Thai Coconut Cod

Wild Mushroom Medley | Asparagus | Champagne Risotto | Parmesan | Truffle Oil

Truffle Champagne Risotto

Mac & Cheese

Bartender of the Year

PO RUMBLE

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Stix

Slices

Wings

SWEET T-R-E-A-T

POOCHED EGGS

CHEWDITÉS

THE TAIL WAGGER

BOW-CHICKA-BOW-WOW

Not Hungry

Pinsa/fresh mozzarella/grated parmesan cheese

Avoiding A Meltdown

Three More Bites, Please

house made chicken tenders / french fries

Staying Occupied

Picky Eater

6oz burger patty/cheddar cheese / french fries

Shoulder Shrug

Flat Iron | Gremolata | Truffle Fries | Garlic Aioli

Steak Frites

Filet | Purple Potato Mashed | Grilled Asparagus | Cabernet Demi

Filet Mignon

Grilled Salmon | Purple Potato Mashed | Shaved Brussel Sprouts | Blood Orange Ginger Glaze

Salmon

Double Cut 3 Day Brine | Garlic Mashed | Spinach | Blueberry Bordelaise

Grilled Pork Chop

Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

Prepare the Rice

In a small saucepan over medium heat, combine the coconut milk and finely chopped Fresno chili pepper. Allow it to simmer for about 5-7 minutes, stirring occasionally. Remove from heat and stir in lime juice and chopped cilantro. Set aside.

Prepare the Sauce

Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper.

Prepare the Cod

Thinly slice the scallions on a diagonal for garnish.

Prepare the Scallions

In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the seasoned cod fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Pan-Seared Cod

To serve, place a scoop of sushi rice on each plate, top with the pan-seared cod, and drizzle with the coconut sauce. Garnish with sliced scallions and a drizzle of basil oil. Serve with lime wedges on the side.

Serve

Wild Caught Atlantic Cod

Salt

Black Pepper

Olive Oil

Coconut Milk

Fresno Chili Pepper

Fresh Cilantro

Lime Juice

Basil Oil

Sushi Rice

Water

Scallions

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Wild Mushrooms

Add the wild mushrooms to the skillet. Sprinkle with fresh thyme, salt, and black pepper. Sauté for 8-10 minutes or until the mushrooms are tender and browned. Remove from heat and set aside.

In a saucepan, heat the vegetable broth over low heat and keep it warm.

Start the Risotto

In a large heavy-bottomed pot, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.

Pour in the champagne and stir continuously until the liquid is absorbed.

Add the warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Stir in the sautéed wild mushrooms, grated Parmesan cheese, salt, black pepper, and truffle oil. Mix well to combine and heat through. Remove from heat.

While the risotto is cooking, preheat the oven to 200°C (400°F).

Prepare the Asparagus

Toss the asparagus spears with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.

Roast in the preheated oven for about 10-12 minutes or until tender and slightly crispy. Remove from the oven.

Wild mushrooms (e.g., shiitake, oyster, chanterelle)

Olive oil

Garlic, minced

Fresh thyme, chopped

Black pepper, freshly ground

Arborio rice

Champagne (or dry sparkling wine)

Vegetable broth

Butter

Onion, finely chopped

Parmesan cheese, grated

Truffle oil

Asparagus spears

Bring a large pot of salted water to a boil over high heat.

Boil Water

Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, usually about 7-8 minutes.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside.

Drain Pasta

In a medium saucepan, melt the butter over medium heat.

Melt Butter

Whisk in the flour and cook for about 1 minute to create a roux, stirring constantly.

Make Roux

Gradually add the milk, whisking continuously to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes.

Add Milk

Once thickened, remove from heat and stir in the shredded cheddar cheese until melted and smooth.

Add Cheese

Season the cheese sauce with salt, black pepper, garlic powder, and paprika, stirring to combine.

Season Sauce

Add the drained macaroni to the cheese sauce and stir until well combined.

Combine Pasta and Sauce

If desired, transfer the mac & cheese to a baking dish and top with breadcrumbs and grated Parmesan cheese.

Prepare for Baking

Place under the broiler for 2-3 minutes until the top is golden and crispy.

Broil Topping

Serve hot and enjoy your homemade mac & cheese!

Elbow macaroni

All-purpose flour

Milk

Cheddar cheese, shredded

Black pepper

Garlic powder

Paprika

Breadcrumbs

Fill a highball glass with ice cubes to chill while preparing the cocktail.

Prepare the Glass

In a cocktail shaker, add the fresh mint leaves and simple syrup. Use a muddler to gently crush the mint leaves to release their oils.

Muddle the Mint

Add the gin, fresh lemon juice, and elderflower liqueur to the shaker with the muddled mint. Fill the shaker with ice.

Add Liquids

Secure the shaker lid and shake vigorously for about 15 seconds until well mixed and chilled.

Shake

Remove ice from the chilled highball glass and strain the mixture from the shaker into the glass.

Strain and Pour

Top the cocktail with club soda, gently stirring to combine.

Top with Club Soda

Garnish with a mint sprig and a lemon wheel on the rim. Add a sprinkle of lemon zest for extra aroma.

Add Garnish

Fresh Lemon Juice

Simple Syrup

Elderflower Liqueur

Club Soda

Fresh Mint Leaves

Lemon Wheel

Ice Cubes

Mint Sprig

Lemon Zest

Start by cutting the pork shoulder into large chunks, about 2 inches each. Mince the garlic cloves, dice the yellow onion, chop the green bell pepper, and slice the carrots into thin rounds.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the minced garlic, diced onion, chopped bell pepper, and sliced carrots. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Sauté the Vegetables

Add the pork shoulder chunks to the pot and cook for about 5-6 minutes, turning occasionally, until the pork is browned on all sides.

Brown the Pork

Stir in the canned diced tomatoes (with their juice), chicken broth, red wine vinegar, brown sugar, cumin, paprika, salt, black pepper, and bay leaves. Mix well to combine all ingredients.

Add Remaining Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the pork is tender and easily shredded with a fork.

Simmer

Once the pork is tender, remove the bay leaves. Use two forks to shred the pork into bite-sized pieces, mixing it back into the sauce.

Shred the Pork

Serve the PO RUMBLE hot, with your choice of sides, such as rice, crusty bread, or coleslaw.

Pork shoulder

Garlic cloves

Yellow onion

Green bell pepper

Carrot

Canned diced tomatoes

Chicken broth

Red wine vinegar

Brown sugar

Cumin

Bay leaves

Gather all ingredients and prepare the vegetables. Rinse and drain the black beans, chop the green onions, and dice the avocado.

In a large skillet over medium heat, add the ground beef and pork sausage. Cook until browned and fully cooked, breaking up the meat with a spatula, about 8-10 minutes.

Brown the Meats

Once the meats are browned, drain excess fat and return the skillet to the heat. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for 2-3 minutes.

Add Seasonings

Add the rinsed black beans and diced tomatoes (with juices) to the skillet. Stir well and let simmer for 5-7 minutes until heated through.

Mix in Beans and Tomatoes

On a large serving platter or individual plates, create a layer of tortilla chips. Top with the meat mixture and sprinkle with cheddar cheese. Place under a broiler for 2-3 minutes until cheese is melted.

Assemble the Dish

Once the cheese is melted, remove from the oven. Top with chopped green onions, dollops of sour cream, diced avocado, and fresh cilantro. Serve immediately.

Garnish and Serve

Ground Beef

Pork Sausage

Cheddar Cheese

Tortilla Chips

Black Beans

Diced Tomatoes

Green Onions

Chili Powder

Garlic Powder

Sour Cream

Avocado

In a small bowl, combine warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Add the frothy yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Let it Rise

Preheat Oven

Once the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick on a floured surface.

Roll Out the Dough

Sprinkle shredded mozzarella cheese evenly over the dough, then add Parmesan cheese, garlic powder, dried oregano, and chili flakes.

Add Toppings

Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch wide.

Thai Coconut Cod

Truffle Champagne Risotto

Mac & Cheese

Bartender Of The Year

Po Rumble

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