Chili Lime

Smokey Honey Peach

Salt Pepper + Garlic

Garlic Butter Parm

The Hot Peach

The "Q"

Fresh Veggies

8 Wings

Naked Tenders

Naked Sliders (2)

Homestyle Sliders (2)

Naked Chicken Sandwich

Homestyle Chicken Sandwich

Salted Maple Sweet Tots

Homestyle Tenders (6)

Salted Maple Tots

Naked Tenders (6)

Naked Tenders (4)

Homestyle Tenders (4)

Naked Slider

Homestyle Slider

Naked Wrap

Homestyle Wrap

Naked Sandwich

Zest 2 limes to yield about 2 tablespoons zest, then juice enough limes to get 1 cup of fresh lime juice (about 6–8 limes). Mince the garlic and chop the chipotle and cilantro finely.

Prep

In a medium bowl or the jar of a blender, combine the fresh lime juice, lime zest, honey, soy sauce and chopped chipotle in adobo. Whisk or pulse briefly to combine.

Combine wet ingredients

While whisking vigorously (or with the blender running on low), slowly stream in the neutral oil to emulsify the mixture. Continue until the sauce is glossy and slightly thickened. If the sauce looks too thick or too intense, add up to 2 tablespoons water, one at a time, to reach desired consistency.

Emulsify oil

Stir in minced garlic, chili flakes, ground cumin, smoked paprika, salt and black pepper. Taste and adjust salt, honey or chili to balance bright lime, heat and sweetness.

Season

Fold in the chopped cilantro. If using a blender, pulse once or twice just to incorporate cilantro without turning it to paste.

Finish with herbs

Let the sauce sit at room temperature for at least 15 minutes to allow flavors to meld. Refrigerate up to 5 days in an airtight container; bring to room temperature and whisk before using.

Rest

Serve the chili lime sauce with lime wedges and a sprinkle of extra chili flakes for additional heat. Use as a marinade for chicken, shrimp or tofu; as a dressing for grains and salads; or as a dipping sauce for fries and vegetables.

fresh lime juice

lime zest

neutral oil (canola or vegetable)

honey

soy sauce

chili flakes (or crushed dried chiles)

chipotle in adobo, finely chopped

fresh garlic, minced (about 2 cloves)

ground cumin

smoked paprika

salt

black pepper

fresh cilantro, chopped

water (to adjust consistency)

lime wedges

extra chili flakes

Prepare smoked flavor first; this yields about 3/4 cup syrup and can be refrigerated for 2 weeks. Place wood chips in a small metal or heatproof bowl. Heat the chips gently with a kitchen torch until they begin to smolder and produce smoke (alternatively, use a small smoking gun). Immediately cover the bowl to trap smoke for about 1–2 minutes, then open and pour the smoldered chips and any collected smoke into a small saucepan.

Add 1/2 cup water and 1/2 cup sugar to the saucepan with the smoked chips. Warm over low heat, stirring until the sugar dissolves. Simmer gently for 2–3 minutes to meld the smoke into the syrup; do not boil vigorously. Remove from heat, strain the syrup through a fine mesh sieve or cheesecloth into a clean jar to remove solids. Cool completely before using. Store refrigerated up to 2 weeks.

Make honey syrup by combining 1/2 cup liquid honey and 1/2 cup hot water in a jar. Stir or shake until fully combined and slightly cooled. Store refrigerated up to 2 weeks.

In a cocktail shaker, add the 1/2 chopped ripe peach. Muddle vigorously until it breaks down and yields about 1–1.5 tablespoons of juice and pulp.

Muddle Peach

Add 2 oz bourbon, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz smoked simple syrup, and 2 dashes Angostura bitters to the shaker with the muddled peach.

Combine Ingredients

Seal the shaker and 'dry shake' (shake without ice) vigorously for about 10–12 seconds to emulsify the peach and honey for a silkier texture.

Dry Shake

Add ice to the shaker (about 1 cup or enough to fill). Shake hard for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty.

Shake with Ice

Double-strain the cocktail into a chilled rocks glass over fresh large ice (or into a coupe if you prefer no ice) using a Hawthorne strainer and a fine mesh strainer to remove peach solids for a smooth drink.

Double Strain

Garnish with a peach slice and optionally a small thyme sprig. If desired, lightly brush the rim or top of the drink with a tiny pinch of smoked sea salt for an accent. Serve immediately.

Garnish & Finish

ripe peach (peeled, pitted and roughly chopped)

bourbon

fresh lemon juice

honey syrup (1:1 honey to hot water)

smoked simple syrup (see preparation)

Angostura bitters

ice (for shaking and serving)

peach slice or half-moon

small sprig of fresh thyme (optional)

smoked sea salt or flakey salt (optional)

granulated sugar

water

wood chips for smoking (apple or peach wood recommended)

liquid honey

hot water

In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, granulated onion (if using) and dried parsley. Whisk or stir thoroughly so the powders are evenly distributed.

Mix rub

Pat the chicken thighs dry with paper towels. Dry skin helps the rub adhere and promotes crisping.

Prepare chicken

Drizzle the olive oil over both sides of the chicken thighs and rub it in with your hands. Sprinkle the Salt Pepper + Garlic rub evenly over the skin side and the underside so all surfaces have a thin, even coating. Use all or most of the rub; reserve a pinch for finishing if desired.

Oil and season

If time allows, place the seasoned chicken on a rack set over a sheet pan, cover loosely, and refrigerate 30 minutes to 2 hours to let flavors penetrate and skin dry slightly. If short on time, proceed directly to cooking.

Rest (optional)

Preheat oven to 425°F (220°C). Place the chicken thighs skin-side up on a rack or baking sheet lined with foil. Roast for 30–40 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the skin is golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely.

Roast (oven method)

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil and place chicken thighs skin-side down. Sear 4–6 minutes without moving until skin is deeply browned. Flip and sear the other side 2 minutes. Transfer skillet to a preheated 400°F (200°C) oven and roast 12–18 minutes until internal temperature reaches 165°F (74°C).

Pan-sear then oven finish (alternate method)

Remove chicken from the oven and let rest 5 minutes. Squeeze lemon over the chicken if using. Serve hot with extra pinch of the rub if desired.

Rest and serve

kosher salt

freshly ground black pepper

garlic powder

granulated onion (optional)

dried parsley (optional, for color)

bone-in, skin-on chicken thighs

olive oil

lemon (optional, for serving)

Peel and finely mince 6 garlic cloves. Finely chop the parsley. Grate the Parmesan if not pre-grated. Measure out butter, olive oil, and other seasonings so they are ready to use.

Prepare ingredients

In a medium saucepan or skillet over low heat, combine 1 cup unsalted butter and 1 tablespoon olive oil. Warm slowly until the butter is fully melted but not simmering or browning (about 2–3 minutes).

Melt butter gently

Add the minced garlic to the melted butter and oil. Keep the heat low and cook, stirring frequently, until the garlic becomes fragrant and softened but not browned, about 1–2 minutes. If garlic begins to brown, remove the pan from the heat briefly to cool.

Infuse garlic

Stir in 3 tablespoons chopped parsley, 3 tablespoons freshly grated Parmesan, 1 teaspoon lemon juice, 1 teaspoon Kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Continue to cook on the lowest heat for 30–60 seconds to melt the cheese and marry the flavors. Taste and adjust seasoning (add more salt, pepper, or lemon juice as desired).

Season and finish

Remove from heat. Use immediately while warm, or let cool to room temperature then transfer to a jar and refrigerate for up to 10 days. Reheat gently before using so the butter becomes pourable again.

Cool slightly and store or serve

To serve, spoon the garlic butter over pasta, roasted or steamed vegetables, grilled seafood, steak, or toasted bread. Sprinkle additional 1/4 cup grated Parmesan and 1 tablespoon chopped parsley over the finished dish. Serve with lemon wedges to squeeze over just before eating.

unsalted butter

garlic cloves, finely minced

extra-virgin olive oil

fresh flat-leaf parsley, finely chopped

freshly grated Parmesan cheese

lemon juice

Kosher salt

red pepper flakes

additional grated Parmesan

chopped fresh parsley

lemon wedges

If using a fresh peach: pit and roughly chop 1 ripe peach. If using canned peach halves, reserve one half and chop into pieces. Place chopped peach into a cocktail shaker or mixing glass.

Prepare the peach

Add 0.5 oz simple syrup to the chopped peach and gently muddle until you extract juice and break down the fruit into a pulpy puree (about 15–20 seconds). This releases fresh peach flavor and sweetness.

Muddle

To the muddled peach, add 2 oz bourbon, 0.5 oz peach schnapps, 0.25 oz ginger liqueur (or 0.25 oz fresh ginger syrup), 0.5 oz fresh lemon juice and 2 dashes Angostura bitters.

Add spirits and modifiers

Add about 6 ice cubes to the shaker. Cap and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and frosty. This chills and dilutes the cocktail for balance.

Shake with ice

Pour 2 oz hot water into the serving glass to warm it briefly, swirl and discard the water. This step helps keep the cocktail pleasantly warm if you serve it 'hot.'

Warm the glass

Double-strain the shaken cocktail through a fine-mesh strainer into the warmed glass. If you prefer a hotter presentation, top with an additional 1–2 oz of hot water (about 170–185°F / 75–85°C) to reach a sipping temperature; stir gently to combine.

Strain and serve

If you want a toasted aroma, sprinkle a pinch of ground cinnamon on top and gently warm the surface with a culinary torch for a second or two — do not ignite the drink. Always take care with open flames near alcohol.

Optional flame (DON'T skip safety)

Rim the glass (optional): rub the lemon wedge around the glass lip and dip into 1 tsp granulated sugar mixed with a pinch of cinnamon to coat.

Garnish: place a dehydrated peach slice or fresh peach wedge on the rim and tuck a fresh mint sprig alongside. If you used fresh peach in the cocktail, consider reserving a small peach slice to float on top.

Serve immediately and enjoy while warm. The Hot Peach is best sipped slowly — adjust hot water and sweetness to taste.

ripe peach (or canned peach halves)

peach schnapps

simple syrup (1:1)

ginger liqueur (or a small splash of fresh ginger syrup)

ice (for shaking)

hot water (for warming glass and optional to top)

fresh mint sprig

dehydrated peach slice (or fresh peach wedge)

ground cinnamon

granulated sugar (for rimming)

lemon wedge (for rimming)

Place the ground beef in a bowl. Add kosher salt, black pepper, garlic powder, and Worcestershire sauce. Gently mix with your hands or a fork until just combined—do not overwork. Divide into two equal portions and form into 3/4-inch-thick patties slightly wider than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to help them stay flat while cooking.

Form patties

Let the formed patties rest at room temperature for 10–15 minutes while you prepare the sauce and warm your cooking surface. This helps even cooking.

Combine ketchup, apple cider vinegar, brown sugar, smoked paprika, minced chipotle, Dijon mustard, soy sauce, water, and black pepper in a small saucepan. Whisk to combine.

Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to low and simmer, stirring occasionally, for 6–8 minutes until slightly thickened and glossy. Taste and adjust: add a pinch more sugar for sweetness, more vinegar for tang, or more chipotle for heat. Remove from heat and let cool slightly.

Reserve about 3 tablespoons of the sauce for finishing/serving. The rest can be used as a base for brushing while cooking or saved refrigerated for other uses.

Preheat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 4–5 minutes). If using a grill, preheat to high and oil the grates.

Butter the cut sides of the brioche buns. Place them butter-side down on the skillet or grill for 30–60 seconds until golden and lightly crisp. Remove and set aside.

Toast buns

Add the patties to the hot skillet (no additional oil needed if using 80/20 beef). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and immediately spoon about 1 tablespoon of the Q sauce onto each patty (or brush) and spread evenly. After flipping, cook another 2 minutes for medium-rare to medium; during the last 30–45 seconds, place a slice of cheddar on each patty and cover the pan (or close the grill lid) to melt the cheese.

Cook patties

Optional finish: after removing the patties from the heat, brush the top of each patty lightly with the reserved sauce or a bit of pickle brine to add tang and glossy sheen. Sprinkle a pinch of coarse sea salt over the melted cheese if desired.

Place lettuce (if using) on the bottom bun, add the cheesy patty, top with 3 slices of dill pickle and a few rings of red onion. Spoon 1–2 tablespoons of extra Q sauce on the top bun and close the sandwich. Serve immediately.

Assemble the 'Q'

Serve The 'Q' hot with extra Q sauce on the side. Pairs well with fries, potato chips, or a crisp slaw.

ground beef (80/20)

Worcestershire sauce

ketchup

apple cider vinegar

brown sugar, packed

chipotle in adobo, minced

Dijon mustard

brioche buns

sharp cheddar, sliced

dill pickles, thinly sliced

red onion, thinly sliced

butter (for toasting buns)

leaf lettuce (optional)

pickle brine or extra Q sauce (for brushing)

coarse sea salt (to finish)

Wash and dry romaine lettuce and baby spinach thoroughly. Chop romaine into bite-size pieces and place in a large salad bowl. Add baby spinach and shredded red cabbage to the bowl.

Prepare the vegetables: slice the cucumber into half-moons (use about 1/2 cup), halve the cherry tomatoes, peel and julienne the carrot, thinly slice the red bell pepper and radishes. Add all prepared vegetables to the bowl with the salad base.

Dice the avocado and add to the salad just before dressing to prevent browning. Sprinkle toasted sunflower seeds and crumbled feta (if using) over the top.

In a small bowl or jar combine lemon juice, Dijon mustard, honey, minced garlic, salt and pepper. Whisk while slowly streaming in the olive oil until the dressing is emulsified. Taste and adjust seasoning.

Make the dressing

Dress the salad: Pour vinaigrette over the salad just before serving. Toss gently to combine so the avocado remains mostly intact. Serve immediately.