Bartender of the Year

PO RUMBLE

BACK Boys

Stix

Slices

Wings

SWEET T-R-E-A-T

POOCHED EGGS

CHEWDITÉS

THE TAIL WAGGER

BOW-CHICKA-BOW-WOW

Not Hungry

Pinsa/fresh mozzarella/grated parmesan cheese

Avoiding A Meltdown

Three More Bites, Please

house made chicken tenders / french fries

Staying Occupied

Picky Eater

6oz burger patty/cheddar cheese / french fries

Shoulder Shrug

Flat Iron | Gremolata | Truffle Fries | Garlic Aioli

Steak Frites

Filet | Purple Potato Mashed | Grilled Asparagus | Cabernet Demi

Filet Mignon

Thai Coconut Cod

Grilled Salmon | Purple Potato Mashed | Shaved Brussel Sprouts | Blood Orange Ginger Glaze

Salmon

Double Cut 3 Day Brine | Garlic Mashed | Spinach | Blueberry Bordelaise

Grilled Pork Chop

Deboned Half Chicken | Garlic Mashed | Spinach | Gremolata

Brick Chicken

Pan Seared Sea Bass Filet | Butternut Squash Puree | Quinoa | Brown Butter | Fried Capers

Branzino

Fill a highball glass with ice cubes to chill while preparing the cocktail.

Prepare the Glass

In a cocktail shaker, add the fresh mint leaves and simple syrup. Use a muddler to gently crush the mint leaves to release their oils.

Muddle the Mint

Add the gin, fresh lemon juice, and elderflower liqueur to the shaker with the muddled mint. Fill the shaker with ice.

Add Liquids

Secure the shaker lid and shake vigorously for about 15 seconds until well mixed and chilled.

Shake

Remove ice from the chilled highball glass and strain the mixture from the shaker into the glass.

Strain and Pour

Top the cocktail with club soda, gently stirring to combine.

Top with Club Soda

Garnish with a mint sprig and a lemon wheel on the rim. Add a sprinkle of lemon zest for extra aroma.

Add Garnish

Fresh Lemon Juice

Simple Syrup

Elderflower Liqueur

Club Soda

Fresh Mint Leaves

Lemon Wheel

Ice Cubes

Mint Sprig

Lemon Zest

Start by cutting the pork shoulder into large chunks, about 2 inches each. Mince the garlic cloves, dice the yellow onion, chop the green bell pepper, and slice the carrots into thin rounds.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the minced garlic, diced onion, chopped bell pepper, and sliced carrots. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Sauté the Vegetables

Add the pork shoulder chunks to the pot and cook for about 5-6 minutes, turning occasionally, until the pork is browned on all sides.

Brown the Pork

Stir in the canned diced tomatoes (with their juice), chicken broth, red wine vinegar, brown sugar, cumin, paprika, salt, black pepper, and bay leaves. Mix well to combine all ingredients.

Add Remaining Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the pork is tender and easily shredded with a fork.

Simmer

Once the pork is tender, remove the bay leaves. Use two forks to shred the pork into bite-sized pieces, mixing it back into the sauce.

Shred the Pork

Serve the PO RUMBLE hot, with your choice of sides, such as rice, crusty bread, or coleslaw.

Serve

Pork shoulder

Olive oil

Garlic cloves

Yellow onion

Green bell pepper

Carrot

Canned diced tomatoes

Chicken broth

Red wine vinegar

Brown sugar

Cumin

Paprika

Salt

Black pepper

Bay leaves

Gather all ingredients and prepare the vegetables. Rinse and drain the black beans, chop the green onions, and dice the avocado.

In a large skillet over medium heat, add the ground beef and pork sausage. Cook until browned and fully cooked, breaking up the meat with a spatula, about 8-10 minutes.

Brown the Meats

Once the meats are browned, drain excess fat and return the skillet to the heat. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for 2-3 minutes.

Add Seasonings

Add the rinsed black beans and diced tomatoes (with juices) to the skillet. Stir well and let simmer for 5-7 minutes until heated through.

Mix in Beans and Tomatoes

On a large serving platter or individual plates, create a layer of tortilla chips. Top with the meat mixture and sprinkle with cheddar cheese. Place under a broiler for 2-3 minutes until cheese is melted.

Assemble the Dish

Once the cheese is melted, remove from the oven. Top with chopped green onions, dollops of sour cream, diced avocado, and fresh cilantro. Serve immediately.

Garnish and Serve

Ground Beef

Pork Sausage

Cheddar Cheese

Tortilla Chips

Black Beans

Diced Tomatoes

Green Onions

Chili Powder

Garlic Powder

Black Pepper

Sour Cream

Avocado

Fresh Cilantro

In a small bowl, combine warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Add the frothy yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Let it Rise

Preheat Oven

Once the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick on a floured surface.

Roll Out the Dough

Sprinkle shredded mozzarella cheese evenly over the dough, then add Parmesan cheese, garlic powder, dried oregano, and chili flakes.

Add Toppings

Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch wide.

Cut into Stix

Transfer the cut stix to a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.

Bake

Once baked, remove from the oven, sprinkle with fresh basil, and serve warm with marinara sauce for dipping.

All-purpose flour

Warm water

Active dry yeast

Sugar

Shredded mozzarella cheese

Parmesan cheese

Garlic powder

Dried oregano

Chili flakes

Fresh basil (for garnish)

Preheat the Oven

Grease and flour a 9x13 inch baking pan or line it with parchment paper.

Prepare the Baking Pan

In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs, one at a time, followed by the vanilla extract until well combined.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Spread in Pan

In a separate bowl, combine the mixed berries, granulated sugar, and lemon juice. Gently toss to coat the berries evenly.

Prepare Berries

Once the base is in the pan, evenly distribute the prepared berry mixture over the top of the batter.

Add Topping

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

Once cooled, slice into squares or rectangles and serve as desired.

Slice and Serve

all-purpose flour

granulated sugar

unsalted butter

eggs

vanilla extract

baking powder

salt

mixed berries (strawberries, blueberries, raspberries)

lemon juice

Rinse the chicken wings under cold water and pat them dry with paper towels.

Prepare the Chicken Wings

In a large mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, cayenne pepper, honey, soy sauce, and lemon juice. Whisk until well combined.

Prepare the Marinade

Add the chicken wings to the marinade and toss to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight for best results).

Marinate the Wings

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated wings on the rack in a single layer. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.

Bake the Wings

If desired, chop fresh parsley and green onions for garnish.

Optional Garnish

Remove the wings from the oven and let them rest for a few minutes. Serve hot, garnished with chopped parsley and green onions, if using.

Serve the Wings

Chicken Wings

Olive Oil

Cayenne Pepper

Honey

Soy Sauce

Lemon Juice

Fresh Parsley

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

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, beat the softened unsalted butter until creamy. Gradually add the granulated sugar while continuing to beat until the mixture is light and fluffy.

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Stir until just combined.

Combine Wet and Dry Ingredients

Gently fold in the chocolate chips and chopped nuts (if using) until evenly distributed.

Fold in Add-ins

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the baked treat to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cut into squares and serve.

Bartender Of The Year

Po Rumble

Back Boys