Toby darling's "Humble with a dash of kanye"

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Mix Rum, Cynar, Aperol and Hoff Sauce to shaker or large glass. Add ice and stir.

Use a separate chilled glass and apply absinthe rinse by spraying lightly. Add ice and pour cocktail through strainer. Garnish with singed rosemary.

NOTE: For an extra kick rim your chilled glass with Hoff's Dirty Dust.

Toby Darling's "Curse of the Fig Leaf"

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  • 1.5 oz St. George Pear Brandy

  • 0.25 oz Ardmore Legacy Highland Scotch

  • 0.5 oz of Fig Preserves

  • 0.5 oz of Velo Cold Brew

  • 2 Dashes of Hoff's Smoken Ghost

  • 4 Dashes of Dr. Adam's Aphrodite Bitters


Add all the ingredients and use a cocktail shaker to mix thoroughly. Using a fine strainer pour into the glass of your choice and enjoy!


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  • 2 Medium Sweet Potatoes (cubed)

  • 1 Tbsp Olive Oil

  • 1 C Canned Black Beans (Rinsed & Drained)

  • 1 C Corn

  • 1/2 C Green Onions (Chopped)

  • 1/2 C Queso Fresco (Crumbled)

  • 5-8 Medium Corn Tortillas

  • 1/2 Cup Onion (Diced)

  • 2 Cloves Garlic (Minced)

  • 1/2 C Hoff Sauce

  • 1/2 C Vegetable Stock

  • 1 Tbsp Cumin

  • 1 Tsp Chili Powder

  • 1 Tsp Pepper

  • 1 Tsp Kosher Salt

  • 1/2 C Plain Greek Yogurt

  • 1/4 C Fresh Cilantro (Chopped)

  • Romaine Lettuce (Chopped)

  • 1 Avocado (Sliced)

  • Lime Wedges


Preheat oven to 375.

Prepare Filling: Peel and cube sweet potatoes. Coat with olive oil and bake for 25 minutes or until tender.

Make Bean Mixture: In a separate bowl mix rinsed beans, corn, and chopped green onion. 

Make Sauce: Add all ingredients into a bowl (or blender) and mix until smooth.

Set one cup of cheese aside for topping. Evenly spoon sweet potato & bean mixture into the center of each tortilla. Sprinkle each with cheese and 1 tablespoon of enchilada sauce. Roll up each tortilla and place side by side in a baking pan. Top with remaining enchilada sauce and spread evenly without pushing over the edges. Top with remaining cheese. Bake at 375 degrees for 20-30 minutes or until cheese is melted and sauce is bubbling. Remove and serve over or beside chopped romaine. Garnish with greek yogurt, cilantro, avocado and lime.