Ham, onion, green bell pepper & cheddar cheese

Denver

Spinach, tomato, onion, green bell pepper, mushroom & cheddar cheese

Veggie

Pork chorizo, onion, mushroom, jalapeño, cilantro, cheddar cheese & sliced avocado

Southwest

Whole Hog

Michelada

Happy Thursday Refresher

Strongbow Dry

Angry Orchard Crisp Apple

Wasatch Evolution

Wasatch Blueberry

Epic Chasing Ghosts

Epic Los Locos

Lunetta Prosecco

Andre Brut Glass

Andre Brut Bottle

Mimosa Flight

Bellini

Veggie Omelet

Mimosa

Cheddar cheese omelet. Served with choice of breakfast potatoes or hash browns and toast or fruit.

Cheese Omlette

Denver Omelet

Bacon, avocado, pepper jack cheese. Served with choice of breakfast potatoes or hash browns, and toast or fresh fruit.

Bacado

Bacon, sausage, ham, and cheddar cheese. Served with choice of breakfast potatoes or hash browns, and toast or fresh fruit.

The Whole Hog

Chorizo, onion, mushroom, jalapeno, cilantro, cheddar cheese, & avocado. Served with choice of breakfast potatoes or hash browns, and toast or fresh fruit.

Southwest Omelet

Dice the cooked ham into approximately 1/4-inch pieces. Finely dice the yellow onion and green bell pepper so they cook quickly and evenly. Grate the cheddar cheese and set aside.

Crack the eggs into a bowl, add the milk, salt and pepper, and whisk briskly until fully combined and slightly frothy. This will give the eggs a tender texture.

Heat a 8-10 inch nonstick skillet over medium heat. Add the butter or oil and let it warm until shimmering. Add the diced onion and green bell pepper and sauté, stirring occasionally, until softened and the onion is translucent, about 3-4 minutes.

Sauté Vegetables and Ham

Add the diced ham to the skillet and cook with the vegetables for 1-2 minutes just to warm through and develop a little color. Spread the mixture evenly in the pan and reduce heat to medium-low.

Give the egg mixture a quick re-whisk and pour it over the warmed ham and vegetables, tilting the pan so the eggs coat the bottom evenly. Let the eggs set undisturbed for about 20-30 seconds.

Add Eggs

Using a spatula, gently lift the set edges and tilt the pan to allow uncooked egg to flow underneath. Continue until most of the egg is set but the top is still slightly moist, about 1-2 minutes.

Sprinkle the grated cheddar evenly over one half of the omelet. When the eggs are mostly set but still slightly creamy on top, fold the omelet in half over the cheese. Cook another 30-60 seconds to melt the cheese and finish cooking through, keeping the center tender.

Add Cheese and Finish

Slide the omelet onto a plate. Sprinkle with chopped chives or parsley if using, and serve immediately with hot sauce or ketchup on the side if desired.

large eggs

whole milk

salt

black pepper

cooked ham, diced

yellow onion, finely diced

green bell pepper, finely diced

unsalted butter or oil

sharp cheddar cheese, grated

chopped fresh chives or parsley

hot sauce or ketchup

Wash the spinach thoroughly and spin or pat dry. Dice the tomato into approximately 1/2-inch pieces (remove seeds if very watery). Thinly slice the onion. Core, seed and dice the green bell pepper to similar size as the onion. Clean mushrooms with a damp towel and slice them about 1/4-inch thick.

Prepare vegetables

Measure and set out the shredded cheddar, butter, oil and seasonings so everything is ready to go.

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When butter has melted and is foamy, add the sliced onion and diced green bell pepper. Cook, stirring occasionally, for 3–4 minutes until starting to soften. Add the sliced mushrooms and continue to cook 4–5 minutes until mushrooms release their moisture and begin to brown.

Sauté onion, pepper & mushrooms

Push the vegetables toward the center of the pan, add the minced garlic and cook 30 seconds until fragrant. Stir in salt, black pepper, dried oregano and red pepper flakes. Taste and adjust seasoning as needed.

Add garlic & season

Add the diced tomato and cook 1–2 minutes to warm and slightly soften. Add the spinach in batches, stirring and waiting for wilt before adding more, cooking until all the spinach is wilted (about 2–3 minutes). If pan seems dry, add a splash of water (1–2 tbs) to help wilt the spinach.

Add tomato & spinach

Reduce heat to low. Sprinkle the shredded cheddar evenly over the vegetable mixture. Cover the pan with a lid for 1–2 minutes until the cheese softens and melts. Gently stir to combine melted cheese with the vegetables if desired.

Incorporate cheese

Taste and add up to an additional 1/4 tsp salt or a pinch of black pepper if needed. If using, drizzle the teaspoon of lemon juice over the finished vegetables and sprinkle chopped parsley.

Adjust final seasoning

Serve hot as a vegetable side, over rice, inside a wrap or on toast. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently on the stovetop or in a microwave.

fresh spinach

tomato

yellow onion

green bell pepper

mushrooms (white or cremini)

shredded cheddar cheese

unsalted butter

olive oil

garlic (minced)

dried oregano

red pepper flakes

fresh parsley (chopped)

lemon juice

Peel and finely dice the onion to measure 1 cup (about one small onion). Clean mushrooms with a damp towel and slice to make 1 cup. Remove seeds from the jalapeño (leave seeds if you prefer more heat) and finely mince. Roughly chop cilantro to make 1/4 cup. Halve and slice the avocado right before serving and cut the lime into wedges.

Heat a large skillet over medium heat. Add 1 teaspoon oil. When hot, add the diced onion and sauté 3–4 minutes until beginning to soften and turn translucent.

Sauté aromatics

Add the sliced mushrooms and minced jalapeño to the skillet. Cook 4–5 minutes, stirring occasionally, until mushrooms release moisture and start to brown. Season with 1/4 teaspoon black pepper and continue cooking until most moisture evaporates.

Add mushrooms and jalapeño

Push vegetables to the side and add the pork chorizo (loose) to the pan in an even layer. Break up with a spatula and cook 5–7 minutes, stirring, until the chorizo is fully cooked through and browned. Mix with the vegetables.

Cook chorizo

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon ground cumin over the mixture. Stir to combine and cook another 1–2 minutes to let flavors meld. Remove from heat and stir in the chopped cilantro (reserve a pinch for garnish). Taste and adjust salt or jalapeño heat if needed.

Season and finish

Warm the tortillas just before serving: heat a clean skillet over medium-high heat and lightly brush each side of a tortilla with butter or oil, then warm 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Divide the chorizo mixture evenly among the warmed tortillas (about 2 tablespoons chorizo mixture per small taco if making 8). Top each with shredded cheddar (about 2 tablespoons per tortilla) so it melts slightly from the hot filling.

Add sliced avocado on top (2–3 thin slices per taco) and a squeeze of lime. Garnish with remaining cilantro. Serve immediately while warm.

pork chorizo (fresh, loose)

cremini (or white) mushrooms

jalapeño

fresh cilantro (leaves + tender stems)

ground cumin

vegetable oil (or neutral oil)

sharp cheddar cheese, shredded

ripe avocado

fresh lime

small flour or corn tortillas

butter or oil for warming

Preheat a large skillet over medium heat. Lay the 8 slices of bacon in a single layer and cook, turning occasionally, until crisp and evenly browned, about 8–10 minutes. Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet, discard excess.

Cook the bacon

Increase heat to medium-high. Add the 12 oz bulk breakfast sausage to the skillet with reserved bacon fat. Break it up with a spatula and cook until no longer pink and slightly browned, about 6–8 minutes. Season with 1/4 tsp black pepper and 1/4 tsp smoked paprika (if using). Taste and add up to 1/4 tsp kosher salt if needed. Transfer cooked sausage to a bowl and wipe skillet clean if it has excess browned bits.

Cook the sausage

Return skillet to medium heat. Add the 8 oz sliced or chopped ham and warm for 1–2 minutes until just heated through. Remove and combine with the cooked sausage. Crumble or chop the bacon and stir into the sausage/ham mixture. Stir in the 1.5 cups shredded sharp cheddar until melted and evenly distributed; if needed, return skillet to low heat and stir until cheese melts into the meat mixture, about 1–2 minutes. Keep warm.

Warm the ham

Preheat broiler or toaster oven on low broil. Lightly spread the 2 tbs softened butter on the cut sides of the 4 buns/rolls. Place buns cut side up on a baking sheet and broil 45–90 seconds until golden—watch closely to avoid burning. Remove from oven.

Prepare the buns

Combine 4 tsp mayonnaise and 2 tsp yellow mustard in a small bowl. Spread about 1 tsp of the mayo-mustard mixture on the bottom half of each toasted bun and 1 tsp on the top half. Divide the warmed meat-and-cheese mixture evenly among the 4 bottom bun halves (about 1/4 of the mixture per sandwich). Top each with 2 slices of optional pickles, 1 lettuce leaf, and 2–3 slices of tomato if using. Place the bun tops on each sandwich.

Sauce and layering

If you prefer the cheese extra-melty, place assembled sandwiches open-faced under the broiler for 30–45 seconds to finish—watch closely so buns do not burn—then close and serve.

Final heat (optional)

Cut sandwiches in half if desired. Serve immediately while warm. Provide extra napkins—this is a hearty, juicy sandwich.

bacon, thin-sliced

breakfast sausage (bulk or removed from casings)

deli ham, thinly sliced or chopped

burger buns or sandwich rolls (split)

unsalted butter, softened

mayonnaise

yellow mustard

pickles, sliced (optional)

green leaf lettuce (optional)

ripe tomato, sliced (optional)

kosher salt

black pepper, freshly ground

smoked paprika (optional)

Pour the coarse salt and chili-lime seasoning onto a small plate and mix. Run a lime wedge around the rim of a large pint or highball glass to moisten. Dip the glass rim into the salt/Tajín mixture, rotating to coat evenly. Set the glass aside.

Prepare rim

If using celery, cucumber spear, or pickled jalapeño for garnish, wash and prepare them now (trim celery, cut cucumber into a spear). Cut two lime wedges and set aside—one for the rim and one for garnish.

In a separate measuring cup or small pitcher, combine tomato juice (or Clamato) 6 fl oz and fresh lime juice 1 fl oz.

Add hot sauce 1 tbs, Worcestershire sauce 1 tsp, soy sauce or Maggi 1 tsp, freshly ground black pepper 1 tsp, and salt 1 tsp to the tomato-lime mixture. Whisk or stir vigorously until evenly combined and the salt dissolves. Taste and adjust heat or salt to preference (add more hot sauce for spice, more lime for brightness).

Fill the rimmed glass with about 1 cup of ice cubes.

Pour the tomato mixture over the ice, leaving room for beer.

Slowly pour 24 fl oz chilled lager into the glass or into a pitcher if serving multiple people. If using one glass, pour gently down the side to reduce foaming. Stir once gently with a long spoon or straw to combine the beer and tomato mixture—do not over-stir to preserve carbonation.

Taste and adjust: if too salty or savory, add a splash more tomato juice or lime. If flat, pour a little more chilled beer.

Garnish the drink with a lime wedge on the rim and an optional celery stalk, cucumber spear, or pickled jalapeño. Serve immediately while cold and fizzy.

If serving in individual portions from a pitcher, distribute evenly into rimmed glasses filled with fresh ice and garnish each glass.

lager beer (chilled)

tomato juice or Clamato

fresh lime juice

hot sauce (e.g., Tabasco or Valentina)

Worcestershire sauce

soy sauce (or Maggi seasoning)

freshly ground black pepper

coarse salt

chili-lime seasoning (e.g., Tajín)

lime wedges

celery stalk (optional)

cucumber spear or pickled jalapeño (optional)

ice cubes

If not using pre-juiced citrus, juice the oranges, grapefruit and lemons until you have the required amounts. Strain the juices through a fine mesh if you prefer a smoother drink. Combine 1 cup fresh orange juice, 1/2 cup grapefruit juice and 2 tablespoons lemon juice in a medium mixing bowl or pitcher. Add 1/2 cup strawberry purée (blend fresh hulled strawberries until smooth) and 2 tablespoons honey or agave. Whisk vigorously until the honey is fully dissolved and the mixture is homogeneous.

Juice and sweeten

Taste the base and adjust sweetness — add up to 1 additional tablespoon honey/agave if it tastes too tart. Set aside.

In a small bowl, combine 1 teaspoon grated fresh ginger and 8 fresh mint leaves with 1 cup cold water. Muddle the mint gently with the back of a spoon or a muddler (3–4 presses) to release oils; stir to suspend the grated ginger. Let the mixture sit 3–5 minutes to infuse, then strain through a fine mesh into the citrus-berry base, pressing on solids to extract flavor. Discard solids.

Infuse ginger and mint

Stir the combined mixture well and chill in the refrigerator for 10 minutes if time allows; this helps flavors meld and makes the refresher more vibrant when served over ice.

Fill two glasses with equal amounts of ice (about 1 cup ice per glass). Divide the chilled citrus-herb mixture between the two glasses (about 1 cup each). Top each glass with 1/2 cup club soda or sparkling water, pouring gently to preserve carbonation.

Garnish each glass with two thin orange slices and one sprig of mint. Stir gently once with a straw or bar spoon to integrate the sparkling water.

Serve immediately. If preparing for a group, keep the citrus-berry-herb mixture chilled and add sparkling water just before serving to retain fizz.

fresh orange juice

fresh ruby red grapefruit juice

fresh lemon juice

strawberry purée (or mashed fresh strawberries)

honey or agave syrup

fresh ginger, peeled and grated

fresh mint leaves

cold water

club soda or sparkling water

thin orange slices (for garnish)

mint sprigs (for garnish)

Place the bottle or can of dry hard apple cider in the refrigerator for at least 2 hours so it is well chilled (35–45°F / 2–7°C). Cold cider retains its carbonation and presents the bright, dry profile typical of Strongbow Dry.

Chill

If you prefer the cider slightly less dry or with lighter carbonation (similar to a commercially blended pour), measure 1 cup of chilled sparkling water and set aside. Use the sparkling water only if you want to soften the dryness and reduce alcohol-perception; skip if you prefer full-strength dry cider.

Fill a tall glass (12–16 oz) with about 1 cup of ice cubes if desired. Note: traditional Strongbow Dry is served over ice in some regions; serving without ice keeps the flavor more concentrated.

Pour 4 cups of chilled dry hard apple cider into a pitcher or decanter. If making a single serving, pour about 12–14 oz (approximately 1.5–1.75 cups) into each glass instead of 4 cups.

If using sparkling water, gently stir 1 cup of chilled sparkling water into the cider in the pitcher to combine. Stir slowly once or twice to preserve carbonation. This yields a slightly less dry and more spritzy drink. If not using sparkling water, skip this step.

Immediately pour the cider into prepared glasses over ice (if used), leaving about 1/2 inch headspace to preserve fizz.

Float 1–2 thin apple slices on top of each glass for aroma and visual appeal. For a bright citrus note, squeeze a lemon wedge very lightly over the surface (one quick squeeze per glass) and discard the wedge.

Serve immediately while cold and carbonated. Recommend enjoying within 10–15 minutes for the best effervescence and flavor.

dry hard apple cider (base)

sparkling water (optional, to adjust dryness and carbonation)

thin apple slices (fuji or granny smith)

lemon wedge

Place a highball or Collins glass in the freezer for 5 minutes or fill with ice water while you gather ingredients to chill the glass.

Chill glass

Fill the chilled glass about halfway with large ice cubes (about 1 cup).

Add 0.5 oz fresh lemon juice and 0.25 oz simple syrup into the glass.

Gently stir the vodka, lemon, syrup and bitters with a bar spoon 6–8 times to combine and chill without flattening the cider.

Slowly top the glass with 12 oz (one can or bottle) of Angry Orchard hard cider, pouring down the side of the glass to preserve carbonation and create a layered look. Pour gently until cider reaches just below the rim.

Give the drink one very gentle stir (1–2 turns) to integrate the cider with the spirit mixture without losing fizz.

Slide 1–2 thin apple slices onto the rim or float them on top of the drink.

Add a lemon wheel to the rim for brightness.

If using, tuck a cinnamon stick into the glass for aroma (do not stir vigorously with it).

Serve immediately with a straw or stirrer and warn drinkers that the drink is carbonated and may foam if tipped too quickly.