Decadent Chocolate Cake

Carrot cake

Assorted dessert squares and cookies

8oz striploin steak Baked potato with sour cream and green onion

Striploin Steak BBQ Dinner

Southwest seasoned ground beef Braised taco chicken Soft shell flour and corn tortillas Shredded lettuce, cheddar cheese, jalapenos, salsa, sour cream, cilantro Rice pilaf

Taco Buffet

Lemon oregano chicken breast Rice pilaf with red pepper and herbs Warm pita bread Tzatziki sauce Greek salad with feta and olives

Summer Picnic Dinner

Pan seared chicken breast Herb and garlic roasted potatoes Seasoned vegetables Warm dinner rolls with butter Vegetarian option: Grilled vegetable stack

Pan Seared Chicken Breast Dinner

House made beef burger (Vegetarian burger available) Cheddar and Swiss cheese Lettuce, tomato, pickles, and red onion Burger condiments French fries

BBQ Burger Dinner

Vegetable samosas

Mozzarella sticks

Potato cheddar perogies

Chicken Souvlaki

Vegetarian spring rolls

served with house made chipotle ranch and dill dip

Veggie platter

Marinated chicken skewer, grilled, with tzatziki, pita, tomato cucumber salad, and pickled red onions. Served with rice or quinoa.

CHICKEN SOUVLAKI BOWL

Four crispy breaded chicken breast strips served with plum, ranch or hot dipping sauce. Strips can also be tossed in your choice of wing sauce.

CHICKEN TENDERS

Haddock in our local OT Mountain Standard Golden Ale batter, fried until golden; served with tarter sauce and lemon.

FISH & CHIPS

TURKEY CLUBHOUSE

WAGYU BEEF GYOZA DUMPLINGS

Chipotle, corn, and black bean vegetarian patty.

Alberta CAB ground beef, made in house and seasoned with salt and pepper.

BURGERS with lettuce, tomato, pickles, red onion, and choice of side

VEGETABLE SPRING ROLLS

Cream cheese filled, served with dill ranch.

JALAPEÑO POPPERS

Seasoned tortilla chips loaded with melted cheese, tomatoes, jalapeños, green onion, and shredded lettuce. Served with salsa and sour cream.

NACHOS

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides or dust with cocoa powder to prevent sticking.

Preheat and prepare pans

In a large mixing bowl, sift (or whisk) together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt until evenly combined.

Combine dry ingredients

In a separate bowl or large measuring cup, whisk the eggs lightly, then add the whole milk, vegetable oil, and vanilla extract. Mix until combined.

Combine wet ingredients

With the mixer on low or using a whisk, gradually add the wet ingredients to the dry ingredients and mix until just combined and smooth. Scrape down the bowl sides to ensure even mixing.

Make batter

Slowly pour the hot water into the batter while whisking gently; the batter will be thin. This step bloom the cocoa and produces a moist cake. Mix until smooth and uniform.

Add hot water

Divide batter evenly between the prepared pans (use a kitchen scale if available for even layers). Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Bake

Allow cakes to cool in the pans for 10–15 minutes, then run a knife around the edges, invert onto a cooling rack, remove parchment, and let cool completely (about 1–2 hours) before assembling and glazing.

Cool

Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges (do not boil).

Heat cream

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2–3 minutes to melt the chocolate.

Combine with chocolate

Using a spatula, gently stir from the center outward in small circles until the chocolate and cream come together into a glossy, uniform ganache. Add unsalted butter, light corn syrup (if using), and a pinch of salt, stirring until fully incorporated and smooth. If the ganache is too thick for pouring, warm briefly over a double boiler or microwave in 10-second intervals, stirring between, until pourable but not hot.

Emulsify ganache

Let the ganache cool at room temperature until it thickens to a spreadable consistency for filling (about 15–25 minutes). Reserve a slightly thinner portion for the glaze so it will pour smoothly over the cake.

Cool slightly

If the cake layers have domed tops, use a serrated knife or cake leveler to trim the tops so layers sit flat and even.

Level cakes

Place one cake layer, top-side up, on a serving plate or cake board. Spoon or spread a generous layer of slightly cooled, spreadable ganache (about one-third to one-half of the total ganache) over the layer, leaving a small margin at the edge to avoid overflow.

Fill

Place the second cake layer on top, pressing gently to adhere. If making a taller cake or serving later, chill the stacked cake 10–15 minutes to set the filling before glazing.

Stack

Pour the reserved, thinner ganache over the top of the centered cake, using an offset spatula to help spread it evenly and encourage the ganache to drip down the sides for a smooth, shiny finish. Work quickly while the ganache is still pourable.

Glaze

Let the ganache set at room temperature for 30–60 minutes or chill briefly to speed setting (10–15 minutes in the refrigerator). Dust the top lightly with unsweetened cocoa powder and/or a sift of powdered sugar if desired. Slice with a sharp knife wiped between cuts for clean slices.

Finish and decorate

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

fine sea salt

large eggs

whole milk

vegetable oil

pure vanilla extract

hot water

semisweet chocolate, chopped or chips

heavy cream

unsalted butter

light corn syrup (optional, for shine)

pinch of salt

unsweetened cocoa powder (for dusting)

powdered sugar (optional, for decoration)

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round pans, or line with parchment.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.

In a separate large mixing bowl, combine the granulated sugar and light brown sugar with the vegetable oil. Whisk until smooth and well combined.

Add the eggs one at a time, whisking after each addition until incorporated. Stir in the vanilla extract.

Fold the grated carrots into the wet mixture. If using raisins and/or nuts, fold them in now as well.

Gradually add the dry flour mixture into the wet bowl in two additions, folding gently with a spatula until just combined. Do not overmix—stop when you no longer see streaks of flour.

Pour the batter into the prepared pan(s) and smooth the top with a spatula. If using two 9-inch round pans, divide batter evenly.

Bake in the preheated oven: 9x13-inch pan for about 35–40 minutes, or 9-inch rounds for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Remove cake from oven and let cool in the pan(s) on a wire rack for 15 minutes. If using round pans, run a knife around the edges, invert onto racks, remove parchment, then right-side up. Cool completely (at least 1 hour) before icing so the frosting doesn't melt.

In a medium bowl, beat the room-temperature cream cheese and room-temperature unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 1–2 minutes.

Add the vanilla extract, lemon zest (if using), and salt, and mix to combine.

With the mixer on low speed, gradually add the confectioners' sugar, about 1 cup at a time, then increase speed to medium and beat until the frosting is smooth, fluffy, and spreadable. Taste and adjust sweetness or salt as desired.

If making a layered cake, place the first cooled layer on a serving plate and spread about one-third of the frosting evenly over the top. Add the second layer and frost the top and sides with the remaining frosting. For a single 9x13 cake, spread the frosting evenly over the cooled cake.

Press the toasted chopped walnuts or pecans around the sides or sprinkle on top as desired. Garnish with a little grated carrot for color, if using.

Refrigerate the assembled cake for 30 minutes to set the frosting if the kitchen is warm. Store leftover cake covered in the refrigerator for up to 4–5 days.

ground cinnamon

ground nutmeg

salt

light brown sugar, packed

eggs

vanilla extract

grated carrots (packed)

finely chopped walnuts or pecans (optional)

raisins (optional)

cream cheese, room temperature

unsalted butter, room temperature

confectioners' (powdered) sugar

lemon zest (optional)

toasted chopped walnuts or pecans

grated carrot for decoration

Preheat oven to 350°F (175°C). In a large bowl, cream 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy (about 2–3 minutes). Mix in 1 tsp vanilla. Add 2 cups all-purpose flour and 1/4 tsp salt and mix on low until just combined and a soft dough forms.

Make shortbread dough

Press the dough evenly into the bottom of a 9x13-inch pan lined with parchment leaving edges slightly higher if desired. Use a spatula or the bottom of a flat measuring cup to press firmly. Prick the surface lightly with a fork. Bake 15–18 minutes until edges are just golden. Remove from oven and let cool in pan while preparing fillings. This shortbread base will be used for the chocolate caramel squares; reserve any extra dough for thumbprint cookie assembly if desired.

Bake base

In a medium saucepan over medium heat, combine 14 oz sweetened condensed milk, 1/2 cup packed brown sugar, 2 tbsp unsalted butter, and 1 tbsp corn syrup. Stir constantly until mixture comes to a gentle boil, then reduce heat to low and simmer, stirring, for 6–8 minutes until thickened and caramel-colored. Remove from heat.

Prepare caramel layer

Pour the hot caramel evenly over the cooled shortbread base and spread to an even layer. Return the pan to the oven for 5–7 minutes to set the caramel slightly. Remove and let cool 10 minutes.

Assemble and bake

Place 1 cup semi-sweet chocolate chips and 2 tbsp heavy cream in a heatproof bowl. Microwave in 20-second bursts, stirring between bursts, until smooth (or melt over a double boiler). Spread melted chocolate evenly over the caramel layer. If using, sprinkle 1/2 tsp sea salt flakes on top. Chill the pan in the refrigerator for at least 1 hour to fully set. Once set, cut into about 12 squares. Keep refrigerated or at cool room temperature for up to 4 days.

Chocolate topping

Preheat oven to 350°F (175°C) and line two baking sheets with parchment. In a bowl, cream 3/4 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy (2–3 minutes). Beat in 1 egg yolk and 1/2 tsp vanilla until combined. Add 2 cups all-purpose flour and 1/4 tsp salt and mix until a soft, slightly crumbly dough forms that holds together when pressed.

Make cookie dough

Roll dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on prepared sheets. Use your thumb or the back of a 1/2-teaspoon measuring spoon to make an indentation in the center of each ball. Fill each indentation with about 1/2 teaspoon jam (total ~1/2 cup jam).

Form and fill

Bake 12–14 minutes until the edges are very lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Whisk together 1.5 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 tsp baking powder, and 1/4 tsp salt in a medium bowl. In a separate large bowl, whisk 1 cup granulated sugar, 1/4 cup vegetable oil, 2 eggs, and 1 tsp vanilla until smooth and glossy.

Mix dry and wet

Add the dry ingredients to the wet and stir until a soft, slightly sticky dough forms. Cover and refrigerate the dough for 30 minutes — this firms it and helps create the crackled surface.

Combine and chill

Preheat oven to 350°F (175°C) and line baking sheets with parchment. Place 1/2 cup powdered sugar in a bowl. Scoop about 1.5 tablespoons of chilled dough, roll into a ball, and coat thoroughly in powdered sugar. Place on the sheet 2 inches apart. Bake 10–12 minutes until the tops are cracked and the cookies are set but still slightly soft in the center. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Form and bake

If desired, drizzle melted chocolate (about 2 tbsp) over thumbprint cookies or crinkle cookies for decoration. For the chocolate caramel squares, you can add a sprinkle of sea salt or a short drizzle of extra melted chocolate after cutting. Arrange the assorted squares and cookies on a platter: cut chocolate caramel into squares (about 12), place jam thumbprints (about 18) and crinkle cookies (about 18) together. Store in an airtight container; keep the chocolate caramel squares chilled if the caramel is very soft.

unsalted butter, softened

prepared shortbread base (pressed into pan)

sweetened condensed milk

packed brown sugar

corn syrup (light) or golden syrup

semi-sweet chocolate chips

egg yolk

fruit jam (raspberry or apricot)

powdered sugar (for rolling)

sea salt flakes (optional)

melted chocolate (for drizzling)

Preheat the oven to 425°F (220°C). Scrub the russet potato under cold water and pat dry with a towel.

Prick the potato several times all over with a fork to allow steam to escape.

Rub the potato with 1 tsp oil, then sprinkle about 1 tsp kosher salt evenly over the skin. Place the potato directly on the oven rack or on a baking sheet.

Bake for 45–60 minutes, until the skin is crisp and a skewer or fork slides into the center with little resistance. Baking time depends on potato size; test at 45 minutes.

When done, remove from oven and make a lengthwise slit down the top. Fluff the interior with a fork, season with a pinch of salt and pepper, and keep warm while you cook the steak.

Remove the striploin steak from the refrigerator 30–45 minutes before cooking to reach near room temperature. Pat the steak dry on both sides with paper towels.

Season both sides generously with the measured 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking just begins. Add 1 tbs olive oil and swirl to coat.

Place the steak in the hot pan and sear without moving 2–3 minutes, until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Reduce heat to medium. Add 1 tbs butter, the smashed garlic clove, and the herb sprig. Tilt the pan slightly and spoon (baste) the melted butter, garlic and herb over the steak continuously for 1–2 minutes to develop flavor.

For doneness: aim for about 3–4 minutes more total (after initial sear) for medium-rare (internal 130–135°F / 54–57°C). Adjust time for your preferred doneness. Use an instant-read thermometer for accuracy.

Remove the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute before slicing.

While the steak rests, open the baked potato and add 3 tbs sour cream into the cavity. Sprinkle the 2 tbs thinly sliced green onions over the sour cream. Season the interior with a little salt and freshly ground black pepper to taste.

Slice the rested striploin steak against the grain into 1/4–1/2 inch thick slices.

Plate the sliced steak alongside the baked potato. Spoon any rested pan juices over the steak if desired. Garnish with an extra sprinkle of green onion or a small pat of butter on the potato.

striploin steak (8 oz / about 225 g)

kosher salt

freshly ground black pepper

olive oil

garlic clove, smashed

fresh thyme or rosemary (optional)

large russet potato

vegetable oil or olive oil

sour cream

green onion (scallion), thinly sliced

salt (for potato to taste)

freshly ground black pepper (for steak and potato)

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the diced onion and sauté 3–4 minutes until softened.

Add the garlic and cook 30 seconds until fragrant.

Add the ground beef to the skillet. Break it up with a spoon and brown until no longer pink, about 6–8 minutes.

Drain excess fat if desired, leaving about 1 tablespoon in the pan. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef and stir to coat, cooking 1 minute to bloom the spices.

Stir in the tomato paste, then add 1/2 cup beef broth (or water). Scrape browned bits from the bottom, reduce heat to low, and simmer 5–7 minutes until slightly thickened. Taste and adjust seasoning. Keep warm on the lowest heat setting or transfer to a covered dish for the buffet.

Preheat oven to 325°F (160°C) or plan to braise on stovetop over low heat.

Heat 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Sear chicken, skinless side down, 3–4 minutes per side until browned. Remove chicken and set aside.

Add sliced onion to the same pan and cook 4–5 minutes until translucent. Add garlic and cook 30 seconds.

Stir in chili powder, cumin and paprika; cook 30–45 seconds. Add tomato sauce and lime juice, scraping any browned bits. Return chicken to the pan, nestling it into the sauce. Bring to a gentle simmer.

Cover and transfer to the oven, or reduce stovetop to low, and braise 25–30 minutes (until internal temperature reaches 165°F/74°C). For shreddable texture, braise 35–40 minutes until very tender.

Remove chicken to a cutting board, shred with two forks, and stir the shredded meat back into the sauce. Stir in chopped cilantro if using. Keep warm for serving.

To warm flour tortillas: wrap stacks of 4–6 in foil with a dot of butter or a light brush of oil and heat in a 300°F (150°C) oven for 8–10 minutes.

To warm corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable, or wrap in a slightly damp towel and microwave in 30-second intervals until warm.

Keep warmed tortillas covered with a towel or in a tortilla warmer to stay soft on the buffet.

Arrange shredded lettuce, shredded cheddar, sliced jalapeños, salsa, sour cream, chopped cilantro and lime wedges in separate bowls or trays for the buffet.

For easy serving, label each bowl and provide spoons or tongs. Keep sour cream chilled until serving to maintain quality.

Rinse rice under cold water until the water runs clear; drain well.

In a medium saucepan, melt 2 tablespoons butter or heat oil over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds.

Add the rinsed rice and stir to coat in butter, toasting 1–2 minutes.

Pour in 3.5 cups broth, add 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and fold in chopped cilantro. Transfer to a warm serving dish.

Decadent Chocolate Cake

Carrot Cake

Assorted Dessert Squares And Cookies

Striploin Steak Bbq Dinner

Taco Buffet

Summer Picnic Dinner

Pan Seared Chicken Breast Dinner

Bbq Burger Dinner

Vegetable Samosas

Mozzarella Sticks

Potato Cheddar Perogies

Chicken Souvlaki

Vegetarian Spring Rolls

Veggie Platter

Chicken Souvlaki Bowl

Chicken Tenders

Fish & Chips

Turkey Clubhouse

Wagyu Beef Gyoza Dumplings

Chipotle, Corn, And Black Bean Vegetarian Patty.

Burgers With Lettuce, Tomato, Pickles, Red Onion, And Choice Of Side

Vegetable Spring Rolls

Jalapeño Poppers

Nachos