Smoked salmon, Israeli couscous, arugula, trail mix of asiago cheese, black currants & pepitas, dried super sweet corn, marinated tomatoes, buttermilk herb dressing

THE ORIGINAL CHOPPED SALAD

Pub-style burger with Citizen sauce, iceberg lettuce, tomato, onion, ketchup & fries

GOOD CITIZEN BURGER*

BACON FAT POPCORN

Matinee portion amaro meatloaf served with mashed Yukon gold potatoes, zucchini, mushroom cream & demi-glace

MATINEE MEATLOAF

DOLLAR CHILI CRUNCH WINGS

Brazils, cashews, almonds & walnuts

CITRUS MARINATED OLIVES

Jordan Cabernet Sauvignon

Bulleit

Emerson Brown Cabernet Sauvignon

Sandy Cove Sauvignon Blanc

La Rioja Alta Viña Alberdi Tempranillo

Camp Zinfandel

Rémi Larroque Gaillacoise Pét-Nat

Copenhagen Lysegrøn Sparkling Tea

FRESH COOKIE BAG

Whiskey caramel, maple candied pecans, coffee whipped cream

CHOCOLATE CHEESECAKE

Blueberry compote, buttermilk crème anglaise, white chocolate poppy crunch, vanilla bean ice cream

BLUEBERRY BREAD PUDDING

Crispy smashed fingerling potatoes, mole poblano, pickled red onion, crème fraîche, micro cilantro

BEELER'S VOLCANO PORK SHANK

Sonoran Pasta Co. bucatini, beech & maitake mushrooms, cabbage, sour cream, parmesan, toasted panko crumbs

WHITE TABLECLOTH BEEF STROGANOFF

Roasted white cauliflower, chimichurri, white bean & vegetable hash

ZA'ATAR CAULIFLOWER

Mushroom risotto, roasted kabocha squash, lemon caper butter

PAN ROASTED SEA BASS*

Chile-brined chicken breast, spicy sweet potato hash, roasted tomatillo salsa, Capricho de Cabra goat cheese

GUAJILLO CHICKEN

Roasted cauliflower & potato mash, Brussels sprouts, crab-sherry beurre blanc

CRISPY SALMON*

Bring 1.25 cups water or broth to a boil in a small saucepan. Add 1 cup Israeli couscous, a pinch of salt, stir, reduce heat to low, cover and simmer 8–10 minutes until tender. Drain any excess liquid, fluff with a fork and spread on a sheet pan to cool to room temperature (about 10–15 minutes).

Cook couscous

While couscous cools, arrange or toss 4 cups arugula in a large mixing bowl so it’s ready to combine later.

Toast pepitas: heat a small dry skillet over medium heat. Add 3 tablespoons pepitas and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove to a plate to cool.

If your asiago is a block, cut 3 ounces into small 1/4-inch cubes or shave into thin pieces. Combine cheese with 1 tablespoon dried black currants and 1/2 cup dried sweet corn in a small bowl and set aside.

In a medium bowl combine 2 cups halved grape or cherry tomatoes with 2 teaspoons olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper and 1 tablespoon sliced fresh basil (if using). Toss to coat. Let marinate at room temperature 10–15 minutes while you prepare the dressing and other components.

In a bowl or jar whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise and 2 tablespoons Greek yogurt until smooth.

Whisk in 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 2 teaspoons chopped chives, 1 tablespoon chopped parsley and 1 teaspoon chopped dill. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 tablespoon water to thin if you prefer a looser dressing.

Cover and refrigerate for at least 10 minutes to let flavors meld. Stir or shake before using.

In the large mixing bowl with arugula add the cooled Israeli couscous and gently toss to combine.

Add the marinated tomatoes (including any accumulated marinade), the asiago/currant/corn mixture, and the toasted pepitas. Gently fold to distribute ingredients evenly.

Tear or fold the 8 ounces smoked salmon into bite-size pieces and scatter over the salad. Reserve a few attractive slices for plating on top if desired.

Drizzle 3–4 tablespoons of the buttermilk herb dressing over the salad, then toss lightly to coat. Add more dressing to taste (about 1–3 tablespoons more if desired).

Taste and adjust seasoning with salt and pepper. Garnish with additional pepitas and a few extra black currants or asiago shavings, and serve with lemon wedges on the side.

Smoked salmon (thinly sliced)

Israeli (pearl) couscous, uncooked

Water or low-sodium vegetable broth

Arugula, washed and spun dry

Asiago cheese, small cubes or shaved

Dried black currants

Pepitas (shelled pumpkin seeds), toasted

Dried sweet corn (crunchy dried corn kernels)

Grape or cherry tomatoes, halved

Extra-virgin olive oil

Red wine vinegar

Minced garlic

Kosher salt

Freshly ground black pepper

Fresh basil, thinly sliced (optional)

Cultured buttermilk

Mayonnaise

Greek yogurt (plain, full or low-fat)

Fresh chives, finely chopped

Fresh parsley, finely chopped

Fresh dill, finely chopped

Fresh lemon juice

Dijon mustard

Honey or agave (optional, to balance acidity)

Salt

Lemon wedges, for serving

Extra pepitas for garnish

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire sauce, hot sauce (if using), lemon juice, salt and black pepper. Whisk until smooth and taste; adjust salt, acidity or heat to preference. Refrigerate while preparing the rest of the burger so flavors meld (at least 10 minutes).

If using frozen fries: preheat oven and follow package instructions, tossing fries with 1–2 tablespoons of oil for extra crispness. If using fresh fries: preheat oven to 425°F (220°C). Toss cut potatoes in 1–2 tablespoons vegetable oil and spread in a single layer on a baking sheet, then bake 25–30 minutes, turning halfway, until golden and crispy.

Just before serving, season fries with 1/2 teaspoon salt and keep warm.

Divide the ground chuck into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 4–5 inches in diameter and slightly thinner in the center than at the edges so they cook evenly. Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Place patties on the hot surface and cook undisturbed for about 3–4 minutes to develop a crust. Flip and cook another 3–4 minutes for medium (internal temperature ~160°F/71°C for well-done according to USDA; adjust time to desired doneness). If you prefer cheese, add a slice during the last minute and cover to melt.

While patties cook, wipe or split buns and spread softened butter on cut sides. Toast buttered buns on the griddle or in a skillet until golden, about 1 minute.

To assemble each burger: spread about 1.5 tablespoons citizen sauce on the bottom bun. Place 1–2 iceberg lettuce leaves on the sauce, then the cooked patty. Top the patty with 2 slices of tomato and 3 slices of red onion. Drizzle about 1 tablespoon ketchup over the top (or to taste). Spread another tablespoon of citizen sauce on the top bun and close the burger.

Serve immediately with a portion of hot fries on the side.

ground chuck (80/20)

kosher salt

freshly ground black pepper

neutral oil (for griddle/pan)

mayonnaise

ketchup

sweet pickle relish

Worcestershire sauce

hot sauce (optional)

fresh lemon juice

salt

black pepper

burger buns (sesame or potato)

unsalted butter (softened)

iceberg lettuce leaves

tomato

red onion

frozen french fries (or fresh russet potatoes, cut)

vegetable oil (for frying/oil spray)

Place the 6 slices of bacon in a cold skillet in a single layer. Turn the heat to medium-low. Cook slowly, turning occasionally, until the bacon is deeply browned and the fat has rendered, about 12–18 minutes depending on thickness. As the bacon cooks, it will release liquid fat; keep an eye so it doesn’t burn. When bacon is crisp and golden, transfer bacon to a paper-towel-lined plate to drain. Reserve the rendered fat in the skillet (or carefully pour it through a fine mesh strainer into a heatproof bowl). Let the fat cool slightly but remain liquid. Crumble or chop 2–3 slices of the cooked bacon for garnish; reserve the rest for another use or additional garnish.

Render bacon fat and crisp bacon

Measure out 3 tablespoons of the strained rendered bacon fat for the popcorn. If the rendered fat is very small in quantity, add up to 1 tablespoon neutral high-smoke-point oil to reach 4 tablespoons total fat; this helps prevent burning and ensures even popping.

Use a 3–4 quart heavy-bottomed pot with a tight-fitting lid. Add 3 tablespoons rendered bacon fat and 1 tablespoon neutral oil to the pot and set over medium heat. Drop in 3 popcorn kernels and cover. When those test kernels pop (about 1–2 minutes), remove the lid, add the remaining 1 cup popcorn kernels in an even layer, and cover. Return the pot to medium-high heat. Once popping starts, gently shake the pot every 10–15 seconds to keep kernels moving and prevent scorching. Keep the lid slightly ajar (use a wooden spoon to prop it if needed) to allow steam to escape so popcorn stays crisp. When popping slows to 2–3 seconds between pops, remove the pot from heat.

Heat the fat and pop the corn (stovetop method)

Immediately transfer popped popcorn to a large bowl to prevent leftover kernels from steaming and becoming chewy.

While the popcorn is still hot, sprinkle the 1 teaspoon fine sea salt (or popcorn salt) evenly over the popcorn, followed by 1 teaspoon smoked paprika if using. Toss gently to coat. Sprinkle 2 tablespoons grated Parmesan evenly if using, then add the crumbled cooked bacon pieces and toss again. Taste and adjust seasoning: add more salt, a pinch more smoked paprika, or extra Parmesan to preference.

Season and finish

If desired, finish with a grind of freshly ground black pepper and a very light pinch of coarse salt for texture. Serve immediately so the popcorn remains crisp.

heirloom popcorn kernels (or high-quality popcorn kernels)

bacon fat (rendered, strained)

neutral oil with high smoke point (optional, e.g., canola or refined avocado oil)

streaky bacon (thick-cut recommended)

coarse salt (for finishing)

freshly ground black pepper (optional, for finishing)

fine sea salt or popcorn salt

smoked paprika (optional, for smoky boost)

grated Parmesan cheese (optional, for umami finish)

Preheat oven to 375°F (190°C). Line a small baking sheet with foil or parchment and set a shallow baking dish or loaf pan nearby.

Preheat and prepare

Sauté aromatics: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.

Bloom breadcrumbs: In a small bowl combine 3/4 cup breadcrumbs and 1/4 cup whole milk. Let sit 2–3 minutes until milk is absorbed.

Mix meatloaf: In a large bowl combine 1 lb ground beef, 1/2 lb ground pork, cooled onion-garlic mixture, breadcrumb mixture, 1 large egg, 1 tablespoon amaro, 1 teaspoon Worcestershire sauce, 2 tablespoons chopped parsley, 1 teaspoon dried oregano, 1 1/4 teaspoons kosher salt and 1/2 teaspoon black pepper. Using clean hands or a fork, mix gently until ingredients are just combined—do not overwork (about 20–30 seconds).

Form and sear: Shape the mixture into a compact loaf sized to serve 3–4 (about 8–9 inches long and 2–3 inches high). Heat a skillet over medium-high heat and add 1 tablespoon olive oil (if not already used). Sear the loaf on both long sides until browned, about 2 minutes per side, to develop color (optional but recommended).

Bake with glaze: Transfer seared meatloaf to the prepared baking sheet or loaf pan. Reserve 2 tablespoons of the demi-glace glaze (see glaze section) for serving. Brush the top of the meatloaf with a thin layer of the glaze. Bake in preheated oven until internal temperature reaches 160°F (71°C), about 35–40 minutes depending on thickness. Remove from oven and tent with foil; let rest 8–10 minutes before slicing. Finish by spooning reserved glaze over slices.

Combine base ingredients: In a small saucepan over medium heat whisk together 1 cup beef demi-glace and 2 tablespoons tomato paste until smooth.

Add flavor: Stir in 1 tablespoon amaro and 1 teaspoon brown sugar. Simmer gently until slightly reduced and glossy, 6–8 minutes, stirring occasionally.

Season and finish: Reduce heat to low and whisk in 1 tablespoon cold cubed butter until incorporated to give shine and slightly thicken. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm; reserve about 2 tablespoons for finishing the sliced meatloaf.

Cook potatoes: Place 1 lb peeled and cubed Yukon Gold potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

Warm dairy: While potatoes cook, warm 1/2 cup heavy cream (or half-and-half) with 2 tablespoons unsalted butter in a small saucepan until butter melts and the mixture is hot but not boiling.

Mash and season: Drain potatoes well and return to the pot off the heat. Mash to desired texture with a potato masher or ricer. Gradually add warm cream-butter mixture until smooth and creamy. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 tablespoon minced chives if using. Keep warm until service.

Sauté vegetables: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 tablespoon minced shallot and cook 1 minute until softened. Add 4 oz sliced cremini mushrooms and sauté until they release liquid and begin to brown, about 4–5 minutes. Add sliced zucchini coins and cook 2–3 minutes until just tender; do not overcook.

Deglaze and simmer: Add 2 tablespoons dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits. Let cook 1–2 minutes to reduce slightly.

Finish cream sauce: Reduce heat to medium-low and stir in 1/2 cup heavy cream and 1 teaspoon fresh thyme leaves. Simmer gently 2–3 minutes until sauce thickens slightly and coats vegetables. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm for plating.

Slice and plate: On each plate spoon about 1/2 cup mashed Yukon Gold potatoes slightly off-center. Place two slices of meatloaf (about 3/4–1 inch thick) against the potatoes. Spoon zucchini and mushroom cream alongside the meatloaf.

Sauce and garnish: Reheat the reserved demi-glace glaze if needed and spoon 1–2 tablespoons over the meatloaf slices. Garnish with fresh thyme sprigs and a sprinkle of chopped parsley.

ground beef (80/20)

ground pork

yellow onion, finely chopped

garlic, minced

Italian-style breadcrumbs

whole milk

egg, large

amaro (herbal Italian liqueur)

fresh parsley, chopped

dried oregano

black pepper, freshly ground

olive oil (for searing)

beef demi-glace (store-bought or homemade)

tomato paste

amaro

brown sugar

butter, cold and cubed

Yukon Gold potatoes, peeled and cut into 1-inch cubes

heavy cream or half-and-half

unsalted butter

chives, minced (optional)

zucchini, medium, cut into 1/4-inch coins

cremini mushrooms, sliced

shallot, minced

olive oil

dry white wine or chicken stock

heavy cream

fresh thyme leaves

fresh thyme sprigs (for garnish)

chopped parsley (for garnish)

Pat the wings dry with paper towels. In a bowl, toss wings with kosher salt, black pepper, garlic powder and cornstarch until evenly coated. Let rest 10 minutes to allow coating to adhere.

Prep and season

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using thermometer). Working in a single layer and in batches if needed, add wings and cook 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F). Adjust heat to prevent burning. Transfer cooked wings to a wire rack set over a sheet pan to drain while you cook remaining wings.

Pan-fry or shallow fry

If you prefer baking: preheat oven to 425°F (220°C). Place coated wings on a parchment-lined sheet pan with a rack, spray lightly with oil, and bake 35–40 minutes, flipping halfway, until crisp and browned.

Alternative oven method

In a small saucepan or skillet over low-medium heat, add 1/2 cup neutral oil. When warm (not smoking), add dried chili flakes and crushed Sichuan peppercorns. Cook gently for 1–2 minutes, stirring, until fragrant and the spices sizzle but do not burn. Remove from heat to prevent bitterness.

Infuse the oil

In a small bowl, whisk together light soy sauce, rice vinegar, brown sugar, hoisin sauce, fish sauce (if using) and 2 tablespoons water until sugar dissolves. Stir in grated ginger and dried minced garlic.

Combine sauce ingredients

Slowly pour the infused oil (including the chili flakes) into the soy mixture while stirring to emulsify. Return the mixture to low heat, whisk a teaspoon cornstarch into a tablespoon of cold water to make a slurry, then add slurry to the pan and simmer 1 minute until the sauce thickens slightly. Remove from heat and set aside. Taste and adjust: add a pinch more sugar for sweetness, or an extra teaspoon vinegar for brightness.

Finish the sauce

In a medium bowl combine fried shallots, crispy fried garlic, toasted sesame seeds and optional puffed rice or crushed wonton strips. Toss gently to combine.

Prepare crunch mix

Place hot cooked wings in a large mixing bowl. Pour the Dollar Chili Crunch sauce over wings and toss quickly but gently to coat every piece. Work in batches if necessary so wings stay crisp and don't steam in a crowded bowl.

Toss wings in sauce

Immediately sprinkle the crunch mixture over the sauced wings and toss once to adhere. Transfer wings to a serving platter. Scatter sliced scallions and chopped cilantro over the top and finish with extra fried shallots. Serve with lime wedges on the side to squeeze over before eating.

Add crunch and garnish

Serve hot as an appetizer or snack. Provide small plates and napkins—the crunchy chili coating is bold and slightly messy but addictive.

The Original Chopped Salad

Good Citizen Burger*

Bacon Fat Popcorn

Matinee Meatloaf

Dollar Chili Crunch Wings

Brazils, Cashews, Almonds & Walnuts

Citrus Marinated Olives

Jordan Cabernet Sauvignon

Bulleit

Emerson Brown Cabernet Sauvignon

Sandy Cove Sauvignon Blanc

La Rioja Alta Viña Alberdi Tempranillo

Camp Zinfandel

Rémi Larroque Gaillacoise Pét-nat

Copenhagen Lysegrøn Sparkling Tea

Fresh Cookie Bag

Chocolate Cheesecake

Blueberry Bread Pudding

Beeler's Volcano Pork Shank

White Tablecloth Beef Stroganoff

Za'atar Cauliflower

Pan Roasted Sea Bass*

Guajillo Chicken

Crispy Salmon*