CHOCOLATE TOFFEE COOKIE

Seasonal Fruit topped with Homemade Cake Batter

DUMP CAKE

Strips, Kale & Arugula, Pecorino Cheese, Garlic Breadcrumbs, Pickled Prince Banana Peppers, Caesar Dressing

KALE CAESAR WRAP

Strips, Sweet Chili Sauce, Garlic Aioli, Arugula

GIO JOE

Strips, 'Everything Bagel' Mayo, House Made Dill Pickles

THE BUBBE

Strips, Honey Buffalo Sauce, Blue Cheese, Pickled

HONEY BUFFALO

Roasted Red Peppers, Pickled Red Onion, Garlic Aioli, Scallions

HONEY BUTTER HASH

Strips, Candied Jalapeño Mayo, Crunchy Slaw

THE ORIGINAL

Strips, Pimento Mac 'N Cheese, Honey Buffalo Sauce, Scallions, Fried Crunchies

Buffalo Mac 'N Cheese

Honey Butter Fries

Pimento Cheese Fries

Share Strips + 3 Dipping Sauces + Any combo of 3 Sides or Fries

Share Strips Meal

Sandwich Meal

Herby Ranch, Garlic Aioli, Blue Cheese, Honey Buffalo, Candied Jalapeño Mayo, Peach BBQ Sauce, "Everything Bagel" Mayo, Wisconsin Honey, Ghost Honey

Dipping Sauces

Basket of Strips + Dipping Sauce + One Side or Fries

Strips Meal

2 Pieces of Fried Chicken, 2 Corn Muffins, Honey Butter + One Side or Fries

2 Piece Meal

10 Wings

8 Piece

Choice of 3 Dipping Sauces or Honey Butter

Share Strips

2 Piece

4 Piece

Candied Jalapeños, & Fresh Squeezed Lime Juice

Candied Jalapeño Margarita Mixer

Toss them in Honey Buffalo or Sweet Chili Sauce

Basket of Strips

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Preheat the Oven

In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar until creamy and well combined.

Cream the Butter and Sugars

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Add Eggs and Vanilla

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder.

Mix Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

Combine Wet and Dry Ingredients

Gently fold in the chocolate chips, local toffee bits, and cocoa nibs until evenly distributed throughout the dough.

Fold in Chocolate and Toffee

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.

Scoop the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.

Bake the Cookies

Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Cool the Cookies

unsalted butter

brown sugar

granulated sugar

eggs

vanilla extract

all-purpose flour

baking soda

salt

cocoa powder

chocolate chips

local toffee bits

cocoa nibs

Wash and chop the seasonal fruits into bite-sized pieces. If using apples or peaches, peel them if desired. Place the chopped fruit into a bowl.

Prepare the Fruit

In a separate bowl, combine the sugar and cinnamon. Sprinkle this mixture over the chopped fruit and toss to coat evenly.

Mix Sugar and Cinnamon

Spread the coated fruit evenly in the bottom of a greased 9x13-inch baking dish.

Transfer Fruit to Baking Dish

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together until well combined.

Pour in the milk, melted butter, and vanilla extract into the dry ingredients. Stir gently until just combined. The batter will be somewhat lumpy, which is okay.

Add Wet Ingredients

Carefully pour the batter over the prepared fruit in the baking dish, spreading it out evenly with a spatula.

Spread Batter Over Fruit

Preheat Oven

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Bake the Dump Cake

Allow the dump cake to cool for about 10 minutes before serving. Serve warm, topped with whipped cream or ice cream if desired.

Cool and Serve

Seasonal Fruit (e.g., apples, peaches, berries)

Sugar

Cinnamon

All-Purpose Flour

Granulated Sugar

Baking Powder

Salt

Milk

Unsalted Butter, melted

Vanilla Extract

Whipped Cream or Ice Cream (optional)

In a large mixing bowl, combine the chopped kale, arugula, grated Pecorino cheese, sliced pickled banana peppers, and Caesar dressing. Toss until all the ingredients are well coated with the dressing.

Prepare the Wrap

Place a tortilla on a flat surface. Spoon a generous amount of the kale and arugula mixture onto the center of the tortilla. Sprinkle a tablespoon of garlic breadcrumbs over the mixture.

Assemble the Wraps

Fold the sides of the tortilla inward and then roll from the bottom up to form a tight wrap. Repeat with the remaining tortillas and filling.

Roll the Wrap

Cut each wrap in half diagonally and serve immediately, or wrap in foil for a portable meal.

Slice and Serve

In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 2 minutes until fragrant.

Prepare the Breadcrumbs

Add the breadcrumbs to the skillet, stirring frequently until they are golden brown and crispy, about 5-7 minutes. Season with salt and black pepper, then remove from heat and let cool.

Toast the Breadcrumbs

Kale, chopped

Arugula

Pecorino cheese, grated

Pickled Prince banana peppers, sliced

Caesar dressing

Large flour tortillas or wraps

Breadcrumbs

Garlic, minced

Olive oil

Black pepper

If using chicken, slice it into thin strips. If using tofu, cut the tofu into strips and press to remove excess moisture.

Prepare the Strips

In a skillet over medium heat, add a tablespoon of oil and cook the strips for about 5-7 minutes until golden brown and cooked through. If using chicken, ensure it reaches an internal temperature of 75°C (165°F).

Cook the Strips

Once the strips are cooked, pour the sweet chili sauce over them and stir well to coat evenly. Let it simmer for an additional 2-3 minutes.

Mix with Sweet Chili Sauce

In a bowl, rinse the arugula leaves under cold water and dry them gently with a paper towel.

Prepare the Arugula

On a serving plate, arrange a bed of arugula. Top it with the sweet chili-coated strips.

Plate the Dish

Drizzle the garlic aioli over the strips and arugula or serve it on the side for dipping.

Add Garlic Aioli

Strips (chicken or tofu)

Sweet Chili Sauce

Garlic Aioli

Preheat your oven to 400°F (200°C). Cut the chicken breast into thin strips. Season with salt, black pepper, garlic powder, and paprika.

Prepare the Chicken

Set up a breading station with three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken strip in flour, then dip into the egg, and finally coat with panko breadcrumbs.

Breading the Chicken

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken strips in batches and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove and place on a paper towel to drain excess oil.

Cooking the Strips

In a small bowl, combine the mayonnaise and everything bagel seasoning. Mix well until fully incorporated. Set aside.

Make the Mayo

In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are fully dissolved.

Prepare the Pickling Solution

Slice the cucumbers into thin rounds. In a jar, place the cucumber slices, garlic cloves, and dill weed. Pour the hot pickling solution over the cucumbers. Allow to cool, then refrigerate for at least 2 hours before serving.

Pickle the Cucumbers

Chicken breast

Garlic powder

Paprika

Flour

Eggs

Panko breadcrumbs

Vegetable oil

Mayonnaise

Everything bagel seasoning

Cucumbers

White vinegar

Water

Dill weed

Garlic cloves

Begin by cutting the chicken breast into strips, approximately 1 inch wide.

In three separate bowls, place the all-purpose flour in the first bowl, beat the eggs in the second bowl, and place the breadcrumbs in the third bowl. Season the flour with salt and black pepper.

Set Up Breading Station

Take each chicken strip and dredge it in the flour, shaking off the excess. Next, dip it in the beaten eggs, allowing any excess to drip off, and finally coat it in the breadcrumbs. Set aside on a plate.

Bread the Chicken

In a large frying pan or deep fryer, heat the cooking oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a small piece of bread into it; if it sizzles immediately, the oil is ready.

Heat the Oil

Carefully place the breaded chicken strips in the hot oil, cooking them in batches to avoid overcrowding the pan. Fry for about 5-7 minutes or until they are golden brown and fully cooked (internal temperature should reach 165°F/74°C).

Fry the Chicken Strips

Once the chicken strips are cooked, remove them from the oil and place them on paper towels to drain. In a large bowl, toss the hot chicken strips with the honey buffalo sauce until fully coated.

Coat with Honey Buffalo Sauce

Plate the honey buffalo chicken strips and serve with a side of blue cheese dressing for dipping and a generous portion of pickles.

Serve with Blue Cheese and Pickles

Chicken Breast

Honey Buffalo Sauce

Black Pepper

Blue Cheese Dressing

Pickles

Cooking Oil

Wash and peel the potatoes. Cut them into small cubes.

Prepare the Potatoes

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cubed potatoes and season with salt and black pepper. Cook for about 15-20 minutes or until golden brown and crispy, stirring occasionally.

Roast the Potatoes

Once the potatoes are cooked, add the roasted red peppers and stir to combine. Cook for an additional 5 minutes.

Add Roasted Red Peppers

In a small bowl, mix together the remaining 2 tablespoons of butter and the honey until well combined.

Prepare the Honey Butter

Remove the skillet from heat and stir in the pickled red onion. Drizzle the honey butter mixture over the hash and toss gently to coat. Finally, add chopped scallions.

Chocolate Toffee Cookie

Dump Cake

Kale Caesar Wrap

Gio Joe

The Bubbe

Honey Buffalo

Honey Butter Hash

The Original

Buffalo Mac 'n Cheese