Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Dice the fresh green chiles, jalapeño pepper, onion, and mince the garlic. Set aside.

Prepare the Ingredients

Grate the sharp cheddar and Monterey Jack cheeses, and set aside with cream cheese.

Grate the Cheese

In a large saucepan over medium heat, add a bit of oil if necessary and sauté the diced onion, minced garlic, and jalapeño until they are soft, about 3-4 minutes.

Sauté the Vegetables

Add the diced green chiles, ground cumin, salt, and black pepper to the saucepan. Stir and let cook for another 2-3 minutes.

Add Chiles and Spices

Pour in the milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Combine with Liquids

Reduce the heat to low, and gradually add the cream cheese, sharp cheddar, and Monterey Jack cheese. Stir continuously until the cheese is fully melted and the mixture is smooth.

Melt the Cheese

Transfer the queso to a serving bowl. Top with chopped fresh cilantro and sliced jalapeños if desired. Serve warm with tortilla chips.

Serve the Queso

Cream Cheese

Sharp Cheddar Cheese

Monterey Jack Cheese

Fresh Green Chiles (diced)

Jalapeño Pepper (diced)

Garlic (minced)

Onion (diced)

Ground Cumin

Salt

Black Pepper

Milk

Chicken Broth

Fresh Cilantro (chopped)

Sliced Jalapeños