Plums and Burrata with Port Vinaigrette , paired with a Sandeman Sparkler cocktail ( combine 2 oz . of Sandeman Porto Founder ’ s Reserve port with 2 ¾ oz . of Champagne or sparkling wine in a flute glass )

FOR THE SALAD : 4 balls Fresh Burrata cheese 8-10 Plums , sliced 1 large bunch Fresh basil 2 tbsps . White wine vinegar 2 tbsps . Sandeman Founder ’ s Reserve Port 1 tbsp . Honey 1 ⁄ 3 cup Olive oil 1 shallot , finely chopped Salt and pepper to taste

On a large platter , layer sliced plums and burrata . Combine shallot , vinegar , port , and honey . Drizzle in olive oil while whisking to emulsify . Season with

salt and pepper . Spoon the dressing over the salad . Dot the platter with basil leaves and finish with fresh pepper and flaky salt .

Spicy and Sweet Grilled Steak Lettuce Wraps , paired with chilled Sandeman Founder ’ s Reserve on the rocks , with an orange twist

FOR THE STEAK : 1 ½ lb . Flank steak ¼ c . Soy sauce ¼ c . Worcestershire sauce 3 tbsps . Honey 2 tbsps . Sesame oil

FOR THE SPICY AND SWEET SAUCE : 3 tbsps . Hoisin sauce 2 tbsps . Rice wine vinegar 2 tbsps . Soy sauce 1 tbsp . Sesame oil 1 tsp . Sriracha

LETTUCE WRAPS : 1 head Butter lettuce

3-4 Red chiles , chopped 6 Radishes , thinly sliced 1 bunch Scallions , sliced 1 Cucumber , thinly sliced Fresh herbs ( cilantro , mint , basil )

Combine soy sauce , Worcestershire sauce , honey , and sesame oil in a shallow dish . Add steak to marinade , cover and let sit 1 hour , turning halfway through . Combine all sauce ingredients and whisk together in a small bowl . Gently pull apart the butter lettuce head into individual leaves and place on a platter . Arrange vegetables on a serving plate . Grill the steak , 5-6 minutes per side , until desired temperature . Pull off the grill and let rest for 5 minutes , then slice into ¼-inch thick slices . To serve , present the platter platter family-style and let everyone build their own .

Dark Chocolate Raspberry S ’ mores , paired with Sandeman Founder ’ s Reserve Port Dark chocolate bars ( 1 per person ) 1 bag Marshmallows 1 pack Graham crackers 1 pint Red raspberries 1 tbsp . Sandeman Founder ’ s Port

In a medium bowl , lightly smash the raspberries . Add the port and mix to combine . Arrange the graham crackers , marshmallows and chocolate bars on a platter . Toast marshmallows over an open flame . Assemble each S ’ more by topping a graham cracker half with a square of dark chocolate and a spoonful of the smashed raspberries . Layer on the toasted marshmallow and top with remaining graham cracker .