chicken sautéed in french onion soup smothered with melted swiss and provolone cheese served over pasta

French onion chicken

beer flights

60z or 12oz roast beef on weck and 5 wings tossed in any sauce

Weck and Wings

8oz burger between 2 cheese and pepperoni pizza buns with lettuce tomato and onion served with fries

Pizza burger

Homemade tortilla chips tossed with taco seasoning, loaded with taco meat, lettuce tomato, jalapeño, and cheddar cheese with a fiesta dipping sauce

Super macho nachos

Deep fried pickle chips

Mixed vegetables topped with pot roast and mashed potatoes , gravy  and melted cheese

Pot Roast Shepards Pie

Tomatoes, red onion, cheese, and croutons

House salad

Pot Roast Dinner

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain and keep warm.

Cook pasta

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2-inch thickness. Season both sides with salt, black pepper, and garlic powder.

Prepare chicken

Place the flour on a plate and lightly dredge each seasoned chicken breast, shaking off excess. Set aside.

Dredge

In a large skillet over medium-high heat, warm 2 tablespoons olive oil and 1 tablespoon butter until shimmering. Add the chicken and sear until golden brown, about 3–4 minutes per side. Remove chicken to a plate and tent loosely with foil. The chicken will finish cooking in the sauce.

Sear chicken

In the same skillet over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. Add the thinly sliced onions, 1/2 tsp salt, and 1/2 tsp sugar. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 25–30 minutes. If they start to stick, reduce heat slightly and scrape browned bits from the pan.

Caramelize onions

When onions are richly colored, add the minced garlic and cook 30 seconds until fragrant. Pour in 1/4 cup dry white wine (or vermouth) to deglaze the pan, scraping up browned bits; simmer until most of the liquid evaporates, about 1–2 minutes.

Deglaze & aromatics

Add 2 cups beef broth, 1/2 cup chicken broth, 1 tsp Worcestershire sauce, bay leaf, and thyme sprigs. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly reduce. Taste and adjust seasoning with salt and pepper as needed. Remove and discard thyme stems and bay leaf.

Make the soup sauce

Stir in up to 1/4 cup reserved pasta water if you want a silkier sauce to coat the pasta. Keep sauce at a gentle simmer.

Finish sauce

Nestle the seared chicken breasts back into the skillet with the onion soup sauce. Spoon some sauce over the chicken and simmer gently for 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Return chicken to sauce

Preheat the broiler or set oven to high broil. Place two slices/ounces of Swiss and two slices/ounces of provolone over each chicken breast (or the shredded Swiss evenly divided and provolone slices layered). Transfer the skillet to the oven or place under the broiler until the cheese is melted, bubbling, and lightly browned around the edges, about 2–4 minutes. Watch carefully to avoid burning. (If your skillet is not oven-safe, transfer chicken and sauce to a baking dish before broiling.)

Add cheeses and melt

Place a portion of cooked pasta on each plate. Spoon extra onion-soup sauce over the pasta to coat. Top with a cheesy chicken breast. Spoon additional caramelized onions and pan sauce over the chicken and pasta. Garnish with chopped fresh parsley, if desired, and serve immediately.

boneless skinless chicken breasts

salt

black pepper

garlic powder

all-purpose flour (for dredging)

olive oil

unsalted butter

yellow onions, thinly sliced (about 2 large)

salt (for onions)

granulated sugar (helps caramelize)

garlic, minced

dry white wine or dry vermouth

beef broth

low-sodium chicken broth

Worcestershire sauce

bay leaf

fresh thyme (or 0.5 tsp dried)

pasta (fettuccine, pappardelle or penne)

salt (for pasta water)

reserved pasta cooking water

Swiss cheese, sliced or shredded

provolone cheese, sliced

fresh parsley, chopped (optional, garnish)

Select eight beers that represent a range of styles: start with a light lager or pilsner, move to a hoppy pale ale, include two contrasting IPAs (West Coast and New England/hazy), add a Belgian-style ale for malt and yeast complexity, include a tart sour, present a dark beer like a stout or porter, and finish with a seasonal or experimental beer. Ensure each beer is available in a bottle or can and that you have enough for a 4–6 oz pour each.

Choose a balanced flight

Plan the order of tasting from lightest to heaviest/flavorful: typically light lager -> pale ale -> West Coast IPA -> NEIPA -> Belgian -> sour -> stout/porter -> seasonal/experimental. This order helps avoid heavy or highly bitter beers overwhelming more delicate ones.

Ensure the eight tasting glasses are clean and at the appropriate temperature (slightly chilled for lighter beers, room temperature for stronger ales). Arrange the glasses on the flight paddle or tray in the tasting order you determined. Place tasting note cards or labels in front of each glass with beer name, ABV, and key flavor notes.

Prepare glassware and paddle

Chill lighter lagers and pale ales to about 38–45°F (3–7°C). Chill IPAs and Belgian ales to 45–50°F (7–10°C). Stouts and strong ales can be served slightly warmer, 50–55°F (10–13°C). Use an ice bucket or cooler if needed; remove from ice a few minutes before pouring to avoid over-chilling.

Chill beers appropriately

Pour roughly 4–6 oz (120–180 ml) into each tasting glass. Tilt the glass at 45° and pour gently toward the side until it is three-quarters full, then straighten and pour to create a modest head (about 0.5–1 inch). Use the same pour size for each beer to keep the tasting consistent.

Pouring technique

Set out a carafe of filtered water and cups so tasters can rinse their mouths between beers. Offer plain crackers, bread, or simple palate-cleansing bites; do not provide strongly flavored foods between pours.

Provide water and palate cleansers

Hold the glass up to the light and note the beer’s color, clarity, and head retention. Record visual notes on the tasting card.

Observe

Swirl gently, then take 2–3 short sniffs to identify aromas—hop resin, citrus, malt, yeast esters, roast, lactose, sourness, etc. Note intensity and character.

Smell

Take a small sip, let it coat the palate, and identify flavors (sweet, bitter, sour, roasted, fruity, spicy). Pay attention to mouthfeel (thin, medium, full) and the beer’s body.

Taste

Note the aftertaste and finish length: lingering bitterness, dry, warming alcohol, or crisp clean finish. Record overall impression and score if desired.

Finish

Rinse mouth with water and, if needed, eat a plain cracker before moving to the next beer. Proceed through the flight in order.

Reset between beers

Arrange cheese cubes, nuts, and fruit on a small board. Suggest pairings: mild cheese with lagers and pale ales, tangy fruit with sour beers, nuts with stouts. Offer these items as palate-friendly bites to complement specific beers in the flight.

Explain each beer briefly to guests—style, brewery, ABV, and one or two tasting prompts. Encourage discussion and note-taking. Dispose of unused pours responsibly and follow local laws on serving alcohol. If hosting a tasting for several guests, calculate beer volume: 8 flights × 5 oz average = 40 oz (about 1.18 liters) per flight; plan inventory accordingly.

Pilsner or light lager

Hoppy pale ale

West Coast IPA

New England / hazy IPA

Belgian-style ale (Dubbel or Tripel)

Sour or Berliner Weisse

Stout or porter

Seasonal or experimental beer (amber, brown, farmhouse, etc.)

Beer flight paddle or tray

Tasting glasses (4–6 oz / 120–180 ml)

Small water carafe (for palate cleansing)

Filtered water glass or cups

Plain crackers or unsalted bread (optional palate cleanser)

Tasting notes cards or chalkboard labels

Pitcher of ice (optional, for chilling bottles/cans)

Cubed mild cheese (e.g., cheddar, gouda)

Olives or marcona almonds

Sliced apple or pear

Place the thinly sliced roast beef in a shallow oven-safe pan. Pour the warm beef au jus or broth over the slices to keep moist. Cover with foil and warm in a 300°F (150°C) oven for 8–10 minutes or until heated through. Alternatively, warm gently in a covered skillet over low heat for 4–6 minutes, stirring once.

Warm the roast beef

While the beef warms, spread the softened butter lightly on the cut sides of the kummelweck roll. If you prefer a lightly toasted roll, place the buttered roll cut-side down in a skillet over medium heat for 1–2 minutes until golden. Sprinkle the top of the roll with the coarse sea salt and coarsely ground black pepper to mimic the kummelweck crust (kummel/caraway seeds may already be in the roll).

Prepare the kummelweck roll

Pile the warmed roast beef (about 10 oz for this recipe) onto the bottom half of the kummelweck roll. Spoon 1–2 tablespoons of some of the warm au jus over the beef to add moisture. Add dill pickle slices on top of the beef. Smear the top roll with prepared horseradish (about 2 teaspoons) and close the sandwich. Serve immediately with extra au jus in a small ramekin for dipping.

Assemble the sandwich

Pat the wings dry with paper towels. If using whole wings, optionally separate into drumette and wingette. Season evenly with fine salt, black pepper, and toss with baking powder if roasting (this helps crisp the skin). Let sit at room temperature for 10–15 minutes while the oven or oil heats.

Prep the wings

Heat 1.5–2 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the wings in batches, careful not to overcrowd, for 8–10 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Drain on a wire rack or paper towels. OR

Cook the wings (frying method)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Toss wings with 1 tablespoon oil and the seasoning. Spread wings in a single layer and roast for 25–30 minutes, flipping once at 15 minutes, until skin is crisp and interior reaches 165°F (74°C).

Cook the wings (roasting method)

In a small saucepan over low heat, melt 2 tablespoons butter. Add 4 tablespoons hot sauce, 1 tablespoon honey (optional), and 1 teaspoon apple cider vinegar. Whisk until combined and warmed through, then remove from heat. Taste and adjust: add more hot sauce for heat, more honey for sweetness, or a pinch of salt if needed.

Make the wing sauce

Place the cooked wings in a large bowl. Pour the warm sauce over the wings and toss thoroughly so each wing is evenly coated. Serve immediately with celery sticks and ranch or blue cheese dressing for dipping.

Toss wings in sauce

Plate the kummelweck sandwich alongside the 5 sauced wings. Add celery sticks and a small ramekin of ranch or blue cheese dressing. Provide an extra ramekin of warm au jus for the sandwich. Serve hot.

roast beef, thinly sliced (preferably rare-medium)

kummelweck roll (weck roll), split

beef au jus or warm beef broth

coarse sea salt

coarsely ground black pepper

unsalted butter, softened

prepared horseradish (creamy)

chicken wings (whole or split into drumette + wingette)

vegetable oil (for frying) or neutral oil for roasting

fine salt

baking powder (optional, for extra crispness if roasting)

butter (for sauce base)

hot sauce (e.g., Frank's RedHot) — base of wing sauce

honey (optional, for sweet heat)

apple cider vinegar (optional, for brightness)

dill pickle slices (for sandwich)

celery sticks (for wings)

ranch or blue cheese dressing (for dipping)

Place the 8 oz ground beef in a bowl. Sprinkle in salt (use about 1 1/2 tsp from the listed amount), black pepper, and garlic powder. Gently mix just until combined—do not overwork. Form into a patty slightly larger than the pizza rounds and about 3/4 inch thick. Make a shallow dimple in the center with your thumb to help it cook evenly.

Form and season patty

Heat a skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, place the patty in the pan. Cook 3.5–4 minutes on the first side without moving to develop a crust. Flip and cook another 3.5–4 minutes for medium (internal temp ~145–155°F). Adjust time for desired doneness. Remove from pan and let rest 3–5 minutes; reserve pan juices for optional drizzle.

Cook patty

Preheat oven to 425°F (220°C). If using premade small pizza crusts or halved personal pizzas, place them on a parchment-lined baking sheet. Spoon about 2 tablespoons (total 1/4 cup) pizza sauce across each crust, spread evenly but leaving a small edge for a crust. Sprinkle shredded mozzarella evenly over both rounds (about 1/4 cup each). Top with 6 pepperoni slices on each round and a light dusting of dried oregano.

Prepare pizza rounds

Bake in the preheated oven for 8–10 minutes, or until cheese is fully melted and edges are golden. Remove from oven and let cool 1–2 minutes so cheese sets slightly. These will serve as the top and bottom 'buns' of the burger.

Bake pizza buns

While the patty rests and pizza rounds cool slightly, prepare the toppings. Rinse and dry lettuce; shred or place leaves. Slice tomato into 3 even slices. Thinly slice red onion into rings. Set aside.

If you want a slightly crisp underside, heat a clean skillet over medium heat and add 1 tablespoon butter. Place one pizza round cheese-side up in the skillet and gently press the underside for 30–45 seconds just to warm and crisp the bottom. Repeat with the other round. Alternatively, brush softened butter on the pizza round undersides and briefly broil for 30–45 seconds, watching closely to avoid burning.

Toast pizza bun undersides (optional)

Place one pizza round (this will be the bottom bun) cheese/pepperoni-side up on a plate. If using mayonnaise, spread about 1 tablespoon on the underside of the top pizza round or on the bottom round as preferred. Place the rested beef patty on the bottom pizza round. Top the patty with shredded lettuce (~1/2 cup), 3 tomato slices, and the thinly sliced red onion. Place the second pizza round on top, cheese/pepperoni-side down, to complete the sandwich. Press gently to compact.

Assemble pizza burger

Slice in half with a sharp knife and serve immediately with fries.

Preheat oven to 425°F (if not already in use for pizzas). Toss fries with 2 tablespoons vegetable oil (or spray) and spread in a single layer on a baking sheet. Bake for 18–25 minutes, flipping halfway, until golden and crispy. Remove, season with 1/2 teaspoon salt, and serve hot.

Oven-baked fries (if using frozen or fresh)

For fresh fries: heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry in batches until golden (3–5 minutes), drain on paper towels and season with salt. For frozen fries, follow package instructions or shallow-fry in a skillet with a couple tablespoons oil until crisp.

Pan-fry or deep-fry option

ground beef (80/20)

premade small cheese pizza crusts or personal-size pizza (about 4–5 inch each) - bottom halves

pizza sauce

shredded mozzarella cheese

sliced pepperoni

dried oregano

lettuce (iceberg or romaine), shredded or leaf

tomato, sliced

red onion, thinly sliced

butter (softened) for toasting

mayonnaise (optional)

frozen or fresh fries

vegetable oil (for frying) or cooking spray (for oven)

salt (for fries)

Preheat oven to 375°F (190°C). Stack tortillas and cut each into 6 wedges (like pizza slices).

Prepare and cut tortillas

In a large bowl, combine the tortilla wedges with 3 tbs neutral oil, 2 tsp taco seasoning, and 1 tsp kosher salt. Toss until each wedge is lightly coated.

Toss with oil and seasoning

Arrange the seasoned wedges in a single layer on one or two large baking sheets, leaving space so they bake crisp instead of steaming.

Bake for 10–14 minutes, rotating the pans halfway through, until the chips are golden and crisp. Let cool on a wire rack — they’ll crisp further as they cool.

While chips bake, heat 1 tbs olive oil in a skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent.

Add the ground beef (about 1 cup packed) and break it up with a spoon. Cook 5–6 minutes until browned and no longer pink.

Stir in the minced garlic and cook 30 seconds until fragrant. Add 1 tbs tomato paste and cook 1 minute to deepen the flavor.

Sprinkle in 1.5 tbs taco seasoning, 0.25 tsp salt, and 0.25 tsp black pepper. Pour in 1/4 cup water, stir to combine, and reduce heat to medium-low. Simmer 3–4 minutes until the sauce thickens and coats the meat. Taste and adjust seasoning as needed. Remove from heat and keep warm.

In a small bowl whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup salsa, 1 tbs lime juice, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt until smooth. Taste and add more lime or salt if desired. Refrigerate until ready to serve.

Preheat broiler to high (optional step for melted cheese). If using broiler, arrange baked chips on a large ovenproof platter or sheet pan in an even layer. If not, use a large serving platter.

Scatter half of the shredded cheddar (1 cup) evenly over the chips, then spoon the hot taco meat evenly across the chips so each chip gets some protein.

Top with the remaining cheddar and, if using the broiler, place 1–2 minutes under the broiler until cheese melts and bubbles. Watch carefully to avoid burning.

Remove from oven. Immediately sprinkle shredded lettuce, diced tomato, sliced jalapeño, green onions, and cilantro over the melted cheese so veggies stay fresh and crisp.

Serve the nachos hot with the fiesta dipping sauce and optional garnishes (pickled jalapeños and crumbled queso fresco) on the side so guests can add to taste.

French Onion Chicken

Beer Flights

Weck And Wings

Pizza Burger

Super Macho Nachos

Deep Fried Pickle Chips

Pot Roast Shepards Pie

House Salad

Pot Roast Dinner