Buttermilk Homemade Biscuits

Pickles

JACOB'S BEEF BURGER BLEND, TOASTED BUTTERMILK LOAF, MELTED CHEDDAR CHEESE, CRISPY ONIONS, LETTUCE, PICKLE SAUCE, BIG DILL KOSHER CUKES, FRESH CUT FRIES

Jacob's Patty Melt

House Fries

Fresh Organic Eggs

BABY GREENS, SLICED ORANGES, RED ONION, CILANTRO, LIGHT ORANGE VINAIGRETTE

GRILLED SALMON SALAD

ROMAINE, PARMESAN CHEESE, BISCUIT CROUTONS

BUTTERMILK FRIED CHICKEN CAESAR

SMOTHERED IN BROWN GRAVY, CHEESE, HOLLANDAISE DRIZZLE

POUTINE

NATURAL YOUNG CHICKEN, NOODLES, CARROTS, HARICOT VERTS, ONIONS

MATZO BALL SOUP

GRIT CRUSTED FRIED GREEN TOMATOES

CLOVER HONEY, SALTED BUTTER AND MAPLE BUTTER

HOUSE STRAWBERRY & ORANGE PRESERVES

NATURAL CURED HAM

HOUSE-MADE SAUSAGE

TWO FRIED EGGS, 2 YEAR AGED VERMONT CHEDDAR, STERLING BACON

CHOICE OF SAUSAGE OR MUSHROOM GRAVY, TWO FRIED EGGS

BISCUITS GRAVY & EGGS

TWO FRIED EGGS, 2 YEAR AGED VERMONT CHEDDAR

SAUVIGNON BLANC

STONECAP, COLUMBIA VALLEY, WASHINGTON, 2017

CHARDONNAY

BLANC DE BLANCS BROTHERHOOD WINERY, METHODE

SPARKLING

HOUSE INFUSED STRAWBERRY FARMERS GIN WITH FRESH SQUEEZED LEMONADE

JAM JAR

WILD TURKEY BOURBON, MUDDLED LEMON, LIME & ORANGE, ANGOSTURA BITTERS

KENTUCKY PORCH SIPPER

HOUSE INFUSED ROSEMARY PICKERS, MUDDLED LEMON & ROSEMARY

ROSEMARY VODKA LEMONADE

SAGAMORE RYE, HOUSEMADE PUMPKIN SPICE SYRUP, AROMATIC BITTERS

PUMPKIN SPICE OLD FASHIONED

BRECKENRIDGE ESPRESSO VODKA, IRVING FARM COFFEE, COFFEE LIQUEUR, CHOCOLATE BITTERS

MOCHA MARTINI

Position a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Preheat oven and prepare pan

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

Cut the cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips (work quickly), cut the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. You should still see small bits of butter — this creates flaky layers.

If using a food processor, pulse 6–8 times until pea-sized pieces form; do not over-process.

Make a well in the center of the dry mixture and pour in 1 1/4 cups cold buttermilk. Using a wooden spoon or rubber spatula, fold the mixture gently until the dough just comes together and is shaggy but holds when pressed. Do not overmix; small dry spots are okay.

If the dough seems very dry, add additional buttermilk 1 tablespoon at a time until it holds together. The dough will be slightly sticky but manageable.

Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick. Fold the dough onto itself (one fold) and gently pat again to 1-inch thickness — this creates layers. Repeat 1 more time if you want taller, flakier biscuits, being careful not to compress too hard.

Using a 2 1/2-inch round biscuit cutter (or a floured drinking glass), press straight down into the dough without twisting. Twisting seals the edges and prevents rise. Gather scraps, gently reshape once, and cut remaining biscuits. You should get about 8–10 biscuits depending on cutter size.

Place the cut biscuits on the prepared baking sheet so the sides touch slightly for taller biscuits, or spaced apart for crisper sides.

Brush the tops of the biscuits with 2 tablespoons heavy cream or extra buttermilk for color and shine. Optionally sprinkle a tiny pinch of flaky salt on top.

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, or until the tops are golden brown and the centers are cooked through. Rotate the pan halfway through baking for even color if your oven has hot spots.

Remove from oven and immediately brush again with a little melted butter if desired for extra flavor.

Transfer biscuits to a wire rack and let cool 5 minutes before serving. Serve warm with butter, honey, jam, or gravy as desired.

Store cooled biscuits in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 1 month. Reheat in a 350°F (175°C) oven for 8–10 minutes from refrigerated or 12–15 minutes from frozen.

all-purpose flour

baking powder

baking soda

granulated sugar

fine salt

unsalted butter, cold

cold buttermilk

heavy cream or extra buttermilk (for brushing)

Sterilize one 16- to 24-ounce jar (or two pint jars) by washing with hot soapy water, rinsing, and pouring boiling water into the jars for 2 minutes; discard water. Trim cucumber ends and cut cucumbers into spears or slices to fit the jar. Peel and cut carrots into sticks if using. Pat vegetables dry with a clean towel.

Prepare jars and vegetables

Place 2 dill sprigs and 1 peeled garlic clove in the bottom of each jar. Pack cucumbers and carrot sticks vertically (or tightly packed slices) so the jar is full but not crushed, leaving about 1/2 inch headspace at the top.

Pack jars

In a small saucepan combine 2 cups water, 1 cup distilled white vinegar, 1 tablespoon kosher salt, and 1 teaspoon granulated sugar. Add 1 teaspoon whole black peppercorns, 1 teaspoon mustard seeds, 1/4 teaspoon red pepper flakes (if using), and 1 bay leaf (if using). Bring the mixture to a gentle simmer over medium heat, stirring until salt and sugar dissolve, then remove from heat.

Make brine

Carefully pour the hot brine over the packed vegetables in the jar, covering them completely and maintaining roughly 1/2 inch headspace. Use a non-metal utensil to remove air bubbles (run a clean plastic or wooden spatula around the inside). Wipe the rim clean and screw on a clean lid until fingertip tight.

Pour brine and seal

Let the jar come to room temperature (about 30–60 minutes). Place the jar in the refrigerator and chill for at least 24 hours before eating; best after 48 hours. Refrigerated quick pickles will keep well for up to 4–6 weeks.

Cool and refrigerate

Serve chilled as a condiment, snack, or with sandwiches. Adjust flavor next time by increasing vinegar for tang, sugar for sweetness, or spices for more aromatics. For longer shelf-stable canning, follow a tested water-bath canning recipe and process times rather than this refrigerator-method brine.

Serving and notes

Kirby cucumbers or pickling cucumbers

Carrots, peeled and cut into sticks (optional)

Garlic cloves, peeled

Fresh dill sprigs

Water (for brine)

Distilled white vinegar

Kosher salt (or pickling salt)

Granulated sugar

Whole black peppercorns

Mustard seeds

Red pepper flakes (optional, for heat)

Bay leaf (optional)

Divide 1 lb beef blend into two equal portions. Gently form each portion into a 1/2-inch thick patty slightly wider than the bread (do not overwork). Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Form patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil and let it shimmer. Place patties in the skillet and cook 3-4 minutes without moving to develop a crust. Flip and cook another 2-3 minutes for medium (adjust time for desired doneness). In the final 1 minute of cooking, place two slices of cheddar on each patty, cover skillet briefly to melt cheese. Remove patties and rest on a plate.

Cook patties

While patties cook, heat a clean skillet or griddle over medium heat. Butter or lightly oil one side of each buttermilk loaf slice if desired. Toast 4 slices buttered-side down until golden and crisp, about 1-2 minutes per side. Keep warm.

Toast bread

Place one toasted slice of buttermilk bread on a working surface, toasted side down. Add a leaf of lettuce, one cheesy beef patty, 3 oz crispy fried onions (roughly divide the 3 oz across the two sandwiches), and three pickle slices. Spoon half of the pickle sauce over pickles or bread. Top with second toasted bread slice, toasted side up. Repeat for second sandwich.

Assemble patty melts

Make the sauce by combining 1 tbs mayonnaise, 1 tsp dill pickle relish, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp sugar, and a pinch of black pepper in a small bowl. Stir until smooth and taste; adjust sweetness or acidity if needed. Keep refrigerated until assembly.

If using store-bought crispy onions, divide about 3 oz between the two sandwiches at assembly. If making quick homemade crispy onions: thinly slice 1 small onion, toss with 2 tbs flour and a pinch of salt, shallow-fry in hot oil until golden and crisp, drain on paper towel, and use as directed.

Cut the scrubbed russet potatoes into even sticks about 1/3 - 1/2 inch thick. Rinse under cold water until water runs clear to remove excess starch. Pat dry thoroughly with clean towels.

Prepare potatoes

Heat 2 cups vegetable oil in a deep pot to 325°F (160°C). Blanch fries in batches for 4-5 minutes until soft but not browned. Remove and drain. Increase oil heat to 375°F (190°C) and fry in batches until golden and crisp, 2-3 minutes. Drain on paper towels and season immediately with 1 tsp kosher salt and 1 tsp paprika (optional).

Cook fries (fryer method)

If not frying: toss dried potato sticks with 1-2 tbs oil, spread in a single layer on a baking sheet, roast in a 425°F (220°C) oven for 25-30 minutes, flipping halfway, until golden and crisp. Season with kosher salt and paprika.

Cook fries (oven method)

Cut each patty melt in half if desired. Serve immediately with a generous portion of fresh cut fries on the side and extra pickle sauce for dipping. Offer extra big dill pickle slices on the plate.

Jacob's beef burger blend (or 80/20 ground beef)

Kosher salt

Freshly ground black pepper

Vegetable oil (for skillet)

Buttermilk loaf slices (thick-cut, about 3/4-inch)

Sharp cheddar cheese, sliced

Crispy fried onions (store-bought or homemade)

Romaine or butter lettuce leaves, washed and dried

Big dill kosher pickles (sliced lengthwise or in rounds)

Mayonnaise

Dill pickle relish (sweet or dill, per preference)

Dijon mustard

Apple cider vinegar

Sugar

Black pepper

Russet potatoes, scrubbed

Vegetable oil (for frying or oven roasting)

Paprika (optional)

Wash and peel potatoes if desired. Cut each potato into 1/3"–1/2" thick sticks for classic house-style fries. Place cut fries into a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch (minimum 30 minutes).

Prep potatoes

After soaking, drain the potatoes and spread them on clean kitchen towels. Pat completely dry. Transfer to a bowl and toss with the cornstarch to lightly dust each fry—this helps create a crisp exterior.

Dry and coat

Heat 2–3 cups of vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry the coated fries in batches (do not crowd) for 4–5 minutes until they are softened and pale but not browned. Remove with a slotted spoon to a paper towel–lined tray to drain. Let cool 10 minutes.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels and immediately season with kosher salt and the black pepper while still hot.

Second fry (crisp)

While fries are resting or frying, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and salt in a small bowl. Taste and adjust acidity or sweetness: add a little more vinegar for tang, or a pinch more brown sugar to round it out. Keep at room temperature until ready to serve; can be made ahead and refrigerated up to 1 week.

In a bowl, combine mayonnaise, pickle brine, Dijon mustard, hot sauce (if using), and black pepper. Whisk until smooth. Taste and adjust: add more pickle brine a teaspoon at a time for tang, or more mayo to mellow. Chill for 10–15 minutes to let flavors meld. Keep refrigerated if making ahead (up to 3 days).

Divide fries among plates or serve in a basket. Sprinkle with optional chopped parsley and extra salt if desired. Serve immediately with small bowls of House Ketchup and the Mayo–Pickle Brine Sauce for dipping.

russet potatoes

cornstarch

vegetable oil (for frying)

kosher salt

freshly ground black pepper

ketchup

apple cider vinegar

brown sugar

Worcestershire sauce

smoked paprika

garlic powder

salt

mayonnaise

pickle brine (from dill pickles)

hot sauce (optional)

chopped fresh parsley

extra salt

In a medium saucepan combine 3 cups water, 1 cup distilled white vinegar, 2 tablespoons kosher salt, and 1 tablespoon granulated sugar. Stir to dissolve salt and sugar while cold ingredients are added.

Combine brine ingredients

Add 2 sliced fresh jalapeños (include seeds for more heat), 2 lightly crushed garlic cloves, 1 teaspoon pickling spice, 1 teaspoon black peppercorns and 2 tablespoons cilantro stems to the saucepan.

Add aromatics

Place the saucepan over medium heat and bring just to a simmer (do not boil vigorously). Warm until salt and sugar are fully dissolved and the brine is aromatic, about 4–6 minutes. Remove from heat.

Heat and infuse

Stir in 2 tablespoons fresh lime juice. Allow the brine to cool to room temperature (about 30 minutes). For faster cooling, place the pan in an ice bath.

Finish with lime

Place 12 fresh organic large eggs in a single layer in a saucepan and add enough cold water to cover by about 1 inch. Bring to a rolling simmer over medium-high heat. Once simmering, lower heat to maintain a gentle boil and cook for 8–9 minutes for fully set yolks with tender whites. (If you prefer slightly creamier yolks, cook 7 minutes.)

Cook eggs (for hard-cured texture)

Immediately transfer eggs to a bowl of ice water (use the 3 cups of ice) and chill for at least 10 minutes to stop cooking. Crack and gently peel the eggs under running water, keeping peels and membrane from tearing the whites.

Shock and peel

Place peeled eggs in a clean 1-quart (or 1-liter) jar or container. Strain the cooled brine through a fine sieve to remove solids (optional: reserve a few jalapeño slices for garnish). Pour the strained brine over the eggs so they are fully submerged. Add extra sliced jalapeño if you want more heat.

Pack eggs and pour brine

Seal the jar and refrigerate. Eggs will take on noticeable jalapeño-lime flavor after 12 hours and will be well-flavored after 48 hours. For best spicy pickled flavor, wait 2–3 days. Keep refrigerated; consume within 2 weeks.

Refrigerate to pickle

When ready to serve, remove eggs from brine and slice in half or leave whole. Sprinkle each egg with a pinch (~1 tsp total) of fine sea salt or flaky salt and garnish with 2 tablespoons chopped fresh cilantro and optional extra sliced jalapeño. Serve chilled or at cool room temperature.

Serve

water

distilled white vinegar

fresh jalapeños, sliced (seeds kept for heat)

garlic cloves, lightly crushed

fresh lime juice

pickling spice (or coriander + mustard + peppercorn blend)

fresh cilantro stems (optional, for brightness)

black peppercorns

fresh organic large eggs

fine sea salt or flaky salt

chopped fresh cilantro (optional garnish)

extra sliced jalapeño (optional garnish)

Pat salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Prepare and season

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet / grill pan over medium-high heat. Oil the grill grates or pan lightly to prevent sticking.

Preheat grill or pan

Place salmon skin-side down on the grill or hot pan. Cook without moving for 4–5 minutes until the skin is crisp and the fish releases easily. Flip and cook 2–4 minutes more, depending on thickness, until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium. Remove from heat and let rest 3 minutes before slicing into 1" pieces or leaving whole for plating.

Grill the salmon

Make the vinaigrette while the grill heats: In a small bowl or jar, combine 1/2 cup fresh orange juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or a touch more honey if the dressing is too tart. (If using a jar, combine and shake for 30 seconds.)

Prepare salad base: On a large serving platter or in a bowl, spread 6 cups mixed baby greens in an even layer.

Add oranges and onion: Arrange the 2 sliced oranges over the greens, slightly overlapping. Scatter 1/4 cup very thinly sliced red onion evenly over the salad.

Dress the salad: Drizzle about half of the orange vinaigrette (reserve remainder) evenly over the greens, oranges and onion. Toss gently if serving mixed; if plated individually, toss lightly to coat without bruising the greens.

Top with cilantro and salmon: Sprinkle 1/4 cup chopped cilantro over the dressed greens. Place the rested grilled salmon pieces on top of the salad, skin-side down or flaked over the greens. Drizzle remaining vinaigrette over the salmon if desired.

Finish and serve: Sprinkle 2 tablespoons toasted almonds or pistachios over the salad for crunch (optional). Serve with lemon or extra orange wedge on the side for squeezing. Serve immediately while salmon is warm.

Buttermilk Homemade Biscuits

Pickles

Jacob's Patty Melt

House Fries

Fresh Organic Eggs

Grilled Salmon Salad

Buttermilk Fried Chicken Caesar

Poutine

Matzo Ball Soup

Grit Crusted Fried Green Tomatoes

House Strawberry & Orange Preserves

Natural Cured Ham

House-made Sausage

Two Fried Eggs, 2 Year Aged Vermont Cheddar, Sterling Bacon

Biscuits Gravy & Eggs

Two Fried Eggs, 2 Year Aged Vermont Cheddar

Sauvignon Blanc

Chardonnay

Sparkling

Jam Jar

Kentucky Porch Sipper

Rosemary Vodka Lemonade

Pumpkin Spice Old Fashioned

Mocha Martini