4. Season with salt, pepper, and chives if desired.

Greek Yogurt Bowl with Quinoa and Berries

Add a twist to your usual yogurt parfait by incorporating cooked quinoa. Quinoa is a complete protein, providing all nine essential amino acids, and adds a nice texture to the creamy yogurt. Pair it with fresh berries for antioxidants and a touch of honey for natural sweetness.

Ingredients:

• 1 cup Greek yogurt
• 1/4 cup cooked quinoa
• 1/2 cup fresh berries (blueberries, strawberries, or raspberries)
• 1 tbsp honey
• 1 tbsp chia seeds (optional)

Instructions:

1. Spoon the Greek yogurt into a bowl.
2. Add the cooked quinoa and mix slightly.
3. Top with berries, chia seeds, and drizzle with honey.

Banana Oat Protein Smoothie

This smoothie combines the energy-boosting carbs of oats with the protein of Greek yogurt and a scoop of protein powder, making it a perfect on-the-go breakfast. Add a banana for potassium and natural sweetness.

Ingredients:

• 1 ripe banana
• 1/2 cup Greek yogurt
• 1/4 cup oats
• 1 scoop vanilla protein powder
• 1 cup almond milk or dairy milk
• Ice cubes (optional)

Instructions:

1. Blend all ingredients until smooth.
2. Pour into a glass and enjoy immediately.

Spinach, Turkey, and Cheese Breakfast Wrap

This wrap is packed with protein from eggs, lean turkey, and cheese, while the whole-wheat tortilla provides complex carbohydrates. The addition of spinach boosts the nutritional value with iron and vitamins.

Ingredients:

• 2 eggs
• 1/2 cup fresh spinach
• 2 slices lean turkey breast
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1 whole-wheat tortilla
• Salt and pepper

Instructions:

1. Scramble the eggs in a non-stick pan over medium heat.
2. Add spinach and cook until wilted.
3. Place the eggs, spinach, turkey slices, and cheese on the tortilla.
4. Wrap it up, and your breakfast is ready to go.

Overnight Oats with Almond Butter and Chia Seeds

Overnight oats are a lifesaver for busy mornings. Adding almond butter and chia seeds not only boosts the protein content but also provides healthy fats. This combination, paired with rolled oats and a touch of honey, makes for a hearty and satisfying breakfast.

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk or almond milk
• 1 tbsp almond butter
• 1 tbsp chia seeds
• 1 tbsp honey
• Fresh fruit for topping (optional)

Instructions:

1. Mix the oats, milk, almond butter, chia seeds, and honey in a jar or container.
2. Cover and refrigerate overnight.
3. In the morning, stir the oats and add fresh fruit if desired.

RELATED: If you have flour and yeast in your pantry, you have lunch covered

As summer’s golden days begin to wane, gather friends and family for one last sun-soaked celebration. Whether you’re hosting a backyard BBQ, a pool party, or a quiet evening on the porch, the right drink can set the mood and make your gathering memorable.

Classic Margarita

No Labor Day cocktail list would be complete without the ever-popular margarita. This tequila-based drink is a crowd-pleaser with its perfect balance of tart lime and sweet orange liqueur.

Ingredients:

• 2 oz tequila
• 1 oz triple sec (Cointreau or Grand Marnier work well)
• 1 oz fresh lime juice
• Salt for rimming the glass
• Lime wedges for garnish

Instructions:

1. Rim the glass with salt by rubbing a lime wedge around the edge and dipping it into a plate of coarse salt.
2. Fill a shaker with ice and add tequila, triple sec, and lime juice.
3. Shake well and strain into a glass filled with ice.
4. Garnish with a lime wedge.

Presentation Tip: Serve in a classic margarita glass, and for an extra twist, try rimming the glass with a mix of salt and chili powder to add a subtle kick.

Watermelon Mojito

The mojito is another summer favorite, known for its refreshing minty flavor. Add a seasonal twist with watermelon, which not only sweetens the drink naturally but also gives it a beautiful pink hue.

Ingredients:

• 2 oz white rum
• 1 oz fresh lime juice
• 1 oz simple syrup
• 3-4 fresh mint leaves
• 1/2 cup cubed watermelon
• Soda water
• Lime wheel and mint sprig for garnish

Instructions:

1. In a shaker, muddle the watermelon and mint leaves together.
2. Add the rum, lime juice, and simple syrup. Fill with ice and shake well.
3. Strain into a glass filled with ice, top with soda water, and stir gently.
4. Garnish with a lime wheel and mint sprig.

Presentation Tip: Serve in a highball glass and consider using a watermelon slice on the rim for an eye-catching garnish.

Tropical Piña Colada Mocktail

For a non-alcoholic option that doesn’t skimp on flavor, the Piña Colada mocktail is your go-to. This creamy blend of coconut and pineapple transports you to a beach, even if you’re just lounging in the backyard.

Ingredients:

• 1/2 cup pineapple juice
• 1/4 cup coconut cream
• 1/4 cup ice
• Pineapple slice and maraschino cherry for garnish

Instructions:

1. Blend the pineapple juice, coconut cream, and ice together until smooth.
2. Pour into a chilled glass and garnish with a pineapple slice and cherry.

Presentation Tip: Serve in a hurricane glass and add a paper umbrella for a festive, tropical vibe.

Spicy Pineapple Jalapeño Margarita

If you want to spice things up, this twist on the traditional margarita combines sweet pineapple with the heat of jalapeños for a drink that’s both refreshing and exciting.

Ingredients:

• 2 oz tequila
• 1 oz pineapple juice
• 1 oz fresh lime juice
• 1/2 oz triple sec
• 2-3 jalapeño slices (more or less depending on your heat preference)
• Pineapple wedge and jalapeño slice for garnish

Instructions:

1. Muddle the jalapeño slices in a shaker.
2. Add tequila, pineapple juice, lime juice, and triple sec.
3. Fill with ice, shake well, and strain into a glass with ice.
4. Garnish with a pineapple wedge and jalapeño slice.

Presentation Tip: Serve in a rocks glass and rim the glass with a mixture of salt and chili powder for an added punch.

Lavender Lemonade Mocktail

This mocktail is perfect for those who prefer a softer, more fragrant drink. The combination of lavender and lemon is both soothing and refreshing, making it ideal for a relaxing Labor Day afternoon.

Ingredients:

• 1/2 cup fresh lemon juice
• 1/4 cup lavender syrup (store-bought or homemade)
• 1 cup water
• Ice
• Lemon slice and lavender sprig for garnish

Instructions:

1. Combine the lemon juice, lavender syrup, and water in a pitcher. Stir well.
2. Fill a glass with ice and pour the lemonade over it.
3. Garnish with a lemon slice and lavender sprig.

Presentation Tip: Serve in a mason jar for a rustic touch, and add a sprig of lavender for a beautiful, aromatic garnish.

Blackberry Bourbon Smash

For those who appreciate a good bourbon, this Blackberry Bourbon Smash combines the rich flavor of bourbon with the sweetness of blackberries and the zing of fresh mint.

Ingredients:

• 2 oz bourbon
• 1/4 cup fresh blackberries
• 1 oz simple syrup
• 1 oz fresh lemon juice
• 4-5 fresh mint leaves
• Ice
• Mint sprig and blackberry for garnish

Instructions:

1. Muddle the blackberries and mint leaves in a shaker.
2. Add the bourbon, simple syrup, and lemon juice. Fill with ice and shake well.
3. Strain into a glass filled with ice and garnish with a mint sprig and a blackberry.

Presentation Tip: Serve in a rocks glass with crushed ice for a classic Southern look, and add a mint sprig for an aromatic finish.

Cucumber Mint Cooler

This mocktail is a crisp, refreshing drink perfect for cooling down on a hot Labor Day afternoon. The cucumber and mint combination is light, hydrating, and beautifully presented.

Ingredients:

• 1/2 cucumber, sliced
• 4-5 fresh mint leaves
• 1 oz fresh lime juice
• 1 oz simple syrup
• Soda water
• Cucumber slice and mint sprig for garnish

Instructions:

1. Muddle the cucumber slices and mint leaves in a shaker.
2. Add the lime juice and simple syrup, then shake with ice.
3. Strain into a glass filled with ice, top with soda water, and stir gently.
4. Garnish with a cucumber slice and mint sprig.

Presentation Tip: Serve in a tall glass, and consider adding a cucumber ribbon around the inside of the glass for a striking visual effect.

Finding the time to cook a nutritious meal can be a challenge, especially on busy weeknights. However, eating well doesn’t have to mean spending hours in the kitchen. With a little planning and a few go-to recipes, you can whip up delicious, wholesome dinners in 30 minutes or less. Here are some quick and healthy weeknight dinners that will nourish your body without taking up too much of your time.

1. Lemon Garlic Shrimp with Zucchini Noodles

Serves 4

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque.
4. Stir in the lemon juice and zest, and season with salt and pepper.
5. Add the zucchini noodles to the skillet and toss to combine with the shrimp and sauce. Cook for 2-3 minutes until the noodles are just tender.
6. Serve immediately, garnished with fresh parsley.

Why it’s Healthy: This dish is low in carbs, high in protein, and packed with vitamins from the zucchini. The shrimp provide a good source of lean protein, while the lemon and garlic add flavor without extra calories.

2. Chicken and Vegetable Stir-Fry

Serves 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small broccoli crown, cut into florets
• 2 carrots, julienned
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 tbsp cornstarch mixed with 1/4 cup water
• 2 green onions, sliced for garnish
• Sesame seeds for garnish

Instructions:

1. Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining sesame oil and stir-fry the garlic and ginger for 1 minute until fragrant.
4. Add the bell peppers, broccoli, and carrots, and stir-fry for 5-6 minutes until the vegetables are tender-crisp.
5. Return the chicken to the pan, add the soy sauce and honey, and stir to combine.
6. Pour in the cornstarch mixture and cook for another 1-2 minutes until the sauce has thickened.
7. Serve immediately, garnished with green onions and sesame seeds.

Why it’s Healthy: This stir-fry is a colorful, nutrient-dense meal that’s rich in protein, vitamins, and fiber. Using low-sodium soy sauce reduces the sodium content, making it a heart-healthy option.

3. Quinoa and Black Bean Stuffed Peppers

Serves 4

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
4. If using, sprinkle the tops with shredded cheddar cheese.
5. Cover the dish with foil and bake for 20 minutes.
6. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and the peppers are tender.
7. Garnish with fresh cilantro before serving.

Why it’s Healthy: This vegetarian meal is packed with plant-based protein and fiber, making it both filling and nutritious. Quinoa is a complete protein, while black beans add additional fiber and nutrients.

4. Turkey Taco Lettuce Wraps

Serves 4

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 large lettuce leaves (Romaine or Butter lettuce)
• 1 cup diced tomatoes
• 1/2 cup shredded cheese (optional)
• 1/2 cup sour cream or Greek yogurt (optional)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
2. Add the ground turkey to the skillet and cook until browned and fully cooked, breaking it up as it cooks, about 7-8 minutes.
3. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
4. Spoon the turkey mixture into the lettuce leaves and top with diced tomatoes, shredded cheese, and a dollop of sour cream or Greek yogurt if desired.
5. Serve with fresh cilantro and lime wedges.

Why it’s Healthy: These lettuce wraps are a low-carb alternative to traditional tacos, while still delivering plenty of flavor and protein. Ground turkey is a leaner option than beef, making this meal lower in fat.

With these quick and healthy dinner recipes, you can enjoy delicious, nourishing meals without spending hours in the kitchen. Whether you prefer shrimp, chicken, vegetarian options, or turkey, these recipes offer something for everyone and are perfect for those busy weeknights when time is of the essence. Enjoy these wholesome meals and take the stress out of dinner time!

We don’t know about you, but the subtle shift in temperatures (80-degrees feels like Fall after this sweltering summer heat!) has us ready to crank up our ovens and spend our weekend baking.

We’ve rounded up some of our favorite cake recipes to get you started.

A Farm Fresh Rhubarb Cake

This moist and flavorful cake combines the tartness of rhubarb with the sweetness of cake batter, resulting in a delightful harmony of flavors that’s perfect for any occasion. Whether you’re a seasoned baker or just starting your culinary adventures, this recipe is sure to become a favorite in your repertoire.

An All-American Sheet Cake

This delicious, surprisingly easy recipe makes a dramatic appearance that will make your guests gasp when you bring it out. Also, if you don’t have time to decorate, let your guests help out. It’s fun!

A Deliciously Indulgent Chocolate Cake

The chocolate cake recipe our food contributor, Mikael, calls his “favorite cake in the world.” High praise!

A Fool-Proof Cheesecake

It’s a dessert many people drool over but are too intimidated to make for themselves: the decadent, but finicky, cheesecake. Donna Kelly makes it look easy. Just call her “The Cheesecake Lady.” (Some people actually do!) It’s a title she has earned after not only perfecting the art of the standard cheesecake, but also learning how to make 70 different types of recipes/flavors.

Delicious Recipes with Leftovers and Scraps

In an era where sustainability is at the forefront of our choices, zero-waste cooking has emerged as a vital practice in the quest to reduce food waste. Every year, millions of tons of food are wasted, much of it consisting of scraps and leftovers that could otherwise be transformed into delicious, nutritious meals. Embracing zero-waste cooking not only helps the environment but also brings creativity into your kitchen. 

Editor’s Note: An excellent book and companion cookbook on this subject is An Everlasting Meal by Tamar Adler as well as her companion cookbook An Everlasting Meal Cookbook: Leftovers A-Z.

Why Zero-Waste Cooking?

Zero-waste cooking is grounded in the principle of using every part of the ingredient to minimize waste. This means utilizing vegetable peels, stale bread, overripe fruits, and even food scraps like fish bones and herb stems. By adopting this mindset, you not only reduce your environmental footprint but also discover new flavors and textures that can elevate your culinary experience.

Transforming Vegetable Scraps

1. Homemade Vegetable Broth

Instead of tossing vegetable peels and scraps like carrot ends, onion skins, and celery leaves, turn them into a rich homemade vegetable broth.

Ingredients:

• Vegetable scraps (e.g., carrot tops, onion peels, celery leaves, garlic ends)
• 1 bay leaf
• 1 teaspoon dried herbs (e.g., thyme, rosemary)
• Salt and pepper to taste

Instructions:

1. Gather vegetable scraps and place them in a large pot.
2. Add enough water to cover the scraps, and bring to a boil.
3. Reduce heat and simmer for at least 30 minutes until the water has reduced by nearly half. The longer it simmers, the more flavorful the broth will be.
4. Strain the broth through a fine-mesh sieve and discard the solids. Season with salt and pepper to taste.
5. Store in the refrigerator for up to a week or freeze for later use.

2. Veggie Scrap Fritters

Leftover vegetable scraps can be transformed into savory fritters, perfect for breakfast or a light lunch.

Ingredients:

• 2 cups mixed vegetable scraps (e.g., zucchini ends, bell pepper stems, carrot peels), finely chopped
• 1 cup flour
• 1 egg
• 1/2 cup grated cheese (optional)
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Mix the chopped vegetable scraps with flour, egg, and cheese (if using) in a bowl. Season with salt and pepper.
2. Heat olive oil in a frying pan over medium heat.
3. Scoop spoonfuls of the mixture into the pan, flattening them with the back of the spoon.
4. Cook for 3-4 minutes on each side, or until golden brown.
5. Serve warm with a dipping sauce or yogurt.

Reviving Stale Bread

3. Croutons

Stale bread is perfect for making crunchy croutons that add texture to salads and soups.

Ingredients:

• 4 cups stale bread, cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs (e.g., oregano, basil)
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss bread cubes with olive oil, garlic powder, dried herbs, and salt.
3. Spread the cubes in a single layer on a baking sheet.
4. Bake for 10-15 minutes, or until crispy and golden brown, tossing halfway through.
5. Cool completely before storing in an airtight container.

4. Bread Pudding

Stale bread can also be transformed into a comforting bread pudding—a perfect dessert or breakfast treat.

Ingredients:

• 4 cups stale bread, cubed
• 2 cups milk
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup raisins or other dried fruit (optional)
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine milk, sugar, eggs, vanilla extract, and cinnamon. Whisk until well mixed.
3. Add bread cubes and dried fruit (if using) to the mixture, stirring until the bread is fully soaked.
4. Pour into a greased baking dish and bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
5. Serve warm, optionally with a drizzle of cream or a scoop of ice cream.

Using Overripe Fruits

5. Smoothies

Overripe fruits are ideal for making nutritious and delicious smoothies. They are often sweeter and richer in flavor, perfect for blending.

Ingredients:

• 2 cups overripe fruits (e.g., bananas, berries, mangoes), chopped
• 1 cup yogurt or a dairy-free alternative
• 1/2 cup juice or milk
• Honey or maple syrup to taste (optional)

Instructions:

1. Place the overripe fruits, yogurt, and juice (or milk) in a blender.
2. Blend until smooth, adding honey or maple syrup if additional sweetness is desired.
3. Pour into glasses and serve immediately.

6. Fruit Compote

Transform overripe fruits into a flavorful fruit compote that can be used as a topping for yogurt, pancakes, or desserts.

Ingredients:

• 4 cups overripe fruits (e.g., apples, pears, peaches), peeled and chopped
• 1/4 cup sugar or honey
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon

Instructions:

1. In a saucepan, combine chopped fruits, sugar or honey, lemon juice, and cinnamon.
2. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens (about 15-20 minutes).
3. Let cool before serving or storing in the refrigerator.

Adopting zero-waste cooking practices not only helps you reduce your environmental impact but also opens up a world of culinary possibilities. By creatively utilizing vegetable scraps, stale bread, and overripe fruits, you can craft a variety of dishes that are both satisfying and sustainable. These recipes are just the beginning—experiment with your kitchen scraps and discover new ways to turn potential waste into delightful meals. With a little ingenuity and effort, you can transform your cooking habits and contribute to a more sustainable future.

The Craddock Terry Hotel, an award winning boutique hotel located in the heart of Lynchburg, recently announced the relaunch of their signature restaurant, Shoemakers American Grille with new dinner and drink menus. With a culinary focus on fresh and light cuisine, the menu is curated by the new Executive Chef Ray Garrow.

Featuring local seafood, meats, vegetables, and herbs, Chef Garrow is inspired by the flavors of the West Coast and locally produced ingredients of the Central Virginia region. Some of the new dishes include the She Crab Soup, Stuffed Jumbo Shrimp, Pork Belly, Black Angus Reserve Steaks, Seared Striped Bass, and Seared Maple Leaf Farms Duck. New cocktails include Good Things Come in Pears, Botanical Cosmo, and 3 Little Birds.

The restaurant also offers guests a connoisseur-curated wine list to compliment the flavors of each dish.

“Shoemakers has been a signature restaurant and the cornerstone of culinary experience in Downtown Lynchburg for almost two decades,” said Tonya Sweetser, General Manager of the Craddock Terry Hotel. “While the restaurant has had various chefs over the years, a new perspective with a fresh approach to the menu was needed to continue the restaurant’s longstanding position.”

Chef Garrow has over 25 years of experience in the culinary industry. Growing up in Seattle and cooking his way from coast to coast, his travels are reflected in the dishes he creates. Before joining the Craddock Terry Hotel, Garrow led the team at The Westin La Paloma Resort & Spa in Tucson, Arizona, where he oversaw the culinary operations of the large convention resort. He also led teams at renowned properties including the Hotel Citrine, The Wynfrey Hotel, and the Valley River Inn.

At the Craddock Terry Hotel, Chef Garrow, along with his sous chefs Michael Wood and Rob Crews, will lead the culinary teams at the hotel, Shoemakers, Waterstone Pizza, and for events.

In addition to the new menu, guests can expect a fresh new look in the coming months as well.

“We want Shoemakers to continue to be an endearing experience for our guests and to ensure that our long-standing legacy remains intact as the first choice for a high quality dining experience in this community,” Garrow said.

Recently, Shoemakers was awarded the DiRōNA (Distinguished Restaurants of North America) Award of Excellence, as well as named by Virginia Living as one of the best places for steak and seafood in the state. Additionally, the restaurant has been named by TripAdvisor as one of the Best Places to Dine in Lynchburg, further solidifying its status as a culinary gem in the region.

Known for its unique blend of original brick warehouse architecture and chic modern style, Shoemakers American Grille is a harmonious blend of classic elegance and contemporary comfort.

To celebrate the relaunch of this cornerstone in our community, we challenged the Craddock Terry to a contest—to put their cocktails against each other in an Olympics-style competition. Offering a cocktail from Shoemakers, Waterstone, and their events team, we sat down for some backstories and taste tests of some of their most inventive beverages.

Meet the Contenders

From Shoemakers: Eustace the Monk

Ingredients: Green Chartreuse, Domaine Ginger Liqueur, Kraken Dark Spiced Rum, Fresh Squeezed Lemon & Lime Juice, Toasted Rosemary

The Story: Eustace the Monk, born Eustace Busket around 1170 near Boulogne, was a mercenary and pirate notorious for his exploits across medieval Europe. Initially a Benedictine monk, he left the monastery to avenge his father’s death and later turned to piracy in the English Channel. Serving both England and France at different times, Eustace played a pivotal role in the conflicts between the two nations, notably aiding Prince Louis of France against King John of England during the English civil war. 

Green Chartreuse is a French liquor made by Carthusian monks. Aged with 130 plants, herbs, and flowers, it’s a unique recipe that has been passed down and closely held by a small group since 1605. It’s made even more infamous by the monastery’s recent decision to limit production of the liquor in order to devote their time to prayer and solitude. Paired alongside Kraken Dark Spiced Rum, the Eustace the Monk cocktail from Shoemakers tells the tale of pivoting from a pious life to piracy, as the famed monk did.

From Waterstone: Masarita “Hold on Tight”

Ingredients: Patron Reposado, Cointreau, Grapefruit Juice, Lime Juice, House Made Fresno Pepper Simple Syrup

The Story: When you’re looking for a margarita that’s a little sweet, a little tangy, and a little spicy, neither a normal margarita or a traditional spicy margarita shaken with fresh jalapenos will do. Enter the Masarita, named after the Italian luxury car, Maserati. Made with housemade red fresno peppers, the Masarita is smooth and powerful, just like its namesake.

From the Event Center: Monarchy of Barbados

Ingredients: House Infused Mount Gay Rum & Sweet Peppers, House Made Honey Simple Syrup, Fresh Squeezed Lemon Juice

The Story: The brainchild of bartender Zach Stinson, the Monarchy of Barbados is summertime in a coupe glass. Featuring house made honey simple syrup and a delightfully green and earthy note from crisp sweet peppers, it’s a surprisingly fresh cocktail.

The Judging
Each cocktail was judged based on four categories: Taste, Presentation, Innovation, and Overall Experience. For Taste, we looked for balance, complexity, and flavor profile. For Presentation, we looked for visual appeal and creativity. For Innovation, originality and unique ingredients or techniques. And for Overall Experience, we judged the story behind the cocktail.

Gold, Silver, Bronze Winners
Ultimately, Eustace the Monk took home the Gold in our Olympics of Cocktails. Its depth of flavor, subtle smokey notes, and balanced blend paired with the toasted rosemary and inventive backstory made it a cocktail to remember.

The Monarchy of Barbados took home Silver thanks to how well the sweet peppers held their own amongst the rum and simple syrup. Tasting like a warm summer garden, it’s a cocktail to sip on during the hottest of days.

The Masarita received the Bronze award, but not for lack of flavor. The fresno simple syrup left a memorable yet subdued heat after every sip and it’s a beverage we could see pairing well with Garrow’s reinvented Waterstone pizza dough.

If you’re just getting started with indirect heat grilling, we have a few recipes for you to try.

Herb-Roasted Whole Chicken

This herb-roasted whole chicken is a recipe to have in your back pocket for Sunday suppers, celebratory summer weekends, or even a weekday meal when you have a bit of time to dedicate to putting together a meal that is simple, hearty, and delicious. This recipe can be followed in the oven or on the grill, though we recommend the grill as it gives the chicken such an incredible depth of flavor that you just can’t achieve in the oven. If you’re short on time and can’t man the grill on and off for two hours or it’s a rainy day, simply follow the ingredients in this recipe and put the chicken on a roasting pan in the oven at 375-degrees for 1.5 to 2 hours depending on the size of the chicken.

Smoked BBQ Ribs

No smoker? No problem. These BBQ ribs still get the unique smokey wood flavor thanks to some pre-soaked wood chips but the grill does all of the work. Consider this recipe your solid base and experiment with flavor profiles that you love. Prefer a spicier flavor to your ribs? Bump up the heat on your dry rub with some extra cayenne and chili powder and swap the yellow mustard for adobo sauce. Want ribs on the sweeter side? Swap the mustard for molasses—the indirect heat on the grill will help ensure the ribs don’t caramelize and burn too quickly from the added sugar.

3. Grilled Vegetable Medley

The grill isn’t just reserved for meats! Those on vegetarian or plant-based diets can enjoy plenty of grilled recipes, including this simple grilled vegetable medley recipe. The balsamic vinegar in this recipe is crucial—it punctuates the fresh notes of the vegetables and accentuates the flavors of each one. The tomatoes take on a sweeter, umami-rich quality while the peppers benefit from a slightly acidic punch. The entire dish is made perfect with a fresh topping of basil—either roughly shredded by hand just as you pull the vegetables off the grill or delicately cut and sprinkled on top for a beautiful presentation.

These recipes highlight the versatility and benefits of indirect heat grilling, offering a range of flavors and techniques to try out. Enjoy!

RELATED: Indirect Heat Grilling Tips

RELATED: Mastering the Grill

Yes! Vegetables can be grilled, too! More delicate vegetables such as tomatoes, squash, asparagus, and peppers—which tend to burn quickly—can greatly benefit from indirect heat on the grill. The subtle heat slowly cooks the vegetables from the inside out, leaving you with just the right amount of char on the outside.

Ingredients:

• 2 zucchinis, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill for indirect heat.
2. In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
3. Add the sliced vegetables and cherry tomatoes to the bowl and toss to coat them evenly.
4. Place the vegetables on the cooler side of the grill in a grill basket or on a large piece of heavy-duty aluminum foil.
5. Close the lid and cook for about 20-30 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
6. Remove from the grill and transfer to a serving platter. Garnish with fresh basil leaves before serving.

Tangy from the mustard and vinegar and slightly sweet from the bbq sauce, these smoked ribs are a great entry into the world of smoked meats. Don’t have a smoker? No problem—indirect heat and some strategically placed wood chips can create a make-shift smoker right on the grill.

Ingredients:

• 2 racks of baby back ribs
• ¼ cup yellow mustard
• ¼ cup apple cider vinegar
• 1 cup BBQ sauce
• Wood chips for smoking (hickory or applewood)

Dry Rub:

• ¼ cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper

Instructions:

1. Preheat your grill for indirect heat and soak wood chips in water for at least 30 minutes.
2. Remove the membrane from the back of the ribs. Rub the ribs with yellow mustard and apple cider vinegar.
3. Combine all the dry rub ingredients and generously coat both sides of the ribs.
4. Add the soaked wood chips to the coals or smoker box.
5. Place the ribs on the cooler side of the grill. Close the lid.
6. Smoke the ribs for about 3-4 hours, maintaining a temperature of around 225°F.
7. During the last 30 minutes, brush the ribs with BBQ sauce and let them finish cooking.
8. Remove the ribs from the grill, let them rest for 10 minutes, then cut and serve.

Flavorful, juicy, and herb-infused, this herb-roasted whole chicken is a recipe you will reach for time and time again. This recipe follows some basic principles for a perfect roast chicken: Coat the skin in a layer of oil or butter for a golden and crisp skin, fill the cavity with bright aromatics for subtle flavor throughout, and gently roast so the chicken stays moist. These rules apply whether you’re roasting a chicken in the oven or grilling the chicken using indirect heat.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 cloves garlic, crushed
• Fresh rosemary, thyme, and parsley (a few sprigs each)
• Salt and pepper to taste

Instructions:

1. Preheat your grill for indirect heat.
2. Rinse the chicken and pat dry with paper towels.
3. Rub the chicken all over with olive oil. Season generously with salt and pepper.
4. Stuff the cavity with lemon halves, crushed garlic, and fresh herbs.
5. Place the chicken on the cooler side of the grill, breast side up. Close the lid.
6. Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
7. Let the chicken rest for 10-15 minutes before carving and serving.