TABLE OF CONTENTS TABLE OF CONTENTS TABLE OF CONTENTS
Welcome
Coastal Sea Breeze
Coastal Old Fashioned
Coastal Paloma
Caprese Bruschetta
Parmigiano-Reggiano Stuffed Mushrooms
Chocolate Torte with Rasberry Compote Puree
The Soundtrack of Our Story - Music that we Love
Thank you Note
When a y a d st et, e ed ate y co ected ove t o of o favorite things: food and music. One day, while sharing a bite to eat, our conversation turned to Neil Peart. The moment Larry mentioned him, I knew there was something special there. I had never met anyone who not only knew who Neil was, but truly appreciated his genius the way I did What started as a conversation about a drummer quickly became the foundation of a friendship, a partnership, and a life built around the things we love most. From that moment on, we were inseparable.
Years later, those same passions continue to bring us together. I have loved cooking since I was a child, and Larry has grown to love the kitchen as much as he loves grilling and smoking Sharing great food with others is one of our greatest joys.
Thank you for joining us and for your support. We hope to cook for you again soon and look forward to getting to know you better along the way Food and music have always brought people together in our lives, and we are excited to share that experience with you.
1 Peter 4:10
Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in its various forms.
This syrup adds a rich, nutty coconut flavor that works beautifully in tropical cocktails, tiki drinks, coffee cocktails, and even a Coastal Old Fashioned.
1 cup sweetened shredded coconut
1 cup granulated sugar
1 cup water
¼ tsp vanilla extract
Pinch of sea salt
Toast coconut in a dry skillet over medium-low heat until golden and fragrant, 5–7 minutes.
Heat sugar and water in a saucepan, stirring until dissolved.
Add toasted coconut and a pinch of sea salt. Remove from heat and steep 30–60 minutes.
Strain through a fine-mesh strainer, pressing lightly on the coconut.
Stir in vanilla extract, if using, and refrigerate
Yield: About 1¼ cups syrup
Note: I usually steep mine for a full hour to deepen the toasted coconut flavor.
Keeps refrigerated for up to 2 weeks.
I usually let mine steep for a full hour to really pull out the toasted coconut flavor. The longer it steeps, the richer and nuttier it becomes This syrup is especially good in a Coastal Sea Breeze, Coastal Paloma, or anywhere you want a little taste of the tropics without overwhelming the drink
There’s something about a Sea Breeze that instantly feels like summer by the water. Light, c effortlessly refreshing, this cocktail is one of my favorites for a warm afternoon on the patio evening with friends. The smoothness of Grey Goose vodka pairs beautifully with bright pin and tart cranberry juice, creating a drink that’s both vibrant and easy to enjoy.
1½ oz Grey Goose Vodka
2 oz pink grapefruit juice (freshly squeezed if possible)
1–1½ oz cranberry juice (100% juice or unsweetened for the best balance)
Ice
Fill a highball glass with ice
Pour in the Grey Goose vodka & grapefruit juice.
Stir gently for a few seconds to chill & combine. Slowly add the cranberry juice. Give the lime wedge a light squeeze over the glass & drop it in Garnish with a lime wedge .
A LITTLE COASTAL TOUCH
For a beautiful sunset-inspired presentation, slowly pour the cranberry juice over the back of a spoon so it settles toward the bottom of the glass. The layers of pink and ruby red create a stunning effect that feels right at home by the coast.
When I'm serving these for guests, I like to set out a small tray of fresh lime wedges and grapefruit slices so everyone can customize their drink It's simple, refreshing, and always one of the first cocktails to disappear
Lime wedge
Grapefruit Wedge
Oak-Smoked Brown Oak-Smoked Brown Oak-Smoked Brown
Fresh pineapple, brown sugar, and oak smoke come together in a rich syrup wi caramelized pineapple and toasted oak. Perfect for cocktails or sparkling water
For the Smoked Pineapple
1 fresh pineapple, peeled, cored, and sliced into ¼-inch
rings or half-moons
3 tbsp brown sugar
Step 1: Smoke the Pineapple
½ tsp flaky sea salt
Oak wood chips or oak pellets for smoking
For the Syrup
1 cup water
1 cup granulated sugar
Pat the pineapple slices dry and toss in a bowl or ziploc with the brown sugar and sea salt until evenly coated. Preheat your smoker to 225°F and add oak wood chips.
Arrange the pineapple in a single layer and smoke for 30-40 minutes, until bronzed and fragrant.
For extra caramelization, quickly sear the slices on a hot grill or under a broiler for 2 minutes per side. Roughly chop the smoked pineapple
Step 2: Make the Syrup
Add the chopped smoked pineapple, water, and sugar to a saucepan.
Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Reduce heat and simmer for 15–20 minutes, lightly mashing the pineapple to release more flavor.
Remove from heat and allow the mixture to steep for 30–60 minutes. For a deeper smoke and pineapple flavor, steep up to 2 hours.
Strain through a fine-mesh strainer, pressing gently on the fruit to extract all of the syrup.
Transfer to a clean bottle or jar and refrigerate
Yield
Approximately 1½ cups syrup.
Shelf Life
Store refrigerated for up to 2–3 weeks
COASTAL OLD FASHIONED COASTAL OLD FASHIONED COASTAL FASHIONED
Woodford Reserve & Oak-Grilled Pineapple Syrup
2 oz Woodford Reserve
1/4 oz Rich demerara syrup
1/4 oz Oak-grilled pineapple syrup
2 dashes Tropical bitters (or smoked bitters)
1 dash Angostura bitters
Small pinch of flaky sea salt (such as Maldon)
Orange twist
GARNISH
DIRECTIONS
In a mixing glass, combine the Woodford Reserve, demerara syrup, oak-grilled pineapple syrup, bitters, & sea salt
Fill with ice & stir for 20-25 seconds until thoroughly chilled & slightly diluted
Strain into a rocks glass over a large clear ice cube.
Express the oils from the orange twist over the drink, rub the peel around the rim, & place it in the glass.
Garnish with a cherry or pineapple.
WHY THE ADJUSTMENT WORKS
Woodford Reserve contributes caramel, vanilla, toasted oak, & baking-spice notes that pair naturally with grilled pineapple.
Keeping the pineapple syrup to 1/4 oz adds a subtle coastal/tropical accent without turning the cocktail into a tiki drink.
Splitting the sweetener between demerara & pineapple syrup preserves the richness & structure of a traditional Old Fashioned.
The pinch of sea salt enhances both the bourbon's caramel notes & the pineapple's sweetness
Optional Upgrade: For a more pronounced coastal sunset profile, add 1 dash orange bitters, or a very small mist of peated Scotch over the finished cocktail That creates a drink with bourbon, charred pineapple, sea breeze salinity, & a hint of driftwood smoke
Hot Honey Jalapeño Syrup Honey Jalapeño Hot Honey Jalapeño Syrup
A sweet-and-spicy cocktail syrup with a smooth honey finish and a lingering jalapeño kick.
½ cup Mike's Hot Honey
½ cup water
2 tbsp granulated sugar
1–2 fresh jalapeños, thinly sliced
Combine the hot honey, water, sugar, and jalapeños in a small saucepan
Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves.
Simmer for 5–10 minutes, then remove from heat.
Let the jalapeños steep in the syrup for at least 10 minutes before straining.
Strain and allow the syrup to cool completely
Store in a sealed jar or bottle in the refrigerator for up to 2 weeks
This syrup is especially delicious in Coastal Palomas, spicy margaritas, bourbon sours, and even a splash in sparkling water for a sweet-and-spicy mocktail.
COASTAL PALOMA COASTAL PALOMA COASTAL PALOMA
Casamigos Tequila & Hot Honey Jalapeño Syrup
2 oz Casamigos Blanco tequila
2 oz Fresh pink grapefruit juice
1/2 oz Fresh lime juice
1/8 oz Jalapeno hot honey syrup (about 3/4 teaspoon)
1/8 oz Agave nectar (about 3/4 teaspoon)
1-2 oz Cold club soda or sparkling water
Ice
Rim a highball glass with the salt-Tajin mixture.
Add tequila, grapefruit juice, lime juice, jalapeno hot honey syrup, & agave nectar to the glass. Stir thoroughly to incorporate the hot honey.
Fill with ice.
Top with club soda or sparkling water.
Give one gentle stir.
Garnish with a grapefruit wedge, lime wedge, or jalapeño slice
WHY THIS RATIO WORKS
Habanero & Honey Rimm
Tajin (for less spice)
Grapefruit wedge
Lime wedge
Thin jalapeño slice
The Paloma is inherently bright & refreshing However, an excess of hot honey can dominate the grapefruit flavor, overshadow the tequila's agave essence, & introduce a lingering heat that competes with the citrus notes
By using 1/8 oz of hot honey combined with 1/8 oz of agave, you achieve a delicate spicy finish, floral honey undertones, a balanced sweetness, & an enhanced retention of the drink's crisp, coastal character
If you find yourself craving more heat after tasting, elevate the hot honey to ¼ oz & skip the agave completely Avoid exceeding ¼ oz unless the syrup is particularly mild For those using a fiercely spicy hot honey, the combination of ⅛ oz hot honey & ⅛ oz agave is likely to provide the most balanced & appealing flavor
COASTAL SEA COASTAL SEA COASTAL SEA
BREEZE MOCKTAIL BREEZE MOCKTAIL BREEZE MOCKTAIL
Pink Grapefruit, Cranberry & Lime
oz pink grapefruit juice
2 oz cranberry juice
½ oz fresh lime juice
½ oz toasted coconut syrup
2 oz cold club soda or sparkling water
Ice
Rim a highball glass with the coconut-lime sugar mixture
Add grapefruit juice, cranberry juice, lime juice, and toasted coconut syrup to the glass
Fill with ice
Stir gently to combine
Top with club soda or sparkling water
Give one final gentle stir.
Garnish with a grapefruit wedge, lime wheel, or toasted coconut flakes.
WHY THIS RATIO WORKS
Toasted Coconut & Lime
Coarse sugar (for less swee
Grapefruit wedge L h l
The Sea Breeze is naturally bright, tart, and refreshing. The grapefruit provides citrusy bitterness while cranberry brings crisp acidity and color. Adding a small amount of toasted coconut syrup softens the sharper edges and introduces subtle coastal warmth without overpowering the drink.
Using ½ oz of toasted coconut syrup preserves the classic Sea Breeze character while creating a smoother, more rounded finish that feels perfect for a beachside mocktail
FOR COCONUT LOVERS
If you enjoy a more tropical profile, increase the toasted coconut syrup to ¾ oz and garnish generously with toasted coconut flakes. Avoid using more than 1 oz of syrup, as too much sweetness can overshadow the bright grapefruit and cranberry flavors that make a Sea Breeze so refreshing.
COASTAL PALOMA COASTAL PALOMA COASTAL PALOMA
Mocktail Version
2 oz Fresh pink grapefruit juice
1/2 oz Fresh lime juice
1/2 tsp Apple cider vinegar (gives the fermented, acidic "bite" of tequila)
1/8 oz Jalapeno hot honey syrup (about 3/4 teaspoon)
1/8 oz Agave nectar (about 3/4 teaspoon)
3–4 oz Cold club soda or sparkling water (increased to fill the volume of the glass)
A tiny pinch of sea salt (blended into the liquid to mimic tequila's mineral notes)
Ice
Rim: Habanero & Honey
Rimming Salt or Tajin
Rim the glass: Moisten the rim of a highball glass and dip it into your Habanero salt or Tajin mixture
Mix the base: Add the grapefruit juice, lime juice, apple cider vinegar, hot honey, agave nectar, and a tiny pinch of salt directly to the glass
Dissolve: Stir thoroughly for 10–15 seconds to completely melt the hot honey and agave into the juices
Chill: Fill the glass to the brim with ice.
Top: Pour in the cold club soda.
Finish: Give one gentle stir from the bottom so the syrup doesn't sit at the base.
Garnish with a grapefruit wedge, lime wedge, or jalapeño slice .
Grapefruit wedge Lime wedge Thin jalapeño slice
WHY THIS WORKS WITHOUT TEQUILA
The Vinegar Trick: Apple cider vinegar provides the sharp, rustic acidity that mimics the fermentation notes of a distilled agave spirit
The Salt Pinch: Adding a tiny pinch of salt directly into the liquid brings out the earthy flavors of the grapefruit and tames any bitterness, copying the natural mineral profile of a blanco tequila.
More Bubble: Increasing the club soda ensures your glass stays full and refreshing without throwing off the sweetness scale.
Caprese Bruschetta with Tomato Medley and Homemade Balsamic R
This is hands down my absolute favorite appetizer to make, especially in t summer. When it is too hot to really cook, there is nothing better than ju ripened tomatoes and fresh herbs. The secret is the quick homemade bals it is way better than store-bought and makes the whole dish feel special
For my balsamic reduction:
1 cup balsamic vinegar (no need for the super expensive stuff, just a decent everyday one)
1 tbsp honey (gives it a great shine and cuts the sharpness)
For the tomato-mozzarella mix:
2 pints mixed cherry tomatoes (Honestly, you can use any type of similar small tomato here just grab whichever ones look the prettiest. That is exactly what I do!)
1 small tub (8 oz) fresh mozzarella pearls (the tiny bite-sized ones)
A big handful of fresh basil leaves
3 tbsp good extra-virgin olive oil
2 garlic cloves (minced or if you are a garlic lover like me I just do a light chop)
A generous pinch of kosher salt and cracked black pepper
I like to get this going first so it has time to cool down. Pour your balsamic vinegar and hon saucepan and bring it to a gentle boil. Turn the heat down low and let it simmer for about 1 Give it a stir every now and then. Once it coats the back of your spoon, take it off the heat and pour it into a jar Don't worry if it seems a little runny it thickens up a lot as it cools!
Step
2:
Mix up the topping
While the glaze cools, slice your tomatoes into quarters and toss them into a bowl with the garlic, salt, and pepper. I let them sit for about 5 minutes because the salt draws out all those amazing, sweet tomato juices. If I really want flavor I will let mine sit overnight in the fridge Next, roll your basil leaves tightly like a cigar and slice them into thin ribbons Gently fold the basil, the drained mozzarella pearls, and the olive oil right into the tomatoes.
Step 3: Toast the bread
Slice your bread on a diagonal so you get more surface area for toppings. Lay the slices out on a baking sheet and brush both sides with olive oil I usually pop them under the broiler for 2 or 3 minutes until the edges are nice and golden Here is my favorite trick: as soon as the bread comes out of the oven, rub the cut side of your raw garlic clove right over the warm, crispy surface. It melts into the bread and smells incredible.
Step 4: Assemble and serve
Right before everyone is ready to eat, spoon a big heap of the tomato and mozzarella mixture onto each warm piece of toast Grab your cooled balsamic glaze and drizzle it all over the top Serve it up immediately while the bread is still perfectly crunchy!
with toasted brown butter hazelnuts and sundried tomatoes
A FEW THINGS I'VE LEARNED ALONG THE WAY
I’ll admit it I was never a stuffed mushroom fan. Every one I tried seemed dry, bland, ru worth eating.
So, I created a stuffed mushroom recipe that I would actually enjoy. My goal was a filling that was creamy, flavorful, and anything but dry. After a little trial and error, I finally came up with a version that completely changed my mind.
For the first time ever, I genuinely love stuffed mushrooms! If you've always been skeptical of them like I was, I hope this recipe wins you over too
The secret is the browned butter hazelnuts Their warm, nutty richness balances the sun-dried tomatoes and brings all the flavors together It's the simple touch that turned stuffed mushrooms from something I'd avoid into something I actually crave
Kamarie’s Note: If goat cheese isn’t your thing, you can use the Cream cheese alone. I personally love the tangy, unique flavor goat cheese brings alongside the sun-dried tomatoes, but some people find it a little too sharp. Cream cheese creates a milder, creamier filling while still pairing beautifully with the other ingredients.
16-20 large Baby Bella (cremini) mushrooms, wiped clean - or not if you want an earthy taste
1 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp oil) and finely chopped
1/2 cup hazelnuts, finely chopped
1 to 2 tbsp unsalted butter (or more! see pro-tip)
1/2 cup Parmigiano-Reggiano cheese, freshly grated
2 oz goat cheese, softened (about 1/4 cup)
2 tbsp cream cheese, softened
1/2 cup panko breadcrumbs
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
Salt and black pepper to taste
Step 1: Toasting Your Hazelnuts in Brown Butter
Before we start on the mushrooms, let's get the hazelnuts tasting incredible. Melt the butter: Drop your butter into a skillet over medium heat. Let it melt down completely. Watch for the brown specks: Keep a close eye on it as it foams up. After about 2 to 3 minute ill notice little brown specks forming at the bottom of the pan, and it will start smelling amaz Th t i b b tt !
Toast the nuts: Immediately toss your chopped hazelnuts into that brown butter. Stir them around constantly for just 1 to 2 minutes. You want them to soak up that rich flavor and turn a beautiful golden brown.
Flavor Maximizer: If you have a few extra minutes, sometimes I will toast them longer on a lower heat if I want to release the flavor from the hazelnut more. Dropping the temperature down slightly and letting them gently infuse into the butter coaxes out an incredibly deep, rich aroma.
Cool: Pour the nuts and all of that flavorful brown butter from the pan into a small bowl and set them aside to cool Try not to snack on too many while they sit!
Step 2: Assembling & Baking the Mushrooms
Prep the Oven & Pan: Preheat your oven to 400°F (200°C) Lightly brush a baking sheet with 1 tablespoon of your reserved sun-dried tomato oil
Prep the Bellas: Gently twist off the Baby Bella stems. You can keep the stems to chop and a don’t like that much of the Mushroom in the filling so I just use mine for another recipe.
Sauté the Fillers: In the same skillet you used for the nuts (no need to wash it!), heat anothe two of the sun-dried tomato oil over medium heat Add the minced garlic and chopped Bel for 3 to 4 minutes until soft, then remove from heat.
Mix the Filling: In a medium bowl, combine your brown-butter hazelnuts (and every single drop of that glorious butter), the sautéed garlic and stems, chopped sun-dried tomatoes, grated Parmigiano-Reggiano, the softened goat cheese, cream cheese, and parsley Stir until well combined and smooth Season with a pinch of salt and pepper
Stuff the Caps: Spoon the filling generously into each Bella cap, pressing down lightly to pack it in
Add the Crunch: Roll the top of each stuffed Bella in the panko breadcrumbs, pressing gently so the crumbs stick to the filling.
Chocolate torte Chocolate torte Chocolate torte
With Rasberry Compote Puree
Mini Flourless Chocolate Tortes with Raspberry Compote
These little chocolate tortes have become one of my favorite desserts to serve when friends the table. Rich, fudgy, and intensely chocolatey, they deliver all the elegance of a classic flou cake in a perfectly bite-sized treat. The best part? They come together quickly and are natu free For an extra touch, top them with a spoonful of fresh raspberry compote the bright b beautifully balance the deep chocolate flavor
For the Tortes
10 oz semisweet chocolate, chopped
½ cup (1 stick) unsalted butter
3 large eggs, room temperature
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp salt
Cocoa powder or powdered sugar, for dusting Optional Raspberry Compote Puree
1 cup fresh or frozen raspberries
2 Tbsp sugar
1 Tbsp lemon juice
1 Tbsp water
Prepare the pan: Preheat the oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin. Melt the chocolate: In a heatproof bowl over simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter until smooth Stir in the vanilla and salt, then allow the mixture to cool for about 5 minutes
Whip the eggs: In a separate bowl, beat the eggs and sugar until pale, thick, and nearly doubled in volume, about 3–4 minutes.
Combine: Gently fold the whipped eggs into the chocolate mixture in three additions, being careful to keep as much air in the batter as possible.
Fill the pan: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full Bake: Bake for 8–10 minutes, until the tops are set and slightly puffed while the centers remain soft and fudgy.
Cool: Allow the tortes to rest in the pan for 10 minutes before carefully removing them.
RASPBERRY COMPOTE
While the tortes cool, combine the raspberries, sugar, lemon juice, and water in a small saucepan over medium heat Simmer for 5–7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. For a smoother finish, press through a fine-mesh sieve to create a silky raspb é Alternatively, you can also throw it into a blender or food processor for a thicker puree. Let serving.
Arrange the tortes on a serving platter and dust lightly with powdered sugar or cocoa powder For an extra-special presentation, top each torte with a small spoonful of raspberry purée or serve it alongside for guests to add themselves. The combination of rich chocolate and bright raspberry makes every bite feel a little celebratory.
The Music We Share, The Music We Share, The The Music We Share, The Memories We Keep Memories We Keep Memories We Keep
"Where words fail, "Where words fail, "Where words fail, music speaks." music speaks." speaks."
– Hans Christian Anders Hans Christian Anders – Hans Christian Anders
Rush – For those moments when we want to turn it up and appreciate incredible musicianship. Larry and I have always considered Neil Peart the greatest drummer of all time. His precision, creativity, and technical brilliance were simply unmatched, and the more we listen to Rush, the more amazed we are by his talent. His drumming wasn't just keeping time it was an art form all its own - We encouraged our daughter to play by getting her percussion sets at six months old. The issue is, she now thinks every surface is a drum!
Michael Jackson – Music that instantly lifts the mood and gets everyone singing along Larry and I have a running joke that if you can listen to Michael Jackson without tapping your foot, bobbing your head, or moving some part of your body, you must be paralyzed. His music has a way of taking over the room and turning an ordinary moment into a dance party. Anytime we are stressed out or in need of a break we always turn him on
Journey – Road-trip favorites that never fail to bring back memories. Larry and I have always agreed that Steve Perry has the greatest voice of all time. There’s a purity and power to his singing that is simply unmatched so effortless, it almost sounds angelic No matter how many times we hear his music, we still stop and appreciate just how incredible he truly is. The only regret is that I never got to see him perform live.
Elton John – Timeless songs we never seem to skip. Larry and I still talk about seeing Elton John perform. To this day, he's the best showman we've ever seen. The fact that he could sit at a piano and captivate an audience for hours without missing a beat is a testament to just how extraordinary he is as both a musician and entertainer
Andrea Bocelli – Perfect for quiet evenings and slowing things down. Seeing Andrea Bocelli at the Moody Center in Austin was one of the most emotional concerts I've ever experienced. From the moment he began to sing, I found myself wiping away tears. His voice has a way of reaching straight into your heart, and it's a night I'll cherish forever.
Jeff Buckley – I discovered Jeff Buckley through my oldest brother, a talented musician who has always shared special artists with me. Music has always been one of our strongest bonds, and Jeff Buckley remains one of the greatest gifts he ever introduced me to. He is easily one of my top three vocalists of all time. His version of Hallelujah is breathtaking, Last Goodbye is one of the greatest songs ever written, and Corpus Christi Carol showcases a vocal range that almost seems impossible. If you've never listened to Jeff Buckley, do yourself a favor and start there.
The Eagles – Seeing the Eagles in Denver was one of the most memorable concerts we've attended. Larry and I were both amazed by Vince Gill's vocals. We knew he was talented, but hearing him live gave us a whole new appreciation for his voice. His singing was effortless, powerful, and a perfect fit for the Eagles. It's a concert we'll never forget.
Nat King Cole – was the soundtrack of my childhood. I grew up listening to his smooth, unmistakable voice, and I still have several of his albums on vinyl today. To me, his recording of The Christmas Song is the gold standard the only version that truly captures the warmth, nostalgia, and magic of the season. In fact, he had me wanting to roast chestnuts over an open fire long before I even knew what a chestnut was. Every Christmas, that song takes me right back home.
