Fidel & Co Cold Brew

Fidel & Co Hot Coffee

Sweet/Unsweet Tea

Yogurt, Granola, Jam

fresh-made daily smoked salmon, mixed greens, red onions, capers, tomatoes, house-made bagels, cream cheese

Bagel & Lox

Smoked Chicken

thick cut ham, swiss cheese, mixed greens, toasted house white bread

Ham & Cheese Sandwich

roasted turkey, tomato, pepper jack cheese, mixed greens, toasted house white bread

Turkey Sandwich

galangal-infused gin, fresh lemon, fresh cucumber, mint, simple syrup, black pepper, cucumber tonic water

PINCH OF PEP

house-cured brown sugar bacon, tomato, butter lettuce, avocado, toasted milk bread

BLTA Sandwich

Jameson orange, Whiplash whip cream whiskey, fresh orange juice, topped with ginger beer

GOLD RUSH

Brazilian limeade (limes, water, condensed milk, sugar), clear rum, coconut milk, lavender bitters

RUM AWAY WITH ME

fresh lime, cactus water liqueur, watermelon syrup, mezcal, blanco tequila

SCORPION'S STING

McQueen hibiscus gin, triple sec, Boston bitters, fresh lemon, simple syrup

THE MIRAGE

lemongrass and tarragon-infused vodka, dill simple syrup, fresh lime juice, plum bitters, topped with lime & yuzu tonic

SPARKLE OF SOLSTICE

ROASTED CARROTS

yogurt, salsa verde, calabrian chili, herbs (vegan without yogurt)

BBQ NAVY BEANS

bacon jam, pecorino (vegan without bacon jam)

ROASTED BRUSSELS SPROUTS

BRAISED COLLARDS

Arkansas succotash, roasting jus. For two: red wine braised osso bucco, creamy corn, zucchini & squash gratin, gremolata

SPECIAL: OSSO BUCCO

HALF CHICKEN

black lager braised short rib, creamy grits, Ralston farms wild rice, duck confit, carrots, gravy, chili crisp mushrooms, walnuts

STUFFED PUMPKIN

MARKET STEAKCHCDCEO

TEMPURA FRIED ANP VEGGIES

In a large jar or pitcher, add 1 cup coarsely ground coffee. Pour 4 cups cold, filtered water over the grounds, ensuring all grounds are saturated. Stir gently for 10–15 seconds to make sure there are no dry pockets.

Combine coffee and water

Cover the jar or pitcher with a lid or plastic wrap. Let the coffee steep at room temperature or in the refrigerator for 16–20 hours. Longer steep (up to 24 hours) yields a stronger, more concentrated brew; shorter steep (12–14 hours) will be milder.

Steep

After steeping, strain the concentrate through a fine-mesh sieve lined with cheesecloth, a nut milk bag, or a paper coffee filter into a clean container. If using cheesecloth, strain once, then strain again through a paper filter to remove fine sediment. You should end up with roughly 3.5–4 cups of cold brew concentrate.

Strain

Seal the container and refrigerate the concentrate for up to 7–10 days. Chill at least 1 hour before serving for best flavor.

Refrigerate concentrate

Prepare glass: Fill a tall glass with 1/2 cup ice (about 1 cup if you prefer extra ice).

Dilute concentrate: Pour 1/2 cup cold brew concentrate into the glass. Add 1/2 cup cold water or milk to dilute to a balanced strength (adjust ratio 1:1 to taste). For a stronger drink use 2 parts concentrate to 1 part water/milk; for milder use 1 part concentrate to 2 parts water/milk.

Sweeten and finish: If desired, add up to 2 tablespoons simple syrup (or sweetener to taste) and 2–4 tablespoons milk or half-and-half for creaminess. Stir well to combine.

Serve: Taste and adjust sweetness or milk. Serve immediately over ice. Store remaining concentrate refrigerated for up to 7–10 days.

coarsely ground coffee (medium-dark roast)

cold, filtered water

cold water or milk (to dilute)

simple syrup or sweetener (optional)

milk or half-and-half (optional)

Brew 2 cups of strong coffee using your preferred method (drip, French press, AeroPress). Aim for a slightly stronger extraction than usual so the final drink remains robust after adding milk and sweetener. If using instant, dissolve the equivalent in 2 cups hot water.

Brew coffee

If coffee is too concentrated for your taste, add up to 1/2 cup hot water to adjust strength. Keep the coffee hot (around 175–185°F / 80–85°C) while you prepare the rest.

In a small saucepan or heatproof bowl, combine brown sugar, vanilla extract, and ground cinnamon with 2 tablespoons of the brewed coffee. Warm gently over low heat, stirring until the sugar dissolves and the mixture is fragrant (about 1–2 minutes). This creates a simple spiced syrup that integrates evenly into the hot coffee.

Taste the syrup. Adjust sweetness by adding up to 1/2 tablespoon more brown sugar if you prefer sweeter, or more cinnamon for spiciness. Keep warm.

Combine whole milk and heavy cream in a small saucepan. Heat over medium-low until steaming and just below simmering (do not boil), about 2–3 minutes. If you have a milk frother, froth the heated milk to light foam; otherwise whisk vigorously or use a hand-held frother to create a bit of froth.

Once frothed/heated, remove from heat and set aside. The cream adds body and a slightly silky mouthfeel to the Fidel & Co Hot Coffee.

Divide the hot brewed coffee between two warmed mugs (about 1 cup each). Stir the warm spiced syrup into the coffee, dividing evenly.

Pour the heated milk and cream mixture over the spiced coffee in each mug, holding back the foam with a spoon and then spooning foam on top if desired.

Taste and adjust: if more sweetness or vanilla is desired, stir in small additional amounts of brown sugar or vanilla extract.

Optionally top each mug with a tablespoon of whipped cream. Dust with a light sprinkle of cocoa powder or toasted nutmeg. Add a cinnamon stick for stirring and presentation.

freshly brewed hot strong coffee (preferably medium-dark roast)

hot water (to brew if using instant or to adjust strength)

whole milk

heavy cream

brown sugar (light or dark, packed)

vanilla extract

ground cinnamon

optional: cocoa powder (for dusting)

whipped cream

toasted nutmeg or cinnamon stick

Bring 8 cups of fresh water to a rolling boil. Place 6 black tea bags (or equivalent loose tea in an infuser) into a heatproof 2‑quart (or larger) pitcher. Pour the boiling water over the tea bags, fully covering them, and let steep 5 to 6 minutes for standard strength or 8 minutes for stronger tea. Do not oversteep more than 10 minutes to avoid excessive bitterness.

Steep the tea

After steeping, remove and discard the tea bags (or strain out loose tea). If you used tea bags and want a clearer brew, press each bag gently against the side of the pitcher with a spoon to extract the last bit of flavor, then discard.

While the tea is still very hot in the pitcher, add 1 cup granulated sugar. Stir until the sugar dissolves completely (about 1–2 minutes). This creates a hot simple syrup blended into the tea so the sugar dissolves evenly. Taste and adjust: for less-sweet tea, start with 3/4 cup sugar; for more-sweet, increase up to 1 1/4 cups. If you want unsweetened tea, skip this step.

Make simple syrup and sweeten

Add 4 cups of cold water to the brewed tea to bring it to serving strength and temperature. Stir to combine. Taste and adjust: if too strong, add up to 1 more cup cold water; if too weak, add a small amount of concentrated brewed tea or steep an extra tea bag in 1/2 cup boiling water for 2–3 minutes and add.

Fill a large pitcher or individual glasses with ice (about 6 cups of ice total for serving). Pour the tea over the ice. If making a large batch to chill, transfer the tea to the refrigerator and chill at least 1–2 hours before serving; add ice only to individual glasses to avoid diluting the whole batch.

Garnish each glass with a lemon wedge or thinly sliced lemon wheel if desired. Serve cold.

Storage: keep leftover tea refrigerated in a covered pitcher for up to 5 days. Stir before serving if separation occurs. For unsweetened tea, same storage; sweet tea may slightly thicken as it chills but will re-mix when stirred.

black tea bags (or loose-leaf equivalent)

boiling water

granulated sugar

fresh lemon (optional, for garnish/brightness)

cold water (to dilute / chill)

In a medium bowl, combine 2 cups plain Greek yogurt, 1 tablespoon honey, and 1/2 teaspoon vanilla extract. Stir until smooth and evenly flavored. Taste and adjust honey if you prefer sweeter yogurt.

Sweeten and flavor yogurt

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.

Preheat and prepare

In a bowl, combine 1 cup rolled oats, 1/4 cup roughly chopped almonds, 2 tablespoons pumpkin seeds, 2 tablespoons shredded coconut, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Stir to distribute evenly.

Mix dry ingredients

Drizzle 1 tablespoon oil and 1 tablespoon maple syrup (or honey) over the oat mixture. Toss thoroughly so oats and nuts are lightly coated and hold together in small clusters.

Add wet ingredients and toss

Spread the granola in an even layer on the prepared baking sheet. Bake 12–15 minutes, stirring once halfway through, until golden and fragrant. Watch closely the last few minutes to prevent burning.

Bake until golden

Remove the granola from the oven and let it cool completely on the baking sheet; it will crisp as it cools. Break into clusters with a spatula or by hand once cooled.

Cool to crisp

If the jam is very thick, warm 1/2 cup jam briefly in a small saucepan over low heat or in a microwave-safe bowl in 10–15 second bursts until spreadable (do not boil). If using fresh fruit, rinse and pat dry; slice larger fruit into bite-sized pieces. Stir 1/2 teaspoon lemon zest into the jam if using, to brighten flavor.

Prepare jam and fruit

For individual servings or a communal bowl: spoon a portion of the sweetened yogurt into serving bowls or glasses (about 1/2 cup per serving). Swirl or dollop 1–2 tablespoons warmed jam over the yogurt. Sprinkle 1/4 to 1/3 cup granola on top, then add 2–3 tablespoons fresh fruit if using.

Layer or mix

Finish with a pinch of toasted seeds or extra chopped nuts and a small mint leaf if desired. Serve immediately so the granola stays crisp. Leftover yogurt and jam can be refrigerated; store granola in an airtight container at room temperature to keep it crunchy.

Garnish and serve

plain Greek yogurt (whole-milk or 2%)

honey

rolled oats

almonds (roughly chopped)

pumpkin seeds

unsweetened shredded coconut

olive oil or melted coconut oil

maple syrup or honey

salt

fruit jam (strawberry, raspberry, or apricot)

fresh berries or sliced fruit (optional)

lemon zest (optional, for brightness)

toasted seeds or extra nuts (optional)

fresh mint leaves (optional)

Split the bagels horizontally. Lightly toast until golden and warm (about 2–3 minutes in a toaster or 3–4 minutes under a broiler). If using butter, spread 1/2 tablespoon butter on each warm half while still hot.

Toast and prep bagels

Spread about 2 to 3 tablespoons of softened cream cheese on each toasted bagel half (total ~1 cup of cream cheese for 6 bagels). Reserve remaining cream cheese if you want extra.

Arrange 3 ounces (about 3–4 thin slices) of smoked salmon on each cream cheese–covered bagel half. Gently fold or fan the slices so they lay evenly and look generous.

Squeeze a little fresh lemon juice (about 1/2 teaspoon) over the salmon on each assembled bagel to brighten flavor just before serving.

While bagels toast, prepare the salad: place mixed greens in a medium bowl. Add sliced tomatoes, thinly sliced red onion (separate rings so guests can pick), and half of the capers (reserve the rest for garnish).

Whisk together olive oil, vinegar, sea salt, and black pepper in a small bowl. Drizzle dressing over greens and toss lightly to coat (use about half the dressing now and reserve some if serving on the side).

Garnish each bagel-topped half with a few tossed greens, 1 teaspoon of capers, and a sprinkle of chopped fresh dill. Add extra red onion rings or tomato slices on top as desired.

Place assembled bagel halves on a platter. Serve with lemon wedges, remaining capers in a small dish, and any extra cream cheese or dressing on the side.

Optional: For a more composed plate, make small open-faced bagel sandwiches: place greens on the bagel first, then salmon, then tomatoes, onions, capers, and dill. Serve immediately while bagels are still slightly warm.

plain or everything bagels (split)

cream cheese, softened

unsalted butter (optional)

smoked salmon (lox), thinly sliced

lemon (for juice and wedges)

mixed salad greens (arugula, baby spinach, or mesclun)

tomato, ripe (medium), thinly sliced or wedges

red onion, thinly sliced

capers, drained

fresh dill, finely chopped

extra-virgin olive oil

red wine vinegar or white wine vinegar

sea salt

freshly ground black pepper

Rinse and pat the chicken pieces very dry with paper towels. Trim any excess fat. Place the thighs and breasts in a large roasting pan or rimmed sheet.

Prep the chicken

In a bowl combine brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Whisk to blend.

Make the dry rub

Brush each piece lightly with olive oil, then rub the dry rub evenly over all sides. Let the seasoned chicken rest uncovered in the refrigerator for at least 1 hour or up to overnight to dry the skin (this improves smoke absorption and crisping).

Season the chicken

Prepare your smoker for indirect smoking and preheat to a stable 225°F (107°C). Use mild fruitwoods like apple or cherry, or a combination with hickory for more smoke. Place a drip pan beneath the grate where the chicken will sit.

Preheat smoker

Place chicken on the smoker skin-side up. Smoke until the internal temperature reaches 160°F (71°C) for breasts and 175°F (79°C) for thighs — about 2 to 3 hours depending on size. Every 30–45 minutes spray or spritz the chicken lightly with apple juice to keep skin moist and add flavor.

Smoke the chicken

During the last 15 minutes, brush chicken generously with BBQ sauce (reserve some sauce for serving). Close the smoker and allow sauce to set and caramelize. Remove chicken and rest covered loosely with foil for 10–15 minutes (carryover will bring breasts to 165°F and thighs to a safe temperature).

Finish with sauce and rest

For buffet service, remove skin if preferred and either shred the chicken with forks or slice into large pieces. Toss lightly with additional BBQ sauce to coat for serving, reserving some plain pieces for guests who prefer less sauce.

Shred or slice

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, yellow mustard, smoked paprika, minced garlic, salt, and black pepper in a medium saucepan.

Bring to a gentle simmer over medium heat, stirring frequently so sugar dissolves. Reduce heat to low and simmer uncovered for 15–20 minutes until slightly thickened and glossy. Taste and adjust seasoning (add a pinch of cayenne for heat or more vinegar for tang). Cool to room temperature. Reserve about 1 cup to baste during the final smoke and keep the rest warm for service in a gravy pot or insulated container.

In a large bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.

Add shredded green cabbage, red cabbage, and shredded carrot. Toss thoroughly to combine. Taste and adjust seasoning. Chill at least 30 minutes so flavors meld. Hold refrigerated until service and toss again just before plating.

Warm the baked beans in a large saucepan over medium-low heat, stirring occasionally, until hot throughout (about 20–30 minutes). Keep on low heat or in a steam table for buffet service.

Lightly brush split buns with melted butter and toast on a hot griddle or in a 375°F (190°C) oven for 5–7 minutes until golden. Keep warm in a covered tray for the buffet.

Place shredded/sliced smoked chicken in a heated hotel pan or large serving dish. Offer additional BBQ sauce in a separate container. Arrange toasted buns, slaw, baked beans, and chips nearby so guests can serve themselves buffet-style. Garnish the chicken or slaw with chopped parsley if desired.

Suggested serving notes: Provide tongs and spoons for each component. Keep hot items on chafing dishes or steam table to maintain safe serving temperatures. Replenish sauce and slaw frequently to keep the line running smoothly.

bone-in chicken thighs (skin on)

bone-in chicken breasts (skin on)

brown sugar

kosher salt

black pepper (freshly ground)

paprika (smoked or sweet)

garlic powder

onion powder

cayenne pepper

olive oil

apple juice (for spritzing)

ketchup

apple cider vinegar

molasses

Worcestershire sauce

yellow mustard

smoked paprika

garlic (minced)

black pepper

green cabbage (shredded)

red cabbage (shredded)

carrot (shredded)

mayonnaise

 Dijon mustard

sugar

burger buns (split)

baked beans (prepared)

tortilla chips or kettle chips

fresh parsley (chopped, optional)

butter (for toasting buns, melted)

Lightly soften the butter if needed. Evenly spread about 1/2 tablespoon of butter on one side of each slice of bread (8 slices). On the opposite side of 4 slices, spread 1/2 teaspoon Dijon mustard and 1/2 teaspoon mayonnaise each; these will be the interior condiments.

Prepare bread and spread

Heat a large skillet or griddle over medium heat. Place the buttered-side-down slices (the 4 with butter + mustard/mayo) and the remaining 4 buttered-only slices on the skillet, butter-side down. Toast until golden brown and crisp, about 2–3 minutes per side. If your bread is thick, press gently with a spatula to encourage even toasting. Remove toasted slices to a plate.

Fidel & Co Cold Brew

Fidel & Co Hot Coffee

Sweet/unsweet Tea

Yogurt, Granola, Jam

Bagel & Lox

Smoked Chicken

Ham & Cheese Sandwich

Turkey Sandwich

Pinch Of Pep

Blta Sandwich

Gold Rush

Rum Away With Me

Scorpion's Sting

The Mirage

Sparkle Of Solstice

Roasted Carrots

Bbq Navy Beans

Roasted Brussels Sprouts

Braised Collards

Special: Osso Bucco

Half Chicken

Stuffed Pumpkin

Market Steakchcdceo

Tempura Fried Anp Veggies