Sprite

Dr Pepper

Coke Zero

Deconstructed Cookie Board

chocolate chunk, birthday, reece's pieces

Edible Cookie Dough

Seasonal Galette

gooey brownie with chocolate + caramel sauces

Shareable Brownie

Marinated Herb-Grilled Mushrooms, Zucchini, Squash, Bell Peppers

Herbed Ancient Grains

Roasted Brussels Sprouts

Balela Salad

Roasted Green Beans

Housemade Potato Chips

Grilled Shrimp

Herb Roasted Carrots

Seared Salmon

Grilled Steak

grilled shrimp, crisp romaine + spinach, avocado, cotija, black beans, corn salsa, marinated tomatoes, crunchy corn tortilla strips, cilantro lime dressing

Southwest Grilled Shrimp Salad

marinated grilled chicken, crisp romaine + spinach, shaved parmesan, roasted yellow corn, hearts of palm, multigrain croutons, caesar dressing

Caesar-ish Salad

mixed greens, avocado, cucumber, ancient grains, balela (marinated chickpeas, black beans, diced red onions, cherry tomatoes, apple cider vinegar), parmesan, lemon vinaigrette, rustic grilled bread

Powerhouse Salad

mixed greens, marinated tomatoes, pickled red onions, lemon vinaigrette, feta

House Salad

Beef meatballs, BLDG 5 marinara, melted mozzarella, rustic grilled bread

Meatballs in Marinara

chef's selection of cheeses, meats, fruit, veggies (custom sizes upon request)

Grazing Boards

Tophico

In a large mixing bowl, combine granulated sugar and citric acid. Stir well until thoroughly mixed.

Combine Dry Ingredients

Slowly add lemon juice and lime juice to the dry mixture, stirring continuously to dissolve the sugar completely.

Add Liquid Ingredients

Add the natural lemon-lime flavoring to the mixture and stir well to incorporate all ingredients.

Add Flavoring

In a large pitcher, pour the prepared mixture into the carbonated water. Stir gently to combine, being careful not to lose carbonation.

Mix with Carbonated Water

Fill glasses with ice if desired, then pour the homemade Sprite into each glass.

Prepare Glasses

Garnish each glass with a lemon wedge, lime wedge, and a few fresh mint leaves for added flavor and presentation.

Garnish

Serve immediately and enjoy your refreshing homemade Sprite!

Enjoy

Carbonated Water

Granulated Sugar

Citric Acid

Lemon Juice

Lime Juice

Natural Lemon-Lime Flavoring

Lemon Wedges

Lime Wedges

Fresh Mint Leaves

In a large mixing bowl, combine the carbonated water and high fructose corn syrup. Stir gently to ensure the syrup is well incorporated without losing carbonation.

Mixing the Base

Add caramel color, phosphoric acid, natural and artificial flavors, caffeine, citric acid, and preservatives to the mixture. Stir gently until all ingredients are fully blended.

Adding Color and Flavor

If desired, chill the mixture in the refrigerator for at least 30 minutes before serving. Pour into glasses over ice, if using, and garnish with a lime wedge.

Chill and Serve

High Fructose Corn Syrup

Caramel Color

Phosphoric Acid

Natural and Artificial Flavors

Caffeine

Preservatives (e.g., Sodium Benzoate)

Ice Cubes

Lime Wedge

Place your serving glass in the freezer for about 10 minutes to chill it before serving.

Chill the Glass

Remove the glass from the freezer and fill it with ice cubes, about 1 cup.

Add Ice

Open the bottle or can of Coke Zero and carefully pour it over the ice in the glass, filling it to the desired level.

Pour Coke Zero

If desired, add a lemon wedge to the rim of the glass for a hint of citrus flavor.

Garnish (Optional)

Serve immediately and enjoy your refreshing Coke Zero!

Serve and Enjoy

Coke Zero soda

Ice cubes

Lemon wedge (optional)

Gather the three types of cookies: chocolate chip, oatmeal raisin, and peanut butter. Arrange them on a large serving board or platter.

Prepare the Cookies

In separate bowls, prepare the dips: chocolate ganache, cream cheese frosting, and caramel sauce. You can make the ganache by melting chocolate with cream over low heat, stirring until smooth.

Make the Dips

Place the strawberries, apple slices, and chopped pecans in small clusters around the cookies on the board.

Arrange the Fruits and Nuts

Sprinkle mini marshmallows and chocolate sprinkles over the board for added texture and sweetness. Drizzle honey over the fruits and cookies to enhance the flavors.

Add Extras

Invite guests to build their own cookie creations by pairing cookies with dips, fruits, and nuts. Enjoy the deconstructed cookie experience!

Serve the Board

Chocolate Chip Cookies

Oatmeal Raisin Cookies

Peanut Butter Cookies

Chocolate Ganache

Cream Cheese Frosting

Caramel Sauce

Strawberries

Apple Slices

Chopped Pecans

Mini Marshmallows

Chocolate Sprinkles

Honey

In a large mixing bowl, add 1 cup of all-purpose flour. To ensure the dough is safe to eat, it is recommended to heat-treat the flour first. You can do this by spreading the flour on a baking sheet and baking it at 350°F (175°C) for 5-7 minutes.

Prepare the Flour

In another large bowl, cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Cream the Butter and Sugars

Mix in 2 teaspoons of vanilla extract and 2 tablespoons of milk into the butter and sugar mixture until well combined.

Add Vanilla and Milk

Incorporate the heat-treated flour and 1 teaspoon of salt into the wet mixture. Mix on low speed until just combined, being careful not to overmix.

Fold in 1 cup of chocolate chunks, 1 cup of Reese's Pieces, and 1 cup of rainbow sprinkles using a spatula until evenly distributed throughout the dough.

Add Mix-Ins

If desired, chill the cookie dough in the refrigerator for about 30 minutes to firm it up. Serve immediately as a treat or store in an airtight container in the refrigerator for up to a week.

All-purpose flour

Unsalted butter

Granulated sugar

Brown sugar

Vanilla extract

Milk

Salt

Chocolate chunks

Reese's Pieces

Rainbow sprinkles

In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Make the Dough

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Add Ice Water

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Chill the Dough

Wash and slice the seasonal fruits. Place them in a mixing bowl.

Prepare Fruits

Add granulated sugar, ground cinnamon, lemon juice, and cornstarch to the fruits. Toss gently to combine until the fruits are evenly coated.

Mix Filling Ingredients

Preheat Oven

On a floured surface, roll out the chilled dough into a large circle about 12 inches in diameter.

Roll Out Dough

Transfer the rolled-out dough to a parchment-lined baking sheet. Spoon the fruit filling into the center of the dough, leaving a 2-inch border around the edge.

Add Filling

Gently fold the edges of the dough over the filling, pleating as necessary to create a rustic look.

Fold Edges

In a small bowl, whisk together the egg and milk. Brush this mixture over the folded edges of the galette.

Prepare Egg Wash

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Bake

Allow the galette to cool slightly before slicing. Serve warm or at room temperature.

Cool and Serve

Ice water

Seasonal fruits (e.g., apples, peaches, berries)

Ground cinnamon

Lemon juice

Cornstarch

Egg (for egg wash)

Milk (for egg wash)

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a medium saucepan over low heat, melt 1 cup of unsalted butter. Remove from heat and let it cool slightly.

Melt Butter

Stir in 1.5 cups of granulated sugar and 0.5 cups of brown sugar until well combined.

Mix Sugars

Add 4 large eggs one at a time, mixing well after each addition. Stir in 2 tsp of vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together 1 cup of flour, 0.5 cups of cocoa powder, and 0.5 tsp of salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in 1 cup of chocolate chips.

Combine Mixtures

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs.

Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cool

In a small saucepan, heat 1 cup of heavy cream over medium heat until it starts to steam but not boil.

Heat Cream

Remove from heat and stir in 1 cup of semi-sweet chocolate chips until fully melted and smooth. Add 1 tsp of vanilla extract and stir to combine.

Melt Chocolate

In a medium saucepan over medium heat, melt 1 cup of granulated sugar, stirring constantly until it turns golden brown.

Make Caramel

Once the sugar is melted, quickly add 6 tbsp of unsalted butter and 0.5 cups of heavy cream. Be careful, as the mixture will bubble up.

Add Butter and Cream

Stir in 1 tsp of vanilla extract and 0.5 tsp of salt. Remove from heat and let cool slightly.

Finish Caramel

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

chocolate chips

heavy cream

semi-sweet chocolate chips

Clean the mushrooms with a damp cloth and trim the stems. Cut the zucchini and yellow squash into 1/2-inch thick rounds. Remove the seeds from the bell peppers and slice them into strips.

Prepare the Vegetables

In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until well combined.

Make the Marinade

Add all the prepared vegetables to the bowl with the marinade. Toss gently to coat the vegetables evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, up to 2 hours for more flavor.

Marinate the Vegetables

Preheat your grill to medium-high heat. If using a grill pan, heat it on the stovetop over medium-high heat.

Preheat the Grill

Remove the vegetables from the marinade, allowing any excess marinade to drip off. Place the mushrooms, zucchini, squash, and bell peppers on the grill. Grill for about 5-7 minutes, turning occasionally until the vegetables are tender and have nice grill marks.

Grill the Vegetables

Remove the grilled vegetables from the grill and transfer them to a serving platter. Serve warm as a side dish or over a salad.