burrata, compressed: watermelon/cantaloupe, local honey.

Burrata and Melon

seven-cheese blend, cavatappi pasta, buttered ritz cracker topping.

Druthers Mac

tomato, peperoni, shredded mozzarella, sicilian oregano, pecorino.

Pepperoni

baby greens, compressed local watermelon, goat cheese, candied walnuts, poppy seed vinaigrette.

Watermelon Poppy

boneless, bone-in, with various sauces: buffalo, gochujang, carolina bbq, mango habanero, hot honey.

Wings

house-made black bean/quinoa veggie patty, avocado, fried green tomato, special burger sauce.

Veggie Burger

wagyu blend, double patties, pancetta & onion jam, fontina cheese, pesto mayo charred local corn, monterey jack, chipotle in adobo, cream cheese, local honey, fresh cut/fried tortilla chips.

Lago Smash Burger

Sour cream, garlic confit, bacon, chives, kettle chips.

Caramelized Onion and Bacon Dip

Sliders are served deconstructed with condiments on the side druthers cheese sauce, golden rule blonde, cherry peppers.

Beer Cheese

Strawberry MILKSHAKE

Chocolate MILKSHAKE

Vanilla MILKSHAKE

Soft Drink

Unsweetened Iced Tea

Lemonade

Chocolate Milk

Greens

Milk

French Fries

Pasta with Red Sauce

Chicken Tenders

Pasta with Butter

10" Cheese Pizza

Macaroni and Cheese

Combine cold water, fine sea salt and granulated sugar in a large bowl. Stir until salt and sugar are fully dissolved. If using, stir in fresh lime juice. Chill the brine in the refrigerator for 10–15 minutes — brine should be cold before adding fruit.

Prepare a vacuum sealer bag large enough to hold melon pieces in a single layer with a little overlap, or use a resealable heavy-duty zip-top bag and a straw for manual compression.

Remove rind and seeds from watermelon and cantaloupe. Cut flesh into 1/2- to 3/4-inch wedges or chunky batons so pieces are uniform in thickness for even compression.

Place the melon pieces in the chilled brine and gently toss to coat. Let sit in the brine for 2 minutes to tone the fruit and begin flavor penetration.

Transfer the melon and a small amount of brine into the vacuum bag or zip-top bag. If using a vacuum sealer, seal according to manufacturer instructions to remove air and compress the fruit until pieces look compacted and slightly translucent; this should take one quick cycle (about 15–30 seconds). If using a zip-top bag, partially seal the bag, insert a straw in the opening, and gently press down on the bag while drawing air out through the straw to compress the bag; remove the straw and finish sealing. Alternatively, weigh the bag with a flat plate to press fruit for 10–15 minutes.

Place compressed melon in the refrigerator for 30–60 minutes. Compression intensifies texture and concentrates flavor without long marination. If you prefer a stronger flavored result, compress up to 2 hours.

When compression is complete, remove melon from the bag and pat pieces lightly with paper towel to remove excess brine. Reserve any lightly flavored juice for finishing if desired.

On a large platter or on individual plates, arrange a bed of microgreens or arugula if using. Distribute basil leaves evenly.

Tear each burrata gently into halves or thirds so the creamy interior can be displayed; place burrata pieces among the greens.

Nestle the compressed watermelon and cantaloupe pieces around and atop the burrata and greens, alternating colors for visual contrast.

Drizzle the local honey in a thin stream over the burrata and melon (about 1–2 tablespoons total). Immediately drizzle the extra-virgin olive oil evenly over the salad (about 2 tablespoons).

Finish with honey and oil

Scatter toasted pine nuts or chopped pistachios if using. Sprinkle flaky sea salt sparingly over the burrata and fruit to enhance sweetness, then grind fresh black pepper to taste.

If you reserved a little brine/juice, you may drizzle 1–2 teaspoons around the plate for extra brightness (optional). Serve immediately so burrata is cool and creamy, and melon is chilled and slightly compressed.

burrata

watermelon (seedless), cut into 1/2- to 3/4-inch wedges

cantaloupe, cut into 1/2- to 3/4-inch wedges

small basil leaves

microgreens or arugula (optional)

cold water

fine sea salt

granulated sugar

fresh lime juice (optional, for brightness)

local wildflower honey

extra-virgin olive oil

flaky sea salt (for finishing)

freshly ground black pepper

toasted pine nuts or chopped pistachios (optional)

Preheat the oven to 375°F (190°C). Place a large pot of water on high heat and bring to a rolling boil. Add 1 tbsp salt.

Cook 1 lb cavatappi in boiling water until al dente, about 8–10 minutes (follow package guidance). Reserve 1 cup of pasta cooking water, then drain the pasta and return it to the pot. Add 2 tbsp butter to the hot pasta and toss to coat; set aside while you make the sauce.

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter until foaming but not browned (about 1–2 minutes).

Whisk in 3 tbsp all-purpose flour to form a roux. Cook, whisking constantly, for 1–2 minutes until the raw flour smell cooks off but the roux remains pale (do not let it darken).

Gradually whisk in 3 cups whole milk and 1 cup heavy cream, adding a little at a time to keep the mixture smooth. Bring the mixture to a gentle simmer, whisking frequently, until it thickens and coats the back of a spoon, about 4–6 minutes.

Lower the heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire, 1/2 tsp ground black pepper, 3/4 tsp kosher salt, and a pinch of cayenne if using. Taste and adjust seasoning.

Enrich & Flavor

Remove the sauce from direct heat. Gradually stir in the shredded cheeses in batches: 1 cup sharp cheddar, 1 cup white cheddar, 1/2 cup fontina, 1/2 cup gruyère, 1/2 cup mozzarella, and 1/2 cup grated parmesan. Stir until each addition melts and the sauce is smooth and homogenous. If the sauce is too thick, add 1–3 tbsp reserved pasta water to loosen slightly.

Add Cheeses

Fold the cheese sauce into the buttered cavatappi in the pot until all pasta is evenly coated. If baking in a dish, transfer the sauced pasta to a 9x13-inch baking dish or an equivalent ovenproof pan, spreading into an even layer.

Prepare the Ritz topping: place 2 cups of crackers in a sealed plastic bag and crush with a rolling pin or pulse in a food processor until coarse crumbs remain (some small pieces for texture).

Mix the crushed crackers with 4 tbsp melted butter, 2 tbsp grated parmesan, and 1 tbsp finely chopped parsley (if using) until combined and moistened.

Evenly sprinkle the cracker mixture over the top of the sauced pasta. For extra browning, dot the top with a few small pieces of butter or an additional tablespoon of melted butter.

Bake in the preheated 375°F (190°C) oven until the topping is golden and the sauce is bubbly around the edges, about 20–25 minutes. If you want a crispier top, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from the oven and let rest for 5–10 minutes to set. Garnish with a light sprinkle of additional grated parmesan or chopped parsley before serving.

cavatappi pasta

salt (for pasta water)

unsalted butter

all-purpose flour

whole milk

heavy cream

cream cheese, softened

sharp cheddar, shredded

white cheddar, shredded

fontina, shredded

gruyère, shredded

mozzarella, shredded

parmesan, finely grated

Dijon mustard

Worcestershire sauce

ground black pepper

kosher salt

pinch of cayenne (optional)

Ritz crackers (original)

unsalted butter, melted

grated parmesan (for topping)

finely chopped fresh parsley (optional)

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy. In a large bowl combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Activate yeast and mix

Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or knead in a stand mixer with a dough hook for 4–5 minutes). Form into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Knead and rise

Punch down the risen dough and turn it out onto a floured surface. For one 12–14 inch pizza, shape dough into a disk and gently stretch or roll into a 12–14 inch round, leaving a slightly thicker rim. Transfer to a parchment-lined baking sheet or a well-floured pizza peel if using a pizza stone.

Shape base

In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the crushed tomatoes, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried Sicilian oregano and 1 teaspoon sugar (optional). Simmer gently 8–10 minutes to meld flavors, then remove from heat and cool slightly.

Prepare sauce

Taste the sauce and adjust salt, pepper, or oregano as needed. The sauce should be bright and slightly thick but still spreadable. If too thick, thin with a tablespoon or two of water.

Season to taste

Place a pizza stone in the oven (if using) and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Preheat oven

Spread about 1/2 to 2/3 cup of the prepared tomato sauce evenly over the shaped dough, leaving the rim clear (about 1/2 inch). Use the back of a spoon to get an even layer.

Sauce the dough

Scatter the shredded mozzarella evenly over the sauced dough (about 2 cups). Arrange the sliced pepperoni in an even layer on top of the cheese, overlapping slightly if desired. Sprinkle the grated Pecorino Romano over the pizza and dust the surface lightly with 1 teaspoon dried Sicilian oregano.

Add cheese and pepperoni

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and blistered and the cheese is bubbling and slightly browned, 8–12 minutes at 500°F (or 10–14 minutes at 475°F), rotating halfway for even browning.

Bake

Remove the pizza from the oven. Drizzle with 1 teaspoon extra virgin olive oil, sprinkle optional red pepper flakes if desired, and scatter fresh basil leaves. Let rest 2–3 minutes, then slice and serve.

Finish

warm water (about 105–110°F / 40–43°C)

active dry yeast

olive oil

salt

sugar

canned crushed tomatoes (or passata)

garlic, minced

dried Sicilian oregano (or regular dried oregano)

sugar (optional, to balance acidity)

sliced pepperoni

shredded whole-milk mozzarella

grated Pecorino Romano

extra virgin olive oil (for drizzling)

dried Sicilian oregano (for finishing)

red pepper flakes

fresh basil leaves

In a small bowl or jar combine the white wine vinegar, honey, Dijon mustard and minced shallot. Whisk or shake until honey and mustard dissolve. Slowly stream in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) to emulsify. Stir in poppy seeds, then season to taste with salt and freshly ground black pepper. Chill in refrigerator while preparing other components; flavors meld best after 15–30 minutes.

Make the vinaigrette

Cut watermelon into 1/2-inch thick slices, then use a round cutter or knife to cut into 3-inch disks or triangles as desired (approximately 8–10 pieces from 400 g). Lightly brush a resealable plastic bag with the neutral oil to prevent sticking, place the watermelon pieces inside in a single layer if possible, and press out excess air. For compression without a vacuum sealer: place the sealed bag flat on a tray and stack heavy, even weights (a cast-iron pan or several cans) evenly on top for 20–30 minutes. For a vacuum sealer: vacuum-seal the bag and compress for 10–15 minutes. After compressing, immediately transfer watermelon to a tray over an ice bath for 2–3 minutes to firm the texture, then drain on paper towels to remove excess liquid.

Cut and compress watermelon

If you want a slightly pickled brightness, drizzle 1 teaspoon of the prepared vinaigrette over the compressed watermelon and let sit 2–3 minutes before assembling. Pat dry afterward so the salad does not become watery.

Optional quick marinade

Roughly chop candied walnuts into bite-sized pieces and set aside.

If using store-bought

Place 3 tablespoons sugar and 1 tablespoon water in a small nonstick skillet over medium heat. Cook until the sugar dissolves and turns golden, about 3–4 minutes; add 3 ounces walnut halves and stir to coat. Sprinkle a pinch of fine salt, then spread on a piece of parchment to cool. Once cooled, roughly chop and set aside.

If making quickly at home

Place the baby mixed greens in a large bowl. Add 1–2 tablespoons of the poppy seed vinaigrette and toss gently to coat the leaves evenly but lightly. (Reserve the rest of the vinaigrette for plating.)

Toss greens

Arrange the lightly dressed greens on individual plates or a shared platter. Neatly place the compressed watermelon pieces on top of the greens. Using a spoon or your fingers, break the goat cheese into small quenelles or crumble over the salad, distributing evenly.

Plate watermelon and cheese

Scatter the chopped candied walnuts over the salad. Drizzle remaining vinaigrette sparingly over the watermelon and cheese (about 1 tablespoon per serving). Garnish with fresh mint leaves if using and finish with a quick crack of black pepper.

Add walnuts and finish

Serve immediately so the greens remain crisp and the compressed watermelon retains its texture. Leftover dressing can be refrigerated up to 3 days; store components separately to avoid sogginess.

baby mixed greens

local watermelon (seedless, firm)

soft goat cheese (chèvre)

candied walnuts

fresh mint leaves (optional, for garnish)

white wine vinegar

honey

poppy seeds

shallot, finely minced

neutral oil (grapeseed or canola) for rubbing the bag

ice water (for chilling compressed watermelon)

Pat both bone-in and boneless pieces very dry with paper towels. Trim any excess skin or fat. Dry skin helps achieve crispness.

Trim and dry

In a large bowl, toss the chicken wings and boneless pieces with kosher salt and black pepper until evenly coated.

Season

Coat for extra crisp: sprinkle baking powder and cornstarch over the chicken pieces and toss until evenly dusted. Make sure pieces are in a single layer on a tray and chill for 15–30 minutes if time allows.

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet in a single layer. Lightly brush or spray with neutral oil. Bake bone-in wings for 35–45 minutes, flipping once halfway, until skin is deep golden and internal temperature is 165°F (74°C). Boneless pieces will cook faster; check after 12–15 minutes and cook to 165°F (74°C).

Oven method (crispy baked)

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry wings in batches without crowding: bone-in 8–10 minutes per batch until golden and cooked through; boneless pieces 3–5 minutes until crisp and cooked to 165°F (74°C). Drain on paper towels and keep warm on a rack while finishing remaining batches.

Fryer/skillet method (extra crispy)

In a small saucepan over low heat, melt the butter. Whisk in hot sauce, white vinegar, Worcestershire, garlic powder and optional honey. Warm until fully combined but do not boil. Taste and adjust heat/sweetness.

Buffalo sauce

Combine gochujang, soy sauce, rice vinegar, brown sugar (or honey), sesame oil and minced garlic in a small bowl. Warm gently in a pan for 1–2 minutes until sugar dissolves and flavors meld. Stir to a smooth glaze.

Gochujang sauce

Whisk together apple cider vinegar, brown sugar, ketchup, Worcestershire, yellow mustard, red pepper flakes and salt in a small saucepan. Simmer very gently for 3–5 minutes to bloom flavors, then remove from heat. Taste and adjust sweetness or acidity.

Carolina BBQ sauce

If using fresh mango, blend diced mango and half a habanero (remove seeds for less heat) with lime juice and honey until smooth. If too thick, thin with 1–2 tsp water. Heat briefly in a small pan to meld flavors and season with salt to taste. Be careful handling habanero; wash hands.

Mango Habanero sauce

Warm the honey gently in a small saucepan with red pepper flakes or a dried chile for 1–2 minutes over low heat to infuse. Stir in a splash of apple cider vinegar if you want a slight tang. Remove from heat and let sit 10 minutes; strain out flakes if a smooth honey is desired.

Hot honey

Select the cooked chicken pieces for each sauce. For each batch, place hot cooked wings in a clean large bowl, pour 2–4 tablespoons of sauce per pound of wings (adjust to taste) and toss vigorously until evenly coated. For bone-in wings, 3–4 tbs per pound is a good starting point; boneless may need less.

Transfer sauced wings to a serving platter. Garnish buffalo and Carolina BBQ wings with chopped parsley, gochujang wings with sesame seeds and cilantro, and drizzle hot honey wings with extra honey and a pinch of flaky salt. Serve with blue cheese or ranch dressing and lemon/lime wedges on the side.

Leftover sauces: refrigerate in airtight containers for up to 5 days (hot honey up to 2 weeks). Reheat gently before using.

Burrata And Melon

Druthers Mac

Pepperoni

Watermelon Poppy

Wings

Veggie Burger

Lago Smash Burger

Caramelized Onion And Bacon Dip

Beer Cheese

Strawberry Milkshake

Chocolate Milkshake

Vanilla Milkshake