Pabst Blue Ribbon (4.7%)

Ahi poke (Hawaiian-style, raw, marinated, sushi-grade ahi tuna), sliced avocado, green cabbage & cilantro slaw, green onions, toasted sesame seeds & spicy mayo in crispy taco shells. 3 tacos per order.

Ahi Poke Crispy Tacos

Sour Gummy Worms

VIETNAMESE CHICKEN SALAD

SPARKLING WATER

CRISPY TERIYAKI CHICKEN SANDWICH

RASPBERRY LEMON FREEZE

FRESH VEGGIES WITH HUMMUS

IMPOSSIBLE TM CHICKEN NUGGETS

IMPOSSIBLE™M BURGER PATTY

IMPOSSIBLE™ CHICKEN NUGGETS

IMPOSSIBLET BURGER PATTY

CHEESEBURGER &

CHICKEN SCHNITZEL SANDWICH

CHICKEN SANDWICH

CRISPY TERIYAKI

CALIFORNIA CHICKEN SANDWICH

IMPOSSIBLE™ BURGER PATTY

CHICKEN KALE CAESAR SALAD

CITRUS & AVOCADO CHOP SALAD

COBB SALAD

WHIPPED CREAM

STRAWBERRY CRUNCH

STRAWBERRY COMPOTE

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder until well combined.

Combine dry ingredients

Slowly whisk in the Pabst Blue Ribbon beer until the mixture is smooth and slightly thick, about 1-2 minutes. Let batter rest for 10 minutes to hydrate the dry ingredients.

Add beer and form batter

Place the extra 1/2 cup of all-purpose flour in a shallow dish for dredging the onion rings to help batter adherence.

Prepare dredging flour

Slice the onions into 1/4-inch thick rings. Gently separate the rings and pat dry with a clean towel to remove excess moisture.

Dust each onion ring lightly with the dredging flour to help batter cling to the surface.

Dip each floured onion ring into the beer batter, allowing excess batter to drip off before frying.

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C).

Carefully lower battered onion rings into the hot oil in batches. Fry until golden brown and crisp, about 2–3 minutes per batch. Avoid overcrowding the fryer.

Use a slotted spoon to remove rings and drain on a rack or paper towels. Keep warm in a low oven if frying in batches.

In a small bowl, whisk together mayonnaise, chipotle peppers in adobo sauce, lime juice, garlic powder, paprika, and salt until smooth. Adjust lime juice and salt to taste. Chill briefly if desired.

Serve warm onion rings with the smoky chipotle-lime dipping sauce on the side.

Pabst Blue Ribbon beer

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Paprika

Garlic powder

Flour for dredging (optional)

Onions (medium)

Vegetable oil for frying

Mayonnaise

Chipotle peppers in adobo sauce

Lime juice

In a bowl, whisk together soy sauce, sesame oil, lime juice, rice vinegar, grated ginger, and sugar until well combined.

Make poke marinade

Add the diced ahi (340 g) to the marinade, toss to coat, and refrigerate for 15-20 minutes to let flavors penetrate.

Cube tuna and marinate

In a separate bowl, combine shredded green cabbage, chopped cilantro, lime juice, honey, rice vinegar, and salt. Toss to coat and let sit for 5-10 minutes.

Prepare slaw

Whisk mayonnaise, sriracha, and lime juice in a small bowl. Adjust heat by adding more sriracha if desired.

Make spicy mayo

Preheat oven to 350°F (180°C). Place the 3 crispy taco shells on a baking sheet and bake 2-3 minutes, until warm and crisp.

Toast shells

Spread a layer of cabbage slaw inside each shell. Top with marinated poke (drained if desired), add avocado slices, drizzle with spicy mayo, then garnish with green onions and toasted sesame seeds.

Assemble tacos

Ahi tuna, sushi-grade, diced

Soy sauce (tamari)

Sesame oil

Rice vinegar

Fresh ginger, grated

Sugar

Green cabbage, shredded

Cilantro, chopped

Honey

Avocado

Green onions

Toasted sesame seeds

Sriracha

Lime juice (for mayo)

Crispy taco shells

Lightly oil silicone gummy worm molds or line a shallow tray with parchment to prevent sticking.

Prep molds

In a small saucepan, sprinkle the cold water over the gelatin and let it bloom for 5 minutes.

Bloom gelatin

Place the saucepan over low heat and whisk in granulated sugar and corn syrup until dissolved. Do not boil.

Dissolve sugar and syrup

Remove from heat and whisk in fruit juice and vanilla extract until well combined.

Add juice and flavor

Stir in gel food coloring in desired color, 5 drops or fewer.

Color (optional)

Add the bloomed gelatin to the warm mixture and stir until completely smooth. If needed, rewarm gently but do not boil.

Incorporate gelatin

Pour the mixture into prepared molds or onto the parchment-lined sheet. Let set at room temperature for 60–90 minutes, or refrigerate to speed up.

Set gummies

In a shallow dish, whisk together sugar and citric acid until evenly mixed.

Make sour coating

Unmold gummies and roll or toss them in the sour coating until evenly coated.

Coat gummies

Place coated gummies on parchment to air-dry 15–30 minutes before transferring to an airtight container.

Dry and store

Cold water

Unflavored gelatin powder

Granulated sugar

Light corn syrup

Fruit juice (strawberry or lemon)

Vanilla extract

Gel food coloring (optional)

Granulated sugar (for coating)

Citric acid

Poach or simmer the 2 cups of chicken until fully cooked, then shred into bite-sized pieces.

Prepare vegetables: shred the 4 cups green cabbage, slice 1 cup carrots into matchsticks, thinly slice 1 cup cucumber, and thinly slice 0.5 cup red onion. Roughly chop 0.25 cup cilantro and 0.25 cup mint.

In a small bowl, whisk together 3 tbs fish sauce, 2 tbs lime juice, 2 tsp sugar, 1 tbs water, 1 tsp minced garlic, and 0.25 tsp red chili until sugar dissolves.

In a large salad bowl, combine shredded chicken, shredded cabbage, carrots, cucumber, red onion, cilantro, and mint.

Pour the dressing over the salad and toss to coat everything evenly.

Let the salad rest for 5 minutes to let the flavors meld.

Sprinkle 0.25 cup roasted peanuts and 2 tbs fried shallots over the salad.

Taste and adjust with more fish sauce or lime juice if desired. Serve immediately or chill briefly before serving.

Cooked chicken, shredded

Carrots, matchsticks

Cucumber, thinly sliced

Red onion, thinly sliced

Fresh cilantro, chopped

Fresh mint leaves, chopped

Fish sauce

Water

Garlic, minced

Red chili, minced

Roasted peanuts, chopped

Fried shallots

Use water that is already cold or chilled to about 4–7°C. This ensures better fizz once carbonated.

Prepare the water

If you have a soda siphon or countertop carbonation device, fill the bottle with the cold water up to the fill line and carbonate to your desired level of fizz. Follow your device's instructions to attach the CO2 cartridge and press the carbonation button. If you don't have a carbonation device, skip this step; you will be serving still water.

Carbonate the water

Pour the carbonated water into a glass over ice. Serve immediately. Optional: add a twist of lemon or lime for aroma if desired.

Serve

Cold filtered water

If needed, trim chicken breasts and butterfly them to create four thin fillets about 1/2 inch thick. Season lightly with a pinch of salt and pepper.

Set up dredging stations: whisk eggs in a shallow bowl for an egg wash; in a separate bowl whisk flour, cornstarch, garlic powder, ginger powder, salt, and pepper; in a third bowl combine panko breadcrumbs with sesame seeds (optional) and a pinch of salt.

Dredge each chicken fillet first in the seasoned flour, coating completely; shake off excess.

Dip into the egg wash, letting excess drip off.

Press into the breadcrumb mixture to fully coat and form a thick crust.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken pieces in batches, about 4–5 minutes per side, until golden and cooked through (internal temperature 165°F/74°C). Drain on a wire rack.

Meanwhile, make the teriyaki glaze: combine soy sauce, mirin, brown sugar, minced garlic, grated ginger, and rice vinegar in a small saucepan. Bring to a simmer and cook 5–7 minutes until slightly thickened. For a thicker glaze, whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and simmer until glossy.

Toast hamburger buns until lightly golden. Prepare lettuce, tomato, and avocado slices for toppings.

Whisk mayonnaise with lemon juice to taste (optional) to create a light mayo; set aside.

Assemble the burgers: spread a thin layer of mayo on the bottom bun; add lettuce, tomato, and avocado. Place a crispy teriyaki chicken fillet on top; drizzle with extra teriyaki glaze; top with the bun. Garnish with sesame seeds if desired.

Serve immediately with chips or a simple salad.

Boneless, skinless chicken breasts

Eggs

Ginger powder

Panko breadcrumbs

Sesame seeds (optional)

Vegetable oil (for frying)

Soy sauce

Mirin

Brown sugar

Fresh garlic, minced

Hamburger buns

Lettuce leaves

Tomato

Lemon juice

In a blender, combine the raspberries, lemon juice, sugar, lemon zest, and cold water. Blend on high until the mixture is smooth and the sugar is dissolved.

Add the plain yogurt to the blender and blend again until fully incorporated and creamy.

Add the ice cubes and pulse a few times until the mixture reaches a thick, slushy consistency. Do not over-blend into a smooth puree.

Taste and adjust sweetness with a touch more sugar if desired. If too thick, add a splash of water and blend briefly.

Spoon or pour into chilled glasses. Garnish with a small lemon twist or extra raspberries if desired. Serve immediately.

Fresh raspberries

Fresh lemon juice

Lemon zest

Plain yogurt

Ice cubes

Rinse all vegetables under cold water and pat dry.

Trim the ends of the baby carrots, cucumber, bell peppers, and celery; cut into sticks or spears as described.

Leave cherry tomatoes whole and radishes whole or halve if desired.

If using store-bought hummus, transfer to a serving bowl and smooth the top.

If making homemade hummus, blend chickpeas, tahini, lemon juice, garlic, olive oil, and salt until creamy. Adjust the consistency with water as needed.

Arrange the prepared vegetables around a bowl of hummus on a large platter.

Drizzle a little olive oil over the hummus and garnish with paprika or chopped fresh herbs if desired.

Provide small forks or toothpicks for dipping and serve immediately.

Baby carrots

Cherry tomatoes

Cucumber sticks

Assorted bell pepper strips

Celery sticks

Radishes

Hummus

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.

Prep and preheat

In a large mixing bowl, combine the Impossible ground (2 cups), soy sauce (60 ml), cornstarch (1 tablespoon), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (0.5 tsp), ground black pepper (0.25 tsp), salt (0.5 tsp), and neutral oil (2 tablespoons). Mix until well combined and the mixture holds together when squeezed. Shape into nugget-sized portions about 1.5 inches long and 0.75 inch thick.

Make the nugget base

Place formed nuggets on a tray and chill 15 minutes to help them hold their shape during coating.

Optional chilling

In a shallow dish, combine all-purpose flour (1 cup), baking powder (1 tsp), paprika (0.5 tsp), garlic powder (0.5 tsp), and salt (0.5 tsp). In a separate bowl, whisk unsweetened plant-based milk (1 cup). In a third dish, mix panko breadcrumbs (2 cups) with an additional pinch of salt if desired.

Prepare dredging stations

Dredge each nugget in the flour mixture, then in the milk, and finally roll in the panko breading until evenly coated. Place coated nuggets on the prepared baking sheet.

Breading the nuggets

Bake in the preheated oven for 15 minutes. Flip and bake 12-15 minutes more, until golden and crisp. For air fryer, preheat to 400°F (200°C) and cook in batches for 8-10 minutes, shaking halfway.

Bake or air-fry

In a small bowl, whisk together vegan mayo, ketchup, Dijon mustard, and maple syrup to create a simple dipping sauce.

Prepare dipping sauce

Serve hot with dipping sauce on the side. Optional accompaniments include lemon wedges or additional dipping sauces.

Pabst Blue Ribbon (4.7%)

Ahi Poke Crispy Tacos

Sour Gummy Worms

Vietnamese Chicken Salad

Sparkling Water

Crispy Teriyaki Chicken Sandwich

Raspberry Lemon Freeze

Fresh Veggies With Hummus

Impossible Tm Chicken Nuggets

Impossible™m Burger Patty

Impossible™ Chicken Nuggets

Impossiblet Burger Patty

Cheeseburger &

Chicken Schnitzel Sandwich

Chicken Sandwich

Crispy Teriyaki

California Chicken Sandwich

Impossible™ Burger Patty

Chicken Kale Caesar Salad

Citrus & Avocado Chop Salad

Cobb Salad

Whipped Cream

Strawberry Crunch

Strawberry Compote