Our Resident Mixologist – Juan Alvarez

Hello my name is Juan Alvarez. I was born August 22, 1974, and was introduced to the restaurant industry when I was 11 years old by my father, Jose G. Alvarez. At that time, most kids my age where getting ready to go to high school. They couldn’t wait to join the football team; join […]

Our In House Chef – Candece Chromy

Candace Chromy – Gioia Luisa In House Chef Candace has had a life long affinity with food that began with her cooking along side her mother and grandmother at her home on Whidbey Island in Washington state. After graduating from Washington State University in Hotel and Restaurant Administration she managed several restaurants in Northern California. […]

Cocktail Recipes

Cello Chiller   Print Ingredients 2oz Gioia Luisa Lemoncello neat. Instructions Served chilled from the freezer in a frosted liqueur glass, Signora Luisa recommends this way to serve Lemoncello. 3.2.1596   Festa Luisa   Print Ingredients 2oz Gioia Luisa Lemoncello 2oz Orange Juice 2oz Cranberry Juice 2oz Pineapple Juice Instructions Blend with ice into a […]

Berry Blast (Mixer)

BERRY BLAST (Mixer)   Print 4 Servings Ingredients 4 figs ½ cup blackberries ½ cup pomegranate seeds ½ cup raspberries ½ cup blueberries 2 sprigs fresh rosemary 1 cup sugar 1½ cup water Instructions This berry-delicious simple syrup is made by placing all ingredients into a saucepan and bringing it to simmering boil. Cook for […]

Curry Love (Mixer)

CURRY LOVE (Mixer)   Print 4 Servings Ingredients 2 cinnamon sticks 1 Tablespoon fresh grated ginger ½ teaspoon curry powder ½ teaspoon nutmeg ½ cup sliced peaches ½ cup apricots ½ cup sliced oranges 4 kumquats peeled and cut (when in season) 1 cup sugar 1½ cup water Instructions This fruity simple syrup is made […]

Moroccan Orangecello Cake with Glaze

Moroccan Orangecello Cake with Glaze   Print Serves 10 – 12 Ingredients Preheat oven 350° 4 large eggs 1 ½ cups sugar ½ cup vegetable oil 2 cups flour 4 teaspoons baking powder ½ teaspoon salt ½ cup Gioia Luisa Orangecello Zest from 1 large orange 1 teaspoon pure vanilla ½ cup Gioia Luisa Orangecello […]

Lemoncello Crème Icebox Cake

Lemoncello Crème Icebox Cake   Print 8 Servings Ingredients 2-3 Lemons 1 14-ounce can sweetened condensed milk ¼ cup Gioia Luisa Lemoncello Crème, plus 3 tablespoons ½ cup fresh squeezed lemon juice 3 teaspoons fresh lemon zest, split ¾ cup chilled whipping cream 1 tablespoon powdered sugar 2 store bought all-butter pound cakes (10 ounces […]

Lemoncello Crème Bread Pudding

Lemoncello Crème Bread Pudding   Print Serves 8 – 10 Ingredients Preheat oven 350° 10 sheets of fillo dough or pastry puff 6-8 tablespoons butter, melted ⅔ cup raisins ½ cup mixed chopped nuts; blanched almonds, hazelnuts & chopped pistachios 4 cups whole milk 1 ¼ cup heavy cream 1 cup Gioia Luisa Lemoncello Crème […]

Gioia Luisa’s Italian Trifle

GIOIA LUISA’S ITALIAN TRIFLE   Print Lots of Servings Ingredients Traditionally, this is an English dessert featuring vanilla custard and raspberries. Gioia Luisa upgrades this into a wonderful Italian Trifle dessert that will make even the English blush in delight! 48 ladyfingers (sponge cake or white cake cut into pieces of any size may also […]

Harvest Dumplings

HARVEST DUMPLINGS   Print Up tp 12 Servings Ingredients Preheat oven 375° Dumpling Dough 3 cups flour 2 teaspoons baking powder 1 teaspoon Salt 1 tablespoon sugar 1 cup shortening 1 cup milk Instructions Sift dry ingredients together, cut in the shortening with a pastry blender. Add milk and kneed dough until mixed; do not […]

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