Chocolate

Kids Juice

turkey

sourdough

PEANUT BUTTER PROTEIN BAR

HOUSE MADE CHIPS

TURKEY CLUB WRAP

SOUTHWEST WRAP

CHICKEN BROCCOLI WRAP

SOUTHWEST SALAD

BREAKFAST SAMMIES

CHORIZO: eggs O'brien potatoes pepperjack

BREAKFAST BURRO

SEASONAL PASTRIES

YOGURT PARFAIT

ITALIAN CHOP SALAD

flaky puff pastry sausage gravy fluffy scrambled eggs cheddar onion

PORK SAUSAGE

HAM & BACON: flaky puff pastry bell pepper fluffy scrambled eggs swiss gruyere

CLUB POCKET

VG two sweet cream pancakes | powdered sugar

PANCAKES

tomato | pesto | garlic balsamic aioli | brioche bun

CHICKEN SAUSAGE

CHORIZO

VG GF steel-cut oats | golden raisins brown sugar choice of milk or butter

IRISH OATMEAL

GF almond coconut | blueberry cinnamon | chia | local honey

OVERNIGHT OATS

GF açaí | pineapple | almond | blueberry coconut strawberry | banana house-made granola

AÇAÍ BOWL

Short Rib Hash & Eggs*

Chop the chocolate into small, even pieces so it melts evenly. Place the chopped chocolate in a medium heatproof bowl and set aside.

Prepare chocolate

Pour the heavy cream into a small saucepan. Heat over medium until it just begins to simmer and small bubbles form at the edges — do not let it boil.

Heat cream

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes to soften the chocolate.

Combine cream and chocolate

Using a whisk or a spatula, gently stir from the center outward until the mixture becomes smooth and glossy and the chocolate is fully melted, about 1–2 minutes. If any unmelted chunks remain, place the bowl over (not in) a pan of barely simmering water and stir until smooth.

Emulsify

Stir in the butter, corn syrup (if using) and sea salt until fully incorporated and glossy. If using vanilla extract, add it now and stir briefly.

Finish ganache

Let the ganache cool at room temperature for 15–30 minutes to thicken slightly for dipping, or let it cool longer (about 1–2 hours) until spreadable for frosting. If you need it pourable, use it warm (but not hot).

Cool or use warm

For a simple dessert, serve the warm ganache with fresh fruit or cookies for dipping. For a glossy glaze, pour warm ganache over cakes and allow it to set. For truffles, chill the ganache until firm (about 2 hours), scoop into balls, roll in cocoa powder or chopped nuts, and refrigerate until set.

bittersweet or semisweet chocolate, chopped

heavy cream

unsalted butter, room temperature, cut into pieces

light corn syrup (optional, for shine)

fine sea salt

vanilla extract

unsweetened cocoa powder or chopped nuts (for garnish)

fresh fruit (strawberries, raspberries) or cookies for dipping

Roll the oranges on the countertop to loosen juices, halve them, and juice until you have about 1 cup of fresh orange juice (use a hand press or juicer). Strain if you prefer pulp-free juice.

Juice oranges

Measure and combine 1 cup fresh orange juice, 1 cup apple juice, and 1/2 cup pineapple juice in a large measuring cup or pitcher. Stir gently to combine.

Add 1 tablespoon fresh lemon juice to brighten the flavors. Taste the mixture. If additional sweetness is desired, stir in up to 1 teaspoon honey or maple syrup until dissolved (do not give honey to infants under 1 year).

Add 1/2 cup cold water to the juice mixture to lighten it for kids. Stir to blend evenly. Add 6 ice cubes or more to chill; allow the juice to sit 1–2 minutes so it cools-through and slightly dilutes with melting ice for a milder flavor.

Pour the juice into two small glasses (or 4 small kid-sized servings if using smaller cups). Add a sprig of mint and a thin slice of orange or apple on the rim of each glass for garnish. Serve immediately.

fresh orange juice (about 2 large oranges)

apple juice (100% juice, no added sugar)

pineapple juice (optional, for sweetness)

fresh lemon juice

honey or maple syrup (optional, for extra sweetness)

cold water

ice cubes

fresh mint leaves (optional)

thin orange or apple slices (for garnish)

In a large pot, combine 1 cup kosher salt and 1/2 cup granulated sugar with 1 liter of water. Heat just until salt and sugar dissolve, stirring. Remove from heat and add remaining 2 liters cold water to cool. Add 4 cups of ice to bring temperature down.

Prepare brine

Place the thawed turkey (giblets removed) in a clean brining bag or a large nonreactive container. Pour cooled brine over the turkey ensuring it is fully submerged. If necessary, weigh down the turkey with a plate. Refrigerate or keep in a cooler at 40°F (4°C) or below for 8–12 hours (overnight).

Brine turkey

After brining, remove turkey from brine, discard brine, rinse the turkey inside and out under cold water to remove excess salt. Pat the turkey dry thoroughly with paper towels. Let it air-dry in the refrigerator uncovered for 2–4 hours if time allows — this helps skin crisp.

Rinse and dry

In a bowl, combine 1 cup softened unsalted butter, 2 tablespoons olive oil, chopped rosemary, thyme, sage, minced garlic, lemon zest, 2 teaspoons ground black pepper and 2 teaspoons kosher salt. Mix until well blended and soft.

Make herb butter

Preheat oven to 325°F (165°C). Gently loosen the skin over the turkey breast by sliding your hand between the skin and meat, taking care not to tear it. Spread about two-thirds of the herb butter mixture directly under the skin over the breasts and a bit on the legs. Rub the remaining butter over the outside of the turkey skin. Place the halved lemon inside the cavity.

Season turkey

Scatter the quartered onion, carrot chunks, celery, halved garlic heads, thyme sprigs and bay leaves in the bottom of a large roasting pan. Drizzle the vegetables with 1 tablespoon olive oil (from the pan ingredients note: you may use extra), and season lightly with salt and pepper. Place a rack over the vegetables if you have one.

Prepare pan

Tuck the wing tips under the body. Tie the legs together with kitchen twine (trussing) to ensure even cooking. Place the turkey breast-side up on the rack or directly on the vegetables. Insert a probe thermometer into the thickest part of the thigh without touching bone. Roast in the preheated 325°F (165°C) oven. Estimate roast time about 13–15 minutes per pound for a brined turkey: for a 12–14 lb bird roast approximately 2.5–3 hours. Roast until thigh temperature reaches 165°F (74°C) and breast reads about 160°F (71°C).

Truss turkey and roast

Every 45 minutes baste the turkey with pan juices. If the skin is browning too quickly, tent loosely with foil. Continue roasting and basting until the thermometer reads target temperatures. Note: carryover heat will raise the final temp by a few degrees during resting.

Baste and tent

Remove the turkey from the oven and transfer to a cutting board. Loosely tent with foil and let rest for 20–30 minutes before carving. This allows juices to redistribute and makes carving easier.

Rest

While the turkey rests, pour the roasting pan juices through a fine-mesh strainer into a fat separator or a bowl. Let settle briefly and skim off excess fat. Measure out 1 cup strained drippings (use broth to make up difference if needed).

Collect pan drippings

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook, whisking, 2–3 minutes until the roux is golden and smells toasty but not burnt.

Make roux

Slowly whisk in 3 cups low-sodium chicken or turkey broth and the 1 cup pan drippings. Bring to a simmer and cook 5–8 minutes, whisking frequently, until thickened to desired consistency. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed. If gravy is too thick, thin with additional broth; if too thin, simmer a few more minutes.

Finish gravy

For an extra-smooth gravy, strain again through a fine-mesh sieve into a warm gravy boat. Serve alongside carved turkey.

Strain and serve

whole turkey (12–14 lb / 5.5–6.5 kg), thawed

kosher salt (for brine)

granulated sugar (for brine)

water (for brine, hot + cold)

unsalted butter, softened

olive oil

fresh rosemary, chopped

fresh thyme, chopped

fresh sage, chopped

garlic, minced (about 4 cloves)

lemon, zested and halved

black pepper, freshly ground

kosher salt (for rub)

onion, quartered

carrot, cut into large chunks

celery stalks, cut into large chunks

garlic heads, halved crosswise

fresh thyme sprigs

bay leaves

unsalted butter (for roux)

all-purpose flour

low-sodium chicken or turkey broth

pan drippings (strained)

freshly ground black pepper

kosher salt

In a clean jar or bowl, combine 50 g active sourdough starter, 50 g all-purpose flour, and 50 g room-temperature water. Stir until homogenous. Cover loosely and let sit at room temperature (21–24°C / 70–75°F) for 4–6 hours, or until doubled and bubbly.

Mix levain

In a large mixing bowl, add 500 g bread flour and 50 g whole wheat flour. Pour 375 g lukewarm water over the flours and mix with hand or spatula until no dry pockets remain. The dough will be shaggy and sticky. Cover the bowl and let rest (autolyse) for 30–45 minutes.

Combine flour and water

After autolyse, add 150 g active levain to the dough. Mix by pinching and folding until levain is incorporated. Sprinkle 10 g salt over the dough and add a small splash of water (about 10–15 g) if dough feels very stiff to help dissolve salt. Mix thoroughly until the salt is evenly distributed and the dough shows some cohesion (about 2–4 minutes of folding/mixing).

Add levain and salt

Cover the bowl and let the dough bulk ferment at room temperature (21–24°C / 70–75°F) for about 3–4 hours. Perform 3–4 sets of stretch-and-folds at 30-minute to 45-minute intervals during the first 2–3 hours: wet your hand, lift one side of the dough, stretch it up and fold it over the center, rotate the bowl and repeat 4–6 times each set. After the final fold, let the dough rest undisturbed until it increases by about 30–50% and shows bubbles on the surface and edges.

Bulk fermentation with stretch and folds

Turn the dough onto a lightly floured surface. Using a bench scraper and lightly floured hands, pre-shape into a round by folding the edges into the center to create surface tension. Let rest uncovered for 20–30 minutes (bench rest) to relax the gluten.

Pre-shape

After bench rest, perform final shaping to your preferred loaf shape (boule or bâtard). For a boule: cup the dough and rotate on the bench while pulling it toward you to tighten the surface and create tension. Place seam-side up into a banneton or bowl dusted with rice flour (or flour + semolina).

Final shaping

Cover the banneton with a plastic bag or place the dough in a lidded container and refrigerate for 12–20 hours for a cold proof (this deepens flavor and makes scoring easier). Alternatively, proof at room temperature for 2–4 hours until puffy but not overproofed.

Cold proof

Place a Dutch oven (or baking stone with steam tray) in the oven and preheat to 250°C (480°F) for at least 45 minutes so the vessel is thoroughly heated.

Preheat oven and vessel

Carefully turn the cold-proofed dough out onto a piece of parchment (seam-side down). Use a sharp lame or knife to score the top with a single long slash or decorative cuts to control expansion.

Score and load

Lift the loaf (using the parchment) into the preheated Dutch oven. Cover and place in the oven. Immediately reduce the temperature to 230°C (450°F). Bake covered for 20 minutes to trap steam and promote oven spring.

Bake covered

After 20 minutes, remove the lid and continue baking for another 20–25 minutes until the crust is deep golden brown and the internal temperature reaches 98–99°C (208–210°F). If using a baking stone, add 1 cup hot water to the steam tray at the start and remove the tray after 15 minutes, then continue baking.

Bake uncovered

Carefully remove the loaf and cool on a wire rack for at least 1.5–2 hours before slicing to finish set the crumb.

Cool

active sourdough starter (100% hydration)

water (room temperature)

bread flour

whole wheat flour

water (lukewarm, about 24–26°C / 75–79°F)

levain (from above)

salt

rice flour or additional all-purpose flour (for dusting banneton)

cornmeal or semolina (optional, for dusting)

Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a little overhang for easy removal. In a large mixing bowl, combine 2 cups rolled oats, 1 cup vanilla whey protein powder, 1/4 cup ground flaxseed, 1/2 teaspoon baking powder, and 1/4 teaspoon fine salt. Whisk briefly until evenly mixed.

Prepare dry ingredients

In a small saucepan over low heat (or in a microwave-safe bowl for 20–30 seconds), gently warm 1 cup natural creamy peanut butter and 1/2 cup honey (or maple syrup) just until they soften and become pourable but not boiling. Stir in 1/4 cup unsweetened applesauce and 1 teaspoon vanilla extract until smooth and fully combined.

Warm and blend wet ingredients

Pour the warm peanut butter-honey mixture into the bowl with the dry ingredients. Using a sturdy spatula or wooden spoon, fold and press until a uniform, slightly sticky dough forms. If the mixture seems too dry and crumbly, add up to 2 tablespoons milk (or water), 1 tablespoon at a time, until it holds together when pressed. If it's too wet, add 1–2 tablespoons oats or 1–2 teaspoons protein powder.

Combine wet into dry

Fold in 1/4 cup mini dark chocolate chips and 1/4 cup chopped roasted peanuts until distributed evenly, reserving a tablespoon of each for topping if desired.

Fold in mix-ins

Transfer the mixture to the prepared 8x8-inch pan. Use an offset spatula or the back of a spoon (or a piece of parchment) to press the mixture firmly and evenly into the pan, compacting it to create a dense bar texture. Sprinkle the reserved chocolate chips and chopped peanuts on top and press them lightly into the surface.

Press into pan

Cover the pan and refrigerate for at least 1 hour (or up to 3 hours) to allow the bars to firm up. For quicker setting, freeze for 20–30 minutes.

Chill & set

Lift the set slab from the pan using the parchment overhang and place on a cutting board. Using a sharp knife, slice into 12 equal bars (3 rows by 4 columns) or 8 larger bars as preferred. Store bars in an airtight container in the refrigerator for up to 7–10 days, or freeze individually wrapped for up to 3 months.

Slice and store

rolled oats (old-fashioned)

vanilla whey protein powder

ground flaxseed

baking powder

fine salt

natural creamy peanut butter (stirred, room temperature)

honey or maple syrup

unsweetened applesauce

mini dark chocolate chips

chopped roasted peanuts

milk (or water) — to adjust consistency

Scrub the russet potatoes thoroughly under cold running water to remove dirt. Leave the skins on for texture. Using a mandoline set to about 1.5–2 mm (thin) or a very sharp chef’s knife, slice the potatoes into thin, even slices. Aim for uniform thickness so chips cook evenly.

Wash and slice

Place the potato slices in a large bowl and cover with the cold water. Swirl the potatoes for 30 seconds, then drain and refill with fresh cold water. Soak for 20–30 minutes (or up to 2 hours refrigerated) to remove excess starch. For crisper chips, after the soak transfer slices to an ice bath for 5 minutes, then drain.

Rinse and soak

Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly—any surface moisture will cause oil splatter and reduce crispness. Let dry 10 minutes more if needed.

Dry thoroughly

Pour the frying oil into a deep, heavy-bottomed pot or a deep fryer, filling it no more than half full. Heat the oil to 325°F (163°C) for the initial blanch fry. Use a thermometer to monitor temperature.

Heat oil

Working in small batches (about a handful of slices so they have room), fry the potato slices at 325°F (163°C) for 2–3 minutes until the slices are softened but not browned. Use a slotted spoon or spider to move them gently so they don’t stick together. Remove the blanched slices to a rack or paper towel-lined baking sheet to drain and cool for 5 minutes.

Blanch the slices

Raise the oil temperature to 375°F (190°C) for the crisping fry. Allow oil to come up to temperature between batches so it stays consistent.

Increase oil temperature

Return the cooled, blanched potato slices to the hot oil in a single layer as much as your fryer allows (work in batches). Fry at 375°F (190°C) for about 1–2 minutes, stirring gently, until golden brown and crisp. Watch closely — chips can brown quickly. Remove with a slotted spoon to a paper towel-lined tray or cooling rack.

Crisp the chips

Let the chips drain and cool for 1–2 minutes to set their crispness. If making multiple batches, keep finished chips in a single layer on a rack in a warm oven (200°F / 95°C) for up to 20 minutes to stay warm and crisp, but don't overcrowd.

Drain and cool

While still warm and slightly oily, sprinkle the chips evenly with kosher salt, freshly ground black pepper, and the optional paprika. Toss gently with tongs or shake the tray so the seasoning coats the chips evenly.

Season immediately

Lightly drizzle the finishing oil (or melted butter) over the chips and toss once more for sheen and flavor. This step is optional but helps seasonings adhere and adds flavor.

Add finishing oil

Serve the house made chips immediately for best texture. Offer accompaniments such as ketchup, aioli, or a flavored dip if desired.

Chocolate

Kids Juice

Turkey

Sourdough

Peanut Butter Protein Bar

House Made Chips

Turkey Club Wrap

Southwest Wrap

Chicken Broccoli Wrap

Southwest Salad

Breakfast Sammies

Breakfast Burro

Seasonal Pastries

Yogurt Parfait

Italian Chop Salad

Pork Sausage

Club Pocket

Pancakes

Chicken Sausage

Chorizo

Irish Oatmeal

Overnight Oats

Açaí Bowl

Short Rib Hash & Eggs*