Umami Fries

Phantom Canyon Beer Pretzel

vanilla beer batter, oreos, dolce de leche, powdered sugar

Deep Fried Oreos

roasted garlic white bean hummus, seasonal vegetables, naan

Hummus

Stinky Fries

smoked chicken, coleslaw, crispy onion, bbq sauce, hawaiian roll

Hawaiian Roll Pulled Chicken Slider

smoked pork, coleslaw, crispy onion, bbq sauce, hawaiian roll

Pulled Pork Slider

Brisket Slider

Wells

Wines

Flagship Pints

gruvi bubbly rosé, strawberry shrub, basil

Feliz Fizz

Rocky Mountain Sodas

seedlip notas de agave, fresh grapefruit, soda, fresh lime

Invisible String

titos vodka, elderflower, fresh lemon, simple syrup

The Elderwand

Cosmic Rewind

Rebel Smash

Espresso Martini

bourbon, house-hopped bitters, orange, cherry

Hopped Up Old Fashioned

gin, fresh lime, basil, cucumber, simple syrup

Cool as a Cucumber

blanco tequila, agave, fresh lime, salt rim

Phantom Margarita

aged rum, passionfruit, guava, ginger, fresh lime

Rum & Done

Wildest Dreams

Green Light, Go

Wash and peel the russet potatoes. Cut them into uniform fries, about 1/4 inch thick for even cooking.

Cut the Potatoes

Place the cut fries in a bowl of cold water and soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Soak the Fries

After soaking, drain the fries and pat them dry with a clean kitchen towel. This step is crucial to avoid splattering when frying.

Drain and Dry

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Carefully add a handful of fries to the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes or until golden brown.

Fry the Potatoes

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil.

Remove and Drain

While the fries are still hot, sprinkle them with nori flakes and sea salt, tossing gently to coat evenly.

Season with Nori Salt

In a mixing bowl, combine ketchup, mayonnaise, garlic powder, smoked paprika, and hot sauce. Stir until well blended.

Mix the Ingredients

Taste the fry sauce and adjust the seasoning if necessary. Add more hot sauce for extra heat or more ketchup for sweetness.

Taste and Adjust

Russet potatoes

Vegetable oil

Nori (seaweed) flakes

Sea salt

Ketchup

Mayonnaise

Garlic powder

Smoked paprika

Hot sauce

In a large pot, bring 10 cups of water and the baking soda to a boil.

Prepare Baking Soda Bath

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope and shape it into a pretzel.

Shape the Pretzels

Carefully place each shaped pretzel into the boiling baking soda bath for about 30 seconds. Remove them carefully and let them drain on a wire rack.

Boil the Pretzels

Brush each pretzel with the beaten egg and sprinkle with coarse sea salt. For a unique twist, drizzle or brush with beer.

Add Toppings

Preheat the oven to 450°F (232°C). Place the pretzels on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.

Bake

Baking soda

Coarse sea salt

Egg, beaten

Beer (your choice)

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

Mix Dry Ingredients

Stir in the vanilla extract and the beer until the batter is smooth and free of lumps. Let the batter sit for about 10 minutes.

Add Wet Ingredients

In a deep frying pan or a deep fryer, heat the vegetable oil to 350°F (175°C).

Using a fork, dip each Oreo cookie into the batter, ensuring it is fully coated.

Dip the Oreos

Carefully drop the coated Oreos into the hot oil, a few at a time, and fry them for about 2-3 minutes or until golden brown and crispy. Flip them halfway through for even cooking.

Fry the Oreos

Using a slotted spoon, remove the fried Oreos from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain the Oreos

Arrange the fried Oreos on a serving plate. Drizzle with dulce de leche and sprinkle with powdered sugar before serving.

Plate and Garnish

Serve warm and enjoy your delicious deep-fried Oreos!

Enjoy!

All-purpose flour

Baking powder

Granulated sugar

Salt

Vanilla extract

Beer (preferably a light lager or vanilla beer)

Oreo cookies

Powdered sugar

Dulce de leche

Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

Roast the Garlic

In a food processor, combine the canned white beans, roasted garlic (squeezed out of its skin), tahini, lemon juice, olive oil, salt, and ground cumin. Blend until smooth.

Blend the Hummus

If the hummus is too thick, slowly add water, one tablespoon at a time, while blending until you reach your desired consistency.

Adjust Consistency

Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or olive oil according to your preference.

Wash and peel the carrots. Cut them into sticks. Slice the cucumber and bell pepper into strips. Trim the radishes and cut them in half if they are large.

Prepare the Vegetables

You can warm the naan in the oven for about 5 minutes or on a skillet for a minute on each side until soft and warm.

Warm the Naan

Canned white beans (such as cannellini or great northern)

Roasted garlic

Tahini

Lemon juice

Olive oil

Ground cumin

Water

Carrots

Cucumbers

Bell peppers (any color)

Radishes

Naan bread

Wash and peel the Russet potatoes. Cut them into thin fries (about 1/4 inch thick).

Prepare the Potatoes

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Soak the Potatoes

Drain the potatoes and pat them dry with a clean kitchen towel.

Dry the Potatoes

In a large mixing bowl, toss the dried fries with olive oil, salt, and black pepper until evenly coated.

Season the Potatoes

Prepare the Garlic

In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.

Cook the Garlic

Preheat your oven to 425°F (220°C). Spread the seasoned fries evenly on a baking sheet lined with parchment paper. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.

Bake the Fries

Once the fries are done, remove them from the oven and drizzle the garlic butter mixture over the fries. Toss to coat evenly.

Combine with Garlic

Crumble the blue cheese over the hot fries while they are still warm.

Add Blue Cheese

Sprinkle chopped fresh chives on top for added flavor and color.

Garnish

Russet Potatoes

Olive Oil

Black Pepper

Garlic Cloves

Butter

Blue Cheese

Fresh Chives

In a medium saucepan over medium heat, combine the smoked chicken and BBQ sauce. Stir well to coat the chicken with the sauce. Let it simmer for about 10 minutes until heated through, stirring occasionally.

Prepare the Chicken

In a large bowl, combine the shredded cabbage and grated carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage and carrots, and toss well to combine. Refrigerate for at least 15 minutes to let the flavors meld.

Make the Coleslaw

Slice the Hawaiian rolls in half. On the bottom half of each roll, add a generous portion of the pulled chicken mixture. Top with a spoonful of coleslaw and a sprinkle of crispy onions. Place the top half of the roll over the filling, and press down gently. Repeat until all sliders are assembled.

Assemble the Sliders

smoked chicken

bbq sauce

green cabbage, shredded

carrots, grated

mayonnaise

apple cider vinegar

sugar

salt

black pepper

Hawaiian rolls

crispy onions

Rub pork shoulder with smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Ensure the pork is evenly coated with the dry rub.

Prepare the Pork

Place the seasoned pork shoulder in a smoker or slow cooker. If using a smoker, cook at 225°F for about 8-10 hours until tender. If using a slow cooker, cook on low for 8 hours or until the meat shreds easily.

Cook the Pork

Once cooked, remove the pork from the cooker, let it rest for 15 minutes, and then shred it using two forks. Mix in apple cider vinegar and BBQ sauce to taste.

Shred the Pork

In a large bowl, combine shredded green cabbage and grated carrots.

Mix the Coleslaw

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Prepare the Dressing

Pour the dressing over the cabbage and carrots, then toss until everything is well-coated. Refrigerate for at least 30 minutes before serving.

Combine

Slice the Hawaiian rolls in half. On the bottom half of each roll, place a generous amount of pulled pork, followed by a scoop of coleslaw, and top with crispy fried onions.

Place the top half of the rolls on the assembled sliders and serve immediately with extra BBQ sauce on the side.

Serve

Pork shoulder

Brown sugar

Onion powder

Black pepper

Apple cider vinegar

BBQ sauce

Green cabbage, shredded

Carrots, grated

Sugar

Crispy fried onions

In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and salt to create a rub.

Prepare the Rub

Pat the beef brisket dry with paper towels. Generously apply the rub all over the brisket, ensuring it’s well coated.

Rub the Brisket

Place the brisket in a smoker set to 225°F (107°C). Smoke for about 1 hour per pound or until the internal temperature reaches 195°F (90°C).

Smoke the Brisket

Once cooked, remove the brisket from the smoker and wrap it in foil. Let it rest for at least 30 minutes before slicing.

Rest the Brisket

In a small saucepan, heat the beef broth until warm. This will be used to moisten the brisket slices.