Chipotle Wings

Served with your choice of ranch or buffalo sauce

Traditional Wings

Chips drizzled with Thai chili sauce and served with a dipping sauce

Thai Chili Kettle Chips

Fried Pickles

Warm breaded pretzel chips served with a dipping sauce

Pretzel Chips

House seasoned fries topped with Parmesan cheese and served with ranch

Parmesan Fries

Blended meats and cheeses served with naan and dipping sauces

Charcuterie Board

Boneless chicken wings served with a citrus sauce

Citrus Wings

Lightly Breaded Calamari

FESTIVAL BOCK

THE GREAT

STOUT

PORTER

LAGER

Add Ice Cream

Social French Fries

Quesabirria Tacos

Mineragua

Quinoa

Strawberry & Blueberry Empanadas

Served with house tortilla chips, queso, guacamole, lettuce, mixed cheese, pico de gallo, roasted corn & poblanos, tomatillo crema, roasted red salsa, adobo crema

Nacho Bar

Served with corn (GF) & flour tortillas, cilantro lime rice, black beans, roasted red salsa, lettuce, mixed cheese, cabbage, pico de gallo & your choice of one crema

Fajita Bar

Served with corn (GF) & flour tortillas, cilantro lime rice, black beans, sautéed peppers & onions, pickled red onion, guacamole, roasted tomato salsa, romaine lettuce, mixed cheese, pico de gallo

Taco Bar

Preheat your oven to 400°F (200°C). This will ensure that the wings cook evenly and become crispy.

Preheat the Oven

Rinse the chicken wings under cold water and pat them dry with paper towels. This helps to get rid of excess moisture, allowing them to crisp up in the oven.

Prep the Wings

In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until they are evenly coated.

Season the Wings

Place the seasoned wings on a baking sheet lined with parchment paper. Make sure they are spread out in a single layer for even cooking.

Arrange on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, turning them halfway through, until they are golden brown and crispy.

Bake the Wings

In a blender or food processor, combine chipotle peppers, honey, garlic powder, lime juice, and soy sauce. Blend until smooth.

Prepare the Sauce

In a small saucepan over low heat, melt the butter. Once melted, add the blended chipotle mixture to the saucepan and stir well to combine.

Melt the Butter

Let the sauce simmer for 5-7 minutes, stirring occasionally until it thickens slightly. Remove from heat.

Simmer the Sauce

Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the chipotle sauce over the wings and toss until they are evenly coated.

Coat the Wings

Serve the chipotle wings immediately, garnished with lime wedges and fresh cilantro if desired.

Serve

Chicken wings

Olive oil

Salt

Black pepper

Chipotle peppers in adobo sauce

Honey

Garlic powder

Lime juice

Soy sauce

Butter

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.

In a large bowl, combine the chicken wings with baking powder, salt, black pepper, garlic powder, and paprika. Toss until the wings are evenly coated.

Prepare the Chicken Wings

Place the seasoned wings on the wire rack in a single layer, ensuring they are not touching each other.

Arrange on the Rack

Bake in the preheated oven for 40-45 minutes, flipping them halfway through, until they are golden brown and crispy.

In a small saucepan over medium heat, melt the butter completely.

Once melted, remove from heat and whisk in the hot sauce, garlic powder, cayenne pepper, and vinegar until well combined.

Combine Ingredients

In a medium bowl, whisk together the mayonnaise, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper until smooth.

Mix Ingredients

Cover and refrigerate the ranch dressing for at least 30 minutes to allow the flavors to meld.

Chill the Dressing

Once the wings are cooked, toss them in the buffalo sauce until evenly coated.

Toss the Wings

Serve the wings hot with a side of ranch dressing and extra buffalo sauce for dipping.

Serve with Dipping Sauces

Baking powder

Paprika

Hot sauce (like Frank's RedHot)

Unsalted butter

Cayenne pepper

Vinegar

Mayonnaise

Buttermilk

Dried dill

Onion powder

Spread the potato chips evenly on a large baking sheet.

Prepare the Chips

Evenly drizzle the Thai chili sauce over the potato chips, ensuring that each chip is coated.

Drizzle with Thai Chili Sauce

Place the baking sheet in a preheated oven at 180°C (350°F) for 5-7 minutes, or until the chips are crispy and the sauce is slightly caramelized.

Bake the Chips

In a bowl, combine mayonnaise, sweet chili sauce, lime juice, garlic powder, and salt.

Mix the Ingredients

Use a whisk or fork to mix the ingredients until smooth and well combined.

Whisk Together

Taste the dipping sauce and adjust the salt if necessary.

Adjust Seasoning

Transfer the dipping sauce to a small serving bowl and serve it alongside the Thai chili kettle chips.

Potato chips

Thai chili sauce

Sweet chili sauce

Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a mixing bowl, combine the all-purpose flour, cornstarch, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.

Mix Dry Ingredients

Prepare the Buttermilk

Dip each pickle slice into the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.

Coat the Pickles

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot (around 350°F or 175°C).

Heat the Oil

Carefully add the coated pickles to the hot oil in batches, frying until they are golden brown and crispy, about 2-3 minutes per side.

Fry the Pickles

Remove the fried pickles with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Season with additional salt if desired.

Drain the Pickles

In a bowl, combine the mayonnaise, sour cream, dried dill weed, garlic powder, onion powder, lemon juice, salt, and black pepper.

Stir the mixture until all ingredients are well combined and smooth.

Mix Well

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

sliced dill pickles

all-purpose flour

cornstarch

buttermilk

cayenne pepper

garlic powder

onion powder

salt

black pepper

vegetable oil

mayonnaise

sour cream

dried dill weed

lemon juice

In a small bowl, combine warm water, brown sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.

Prepare the Yeast Mixture

In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.

Make the Dough

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

Let the Dough Rise

Once risen, preheat your oven to 450°F (232°C). Roll out the dough into a rectangle about 1/4 inch thick. Cut into chip-sized squares or triangles.

Shape the Pretzel Chips

In a large pot, bring water to a boil and add baking soda. Carefully drop in the pretzel chips a few at a time and boil for about 30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle with coarse sea salt.

Boil and Season

Bake in the preheated oven for 10-12 minutes, or until golden brown and crispy. Remove from the oven and let cool.

In a small bowl, combine the creamy cheese sauce and hot sauce. Stir until well blended. Adjust the hot sauce to taste.

Mix the Dipping Sauce

Sprinkle the chopped chives over the dipping sauce for added flavor and presentation.

Garnish

All-purpose flour

Baking soda

Warm water

Active dry yeast

Brown sugar

Egg (beaten)

Coarse sea salt

Creamy cheese sauce

Hot sauce

Chopped chives

Wash and peel the russet potatoes, then cut them into thin strips, about 1/4 inch thick.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.

Soak the Fries

Drain the soaked potatoes and pat them dry with paper towels to remove any excess moisture.

Dry the Fries

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Carefully add the dried potato strips to the hot oil in batches, frying for about 5-6 minutes until golden brown and crispy. Remove and place on a paper towel-lined plate.

Fry the Potatoes

Immediately sprinkle the hot fries with salt, black pepper, garlic powder, and paprika while they are still hot.

Season the Fries

Toss the fries with freshly grated Parmesan cheese while they are still hot to ensure the cheese melts slightly and sticks to the fries.

Add Parmesan

In a medium bowl, combine mayonnaise, sour cream, buttermilk, garlic powder, dried dill, onion powder, salt, and black pepper.

Whisk the mixture until smooth and well combined.

Cover the bowl and refrigerate the ranch dipping sauce for at least 30 minutes before serving to let the flavors meld.

Refrigerate

Russet potatoes

Vegetable oil

Parmesan cheese

Sour cream

Slice the salami, prosciutto, and chorizo into bite-sized pieces. Arrange them on one side of a large serving platter.

Prepare the Meats

Cut the cheddar cheese into cubes, slice the brie into wedges, and crumble the gorgonzola. Place these cheeses next to the meats on the platter.

Prepare the Cheeses

If desired, lightly warm the naan bread in the oven for about 5 minutes at 180°C (350°F) to enhance its flavor and texture.

Warm the Naan

Place the naan pieces on the platter, leaving space for the dipping sauces.

Arrange the Naan

Spoon the hummus, olive tapenade, and spicy mustard into small bowls and arrange them on the platter alongside the naan.

Add Dipping Sauces

Scatter fresh basil leaves, olives, and cherry tomatoes around the meats and cheeses for added color and flavor.

Garnish the Board

Invite guests to enjoy the charcuterie board by pairing meats and cheeses with naan and dipping sauces as they please.