In the middle of the aughts, at a cooking seminar in Aspen, Chef José Andrés held forth on the modern tradition of looking at classic ingredients through different lenses. To illustrate this point, he pan-seared watermelon fillets as if they were protein. This invitation to new perspective was embraced and is now another milestone in Carton's "Off the Beaten Craft" ethos. As our homage to this revolution, we have grilled watermelon steaks over lump charcoal and added them to our Highlander Weiss with a touch of spearmint. Drink Andres and break ranks from the trodden.