MEET HERE

EATERY & PATIO

DSM IOWA

EITHER OR

Marinated grilled chicken served with seasonal vegetables.

Grilled Chicken

Mushroom Risotto

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Spicy chicken wings served with blue cheese dressing.

Buffalo Wings

Garlic Bread

Mushrooms stuffed with herb cream cheese and baked until golden.

Stuffed Mushrooms

Grilled vegetable patty with lettuce, tomato, and avocado.

Veggie Burger

Fried chicken breast with spicy mayo on a toasted bun.

Crispy Chicken Sandwich

12 oz ribeye served with a side of fries.

Ribeye Steak

Crispy Calamari

Margarita

Classic Italian dessert with coffee and mascarpone

Tiramisu

Mojito

Grilled steak served with fries and house salad

Steak Frites

Grilled bread topped with marinated tomatoes and basil

Bruschetta

Warm chocolate cake with a gooey chocolate center, served with vanilla ice cream.

Chocolate Lava Cake

Fresh salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Slow-roasted pulled pork with BBQ sauce, served on a brioche bun.

BBQ Pulled Pork

A smooth and fruity red wine, perfect for pairing with your meal.

House Red Wine

Preheat your oven to 350°F (175°C). This ensures that the batter cooks evenly.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Combine Mixtures

Fold in the cinnamon, chopped nuts, and chocolate chips if using, ensuring they are evenly distributed throughout the batter.

Add Flavor Enhancements

Grease a 9x13 inch baking dish with cooking spray or additional melted butter.

Prepare Baking Dish

Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

Pour Batter

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Enjoy your MEET HERE dish!

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Eggs

Unsalted butter

Vanilla extract

Cinnamon

Chopped nuts (optional)

Chocolate chips (optional)

In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes.

Marinate the Chicken

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Toss to mix evenly.

Prepare the Salad

Heat a grill pan over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center.

Cook the Chicken

Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the sliced chicken over the prepared salad. Drizzle with balsamic vinegar and top with crumbled feta cheese.

Assemble the Dish

Chicken Breast

Olive Oil

Garlic Cloves

Lemon Juice

Fresh Parsley

Black Pepper

Mixed Greens

Cherry Tomatoes

Cucumber

Balsamic Vinegar

Feta Cheese

In a bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the pork tenderloin.

Season the Pork

In a large bowl, combine the sliced carrots, cubed potatoes, and chopped onion. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.

Prepare the Vegetables

In a large skillet over medium-high heat, sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.

Sear the Pork

Transfer the seared pork to a baking dish and surround it with the prepared vegetables.

Arrange in Baking Dish

In the same skillet, combine the chicken broth, red wine, and balsamic vinegar. Bring to a boil, scraping up any browned bits from the bottom of the pan.

Make the Sauce

Pour the sauce over the pork and vegetables. Cover with foil and bake in the preheated oven for 25-30 minutes or until the pork reaches an internal temperature of 63°C (145°F).

Remove the dish from the oven and let the pork rest for 5-10 minutes before slicing. Serve the pork with the roasted vegetables and some of the sauce drizzled over the top.

Rest and Serve

Pork Tenderloin

Garlic, minced

Fresh Rosemary, chopped

Carrots, sliced

Potatoes, cubed

Onion, chopped

Chicken Broth

Red Wine

Preheat your oven to 350°F (175°C). This ensures that the batter bakes evenly.

Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.

Prepare the Baking Pan

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder (if using) until evenly combined.

Combine Dry Ingredients

In another bowl, beat the eggs and then add milk, melted butter, and vanilla extract. Whisk until smooth.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Combine Wet and Dry Ingredients

If desired, fold in blueberries or chocolate chips into the batter.

Add Flavor Options

Pour the batter into the prepared baking pan, spreading it evenly.

Pour into Pan

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing and serving.

Cocoa powder (optional)

Blueberries or Chocolate Chips (optional)

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Prepare Marinade

Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.

Marinate Chicken

Preheat your grill to medium-high heat (about 375°F to 450°F).

Preheat Grill

Remove the chicken from the marinade and discard the marinade. Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.

Grill Chicken

In a large bowl, toss the sliced zucchini, bell pepper, and carrots with olive oil, salt, and black pepper until evenly coated.

Prepare Vegetables

Place the seasoned vegetables on the grill alongside the chicken. Grill for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

Grill Vegetables

Slice the grilled chicken and serve it alongside the grilled seasonal vegetables. Enjoy your healthy and delicious meal!

Plate and Serve

olive oil

lemon juice

garlic cloves, minced

dried oregano

salt

black pepper

boneless, skinless chicken breasts

zucchini, sliced

bell pepper, sliced

carrots, sliced

In a saucepan, heat the vegetable broth over medium heat and keep it warm throughout the cooking process.

Prepare the Broth

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the wild mushrooms and sauté for about 5-7 minutes until they are tender. Remove from skillet and set aside.

Sauté the Mushrooms

In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Cook the Aromatics

Add the Arborio rice to the skillet with the onions and garlic. Stir continuously for about 2 minutes to toast the rice lightly.

Toast the Rice

Pour in the dry white wine and continue stirring until the liquid is mostly absorbed by the rice.

Deglaze with Wine

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Repeat until the rice is creamy and al dente, about 18-20 minutes.

Add the Broth Gradually

Once the rice is cooked, stir in the sautéed mushrooms, the remaining tablespoon of butter, and the grated Parmesan cheese. Mix well until everything is combined and creamy.

Incorporate Mushrooms and Cheese

Season with salt and black pepper to taste. Garnish with freshly chopped parsley before serving.

Season and Serve

Arborio rice

Wild mushrooms (e.g., shiitake, chanterelle, or porcini)

Vegetable broth

Dry white wine

Onion, finely chopped

Olive oil

Parmesan cheese, grated

Black pepper

Fresh parsley, chopped (for garnish)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine 1.75 cups of all-purpose flour, 2 cups of granulated sugar, 0.75 cups of unsweetened cocoa powder, 1.5 tsp of baking powder, 1.5 tsp of baking soda, and 1 tsp of salt. Whisk until well combined.

Add 2 eggs, 1 cup of whole milk, 0.5 cups of vegetable oil, and 2 tsp of vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well blended.

Stir in 1 cup of boiling water to the batter. The batter will be thin, which is normal.

Add Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove from the pans and transfer to a wire rack to cool completely.

Cool the Cakes

In a medium bowl, beat 1 cup of unsalted butter until creamy. Gradually add 0.5 cups of unsweetened cocoa powder and beat until combined.

Prepare the Frosting

Gradually add 3 cups of confectioners' sugar, alternating with 0.5 cups of whole milk. Mix until smooth and creamy.

Add Sugar and Milk

Stir in 1 tsp of vanilla extract until well combined.

Add Vanilla

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Meet Here

Eatery & Patio

Dsm Iowa

Either Or