Coleslaw

Macaroni Salad

Potato Salad

Chicken Nuggets

Onion Rings

Mushrooms

Breaded Pickle Spears

Fish

Salmon

White Fish

Smoked on the premises in Sable (Black Cod)

Rainbow Trout

Trout

Heads & Collars

Sturgeon

Shrimp

Chubs

Salmon (Pepper & Garlic)

Soda Pop

Sweet Potato Tots

Cheese Sticks

French Fries

Crab Cakes

Remove any tough outer leaves from cabbages. Quarter the heads, remove cores, and finely shred each by hand with a knife, mandoline, or food processor. Place shredded green and red cabbage into a very large bowl. Peel and grate or julienne the carrots and add to the bowl. Thinly slice the red onion into half-moons and add. Add chopped parsley.

Prepare vegetables

Optional step to soften: sprinkle 1/2 teaspoon salt over the shredded cabbage, toss and let sit for 10 minutes, then gently squeeze out excess liquid using a clean towel or by pressing with a sieve. This produces a crisper, less watery slaw.

In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, black pepper and lemon juice until smooth and sugar dissolves. Taste and adjust acidity/salt: add another 1/2 tablespoon vinegar or 1/2 teaspoon sugar if needed.

Make dressing

Pour the dressing over the prepared vegetables. Using salad tongs or two large spoons, toss thoroughly to coat all the cabbage and carrots evenly. If slaw seems dry, add up to 1–2 tablespoons cold water or more yogurt to reach desired creaminess.

Combine

Chill and rest: cover and refrigerate at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Taste again before serving and adjust seasoning with additional salt, pepper or vinegar if needed.

Serve: toss gently just before serving. Transfer to a serving bowl and garnish with a little extra parsley and a light dusting of celery seed or black pepper, if desired.

green cabbage, shredded

red cabbage, shredded

carrots, julienned or grated

red onion, thinly sliced

fresh parsley, chopped

mayonnaise

sour cream or Greek yogurt

apple cider vinegar

Dijon mustard

granulated sugar

celery seed (optional)

salt

freshly ground black pepper

lemon juice (optional, for brightness)

Bring 6 cups water and 1 tsp salt to a rolling boil in a large pot. Add 3 cups elbow macaroni and stir to prevent sticking. Cook uncovered at a gentle boil for 7–9 minutes until al dente (slightly firm).

Cook pasta

Drain macaroni in a colander and immediately rinse under cold running water until cool to the touch to stop cooking (about 1–2 minutes). Shake off excess water and transfer to a large mixing bowl.

Drain and cool

While pasta is cooling, finely dice 1 cup carrot, 2 celery stalks, 1/2 cup red bell pepper, and mince 1/4 cup red onion. Thaw 1/2 cup frozen peas (run under warm water briefly if needed) and chop 2 hard-boiled eggs. Add all vegetables and eggs to the cooled macaroni and toss gently to combine.

Prep vegetables

In a medium bowl whisk together 3 tbs mayonnaise, 3 tbs plain Greek yogurt, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp granulated sugar, 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp celery seed (if using) until smooth and emulsified.

Taste the dressing and adjust seasoning: add up to 1/4 tsp more salt or a pinch more sugar if needed. If you prefer a tangier dressing, add the optional 1 tsp lemon juice and whisk again.

Pour the dressing over the cooled macaroni and vegetable mixture. Gently fold with a spatula until everything is evenly coated, taking care not to break the pasta or eggs. If the salad seems dry, add 1–2 tablespoons more mayonnaise or yogurt.

Combine salad and dressing

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. For best flavor, make the salad the day before serving.

Chill

Before serving, stir in 2 tbs chopped fresh parsley, taste, and adjust with salt and pepper to taste. Serve chilled or slightly cold. Keeps refrigerated in an airtight container for 3–4 days.

Finish and serve

elbow macaroni

water (for boiling)

salt (for boiling)

carrot, medium, finely diced

celery stalks, finely diced

red bell pepper, finely diced

red onion, finely minced

frozen peas, thawed

hard-boiled eggs, chopped

plain Greek yogurt (or more mayo)

black pepper, freshly ground

lemon juice (optional, for brightening)

salt and pepper to taste

Wash 2 lb potatoes and, if using larger Yukon Gold or red potatoes, cut into roughly 1-inch chunks so pieces are similar size. Leave skins on for texture or peel if preferred.

Prepare and cook potatoes

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbs kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes depending on size.

Boil

Drain potatoes in a colander and let them steam-dry for 2–3 minutes to remove excess moisture. Transfer the warm potatoes to a large bowl and let cool for 10 minutes — warm potatoes absorb dressing better.

Drain and cool slightly

In a medium bowl whisk together 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp yellow mustard, 1 tbs apple cider vinegar, 2 tbs milk (or half-and-half) and 1 tsp granulated sugar until smooth. Season with 3 tsp kosher salt and 1 tsp freshly ground black pepper, tasting and adjusting salt/pepper as desired.

Place 3 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover and let sit 10 minutes for hard-boiled yolks. Transfer eggs to an ice bath until completely cool, about 5 minutes. Peel and chop coarsely.

Cook eggs

While potatoes cook, finely dice 2 stalks celery and 1 small red onion. Thinly slice 2 tbs fresh chives. Measure 3 tbs sweet pickle relish.

Gently fold the dressing into the warm potatoes until evenly coated, taking care not to mash the potatoes — use a rubber spatula and a lifting motion. Add the chopped eggs, diced celery, diced red onion, sweet pickle relish and most of the chives (reserve a little for garnish). Fold gently until combined. Taste and adjust seasoning with additional salt or pepper if needed.

Cover the potato salad and chill in the refrigerator at least 1 hour (2–4 hours preferred) to let flavors meld. Before serving, stir once, sprinkle with reserved chives and 1 tsp paprika for color.

Chill and serve

Yukon Gold or red potatoes

Kosher salt (for boiling)

Water (for boiling)

Mayonnaise

Yellow mustard

Apple cider vinegar

Whole milk or half-and-half

Granulated sugar

Kosher salt

Black pepper, freshly ground

Large eggs

Celery stalks, finely diced

Red onion, finely diced

Sweet pickle relish

Fresh chives, thinly sliced

Paprika (for garnish)

Cut the chicken breasts into bite-sized pieces about 1 to 1 1/4 inches. Pat pieces dry with paper towels to remove excess moisture so breading will adhere.

Prep the chicken

Season the cut chicken evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Toss gently to coat.

Place the 3 tbs flour in a shallow bowl. In a second shallow bowl, whisk together 2 eggs, 3 tbs milk, and 1 tsp hot sauce (if using) until smooth — this is the wet binder. In a third shallow bowl combine 1 cup breadcrumbs, 2 tbs grated Parmesan, 2 tbs cornstarch, 1 tsp smoked paprika, 1/2 tsp ground mustard, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped parsley (if using).

Set up dredging stations

One piece at a time: dredge the chicken first in the flour, shaking off excess; then dip into the egg mixture, letting excess drip back; finally press into the breadcrumb mixture to fully coat. Place finished nuggets on a wire rack set over a baking sheet. For extra-crispy results, double-dip: after the first breadcrumb coat, return to the egg, then breadcrumbs again.

Let breaded nuggets rest on the rack 10 minutes at room temperature — this helps the coating adhere and reduces sloughing in the oil.

Pour about 1 cup neutral oil into a large skillet so it reaches roughly 1/4 inch depth (or use a pot with 1/2-1 inch oil for deeper frying). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb into the oil: it should sizzle and brown within 30–45 seconds.

Heat the oil

Fry the nuggets in batches so they have room. Carefully add pieces (do not overcrowd) and fry 2.5–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Total frying time will be about 5–6 minutes per batch depending on size.

Use a slotted spoon or tongs to transfer cooked nuggets to a wire rack over a baking sheet or to paper towels to drain. If keeping warm between batches, place in a 200°F (95°C) oven on the rack to stay crisp.

While nuggets fry, whisk together 1/4 cup mayonnaise, 2 tbs ketchup, 1 tbsp honey, and 1 tsp lemon juice in a small bowl until smooth. Taste and adjust: more honey for sweetness, more lemon for brightness.

Serve hot with the dipping sauce. Leftover cooked nuggets can be refrigerated in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness.

boneless skinless chicken breasts

kosher salt

black pepper

garlic powder

onion powder

all-purpose flour

finely grated Parmesan cheese

breadcrumbs (panko or plain)

cornstarch

large eggs

milk

hot sauce (optional)

fresh parsley, finely chopped (optional)

smoked paprika

ground mustard

neutral oil with high smoke point (vegetable, canola, or peanut)

ketchup

honey

lemon juice

Peel the onions and slice into 1/2-inch (about 12 mm) thick rounds. Separate into individual rings. For sturdier rings, leave some double-layer rings intact; you can also separate to single rings if you prefer.

Slice

Place 1/2 cup flour and 1/2 tsp salt in a shallow bowl or plate. Toss the onion rings in the flour just to coat evenly and shake off excess. This light dredge helps the batter adhere.

Dredge prep

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly combined.

Make dry mix

In a separate bowl whisk the large egg with 2 tablespoons milk until foamy. Slowly whisk in 1 cup cold beer (or sparkling water) to create a smooth batter. Cold liquid keeps the batter light and crisp.

Make wet mix

Pour the wet mix into the dry ingredients and whisk until just combined; a few small lumps are fine. Let the batter rest in the refrigerator for 10 minutes — this hydrates the flour and yields a better texture.

Place 1 cup panko breadcrumbs in a shallow dish and stir in 1/4 tsp freshly ground black pepper. This will be used after batter for an extra-crispy coating.

Prep panko

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float steadily without browning immediately.

Heat oil

Working in batches (4–6 rings at a time depending on pot size), dip each floured onion ring into the batter, allowing excess to drip back into the bowl. Then press each battered ring into the panko so crumbs adhere to the surface. For a thicker crust, you can double-dip (batter > panko > batter > panko) but this increases fry time.

Coat rings

Carefully lower the coated rings into the hot oil using a slotted spoon or spider. Fry without overcrowding, 2.5–3.5 minutes per batch, turning once if needed, until golden brown and crisp. Maintain oil temperature between 340–360°F (170–180°C) — adjust heat as necessary.

Use a slotted spoon to transfer cooked rings to a wire rack set over a sheet pan or paper towel-lined plate to drain. Immediately sprinkle with kosher or flaky sea salt to taste so it adheres while hot.

Drain & season

Taste one to check seasoning. Serve onion rings hot with lemon wedges and dipping sauce on the side. If keeping warm for a short time, place rings on a wire rack in a 200°F (95°C) oven for up to 20 minutes to stay crisp. Consume within 1 hour for best texture.

baking powder

ground black pepper

paprika

cold beer (or cold sparkling water for non-alcoholic)

panko breadcrumbs

freshly ground black pepper (for panko)

large yellow onions

all-purpose flour (for dredging)

salt (for onions)

kosher salt or flaky sea salt

lemon wedges

your favorite dipping sauce (ranch, spicy mayo, ketchup)

Wipe mushrooms with a damp paper towel or brush to remove dirt; trim stems if needed. Slice larger mushrooms into 1/4–1/2 inch pieces so sizes are roughly uniform; leave small mushrooms whole or halved.

Prepare mushrooms

Place a large heavy skillet over medium-high heat and let it get hot for 1–2 minutes. This helps mushrooms brown instead of steam.

Preheat pan

Add the olive oil and 1 tablespoon butter to the hot skillet. When the butter foams, add mushrooms in a single layer (work in two batches if necessary to avoid overcrowding). Let mushrooms sear undisturbed for 2–3 minutes until golden on one side, then stir and continue to cook another 3–4 minutes until most pieces are nicely browned and any released liquid has mostly evaporated.

Cook mushrooms

Push mushrooms to the side, add the remaining 1 tablespoon butter to the empty side of the pan, then add the chopped shallot and cook 1–2 minutes until softened. Stir in minced garlic and thyme and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Aromatics

If using, pour in the white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let it simmer 1–2 minutes until most of the alcohol aroma is gone and liquid has reduced slightly. If not using wine, pour the stock now and let reduce 1–2 minutes.

Deglaze

Pour in the stock and (if using) the heavy cream. Stir and simmer gently 2–3 minutes until the sauce thickens slightly and coats the mushrooms. Taste and adjust seasoning.

Finish sauce

Stir in lemon juice, season with salt and freshly ground black pepper. Remove from heat and stir in chopped parsley. Serve immediately as a side, over toasted bread, pasta, polenta or steak.

Season and serve

Allow mushrooms to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet; add a splash of stock or cream if sauce has thickened too much.

Make-ahead and storage

mixed mushrooms (cremini, shiitake, oyster or button), cleaned and roughly sliced

unsalted butter

extra-virgin olive oil

garlic cloves, minced

shallot, finely chopped

fresh thyme leaves (or 1/2 tsp dried thyme)

dry white wine (optional)

vegetable or chicken stock

heavy cream (optional for richer finish)

flat-leaf parsley, chopped

Drain the jarred dill pickle spears in a colander. Shake off excess brine, then place spears on a layer of paper towels. Pat each spear thoroughly with additional paper towels to remove as much surface moisture as possible; this helps the breading adhere and prevents oil sputtering.

Spread the patted pickle spears in a single layer on a baking sheet lined with paper towels and refrigerate uncovered for 15–30 minutes if you have time; this further dries them and improves crisping. If short on time, proceed immediately.

Set up three shallow bowls or pie plates: Bowl 1 — flour mixture; Bowl 2 — egg wash; Bowl 3 — breadcrumb mixture.

In Bowl 1 combine 1 cup all-purpose flour, 1/4 cup cornmeal (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until evenly distributed.

Flour mixture

In Bowl 2 whisk together the 2 large eggs with 1/4 cup buttermilk (or 1/4 cup milk plus 1 tsp vinegar). Whisk until smooth and slightly frothy.

Egg wash

In Bowl 3 combine 2 cups panko and 1/2 cup plain breadcrumbs. Season the crumbs with a pinch (about 1/4 tsp) of salt and a light grind of black pepper. For extra flavor, you can fold in 1–2 tablespoons of grated Parmesan cheese.

Breadcrumbs

Working in batches of 6–8 spears (do not overcrowd), dredge each dried pickle spear first in the flour mixture, shaking off excess, then dip into the egg wash allowing excess to drip back into the bowl, and finally press firmly into the breadcrumb mixture ensuring good coverage. For a thicker, more secure crust, repeat the egg-dredge-breadcrumb step a second time (double coating). Place coated spears on a wire rack set over a sheet pan. Continue until all spears are coated.