Choice of Boneless Wings

Choice of Flatbread

Chips

Queso Blanco

Cheese

Charcuterie

Refried Nacho Beans

Crudité

Hummus

Pico de Gallo, Sour Cream, House Salsa & Shredded Cheese

Corn Tortillas

Cilantro Lime Rice

Southwest Salad

with Mixed Peppers & Onions with Ancho Marinade

Steak & Chicken Fajitas

Mini Chicken Corn Dogs

Jumbo BBQ Meatballs

Choice of: Spinach Artichoke Dip OR Queso Blanco

Homemade Pimento Cheese Dip

Cheese & Charcuterie

House Salad

Boneless Wings

Coleslaw

Jalapeño Cornbread

Buttered Green Beans

Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to coat.

Prepare the chicken

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp paprika until evenly combined.

Make the dry mix

In a separate bowl whisk together 1 egg and 1/2 cup buttermilk until smooth.

Make the wet mix

Working in batches if needed, dip seasoned chicken pieces into the wet mix, letting excess drip off, then toss in the dry mix until well coated. Place coated pieces on a wire rack for 10 minutes to let the coating set; this helps achieve a crisp crust.

Coat the chicken

Pour about 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven (oil should be deep enough to cover pieces about 1–1.5 inches). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with one coated piece; it should sizzle steadily and float.

Heat the oil

Fry the coated chicken in batches (do not overcrowd) for about 4–5 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a paper towel-lined tray or oven-safe wire rack set over a baking sheet to drain. Keep cooked batches warm in a 200°F (95°C) oven while finishing remaining batches.

Fry the wings

To make Buffalo sauce, combine 1/2 cup hot sauce (such as Frank's RedHot) with 1/4 cup (4 Tbsp) melted unsalted butter in a small saucepan over low heat; whisk until smooth and warmed through, about 1–2 minutes.

Buffalo

Warm 3/4 cup prepared honey BBQ sauce in a small saucepan over low heat until slightly thinned and warm, about 1–2 minutes; stir occasionally.

Honey BBQ

In a small saucepan melt 3 Tbsp unsalted butter over low heat; add 1 garlic clove minced (or 1/2 tsp garlic powder) and cook 30 seconds. Remove from heat and stir in 2 Tbsp grated Parmesan until combined. Keep warm.

Garlic Parmesan

Warm 3/4 cup sweet chili sauce in a small pan over low heat until glossy and slightly thinned, about 1–2 minutes.

Sweet Chili

Place a single batch of drained fried chicken in a large mixing bowl, pour 1/3 to 1/2 cup of the chosen warm sauce over the pieces, and gently toss to coat evenly. Taste and add more sauce if desired. For Garlic Parmesan, toss and then sprinkle an additional 1–2 Tbsp grated Parmesan on top.

Toss with sauce

Transfer sauced boneless wings to a serving platter. Sprinkle with 2 tsp chopped fresh parsley and, if using Garlic Parmesan, an additional 1–2 Tbsp grated Parmesan. Serve immediately with 1/2 cup ranch or blue cheese dressing and celery sticks.

boneless chicken breast, cut into 1" bite-sized pieces

kosher salt

black pepper, freshly ground

all-purpose flour

cornstarch

baking powder

garlic powder

onion powder

paprika

buttermilk

neutral oil for frying (vegetable, canola, or peanut)

Buffalo sauce (hot sauce + melted butter)

Honey BBQ sauce

Garlic Parmesan sauce (melted butter + grated Parmesan + minced garlic)

Sweet Chili sauce

chopped fresh parsley

grated Parmesan (optional, for Garlic Parmesan wings)

ranch or blue cheese dressing, for serving

celery sticks, for serving

If you are using store-bought naan, pita, or lavash, warm them before serving. For naan or pita: heat a dry skillet over medium-high heat and warm each piece 30–45 seconds per side until slightly charred and pliable. For lavash: warm 15–20 seconds per side. Alternatively, wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Brush with olive oil or melted butter and sprinkle with optional minced garlic, herbs, seeds, and coarse salt just before serving.

Using store-bought breads

Whisk together the flour, instant yeast, sugar, and salt in a large bowl. Add warm water and olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. The dough should be soft but not sticky; add a teaspoon of water or flour as needed.

Make the dough

Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let it rest in a warm spot for 45–60 minutes, or until roughly doubled in size.

First rise

Punch the dough down and divide into 4 equal pieces. Roll each piece into a ball and let rest 10 minutes, covered. On a lightly floured surface, roll each ball into a round about 7–8 inches (18–20 cm) across and 1/8–1/4 inch thick.

Divide and shape

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Cook each flatbread 60–90 seconds on the first side until bubbles form and golden spots appear, then flip and cook 45–60 seconds more. For a charred finish, press flatbread directly over an open gas flame for a few seconds or put briefly under a broiler, watching carefully. Transfer cooked breads to a clean towel and keep covered to stay soft.

Cook the flatbreads

Combine minced garlic into the olive oil or melted butter and brush over warm flatbreads. Sprinkle with chopped herbs and seeds, and finish with a pinch of coarse salt. Serve immediately while warm and pliable.

Store-bought naan

Store-bought pita (6-7 inch)

Store-bought lavash (large)

All-purpose flour

Warm water

Instant yeast

Sugar

Salt

Olive oil (or neutral oil)

Olive oil or melted butter (for brushing)

Minced garlic

Chopped fresh herbs (parsley, cilantro, or za'atar)

Sesame seeds or nigella seeds

Coarse salt (for finishing)

Wash and peel the potatoes if you prefer peeled chips. Using a mandoline or sharp knife, slice the potatoes very thinly—about 1.5 mm (1/16 inch) thick. Place slices in a large bowl of cold water as you work to prevent browning.

Prepare potatoes

If using vinegar, add 2 tablespoons vinegar to the cold water and let potato slices soak for 20–30 minutes. Alternatively, simply soak in cold water for 30 minutes. This removes excess starch and helps achieve crispiness.

Optional soak (removes starch)

Drain the potatoes and rinse under cold running water until water runs clear (if you didn't soak with vinegar). Spread slices in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them air-dry 10–15 minutes.

Rinse and dry

If using cornstarch or rice flour for extra crunch, place potato slices in a large bowl, sprinkle 1 tablespoon cornstarch evenly, and toss gently until slices are lightly coated. Shake off excess.

Optional light dusting

Pour enough oil into a large, heavy-bottomed pot or deep pan to reach about 2 inches (5 cm) deep (approximately 1 cup for a small pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by slipping a single potato slice in: it should sizzle steadily but not burn immediately.

Working in small batches (so slices don’t stick or lower oil temperature too much), carefully add a handful of potato slices to the hot oil using a spider or slotted spoon. Fry, stirring gently and separating slices as needed, until golden and crisp, about 2–4 minutes depending on thickness. Remove with a slotted spoon to a paper towel–lined tray to drain. Repeat with remaining slices, maintaining oil temperature between 325–350°F (160–175°C).

Fry in batches

While the chips are still hot and slightly oily, sprinkle with fine sea salt (about 1.5 teaspoons total) and a light dusting of black pepper if using. Toss gently to coat evenly.

Season immediately

For smoky chips, sprinkle paprika (1/2 tsp) along with salt while still hot. For garlic chips, use garlic powder (1/4 tsp) the same way. Adjust amounts to taste. If you used a starch dusting, no further change is needed except seasoning.

Optional flavor variations

Let chips cool completely on a wire rack or paper towels to maintain crispness. Serve immediately for best texture. To store, place fully cooled chips in an airtight container at room temperature for up to 2 days; they will gradually lose crispness.

Cool and store

russet potatoes

vegetable oil (for frying) or neutral oil

fine sea salt

black pepper (optional)

white vinegar or malt vinegar (optional, for soaking)

cornstarch or rice flour (optional for extra crispness)

paprika (optional)

garlic powder (optional)

Shred the Monterey Jack and white cheddar and measure into a bowl; keeping the cheese cold helps it melt smoothly. If using sodium citrate, dissolve it in the cold water and set aside.

Shred and measure

Mince the garlic and jalapeño and chop the cilantro. Measure milk, cream, spices, butter, and lime juice.

In a medium, heavy-bottomed saucepan over medium-low heat, melt the butter. Add the minced garlic and minced jalapeño and sauté 30–45 seconds until fragrant but not browned.

Warm aromatics

Pour in the milk and heavy cream and warm slowly over low to medium-low heat until it is steaming and small bubbles form at the edges (do not boil). Maintain a gentle simmer—around 160–170°F if using a thermometer.

Heat dairy

If using sodium citrate, stir the dissolved sodium citrate water into the warm milk/cream mixture and stir until combined. This will help the cheese melt into a smooth emulsion.

Add stabilizer (if using)

Lower heat to low. Gradually add the shredded cheeses in small handfuls, stirring constantly with a rubber spatula or wooden spoon. Allow each addition to melt and form a smooth mixture before adding more. Continue until all cheese is incorporated and the sauce is glossy and uniform.

Melt the cheese

If mixture becomes grainy or thick, add up to 2 tablespoons more warm milk, one tablespoon at a time, stirring until smooth.

Stir in ground cumin, kosher salt, and black pepper. Taste and adjust seasoning. Add the lime juice and stir to brighten the flavor.

Remove from heat. Fold in half the chopped cilantro and, if using, the diced tomatoes or pico de gallo. Reserve remaining cilantro for garnish.

Transfer queso to a warmed serving bowl. Sprinkle remaining cilantro over the top. Serve hot with tortilla chips or use as a topping for nachos, tacos, or steamed vegetables.

If you need to keep queso warm for service, place bowl over a small simmering water bath or use a warmed slow cooker on low; stir occasionally to maintain smooth consistency. If it firms up after standing, rewarm gently and stir in a tablespoon of warm milk if necessary.

Monterey Jack cheese, shredded

White cheddar cheese, shredded

Whole milk

Heavy cream

Cold water

Sodium citrate (optional, for very smooth melt)

Unsalted butter

Garlic, finely minced (or 1/2 tsp garlic powder)

Jalapeño, seeded and minced (optional, for mild heat)

Ground cumin

Kosher salt

Freshly ground black pepper

Lime juice

Cilantro, chopped

Diced tomatoes or pico de gallo (optional)

Tortilla chips, for serving

Remove all cheeses from refrigeration 30–60 minutes before serving. Leaving them at room temperature allows flavors and textures to open up; softer cheeses (Brie, goat cheese) will become creamier, and aged cheddar will be more aromatic.

Bring cheeses to room temperature

Place the cheddar, Brie, blue cheese, and goat cheese on the board spaced apart. For the cheddar, cut a few rectangular slices and leave the rest as a block to cut. For Brie, score the rind in a wedge pattern so guests can take wedges. Crumble or break the blue cheese into small chunks. Leave the goat cheese log whole and provide a spreader so guests can slice or spread from the log.

Prepare cheeses for serving

Arrange crackers and sliced baguette around the cheeses in small stacks or fanned groups to make them easy to reach. Place green grapes in small bunches and space figs and apple slices between cheese types so guests can pair sweet fruit with savory cheeses.

If using fresh figs, halve them and place cut side up so they look attractive and are easy to pick.

Spoon honey into a shallow bowl or small jar and place near the Brie and goat cheese — both pair especially well with honey. Put fig jam or quince paste into another small bowl for pairing with cheddar and blue cheese.

Scatter toasted walnuts or almonds in a small pile on the board near the blue cheese to give a crunchy contrast. Place cornichons in a tiny bowl to avoid sogginess on the board.

Tuck rosemary or thyme sprigs between cheeses as garnish for aroma and visual appeal.

Label cheeses if helpful (small tent cards or tags) so guests know each variety. Provide one knife or spreader per cheese to prevent flavor mixing. Encourage guests to start with mild cheeses (goat, Brie) and progress to stronger flavors (cheddar, then blue). Replace empty items as needed and keep any leftover cheeses refrigerated after 2 hours at room temperature.

Wrap leftover cheeses separately in wax paper or parchment and then loosely in plastic or reuse cheese paper to preserve flavor. Store in the refrigerator and consume soft cheeses within 3–5 days, harder cheeses within 2–3 weeks.

Aged cheddar

Soft-ripened Brie

Blue cheese (e.g., Stilton or Gorgonzola)

Goat cheese log

Assorted crackers

Baguette, thinly sliced

Seeded or walnut crackers

Green grapes

Fresh figs or dried figs, halved if fresh

Apple, thinly sliced (optional)

Honey

Fig jam or quince paste

Toasted walnuts or almonds

Cornichons or small pickles

Fresh rosemary or thyme sprigs (garnish)

Cheese knives and spreader

Cutting board or slate

Small bowls for jams/condiments

Fan out prosciutto slices on the board, gently folding each slice into loose rosettes. Lay soppressata or salami in overlapping rows. Roll coppa or chorizo into tight cylinders and tuck between other meats to create height and variety.

Arrange and fold

Place the small wheel of brie whole on the board (leave room to cut). Pre-cut a few wedges of manchego and cube the cheddar. Position knives near each cheese: a spreader for the brie, a forked knife for firmer cheeses. Leave cheeses at room temperature for 20–30 minutes before serving if possible.

Prepare cheeses

Slice the baguette on a bias and lightly toast the slices (optional) in a 375°F / 190°C oven for 6–8 minutes until just golden. Arrange toasted bread and crackers in small stacks or fanned groups around the board so they’re easy to grab.

Spoon preserves into a small bowl or ramekin. Place mustard in a separate small bowl. Nestle cornichons and olives in clusters near meats where their acidity provides contrast. Put honey in a small dish with a honey dipper or spoon for drizzling.

Tuck small bunches of grapes and halved figs between cheeses and meats to add color and sweetness. Scatter dried apricots and roasted nuts in small piles around the board. Add rosemary sprigs for aroma and visual interest.

Drizzle a light thread of extra-virgin olive oil over the toasted baguette slices if desired. Grind the freshly cracked black pepper over the soft cheeses and across the board sparingly. Check that there are serving utensils and cheese knives accessible.

Start with the three main cheeses spaced apart on the board as anchors. Add clusters of cured meats near complementary cheeses (e.g., prosciutto by brie). Fill gaps with breads, crackers, pickles, olives, fruits, nuts and condiments keeping a balance of colors and textures. Serve immediately and replenish items as needed.

Choice Of Boneless Wings

Choice Of Flatbread