Battered fish served with fries and tartar sauce.

Fish & Chips

WHISKY

WORMTOWN

Maker's Mark

LOAD

DOWNEAST

Coors

Classic wings tossed in your choice of sauce.

Chicken Wings

Quinoa topped with seasonal vegetables and a lemon vinaigrette.

Vegan Quinoa Bowl

Crispy cauliflower bites tossed in buffalo sauce with a side of ranch.

Buffalo Cauliflower Bites

Buffalo Wings

Rich chocolate cake with vanilla ice cream.

Chocolate Cake

Chips & Salsa

Pasta tossed with fresh vegetables and olive oil.

Pasta Primavera

Marinated chicken breast with seasonal vegetables

Grilled Chicken

Creamy cocktail made with rum and coconut.

Pina Colada

Rich chocolate brownie served with vanilla ice cream

Chocolate Brownie

Garlic Bread

Steak and Chips

Classic prawn cocktail with tangy seafood sauce

Prawn Cocktail

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Grilled ribeye served with French fries and garlic butter.

Steak Frites

Fried calamari served with marinara sauce.

Calamari

Toasted bread topped with fresh tomatoes, basil, and mozzarella.

Bruschetta

In a medium bowl, combine mayonnaise, finely chopped pickles, capers, lemon juice, and Dijon mustard. Mix well until all ingredients are thoroughly combined. Season with salt and black pepper to taste. Refrigerate until ready to serve.

Make the Tartar Sauce

Peel the potatoes and cut them into thick strips to form fries. Rinse in cold water to remove excess starch, then pat dry with a clean towel.

Prep the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches for about 5-7 minutes, or until golden brown and crispy. Remove and drain on paper towels. Season with salt while hot.

Fry the Potatoes

In a mixing bowl, whisk together flour, baking powder, salt, and black pepper. Gradually add cold beer or sparkling water, whisking until the batter is smooth and thick.

Make the Batter

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Dip each fish fillet into the batter, allowing excess batter to drip off. Carefully place the battered fish into the hot oil, frying in batches for 4-5 minutes or until golden and cooked through. Remove and drain on paper towels.

Fry the Fish

Serve the crispy battered fish alongside the golden fries. Provide the tartar sauce on the side for dipping.

Plate and Serve

White fish fillets (cod or haddock)

All-purpose flour

Baking powder

Salt

Black pepper

Cold beer or sparkling water

Vegetable oil (for frying)

Potatoes (Russet or Yukon Gold)

Mayonnaise

Pickles (finely chopped)

Capers (finely chopped)

Fresh lemon juice

Dijon mustard

If desired, place your glass in the freezer for a few minutes to chill it, enhancing the drinking experience.

Chill the Glass

Gather all your ingredients. If using ice, prepare the ice by filling a cup with ice cubes.

Prepare the Ingredients

In a mixing glass, add the whisky and water. If you like your drink sweet, add sugar to taste.

Combine Ingredients

If you prefer a chilled drink, add ice to the mixing glass and stir gently to combine the flavors.

Add Ice (Optional)

Strain the mixture into the chilled glass. If you want to garnish your whisky, add a twist of lemon on top.

Strain and Serve

Savor the rich flavors of your whisky. Adjust with more water or sugar according to your preference.

Enjoy

Whisky

Water

Lemon Twist

Sugar

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

Prepare the Dry Ingredients

In a separate bowl, whisk together the milk, egg, and melted butter until thoroughly mixed.

Mix the Wet Ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

In a small bowl, mix together the brown sugar, cinnamon, chopped nuts, and chocolate chips.

Prepare the Topping

Preheat the Oven

Pour the batter into a greased baking dish and sprinkle the topping mixture evenly over the batter. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Combine and Bake

Allow the Wormtown to cool for about 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Cool and Serve

Milk

Butter, melted

Brown sugar

Cinnamon

Chopped nuts (walnuts or pecans)

Chocolate chips

Start by chilling your cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

In a mixing glass, add 2 oz of Maker's Mark Bourbon, 1 oz of Sweet Vermouth, and 2 dashes of Angostura Bitters.

Mix the Ingredients

Fill the mixing glass with ice cubes (approximately 1 cup) to chill the mixture.

Add Ice

Using a bar spoon, stir the mixture for about 30 seconds until well chilled and diluted.

Stir

Remove the ice water from your chilled cocktail glass and strain the mixture into the glass.

Strain

Garnish your cocktail with a whole Maraschino cherry dropped into the drink and an orange twist placed on the rim or floating on top.

Add Garnish

Maker's Mark Bourbon

Sweet Vermouth

Angostura Bitters

Ice Cubes

Maraschino Cherry

Orange Twist

In a medium saucepan, combine the rolled oats and almond milk. Bring to a gentle simmer over medium heat, stirring occasionally.

Prepare the Base

Once the mixture starts to simmer, add the chia seeds and honey or maple syrup to the oats. Stir well and cook for an additional 5-7 minutes until the oats are tender and the mixture is creamy.

Add Chia Seeds and Sweetener

While the oatmeal is cooking, slice the banana and measure out the mixed berries and almonds.

Prepare the Toppings

Once the oatmeal is cooked, remove it from heat and let it cool for a minute. Serve the oatmeal in bowls topped with banana slices, mixed berries, and a sprinkle of almonds. Finish with a dash of cinnamon.

Assemble the Dish

Serve warm and enjoy your delicious LOAD breakfast!

Enjoy!

Rolled Oats

Almond Milk

Chia Seeds

Honey or Maple Syrup

Banana

Mixed Berries

Almonds

In a large pot, combine the fresh apple cider, dark rum, cinnamon sticks, whole cloves, star anise, nutmeg, orange zest, and brown sugar.

Combine Base Ingredients

Place the pot over medium heat and stir occasionally until the brown sugar is dissolved. Do not let it come to a boil.

Heat the Mixture

Once the sugar is dissolved, reduce the heat to low and let the mixture simmer for about 30 minutes to allow the flavors to meld together.

Simmer

After simmering, remove the pot from heat and strain the mixture through a fine mesh sieve to remove the spices.

Strain the Mixture

Pour the warm Downeast into mugs or heatproof glasses. Garnish with apple slices and a sprinkle of cinnamon sugar on top.

Serve Warm

Fresh Apple Cider

Dark Rum

Cinnamon Sticks

Whole Cloves

Star Anise

Nutmeg

Orange Zest

Brown Sugar

Apple Slices

Cinnamon Sugar

In a large brew kettle, heat 5 liters of filtered water to approximately 70°C (158°F). Add the Pilsner and Caramel malts to the kettle, stirring to ensure even saturation. Maintain this temperature for 60 minutes to allow the grains to convert starches into sugars.

Mashing the Grains

After mashing, sparge the grains by rinsing them with 75°C (167°F) water to extract additional sugars. Collect the wort in a separate pot.

Sparging

Bring the collected wort to a rolling boil. Once boiling, add Saaz hops and boil for an additional 60 minutes, stirring occasionally to avoid scorching.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 18°C (65°F).

Cooling the Wort

Once cooled, transfer the wort to a sanitized fermentation vessel. Sprinkle the Lager yeast on top of the wort and seal the vessel with an airlock.

Pitching the Yeast

After 2 weeks of fermentation, prepare a priming solution by boiling 1/2 cup of corn sugar in 2 cups of water. Cool the solution, then add it to the fermentation vessel. Bottle the beer using sanitized bottles and caps.

Carbonating

Allow the bottles to sit at room temperature for another 2 weeks for carbonation to occur before refrigerating and enjoying.

Aging

Pilsner Malt

Caramel Malt

Saaz Hops

Lager Yeast

Filtered Water

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.

In a large bowl, combine the chicken wings with olive oil, garlic powder, salt, black pepper, and baking powder. Toss well until the wings are evenly coated.

Prepare the Wings

Place the chicken wings in a single layer on the wire rack. Make sure the wings are not overcrowded to ensure even cooking.

Arrange the Wings

Bake the chicken wings in the preheated oven for 40-45 minutes, or until they are crispy and golden brown. Flip the wings halfway through cooking for even crispiness.

Bake the Wings

Once the wings are cooked, remove them from the oven and place them in a large bowl. Choose your desired sauce (Buffalo, barbecue, or honey mustard).

Choose Your Sauce

Pour the sauce over the wings and toss well until they are fully coated.

Toss the Wings

Serve the wings hot with your favorite dipping sauces and sides.

Serve Hot

Chicken wings

Olive oil

Garlic powder

Buffalo sauce

Barbecue sauce

Honey mustard sauce

Place 1 cup of quinoa in a fine mesh strainer and rinse under cold running water for about 1-2 minutes to remove any bitterness.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Cook the Quinoa

After the quinoa has rested, use a fork to fluff it gently. Set aside.

Fluff the Quinoa

Dice the bell pepper and zucchini into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion.

Chop the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped bell pepper, zucchini, and red onion. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Add the spinach to the skillet and cook for an additional 2-3 minutes, until wilted. Remove from heat.