THE RAMDS

Teater Express

Wings & Things

Columbus Stall

POKE SUN

Filberto's

Craft cocktails and locally sourced beers.

Maltitude

Brownies

Choose from our curated selection of fine wines.

Wines

A selection of local and artisan craft beers.

Craft Beers

Craft Beer

Vanilla Cheesecake

Burrito Bowl

Spiked Lemonade

Classic Mojito

House Margarita

Quinoa Bowl

Veggie Taco

Non-Alcoholic Beverages

Cocktail

Brownie

Vanilla cupcake with buttercream frosting.

Cupcake

Quinoa, roasted veggies, and tahini dressing.

Grain Bowl

Crispy fish with cabbage slaw, cilantro, and lime crema.

Fish Taco

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, sugar, cinnamon, and nutmeg. Whisk together until well blended.

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, melted unsalted butter, and vanilla extract until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.

Combine Ingredients

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Heat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Cook the Ramds

Stack the cooked pancakes on a plate. Drizzle with maple syrup, top with fresh berries, and add whipped cream to taste.

Plate and Garnish

Serve immediately and enjoy your delicious Ramds!

Enjoy!

All-purpose flour

Baking powder

Salt

Sugar

Milk

Unsalted butter

Vanilla extract

Cinnamon

Nutmeg

Maple syrup

Fresh berries

Whipped cream

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk together until well blended.

In another bowl, beat the eggs and then add milk and melted butter. Mix until fully combined.

Combine Wet Ingredients

Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.

Combine Mixtures

Let the batter sit for about 10 minutes to rest while you prepare the filling.

Rest the Batter

In a medium bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced bell peppers, chopped green onions, garlic powder, black pepper, and salt. Mix until fully incorporated.

Mix Filling Ingredients

Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.

Prepare for Baking

Spread half of the batter into the prepared baking dish. Then, evenly distribute the filling over the batter. Finally, pour the remaining batter on top of the filling, smoothing it out with a spatula.

Layer the Batter and Filling

Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Bake the Dish

Once baked, remove from the oven and allow to cool for a few minutes before slicing. Serve warm, topped with sour cream, chopped cilantro, and sliced jalapeños.

Cool and Serve

Eggs

Melted butter

Cooked chicken, shredded

Cream cheese, softened

Shredded cheddar cheese

Diced bell peppers

Chopped green onions

Garlic powder

Black pepper

Sour cream

Chopped fresh cilantro

Sliced jalapeños

Preheat the Oven

In a large bowl, add the chicken wings. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper. Toss until wings are evenly coated.

Prepare the Chicken Wings

Spread the wings out in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until wings are crispy and cooked through.

Bake the Wings

Once the wings are done baking, remove them from the oven. In a large bowl, toss the hot wings with buffalo sauce until evenly coated.

Toss with Buffalo Sauce

In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, honey, garlic powder, and salt. Mix until smooth and well combined.

Cover the dipping sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chill the Sauce

Wash and cut the celery and carrots into sticks. Arrange them on a platter for serving.

Cut the Vegetables

Chicken wings

Olive oil

Paprika

Buffalo sauce

Mayonnaise

Dijon mustard

Honey

Celery sticks

Carrot sticks

In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well.

Prepare Dry Ingredients

In another bowl, whisk together eggs and water until well combined.

Prepare Wet Ingredients

Dip each chicken wing into the wet mixture, then coat thoroughly with the dry mixture. Shake off any excess flour.

Coat Chicken Wings

In a large pot or deep fryer, heat vegetable oil to 180°C (350°F).

Heat Oil

Carefully add chicken wings in batches, frying for about 8-10 minutes or until golden brown and cooked through. Make sure not to overcrowd the pot.

Fry Chicken Wings

Once cooked, transfer the wings to a wire rack to drain excess oil.

Drain Wings

In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, sesame oil, and rice vinegar.

Mix Sauce Ingredients

Stir and bring to a simmer. Cook for 5-7 minutes until slightly thickened.

Cook Sauce

In a large bowl, combine shredded cabbage, grated carrots, and chopped green onions.

Mix Vegetables

In a small bowl, whisk together soy sauce and rice vinegar. Pour over the vegetable mixture and toss to combine.

Dress Salad

Sprinkle sesame seeds on top before serving.

Finish Salad

Toss the fried chicken wings in the sauce until well coated.

Coat Chicken in Sauce

Serve the chicken hot alongside the dressed vegetable salad for a complete meal.

Plate and Serve

Cornstarch

Water

Vegetable oil

Gochujang (Korean chili paste)

Soy sauce

Garlic, minced

Sesame oil

Rice vinegar

Cabbage, shredded

Carrots, grated

Green onions, chopped

Sesame seeds

Soy sauce for dressing

Rice vinegar for dressing

In a fine-mesh strainer, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Rinse the Rice

In a medium pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Cook the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it is still warm. Allow the rice to cool to room temperature.

Season the Rice

Using a sharp knife, cut the ahi tuna into small cubes (about 1/2 inch).

Cut the Tuna

In a bowl, combine cubed tuna, soy sauce, and sesame oil. Toss gently to combine and let marinate for about 10 minutes.

Marinate the Tuna

Cut the avocado in half, remove the pit, and slice into thin wedges.

Slice the Avocado

In a serving bowl, add a generous scoop of seasoned sushi rice as the base.

Prepare the Bowl

Top the rice with the marinated tuna cubes.

Add Tuna

Arrange avocado slices, green onions, seaweed salad, pickled ginger, and sesame seeds on top of the tuna and rice.

Add Toppings

Sushi Rice

Rice Vinegar

Ahi Tuna (sushi grade)

Soy Sauce

Sesame Oil

Avocado

Green Onions

Seaweed Salad

Pickled Ginger

Sesame Seeds

In a medium saucepan, combine 2 cups of water and 1 cup of granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved.

Mixing Ingredients

Once the sugar is dissolved, remove the saucepan from heat. Stir in 2 cups of fresh fruit puree (mango, strawberry, or coconut), 2 tablespoons of lemon juice, and 1 teaspoon of salt. Mix well until fully combined.

Adding Puree and Flavoring

Allow the mixture to cool to room temperature, then transfer it to an airtight container. Refrigerate for at least 2 hours or until completely chilled.

Cooling the Mixture

After the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a slushy consistency. If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze for about 4 hours, stirring every 30 minutes until it becomes firm.

Freezing

Once the Italian ice is ready, scoop it into serving bowls. Garnish with fresh mint leaves and a lemon wedge on the side.

Scoop and Serve

If desired, add chopped fresh fruit on top of the Italian ice for added flavor and texture.

Optional Toppings

Granulated sugar

Fresh fruit puree (e.g., mango, strawberry, or coconut)

Lemon juice

Fresh mint leaves

Lemon wedges

Chopped fresh fruit (optional)

In a cocktail shaker, muddle the fresh mint leaves gently to release their oils.

Muddle the Mint

Add the vodka, elderflower liqueur, fresh lime juice, simple syrup, and ice cubes to the cocktail shaker.

Combine the Ingredients

Shake the mixture vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into a glass filled with fresh ice and top with sparkling water.

Strain and Serve

Garnish with a sprig of mint and a lime wedge if desired.

The Ramds