Pizza cheese blend, fresh mozzarella, and sauce

Panamericana Pizza

Flatbread with buffalo chicken and BBQ sauce.

BBQ Buffalo Flatbread

Flatbread topped with a cheese blend and fresh mozzarella.

Panamericana Flatbread

Smoked tender brisket with crisp lettuce, cherry tomatoes, and horseradish creamy sauce.

Hazey Champion Beef Wrap

Cilantro citrus garlic chicken with mayonnaise, marinated green peppers, sliced tomatoes, and provolone cheese.

Sceptre Chicken Wrap

Ray Avantiq

Buffalo Daytona Chicken

Every cheese we have served with tortilla chips.

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Manta Margherita

Conestoga Chicken

Pizza Panamericana

Flyin Chicken Tomato

Smoked Wings

Hazy Champion Dictator

Sceptre Chicken

Beer Pretzel Cheese Sticks

Garlic Cheesy Bread

Bigco Nachos

Glass Growler

Glass Howler

Vanilla Bean Ice Cream

Stout – Porter Ice Cream Float

GF Stout Chocolate Brownie

Chef's Dessert Selection

In a mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.

Combine Ingredients

Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.

Knead the Dough

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

Let Dough Rise

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Stir in the crushed tomatoes, oregano, salt, and black pepper. Simmer for about 15 minutes, allowing the flavors to meld.

Make Sauce

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Roll Out Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the sauce evenly over the dough.

Add Sauce

Sprinkle the pizza cheese blend over the sauce, followed by slices of fresh mozzarella.

Add Cheese

Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden and cheese is bubbly.

Bake Pizza

Remove from the oven, garnish with fresh basil leaves, slice, and serve hot.

Garnish and Serve

All-purpose flour

Warm water

Active dry yeast

Olive oil

Sugar

Salt

Canned crushed tomatoes

Garlic, minced

Dried oregano

Black pepper

Pizza cheese blend

Fresh mozzarella, sliced

Fresh basil leaves

In a mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy. Add the olive oil, flour, and salt, mixing until a dough forms.

Make the Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and divide it into 2 equal pieces. Roll each piece into a flatbread shape, about ¼ inch thick.

Roll Out the Flatbread

In a bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese. Mix until well combined.

Mix the Chicken

Preheat the Oven

Place the rolled-out flatbreads on a baking sheet. Spread the buffalo chicken mixture evenly over each flatbread.

Assemble the Flatbreads

Drizzle BBQ sauce over the chicken, then sprinkle shredded cheddar cheese, diced celery, and sliced green onions on top.

Add Toppings

Bake the flatbreads in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly, and the edges of the flatbreads are golden brown.

Bake

Remove from the oven, slice into pieces, and serve hot. Enjoy your BBQ Buffalo Flatbread!

Serve

Cooked chicken breast, shredded

Buffalo sauce

Cream cheese, softened

BBQ sauce

Shredded cheddar cheese

Green onions, sliced

Celery, diced

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture, add the activated yeast mixture and olive oil. Stir until a dough begins to form.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

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

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangular shape about 1/4 inch thick.

Roll Out the Dough

Transfer the rolled-out dough onto a baking sheet. Sprinkle the shredded mozzarella, cheddar, and parmesan cheeses evenly over the flatbread, then add the sliced fresh mozzarella.

Add Cheese Toppings

Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the cheese is bubbly.

Bake Flatbread

Remove from the oven, garnish with fresh basil leaves, slice, and serve warm.

all-purpose flour

warm water

active dry yeast

olive oil

salt

sugar

mozzarella cheese, shredded

cheddar cheese, shredded

parmesan cheese, grated

fresh mozzarella, sliced

fresh basil leaves

In a small bowl, mix together the smoked paprika, garlic powder, black pepper, and salt. Rub this mixture all over the beef brisket.

Season the Brisket

Preheat your smoker to 225°F (107°C). Place the seasoned brisket in the smoker. Smoke for about 6-8 hours or until the internal temperature reaches 195-205°F (90-96°C).

Smoke the Brisket

Remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing thinly against the grain.

Rest and Slice

Wash the romaine lettuce thoroughly and tear it into bite-sized pieces. Rinse the cherry tomatoes and cut them in half.

Prepare the Lettuce and Tomatoes

Place a large tortilla on a flat surface. Layer with sliced brisket, torn lettuce, and halved cherry tomatoes. Drizzle with the horseradish creamy sauce.

Assemble the Wraps

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top. Repeat with remaining tortillas and fillings.

Wrap it Up

In a mixing bowl, combine the sour cream, prepared horseradish, lemon juice, and salt. Stir until smooth and well combined.

Mix the Sauce

beef brisket

smoked paprika

garlic powder

black pepper

beef broth

large flour tortillas

romaine lettuce

cherry tomatoes

sour cream

prepared horseradish

lemon juice

In a medium bowl, combine the chopped cilantro, lime juice, minced garlic, olive oil, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Prepare the Marinade

Add the chicken breasts to the marinade. Make sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Marinate the Chicken

Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing.

Grill the Chicken

Lay out the tortillas on a clean surface. Spread 2 tablespoons of mayonnaise on each tortilla.

Prepare the Wraps

Slice the grilled chicken into strips and place them in the center of the tortillas. Top with sliced green peppers, sliced tomatoes, and a slice of provolone cheese.

Add Filled Ingredients

Fold the sides of the tortilla over the filling and roll it up tightly from the bottom to the top. Cut in half if desired.

Wrap It Up

Chicken breasts

Cilantro, chopped

Lime juice

Tortillas (large)

Mayonnaise

Green peppers, sliced

Tomatoes, sliced

Provolone cheese, sliced

Place 1 cup of quinoa in a fine mesh strainer and rinse under cold water for about 1-2 minutes to remove any bitterness.

Rinse Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.

Cook Quinoa

Remove the saucepan from heat and let it sit covered for 5 minutes. Then, fluff the quinoa with a fork and set aside.

Fluff Quinoa

Dice the red bell pepper and zucchini, and chop the red onion and garlic.

Prepare Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant.

Sauté Vegetables

Add the diced red bell pepper and zucchini to the skillet. Cook for an additional 5 minutes, stirring occasionally.

Add Bell Pepper and Zucchini

Stir in the spinach, cumin, paprika, salt, and black pepper. Cook until the spinach wilts, about 2 minutes.

Add Spinach and Seasonings

Add the cooked quinoa to the skillet with the sautéed vegetables and mix well to combine.

Combine Quinoa and Vegetables

Slice the avocado and chop the fresh cilantro. Cut the lime into wedges.

Prepare Toppings

Plate the quinoa and vegetable mixture, then top with sliced avocado and sprinkle with cilantro. Serve with lime wedges on the side.

Quinoa

Vegetable broth

Red bell pepper

Zucchini

Spinach

Garlic

Red onion

Cumin

Paprika

Avocado

Fresh cilantro

Lime

In a large bowl, combine the buffalo sauce, olive oil, garlic powder, onion powder, salt, and black pepper. Mix well to create a marinade.

Add the chicken breasts to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes, or for up to 2 hours for more flavor.

Preheat your grill or oven to medium-high heat (about 375°F or 190°C).

Remove the chicken from the marinade and let any excess marinade drip off. Discard the leftover marinade.

If grilling, place the chicken breasts directly on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). If using an oven, place the chicken on a baking sheet and bake for about 25-30 minutes.

During the last few minutes of cooking, sprinkle the shredded cheddar cheese on top of each chicken breast, allowing it to melt.

Once cooked, remove the chicken from the grill or oven and let it rest for about 5 minutes.