3 BRIOCHE BUNS, CRISPY CHICKEN TOSSED IN BUFFALO MILD SAUCE, RANCH, PICKLES

MINI BUFFALO SLIDERS

FRIED PICKLES

MAC & CHEESE BITES

6 BONELESS WINGS (HAND-CUT, COOKED FRESH)

Fish Fry

8 BITES

Cheesesteak

Spicy Chicken Sandwich

Espresso Martini

Kona Big Wave Pints

Blue Moon Pints

Wings - Traditional / Boneless

Alaskan Duck Fart Shots

Chicken Tenders

Arctic Berry Fizz

OG Burger

Alaskan Amber Pints

GINGER ALE

SPRITE

DIET COKE

CRISPY OR GRILLED CHICKEN TOSSED IN BUFFALO SAUCE, ROMAINE, TOMATO, BLUE CHEESE CRUMBLES, CUCUMBERS, CROUTONS

BUFFALO CHICKEN SALAD

HOUSE-MADE TORTILLA CHIPS SERVED WITH SALSA

CHIPS & SALSA

JUMBO BEER-BATTERED ONION RINGS - SERVED WITH RANCH

ONION RINGS

FRIES, NACHO CHEESE, CRISPY CHICKEN TENDERS, BACON BITS, WOLF SAUCE

LOADED FRIES

Trim chicken of excess fat and slice into three equal pieces lengthwise so you have three small, slider-sized pieces from the 8 oz. Pat pieces dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Prepare chicken

In a shallow bowl whisk together the egg, buttermilk and cold water until combined. In a second shallow bowl combine the all-purpose flour, cornstarch, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, garlic powder and paprika. Place the panko breadcrumbs in a third shallow bowl or plate.

Set up dredging stations

Working one piece at a time: dredge chicken in the flour mix, shaking off excess; dip into the egg-buttermilk mixture; then press into panko breadcrumbs until evenly coated. Repeat for all three pieces.

Dredge the chicken

In a 10-inch skillet or small saucepan heat vegetable oil over medium-high heat until it reaches 350°F (175°C) or is shimmering (about 3–4 minutes). Carefully add the breaded chicken pieces in a single layer without overcrowding. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain for 1–2 minutes.

Fry the chicken

Place the hot fried chicken in a medium bowl. Pour the 1/4 cup mild buffalo sauce over the chicken and gently toss to coat each piece evenly. Taste and add a pinch of salt if desired.

Toss in buffalo sauce

Optional: split the 3 brioche buns and lightly brush cut sides with the 1 tbsp butter. Heat a skillet over medium heat and toast the bun cut sides 30–45 seconds until golden. Remove and place bottom halves on a serving plate.

Warm and prep buns

Spread 1 tablespoon ranch dressing across each bottom bun (total 3 tbs used; reserve 3 tbs if you want more). Place a buffalo-coated chicken piece on each bun. Top each with two dill pickle chips (for extra pickled crunch use 2 per slider). Drizzle a small additional 1 tsp ranch over the chicken if desired. Cap with bun tops.

Assemble sliders

Garnish with a light sprinkle of chopped fresh parsley if using. Serve immediately while chicken is hot and crisp. Provide extra ranch and buffalo sauce on the side for dipping.

Finish and serve

mini brioche slider buns

boneless skinless chicken thighs or breasts

all-purpose flour

cornstarch

large egg

buttermilk

cold water

panko breadcrumbs

salt

black pepper

garlic powder

paprika

vegetable oil (for frying)

mild buffalo sauce

ranch dressing

dill pickle chips

unsalted butter (optional, to brush buns)

chopped fresh parsley (optional, garnish)

Drain pickle slices in a colander and pat dry with paper towels to remove excess moisture. Reserve about 60 ml (or as listed) of pickle juice; measure 30 ml to use in the wet batter and keep the rest for seasoning or additional brine flavor if desired.

If pickle slices are very large, halve them to create bite-size pieces suitable for frying and easy eating.

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper until evenly combined. This dry mix will provide a crispy coating.

Set up a dredging station with the dry mix in one shallow dish and the wet batter in another (see Wet Batter section). Keep an extra plate or wire rack nearby for resting the breaded pickles before frying.

In a medium bowl, whisk the egg until combined. Add the buttermilk and 30 ml reserved pickle juice, whisking until smooth. The pickle juice adds tang and helps the batter cling to the pickles.

Optional double-coat technique: For extra-crispy fried pickles, dip each pickle first in the dry mix, then into the wet batter, then back into the dry mix, pressing gently so the coating adheres. For a single coat, dip directly from wet batter to frying.

Add enough vegetable oil to a heavy pot or deep skillet to reach about 1.5–2 cm (roughly 1/2"–3/4") depth — about 1 cup for a medium skillet. Heat the oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, test with a small pinch of batter; it should sizzle and rise to the surface briskly.

Heat Oil

Fry pickles in small batches (4–6 pieces) so the oil temperature stays consistent. Carefully add breaded pickles to the hot oil and fry for 1.5–2.5 minutes per side, turning as needed, until golden brown and crisp. Total fry time per batch should be about 3–5 minutes depending on size and coating thickness.

Use a slotted spoon or spider to transfer fried pickles to a paper towel–lined baking sheet or wire rack to drain excess oil. Immediately season with a light sprinkle of salt if desired.

Keep finished batches warm on a low oven (about 90–100°C / 200°F) on a baking sheet while you finish frying remaining pickles.

When all batches are done, arrange fried pickles on a platter, garnish with chopped parsley (optional) and serve hot with ranch dressing for dipping.

dill pickle slices (about 1/4" thick)

pickle juice (from jar)

fine cornmeal (optional, for extra crunch)

onion powder

cayenne pepper

kosher salt

freshly ground black pepper

pickle juice (reserved)

fresh parsley (chopped, optional garnish)

ranch dressing (for serving)

Bring 6 cups water to a boil in a large pot with 1 tsp kosher salt. Add 2 cups elbow macaroni and cook 1 minute less than package directions so the pasta is very al dente (about 7–8 minutes). Drain well and return to the pot.

Cook pasta

In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 tbsp flour and whisk continuously for 1 minute to form a roux. Gradually whisk in 1 cup whole milk and cook until slightly thickened, about 2–3 minutes. Reduce heat to low and whisk in 1 cup shredded sharp cheddar, 1/2 cup shredded mozzarella, and 2 tbsp softened cream cheese until smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp smoked paprika, and 1/4 tsp black pepper. Taste and adjust seasoning.

Make cheese sauce

Add the cooked, drained macaroni to the cheese sauce and stir to coat evenly. Stir in 1 large egg and 1 tbsp chopped fresh parsley to bind and add flavor. Let the mixture cool slightly, then transfer to a shallow baking dish. Cover and refrigerate until firm, at least 1 hour (or freeze 20–30 minutes to speed up). The mixture should be cold and moldable.

Combine pasta and sauce

Set up three shallow bowls: 1) 1/2 cup all-purpose flour; 2) beat 2 large eggs with 2 tbsp water to make an egg wash; 3) mix 1.5 cups panko, 1/2 cup Italian-style breadcrumbs (optional), 2 tbsp grated Parmesan, and 1/2 tsp fine salt.

Prepare breading stations

Using a small cookie scoop or a tablespoon, portion the chilled mac & cheese into 1–1 1/4 tablespoon-sized balls (you should get about 24–28 bites). Roll each ball lightly in flour, shake off excess, dip into egg wash, then roll in breadcrumb mixture pressing gently to adhere. For an extra-crisp double coating, return to the egg wash and breadcrumbs a second time.

Form and bread bites

Heat about 1 cup vegetable oil in a heavy skillet over medium heat to 350°F (175°C) — oil should reach about 1/2 inch depth. Fry bites in batches, 6–8 at a time, turning gently, until golden brown and heated through, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray. Alternatively, for larger batches, deep fry at 350°F in a pot with 2–3 inches oil.

To bake instead of fry: place breaded bites on a parchment-lined baking sheet, spray or brush lightly with oil, and bake in a preheated 400°F (200°C) oven for 12–15 minutes, flipping once, until golden and crisp.

Bake option (optional)

Let bites rest 2–3 minutes to set. Garnish with a sprinkle of extra grated Parmesan and chopped parsley if desired. Serve warm with marinara dipping sauce.

Warm 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté until fragrant but not browned, about 30 seconds to 1 minute.

Add one 14 oz can crushed tomatoes and 1 tbsp tomato paste, stirring to combine. Stir in 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp red pepper flakes (optional), 1/2 tsp sugar, 1/2 tsp salt, and 1/8 tsp black pepper.

Bring sauce to a gentle simmer and cook, partially covered, for 10–12 minutes to thicken and marry flavors. Taste and adjust seasoning. Stir in 1 tbsp chopped fresh basil or parsley if using.

Keep warm until ready to serve alongside the mac & cheese bites.

elbow macaroni

water (for boiling)

kosher salt (for boiling pasta)

unsalted butter

whole milk

sharp cheddar cheese, shredded

mozzarella cheese, shredded

cream cheese, softened

Dijon mustard

smoked paprika

large egg (for mixture)

fresh parsley, finely chopped

all-purpose flour (for dredging)

large eggs (for breading)

water (for egg wash)

Italian-style breadcrumbs (optional, for extra crisp)

grated Parmesan cheese (for breadcrumb mix)

fine salt

olive oil

garlic cloves, minced

crushed tomatoes (canned)

tomato paste

dried oregano

dried basil

red pepper flakes (optional)

sugar (to taste, cuts acidity)

fresh basil or parsley, chopped (optional)

Trim fat and any connective tissue from the chicken breasts/tenderloins. Cut into 6 even bite-sized pieces (about 1.5–2 ounces each). Pat dry with paper towels.

Trim and cut

Season the cut pieces lightly with the kosher salt and black pepper, coating all sides.

In a medium bowl whisk together the buttermilk and egg until combined. In a separate shallow bowl combine the flour, cornstarch, baking powder, paprika, garlic powder, and onion powder.

Prepare batter

Working one piece at a time, dip each chicken piece into the buttermilk-egg mixture, letting excess drip off, then dredge thoroughly in the flour mixture so it's evenly coated. For extra-crispy wings, return coated piece briefly to the wet mixture and dredge in flour again (double-coat). Place coated pieces on a wire rack while you finish the rest.

Coat the chicken

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1¼ inches (roughly 2 cups for a 10-inch pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Heat oil

Fry the coated chicken in a single layer, working in one small batch so pieces have room (do not overcrowd). Cook for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Total frying time per batch should be about 6–8 minutes.

Fry the wings

If necessary, keep finished pieces warm in a 200°F (95°C) oven on the rack while you fry remaining pieces.

In a small saucepan or microwave-safe bowl, warm the buffalo sauce and butter together until butter melts and mixture is glossy, stirring to combine. Toss the hot fried boneless wings in the sauce until evenly coated. For dry-style, leave sauce off and serve on the side.

Warm and combine sauce

Arrange 6 boneless wings on a plate with celery sticks and a small ramekin of blue cheese or ranch dressing. Serve immediately while hot and crispy.

boneless chicken breast or tenderloins

baking powder

buttermilk (or plain milk + 1 tsp vinegar)

neutral cooking oil (vegetable, canola, or peanut)

buffalo wing sauce (store-bought or homemade)

blue cheese dressing or ranch

celery sticks

Pat the fish fillets dry with paper towels. If fillets are large, cut into 3-4 oz portions for even frying.

Trim and portion

In a shallow dish, whisk together buttermilk, lemon juice, hot sauce, kosher salt, and black pepper. Submerge the fish portions in the mixture, cover, and refrigerate for 20–30 minutes (can marinate up to 2 hours). The buttermilk tenderizes and helps the breading stick.

While the fish marinates, set up a breading station with three shallow bowls or trays: (1) flour mixture, (2) egg wash, (3) dry breading. In bowl 1 combine the all-purpose flour, cornmeal, panko (if using), paprika, garlic powder, onion powder, cayenne, dried oregano, cracked black pepper, and 1 tsp kosher salt. Mix thoroughly to distribute the spices.

In the second bowl, whisk the eggs and whole milk until smooth to create an egg wash.

Remove fish from the marinade, letting excess drip off but do not dry completely. Dredge each piece first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the dry breading mixture to coat evenly. For extra-crisp crust, repeat the egg wash and final breading once more. Place breaded pieces on a wire rack and let rest 10 minutes to set the crust.

Add oil to a large, heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch (or heat 1 cup oil if using a 10–12 inch skillet). Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and rise steadily without browning immediately.

Working in batches (do not overcrowd), carefully add breaded fish pieces to the hot oil. Fry for 3–4 minutes per side, turning once, until crust is golden brown and internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork. Adjust heat as necessary to maintain roughly 325–350°F and prevent burning.

Use tongs or a slotted spatula to transfer cooked fish to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a little kosher salt if desired. Keep finished batches warm in a 200°F (95°C) oven while you finish frying the rest.

When all fish is cooked, garnish with chopped fresh parsley and serve with lemon wedges and tartar sauce or your preferred dipping sauce. For dine-in presentation, arrange on a platter lined with paper or parchment and serve hot. For takeout, place pieces in a vented container with lemon wedges and sauce on the side to maintain crispness.

Leftover guidance: refrigerate cooled fish in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes rather than microwaving to preserve texture.

firm white fish fillets (cod, haddock, or tilapia)

fresh lemon juice

hot sauce

cornmeal (fine or medium grind)

panko breadcrumbs (optional for extra crunch)

freshly cracked black pepper

kosher salt (for breading)

large eggs

neutral oil with a high smoke point (canola, vegetable, or peanut)

lemon wedges

fresh parsley, chopped

tartar sauce or preferred dipping sauce

paper towels (for draining)

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Thaw puff pastry according to package instructions until pliable but still cold. On a lightly floured surface, unfold each pastry sheet and, using a 3-inch round cutter (or a sharp knife), cut 4 rounds from each sheet to yield 8 rounds. Transfer rounds to the prepared sheet and chill in the fridge while you make the filling (about 10 minutes).

Prepare oven and pastry

Heat olive oil in a medium skillet over medium heat. Add minced shallot and sauté 1–2 minutes until translucent. Add chopped mushrooms and cook 4–5 minutes until moisture evaporates and edges brown. Add chopped spinach and cook 1–2 minutes until wilted. Remove from heat and let cool 3 minutes.

Cook filling

In a small bowl, whisk together the egg and milk. In a mixing bowl, combine the cooled mushroom-spinach mixture with goat cheese, grated Parmesan, fresh thyme, salt and pepper. Stir in the egg-milk mixture until evenly combined. The mixture should be moist but not soupy; if too loose, add a tablespoon of breadcrumbs or rest 5 minutes to thicken.

Combine filling

Remove pastry rounds from fridge. Lightly score a 1/2-inch border around each round with the tip of a knife (do not cut through) to create a rim that will puff. Divide the filling evenly among the 8 rounds, mounding slightly in the center but staying inside the scored border.

Assemble bites

Beat the remaining small amount of egg (use a separate egg if desired) with 1 tablespoon milk to make an egg wash. Brush the scored pastry rims with egg wash to encourage browning. Bake on the middle rack for 14–18 minutes, rotating pan halfway, until pastry is golden and puffed and filling is set and slightly browned on top. If edges brown too fast, tent loosely with foil for the last few minutes.

Egg wash and bake

Remove from oven and let bites rest on the sheet 3–4 minutes to set. Transfer to a rack. Finish with a light sprinkle of microgreens or chives and, if using, a tiny drizzle (about 1/8–1/4 teaspoon per bite) of balsamic reduction or honey for contrast. Serve warm or at room temperature.

Rest and garnish

puff pastry sheets

eggs (large)

milk

shallot, minced

cremini mushrooms, finely chopped

baby spinach, packed, chopped

goat cheese, softened

grated Parmesan

fresh thyme leaves

microgreens or chopped chives

balsamic reduction or honey (optional drizzle)

If your ribeye is not already thinly sliced, freeze it for 30–45 minutes until slightly firm, then thinly slice across the grain into 1/16–1/8-inch slices. Pat the slices dry with paper towels. Season the sliced steak with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Worcestershire sauce, and 1/4 tsp garlic powder; toss gently to coat.

Mini Buffalo Sliders

Fried Pickles

Mac & Cheese Bites

6 Boneless Wings (hand-cut, Cooked Fresh)

Fish Fry

8 Bites

Cheesesteak

Spicy Chicken Sandwich

Espresso Martini

Kona Big Wave Pints

Blue Moon Pints

Wings - Traditional / Boneless

Alaskan Duck Fart Shots

Chicken Tenders

Arctic Berry Fizz

Og Burger

Alaskan Amber Pints

Ginger Ale

Sprite

Diet Coke

Buffalo Chicken Salad

Chips & Salsa

Onion Rings

Loaded Fries