Raw cocoa nibs, raw sugar, a vanilla bean, and a few raspberries were added to the pitted, boiled, unpeeled plums when I inoculated the batch with brewer’s yeast and my friend Ravi. The wine has vivid freshness and clean plum aromas with some elegant background singers in the gastronomic chorus. Enjoy this chilled and tart aperitive as a way to start the Capitola Garden Farm House Brunch.

Caviar, crabs, oysters, clams, and langoustines are folded into thin omelets. 20 yolks and 10 whites and whipped with Acidophilus and double cream. Thin omelets are slowly pan fried in macadamia nut oil and the various seafoods are gently folded in. I brewed a light Pilsner-style beer to accentuate the ocean’s freshness by adding wild seaweed and extra hops to this batch of brew. Beach beer.

Venison Pâté with wild boar lard, cranberry beer and forest moss extract in the dough. And pine nuts, wild hazelnuts, gin marinated forest berries, and caramelized wild English cranberries inside. The Pâté’s arrival on your palette is escorted by rosehip preserve and chocolate marinated radicchio salad. The create the perfect beverage with this dish, I designed a Cranberry Ale. Whole cranberries and whole barley were left with the cooled brew for eleven days.

Emilia-Romagna is the home of Parmigiano-Reggiano, the true haven for gastronomy in Italy. And risotto. For my risotto I stew the rice with Saffron and water from yellow roses. Balsamic glazed and sundried, strawberries are placed atop and an extract of forget-me-not flowers and violets in Concord grape wine is drizzled across. The Concord grape is a clone of the Lambrusco grape native to Emilia Romagna. I made a wine of controversial complexity and aromas to match this Rococo-style risotto.

Inspired by guest Tonino Lamborghini’s response to my aspic work at a Parisian three Michelin star awarded “Restaurant d’Eté,” I am recreating a glimpse. And there's theme-park-style turkey drums. The turkey drums are smoked, braised, and dissected into small shapes. It comes assembled by it's own juice in a cape of floral designs, made of vegetables. The light sweetness, and the smoky aroma of this dish prompted me to craft a malty Stout beer with to escort it. I painted the label.

A classic Bohemian “Knödel” recipe for the ultimate food pairing with a Bohemia-style beer. I bake a loaf of bread, peel it, dice it, and sun-dry it. Eggs are beaten over steam and sheep’s milk is poured over brown butter sautéed white onions, then put over the bread. After I add the eggs to the mixture and let it rest overnight, I handshape and boil dumplings, and serve them with turkey gravy and brown butter. The accompanying beer showcases nutty notes and spice on your palette.

Fancy Brussels sprouts. The original dish may originate in old Rome but was first mentioned in Brussels in 1587. They grow everywhere around Capitola the best bacon comes from Corralitos Market. A shovel of hops is the name of the beer I am serving with these little treasures. The citrussy spice in the beer comes from the exaggerated amounts of hops for three weeks in the cooled brew. Trappist monks brew beer from homegrown barley and hops to survive, and later shared it with the community.

A head of red cabbage is sliced and marinated for three days with a program of lingonberries, blood oranges, cinnamon, star anis, sugar cane, and Akacia honey. I braise it with all its juice for several hours on low temperature. I got this old recipe from my spectacular mother. When I asked who gave it to her, she said “it’s from the German Renaissance.” I finish it by adding some tiny nibs of marzipan. To match this complex flavor labyrinth, sip my Santa Rosa plum Mimosa.

A typical “Saltimbocca” is made from veal. My version is a bit different but inspired by it. Thinly sliced turkey breast is filled with crudo ham, and Big Sur Sage. Then they are folded into pockets and slow-cooked in a sauce made with redwood cones, juniper needles, and oak bark. Served in yellow tomato sauce. And “Bloody Marty” is the drink. I roast “Black Bacon” in a pot, set it on fire with Vodka, and extinguish with beef consommé. Cucumber vodka and yellow tomato juice complete it.

Strudel came from Egypt to Vienna. You must be able to read the newspaper through the dough. Gravenstein apples are marinated with sugar, raisins boiled in rum, cinnamon, and some lemon zest. After pulling the dough I roll the marinated apples in the dough with roasted breadcrumbs and bake it. It's served with unsweetened whipped cream. I extracted aromas from Elderflower by simmering in lime-sugar water. Then it was fortified with apple brandy and served with fresh apple juice on ice.

A light Pilsner-style beer to accentuate the ocean’s freshness by adding seaweed and extra hops to this batch of brew. Beach beer. Because life isn't a beach. Fresh hops were added to the brew at start and boiled, then strained with the grains. It characterized this beer with a lemony note in the background, low alcohol, and most importantly, it takes your senses to the beach. The image was painted by Susan Brown. www.susanbrownfinearts.com. Susan was a guest at my last event when I met her.

To create a suitable beverage with the Pâté, I designed an English-style, lightly carbonated Cranberry Ale. Barley, Hops, and crushed wild English Cranberries were co-fermented for 4 days and strained. An additional number of fresh hops and more now-frozen cranberries were added, and the batch was re-fermented for 8 more days. Art work is by one of my favorite American artists Ida Crawley. May she rest in peace.

The Concord grape is a clone of the Lambrusco grape, native to Emilia-Romagna. I made a wine of controversial complexity and aromas to match this Rococo-style risotto. It's called "An Unusual Friendship" and it's a Rose wine from Concord grape and Pinot Noir which were fermented together by leaving some of the berries whole. After 21 days in the autumn sun, the wine shows in its aroma profile what I worked for, including the precious strawberry nose :) The label was painted by artist Susan Brown

To match this course, I crafted a series of ingredients for a Plum Mimosa. It's plum marmalade with diced plum flesh first, then plum juice, and topped with my dry sparkling marzipan-plum wine in a champagne flute. The plums were brought to us by Ravi, a Santa Cruz resident and friend. They grew in the Berkeley area at his parent's Abraham Estates. The brand Mr. Richard comes from Richard Wagner, a renaissance composer that revolutionized opera through his concept of the "Gesamtkunstwerk."

Light residual sugars from sprouted barley and kamut wheat berries complemented the added brown sugar in the alcohol production and creating a distinguished and round flavor profile. While I started to ferment this beer with native yeast only, I initiated a second fermentation with brewer’s yeast and added extra malt. I painted the art piece on the label by portraying the vivid fermentation. While watching the fermentation through a glass container, I painted the fermentation for it's label.

Call me crazy. Music and soundwaves change the energy of matter. I played Antonin Dvorak's NEW WORLD SYMPHONY loudly while I brewed this beer. Dvorak was in my opinion the only true Bohemian composer on this level of musical excellence. Lightly roasted barley, extracted malt, double hops, and some oats were included in this 17's century recipe beer. I brewed it to showcase nutty notes and spice on your palette. I painted the art on the label by inspiration of artist Karina Kamenetzky.

The citrussy spice in the beer comes from the exaggerated amounts of hops for three weeks in the cooled brew. Trappist monks brewed beer from homegrown barley and hops to survive, and later shared it with the community. There is also one Trappist brewery in Austria. The image on the label is a photograph of my homegrown fresh hops right after harvest. Notice the yellow pollen that is responsible for the fresh, lemony aromas and the fundamental bitter flavor a beer should have.

4th generation of self-sprouted yellow cherry vine tomatoes were harvested at peak and crushed over a period of 12 days. I strained the juice into bottles and vacuumed it for preserving. This is my version of a bloody Mary. I roast “Black Bacon” in a pot, set it on fire with Vodka, and extinguish with beef consommé. Frozen cucumber vodka and the chilled tomato juice complete it with bacon strips, and celery as classic deco. The art on the label was painted by my daughter Jessica.

This ultra-classic Apfelstrudel dish is accompanied by a drink called Apple Elixir With Elderberry because I extracted aromas from apples and elderflower by simmering in lime-sugar water. Then it was fortified with Sauvignon Blanc Brandy and chilled. Upon serving it's dashed into fresh Gravenstein apple juice over ice.