Served with celery and carrots and choice of sauce

JUMBO BONE – IN CHICKEN WINGS

MEATBALLS

BAKED SHRIMP

PORK BITES

SOURDOUGH PRETZEL

With bacon, onions, and a fig balsamic glaze

BRUSSELS

GRILLED CHICKEN TURKEY CLUB

TACOS (2)

Served with garlic and choice of dipping sauce

WOOD FIRED PIZZA ARTICHOKE

MUSHROOM SWISS BURGER

BACON SWISS BURGER

SMOKED CHICKEN

WHITE CHEDDAR CHICKEN CHEESE CURDS

SMOKED CHICKEN STRIPS

WILD RICE SOUP

Titos Vodka, Pear Juice, Ginger Beer, Splash of Lime Juice

MOSCOW PEAR MULE

HOMEMADE WOOD FIRED PULLED PORK

WHITE CHEDDAR CURDS

Grilled shrimp tacos with chipotle aioli sauce

CALIFORNIA CHICKEN TACOS

TURKEY CLUB WRAP

Lettuce, tomato & red onion on a brioche bun

CALIFORNIA GRILLED CHICKEN BURGER

CHEESEBURGER BACON

THAI BACON PEANUT CHICKEN

Balsamic Basil Skillet Baked Shrimp

Pat the jumbo bone-in chicken wings thoroughly dry with paper towels. Trim any excess skin or wing tips if desired.

Trim and dry

Place the wings in a large bowl. Add kosher salt, black pepper, garlic powder, smoked paprika and vegetable oil. Toss thoroughly to coat each wing evenly. Let rest 15–20 minutes at room temperature (or refrigerate up to 2 hours for deeper flavor).

If you want extra crispiness, combine flour, cornstarch and baking powder in a shallow dish. Lightly dredge each seasoned wing in the mixture, shaking off excess. Place coated wings on a wire rack while you heat the oil.

Heat neutral frying oil in a deep fryer or heavy Dutch oven to 350°F (175°C). Use a deep-fry thermometer to monitor temperature.

Fry wings in small batches (4–6 wings) for 8–10 minutes until golden brown and an internal temperature of 165–175°F (74–79°C) is reached. If wings were dredged, they will take toward the longer end of the range. Do not overcrowd the pot; allow oil to return to temperature between batches.

Remove wings with a slotted spoon and drain on a wire rack set over a sheet pan. Let rest 3–5 minutes before tossing in sauce, or serve plain with sauce on the side.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange seasoned wings in a single layer leaving space between pieces.

Bake for 35–45 minutes, flipping once halfway through, until skin is crisp and internal temperature reaches 165–175°F (74–79°C). If using the optional flour/cornstarch coating, baking time will be toward the longer end. For extra crispness, broil 1–2 minutes at the end—watch carefully to prevent burning.

Remove from oven and let rest 3–5 minutes before saucing or serving.

Warm selected sauces gently in a small pot or microwave until pourable (about 30–60 seconds). To serve tossed: place wings in a large bowl, pour 1/2 to 1 cup of sauce over wings and toss until evenly coated. Serve immediately.

Arrange wings on a platter with celery and carrot sticks. Garnish with chopped parsley if desired. Serve sauces on the side along with blue cheese or ranch dressing for dipping.

If providing multiple sauces, label each or serve in separate small bowls so guests can choose.

Ensure wings reach an internal temperature of at least 165°F (74°C). Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, or air-fry at 375°F (190°C) for 5–7 minutes.

jumbo bone-in chicken wings

kosher salt

black pepper, freshly ground

garlic powder

smoked paprika

vegetable oil

all-purpose flour

cornstarch

baking powder

buffalo sauce (store-bought or homemade)

honey barbecue sauce

garlic-parmesan sauce

celery sticks, cut into 3–4 inch pieces

carrot sticks, cut into 3–4 inch pieces

fresh parsley, chopped (optional)

blue cheese or ranch dressing (for serving)

neutral frying oil (vegetable, canola, or peanut)

Place the fresh bread crumbs in a small bowl and pour the whole milk over them. Stir briefly and let sit for 5 minutes until the milk is absorbed and crumbs are moistened.

Soak crumbs

In a small skillet or bowl, lightly sauté the minced onion with 1 teaspoon of olive oil over medium heat for 2–3 minutes until softened but not browned. Let cool slightly. If using raw onion for extra texture, you may skip sautéing and use raw minced onion.

Combine aromatics

In a large mixing bowl combine ground beef and ground pork. Add the soaked bread crumbs, beaten egg, grated Parmesan, minced parsley, sautéed (or raw) onion, minced garlic, dried oregano, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.

Mix proteins and seasonings

Using your hands or a large spoon, mix the ingredients until just combined. Do not overwork — overmixing makes the meatballs dense. The mixture should be cohesive and slightly sticky.

Gently combine

Line a baking sheet with parchment or lightly oil it. With slightly damp hands, portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces each). You should get approximately 20–24 meatballs. Roll each into a smooth ball and place on the prepared sheet.

Form meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Cook 2–3 minutes per side, turning gently with tongs so each side gets a deep golden brown crust. Total pan time should be about 8–10 minutes depending on size. Transfer browned meatballs to a plate lined with paper towel.

Pan-fry (preferred for browning)

Option A — In sauce: Transfer the browned meatballs to the simmering tomato sauce (see next section) and cook gently in the sauce for 15–20 minutes until cooked through (internal temp 160°F/71°C). Option B — In oven: Place browned meatballs on a baking sheet and bake in a preheated 375°F (190°C) oven for 12–15 minutes until internal temp reaches 160°F/71°C.

Finish in sauce or oven

Heat 1 tablespoon extra virgin olive oil in a medium saucepan over medium heat. Add the minced shallot or small onion and cook 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sauté aromatics

Stir in the tomato paste and cook 30 seconds. Add the crushed tomatoes, dried basil, dried oregano, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10 minutes to meld flavors.

Build sauce

Add the browned meatballs to the sauce, nestling them into the liquid so they are partially submerged. Simmer gently, partially covered, for 15–20 minutes until meatballs are cooked through and sauce has thickened slightly. Taste and adjust seasoning with salt and pepper as needed.

Simmer with meatballs

Spoon meatballs and sauce onto a platter or over cooked pasta, polenta, or in a sandwich roll. Sprinkle with grated Parmesan and torn fresh basil leaves. Serve hot.

ground beef (80/20)

ground pork

fresh bread crumbs

whole milk

large egg

grated Parmesan cheese

minced fresh parsley

minced onion

minced garlic

dried oregano

salt

freshly ground black pepper

olive oil (for frying)

extra virgin olive oil

minced shallot or small onion

crushed tomatoes (canned)

tomato paste

dried basil

sugar (optional, to balance acidity)

fresh basil leaves (optional)

grated Parmesan (for serving)

Preheat oven to 425°F (220°C). Position a rack in the center. Pat the shrimp dry with paper towels to remove excess moisture—this helps them brown and absorb seasoning.

If not already done, peel and devein the shrimp, leaving tails on or off per preference. Measure out and set aside minced garlic, lemon juice and zest, chopped parsley, and other ingredients.

Place the dried shrimp in a large bowl. Sprinkle with kosher salt, black pepper and smoked paprika; toss to coat evenly.

Season shrimp

In a small microwave-safe bowl or small saucepan, melt the butter with the olive oil over low heat. Add the minced garlic and cook 30–45 seconds just until fragrant (do not brown). Stir in lemon juice, lemon zest, white wine (or broth), and red pepper flakes. Remove from heat and stir in half of the chopped parsley.

Make sauce

Pour about three-quarters of the sauce over the seasoned shrimp and toss to coat thoroughly. Reserve the remaining sauce for basting and finishing.

Arrange the sauced shrimp in a single layer in a shallow baking dish (9x13 or similar) or on a rimmed baking sheet. Spread them so they touch slightly but are not piled.

Bake in the preheated oven for 6–8 minutes, depending on shrimp size (large shrimp typically take 6–8 minutes). Shrimp are done when they turn pink and opaque and form a loose “C”. Avoid overcooking (a tight “O” indicates overdone).

Halfway through baking (after about 3–4 minutes), remove the dish and spoon the reserved sauce over the shrimp to baste, then return to the oven to finish cooking.

When shrimp are cooked, remove from oven. Immediately sprinkle with the remaining chopped parsley and, if using, the grated Parmesan. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve the baked shrimp hot with lemon wedges on the side. They can be served as an appetizer, or over rice, pasta, or crusty bread to soak up the sauce.

large shrimp, peeled and deveined (16-20 count)

unsalted butter

extra-virgin olive oil

garlic, minced

lemon juice (fresh)

lemon zest

dry white wine or low-sodium chicken broth

red pepper flakes

fresh parsley, finely chopped

grated Parmesan (optional)

lemon wedges for serving

Trim excess fat and silver skin from the pork. Cut the pork into 1 to 1 1/4-inch bite-sized cubes so they cook evenly.

Trim and cut

In a bowl, toss pork cubes with kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated. Let rest 10 minutes at room temperature while you prepare vegetables and pan.

Season

Trim mushroom stems and quarter or halve larger mushrooms so pieces are similar in size to pork bites. Peel and slice the onion into 1/4-inch half-moons. Mince garlic and chop parsley; set aside.

Slice mushrooms and onions

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil. Working in a single layer (do 1 or 2 batches to avoid overcrowding), add pork bites and sear undisturbed 2–3 minutes until a golden crust forms, then flip and sear another 1–2 minutes until browned on second side. Use a thermometer — internal temperature should be about 140°F (60°C) when taken off the pan, as pork will finish cooking later. Transfer seared pork to a plate and tent loosely with foil.

Reduce heat to medium, add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add sliced onions and cook 4–5 minutes, stirring occasionally, until softened and starting to caramelize. Add mushrooms and cook 4–6 minutes until mushrooms release moisture and begin to brown. Stir in minced garlic and cook 30–45 seconds until fragrant.

Pour in the white wine (or extra chicken broth) and scrape up browned bits from the pan with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add chicken broth, Dijon mustard, soy sauce, and apple cider vinegar; stir to combine.

In a small bowl, whisk cornstarch with cold water to make a slurry. Stir the slurry into the sauce and simmer gently for 1–2 minutes until slightly thickened.

Return the seared pork and any accumulated juices to the skillet. Stir to coat with sauce and simmer 2–4 minutes until pork reaches 145°F (63°C) and sauce is glossy and coats the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed.

Remove from heat, stir in chopped parsley and the remaining 1 tablespoon butter for a glossy finish. Let rest 2 minutes so flavors meld.

Transfer pork bites, mushrooms, and onions to a serving dish. Spoon pan sauce over the top. Serve immediately with rice, mashed potatoes, crusty bread, or over buttered noodles.

pork tenderloin or boneless pork shoulder

black pepper

cremini or button mushrooms

yellow or sweet onion

garlic cloves, minced

fresh parsley, chopped

olive oil

low-sodium chicken broth

dry white wine or extra chicken broth

Dijon mustard

soy sauce

apple cider vinegar or lemon juice

cold water

In a large mixing bowl or the bowl of a stand mixer, combine the fed sourdough starter and warm water. Stir to dissolve the starter. Add the instant yeast and sugar, stir briefly to combine.

Add 3 cups of the all-purpose flour and the sea salt to the bowl. Using the dough hook on low speed (or a sturdy wooden spoon), mix until shaggy and most flour is hydrated, about 2–3 minutes.

Add Dry Ingredients

Add melted butter and gradually add the remaining 0.5 cup flour as needed while kneading to form a smooth, slightly tacky dough. Knead by machine for 6–8 minutes or by hand for 8–10 minutes until the dough is elastic and passes the windowpane test.

Knead

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a towel and let rise at room temperature until puffy and about 1.5× in volume, 2–4 hours depending on starter activity and room temp.

First Rise

Turn the risen dough out onto a lightly floured surface. Divide into 8 equal portions (about 120–140 g each for medium pretzels). Roll each portion into a smooth ball, then let rest, covered, for 15 minutes to relax the gluten.

Portion & Rest

Working with one ball at a time, roll each into a rope about 18–24 inches long, tapering slightly at the ends. Form pretzel shapes by making a U, crossing the ends twice and folding them down to the base of the U, pressing ends lightly to adhere.

Shape Pretzels

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly grease. In a large, wide shallow pot, bring 8 cups water to a gentle simmer. Add 6 tablespoons baking soda slowly (it will fizz). Keep at a low simmer — do not boil vigorously.

Prepare Bath

Using a slotted spatula, lower 2–3 shaped pretzels at a time into the simmering baking-soda bath for 20–30 seconds per side. Remove and drain briefly on a wire rack or paper towel, then transfer to prepared baking sheet leaving space between pretzels.

Boil Pretzels

Whisk the beaten egg with 1 tablespoon water. Brush each pretzel lightly with egg wash, taking care not to pool. Sprinkle coarse sea salt evenly across pretzels to taste (about 1 level tablespoon across all).

Egg Wash & Salt

Bake in the preheated oven on the middle rack for 12–15 minutes, rotating pans once if needed, until deeply golden brown and glossy. Bake time will vary slightly with oven and pretzel size.

Bake

Remove pretzels to a wire rack and let cool 5 minutes before serving with warm queso.

Cool

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced onion and sauté 3–4 minutes until translucent. Add minced garlic and chopped jalapeño and cook 30 seconds until fragrant.

Sauté Aromatics

Sprinkle 1 teaspoon flour over the aromatics and cook, stirring, 30–45 seconds to remove raw flour taste.

Make Roux

Slowly whisk in 1 cup milk, bring to a gentle simmer while stirring until slightly thickened, about 2–3 minutes. Lower heat to low.

Add Milk & Soften Cheese

Add softened cream cheese and whisk until incorporated. Gradually add shredded cheddar and monterey jack, stirring constantly until fully melted and smooth. If mixture is too thick, add up to 2 tablespoons more milk to reach dipping consistency.

Melt Cheeses

Stir in cumin, smoked paprika, lime juice, salt, and black pepper. Taste and adjust seasoning. Keep warm on the lowest heat or transfer to a small fondue pot or bowl set over a warm water bath for serving alongside pretzels.

Jumbo Bone – In Chicken Wings

Meatballs

Baked Shrimp

Pork Bites

Sourdough Pretzel

Brussels

Grilled Chicken Turkey Club

Tacos (2)

Wood Fired Pizza Artichoke

Mushroom Swiss Burger

Bacon Swiss Burger

Smoked Chicken

White Cheddar Chicken Cheese Curds

Smoked Chicken Strips

Wild Rice Soup

Moscow Pear Mule

Homemade Wood Fired Pulled Pork

White Cheddar Curds

California Chicken Tacos

Turkey Club Wrap

California Grilled Chicken Burger

Cheeseburger Bacon

Thai Bacon Peanut Chicken

Balsamic Basil Skillet Baked Shrimp